On last night’s Cooking Channel episode of “Chuck’s Eat the Street,” Chef Chuck Hughes ventures to Asheville, N.C. in the heart of the Blue Ridge Mountains to Biltmore Avenue for some awesome eats on the episode titled, “Best of Blue Ridge.”
This town was built up in the 1800s when the railroad came through making it a resort town. When young millionaire George W. Vanderbilt bought up much of the town and built his mansion called The Biltmore. Now a tourist attraction, open to the public, it houses five sit-down restaurants. Chuck met up with Damien Cavicchi, executive chef of the Biltmore Estate. When the expansion is completed, there will be twelve restaurants in total. Chef Damien showed Chuck how he makes Smoked Lamb with Grilled Plums. The dish looked spectacular and Chuck was thrilled to taste the meaty delight.
At Laurey’s, chef and owner Laurey Masterton specializes in local grown food. She even has her own beehives at her home, where Chuck met up with her. He got to start the smoker and put on a beekeeper suit. Laurey showed Chuck how the honey is capped, and will last forever, provided it is capped, or the comb is full of honey. Chuck got to taste the liquid gold that had a flowery taste because of the butterfly bushes and lilacs that the bees use in production. Back at her restaurant, she showed Chuck how she makes Honey-Glazed Pork Tenderloin with North Carolina Peach Salsa. The flavors hit each taste bud with sweet, bitter, savory and plain yum.
Next stop, the Tomato Jam Cafe where he met up with chef and owner Daniel Wright. Daniel showed Chuck how he makes their famous cat head biscuits. They were gigantic and Daniel served them with their homemade tomato jam and butter. Chuck said it was the best, and he should know!
For the last stop, Chuck went to the Blackbird where he met up with owner and Chef Roz Taubman, who runs the place with her partner Chef Bobby Buggia. Chuck heard about a coconut cake that Roz makes that is heavenly. First, she made the cake in three layers. The filling between the layers is coconut custard, and the outside is cream cheese icing that is completed with a snowstorm of coconut. Chuck even asked Roz when she was moving to Montreal, on this episode of “Chuck’s Eat the Street.”
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