Stu Helm: Food Fan

THE PODCAST

The podcast above was originally recorded on 11/07/2024 and features me, flying solo without my usual co-host Chef Tom LaFauci from Twisted Laurel Downtown Asheville.

00:00 - 02:57 INTRO: Solo Stu Not Doing Voices02:58 - 16:25 CURRENT EVENTS: And How They Affect The Food Biz16:26 - 17:08 MANNA SPOT: Please Donate to MANNA Foodbank17:09 - 35:28 HEROES OR HEELS? Restaurants vs Eaters35:38 - 52:09 WHERE’D YA EAT? El Centro, Posana, Black Bird, Botiwalla, and The Lobster Trap 52:10 - 55:13 LET’S GET HIPPY: A Stranger’s Just A Friend You Haven’t Met55:14 - 58:05 BYE! Thanks, Deb!

THE NEWSLETTER

SOUTH SLOPE CHEESE SHOP: Oh hell yes! One of my favorites, South Slope Cheese Co. is back open and rocking the cheese, wine, cured meats, crackers, etc., etc.! Everything you need for your holiday parties coming up! 🎉

SAKSHI: One of the sure signs that the holiday season is off to a good start is when Asheville's own Chestnut Roaster, Sakshi, can be seen in front of the French Broad Food Co-op!

LOBSTER TRAP: My mother and I had the most wonderful experience at The Lobster Trap not long ago. We ordered cioppino and a lobster roll to share. Both were excellent! The first thing we did was dip some of the grilled baguette into the cioppino broth. The next thing we did was just stare at each other like "this is frickin' good!" Before tearing in with reckless abandon. It was deep, dank, flavorful AF, a little messy and totally glorious. The lobster roll was equally delicious and came with a ramekin of house made tartar sauce and a ramekin of drawn butter. I just poured that butter all over my half of the roll and it was the greatest thing ever.

Our server asked if we had room for dessert, and we said "no," until she mentioned key lime pie, then the answer was "yes." My mom loves key lime pie. She's 84 years old. She has eaten a LOT of key lime pie. She straight-up said this was THE best key lime pie she'd ever had. House made, of course.

So, the food was amazing, but what made this meal truly special was seeing my friends at The Trap for the first time since the storm, and introducing them to my mom. Chef Mike McCarty was in the house, and stopped by the table to say hi, and took the time to have a nice chat with my mom and I. He's one of the kindest & most sincere people you'll ever meet. So, they're open, downtown is beautiful, so go see him and his crew soon if you can! They have a limited, but growing menu featuring many of Asheville's most favorite dishes from this long time standard bearer in our local, independent food scene. Chef Mike even made sure to tell me that the lobster mac ‘n’ cheese will be back on the menu soon. He knows me pretty good! 😂😂😂

BLACK BIRD: I treated my acute anxiety on election day with an extreme calorie infusion! 😂😂😂 After I voted, I walked downtown and since it was still pretty early, I discovered that not a lot of places had opened yet. Then I spied the spark of life inside of The Blackbird restaurant on Biltmore Ave, and remembered how ding dang good it was the last time Paddy and I ate there, so I went inside, saw a friend for the first time since the storm, which is always nice, then sat down and ordered the corned beef hash with two eggs, over medium. It was 100% perfect and just what I needed right then.

The eggs were just right, the taters were crispy and soft, without being mealy or mushy, and the corned beef was super duper savory, flavorful, meaty, and like the taters, crispy on the edges. Also, my server was awesome. Thanks, Blackbird! I'll never forget that in the days & weeks following the storm, y’all gave away tons free hot meals and supplies to whoever needed them, and now I’ll never forget this corned beef hash! ❤️❤️❤️

EL CENTRO: One day, I took a walk down my street to the United Way parking lot on South French Broad Avenue, where Hatch Coworking has been booking food trucks every week day! That day there was a catering tent set up by and being run by two people from El Centro 828, who’s food I had never tried, so I got three Birria tacos, and they were excellent! Huge, delicious, decadent, super savory.

More than enough for a satifying lunch! They’ve been back a couple times, so I hope they keep comign so I can try their other tacos, and pupusa!

COOKIES FOR A CAUSE: Oh hell yes. I just got invited to judge the upcoming Cookies for a Cause event at Lexington Glassworks on December 20th!

“Experience the creativity and heart of local bakers as they showcase their favorite classic bakes and share their cherished family recipes.

Let us do your holiday baking while supporting recovery efforts.

100% of ticket sales support the WNC Long Haul Fund.

One ticket gets you one box of gourmet cookies from 12 local bakers, and access to the pick-up event with raffles, live music and refreshments.”

I'll share more deets as the date approaches!

GIVE THE GIFT OF FOOD TOURS! Gift certificates from Asheville Food Tours and Asheville Cannabis Tours make a great holiday gift! They are available at Asheville Food Tours , in fixed amounts or any amount you want!

Taking a tour with us not only supports our small local business, but it supports all of the local businesses that we visit! And you have a great time!

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Get full access to Stu Helm: Food Fan at stuhelmfoodfan.substack.com/subscribe

THE PODCAST

The podcast above was originally recorded on 10/29/2024 and features me and my co-host Chef Tom LaFauci from Twisted Laurel Downtown Asheville, talkin’ about life in Asheville, a month after the hurricane and floods rocked us back to the stone age. We were still a mess, but rising like a phoenix from the mud and rubble.

00:00 - 03:30 INTRO: Lumpy Mashed Potato Brains (No Gravy)01:07 - 13:05 32 DAYS LATER: A Chef’s Journey To Reopen13:06 - 26:20 GOT WATER? If They Got It, They Can Get At It26:21 - 27:02 MANNA SPOT: Please Donate to MANNA Foodbank27:03 - 31:44 THINGS ARE GETTING BETTER: Being Proactive31:45 - 46:48 WHERE’D YA EAT? Biscuit Head South, Laila Indian Cuisine, Bottiwalla Downtown Asheville, World Central Kitchen, MRE’s, The Rhu, Cúrate/La Bodega, All Souls Pizza, and Bomba46:49 - 50:46 WE NEED JOY: We Can’t Let The Sadness Win 50:57 - 54:53 BYE!

THE NEWSLETTER

ALL DAY DARLING: Hope you’re doing well! This Thanksgiving, All Day Darling – the market-focused, neighborhood eatery open daily from sun-up to sun-down in the Montford neighborhood – is offering fresh-baked, festive pies and dinner rolls for pre-order! Pumpkin and pecan pies are $35 each, with the option to make it gluten-free for $40. The restaurant’s classic Hawaiian Dinner Rolls are also available by the dozen for $15. Pre-orders can be placed through Friday, November 22 via email at [email protected].

