Question 1

If you see this woman . . .

Accepted Answer

Be sure to say hello, and if you have questions on anything and everything Never Blue, ask away. She&#8217;s new General Manager and Chef de Cuisine Casey Maness, and she&#8217;ll have the answers.
What&#8217;s the big deal about Chef Maness taking over as General Manager and Chef de Cuisine? Since they don&#8217;t have to cook all day, do prep work, or manage three Sous Chefs and other staff, owners Jesse and Edson Roque are now free to do more of what they&#8217;re really good at &#8211; developing and tweaking recipes. It also frees them up to take a more &#8220;big picture&#8221; approach.
A new team is now in place and more big changes are under way at Never Blue! Chef Jesse Roque (pronounced &#8220;RowKay&#8221;) outlined both front and back of house improvements that have already happened, or are in the process of happening.
FRONT OF HOUSE

A new, creative as always, menu is in the works. It should be on your table shortly after Valentine&#8217;s Day.
If you had&#8217;t noticed, Never Blue&#8217;s take on classic cocktails has been on their menu as of the previous menu revamp. Find them under &#8220;Updated Relics&#8221;.
Cooking Classes, Demos, and Special Dinners are in the works.

BACK OF HOUSE

New employees will be hired only after careful and extensive vetting.
Staff Team Leaders are in place, and will be involved in training and continuing education.
Quarterly fun/team building staff activities outside of work have already been taking place and will continue quarterly.

VALENTINE&#8217;S DAY & LOVE LOCKDOWN!
Talk about creative! Check out their new Love Lockdown program AND their fabulous Valentine&#8217;s Day Menu. See all Never Blue events here. Making a reservation would not be a bad idea!

NOTE: Love Locks will be monitored. Locks that are not associated with a lock purchase or donation will be removed.Epicurean Notes:

All members of a party need to be present before that party is seated.
Get 10% off your bill if 1) you pay with cash, and 2) everyone at the table pays with cash.

Above all, Jesse, Edson, and their team want you to know that they welcome everyone at Never Blue and will do everything possible to make your experience wonderful!
Never Blue
http://www.theneverblue.com/
119 S Main St
Hendersonville, NC 28792
Phone: (828) 693-4646

Question 2

Moonrakers Names Christopher Allen Stephens Executive Chef

Accepted Answer

Beaufort, NC &#8211; Moonrakers Restaurant, which will debut this spring at 326 Front Street on the Beaufort waterfront, has named Christopher Allen Stephens as executive chef.
Chef Christopher Allen Stephens arrives at historic downtown Beaufort, North Carolina’s new coastal cuisine restaurant following stints in Boston and several high-end, northeastern private clubs.

