Tag Archives: asheville food

Recently I had the pleasure of being invited to eat at newly opened Blue Dream Curry House, located in downtown Asheville, to sample their international sampling of curries. Curry and I go way back, though perhaps not as far as those to whom the highly spiced dish is native. As a child, I attended many Thanksgiving dinners at a home belonging to friends of my parents, a nice Indian couple whose children were close in age to my brother, sister and me. We swapped a few Thanksgiving dinners, eating one year at our house with traditional American fare, and the next at their house, with their Indian twists on traditional dishes, plus some family favorites tossed in. I learned to eat Indian curry at a young age, but until I was an adult, I did not realize there was more than one type of curry.

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Sometimes I really love the perks of writing about food. I'm an information junkie. If I had a chance, I'd watch documentaries 24/7. I love understanding how things are made and how they work. One of my favorite food hosts, Alton Brown, made 13 seasons of these Bill Nye-esque cooking shows explaining the details of how different ingredients work and how the chemistry and science of cooking can free you of recipe books forever. So when I was offered the chance to tour a miso factory, I was pumped.

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Food television is full of celebrity chefs like Alton Brown (my personal hero/crush), Giada DeLaurentiis and Gordon Ramsay. These chefs have helped shape popular culture's impression of the food world. There is much focus on chefs, their abilities and their creative drives. We can probably name a dozen chefs from Julia Childs to Bobby Flay, but one chef cannot run any kitchen. And woe be to those who call the chef a mere "cook." Why the heirarchy?

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Etiquette is the guidebook by which we all get along with one another in the smoothest ways possible. But, like changing and merging cultures, we have to change our minds about some of the old fashioned rules of manners over time. Some of these old fashioned rules can now be updated, but technology has also given us cause to add new ones.

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I visited Lafayette restaurant, the newest child of the Bouchon family, last weekend, during their opening week.  Chef Tref Hundertmark brings some of his experience in cooking in New Orleans to bear in the kitchen, and did a fairly good job on his work. However, I recommend this restaurant with some reservations about the dishes and with the hopes that he will take note of some of the items I found lacking.

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Planning has begun for the 4th Annual Asheville Wing War and event producer, Lush Life Productions expects it to be its biggest year yet. Tickets will be available for purchase on Thursday, January 15 at noon and will be $20 per person. The ticket price includes unlimited wings and beer as well local music.

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At Downton Abbey, every night is a dinner party. Fine china, black ties, the finest linens and silvers attended to by butlers and servants. Tinkling crystal and the most elegantly prepared meals, each need and desire anticipated and met before a word can be uttered. It is an experience that has no equal in our modern, rushed society.

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I had the delightful occasion to dine a few weeks ago at Kathmandu, in downtown Asheville, North Carolina. I am a bit partial to exotic flavors and tastes, and adventurous. Apart from an unpleasant experience with some freshly caught undercooked grilled octopus in Cozumel, my escapades in finding new and delicious off-the-beaten path items has been quite exciting indeed.

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I am a transplant to Asheville; yes, I own it. I love Asheville's food scene, but one thing it has never done well until now is boutique style doughnuts. Tired of the same old same old chains like Dunkin Donuts and Krispy Kreme, I have avoided trying to get a good doughnut in Asheville for a long time. This morning I decided to give a third perspective on the two newcomers to Asheville doughnuts: Hole and Vortex Doughnuts (read my review on Vortex here). As new establishments, they both get a little wiggle room in my opinion for working new bugs out of their preparation and customer service experience.

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Welcome back to Insider Asheville, a monthly feature here at AshevilleBlog. In this post, I examine the inherent problem related to dining on the town with friends. Actually, the inherent problem involves the types of friends you’re likely to have in this town and the chances of choosing a restaurant everyone will accept. In this true story, I’ve changed the names to protect the guilty.

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