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MANNA FOODBANK THANKSGIVING FOOD DISTRIBUTION: Nov 21st 11:30am-1:30pm. Thanksgiving Food Distribution with MANNA FoodBank at WNC Farmers Market. Mark your calendars! Manna has your Thanksgiving grocery list covered. Second Harvest Food Bank of Metrolina, in partnership with 23XI Racing and The Bubba Wallace Live to Be Different Foundation will be delivering Thanksgiving meals for 1,500 families in Asheville, North Carolina, and Manna will be at the WNC Farmers Market handing out these free frozen turkeys, food and produce boxes, eggs, and pies. No registration necessary. FREE.

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HOLIDAYS IN DOWNTOWN ASHEVILLE: The holiday lights & decorations are going up in downtown. The City, as well as all the restaurants and retailers, have a very special holiday season planned for us, y'all. There will be more events than ever, artists from the RAD will be showing & selling their work, the gingerbread houses will be here, there are wine strolls, food tours and street festivals planned throughout the rest of November and December.

Here's are just some of the downtown holiday events that are coming up! Downtown is here for locals right now, so please come downtown and enjoy it... reclaim it... with your local friends! Parking is still free. 🙂

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GINGERBREAD HOUSES: If you heard the annual Gingerbread House Competition was cancelled, that's not quite true! It's just been reimagined for 2024, and I think it's going to be better than ever, because more of us will be able to see it!

“Following the devastation of Hurricane Helene, the 32nd Annual National Gingerbread Competition was cancelled. However, The Omni Grove Park Inn will keep the spirit of its treasured tradition alive through the *Gingerbread Trail of Giving.* For the first time, 40+ gingerbread artists will display their cookie and candy creations at local businesses throughout the Asheville community. Some houses will remain on display at The Omni Grove Park Inn, which will re-open for overnight visitation on Nov. 15. Gingerbread houses can be viewed from November 23, 2024 through January 5, 2025. Check out the Gingerbread Trail of Giving Map.”

Read more HERE.

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JEREMIAH’S ITALIAN ICE: My mom and I went to Jeremiah's Italian Ice and I got a "medium" soft serve! 😳 It was the size of my forearm. Not kidding! 😂😂😂

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FLOUR: Y'all, there is only one word to describe the biscuits they make at Flour inside the SWAsheville building on Patton Ave in Downtown Asheville: "GAH!" Salty buttery crispy flaky. Add more butter. And jam. Gah.

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ASHEVILLE CANNABIS TOURS: Last week on the Cannabis Tour, everyone started with a gift bag from Astria Avl, an Icy Cone from Cannabis 21 / Mellow Fellow, AND a snack in the middle from Twisted Laurel Downtown Asheville. Plus we picked up 4 Dogwalkers and some gummies along the way! My next Cannabis Tour leaves at 1pm next Friday, November 22 and you can purchase tickets HERE. I hope to see you soon!

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Get full access to Stu Helm: Food Fan at stuhelmfoodfan.substack.com/subscribe

THE PODCAST

The podcast above was originally recorded on 10/23/2024 and features me flying solo, without my usual co-host Chef Tom LaFauci from Twisted Laurel Downtown Asheville, and doing my best to let you know what’s up in Asheville, post-hurricane.

00:00 - 01:06 INTRO: I Ain’t Got No Tommy01:07 - 02:58 BREAKFAST TOGETHER: We Went To Biscuit Head South02:59 - 04:28 I HOPE YOU’RE WELL: A Message To The People Of WNC04:29 - 20:20 POST HURRICANE FOOD SCENE: What’s Happening?20:21 - 21:01 MANNA SPOT: Please Donate to MANNA Foodbank21:02 - 23:41 SOS ONLY: Waking Up In A Black Hole23:42 - 30:10 THANK YOU: To The People Who Provided Free Meals30:11 - 31:54 ARTURO: Nothing Like Shared Tragedy To Build Camaraderie31:55 - 33:42 PERSONAL THANKS: Flour Fed My Mom33:49 - 37:03 YOU HAVE Q’S: Why Are The Windows Boarded Up?37:04 - 39:19 MILESTONE: Laila Indian Restaurant Was Restaurant 20039:20 - 40:55 BYE! If You Eat Something Good, Let Me Know About It

THE NEWSLETTER

THANKSGIVING STUFF! If you own a restaurant (food truck, cafe etc) and you're running any specials for TG, please send your press release and pictures to [email protected] and I'll share them on Facebook.

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THE RHU: The Rhu will be closed for Thanksgiving proper BUT we are doing all savory & sweet stuff for pickup! People can check out the menu under the Thanksgiving tab and schedule an order for pick up on Tuesday 11/26 or Wednesday 11/27.

It's everything but the Turkey (and waiting to hear back from a supplier, but *may* have turkeys if we can get them) to be heated and served! Plus fun starters like a local cheeseboard and JF's famous & utterly Appalachian Buttermilk-Cornbread Soup. PLACE YOUR PREORDERS HERE: https://the-rhu.com/

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BARGELLO: This Thanksgiving, let Bargello take care of the cooking so you can enjoy a memorable and stress-free holiday!

Join us November 28th from 12-8PM for an Italian-and-Mediterranean-inspired, four-course family style prix fixe menu featuring Thanksgiving classics such as turkey, stuffing, potatoes and so much more.

The menu is priced at $89 for adults and $49 for children, plus tax & gratuity. https://bargelloavl.com/thanksgiving/

Reservations can be made HERE.

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ORDER FROM SUNNY POINT MENU HERE

VISIT APPALACHIAN VINTNER HERE

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GEMELLI & STRADA: Gemelli and Strada, our downtown sister restaurant, will be open on Thanksgiving Day, from 3-8 p.m. In addition to serving our current menu and house-made pastas, we will have a special Thanksgiving meal on offer as well.

Reserve your seats at Strada HERE and Gemelli HERE.

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WILDWOOD STILL: Wildwood Still / Rooftop Bar is offering a Thanksgiving Pick-Up Meal that is now available for pre-order until November 23rd. It is $250 + tax and serves 4-6 guests. Pick up will be on November 27th and comes with reheat instructions. We are asking that people email us at [email protected] to place their order.

MANNA FOODBANK: With Thanksgiving being two weeks out, our staff at MANNA Foodbank wants to give thanks for your ongoing support. We are humbled by every volunteer, food donor, and financial gift that has been made during this time.

During this season when we focus on our blessings, we are so grateful for your support. You have blessed so many with your gift to MANNA Foodbank. It has gone a long way to restore hope in our community.

Together, we can transform our story from loss to recovery. Hand to hand, box to box, we will be here to make a significant difference for those who need it most.

THE PIZZA GUY IS HERE! Pizza genius, Chef Drew Peterson from Asheville Pizza South stopped by Food Fan HQ with his amazing pizza of the month for November! It was super tasty, and one of his most creative takes on an international pizza. As always I'll let Drew describe it for you.

