Asheville Edibles Growing Food Security
Baked Pie Company Pies Take Flight
Vol. 4, No. 2
Pastry Innovation with Chef Kaley Laird
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recipes restaurants & more!
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features SUMMER 2017 VOL. 4 • NO. 2
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B AK IN G SE ASONAL DE LI GHTS How Chef Kaley Laird is pushing boundaries in the pastry world. by JONATHON AMMONS
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LO N G B RAN CH E NVIRONM E NTAL ED UCATION CE NTE R The conservancy that has been protecting Sandy Mush for four decades. by TIFFANY NARRON
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B AK ED PIE COM PANY
Kirsten Fuchs gave up her life in the business world to pursue her passion for baking. by MEG HALE BRUNTON
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ASH EVI LLE E DIBLE S
A gravel lot in the heart of downtown is getting a lot greener thanks to a partnership between the City of Asheville & a group of local gardeners. by TIFFANY WELSH
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VOL. 4 NO. 2
S UM M E R 2 0 1 7 Asheville Edibles Growing Food Security
Baked Pie Company Pies Take Flight
O N THE CO V ER Blueberry Summer. Photo by Tim Robison
Vol. 4, No. 2
STAY CO NNECTED
Pastry Innovation
FoodLifeMag.com facebook.com/foodlifemag
with Chef Kaley Laird
You ought to have seen how it looked in the rain, The fruit mixed with water in layers of leaves, Like two kinds of jewels, a vision for thieves. - Robert Frost, from “Blueberries”
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recipes restaurants & more!
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the guide BLUEB ER R I ES FO R THE WHO LE FA M I LY 24 Four ways to enjoy berries with your kids. by KIMBERLY KIRSTEIN
TR AV ELI N G LO CAV O R E 35 Tiffany Welsh sinks her teeth into Athens, Georgia. SAV O R THE M O UN TAI N S AT AWFF 42 A sneak peek of the 8 renowned Asheville Wine & Food Festival chefs. M O JO KI TCHEN & LO UN G E 46 Chef AJ Gregson has good Mojo. by TIFFANY WELSH
LO CAL LI BATI O NS 48 Summer recommendations from Tasty Beverage Co. SO W WHAT? 50 A guide to planting & harvesting in the Southern Appalachians. CA LEN DAR 52
recipes BLUEB ER RY LEM O N ADE 24 PI CKLED BLUEB ERRIE S 34 BO UR BO N BLUEB ER RY FI ZZ 40 BLUEB ER RY CHI POTL E BBQ SAUCE 44 BLUEB ER RY M UF F INS 54
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EDITOR’S LETTER
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The first house I bought had four giant blueberry bushes. I was so excited at the thoughts of all the blueberries I was going to enjoy. The first summer, I checked the bushes nearly every day, which was not an easy task as they were up a big hill behind my house. When the berries finally turned blue, they magically disappeared... all but a handful. I figured there must have been something wrong with the bushes, maybe they just needed fertilizer or something. Despite being from a family of farmers I have a black thumb when it comes to plants, but I was determined, so I started reading up about all the ways I was going to have a great crop the next year. Pruning, mulch, PH testing - the works. The second year, I waited and waited and ended up with only a handful of berries. It was then that I decided something else must be eating all of my berries before I could get them. Birds, deer, other various forest creatures...so I decided to find out how to keep them away. I tried every trick imaginable: pie plates, VHS tape, netting, you name it. Still I only ended up with a handful of berries. In seven years of living in that house, I only ever claimed about 3 cups of berries for myself. These days, I leave the berry growing to the professionals like Paul Gallimore at Long Branch Environmental Center, who not only runs a u-pick farm but a conservancy for all sorts of plants and animals in Sandy Mush. This summer, we are exploring everything blueberry - from drinks to baked goods to BBQ sauce. We stop in to Rhubarb for a chat with Chef Kaley Laird, who is sure to be baking up something special this blueberry season. And we will learn all about what the City of Asheville is doing to combat food deserts, plus enjoy a delicious slice of pie at Baked Pie Company. This issue marks our anniversary. So I just want to say thanks to all of our readers and our advertisers who keep Food Life going. And a special thanks to all of our farmers and restauranteurs, who keep us all fed. Dig in y’all.
EDITOR twelsh@iwanna.com
General Manager/Publisher PATRICIA MARTIN BETTS Editor TIFFANY WELSH Art Director CARRIE FAYE HARDER Production/IT Manager JEFF RUMINSKI Contributors JONATHON AMMONS PHILIP BOLLHOEFER MEG HALE BRUNTON CHELSEA LANE PHOTOGRAPHY KIMBERLY KIRSTEIN TIFFANY NARRON TIM ROBISON JACK SOROKIN Advertising Consultants PAM HENSLEY RICK JENKINS ROSE LUNSFORD Production DAVID DENTON RACHEL HOEFT RANDY WHITTINGTON Distribution Manager SAM HOWELL A Publication of
I WA NN A P UB L I C AT I ON S 3 1 CO L L E GE PL ACE A S H E V I L L E O F F I CE PAR K, I WAN N A BUI L D I N G A S H E VI L L E , N C 28801 828. 274. 8888 Food Life, a publication of IWANNA, has accepted contributions which may not reflect the opinion of the publisher. No portion of Food Life may be reproduced without permission of the publisher.
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FEATURE
CHEF
Baking Seasonal Delights How Chef Kaley Laird is pushing boundaries in the pastry world. by JONATHON AMMONS photos by TIM ROBISON
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VIEW THE MENU AT RHUBARBASHEVILLE.COM
WHERE DO GREAT CREATIVE CAREERS START? Do they spring from the ground, or fall out of clear blue sky? For Hemingway, it was a trip to Spain to see the bullfights that led him to give up journalism to write fiction and inspired The Sun Also Rises. For director Richard Linklater, it was a fever dream that led him to pen his cult classic Waking Life. For Kaley Laird, it was a penchant to fidget and her mother’s Christmas cookies that led her to a more than decades long career as a chef for some of the nation’s best restaurants, ultimately bringing her to Asheville’s Rhubarb. “Around Christmas time growing up, my mom always had this thing where she would give us an early Christmas present,” says Laird, recalling her childhood in upstate New York. “I would get really anxious about it, so she would make me sit and make cookies to keep me busy. And it would work for a little bit. As I got older, I got really into it, and I decided, there must be something to this, so I stuck with it.” “I know it sounds weird, but when I was younger I really wanted to be an accountant like my mom.” She says, but there was an obvious fly in the ointment, her persistent restlessness. “I don’t sit still well at all!” Instead of studying for her CPA, she turned that love of precision, numbers, and details into a passion for pastry. “It’s math, it’s science, it’s art. I get to move and I don’t have to sit down. I like the push and the pressure of the kitchen.” She attended the highly prestigious Culinary Institute of America at Hyde Park where she graduated with a AOS in baking and pastry arts. From there, she moved to California where she spent nearly a decade in some of the West Coast’s most sought after kitchens, including Thomas Keller’s Bouchon. “Bouchon was my first job in California. I actually moved there for that job,” she says. To contextualize what an astounding feat that is for an aspiring chef to work such a prestigious gig right out of the gate, before he won his Michelin Stars, a young chef Grant Achatz famously faxed his resume to Thomas Keller every day for over a year before Keller finally gave him a shot, just to satiate Achatz to stop pestering him. Keller’s kitchens are famous for being high pressure, no nonsense workplaces, having earned him the distinction of being the only chef to have simultaneously won 3 Michelin Stars for two different eateries. But for Laird, that pressure was just what she needed. “I didn’t fit well there, because I wanted to do crazy stuff. What kept me busy were the classics; I basically rebuilt myself on classics.” Using that time to hone an already innate sense of discipline into a professional craft, she went to work. “I started on the bottom and I rebuilt the whole system of every station in the kitchen by working them all. We made their systems more efficient.” Laird took a deep, rich training in classic French cuisine and began breaking those rules, twisting the concepts into someSUMMER 2017 | FOODLIFEMAG.COM
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FEATURE
CHEF
thing fresh and new as she worked her way across California as a pastry chef at Ubuntu Restaurant and The Carneros Inn in Napa Valley, as well as a stint as Executive Chef and Pastry Chef at Aveline Restaurant in San Francisco. “I burned myself out hardcore in San Francisco. I was on the clock 24/7, at their beck and call, and it was crazy. So, I decided to move to Asheville, wanting the slower lifestyle. I thought, oh, I’ll go hiking and I’ll do things on the water, and I’ll actually have a life outside of work. But then I got really bored really quick. So, I’ve really been pushing our program to its limits.” Since joining the Rhubarb staff as Executive Pastry Chef, her department has grown from a team of 3 to a small army of 9 employees and interns servicing wholesale accounts, a bakery, event catering, and generating a downtown market presence. Her typical shift begins around 3 in the morning and wraps up somewhere around 7AM. The busiest time for her team. “That’s when we are trying to open the bakery, get all the wholesale orders out, delivered, and fill their requests. On Saturdays -- which are even worse -- we have to get everything out to the market by 8AM.” Between those shifts there 10
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are production shifts, plating shifts, an overnight bread shift, “We’re really a 24-hour program.” Her reputation is one of a dogged work ethic and constant innovation. Through an ever-shifting vision, her points of navigation have adapted. While her roots may stem from culinary tradition, it is flavors that serve as her compass, and the seasons as her tides. “Here, the biggest restriction is that we really only use what is around us right now, what is in season.” That’s quite a difference from when she worked in California, when there was an endless abundance of fresh harvest. “You just have to accept that you are so limited. In California, you have everything to play with and it is a challenge to put it together however you want. Now the challenge is that you are limited and you need to make those items shine. When strawberries are in season and that is all you have to work with, more than one dish is going to have strawberries. But how do you showcase that without every dish being a strawberry dish?” For her the answer came in the form of a pea panna cotta featuring the strawberries as a sweet accent, treating the fruit more like a spice than the main function of the dish.
