Posts Tagged ‘restaurants’

Peppers are Popping in September

Wednesday, September 2nd, 2015

ASHEVILLE NC – This month peppers from Appalachian Grown farms bring a little sweet and a little heat to ASAP’s Get Local campaign. Area farmers grow such a variety of peppers from sweet bells to spicy habaneros to peppers for frying like padróns and peppers for stuffing like poblanos. Chefs at Appalachian Grown partner restaurants take full advantage of this abundance this month to celebrate ASAP’s Get Local campaign.

  • The Hop Ice Cream Café will feature heat from Smoking J’s Fiery Foods in their chocolate and hot pepper ice cream, as well as using experimenting with pepper jellies in the month of September.
  • Posana Café has an exciting event planned this month that will include Appalachian Grown peppers and other fall delicacies. For the sixth year, Posana will host a fundraiser to benefit ASAP’s Growing Minds Farm to School Program. On Thursday, September 24, Executive chef/co-owner Peter Pollay and his team are creating a special Appalachian Grown dinner menu featuring area farms and the fall harvest. All of the proceeds from the special menu will support ASAP’s efforts to enable children to have positive experiences with local food.
  • The Park Ridge Café at Park Ridge Health will be using purple, red, orange, and yellow peppers from Leadford Farms in a chopped cucumber and feta-tomato Greek salad. Additionally, they’ll have a vegetarian stuffed pepper with white beans and a vegetarian chorizo with goat cheese and toasted pepita-cilantro pesto. They use local peppers in soups, sauces, and plenty of other dishes available throughout the month of September.
  • UNC Dining Services will be using local peppers from Perez Farms in Henderson and Rutherford County, including hot peppers in a shrimp diablo as well as yellow bell peppers in their salad bar this month.

ASAP’s Farm Tour is on September 19–20. Farm Tour-goers can Get Local themselves by buying peppers from many farms participating in the tour including Smoking J’s Fiery Foods. Most of ASAP’s Get Local restaurants source from one or more farms on this year’s Tour. Visit Get Local restaurants to support these farms and purchase your Farm Tour ticket at asapconnections.org to visit the farms that feed you.

Visit ASAP’s website at asapconnections.org/getlocal to find details on what’s happening this month. You can also Get Local at home: Find each month’s featured food—and other seasonal products—at your neighborhood farmers tailgate market, roadside stand, or grocery store. Browse for markets, stands, and stores via ASAP’s online Local Food Guide at appalachiangrown.org.


ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work, visit asapconnections.org, or call (828) 236-1282.

July is a Very Berry Month with ASAP

Monday, July 20th, 2015

ASHEVILLE NC – Local berries are the stars of summer – from the last of the strawberries to blue-hued blueberries and rosy-red raspberries—which are popping up now at area farmers tailgate markets and on the menus of Appalachian Grown™ partner restaurants.

Many Get Local participating restaurants will be elevating berries to great heights this month. Blueberries, raspberries, blackberries, wine berries will top sweet treats and make their way into savory dishes at Get Local restaurants dining rooms and at markets around the region.

  • The Hop Ice Cream Café will be doing a special berry month fundraiser for ASAP at The Hop Ice Creamery on Friday, July 24, 6-9 pm. Special berry flavors will be featured. The Hop regularly sources berries from Rayburn Farm, Stepps Plants, and Stoney Hollow Farm. The Hop Ice Creamery is located at 167 Haywood Road in East West Asheville.
  • Vortex Doughnuts has a variety of doughnut specials this month. They are using heirloom strawberries from Rayburn Farm for a strawberry jam-filled doughnut and a strawberry shortcake doughnut. This week, Vortex sources from Appalachian Grown farms for blueberries to use in their blueberry basil doughnuts. Upcoming specials include blueberry lemon doughnuts and blueberries and cream doughnut.
  • Rosetta’s Kitchen will feature a salad special they call “Berry Superstitious” with a base of organic and local mixed greens, local blueberries, fresh d’anjou pear slices, English cucumber, shredded carrots , local pea & sunflower sprouts and a housemade herb-tofu “ricotta.”

