Corner Kitchen Carta

Lunch

• Reed Street Roast Beef
  Thin-sliced brasstown sirloin of beef on pumpernickel bread w/ dill havarti, red onion confit, tomato & a light horseradish mayonnaise
• Biltmore Village Reuben

  10.50
  Award winning! House-cooked corned beef on griddled rye w/ melted swiss, braised sauerkraut & homemade 1000 island dressing
• Roasted Portobello Sandwich

  10.25
  Served open-faced w/ tomato aioli, herbed goat cheese, arugula, basil & pickled onions on griddle-toasted ciabatta
• Tuna Croissant

  9.00
  Simple uncluttered tuna salad w/ lettuce & tomato on your choice of bread (we like it on a croissant…)
• 9.5
• Italian Cuban Panini

  10.50
  Our own take on the classic “cuban”. This one gets turkey, prosciutto, smoked mozzarella, pickle slices, tomato, chimichurri aioli & arugula
• House Burger Brasstown Beef

  9.00
  (Or a black bean burger. ) Grilled to your liking. Served on a griddled kaiser roll w/ lettuce, tomato & onion

• Ploughman's Lunch

  10.50
  Cup of soup, a side salad, four cheeses, pesto ciabatta bread & a slice of country-style terrine. Or for a vegetarian farmer, roast portobello
• Roasted Beet & Tempeh Salad

  10.00
  Seasoned w/ walnuts & pickled onions, this vegetarian salad is served on arugula & topped w/ grilled haloumi cheese
• Cool Grilled Chicken Salad

  10.50
  Lavender marinated, grilled chicken breast, cooled & tossed w/ pickled lemons, onions & walnuts. Served on select greens w/ goat cheese & pesto ciabatta bread
• Steak Frites
  A lunch-sized flank steak, grilled to taste & served w/ fries, tomato aioli & a spinach & blue cheese salad
• Seared Salmon Cakes

  11.00
  Panko dusted & seasoned w/ lemon & dill. Served over cucumber noodles, & spinach greens over horseradish sauce
• Fried Oyster Salad

  12.00
  Cornmeal breaded & fried crisp, on spinach greens w/ blue cheese, asparagus, bacon crumbles, diced tomatoes, spiced pecans & apple vinaigrette
• Sesame Fried Catfish

  11.00
  Served​ on an asian-style spinach salad w/ asian vinaigrette, shredded jicama, carrots & jalapeno tartar sauce. Topped w/ sesame sprinkles, dried mango & soy nuts
• 12.5

• Gazpacho

  4.00 - 6.00
• Village Green Salad
  Fresh​ field greens w/ spiced pecans, pickled onions, dried cranberries, asparagus & apple vinaigrette
• Banderilla Grilled Skewers

  9.00
  Appetizer​ sized for those seeking a light lunch. Ask your server for today’s selection
• Today's Soup

  4.00 - 6.00
• 6
• Joe's Chips

  6.00
  Red bliss potatoes, malangas, plantains & sweet potatoes. Served w/ blue cheese dressing

• Ck Ginger Ale

  2.75
  Made​ w/ homemade ginger syrup
• Abita Root Beer

  2.50
• Soda

  2.25
  We proudly serve coke products
• Coffee

  2.00
  Smoky mountain roasters
• Sweet & Unsweet Iced Tea

  2.00
• Lemonade (1 Refill)

  2.50
• San Pellegrino /Aqua Panna

  4.00
• Assorted Hot Tazo Teas

  2.75
  Beer, wine & cocktails too.

Breakfast

• Biltmore Village Breakfast

  5.00
  Eggs any style w/ your choice of toast, & grits or potatoes
• Homemade Corned Beef Hash

  9.00
  With poached eggs, horseradish sauce & your choice of toast
• Boston Way Bagel & “Lox

  11.50
  Griddled bagel w/ smoked salmon, side of sliced red onion, tomato & your choice of creamy stone ground grits or hash brown potatoes
• Pecan Trout & Eggs

  10.50
  A healthier choice for breakfast! Spicy pecan crusted trout w/ two eggs any style & grilled asparagus, drizzled w/ honey mustard sauce
• Johnny Cakes

  6.00
  Flap jacks, griddle cakes, uh... pancakes. Three big ones w/ syrup & whipped butter
• Biscuits & Gravy

  5.00
  Real​ biscuits & real sausage gravy, made right here
• Morning Fruit

  8.00
  An array of today's freshest & best fruit to get you going right
• Cream Cheese Scrambler

  8.00
  Scrambled eggs w/ cream cheese, chives & griddled bagel
• Hickory Nut Gap Chorizo & Eggs

  10.00
  Locally produced chorizo w/ cheesy scrambled eggs, salsa & tortillas
• Omelets

  8.00
  Three eggs, fluffy & tri-folded. Your choice of stuffing (comes w/ two) & served w/ toast & grits or hash browns
• All Souls Breakfast Salad

  9.00
  A variation on our spinach salad, w/ chopped bacon, blue cheese, toasted pecans, iwo eggs any style & your choice of toast
• F. S. Carbon Waffle

  6.00
  All the way from buchanan, michigan, & worth the trip

• Coffee

  2.00
  Bottomless of course
• Milk

  1.50
  Whole,​ skim or soy
• Country Sausage Patties or Links

  2.00
• Grits

  2.00
  Stone​ ground & creamy
• Potatoes

  2.00
  Our own style
• Fried Grits

  3.00
  With cheddar cheese
• Bagel

  3.00
  With a whack of cream cheese
• Juices

  2.00
  O.J.,​ grapefruit, apple, cranberry
• Bacon

  3.00
  Smoked brown sugar
• Vegetarian Sausage Patties

  3.00
• Country

  3.00
  Ham red-eye gravy
• Buttermilk Biscuits

  2.00
• Toast

  1.50
  White, rye, wheat
• Croissant

  2.75

Dinner

• Corn & Crab Chowder w/ Fresh Cilantro

  4.00 - 6.00
• Today's Soup

  4.00 - 6.00

• Baby Arugula Tossed w/ Toasted Walnuts, Shaved Fresh Pears & Crumbled Bleu Cheese