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FOR MORE INFO VISIT THE-RHU.COM
Another big challenge for Laird was adapting to the idea of southern cuisine. “Southern is not what I do! I don’t eat that way and I don’t really understand it all… I’m very New York!” She says, adding, “I’m really good at figuring out other people’s food. My biggest accomplishment at a young age was becoming a pastry chef for a Michelin restaurant at 22 with a chef that was supposedly very hard to work with. But we got along really well. I learned a lot from his style of food and developed my own style based around that. I developed the ability to be able to watch and not mimic, but create a cohesive menu that matched no matter where I went.” One of the primary drivers behind Laird’s unique approach to pastry is her own dietary restrictions. “I got really sick when I was in Napa and couldn’t figure out why.” She says, “It could have been the work, or that’s what I thought at the time, running myself into the ground. But after a lot of testing they told me to stay away from dairy and gluten.” “I’m gluten free and dairy free, which is crazy for a pastry chef, especially one that bakes a lot of bread. We make some pretty good bread here, and I’m usually covered from head to toe in flour, which is always very uncomfortable.” She has also adapted the Rhubarb program to include options that encompass her own dietary restrictions. “It’s a really strong need, because gluten free, dairy free, vegan, it usually all sucks wherever you go. But I know how I like to eat and what I want to eat, so I really strive to make those items great here. I would say that we have one of the best gluten free brioches or soft breads that you can get anywhere. I’ve eaten plenty of gluten free breads in my life, but I won’t buy any bread out at the store, I just eat ours. Texturally, it’s just like normal bread.” The kitchen is a hard place to work. The hours -- particularly for a baker -- can be brutal, the work itself is physical and grueling, and there is rarely a break in the action. But some people seem built for it, the way dancers can be built for ballet, or some athletes built for marathons. Laird exudes an energy, a frenetic vibe that there is work to be done, things to be accomplished. When she speaks she makes piercing eye contact, and reassures that her work at Rhubarb is far from done. “I just keep pushing this program to grow, and until we are overflowing, I’m going to keep doing so. It’s in my nature to just push in the right ways.” Rhubarb is located at 7 S Pack Square in downtown Asheville. View the menu at rhubarbasheville.com. Sister bakery The Rhu is open from 8am-6pm at 10 S Lexington Avenue. For more info visit the-rhu.com.
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Long Branch Environmental Education Center
The conservancy that has been protecting Sandy Mush for four decades. by TIFFANY NARRON photos by JACK SOROKIN 14
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FOR MORE INFO VISIT LONGBRANCHEEC.ORG
Winding up the curvy mountain roads from Leicester into the area known as the Sandy Mush community, you’ll find yourself gazing out into expansive rolling fields dotted with old barns, rows of crops, an occasional tractor and small home. AS YOU CONTINUE to navigate your way up, up, up the mountain on a series of gravel and dirt roads, you’ll eventually reach a lush cove humming, wild and alive. A solar-powered community center greets you, it’s reclaimed glass-paned windows collecting the sun while sheltering a treasure trove of succulents. A creek rushes close by, it’s “water song” filling the air, as Paul Gallimore, the visionary behind the Long Branch Environmental Education Center, says. He steps out and asks, “Do you hear the bird song,” sweeping his hands outward over the sea of green his nonprofit ecological sanctuary encompasses. Aptly named as the area sits on the long branch of the Sandy Mush Creek, Gallimore protects and inhabits the 150 acres the ecological sanctuary calls home, conducting environmental research and leading restoration, preservation and conservation projects. He also protects the 424 acres nearby at the headwaters of Willow Creek and the 220 acres that sit along the South Turkey Creek, altogether ensuring that around 1400 acres around Sandy Mush Bald are all safe havens for plant, animal and human life to coexist. Gallimore’s eyes glisten as he shares the history of the land, his dog wanders nearby under the shade of a walnut tree, and a bunny hops alongside an old airstream covered in vines. Gallimore, his wife and daughter have called this magnificent biological haven home for 43 years after leaving their home in the Shenandoah Valley in the early 70s. “We started Long Branch Environmental Education Center in 1974,” Gallimore shares in an excited whisper. “It came out
of my two great disillusionments. These disillusionments told me that this (the dominant culture) is not the world I want to create, be a part of or support. I knew that as a species we had to completely reinvent our relationship with ourselves, with each other and with nature.” From Hawaii to a 3-acre plot in the Shenandoah Valley and from Virginia to Polk County in an old bus with a teepee in tow, he and his wife and daughter chose Western North Carolina on a map because of the diverse ecosystem. The Long Branch Environmental Education Center (LBEEC) was born after Gallimore and his family were introduced to an elder woman living nearby. Upon first glance, they knew it was home. Shortly after, they held a barn-raising, inviting the community out to help build the passive solar community center. That communal workshop style was the vision they held for bringing people together to help maintain and nurture the land while providing a space for the community to learn specific skills related to natural building, sustainability and preservation while connecting in and with nature. “We started out wanting people to come and see what could be done, what our options are as a species,” Gallimore shares, walking up a small slope toward a gushing waterfall and surrounding trout pond. “This is an extraordinary part of the world. We have more biological diversity in these ancient mountains than anywhere else on Earth outside of the
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this is an extraordinary part of the world.
