All Reservations will now be taken through Reserve.com! Starting January 10, all online reservations will be taken through a new portal called Reserve via our website or on Reserve.com. The reservation experience will not change from what it was on Open Table. Any reservations that were previously booked through Open Table will be transferred to Reserve by
½ Pint of Cream ½ Cup Granulated Sugar ¾ Tablespoons of Flour 1lb Semisweet Chocolate 2 Cups finely Chopped Walnuts Few drops of Vanilla Extract Yield: 20-30 balls Mix ½ cream with flour. Cook in double boiler to a thick paste. Add sugar. Remove from stove. Add remainder of cream. Melt the chocolate (also
I am often asked, “Why do you suppose you turned out to be a Chef? And while there are many reasons, good and otherwise for my career of choice, the single most compelling reason is the food scene at my parent’s house. Sounds a little grandiose? Sure, people always say there is a “food
Our Sicilian Wine Dinner, on November 10 starting at 6:30 p.m., is in collaboration with Metro Wines & Mutual Distribution. Mike Bell, Manager for Mutual Distribution, has just returned from Sicily where he met with the winery owners and winemakers for the wines set for this dinner. Mike will be sharing insights/stories/a video presentation.
Chestnut and The Corner Kitchen always have a vegan option (or two) on their menus but the month of October is special. Asheville Plant-Based Face-Off is hosting a month-long culinary event that challenges Chefs to push their culinary limits with plant-based creations. Post a picture of your dish with hashtag #AVLFaceOff for a chance to win prizes. Here’s where to vote.