{"id":4385,"date":"2016-04-09T00:00:10","date_gmt":"2016-04-09T04:00:10","guid":{"rendered":"https:\/\/thelaurelofasheville.com\/updatestage\/?p=4385"},"modified":"2016-07-15T23:33:59","modified_gmt":"2016-07-16T03:33:59","slug":"local-provisions","status":"publish","type":"post","link":"https:\/\/thelaurelofasheville.com\/updatestage\/archives\/local-provisions\/","title":{"rendered":"Restaurant Feature: Local Provisions"},"content":{"rendered":"

\"Restaurant<\/a>Local Provisions\u2019 executive chef Justin Burdett plans the menu around what\u2019s in season and uses innovative techniques to bring out the best possible flavors. Because he sources the majority of produce and meat from local farms, it\u2019s a win-win for both growers and customers. In November of last year, Justin, his wife Brooke Palmer, and Perry King opened the farm-to-table restaurant on Biltmore Avenue in the heart of downtown Asheville. For Justin and Brooke, this decision meant an opportunity to move back to Asheville. Open a business and return to the city they love? They jumped on it.<\/p>\n

The couple met and fell in love in Asheville about a decade ago, where both worked in the restaurant industry. In 2009, their daughter Olive was born and they decided shortly thereafter to move to Atlanta. Justin had grown up in Georgia and learned to cook from his grandmother when he was young.<\/p>\n

While in Atlanta, Justin worked at Miller Union under Steven Satterfield, a James-Beard nominated chef for the past three years in a row. It was through Miller Union\u2019s co-owner Neal McCarthy that Brooke and Justin met future business partner Perry, who currently still lives in Atlanta. In 2012, the family moved to Highlands, North Carolina, and Justin continued to work as a chef. When the decision was made to open Local Provisions, Justin and Brooke moved from Highlands to West Asheville.<\/p>\n

Of Local Provisions\u2019 offerings, Brooke says, \u201cIf we can make it, we do. If we can get it local, we definitely do. There are a lot of farmers that put a lot of work into what they do and it\u2019s pretty great to be able to showcase that with our menu.\u201d<\/p>\n

\"Restaurant<\/a>While the winter menu was heavy with root vegetables that were in season, the spring menu will feature brightly colored vegetables, as tailgate markets spring back to life. While you\u2019ll find roasted quail, rabbit, and flounder on the menu, it isn\u2019t complicated. \u201cIt\u2019s not as unapproachable as it seems,\u201d says Justin. While the restaurant\u2019s d\u00e9cor is clean and modern yet with a rustic appeal, the plate presentation is a work of art.<\/p>\n

With his return to Asheville, Justin was excited to reconnect with the farmers he knew before the move. \u201cIn the spring, you can hit four markets in a week,\u201d he says. The restaurant couldn\u2019t be more perfectly located, with the weekly French Broad Co-Op tailgate market directly across the street.<\/p>\n

\u201cThere\u2019s very diverse growing among all of the farms,\u201d adds Justin. \u201cThat more or less dictates what\u2014ingredient-wise\u2014goes on the menu, and then from there we just try to figure out how to make it different from everyone else.\u201d<\/p>\n

For produce, Local Provisions sources from Rise Up Rooted Farms, Second Spring Market Garden, and The Culinary Gardener, among others. You\u2019ll find beef from Apple Brandy Beef and fish from Sunburst Trout Farms. There are small and large plate options, such as the sorghum pork belly and seared scallops. For an appetizer, local radishes come with a whipped bone marrow butter or Farm & Sparrow seeded bread.<\/p>\n

On the craft cocktail, beer, and liquor side of things, Brooke says they take the same seasonal approach. Over the winter, she created an Old Fashioned using persimmons. The wine focus is on Old World varietals from businesses that are small and family-owned. Beer pairing dinners also take place, and they\u2019re working on partnerships with Foothills, Wicked Weed, and New Belgium.<\/p>\n

\"Restaurant<\/a>Brooke says she also loves working with the flavors of North Carolina spirits, such as Troy & Sons Blonde Whiskey and Krupnikas, a spiced honey liqueur from Durham.<\/p>\n

Sunday brunch runs from 10:30 a.m. to 2:30 p.m. and by May, Local Provisions plans on opening for lunch as well. There\u2019s no better way to mark the transitioning of the seasons than with the best of nature\u2019s bounty. As Brooke says, \u201cChange is good.\u201d<\/p>\n

Reservations are required for pairing events and recommended for dinner. Local Provisions is located at 77 Biltmore Avenue in downtown Asheville. For more information, visit localprovisionsasheville.com<\/a>, their Facebook page, or call 828.424.7815.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Local Provisions\u2019 executive chef Justin Burdett plans the menu around what\u2019s in season and uses innovative techniques to bring out the best possible flavors. Because he sources the majority of […]<\/p>\n","protected":false},"author":10,"featured_media":4391,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56,102],"tags":[],"class_list":["post-4385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-archives","category-food"],"yoast_head":"\nRestaurant Feature Local Provisions<\/title>\n<meta name=\"description\" content=\"Local Provisions\u2019 executive chef Justin Burdett plans the menu around what\u2019s in season and uses innovative techniques for the best possible flavors.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thelaurelofasheville.com\/updatestage\/archives\/local-provisions\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" 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