Indeed, every selected chef has a unique outlook, a distinctive flair, and a passion for bringing locally-grown products to the public.
The winning dishes of 2013 included Asheville Chef Adam Hayes’ sumptuous Orange-Scented Brioche Doughnut with Truffle Honey Crème, Cashew Truffle Tuille, Saldo Zinfandel Gastrique, Caramelized White Chocolate
Mousse, and Dulce de Leche, as well as his Truffle Honey Glazed Cheshire
Pork Belly with Truffle Spoon Bread, Calvados Creamed Spinach, Mushroom
Duxelle, Truffle Creme, Cipollini Onion Agrodolce and Yuca Chips.
Other heavenly concoctions have included: the delectable Vanilla Sablèe
with Honey Truffle Peanut Puree, Dark Chocolate Cream, Toasted Black Truffle Marshmallow and Black Truffle Anglaise; the inspired Manchester Farms
Stuffed Quail with Ashe County Marble Bleu & Shaved Truffle Asparagus
Wrapped in Johnston County Ham, NC Baby Potato “Risotto” with Ashe
County Romano, Noble Greens and a drizzle of Truffle Honey; and the tasty
Certified Angus Beef Carpaccio with Black Truffle Aioli, Cured Egg Yolk, Pickled Mushrooms, Crispy Shallots, Arugula, White Balsamic Truffle Gastrique
and Smoked Sea Salt Grissini.
Indeed, the rich flavors, sauces and spices mix together to create savory and
distinctive dishes that can please the palates of even the most discerning of
foodies, gourmands and food critics.
Next up is Fire on the Rock in Asheville, North Carolina. This series will
take place in March at the Biltmore and tickets can be purchased in advance
for $59-$69. Each leg of the series promises to be exciting, lively and surprising for all. I-L