Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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for "Richards, Constance E"
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Record #:
42729
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Brennan Johnson runs the Walnut Schoolhouse in Marshall where he teaches workshops in the rustic art of bread making.
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Record #:
23625
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From the minds of local chef Steven Goff and manager Peter Slamp comes King James Public House in Asheville. Serving pub fare--the expected and the experimental--the public house has become a neighborhood favorite.
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23628
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Chef Jeff Miller learned the art of sushi making by apprenticing in sushi restaurants for five years in Colorado and Boone. In 2013, he opened his restaurant, CoBo Sushi Bistro and Bar in Boone. Since then, the place that has become a downtown hot spot.
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22337
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Drew Wallace, owner of The Admiral in the West Asheville River Arts District, and Chef Matt Dawes, formerly of Table, have come together to create a new restaurant, The Bull and Beggar, also located in the Arts District. Richards reviews the setting the food.
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Record #:
22348
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Richards reviews Highland Avenue, a newly opened (2013) Hickory restaurant owned by Meg Jenkins Locke. Chef Kyle McKnight is a graduate of Johnson and Wales in Charleston and has cooked in Miami, St. John, Argentina, and Wilmington. The restaurant is located in the former 1930s Hollar Hosiery Mill.
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Record #:
22349
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DeNiece Guest and Nan Chase combine their love of gardening and home cooking to demonstrate that a drinkable landscape can exist in the backyard. For example, fruit trees, berries, herbs, vegetables, even wildflowers, can be drinkable crops, and most are easy to grow. Their recently published book, Drink the Harvest, shows how.
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Record #:
22357
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Chef/founder Sam Etheridge's Ambrosia Bar & Bistro is located in North Asheville in the Beaver Lake Shopping Center. Richards's review provides information on Etheridge's background and some of his servings.
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Record #:
22217
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Andrew Snavely opened Dobra Tea on Asheville's Lexington Avenue in 2010. He travels the world searching for the leaves, buds, and flowers that are later steeped at his shop. Among the places where he has collected are Laos, Japan, India, China, and Taiwan. He not only brings back the tea, but also more knowledge of this ancient beverage and its cultural ties.
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Record #:
22282
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Root & Vine, located in an historic 1901 building in Morganton, was launched by first-time restaurateurs Brian Miller and Aimee Perez. Their goal is "to present locally sourced ingredients in creative ways." Richards relates how this young eatery is progressing.
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22292
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Restaurateur and chef Joe Scully and partner Kevin Westmoreland opened the popular Corner Kitchen in Asheville's Biltmore Village in 2004. This fall they have opened a new restaurant, Chestnut, on Biltmore Avenue in downtown Asheville. Scully discusses the new venture.
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Record #:
22293
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Rachael Vickers baked her first cheesecake at age eleven, and it has developed into her signature confection. In 2011 she launched Rachael's Delectables, which makes many flavors of the cake. She set up shop at the Blue Ridge Food Ventures shared-use kitchen in Candler and has been quite successful in her newly started business.
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Record #:
22307
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Once an exclusive restaurant in Waynesville, Anthony Wayne's opened to the general public last year. The restaurant, named for a Revolutionary War hero, and its skillful chef Daniel Morris are reviewed by Richards.
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22316
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Richards reviews Marco Trattoria, a restaurant located in a former Brevard private home and owned by Shellie and Marc Dambax. Richards relates where Marc acquired his cooking skills for Italian and Mediterranean foods, dishes served, and Sallie's creativity in art.
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Record #:
22319
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Richards reviews the Vintage House, located in what was once a residence in Hickory's Oakwood neighborhood. She examines the culinary presentations of Chef Matt Parker, who is a graduate of the French Culinary Institute in New York and Le Cordon Bleu in Paris. He purchased the Vintage House in 1997.
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Record #:
22322
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Chef Bill Greene, a graduate of the Culinary Institute of America who perfected his skills at some of the country's finest restaurants, operates Artisanal, an unassuming wood building located on the grounds of Banner Elk's Diamond Creek Golf Club. Richards review the restaurant.
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