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
Beautiful Seasonal Salad At Chestnut
“Chestnut’s current seasonal salad celebrates the bounty of spring with a strawberry-focused dish that’s perfect for the warm sunny weather we’ve been enjoying lately.” – Asheville Food News From the article: I met a good friend downtown for a mid-week lunch – one of my favorite ways to take in a great meal while
Chestnut Chef Is Cheese Champ
The people – and food critics – have spoken. Chef Brian Crow from Chestnut in downtown Asheville has been declared the big cheese winner at Carolina Mountain Cheese Fest. From the article: Chef Crow takes first place in the People’s Choice and Food Critics awards with an appetizer that highlighted Ramp Chevre from Marshall’s Three Graces Dairy placed on
