Ciao Asheville-Learn to Make Limoncello wraps up Metro Wines‘ (Asheville) 2022 line of events just in time for the holidays. Join them on Sunday, December 11 at 2pm to learn how to make the popularItalian Liqueur, Limoncello. Howard Rampersaud, Food and Wine Traveler in Italy, will present the process pursuant to an authentic Italian recipe garnered from his travels.
Howard will demonstrate the process from start to finish, including bottling this magic elixir and give us shopping and packaging advice, too. Typically made from grain alcohol, Howard will also discuss how to make limoncello from vodka, which has a lower alcohol content. And you’ll get to sample both versions to see which one you like best! You’ll also get to take home a copy of Howard’s recipe.
Registration will include limoncello tasting, a glass of Prosecco (it IS the holidays after all!), copy of the recipe, and everyone attending will be entered to win a door prize – a bottle of limoncello made by Howard!
This is a unique opportunity to learn how to make this year round digestif for your home or as a gift to friends and family.
Ciao Asheville says: “When life gives you lemons, make limoncello!” And come celebrate the holidays with Ciao Asheville and Metro Wines!
The class is $20 + tax and participants are limited to 24. Register by calling (828) 575-9525 or via their online wine store here.
An Epicurean Adventure: ‘Savor Charlotte’ Comes to Greenville, SC on Nov 10th
A creative haven for foodies in the Southeast, the Queen City encourages zealous pursuit of new flavors in Southern cooking and beyond. In celebration of Charlotte’s ever-evolving food and beverage landscape, eight of the city’s most buzzed-about chefs and mixologists will come together for a one-night-only culinary experience in Greenville, South Carolina on November 10, 2022.
In partnership with euphoria Greenville food festival and The Local Palate, the Charlotte Regional Visitors Authority (CRVA) is bringing the Savor Charlotte event to four local Greenville restaurants: CAMP, Jianna, The Lazy Goat and Oak Hill Café & Farm. The exclusively curated menus will showcase why Charlotte is a must-visit destination for foodies and cocktail enthusiasts alike.
“Charlotte’s culinary community represents an incredibly diverse and dynamic group of passionate individuals,” said Tom Murray, Chief Executive Officer at the CRVA. “In Charlotte, food service makes up more than 70% of all leisure & hospitality jobs and 25% of visitor spending is attributed to food & beverage. We are excited to showcase the talented chefs and mixologists bringing Charlotte’s unique flavors to Greenville, giving us a platform to inspire a trip to the Queen City and experience our culinary community firsthand.”
The pairing of four of Greenville’s top restaurants with Charlotte chefs and mixologists offers a one-of-a-kind opportunity for diners to get a taste of the culinary artistry of both destinations through a unique epicurean experience.
The chef, mixologist and restaurant collaborations include:
CAMP – Chef Alex Verica of PARA and mixologist Justin Hazelton of Leah & Louise Jianna – Chef Bruce Moffett of Moffett Restaurant Group and mixologist Russ Johnson of The Public House The Lazy Goat – Chef Shai Fargian of YAFO Kitchen and mixologist Colleen Hughes of Supperland Oak Hill Café & Farm – Chef Christa Csoka of The Artisan’s Palate and mixologist Yoshi Mejia of Super Yosh Cocktails
The ‘Savor Charlotte’ Greenville adventure is easy to experience. Those interested in a taste of Charlotte can reserve a table directly at one of the four participating restaurants. Advance reservations are strongly encouraged, as space is limited.
As part of the exclusive event in Greenville, restaurant patrons who dine at one of the four restaurants on November 10, 2022 will have the opportunity to enter for the chance to win a Charlotte Westin hotel stay and a pair of Charlotte Brew Badge passes.
Charlotte is a city of culinary opportunity with many young, innovative chefs graduating from local culinary school Johnson & Wales University. From James Beard Award nominees and creative mixologists to well-established restauranters and international chefs, the city’s success in food & beverage is a testament to the creativity and passion of all who make up the collaborative community.
For more information about the participating chefs and mixologists, and to make reservations for November 10, 2022, click here.
About the Charlotte Regional Visitors Authority
The Charlotte Regional Visitors Authority (CRVA) works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region’s economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles’ Entertainment Complex, NASCAR Hall of Fame, Charlotte Regional Film Commission and Visit Charlotte in conjunction with the region’s destination marketing brand. For more information, visit charlottesgotalot.com.
