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Farmer and Chef South Announces Asheville Cookbook Plans

ASHEVILLE NC – Farmer and Chef South is a collaboration between nationally published cookbook author, Debby Maugans and Christine Sykes Lowe, Asheville based owner of T3 Creative Group, marketing and PR collective with special focus on culinary and hospitality promotions.

The duo will be hosting Joe Yonan, Food and Travel Editor of The Washington Post and author of “Eat Your Vegetables” for his Asheville debut and book signing/cooking demo. The event will be held October 6th at Dough on Merrimon Avenue, and will collaborate with chef and owner of Dough, Brian Ross, as well as Scott Paquin of Firefly Farms, who will be supplying local, seasonal produce used for the recipes. Partial proceeds of the event will be gifted to Go Kitchen Ready, a food-service training program that assists low-income individuals who face barriers to employment.
 
Joe Yonan is the two-time James Beard Award-winning Food and Travel editor of The Washington Post and the author of  “Eat Your Vegetables: Fresh Recipes for the Single Cook” (Ten Speed Press, August 6, 2013). As reviewed by Epicurious.com. “Yonan intersperses his recipes with personal essays; in the global reach of his flavors; in the confident voice that seems to say, Stick around, there’s a lot to learn here — whether you’re cooking for one, two, or a few; going it alone as a vegetarian among carnivores; or just starting out as a cook of any sort.” In 2011, he wrote “Serve Yourself: Nightly Adventures in Cooking for One,” which Serious Eats called “a truly thoughtful, useful, and incredibly delicious book.” Joe was a food writer and Travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post’s Food section, for which he also writes the Weeknight Vegetarian column and occasional feature stories. His work from the Globe and Post has appeared in three editions of the “Best Food Writing” anthology.
 
“Christine and I are excited to bring Joe Yonan into Asheville to promote his new book. His philosophy of cooking and eating is like ours; that is, we eat by the rhythm of the farm. We endeavor to support farms and the educational efforts that feed our communities and enable people to eat well”, says Maugans.
“We want this community to know our farmers, food producers and the people who serve it to us.  Our full site will be live in early 2014 and for now you can see a teaser of what’s to come, such as covering farm dinners and traditions as well as wine, beer and food special events. You’ll find recipes for seasonal foods, and learn about the folks who produce it for your table. Our plan is to bring Southern writers and chefs into Asheville for quarterly events similar to this first on October 6. A local farmer and chef will always be there to connect food trends to our WNC region.”
 
Farmer and Chef: Asheville will be the first Farmer and Chef South cookbook with recipes from chefs and farmers in our community, stories about how chefs cook at home, menus from beer, wine and food dinners, ordering information for local products, profiles of the personalities behind our food scene, and much more.  Since October 2012, Farmer and Chef has been photographing parties, farms, food, and people and collecting recipes for the book. Maugans will be testing all the recipes to edit them into a style that makes them easily adaptable for the home kitchen.
 
Tickets for the Oct.6th event are available for purchase online at farmerandchesouth.com and doughasheville.com. Cost is $35 each and will include a demo and tasting. Beverages will be available for purchase as well as signed copies of Joe Yonan’s book, “Eat Your Vegetables.”
 
ABOUT FARMER AND CHEF SOUTH:
Farmer and Chef South is the first regional Farmer and Chef collaboration. Lowe and Maugans will bring the concept to other regions of the country that have passionate, active food, farm and sustainable cultures.
 
ABOUT DOUGH:

DOUGH is a chef-owned market and bakery in the heart of North Asheville. The brainchild of Chef/Owner Brian Ross, DOUGH offers comfort food-focused fare, artisan breads and pastries, and a market filled with chef-selected items and prepared foods for takeaway. Chef Ross along with talented local and regional chefs teach classes for all ages, interests and skill levels in the market’s modern yet accessible teaching kitchen. More at www.doughasheville.com

 
ABOUT FIREFLY FARM:
Firefly Farm is a small, diversified sustainable farm located in the mountains of Yancey County, North Carolina. Owners Scott Paquin and Elizabeth Gibbs provide stewardship of the land using farming practices that protect nature’s balance of clean, healthy soil and water, animals and plants. In addition to having a conservation easement on the land, the farmers employ organic, biodynamic and permaculture methods to grow healthy vegetables, fruits, and grass-fed beef, with an emphasis on unique, heirloom and open pollinated varieties. www.fireflyfarmnc.com
 
ABOUT GO KITCEN READY:
GO Kitchen-Ready is a culinary training program that prepares graduates for employment in food service. Classes cover basic food service and technical skills including culinary, baking, food safety and sanitation, food vocabulary and kitchen math.  A portion of the class will be devoted to life skill training, covering nutrition, resume writing, interviewing, job search, job retention skills and managing personal finances. The use of local food products is a key component of the training. www.greenopportunities.org/training/go-kitchen-ready/
 
For more information/ logos and images of  “Eat Your Vegetables”, Joe Yonan, Farmer and Chef South, Go Kitchen Ready or Dough, please contact:
Christine Sykes Lowe- 828-337-5833 [email protected]

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