  7.00
• Mixed Bread Basket w/ an Assortment of Pesto Grilled Ciabatta, Biscuits & Corn Muffins

  4.00
• Corner Calamari Tossed w/ Roasted Peppers & Onions, Jerk Seasoning & Mango Mayo

  10.00
• Almond Crusted Brie w/ Tarragon Orange Marmalade, Crostinis & Red Wine Reduction

  11.00
• Southwestern Lobster Tacos in Malanga Shells w/ Black Bean Salsa & Jicama Slaw

  14.00
• Village Green Salad of Select Field Greens w/ Spiced Nuts, Pickled Onions & Asparagus

  6.00
• Mango Sambal Glazed Tuna Skewers on Coconut Rice Cake w/ Roasted Poblano Peppers

  12.00
• Woodsmoked Salmon & Trout Served w/ Apple Chive Horseradish Slaw & Rye Crisps

  11.00
• Corn Fried Oysters Quick Fried & Served w/ Arugula, Tomatoes & Mustard Drizzle

  9.00

• Cashew Crusted Triggerfish on Citrus Basil Rice w/ Snow Pea Salad & Carrot Ginger Puree

  23.00
• Seared Moularde Duck Breast on Apple Duck Hash w/ French Beans & Horseradish Sauce

  25.00
• Mushroom Dusted Dry Pack Scallops on Roasted Beet Salad w/ Arugula & Lemon Butter

  25.00
• Pesto Grilled Mahi on Butternut Squash Noodles w/ Grilled Raddichio & Parmesan Polenta

  24.00
• Pecan Crusted Mountain Trout w/ Sweet Potatoes, Green Bean Salad & Bourbon Sauce

  23.00
• Habanero Fig BBQ Glazed Pork Chop w/ Roasted Root Vegetables & Crisp Apple Julienne

  22.00
• Ratatouille Stuffed Phyllo Triangle Over Garlic Broccolini w/ Skordalia & Tomato Essence

  18.00
• Chargrilled Ny Strip w/ Smashed Potatoes, Honey Glazed Brussel Sprouts & Baby Carrots

  28.00
• Sweet Mustard Glazed Three Meat Meatloaf w/ Collards, Cheddar Grits & Three Sauces

  19.00

Saturday Brunch

• Tuna Croissant

  9.00
  Simple uncluttered tuna salad w/ lettuce & tomato on your choice of bread (we like it on a croissant…)
• 9.5
• House Burger Brasstown Beef

  9.00
  (Or a black bean burger. ) Grilled to your liking. Served on a griddled kaiser roll
• Joe's Chips, Fries, Pea Salad, Feta Potato Salad, Fruit Salad or Red Slaw
• Reed Street Roast Beef
  Thin-sliced brasstown beef on pumpernickel bread w/ dill havarti, red onion confit & a light horseradish mayonnaise
• Biltmore Village Reuben

  10.50
  Award winning! House-cooked corned beef on griddle-toasted rye w/ melted swiss, braised sauerkraut & homemade 1000 island dressing
• Eastern Nc Pork Barbecue

  9.00
  Our version of a carolina classic. House-smoked & served w/ fries & dixie cole slaw

• All Souls Breakfast Salad

  9.00
  A variation on our spinach salad, w/ chopped bacon, blue cheese, toasted pecans, two eggs any style & your choice of toast
• Cream Cheese Scrambler

  8.00
  A mix of scrambled eggs w/ cream cheese, chives & griddle-toasted bagel
• F. S. Carbon Waffle

  6.00
  All the way from buchanan, michigan & worth the trip
• Hickory Nut Gap Chorizo & Eggs

  10.00
  Locally​ produced hickory nut gap chorizo w/ cheesy scrambled eggs, salsa & tortillas. With your choice of grits or potatoes
• 12
• Ploughman's Lunch

  10.00
  A​ cup of soup, a small salad, four cheeses & a slice of country style terrine. Or for the vegetarian farmer, roasted portobello
• Brunch Steak & Eggs

  12.00
  A lunch sized flank steak, grilled to your taste w/ two eggs, toast & rosemary roast potatoes or stone ground grits
• Stuyvesant Avenue Bagel & “Lox”

  10.00
  Griddle-toasted bagel w/ smoked salmon, red onion, tomato & roasted potatoes
• Omelet Choices

  8.00
  Three eggs, fluffy & tri-folded. Your choice of yummy stuff (comes w/ two fillings) & served w/ toast & stone ground grits or rosemary home fries
• Fried Oyster Salad
  Cornmeal breaded & fried crisp, on spinach greens w/ blue cheese, bacon crumbles, diced tomatoes, spiced pecans & apple vinaigrette
• Cool Grilled Chicken Salad

  10.00
  Lavender-marinated​ grilled chicken breast, cooled & served w/ pickled lemons, onions, herbs, celery & walnuts. Served on select greens w/ goat cheese, pickled onions, dried cranberries & spiced pecans

• Gazpacho w/ Cilantro Sour Cream

  4.00 - 6.00
• Village Green Salad
  Fresh field greens w/ spiced pecans, pickled onions, dried cranberries, asparagus & apple vinaigrette
• Banderilla Skewers

