Asheville’s glowing reputation as a national culinary destination is deeply rooted in a farm-to-table ethos, mountain-grown foods, and time-honored Appalachian and Southern flavors with innovative twists. But over the past decade, the area’s restaurant scene has expanded its palate broadly to showcase a globe-trotting array of cuisines, from simple and traditional to
There was a time when this small mountain town had just one or two restaurants, and townfolk celebrated when the first McDonald s opened a few decades back.
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It s shortly after 9 a.m. at The Bush Farmhouse in Black Mountain, and the roosters are crowing about it.
They re making their presence known in the background as chef and co-owner Mark Henegan talks about the rest of the creatures that make up his menagerie. They live in tidy pens in the restaurant s backyard, and sometimes the ducks come waddling through the thriving garden, picking at the earth.
Candy, the mini teacup pig, has even been known to go out for oysters.
Henegan plucked Candy from a South Carolina farm at just 6 months old and promptly got her house trained or piggy potty trained, as the chef describes it.