BOOKED: CHEF KATIE BUTTON ON AVL FOOD FANS!

Cocktails at the Curate bar.photo by Stu Helm

BOOKED! Chef Joe and I are super excited to have Chef Katie Button of Cúrate and The Nightbell booked for our next episode of AVL Food Fans, which will be recorded and streamed live next Tuesday, January 12th, at 8pm.

We will also be joined by one of my favorite people in Asheville, Anita Elliott, who is an assistant manager and events co-ordinator at Nightbell, formerly of Curate, who kicks serious ass at doing her job, and is — in my opinion — one of the many reasons that Curate and Nightbell have been so successful! These two women are tops in my book, and I’m really looking forward to having them on!

Joe and I will also be joined by Lucy from the Asheville Independent Restaurant Association, who will be helping us deliver the Food News, and for our final topic, Joe and I will be discussing restaurant “Ambiance.” Art, music, lighting, decor, seating, and aroma will also be discussed. We will both be betching about having to hear “Hotel California” and the like for 1-billionth time. My motto: No A-Sides!

You can go to http://www.avlfoodfans.com now to listen to past episodes, and to tune-in live on next Tuesday, and every other Tuesday at 8pm!

This is the only picture I seem to have of Chef Katie Button, with me and my GF, Dawn Roe, posing for selfie in the kitchen at Nightbell

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Thanks to: Chestnut, Corner Kitchen Catering, The Corner Kitchen, Coffee Crate, Blue Ridge Restaurant Equipment, and Buffalo Nickel for their support, as well as to WPVM 103.7 The Voice for rebroadcasting our show every Friday at 5pm, and of course to our producer Matt (the angry-looking bald guy in the picture below) at ZaPow studios on Battery Park Ave right downtown. We love ya, Matt!

L-R: Chef Joe Scully and Stu Helm are AVL Food Fans. Photo by Matt Johnson

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Stu Helm is an artist, writer, and podcaster living in Asheville, NC, and a frequent diner at local restaurants, cafes, food trucks, and the like. His tastes run from hot dogs and mac ‘n’ cheese, to haute cuisine, and his opinions are based on a lifetime of eating out. He began writing about food strictly to amuse his friends on Facebook.