"Duuuuude. This one turned out crazy good. Moussaka. Feta Béchamel base. Breaded and fried eggplant. Red onions. Greek seasoned lamb. Really not expecting to like lamb on pizza this much!"

I agree! The lamb was spiced just right with a little cinnamon and nutmeg to give it that Moussaka-y flavor and the Béchamel was rich, creamy, and delicious. Another hit! Get this one while you can.

MUNCHIE MEETUP! Y'all, I'm organizing a "Munchie Monday Meetup" with my friend Balthazar at Hygge Markets on The South Slope on Monday November 18th at 1pm. If you want to attend, you can Venmo me $20 @stu-helm to reserve your spot. Price includes a THCA preroll from Asheville Cannabis Tours and super fun & tasty European snacks from Hygge Markets!

So, if you like to smoke cannabis, eat snacks, and be helpful, and you want meet other like-minded people, please join us! 🙂 Zar opened right before the hurricane hit and then was closed for over month while he put his efforts into helping the folks in his community survive. He's a great guy, and I'd love for you to meet him! 🙂

ALSO: Two of my favorite people are coming to Wall Street on November 22! 🎄

“Our downtown merchants will be hosting Santa and Mrs. Claus on Friday, November 22 from 5-7! Come on down to #wallstreetavl #downtownasheville and take pics before the holiday cards go out!”

Thank you Paul Taylor Sandals / Shining Rock Goods and the Merchants of Downtown Asheville!

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Get full access to Stu Helm: Food Fan at stuhelmfoodfan.substack.com/subscribe

THE PODCAST

The podcast above features me & my co-host Chef Tom LaFauci from Twisted Laurel Downtown Asheville doing our first podcast together after the hurricane devastated our area.

00:00 - 03:54 INTRO: A Moment of Silence On Our First Show Since The Hurricane03:55 - 15:04 STORM STORIES: SOS Only Mode15:06 - 24:00 LIFE WITHOUT WATER: Making Do With What You’ve Got24:01 - 24:41 Please Donate to MANNA Foodbank24:42 - 29:33 AFTER THE FLOOD: Devastation29:34 - 36:10 WCK IN WNC: World Central Kitchen To The Rescue36:11 - 41:43 DISPELLING THE FLOOD OF LIES: Government Was Here For Us41:45 - 44:23 THE PEOPLE WHO HELPED: The Heartwarming Stories Are Intense44:24 - 50:34 DOWNTOWN IS OPENING UP: Please Come To Asheville50:35 - 56:42 THE PIZZA GUY IS HERE - Nothin’ Like The Comfort Of A Cheese Pie from Asheville Pizza South!

THE NEWSLETTER

For my friends & subscribers who live outside of the area and are wondering how we're doing in Asheville and WNC... We are not out of this mess yet, not by a long shot. There’s a lot of very hard work to do, years of rebuilding, physically in terms of roads and bridges and buildings and water and electricity etc etc, but also emotionally. I think a lot of us are really starting to feel The Sadness. For me, and a lot of the people I know in Asheville, the real struggle to survive day to day is long past, and the desperate need to help others survive is waning as well, so that's great, but we still don't have drinkable water coming out of our faucets in much of the area, and there are giant piles of trees and trash, and rubble, and debris everywhere. In some places there's still toilet paper, plastic bags, and other mud-caked garbage in the trees, like, 20 feet up, from the flood water. Parts of The RAD looks like a nuclear bomb went off, and I'm not exaggerating. Downtown is definitely coming back to life, in fits and starts, but it's very slow compared to the usual hustle and bustle of tourism and commerce that we enjoy at this time of year. Many of us are still without work, and the stores and restaurants are wondering if they’ll be able to survive another winter. I see worried faces all day long, some on the verge of tears, so the black cloud left behind by the storm still lingers, and I think a lot of us are starting to have what they call "Disaster Fatigue." But we learned a hard lesson during COVID: We can’t sit on the sidelines forever. We have to get back at it, back to life as we knew it, to whatever degree that’s possible, and although things will never be “normal” again for many people, we have to get back to some semblance of an existence that has fun, and joy and happiness. And that CAN be found! Downtown has things to do! West Asheville has things to do! And because of the topography, there are areas of WNC that were completely unaffected by the hurricane, and are just as beautiful and inviting as ever. So, if you're able to come visit us this winter, it's still lovely up here in the mountains, and we'd love to see you. If you're unable to travel to Asheville, but you want to continue to support the people of Western North Caroline, I recommend donating to MANNA FoodBank (as always), along with Food Connection, and BeLoved Asheville. Thanks, Y'all! Please don't forget about us.

OPENING UP AGAIN! For the first few weeks after the hurricane walking miles and miles in and around downtown Asheville, makign posts about whre to find food, water, and other essentials. Around mid-October, things started to open up in Downtown, and I made daily posts to get the word out. Here’s a smattering of those posts. You can see them all on my Facebook Page.

Friday, October 18th, 2024, Asheville, North Carolina. Today I took pictures of a bunch of signs of activity in Downtown Asheville... literally. Restaurants, cafes, breweries, gift shops, clothing stores, toy stores, and more were open today, and will be open all weekend! HEY LOCALS! There are no tourists downtown. There's plenty of free street parking downtown. The local merchants would love to see you! If ever there was a time for us to enjoy downtown all to ourselves, it's right now. I hope to see you there!

Monday, October 21st, 2024. Yay!!! One of my favorite restaurants, Miyako House, is open today!

Tuesday, October 22, 2024. Botanist & Barrel Tasting Bar + Bottle Shop Asheville is open!

Wednesday, October 23rd, 2024. YESSS!!! A neighborhood favorite and a personal favorite of mine, Andale WAY Mexican Grill at the bottom of the South Slope is open!

Thursday, October 24, 2024. Yayyyy! Mother bakery on the South Slope is open!

Since then more and more places have opened, although some have closed their doors for good. The best way to keep up with all the restaurants is to follow me on Facebook, subscribe to AVL Today, and follow all your favorite restaurants on social media, especially Instagram, which tends to have the most immediate updates.

TWISTED IS BACK! My very good friends at Twisted Laurel Downtown Asheville are back open! I ordered two of my all time favorite apps in downtown, the crispy Brussels sprouts and the meatballs! Gah! Both are super yummy! (Can you tell I'm excited? 😆) Remember when the power and the water were both out, and so many of us really couldn't cook at home, and Twisted Laurel cranked out HUNDREDS of free meals for us? That was frickin' awesome. Please go show them some love now, when they need us the most. ❤️🙏

BOTTI WALLA: I went to the brand new Botiwalla by Chai Pani located on Battery Park Ave a couple days ago and got 2 chicken skewers, a paneer (cheese) skewer, and some crispy smashed taters. I. Loved. Every. Bite!!!

Holy moly! Chicken is my fave protein and skewers are one of my fave food delivery systems, so this was a no-brainer for me. I also love paneer, and that skewer was equal in flavor, texture, and satisfaction levels to the chicken skewers for sure! The taters were excellent and the spicy ketchup was perfect.

