Taste of the High Country 2017

DELICIOUS

Recipes INSIDE!

FEATURING

Celebrity Chef Jon Ashton

Making memories Taste of the High Country brings 'live cooking' to Boone

T

aste of the High Country is a community event in which folks enjoy an evening of laughter, entertainment and cooking with chef Jon Ashton, as well as visit local businesses and vendors who share seasonal products.

The show’s main focus is on simple, seasonal dishes, with a more particular focus on recipes that can be made for the busy person always “on the go,” with all ingredients easily accesible at local grocery stores.

Featured dishes include a dutch baby, homemade jam, buffalo chicken poppers, the perfect steak cooked two ways and spaghe i and meatballs. Ashton also answers the audience’s culinary questions throughout the evening.

“There have been many cooking shows over the years in Boone, but this one will be different,” said Ashton. “This is about family, about the moments in time and about making a memory together.

Expect lots of laughter, kinship — maybe even dancing. People always tell me they didn’t expect to come to this thing and laugh so much. It’s just typical Jon — having fun, being myself and spreading positivity. It’s just good family fun.”

Aside from demonstrating the core recipes featured throughout the show, Ashton said it’s important to first tell people where they will go wrong, with what he describes as “reverse cooking engineering.” It’s the chef’s mission to ensure everyone in a endance always get the recipes right.

Ashton is not only a culinary expert, but he’s an experienced entertainer, having brought his show to all 50 states in the U.S., as well as across the world, including stops in Asia, Australia, Britain and others.

“I’ve been fortunate to be able to visit around two-thirds of the world,” said Ashton. “It’s interesting in that the science of cooking is very much the same from place to place. Once you learn the process and the flavor profiles of cooking, the rest all becomes the same. Steak medium in Boone is the same as steak medium in Japan.

“I also find it important to set the mood,” Ashton continued. “Pour yourself a cocktail or a tea, and let cooking become your happy place. Cooking is one of the most beautiful things, and it shows in the joy when people can share in eating it.”

2 Taste of the High Country 2017

Cooking is one of the most beautiful things, and it shows in the joy when people can share in eating it.

- Jon Ashton

Meet your chef, Jon Ashton J

on Ashton is a classically French-trained chef originally from Liverpool, England, but currently resides in his home in Chicago. He credits his grandmother for spurring his lifelong passion for cooking, as well as his inspiration to move to the United States.

“Many moons ago, my granny was watching a re-run of The Beatles playing live — I think at Shea Stadium,” said Ashton. “She was on the edge of her chair with a cup of tea in her hands and her eyes wide open, and she said, ‘they got Liverpool on the map.’ We gave (America) The Beatles and The Rolling Stones, so I thought, ‘maybe one day I’ll go to America too.’”

Ashton is a graduate of St. Helens College in Great Britain and he began his culinary career in several notable English restaurants, including the Derby Lodge Hotel and the Kirkfield Hotel in Newton Le-Willows.

A er moving to the United States to follow his childhood dream, Ashton launched into the culinary business with a passion for sharing his cra and making good food accessible.

“America put its arms around me and gave me the biggest kiss and cuddle,” said Ashton. “I

promised Miss America, if you ever give me a green card, I’ll make you proud.”

For Ashton, “proud” might be an understatement. The chef appears frequently on The Today Show and the Tonight Show, and many of America’s most trusted brands have put their products in his hands, including Walt Disney, Procter & Gamble and others.

To add to his resume, Ashton is also a contributing editor for Parade and Relish magazines, and he can been seen on ABC, NBC, CBS and Fox affiliates across the nation as he travels on media tours.

However, Ashton has no intention to be recognized as a celebrity, as his passions for food, life and people are at the top of his priority list.

“The thing is, if you look at the big picture, it’s about just loving life,” he said. “I think food is my conjuration to inspire people to enjoy life. I refuse to be negative, and some people just take things so seriously. My philosophy is to always pick someone up, and never bring them down.”

To learn more about Ashton, visit www.jonashton.com.

I think food is my conjuration to inspire people to enjoy life.

My philosophy is to always pick someone up, and never bring them down.

