I love fishing. There is nothing better then the serenity of the water. The sounds, reflections of light, the spectrum of colors, The chaos, the calmness. The feeling that everything is all right. My good friend Heidi of The Wild Salmon Co grew up on the water. From Heidi: “I grew up sailing around the world with my parents. We would drag lines behind the boat and always have fresh tuna on board. I thought “poke”, a Hawaiian style of raw marinated fish was a completely normal food when I was 4. I slept in a rubber dinghy on the deck […]
Some Q&A’s are worth a revisit– from 2015, a peek into foraging for all! Enjoy! In the beginning, and I do mean the very beginning- we were all foragers. Living off the land and what it supplied to us, naturally. Whether that be vegetation, insects or animals- we hunted and gathered to survive. It was instinctual and primary. Through the years humans evolved and such, modern conveniences. We have a grocery on practically on every corner, and, at least in the U.S.- foraging to live, is simply not the case anymore. I personally am fascinated by the Paleo diet. Eating […]
Toward the end of the year, Farmer and Chef Asheville was honored to be named a top-ten selling cookbook by Malaprops Bookstore, in downtown Asheville. To be in the company of such amazing talent was humbling and we look forward to seeing what 2017 has in store! Below is a link to a wonderful article highlighing all books included in this round up, written by food-writer Mackensy Lunsford via The Asheville Citizen- Times.
Farmer and Chef has the pleasure of once again taking part in the annual Blue Ridge Food Ventures Holiday Market on Saturday, December 3rd from 9am-2pm. Coming up on a ten-year run, Michael McDonald, Client Services Mananger at Blue Ridge Food Ventures offers some history and perpective of what a local market like this does for the customers as well as the enterprenuers. (CSL) Inform us what shoppers can expect find while visiting the market? (MM) Taking place since 2006, market attendees can expect to find a variety of local goods, including (but not limited to) skin care products, cookbooks, […]
Never too early to plan that holiday shopping. Lucky for us, the various parnters and community organizations have extended invitations to partake in some fun events over the next few months. More may be on the way, and we will update as they come in! Mark your calendars and hope to see you there. November 19, 2016- Barnes and Noble “CookBook Authors” Special Event– Asheville Mall, 2-4pm. Come check out various local authors, get books signed and listen to a panel that explains the creative process behind the books. December 3, 2016- Blue Ridge Food Ventures Holiday Market– opens up […]
Reposted From Asheville Citizen- Times: We know that fish is good for us. So why don’t we eat more of it? When you gaze uncomfortably at the assortment of sea creatures in the fish case, you may be wondering what to do with them. Not everyone knows how to purchase and cook fresh fish fillets, but most take less time to cook than a boneless chicken breast. Many folks are likewise hesitant to cook frozen fish fillets. Let’s see if we can get this fishy business straightened out. First, how to buy. Trust Your Fishmonger (But….) A person who […]
When my friend and colleague Mark Essig reached out to me about a new project he had taken on, I was all ears. I respect Mark a lot. He is a great writer and loves a great locally sourced meal and libation as much as any respectable foodie. When I heard he had taken on being the managing editor for Edible Asheville, well- wow. Having published the Farmer and Chef Cookbook a little more that a year ago, I did my fair share of research regarding locally driven food literature. I also researched the premise of the Edible publications, which […]
I am such a huge fan of Stephen Colbert. From the Colbert report to his now “Late Night” takeover, I find his humor charming, clever and at times educational and insightful. In a fairly recent taping, Lisa Gross, Founder and CEO of The League of Kitchens (NYC) was a special guest. I sat enraptured. The premise behind this concept is explained more thoroughly in a bit- yet what really caught my attention was the bridging of cultures and how this premise could expand with a mulitude of possibilities. Imagine having the chance to learn a specific cuisine and cooking style […]
Nothing quite like great chili. It can come in many varieties, but this recipe courtesy of Farmer and Chef contributor Casey McKissick of Foothills Deli and Butchert makes a great topper for nachos, hotdogs or just about any Super Bowl worthy snack you can conjure up. Co-Author Debby Maugans gives her take as well! Check out the full write up and recipe here.
It’s that time of year! Our wonderful friends and partners at Williams- Sonoma have invited us back for another holiday book-signing! If you recall, this is where we held our official book launch with a day filled with cooking demos and yummy tastings. Mark your calendars, as we plan to do the exact same this year on December 12th from 1-4 pm. We hope to see you there!