Chestnut and Corner Kitchen, partner with many local farmers, makers and vendors. Featuring local products like, jams, honey, mustard, gluten free desserts, meats, micro-greens, milk, cream, cheeses, eggs, hot sauces, pottery, and so much more is incredibly important to us. Why? Because it stimulates our local economy and it tastes GREAT! This month we
Tonka Bean Panna Cotta
Yields 6 servings Ingredients: 4 sheets bloomed gelatin 2 c heavy whipping cream 2 c milk ½ c sugar 1 tsp kosher salt 1 tonka bean or flavoring of choice, grated on a microplane (tonka bean can be ordered online) Method: Place the gelatin sheets in a bowl of cold water to soak for
Humans of Chestnut – Heather Gressett
EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO BECOME A CHEF. WHAT WAS YOUR “LIGHT BULB” MOMENT? There was a little Mexican restaurant in my hometown of Santa Barbara, California that my family and I frequented. The owner’s daughter would bring me out flan on the house. She never said
Humans of Chestnut – Taylor Rice
My name is Taylor. I’m a bartender and have been with Chestnut for around 2.5 years. What’s the best meal you’ve had at Chestnut? We had a sheepshead fish dish, about a year ago, that changed my opinion of white fish. It was real simple. Seared fish, fingerling coins, some beans, and a white
Chestnut To Host 2nd Annual Guest Chef Ramp Dinner
UPDATE 4/15/2019: This event is sold out. Asheville’s Chestnut will host its second annual Guest Chef Ramp Dinner on April 23, 2019, featuring five local chefs and an assortment of dishes highlighting one of Appalachia’s most celebrated spring delicacies. In addition to notable chefs’ creative dishes, a local ramp forager will start the evening with a short discussion about the
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