Cookbook giveaway winner: Who won "Leon"?

Sorry, Robw222: You suggested that I give away my copy of the new book "Leon: Naturally Fast Food," from the London healthy-focused restaurant chain. But you weren't the lucky winner.

The copy of the book goes to Vickie Holland of Bessemer City. Thanks, Vickie! (And RobW, of course. I'm always happy to accomodate readers.)

And in other giveaway news: I haven't gotten any entries for the kit "Chili Cook-Off In a Box." I'll withdraw it for the moment and wait until it's cooler, the DNC is over and we have time to think about things like chili cookoffs. So stay tuned, chiliheads.

Cookbook Giveaway: Leon

When I posted a recipe Tuesday from the book "Leon: Naturally Fast Food," Helpful Commenter RobW222 asked why I wasn't giving away a copy of the book.

Well, gee, RobW. Maybe because I like the book and it came all the way from London. But OK, OK, because I stop at nothing to delight readers of The Charlotte Observer, I'll give away my copy. I've already paged through it, and I need to make room on my desk for the latest America's Test Kitchen book. I get several of those every day.

So: Giving away a copy of "Leon: Naturally Fast Food," by Henry Dimbleby and John Vincent." Email your contact information with "Leon" in the subject line to me at kpurvis@charlotteobserver.com. Deadline: 9 a.m. Friday.

Good luck, RobW222.

Cookbook giveaway: We have a winner

Crystal Brauer is winner of the cookbook "Ten Dollar Dinners," by Melissa d'Arabian. That means Crystal will get 140 recipes "to elevate simple, fresh meals any night of the week," as the cover promises.

Before I mail it off, I flipped through and noticed this handy bit for the weekend:

Five Secrets to Juicy Grilled Boneless Chicken Breasts
1. Pound them until they're about 1/2 inch thick. It's OK if one side is thicker than the other.
2. Temper the chicken, letting it sit at room temperature for 15 to 30 minutes before cooking.
3. Season with salt and pepper and brush with oil before grilling.
4. Grill the chicken breast so the thicker end is always over the hotter part of the grill.
5. Don't overcook and take the time to rest the meat before slicing or serving.

And my final tip: Check back again. We do book giveaways as often as I can find the time.

Cookbook giveaway: Ten Dollar Dinners

Andrea Weigl's Wednesday story on food prices included tips from the Food Network's Melissa d'Arabian. We have a copy of her book, "Ten Dollar Dinners," to give away. It includes 140 recipes and her money-saving tips.

To enter, send an email with your contact information and "Ten Dollar Dinners" in the subject line to me at kpurvis@charlotteobserver.com.

I'll pick a winner by random drawing. Deadline: 9 a.m. Friday, Aug. 10. Check back here to find out if you're the winner.

Who won the Mother's Day cookbook giveaways?

Mother's Day is a big holiday, so it deserves a big giveaway. This time, we had two cookbooks to share after Andrea Weigl's Wednesday story on cooking tips for busy parents.

The winners are:

Connie Bollick Lee of Williamston won the copy of "The Mom 100 Cookbook," by Katie Workman. If you're struggling with weeknight dinners, this might be the book you need, filled with solutions for fast, everyday cooking for families.

Pettus Lilliott of Charlotte won "Gourmet Weekday," everyday recipes picked by the editors of now-defunct (but still missed) food magazine.

Thanks to all of you who entered (wow, you guys really wanted those books!), and thanks as always for all the support for my blog and our Food section.

Who won?

The copy of "Food Everyday Light," from the editors of Martha Stewart Living, is going to Faye Bennett. Congratulations, Faye, and thanks to everyone who sent in an entry.

One Great . . . lighter casserole

Everyday Food, the magazine from Martha Stewart's kitchen staff, does a good job of quick, straight-forward recipes. Now the magazine's lighter recipes, with less than 500 calories, have been gathered in a cookbook. If you're still tackling a better eating plan in 2012, it's a handy book for getting dinner on the table.

So today, we're offering a two-fer: A lighter version of Chicken Enchiladas, suitable for a good weeknight meal, and I'll give away a copy of the book. To enter the drawing, send an email with Everyday Light in the subject line to me, at kpurvis@charlotteobserver.com. I'll announce the winner Wednesday afternoon.

