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The Corner Kitchen Restaurant and Bar - Asheville, NC

Farm to table dining in Biltmore Village - breakfast, lunch, brunch, dinner

Happenings

Check it out to find out what Kevin, Joe & Co. have been up to!

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Humans of Corner Kitchen – Sous Chef, Adrian Ramirez

Whether coming up with daily specials, teaching new staff techniques or interacting with the guests, Adrian Ramirez is always at the center of the action in the Restaurant. Adrian spent his formative kitchen years at the forefront of the farm to table renaissance on the coast of California. This includes working at the renowned Chez Panisse in Berkley. The philosophy of sustainable, locally sourced food fit perfectly when Adrian left

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Farm to Village; dining under the stars at Biltmore Village

Join us and our neighbour restaurants The Cantina, Fig, Red Stag Grill, Rezaz, Village Wayside, Doubltree Catering and Breweries, Catawba Brewing and Hi-Wire for an evening under the stars. September 8. 6pm. Proceeds support ASAP. Click here to purchase tickets.  

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A Day in the Life of Corner Kitchen

A Day in the Life, a song from the Beatles’ Sgt. Pepper’s Lonely Hearts Club Band album released in 1967 or an exceptionally common phrase. We decided to showcase it through pictures. For an entire day at Corner Kitchen, 6 am – 10 pm, we asked aspiring Photojournalist, Matthew Westmoreland, to capture the life that bustles within the restaurant. The outcome was phenomenal. A few days later we posted (on Instagram)

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Humans of Corner Kitchen – Chef Josh Weeks

Chef Josh Weeks is General Manager & Executive Chef for Corner Kitchen, and is also part owner of Corner Kitchen Catering. Josh has worked at Corner Kitchen for 11 years. He learned his craft growing up in Eastern NC, getting his start at the age of 15 in a pizza joint. Josh knew then, that the chaos of the kitchen was the place for him. “My number one favorite food

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Roast Beet Puree with Pistachio

Ingredients: For 10 guests 3# Beets 1c Orange Juice ¼c Lemon Juice ¼c Honey ¼c Apple Cider Vinegar 1c Water ½c Olive Oil 1t Cayenne t.t. Salt & Pepper Method: Trim and wash the beets leaving the skins on. Toss in vegetable oil and salt then roast in covered baking dish for 2 ½ hours at 350 degrees until tender. Once cooked and while still hot place in dish and

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Cantaloupe and Honeydew Yin-Yan Soup with Ginger cream

Ingredients: For 8 Guests 1 each Cantaloupe To Taste Heavy Cream To Taste Lemon Juice + a pinch of Salt 1 each Honeydew To Taste Heavy Cream To Taste Lime Juice + a pinch of Salt Method: For each soup, clean and chop the melon. Puree and add the cream. For the Ginger Cream: Puree a hand full of ginger and strain it for the juice. make a little whip

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Evolution not revolution!

Corner Kitchen has debuted their 2016 Summer menu. Chef Josh Weeks said, “We love our all-time favorites, but we felt a need to try some new things that would reflect the warmer weather and some of our creative urges.” Fully one third of the Lunch menu has evolved to include two new Vegetarian entrée sandwiches and a “small plate” that is a daily chef’s creation. New items: Pork Belly Banh

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Lavender Chicken Salad

Ingredients 2 1/2 lbs chicken (marinated, grilled and fully cooked) 1 red onion (1/4 moon slice) 1/4 bunch celery (cut the same shape as onion) 1/2 cup toasted pinenuts 2 tbsp lavender herb mix (see separate recipe) 2 lemons (filleted and tossed in sugar, salt and pepper) 3/4 cups apple cider vinegar 1/2 cup olive oil to taste salt & pepper Directions Cut the chicken in fine strips. Toss with

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