Super high recommends for these things! Thanks, Botiwalla!

CURATE: As soon as I saw that my good friends at Cúrate were opening, I got online and made a reservation. Dawn and I went on Sunday, Oct 27, and enjoyed a truly wonderful meal at the bar.

We got bread, cheese, soup, peppers, turnips, chicken, and mushrooms. Good lord. Everything was amazing, as always, and it was great to see my friends from both Cúrate and La Bodega by Cúrate working the line and the floor.

The folks from those two places worked their butts off to feed lots and lots of people in the weeks right after the storm hit, and I'm so happy for them that they are able to open, and do what they love most: Run one of the best restaurants in the whole dang country! I personally love them and their food. ❤️❤️❤️

ASHEVILLE FOOD TOURS: Sarah and I are back to doing Food Tours with Asheville Food Tours, so please sign up with us! The restaurants are SUPER grateful to have have you in! And in the meantime, I have relaunched my Asheville Cannabis Tours! Tickets can also be purchased at AshevilleFoodTours.com!

WHAT’S A CANNABIS TOUR: On a typical Cannabis Tour, you’ll first learn all about legal THCA cannabis, while smoking some of it in Downtown Asheville’s only 420 friendly smoke lounge! Then we walk to several of downtown’s dispensaries, collecting pre-rolls, buds, gummies, and other treats in our gift bags, like an adult Halloween! We also learn all about CBD, CBG, dab, wax, and other concentrates, Indica vs Sativa, how to dial in your needs, and who to talk to about it! We also eat something yummy halfway through the tour! :) Again, you can sign up HERE!

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Get full access to Stu Helm: Food Fan at stuhelmfoodfan.substack.com/subscribe

THE PODCAST

The podcast above features me & my co-host Chef Tom LaFauci from Twisted Laurel Downtown Asheville talking about “exotic” foods, which amounts to mostly trying to figure out how to cook an elephant. Also, Sauce Talk & Where’d Ya Eat?

00:00 - 04:44 INTRO: Jury Duty and Lunch04:45 - 18:58 “EXOTIC” FOODS: The Hardest Part of Making Elephant Stew18:59 - 19:38 MANNA SPOT: Please Donate to MANNA Foodbank19:39 - 33:06 SAUCE TALK: Horrifying Human Experiments & Harissa Quiz!33:16 - 49:38 WHERE’D YA EAT: Rankin Vault, The Roof, Quench! Wine Bistro, Contrada, & Mikasa Criolla 49:39 - 50:03 COFFEE COFFEE COFFEE: Pollen, High Five Broadway, Summit, PennyCup in The YMI50:04 - 55:36 SMOKE SMOKE SMOKE: True Confessions & Weed Reviews55:37 - 57:58 OUTRO: Falafel Bowls & Good Bye!

THE NEWSLETTER

THE ROOF: Dawn and I went for a walk in the RAD, culminating in a drink and snack on The Roof, which is the rooftop bar of The Radical hotel. Dawn enjoyed a Campari spritz and we shared some chilled shrimps. The weather, the summer breezes, and the views were all perfect.

What a gem for locals and visitors alike. I should have taken pictures of the views, sorry. Next time! 🙂

MIKASA CRIOLA: I stopped into the SWAsheville building to say hi to my good friend Chef Santiago at Mikasa Criolla Avl and he had three new empanadas that he wanted to show me.

One is a Caprese style with cheese, pesto, and sun dried tomato, one is pulled pork, and one is rotisserie chicken!

He told me all about them, then he cut them in half, and we shared them! Super yummy.

TWISTED LAUREL: My good friend Chef Tom at Twisted Laurel Downtown Asheville has added some "bowls" to his menu. I tried the falafel and grain bowl. Very tasty! The falafels were light and crispy, with great flavor, the grains were fresh and tender, and the sauce was delish of course. Now... not gonna lie... grain bowls are not my most favorite thing to eat for lunch, so I doubt I'll get this one again for myself, but I highly recommend it for vegetarians and other people who eat bowls of grain.

Tommy told me he's selling the shit out of them, so it seems like an instant hit with his regular custies. Go give it a try, and let me know what you think. Imma eat a burger.

QUENCH! Dawn and I recently drove to Reynolds Village to visit our friend Chef Sam Etheridge (formerly of Ambrosia fame!) at his new venture, Quench Wine Bistro Cheese Provisions! It's a lovely little shop with a few tables and a counter. There's an excellent selection of wine from Metro Wines Asheville, plus a great little menu from Chef Sam! Dawn ordered a glass of wine, and tuna tartare "nachos," and loved both!

I stuck with water and ordered a big ol' bowl of comfort in the form of Beef Bourguignon.

It was awesome. So warm, flavorful, and satisfying! Dawn and I both recommend Quench! For eaters as well as wine fans. 🍷

SKYLAND: I stopped into Skyland Cannabis Co. on Eagle Street in downtown Asheville to pick up a preroll shorty. I got a strain with THCA called "Glitterbox," it tasted great and did the trick, if you know what I mean. 😉🙃

Then I had coffee at PennyCup Coffee at the YMI and then I smoked about half of the shorty. Very nice.

NEW! ASHEVILLE CANNABIS TOURS: Asheville's Original 420 Tour! Take a tour of Asheville's downtown cannabis dispensaries with me, Stu Helm: 420 Fan! We will smoke, and walk, and talk, and visit up to 7 dispensaries where we will learn all about Asheville's bourgeoning legal weed scene!

TOURS RUN EVERY FRIDAY! 1:00pm - 3:30pm

To book tickets for the next Asheville Cannabis Tour you can either contact me directly at [email protected] or use the booking calendar at AshevilleFoodTours.com

PRICE PER TICKET: $65.00

EVERY TOUR INCLUDES: Smokable & Edible Cannabis Products • Pre-packed Glass Pipe • Matches • Gift Bag • Small Snack • Bottle of Water • Take Home Treats • Digital Map of Downtown Asheville Cannabis Dispensaries •

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Get full access to Stu Helm: Food Fan at stuhelmfoodfan.substack.com/subscribe

THE PODCAST

The podcast above features me and my co-host Chef Tom LaFauci from Twisted Laurel Downtown Asheville mostly talkin’ about food. He knows how to cook it. I know how to eat it. It’s magic.

I also spoke with Chef’s Katherine & Griffin Riffe from Infuso, who are innovators in the realm of infusing food with various cannabinoids!

