Western North Carolina is now a local food destination, both for tourists and people already living here. Locals and visitors alike recognize the value of saving farms. They also appreciate eating the freshest and best tasting foods and experiencing the true Appalachian flavors that come from our pure mountain waters, rich soils, caring farmers, and talented chefs and cooks. Restaurants all over the region are increasingly turning to local food because they know it tastes best and their customers are demanding quality foods from mountain farms.
When you think about fine dining in Asheville, one of the first restaurants that comes to mind is the Market Place, an Asheville destination for distinctive food for 25 years. What's the key to the success of the Market Place? According to owner and chef Mark Rosenstein, it's about cultivating relationships--relationships with staff to ensure the most dedicated and talented chefs, relationships with customers to ensure the best dining experience possible, and, perhaps most importantly, its about relationships with local farmers to ensure the freshest and best tasting food possible.
Mark believes that food grown with pride by Appalachian farmers reflects an Appalachian flavor that makes his restaurant distinctive. Mark and the staff at the Market Place are committed to the highest quality and freshest foods, and this is reflected in their commitment to local farms. The Market Place is located at 20 Wall Street in downtown Asheville and open nightly Monday through Saturday from 5:30pm. Reservation suggested. Visit them online at www.MarketPlace-Restaurant.com or call 828-252-4162.
Crispy Potato Cake with Spinning Spider Goat Cheese and Applesauce
Ingredients 4 large potatoes, peeled and grated (see note) 10 Tbsp. clarified butter 2 Tbsp. cider vinegar 2 shallots, peeled, finely diced 1/2 cup fresh apple cider 1/2 cup heavy cream 6 ounces Spinning Spider Goat Cheese 11/2 cups applesauce 1 Tbsp. grainy mustard...