And to get the recipe, just look here:

Lighter Chicken Enchiladas
I tried two changes when I made this. I added about 1/2 cup green tomatillo salsa just to increase the amount of sauce. And I used pepper jack instead of regular Monterey Jack. The first change was a good one, but watch out for the pepper jack. It was too hot even for me. I also saved time by microwaving frozen chicken breasts, rather than steaming them.

2 to 3 skinless, boneless chicken breasts
Salt and pepper to taste
2 tablespoons vegetable oil
2 cloves garlic, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotle en adobo (freeze the rest for later)
1 3/4 cup low-sodium chicken broth (or a 14.5-ounce container)
1/2 cup water
8 (6-inch) corn tortillas, wrapped in damp paper towels and microwaved briefly
1/2 cup shredded Monterey Jack

Bring 1 inch of water to boil in a large skillet. Add chicken, cover and reduce heat to medium-low. Simmer 5 minutes. Remove skillet from heat. Let chicken steam, covered, for 12 to 14 minutes. Transfer to a bowl. When cool enough to handle, shred with two forks and season to taste with salt and pepper.

Heat oil in a saucepan over medium heat while chicken is steaming. Add garlic. Cook, stirring, until fragrant, about 1 minute. Add flour, cumin and chipotles. (Chipotles may clump; they'll smooth out later.) Cook, whisking, about 1 minute. Whisk in the broth and water. Bring to a boil, reduce heat and simmer, whisking occasionally, until thickened, 5 to 8 minutes. (Stir in about 1/2 cup tomatillo salsa if needed.)

Transfer 1 cup sauce to the bowl with the chicken and toss to coat. Preheat oven to 400 degrees. Spread 1/4 cup sauce in the bottom of an 8-inch-square baking dish. Fill each tortilla with chicken mixture; roll up and place snugly in baking dish with the seam down. Top with remaining sauce and cheese. Bake 15 to 20 minutes. Cool 5 minutes before serving.

Cookbook giveaway: Party time

Remember the giveaway for "The Happy Table of Eugene Walter"? We asked for recipes for very simple appetizers for party season in exchange for entering you in the giveaway.

The party appetizers run tomorrow in the Food section, so that means it's time to give away Mr. Walter. For those who aren't familiar with the late Eugene Walter, he was as much raconteur as writer. A food writer who was born and later returned to Mobile, Ala., he spent the time in between in Italy and in New York, where he became known for his love of and writing about Southern food. If you know the Time-Life American cooking series, Walter wrote the Southern food entry.

"The Happy Table" is a rescued manuscript of all alcohol-related recipes that was printed this year by UNC Press in Chapel Hill.

So who wins it? That would be Catherine Carlisle of Pinehurst, who shared a very simple stuffed mushroom recipe that's in tomorrow's party story. Congratulations, Catherine. Go celebrate.

Get your party food ready

Last year, I wrote a column about "Little Black Dresses," those simple recipes for holiday party appetizers that you can always depend on. Some of you were kind enough to send me yours, as well.

This year, I'd love to get even like to run more of them. If you send me an appetizer recipe with no more than 6 ingredients, I'll enter you in a drawing for the cookbook “The Happy Table of Eugene Walter: Southern Spirits in Food and Drink” (UNC Press, $30). The deadline is Dec. 2; send your recipes to kpurvis@charlotteobserver.com.

Photo: Little Black Dress magazine

Did you win the biscuit book?

Judging from the response to our giveaway of Nathalie Dupree's new book "Southern Biscuits," an awful lot of you wish you had the knack for making biscuits.

Besides getting a slew of entries for the drawing, I've also gotten a kick out of the comments, tales and jokes about biscuits people sent along with their entries:

"I'm 28 now, but when I was 5, I made a book for a kindergarten project that showed how to make biscuits."

"Earlier this year I had the great misfortune of, at the same time, breaking, both my femurs. During my arduous recovery and rehab, I had a great desire for biscuits. Isn't that what your grandmother always cooked for you when she wanted to make you feel special?
"Since I've recovered to the point of now being able to stand long enough to cook, I'd love to be able to make biscuits for myself. What better teacher than the great Southern cook, Natalie Dupree. I enjoyed nothing better then watching her on PBS. She always made me laugh at least once during the show. I remember one time in particular, she set an oven mitt on fire. She handled it with the grace of a true Southern lady."