“Chef Chris’s day-to-day creative skills will always be in tune, for we will have two daily lunch and two dinner features every day,” said Moonrakers Managing Partner John Stephens. “With a top-of-the-line Wood Fired Oven and all the equipment to run a top-notch kitchen, Chris has no bounds in the way of cuisine.”
Chef Stephens said his passion for food began when he was 15 and working at the local bakery — and he hasn’t stopped working in the kitchen since. His career path was an “easy decision,” as was where to attend college after he was admitted early on scholarship into Johnson & Wales University in Providence, R.I.
Following graduation, Stephens relocated to the Isle of Wight, England and spent a year apprenticing in a rigorous work environment under a Michelin Star chef. Upon returning to the States with nothing but fine cuisine on the mind and a whole lot more classical training, he started working at the Four Seasons Hotel in Boston.
Stephens remained in Boston for seven years “learning and retaining as much as I could about culinary arts and its industry.” The majority of those years were spent under the tutelage of the well-known, Boston-based restaurant group founded by Barbra Lynch.
Stephens started at Number 9 Park Street, quickly becoming sous chef before moving to Sportello as acting Chef De Cuisine. Later, he helped open Menton — a Relais and Chateaux property — as lead Sous Chef.
Stephens spent the 2014 season at The Carnegie Abbey Club as executive sous chef and returning the following year as the Executive Chef. He then began gaining Executive Chef experience at various high-end private clubs around the northeast.
Stephens said he and his wife look forward to joining his family in North Carolina at Moonrakers. “I come from a big, southern family,” Stephens said. “My first food memory is of picking radishes in my grandparents’ garden. My favorite time of the year for food is the beginning of each season because of all the new seasonal produce changes.”
Moonrakers will be a state-of-the-art, 254-seat, upper-casual dining, full-service restaurant with an additional 90-seat rooftop dining and bar lounge area. The restaurant will focus on an American-Coastal menu with a twist of Caribbean influence, and will feature a captivating dining room and bar overlooking the waterfront on the ground floor including 14-foot open ceilings, display kitchen, custom mural, acoustical sails, dedicated wine wall and a wood fired brick oven. The comfortable décor will be centered on an inviting, light and airy coastal theme atmosphere with sounds of the island and some of the area’s original artwork.
The ground floor will also include an attraction of open-air dining space on and/or above the waterfront overlooking the coastal waterway. The second floor is comprised of open spaces catering to larger group events accommodating up to 110 guests. During favorable weather days and busy summer months, local patrons and seasonal guests sitting outside on the waterfront deck and rooftop areas will enjoy the waterways in this fun, casual gathering place-type atmosphere.
The restaurant’s menu will be inspired from different countries&#8217; specialties and appeal to a diverse clientele, changing every season while keeping the favorites. In addition, Moonrakers will offer an extensive wine list and drink menu.
“At a minimum, our menu will see considerable changes or remakes four times a year,” said John Stephens. “The menu is typically based around the four seasons. At the same time, we will cater to our local clientele. Keep in mind that more than 45 percent of the homeowners in the Beaufort market are visiting their second or third home and are referred to as the ‘weekend locals.’”
John Stephens said the nearly 800,000 travelers to Beaufort each year expect a good selection of seafood choices during their dining experiences — something Moonrakers keeps in the forefront of consideration when putting together its menus.
“It is a coastal experience expectation,” said John Stephens. “Coastal cuisine choices can encompass more than our menu can hold: Clam chowder, grouper, black sea bass, soft shell crab, crab cakes, off shore seasonal catches fresh off the docks, ahi tuna, salmon, New York Strip, shrimp and grits, and more. Grilled salmon entree salad or maybe cedar plank salmon smoked in the Wood Fired Oven.”
“Think all of your favorites, seafood, chicken and steak with the flavorful and colorful ingredients of the southeast,” he said. “Simply put, it will be a seafood-based menu with some meat and potato selections as well.”
Following a soft opening in spring 2018, Moonrakers will be open seven days a week. For additional information, contact John Stephens at (252) 828-0083 or www.moonrakersbeaufort.com.
Release

Question 3

Chef Anthony Cerrato to appear on National TV

Accepted Answer

Asheville, NC – FYI network, known for producing hit series Food Porn and Tiny House Nation, among others, is releasing a brand new series: The Know it All Guide To… It’s a fast-paced, fun, fact-filled series about the world’s most popular foods that debuts on July 31. Find out what was the largest cheese ever made, or how beer is produced on the moon. The program delivers the best places to eat, and stuffs you full of great facts, hacks, and tricks for a food journey that will leave you feeling, well, stuffed.

