Modest Dreams, Major Taste
Thanks to reality TV, today’s career cooks are expected to be entertainingly tyrannical and/or ultra-charismatic — obsessive-compulsive at the very least. And chefs don’t…
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The Secret Life of Protein
Once January arrives, carrying its wind of cold regret, it’s time to seriously reassess one’s wellness goals. Gym memberships skyrocket this time of year,…
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Friday Night Lights
There’s a stagey little archway — something like a wedding gazebo, but with a neoclassical flourish — that separates the front room of The…
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Quelle Surprise
Dat’s Cajun Café is hiding the best desserts in Hendersonville. They don’t do beignets, the de rigueur treat offered these days at so many…
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Seeds of Enterprise
Johnson & Wales-trained Mike Vitelli, former executive chef at the Lodge at Lake Lure, spotted a niche in the foodie market from an insider’s…
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Boon Choo is an Alluring Blend of Flavor and Convenience
Sudajit Chubthaisong grew up in the countryside in northeastern Thailand, where, she says, her family ate the fresh vegetables they grew in their garden,…
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Buried Treasure
Like any upscale-casual restaurant promoting local food culture, the Old Orchard Tavern offers a list of small plates. Except they’re not small. At all….
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Rural Flavor
In late summer, driving through Fruitland and Edneyville is an exercise in languid suspense. Most of the apple trees, in their long, low rows,…
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Stirring Up Serenity
Red fringe drapery and a low-key zen simmer have long set the scene inside Lime Leaf Thai Fusion, a deceptively narrow storefront on Main…
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Relaxation on the Rocks
In the final shakedown, it might not be necessary to have one’s craft cocktail infused with Provençal lavender water, stirred with the root of…
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