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FEATURE
LONG BRANCH ENVIRONMENTAL EDUCATION CENTER
tropical rainforests and one national park in Ecuador. There are things that precede commercial values and these are the things we need to start paying attention to in on our very own backyards, taking care of all of this because it’s ultimately taking care of us.” And that is exactly the work of the Long Branch Environmental Education Center--to conserve, protect, research, restore and improve environmental quality. Since that barn-raising in the early 70s, Gallimore has created a space to not only protect the land and wildlife around him but to guide important work in habitat restoration and preservation. The American Chestnut project is one prime example of that work in action. The LBEEC is home to a back-cross hybrid of the Asian and American Chestnut, which is a variety that hopes to continue the life of the American Chestnut over time, perhaps restoring the original native altogether. After travelers brought the Asian Chestnut to America in the early 1900s, the Asian variety shared a fungus, cryphonectria parasitica, that the American Chestnut had no resistance to. Yet you can 16
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go into the woods and find many of the American Chestnuts flowering, which means they’re still alive and trying to overcome the blight, yet ultimately succumb at an early age. Through backcrosses of the Asian and American varieties, LBEEC and others are helping to continue the life of the American Chestnut, inspiring those that come to take a tour, attend a workshop, or come to pick berries (which we’ll get to next), to learn more about this ecological issue and consider playing a role in helping as well. “This is what we call a seventh generation project,” Gallimore shares, his voice sharp, impressing his concern. “To us, this must be done now to try and bring this food producing giant back to the area so we can have wildlife. Because right now the black bear and white tailed deer and wild turkey are all dependents on the acorns because the oaks come in as a response to the disappearance of the American Chestnut and are providing the food for these birds and other animals. If the oaks disappear, the wildlife will too because they’ll have nothing left to eat. It’s not like we can just send them to Wal
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U-PICK FA R M S
Pick berries fresh from the plant at one of these local u-pick farms:
Blueberries Flying Cloud Farm (Fairview) 828-768-3348 • flyingcloudfarm.net Creasman Farms (Hendersonville) 828-685-7728
Long Branch Environmental Education Center (Leicester) 828-683-3662 • longbrancheec.org Dr. John Wilson Community Garden (Spruce Pine) 828-669-2052 Green Hill Urban Farm (Asheville) 828-775-0548 Hickory Nut Gap Farm (Faiview) 828-628-1027 • hickorynutgapfarm.com For additional u-pick farm listings, pickup an ASAP Local Food Guide or visit appalachiangrown.org
IN SEASON: July - August Blueberries rank only second to strawberries in popularity of berries. Blueberries are not only popular, but also repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. After many years of research on blueberry antioxidants and their potential benefits for the nervous system and for brain health, there is exciting new evidence that blueberries can improve memory. Purchase berries at full maturity, keep them
FOR MORE INFO VISIT LONGBRANCHEEC.ORG Mart to get what they need. So if we can bring the American Chestnuts back, perhaps there is a future for wildlife as well as for Pick us.” berries fresh from the There are numerous ways to get involved in the work of plant available the Long Branch Environmental Education Center. In addition at over 40 local to the Chestnut project, there are rows upon rows of blueu-pick farms: berry bushes spanning the fields next to a second passive solar home, which was constructed communally along with the composting toilet and moon view cabin all in a row. For a small $10 donation, any and all are welcome to visit LBEEC and wander the wild rows of green branches dotted with bluish-purple berries and fill a bag until their heart’s content. After berry-picking, you’re free to enjoy the land, exploring miles of hiking trails, have a picnic next to the trout pond on one of many picnic tables, or take a tour alongside Paul and listen to his stories of this rich ecosystem and the plants and animals that call it home, peppered with glowing recitations of Native American wisdom and indigenous cultures. “Do you like wild things? Do you know this one?,” he laughs as he holds a leaf upward to the sky. “This is the one we call wood sorrel or oxalis,” he says as he places it in his mouth and chews a leaf. “There’s a lot of programming and conditioning from the dominant culture which wants us to be disconnected from nature, to be good consumers and materialists because that forms the basis of our reality. You are what you wear. You are what you consume. We’re really at a turning point as far as whether we go forward as a species or become extinct. I can live with us doing the latter. I just don’t like to see the other billions of species who are, through no fault of their own, going to go extinct,” his eyes glaze over as he stares up into the tree canopy. “I feel a sense of personal responsibility to try and intervene, speak some truth to power and raise consciousness about how we are the ecology. It’s the air we breathe, the water we drink, and the food we eat. It is all nature. It is ecology. And without that, we don’t exist.” The Long Branch Environmental Education Center is open to groups who wish to take a tour of the land, visit during berry picking season this summer, and volunteer or intern and learn hands-on about passive solar construction, invasive plant species, composting, and so much more. You can contact Paul at paul@longbrancheec.org or via phone at 828-683-3662.
refrigerated at all times and consume them within 1 to 2 days for best taste. If refrigerated, blueberries can keep 5-10 days and 6-8 months if frozen.
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BAKED PIE COMPANY
FEATURE
Baked Pie Company Adds Some Sweetness to the Asheville Food Scene by MEG HALE BRUNTON photos by KIRSTEN FUCHS
Kirsten Fuchs gave up her life in the business world to pursue a different kind of passion - the baking kind. AS A CHILD IN FLORIDA, Fuchs always planned to move to North Carolina and open a General Store. Her family was originally from North Carolina and visited twice a year during summer and winter break. She loved the area and moved here with her husband twenty years ago. “We’ll never move, we love it,” says Fuchs. One day last summer, when she and her daughter, Haley, were unable to find a place to have a piece of pie and a cup of coffee in South Asheville, Fuchs had the idea to open a pie shop. Her dream came to fruition earlier this year when she launched Baked Pie Company.
For the location of her shop, realtors tried to steer her in the direction of the River Arts District and Downtown areas, but Fuchs had her heart set on something closer to home,“We needed this in South Asheville, just to have an independently owned restaurant.” While Fuchs has always loved baking, she knew that she would need a professional baker for the restaurant, leaving her free to work the front. That’s where Emily McCarthy, Pastry Chef, comes in. Fuchs and McCarthy both brought a lot of their favorite recipes to the menu, and created lots of new SUMMER 2017 | FOODLIFEMAG.COM
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FOR MORE INFO VISIT BAKEDPIECOMPANY.COM
ones. “It’s really been a combination of us,” Fuchs says. “We’ll work a recipe until it’s delicious.” McCarthy comes in at four o’clock every morning and starts making pies. She can make up to 95 pies in a day with a little help, which is why Baked Pie Company has just taken on a second baker. The store was actually having to close early during their first few weeks of business, because they kept running out of pies. Since then, they have changed their hours to stay open until 8pm. Fuchs attributes Baked Pie Company’s success to the fact that all of their pies are homemade, made from scratch every day. “We use only unbleached, unbromated flour,” Fuchs explains. “Our pies are made as much from local ingredients as possible and only fresh ingredients. There’s no fillers, and that’s what makes it taste so good.” They also have a sugar-free, a vegan, and a gluten-free pie on the menu every day.
In addition to standards like chocolate cream and berry pies, Baked Pie Company also offers unique pie types, like their Funky Monkey, which has a chocolate cookie crust, a layer of bananas, peanut butter cream, fudge ganache and is topped with walnuts. Or their Unicorn Pie, which has a Fruity Pebble Rice Krispy treat crust with a homemade vanilla custard and homemade whipped topping. And of course, it is dusted with rainbow sprinkles. “It’s really popular with the kids, but the adults like it too,” says Fuchs. Her favorite pie that she makes is the honey pecan. It’s one of her own recipes and their best seller. “It’ll be on the menu every day,” she smiles. “Everyone who tries it says it is the best they’ve ever had.” In the Asheville tradition of beer flights, Baked Pie Company offers pie flights, which is three slices of pie along with a scoop of ice cream. “It’s just something that came to me,”
I would go to restaurants and think, ‘I wish I could try three different types of dessert.’ Everybody loves it.
