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Asheville: From Field to Fork

click any of the photos below to start the slideshow

Photographs by
Brie Williams
Asheville: From Field to Fork
To teach her daughters, Julia and Colesy, about the origins of their food, Marion joined her mother, food editor Marion Sullivan, in the prolific farm-to-table town of Asheville, North Carolina.
Enjoying the Ultimate Ice Cream Company’s Black Mocha Stout and Haw Creek Honey combo
Asheville: From Field to Fork
“There’s so much energy in Western North Carolina and an incredible bond between the growers, producers, chefs, and residents.” —Mark Rosenstein, Market Place
Asheville: From Field to Fork
Since the best way to learn about where food originates is to witness its journey from field to fork, we set out in search of Asheville’s sustainable feast.
Swell revives the timeless art of berry pies, baking the fruit delicacies in a 1928 Home Comfort wood cookstove.
Early Girl Eatery serves Southern breakfast dishes with a twist, like the Early Girl Benny (grit cake topped with tomato, spinach, poached egg, tomato gravy, and avocado).
Double Decker Coffee pours organic, fair-trade brews in a retired British transit bus.
In a 1940s log cabin kitchen, cookbook author Barbara Swell serves up old-fashioned “blapple” (blueberry-apple) pie. Donning a vintage apron, she teaches classes on pies, biscuits, strudel, and other comfort foods using retro kitchen tools.
The Flying Cloud Farm greenhouse.
French Broad Chocolate’s “World Collection.”
Hickory Nut Gap Farm owners Amy and Jamie Ager, both graduates of Warren Wilson College’s Environmental Studies program, endeavor to provide responsibly raised beef, lamb, and pork.
Biltmore’s history of stewardship dates back more than 100 years, when William Vanderbilt envisioned it as a self-sustaining estate. The property’s four-acre River Bend Farm yields fresh crops for use in the Biltmore restaurants.
Open daily year-round, the WNC Farmers Market provides fresh items, from produce to plants, on a 36-acre site complete with a deli and café.
Students maintain Warren Wilson College’s five-acre organic garden, selling fruits, herbs, vegetables, and flowers at on-campus farm stands.
Renovated in 2002, the ornate Grove Arcade operated as one of WNC’s leading public markets from 1929 until World War II. Here, shoppers can explore endless boutiques, restaurants, and craft booths.
Downtown’s Zambra restaurant offers an ever-changing, largely local-organic menu of western Mediterranean tapas and paellas in a casual yet exotic atmosphere.
From the food it serves to the beer it pours to the music it plays, Green Sage Coffeehouse and Café is wholly local.
From Field to Fork

Photograph (Chocolates) by Dan Rattigan
Photograph (Grove Arcade) courtesy of Explore Asheville
photograph (Inside of Bus) courtesy of Matt Tierney
photograph (Working in the garden) courtesy of Biltmore Estate
Photographs (Cafe, and Girl in purple eating) by Paul Mehaffey

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