On August 13 at 10 p.m. EST on FYI, check on The Know it All Guide To…Bread, when Asheville’s own Chef Anthony Cerrato of Strada Italiano appears on the episode, sharing the accolades of gluten-free breads.
After discovering an allergy to gluten, Cerrato went gluten free in 2011, and, in turn, caters to those with food allergies at his restaurant. Guests can opt to order all but three pastas sans gluten as well as bread, allowing a true Italian dinner experience to those with gluten intolerance. The program’s episode featuring Strada centers around Cerrato’s signature (and delicious) gluten-free bread recipe as well as his views on Italian cooking and catering to guests with gluten allergies.
“If you have a food allergy, you should be able to come into my house and get what you need,” says Cerrato. “That’s what real Italian hospitality is.”
In regards to being on the show, “It was super intense but a great experience,” he explains. “I love that I was given the opportunity to share what I know about gluten-free cooking.”
If you miss Chef Cerrato’s episode on August 14, it will be available on the website FYI.tv and the FYI app approximately 24 hours after it airs on cable.
About Strada Italiano
Strada, meaning street or boulevard in Italian, is located at 27 Broadway in downtown Asheville and calls to mind a traditional Italian neighborhood trattoria. The menu includes dishes representing all regions of Italy, including owner and Chef Anthony Cerrato’s traditional family recipes. Hand-tossed pizzas, savory pastas, grilled or sautéed meats and seafood, house-made desserts, as well as gluten-free and vegetarian options are all made to order and feature locally sourced ingredients. The drink selection includes local brews on tap, biodynamic and organically produced Italian wines, as well as a host of fine liquors and cocktails. Strada adjoins Cerrato’s other restaurant the Social Lounge, a craft cocktail bar with a rooftop patio and light fare. On request, the full Strada menu is available next door. Catering and private dining are available. Lunch hours are daily, 11 a.m.-3 p.m.; dinner is 4:30-9:30 p.m., Sunday-Thursday, and 4:30-10:30 p.m., Friday and Saturday. Both restaurants serve brunch on Saturday and Sunday. StradaAsheville.com and SocialLoungeAsheville.com.
About FYI
For your inspiration, for your imagination or for your innovation, FYI™ takes a modern spin on traditional lifestyle genres by embracing an adventurous and personalized approach to peoples’ taste, space, look, story and more. FYI covers a range of stories and experiences that reflect how people live their lives today, not defined by just one passion or interest. FYI has launched all-new genres, including trendsetting and brand-definitional series, such as Married at First Sight, Arranged, Seven Year Switch, Tiny House Nation, Unplugged Nation, He Shed She Shed and Food Porn hosted by Michael Chernow. FYI is a division of A+E Networks, a joint venture of the Disney-ABC Television Group and Hearst. The network is available in nearly 70 million U.S. homes and is one of the most upscale entertainment brands in the media landscape. The FYI website is located at fyi.tv, Twitter at twitter.com/fyi and Facebook at facebook.com/fyi. For additional press information and photography, please visit press.aenetworks.com.
About The Know it All Guide To…Bread
From the world’s biggest bagel to a decadent $200 gold-plated sandwich, the program visits the best places to eat and shows you the best hacks, how-tos, and mind-blowing facts in this fun and fast-paced food show. It debuts July 31, 2017 on FYI. Running a total of 13 30-minute episodes, the show airs on Monday nights at 10 and 10:30 p.m., with two back-to-back episodes.
Release

Question 4

Gone Fishing - for the true story on NC Seafood (recipes too!)

