Tupelo Honey Cafe
Spirited Recipes from Ashevilles New South Kitchen
by Elizabeth Sims, Chef Brian Sonoskus
Price: $29.99
ISBN-13: 9781449400644
ISBN-10: 1449400647
Size: 8 x 10 in.
Page Count: 240 pages

“I could write an entire review on Chapter 1 — “The Larder” which is filled with recipes for salsas, gravies and sauces, dressings and spreads, and preserves and pickles. With a new twist on salsas, there are recipes that include apples, peaches, roasted corn, and green tomatoes as the main ingredients. Then, we move on to more traditional Southern-style recipes like milk gravy and sausage gravy. But, then a character steps forth by the name of Low Country Gravy and I’m intrigued. I’m then introduced to Orange Cilantro Sauce. It’s nice to meet you, too. And, they’ve brought their friends, Garlic Ranch Dressing and Creamy Maple Mustard Dressing. While I was there, I touched base with Raspberry Honey Mayonnaise and Peach Butter. I will admit that I may have lingered in the larder longer than necessary.” ––Savannah Now http://bit.ly/xbwriy
“This full-color, 8 1/2-inch by-10 inch 222-page cookbook is simply a work of art. … Overall, I found the recipes and directions easy to follow and clear. I appreciate the generous font size and the stunning photography. The editorials, stories and quotes made this cookbook an interesting read. And I did read it. Cover to cover.” –Bloomingdale Patch http://bit.ly/qCaOG1
“Tupelo Honey Café, located in downtown Asheville, N.C. since 2000 and in South Asheville since 2010, shares some of its creative recipes in the newly released cookbook “Tupelo Honey Café: Spirited Recipes from Asheville’s New South Kitchen.” Written by Elizabeth Sims and farm-to-fork movement pioneer Chef Brian Sonoskus, you’ll enjoy trying the book’s flavorsome recipes for dishes like Root Beer Molasses-Glazed Pork Tenderloin with Smoked Jalapeño Sauce, a good example of Tupelo Honey Café’s flair for merging sweet with spicy and crunchy with smooth. ” ––Peninsula Clarion http://bit.ly/mAFYVR
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—From Tupelo Honey Cafe / Andrews McMeel Publishing
We serve this side at the restaurant in place of mashed potatoes, and sworn cauliflower-haters are immediate converts. It’s hilarious, in fact, to tell someone he’s eating cauliflower and watch the look of surprise on his face. The texture of the dish is meant to be a little chunky, a little funky, and surprisingly tasty.
Makes 8-10 servings
2 large heads cauliflower, cored and broken into florets
4 ounces cream cheese
1¼ cups shredded sharp cheddar cheese (about 6 ounces cheese)
2 teaspoons roasted garlic puree (page 5)
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground white pepper
2 teaspoons unsalted butter
Steam the cauliflower for 10 to 12 minutes, until just tender. Place the cauliflower in a large bowl and mash with a potato masher or fork. In another large bowl, combine the cream cheese, cheddar cheese, garlic puree, salt, black pepper, white pepper, and butter. Pour the hot mashed cauliflower on top of the cheese mixture and combine, using a large spoon, until the cheeses are thoroughly melted. Serve immediately.
—From Tupelo Honey Cafe / Andrews McMeel Publishing
This sandwich is guaranteed to tempt even the staunchest omnivore to become vegetarian, just so he can indulge in this explosive combination of flavors on a regular basis. It will remind you of Mediterranean fare, with the earthy portobello teamed with tangy green tomatoes, basil, and roasted red bell peppers.
Makes one serving
1 cup balsalmic vinegar
1/2 teaspoon dried oregano
1 tablespoon chopped fresh basil
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 cup olive oil
2 large portobello mushrooms, stems and gills discarded
2 teaspoons unsalted butter, at room temperature
2 slices artisanal sourdough bread
2 ounces softened goat cheese
Romaine lettuce
3 slices Fried Green Tomatoes (page 178)
2 tablespoons Basil Roasted Red Pepper Mayonnaise (page 80)
In a medium bowl, combine the vinegar, oregano, basil, salt, and pepper, whisking to combine. Slowly drizzle in the olive oil, whisking the whole time until the vinaigrette is thoroughly blended. Add the mushrooms to the bowl and toss with the vinaigrette marinade. Cover and let rest for 1 hour at room temperature. Drain the mushrooms. Heat your grill to medium and grill the mushrooms for 2 to 3 minutes on each side, until tender. Lightly butter the bread slices and place butter down in a skillet over medium heat until grilled and lightly browned. Assemble the sandwich by spreading the goat cheese on 1 slice of bread and layering the lettuce, fried green tomatoes, portobellos, mayonnaise, more lettuce, and the remaining bread slice.
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Since 2000, Tupelo Honey Cafe in downtown Asheville, NC, has attracted fans from far and wide with its creative recipes, healthy ingredients, and New South spirit. Now Elizabeth Sims and chef Brian Sonoskus have compiled 125 of the restaurant’s tastiest dishes in Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen.
The acclaimed Tupelo Honey Cafe has made its mark on Southern cuisine by adding innovative twists to traditional favorites. For example, in Tupelo Honey Cafe, grits become Cheesy Grits Cakes with Sunshot Salsa and Smoked Jalapeño Sauce, meat loaf becomes Chicken Apple Meat Loaf with Tarragon Tomato Gravy, and poached eggs become Eggs with Homemade Crab Cakes and Lemon Hollandaise Sauce.
Some of the book’s dishes are healthy as well as scrumptious. Tupelo Honey Cafe is the first cookbook focused on Asheville’s foodtopian culture, and all of its recipes reflect the farm-to-table movement that has become a way of life there. In keeping with Asheville’s approach to food, each recipe is paired with a wine or beer, guaranteed to excite the tastebuds and enhance the meal’s flavor.
In addition to food and drink, Tupelo Honey Cafe serves up beautiful photography from Asheville’s past and present. Black-and-white archival images bring to life the town’s rich history, while four-color photographs portray the town’s food, city life, and locale.
With delectable recipes and captivating imagery, Tupelo Honey Cafe will inspire cooks of all levels everywhere to bring Tupelo’s favorite foods straight from the Asheville mountains to their kitchen tables.
A portion of the proceeds from book sales will go to Manna FoodBank and the Appalachian Sustainable Agriculture Project.
mannafoodbank.org
asapconnections.org
Elizabeth Sims has had her work featured in such publications as Southern Living magazine, National Geographic Traveler, WNC Magazine, US Air, and Taste of the South magazine. Formerly an executive with the Biltmore Company, she now owns a business specializing in writing and strategic marketing. She is a member and past president of the Southern Foodways Alliance.
A graduate of Johnson and Wales, chef Brian Sonoskus is attuned to the freshness of the season by being a farmer himself. Sunshot Farm, just north of Asheville, provides the restaurants with seasonal vegetables, berries, flowers, and herbs, while the restaurant partners with other area farms and farmers to create a true taste of southern Appalachia.