This year has been full of unprecedented times and situations. Due to the COVID-19 pandemic, many families and individuals will be cooking at home this holiday season. That’s why we are bringing the dishes to you all month long in our Quarantine Kitchen series. We talked to twenty-three chefs who willingly shared some of their favorite dishes to prepare for the holidays. Stay tuned Dec. 1 through 24 on the blog as well as our social media channels for a new dish to feature in your home each day and let’s get cooking!
Fork Lore: Storied Food and Spirits, originally called Roux, takes classic Southern dishes and spins them in a way that tells their story to all those who visit Biltmore Park in Asheville. Opened in 2009, the restaurant quickly became a popular destination location for locals and tourists alike.
As a graduate of Le Cordon Bleu in 1992, Executive Chef Chris Heath has held leadership positions in a variety of restaurants, including Roy’s Hawaiian Fusion Restaurant, Tampa Bay Brewing Co., Lake Region Yacht and Country Club, Linger Longer Steakhouse at The Ritz-Carlton Reynolds, Lake Oconee & The Ritz-Carlton Key Biscayne. He decided, however, to return to his culinary and family roots by moving back to North Carolina where he was born and raised. According to his co-workers, Chris brings passion, experience and technical knowledge to the table. He loves to highlight local ingredients in his dishes, from heirloom tomatoes to free range chickens. Whether cooking for his wife and three children or customers at his restaurant, Chef Chris delights in creating a dish that feels both familiar and exquisitely surprising, including one of his holiday favorites, Butterscotch Cake. According to Chef Heath, the recipe, detailed below, is best enjoyed when local eggs, butter and buttermilk are used. Pick up the ingredients at a farmers market, roadside stand or other retailer near you today and start creating a culinary story in your own kitchen!