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VISIT BAKEDPIECOMPANY.COM
RECIPE
THE GUIDE
laughs Fuchs. “I would go to restaurants and think ‘I wish I could try three different types of dessert.’ Everybody loves it.” They also make special pies for weddings and other events. “We do just about anything,” she boasts. “If someone has a particular type of pie they like, we’ll test out recipes and make it for you.” For her restaurant, Fuchs was definitely going for the ‘homestyle’ look. “I wanted it to be a place where people could, not only have a piece of pie, but where they’d feel comfortable and want to come back and meet their friends,” she says. “I wanted them to feel like they were going home.” All the little objects, knick-knacks and antiques that line the walls of Baked Pie Company have been gathered from estate sales and antique shops. Not only do they create the singular ambiance in her shop, but they are also all for sale. Fuchs professes to have gotten a lot of inspiration from research she did on Pinterest and from watching HGTV. From the brickwork on the wall, to the tin on the ceiling, she is thrilled with the results. “I felt in my heart it was a good thing,” Fuchs says of her decisions. “And every door just kept opening and opening.” “We are blessed,” Fuchs continues. She and her husband used nearly all of their savings to start Baked Pie Company. “I turned 50 last year, and said ‘It’s either now or never.’ I figure I’ve got a good ten to fifteen years left in me to work before I retire.” Now, it is truly a family operation. Fuchs’ husband works the front of the restaurant with her. Her sister-in-law, Heidi, is a Manager, her mom comes in to chop strawberries and rhubarb, and her dad stops by to clear tables. Her daughters, Haley and Brielle, also help out in the kitchen. Even Fuchs’ niece works there. So, what’s next for Baked Pie Company? They have been talking about adding quiches and dinner pies to the menu in the future. For now, though, they are just sticking to desserts. This summer, they will introduce pie shakes. “You take a slice of pie and a few scoops of ice cream and blend it up,” Fuchs explains. “Oh my gosh, it’s so good!” She has also already begun negotiating wholesaling her pies to local restaurants. Fuchs has already had people, asking if she plans to franchise Baked Pie Company. “I think it’s too soon,” she confesses. “I mean, we’re still working out the kinks. So, I don’t want to get too excited, but the way it’s been and the way we’ve been running out of pies, we’ve got to get bigger.” When it comes to the future of Baked Pie Company, the ‘pie’ is the limit! For more information, visit bakedpiecompany.com, and check out their daily menu at facebook.com/ bakedpiecompany SUMMER 2017 | FOODLIFEMAG.COM
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THE GUIDE
FAMILY ACTIVITIES
blueberries by KIMBERLY KIRSTEIN HOT, SUNNY DAYS. Farm fresh fruits and vegetables. Abundant local food. Kids home from school. Some things just scream, “It’s summer!” Mix these happenings together, and you can find the recipe for an amazing day for the whole family. This time of the year brings in blueberry season. And blueberries are one of those fruits that can really only be found fresh in the summer months. Likely nearly every American has had blueberry muffins and pancakes, but most don’t give a lot of thought to the finer details of blueberries. Much of the Appalachian Mountains in Western North Carolina offer a perfect growing environment for blueberries. They thrive in the acidic soil and are one of the few fruits that are native to North America with many varieties being native to our region. They are the second most popular berry (behind strawberries) and are often touted as being a superfood with more antioxidants than most other fruits and vegetables. While it is tempting (and easy) to grab a bag of frozen blueberries off the freezer aisle at the grocery store and throw them into some type of baked good, blueberries are the most delicious and the most
nutritious when eaten fresh and uncooked. Blueberries are also one of the ultimate convenience foods. No packaging, cutting, peeling, or prepping required. Your child (or you!) can grab a handful right out of the refrigerator and eat them up - enjoying a healthy snack while also making a great food choice and building good eating habits. Blueberry season can be a long one in Western North Carolina. My family was always picking by the end of June and, on the best years, well into September. And there is something magical about listening to the berries drop into your bucket while the kids are picking and sampling and playing. And that quality family time picking blueberries together helps children connect their ideas about food to where it comes from. So, choose a farm to visit, pack a picnic lunch, and when you get home with your bucket of berries, settle in to try one of these recipes or an activity with your child. When you are done, maybe you would want to consider putting a couple of blueberry bushes in your yard so you have your own fruit in a couple of years!
---------------------blueberry lemonade ingredients 2 cups blueberries 3/4 cup sugar 2/3 cup lemon juice 4 cups of cold water
directions Combine the blueberries, sugar, and a cup of water in a blender or food processor. Process until the blueberries are completely puréed, about one minute. Combine the blueberry purée, lemon juice, and remaining water. Chill and serve over ice.
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FAMILY ACTIVITIES
THE GUIDE
blueberry books
to share with your child A multi-generational favorite is Blueberries for Sal by Robert McClosky. The Caldecott Honor book written in 1949 has a mother and daughter out picking blueberries and crossing paths with a bear and cub also out searching for blueberries. And for any family who struggles to find that pesky missing shoe, The Blueberry Shoe by Ann Dixon will be a winner. When the family spends a day picking berries, Baby loses a shoe which becomes quite the object of curiosity for the animals on the mountain.
blueberry farms
to visit with your child A quick Google search of WNC u-pick blueberries takes you to a wide variety of locations that you can take your child to pick their own berries. While I certainly can’t list them all here, Long Branch Environmental Education Center in Leicester is a lovely place to spend a day picking berries, picnicking, and hiking and Zimmerman’s Berry Farm in Marshall is a well-known berry-picking location with different berries available throughout the summer. It is advisable to call before driving to any farm to pick berries to make sure there are berries available that day. If you are up for more of a lively berry-picking adventure, head up to Craggy Gardens in the late summer where wild blueberries can be abundant. Some years are better than others, but on the best years, you can eat your fill of blueberries while you hike and then bring some back home - for free!
make blueberry to with your project children blueberry cheerio bird feeder String a plastic yarn needle with a 1 ft length of yarn. Tie a cheerio onto the end of the yarn, then let your child use the needle to string the blueberries and cereal onto the yarn. Tie a knot at the end, hang the bird feeder outside, and watch to see what comes to feast on the delicious treats! If you don’t want to use your beautifully picked berries for this, we completely understand! But, if you end up with a handful of berries that have gotten a little squishy, this is a great way to put them to good use!
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2017
farm tour 2 days 22 FARMS photographs by TIFFANY WELSH This June the gates and barns of WNC opened to the public for the annual ASAP Farm Tour. With a wide variety of farming operations, there was much to see and do for the whole family. PICTURED: Jah Works Farm, LOTUS Urban Farm & Apiary, Madco Farms, Venezia Dreams Alpaca Farm
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ELDER & SAGE GARDENING GROUP
Asheville Edibles
FEATURE
by TIFFANY WELSH
A gravel lot in the heart of downtown is getting a lot greener thanks to a partnership between the City of Asheville and a local group of gardeners. IF YOU HAVE VISITED the corner of Page Avenue near the Grove Arcade lately, you may have noticed a once empty parcel of downtown land has turned into a burgeoning community garden. The garden is an undertaking of the Elder and Sage Gardening Group, led by Clare Hanrahan with the assistance of nearly 30 volunteers. Their progress so far is impressive, considering they just launched the garden on June 1. “We have been enjoying a very positive and supportive response to our garden,” says Hanrahan, “Many passersby, workers downtown, business owners and tourists have expressed their appreciation for our work, and for the opportunity to watch our progress.” In fact, there has been so much excitement about the project that people have been stopping by with supplies, tools and volunteer labor to get it going. “Recently some passersby who had admired our efforts notified us that they have purchased a much-needed 60 gallon water barrel and 20 bags of soil for delivery. Another community ally provided an awning for sun and rain protection. A neighbor donated her credits with Compost Now and they have delivered over 500 lbs. of good, rich garden soil. Nearby farmers have dropped off plant starts, and Bountiful Cities gardens has kept us in touch with other garden materials available through the community gardens network,” says Hanrahan. “Mostly, it is the day-to-day labors
of our core volunteers that have, within the short span of time, transformed a vacant, graveled, heat-radiating city lot into an oasis where community is thriving.” The Elder and Sage Group is made up of a variety of Asheville residents, many of whom live in the nearby Battery Park and Vanderbilt Apartments and others who work downtown and stop by on their way in and out of the office. Hanrahan says proudly, “Everyone seems to want to have a hand in this truly grassroots community effort.” This coming together of the community is exactly what the City of Asheville’s Office of Sustainability had in mind when they launched the Asheville Edibles program this past Earth Day. The program is comprised of three different ways to make use of vacant city owned land: Adopt-A-Spot, Community Gardens, and Urban Agricultural Leases. All of which aim to fulfill goals identified in both the Council-adopted Food Policy Action Plan and the designation of Asheville as the inaugural Bee City USA. “We want to steer away from food deserts and make fresh affordable food available to the masses,” says Haley Mahoney, Sustainability Technician with the City of Asheville. “A big part of that is having
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FOR MORE INFO VISIT ASHEVILLENC.GOV/DEPARTMENTS/SUSTAINABILITY
We want to steer away from food deserts & make fresh affordable food available to the masses.
