Podcast appearances and mentions of john fleer

Every once in a while, there are these chefs, where it's as if they've been hand picked by some sort of celestial chef “being”, that says, “Hey young chef, I know exactly the type of work you're going to do“, and whether or not you subscribe to divine intervention, one thing we know, when a chef hits at the right time, with the right product and with the right mix of authenticity, storytelling and purpose, that chef can light the world on fire. And today, we we get to hear from one of those chefs in Ashleigh Shanti, who possesses an intrinsic desire to pick up the torch of her ancestors to insure her family's roots, history and recipes are not lost to the sands of time, but rather rediscovered and celebrated. Here's what else was talked about: Growing up in coastal Carolina and working in seafood shacks How nostalgia helped drive her career Working with Vivian Howard and learning about eastern North Carolina How a display at the Shenandoah National Park made her realize that Appalachian blacks were underrepresented How Benne On Eagle really changed her as a chef and as a leader Chef John Fleer's impact on Ashleigh and many other chefs The responsibility that she has for keeping her family's food history preserved  Black foodways are kept orly over the years, which makes them more vulnerable to being lost forever What kind of discoveries she's had while writing her new cookbook Why owning the story of her food is so important to her Her new restaurant, Good Hot Fish, opening soon What a fish camp is and why it's such a major part of who she is A Guyanese word that had a major impact on her  Why chefs are naturally advocates A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you'll here in the podcast to upload 25 free recipes to the platform. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Here’s What You’ll Learn in this Episode: The story of how John went from studying Theology and Philosophy to working in a kitchen How a study abroad experience in Italy shaped John's view on food John's career path, from working as the private chef for Mary Tyler Moore to establishing a unique cuisine at Blackberry Farm in Tennessee What it was like to open a restaurant in downtown Asheville Why John chose to expand, going on to open The Rhu and Benne on Eagle A few of John's favorite things We hope you enjoy this episode with John! For complete show notes, including some supplementary information from this episode visit: MakingItInAsheville.com/064 To see our upcoming social events and workshops, visit: MakingItInAsheville.com/events To recommend an interviewee, visit: MakingItInAsheville.com/podcast Shoutout to this season's sponsor: Range Urgent Care. The team at Range is offering a special promotion to Making It in Asheville Podcats listeners. To learn more, visit: MakingItInAsheville.com/range. Or use 'makingitinasheville' as your coupon code! Curious to learn more about what we do? Making It Creative is a boutique marketing agency in Asheville. We are dedicated to working with small business owners that are deeply passionate about what they do by helping them build and improve their sales and communication strategies. Learn more here. Music by Commonwealth Choir If you enjoyed this episode, please subscribe, like, review, and/or share! It helps to spread the word and get more eyes on Asheville's makers. Check out Making It in Asheville on other platforms! https://www.instagram.com/makingitinasheville/ https://www.makingitinasheville.com/youtube/ https://makingitinasheville.com/subscribe/

Here's What You'll Learn in this Episode: The story of how John went from studying Theology and Philosophy to working in a kitchen How a study abroad experience in Italy shaped John's view on food John's career path, from working as the private chef for Mary Tyler Moore to establishing a unique cuisine at Blackberry Farm in Tennessee What it was like to open a restaurant in downtown Asheville Why John chose to expand, going on to open The Rhu and Benne on Eagle A few of John's favorite things We hope you enjoy this episode with John! For complete show notes, including some supplementary information from this episode visit: MakingItInAsheville.com/064 To see our upcoming social events and workshops, visit: MakingItInAsheville.com/events To recommend an interviewee, visit: MakingItInAsheville.com/podcast Shoutout to this season's sponsor: Range Urgent Care. The team at Range is offering a special promotion to Making It in Asheville Podcats listeners. To learn more, visit: MakingItInAsheville.com/range. Or use 'makingitinasheville' as your coupon code! Curious to learn more about what we do? Making It Creative is a boutique marketing agency in Asheville. We are dedicated to working with small business owners that are deeply passionate about what they do by helping them build and improve their sales and communication strategies. Learn more here. Music by Commonwealth Choir If you enjoyed this episode, please subscribe, like, review, and/or share! It helps to spread the word and get more eyes on Asheville's makers. Check out Making It in Asheville on other platforms! https://www.instagram.com/makingitinasheville/ https://www.makingitinasheville.com/youtube/ https://makingitinasheville.com/subscribe/