"I am still trying to achieve the same kind of biscuits my grandmother made each morning on the farm using a wood stove. She used lard from our pigs and mixed the biscuits in an enamel pan the size of a dishpan. These were not dainty little creations! The family and hired hands would have been tended the animals for two hours before they came in for breakfast at 7 am. The biscuits were light and full of buttermilk flavor. My, how I wish I could make them."

"After more than 30 years in Charlotte, I still haven’t made biscuits that rate better than 'hockey pucks' from my family! I’m going to try again with your tips in today’s Charlotte Observer. Success AND the book would be wonderful!"

"I have failed at making biscuits and can never get them right like my Southern friends do. Not that I am a Northerner, just Asian, and haven't developed the technique for Southern cooking."

"You are right on, girl, about making biscuits. As a retired home economics teacher I had great fun and laughs helping my students learn how to make biscuits. One might ask why in this day and age. They requested it, along with making sausage gravy...a real southern dish. In fact, I saw a student I had in the late 1990's who said she still uses the same recipe on Sunday mornings. Excuse me while I go set out my ingredients."

"As my husband says, 'my wife can cook anything, except biscuits!' Of course, he was spoiled by his next-door neighbor who made wonderful, light-as-air biscuits for him throughout his childhood. I tend to blame it on the fact that since I was born in Buffalo, NY, I missed getting the 'biscuit gene.'"

"Here is a totally tongue-in-cheek answer to serving perfect biscuits EVERY time at brunch:Before anyone else gets up, drive to Bojangles and buy a dozen plain biscuits. When home, arrange them on a baking sheet and just before everyone comes to the table, pop them in a preheated 400 degree oven for 5 minutes. Splash flour on your shirt and a smidgen on your cheek, take the perfect biscuits out of the oven and VOILA!!! cheers from all. Perfect every time!"

I wish I could send copies of the book to every one of you. But there's only one winner, and that is .. . .

Debbie Agerton. Congratulations, Debbie. And thanks to everyone for their interest and their entry.

One Great . . . Biscuit Book Giveaway

Charleston's Nathalie Dupree is one of the South's great cookbook writers, so her book "Southern Biscuits" has been on my list since it came out in May. When I was in Charleston a few weeks ago for the Association of Food Journalists conference, Dupree and Lauren Vinciguerra of Callie's Charleston Biscuits made dueling biscuit batches to show a few tricks.

If you don't want to tackle your own biscuits, Callie's are available frozen at several local stores, including Reid's Fine Foods, Dean & Deluca and Fresh Market, or by mail order from www.calliesbiscuits.com. They're not a cheap luxury though, at $16.99 for a dozen at Reid's.

Making your own is cheaper, and eventually more fulfilling. Once you get a feel for it, you'll always be able to do it. Here's a simple refrigerated dough called Angel Biscuits, handy to keep around for up to a week so you can pat out a batch whenever you need fresh biscuits.

And I have a copy of Dupree's book to give away. Send an email to me at kpurvis@charlotteobserver.com and put "biscuits" in the subject line. I'll announce a winner by random drawing. Deadline: 9 a.m. Friday.

Angel Biscuits

From “Southern Biscuits,” by Nathalie Dupree and Cynthia Graubart (Gibbs Smith, $21.99).

1 package active dry yeast

1/4 cup sugar

3 tablespoons warm water (110 to 115 degrees)

5 to 6 cups self-rising flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening, room temperature

1/2 cup butter, room temperature

2 cups buttermilk, room temperature

Melted butter, for finishing

DISSOLVE the yeast and sugar in the warm water in a small bowl. Set aside.

FORK-SIFT or whisk 5 cups of the flour, baking soda and salt in a large bowl, preferably wider than it is deep. Break the shortening and butter into pieces and scatter over the flour. Work in by rubbing your fingers with the fat and flour as if you’re snapping your thumb and fingers until the mixture looks like well-crumbled feta cheese.

MAKE a deep hollow in the center with the back of one hand. Stir the yeast mixture into the buttermilk and pour this mixture into the hollow, stirring with a long wooden spoon. Add flour as needed to make a very damp, shaggy dough.

FLOUR a clean work surface and turn out the dough out. With floured hands, knead the dough by folding in half, pushing out, refolding and turning dough until the dough is tender, about 10 minutes. Add flour as necessary. Refrigerate up to one week.