Current City Gardening Programs ADOPT-A-SPOT: Perfect for the individual gardener or small neighborhood. This program, which is being managed by Asheville Greenworks, is similar in design to the Adopt-A-Highway program you may already be familiar with. For Adopt-A-Spot, you can identify a small empty parcel of land, which is owned by the city - either the Office of Sustainability or Asheville Greenworks can help confirm ownership. If it is a parcel of city land, then the gardener can apply to adopt the spot for a small garden of either edible plants or pollinator flowers. The city will provide a sign that the space has been adopted and in turn, the space will go from a blank slate to a nice green area which may also be providing food to a few people. There is no cost to apply for land use with the City.
the space to grow the food.” Mahoney continues, “The city already owns the land, but we want people to feel like they are a part of the community, making the space their own.” If you’re interested in starting a community garden, take Hanrahan’s advice “Begin it. Trust that others will also be attracted to help. Most people are coming to realize how important it is to our well-being and mental health in a rapidly gentrifying urban community to connect with neighbors and to find ways together to become more food self-sufficient while restoring some of the healing beauty so woefully absent in a car-centric city.” Connect with Elder & Sage Gardening Group on Facebook at facebook.com/PageAveAVL
COMMUNITY GARDENS: Great for gardening groups who are a bit more organized. The Community Gardens program requires a Garden Manager, who is the main contact for the city. There are currently three available spaces. They are located at Carrier Park, Weaver Park and Murray Hill. The city requires a minimum commitment of one year, with the option to renew annually. The Murray Hill location may be especially attractive as it was the home of a former garden club and is already setup with four or five large garden beds and water service. There is no cost to use the land or to apply for the program. URBAN AGRICULTURAL LEASE PROGRAM: Those with more of a farm mindset, may opt for the larger scale Urban Agricultural Lease program. While the urban agricultural program is not free, as the smaller options are, it does offer larger parcels of city owned land at fair leasing rates. There are currently two locations available: one near Azalea Park and the second near Bleachery Boulevard. Both parcels are an acre in size, or a bit larger. The urban agriculture program does require a minimum three year commitment and is geared towards those with previous farming experience. For more details or to apply, contact Haley Mahoney at the Office of Sustainability hmahoney@ashevillenc.gov photos courtesy of Elder & Sage Gardening Group 32
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THE GUIDE
RECIPE
Pickled Blueberries created by CHEF PHILIP BOLLHOEFER
photo by CHELSEA LANE PHOTOGRAPHY
3 C water 1 C red wine vinegar 1/4 C plus 2 Tbsp salt ½ C sugar or honey 1 Tbsp juniper berries, crushed
1/2 cinnamon stick 1 bay leaf 1 Tbsp yellow mustard seeds 1 quart fresh blueberries
Combine all of the ingredients, except for the blueberries, in a medium size sauce pan. Bring to a simmer and cook for 5 minutes. Pour hot liquid over blueberries in a heat resistant container. Cool to room temperature then refrigerate for 24 hours. Serve with pork roast, pork chops or venison for a summer favorite!
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ANYONE WHO GREW UP listening to music in the 80s and 90s has probably heard of Athens, Georgia. Home to famous groups like R.E.M., Widespread Panic, the Indigo Girls, the B-52s and so many more - It has been a music hot spot for years. Beyond the music, if Asheville had a drunken sister city it would be Athens. Where Asheville holds the title of most breweries per capita, Athens is proud to hold the title of most bars per capita - with over 80 in a one mile stretch. Athens also boasts a tremendous number of local restaurants serving up locally sourced food and if there’s one person who can eat their way through this town, it’s me.
text & photography by TIFFANY WELSH
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THE GUIDE
TRAVELING LOCAVORE
1pm I arrive in Athens, hungry for some lunch. Having done some research, I already know there is no shortage of good food in this town. A friend has recommended PULASKI HEIGHTS BBQ, so that’s my first stop. They are located in the Leathers Building, a repurposed manufacturing facility that runs parallel to the train tracks. I’m immediately thrilled to find they have kept the character of the original building, with exposed brick and large windows plus a patio overlooking the tracks. After reviewing the menu, I find they not only have BBQ, but also tacos and ramen - a strange combo to be sure. I decide to stick with the namesake and order a half rack of ribs. For my sides, I select collards and the house smoked cauliflower, something I’ve never had. While waiting for my food, I take a look around. It’s a small place with a loft upstairs that provides a view of the train tracks and the Oconee greenway. By the time my food arrives, my stomach is grumbling. I can’t decide what to eat first. The ribs are good and so are the collards. I’m excited to try the cauliflower, but it’s a bit of a disappointment. Overall, I would definitely eat here again though - and so would my table neighbor, who says he’s here every week! 2pm After lunch, I decide to do a little sight seeing. Athens is a well known college town with definite Southern Charm. My first stop is a historic landmark - THE TREE THAT OWNS ITSELF. A white oak, which was deeded to itself along with the surrounding property in the 1830s by Colonel William Jackson. Apparently Jackson so loved the tree and his fond memories of it, that he officially granted it autonomy in his will. The current tree, while large, is not the 180+ year old oak, but the “son of the tree” as a scion was used to keep the landmark alive. It lives in the middle of a cobblestone road and is definitely a uniquity. Seeing the beautiful historic neighborhood surrounding the tree, I am inspired to do some more architectural sight seeing. I end up getting more than I bargained for as I drive down Milledge Avenue, home to fraternity and sorority row. Each chapter is housed in what appears to be huge antebellum mansions, although most were constructed in the 1950s and 60s. There are a few that are truly historic though and certainly they are all beautiful. While on my tour, I am even treated to a game of oversized beer pong on the trashed lawn of the BETA THETA PI HOUSE. Go Dawgs!
4pm After being out in the hot sun all afternoon, I decide to check in to my hotel. I am staying at Graduate Athens, which is arguably one of the hippest hotels I’ve ever seen. 36
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TRAVELING LOCAVORE
THE GUIDE
They have definitely captured the vibe of retro-collegiate as a decor theme. The rooms feature plaid in every color, chalkboards, composition notebooks, room keys that look like student IDs coupled with thrift store artwork and bold color palettes - think orange and lime green.
7pm After a bit of rest, I decide to walk to dinner. Since the hotel is located right in downtown, everything is close by. Given it is a weekend night, I am surprised by the lack of traffic and the ample amount of parking downtown. On my way to dinner, I pass the historic MORTON BUILDING, which was constructed in 1910. Built on what was called “Hot Corner”, it was primarily an African American venue, hosting many famous musicians such as Louis Armstrong and Duke Ellington. It was once described as “the largest building of it’s kind owned by a colored man.” It’s great to see a landmark building like this being well-preserved. Beyond its rich history for the African American community, this building also had a part in Athens famous music scene as a rehearsal space for R.E.M. and the B-52s. A little beyond the Morton Building, I arrive at CLOCKED! DINER. A tiny little restaurant which has a tremendous burger menu. There’s a bit of a wait, because they only have 30 seats - did I mention they are tiny? Luckily, there’s plenty to see while waiting. Just across the street is one example of the numerous street murals found all over Athens, a beautiful piece of public art titled BIRDSONG, which was commissioned to celebrate the 20th anniversary of AthFest, the annual music and arts festival held in downtown Athens every June. The mural features 20 species of songbirds - one for each year of the festival.
8pm After much waiting, I am finally about to get my very own cheeseburger from Clocked! I decide to go with the Blackberry Bacon Jam burger, which sounds delicious. It comes with the usual fixings, plus gouda cheese, caramelized onions, special garlic dijon sauce and of course, housemade blackberry bacon jam. Let me just apologize to all of my local burger haunts in advance, because this is definitely one of the best burgers I’ve ever tasted. Despite waiting nearly an hour in the 90 degree heat and the painfully slow service, I would eat here every time I visit Athens. And if blackberry bacon jam doesn’t sound like your thing - don’t worry they have quite a few other specialty burger combos to choose from... peanut butter and bacon, the ring of fire, pimento cheeseburger and more. Besides having killer burgers, Clocked! Is located on the same block as the super famous 40 WATT CLUB, one of the music venues widely credited with launching American punk SUMMER 2017 | FOODLIFEMAG.COM
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THE GUIDE
TRAVELING LOCAVORE
rock and new wave music. So it’s the perfect place to grab a bite before a show.
