The Corner Kitchen Restaurant and Bar - Asheville, NC
Farm to table dining in Biltmore Village - breakfast, lunch, brunch, dinner
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
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
Read More about November Humans of Corner Kitchen: Sam Fleming