Accepted Answer

Tomorrow morning &#8211; Monday, May 8 &#8211; I&#8217;ll be heading to Morehead City, NC and surrounding areas in Eastern and Coastal NC for a few days with a small media group hosted by the North Carolina Department of Agriculture.
We&#8217;ll be touring aquaculture farms, seafood producers, a catfish farm, community supported fishery, and hopefully, talk to some folks that fish our waters for a living. I&#8217;ve got questions.
Join me by following along as I post throughout the trip on Carolina Epicurean social channels: Instagram: https://www.instagram.com/carolinaepicurean/ Facebook: https://www.facebook.com/CarolinaEpicurean ), and Twitter: https://twitter.com/CarolinaEpicur .
Image: Stacey Sprenz
And, as it happens, I got a hold of two terrific NC seafood recipes from Chef Bud Taylor of The Bistro at Topsail just in time for this immersion in to NC Seafood.
Want more from Chef Bud Taylor? He&#8217;ll be at the Wilmington Food and Wine Festival on Saturday, May 13th. He will be doing a cooking demo at 3pm that day as well. Here&#8217;s the link to purchase tickets: http://www.brownpapertickets.com/event/2755585
Image: Tessa Nguyen
Bistro Shrimp & Grits by Chef Bud Taylor
GRITS:
• 1 CUP STONE GROUND YELLOW GRITS
• (ADLUH MILLS, ANSON MILLS OR OTHER QUALITY BRAND, DON&#8217;T USE QUICK GRITS)
• 1 CUP WHOLE MILK
• 3 CUPS COLD WATER
• 6 TABLESPOONS BUTTER
• 1 CUP GRATED ASIAGO OR PARMESAN
• SALT & PEPPER
SHRIMP & SAUCE
• 1 POUND LOCAL SHRIMP
• 1 GREEN TOMATO – cut into ½ inch dice
• 1 TABLESPOON MINCED SHALLOT (MAY SUB RED ONION)
• ¼ TEASPOON MINCED GARLIC
• 4-6 oz. NC COUNTRY HAM- CUT INTO SMALL STRIP
• ½ CUP DRY WHITE WINE
• 2 CUPS SHRIMP STOCK (MAY SUB SEAFOOD BASE)
• UNSALTED COLD BUTTER- CUT INTO CUBES
• 2 TABLESPOONS THINLY SLICED SCALLION
• 1 TEASPOON EACH DICED FRESH
• THYME
• BASIL
• PARSLEY
Cooking Instructions:
GRITS:
• In stock pot bring water, milk & butter to a boil
• Slowly whisk in grits and return to a boil for 1-2 minutes
• Reduce heat to a high simmer and cook 30-45 minutes or until grits are tender
• Remove from heat and stir in cheese
• Season to taste with salt & pepper
SHRIMP:
• While grits are cooking peel and clean shrimp.
• Season with salt & pepper and set aside
SAUCE: (sauce can be made in advance and kept warm)
• In hot saute pan place 2 T butter, shallot, garlic and country ham and cook until lightly brown
• De-glaze pan with white whine
• Add green tomatoes to pan and cook approx 1 minute
• Add shrimp stock and 2 T butter and let reduce by ¼
• Add scallions & fresh herbs
• Remove from heat
• Finish sauce by stirring several cubes of cold butter into sauce, until thickens slightly
• Season to taste with Salt & Pepper
In separate pan:
• Heat pan
• Add 2 T butter and seasoned shrimp
• Cook just until shrimp turn pink on bottom then turn shrimp and remove pan from heat.
• Shrimp will finish cooking with residual heat from pan
TO SERVE:
• Toss cooked shrimp into sauce
• Divide grits into 4 bowls
• Spoon sauce & shrimp mixture equally into bowls on top of grits. Do not stir up.
• Garnish with fresh chive (optional)
Pan Roasted Grouper with Orange Braised Leeks & Vadouvan Jus
Leeks:
4-6 Leeks green parts removed
zest and juice of one orange
3 T unsalted butter
Salt & Pepper
pinch sugar

Slice lengthwise through center keeping root end intact.
Soak root end up in bowl of cool water for 1 hour.
remove from bowl and rinse under cool running water, fanning each leaf to remove any remaining grit.
Slice about ½ inch thick
Melt half the butter into large skillet or saute pan, add leeks and cook on low heat for 2-4 minutes. (do not let leeks brown)
Add orange zest & juice
Add remainder of butter, continue to cook until leeks are soft and semi transparent.
Salt, pepper and sugar to taste
Serve immediately

Vadouvan Jus:
1 T butter
1 small shallot diced
1 clove garlic diced
1 cup dry white wine
2 cups heavy cream
3 T Vadouvan Spice

Put shallot, garlic, butter in medium sauce pan, cook for 1 minute, add wine and bring to a boil
Cook until liquid is almost gone, about 5-7 minutes
Add cream and vadouvan spice bring to a simmer, reduce heat and simmer until sauce coats the back of a spoon.

Strain into container and use immediately or can be stored in refrigerator for up to 2 days.
Use double boiler to reheat
Pan Roasted Grouper:
(4) 4 oz. Grouper filet about 1 inch thick
2T butter
¼ cup canola oil
salt & pepper

Season fish with salt & pepper
Heat skillet and add oil and butter to pan
Place fish skin side up and in pan and sear until golden brown
Reduce heat and continue to cook fish until cooked about half way through. Fish will start to turn white on the sides.
Turn fish and allow to finish cooking until just flaky.
Do not overcook, fish will continue to cook after you remove it from the pan.

