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Farmer Spotlight: Border Springs Farm

Border Springs is nestled in the base of the Blue Ridge Mountains in Patrick County, Virginia. Only 10 miles north of North Carolina, this award-winning farm raises Katahdin sheep, Texel sheep, and working border collies.

Our retail manager, Meg, is here with a seasonal farmer spotlight: Border Springs Farm. Find out more below. 

This Easter holiday, Foothills Local Meats is excited to offer our customers lamb from Border Springs Farm!

Border Springs is nestled in the base of the Blue Ridge Mountains in Patrick County, Virginia. Only 10 miles north of North Carolina, this award-winning farm raises Katahdin sheep, Texel sheep, and working border collies.

photo by Border Springs Farm

photo by Border Springs Farm

Katahdin sheep are a very special breed named after Mount Katahdin, the mountain that marks the end of the Appalachian Trail in Maine. Katahdin sheep have hard, black hooves that are very resistant to hoof rot, which is a huge issue in sheep production in moist, wet climates like the Southeast. They are also hair sheep, so they don’t need to be shorn in the summer, as they naturally shed with the weather, keeping their internal temperature as consistent as possible. From an agricultural standpoint, this is the best breed for this climate.

Border Springs doesn’t treat their sheep with any antibiotics or hormones, and all of their sheep live long and happy lives on pasture. Their farm also has a flock of sheep to shear for local spinners. With their commitment to conscious farming and raising happy animals, Border Springs grass-fed lamb is a product we are proud to sell.

For more information, visit Border Springs Farm online.

Sheep at Border Springs Farm

Sheep at Border Springs Farm

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Order Specials For Easter Weekend

We're excited to offer delicious specials for Easter weekend, including our famous hams, lamb and deviled eggs!

We're excited to offer delicious specials for Easter weekend, including our famous hams, lamb and deviled eggs!

To place an order, it's easy as 1-2-3-4...

  1. Select: See our Spring Easter Weekend specials listed below. Decide what you'd like.

  2. Email: email Meg at meg@foothillslocalmeats.com with your name, phone number, order request and preferred pick-up location and she'll help you finalize your reservation. Please email Meg between March 23-March 29th!

  3. Order: Place your reservation with Meg by March 29th!

  4. Pick up & Pay: Pick up your order at Butcher Bar: West or Butcher Bar: Black Mountain between Friday, March 30-Sunday, April 1. Pick up hours are 12-9pm each day.

Easter Weekend Specials:

House-made Deviled Eggs

Chef Paul's deviled eggs are delicious and not to be missed! If you're entertaining over the holiday weekend, we have you covered. These classics are vegetarian friendly, unless you want them topped with our local beef bacon.

  • Enjoy a dozen deviled eggs (plated as 24 halves) for $15

  • Top your deviled eggs with beef bacon...a dozen for $17

Foothills Holiday Hams

Our famous hams are a hit with the whole family. These hams are seasoned and fully cooked and prepared for you ahead of time...just heat, slice and eat, or enjoyed sliced for sandwiches and cold lunch spreads. Whole hams are available ranging from 2-6lbs  at $11.99 / lb.

Grass-Fed Lamb (from Border Springs Farm)

Please email Meg for pricing and to finish your order. We love Border Springs Farm and we're proud to feature their lamb this season!

Choose from the following for your special meal...

  • Rack of Lamb

  • Shoulder of Lamb

  • Leg of Lamb

  • Ground Lamb

  • Lamb Shanks

  • Lambchetta

Granny's Ham Rolls

The classic southern party staple. Foothills ham on Hawaiian rolls, melty swiss cheese & Duke’s mayo and topped with delicious buttery poppyseed goodness. Just heat and eat.  12 rolls per order.

$15 / dozen.

Please note: All Easter Weekend specials are by reservation only!

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Valentine's Day Dinner

Enjoy a four-course special menu crafted by Foothills Butcher Bar for Valentine's Day. Black Mountain or West Asheville. Wine pairing available.

Join us for a special Valentine's Day butcher bar dinner at Butcher Bar West Asheville or Butcher Bar Black Mountain, with four-course prix fixe menus created by Chefs Rachel Freihoff-Lewin and Joe Penton.

Our Valentine's Day dinner menus are different at each butcher bar location. Both butcher bars open for dinner at 5pm on February 14th. 

Reservations are encouraged but not required. Email info@foothillslocalmeats to check seating time reservations or call (828) 357-7206.

Dinner at each butcher bar is $49 per person and includes a 4-course handcrafted menu. A multi-course wine pairing is an optional addition for $25.

Served at Butcher Bar West Asheville and Butcher Bar Black Mountain. Specialty cocktails, beverages and regular menu will also be available.

Click below to view the Valentine's menu for each location.

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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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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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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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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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