For Immediate Release
Executive Chef Brian Crow announced his September Menu for Chestnut today. “Once again, I want to reflect the best of the season as well as the excellent local produce and meats that are available to Asheville diners.” This is evident in such dished as the herb Roasted Springer Farms Chicken. Half a bird, rubbed with fresh cut herbs and roasted hot for a crispy skin and succulent meat, paired with Cauliflower and Cabbage “Colcannon”, local Aleppo Pepper glazed Carrots, and Tomato Pan Gravy. Anticipating the fall season is a preparation of Hickory Nut Gap Pork loin done Saltimboca-style, with American Pig Prosciutto and Smoked Gouda. This will be served with a Garlic/Parsnip Puree and Crispy Brussels Sprouts.
General Manager Brad Philpott is happy to see the monthly menu change. “We used to change the menu nightly, which was fun and all, but this way we can focus in what Chef Crow has come up with. It gives us a chance to offer feedback and develop some killer wine and cocktail pairings!”
Chef Crow’s favorite for September 2017 is the Rabbit Wellington. Rabbit from Sospiro Ranch is made into Confit and combined in a pastry crust with Mushroom Duxelles. Another fun Medium Plate is the Crab Tortellini with Lemon Mascarpone, Black Garlic Broth and Pecorino Romano Cheese.
Look for a seasonal menu change on all Chestnut’s Menus in October…
Westmoreland & Scully is the name that encompasses three related but distinct food service operations: The Corner Kitchen, Chestnut and Corner Kitchen Catering. Each has become an Asheville icon in it’s own right. The Corner Kitchen is set in a beautiful little house dating from 1895 in Biltmore Village. Chestnut is in more of an “urban” setting at 48 Biltmore Avenue. Corner Kitchen Catering has a facility that produces restaurant-quality food for any and all types of events from box lunches to elaborate weddings. For more information, visit westmorelandscully.com.
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