Visit ASAP’s website at asapconnections.org, and find Get Local under the “find” tab to find details on what’s happening this month. You can also Get Local at home: Find each month’s featured food—and other seasonal products—at your neighborhood farmers tailgate market, roadside stand, or grocery store. Browse for markets, stands, and stores via ASAP’s online Local Food Guide at appalachiangrown.org.

ABOUT ASAP (Appalachian Sustainable Agriculture Project)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work, visit asapconnections.org, or call (828) 236-1282.

Have a Hive of a Time This June

Wednesday, June 3rd, 2015

ASHEVILLE NC – Life is sweet in the Southern Appalachians, especially in June. The spring honey flow started in May, which means local honey harvested this year arrives at Appalachian Grown™ farmers tailgate markets, groceries, and eateries this month. What’s more, the Sourwood flow—our region is famous for its Sourwood honey; after all, the varietal is produced predominately in the Blue Ridge Mountains—usually begins around the summer solstice.

Several Asheville-area Get Local participating restaurants will whip up honey specials throughout the month:

  • King James Public House will have two specials with Wild Mountain honey. The first is a Get Local feature drink they call ‘Ted, Just Admit It…’ that has anejo tequila, Appalachian Grown honey, peach-pepper jam, fresh lemon juice, and egg whites. King James will also feature an Apple Brandy Farm skirt steak from their neighbor The Chop Shop, served with blue hominy succotash, local honey hominy puree, and a local honey glaze.
  • The Market Place uses wildflower honey from Haw Creek Honey. The honey is featured in their Saffron & Wildflower Honey Creme Brûlée with Pink Peppercorn Biscotti. Chef William Dissen says that the saffron is sourced directly from a crocus flower farm in Kashmir by his mother and father-in-law. He says that the dessert has a wonderful, floral undertone that really enhances the velvety texture of the creme brûlée.
  • A special at Curate this month is Berenjenas la Taberna, a fried eggplant drizzled in Wild Mountain Bees honey, garnished with rosemary. They will also feature Miel y Mato, a watermelon sorbet with a capricho goat cheese “snow” with honey and candied honey.
  • Over at Nightbell, they will feature honey in their grilled Maitake mushroom dish which is glazed with sesame oil and fish sauce, finished with orange zest, honey, togarashi, and a garlic cream sauce. They also have stone ground grit hush puppies served with an orange Wild Mountain Bees honey butter dipping sauce.

Visit ASAP’s website at asapconnections.org, and find Get Local under the “find” tab to find details on what’s happening this month. You can also Get Local at home: Find each month’s featured food—and other seasonal products—at your neighborhood farmers tailgate market, roadside stand, or grocery store. Browse for markets, stands, and stores via ASAP’s online Local Food Guide at appalachiangrown.org.


ABOUT ASAP (Appalachian Sustainable Agriculture Project)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work, visit asapconnections.org, or call (828) 236-1282.

Get Local With Greens In March

Saturday, March 7th, 2015

ASHEVILLE NC – This month ASAP is celebrating local greens for their Get Local campaign. Even though spring won’t officially arrive for a couple weeks, greens are sprouting up at local restaurants! Thanks to season extension, farmers are able to supply greens like lettuce and kale throughout the winter. From classic Southern collards with ham to fresh, raw kale salads, chefs get creative with these nutritious leafy veggies. Different varieties of greens are popping up in restaurant dishes and on farmers market tables.

To celebrate greens, the following Appalachian Grown™ partner restaurants are greening their menus:

  • On March 12, 6-8 pm, Early Girl Eatery is hosting A Celebration of CSA, a local food social and fundraiser to showcase Appalachian Grown certified farms and support ASAP. Immediately following ASAP’s CSA Fair, the celebration will feature ingredients sourced directly from farms participating at the fair. Expect tasty small bites including kale salad, mini-quiches, Korean chicken, local Monte Cristo sandwiches, and more. Tickets are $20 at apasconnections.org or Early Girl Eatery.
  • The Omni at Grove Park Inn is featuring spinach from Ivy Creek Family Farm, using it in a wide variety of ways including market vegetable, goat cheese and spinach raviolis, and incorporated into regular menu items as well.
  • At Guadalupe Café in Sylva, they are using lettuce and greens from Sunny Creek Farm and Dawson Farm throughout their menu, including brunch and dinner specials, stir fries, filling for tacos, and more.
  • The Market Place sources from a number of Appalachian Grown farms for their greens and lettuces including New River Organic Growers and The Culinary Gardener.