9am I wake up well rested and ready for some more food. My first choice for breakfast is Mama’s Boy. Unfortunately, when I arrive, there is a massive line. The parking lot is packed, the overflow parking lot is packed and I think I’d like to eat breakfast before noon, so it’s on to plan B - HEIRLOOM CAFE. It turns out they don’t open until 9:30 on the weekends, so I’m a bit early. Luckily they have a bocce ball court outside to pass the time. The parking lot quickly starts to fill up and my bocce game is gathering spectators when the restaurant finally opens. To their credit, they make a real effort to seat everyone in the order they arrived, despite there being no real order to the crowd. There is no question I am going for the pecan pancakes for breakfast. “When in Georgia, eat Georgia pecans” is a personal motto of mine. This place serves a complimentary bread basket with cute little mini chocolate chip biscuits. The pancakes are delightful, but I rush a bit through breakfast because I can’t miss the Athens Farmer’s Market!
10:30am The ATHENS FARMERS’ MARKET was named one of the “South’s Best Farmers’ Markets” by Southern Living, so I’ve set my expectations accordingly. It’s Saturday morning, so the market is busy but there is plenty of parking. At the entrance, I’m greeted by a couple of food trucks. The venue is nice, a public park and the market is housed on a covered tennis court. Once inside, I’m a little surprised at how small the market is. There are only around 25 vendors, which is less than some other markets I’ve been to. There is plenty of produce, a few weeks ahead of our growing season. They’ve got strawberries in mid-April, rhubarb, radishes, plenty of baked goods. There is even a kombucha made in Atlanta. I’m traveling, so I’m not really doing my weekly shopping. I pick up a pint of berries for snacking and a chocolate hazelnut cupcake from Harlow Bakery. 12pm After the market, I go for a little more sightseeing. I can’t leave town without searching for the BULLDOG STATUES. This is another public art project, titled “We Let the Dawgs Out”, which was erected in 2003. There are nearly three dozen statues, so far I’ve found three. I guess I know what I’ll be doing for the rest of the afternoon!
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THE GUIDE
RECIPE
Bourbon Blueberry Fizz recipe & photo by COPPER POT & WOODEN SPOON
2.5 oz Kentucky bourbon (we like Bulleit or Eagle Rare) 1 Tbsp blueberry jam 2 oz lemon Pellegrino (or club soda with a dash of lemon juice) Fresh basil to garnish Combine jam, bourbon and ice in shaker and shake until well combined. Serve over ice and top off with Pellegrino or club soda with a lemon twist.
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THE GUIDE
A S H E VI L L E WI N E & F O O D FESTI VA L
Savor the Mountains at AWFF The Asheville Wine & Food Festival is a town-oriented festival with a global love for food and wine. Taking place Friday & Saturday, August 18 & 19, the 2017 Grand Tasting will be outside at Pack Square Park, in the center of downtown and just steps from all the vibrant shops, restaurants and South Slope breweries. Here is a sneak peek of the eight renowned chefs who will grace the festival providing guests with the best worldly cuisine Asheville has to offer. KYLE ALLEN Mountain Madre Kitchen & Agave Bar Chef Kyle Allen introduces a fresh all-new menu to Mountain Madre restaurant located in downtown Asheville. Chef Kyle is a graduate of the Cooking and Hospitality Institute of Chicago, and originally from Illinois, cooking since he started crafting pizzas as a teenager. He will bring his talent for presentation of new ideas on the plate at this year’s festival. If you missed him as our first highlighted chef in the May Downtown After Five, be sure to follow all summer and find out why locals know a good thing when they taste it!
NICOLE BLASTOW Twisted Laurel Chef Nicole Blastow is an award-winning executive chef from Twisted Laurel. The winner of the “People’s Choice Award” in the 2016 March of Dimes Signature Chefs Auction, Blastow is a bold and inventive chef who crafts some of the most ingenious dishes in all of Western North Carolina (Yes, she’s that good!). Be sure to sample some of her most innovative dishes this August 18 & 19.
TJ CENTANNI Calypso Chef TJ Centanni promises to spice up the festival with his Caribbean flair (and fare, pun intended!). An Executive Chef at Calypso, the new restaurant downtown, Centanni has mastered the art of cooking culturally authentic St. Lucian cuisine. Indulge yourself in Centanni’s hearty English, French and African-inspired blend of Caribbean soul food, and we promise that you’ll find yourself lost in food ripe for the soul. 42
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ANTHONY CERRATO Strada Italiano Drawing influences from his Italian family recipes and researched recipes, Chef Anthony Cerrato combines the best of Italian food with Western North Carolina cuisine and locally fresh ingredients, to create an exquisite fare that will definitely satisfy your taste buds. Indulge yourself in a hearty cuisine that is sure to satisfy this festival season, made lovingly by Strada Italiano’s very own Executive Chef, Anthony Cerrato.
DUANE FERNANDES Isa’s Bistro & Hemingway’s Cuba Educated at Johnson & Wales University and then the Culinary Institute of Charleston SC, Fernandes spent much of his early career polishing his abilities in the celebrated kitchens of Charleston’s four-diamond ‘Peninsula Grill’ and the five-diamond Jefferson Hotel in Richmond VA, then to the kitchen of Thomas Keller’s iconic three-star ‘Per Se’ in New York. Leading the culinary team at ‘Isa’s Bistro’ after ‘Horizons’ restaurant at the Grove Park Inn Resort & Spa, Chef Fernandes all-new ‘Hemingway’s Cuba’ will feature small and large plate Cuban inspired dishes. He will introduce a delectable alternative to everyday cuisine at this year’s festival.
MATTHEW MINER Jargon Chef for one of the city’s newest restaurants, Jargon, Chef Matthew Miner is no stranger to competition cooking. This year, as part of the Chef Highlight Series, he will provide a sample of all he’s capable of. Chef Matthew offers more than 20 years’ experience in the culinary arts. He remains current with new trends, farm to table, local sustainability, and is versed in many cuisines. By way of California, his creative tastes are sure to delight in every dish prepared.
VISIT ASHEVILLEWINEANDFOOD.COM
TARIQ HANNA Restaurant Salon by Sucré Chef Tariq Hanna is New Orlean’s (and one of America’s) best pastry chefs. Indeed, his achievements are the stuff legends are made of; he worked as the first casino pastry chef at MotorCity Casino, appeared on the Food Network & TLC on numerous occasions, and helped launch three confection boutiques as well as a salon restaurant under the regionally acclaimed Sucré brand. If you have any other plans on Saturday August 19, scrap them folks, this is not a chef you want to miss!
DON PALENO The Colorful Palate & President of the WNC Culinary Association With over 20 years of experience in the food and beverage industry, Chef Don Paleno continues to educate and push himself to be the best chef that he can be. As a prominent member of the industry, he also serves as the president of the Western North Carolina Culinary Association of the American Culinary Federation. ACF is the premier professional association for culinarians in the region. With over 20 years of experience spanning from Naples, FL to the Asheville area, he demonstrates a flair for the eclectic appreciation of flavor.
Don’t miss your chance to take part in two solid days of culinary adventure. Purchase tickets at: ashevillewineandfood.com
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THE GUIDE
RECIPE
Blueberry Chipotle BBQ Sauce recipe & photo by 12 BONES SMOKEHOUSE
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RECIPE
THE GUIDE
THIS IS THE TYPE OF SAUCE that gives the barbecue purists fits, but it has humble origins, even if it ended up being kind of a big deal. Our original owner, Tom, once made this sauce for a dinner party at his own house, and everyone loved it, even though it’s about as far from authentic as you get. However, when 12 Bones first opened, the barbecue aficionados turned their collective noses up at this spicy-sweet concoction. Then, in 2007, this recipe won Good Morning America’s Best Bite Contest. That changed everything. “All of a sudden, it was accepted,” laughs Tom. “People who tried it loved it, but it was tough convincing people that they needed to give it a try in the first place.” This sauce starts out sweet, but the finish is all chipotle. And the rich, smoky flavor ripens the longer you leave the sauce in the bottle. If you don’t open it for at least a year, the smoke intensifies even further.