- Jon Ashton

Taste of the High Country 2017 3

2014

Hospitality House provides hope for the homeless H

Pork, Beef and Chicken BBQ Plates and Sandwiches, Fried Chicken, Baby Back Ribs, Country Ham Plates and Biscuits. Family Meals & Delicious Desserts.

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ospitality House of Boone, the nonprofit organization that will benefit from Taste of the High Country, is a transitional living facility for homeless individuals and families in a seven-county region in Western North Carolina.

The organization’s mission is to rebuild lives and strengthen community by providing a safe, nurturing, healthy environment in which those experiencing homelessness and poverty-related crises are equipped to become self-sufficient and productive.

According to Hospitality House Director of Development Todd Carter, the High Country contains 45 percent of the homeless population in the state of North Carolina. Currently, 70 percent of that population is women and children.

It was in the late 1970s that the problem of homelessness in Watauga County gained local recognition. Hospitality House opened in 1984 with its original location on King Street in downtown Boone.

Recognizing an increased need, the organization opened its doors to homeless citizens from Ashe, Avery and Wilkes counties in 1995, further expanding to Allegheny, Mitchell and Yancey counties in 2005. In March 2011, a er years of fundraising and months of construction, the doors to the current Hospitality House opened.

Since relocating to 338 Brook Hollow Road, Hospitality House has provided almost 200,000 nights of shelter, served more than 870,000 meals in its Bread of Life Community Kitchen and fed close to 45,000 people from its food pantry.

“My job is to make sure these people succeed in life,” said Carter. “I’m particularly proud in that

what we do, we do from the heart. Our values of compassion, respect, dignity, integrity — all of those things — it’s like a biblical calling. A lot of times this is the only place that has an open door for someone in need.”

It’s not only Hospitality House staff who help the homeless population in the High Country, but dedicated volunteers donate time to make an impact.

“When it gets down to it, the thing that people can do that will have the greatest impact is to come and engage in people’s lives,” said Carter. “It’s that connection and that community that we strive for.”

Of course, other volunteer opportunities include things such as serving meals, helping in the garden and landscaping, among other various needs.

With the community kitchen open to anyone who walks in the door, serving three meals a day, seven days a week, at an average rate of 12,500 meals served per month, Carter said Taste of the High Country coincides extremely well with the Hospitality House mission.

“Like chef (Jon) Ashton said, this is about family and about making memories, and that’s what food does,” said Carter. “It’s a natural fit for us. We are just a big old house with 100 people — we are a family.”

Hospitality House will have its new cookbooks for sale at Taste of the High Country, titled, “From our House to Yours: Recipes for the Heart,” featuring more than 200 recipes sponsored by 19 restaurants, including history and testimonies from past and current Hospitality House residents.

To learn more about Hospitality House and how to get involved, visit www.hosphouse.org.

When it gets down to it, the thing that people can do that will have the greatest impact, is to come and engage in people’s lives.

- Todd Carter

m adee too create

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4 Taste of the High Country 2017

DEMONSTRATED RECIPES

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1/4 cup fresh basil, chopped 1/2 tsp oregano 2 tsp fresh rosemary, chopped 8 cups Italian tomato sauce 1/3 cup parmesan cheese, divided 1. Preheat the oven to 450°F. Drizzle olive oil into a 9×13inch baking dish and use your hand to evenly coat the entire surface. Set aside.

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2. Combine the turkey, garlic, onion, ricotta, egg, breadcrumbs, basil, oregano and rosemary in a large bowl.

3. Shape into 30 meatballs approximately 1” thick.

4. Roast for 15 minutes, or until the meatballs are firm and cooked through to 165°F. 5. Place in a pot with tomato sauce and cook for 10 minutes, 6. Season with cheese and salt and pepper to taste.

7. Serve with pasta or crusty bread.

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DEMONSTRATED RECIPES

Perfect Steak Cooked Two Ways Olive oil 2 sirloin steaks, approximately 1/2 inch thick Salt and black pepper 3 garlic cloves, peeled and bashed 2 rosemary sprigs 2 strips lemon zest (use a vegetable peeler) Juice of 1 lemon (approximately 1 lemon) 2 cups arugula leaves

3. Place the bag in the water bath and set timer for 2 hours.

4. Carefully remove bags from water with tongs. Remove steak and dry with paper towel.

5. Add a thin layer of oil to frying pan. Season the steaks with a little salt and place them away from you in the hot pan for 30 seconds. Then turn the steak over and fry for a further 30 seconds.