  8.00
  Appetizer​ sized for those seeking a light lunch. Ask your server for today’s selection.
• Today's Soup

  4.00 - 6.00
• 6
• Joe's Chips

  6.00
  Red bliss potatoes, malangas, plantains & sweet potatoes. Served w/ blue cheese dressing

• Coffee

  2.00
  Bottomless, of course
• Milk

  1.50
  Whole, skim or soy
• Country Sausage Patties or Links

  2.00
• Grits

  2.00
  Stone ground & creamy
• Rosemary Roasted Potatoes

  2.00
• Fried Grits w/ Cheddar Cheese

  3.00
• Bagel

  3.00
  With a ‘whack’ of cream cheese
• Juices

  2.00 - 3.50
  Orange, grapefruit, apple, cranberry
• Bacon

  3.00
  Smoked brown sugar
• Vegetarian Sausage Patties

  3.00
• Country Ham & Red Eye Gravy

  3.00
• Buttermilk Biscuits

  2.00
• Toast

  1.50
  White, rye, wheat or pumpernickel
• Croissant

  2.75

Sunday Brunch

• Tuna Croissant

  9.00
  Simple uncluttered tuna salad w/ lettuce & tomato on your choice of bread (we like it on a croissant…)
• 9.5
• House Burger Brasstown Beef

  9.00
  (Or a black bean burger. ) Grilled to your liking. Served on a griddled kaiser roll
• Joe's Chips, Fries, Pea Salad, Feta Potato Salad, Fruit Salad or Red Slaw
• Reed Street Roast Beef
  Thin-sliced brasstown beef on pumpernickel bread w/ dill havarti, red onion confit & a light horseradish mayonnaise
• Biltmore Village Reuben

  10.50
  Award winning! House-cooked corned beef on griddle-toasted rye w/ melted swiss, braised sauerkraut & homemade 1000 island dressing
• Eastern Nc Pork Barbecue

  9.00
  Our version of a carolina classic. House-smoked & served w/ fries & dixie cole slaw

• All Souls Breakfast Salad

  9.00
  A variation on our spinach salad, w/ chopped bacon, blue cheese, toasted pecans, two eggs any style & your choice of toast
• Cream Cheese Scrambler

  8.00
  A mix of scrambled eggs w/ cream cheese, chives & griddle-toasted bagel
• F. S. Carbon Waffle

  6.00
  All the way from buchanan, michigan & worth the trip
• Hickory Nut Gap Chorizo & Eggs

  10.00
  Locally​ produced hickory nut gap chorizo w/ cheesy scrambled eggs, salsa & tortillas. With your choice of grits or potatoes
• 12
• Ploughman's Lunch

  10.00
  A​ cup of soup, a small salad, four cheeses & a slice of country style terrine. Or for the vegetarian farmer, roasted portobello
• Brunch Steak & Eggs

  12.00
  A lunch sized flank steak, grilled to your taste w/ two eggs, toast & rosemary roast potatoes or stone ground grits
• Stuyvesant Avenue Bagel & “Lox”

  10.00
  Griddle-toasted bagel w/ smoked salmon, red onion, tomato & roasted potatoes
• Omelet Choices

  8.00
  Three eggs, fluffy & tri-folded. Your choice of yummy stuff (comes w/ two fillings) & served w/ toast & stone ground grits or rosemary home fries
• Fried Oyster Salad
  Cornmeal breaded & fried crisp, on spinach greens w/ blue cheese, bacon crumbles, diced tomatoes, spiced pecans & apple vinaigrette
• Cool Grilled Chicken Salad

  10.00
  Lavender-marinated​ grilled chicken breast, cooled & served w/ pickled lemons, onions, herbs, celery & walnuts. Served on select greens w/ goat cheese, pickled onions, dried cranberries & spiced pecans

• Gazpacho w/ Cilantro Sour Cream

  4.00 - 6.00
• Village Green Salad
  Fresh field greens w/ spiced pecans, pickled onions, dried cranberries, asparagus & apple vinaigrette
• Banderilla Skewers

  8.00
  Appetizer​ sized for those seeking a light lunch. Ask your server for today’s selection.
• Today's Soup

  4.00 - 6.00
• 6
• Joe's Chips

  6.00
  Red bliss potatoes, malangas, plantains & sweet potatoes. Served w/ blue cheese dressing

• Coffee

  2.00
  Bottomless, of course
• Milk

  1.50
  Whole, skim or soy
• Country Sausage Patties or Links

  2.00
• Grits

  2.00
  Stone ground & creamy
• Rosemary Roasted Potatoes

  2.00
• Fried Grits w/ Cheddar Cheese

  3.00
• Bagel

  3.00
  With a ‘whack’ of cream cheese
• 2010.
• Chef Joe
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• Chef Josh
• (Asc)
• Juices

  2.00 - 3.50
  Orange, grapefruit, apple, cranberry
• Bacon

  3.00
  Smoked brown sugar
• Vegetarian Sausage Patties

  3.00
• Country Ham & Red Eye Gravy

  3.00
• Buttermilk Biscuits

  2.00
• Toast

  1.50
  White, rye, wheat or pumpernickel
• Croissant

  2.75
• Boston Way

  28803.00
• Chef Josh
• Staff Bios
  Chef Joe
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• Beet & Tempeh Salad

• Shopping Basket
• Corner Kitchen Black T-Shirt

  19.00
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• Corner Kitchen Tie Dye T-Shirt

