StoveTrotters opened with a bang and our guests were thrilled with the interpretation of chilled select scallops with truffled spinach and tapioca, shrimp and andouille sausage on lobster grits and the mussel soufflé with seafood salad. The dessert was three parts:   a pot de crème au chocolate, homemade coconut ice cream, fried plantain and mango beignet with tropical fruit salad.

We have big plans, some are coming to fruition as I type, and some are being developed. Our most recent focus was getting the Bistro up and running.   We opened on December 11 th for Lunch and Dinner, Tuesday - Saturday. In addition to the Bistro we are still fostering our 'Dinner and a Chef' program. Whether it is with me, or one of the areas guest chefs we are excited to create a menu for you and friends to enjoy!

"Dinner and a Chef" marries a multi-course menu paired with specially selected fine wines with the chef's expert commentary and demonstration. Intimate seating at the Chef's table, built around the StoveTrotter demonstration kitchen, ensures that you don't miss a single detail. You can enjoy fabulous food and learn to recreate the evening's menu at home. An extraordinary culinary experience to be savored by novice to connoisseur!

The first part of 2008 will have an emphasis on culinary instruction, with kitchen boot camp which began in January. We offer wedding cake design and construction, beginning, advanced and intermediate pastry, chocolate applications, and a number of other subjects that we are in the process of developing.  

The great Patrick O'Connell is quoted in the book Culinary Artistry. He regards the restaurant business as theatre. "It is either a good play or a bad play. It's fresh or it's tired. And it's genuine or it's fake. It's either right or wrong. And you are continually aiming for that right on feeling." He also is quoted as saying "it is not a business. It is a life's work."

We, at StoveTrotters, strive to deliver culinary art at its best, to employ the most talented and creative culinarians, to seek out and find the finest foods Mother Earth has to offer, and to bring out the full glory of the experience by paying attention to all details.  

I am excited to be in Asheville, and hope that you will come to experience the life's work of our dedicated and talented staff.  

Until we eat again,

Chef Jenny Kommit

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