There’s never a more fragrant, fresh, and booming time in the kitchen than in the late Spring and early Summer. Farmers deliver fresh veggies, meats, eggs and cheeses and the cooks put these products to great use! Whether it be for breakfast, lunch, dinner or catering events- they’ve been cooking away. We’ve been so excited to see everyone’s faces in the shop and at events and we hope you like what we’ve made!
The food prepared this week has been beautiful and delicious! Whether it was made for in the shop, for a delivery, or for a catered event, we wanted to share with you some of what we’ve made. If you read to the bottom, you’ll even get a recipe from something Adam made this week so you can make it at home and with your friends and family!
To start, we got Southern with some good ol’ fried okra….
Our cooks made cornmeal fried okra this week! How Southern…
We catered a beautiful 40th Vow Re-newel party…
This delicious and fresh spread was a catered dinner for a 40th Wedding Vow Renewal this past weekend.
And we had some beauties in the case:
Our Roasted Vegetable Lasagna was front and center in the case this week
We featured whole fried local trout in the case! WOW!
Everyday there are great options in our Grab n’ Go cooler for your dinner at home. Here is Chicken Country Captain and Lamb, Veggies & Polenta
We had HUGE deliveries this week:
Emmalee prepares a mountain of meals for delivery. We love delivering meals to your businesses!
We deliver fresh foods to area meetings. Call us for your delivery order! 828.252.1500
And don’t forget about dessert:
Devon holds today’s featured desserts: Almond Pinwheel Danish & Strawberry Rhubarb or Apple Turnovers
We celebrated the most important birthday:
We celebrated Henry’s 7th Birthday on June 23rd!
And as promised, a recipe:
Adam made his delicious ChimiChurri today! Want the recipe? Read below…
(1) bunch mint
(1) bunch cilantro
(1) bunch parsley
(1) bunch oregano
(1) shallot
(2) tablespoons red wine vinegar
(2) tablespoons extra virgin olive oil
salt / pepper
*chop all ingredients very fine – rub on your favorite meat to marinade, or use as a condiment on the side of your favorite dish.
We hope this week has treated you well. Be in touch! – 67 Biltmore Staff
The doors are open. The ovens are on. The farmers are harvesting. The vendors are delivering. The baker is baking and the cooks are cooking!
Our baker Marty pulls 5 apple pies from the oven
Deb and Byrne show off our Cheese Danish
In case you haven’t been to see us yet, come on in!
Welcome to 67 Biltmore! Come on in for Breakfast, Lunch, Dinner, or to talk about our Catering Services!
We have started a new venture in the same wonderful sunlit space that we all love. It is called “67 Biltmore Downtown Eatery & Catering.” 67 Biltmore featured in Mountain Xpress / The name is simple and accessible. It is a nod to the building that we already have a history with and one that this community loves. This space holds a lot of meaning for our family. Not only did we get to do a lot of great work with Laurey (and Laurey’s) in this building, but many other incredible things have happened here as well. The space housed a pancake fundraiser for our family while Henry was receiving medical care at Duke. We still have a few Asheville Loves Henry t-shirts! It’s the same space where we hosted a Be The Match bone marrow drive to add potential donors to the registry. Maybe one of those donors will go on to save a child’s life just like someone did for Henry? All the more reason we should probably host another one. We also enjoyed a small family reunion here last summer for Emily’s birthday. There have been numerous performances, weddings, anniversaries and many other celebrations in this space. Even simple things like French groups, writing groups or even small business networking groups have met weekly in our space. You name it, we’ve hosted it here. We’d like to host more. And more. And more. Emily, Kate (Catering Director), and Lori (our new addition to the office team) have some great ideas for how to do this.
The day before we opened, the staff gathered
The staff at 67 Biltmore are really excited to serve you delicious and fresh food!
As for the front eatery…we’ll keep our easy and friendly counter service. We like making things simple up there. We’ll keep that Grab ‘n Go cooler packed with all sorts of quick dinner options. We’ll keep the deli case packed with tasty and unique salads that make eating healthy so effortless. And yes, we’ll keep making Sweet Potato Salad. But we’ll also keep inventing new things too!
Thanks to all of you who have supported us throughout this process. We are excited to be doing business downtown again. We are happy to be back at work with our staff. We work hard and are all genuinely happy when we’re hard at work. It feels good to be back in the flow.
A men’s group called the “Taste Buds” gather and enjoy food
Getting open was a huge task. We still have plenty of things to iron out. We are evaluating old systems and inventing new ones. We put a huge majority of our staff back to work. We are also hiring new folks in the next few weeks. You will see some new faces and we’ll be doing lots of training and fine tuning. We may mess up a little here and there, but we’ll do our best to make things right. How we handle mistakes and mishaps will help set us apart. We encourage our staff to address these things and make sure to cooperate with customers. We will always strive to make things better.
Our catering staff have already worked on some large events during the month of May and we’re set to tackle more this summer. We get to share and help people celebrate some of the most memorable moments in their lives. WOW! How many people get to do that for a living? We have the chance to make those moments totally awesome. And we should. And we do. Need some help planning an event? Don’t hesitate to contact us!
828-252-1500 or hello@67biltmore.com
This lovely Summer Salad is perfect for any summer picnic!
A huge display of local cheeses and cured meats at a rehearsal dinner
A display of some of our sweet treats at a wedding reception
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