Restaurateur’s Life Course has Been One Long Master Class
byFrom palate to palette, restaurateur/artist Lance Brandenburg works hard at his dual passions of making oil paintings inspired by the European masters and presenting…
Food
Feeling the Love is Only a Sip Away
byHoney is already close enough to liquid gold as a foodstuff: wonderfully sweet, practically nonperishable, and impossible to replicate artificially. The alchemists of yore…
Grain Guru Caught Her Calling in the Rye
byDr. Evil, the megalomaniacal mastermind of the Austin Powers movie franchise, once expressed a fervent wish to possess sharks with “frickin’ laser beams” on…
He’s a Spice Guru Who’s Not Above Shaming Your Coriander
byMeherwan Irani sounds genuinely pained when asked to choose his favorite spice. “Good God, that’s like asking what my favorite protein is — I…
Chocolate Has Feelings, Too, and Acknowledging That is the First Step
byMelissa Quinn and her husband Zach hadn’t expected to become the owners of Chocolate Gems, the sweet shop on Broadway in downtown Asheville, but…
Making a Boozy Pie for the Holidays
byBack in the 1990s, Barbara Swell’s husband Wayne Erbsen, a prolific Appalachian-music teacher and author, urged his wife to write her first cookbook. When…