To serve:
Divide leeks equally among 4 plates, place fish at angle on leeks. Finish with just around leeks and fish

Question 5

Dilworth Tasting Room announces new chef; expands menu

Accepted Answer

Brett Levan, formerly of The Mirage in Las Vegas and The Umstead’s Herons in Cary, has joined Owner/Sommelier Jaffer Kovic at Dilworth Tasting Room (DTR). Levan is the new executive chef at the neighborhood hangout which was recently recognized by Zagat&#8217;s on their 10 Most Notable Restaurants in Charlotte list.
Levan is a culinary adventurer who’s both imaginative and a leader in the kitchen. He represented Halcyon Flavors from the Earth in a competition at James Beard House in New York in 2012. (Creative Loafing named Halcyon the best new restaurant of the year when it opened in 2010.) And he realized a lifelong dream when he got to work as chef de partie at the Michelin-starred Dovetail in New York.
“Bringing Brett on to lead our kitchen really elevates our menu,” Kovic said. “We still like the idea of keeping things simple with a menu made up of snacks, small bites, incredible cheese and salumi plates, sandwiches, salads and sweets. But Brett has developed some really creative twists on familiar dishes.”
Before graduating from Johnson & Wales – as a member of the second graduating class from the Charlotte campus – Levan earned an associate’s degree in hospitality management and culinary arts from Marshall University in Huntington, W.Va.
After graduating from Johnson & Wales, he headed for Las Vegas, where he worked at the famed Mirage Hotel and Casino, eventually becoming sous chef at Mirage’s Japonaise restaurant. He returned to North Carolina to work in the kitchen of Herons, the signature restaurant of Cary’s luxury Umstead Hotel and Spa, which is open for breakfast, lunch and dinner.
He helped open both The Liberty and Halcyon in Charlotte and most recently served as chef de cuisine at Passion8 in Charlotte’s Elizabeth neighborhood.
A few of the new dishes Levan has developed for DTR include:
Warm focaccia and spreads
Margherita panini
Shaved speck and cheese panini
Espana flat bread
Expanded offerings of bruschetta
“Jaffer has been great to work with,” said Levan. “He’s got a sense of humor, which is evident on our wine and beer list. He’s got Bud Light along with all these other small-production craft beers. I’ve had a lot of creative freedom in the kitchen and have loved thinking about which wines or beers our new dishes pair best with. It’s great to be part of a true neighborhood hangout.”
Wines at DTR range from $30 to $130 a bottle. Prices by the glass range from $10 to $25 and include a rotating stock of seven whites and seven reds from around the world. “Something fun will always be poured daily,” Kovic said.
Beer lovers will find plenty to love about DTR. Beers come from as nearby as Highland Brewing and Duck Rabbit Brewing in North Carolina and as far away as Traquair in Scotland and Belgium’s Delirium Tremens.
To see DTR’s full menu, visit here.
Address: 300 E. Tremont St. Charlotte, N.C. 28203
Phone: 704.595.3337
Hours:
Monday – Thursday 4 p.m. – 10 p.m.
Friday – Saturday 1p.m. – 11 p.m.
Sunday 1 p.m. – 8 p.m.
Website: www.dilworthtr.com
Get social with DTR on facebook; Twitter: @dilworthtr and Instagram: @dilworth_tasting_room.
Release