Blueberry Chipotle BBQ Sauce Yield: 5 cups
1 pound fresh or frozen blueberries 2 chipotle peppers in adobo sauce 3/4 C honey 3 C “12 Bones Tomato Q Sauce” 1 teaspoon ground ginger In a food processor or a blender, puree the berries and the chipotles. Then transfer the berry mixture to a saucepan, and add the remaining ingredients. Simmer this mixture over low heat for 30 minutes, stirring occasionally. Remove the sauce from the heat and cool. The finished and cooled sauce can be stored in an airtight container in the refrigerator for up to a month.
12 Bones Tomato Q Sauce 3 C ketchup 2/ 3 C cider vinegar ½ C blackstrap molasses 6 Tbsp worcestershire sauce 6 Tbsp dark brown sugar
1 tsp granulated garlic 1 tsp granulated onion 1 tsp dry english mustard 1 tsp black pepper 1 tsp salt
Combine all ingredients in a medium-size saucepan and simmer on low heat until all the dry ingredients have dissolved, stirring occasionally with a whisk. Note that mustard powder can be a bit hard to dissolve.
From 12 Bones Smokehouse by Bryan King, Angela King & Shane Heavner © 2015. Photographs by Taylor Mathis ©2015. Reprinted with permission from Quarto Publishing Group USA Inc.
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THE GUIDE
MOJO KITCHEN & LOUNGE
text & photos by TIFFANY WELSH
Opposite: Daily taco special with smoked chicken, crispy potatoes, mozzarella cheese & pickled garlic scapes; grilled andouille slider with pickled egg, pimento cheese & spicy Oriental mustard; Chef Gregson’s trusty pinecone inlaid knife.
CHEF AJ GREGSON, Owner and Chef of Mojo Kitchen and Lounge, has a background story that may at first ring familiar. Inspired after a childhood of cooking with his Italian grandmother and great-grandmother, he decided to attend culinary school at Johnson & Wales University in Miami. After a few years in their culinary program, he moved on to cooking at casual fine dining restaurants in Miami and then in Greensboro. That’s where Gregson’s story takes a road less traveled. In college, he met a friend who asked for his help cooking at the Lake Eden Arts Festival. That was his first introduction to cooking at a music festival and he was hooked. He has provided festival goers with delicious grub ever since - now attending more than 500 events a year with his mobile Lil Mojo and his Mojo Kitchen, which comes out for multi-day events. But there is more to Mojo than happy festival goers. They also have a brick and mortar space downtown, which they 46
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share with One Stop, a live music venue and cocktail bar, that comes with all the ups and downs that one might expect at such an establishment. Despite the challenges of their unusual location, they are turning out food that people really like. Mojo has been the recipient of multiple awards from the Wing War to the Food Truck Showdown. Perhaps the background in event venues has helped Chef Gregson work his magic in his tiny 300 square foot kitchen because the flavor of his food is definitely not small. But how would one characterize the cuisine of Mojo Kitchen and Lounge? The menu is an eclectic mix of local, regional and globally influenced food. “There isn’t really a theme,” says Gregson, “We like to leave our concept open-ended so we can be creative and offer what we like to say are fine-dining flavors in a casual setting at a fair price.” Typically the menu will be a mix of southern foods with Caribbean influences or vice versa - for example the jerk chicken & waffle sandwich is hand-breaded fried chicken tenders topped with jerk sauce, fresh apple slices and melted mozzarella sandwiched between two waffles and served with a Caribbean-jerk maple syrup. The daily specials showcase seasonal produce and offer the kitchen staff a chance to play around with flavors. The daily tacos are often something you would find in an upscale dining establishment, only here it’s served on a tortilla. What’s the most important piece of kitchen equipment for turning out truly great food? “Sharp knives,” says Gregson. And he has a beauty of a knife with an inlaid pine cone handle - a gift he bought for himself. Don’t worry - he keeps the sharp knives in the kitchen. Go by & check them out at 55 College St, open Tuesday Sunday. To see the menu, visit mojokitchen.biz.
FOR MORE INFO VISIT MOJOKITCHEN.BIZ
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THE GUIDE
LOCAL LIBATIONS
Beat the heat with an eclectic assortment of summer recommendations from South Slope’s TASTY BEVERAGE CO. photos by TIFFANY WELSH & TASTY BEVERAGE CO.
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LEARN MORE AT TASTYBEVERAGECO.COM Asheville. It’s no wonder why... their line of sour beers have been stellar, they brewed a delicious beer with us to commemorate the second anniversary of our Asheville shop, and of course, they added Lo-Pitch to their line of flagship beers. They’re stated objective was to “make the juiciest, most drinkable IPA possible with American hops.” With the help Loral, Columbus, Equinox and Simcoe hops, they knocked it out of the park. 6-Pack Bottles | $11 after tax hiwirebrewing.com
➊ Founders Brewing Co. PC
Pils PC Pils is fairly new to Founders’
brewing schedule, and being available in 15 pack cans, it has quickly made it to the top of our list of daily drinkers. Brewed like a classic pilsner, but jam packed with Northwestern hops, it’s become a go-to for something light and hoppy. The brewery describes it as “Pleasantly crisp, perfectly clean and profoundly crushable,” and we don’t believe truer words have been said.
15-Pack Cans | $20.50 after tax foundersbrewing.com
➌ Hackor-Pschorr Munich Gold
Hacker-Pschorr has been a leading brewer in Bavaria since 1417, and has been exporting beer to America since 1865, starting with their Munich Gold. This beer is perfect for grilling out in the summer. It is light and dry enough to bear the heat, but has enough of a malt backbone and fruit esters to pair with your food.
6-Pack Bottles | $10.75 after tax hacker-pschorr.com
➎ Burial Beer Co. (Anything Sessionable)
In the past few months, Burial has released many offerings that have made it home to our fridges. Whether it’s recurring offerings, like Billows Hoppy Kolsch, Surf Wax IPA, Blade & Sheath Saison, and Ceremonial or one-off collaborations like Both Ways or Fierce Invalids, if it has a Burial logo on it and is crushable, we’re drinking it.
4-Pack & 6-Pack Cans | $Varies burialbeer.com
➋ Smuttynose Blackberry
Short Weisse When Smuttynose started releasing their “Short Weisse” beers draft only, we tried to grab every one we could get our hands on. Years later, they’ve truly spoiled us with Blackberry Short Weisse being their fourth canned offering from the series. It has a very clean acidity that isn’t overwhelming and doesn’t fatigue your palate, making this a great refreshing, juicy sour. Perfect for an early summer evening. 6-Pack Cans | $11.50 after tax smuttynose.com
➍ Hi-Wire Brewing Lo-Pitch
Juicy IPA Hi-Wire has impressed us
more and more over the years and has become one of our favorites in
LOC AT E D AT
162 Coxe Avenue, Suite 101, Asheville, NC C A L L 828-232-7120 SUMMER 2017 | FOODLIFEMAG.COM
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A Guide to Planting & Harvesting in the Southern Appalachians DE C
JAN
FEB
MA R
A PR
MAY
KEY
How to plant
space between plants / planting depth Plant seeds Plant transplants, shoots, or roots Recommended planting dates
JU N E
JU LY
AUG
70-80 days
12” apart / ½” deep
70-80 days
12” apart / 1½” deep
85-95 days 85-95 days 85-95 days
10” apart / 1” deep
90-100 days
60” apart / 1½” deep 75-80 days
4” apart / ½” deep
75-80 days
18” apart / ½” deep 95-120 days
10” apart / ½” deep
2 ft apart / ¾ inches deeper than transplant soil 10” apart / 4” deep
2 years
2 years 95-125 days
12” apart / 5½” deep
18” apart / ½” deep
24” apart / 1½” deep
*seedlings
2 years
18” apart / ½” deep
N OV
50-55 days
4-5 ft apart / plant same depth as nursery
2” apart / ¼” deep
OCT
2 years
3” apart / 1” deep
Days to maturity Winter Spring Summer Fall
6-10 years*
15-18 ft apart / 12-18” deep* 15” apart / 6” deep
S E PT
Harvest
75-85 days 50-60 days
Compiled from research provided by the University of North Carolina Cooperative Extension, ASAP, and the Farmer’s Almanac, this guide includes suggested dates for several crops. Note: The Southern Appalachians are diverse, and growing seasons vary. The months above are approximate.
