Posts Tagged ‘Regulator Bookshop’

Asheville’s Tupelo Honey Cafe puts out cookbook

May 25, 2011

Tupelo Honey Café is one of those landmark dining spots that actually deserves its popularity. Tourists and locals alike go to the Asheville restaurant for Southern comfort food with a modern twist. It’s a high-volume place (and a second location was added last year), so I don’t know what the local-sourcing ratio is, but for sure it’s there. You can read a little more about that below in the entry I wrote on them in my book.

Longtime fans and newcomers will enjoy their just-out cookbook, “Tupelo Honey Café: Spirited Recipes from Asheville’s New South Kitchen” (Andrews McMeel Publishing, $29.99), written by Asheville writer Elizabeth Sims with Tupelo chef Brian Sonoskus. (For you local readers, the pair will be doing signings and tastings at A Southern Season on June 5 from noon to 2, and The Regulator Bookshop on June 6 at 7 p.m. I can’t get to either, dangit.)

Asheville writer Elizabeth Sims with Tupelo chef Brian Sonoskus

The hardcover book is highly stylized, heavy on the design side and filled with fantastic photos of both mouth-watering dishes and Asheville scenes, past and present. Recipes (they all look fairly simple) include Green Tomato Salsa, Cheesy Mashed Cauliflower, Nutty Fried Chicken, Mondo Mushroom Ragout, and Goat Cheese Basil Grits. The beer pairings for each main dish are my favorite touch (don’t worry, there are wine pairings too), a nod to the city’s numerous breweries and brewpubs.

Here’s my Tupelo entry in “Farm Fresh North Carolina”:

Tupelo Honey Cafe in downtown Asheville (Photo by Andrew Collins, http://www.gaytravel.about.com)

Tupelo Honey Café opened in downtown Asheville in 2000 as a laid-back breakfast and lunch spot for southern comfort food with an emphasis on fresh, local ingredients. In its first decade, it grew into a tourist mainstay, adding dinner hours and a line of merchandise. In 2008 new owner Stephen Frabitore stepped things up even more, opening a second location and arranging a deal for a Tupelo Honey cookbook, to be published in 2011. Throughout this time, chef Brian Sonoskus has continued to draw customers with his creative, affordable dishes, many relying on area farmers. Much of the produce comes from Sonoskus’s own Sunshot Organics, a twelve-acre farm he started in 2007. He grows vegetables, herbs, edible flowers, loads of blueberries, and even raises some laying hens. As for the Tupelo honey found on every table? That’s from Florida, but we’ll let it slide.

12 College Street, 828-255-4863; 1829 Hendersonville Road, 828-505-7676; Asheville (Buncombe County), http://www.tupelohoneycafe.com.

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NC chefs tell all, with recipes

October 5, 2009

200910_04_book Ann ProsperoChefs are like rock stars and athletes. They switch from place to place, working their way up the food-service pyramid. A writer pal of mine, Ann Prospero, has interviewed the best chefs in my area of North Carolina in her “Chefs of the Triangle: Their Lives, Recipes, and Restaurants.” We learn how they moved up, over, and around to become forces in food. We’re even treated to a few recipes from each.

Ann, by the way, is a wise author — for her book signings, she brings along chefs, and they bring along samples. The reading I went to, at Regulator Bookshop, featured Durham restaurateurs Jim Anile from Revolution, not yet a year old but buzz-worthy, and Shane Ingram, whose celebrated Four Square Restaurant turns an impressive 10 years old this month. It was great to hear them talk about their work and even better to sample their wares — fig gazpacho from Shane (the recipe is in the book) and, from Jim, butterbean hummus crustini with marinated octopus. Yum!

Author Ann Prospero

Durham author Ann Prospero

While I realize most of my readers live far from my home state, you should know that we have some mighty fine restaurants here in Durham and environs. In 2008, Bon Appetit magazine rightly named us “America’s Foodiest Small Town,” although they were talking about two towns, Durham and Chapel Hill, but whatever. We’ll take it.

Chefs Jim Anile and Shane Ingram co-hosted the book reading

Chefs Jim Anile, left, and Shane Ingram spoke and served food at the reading

As Ann points out, it was the late chef Bill Neal of Crook’s Corner who really got the dough rolling by mentoring and inspiring others, who in turn did the same thing for their colleagues in the kitchen. Crook’s is still going strong under chef and cookbook writer Bill Smith, a culinary force in his own right. Lucky us!