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Super Bowl Game Day Specials

It's that time of year again: let the beer and french onion dip overflow, let the kids run around like crazy, and let the adults wear face paint.

It's that time of year again: let the beer and french onion dip overflow, let the kids run around like crazy, and let the adults wear face paint.

Yes, it's Super Bowl Sunday.

We want to take some of the food prep off your hands, so we're offering deals on crowd-pleasing classics from our butcher team: hot dogs, hamburgers and deli trays!

  1. Order online and pick up at Butcher Bar West Asheville or Black Mountain between Saturday, Feb 3-Sunday, Feb 4th.

  2. You MUST specify your pick-up location during checkout by typing in "Black Mountain" Or "West Asheville" in the order notes.

  3. Online orders must be placed by Friday, February 2nd.

Or stop in either butcher bar to browse our selections!

Check out these Super Bowl Specials:

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Blog Catherine Campbell Blog Catherine Campbell

What's In Our Meat CSA Share This Week? January 19th Edition

Here’s what’s in our Meat CSA this week.

What's In Our Meat CSA Share This Week:

Smoked Chicken and Cornmeal Dumplings: We asked ourselves, "How can we make everyone's favorite comfort food better?" This was the answer. Perfect for the chilly temps we've been experiencing. Just heat & eat!

Breakfast Sausage: Our breakfast sausage is made in-house and it's the perfect companion to eggs, biscuits or toast, and a side of grits. It also freezes well!

Smoked Bratwurst: Our smoked bratwurst, cured to perfection. These tasty brats can be pan-fried, roasted, grilled or boiled. Because they're so flavorful, you don't have to add too much to them. We recommend the classic method of boiling in beer and onions then searing in a pan on all sides until done. Add your favorite winter side dishes and you're ready to go!

Roast Beef: It's time to make a grown-up sandwich. Our roast beef is the perfect match. Try it layered with Swiss and tomato.

Beef Bacon: This hearty alternative to pork bacon is cured in-house, sliced and ready for the pan.

Ham Hock Rillettes: Our farm-to-table version of a deliciously rich spreadable meat. This is perfect for a simple lunch or to create a casual appetizer when entertaining guests. Pull out of the fridge half an hour prior to serving to allow it to soften a bit, and serve on toasted crusty bread or a hearty cracker and garnish with any kind of pickled vegetable if you want a complementary flavor. Enjoy!

Foothills Meat Share CSA

Foothills Meat Share CSA

Pick up your Meat Share on Friday or Saturday at:  Butcher Bar Black Mountain: 12-10pm Butcher Bar West Asheville: 12-10pm Foothills Food Truck: 2-9pm (Fri) 12-9pm (Sat)

Need to change your preferred location on your ongoing CSA subscription? Let us know! It's an easy switch.

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Blog Catherine Campbell Blog Catherine Campbell

Foothills Butcher Bar Featured in CNN's 2018 Best Places to Visit

We are honored that CNN lists Asheville, North Carolina as one of 18 spots in the world (and one of the very few in the United States) to visit in the new year. In their kind write-up, Foothills Butcher Bar West received a shout-out. Check out the article here:

We are honored that CNN lists Asheville, North Carolina as one of 18 spots in the world (and one of the very few in the United States) to visit in the new year. In their kind write-up, Foothills Butcher Bar West received a shout-out. Check out the article here:

18 Best Places to Visit in 2018

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Blog Catherine Campbell Blog Catherine Campbell

The Movement Back To Local Butchery

As we enter the new year, we can't help but notice emerging food trends for 2018, and it's no surprise that a movement back to locally-produced foods and food suppliers, including neighborhood butchers, is at the top of the list.

As we enter the new year, we can't help but notice emerging food trends for 2018, and it's no surprise that a movement back to locally-produced foods and food suppliers, including neighborhood butchers, is at the top of the list. Phil Lempert writes in Forbes that among the rising trends in food supply and grocery, there's a clear picture of what people want in 2018. They want to combine convenience and simplicity while supporting food suppliers that align with their personal values. This often leads back to local sources, if they're available. Think of your butcher, baker, fishmonger scenario...if the shop is there, customers now want to frequent it. People are hungry for a new era of ethics, transparency and craftsmanship with their food. And unlike 2016, when "craftsmanship" was first being thrown around in marketing and advertising in a big way, the word is no longer a mask for "fancy and overpriced." Because people are aligning their wallets with their values, craftsmanship has to be a demonstrated commitment, belief, and focus on what food should be: a high quality experience that's created with genuine care and passion.

