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73: Wined, Dined, and Wasted

73: Wined, Dined, and Wasted

In the first part of the show, Stu is joined by his friend, and co-owner of Blue Ridge Restaurant Equipment Company and Buffalo Nickle, Lynn Foster. They talk about the ups and downs of build outs and start ups, from both the supplier, and the restaurateur's point of view. Next Chef Joe Scully from Chestnut, Corner Kitchen, and Corner Kitchen Catering comes on to take take on the topic of food waste with Stu. An astonishing amount of food is wasted in America every day! Finally, Chef Anthony Cerrato from Strada Italiano restaurant on Broadway in downtown Asheville joins Stu, and brings his front of the house manager, and resident wine expert Jayson Landry on to discuss wine and food! What to drink with Chicken Marsala? Jayson knows! This episode was supported by Mojo Kitchen and Lounge on College Street, as well as Aloft Asheville Downtown Hotel, Takeout Central, 50?Fifty The Art of Dessert, and WPVM 103.7fm Asheville.