The food scene is exploding in many towns all over the South; Asheville, well known for its burgeoning beer scene, is no exception. Award-winning chefs John Fleer, William Dissen, Meherwan Irani, and Katie Button all call Asheville home, and so Chef Justin Burdett was in good company when he opened his restaurant, Local Provisions, in late November in the heart of downtown Asheville.
Chef Burdett harkens from Georgia but has cooked in restaurants throughout the South, including for Chef William Dissen at his Asheville restaurant, The Market Place. He spent the last few years as executive chef at Ruka’s Table in Highlands where he was nominated for “People’s Best Chef, Southeast” by Food & Wine magazine. The ingredients Chef Burdett uses at Local Provisions are reflective of his Southern cooking career, including proteins such as North Carolina pork and trout, Georgia rabbit and South Carolina snapper, but his preparations are decidedly Appalachian. Chef Burdett builds connections with the community through his take on dishes that have been on their family dinner tables for generations, such as his Cured Lamb Loin with Fresh Turmeric.
Cured Lamb Loin with Fresh Turmeric
from Chef Justin Burdett of Local Provisions in Asheville, North Carolina
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