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
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.
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)
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
The Small Business Leader of the Year Award recognizes an individual who clearly reflect quality and dedication in the operation of business in the Asheville area and provide leadership accomplishments including innovation, initiative and civic responsiveness.
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
We were featured on the May 26, 2016 edition of NC Weekend. You can get to our segment at minute 10:46.
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
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
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