  19.00
• Corner Kitchen Black Hat

  19.00

• ½ Cup Sweet Thai Chili sauce
  Cup Rice vinegar Cup Sugar ½ Cup Soy Sauce Tbsp. Chopped Cilantro tsp. Sesame Oil ¼ cup Lime Juice ¾ Quart Vegetable Oil Method: Combine all. This is a very easy to love salad dressing to be used in any number of dishes.
• Grits, Basic & Beyond
• Part Stone Ground Grits
  Parts Water to taste Heavy Cream to taste Salt & pepper optional Cheddar Cheese optional Jalapenos (chopped) Method: Bring the water to the boil. WHILE BOILING, Sprinkle in the grits. Keep stirring until thoroughly combined. Simmer for around twenty-five minutes. Season & cream. Add the cheddar and/or jalapenos. Cup Yellow or red onion (diced 1/4 inch) each Celery stalks (diced 1/4 inch) 1/2 cup Red peppers (diced 1/4 inch) 1/2 cup Green Peppers (diced ¼ inch) 1/8 cup Jalapenos each Euro Cucumbers Tbsp. Garlic (minced) slices White bread (trimmed & fine chopped in the cuisinart) quart Tomato Juice quart Bloody Mary Mix 1/4 cup Lime Juice to taste Cilantro to taste Salt & Pepper to taste Tabasco to taste Sugar Method: Combine & Puree about ¼ of the mix.
• Corn & Crab Chowder
  For the “Base” Ingredients each Red Peppers each Green Peppers each Small Jalapeno peppers stalks Celery, chopped each Yellow Onion ½ tbsp. Garlic, minced ¼ lbs. Butter ½ cups A.P. Flour lbs. Frozen Corn qt. Clam Juice qt. Water lbs. Crab Claw meat Method: Sauté all the vegetables (except corn) in the Butter. Add the Flour & cook for a minute (scrape the bottom of the pot!!!) Add clam juice, Water & Simmer for 20 minutes & remove from heat, Add Corn & Crab, cool & store in a labeled, dated plastic container.
• 2 # Sweet Potatoes, peeled & diced
  Each Yellow Onion, chopped 1/4 cup Ginger, peeled & chopped ounce Olive Oil 1/2 Gallon Water each Bay Leaf qt. Half & Half qt. Heavy Cream tsp. Tabasco. to taste Salt & Pepper Method: Sauté onions & ginger in olive oil, get them transparent but not very much color. Add Potatoes, water, & bay. Simmer until potatoes are fully cooked. Pull bay leaves, puree, & season to taste. Note: A savory topping enhances this soup. Our favorite is to whip 1 cup of cream w/ the addition of a good sprinkle of cinnamon. Before it is too stiff add salt & white pepper to taste. Dollop this into the soup
• Stick w/ the classic Southern style, or spice it up!
• 2 ½ lbs. Chicken (marinated, grilled & fully cooked)
  Each Red Onion (1/4 moon slice) ¼ bunch Celery (cut the same shape as the onions) ½ cups Toasted Pinenuts Tbsp. Lavender herb mix (see recipe) each Lemons (filleted & tossed in sugar & salt & pepper) ¾ cups Apple cider vinegar ½ cups Olive oil To taste Salt & Pepper Method Method: Cut the chicken in fine strips. Toss w/ all other ingredients. Lavender Herb Mix Ingredients ¼ cup Lavender (picked) ¼ cup Rosemary (picked) 1/8 cup Thyme (picked) 1/8 cup Oregano (picked) 1/8 cup Sage (if available) ¼ cup Parsley Method: Combine & chop all. Marinade for Lavender Chicken Ingredients Tbsp. Lavender (chopped measure) Tbsp. Rosemary (chopped) Tbsp. Garlic (puree) 2Tbsp. Honey ounce Lemon Juice ¼ cup Olive Oil to taste Salt & Pepper Method: Combine all. Joe's Stuff Boston Way, Asheville, NC (828) 274-2439 Have you ever wondered why some soups are classified as “chowders”? Chowder is a rather loose category, but usually indicates a soup that is rich & creamy w/ chunks of seafood & vegetables. The most famous, of course, is New England Clam Chowder. The word “chowder” evolved from the French word “chaudiere,” the name of the pot in which French fisherman would boil samples of their catches w/ potatoes & other vegetables. French settlers in the New England colonies introduced the culinary tradition to America. “Chowder” first appeared in a written recipe in 1751. By the 1800s, American cooks started to use mostly clams instead of fish because of the abundance of shellfish in the northeast. (Source: http://www.souphoopla.com/chowder-soups.html)
• Qt. Corn & Crab Chowder base
  Cups Half & Half cup Heavy Cream To taste Lime Juice To taste Salt & Pepper mix As needed Cornstarch Slurry Method: Combine, base, & dairy products. Bring the soup to a simmer, season to taste & thicken if necessary. Note: This soup should have a “slow burn” & be relatively thick. The Lime juice is used to keep it from being too flat and/or heavy Tomato Basil Bisque Yield: 10 portions Ingredients quarts Diced Tomatoes in Juice each Yellow Onion, small, chopped ½ tbsp. Garlic, minced Tbsp. Fresh basil, chopped ¼ cup Extra Virgin Olive Oil ½ each 6 ounce can Tomato paste each Bay Leaves qt Heavy Cream & Half & Half to taste Salt & Pepper Method: Sauté onions in olive oil, add garlic, tomato paste. Add Diced tomatoes, bay & basil, Simmer for fifteen minutes. Puree, add cream & season to taste.

