Chef Steven Goff’s Braised Beef Cheeks

Steven Goff

Steven Goff has operated many restaurants in the Asheville area—most recently Tastee Diner—with a firm commitment to local sourcing and reducing food waste. He is one of the featured chefs at the upcoming Good Fields: An Appalachian Food and Farms Festival, on June 24 at Shipley Farms in Vilas, NC. Shipley Farms is a multigenerational … Read more

Chef Erica Beneke and Matt Farr’s Braised Radishes and Greens

Red Fiddle Vittes

Erica Beneke and Matt Farr own Red Fiddle Vittles, a catering and private chef business as well as brick and mortar shop in South Asheville offering take-and-heat dinners, house-made specialties, and other local products. This restorative and comforting dish holds the earthly flavors of early spring in Appalachia. The bright and festive colors of French … Read more

Chef Iris Rodriguez’s Yuca Fritters with Chorizo

chef Iris Rodriguez of Little Chango

Iris Rodriguez is the chef and co-owner of Little Chango, a Hispanic craft kitchen in Asheville’s South Slope. She was born and raised in San Juan, Puerto Rico. With a Puerto Rican father and a Cuban mother, Iris has always been passionate about Hispanic food. Her cooking style is a blend of Latinx cuisines with … Read more

Chef Charles Baudendistle’s Coffee Rubbed Carrots with Celery Root Puree

Staff from The Admiral visit The Culinary Gardener

Charles Baudendistle is the chef at The Admiral. He’s pictured at the center along with the staff from The Admiral and farmer Evan Chender of The Culinary Gardener. Kitchen life is very stressful, but nothing compared to farming! If one thing goes wrong, hours and days of effort is foiled. Dealing with all the elements … Read more

Chef Kelsianne Bebout’s Spiced Apple Pie

Kelsianne Bebout picking apples at Creasman Farms

Kelsianne Bebout is the pastry chef for All Souls Pizza, and also sells custom desserts with a focus on locally sourced ingredients through their Instagram account, @beebowbakes. I truly enjoy every step of making pie, from the flour up. Every step takes a lot of care and intuition. Late summer to fall is a lovely … Read more

Chef William Dissen’s Candy Roaster Squash Soup

Chef William Dissen's candy roaster soup

William Dissen is the executive chef and owner of The Market Place in Asheville as well as Haymaker in Charlotte, and Billy D’s Fried Chicken at the North Carolina Zoo in Asheboro. I worked with the Slow Food organization to help get candy roaster squash on their arc of taste. The heirloom squash dates back … Read more

Chef Matt Caudle’s Roasted Turnips with Almonds

Matt Caudle, chef de cuisine at Curate, photo by Evan Sung

Matt Caudle is chef de cuisine at Cúrate. As a chef, the number one reason for buying locally is quality. I’m getting something that’s superior that I can’t get from other commodity vegetables. The variety is really nice. One thing I really like working with is turnips. They’re very plentiful, and farmers here produce them … Read more

Chef Jen Pearson’s Lime Crema

Jen Pearson

Jen Pearson opened Guadalupe Cafe in Sylva, NC, in 2004 with a handful of farmer contacts and a passion for creative and delicious cuisine. “Fresh, Local, Organic” isn’t just a motto—it’s a creed. The restaurant has built relationships with local producers so that the food comes straight from their fields to the kitchen. This recipe … Read more

Chef Eric Morris’s Lacto Shakshuka

Eric Morris

Eric Morris is the executive chef at Cultura and the Funkatorium by Wicked Weed Brewing, which was a semifinalist for a James Beard Award in 2020. Eric has been cooking professionally for over two decades, including as chef de cuisine for the critically acclaimed Nightbell in Asheville and Pearl & Ash in New York City. … Read more

Chef Luis Martinez’s Baked Sweet Potato

Luis Martinez

Luis Martinez is the owner of Tequio Foods, which imports heritage products from Oaxaca, Mexico, in a manner that honestly and deeply supports independent, indigenous farmers. His background includes working on farms, in restaurants, and as a graphic designer. Now based in Asheville, Luis is combining his love for cooking with his passion for social … Read more

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