Last Thursday, we participated in the third annual Culinary Affair, an Epicurean dream organized by and benefiting the Asheville Chamber of Commerce. As we have the last two years, we prepared an hors D’oeuvre and a signature beverage for the pre-dinner cocktail hour.

On this year’s menu, our recent “invention” of Savory Tea Cakes complemented by our Winter Julep (a new favorite!).  Because we really like to offer guests a variety of tastes and textures, we created four Tea Cakes:

  • Seared Duck Breast on a Sweet Potato Tea Cake with Cream and Roasted Grapes
  • Local Sunburst Trout, Poached in Buttermilk, with our Candied Bacon and Chopped Chives, also on a Sweet Potato Tea Cake
  • Hickory Nut Gap Farm Pork Shoulder, slow cooked and pulled, on a Cornbread Tea Cake and topped with a Granny Smith Slaw
  • House Smokey Gouda Pimento Cheese on a Buttermilk Biscuit “Madeleine”

The Cocktail…oh, the cocktail. So delicious. A “Winter Julep,”  featuring our custom made Grapefruit & Mint Syrup (seasoned with cinnamon and red pepper flakes),  Gentleman Jack  and a splash of fizz.  Soooo, good….we heard it was the evening’s favorite…

Special thanks to Miss Lissa at Flora, who once again made our buffet the most gorgeous thing in the room! She graciously loaned us an established succulent garden planted in a vintage pitcher & basin, which she then filled with a fabulous arrangement of daffodils, hydrangea and  a few perfectly placed pussy willow stems. All we had to do was mix in some of her milk glass pieces,  some yellow teacups with succulents and  a few whole ripe grapefruits, and we had set the perfect scene for our grown up “Tea Party.”

Thanks also to Wedding Photography Asheville (new website coming soon!) for the fantastic photos  and quick turnaround…

These types of events are always so much fun! It’s not often we get to see a bunch of our restaurant buddies all at once, AND taste what they are cookin! Asheville truly is a “Foodtopia…”