THE PODCAST
The podcast above was originally recorded on 02/10/2025 with my usual co-host Chef Tom LaFauci from Twisted Laurel Downtown Asheville…
00:00 - 04:55 INTRO: Super Bowl Sunday, Kendrick Lamar & Other Topics
04:56 - 09:24 GONE TOO SOON: Remembering Chef Brian Canipelli
09:25 - 12:36 CRUDE LANGUAGE: Effing This and Effing That
12:37 - 19:40 CRUDE FOODS: From Puttanesca To Coglioni Di Mulo
19:41 - 20:23 MANNA SPOT: Please Donate to MANNA Foodbank
20:24 - 26:32 THE PRICE OF EGGS: Weekly Egg Market Overview (WEMO)
26:24 - 37:43 IS IT VEGAN? Chef Tom Takes The Test
37:44 - 40:50 WHERE’D YA EAT: Leo’s House of Thirst, Chestnut, Twisted Laurel Downtown Asheville
40:51 - 42:22 SAUCE TALK: Local Mushrooms A La King
42:23 - 43:51 BYE! Thanks Deb and WPVM 103.7fm!
43:52 - 00:00 DING DONG! The Pizza Guy is Here! My Mom & I Eat Pizza and Talk With Chef Drew Peterson from Asheville Pizza South.
THE NEWSLETTER
JAMES BEARD KNOWS THINGS: The James Beard Foundation hands out the most prestigious awards for food in America, and they always have their eye focused on Asheville. Right now, four of our local chefs and venues are up for JBF awards, one of them being Leo’s House of Thirst in West Asheville. It’s one of my faves for sure, so dawn and I went the other day for an impromptu little dinner, and it was fabulous. We started with a 1/2 dozen raw oysters, which were very fresh and delicious with just a dash of mignonette. If you like raw oysters you will love these. If you don't, you won't. (But maybe give them a try anyways!) 🙂
We also devoured an excellent beet dish with citrus, mint and whipped goat cheese. It was bright and flavorful with just the right amount of sweetness vs tanginess, and the texture was very pleasant and satisfying, with soft but firm beets and the pop of juice from the citrus. Truly one of the best beet dishes I've ever had! 💛
We also ordered some roasted carrots with farro and fromage blanc. Sooooper delicious and cooked perfectly. The carrots were tender, the fromage was creamy, and the flavors were warm and comforting. It was just right.
The final dish from our spontaneous meal at Leo's House of Thirst we got a lovely Caesar salad with radicchio, croutons and real Caesar dressing made with anchovies. We enjoyed this salad and our whole meal very much!
There was also some orange vermouth and white wine involved, and of course they did a great job of suggesting pours that would pair well with the food. There's a reason they're currently up for a James Beard Award in the category of outstanding wine/beverage! ❤️ Congrats to them, as well as Chefs William Dissen, Ashleigh Shanti, and Silver Iocovozzi, and every chef or venue in Asheville and beyond who has been recognized for their hard work and excellent product!
LIBERTY & LUNCH: After gathering at the Federal Building last week to rally in support of the VA, NOAA and other crucial federal programs, my friend Scott and I went to see Chef Tommy at Twisted Laurel Downtown Asheville for lunch. Scott got cauliflower curry, and was super impressed, especially when Chef Tom told him it was only the third time he'd ever made it!
I got a meatball sub. It was yummy. I have a feeling that Chef LaFauci might have made more than three meatball subs in his 30+ year long career! 😂
THAT SLAPS! Daaaaaang, Y'all! I recently had the chance to eat another one of my favorite things ever and that makes me my belly happy! The Happy Belly Food Truck Company makes my "2024 Smash Burger of the Year," winner, and they are also super nice people who are my long-time friends who have been working hard to get their own food truck and run their own business, so not only do I love the food, but I love supporting this local, family-run business!
I'm a big fan of their slap burgers, and I went for the Deluxe Slap this time and CRUSHED IT! It’s juicy, crispy on the edges, packed with tons of flavor, and it has some greens and a little house-made dressing on their, so it’s like a salad! I always feel super lucky any time I get to eat from them, and I’m grateful to Hatch CoWorking & The United Way on South French Broad Ave for bringing them and other food trucks to our neighborhood! ❤️🍔
BRUNCH JUNKET: Paddy and I went on an Asheville Food Tours lunch junket the other day with our fellow tour guide Sarah, who just got back from almost two months abroad, traveling all over Peru with her partner, eating all kinds of delicious and unusual foods! The thing she wanted most for her first meal at a restaurant in Asheville since getting home was good ol' biscuits 'n' gravy! She's a true southerner through and through!
So we went to Chestnut on Biltmore Ave, who are now open for lunch/brunch every day from 10am-2:30pm, where Paddy got shrimp 'n' grits, I got corned beef hash with two poached eggs, and Sarah got exactly what she was looking for! We all cleaned our dishes and enjoyed every bite! Thanks, Chestnut, and welcome home, Sarah!
WNC PIZZA WEEK 2025: HOW DOES IT WORK?
Any Pizza Maker in WNC can participate for free!
1. Participants come up with a specialty pie and price.
2. Participants fill out this online FORM & upload a picture of their specialty pie.
3. Participants will be listed on the interactive WNC Pizza Map. * **
4. Participants will receive promotional digital graphics via email.
5. Participants will be promoted on StuHelmFoodFan.com, newsletter/podcast & social media platforms.
6. WNC PIZZA WEEK 2025 BEGINS ON MARCH 10!
7. Web page goes live with Interactive listings, pictures & descriptions of pies, with ordering information!
8. WNC Pizza Week 2025 continues for one week.
9. Pizza Fans eat a lot of pizza!
10. WNC Pizza Week 2025 ends on March 16th. 🙁
*The WNC Pizza Map will stay live year-round!
**Not every pizza maker listed on our map is participating in WNC Pizza Week 2025.
If you notice that your favorite spot isn’t on the map, or you’re hoping they’ll participate, please encourage them to reach out to me at stuhelmavl@gmail.com.
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