Katie Button is a five-time James Beard Foundation award nominated chef, cookbook author, media personality, and founder of Asheville-based Cúrate, a collection of restaurants, online marketplace, wine club and culinary journeys designed to connect people with the Spanish experience.
Katie earned a Master’s degree in Biomedical Engineering, but her passion for food and travel ultimately guided her towards a career in the food world after being immersed in the industry at a young age. She honed her craft in the kitchens of some of the world’s best chefs, most notably Ferran Adrià and José Andrés, before finding her own success with her restaurant group, Button Meana Group, and Cúrate lifestyle brands.
Today, Button Meana Group houses Katie Button Media and Magnolia Network’s From The Source, a series exploring the origins and stories behind different ingredients, as well as the Cúrate brands – Katie’s bread and butter. This includes Cúrate Trips, Cúrate at Home and Cúrate Wine Club, as well as two restaurants, La Bodega by Cúrate and Cúrate Bar de Tapas, which won the James Beard Foundation Outstanding Hospitality award in 2022. In 2016, Katie extended the Cúrate brand to a new medium, releasing her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen.
Katie continues to challenge the industry standard, steadily building comprehensive benefits to create a sustainable work environment for her living wage-certified restaurant group.
Phew! Episode 1 of @americasculinarycupcbs was a doooozy! 😅
Sharing my brief post episode reflections with you all and a little more about the dish I made, Ajo Blanco. It has been a seasonal soup on the @curatetapasbar menu since the beginning and cooking it on the show was so nerve wracking. 🍽️😋
Tune in next Wednesday on CBS at 9:30pm ET to see how I fare in the second episode! #acccbs
Phew! Episode 1 of @americasculinarycupcbs was a doooozy! 😅
Sharing my brief post episode reflections with you all and a little more about the dish I made, Ajo Blanco. It has been a seasonal soup on the @curatetapasbar menu since the beginning and cooking it on the show was so nerve wracking. 🍽️😋
Tune in next Wednesday on CBS at 9:30pm ET to see how I fare in the second episode! #acccbs
@americasculinarycupcbs is finally here! I had SUCH a blast last night celebrating at the official launch party, and am as ready as I’ll ever be to catch the first episode tonight!
You can watch from home on @cbstv at 9:30ET! #ACCCBS
@americasculinarycupcbs is finally here! I had SUCH a blast last night celebrating at the official launch party, and am as ready as I’ll ever be to catch the first episode tonight!
You can watch from home on @cbstv at 9:30ET! #ACCCBS
Excited? Yes. Nervous? ABSOLUTELY. This show pushed me harder than anything I’ve ever done in my career and I am so ready for you all to see it 🙌🔥@americasculinarycupcbs premieres THIS WEDNESDAY 9:30ET on CBS - be there!! #ACCCBS
Excited? Yes. Nervous? ABSOLUTELY. This show pushed me harder than anything I’ve ever done in my career and I am so ready for you all to see it 🙌🔥@americasculinarycupcbs premieres THIS WEDNESDAY 9:30ET on CBS - be there!! #ACCCBS
The catastrophe and devastation in our area is beyond words. And even that is an understatement. I took a moment, yesterday - between strongly worded discussions with my insurance company - to reflect on where we are and my concern for how this situation will impact our food and beverage community, which makes up roughly 12.2% of Asheville’s workforce.
If you have the means to donate, I have included links in my bio for the @NCRLA NC Hospitality Worker Relief Fund , @southernsmokefoundation donation page, and the @wckitchen Hurricane Helene donation link.
We have been told it will be weeks until water is restored, which will continue to affect all aspects of everyone’s lives. And a consequence of this is that there is no way for restaurants to operate without access to water, both potable and nonpotable. Restaurants and the hospitality workforce are uniquely impacted by this situation, in additional to already suffering these same difficulties at home.
We are grateful that World Central Kitchen stepped in so quickly to help Cúrate and La Bodega by Cúrate operate in some capacity. WCK began shipping water and supplies to us to be used for meal distribution through their organization. These meals have been passed out to members of our community, air dropped into locations that are completely isolated, and delivered despite terrain barriers to those without the means to seek food and water.
It feels good and is a relief to at least be productive and have the means to do something for my community. Thanks for listening and keeping our community in our thoughts, and PLEASE donate if you are able.
The catastrophe and devastation in our area is beyond words. And even that is an understatement. I took a moment, yesterday - between strongly worded discussions with my insurance company - to reflect on where we are and my concern for how this situation will impact our food and beverage community, which makes up roughly 12.2% of Asheville’s workforce.
If you have the means to donate, I have included links in my bio for the @NCRLA NC Hospitality Worker Relief Fund , @southernsmokefoundation donation page, and the @wckitchen Hurricane Helene donation link.
We have been told it will be weeks until water is restored, which will continue to affect all aspects of everyone’s lives. And a consequence of this is that there is no way for restaurants to operate without access to water, both potable and nonpotable. Restaurants and the hospitality workforce are uniquely impacted by this situation, in additional to already suffering these same difficulties at home.
