ABOUT KATIE BUTTON
Chef Katie Button is at the helm of Katie Button Restaurants, a downtown Asheville-based restaurant group with a mission to create and sustain a thriving company culture through exceptional culinary experiences. Experience the lively Spanish tapas culture at nationally-acclaimed flagship restaurant, Cúrate Bar de Tapas. Just around the corner at La Bodega by Cúrate, enjoy a casual lunch, take home paella, and semi-prepared Cúrate favorites, along with a selection of Spanish wine and beverages – available to walk-ins, curbside pickup and nationwide shipping. Take a culinary adventure with Cúrate Trips – incomparable access to the best wine and food in Spain, Portugal, and Morocco. Become a Spanish wine insider by joining the Cúrate Spanish Wine Club – the newest offering from Katie Button Restaurants, designed to bring the world of Spanish wine to your doorstep.
This happened tonight 😂❤️…..@chowchowavl @chefdorianhunter @onebadchef910 @chefrickymoore @cuni_verse @covered_in_flour @chefttlivinandlovin and @virginiawillis who was busy getting her mise ready like a professional while the rest of us goofed off!
My favorite thing about San Sebastian is bouncing between the different pintxo bars. I remember @felixmeana taking me on a tour, years ago, and we would just pop into these bars and restaurants while walking around the city. Their bar tops were covered with little bites on skewers or on soft baguette. We spent the day drinking sherry, nibbling different unique flavor combinations and pintxo bar hopping.
Pintxos topped with an omelette, crab, bacalao, confit peppers, cheese, you name it. Some of the places had an honor system where you would collect toothpicks for each bite you ate, serving yourself like you would at a cocktail party with friends, except in this case you were making new friends, meeting people in a pintxo bar. Before you left you would turn in your toothpicks and the bartender would count them up to know how much to charge you.
I loved the conviviality of the experience, it made me feel like a local instantly...particularly since they couldn`t hear my accent with my face stuffed with pintxos and sips of sherry.
But don`t just take my word for it, take a trip with us at @curatetrips out to San Sebastian in 2024. We only have a handful of tickets left for that trip, so head over to the link in my bio to learn more about the beauty of the Spanish coast, and sign up for next years` trip.
This years` @chowchow_avl food and culture festival is just around the corner, and I cannot wait to see you all there!
I`ll be one of the guest chefs for the TV Dinner Saturday, September 9th. Here`s the full rundown of what to expect:
📅 Saturday, September 9th
⏰ 6:00 PM - 9:00 PM
📍@therestorationasheville
Join us for a cocktail reception featuring a conversation with the chefs, moderated by @soniachopra, Executive Editor of @bonappetitmag and @epicurious
Indulge in a delicious six course, seated dinner featuring a course presented by each chef.
The Chef Line Up is:
@chefdorianhunter of Elevates Soul Southern Beauty
@chefkatiebutton of From the Source, @labodegabycurate and @curatetapasbar
Chef Keith Rhode @tackleboxkitchen of Catch Modern Seafood Restaurant, Catch Food Truck and TackleBox Foodtruck
@chefrickymoore of Saltbox Seafood Joint
Chef Sera Cuni @cuni_verse of Root Cellar Café & Catering and Café Root Cellar
Chef @virginiawillis of Virginia Willis Culinary Enterprises
And we will end the evening with a meet + greet with Sonia and the chefs during a digestif reception
Tickets on sale now via chowchowasheville.com. Link in bio.
I had a blast tasting through Spanish wines alongside Núria from @vinovidetroitbarcelona during a virtual tasting last week for the @curateathome Wine Club.
Don`t worry if you missed it live, the full tasting experience can be found at the link in bio right now.
#wine #spanishwine #avl #asheville #wineclub #curatewineclub #curateathome #curate #winebottles #winelabels
Remembering an incredible trip to Cape Cod with the kids last week….we went fishing, Lalo caught an appropriately sized fish 😂, we went beaching, we buried each other in sand, splashed around in the water, saw seals for the first time, and made silly faces. It was a blast. I love summer. 🌊🐚⛱️
Tonight at La Bodega, we`re excited to welcome @beardfoundation for the Asheville stop on the Taste America tour! This is a nationwide initiative to bring together chefs, special guests, and diners from across the country to celebrate the local independent restaurants at the heart of our communities. Matt Caudle, the Chef de Cuisine at @curatetapasbar (pictured to the right of me), was invited to be a part of this cohort, and we couldn`t be more proud!
On the left side of the photo, you`ll find the Chef de Cuisine of @labodegabycurate, @mattwallbrown who is the host venue chef. They`re teaming up with @theblindcook of @theblindgoathtx for what`s sure to be a stellar event! Wishing them all the best of luck tonight!