Visit ASAP’s website at asapconnections.org/getlocal to find details on what’s happening this month. You can also Get Local at home: Find each month’s featured food—and other seasonal products—at your neighborhood farmers tailgate market, roadside stand, or grocery store. Browse for markets, stands, and stores via ASAP’s online Local Food Guide at appalachiangrown.org.

ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work, visit asapconnections.org, or call (828) 236-1282.

February is an Eggcellent Month to Get Local

Thursday, February 5th, 2015

ASHEVILLE NC – Local eggs get the spotlight during the month of February for ASAP’s Get Local campaign – a year-round initiative that brings together farmers, chefs, and community members in celebration of a featured local food. While local eggs are sometimes harder to find in the winter months, they are prized by chefs for their creamy yolks, rich flavor, and versatility to be featured from breakfast, all the way through to dessert.

The following Appalachian Grown™ partner restaurants and chefs are planning a variety of specials this month to celebrate eggs:

  • Stephen Hertz, Sous Chef at Season’s at Highland Lake Inn, tops his spinach salad with a poached egg from right down the road at Crab Creek Produce.
  • At Early Girl Eatery, they always use local eggs for their Benny- grit cakes topped with tomato, spinach, poached eggs, tomato gravy and avocado. Early Girl sources their eggs from Cane Creek Valley and Highlander Farm.
  • King Daddy Chicken & Waffle features local eggs from Cane Creek Valley Farm in their fried pie, which holds a poached egg!
  • Owner/chef Cathy Cleary from West End Bakery is making delicious Valentines desserts in February with eggs from Farside Farms—mini heart cheesecakes, chocolate ganache cakes, and a variety of festive cupcakes.
  • The Market Place sources all of their eggs locally from Cane Creek Valley Farm. Owner/chef William Dissen says that he uses local eggs in many dishes including poached eggs, omelets, scrambled eggs, ravioli pasta dough, pappardelle pasta dough, crème brulee, raspberry almond torte, ice cream, and beef tartare.

Visit ASAP’s website at asapconnections.org/getlocal to find details on what’s happening this month. You can also Get Local at home: Find each month’s featured food—and other seasonal products—at your neighborhood farmers tailgate market, roadside stand, or grocery store. Browse for markets, stands, and stores via ASAP’s online Local Food Guide at appalachiangrown.org.


ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work, visit asapconnections.org, or call (828) 236-1282.

 

Get Local Meat in January

Wednesday, January 7th, 2015

ASHEVILLE NC – Start the year off right knowing more about where your food comes from! ASAP is renewing its Get Local initiative once again in 2015. In January, we focus on the depth and breadth of locally raised meats. We are lucky enough to have a variety of meat producers within the Appalachian Grown™ region that raise beef, pork, lamb, and trout. Local farmers also raise duck, rabbit, bison, goat, and other specialty meats. Many area chefs work directly with Appalachian Grown farms to ensure they know the quality and source of the meats featured on their menus. Traditional or adventuresome, grassfed or pasture raised—you will not be disappointed in the wide selection of options available on menus in our region.

The following Get Local restaurants are serving up Appalachian Grown meats year-round. See what they offer in January:

  • Foothills Deli & Butchery offers house-made burgers at the deli. Foothills regularly sources from Apple Brandy Beef in Wilkes County and gets their chicken from Balsam Gardens in Sylva. Look for the deli at a second location within Ben’s Penny Mart later this winter.
  • King James Public House will be serving up a Hickory Nut Gap Farms beef tongue Reuben for lunch this month.
  • The Market Place features Sunburst Trout Farms, Apple Brandy Beef, and rabbit from Imladris Farm year-round. This month, they offer Apple Brandy Wood grilled strip loin with house-made thyme ketchup, truffle herb fries as well as pan-seared Sunburst Trout, beluga lentils, smoked bacon, and confit tomato vinaigrette.

