With 12 farmers markets and 250 independently owned restaurants, it's only fitting that Asheville, N.C., is home to the world's only Foodtopian Society. It's also home to Tupelo Honey Cafe.
Chef Brian Sonoskus was an early pioneer in the farm-to-table movement, and he carries on that style of sourcing ingredients and cooking at his cafe's two locations. Fresh, made-from-scratch dishes are offered up three meals a day, and many of the ingredients are from Sonoskus's farm, Sunshot, just north of Asheville.
Recipes from the restaurant's new cookbook, Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, include Sunshot Salsa, Tupelo Honey Coleslaw and Chicken Andouille Sausage Sitr-Fry. Sunshot Salsa is named for the farm, which supplies a plentiful crop of cucumbers and tomatoes. Sonoskus recommends serving it with grilled salmon. Tupelo Honey Coleslaw is a perfect combination of both vinegary flavors and creaminess and is the quintessential side to fried fish and barbecue. Chicken Andouille Stir-Fry with Orange Jalapeno Glaze reflects the eclecticism of the Asheville food scene and is what Sonoskus calls a "worldly chicken with an attitude."
Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen (Andrews McMeel, 2011).
This salsa capitalizes on a plentiful crop of cucumbers and tomatoes harvested in the summertime. Try using heirloom tomatoes like Cherokee Purple and Brandywine.
Take some citrusy Latin-flavored heat, add some Cajun sausage, and stir-fry it all Chinese style. It’s a sophisticated, worldly chicken dinner with an attitude.