by JAY PIERCE - I think Collard Greens and Cognac are a match made in heaven. But it’s Valentines Day. Everybody tries to dine out on the day, February 14. Some people try to dine out the day before and after … Continue reading
by JAY PIERCE Four or five years ago, sliders were everywhere. At the time, I said I’ll never do sliders as long as they’re on the menu at Burger King. When it’s ubiquitous, you’ve gotta have a really good reason to … Continue reading
by JAY PIERCE There’s so much talk out there about eating local, but I believe you can read local, too. Here’s what we’re reading about eating in the New Year. NEW IDEAS in WRITING Blind Pig in Asheville blindpigofasheville.com It … Continue reading
by JAY PIERCE In the South, we believe there are two things that matter more than any other on New Year’s Day—what you eat and who you eat with. Hoppin’ John, Collard Greens, and Cornbread have long been essential components … Continue reading
by JAY PIERCE Dennis Quaintance (L32 founder and all-around guru) likes to say that everybody’s got a different recipe for stew, but they all have one thing in common: time. And I said, “I love thyme, dude! That’s very French.” And … Continue reading
LOCAVORE’S DELIGHT: The Series #27. Follow us as we explore the bounty of our region’s farms through the eyes and palate of our own Chef Jay Pierce. It started with a European tradition: Carolling. The American version of carolling today … Continue reading
LOCAVORE’S DELIGHT: The Series #26. Follow us as we explore the bounty of our region’s farms through the eyes and palate of our own Chef Jay Pierce. by JAY PIERCE My mom sent in this picture. It’s from Thanksgiving at … Continue reading