We are grateful that World Central Kitchen stepped in so quickly to help Cúrate and La Bodega by Cúrate operate in some capacity. WCK began shipping water and supplies to us to be used for meal distribution through their organization. These meals have been passed out to members of our community, air dropped into locations that are completely isolated, and delivered despite terrain barriers to those without the means to seek food and water.
It feels good and is a relief to at least be productive and have the means to do something for my community. Thanks for listening and keeping our community in our thoughts, and PLEASE donate if you are able.
If I were Scrooge McDuck, I would want to swim in @frenchbroadchocolate dark chocolate chips!!! Put the sound on, it’s heaven. 🫠 Leisurely recipe testing at home is my favorite way to spend a day!
If I were Scrooge McDuck, I would want to swim in @frenchbroadchocolate dark chocolate chips!!! Put the sound on, it’s heaven. 🫠 Leisurely recipe testing at home is my favorite way to spend a day!
Working on my porrón skills for the summer. Who’s up for the challenge? @curatetapasbar #offmenu request
Working on my porrón skills for the summer. Who’s up for the challenge? @curatetapasbar #offmenu request
The rossejat negro dish at Curate has been on our menu since the beginning. When people ask me what they should order, it is always the FIRST thing I say and they never regret it.
I wrote a recipe for the dish for the Curate Cookbook, but the honest truth about that recipe is, to make it taste like it does in the restaurant, it requires a LOT of time and work. It might be something you try once, but not something you keep coming back to.
I REALLY wanted to figure out a way for people to be able to make this incredible dish for themselves or a loved one at home, and then I discovered the @anetobroth squid ink paella base. It`s the closest thing to our house made seafood stock in the restaurant, and is the essential ingredient in making this dish.
I tested the recipe, made a super fast version of sofrito, so you don’t have to simmer it for hours like we do at Curate, but you still get the depth of flavor, add a mix of your favorite seafood and you have a fast, easy, show stopping meal. I literally did a dance in my kitchen after testing the dish and taking that first bite. It transported me straight to the Costa Brava. If I close my eyes I can hear and smell the Mediterranean and I can’t wait for you to have that same feeling from your kitchen.
Link in bio.
#curate #curateathome #asheville #avl #rossejat #seafood #squidink #spanishcuisine #spanishfood #food #paella #foodreels @curateathome
The rossejat negro dish at Curate has been on our menu since the beginning. When people ask me what they should order, it is always the FIRST thing I say and they never regret it.
I wrote a recipe for the dish for the Curate Cookbook, but the honest truth about that recipe is, to make it taste like it does in the restaurant, it requires a LOT of time and work. It might be something you try once, but not something you keep coming back to.
I REALLY wanted to figure out a way for people to be able to make this incredible dish for themselves or a loved one at home, and then I discovered the @anetobroth squid ink paella base. It`s the closest thing to our house made seafood stock in the restaurant, and is the essential ingredient in making this dish.
I tested the recipe, made a super fast version of sofrito, so you don’t have to simmer it for hours like we do at Curate, but you still get the depth of flavor, add a mix of your favorite seafood and you have a fast, easy, show stopping meal. I literally did a dance in my kitchen after testing the dish and taking that first bite. It transported me straight to the Costa Brava. If I close my eyes I can hear and smell the Mediterranean and I can’t wait for you to have that same feeling from your kitchen.
Link in bio.
#curate #curateathome #asheville #avl #rossejat #seafood #squidink #spanishcuisine #spanishfood #food #paella #foodreels @curateathome
Join us for a night where wine enthusiasts and epicureans can gather for a one-of-a-kind experience—an extraordinary all-magnum wine dinner featuring bottles from @castelldencus, inspired by the rich tapestry of the Pyrenees mountains and Catalan tradition.
Our friends at @vinovidetroitbarcelona helped bring these delicious wines along for this amazing dinner, and we could not be more excited! Look forward to an unforgettable evening in celebration of fine wines, soulful cuisine, and rustic luxury.
@mattwallbrown and the culinary team at @labodegabycurate is crafting a menu to pay homage to classic traditions of the region, with each course thoughtfully designed to complement these wines of epic proportion.
October 5th at 6pm. Tickets available at the link in bio.
#labodega #castelldencuse #avl #asheville #avlfood #avleats #edibleasheville #wine #winedinner #pyrenees #spanish #spanishcuisine #foodreels #reels
Join us for a night where wine enthusiasts and epicureans can gather for a one-of-a-kind experience—an extraordinary all-magnum wine dinner featuring bottles from @castelldencus, inspired by the rich tapestry of the Pyrenees mountains and Catalan tradition.
Our friends at @vinovidetroitbarcelona helped bring these delicious wines along for this amazing dinner, and we could not be more excited! Look forward to an unforgettable evening in celebration of fine wines, soulful cuisine, and rustic luxury.
@mattwallbrown and the culinary team at @labodegabycurate is crafting a menu to pay homage to classic traditions of the region, with each course thoughtfully designed to complement these wines of epic proportion.
October 5th at 6pm. Tickets available at the link in bio.
#labodega #castelldencuse #avl #asheville #avlfood #avleats #edibleasheville #wine #winedinner #pyrenees #spanish #spanishcuisine #foodreels #reels
