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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
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.
West Asheville Butcher Bar & Kitchen Opens To The Public
This month, we officially celebrate the opening of our newest addition to the Foothills Meats brand: our new Butcher Bar and Kitchen in West Asheville.
This month, we officially celebrate the opening of our newest addition to the Foothills Meats brand: our new Butcher Bar and Kitchen in West Asheville. The Butcher Bar & Kitchen has been a goal of owner Casey McKissick for many years. We envisioned a family-friendly place where neighbors could gather for lunch or dinner, enjoy a great meal and a local drink, and purchase fresh, locally-raised meats to prepare at home.
Steered by award-winning chef Owen Lane, formerly of The Magpie and Vagabond in Virginia, West Asheville Butcher Bar & Kitchen is one of two butcher bars slated to open this fall. The second one will open in Black Mountain. Owen is known for his commitment to seasonal, fresh, farm-to-table ingredients and creative, beautiful presentation. Whether you want classics like Foothills burgers and tallow fries, comfort food such as poutine or a meatball du jour, or something more adventurous to the palate--like our crispy pig head torchon or chicken liver pate--we offer something for everyone, for all ages...and yes, we have some veggie selections.
A Peek at The Menu:
Our full menu is available at the Butcher Bar, but here are a few items at a glance so you get a sense of what Chef Owen and his crew are serving up:
Snacks: Salt & Vinegar Amish Heritage Popcorn, House made "Slim Jims" and Hoop Cheese, Chicken Liver Pate, Market Mixed Greens
Small Plates: Tenderloin Tartare, House Made Bologna and Hoop Cheese Croquettes, Roasted Beets and Apple, Butcher's Tray
Butcher's Cuts: Market Price specialties for Beef, Pork and Roast Half Chicken
Classics: Foothills Burger, The Best Hot Dog Ever, The Cuban Sandwich
What To Know:
A butcher bar and kitchen is unique in that it's not only a restaurant and bar, but it allows you to try out the variety of meats in specially-prepared dishes before taking home some for yourself from a retail butcher case. We offer beef and pork products on our menu and at the butcher counter: our beef comes from a multigenerational farm in Wilkes County called AH&W Family Farm. Our pork comes from Vandele Farms in Lake Lure and Wild Turkey Farms in Rowan County.
When To Visit:
We serve lunch, beers & cocktails at the bar, and our retail butcher shop is open Tuesday-Thursday starting at 12noon-9pm, and dinner starts at 5pm. On Fridays and Saturdays, we're open from noon until 10pm.
Oh, and One Last Note:
Please don't be shy when it comes to browsing the retail butcher counter! Stop in, check out our selections, and if you have any questions, our friendly staff is on hand to help. It's our promise to always serve "honest meat," and provide you with the best products for you and yours. We originated as a farm, honoring the traditional craft of whole animal butchery, and it's at the heart of everything we do.
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.
Read the full article at Garden & Gun online or in print.
Butcher Bar: Black Mountain Coming This Fall
We're so excited to announce our Black Mountain presence will grow this fall when we open a new butcher bar and restaurant at 107 Black Mountain Avenue. Butcher Bar: Black Mountain will open in the former location of Red Radish “To Go” nestled between Tayloes Oyster Bar and Louise’s Kitchen.
We're so excited to announce our Black Mountain presence will grow this fall when we open a new butcher bar and restaurant at 107 Black Mountain Avenue. Butcher Bar: Black Mountain will open in the former location of Red Radish “To Go” nestled between Tayloes Oyster Bar and Louise’s Kitchen. “We are thrilled to, once again, serve our friends and long-time customers in Black Mountain. We closed the original Butcher Shop to the public in the summer of 2015 and have been looking for a more suitable location since,” says Casey McKissick, Owner and CEO. “Our hearts have always been in Black Mountain and we eat, shop and work here everyday since we started selling produce at the Black Mountain Tailgate Market in 2002. This is our 15th year in the local food business and we decided this is a good time to expand our retail offerings.”
This is our second butcher bar announcement this summer. The first one, Butcher Bar: West, is slated to open in Asheville in September. Both butcher bars will be serviced by the Black Mountain Commissary Kitchen across from Dynamite Coffee, where the Foothills retail butcher shop opened in 2013. This location has served as the production kitchen for all of our food service programs since then. We have been patiently waiting for the right opportunity to once again serve Black Mountain with the casual dine-in and carry-out experience with our legendary focus on local foods and handmade meats.