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• Chef Weeks's famous BBQ spread
  Corner Kitchen pasta bar hors d'ouevres garden salads

• Soups
  Entrées desserts vegetarian options

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• T-Shirts
• (her italics) part of the soup, you simply say “various herbs”. Come on now, you & I both well know that the differences between your Vegetarian Lentil Soup & mine are just that; which & how much of those “various herbs”. I’ve eaten at your restaurant often enough to know that to be true. Otherwise, I’d just eat at home
  So, I stand accused of omitting key ingredients! It seems that I am afraid to reveal all of what I know in order to keep my place as “Chef”! Not true, I say, not true. I am totally willing to divulge all of what I know. It is not a secret, but time & print place limitations on what I actually include in whatever I say or write. There are many factors that go into creating a truly great bit of cooking. Usually is it method, but just as often it is an ingredient. Let me set the record straight, the “various herbs” are what we call the “Herb Mix”. This is a grouping of chopped herbs that define a lot of our style & taste at the Corner Kitchen. Lavender Herb Mix Ingredients ½ cup Lavender (picked) ½ cup Rosemary (picked) ½ cup Thyme (picked) ½ cup Oregano (picked) ¼ cup Sage (if available) cup Parsley Method: Combine & chop all. For that particular soup, it is just as important to use WAY too much olive oil, & the tomato product, oh yes, & don’t forget the Balsamic Vinegar There are so many variables. Like this one: you should caramelize the onions to get extra flavor. Then it is a good practice to make a bouquet of herbs “en branche” like those listed above (tie them w/ twine & pick them out when the soup is complete) . You get the idea. I love to give my recipes away. Mostly because it is fun to see the surprise on the face of the recipient, but also because I like to give things. I do have to admit though, that in the back of my mind I am secure in the knowledge that most folks won’t be able to make the item taste as good as it tasted in the restaurant. There; more confessions Here is one of my favorites White Chocolate Mac-nut Blondie Oven to 325f Ingredients Dry Mix 5.5 cups Pecans, toasted & fine chop 5.5 cups AP Flour Combine tsp Baking Soda tsp. Salt Wet Mix 1.5 lbs. Butter (soft) 1lb cups Lt. Brown Sugar (packed) Cream 1.5 cup Sugar Then Add each Eggs each Yolks cup Lt. Corn Syrup Tbsp. Vanilla Add Dry Mix & then mix in “garnish” cups White Chocolate Chips cups Crystallized Ginger & top w/ cup Chopped Mac-nuts Method: Bake for 25 minutes on a full greased parchment lined sheet pan cool & cut into squares (5×8)
• Joe & I have been business partners for over seven years. We have torn out drywall together, installed windows in the restaurant together, done Bele Chere three times, & canoed to the restaurant during the floods of 2004 but have never gone fishing together. This is probably because neither of us fish a lot or, more likely, that we just didn’t have the time.
• We needed to head back to town for the work/family/soccer obligations, so we were off the river by mid-afternoon. I was a little tired & hungry, so I dove into Richard’s box of goodies & had a snack & a drink. Richard complimented us on being quick learners & on the fish we had caught. He may have just being nice, but no one could deny that we had caught some fish. Having Richard there made it easy & fun.
• If you would like to try an unusual approach to cranberry “sauce” give this recipe a whirl.
  Cranberry/Apple Chutney Ingredients 1.5 cups water 1.5 cups sugar 3/4 cups onion (finely chopped) tbs garlic tsp cinnamon 3/4 tsp ground cloves 1/2 tsp salt 1/2 cup apple cider vinegar 1/4 tsp cayenne pepper ea. 12 oz. bag cranberries cup white raisins cup apples (peeled & diced) 1/2 tsp ground ginger 1/2 cup brown sugar Method: Sauté the onions in a little oil, add the first nine ingredients & simmer for 5 minutes. Add everything else & simmer for 15 minutes. Cool.
• Victor Gouras
  The problem when both bride & groom are employed at the same restaurant is that, inevitably, some of the staff won’t be able to attend the wedding. I was experimenting w/ my new camera & decided to share some of my photos for those who want to see a bit of what Josh & Katie’s lovely wedding was like. They were married out at The Farm in Candler, NC, on a perfect golden afternoon on October 16, 2010. Best wishes to the happy couple! (Note: If you’d like to see a picture more closely, just click on it)
• Katie & her father dance together
  Have you ever wondered why some soups are classified as “chowders”? Chowder is a rather loose category, but usually indicates a soup that is rich & creamy w/ chunks of seafood & vegetables. The most famous, of course, is New England Clam Chowder. The word “chowder” evolved from the French word “chaudiere,” the name of the pot in which French fisherman would boil samples of their catches w/ potatoes & other vegetables. French settlers in the New England colonies introduced the culinary tradition to America. “Chowder” first appeared in a written recipe in 1751. By the 1800s, American cooks started to use mostly clams instead of fish because of the abundance of shellfish in the northeast. (Source: http://www.souphoopla.com/chowder-soups.html) If you feel inspired to connect w/ our colonial roots, try out our Corn & Crab Chowder recipe. Or, whip up our Tomato Basil Bisque too– just for comparison’s sake. Corn & Crab Chowder For the “Base”
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• Cranberry/Apple Chutney
  Ingredients 1.5 cups water 1.5 cups sugar 3/4 cups onion (finely chopped) tbs garlic tsp cinnamon 3/4 tsp ground cloves 1/2 tsp salt 1/2 cup apple cider vinegar 1/4 tsp cayenne pepper ea. 12 oz. bag cranberries cup white raisins cup apples (peeled & diced) 1/2 tsp ground ginger 1/2 cup brown sugar Method: Sauté the onions in a little oil, add the first nine ingredients & simmer for 5 minutes. Add everything else & simmer for 15 minutes. Cool. Cranberry Sauce Ingredients cups water 1.5 cups sugar 1/2 tsp salt ea. 12 oz. bag cranberries each cinnamon sticks each orange (navel) quartered & sliced thin) Method: Combine all items & bring to a boil. Simmer for 5 minutes & cool. Serve. As you might be able to observe, the two recipes are VERY different. So were the two women, each great in her way as are these distinctive Thanksgiving Sauces. ” Oh, God, I thought, what now. “It is concerning the recipe for Vegetarian Lentil Soup
• A day on the river w/ Kevin & Joe (and Richard Witt)
• Richard picked us up in his van, which is outfitted w/ everything several people could possibly need for fishing, including a goodie box w/ Clif Bars & other assorted foodstuffs. Our destination was the Davidson River near Brevard. We actually parked in the lot near the fish hatchery. Richard helped us get outfitted in our waders & talked us through what to expect. The fly rods he gave us were very light & the flys were just a size larger than a large gnat (probably slightly larger than that, but they seemed TINY.)
• Cranberry/Apple Chutney
• Jimmy Knikos
• The groom, Josh Weeks
  The bride, Katie, w/ her father. The Big Moment Katie & Josh Cara Frieje, maid of honor Katie & company
• Each Red Peppers
  Each Green Peppers each Small Jalapeno peppers stalks Celery, chopped each Yellow Onion ½ tbsp. Garlic, minced ¼ lbs. Butter ½ cups A.P. Flour lbs. Frozen Corn qt. Clam Juice qt. Water lbs. Crab Claw meat Method: Sauté all the vegetables (except corn) in the Butter. Add the Flour & cook for a minute (scrape the bottom of the pot!!!) Add clam juice, Water & Simmer for 20 minutes & remove from heat, Add Corn & Crab, cool & store in a labeled, dated plastic container. For service qt. Corn & Crab Chowder base cups Half & Half cup Heavy Cream To taste Lime Juice To taste Salt & Pepper mix As needed Cornstarch Slurry Method: Combine, base, & dairy products. Bring the soup to a simmer, season to taste & thicken if necessary. Note: This soup should have a “slow burn” & be relatively thick. The Lime juice is used to keep it from being too flat and/or heavy Tomato Basil Bisque Yield: 10 portions Ingredients quarts Diced Tomatoes in Juice each Yellow Onion, small, chopped ½ tbsp. Garlic, minced Tbsp. Fresh basil, chopped ¼ cup Extra Virgin Olive Oil ½ each 6 ounce can Tomato paste each Bay Leaves qt Heavy Cream & Half & Half to taste Salt & Pepper Method: Sauté onions in olive oil, add garlic, tomato paste. Add Diced tomatoes, bay & basil, Simmer for fifteen minutes. Puree, add cream & season to taste.