Here’s What You’ll Learn in this Episode: The story of how John went from studying Theology and Philosophy to working in a kitchen How a study abroad experience in Italy shaped John's view on food John's career path, from working as the private chef for Mary Tyler Moore to establishing a unique cuisine at Blackberry Farm in Tennessee What it was like to open a restaurant in downtown Asheville Why John chose to expand, going on to open The Rhu and Benne on Eagle A few of John's favorite things We hope you enjoy this episode with John! For complete show notes, including some supplementary information from this episode visit: MakingItInAsheville.com/064 To see our upcoming social events and workshops, visit: MakingItInAsheville.com/events To recommend an interviewee, visit: MakingItInAsheville.com/podcast Shoutout to this season's sponsor: Range Urgent Care. The team at Range is offering a special promotion to Making It in Asheville Podcats listeners. To learn more, visit: MakingItInAsheville.com/range. Or use 'makingitinasheville' as your coupon code! Curious to learn more about what we do? Making It Creative is a boutique marketing agency in Asheville. We are dedicated to working with small business owners that are deeply passionate about what they do by helping them build and improve their sales and communication strategies. Learn more here. Music by Commonwealth Choir If you enjoyed this episode, please subscribe, like, review, and/or share! It helps to spread the word and get more eyes on Asheville's makers. Check out Making It in Asheville on other platforms! https://www.instagram.com/makingitinasheville/ https://www.makingitinasheville.com/youtube/ https://makingitinasheville.com/subscribe/

This week, Ashleigh Shanti, Chef de Cuisine of Benne on Eagle in Asheville in North Carolina. Benne on Eagle is located on Eagle Street in Asheville's historic neighborhood called The Block. Ashleigh describes the food at Benne on Eagle as Appalachian Soul Food, and working closely with Chef John Fleer, who's best known around Asheville for his acclaimed restaurant Rhubarb and it's sister cafe bakery The Rhu, the menu at Benne on Eagle pays homage to the rich African American culinary traditions that once thrived in The Block, as well as honoring her own history as a Southern, African American female. The restaurant opened in late 2018, and it's captured the attention of numerous media outlets, including a feature for Ashleigh in the New York Times as one of the 16 black chefs changing food in America and most recently becoming a nominee for Bon Appetit's Hot 10 List for Best New Restaurants of 2019. Now 29 years old, Ashleigh traveled across the US on a six-month sabbatical before landing in Asheville after being tapped by John Fleer, and as that story in the Times reported, she decided that her next step as a chef needed to fulfill a critical desire “cooking food that celebrated her heritage as a black woman from the South and rebuffed assumptions about what that food could be.”

Derek Herre was one of our very first friends we made in Asheville. We met him one night while out at dinner at John Fleer's The Rhubarb, a farm-to-table restaurant located in Pack's Square of Downtown Asheville. It didn't take long for us to realize that Derek had a unique story to tell. In Podcast 006, we chat with Derek on how and why he moved to Asheville (spoiler: he's lived in one of the coldest, largest states in America) and how he worked his way up to becoming Chef de Cuisine at one of the city's top restaurants. In this episode, you'll learn: How Derek went from working as a "swamper" (aka dishwasher) to becoming head chef Derek's top secret Asheville restaurants, eateries, and more (trust us: he knows the inside scoop) His recommended cooking tools and cookbooks His advice for aspiring chefs For show notes, visit: MakingItInAsheville.com/006 To recommend an interviewee, visit: MakingItInAsheville.com/podcast Music by Commonwealth Choir Check out Making It in Asheville on other platforms! https://www.instagram.com/makingitinasheville/ https://www.makingitinasheville.com/youtube/ https://makingitinasheville.com/subscribe/

