Season 2, Episode 13

Best of the Blue Ridge

On any list of the most food-friendly towns in America, Asheville, N.C., figures high in the rankings. There's great eating everywhere, but nowhere more so than on Biltmore Avenue. Chuck Hughes is in for a treat at his first stop, Blackbird, where pastry chef Roslyn Taubman bakes a decadent and uniquely Southern coconut cake. Then it's off to the largest privately-owned house in America, the Biltmore Estate, which is more than just a beautifully preserved relic of the Gilded Age. It's also where Chef Damien Cavicchi prepares historic meals, specifically smoked lamb with corn bread, grilled plums and brown butter vinaigrette. At Tomato Jam Cafe, Chuck gets a lesson in southern cooking from chef Daniel Wright when he bakes cat head biscuits with the eponymous tomato jam. Last, Chef Laurey Masterton introduces Chuck to the local produce, and the local producers, namely honey bees, whose bounty she uses to make honey-glazed pork tenderloin with fresh peach salsa.
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Recipes From This Episode

Smoked Lamb Ham

Cat's Head Biscuits with Tomato Jam

Coconut Cake

Honey Glazed Pork Tenderloin with Fresh Peach Salsa

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