The Asheville Ben’s Friends chapter hosts a crawfish boil, Western North Carolina AIDS Project gets set for Dining In for Life 2021, Chow Chow announces its 2021 festival schedule and more local food news.
“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.
Seven Western North Carolina bakers discuss the role their fermenting, bubbling starters play in their bread operations.
The perennial’s tart edible stalks lend themselves to everything from pies to pickles, and its robust root systems make it an ideal plant for sharing with friends.
With its own local flour mill and a wealth of highly skilled and knowledgeable talent, Western North Carolina is becoming a regional hotbed for artisan baking culture.
Rhubarb pastry chef Kaley Laird competes on the Tuesday, Aug. 9, episode of the popular cooking program.