Visit ASAP’s website at asapconnections.org/getlocal to find more details on what’s happening this month. You can also Get Local at home: Find each month’s featured food—and other seasonal products—at your neighborhood farmers tailgate market, roadside stand, or grocery store. Browse for markets, stands, and stores via ASAP’s online Local Food Guide at appalachiangrown.org.

ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work, visit asapconnections.org, or call (828) 236-1282.

Winter Squash Wonderland in December

Thursday, December 4th, 2014

ASHEVILLE NC – Red Kuri, Blue Hubbard, and Candy Roaster are just a few of the varieties of winter squash found in the Appalachian Grownregion. Vividly colored, they are flavorful, and brighten up fall and winter meals. From main dish to side dish to dessert, these hearty fruits become sweet and rich on the palate as they cook and take well to a variety of seasonings.

Appalachian Grown partner restaurants have sweet and savory plans for ASAP’s Get Local campaign in December. Cúrate is featuring Appalachian Grown squash from New River Organic Growers and Rise Up Rooted Farm in a butternut squash soup with Spanish paprika and candied pumpkin seeds. West End Bakery purchases winter squash from R Farm for their many menu items this month including a blue Hubbard black eyed pea soup, and pumpkin chili. Desserts at West End Bakery include pumpkin cheesecake, pumpkin mousse, and pumpkin pie brownies. Over at The Market Place, look for a roasted pumpkin soup, with pepitas and cave aged blue cheese using candy roaster squash/pumpkins also from New River Organic Growers. Maple lacquered bacon, acorn squash, cast iron roasted Brussel sprouts, with candied pecans will also be featured at The Market Place; or try the roasted beet & chèvre ravioli with butternut squash.

Visit ASAP’s website at asapconnections.org/getlocal to find more details on what’s happening this month. You can also Get Local at home: Find each month’s featured food—and other seasonal products—at your neighborhood farmers tailgate market, roadside stand, or grocery store. Browse for markets, stands, and stores via ASAP’s online Local Food Guide at appalachiangrown.org.


ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work, visit asapconnections.org, or call (828) 236-1282.

Potato Comfort in November with ASAP

Tuesday, November 4th, 2014

ASHEVILLE NC – Potato dishes bring comfort and warmth to the fall season. Many varieties of potato are grown in the Appalachian Grown™ region, which makes them the perfect fall match for the Get Local product this month. Kennebec is the most prevalent variety, but others include Yukon Gold, Russian Banana fingerlings, and many purple and reds such as Purple Peruvian and Colorado Rose. Sweet potatoes are also on the menu—Beauregard and Covington are some favorites and are just right for a Thanksgiving feast. A long storage life allows potatoes to be available at local farmers markets through the end of the season, so plan to stock up for winter.

Appalachian Grown partner restaurants have scrumptious plans for ASAP’s Get Local campaign in November. The Market Place is sourcing potatoes from Gaining Ground Farm for a crispy smashed potato. Truffle herb fries are also on the menu as a side dish and in daily specials. West End Bakery is featuring a four cheese potato soup this month. They will also be making roasted potato breakfast bowls for their weekend brunch using fingerling potatoes from R Farm.

Visit ASAP’s website at asapconnections.org/getlocal to find more details on what’s happening this month. You can also Get Local at home: Find each month’s featured food—and other seasonal products—at your neighborhood farmers tailgate market, roadside stand, or grocery store. Browse for markets, stands, and stores via ASAP’s online Local Food Guide at appalachiangrown.org.


ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work, visit asapconnections.org, or call (828) 236-1282.