To be sure, I’ll have to go to Tall John’s a few more times to make the proclaimation – “Asheville’s next Best Restaurant” permanent. If last night’s preview is any indication, there’s no question about it!
Food hasn’t surprised me in quite a while, but three of the four dishes we had did just that. I was surprised by unexpected flavors and textures. There was also a little surprise involved with how dishes were presented – serving dish & utensils, portioned for two. It’ll be interesting to see if they continue with this approach. Our server confirmed that’s the plan. It was fine for us, and actually added to the experience, but what if you have a table of four and they all order different things?
WHO
Tall John’s is helmed by ExecutiveChef/Owner Trevor Payne and General Manager Jasper Adams.
Chef Payne returns to Asheville, where he has family roots, following an extensive culinary career in Portland, Oregon’s top kitchens (Clyde Common, Le Pigeon, Little Bird Bistro, Olympia Provisions).
Those of you familiar with Asheville’s culinary scene will know Jasper Adams from Table, The Imperial Life, Cucina 24, and Rhubarb. He’s a life-long Ashevillian.
WHAT
With a hip, cozy, neighborhood-tavern-like ambiance, Payne has positioned Tall John’s as “a place for all occasions for everyone.” It’s set to be a destination for everyday meals and special occasions alike, where “the quality of the food, beverage, and service is just as important as creating an approachable atmosphere where people feel comfortable.”
Seating capacity is 50 in the dining area and another 20 to 25 on the side patio. They’re planning a Spring opening for the patio.
The space has undergone extensive interior remodeling. It’s been modernized, while maintaining the building’s historic character: the original 1900s-era floors have been refurbished rather than covered over, and a new open kitchen & spacious bar have been added.
That Kitchen Bar definitely brings you up close and personal to the action. It struck me as a narrow space to work in, especially when there’s a crowd, but there was a smooth flow as Chef Payne directed. Remember this was a soft opening, so first run with patrons. I also wondered if it would get hot with commercial oven, cooktop, and grill about ten feet from our seats. That hood did its job. No unusual heat on our side of the bar.
Payne, son of Asheville artist John Payne, has called upon some of his close relationships with artists and craftspeople to bring original touches to the space. These include custom metal work from Tina and Kayla Councell of Iron Maiden Studios and original artwork from local artist Kevin Hogan (Payne’s father-in-law).
What’s behind the name “Tall John’s”? Treavor Payne’s father’s name is John, and he’s tall. They called him Tall John. As Jasper Adams tells it, the name gradually morphed into a feeling of casual comfort and just a generally good feeling.
MENU
The menu will offer “European-American classics like roasted chicken, cold oysters, radishes and cultured butter, caesar salad, a great steak [and possibly a great burger]. The newly-built spacious bar will serve classics like freezer-cold martinis, an intentional selection of enduring wines from small producers, time-honored draft and packaged beers, and crafted non-alcoholic drinks. There are a variety of seating options to choose from, including outdoor patio seating, a full-service bar, a counter at the open kitchen, and a lively dining room.”
See the Sample Menu served during their friends, family, and media event in the Gallery befow. You’ll see dishes are titled, but not described. If you want to know what’s in the dish before ordering, ask your server.
For instance, the menu said, “Fall Chicories“. It was a Chicory Salad with pear, grapes, and a creamy pistachio dressing, topped with cheese. That dressing, though. Seriously delicious! It’s pictured in the gallery below.
WHEN
Tall John’s plans to open for dinner service on October 19th from 4-10pm for walk-ins only. Dinner service will be Wednesday through Sunday, with additional offerings, including weekend brunch, daytime coffee, and what the team describes as a “badly needed in Montford” retail bottle shop on the ground floor, soon to follow.
WHERE
Located at 152 Montford Avenue, the historic building dates back to 1906. It’s tucked in among the neighborhood’s historic residences and old-growth trees. Throughout its history, the building has been home to a Piggly Wiggly and a Pentecostal church before being restored and converted into a restaurant space last occupied by Italian restaurant, Chiesa.
WHY YOU SHOULD GO
What impressed me most was the creative (read delicious) approach Payne takes to his dishes. Even the most mundane – a side of Baby Turnips. Turnips, you say? Try them before you dismiss the idea. No idea how they make those turnips do what they do. Take a bite, after swiping in the (no nut) pistou, and you get a spash of full, but mildly flavored liquid in your mouth followed by a firm-tender chew.
