Reviews
Different on a Couple Levels: Scully’s
Scully’s is a little different, built on two levels. Their menu’s also a little different. Think bistro-bar food.
Waiting in The Green Room
Hours of operation should be easy to find on restaurant websites. And it’s always best if they’re correct.
Dinner Wrecked
We love visiting Charleston, but this time wanted to go more “local”, hunting out spots known mostly to those who live there year-round.
Best Lunch in Asheville?
I’m probably going a bit over-breadboard with that title, but if Books and Breadboard isn’t the best place to get lunch in Asheville, it’s certainly one of the best.
News & Trends
Valentine’s Day at The Market Place
The Market Place has announced their Special Valentine’s Day Menu. Looks yummy!
Never Blue on Broadway Closes its Doors
Chef Jesse Roque wants to focus efforts on core restaurant in Hendersonville; may revisit Asheville in the future.
Super Bowl Party to Benefit Red Cross
The cinema will serve a full menu, including food, beer, wine and cocktails.
Local Food
Chefs Wanted – Best Dish NC 2012
NC Department of Agriculture is seeking Chefs for this year’s Best Dish NC competition.
ASAP’s Get Local Gets Revamped, 2012 Kicks Off With Honey
Participating restaurants will feature honey, as well as sorghum, on their menus throughout January.
For love of the Vine
It’s the Wine’s Fault
The Holiday season is over and proved to be very successful for wine sales for many places this year. While sales were high, I experienced a couple wine bottle returns where the guest cited a “corked” bottle. This will happen from time to time in retail or restaurant. The guest is always right, but the bottles were not actually corked. Approximately .02% - .04% of modern wine has some sort of fault. Some say 1-2%. Most consumers can taste faults and know something is "off", but can only … [Read More...]
Recipes From Rocquie of Sage Trifle
Prosciutto Parrano Portabella Pizza
By Rocquie, Sage Trifle ~ I am always so tickled when my husband goes grocery shopping--especially when he shops at an incredible store like Harris Teeter. He always buys the most beautiful food. These buying trips of his inspire me, especially when I am in a slump, food-wise. Last night, he came home with some prosciutto, parrano cheese, two balls of pizza dough from the deli, portabella mushrooms, among other things. [Read More & Get Recipe] … [Read More...]
Recipes from Laurie of Laurie Bakke’s Kitchen
For the Love of Rosemary
By Laurie, Laurie Bakke's Kitchen ~ Now that we have reviewed its history and growing possibilities, it is time to explore the culinary aspect of rosemary. With its pungent, resinous flavor, rosemary, one of the true kitchen indispensables, subtly enhances many foods, especially roast meats, duck chicken, potatoes, sauces, focaccia, stews, ragouts, marinades, stuffings, teas and, of course, desserts, cookies and more. Ideas for using rosemary in the kitchen: Rosemary is typically … [Read More . . .]
