Finally - we get to begin this long anticipated project for EMG Works - the Cooking with Asheville book. Chris Bryant - food and prop stylist - and I have been planning on tag teaming this baby for months, but from the very first shoot at the Lobster Trap, things were different than we'd expected....we didn't know how FUN it would be! I have a long history with the Lobster Trap, so it was fitting that our first shoot would be there, and Chef Mike McCarty did not disappoint as he brought out his mouth watering platter of Oysters Rockefeller and a fresh seafood tower. The Trap, as we call it, flies in fresh seafood daily, so despite it's mountain location, you know you're getting the real coastal deal.
Next up was Isa's Bistro located in the historic Haywood Park Hotel. I have always enjoyed Chef Dwayne Fernandez's fresh and creative offerings, including the delicious farrow and vegetable salad he composes. For the cookbook Dwayne created a peach salad with burrata and it is perfectly suited for a light summer meal.
Strada was the final shoot for the week and we had a good time with Chef Anthony Cerrato creating the quintessential Sunday brunch spread on their rooftop patio (if you haven't had a cocktail at this elevated location, you're missing out). For the cookbook Chef Anthony shared his version of an artichoke chicken with fresh pasta that was divinely rich - we were able to partake in this dish and look forward to getting that recipe when the book comes out.