More foodies gush about Asheville

Jason Sandford

Jason Sandford is a reporter, writer, blogger and photographer interested in all things Asheville.

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Here’s a tidbit from the blog posts of tartelette, as well white on rice,  who visited Asheville with several other food bloggers courtesy of the Asheville Chamber of Commerce. You can’t pay for this kind of gushing. OK – yes you can:

We had dinner reservation at Zambra and we kind of reluctantly left The Chocolate Lounge. Little did we know what awaited us at this tappas restaurant. The decor is as luscious as the food and at the same time comfortable and never intimidating, much like the plates that Executive Chef Adam Bannasch and his staff prepared. Jaden recognized right off the bat that portions would have to be somewhat downsized or we wouldn’t be able to make it through this 8 course meal. Me? You can’t ask me that question at the beginning of a meal! Of course I am going to say “bring it on!”. Even with a small downsizing we still ended up rolling out of the restaurant in a certain food haze (or was it the sangria?). Content. Fresh, local and innovative food. Everything well balanced and perfectly executed. And that dessert! Most tasty fruit soup paired with an outstanding basil ice cream. Perfect balance of sugar and herb. Adam, anytime you feel like coming this side of Southern, I’d be happy to take you around our own restaurant gems!

As you can see, we were off to a pretty good start! We went back to The Chocolate Lounge with Brian, Diane and Todd the next day. Within a few minutes we were sitting with some tasty French press coffee and one of the best slices of cheesecakes I have ever had. I am not just saying that. I am not one to like fruit and chocolate, especially berries and chocolate, and I am not the best advocate of cheesecakes in the world. But this? This is something I would want to eat everyday. 

Here’s a sample from white on rice:

What truly was Asheville’s most endearing quality were her people and their love for food and drink.  Especially when those crafted belly-goods came from within their own community.  Asheville is striving towards becoming that pure ideal where nearly everything is grown, raised, or made locally and with great care and excellence.  From the homegrown locals, to the imported residents, Asheville’s food love has garnered an unbelievable range of phenomenally talented people and with a community that supports it, and they are thriving.

We fell in love them them all and their stories and over the next few days we will be sharing the stories of some of the extraordinary people we were lucky enough to meet and hope you will fall in love with them as well.