6. Remove the pan from the heat and place steak on a chopping board. Discard most of the oil (but don’t clean the pan). Allow the pan to cool for a few minutes, and then pour in 2 tablespoons of olive oil. Add the garlic and rosemary sprigs to the oil. Rub the strips of lemon zest between your finger and thumb to release the oils, and add them to the pan. Allow zest to infuse for 5 minutes.

Squeeze in the lemon juice.

1/4 cup parmesan cheese shavings

7. Strain the infused oil from the pan through a sieve and save in a small bowl.

Sous Vide Directions:

8. Slice the steaks thinly with a sharp knife. Season with salt and freshly ground pepper and place on a serving dish. Spoon over half the dressing.

1. Set the Sous Vide Cooker to 130ºF (54.4ºC).

2. Generously season the steak with salt and pepper. Place in a medium zipper locked bag. Seal bag using the water immersion technique or a vacuum sealer on the dry setting.

6 Taste of the High Country 2017

9. Mix the arugula with the remaining dressing and place on top of the beef. Finish with the parmesan shavings and a sprinkling of sea salt.

DEMONSTRATED RECIPES Pan Frying Directions: 1. Add a thin layer of oil to frying pan. Season the steaks with a little salt and place them away from you in the hot pan for 30 seconds. Then turn the steak over and fry for a further 30 seconds.

2. Remove the pan from the heat and place steak on a chopping board. Discard most of the oil (but don’t clean the pan). Allow the pan to cool for a few minutes, and then pour in 2 tablespoons of olive oil.

Add the garlic and rosemary sprigs to the oil. Rub the strips of lemon zest between your finger and thumb to release the oils, and add them to the pan.

Allow zest to infuse for 5 minutes. Squeeze in the lemon juice.

3. Strain the infused oil from the pan through a sieve and save in a small bowl.

4. Slice the steaks thinly with a sharp knife. Season with salt and freshly ground pepper and place on a serving dish. Spoon over half the dressing.

5. Mix the arugula with the remaining dressing and place on top of the beef. Finish with the parmesan shavings and a sprinkling of sea salt.

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DEMONSTRATED RECIPES

Homemade Strawberry and Vanilla Jam 2 pounds fresh strawberries, hulled 4 cups white sugar 1/4 cup lemon juice 2 teaspoons vanilla extract 1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berries.

2. In a heavy bottomed saucepan, mix together the strawberries, sugar, lemon juice and vanilla.

3. Stir over low heat until the sugar is dissolved.

4. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, cook until slightly thickened for 5-10 minutes (longer for frozen strawberries).

8 Taste of the High Country 2017

DEMONSTRATED RECIPES

Buffalo Chicken Poppers 1 1/2 cups cooked chicken, shredded 1/4 Tbsp buffalo sauce 2 garlic cloves, minced 3 Tbsp ranch dressing 1/4 cup celery, finely diced 1/2 cup mozzarella cheese, grated 1 can (12 oz) Pillsbury refrigerated flaky original biscuits 3 Tbsp butter, melted 1. In a small bowl, mix chicken, buffalo sauce, garlic, ranch dressing, celery, and cheese.

2. Cut each biscuit in half, then press each half into a circle with your thumb.

3. Place a small dollop of buffalo chicken mixture and 1 cube of mozzarella on each biscuit round.

4. Bring the edges up and over, pressing them together and being sure to leave no gaps for the filling to leak out. Lay the round on a baking sheet lined with greased parchment paper.

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5. Brush the melted butter mixture onto each buffalo chicken popper and top with sesame seeds.

6. Bake at 375 for 15-20 minutes, until biscuits have nicely browned.

7. Once buffalo chicken poppers are cool enough to handle, serve immediately. Enjoy!

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DEMONSTRATED RECIPES

Dutch Baby 3 eggs 1/2 cup flour 1/2 cup milk 1 tablespoon sugar

Add your favorite fruit!