And those Oysters! Oh. My. Gosh! Definitely put a spoonful of that magic Mignonette sauce – traditionally made with minced shallots, cracked black peppercorn, and vinegar (either red or white) on top – followed by a light lemon squeeze.
Our “Tall” dish, “Roasted Half Chicken” was tender, juicy, and tasty. It made a difference following our server’s suggestion to add squeeze lemon over top.
I wondered if this was a case of a chef coming from the other side of the country, bringing what’s standard there as new here. But Asheville chefs have come from all over. He’s not the first. I’ve also spent time in Portland without running across cooking like this. Conclusion? It’s all Chef Trevor Payne.
Burntshirt VineyardsHendersonville has announced the Oct 7th Grand Opening of their impressive new restaurant, Vintner’s Table, but if you can’t wait, they’re quietly running a soft opening, open to the public. Go with the understanding that they’ve set up a pretty big restaurant, bar, tasting bar from scratch and are still working out a few kinks. They’re probably dealing with the same staff shortage as every other restaurant.
Our friends went for lunch this past Thursday and had such a great meal, they asked if my husband and I wanted to go back with them for dinner on Friday.
“Vintner’s Table provides four separate menus for your dining convenience: a full Dinner Menu and Lunch Menu available at the restaurant, a Terrace Menu offering small bites and appetizers on the extended patio sections, and a Children’s Menu available throughout the serving area.” BurntshirtVineyards
We had the pleasure of meeting Executive Chef Paul Caricato. Loved how excited he was about the huge kitchen and his menu. The kitchen IS huge – and everything is still shiny and new. Chef Caricato was nice enough to give me a tour.
MY TAKE
Vintner’s Table is very good now, and will be GREAT – after they find their legs.
All pasta is made in-house. You can tell.
The menu isn’t extensive, but there’s enough variety that you should be able to find multiple dishes you’ll like. Not sure if they’ll expand it or not.
Two of us ordered the 6 oz Filet Mignon entrée. They were both cooked beyond medium rare (as ordered), but were delicious nontheless. On second thought, I’m wondering if they were cooked correctly, but there was an issue getting them out of the kitchen in a timely manner, like lingering under a warmer or something that caused continued “cooking”?
If they haven’t changed the menu yet, they don’t have Tartuffo, but DEFINITELY get the chocolate mousse caramel cake they’re serving in its place. It’s completely melt-in-your-mouth fabulous!
There were a few minor glitches during our meal, but I’m confident they’ll be smoothed out by their grand opening.
We love Burntshirt wines, but it’s nice to have a choice. They’re also serving up cocktails at Vintner’s Table.
If you like to linger over your meal, the wood seats might start talking to you.
The biggest challenge will be the noise level inside, especially when there are more than a few tables occupied. We were able to talk more easily after the large party of about 12 next to us left. It’s not going to be easy to fix that while staying true to the lodge-like interior design. It’s all hard surfaces, top to bottom. Hope they can figure it out.
I’m looking forward to a meal with a glass of wine on the large covered patio in warm weather. For now, maybe a table in front of the also large fireplace.
Bottom line – you should go, enjoy the food & wine, and support what is ultimately going to be a Hendersonville jewel.
Old World vs. New World Wine Tasting Wednesday, September 28 – 3:30pm – 5:00pm
Join the folks at Season’s at Highland Lake for a special event with sommelier Tom Leiner from Grapevine Distributors. Tom has curated a handful of very distinct wines and will be talking about the main differences between old world and new world Chardonnay, Sauvignon Blanc, Pinot Noir and Cabernet Blend.
The event will be accompanied by a selection of cheeses, breads, fruits, and other accoutrements to excite the palate and to see how they pair with the different wines.
This is a reservation-only event. $60 per person. Please call us at 828.696.9094 to make your reservation.