WHEN READY to use, take out some of the dough and roll into a 1/3 to 1/2-inch-thick round. Fold in half and roll or pat out again until about 1 inch thick. Cut into rounds with a 2-inch biscuit cutter dipped in flour. Place on a greased baking sheet and let rise at room temperature until doubled, about 30 minutes.

BAKE at 400 degrees on the middle rack for 12 to 15 minutes, rotating the pan after 6 minutes. (If the bottoms are browning too quickly, slide a second sheet underneath.) Brush the tops with melted butter.

Yield: 30 to 40 (2-inch) biscuits.

Who gets to celebrate like a Culinista?

That would be Mark Roman, who won the random drawing for the cookbook "Party Like a Culinista," by Jill Donenfeld and Josetth Gordon. Congratulations, Mark! Let us know if you use one of the menus for a party.

One Great . . . Cookbook giveaway

Fans of roasted cauliflower, here's a new way to use it: Toss it with herbs, olives and capers to make a salad. We got the recipe from the new cookbook-with-attitude, "Party Like a Culinista," by Jill Donenfeld and Josetth Gordon (Lake Isle Press, $21.95).

Donenfeld and Gordon are caterers and party experts who are into easy entertaining with whole foods and simple recipes.

Want to win a copy of the book? Email me your name with "Culinista" in the subject line. We'll pick a winner by random drawing and post it here. Deadline: 9 a.m. Friday.

Party on, kids.

Roasted Cauliflower Salad

From “Party Like a Culinista,” by Jill Donenfeld and Josetth Gordon (Lake Isle Press, $21.95).

2 heads cauliflower, chopped into florets

3 tablespoons extra virgin olive oil

1/2 teaspoon fine-grain sea salt

3/4 cup crushed walnuts

1/2 cup chpped flat-leaf parsley

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

2 tablespopons chopped fresh oregano

3/4 cup pitted kalamata olives

2 tablespoons juice from the olive jar

2 tablespoons capers packed in brine, crushed

2 teaspoons caper brine

2 tablespoons fresh lemon juice (about 1 lemon)

2 teaspoons grated lemon zest

1/2 teaspoon freshly ground black pepper

PREHEAT oven to 375 degrees. Toss the cauliflower with the olive oil and salt. Spread on a rimmed baking sheet and roast 20 to 30 minutes or until the edges of the cauliflower are starting to brown. Cool.

SPREAD the walnuts on a rimmed baking sheet and toast in the oven until browned and fragrant, about 10 minutes. Cool.

Toss together the cauliflower, nuts, herbs and olives in a large bowl. Blend the olive juice, capers, caper brine, lemon juice, zest and pepper in a small bowl. Drizzle over the cauliflower and toss again. Serve cold or at room temperature.

We have a cookbook winner

Robin W. Williams is the winner of "From Our Grandmothers' Kitchens: A Treasury of Lost Recipes Too Good to Forget," from the editors of Cook's Country magazine.

Thanks, everyone.

Do you know your food trends?

For the Southern Women's Show last week, I came up with a 20-question quiz about what's in the food trends (and what isn't). Want to play along? Don't take it too seriously - trends are really anyone's guess.

And to make it more fun, here's the prize: A copy of the new book "From Our Grandmother's Kitchen," from the editors of Cook's Country magazine. It's the perfect trend anecdote, a collection of recipes "too good to forget." To enter the random drawing, send your name and mailing address to me at kpurvis@charlotteobserver.com. Deadline: Monday morning.

OK, here's the quiz, based on a variety of sources predicting the 2011 food trends.

1. True or false: Oprah Winfrey, Mario Batali and Rachael Ray celebrate Meatless Friday.

(False: They celebrate Meatless Monday. Meatless Friday has been a tradition in the Catholic church for hundreds of years.)

2. True or false: All the buzz is about Urban Bee Keeping as the latest trend.

(True. There are hives on the roof at the Ritz Carlton and the Dunhill uptown, and in yards in Myers Park.)

3. To save calories, people are getting dessert plates with with several forks for celebrate the trend of Dessert Sharing.

(False: Germophobia and foodborne illness outbreaks have made people cautious about sharing.)

4. The latest spin in cocktail culture is Smoking Your Drink.

(True: Smoked mint juleps and smoked bourbon have both made appearances this year.)

