From turkey to cranberries, local chefs have some fresh ideas for using up those holiday leftovers.
“For many years, the stereotype was if you were a woman in the kitchen, you would do pastry, and that was seen as a lesser thing. That perception still lingers, but I think it is changing,” says James Beard Foundation Award-winning pastry chef and Asheville native Camille Cogswell.
Local restaurant owners discuss the strategies and motivations behind their expansions.
At MG Road, chef Elliott Moss’ Punk Wok pop-ups gave Monday nights new flare, with Asian dishes making their way from his hands to the bar’s temporarily punked-out lounge area. Now the series makes a comeback at Buxton Hall Barbecue on four nights in February.
A new restaurant is set to open at Hendersonville’s historic Charleston Inn; Metro Wines hosts a high-flying fundraiser for A-B Tech aviation scholarships; Buxton Hall Barbecue plans a late-night holiday dance party; Burial Beer works on a kitchen build-out for Salt & Smoke; and the Italian Cookie Lady hosts holiday truffle cake-pop parties.
Buxton Hall Barbecue — a dream project for chef Elliott Moss — has been in the works for more than a year. Now, after months of popup teasers with a variety of partners, Moss’ long-awaited South Slope restaurant is finally poised to start serving its classic, wood-fired ‘cue and Southern fare to the public.
“Get your ‘cue while you can, because the wait between the end of July and mid-August will be long and meatless,” reads the Facebook event page for Moss’ final culinary pop-up at Catawba Brewing.
With his long-awaited barbecue joint, Buxton Hall, on the horizon, chef Elliott Moss marked the final night of his pop-up restaurant, The Thunderbird, with a mash-up of the two concepts that have sustained his wait for his own kitchen. On May 24, Thunder Wok Punk Bird delivered creative combinations of the Asian cuisine Moss had previously offered and the Southern cooking he loves.
The taps are flowing at Tasty Beverage Co., and saisons are in season at Burial Beer Co.’s Sharpen the Blades festival.
“Sausage Party was born out of a really slow February,” says chef Dan Silo of MG Road’s newest pop-up restaurant. “One night I was sitting at home trying to get re-inspired and figure out something fun to do and realized all of my ideas were in the context of making sausage.”
Bar food in Asheville has turned swanky. After all, noshes have to be as elegant as Asheville’s increasingly classy craft cocktail offerings. Think Fred Astaire in coattails dancing with Ginger Rogers in rags. It just wouldn’t do. So, Asheville chefs have ratcheted up the swish in bar offerings with festive fare including small-plate dinners.
Everything from beef tartare to torched marshmallow s’mores was on the menu last night as Asheville Independent Restaurants celebrated the local food scene with its annual Taste of Asheville event.
Less than two weeks after the last chopstick was cleared from the final service of the Punk Wok pop-up kitchen at MG Road Bar & Lounge, chef Elliot Moss is back at it with a new project.
After 48 weeks of turning Asian cooking on its head, rogue chef Elliot Moss is bringing Punk Wok to an end following service on Tuesday, Oct. 28.
For most chefs, a two-hour microburst rainstorm at 8 a.m. does not create any significant hurdles in the workday, but for Michael Twitty, it really does. Twitty is not just a chef of pre-Civil War slave foods; he is an historian and an author, and when he cooks, he does everything as it would have been done by his ancestors
An ambitious, back-to-the-roots restaurant named Buxton Hall Barbecue will open this fall in the old Standard Paper Sales Company building at 32 Banks Ave. in South Slope — focusing on traditional, wood-smoked, whole-hog barbecue.
Cocktail bar and late-night dining spot MG Road is adding some out-of-town spice to its Monday night, Asian-themed pop-up restaurant, Punk Wok. Owner Meherwan Irani and Chai Pani Creative Director Michael Files have invited Chef Angus Brown of Atlanta’s Octopus Bar to pair up with Punk Wok creator and chef Elliott Moss for Octo Wok, a culinary one-night stand that will take over the Wall Street restaurant on Monday, Jan. 20.
MG Road got punked last Monday night. Monster movie posters were slapped on the walls, the lights were covered in red filters, two round red Chinese lanterns were hung above the tables near the front windows and the soundtrack was decidedly more raucous than relaxing.
No, that’s not a typo (nor is it the name of a new Sex Pistols cover band from the East), it’s the name of the new pop-up dining concept being unleashed at MG Road on Monday.
The James Beard Award-nominated chef will leave the Hilliard Avenue eatery to focus on a barbecue concept.