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Corner Kitchen: A Biltmore Village Restaurant Blog

Dixie Cole Slaw

October 14th, 2010

Ingredients:

Shredded White Cabbage

Shredded Carrots

Chopped Parsley

Apple Cider Vinegar

Mayonnaise

Cayenne Pepper

Salt & Pepper

Method:

Salt the cabbage a day in advance and store in cooler.

Drain Cabbage and add the shredded carrots.

Splash with just enough cider vinegar to barely wet the cabbage.

Then add mayonnaisse until the cabbage is coated and slightly creamy.

Add in chopped parley.

Season with sugar and S & P until you find the right balance of flavor.

Add a pinch or two of cayenne pepper to give it a distant bight.

Corn Muffins

October 14th, 2010

2 cups        AP flour

2 cups        Corn meal

½  cups     Sugar

2 Tbsp.       Baking powder

2 tsp.           Salt

2 each         Fine dice jalapeno

½  tsp         Dry mustard

2cups           Shredded cheddar cheese (or diced)

4 each          Eggs slightly beaten

2 cups           Buttermilk

½ cup           Vegetable oil

1 cup              Frozen Corn

Method: Combine dry ingredients first and then combine eggs, milk, and vegetable oil, Corn and Jalapenos and stir together. Bake at 375 degrees F. Makes enough for one muffin tin.

Baba Ganouj

October 14th, 2010

Ingredients:

2 each                Italian Eggplant

1 cup                 Tahini

2 cloves             Garlic (minced)

1/2 Cup             Olive Oil

to taste              Lemon Juice

to taste              Salt and Pepper

Method: Coat the eggplant in olive oil, grill for flavor. Roast in a moderate oven until very tender. Cool. Peel and remove most of the seeds. Puree in a food processor with the Tahini and garlic. Drizzle in the olive oil and season with the lemon juice and salt and pepper.

Blackberry Ketchup

October 14th, 2010

Ingredients:

1 gal.                  Blackberries (frozen)

4 cups                  Red Wine Vinegar

4 cups                  water

6 cups                  Brown Sugar

2 tsp..                  Ground Cloves

2 tsp.                  Ground Ginger

4 tsp.                  Cinnamon

1 tsp.                  Cayenne pepper

to taste                Salt

1 #                  butter

Combine all but butter, boil until reduced by ½ or like a Syrup. Burr Mix and Strain.

Whisk in butter while hot. Season to taste with Salt.

Black Bean Soup

October 14th, 2010

Ingredients:

1 pound  Dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained

2 each  Bay leaves

7 cups  Water

4 Tbsp  Olive oil

1 each  Large yellow onion, chopped fine

4 each  Medium garlic cloves, chopped fine

6 Tbsp  Tomato paste

1 Tbsp  Ground cumin

3 Tbsp  Chile powder

3 to 4 Tbsp  Lime juice (can substitute lemon juice)

Salt and Pepper to taste

Chopped fresh cilantro

Sour cream

Avocado, peeled and chopped

Method:

Place beans in a thick-bottomed pot. Sauté onions in the olive oil until the onions are golden brown. Add Chili, Cumin, garlic and tomato paste. Add water, bay leaves, bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves.

Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don’t fill the blender more than half way at a time and hold the lid while blending.) Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Serve with garnishes. Makes 8 cups. Serves 6.

Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.

Apple Glazed Salmon for Two

October 14th, 2010

2 each- Salmon portions

1 each- Apple (Granny Smith) Peeled, Sliced Thinly

6 ounces- Apple Juice

4 Tbsp. Butter

to taste  Salt & Pepper

Method: Season Salmon and put in a hot pan with a little oil. Sear and remove to a plate. Add apple slices and apple juice, reduce by half, and add butter. Allow to become a sauce (be careful not to over reduce), pour over salmon. Serve with greens and warm potato salad.

President Obama’s Visit – A Night to Remember (with apologies to Walter Lord)

June 9th, 2010

Several months ago, my wife and daughter started a contest.  Lauren, my 11 year-old, wants Arnold Schwarzenegger to come to our restaurant – she loves the Terminator (but has no idea about the Governator).  Amy decided she would try to get the President of the United States to come to the restaurant.  Now both of these may sound ambitious, but I have learned never to underestimate either my daughter or my wife when they set their mind to something.

Amy sent a letter to the White House with a copy of our menu and asked that, if President Obama and the First Lady ever came back to Asheville, they try our place for dinner.  When she found out the President would be spending his vacation in Asheville in April 2010, she followed up her letter with several emails to just to keep us in mind while they were here.