00:00 - 03:13 INTRO: Almost Feels Like Fall03:15 - 17:56 COOK OFF! Mystery Basket Battle at Bite Me17:57 - 18:38 MANNA SPOT: Please Donate to MANNA Foodbank.18:39 - 39:53 INTERVIEW: Chefs Griffin & Katherine Riffe from Infuso 39:54 - 52:42 WHERE’D YA EAT: Happy Belly Food Truck, Miyako House, Grateful Roots Deli, Bomba, Table and Tall John’s52:43 - 53:13 COFFEE COFFEE COFFEE: Pennycup YMI, Farewell, Old Europe, High Five River, and Bridge & Tunnel53:14 - 54:28 OUTRO: Chef Ate a Little Debbie’s, We Say Goodbye

THE NEWSLETTER

INFUSO: One Saturday evening I was offered a very unique opportunity to attend a small, private, classic 8-course dinner, with a twist. By classic I mean it started with soup, salad, entree, then had a palate cleansing sorbet course in the middle, followed by a cheese plate, then the main, a small plate, and finally dessert. The twist was that some part of every course was infused with THC, and / or CBD. The menu listed exactly how many mgs of each was in each dish. By the end of the night, I had consumed 13 mgs of THC and 22 of CBD.

The evening was hosted by, and the food was prepared by Infuso, aka local husband and wife team Chefs Griffin & Katherine Riffe, the venue was The Green Room - Asheville, and the whole experience was unique, mellow AF, and super delicious. Each dish came out one at a time, so that the hot food was still hot when we ate it, which made a really big difference in terms of enjoyment! My respect for the two young chefs for that! Every course was really tasty, but the standout dishes for me were: The braised short rib which was meaty & tender, cooked perfectly, very dank in flavor & served with taters and root veg; The chilled soba which was soft, silky, tasty, & refreshing!

Also the pot du crème which was rich, creamy, plentiful, and super delicious, and a shout out to the pineberry sorbet which was resting in a small pool of sweet cream. It was perfect. This meal was a lot of food and by the end I was as full as could be, and feeling pretty good! Sure I had pre-gamed before dinner, and I may have taken a puff or two during and after dinner, but all that THC & CBD infused food definitely didn't make me feel *less* high! 😂😂😂

Thanks for inviting me, Infuso! And FYI - They are doing an overnight glamping Camp Infuso soon! Tickets are available HERE.

GRATEFUL ROOTS: Dawn and I took a drive out to Grateful Roots Market & Deli on New Leicester Hwy, Leicester, NC to meet her sister.

I didn't know what to expect and I was really happy to find that it's a really cute, hippy-style market place with a deli counter offering sandwiches and other prepared foods and a couple of small tables. The selection of groceries was excellent in my opinion, and I bought some pickled eggs, cookies, bread, and a very odd little 3-D printed sculpture. I ordered and enjoyed a turkey and ham club sandwich.

I'm so glad we went out there! I wish there was something just like it on my street!

BOMBA: The other day, on one of the cooler days, I was fortunate enough to get a seat on the patio at Bomba, one of my all-time favorite places in Asheville, and holy moly did I ever feast! I got the "Mexique Tostadas" thinking it might be a little smaller than some of the other dishes. Nope. Same giant pile of awesome that Bomba puts on every plate. Well... don't threaten me with a good time!

With the exception of a few black beans that I left in the bowl for Jenny Craig, I consumed every effing molecule of food in front of me. Then I waddled to a hotel lobby, sat in a chair, and nearly fell asleep before my food tour. 😂 Thanks, Bomba! The quality of your food is only exceeded by the quality of the people who make and serve it! 🙏💛⭐️⭐️⭐️⭐️⭐️

TABLE: Dawn & I had an epic meal and excellent all-around experience at Table on Sunday. We started with melon & ham, which is one of our favorite dishes in general, and this one using country ham was perfect! Next we had some delicious raw oysters, with house mignonette.

The kitchen sent out two dishes, both incredibly tasty and fresh! The tomato tartine was like the world's greatest tomato sandwich a d Dawn particularly loved the spicy shrimp and peanuts. For our main, we got the half chicken, and gah... it was really frickin' good, Y'all. The chicken was cooked perfectly and cut into manageable parts, and the gravy was to die for. Gimme a bucket full please. Service was super professional, but friendly and Dawn got great advice about which drinks to order with the food. It was a perfect downtown Asheville eating experience, and an instant contender for Meal of the Year!

TALL JOHN’S: Dawn and I popped into Tall John's not long ago, where she got a cocktail and we shared the shrimp scampi & eggplant. Both were divine. The shrimps were meaty, perfectly cooked, and slightly sweet the way good shellfish can be. The sauce they were in was oily in the best possible way, garlicky, salty & savory, and deeply satisfying. The eggplant were nothing short of outstanding. They were a superstar dish, in the sense that neither of us had ever had anything quite like it, and could not believe how dang good it tasted. I've been thinking about it ever since.

The eggplants were small and tender and cooked until they were almost a custard-like texture. The sauce they came with had a "gah" factor of 11. That's one higher than 10. Service was great, the vibe was lively, we saw friends like we always do, and over-all it was a complete and lovely respite at the beginning of our evening. Afterward we went All Souls Pizza and got soft serve. I ❤️ Asheville!

ASHEVILLE FOOD TOURS: Two Ticketed Dinners are coming up, and you can purchase tickets through AshevilleFoodTours.com!

Sunday, September 15 at 6pm - Robert Sinskey Vineyards Dinner At Rhunbarb! A progressive dinner with pioneers of sustainable agriculture in California, Robert Sinskey Vineyards. Maria Sinskey herself will be onsite, pairing 4 savory courses, with four pours of very special wine, plus dessert, right alongside Rhubarb’s award winning culinary team! $120 per person

Saturday, September 21 at 6:30pm – Bourbon Dinner at Twisted Laurel Downtown Asheville! Celebrate Twisted Laurel’s 10th Anniversary with Chef Tom Lafauci’s carefully curated 5-course menu paired with their exquisite bourbon collection, sure to please any “bourbon snob!” $120 per person

To reserve your seats at either of these special events, just click the button above, find them listed on our booking calendar, and follow the simple prompts!

— end —

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THE PODCAST

The podcast above features me & my co-host (an exhausted) Chef Tom LaFauci from Twisted Laurel Downtown Asheville mostly talking about how RJK Jr wanted to eat some roadkill in the form of a bear cub, plus an episode of Where’d Ya Eat?

00:00 - 03:42 INTRO: Chef Tom Likes His Children03:43 - 09:20 DID YOU HEAR THE NEWS? RFK Jr & The Baby Bear09:21 - 18:57 ON EATING BEARS: Can You? Should You?19:59 - 20:37 MANNA SPOT: Please Donate to MANNA Foodbank.20:38 - 32:23 ON EATING ROAD KILL: Can You? Should You?32:33 - 53:48 WHERE’D YA EAT: Wing Stop Hard Pivot, and Luminosa, Little Amsterdam, Old Europe, Pollen, Bold Rock, Twisted, Times Bar, French Broad Chocolates, Capella on 9, More Moddish, High Climate Tea, Farewell Coffee, Mother53:49 - 55:28 OUTRO: Good Bye!