Wine Tasting Menu
Sauvignon Blanc
2020 David Sautereau Sancerre, Loire, Fr
vs
2021 Patricia Green Cellars, WV, OR
Chardonnay
2020 Dom Perreau Pouilly Loche, Burgundy, FR
vs
2019 Schug, Carneros, CA
Pinot Noir
2018 Jos. Drouhin Gervey Chambertin, Burgundy, FR
vs
2019 Merry Edwards RR, CA
Cabernet Blend
2018 Ch. Plince, Pomerol, FR
vs
2017 Elhers Portrait, Napa, CA
The Original Pub and Brewery Tours of Charleston’s 10th Annual Haunted Pub Crawl to Kick Off Next Saturday, October 1
WHO: The Original Pub and Brewery Tours of Charleston
WHEN: Every day at 1pm, 4pm, & 7pm from Saturday, October 1 to Monday, October 31
WHERE: Tours depart from Tommy Condon’s Irish Pub located at 160 Church Street
WHAT: Want to explore the haunted history of Charleston, meet some people, and have some fun in the Holy City’s local craft beer scene? Join The Original Pub and Brewery Tours of Charleston for the month of October for their 10th Annual Haunted Pub Crawl!! Adults 21+ can enjoy spooky tales from local guides and a taste of Charleston nightlife while sampling fresh Lowcountry beer! We know what to do, where to go, what’s happening in the city every night, and how to have a good time. Take the Haunted Pub Crawl, a walking, bar-hopping, guided adventure into the city’s soul—its drinking establishments and deepest, darkest unknown secrets! Appetizers are included, and all will enjoy good beer and ghost stories. This 2.5-hour crawl stops at 3-5 pubs. For more information or to book your pub crawl, please visit PubTourCharleston.com.
Whether you’re a Bravo watcher, an Asheville foodie (or both), chances are you’ve heard about chef Ashleigh Shanti. The former chef de cuisine of Benne on Eagle is fresh off her Top Chef run and set to open Good Hot Fish (Instagram), a casual fish house celebrating Black Appalachian, Southern and soul food, later this year in Asheville.
Shanti is joining forces with Chef Will Cisa and the team at Jettie Rae’s Oyster House on Thursday, September 22nd for a collaborative pop-up dinner. The chefs have developed a six-course tasting menu with carefully selected wine pairings, featuring dishes like Caviar and Catfish with Sunburst Farms trout caviar and Deviled Bronzino with fresh lump blue crab. Reservations for this ticketed event and the full menu are now available HERE.
Several new and notable chefs are coming to Wilmington, N.C., which comes as no surprise given the city was ranked one of Yelp’s 2022 Foodie Cities in a nationwide analysis of small cities with must-visit food scenes. These restaurants are sure to attract interest from across the country, and foodies should plan to take a trip east to explore all the new noshes.
Slated to open later this year in downtown Wilmington, Olivero will offer non-traditional, Spanish-Italian flavors of New Orleans inclusive of local, fresh produce and seafood, homemade pastas and more. It is the second restaurant from Chef Sunny Gerhart, owner of Raleigh’s award-winning St. Roch Fine Oysters & Bar and 2022 James Beard Foundation semifinalist for “Best Chef Southeast.”
Wilmington’s Lumina Station will soon welcome Kipos, the coastal outpost of prolific restaurateur, James Beard nominee and owner of Giorgios Hospitality Group, Giorgios Bakatisas. Slated to open late this summer, the elevated Greek taverna’s menu will lean heavily on local seafood and feature authentic Greek dishes such as moussaka, spanakopita and other beloved classics from the original Kipos menu.
CheeseSmith’s original food truck was no match for the growing crowds that began following its every move and causing it to frequently sell out. The two chefs behind the creative culinary concept put down roots in Wilmington’s trendy Cargo District with their first brick-and-mortar location. Featured in the Cooking Channel’s “Best Thing I Ever Ate,” they serve up a rotating menu of inventive grilled cheese sandwiches, complemented by delicious sides.
Wilmington’s culinary scene offers a diverse range of cuisines ranging from fine dining to local dives, and countless acclaimed chefs already call the city home. Dean Neff, named a James Beard semi-finalist, serves up sustainably farmed seafood complemented by local ingredients at Seabird. The delicious Italian cuisine at Benny’s Big Time comes from the mind of Chef Vivian Howard, a James Beard semi-finalist for Best Chef Southeast, as well as both Daytime Emmy and James Beard award winner for her culinary show, “A Chef’s Life.” James Beard finalist Chef/Owner Keith Rhodes of Bravo’s “Top Chef” is behind the seasonal, fresh seafood at Catch. And manna ave. 123, serving innovative American cuisine, has received the AAA Four Diamond Award for multiple consecutive years.
Wilmington’s already flourishing foodie scene is heating up with new chefs and restaurants heading to the coast. Please let me know if you are interested in more information or high-res images to accompany a story.