The President and First Lady came to town, visited 12 Bones on the way to their hotel (a great restaurant by the way, owned and run by really good people) and settled in – if that is ever the case with the President and his schedule – for a couple of days in Asheville.

While we had hoped the President and Mrs. Obama would come to the Corner Kitchen, it seemed that their trip was too short and their were too many other opportunities for them to explore for them to make it to Biltmore Village.  By Saturday night, April 24, I had assumed they would finish their trip and go back to Washington without us seeing them.

Joe and I and our friend Grant took our families to Pack’s Tavern for dinner.  It had just opened and we were interested to see what they had done with the building and the food.  The building is beautiful, the food was good and we were having a really nice visit with each other.  About halfway through dinner, I got a text from my step-brother, David Warren.  He was at the Corner Kitchen for the birthday of one of my cousins.  Our text conversation went something like this:

David: Is the President coming here tonight?

Me: Not that I know of.  Are there Secret Service agents there?

David: A few

Now David is a pretty decent joker from time to time so I just ignored him.  I figured he was pulling my leg, and I was involved in a conversation at the table so I forgot all about it.

Three more texts came in but I didn’t really notice them until I got up to check on the kids.  They were exploring Pack’s Tavern and, hopefully, staying out of trouble.  I checked the messages – they increasingly implored me to get to the restaurant as fast as I could since the President was there.  Still thinking that David might be joshing me (really just in disbelief), I called the Corner Kitchen.

First call goes to voice mail – not a good sign as we make every effort to answer every call.  Second call is answered by Adrienne in her most professional host voice.

“Thank you for calling the Corner Kitchen.  This is Adrienne.  How may I help you?”  I asked if anything unusual was going on and the response was something like this – “Yes, the President is upstairs and I’m freaking out!”  This said in the most enthusiastic way you could imagine.  And she wasn’t freaking out but she was very excited.

I made the rounds, told everybody what was up and Joe and I headed to the restaurant, families in tow.  At this point, it probably makes sense to answer the most common questions we have been asked:

Did they let you in to your own restaurant? Yes.  The Secret Service were very professional, very serious about their job and also very understanding that as the owners we wanted to make sure everything went OK in our business during their visit.

How many Secret Service agents were there? All of them, I think.

How much notice did you have before the President arrived? Just a few minutes.  One black Suburban out front is normal, several is odd, and several with Asheville Police Department cars surrounding them is the President.  By the time you notice all the GM vehicles in the street the ball is already rolling.

How did they choose your restaurant? Not really sure, but the White House advance team ate with us on the Tuesday before the President’s visit and liked the food.  Their quote was “We have to tell the Boss about this place!” and that apparently put us on the short list of places for dinner for the President.  From what we can gather, the letters from my wife did not play into the decision but we did not exhaustively interrogate every staffer about it (Amy would really like to know, though.)

On Wednesday night, a staffer (unbeknownst to us) made a reservation for Saturday night for six people in our Sisal room.  The story was that he was going to ask his girlfriend to marry him and was going to have some friends with him for the event.  We booked the reservation, gave them the price for the private room and then I had the manager, Tracy Heintzleman, call them back and tell them they could have it for half the normal price for a private room.  I figure it was a special night, I wanted them to have good memories and not worry about the money.  Little did I know that money was not really too big of an issue and that the guest of honor was already married.

Did they clear the restaurant of all other customers? No.  Guests with reservations were allowed to come in after the appropriate checks and body scans were made but no new customers were allowed to come in after the President’s party.  Good thing, too, as many of the customers that were already at the restaurant did not want to leave when they saw the President and First Lady come in.

Did you cook anything special for the President and his party? If by this you mean, did you make something that was not on the menu, then no.  Josh Weeks, our chef de cuisine, felt that the regular menu had really great food on it that night and that the President and his friends would really enjoy it.  It also let the kitchen continue in a more or less normal fashion for our other customers and staff.

Did the Secret Service taste the food? Yes.  And they had Josh taste the food throughout the dinner preparation.  Again, they are very professional and very serious about their job.  But they seemed satisfied with what they saw in the kitchen and let our staff do their jobs.

What did the President and his party eat? Corn and Crab Chowder, Mahi Mahi, Baby Arugula Salad, Fried Oyster appetizer, Lobster Taco appetizer, Pork Chops, and Souffle were among the things on their order that night.

Did you hand pick the server for the President? No.  We rotate our staff through each station each week and Christina Calhoun happened to be the server upstairs that night.  She was a great person to wait on them.

Did you get to meet the President? Yes.  We were very graciously allowed to take our families upstairs to meet the President and his guests after dinner.  Their friends from Chicago were really nice people and President and Mrs. Obama were as warm and friendly as anyone you could meet.