Get Local Gets in the Fall Spirit, Celebrates Apples This October

Wednesday, October 8th, 2014

ASHEVILLE NC – Local apples are at the core of our region’s agricultural economy. So what a better way to celebrate fall in the Southern Appalachians than with local apples? Area farmers grow them all – Arkansas Black, Cameo, Fuji, Mutsu, Pink Lady, and the list goes on. Chefs at Appalachian Grown™ partner restaurants take advantage of the abundance of local apples for sweet and savory dishes all month for ASAP’s Get Local campaign.

This month The Market Place is featuring two delicious specials on their menu with apples from Barber Orchard – an apple and goat cheese salad with almonds, shaved roots, apple mostarda, and aged sherry vinaigrette as well as an apple crisp with cinnamon crumble and buttermilk ice cream. At Early Girl Eatery their menu is packed with local apples from Odell Barnwell & Sons including an apple, walnut and goat feta salad as well as a special apple stack cake. Need more apple sweets? Over at King Daddy’s Chicken and Waffles try some fried apple pie topped with Looking Glass Creamery Carmelita with local apples also from Odell Barnwell & Sons. The French Broad Chocolate Lounge is featuring apples from Creasman Farms in their sweet treats this month including an apple trifle with bourbon apple compote and a seasonal vanilla cake with apple compote and salted caramel buttercream.

Join Chef Jason Brian of Jack of the Wood on October 19 from 1:30 to 5:30 pm for Get Local on the Mountain – a multi-course small plate event on top of Little Pisgah Mountain in Fairview. The menu will feature rabbits and apples from Imladris Farm. Tickets are $60 per person, which includes food, beer, wine, and the view! Proceeds of the event benefit ASAP. To purchase tickets visit asapconnections.org

Can’t make it to Fairview? Then head to Black Mountain on October 19 from 3 to 7 pm to celebrate Foothills Deli and Butchery’s anniversary with a block party featuring live music, food, drink, and local apples from Moss Farms. Foothills Deli and Butchery is also featuring local apples in the deli case with apple based sausages and apple glazes on deli hams. They are hosting the Butcher’s Table dinners through October. To RSVP contact Casey at casey@foothillslocalmeats.com.

Visit ASAP’s website at asapconnections.org/getlocal to find details on what’s happening this month. You can also Get Local at home: Find each month’s featured food—and other seasonal products—at your neighborhood farmers tailgate market, roadside stand, or grocery store. Browse for markets, stands, and stores via ASAP’s online Local Food Guide at appalachiangrown.org.

ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work, visit asapconnections.org, or call (828) 236-1282.

Peppers are Popping for September

Wednesday, September 3rd, 2014

ASHEVILLE NC – This month local peppers bring a little sweet and a little heat to ASAP’s Get Local campaign. Area farmers grow such a variety of peppers from sweet bells to spicy habaneros to peppers for frying like padróns and peppers for stuffing like poblanos. Chefs at Appalachian Grown™ partner restaurants take full advantage of this abundance this month to celebrate ASAP’s Get Local campaign.

This month Cúrate is featuring a pepper special with padrón peppers from Smoking J’s Fiery Foods and Farm. This delicious frying pepper will be served with olive oil, sea salt, and “dancing” bonito flakes. Foothills Butchery is hosting a Butcher’s Table dinner on September 4 with courses featuring local peppers from Rise Up Rooted Farm and Aardvark Farm. The Butcher’s Table dinners feature a four course meal twice a month on the patio of the butchery in Black Mountain. To RSVP for future Butcher’s Table events contact Casey at casey@foothillslocalmeats.com.

ASAP’s Farm Tour is on September 20 – 21. Most of ASAP’s Get Local restaurants source from one or more farms on this year’s Tour. Visit Get Local restaurants to support these farms and purchase your Farm Tour ticket on ASAP’s website to visit the farms that feed you.

Visit ASAP’s website at asapconnections.org/getlocal to find details on what’s happening this month. You can also Get Local at home: Find each month’s featured food—and other seasonal products—at your neighborhood farmers tailgate market, roadside stand, or grocery store. Browse for markets, stands, and stores via ASAP’s online Local Food Guide at appalachiangrown.org.

ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work, visit asapconnections.org, or call (828) 236-1282.