Our current generations want to know (or rather, demand to know, as evident by rising market share) when their food is arriving (hello, meal kits and CSA programs!) and where it's coming from (story-driven milk labels are now the norm). While you may feel a little worn out by the term "farm to table," it's because it has become the standard, what we expect on the menu, especially in an agriculturally-diverse region like ours. Why wouldn't we want to bring the freshest ingredients possible to the table, especially when they're supporting our farm neighbors? Buying fresh meat and produce in bulk or through CSA programs ensures a livelihood for the farms, as well as a guarantee that you're receiving food that's been grown with a commitment to ethical standards by a craftsperson...someone who is fully dedicated to their trade.

After the meatmania of 2015 and 2016 ("Bacon ice cream!" "Can I barbecue this?" "Eat more headcheese" "This burger requires a fork and a day of fasting") we have fortunately simmered down in the gluttonous meat scene. Don't get me wrong, it was fun while it lasted, but it couldn't go on forever. Out of that trend arose the awareness of how important it is to know your meat sources: the animals, the farms, the cuts. A whole-animal philosophy (one which we at Foothills havepracticedfor years) has finally been pushed into the spotlight by a society that wants to reduce waste out of respect to the animal, the farmer, the butcher, and even their own household budget.

Our political scene is also coming into play with what choices we're making when it comes to our meals in 2018. Don't worry, I won't wade too much into the weeds here, but let's just say that folks are opening their eyes to how government regulations and "Big Farma" lobbyists are influencing the way we eat...and therefore, influencing our entire lifestyle. There's a return to the local butcher shop, not just for the experience of knowing your butcher, but also because supporting the local economy keeps dollars in that community.

Finally, in a survey of over 700 chefs by the National Restaurant Association, one 2018 emerging trend is the desire for "unusual" cuts of meat. And among the 10 food concepts for 2018, "hyper local," featuring restaurants like Foothills Butcher Bar, tops the list, along with sustainable meat and seafood, clean and natural menus, a return to simplicity, locally sourced produce, and a commitment to food waste reduction. Neighborhood butchers can introduce folks to different cuts and portions that inspire new ways to cook or produce a creative meal. Bulk meat shares and butchery demos will also support this new demand for learning different parts of the animal and getting excited for what's possible in the kitchen.

2018 is going to be a great year for food as society shifts toward the local, the ethical, the sustainable, and the simple. Food should be an enjoyable and empowering part of everyone's lives, an experience to be savored, and we hope to continue providing that for our own community here in Western North Carolina.

photo by Shonie Kuykendall for Asheville Lifestyle

photo by Shonie Kuykendall for Asheville Lifestyle

If you want to learn more about us, our farm partners, and our team, feel free to browse here and here, or stop in at one of our locations and introduce yourself. We would love to meet you!

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Blog Catherine Campbell Blog Catherine Campbell

New Year's Eve Sunday Supper at Black Mountain Butcher Bar

Join us for a special Sunday Supper menu handcrafted by chef Rachel Freihoff-Lewin at Black Mountain Butcher Bar for New Year's Eve.

Join us for a special Sunday Supper on New Year's Eve at our Black Mountain Butcher Bar and Kitchen! With a delicious menu crafted by Chef Rachel Freihoff-Lewin, everyone's palate will be pleased. This event will take place Sunday, December 31st from 5-10pm. Dinner is $49 per person, and includes three plates and dessert. We'll have plenty of beverages, including champagne and specialty cocktails, available for purchase.

Reservations are recommended, which you can place by calling Black Mountain Butcher Bar at 828-357-9029 or emailing casey@foothillslocalmeats.com. Otherwise, parties are welcome and will be seated on a first-come, first-served basis. And for larger groups, please be aware that we can accommodate groups up to 8 people at one table.

You can also download the menu here: Foothills NYE Sunday Supper Menu.