THE NEWSLETTER

HIGH CLIMATE TEA: I stopped into High Climate Tea Company not long ago and got one of their delicious Chinese tea eggs, along with a very delicate, beautiful block of tofu in ponzu sauce, and some mochi. The egg is definitely a contender for a Stoobie Award, I just have to figure out what category to put in! 😂

The tofu was very enjoyable and might become one of my go-to light bites in downtown.

Thanks, High Climate! You provide a valuable service to downtown with your clean, mellow atmosphere, extensive collection of and knowledge about tea, and creative Asian-inspired bites!

HAPPY BELLY FOOD TRUCK: So, my good friend Dave is about to launch his brand new Happy Belly food truck, and the other day he called me and said, "I'm making some practice burgers, can I bring you a couple?" And I was, like, "Uhhh... YEAH!" LOL 😂 Dawn and I were hanging out on the front porch with our friend Ursula, so the when Dave arrived, the four of us shared two of his "slap burgers," and wow. So. Fricking. Yummy!!!

I'll let Dave describe them...

"The first burger, is called The Happy Belly Deluxe Slapburger, it has a seasoned 4 oz ground chuck patty, American cheese, lettuce, tomato, onion, Happy Belly burger sauce, Happy Belly vinaigrette, toasted brioche bun.

The burger with the onions is called The Happy Belly OG slapburger. It has the 4 oz seasoned patty, American cheese, grilled onions, and Happy Belly burger sauce on a toasted brioche bun."

Both burgers were flavor bombs, and while I was happy to share a meal with friends and fam, I wanted to selfishly eat them both all by myself!

I can't wait to try Dave's burgers again, as well as his shrimp 'n' grits, breakfast sandwich and more! Gonna make my belly happy!

The grand opening will be August 31st at Burton Street Center. Try to be there if you can!

LUMINOSA: Gah. I popped into Luminosa before my Sunday food tour to have coffee and a "little" something to eat. I ordered the zeppole with strawberry jam, and when they arrived, my eyes nearly jumped out of my head. The were huge. And there were five of them. And only one of me. I tucked in, and wow.

They were piping hot in the middle, and super fluffy and delicious, and went great with the jam. Each zeppole was about the size of a golf ball, so I broke them in half, and spread the jam on the warm interior. I wish I'd had someone to share them with! I ate three, and left two for Jenny Craig. I couldn't take them with because I was about to do my tour, so if you get them, keep in mind that it's a shareable portion. Unless you're super hungry in which case, go for it! Thanks, Luminosa, you're knocking it out the park with me.

MORE MODDISH: Y'allz, I was walking home from my food tour one evening, and decided to see if Dizzys Glizzys was open in the Imperial cocktail bar, but instead of awesome hot dogs, I found an awesome soul food pop-up happening! I ordered chicken on a stick and yellow rice with a side of mac n cheese, and it was awesome!!!

It’s made by Chef Shelby Moore, a very nice person, who owns a food truck and does pop-ups called More Moddish! She told me that she'll be there at Dizzys every Tuesday, so I can’t wait to go try more!

MOTHER: I've been to Mother Bakery on the South Slope a bunch for breakfast and lunch, but Dawn and I went with our nephew for dinner the other night and wow! It was ever frickin' bit as awesome as every and and instant contender for Dinner of the Year as well as Meal of the Year! We started with an epic cheese plate with three kinds of wonderful house made bread, two kinds of local cheese, plus fruit, jam, honey and pickles. We crushed every speck of food on the board. For our entrees, my nephew got soy braised ribs, and loved them.

Dawn got hamachi wraps and likewise loved them, and I got the sour dough tagliatelle carbonara and it was truly one of the best and most enjoyable dishes I've had all year.

It was fantastically delicious, super comforting, and very filling, though I crushed it all, and was not dying. For dessert we got the the chocolate espresso cremeux and it was to die for. This meal ruled. Thank to Chef Nick and the kitchen crew, as well as our server Christine for making this meal special. Mother is awesome, but DON'T GO! 😂😂😂 It's tiny, and gets crowded, so if you do go, save me a seat! 🪑

ASHEVILLE FOOD TOURS: Whether you’re local, regional, or just visiting Asheville, Asheville Food Tours are a super fun way to spend an afternoon, eating, drinking, walking, talking, learning about our extensive food scene, and just enjoying ourselves in beautiful downtown Asheville!

Please sign up for a food tour with me, or my fellow tour guide Sarah! We run them seven days a week, with two on Saturdays!

— end —

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THE PODCAST

The podcast above features me and my co-host Chef Tom LaFauci (and his dog, Otto) mostly talkin’ about food, coffee, and legal weed. There’s also a visit from Chef Drew from Asheville Pizza South! Our theme song, BTW, is called “Cheese Wagon” by the Derita Sisters, and our new Where’d Ya Eat theme song is an excerpt from the song “I Like Fruit” by Secret Agent 23 Skidoo.

00:00 - 05:52 INTRO: Happy Sunday & Doggy Menus (featuring Waggin’ Meals)05:53 - 21:12 NATIONAL SANDWICH MONTH: Tom Takes a Sandwich Quiz21:13 - 21:54 MANNA SPOT: Please Donate to MANNA Foodbank.21:55 - 30:25 THE PIZZA GUY IS HERE!30:26 - 49:43 WHERE’D YA EAT: Metro Diner, Dizzy’s Glizzys, 5 Points Restaurant, Modesto, Vivian, White Duck Taco, Asheville Pizza South49:44 - 52:00 COFFEE COFFEE COFFEE: Little Amsterdam Smoke Lounge Cafe, Times Bar Cafe, Old Europe, and Farewell52:01 - 54:28 OUTRO: Goodbye!

THE NEWSLETTER

MODESTO: Y'alllll... I had the most insanely delicious lunch at Modesto Asheville with my friend Scott recently. Chef/Owner Hector Diaz was in the house, and was very happy to see us. He and Scott go wayyy back. Chef VERY enthusiastically suggested we order the 1/2 lobster and angel hair pasta, for just $18, so you better believe I did, and Scott insisted on being twinsies and ordered the exact same thing. 😂 Chef was so psyched we were there, that he sent out a very delicious salad for each of us, as well as some small samples of his watermelon gazpacho. I'm not the biggest fan of gazpacho in general, but this was excellent! Deep, dank, and flavorful, with lots of punch and a little bit of sweetness. Chef said it was nothing but watermelon tomatoes and olive oil. Perfect. Next came our lobster, and the wow-factor on this dish was through the roof! Scott and I just kinda looked at each like, "are you serious?" And then we both tore in with unbridled food lust, and it was fabulous.