• Cups AP flour
  Cups Corn meal ½ cups Sugar Tbsp. Baking powder tsp. Salt each Fine dice jalapeno ½ tsp Dry mustard 2cups Shredded cheddar cheese (or diced) each Eggs slightly beaten cups Buttermilk ½ cup Vegetable oil cup Frozen Corn Method: Combine dry ingredients first & then combine eggs, milk, & vegetable oil, Corn & Jalapenos & stir together. Bake at 375 degrees F. Makes enough for one muffin tin.
• Joe's Stuff
  A​ day on the river w/ Kevin & Joe (and Richard Witt)
• Part Stone Ground Grits
  Parts Water to taste Heavy Cream to taste Salt & pepper optional Cheddar Cheese optional Jalapenos (chopped) Method: Bring the water to the boil. WHILE BOILING, Sprinkle in the grits. Keep stirring until thoroughly combined. Simmer for around twenty-five minutes. Season & cream. Add the cheddar and/or jalapenos.
• Joe's Stuff

  2011.00 2011.00 2009.00 2009.00
  Kevin's Stuff
• A day on the river w/ Kevin & Joe (and Richard Witt)
  Cranberry/Apple Chutney Grits, Basic & Beyond
• Part Stone Ground Grits
  Parts Water to taste Heavy Cream to taste Salt & pepper optional Cheddar Cheese optional Jalapenos (chopped) Method: Bring the water to the boil. WHILE BOILING, Sprinkle in the grits. Keep stirring until thoroughly combined. Simmer for around twenty-five minutes. Season & cream. Add the cheddar and/or jalapenos. Condiments Corner Kitchen Stuff
• A day on the river w/ Kevin & Joe (and Richard Witt)
  Cranberry/Apple Chutney
• Cup Yellow or red onion (diced 1/4 inch)

  2009.00
  Each Celery stalks (diced 1/4 inch) 1/2 cup Red peppers (diced 1/4 inch) 1/2 cup Green Peppers (diced ¼ inch) 1/8 cup Jalapenos each Euro Cucumbers Tbsp. Garlic (minced) slices White bread (trimmed & fine chopped in the cuisinart) quart Tomato Juice quart Bloody Mary Mix 1/4 cup Lime Juice to taste Cilantro to taste Salt & Pepper to taste Tabasco to taste Sugar Method: Combine & Puree about ¼ of the mix. Joe's Stuff
• A day on the river w/ Kevin & Joe (and Richard Witt)
  Cranberry/Apple Chutney
• Corner Kitchen Stuff
• Boston Way, Asheville, NC (828) 274-2439
  Stick w/ the classic Southern style, or spice it up!
• Corner Kitchen Stuff
• Thanksgiving flavors – Cranberry/Apple Chutney & Cranberry Sauce
• Stick w/ the classic Southern style, or spice it up!
• Joe's Stuff
  Kevin's Stuff Thanksgiving flavors – Cranberry/Apple Chutney & Cranberry Sauce
• Boston Way, Asheville, NC (828) 274-2439
  Gaspacho | Corner Kitchen: A Biltmore Village Restaurant Blog Gaspacho
• Thanksgiving flavors – Cranberry/Apple Chutney & Cranberry Sauce
• Boston Way, Asheville, NC (828) 274-2439

• Each Italian Eggplant
  Cup Tahini cloves Garlic (minced) 1/2 Cup Olive Oil to taste Lemon Juice to taste Salt & Pepper Method: Coat the eggplant in olive oil, grill for flavor. Roast in a moderate oven until very tender. Cool. Peel & remove most of the seeds. Puree in a food processor w/ the Tahini & garlic. Drizzle in the olive oil & season w/ the lemon juice & salt & pepper.

