Curate
The first day of our wedding road trip 2016 was punctuated with a delightful lunch at Curate.
In fact it was such an enjoyable lunch that I decided it deserved a post all its’ own. This Asheville restaurant came across my radar on a Facebook post of a friend. Upon further research I knew it was a culinary must for us. 10 days in advance I attempted dinner reservations, but they were not to be had. I settled for lunch, because nothing creates interest more for me than denied availability.
We were seated upon arrival and warmly greeted by our waiter who has been with the restaurant for quite some time.
We asked for his direction in our choices and we were delighted with his recommendations.
After nibbling Manchego cheese, we were totally impressed with the ensalada de verano a summer salad of compressed watermelon, heirloom cherry tomatoes, sheep cheese, sweet onion, and corn nuts with petite lettuces dressed in a honey sherry vinaigrette. Refreshing on a hot summer day. I am so glad we opted for salad, a tough choice since I am also a Gazpacho tasting fanatic. Maybe next time. Oh, and there will be a next time!
The piece de resistence however was the *cerdo ibérico a las finas hierbas, grilled 100% pure ibérico pork, “skirt steak” with fresh rosemary and thyme. This delectable entree’ was a melt in your mouth bit of heaven.
The ‘Ole Buckeye and I just looked at each other in disbelief. What an amazing lunch.
We leisurely finished our lunch, pleasantly satisfied. We wanted to savor the great flavors remaining on our palate. The dessert menu was presented and although appealing, we declined. We decided we did not want to disturb the perfection. We even contemplated a return visit on our way back to Norfolk after the wedding.
As our server left us to prepare our bill, he suggested that on our next visit we try the eggplant and pair it with a rosemary ice cream…not on the dessert menu, but a favorite of his.
Hum…
As he returned with our bill, we opted for the berenjenas la taberna, fried eggplant drizzled in wild mountain honey, garnished w/ rosemary and asked that it be paired with the rosemary ice cream. He was delighted to adjust our bill and produce his suggestion.
A party in our mouths! What a wonderful way to complete this decadent lunch!
I highly suggest Curate when visiting the Asheville area.
Be advised…call in advance to reserve a spot. You will not be disappointed!
As an aside, I did some research on the chef and owner of this delightful find. Katie Button. This is a remarkable story all on its’ own. The journey from chemical and biochemical engineering to a James Beard nominated chef is fascinating. It is a story of finding the Passion in your life, and pursuing a dream. Well worth the read. (By the way, the amazing watermelon salad that we enjoyed is pictured in the interview with Pratesi Living.)
The Accidental Chef
Katie Button gave up a clear path to the top of one prestigious profession, only to wind up making her name in another-and her family has been with her every step of the way. Anne E. McBride details the chef’s carefully curated rise at Cúrate in the mountain city of Asheville, North Carolina.
Interview with Chef Katie Button and Félix Meana at Cúrate in Asheville, NC & a recipe for Gambas al Ajillo
Once the decision was made to open a restaurant, Katie’s mother, Elizabeth, enrolled in the French Culinary Institute’s culinary, restaurant management, and sommelier program, graduating at the top of her class in about a year and a half. Not a surprise from such a driven family.
