We’ve missed doing this! And what better way to get back in the saddle than by featuring server Matt Spotila, who is a regular fixture almost any day of the week? We offered to take a more traditional portrait, but the fireplace was free and Matt was in a George Constanza-type mood… Matt answered a few quick questions post-shift for us: What keeps you going despite everything
Corner Kitchen to Close for Election Day to Encourage Voting
ASHEVILLE, NC — Many national chains and regional restaurant groups have been stepping up to help employees vote in this year’s crucial election. Following suit, Westmoreland & Scully has decided to close its two Asheville restaurants — Chestnut and Corner Kitchen — on November 3 to give staff time off to vote. “We hope to shine a light on making a difference by participating. Even though we have just one
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Goat Cheese “Mix”
This Goat Cheese Mix is used in several dishes you’ll find at Corner Kitchen—the Cool Grilled Chicken Salad being the place where it is used most recognizably. Add it to a salad you’re making at home, or spice up your next cheese or charcuterie plate with it. Learn below how to create this simple mix for yourself. Yield: 1 quart Ingredients: 1 lb. Cream Cheese, softened 1 lb. Goat Cheese,
Valentine’s Week Menu
Monday, February 10 – Sunday, February 16, 2020 Exclusive to Dinner Service Appetizers: Corn and Crab Chowder, Coriander Roasted Potatoes ~ 7 West African Peanut Soup: Crispy Kale, Roasted Red Pepper ~7 (GF, V) Bibb Salad: Hazelnut Crusted Brie, Plumped Cherries, Banyuls Vinaigrette, Caramelized Honey ~ 11 (GF, V) Fried Calamari* Caesar: Grilled Romaine, Blistered Tomatoes, Balsamic Reduction, Grana Padana ~ 15 Cornmeal Fried Veal Sweetbreads: Benton’s Bacon Jam, House
Dinner Holiday Menu: December 26 – 31, 2019
Appetizers & such… Corn and Crab Chowder, Coriander Roasted Potatoes ~ 7 Black-Eyed Pea and Collard Green Soup, Crispy Country Ham ~7 (GF) Roasted Pear Salad: Arugula, Apple Vinaigrette, Black Pepper Pecans, Parmesan, Pomegranate Syrup ~ 11 (GF, V) Chili Seared Sushi Grade Tuna:* Avocado, Cactus and Citrus Relish, Tortilla Crisps ~ 15 (GF) Cognac Spiked Foie Gras ‘Torchon:’ Champagne Poached Cranberries, Grill Toasted Brioche and Dried Apple Crisps ~
THOMAS JEFFERSON & FRANCE – THE ORIGINAL “FRENCH CONNECTION”
Thomas Jefferson had a love affair with all things French, including the food. On November 6, 2019, Chef Joe Scully and Executive Chef David Van Tassel will use the Monticello cookbook and Burgandy wine pairings from Steve Pignatiello for inspiration to create a memorable seasonal feast. The reception begins at 6:30 pm and dinner at 7. We hope you’ll join us. To purchase tickets, click here. HORS D’OEUVRES: Corn Bread
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Humans of Corner Kitchen – Steven Blackman
Name: Steven Blackman Job Title: Busser (Support Staff) How long have you worked for Corner Kitchen? 1.5 years What’s the best meal you’ve had at Corner Kitchen? I was a huge fan of our Adobo Wrap, that’s been recently changed to a bowl. In my opinion it offers the best flavor combination of any “staple dish” on the menu. What kitchen (or bar) tool could you not live without? A
Humans of Corner Kitchen – David Van Tassel
Hi, my name is David Van Tassel and I am the Executive Chef of Corner Kitchen! EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO BECOME A CHEF. Food has always been an important aspect of my life, but it wasn’t until I attended college and started grocery shopping that I realized what I was missing. My mom is a good cook and dad makes sure to
Q&A with local Pizza Shop, Del Vecchios
We spoke with owner, Rob Clark, of Del Vecchios, about his long-standing relationship with Westmoreland & Scully… Give us the “origin story” for your operation. In lieu of an origin story, I would like to express my gratitude to Joe and Kevin. It is well known that they are active in the community, and give back in many ways. What is lesser known is their mentorship. The generosity of sharing
Event – Dining in the Dark!
A historic building in Biltmore Village, Corner Kitchen is a 124-year-old Green Certified restaurant. Co-owners Kevin Westmoreland and Chef Joe Scully say that making this celebrated building environmentally-friendly was a labor of love. Westmoreland says, “I think about the energy I (and we) use every time I turn off a light switch. In an industry in which it is somewhat difficult to be green, I want to make every effort