• Thanksgiving flavors – Cranberry/Apple Chutney & Cranberry Sauce
• Ingredients
  Gal. Blackberries (frozen) cups Red Wine Vinegar cups water cups Brown Sugar tsp.. Ground Cloves tsp. Ground Ginger tsp. Cinnamon tsp. Cayenne pepper to taste Salt 1 # butter Combine all but butter, boil until reduced by ½ or like a Syrup. Burr Mix & Strain. Whisk in butter while hot. Season to taste w/ Salt.
• Sugar
  Lavender Herb Mix
• Rosemary (picked)
  Part Thyme (picked) part Oregano (picked) Condiments Corner Kitchen Stuff
• Thanksgiving at the Scully household of my youth was always a time w/ so many people running around; so much food cooking & for some reason lots of loud music. My mom was always considered the best cook in her family so her family was usually at our house in force. She made everything from scratch, so I didn’t know any better. I thought everyone made a pan gravy & au gratin onions. I thought it was normal to make a pate from the Turkey liver.
• Cranberry/Apple Chutney
  Ingredients 1.5 cups water 1.5 cups sugar 3/4 cups onion (finely chopped) tbs garlic tsp cinnamon 3/4 tsp ground cloves 1/2 tsp salt 1/2 cup apple cider vinegar 1/4 tsp cayenne pepper ea. 12 oz. bag cranberries cup white raisins cup apples (peeled & diced) 1/2 tsp ground ginger 1/2 cup brown sugar Method: Sauté the onions in a little oil, add the first nine ingredients & simmer for 5 minutes. Add everything else & simmer for 15 minutes. Cool. Cranberry Sauce Ingredients cups water 1.5 cups sugar 1/2 tsp salt ea. 12 oz. bag cranberries each cinnamon sticks each orange (navel) quartered & sliced thin) Method: Combine all items & bring to a boil. Simmer for 5 minutes & cool. Serve. As you might be able to observe, the two recipes are VERY different. So were the two women, each great in her way as are these distinctive Thanksgiving Sauces.
• Cranberry/Apple Chutney
  Ingredients 1.5 cups water 1.5 cups sugar 3/4 cups onion (finely chopped) tbs garlic tsp cinnamon 3/4 tsp ground cloves 1/2 tsp salt 1/2 cup apple cider vinegar 1/4 tsp cayenne pepper ea. 12 oz. bag cranberries cup white raisins cup apples (peeled & diced) 1/2 tsp ground ginger 1/2 cup brown sugar Method: Sauté the onions in a little oil, add the first nine ingredients & simmer for 5 minutes. Add everything else & simmer for 15 minutes. Cool. ½ Cup Sweet Thai Chili sauce Cup Rice vinegar Cup Sugar ½ Cup Soy Sauce Tbsp. Chopped Cilantro tsp. Sesame Oil ¼ cup Lime Juice ¾ Quart Vegetable Oil Method: Combine all. This is a very easy to love salad dressing to be used in any number of dishes.
• This is our first recipe entry. It is a good example of how we do what we do. Fresh herbs, familiar flavors w/ something of an interesting twist. We will try to put out a recipe each week, but don’t hold us to it!
  Apple Vinaigrette Ingredients cups Olive oil 1/2 cups Apple Cider 1/4 cups Cider vinegar 1/4 cups Lemon juice Tbsp. Lavender herb mix 1/2 Tbsp. Chopped Chives To taste Salt & Pepper
• Part

