Welcome to Spring in Asheville, North Carolina.
The growing season is well under way in the Blue Ridge Mountains and our Field-to-Table partner restaurants are doing amazing things with the seasonal food grown by Western North Carolina farmers!
At Restaurant Solace, Executive Chef Brian Kimmet
prepared grilled local ramps, heirloom cherry tomatoes, asparagus and shaved grilled shitake!
prepared grilled local ramps, heirloom cherry tomatoes, asparagus and shaved grilled shitake!
Tuna Sashimi, dehydrated olives, Greek olive oil, shaved fennel, and a Myer lemon crème fraiche. Pared with Prosecco. Prepared by Executive Chef Brian Canipelli at Cucina 24. So fresh & delicious.
Are you drooling yet? Ready to tour Asheville with your taste buds?
Try our Asheville Tour!
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