5. How about drinking your smoke?

(True: Hookah bars are catching on.)

6. What trend does this describe: Handing over $12 to $15 on a plate of food from the back of moving van.

(FOOD TRUCK CULTURE.)

7. Is chocolate-covered bacon a trend?

(Nope. In the food-trend world, chocolate bacon is considered over.)

8. Cupcakes are the hottest thing in bite-size desserts.

(False. In 2011, Amazon.com listed eight books on macarons, the little French pastries, and only four on cupcakes. )

9. The hottest thing in fried chicken is Korean fried chicken.

(True. It's part of a trend toward ethnic comfort food.)

10. Moonshine is the latest thing in artisan liquors.

(Crazy, but true.)

11. Really tall wedding cakes are in fashion.

(False: Wedding cakes are getting simpler or they’re getting replaced with interactive things like cheesecake bars, pie spreads or, yes, candy tables.)

12. Which is not a trend: Artisan hot dogs, artisan grits or artisan tofu.

(It's a trick question: They’re all trends.)

13. Canning is back.

(True. As part of the movement toward local food, it's been big for the last several summers. )

14. The latest hot candy flavor is jalapeno M&Ms.

(False. We hope. But doesn't it sound real?)

15. The trend in baking is sweet and savory versions of . . .

(Pie. Pie is very big this year.)

16. "Hyper-local" is the new phrase for very excited small children growing their own food.

(False. Hyper-local actually means food with no middleman between the food and the plate, such as chef-owned farms or restaurants with gardens.)

17. When pigs fly: The latest thing on appetizer menus is pig wings.

(True. They're a specialty cut, and you can get them at places like The Diamond in Charlotte.)

18. Vegetarians don’t eat meat, pesco-ovo vegetarians eat fish and eggs, and flexitarians eat what?

(Anything: Flexitarians mix up vegan, vegetarian and carnivore eating styles, depending on the time of day, the day of the week or how they feel.)

19. It’s the latest thing in getting really close to the table: Chefs are weaving their own tablecloths.

(False. Although I have seen this once, that's not enough to declare it a trend.)

20. As a backlash against cyber space and technology that is changing too quickly, people are subscribing to print newspapers.

(True. But only in my dreams.)

"Splendid Table" giveaway: We have a winner

Julie Ruble, who challenges bakers with her own blog, Willow Bird Baking, has won my challenge to post a convenience food shortcut for an entry into our drawing for a copy of "The Splendid Table's How to Eat Weekends," the new book by Lynne Rossetto Kasper and Sally Swift.

To pick a winner, I count the entries in the order they come in and then enter the final tally into the Random Generator at www.random.org.

Take a look at Monday's post for the new ideas people sent in. And Julie, email me at kpurvis@charlotteobserver.com with your mailing address and I'll get the book on its way. Thanks, all, for playing.

A "Splendid" Cookbook Giveaway

I was away from my office with no online contact last week, so I didn't realize that our giveaway for "The Splendid Table How to Eat Weekends" didn't get posted. So let's give it another try:

The always fabulous radio host Lynne Rossetto Kasper was kind enough to give me a great tip for my story on convenience-food shortcuts (read it here if you missed it). In her honor, I wanted to get your favorite convenience-food shortcut. Post your idea here (a great convenience product, how you use it and what, if anything, you do to improve it). Include a unique name (not just Anonymous) and I'll include you in a drawing for the new book by Lynne and her co-author, Sally Swift.

Don't forget to check back and find out if you won. I'll announce the winner at 9 a.m. Wednesday, so the deadline is 8 a.m. Wednesday.

"The Southern-Latino Table": Who won?

It seems fitting for the first day of school to give a book to a teacher.

And as a former English major who once took a master's level course in Medieval English -- I still have my copy of "Piers Plowman" (can't translate it anymore, but by goodness, I have it) -- I'm happy to send "The New Southern-Latino Table" by Sandra A. Gutierrez to Jo Koster, professor of English, director of English grad studies and coordinator of Medieval Studies at Winthrop University in Rock Hill.

Even better: Dr. Koster wrote that she had "Southern-Latino" on her Amazon wish list. Now she can take it off and make room for another copy of the Confessio Amantis.

Thanks, all, for playing. We'll do another giveaway soon.