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Blog Catherine Campbell Blog Catherine Campbell

Don't Miss Our "Ode To Louise's Kitchen" Breakfast Pop-Up in Black Mountain

We're excited to announce we will launch a pop-up breakfast event at Foothills’ Black Mountain Butcher Bar from January 3-21, while Louise’s Kitchen is closed for its annual winter break.

  • What: Ode to Louise’s Kitchen Pop-up
  • When: January 3-21, 2018
  • Where: Foothills Black Mountain Butcher Bar
  • Hours: Monday- Saturday 7:30am-11am Breakfast            Sunday 10a-2p Brunch

We're excited to announce we will launch a pop-up breakfast event at Foothills’ Black Mountain Butcher Bar from January 3-21, while Louise’s Kitchen is closed for its annual winter break.

“We love Louise’s and we know the community does as well,” says Casey McKissick, Foothills Owner and CEO. “So we realized this could be a fun and beautiful partnership.”  

Employees from Louise’s Kitchen will staff morning hours at the Butcher Bar, serving breakfast from 7:30-11am. Staff will don their Louise’s branded t-shirts while serving up favorites from the beloved restaurant’s menu, as well as some Foothills morning menu items. Breakfast patrons can also enjoy plenty of locally-roasted coffee, orange juice, mimosas and full bar service on the weekends.

We recently posted a Facebook event that will maintain updates and allow locals to share the event through the month of January.

To learn more about Louise’s Kitchen, visit http://www.louisesblackmtn.com/.

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Blog, Press Catherine Campbell Blog, Press Catherine Campbell

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

photo by Shonie Kuykendall for 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.

Foothhills Butcher Bar

Foothhills Butcher Bar

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Behind the Scenes Catherine Campbell Behind the Scenes Catherine Campbell

Behind The Scenes: How Bologna Is Really Made

Our bologna has a first name, it's L-O-C-A-L.

Our bologna has a first name, it's L-O-C-A-L. Today marks National Bologna Day, and to celebrate, I'm reviving one of my articles from The Dirty Spoon, an Asheville-based website that focuses on food culture in the Southeast. I first met Casey and the Foothills Meats crew in early 2016 while writing a story for Dirty Spoon, well before I joined their team to help lead marketing and communications. I was a stranger who knew the Foothills Meats brand by association, and it was a little deli meat--bologna--that literally brought us together.

I hope you enjoy the article below. If you're curious about Foothills bologna, I strongly recommend trying the fried bologna sandwich at the Food Truck, or picking some up from the meat counter at their Butcher Bar in West Asheville.

Excerpt from "Never Judge a Meat By Its Casing," Dirty Spoon

When I wrote about the five saddest sandwiches in the world a couple of weeks ago, it was supposed to be a filler piece (hahahaha PUNS, but anyway). A few hundred words of entertainment. That was it. Done and done.

But right after publication, Jon (our editor) forwarded an email to me accompanied by the question, “What do you think?”

It was a note from one of Asheville’s highly respected butchers: Casey McKissick, owner and operator of Foothills Meats. In his email, he expressed concern for my assumptions of bologna and was cordially inviting me and the rest of the Dirty Spoon crew to join him at the Foothills commissary kitchen in Black Mountain to learn how bologna was made, and to experience how truly great it could taste.

A free lunch and a lesson on deli meat? First of all, I never turn down an invitation to food. And as a sheltered Appalachian kid with very little kitchen experience (my sole stint as a pie thrower for an Asheville pizzeria was definitely not applicable in this scenario), I was fascinated by the idea of peeking behind the curtain and getting a glimpse into the world of meat processing. Without hesitation I said yes, and Jon arranged the time.

The following Friday, I drove down Highway 70, carefully scanning the road side buildings for an iconic MEAT sign–the only symbol for Foothills’ flagship location. It was almost 12:30pm. I had never been to Foothills’ Black Mountain location, and for a revered butcher shop whose sandwiches I had savored at Ben’s Penny Mart, I expected more…I don’t know…fanfare? Fancy lights and carefully arranged hipster accoutrement? At least a branded store front.

No. The Foothills commissary kitchen in Black Mountain is truly a humble space and best-kept secret. They don’t sell directly out of this location, but they do offer it as one of their Meat CSA pick-up spots. This is where the magic happens. When you step inside, you get the feeling like you’re stepping into someone’s private workshop…it’s not fancy, but there’s a personality to it. The atmosphere is permeated by a love, focus, and commitment to the craft and value of “honest meat.”

