THE PODCAST
The podcast above features me & my co-host Chef Tom LaFauci from Twisted Laurel Downtown Asheville talkin’ mostly about food mods, aka customer requests, ie: “Can I please have the BLT, but with sprouts instead of lettuce, and can I get my tomatoes crinkle cut, and the bacon on the side?” (server stares hard at inside of own eyelids) “And instead of bacon, I’d like a watermelon.” (server screams internally… or externally)
00:00 - 07:35 INTRO: Chef Tom Reports From The Kitchen: It’s Hot.
07:36 - 28:46 FOOD MODS: Dietary Restrictions, Preferences, Tryin’ To Get Away with Something, and Just Plain Crazy
28:59 - 47:24 WHERE’D YA EAT? Mayfel’s, Miyako House, La Bodega, Old Europe, Flatiron Rooftop, Contrada (twice’t), Twisted Laurel, and Infuso Dinner at The Green Room with Chefs Katherine & Griffin Riffe
00:00 - 00:00 OUTRO: Good Bye!
48:21 - 55:22 THE PIZZA GUY IS HERE! Chef Drew from Asheville Pizza South Sets the Bar Even Higher with His Thai Soup Inspired Tom Kah Za
55:56 - 56:41 MANNA SPOT: Please Donate to MANNA Foodbank.
THE NEWSLETTER
INFUSO: One Saturday evening I was offered a very unique opportunity to attend a small, private, classic 8-course dinner, with a twist. By classic I mean it started with soup, salad, entree, then had a palate cleansing sorbet course in the middle, followed by a cheese plate, then the main, a small plate, and finally dessert. The twist was that some part of every course was infused with THC, and / or CBD. The menu listed exactly how many mgs of each was in each dish. By the end of the night, I had consumed 13 mgs of THC and 22 of CBD. The evening was hosted by, and the food was prepared by Infuso, aka local husband and wife team Chefs Griffin & Katherine Riffe, the venue was The Green Room, and the whole experience was unique, mellow AF, and super delicious.
Each dish came out one at a time, so that the hot food was still hot when we ate it, which made a really big difference in terms of enjoyment! I've attended more than a few ticketed dinners where every dish was stone cold because they were all plated at the same time, then delivered. My respect to the two young chefs for figuring it out! Every course was really tasty, but the standout dishes for me were: The braised short rib which was meaty & tender, cooked perfectly, very dank in flavor & served with taters and root veg; The chilled soba which was soft, silky, tasty, & refreshing; And the pot du crème which was rich, creamy, plentiful, and super delicious!
Also a shout out to the pineberry sorbet which was resting in a small pool of sweet cream. It was perfect.
This meal was a lot of food and by the end I was as full as could be, and feeling pretty good! Sure, I had pre-gamed before dinner, and I may have taken a puff or two during and after dinner, but all that THC & CBD infused food definitely didn't make me feel *less* high! 😂😂😂
Anyhoo, I truly enjoyed this meal. I was impressed with the food and execution, and I feel like these two chefs are a pair to keep an eye on. I know they have plans for more dinners of this nature in the future.
Thanks for inviting me, Infuso, I'll be looking forward to the next one!
LUMINOSA: On my birthday, I don't mess around. I go someplace where I know the food is great. Well, the good folks from Luminosa, the restaurant in the gorgeous Flatiron Hotel right downtown, had invited me to try their new brunch menu, so I asked if I could come in with Dawn on my birthday and they said yes!
I had been looking forward to it for a couple weeks, and boy howdy, it did not let us down in any way! The room is elegant, the decor is classy and interesting to look at, the high level of service is among the best in town , and of course the food, prepared by Chef Graham House & his crew, is both classic & creative, thoughtfully created, and always made with top quality ingredients. We started with drinks and pastries, all of which were excellent, but the orange ricotta stuffed cruffin was the stand out superstar, and an instant contender for my Baked Thing of the Year award!
I ordered the steak and eggs for myself, and Dawn got quiche and salad. Everything was super yummy and very decadent in flavor, texture, and indulgence levels. The quiche had a very pleasant herbiness to it, and a layer of crème fresh that made it incredible rich and filling. The steak was perfectly cooked, tender as can be, and very tasty, especially with the addition of a small but punchy amount salsa verde on top. The eggs were farm fresh and cooked just right, and the herb & cheese topped tallow fries were crispy savory and delicious.
This is the best steak & eggs I've had since moving here from Chicago 19 years ago, and I highly recommend brunch at Luminosa! They were apparently slammed from 11 to noon, but they had plenty of seats when we were there at 1 PM. Thanks to the restaurant, the kitchen, the chefs, and our server, David, for making this birthday meal awesome! I'll be back to try more! The brunch hot dog, for example, sounds pretty frickin' great! 😛❤️
ASHEVILLE FOOD TOURS & BARGELLO: At Asheville Food Tours, we’re adding something new! We’ve begun working with our restaurant partners to sell tickets to their events on our website! Our first offering is The Pasta Making Class at Bargello, on August 27th
Join Bargello for an immersive pasta making class, August 27th, 2024 from 4-6PM, where you’ll discover the secrets behind crafting the perfect stuffed pasta from scratch. Led by their expert chefs, this hands-on experience will take you on a culinary journey through the rich traditions of Italian cuisine.
During the class, you’ll observe and learn the art of creating various pasta shapes such as ravioli, agnolotti, and tortellini. The chefs will share their insider tips and techniques, ensuring that you leave with the skills to recreate these delicious creations in your very own kitchen along with your very own recipe to make at home curated by the chefs at Bargello.
But the fun doesn’t stop there! After mastering the art of learning how to flavor and color your dough as well as how to stuff and shape the pasta, you will get to enjoy the creations.
Just locate the pasta class on our calendar, then go through our usual booking process to make your reservations. And keep an eye out as we add more fun classes, ticketed dinners, events, and more to our list of culinary offerings!
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Episode 159: Well Done Steak Tartare