My name is Juan and I bartend at Chestnut! How long have you worked for Chestnut? Just about 7 months. What’s the best meal you’ve had at Chestnut? It’s tough choosing just one. A dish that’s been on our menu that, across menu changes has evolved but stayed consistently delicious is the trout. Whether
New Year’s Eve Menu, 2018
To Begin… Scratch Made Lobster Bisque – Troy & Sons Oak Reserve Cream, Chives 8 Creamy Collard & Black Eyed Pea – Hickory Nut Gap Pork Belly, Smoked Peanuts, Micro Collards 8 Local Greens – Champagne Poached Cranberries, Green Hill Camembert Candied Walnuts, Sage Vinaigrette 11 The Local Board – Selection of Local Cheeses
Cheers for a Cause – Nov & Dec, 2018
Every Wednesday in 2018, Chestnut and The Corner Kitchen will donate a portion of the proceeds from all wines sales to a local non-profit. The selected November/December recipient is Pisgah Legal Services. To learn more about them please visit: https://www.pisgahlegal.org/
Recipe: Crow’s own Shrimp n’ Grits Sauce
Shrimp n’ Grits Sauce 1 Tbsp Olive Oil 1/2 Tbsp Garlic (minced) 1/2 Tbsp Shallots (minced) 1 Each Serrano Pepper (sliced thinly) 3 Oz Benton’s Bacon (diced) 4 Each Shrimp (peeled and deveined) 1/2 Cup Shrimp Stock* 2 Tbsp Heavy Cream 2 Oz Cherry Tomatoes (cut in ½) 12 Each Spinach Leaves To Taste: Salt &
A collaborative French Wine Dinner, honoring Auguste Escoffier
Chef Joe Scully and Local Wine Importer Steve Pigniatello are at it again. Burgundy Wines brought stateside by Steve, Classic cuisine by Joe. We have done this many times dating back to 2001. Each time it is different, each time it has been fun, delicious and interesting. This year we are joined by Katie Moore, local
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