Jon and Katrin were already there, and standing next to Katrin in the kitchen’s main room was Casey McKissick. We shook hands and–having never met the man–I immediately noted his warm demeanor. This, I would discover over the course of the day, is one of Casey’s gifts: not only is he a remarkable butcher and businessman, he also possesses an innate consideration and compassion that, coupled with his sense of humor, makes him well-loved in the industry. I also had the pleasure of meeting the inimitable Jimmy Lee, Casey’s right hand man and also a chef extraordinaire about town, primarily of El Kimchi fame.

There was a monstrous hog sliced lengthwise on the table next to us but MORE IMPORTANTLY sitting right beside it was (cue heavenly angels singing) a cutting board laden with triangles of delicious bologna sandwiches: ‘baloney’ freshly fried up and served between slices of toasted bread with a dollop of mayo. I was starving–read: super fucking “hangry”–so as soon as Katrin picked up hers, I reached for one. Classic rock played from an unseen radio as I savored the warm sandwich.

Casey brought us three red cafeteria-style glasses of water but I never got to mine. Polishing off the sandwich in a couple of bites, I turned my attention back to the half hog chilling on the table. I was ready to dive in.

First of all, I should explain something: pigs are alien to me. They’re cute, dirty, low riders who somehow end up on my plate and that’s all I know. I’ve never spent a moment in my life hanging out with a pig. I’ve watched Babe and Charlotte’s Web.

I was born on a homestead in Clay County where we had horses, ponies, goats, chickens, ducks, you name it…but no pigs. And I learned how to hunt and preserve game meat, but I’ve never spent any time raising, slaughtering, preparing or preserving pork. This factors into my assumptions about bologna: if I don’t understand the animal that goes into the mystery deli meat, I sure as hell am not giving it a chance. Hence SAD SANDWICH.

But all of that was about to change.

Click here to read the entire story with a full behind-the-scenes on how bologna is made by Foothills Meats at The Dirty Spoon. 

bologna at Foothhills Meats

bologna at Foothhills Meats

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Blog, Press Catherine Campbell Blog, Press Catherine Campbell

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

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Meat Share CSA Pick-Up Now Available In West Asheville

West Asheville neighbors! Did you know you can sign up for our Meat CSA program and pick up your share in your neighborhood?

West Asheville neighbors! Did you know you can sign up for our Meat CSA program and pick up your share in your neighborhood at our West Asheville Butcher Bar & Kitchen? Starting October 20, you can enjoy our Meat Share CSA program AND pick up a little closer to home.

What is Foothills Meat Share CSA?

Enjoy “heat and eat” dishes, seasoned meats for easy cooking, and Foothills house-made deli meats all created by Chef Dave Kane. All of our beef and pork are pasture-raised, locally sourced, from ethical farms with whom we are proud to partner.

Anyone from the Asheville and Black Mountain regions are welcome to sign up!

How Does It Work?

Sign up anytime. The cost is discounted at $100 per month for (2) pick-ups per month worth $55 each on the 1st and 3rd Fridays of each month. Each share has approximately 5.25 lbs of meat per share, but it varies depending on the actual items. These dishes are made fresh each week so you should plan to enjoy them within 7 days of pick-up. For your convenience, you don't have to worry about re-ordering manually each month. You will automatically be billed and notified via email, and you can cancel at anytime.

Pick up locations you can choose from: our Foothills Food Truck at Hi-Wire Brewing's Big Top (central Asheville), Foothills Butcher Bar & Kitchen (west Asheville) and our Commissary Kitchen (Black Mountain).

What Is In The CSA?

It's not the same every time, but will include regular staples such as bacon, deli meat for sandwiches, and meat prepped and ready to go in your favorite recipe.

Some of the most recent favorite dishes include: Breakfast Pork Bacon, Cowboy Chili, Braised Beef Shank, Beef & Vegetable Noodle Soup, Super Bowl Hocks & Beans, Seven Spice Pork Belly, Hi Wire Lager Bratwurst, Apple Braised Pork Shank, Italian Marinara Base, Pork Fajita Meat, and Apple Chutney Stuffed Pork Loin with Bavarian-style Braised Cabbage.

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