The angel hair was tender and silky, the sauce was pure comfort, with a high oil content, of the best kind. The lobster was sweet, tender, cooked just right, with both the roe and the tomalley (or green lobster "paste") baked on top. It all went great together. I pulled the lobster meat from the shell, and stirred everything into the angel hair. It was a giant glorious pile of superbly prepared, seasoned, cooked and presented food of the highest order. Scott and I put forth a heroic effort and crushed most of our main dishes, leaving only a little bit behind for Jenny Craig. We were stuffed to the max by then, and fit to pop! And that's when pastry genius Chef Andy Beard sent out a big ol' piece of extremely attractive peach roulade with house made ice cream.

Scott tapped out and left me to eat desert all by myself (I thought we were TWINSIES, Scott!) and I did my best, crushing all the ice cream & fresh fruit, and only leaving a forkful or two of cake for Jenny. Woooooooooo! What a meal. What an epic journey. And another wonderful experience, enjoyed outside, in beautiful Downtown Asheville, at the historic Grove Arcade! Thanks Chefs Diaz and Beard, and thanks to our servers as well. Everything was great!

5 POINTS RESTAURANT: My mom and I went to 5 Points Restaurant on Broadway, just outside of downtown. She got eggs Benedict and I got steak 'n' eggs and we both really enjoyed it! The ribeye was very tender and flavorful, seasoned with just salt and pepper as far as I could tell. The eggs were cooked perfectly for me, and the taters were very old school style and reminded me of the kind I used to eat at diners growing up in New England, and they also made my mom feel nostalgic too. The whole experience was very homey and our server was very friendly and nice to my mom and I.

My mom also got carrot cake for dessert, and crushed it. I skipped dessert due to fullness, because I devoured most of my breakfast, while my mom took half of hers home for later. Which prompted a brief discussion on how best to reheat a perfectly poached egg? We think we came up with a plan. She's gonna let me know how it goes. Anyhoo, thanks, 5 Points! It was a very enjoyable experience!

THE PIZZA GUY IS HERE! It's time once again, for Chef Drew Peterson's Pizza of the Month from Asheville Pizza South! This Jamaican influenced pie smelled so good that I tore into it, and had already eaten two pieces before I remembered to take pictures! 😂 It's hearty, savory, spicy and has awesome flavors & textures!

As always, I'm gonna let Drew describe it for you:

“Big Up South Asheville Crew. Happy August. Pizza of the Month: Rude Bwoy Inna Asheville Jerk Braised Black Beans Base. Jerk Seasoned Pork Belly and Fried Plantain. Green and Yellow Bell Peppers. Lawd A Mercy!!! Bad Bwoy a Bit SpicyGive us a call (828) 277-5775 or check us out online www.ashevillepizzasouth.com”

VIVIAN: I took my nephew to Vivian for his birthday and we had a stupendous meal! It's always been one of my favorite restaurants and has won more than a couple Stoobie Awards from me over the years! The evening was perfect and is an instant contender for Meal of the Year, for all the reasons: Food, service, atmosphere, and the all around good timey feelings. First we shared the smoked oysters w/ house mignonette and they were divine. My nephew got outside his box to try them, and he loved 'em!

For our mains, he got the braised rabbit leg with risotto, and he crushed every scrap and dollop on his plate. I got the 16oz cast iron seared ribeye steak dinner, with grilled onions, sautéed mushrooms, mashed potatoes, and house made steak sauce. It was frickin' awesome!

I ate every single thing on my plate, except a little less than 1/2 the steak, which I ate the next day, when I enjoyed it again, just cut into pieces and grilled over an open flame. For dessert we got coffee, and shared the ice cream sundae and ate it alllll.

This was another incredible culinary experience in Asheville! Thanks, Vivian. You rule.

ASHEVILLE FOOD TOURS: If you ever want to meet Chef Tom in real life, you can find him at Twisted Laurel Downtown Asheville, Tuesday - Saturday, and if you wanna see me and Tom interacting in our natural environment, please sign up for one of my Tuesday or Wednesday tours!

— end —

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THE PODCAST

The podcast above features me and my co-host Chef Tom LaFauci, mostly talking about fresh vegetables, and sauces, aaand I seem fixated on zucchini for some reason. I also review two stellar experiences at two fancy restaurants in downtown, and we get a quick visit from Chef Warren, who brings Tom some cake.

00:00 - 03:28 INTRO: Warren Has a Talent for Dessert03:29 - 16:13 ON A MISSION: To The WNC Farmers Market16:14 - 19:33 WHERE’D YA EAT Prt 1: The Bar at La Bodega19:35 - 21:38 MANNA SPOT: Please Donate to MANNA Foodbank.21:39 - 47:54 DID YOU HEAR THE NEWS: Election Day Cake Preview47:55 - 52:30 WHAT’S IN SEASON? Tom Is Excited About Corn00:00 - 00:00 SAUCE TALK: Fresh Tomato Sauce00:00 - 00:00 CONGRATS! To Our Friends at WPVM 103.7fm00:00 - 00:00 WHERE’D YA EAT Prt 2: Luminosa for Mah Birthday00:00 - 00:00 OUTRO: Potatoes Are Made Out of Potatoes & Good Bye

THE NEWSLETTER

LA BODEGA: I met Dawn & some friends from Detroit at the La Bodega by Cúrate bar the other night, and I ordered a brand new item from the menu: the Macarones, or Spanish Mac 'n' Cheese with sofrito, which is typically a fresh mixture of onions,, garlic, cilantro, tomatoes, and red pepper. This was, of course, insanely delicious! The bread crumb topping was crispy, and underneath was creamy, tangy, gooey, cheesy deliciousness! An instant hit with me, and the latest contender for Mac 'n' Cheese of the Year!

I also had the pleasure of meeting John Nolan from Greenville Culinary Tours, who sent two desserts over to us, the croissant bread pudding and the basque cheesecake. I have long said that La Bodega has some of the best desserts in town, and these two sweet (but not too sweet!) offerings top the charts for me.

Thanks, John! And thanks, La Bodega for being there! You rüle!

LITTLE AMSTERDAM: I got a cup of Dynamite Roasting Company coffee and a THCA preroll from a new cafe/smoke lounge on Battery Park Ave called Little Amsterdam, which is located upstairs from the old Chai Pani. There's a door person on the sidewalk, so just look for them, and they'll let you up. The cafe is super nice, very mellow, and has some pretty sweet views from the various windows. They have coffee, light snacks, n/a beverages, and THC products by Earthy to smoke, vape, and eat.

The coffee was great, and so was the preroll! I love having a mellow place to enjoy a cup and a smoke right in the middle of downtown.

They have recently expanded their hours, the space seats about 30 people, and apparently it gets very bumpin' on weekend nights. Shout out to my friend Julie for letting me know about this place! 🤜💥🤛

DIZZY’S GLIZZYS: I got me the "Teets" hot dog from Dizzys Glizzys, located on College Street, right below The Imperial, where Zella's Deli* used to be.

