ASHEVILLE – An urban garden tour with food and drink samples to guide the way; a retail market to host a communitywide block party; and two Asheville restaurants beef up their kitchen crew.
Community garden party
Bountiful Cities’ Urban Garden Tour & Tasting will return with more to explore and sample from local growers and restaurants.
Asheville chefs will prepare dishes made with fresh local produce and serve them during the tour of 10 of the city’s urban gardens.
Bountiful Cities’ Urban Garden Tour & Tasting, scheduled for 1-5 p.m. July 9, is designed to raise awareness of food security and urban agriculture while showcasing the harvests of the local gardens.
The event will offer educational activities, raffles, self-guided tours and demonstrations at select gardens.
“As we experience the effects of climate change, growing more localized food and transportation systems feels vitally important, and this event seeks to highlight ways participants can be involved in transforming these systems,” Cathy Cleary, of Bountiful Cities, said in a news release. “This event features a collaboration between multiple businesses, nonprofits, organizations, and individuals. We’d like to thank each of the gardens for opening their doors to visitors, and all of our collaborators.”
Participating gardens include:
- Lucy S. Herring Elementary School Garden
- Sunny Point Cafe Garden
- Southside Community Farm
- The People’s Plot Community Garden at West Asheville Park
- Peace Gardens and Market at Bryant Street
- 12 Baskets Cafe Garden
- Dr. George Washington Carver Edible Park and East End Valley Street Community Gardens
- Hall Fletcher Elementary School Garden
- Elder and Sage Community Garden
- Bountiful Cities Pearson Garden
Participating food partners include The Hop Ice Cream, Chai Pani, Sunny Point Cafe, chef Steve Goff with Tastee Diner, Everyday Gourmet, West End Bakery, Sugar and Snow Gelato, Burial Beer’s Forestry Camp, Asheville Tea Company, Devil’s Foot Beverages and more.
Registration to visit the gardens is free. However, guests must purchase a ticket to sample the food and beverages at all 10 gardens, which is $40.
Attendees are encouraged to walk, bike or carpool, if possible.
Summer Block Party
Save the date for the Asheville Market Summer Block Party, scheduled for noon-4 p.m. July 15.
Asheville Market Plaza, a collective of retail businesses, is at 4 South Tunnel Road.
The free annual event is to provide access to nature-based physical and mental wellness resources and will feature a kids’ games area, henna and face painting, food, live music, crafts, a mobile massage center and other activities for all.
Plus, visit the informational booths hosted by nonprofits, such as The Girl Scouts of America, Angel K Love Project, Food Connection AVL, Babies Need Bottoms and Western Women’s Business Center.
For more, visit facebook.com/AshevilleMarketNC/.
New chefs alert
This month, Chestnut and Corner Kitchen formally introduced two new chefs at the restaurants.
Scot Davidson, of Sylva, is at the helm at Corner Kitchen as the new chef de cuisine.
Amanda Mathosian, a Long Island, New York, native, will provide desserts and pastries to both eateries as the new pastry chef.
Each has years of training and experience to offer along with personal approaches to preparing food.
Davidson spent many years living, traveling, and working in kitchens across the country. His resume includes a decade-long stint in San Francisco where he eventually was promoted to executive chef at a bistro named Florio and CDC of a Mediterranean restaurant called Sens, and a sous chef at the Greek restaurant, Kokkari Estiatorio.
His formal culinary training combined with the knowledge absorbed from his food-centric family has prepared him to lead the Corner Kitchen.
In 2021, he returned to his birth town and was hired as the executive sous chef at Ilda.
In December 2022, he joined the Corner Kitchen crew and has made his mark on the menu with dishes including the Cast Iron Mushroom En Croute, Roasted Springer Mountain Chicken and the Spring Vegetable Green Curry.
Mathosian’s internship in Florence, Italy, and years of training under renowned American chefs, including chef Marc Anthony Bynum with Marc Bynum Concepts and chef/author Guy Reuge with Mirabelle Restaurant and Tavern, have prepared her to make delectable bites at the two Asheville restaurants.
Her catalog spans across baking styles ― though cakes and cookies are her professed favorites ― and she’s sweetened Chestnut’s and Corner Kitchen’s menus with dishes including Wildflower Honey-Lemon Cheesecake, Spring Pavlova and a Pot de Crème. She’s also behind the restaurant’s production of in-house made sorbets and ice creams, offered in an assortment of local and seasonal flavors.
See and taste what the chefs are serving up by dropping in or making a reservation at the restaurants.
Chestnut is open for dinner at 5 p.m. daily and for brunch 10 a.m.-2:30 p.m. Friday-Sunday at 48 Biltmore Ave. in downtown.
Corner Kitchen is open for dinner at 5 p.m. and brunch from 9 a.m.-2 p.m. daily at 3 Boston Way in Biltmore Village.
Food news you may have missed:
- A Southern restaurant revamps its menu with chef-curated classics and innovative dishes. Read more here.
- An Asheville chef was named one of 15 innovators changing the food and beverage industry. Read more here.
- A new cafe has opened in Biltmore Village with bubble tea, smoothies and more. Read more here.
Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Email her at email@example.com or follow her on Twitter/Instagram @PrincessOfPage. Please support this type of journalism with asubscription to the Citizen Times.