This image was taken for an article in Our State Magazine. It featured chef John Fleer of Rhubarb in Asheville, NC creating his taste on the classic southern Appalachian dish, Buttermilk Cornbread Soup.

This dish consists of glacier lettuce, sculpit, celery leaf and stretto on the bottom and is topped with sweet alyssum and thyme blossoms. Made by chef Brian Canipella of Cucina 24 as part of a collaborative funderaiser dinner between 8 of the top chefs in Asheville, NC this past spring.

Cold smoked bone marrow dish by Salt & Smoke in Asheville, NC. Chef Josiah McGaughey works out of his food truck behind Burial Beer, serving delicious old world European and southern American foods all on paper plates. Shot for Beer Advocate magazine.