From the Team behind Strada Italiano and Social Lounge, Gemelli Restaurant opens September 12 in W. Asheville
The latest culinary venture from Chef Anthony Cerrato, Gemelli marks its grand opening to the public September 12, 2022, bringing an all-day Italian dining experience to West Asheville, at 70 Westgate Pkwy., next to EarthFare. In the European-inspired, newly renovated space, restaurant-goers can expect gourmet Italian food and scratch-made pastas and ravioli served in a cozy, inviting setting ideal for social gathering. Gemelli presents an Italian coffee shop vibe for breakfast, brunch, and lunch, and an evening wine bar dinner experience, with wine, cocktails on draft, and rotating local beers by the bottle. While guests can enjoy a sit-down, full-service menu all day, counter service with grab-and-go items and lounge seating areas can accommodate customers on the go. Gemelli will be offering catering as well.
Chef Cerrato is already a well-known restaurateur in Asheville and has been a generous community supporter for many years. A son of a big Italian family and graduate of AB-Tech’s celebrated culinary program, Cerrato learned the ropes in independent and corporate restaurants in Raleigh and Asheville, before striking out on his own in 2012, when he opened Strada Italiano and adjacent Social Lounge on Broadway Street downtown. Strada and Social Lounge just marked their 10-year anniversary in March.
What to Expect on the Culinary-driven Menu
Everything on the menu is unique to Gemelli. For breakfast, scratch-made sweet and savory Italian baked goods will be a first in Asheville. Items like Maritozzi (Roman sweet mascarpone-filled buns) and Bombolini (glazed Italian donuts) are among the authentically Italian baked goods. More substantial breakfast and brunch offerings include Benedict Hash (with steak, poached eggs, and paprika hollandaise) and Florentine Frittata.
Soup, salads, antipasti, and shareable dishes segue into lunch, where Sicilian-style thick-crust pizzas and pastas round out the menu through dinner. The 12-inch personal pies present specialty and build-your-own options, with an array of Italian toppings, fine cheeses, and fresh and cured meats to choose from. The pastas include a signature Gemelli pasta dish (with lamb sausage and grana padano cheese), as well as Cacio e Pepe and Spaghetti alla Nerano (with zucchini, garlic, and grana padano). All are made in-house and cooked to order. Vegan, vegetarian, and gluten-free options are available. In addition to craft cocktails and beers, there will be a self-serving Cruvinet dispenser for individual wine pours along with bottle service.
“Gemelli’s menu is entirely different from what we serve at Strada and Social Lounge,” says Chef Cerrato. “We aim to make this a gathering place where people can come any time of day, whether they’re wanting an Italian coffee and pastry or a full sit-down pasta dinner with a good Montepulciano or other Italian wine.”
Housed in the former Green Sage Cafe, the space received a complete makeover thanks to Hive Interior Design and Linsey Gray Creative. Gemelli branding is by Sound Mind Creative. Website creation is by Lokk Co. and Chu Art+Dzine. All are local design creatives.
More to Come: Gemelli Brand Food Products
Looking ahead, Cerrato has plans to release Gemelli branded and packaged pastas and sauces, which will be available at the restaurant. They will be sold in a small retail section near the counter along with other local produce and comestible goods.
What’s in a Name
Gemelli is a type of twisted pasta whose name is derived from the Italian word for twins. It’s also the Italian word for gemini, the astrological sign. For Cerrato, the name represents a triple entendre. Not only does the menu offer house-made gemelli, it’s also a nod to his two-year-old twin girls and also his beloved wife, who is a Gemini.
Founded on South Carolina’s Folly Beach in 2006, Taco Boy has become known for fresh, scratch-made Mexican-inspired eats and drinks in the Lowcountry. The family of taquerias currently has three locations: the flagship restaurant on Folly, a second location in downtown Charleston, and the latest in Summerville, SC. By the end of 2022, Taco Boy plans to open a location in West Asheville. And in early 2023, its second North Carolina location is set to open in South Asheville’s Biltmore Park. Asheville architecture and design studio BCA is working on the revamp of both spaces.
Taco Boy West Asheville is at 521 Haywood Rd., in the former Zia Taqueria. Though nearly a turnkey location, big changes are afoot. The opening will follow a remodel geared toward community collaboration, where food, drink, music, entertainment, and art will intersect. The restaurant will feature work sourced from local artisans. The food will feature a fresh taqueria menu from Taco Boy’s new Culinary Director, Chef Francisco Alvarez, who is applying his training at lauded Las Vegas restaurants to the cuisine of his family’s Mexican heritage. And with the addition of an Asheville mixologist who specializes in Mexican-inspired drinks, diners can enjoy elevated craft cocktails in a casual, lively environment inspired by the festive energy of salt, spice, citrus, and salsa. Hiring will begin in November.
