David Rosenthal, owner of Pure Fire Foods shares his love for what he does; “Everything we do is about energy frequency and vibration, It was never about scooping it from a barrel, putting it in a bottle, and putting it on the shelf. It’s really coming from a good place.”
The nourishment local food provides isn’t limited to calories and vitamins alone. Sourcing locally feeds us through relationships, the feeling of belonging that comes from supporting the region’s economy, and a deepening appreciation for the seasons and landscapes of the mountains.
Chop Shop a local favorite of Asheville, a whole animal butchery where all useable parts of the animal are used, offers customers opportunities to explore and experiment delicious new ways to prepare and enjoy less common parts of the animal.
“Getting high-quality local produce, dairy, and sustainable proteins that are delicious and can stand alone allows me to not have to over-manipulate the ingredients and just present simple and elegant food with small twists.” Austin Inselmann
A warm winter soup features parsnips and carrots.
To satisfy local appetites for chocolate, three Asheville-area makers offer their own unique takes on one of life’s sweetest indulgences.
Presented by A-B Tech Community College. Farm to Cake Bakery owner Debi Hall started a successful wedding cake business after pursuing a career switch.
Little Jumbo co-owner Chall Gray updates festive drinks from the golden age of cocktails.
A mushroom and goat cheese tart uses Carolina Ground wheat flour and local goat cheese from either Spinning Spider Creamery or Three Graces Dairy.
It was a jar of homemade chow chow that first showed me just how connected to loved ones I remain despite our physical distance.
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