“I hate recipes, because it takes away from what cooking is, which is a fun experience of science and food,” he says. Cut them into long strips for sandwiches, or use cookie cutters to create shapes that add flair to a cheese board or plated dish. Make these pickles to suit your preference, Roy advises. These crunchy bites are similar to preserved cucumbers, although they offer a hint of sour flavor and plenty of fodder for conversation. They moved their young family into the top two floors of the store and. Here, he shares his recipe for watermelon rind pickles to prove it. John & Faye Cooper purchased the store in 1979 and set out on a journey of discovery. You can practically turn nothing into something, he explains. They just treated it in a more holistic sense.”Īlthough Roy is known for his fresh berry jams and spiced butters, he’s equally enthusiastic about preserving scraps, the bits of produce that might normally be thrown away. Interior feels a little more modern than the West Asheville, and significantly less cramped than the one closest to downtown. “They thought about the way they treated their food products. Delivery & Pickup Options - 211 reviews of Biscuit Head 'New location now open in the south side of town. “It goes back to a time when people were more cognizant of waste,” he says. The throngs of diners crowding the door of his West Asheville restaurant on weekend mornings haven’t changed his thrifty attitude. ![]() Jason Roy, chef and owner of the breakfast and brunch bonanza Biscuit Head, is a big fan of economical cooking. CUISINES American, Cafe View all details Location and contact 417 Biltmore Ave Suite 4F, Asheville, NC 28801-4501 2.
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