The First Lady really seemed to gravitate to the children and asked them their ages, complimented them and seemed very motherly when around them.  The President was very relaxed and seemed to have a nice sense of humor.  When my wife told him of the contest she had with my daughter to get them here, he nodded and smiled.  When I said that my daughter wanted Arnold Schwarzenegger to come, he turned and said “And you got me” in a fairly self-deprecating way.

Did you make the President pay? Yes, but there was some thought about protocol. In the end we figured it was the right thing to do.  When we came in the room the President was signing his charge slip.  My wife touched him on the shoulder and said that he wasn’t supposed to have a bill.  He said that is was OK and just grinned.  After a pause, he said “I never get to use this card anyway.”

Did you get pictures of or with the President? Yes.  The President’s photographer, Pete Souza, was with him.  If you want to see some really compelling pictures, go to Pete’s website to view his galleries.  The one of President Reagan’s funeral is touching and distinctively American.  Check it out.  Here are the three pictures he took at the Corner Kitchen that night:

President and Mrs. Obama with Joe and Terri and their children

These photographs are provided by THE WHITE HOUSE as a courtesy and may be
printed by the subject(s) in the photograph for personal use only. The
photograph may not be manipulated in any way and may not otherwise be
reproduced, disseminated or broadcast, without the written permission of
the White House Photo Office. This photograph may not be used in any
commercial or political materials, advertisements, emails, products,
promotions that in any way suggests approval or endorsement of the
President, the First Family, or the White House.

The Obamas and the Westmorelands

How was the atmosphere in the Corner Kitchen that night? The best word that comes to mind is “surreal”.  We have had a handful of famous people visit the restaurant but they are usually by themselves or with a friend.  When the President comes to your place, the atmosphere is pretty electric.

We feel honored that the President and First Lady had dinner with us.  My wife kept hoping that they would have a chance to spend a peaceful dinner while they were here.  I am sure they were able to do this at the Grove Park Inn and we think they did at the Corner Kitchen as well.

Here is an assortment of pictures that were taken mostly by guests who were in the restaurant or outside.

Charleston Tea Plantation – America’s only tea garden – who knew?

April 19th, 2010

When I met Amy, beer was my beverage of choice.  While she was prone to have a beer from time to time, she really had a taste for hot tea.  I learned to like the taste of Constant Comment and assorted black teas over the years we have been married.

Since then I have become fascinated with green tea and the health benefits that go along with it.

With that said, I never really gave too much thought to where the tea came from.  I suppose I understood that it came from somewhere overseas -  a dim picture of oriental tea plantations shipping crates of tea to England was somewhere in the back of my mind but that was about it.

On our trip to Charleston over Spring Break, we picked up a pamphlet for the Charleston Tea Plantation on Wadmalaw Island, about 25 minutes from Charleston.  Wadmalaw Island is interesting in itself as it is pretty unspoiled and protected from development (or at least any more than is already there).

On the drive to the plantation, you feel like you are going back in time.  Massive live oaks covered with Spanish moss line the roads.  There are some old gas stations that still seem to serve folks and some stately older homes on the tip of the island.  You pass the spot where you can see the Angel Oak, one of the largest oaks in existence and apparently the oldest living thing east of the Mississippi.  Save time to stop here on the way back from the plantation.

At the entrance to Chareston Tea Plantation, you drive past a couple of fields of what look like low cut privet hedges to a new metal building that is the combination tea production facility and gift shop.  You can take a free self guided tour of the production facility in which the process of sorting and drying is described on video screens for you.  The entire  facility is about as big as a small gymnasium and apparently they have room for more production out of this building.

What you really have to do is take the tour of the plantation itself.  It costs $10 per person and you get to ride in a covered trolley/bus for the 30 minute trip around the tea fields.  The tea plants themselves are from cuttings from the original South Carolina ones planted on a private plantation over a hundred years ago.  The ride out in to the fields (the plantation covers 127 acres) is peaceful and the narrative informative.

What was news to me was that the Charleston Tea Plantation has the only tea plants grown and harvested for sale in America.  Most of the tea grown in the world is in the Far East and Africa.  The owner of the Charleston Tea Plantation, Bill Hall, sold it to Bigelow in 2003 but remains as both the overseer of daily operations and lives on the property as well.

The tea plants are grown without any pesticides or chemicals.  It seems they have few, if any, natural predators.  They are harvested using a one-of-a kind machine that was made specifically for this purpose – there is no other in America.  I suppose preventative maintenance is important with this little beauty.

On our trip, in early April,  the tea plants were not completely in bloom yet.  I say bloom as they do have flowers, but not on top of the plants as they are repeatedly harvested from the top throughout the growing season.  You could see the process of trimming and planting that was taking place at different locations on the property.