“Black Mountain has been our home for many years. The town has been so supportive as we grew, and they deserve the best in return.” --Casey McKissick
Butcher Bar: Black Mountain will feature a “browse and buy” butcher counter, offering fresh meat staples such as ground beef, pork chops and steaks as well as rotating items from our house-made deli line: bacon, hot dogs, sliced deli meats and more. The location will serve as a convenient pick-up point for the popular Meat Share CSAprogram and special orders from the Commissary Kitchen.
Butcher Bar: Black Mountain will serve signature menu items such as burgers, house-made hot dogs, and tallow fries, features from their smokehouse, and daily specials. In addition, the culinary team will use seasonal, local produce as well as offer “good eats for the non-meat eaters.” A friendly bar will offer a small, but well curated, draft beer selection as well as bottles and cans from hard to find breweries for enjoying at the bar or to-go. In addition to the beer selection, the bar will offer some simple and inexpensive classic cocktails.
Join us at the Sourwood Festival!
During the Sourwood Festival August 12-13, we will host an open house at our new location at 107 Black Mountain Avenue, where attendees will get a chance to see the forthcoming space under construction, get to know our crew, and dine on the patio with a limited sneak-peek menu of classic hamburgers, hot dogs, tallow fries, and more. The space will be open for locals and visitors to stop by and enjoy the air conditioning and clean restrooms.
More information will be coming soon on the website, too! Stay tuned.
The History of The Hot Dog Eating Contest
As we gear up for our annual Foothills Hot Dog Eating Contest this month, here's a little history about the competitive eating competition.
Hot dog eating contests are now considered as American as apple pie. According to popular history, it all started back in the late 1860s with a German immigrant and Coney Island resident named Charles Feltman. At the time, everybodywas all about some Coney Island: it was a popular tourist destination, even though it was still a little rough around the edges.
A Salesman Who Grew Bored
Feltman, growing a little tired of his career selling pies out of a wagon, decided to liven things up a bit and test a new market (plus save some money) by putting Frankfurters on a roll so he could avoid giving away plates and silverware. According to legend, Feltman sold nearly 4,000 of his frankfurters (later known as "hot dogs") that summer.
Fast forward a few years. Now operating a small empire of attractions and shops, Feltman had it made. But one of his employees, Nathan Handwerker, decided to open his own hot dog stand. He sold hot dogs for a nickel while Feltman's were sold for a dime, and to make things even more competitive, Nathan was a talented marketer. In the summer of 1916 over Independence Day, Nathan grabbed the public's attention when he decided to hold a hot dog eating contest.
The First Hot Dog Eating Contest...Ever
The first contest was comprised of four men. They were given 12 minutes to eat as many hot dogs and buns as they could. To this day, the famous Nathan's Hot Dogs eating contest at Coney Island has remained the same with the same format.
Celebrate with Us at Hi-Wire's Oktoberfest
Join us for Hi-Wire's annual Oktoberfest party. Admission is free, while a custom stein and a 33oz pour is $15. Additional 33oz Flagship and Fall Seasonals fills including their GABF Gold Medal winning Zirkusfest Oktoberfest Lager will be $7. (Stein only will be $10).
Hi-Wire will host a series of games throughout the party, including the legendary Foothills Local Meats Hotdog Eating Contest.
Games Include: Team | Tricycle Races & Brat Toss Individual | Grain Sack Toss, Stein Hoisting *All games register day of except Hot Dog Eating Contest
Foothills Annual Hot Dog Eating Contest
Registration is open for the Hot Dog Eating Contest, so bring yourself, your appetite, and your hungry friends!
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How many hot dogs can you eat in five minutes?!
Come test your luck at this year's Oktoberfest Celebration at Hi-Wire's Big Top Brewery!
You could walk home with $200 (and a very full belly)!
Asheville Wine & Food Festival
Did y'all see Tricia and Allie running the show at Asheville Wine and Food Festival in Asheville last weekend?
Did y'all see Tricia and Allie running the show at Asheville Wine and Food Festival in Asheville last weekend? At least 800 people waiting for doors to open! Thanks to everyone who came out, asked some questions, sampled some wares, and perused some literature! It was a blast!
Butcher's Table in the MountainXpress
Check out the MountainXpress article about our twice a month sit down, family style dinner, the Butcher's Table!
"...it may be quite foolish to pass up on this extremely rare opportunity to experience what could easily be one of the best meals in Asheville."
Check out the MountainXpress article about our twice a month sit down, family style dinner, the Butcher's Table!
"The Butcher’s Table: Black Mountain’s Artisanal Meat Feast"
Cheerwine Sausage
Jeremy Hardcastle's pork lab creation.
Jeremy Hardcastle's pork lab creation.
Cheerwine reduction
fresh cherries
local, pasture-raised pork
Available now! $7.99/lb