Derek Herre was one of our very first friends we made in Asheville. We met him one night while out at dinner at John Fleer’s The Rhubarb, a farm-to-table restaurant located in Pack’s Square of Downtown Asheville. It didn’t take long for us to realize that Derek had a unique story to tell.In Podcast 006, we chat with Derek on how and why he moved to Asheville (spoiler: he's lived in one of the coldest, largest states in America) and how he worked his way up to becoming Chef de Cuisine at one of the city's top restaurants. In this episode, you'll learn: How Derek went from working as a "swamper" (aka dishwasher) to becoming head chef Derek's top secret Asheville restaurants, eateries, and more (trust us: he knows the inside scoop) His recommended cooking tools and cookbooks His advice for aspiring chefs For show notes, visit: MakingItInAsheville.com/006To recommend an interviewee, visit: MakingItInAsheville.com/podcastMusic by Commonwealth ChoirCheck out Making It in Asheville on other platforms! https://www.instagram.com/makingitinasheville/ https://www.makingitinasheville.com/youtube/ https://makingitinasheville.com/subscribe/

Derek Herre was one of our very first friends we made in Asheville. We met him one night while out at dinner at John Fleer’s The Rhubarb, a farm-to-table restaurant located in Pack’s Square of Downtown Asheville. It didn’t take long for us to realize that Derek had a unique story to tell.In Podcast 006, we chat with Derek on how and why he moved to Asheville (spoiler: he's lived in one of the coldest, largest states in America) and how he worked his way up to becoming Chef de Cuisine at one of the city's top restaurants. In this episode, you'll learn: How Derek went from working as a "swamper" (aka dishwasher) to becoming head chef Derek's top secret Asheville restaurants, eateries, and more (trust us: he knows the inside scoop) His recommended cooking tools and cookbooks His advice for aspiring chefs For show notes, visit: MakingItInAsheville.com/006To recommend an interviewee, visit: MakingItInAsheville.com/podcastMusic by Commonwealth ChoirCheck out Making It in Asheville on other platforms! https://www.instagram.com/makingitinasheville/ https://www.makingitinasheville.com/youtube/ https://makingitinasheville.com/subscribe/

I’ve picked up and put down a lot of things in my life from jobs and ideas, to locales and loves and whatever I thought was the next big thing. This is a story of the opposite, of the power of doing one thing as best as you can for as long as you can. For most of his career, master craftsman Allan Benton of Benton’s Country Hams and Bacon  worked in obscurity in an unassuming building in the Blue Ridge Mountains. He raised a family, he used his hands to spread salt, brown sugar, curing salt, and pepper on meat to cure it, and then watched and tasted as it transformed. And then he tried to make a living selling it. In my last episode with BJ Dennis, I flippantly mentioned that I had had enough country ham for the rest of my life, but I realized that I don’t put Benton’s work in the same category with the ham I was referencing, ham sold in packets or on fast food biscuits, over processed and meant to get to market fast. What he creates is like a beautiful Italian prosciutto or the cured meats from Spain -- altogether different and heavenly in texture and depth of flavor. It honors the meat and celebrates it, and just a little Benton’s Bacon or Smoky Mountain Country Ham can go a long way in elevating your dish. Just ask David Chang, Sean Brock, John Fleer, or countless other chefs who make sure his name appears on their menus. But Allan Benton, as a person, elevates those around him too: his kindness is literally infectious, his calm demeanor needed in this world, and through his gentle words, he asks us to look for something to commit to as well, to pour our passion into. Warning: My southern granddaughter side comes out in this episode. Double warning: prepare for bacon cravings.

Season 5, Episode 18June, 2, 2018Amy visits with Chef John Fleer, Rhubarb Restaurant, Asheville, NC. http://rhubarbasheville.com/Fred Sauceman visits with King Tut’s Grill, Vestal, Tennessee. https://www.facebook.com/fred.saucemanPlus a huge list of food and farming related activities in the area presented by area non profit organizations. (Links below)Links to mentioned events during the show as a public service to area non profit organizations:Century Harvest Farms http://www.centuryharvest.com/, 2nd Harvest Food Bank volunteer link: East Tennessee Young Farmers Coalition: https://www.facebook.com/ETNYFC/Nourish Knoxville Market Square Farmers’ Market: https://www.nourishknoxville.org/market-square-farmers-market/Dixie Lee Farmers’ Market: http://www.dixieleefarmersmarket.com/Maryville Farmers’ Market: http://www.farmersmarketmaryville.com/East Tennessee Farmers Association of Retail Marketing: http://www.easttnfarmmarkets.org/index.aspCAC Beardsley Farm: https://www.facebook.com/beardsleyfarm/CAC Beardsley Community Farm Annual Solstice Dinner: Beardsley Farm - https://www.brownpapertickets.com/event/3414443Sevierville Market (every Friday): https://www.facebook.com/events/533684190090056/Eastside Sunday Market: https://www.facebook.com/EastsideSundayMarket/Morgan County Farmers Market: https://www.facebook.com/Morganfarmersmarket/Harriman Farmers Market: https://www.facebook.com/HarrimanFarmersMarket/Seymour Farmers Market: http://seymourfarmersmarket.org/East Tennessee Children’s Hospital Farmer’s Market: https://www.facebook.com/events/2015370921838195/ Chef Fleer behind the cafeteria line dishing out his ham and ham sauce at the 2nd Appalachian Food Summit.