The new restaurant in South Asheville will take up space at 2 Town Square Blvd. #130 in Biltmore Park Town Square, in the main roundabout, and is expected to open as early as late January 2023, with hiring happening around the New Year. Taco Boy Biltmore Park joins a slew of local and independent restaurants, cafés, and retail businesses located in the walkable South Asheville community.
“Biltmore Farms is excited to welcome Taco Boy to Biltmore Park Town Square. We look forward to giving Taco Boy a warm welcome when they open their doors early next year,” says Ben Teague, Vice President of Strategic Development with Biltmore Farms, LLC.
WHO’S BEHIND THE RESTAURANT
Taco Boy was founded in 2006 by one of Charleston’s most prolific and progressive restauranteurs, Karalee Nielsen Fallert. She is the founder and CEO of restaurant management company All Good Industries, and is a founding partner and co-owner of Charleston’s Park & Grove, The Royal American, The Bounty Bar, The Green Heart Project (connecting students with fresh produce and nutritional education), and the Montessori Learning Collective in North Charleston, as well as Taco Boy(s). She is also a leading advocate for community projects and women-led initiatives. Her awards and accolades are many, but include, most recently, the Charleston Wine + Food festival’s prestigious Laura Hewitt Culinary Legend Award in 2020 for her contributions to the Charleston culinary community. She is looking forward to bringing that same passion for community building to Asheville.
“I couldn’t be more excited to bring Taco Boy to Asheville. Living in both cities has confirmed what I always believed as a visitor: that our values, as a family of neighborhood taquerias, align with the greater sense of purpose I feel within the community in Western North Carolina,” says Fallert. “We believe that all good things are possible with the power of inclusivity, generosity, interconnectedness and tacos….and always EXTRA guac!”
At both its new Asheville locations, Taco Boy will continue the restaurant’s charitable mission to “Use the power of tacos to nurture people, activate fun, inspire action, and build community.” It will be partnering with local Asheville nonprofits for a variety of fun and fundraising initiatives, just as it does in Charleston with local nonprofits in the Holy City.
WHO’S THE CHEF
Taco Boy is helmed by Culinary Director Francisco Alvarez, whose approach to the restaurant’s cuisine is wholly authentic. From spending his summers working in a tortilleria in Mexico to cooking in some of the finest restaurants in Las Vegas (Estiatorio Milos, International Smoke, and Madero Street Tacos), Francisco brings to Taco Boy a technical level of expertise in Mexican cuisine and a passion for making handmade heirloom corn tortillas using the centuries-old process of nixtamalization, which lends greater flavor and health benefits to corn tortillas.
WHAT TO EXPECT OF THE FOOD
A citrus- and salsa-infused feast for the senses, Taco Boy offers scratch-made tacos, fajitas, and quesadillas, authentic sides including rice and beans, chipotle slaw, and Mexican street corn, guacamole with surprising optional toppings and other satisfying starters, plus margaritas and Latin-infused craft cocktails, and a weekend brunch menu that delivers more Mexican-inspired flavors to the table. The restaurant is diet sensitive, offering vegetarian, vegan, and gluten-free options. Taco Boy is committed to using responsibly sourced, high-quality ingredients. With the roll out in Asheville, all tortillas will be made in-house using heirloom corn and a traditional nixtamalization process. More to come on the in-house tortilleria and this ancient method! Find Taco Boy’s menu and more details at tacoboy.net.
MEET THE LOCAL ASHEVILLE LEADERSHIP TEAM MEMBERS
Supporting local communities is a core value at Taco Boy, so in addition to plans for partnering and supporting local nonprofits in Asheville, Taco Boy will be hiring local staff and managers, and has already brought on board two Asheville locals to its leadership team. Melissa Reardon, former Editor-in-Chief at WNC magazine and freelance writer and communications professional, is serving as Taco Boy’s interim Communications Director. Another long-time Ashevillan and restaurant industry veteran, Maty Hollingsworth has recently become Taco Boy’s new Beverage Director. Formerly managing beverage programs for Limones, En la Calle, Jargon, and Noble Cider’s erstwhile Greenhouse, Hollingsworth brings a fresh menu of cocktails and beverages to Taco Boy’s menu.
For updates and to stay abreast of their progress, follow them on social media: Facebook: Taco Boy Instagram: @TacoBoyCHS