Question 6

Chef Rodrigo Velazco new Chef de Cuisine at Charlotte's EVOKE

Accepted Answer

Charlotte – Located in the Uptown neighborhood, Charlotte’s award-winning dining destination, EVOKE, 555 S. McDowell Street, is thrilled to announce Rodrigo Velazco as Chef de Cuisine. A native of Caracas, Venezuela, with an unparalleled culinary background, Chef Velazco will fuse his South American roots with a deep passion for locally seasoned ingredients and American Nouveau style to create a revamped spring menu at the contemporary steakhouse.
“I look forward to the experience &#8211; sharing our knowledge, hospitality and quality ingredients to create unforgettable moments. For us, it’s about creating personal connections between our chefs and diners,” says Chef Rodrigo Velazco. “My focus for EVOKE is on blending taste and emotions with savory flavors; flavors that travel with our guests beyond the walls of our dining room.”
Chef Velazco joins EVOKE from upscale Charlotte restaurant, Vivace, where he served as executive chef, allowing him to truly immerse himself into the city’s thriving dining scene. Prior to moving to Charlotte, Chef Velazco gained extensive experience working under James Beard award-nominated Chef Phil Bryant at Miami hot-spot, The Local Craft Food and Drink, and Michelin star Chef Danny Grant at 1826, as well as serving as sous chef for “Top Chef” contestant Jeff McInnis. During his tenure at The Local Craft Food and Drink, known for continuous – almost daily – changes to the menu, Chef Velazco brought his deep knowledge of culinary operations, techniques and plating esthetics to set the standards in the execution of new dishes, focusing on consistency in flavor balance. He also served as sous chef at Miami dining destination Yardbird Southern Table and Bar, which was named one of Bon Appétit’s “50 Best New Restaurants,” and nationally recognized for engaging service, classic and refined Southern cuisine and top-notch hospitality.
To make a reservation or for more information, visit www.evokerestaurant.com or call 980-237-5354.
About Evoke
With seven awards in its first year of business including Best Steakhouse, Best New Restaurant, and named one of Charlotte Magazine’s Top Ten Restaurants, Evoke takes pride in creative cuisine in a unique, modern atmosphere accented by floor to ceiling windows. Executive Chef Rodrigo Velazco focuses on prime and dry-aged steaks, house-made pastas and innovative, raw seafood crudos, all complemented with a selection from the extensive wine, craft whiskey and craft beer lists. Guests are also able to earn reward points by simply dining at Evoke. For more information, visit www.evokerestaurant.com or call 980-237-5354.
About Le Méridien Charlotte
Le Méridien Charlotte, the newest hotel in Uptown, introduces a premier global brand with a blend of contemporary culture and European heritage to Charlotte. By creating a culturally-refined, meaningful and stimulating atmosphere, the hotel appeals to creative-minded guests seeking a new perspective in each destination they visit. The hotel recently completed a multi-million dollar transformation, providing guests with the most up-to-date and luxurious rooms, spaces and amenities. As part of a dual-hotel complex, Le Méridien Charlotte’s guests benefit from an expansive area, which features 300 well-appointed guestrooms and suites, and over 55,000 square feet of flexible meeting space, including five ballrooms and 29 meeting rooms, ideal for business meetings and functions up to 1,800 guests. Whether looking for relaxation, activity or cuisine, the hotel is replete with options. Guests may enjoy Evoke, the hotel’s award-winning new-age steakhouse, and Longitude Bar, a full fitness facility with state-of-the-art equipment, as well as indoor and outdoor pools. For more information, please call 704-372-9610.
Release

Question 7

Intimate conversation over Cocktails and Small Plates at Isa's Bistro

Accepted Answer

This was a milestone birthday for me, so the celebration stretched over a few days.
My sisters and husband celebrated with me over dinner at Chestnut. Then a few days later, my husband and I celebrated again, just the two of us, at Isa&#8217;s Bistro.
Their dinner menu isn&#8217;t huge and it&#8217;s about half Small Plates and Snacks. The intimate evening called for cocktails and sharing of small plates as we talked about our life together over the last 30-some years and what the future might hold.
Our plates came out of the kitchen as they were ready, tapas-style dining. Mixing and matching was part of the fun.
These Castelvetrano Olives ($5) were a first for me tonight. They looked like mini Granny Smith apples, were slightly crunchy, and had a distinct taste of clove after a light brine. They are my new favorite olive.

French Onion soup is great in the winter when you want a strong, hot, hearty bowl of bread, cheese and soup. Isa&#8217;s lighter version, Vidalia Onion Bisque ($7) is perfect for warmer weather. Served hot, but as a light bisque, it was topped with &#8220;yellow corn crunchies&#8221; and roasted mushrooms. Our server was great through the entire meal. She was attentive and efficient, with no sideways glances when we asked her to bring us two spoons.

On the menu as &#8220;Spring Asparagus&#8221; ($11), I was surprised and pleased with this presentation. Thinly sliced saffron poached fingerling potatoes, hard-boiled quail eggs, Parmesan, and a scattering of dainty greens were tossed, along with the asparagus, in a light truffle vinaigrette. The flavor was terrific, but &#8211; and this may be a personal thing &#8211; although I like asparagus al dente, these tiny spears could have been cooked just a tad longer.