2 teaspoons vanilla extract Zest of 1 lemon 4 tablespoons butter Syrup, preserves, confectioners' sugar or cinnamon sugar 1. Preheat oven to 425 degrees F. 2. Combine eggs, flour, milk, sugar, vanilla, and lemon zest in blender until smooth. Batter may also be mixed by hand.

3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch so it does not burn) add the batter to the pan. Return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees F and bake five minutes longer.

4. Remove pancake from oven and cut into wedges. Serve at once topped with syrup, preserves, confectioners' sugar, or cinnamon sugar.

Serves: 4

12 Taste of the High Country 2017

ADDITIONAL RECIPES

Turkey Burger 1 pound ground turkey 1/2 cup red onion, diced 1/4 cup (about 2 ounces) crumbled feta cheese 1/4 cup bread crumbs 2 Tbsp basil, chopped

Top

2 Tbsp parsley, chopped

h w it

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Y . e l o m a guac

1 1/2 teaspoons olive oil plus additional for brushing 4 hamburger buns 1/2 cup guacamole 1. In a large bowl, mix all ingredients. Then, form into 4 patties each about 1 inch thick. Once all the turkey burgers are shaped, cover with plastic wrap and place in the fridge for 30 minutes 2. Brush with oil and sprinkle with salt and pepper.

3. Over medium heat, grill burgers until charred on both sides and cooked through, about 4 minutes per side. Grill cut side of rolls until toasted, about 2 minutes. Put a burger on each of the bottom buns and top with guacamole. Add the top bun, give each one a little squish and eat em' up!

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ADDITIONAL RECIPES

Spiced Carrot Hummus 2 lb carrots, peeled and cut into 1/2 inch slices

1. Preheat the oven to 400 degrees F.

3 Tbsp olive oil

2. Toss carrots in a bowl with 3 tablespoons olive oil, honey, cumin, all spice and season with salt and pepper.

1 Tbsp honey 2 tsp ground cumin 1 tsp all spice 1/2 cup hot water 2/3 cup Cabot Sharp Cheddar Cheese 1 garlic clove minced

3. Layer carrots evenly on a sheet pan and roast in the oven for 20 minutes, until browned and tender.

4. Transfer carrots to a food processor. Add water, cheese, garlic, ginger, capers, olives and cilantro. Pulse until the carrots are roughly chopped, scraping down the sides of the processor as necessary.

1 (inch) piece ginger, peeled and chopped 2 Tbsp capers, drained 1/4 cup pitted green olives, roughly chopped 1/4 cup fresh cilantro leaves 1/2 cup extra-virgin olive oil

14 Taste of the High Country 2017

5. With processor running, drizzle in most of the extra-virgin olive oil, saving a few tablespoons for garnish. Season to taste with more salt.

6. Transfer dip to a serving bowl, drizzle with remaining olive oil, and serve with vegetables or crackers.

ADDITIONAL RECIPES

Creamy Spiced Shrimp 1 lb medium shrimp, peeled 3 tablespoons canola oil 1 yellow onion, diced 2 cloves garlic, minced 1 inch fresh ginger, minced 2 teaspoons turmeric 2 teaspoons ground cumin 1 1/2 teaspoons garam masala 1 cup heavy whipping cream 1 cup chicken stock Rice (prepared separately) 2 teaspoons cilantro, ďŹ nely chopped 1. Heat canola oil in a Dutch oven; add chopped onions and fry for 4 to 5 minutes on medium heat until the onions are golden brown. Add the garlic

and ginger and cook for an additional 1 or 2 minutes. Add turmeric, cumin, and garam masala.

2. Add cream and chicken stock, and cook for 5 minutes.

Turn down the heat slightly and stir in the shrimp and cook

until heated through, about 3-5 minutes.

