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Foothills Featured in Asheville Lifestyle Magazine
We're proud to be featured in Asheville Lifestyle Magazine's October issue, whose theme--Farm to Table--fits us perfectly.
We're proud to be featured in Asheville Lifestyle Magazine's October issue, whose theme--Farm to Table--fits us perfectly. Dave, Casey and Owen had a great time with the Asheville Lifestyle crew, discussing favorite family recipes, the excitement around our new Butcher Bar in West Asheville, and the future vision of Foothills Meats.
Don't miss the full article, which also has exclusive recipes from our executive chef Dave Kane and Butcher Bar West chef Owen Lane.
Read the rest of "Head For The Hills" at Asheville Lifestyle.
photo by Shonie Kuykendall for Asheville Lifestyle
Excerpt:
“It’s easier for us to launch a new concept like this because we don’t have to create authenticity,” says Casey McKissick, proprietor of Foothills Meats, elbows propped on a table in his West Asheville restaurant and butcher bar—one of two new locations slinging fresh meat and thoughtfully-prepared dishes and drinks into the clambering jaws of Asheville’s foodies.
It’s true—anyone who knows Casey understands he, and his concept, are as genuine and authentic as they come. But how do you define “authentic?” Honesty, for one; since the concept began in 2002 as a modest farm, their slogan has promised “honest meat” and delivered just that, fresh cuts and deli meats sourced from local farms (originally McKissick’s own, now from Wilkes County’s AH&W Farm and Vandele Farms in Lake Lure). The company has remained true to its intentions of whole-animal utilization throughout its many iterations. And then there’s Casey himself, farmer-turned-butcher-turned-entrepreneur renowned in this town for his friendliness and—you guessed it—authenticity.
It’s that authenticity (and fate) that’s enabled McKissick and his team to almost simultaneously open these two new concepts. The locations will differ slightly in their offerings—Black Mountain will hock classic food truck items like deli sandwiches, house-made hotdogs and fresh-ground burgers, West Asheville slightly more formal small plates and entrees—but both locations will include a butcher bar, retail meat case, good beer, a steak and chop special of the day and that casual genuineness we’ve grown to love. Chef Owen Lane will man the menu at the West location, while Dave Kane continues to refine the company’s offerings for its butcher cases and catering offerings.
Foothills Featured in Mountain Xpress
Thanks to the Mountain Xpress for featuring Foothills Meats in their latest article, "A bacon lover's guide to Asheville."
Thanks to the Mountain Xpress for featuring Foothills Meats in their latest article, "A bacon lover's guide to Asheville." It's no secret that bacon is one of our favorites among the staff, and we love offering beef and pork bacon to our customers at our Butcher Bar & Kitchen, food truck and through the Meat CSA program.
Read an excerpt:
Admit it. I had you at bacon, didn’t I? Bacon is just one of those things that many find difficult to pass up. I once met a “vegetarian” who said, “I don’t eat meat, but I do eat bacon.” Huh? That’s just how good it is. And, it’s not just about traditional-style pork anymore. This savory siren seduces in many forms.
At Foothills Meats, owner Casey McKissick says his staff makes both pork and beef bacon every week from the whole animals they take into the butcher shop. The beef comes from AH&W Family Farm, a multigenerational farm in Wilkes County, and the pork comes from Vandele Farm in Lake Lure and Wild Turkey Farms in Rowan County.
READ THE FULL ARTICLE AT MOUNTAIN XPRESS
Foothills Meats Highlighted in Garden & Gun Magazine
Foothills Meats is highlighted in Garden & Gun Magazine's recommended dining destinations for Asheville, named one of the South's best food towns.
Asheville was recently named one of the South's best food towns by Garden & Gun Magazine, and we were thrilled to be featured among their recommended dining spots in our fair city. Garden & Gun featured Foothills' classic Carolina Hot Dog (which you can enjoy at our Food Truck anytime!)
My favorite hot dog ever since my Mama took me to Eckerd Drugs when I was knee high to a grasshopper, so this media is kind of a thrill for me. --Casey McKissick, Owner
EXCERPT:
Not that long ago, Western North Carolinians generally mocked the stench of ramps and were bashful about their white whiskey, never contemplating that their community staples could create a stir among outsiders. Then eaters elsewhere started to get excited about heirloom beans and sorghum syrup, and Asheville almost overnight went from a culinary also-ran to a respected sanctuary of mountain food traditions. The area’s surviving family farms and an influx of idealistic young farmers made the quick shift possible, buttressed by visionary chefs, food activists, and an economy boosted in part by visitors seeking to sample beers from the town’s booming breweries. Asheville’s bohemian affinity for collectivism and handicraft bound them all, an attitude that has persisted even as the town traded its tempeh avocado melts and peanut butter tofu for trout caviar and washed-rind cheese—chased down, naturally, with an Appalachian apple saison.