Executive Chef Duane Fernandes has designed a lovely Roasted Baby Beets ($11) plate. Toasted farrow anchors alternating baby beet varieties, topped with sugar snap peas, shaved Parmesan cheese and scattered marcona almonds, and baby arugula. A light citrus vinaigrette pulls it all together.
I wasn&#8217;t too interested in the baby arugula &#8211; a little to much like a vine for my taste. Other than that, everything else on the plate had great flavor and a nice mix of texture from tender-firm to crisp.

Our last dish was Louisiana &#8220;Lobster&#8221; Roll ($12). As we ordered this, we asked our server to cut it in half. That&#8217;s when we learned it would be served on two rolls. Happily the house-made yeast buns were soft and easy to bite through. It was easy to keep the filling from spilling out, also.
I&#8217;m not sure why the word Lobster is in quotation marks, unless it means there isn&#8217;t lobster in the roll? We didn&#8217;t ask, but I&#8217;m thinking it might have been more crawfish, as named an ingredient on the menu, than lobster? A tasty tarragon aioli holds the mixture together.

Chef Fernandes is a comparative unknown (by the public) culinary star that doesn&#8217;t get a lot of coverage. Why? Now, this is my own opinion, unsupported by any hard facts, but I think it&#8217;s because he doesn&#8217;t actively cultivate a following &#8211; asking diners to vote for him as a James Beard Award winner on social media, for instance. And I&#8217;m guessing neither he nor Isa&#8217;s Bistro owners have a publicist or public relations company working to build and maintain media buzz. If they do, they&#8217;re not doing a very good job. Fernandes seems to be happy creating some of the best food in Asheville in Isa&#8217;s basement kitchen without fanfare.
Located right in the heart of downtown, where two popular streets walked by many intersect, Isa&#8217;s patio is a great spot for taking in Asheville&#8217;s bohemian vibe.
Isa&#8217;s Bistro
1 Battery Park Ave
Asheville, NC 28801
Phone:(828) 575-9636

Question 8

My trip to a Michelin Starred Chef Dinner

Accepted Answer

Next week I&#8217;ll be heading to the Grand Hotel Bavaro in Punta Cana, Dominican Republic, as the guest of IBEROSTAR Hotels and Resorts, to attend an incredible dinner by multi-Michelin-starred Chef Jordi Cruz.
Chef Cruz is one of 16 acclaimed Chefs participating in IBEROSTAR&#8217;s ambitious initiative, &#8220;Iberostarchef on Tour&#8220;. They&#8217;re spotlighting the flavors and creativity of some of the most renowned Spanish chefs, through exclusive dinners at IBEROSTAR hotels in the Caribbean (Dominican Republic, Cuba and Mexico) and Spain.
Each month, one of the most important contemporary Spanish chefs will visit our stoves and create some of the best dishes from his or her recipe collection.
Also on Tour are Chefs: Dani García, Ángel León, Quique Dacosta, Andoni Aduriz, Nacho Manzano, Marcos Morán, Fernando Pérez Arellano, Pepe Solla, Pepe Rodríguez, Paco Morales, Fina Puigdevall, Beatriz Sotelo, Yolanda León, Macarena de Castro and Begoña Rodrigo “Top Chef Spain 2013”. See bios of all participating chefs HERE.
Putting an additional twist on the last few dinners of the tour, they&#8217;ll be collaborative efforts by 5 top Michelin-starred female chefs.
Back to Chef Jordi Cruz. I&#8217;m over the moon at the opportunity I&#8217;ve been given to meet this culinary star and try his food. He&#8217;s the second youngest chef in the world to gain a Michelin star (he now has four), and offers a cuisine defined in his words as &#8220;evolutionary and restless, based on the product and where creativity and tradition are merged.&#8221;
Is it wrong of me to say that it&#8217;s going to be hot in the kitchen?
Chef Cruz currently heads up the culinary team at ABaC, Barcelona, Spain.

All the latest news and the Iberostarchef on Tour calendar can be found on the initiative’s website at www.iberostarchefontour.com.
I&#8217;ll be staying at the adults only, all-inclusive, 5-star Grand Hotel Bavaro for a few days. That way, I&#8217;ll have time to check out the resort, fun local activities, and report back to you. The Dominican Republic is just south of Cuba, an easy half day flight away from the Carolinas.

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