3. Season with spice, salt, and pepper to taste.

4. Serve with rice and garnish with chopped cilantro.

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ADDITIONAL RECIPES

Spaghetti Bolognese 1/4 cup olive oil 1 Spanish onion, very finely chopped 4 stalks celery, very finely chopped 4 carrots, very finely chopped 7 cloves garlic, peeled and finely chopped 1 pound ground pork 2 pounds ground beef 1/4 pound prosciutto, chopped 1 (6 ounce) can tomato paste 1 (14 ounce) can San Marzano tomatoes 1 cup whole milk 1 whole star anise 2 anchovies (optional) 2 sprigs fresh thyme 1 cup red wine 1 pound spaghetti Parmigiano-Reggiano Salt and pepper 16 Taste of the High Country 2017

1. Heat the oil over medium heat in a 6 to 8 quart pot, until hot. Add the onion, celery, carrots, and 6 garlic cloves; cook for 5 to 10 minutes.

2. Add the pork, beef, and prosciutto. Increase to high heat, crumbling the meat into tiny pieces with the edge of a wooden spoon, until all the meat is browned. Stir in the tomato paste, tomatoes, milk, star anise, anchovies, thyme, and wine. Simmer for 90 minutes.

3. Check consistency of sauce. If it’s too thick, add ¼ cup water to thin it out.

4. Add 1 minced garlic clove to sauce and stir. Season with salt and pepper if needed.

5. Cook spaghetti for one minute less than the box directs. Drain in a colander and transfer back into pasta pan.

6. Add 3 cups of the meat sauce to the cooked pasta and toss to coat noodles. Serve with Parmigiano-Reggiano and garnish with chopped basil.

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ADDITIONAL RECIPES

Smash Burger 8 slider rolls, buttered and toasted sauce below, mustard, shredded lettuce, onions, tomatoes, and pickles 1lb freshly ground beef chuck, divided into two 2-ounce balls

1. Prepare burger bun by laying toppings on bottom half of bun. Have it nearby and ready for when your burger is cooked.

2. Preheat a large stainless steel sautĂŠ pan or skillet over high heat for 2 minutes. Place balls of beef in pan and smash down with a stiff metal spatula, using a second spatula to add pressure. Smashed patties should be slightly wider than burger bun.

Kosher salt and freshly ground black pepper 8 slices good melting cheese, such as American Lovely Sauce 8 tablespoons mayo 6 tablespoons ketchup 2 tablespoons sweet relish 1 1/2 teaspoon white vinegar 1 1/2 teaspoon sugar

18 Taste of the High Country 2017

3. Season generously with salt and pepper and allow to cook until patties are well browned and tops are beginning to turn pale pink/gray in spots, about 45 seconds.

Using a bench scraper or the back side of a stiff metal spatula, carefully scrape patties from pan, making sure to get all of the browned bits.

4. Flip hamburger patties and immediately place a slice of cheese over each patty, Immediately remove from pan and transfer to waiting burger buns. Serve and watch your friends smile as they eat the best cheeseburger ever!

ADDITIONAL RECIPES

Italian stuffed mushrooms 24 mushrooms (about 2 1/2 pounds), the stems removed and chopped fine, reserving 1 cup, and the caps left whole 6.5 ounces sun-dried tomatoes packed in oil, drained, reserving 4 tablespoons of the oil, and the tomatoes minced 1/3 cup finely chopped shallot 1 teaspoon finely chopped garlic A pinch of crumbled dried thyme 4 tablespoons heavy cream 2 tablespoons panko breadcrumbs 3 tablespoons Parmesan, plus more for sprinkling tops of mushrooms 1. Brush the mushrooms caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan. Broil the mushrooms caps under a preheated broiler about 6 inches from the heat for 2 minutes, or until they are barely softened, and arrange them, stemmed sides up, in one layer on a baking sheet.

2. In a large skillet cook the shallot and the garlic in the remaining reserved oil over moderately low heat, stirring occasionally, or until they are softened, stir in the reserved mushroom stems, tomatoes, thyme, and salt and pepper to taste, and cook the mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid has evaporated and the mixture is thick. Stir in the cream, breadcrumbs, Parmesan and salt and pepper to taste.

3. Divide the mixture among the mushroom caps, and sprinkle it with the Parmesan.

4. Bake the stuffed mushrooms in the middle of a preheated 350°F oven for 12 to 18 minutes, or until the filling is heated through.

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