Welcome back cookbook giveaway

It feels like everything is starting over this week: Kids are back to school, and I'm back at work after a late-summer week off.

Let's celebrate by celebrating a new N.C. author. I interviewed Sandra A. Gutierrez of Cary back when I wrote about putting an international spin on potato salad for the Fourth of July.

Gutierrez' first book has just been released by UNC Press: "The New Southern-Latino Table" is a lovely, hardcover book with lots of color photos and recipes that celebrate the overlaps between Latin American and Southern food. Looking through it, I noticed her interesting take on pimento cheese, Pimento and Cheese Chilaquiles, a simple tortilla casserole made with a pimento-cheese inspired sauce. It would be a great recipe to keep on hand during the school year. You can assemble the casserole in advance, refrigerate it and back it when you get home.

Here's the recipe, and your chance to win a copy of "The New Southern-Latino Table." Email me at kpurvis@charlotteobserver.com and put "Southern Latino" in the message line. We'll hold a drawing to give away a copy on Thursday.

Pimento and Cheese Chilaquiles

From "The New Southern-Latino Table," by Sandra A. Gutierrez (UNC Press, $30). You can double or triple the recipe, and add cooked, shredded chicken or cooked ground beef.

Makes 4 to 6 servings.

12 corn tortillas, each cut in eight wedges
Vegetable oil for frying
Salt
1 tablespoon extra-virgin olive oil
1 (14-ounce) can crushed tomatoes
1 teaspoon salt
1/4 teaspoon ground black pepper
Pimento Sauce (see below)
1 1/2 cups shredded queso fresco or Monterey Jack
1 1/4 cups sour cream
2 avocadoes
1/2 cup finely chopped cilantro

Line two baking sheets with cooling racked. Heat 3 to 3 inches of oil to 350 degrees in a large skillet with deep sides. Working in batches, carefully add the tortilla wedges and fry, stirring constantly, for 3 to 4 minutes or until crispy. Use a slotted spoon to transfer to the cooling racks and immediately sprinkle with salt.

Preheat oven to 400 degrees. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add tomatoes, salt and pepper; bring to a simmer, cover and cook 10 minutes. Stir in the pimento sauce and remove from heat.
Spread a third of the sauce in the bottom of a 13-by-9-inch baking dish. Top with half of the fried chips. Spread half of the remaining sauce over the chips, then spread with half of the cheese. Repeat layering, ending with the cheese. Press down on the tortillas with a wooden spoon (don't worry if some bread). Drop the sour cream by dollops over the top. Cover loosely with foil and bake for 30 minutes. Remove the foil.

Halve, pit and peel the avocadoes and slice them thinly. Place the slices decoratively over the top of the casserole. Sprinkle with cilantro and serve.

Pimento Sauce:
2 tablespoons olive oil
2 cups roughly chopped yellow onion
1 cup peeled, seeded and chopped plum tomatoes
2 cloves garlic, roughly chopped
2 (7-ounce) jars diced pimentos
1 teaspoon aji panca paste or hot sauce such as Tabasco
1/2 cup water
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat the oil over medium-high heat in a medium saucepan. Add the onions and saute 3 to 4 minutes, or until they begin to soften. Add the tomatoes and garlic and cook, stirring, for 2 minutes. Add the pimentos, aji panca or hot sauce, water, salt and pepper. Bring to a simmer, cover and cook 10 minutes. Remove from the heat and cool. slightly. Transfer to a blender or food processor and blend until smooth. Return to saucepan and keep warm until ready to serve. Makes 2 cups.

Cookbook giveaway: Who won "Tupelo Honey"?

Rhonda Mathis of Charlotte is the winner in our random drawing for a copy of the cookbook "Tupelo Honey Cafe," by Elizabeth Sims, featuring recipes from the little restaurant in downtown Asheville.

While we're on the subject of Asheville, here's a question for you: What's your don't-miss eating experience there these days? I'm making a trip over there soon. On my list: 12 Bones and Doc Chey's, and a return visit to The Admiral.

I've already been to Barley's Taproom, Chocolate Fetish, Early Girl, Tupelo Honey, The Market Place, the Laughing Seed and Zambra. And of course, I've made many trips to the French Broad Food Co-Op and the Grove Arcade.

What else should be on my list, Asheville fans?