  1.00
  Lavender (picked)

• (her italics) part of the soup, you simply say “various herbs”. Come on now, you & I both well know that the differences between your Vegetarian Lentil Soup & mine are just that; which & how much of those “various herbs”. I’ve eaten at your restaurant often enough to know that to be true. Otherwise, I’d just eat at home
• Lavender Herb Mix
  Ingredients ½ cup Lavender (picked) ½ cup Rosemary (picked) ½ cup Thyme (picked) ½ cup Oregano (picked) ¼ cup Sage (if available) cup Parsley Method: Combine & chop all. For that particular soup, it is just as important to use WAY too much olive oil, & the tomato product, oh yes, & don’t forget the Balsamic Vinegar There are so many variables. Like this one: you should caramelize the onions to get extra flavor. Then it is a good practice to make a bouquet of herbs “en branche” like those listed above (tie them w/ twine & pick them out when the soup is complete) . You get the idea. I love to give my recipes away. Mostly because it is fun to see the surprise on the face of the recipient, but also because I like to give things. I do have to admit though, that in the back of my mind I am secure in the knowledge that most folks won’t be able to make the item taste as good as it tasted in the restaurant. There; more confessions
• Have you ever wondered why some soups are classified as “chowders”?
  Chowder is a rather loose category, but usually indicates a soup that is rich & creamy w/ chunks of seafood & vegetables. The most famous, of course, is New England Clam Chowder. The word “chowder” evolved from the French word “chaudiere,” the name of the pot in which French fisherman would boil samples of their catches w/ potatoes & other vegetables. French settlers in the New England colonies introduced the culinary tradition to America. “Chowder” first appeared in a written recipe in 1751. By the 1800s, American cooks started to use mostly clams instead of fish because of the abundance of shellfish in the northeast.
• Each Red Peppers
  Each Green Peppers each Small Jalapeno peppers stalks Celery, chopped each Yellow Onion ½ tbsp. Garlic, minced ¼ lbs. Butter ½ cups A.P. Flour lbs. Frozen Corn qt. Clam Juice qt. Water lbs. Crab Claw meat Method: Sauté all the vegetables (except corn) in the Butter. Add the Flour & cook for a minute (scrape the bottom of the pot!!!) Add clam juice, Water & Simmer for 20 minutes & remove from heat, Add Corn & Crab, cool & store in a labeled, dated plastic container. For service qt. Corn & Crab Chowder base cups Half & Half cup Heavy Cream To taste Lime Juice To taste Salt & Pepper mix As needed Cornstarch Slurry Method: Combine, base, & dairy products. Bring the soup to a simmer, season to taste & thicken if necessary. Note: This soup should have a “slow burn” & be relatively thick. The Lime juice is used to keep it from being too flat and/or heavy Tomato Basil Bisque Yield: 10 portions Ingredients quarts Diced Tomatoes in Juice each Yellow Onion, small, chopped ½ tbsp. Garlic, minced Tbsp. Fresh basil, chopped ¼ cup Extra Virgin Olive Oil ½ each 6 ounce can Tomato paste each Bay Leaves qt Heavy Cream & Half & Half to taste Salt & Pepper Method: Sauté onions in olive oil, add garlic, tomato paste. Add Diced tomatoes, bay & basil, Simmer for fifteen minutes. Puree, add cream & season to taste.
• 1 1/2 Cups Blanched Whole Almonds
  Cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/8 teaspoon salt 7/8 cup white sugar cups semisweet chocolate chips eggs teaspoon vanilla extract tablespoons whiskey Method Preheat oven to 350 degrees F (175 degrees C) . Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool. Preheat oven to 375 degrees F (190 degrees C) . Line 2 or 3 cookie sheets w/ aluminum foil, shiny side up. In a large bowl, stir together the flour, baking soda, baking powder, salt & sugar. Place 1/2 cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds & process for about 30 seconds. Return the mixture to the bowl of dry ingredients & stir in the remaining almonds & chocolate chips. In a large measuring cup, beat the eggs, vanilla & whiskey w/ a fork to blend. Stir into the dry ingredients until moistened. Wet your hands & divide the dough into four portions. Keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide & 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets. Bake for 25 minutes in the preheated oven. If baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time. Using a metal spatula remove the slabs from cookie sheets & let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F. With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets. Bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy & lightly toasted. Turn oven off & open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.
• White Chocolate Mac-nut Blondie
  Oven to 325f Ingredients Dry Mix 5.5 cups Pecans, toasted & fine chop 5.5 cups AP Flour Combine tsp Baking Soda tsp. Salt Wet Mix 1.5 lbs. Butter (soft) 1lb cups Lt. Brown Sugar (packed) Cream 1.5 cup Sugar Then Add each Eggs each Yolks cup Lt. Corn Syrup Tbsp. Vanilla Add Dry Mix & then mix in “garnish” cups White Chocolate Chips cups Crystallized Ginger & top w/ cup Chopped Mac-nuts Method: Bake for 25 minutes on a full greased parchment lined sheet pan cool & cut into squares (5×8)
• Cranberry/Apple Chutney
  Ingredients 1.5 cups water 1.5 cups sugar 3/4 cups onion (finely chopped) tbs garlic tsp cinnamon 3/4 tsp ground cloves 1/2 tsp salt 1/2 cup apple cider vinegar 1/4 tsp cayenne pepper ea. 12 oz. bag cranberries cup white raisins cup apples (peeled & diced) 1/2 tsp ground ginger 1/2 cup brown sugar Method: Sauté the onions in a little oil, add the first nine ingredients & simmer for 5 minutes. Add everything else & simmer for 15 minutes. Cool.
• If you feel inspired to connect w/ our colonial roots, try out our Corn & Crab Chowder recipe. Or, whip up our Tomato Basil Bisque too– just for comparison’s sake.
  Corn & Crab Chowder For the “Base”
• As the air gets cooler in the mountains, consider using this recipe to make your own biscotti to dip in your hot coffee or tea.

• Joe's Stuff
  A day on the river w/ Kevin & Joe (and Richard Witt) Cranberry/Apple Chutney
• Boston Way, Asheville, NC (828) 274-2439
  Recipes | Corner Kitchen: A Biltmore Village Restaurant Blog
• Cranberry/Apple Chutney
  Ingredients 1.5 cups water 1.5 cups sugar 3/4 cups onion (finely chopped) tbs garlic tsp cinnamon 3/4 tsp ground cloves 1/2 tsp salt 1/2 cup apple cider vinegar 1/4 tsp cayenne pepper ea. 12 oz. bag cranberries cup white raisins cup apples (peeled & diced) 1/2 tsp ground ginger 1/2 cup brown sugar Method: Sauté the onions in a little oil, add the first nine ingredients & simmer for 5 minutes. Add everything else & simmer for 15 minutes. Cool. Cranberry Sauce Ingredients cups water 1.5 cups sugar 1/2 tsp salt ea. 12 oz. bag cranberries each cinnamon sticks each orange (navel) quartered & sliced thin) Method: Combine all items & bring to a boil. Simmer for 5 minutes & cool. Serve. As you might be able to observe, the two recipes are VERY different. So were the two women, each great in her way as are these distinctive Thanksgiving Sauces.

• Yields 1 gallon of soup (16 portions)
  Ingredients lb. Mushroom (white or cremini) , sliced Tbsp. Vegetable Oil 1/4 cup White wine 1/4 lbs. Butter each Medium onion, diced Tbsp. Tomato Paste 1/2 cup AP flour qts. Water cups Heavy cream or Half & Half to taste Salt & Pepper Method Toss sliced mushrooms in the oil & white wine. Roast in the oven (350F) , stirring occasionally until uniformly golden brown. Melt butter in a large saucepot. Add onions & cook until slightly browned. Add tomato paste, cook slightly & add flour. Add water, & bring to simmer. Simmer for twenty minutes. Combine cream & soup. Heat, season & serve. Note: A good topping is a savory whipped cream w/ Sherry or Port.

• Season w/ sugar & S & P until you find the right balance of flavor.
  Add a pinch or two of cayenne pepper to give it a distant bight.