Matt Gallaher grew up in Knoxville, Tennessee at his mother’s side in the family’s restaurant and catering company. He holds a degree in chemical engineering, but after college he turned back to cooking and had the opportunity to work under Executive Chef John Fleer at Blackberry Farm in Walland, TN. He stayed there for four years, attaining the rank of sous chef for his last year, and then traveled across the globe cooking for musicians including Eagles, Neil Young, Keith Urban and Kings of Leon. Desiring to reconnect with his Tennessee roots, Matt was called home in 2011 as Personal Chef for Governor Bill Haslam in Nashville. Two years later, Matt found himself back in his beloved hometown of Knoxville where he opened Knox Mason, his ode to traditional Appalachian cuisine. In 2016, he opened Emilia, which focuses on ‘Handmade Italian’ cuisine. Heritage Radio Network On Tour is powered by Simplecast.

Chefs are catching on to the sweet and savory flavor of sorghum molasses, and farmers are working hard to keep up with demand. Hear chef John Fleer and farmer Cathy Guthrie talk about why sorghum is popping up at Southern Appalachian restaurants. Bring sorghum molasses into your own kitchen and find farmers who sell it in ASAP’s Local Food Guide: www.appalachiangrown.org

Ronni Lundy lets us know how to cook and identify greens of the Appalachian South in her chapter from "Victuals" entitled "Messin' with greens". And we visit with Chef John Fleer, of Rhubarb restaurant, Asheville, NC. He speaks on taste of place and he was one of the earliest proponents of local tastes in fine dining while chef of Black Berry Farm, Walland, TN.

The Tennessee Farm Table with Chef John Fleer, on Appalachian Cuisine

Amy interviews Chef John Fleer, a pioneer of the farm-to-table movement, acclaimed chef of Rhubarb in Asheville, NC

Respect Culture, Craft, Product  Nathan sits down with chef John Fleer of Rhubarb for the 83rd episode of the Finding Asheville podcast. They chat about growing up in Winston Salem, how a graduate school discussion about craft lead to a transition from academia to the kitchen, how Asheville chefs can help build a food system that will eventually benefit the food insecure, who can’t afford to dine at farm to table Asheville restaurants now or buy local produce, how a stint running the Culinary Institute of America’s restaurant completely changed how he viewed his career, why perceived ownership of one’s work whether in fact he or she is the owner of such work is key to being successful in one’s career, and why respecting each person for who they are shaped his own personal success. This episode was mixed at Mojo Coworking at 60 North Market Street in Downtown Asheville. Be sure to subscribe to the podcast via iTunes here to get new episodes to download to your listening devices each week and get caught up on past episodes! Oh and if you are feeling super nice like the Finding Asheville Facebook page here.

Pirates in the kitchen?   Nathan sits down with Chef Sam Etheridge owner of Ambrozia Bar and Bistro for the 53rd episode of Finding Asheville. They chat about growing up in Oak Ridge, Tennessee, the intricacies of the Cuban sandwich, why despite being one of the top chefs in Albuquerque nobody seems to know about that here in Asheville, at least Nathan anyways, how a speech from Chef John Fleer inspired him to ditch a completely different business venture and open a restaurant in Asheville, and why he prefers a pirate kitchen over a quiet kitchen.   This episode was recorded at Mojo Coworking at 60 North Market Street in Downtown Asheville.   Be sure to subscribe to the podcast via iTunes here to get new episodes to download to your listening devices each week and get caught up on past episodes!   Oh and if you are feeling super nice like the Finding Asheville Facebook page here.