After the trolley tour, we explored as much of the property as we were allowed to (there are a couple varieties of poisonous snakes and other creatures that the owners would rather not have you encounter).  It is a nice change from the downtown Charleston experience and gets you in touch with the rural history of South Carolina.  You can also pick up some tea at the gift shop and brew some truly American tea for yourself.  Plus you get to see that little oak tree on the way back to town.

Charleston – or, really, Folly Beach and Taco Boy

April 11th, 2010

Since Amy and I were married almost 18 years ago we have visited Charleston, SC at least once a year it seems.  Some years, if we are lucky we go several times.  We tend to explore the historic sites, walk downtown and eat wherever we happen to stop.

This trip – we are in our next to last day here as I type this – we decided to be more methodical about our trip.  We have started to plan our vacations a bit more since a trip out of the country last year and it really helps if you want to see a lot in a short period of time.  With that said we still don’t worry about where we eat as much as what we see.  The difference this trip was that we were meeting friends on James Island/Folly Beach the first night we got here so we planned a dinner at Taco Boy at Folly Beach.

Taco Boy is a local Taqueria/Cantina (to use their phrase) that serves really fresh tacos and nachos and, if you are so inclined, lots of alcohol.  My friends, Rodney Brockwell and Tammy Spake Rice, go to Taco Boy enough that the staff knows them by name so they suggested we meet them there.  The restaurant is in a low stone building about two blocks from the beach and right in the middle of the frenzy of activity that occurs during Spring Break.  At 7 pm on a Friday, the place is hopping but we got a table in about 20 minutes.

The menu is pretty simple – several apps, a couple of salads, and a list of tacos which include fresh fish, pork, sausage, veggie and portobello to name a few.  I ordered a Mahi Mahi taco with red cabbage, cilantro and ancho chile yogurt sauce and a Tuna Taco (fresh Ahi) with chipotle slaw and cilantro

Ahi Tuna Taco in double soft taco shells

and they were both really delicious.  The ingredients were very obviously fresh and tasted great together.  We also had chips and salsa which is expected here and they were good as well – fresh and warm with homemade salsa, queso and guacamole dips.

We noticed the folks at Taco Boy have opened a new location in Charleston that appears to be in an old warehouse.  If the food at the Folly spot is an indicator the Charleston location will be packed.  Good luck to these guys.

More to follow on the Charleston Tea Plantation in a future post.

“So, you think you want to be on the Food Network…”

March 30th, 2010

I recently received an email urging me to try out for the newest reality food show, “America’s Next Great Restaurant”. It is a show to be produced for NBC that presumably makes a “contest” out of several ideas for a restaurant franchise. Like all of these kinds of shows, it is really about the personalities. The looks, quirky-ness and less importantly, the actual skill level of the contestants drive the story; such as it is. During the taping of these shows, the hapless subjects are put in all manner of dramatic situations. During the taping the drama is often ratcheted up with alcohol, sleep deprivation and overwork provided by the production company. Then the contestants (hopefully) burst forth with the pathos and melodrama that the viewing public will want to watch.

Not exactly my cup of tea.

The upside for the people who sign on for this insanity is that sometimes there is a breakthrough moment and the next Food Network personality is born. Most folks however, are abused, embarrassed and discarded as quickly as the next commercial break. It is a sad commentary indeed that producers and networks make so much money on this kind of show.

Cooking shows have been around almost as long as television. When I think of cooking shows, I think of Julia Child, Jacques Pepin, Wolfgang Puck and Emeril Lagasse. Each one of these “personalities” had their fair measure of idiosyncrasies, but the message was primarily about the food. These expert chefs were sharing something of value. Their methods have stood the test of time and the information given was really usable. The first “personality” based television show of this type that I remember was called “The Galloping Gourmet” starring a silly man named Graham Kerr. He was a leading man type, very charming for the ladies (think housewife), and ultimately someone who fell by the wayside for want of true substance. By contrast, you can still see re-runs of Julia Child and Emeril continues going strong because of the message behind the hype: Good cooking is not only a joy to watch, but it is wonderful to make as well!

Now, I don’t want to mislead anyone or misrepresent myself; I like the “limelight” as much as the next guy. I would be happy to do a cooking show, because it would be a break from the daily grind. It would be fun and exciting to gain some notoriety. Also, I am certain that those famous chefs make a whole lot of money and that wouldn’t hurt either. The show might be called, “Southern Cookways”. I’d visit cooks and farmers in the Southeast and show off the food we make down here. That way I wouldn’t have to wander too far from home… Lights! Camera!