It was great. Gonna eat more.

*Zella’s has moved to 2372 US-70, Swannanoa, NC

WHITE DUCK TACO: I went to White Duck Taco Shop for lunch the other day and I got the crispy chicken BLT taco, and a side of watermelon with mint. Both super tasty.

Thanks, White Duck! No bad tacos!!! 🌮 🍉

ASHEVILLE FOOD TOURS & BARGELLO: Asheville Food Tours, along with our wonderful restaurant partner, Bargello, is proud to offer tickets to the Pasta Making Class with Chef Tyler! August 27th, from 4-6PM.

Discover the secrets behind crafting the perfect stuffed pasta from scratch. Learn how to flavor and color your dough as well as how to stuff and shape the pasta right inside the Bargello kitchen, then enjoy your creations in the elegant dining room, along with a glass of complimentary champagne!

Just click HERE, then scroll down to our calendar, find the Bargello Pasta Making Class on August 27th, and then go through our usual booking process to make your reservations!

— end —

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THE PODCAST

The podcast above features me & my co-host Chef Tom LaFauci from Twisted Laurel Downtown Asheville talkin’ mostly about food mods, aka customer requests, ie: “Can I please have the BLT, but with sprouts instead of lettuce, and can I get my tomatoes crinkle cut, and the bacon on the side?” (server stares hard at inside of own eyelids) “And instead of bacon, I’d like a watermelon.” (server screams internally… or externally)

00:00 - 07:35 INTRO: Chef Tom Reports From The Kitchen: It’s Hot.07:36 - 28:46 FOOD MODS: Dietary Restrictions, Preferences, Tryin’ To Get Away with Something, and Just Plain Crazy28:59 - 47:24 WHERE’D YA EAT? Mayfel’s, Miyako House, La Bodega, Old Europe, Flatiron Rooftop, Contrada (twice’t), Twisted Laurel, and Infuso Dinner at The Green Room with Chefs Katherine & Griffin Riffe00:00 - 00:00 OUTRO: Good Bye!48:21 - 55:22 THE PIZZA GUY IS HERE! Chef Drew from Asheville Pizza South Sets the Bar Even Higher with His Thai Soup Inspired Tom Kah Za55:56 - 56:41 MANNA SPOT: Please Donate to MANNA Foodbank.

THE NEWSLETTER

INFUSO: One Saturday evening I was offered a very unique opportunity to attend a small, private, classic 8-course dinner, with a twist. By classic I mean it started with soup, salad, entree, then had a palate cleansing sorbet course in the middle, followed by a cheese plate, then the main, a small plate, and finally dessert. The twist was that some part of every course was infused with THC, and / or CBD. The menu listed exactly how many mgs of each was in each dish. By the end of the night, I had consumed 13 mgs of THC and 22 of CBD. The evening was hosted by, and the food was prepared by Infuso, aka local husband and wife team Chefs Griffin & Katherine Riffe, the venue was The Green Room, and the whole experience was unique, mellow AF, and super delicious.

Each dish came out one at a time, so that the hot food was still hot when we ate it, which made a really big difference in terms of enjoyment! I've attended more than a few ticketed dinners where every dish was stone cold because they were all plated at the same time, then delivered. My respect to the two young chefs for figuring it out! Every course was really tasty, but the standout dishes for me were: The braised short rib which was meaty & tender, cooked perfectly, very dank in flavor & served with taters and root veg; The chilled soba which was soft, silky, tasty, & refreshing; And the pot du crème which was rich, creamy, plentiful, and super delicious!

Also a shout out to the pineberry sorbet which was resting in a small pool of sweet cream. It was perfect.

This meal was a lot of food and by the end I was as full as could be, and feeling pretty good! Sure, I had pre-gamed before dinner, and I may have taken a puff or two during and after dinner, but all that THC & CBD infused food definitely didn't make me feel *less* high! 😂😂😂

Anyhoo, I truly enjoyed this meal. I was impressed with the food and execution, and I feel like these two chefs are a pair to keep an eye on. I know they have plans for more dinners of this nature in the future.

Thanks for inviting me, Infuso, I'll be looking forward to the next one!

LUMINOSA: On my birthday, I don't mess around. I go someplace where I know the food is great. Well, the good folks from Luminosa, the restaurant in the gorgeous Flatiron Hotel right downtown, had invited me to try their new brunch menu, so I asked if I could come in with Dawn on my birthday and they said yes!

I had been looking forward to it for a couple weeks, and boy howdy, it did not let us down in any way! The room is elegant, the decor is classy and interesting to look at, the high level of service is among the best in town , and of course the food, prepared by Chef Graham House & his crew, is both classic & creative, thoughtfully created, and always made with top quality ingredients. We started with drinks and pastries, all of which were excellent, but the orange ricotta stuffed cruffin was the stand out superstar, and an instant contender for my Baked Thing of the Year award!

I ordered the steak and eggs for myself, and Dawn got quiche and salad. Everything was super yummy and very decadent in flavor, texture, and indulgence levels. The quiche had a very pleasant herbiness to it, and a layer of crème fresh that made it incredible rich and filling. The steak was perfectly cooked, tender as can be, and very tasty, especially with the addition of a small but punchy amount salsa verde on top. The eggs were farm fresh and cooked just right, and the herb & cheese topped tallow fries were crispy savory and delicious.

This is the best steak & eggs I've had since moving here from Chicago 19 years ago, and I highly recommend brunch at Luminosa! They were apparently slammed from 11 to noon, but they had plenty of seats when we were there at 1 PM. Thanks to the restaurant, the kitchen, the chefs, and our server, David, for making this birthday meal awesome! I'll be back to try more! The brunch hot dog, for example, sounds pretty frickin' great! 😛❤️

ASHEVILLE FOOD TOURS & BARGELLO: At Asheville Food Tours, we’re adding something new! We’ve begun working with our restaurant partners to sell tickets to their events on our website! Our first offering is The Pasta Making Class at Bargello, on August 27th

Join Bargello for an immersive pasta making class, August 27th, 2024 from 4-6PM, where you’ll discover the secrets behind crafting the perfect stuffed pasta from scratch. Led by their expert chefs, this hands-on experience will take you on a culinary journey through the rich traditions of Italian cuisine.

During the class, you’ll observe and learn the art of creating various pasta shapes such as ravioli, agnolotti, and tortellini. The chefs will share their insider tips and techniques, ensuring that you leave with the skills to recreate these delicious creations in your very own kitchen along with your very own recipe to make at home curated by the chefs at Bargello.

But the fun doesn’t stop there! After mastering the art of learning how to flavor and color your dough as well as how to stuff and shape the pasta, you will get to enjoy the creations.

Just locate the pasta class on our calendar, then go through our usual booking process to make your reservations. And keep an eye out as we add more fun classes, ticketed dinners, events, and more to our list of culinary offerings!

— end —

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