Our summer CK Crab Cake appetizer is served with a delicious cajun remoulade! Here is the recipe for you to try at home! Ingredients: 1 Quart Mayonnaise (Dukes Mayo) 1/4 Cup Lime Juice 1/4 Cup Dill pickle relish 1 TBSP Cilantro, chopped 1 each Jalapeño, stemmed and fine dice 2 tsp Cajun Seasoning Method: Mix together
Humans of Corner Kitchen – Sous Chef Shawn Cameron
Sous Chef Shawn Cameron is the guy in the kitchen who’s always having the most fun! He’s our resident Brunch Chef, making amazing Benedict and Omelet specials every weekday (a couple examples are a tasso, pepper onion & cotija omelet and a waffle, fried chicken, poached egg, firewalker hot sauce hollindaise and chipolte honey drizzle benedict!) We asked Chef Shawn a couple of fun questions to get to know him
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Introducing our new Chef de Cuisine – Scot Davidson
We are so excited to introduce our new Chef de Cuisine to everyone! If you’ve dined with us for dinner recently, you’ve definitely tried some of Chef Scot’s creative dishes (Cast Iron Mushroom En Croute, Half Roasted Springer Mountain Chicken, & Spring Vegetable Curry just to name a few). Scot was born in Sylva, NC, however never truly lived there until later in life. He spent most of his childhood
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Humans of Corner Kitchen – Ryan Howard (April 2023)
The hair, the smile, the overall great dude you see running around during brunch is assistant general manager, Ryan Howard. Ryan is the epitome of Corner Kitchen’s culture – friendly, unique and a bit quirky! We asked Ryan a few fun questions. Enjoy! How long have you worked for Corner Kitchen and what’s your role? It will be one year with Corner Kitchen on April 3rd. I am the assistant general
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Beurre Blanc Recipe
Sous Chef Paul Morgan wanted to share our Beurre Blanc recipe with you! It is such a versatile recipe that can transform your dish from good to great! We currently use a variation of this on our Pecan Crusted Trout at dinner! This is a great sauce for fish, seafood, poached eggs or vegetables. Ingredient List: 1lb unsalted butter, cut into 1tbsp pieces (keep cold) 1 cup white wine
Humans of Corner Kitchen: Billy Sheeran (Jan 2023)
Our first Humans of Corner Kitchen of 2023 is Billy Sheeran! Read on to find out how long he’s been a part of our team and some of his favorite local spots! How long have you worked for Corner Kitchen & what’s your role? I started at Corner Kitchen as a server in 2009 (back when Joe Scully used to cook on the line)! What is your favorite meal or
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Last Minute Holiday Wine Gift Ideas
Our very own Level 2 Sommelier & AGM, Sarah Ogden, wanted to share a couple wine’s that have been on her nice list. First, she shares one that is perfect for a casual dinner at home. Next, the perfect wine to pair for a holiday meal. And finally, she lets us know which wine she would gift this holiday season! Wine for a Casual Dinner: 2021 Barista Pinotage |
Humans of Corner Kitchen: – Jason Gray (December 2022)
Currently a student in AB Tech’s Culinary program, Jason Gray is working towards his dream of becoming a chef! How long have you worked for Corner Kitchen & what is your current role? I started at Corner Kitchen at the end of August 2022. Prior to that I interned at our sister restaurant Chestnut, from April through mid-August. My current position is brunch line cook, focusing primarily on cold-side. What
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November Humans of Corner Kitchen: Sam Fleming
You may have met our November Human of Corner Kitchen if you’ve dined with us for brunch on the weekends! Let’s learn a little more about Sam! How long have you worked for Corner Kitchen & what’s your current role? I have worked for Corner Kitchen coming up on two months now. I work as a busser and I am also the food runner for Saturday and Sunday brunch. What
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Recipe: Corner Kitchen Pickled Onions
Pickled Onions are such a versatile kitchen staple! Commissary sous chef Noah Buchanan has put together a recipe for you to make at home. He say’s it is great in salads, tacos, avocado toast or in your favorite grain bowl! Ingredients 1 red onion 1 cup sugar 1 cup apple cider vinegar 1 cup water 1 teaspoon salt 2 bay leaves Method 1. Cut red onion into 1/2 inch slices