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THE GUIDE
CALENDAR Friday and the Grand Tasting on Saturday is a smorgasbord of food, wine, beer, and spirits, plus cooking demonstrations, and a chance to meet cookbook authors, farmers, chefs, winemakers, brewers, and much, much more. Come sample the best of Western North Carolina’s food scene! Tickets are available online. ashevillewineandfood.com B A C O N F E ST A SHEVILLE August 26 | Highland Brewing Company Meadow, Asheville Celebrate all things bacon at Baconfest Asheville. Bacon aficionados will be on hand for cooking demos. Take home bacon products and sample bacon creations from some of Asheville’s best restaurants, featuring: bacon ice cream, bacon beer, bacon chocolate and more! Event attendees will receive a ballot to select their favorites at the festival. This event sells out every year, so get your tickets now! baconfestasheville.com O R G A N IC F E ST Aug 27 | Pack Square Park, Downtown Asheville Asheville’s 16th annual Organicfest celebration will bring thousands to Pack Square Park to celebrate everything organic, green and healthy! In celebration of National Organic Month, the Organicfest was created to spotlight, connect and share the rich organic community of farmers, artists and businesses with our community. Admission is FREE. organicfest.org
AUG UST SO U RWO O D F ES T I VAL Aug 11-13 | Black Mountain The Sourwood Festival fills downtown Black Mountain each year. Over 30,000 people from all over America will be in attendance. Music, dancing, arts & crafts, super food, kid’s rides and games, face painting and more in a no alcohol environment make it the perfect event for you and your entire family. With about 200 vendors you will discover lots of local and unique arts and crafts and there will be something to please every palate with BBQ and vegetarian faire, custom-crafted ice cream and funnel cakes and jellies. Add to that the honey and bee demos as well as the gourmet sourwood honey - you don’t want to miss this event!Admission is FREE sourwoodfestival.com TACO TH RO WDOW N & T E QUI L A TAS T I N G Aug 12 | The Grey Eagle Music Hall & Taqueria, Asheville Local restaurants will compete for the title of “Best Taco in Asheville.” Cast your vote for your favorite taco! Live music featuring Coconut Cake and a live Mariachi band! Tickets and more info at thegreyeagle.com AS H E V ILLE WI N E & F OOD F E S T I VAL Aug 18-19 | Pack Square, Downtown Asheville Launched in 2009, the Asheville Wine & Food Festival celebrates all that’s worth savoring in the Blue Ridge Mountains. This festival offers several signature events – ELIXIR brings an elaborate cocktail party and mixology competition on for the second year, SWEET offers a decadent evening of desserts on 52 FOODLIFEMAG.COM 1 FOODLIFEMAG.COM| |FALL SUMMER 2015 2017
SE PTE M BE R N C A P P LE F E ST IVA L Sept 1-4 | Downtown Hendersonville Enjoy 4 days of fun including one of the best-known Street Fairs in the Carolinas with Freshly Picked Apples, Arts & Crafts, Festival Food and FREE Entertainment at the Historic Courthouse on Hendersonville’s Beautiful Main Street. Admission is FREE. ncapplefestival.org O R G A N IC G R O WER ’S SC HO O L HA RVEST C O N F E R EN C E Sept 8-9 | Warren Wilson College Organic Growers School presents the fourth Harvest Conference, a fall event featuring all the popularity of the Spring Conference with a focus on the fall growing season, harvesting, canning, growing, gardening, energy, cooking & more… all organically of course. We pride ourselves on bringing you down-to-earth advice on growing and sustainable living, while remaining affordable & accessible. organicgrowersschool.org 2 1 ST A N N UA L B R E WG R A SS F E ST IVA L Sept 16 | Memorial Stadium, Asheville Founded in 1996, Brewgrass Festival is Western North Carolina’s original craft beer festival. North Carolina is now home to over 100 breweries and brewpubs, and since those early days, Asheville has formed a burgeoning beer scene – even reigning as “Beer City USA” four years in a row. Brewgrass Festival’s annual event has always showcased some of the most in-demand and exciting brewers in the region.Tickets are $55 per person. 1-6pm brewgrassfestival.com
A SH EVILLE CO F F E E E X P O Sept 30 | Ralph Street, River Arts District A celebration of the Coffee Scene in Asheville and WNC, bringing coffee drinkers and fans together with local roasters, brewers, baristas, manufacturers, and anyone who loves coffee. Sponsored by Stu Helm: Food Fan, Coffee Crate and PennyCup Coffee Co.
O CT OB ER WNC G A RLIC F E S T Oct 7 | South Slope, Asheville Garlic fest is an opportunity to eat some creative and awesome garlic inspired dishes - garlic ice cream, garlic fudge, garlic cookies...There will also be opportunities to learn about growing your own garlic. Workshops will be scheduled and run on a first come first served throughout the day. Garlic Fest is organized by Sow True Seed. Admission is FREE wncgarlicfest.com SOUTHEAST WISE WOMEN HERBAL CONFERENCE Oct 13-15 | Lake Eden, Black Mountain Surrounded by the ancient Blue Ridge Mountains, the venue at Lake Eden offers a beautiful, serene backdrop for over 60 workshops and classes in herbalism, nutrition, personal growth and natural healing. This year’s focus is on women’s health, inside and out. sewisewomen.com
d ay s & h o u r s asheville city market Saturdays 8-12
asheville City market South Wednesdays 12-4
Black mountain tailgate market Saturdays 9-12
east asheville tailgate market Fridays 3-6
French Broad Food CoOp tailgate market Wednesdays 2-6
henderson County tailgate market Saturdays 7-12
leicester Farmers market Saturdays 9-2
mills river Farmers market Saturdays 8-12
north asheville tailgate market Saturdays 8-12
oakley farmers market Thursdays 3:30-6:30
Original waynesville tailgate market Wednesdays + Saturdays 8-12
river arts district farmers market Wednesdays 2-6
weaverville tailgate market Wednesdays 2:30-6:30
west asheville tailgate market Tuesdays 3:30-6:30
For a complete list of the 90+ tailgates in the region, including their season closing dates, visit ASAP’s online Local Food Guide at appalachiangrown.org
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THE GUIDE
LAST BITE
Blueberry Muffins
recipe & photo by TIFFANY WELSH
Makes 12 muffins
FOR THE MUFFINS: 2 C all-purpose flour 2 ¼ tsp baking powder ½ tsp salt 1 C sugar 2 large eggs
FOR THE TOPPING: ¼ c + 2 Tbsp olive oil ¾ C milk 1 tsp vanilla 1 ½ C fresh berries + 3 Tbsp flour
Preheat oven to 400º. Line muffin pan with paper cups. Toss fruit in the 3 Tbsp Flour and set aside. In a large bowl, combine flour, baking powder, salt and sugar. Stir together until thoroughly combined. In a second bowl, whisk the eggs until they are a little foamy. Add olive oil, milk and vanilla. Whisk until well combined. Pour the wet ingredients into the dry and gently mix with a spatula just until the dry is incorporated. It may still be lumpy. Fold in the flour coated fruit. Scoop into muffin cups filling to the top. Let them set while you mix up the streusel topping. 54
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C flour 2 Tbsp brown sugar 2 Tbsp sugar pinch of salt 4 Tbsp butter ½ C fresh berries In a small bowl, combine the flour, sugars and salt. Mix well. Add the butter and mix it in with a fork until it resembles crumbles. Top each unbaked muffin with a sprinkle of the berries and then some of the streusel topping. Place into the preheated oven and immediately reduce the temperature to 375º. Bake for 25-27 minutes until the tops spring back when poked gently.
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