#TasteAmericaAsheville #FoodieHeaven #SupportLocal #CulinaryDelights #beardfoundation #exploreasheville #ashevillefoodie #avleats #avlfood #avldrinks #culinaryarts
Today Gisela was invited to an 80s themed birthday party, so my morning started with the question “mom, what’s the 80s?” Which prompted digging through the closet and looking up photos on the internet…followed by me trying to describe what a boombox is…and ultimately deciding it was an era that can never truly be defined…💗🤣
Beef: from Tallow to Ribeye.
Grass fed beef presents an array of possibilities. After my time at @whiteoakpastures, I was inspired by how they use all parts of the animal. Not just cuts of beef, but also leather goods, candles, and beef tallow. Normally I might use tallow to saute or sear, substituting tallow for oil in that case, but I decided to whip it with butter and add a little honey and vinegar. The result was incredible. Light, fluffy and delicious with the rich flavor of the tallow coming through. I would highly recommend spreading it all over a soft baguette!
Grassfed ribeye requires a delicate approach to cooking. While it is typically leaner than the usual ribeye you may find in your average grocery store, that doesn`t mean you can`t achieve fall-apart-tenderness with a beautiful rosy center. With conventional beef you might get the fat marbling and tenderness, but it doesn`t stand up to the deep, rich flavor of grassfed beef. Sous vide is the absolute best way to create a super tender texture at a perfect internal temperature. Give it a hefty sear after cooking sous vide, and you have a wonderfully cooked ribeye, ready for slicing.
Both recipes are available at the link in my bio.
Season 3 of #FromTheSource has officially wrapped up, and I`m so grateful for every person I met along the way. Relive all 3 seasons from @magnolianetwork on @discoveryplus and @streamonmax now.
#food #beef #tallow #ribeye #steak #cooking #chef #foodphotos #foodphotograhy
#avl #asheville #avlfood #avleats
We`re flashing back to the first episode of season 3 this weekend! Back in December of 2022, the first episode of Season 3 of From the Source aired as a sneak peek. Honestly, I love this episode, and I’ve known Will from White Oak Pastures a long time. They truly raise some of the best grassfed beef in the world.
Will believes that animals should have the opportunity to express instinctive behavior. A long time ago, they gave up a lot of commodity beef technologies to get back to basics – the result is a incredibly amazing ecosystem.
If you`re looking for the sous vide ribeye or whipped beef tallow recipes from this episode, the recipes are now live on my website!
Tune in to Magnolia Network today at 2pm EST or watch anytime with MAX and Discovery Plus.
When you hear the word “Miso,” you may only think about a brothy, savory soup. BUT, Miso is also an amazing cheat button for quickly adding a rich umami flavor to so many things. Often in cooking at home, building flavor takes a lot of time, but with miso, the time it takes to develop that flavor has already been done beautifully by the miso producers themselves! That can turn a quickly thrown together recipe like this salad dressing into something with incredible depth of flavor. I love drizzling this on a salad of crunchy seasonal veggies from the farmer’s market, and you could easily use it as a dipping sauce as well.
Full recipe available at the link in my bio! 🥗
Did you know that there is traditionally handcrafted, organic, amazing miso being produced right here in Western North Carolina?! Miso is simply soybeans, salt, and “koji”, or rice that’s been inoculated with fermentation culture. This funky, umami rich ingredient is rich in history and tradition throughout Japanese culture, and has grown to be popular all over the world. 🍚
During my time with @misomaster for the ‘Miso’ episode of #FromTheSource, I learned that one of the keys to making great miso is starting with great koji. When done right, the process is taken with such care that the koji is even wrapped up in literal sheets and blankets, and “put to bed” to create the perfect environment for spores to grow 🛌 Miso Master, and many other producers around the world, are making a wide variety of miso (over 1,300 types in the world!) – using different grains for koji, or different types of beans like chickpeas in place of the soybeans.
Learning about miso for this episode was fascinating! I can’t wait for you all to see it – tune in to @magnolianetwork today at 2pm EST, or watch anytime with @streamonmax and @discoveryplus 🌸
Gathering together with friends and family, around a table of delicious food, is something that has always been a huge part of my life. From memories of Southern feasts as a kid, to tapas parties and calçotadas in Spain after I met @felixmeana – sharing a meal is at the heart of some of life`s best moments.
These days, while finding a balance with running two restaurants, a growing business, and raising two amazing kids, I am always seeking out ways to simplify without compromising on those moments. I partnered with @allrecipes and @toyotausa to share some of my go-to tips for preparing a meal for a large group, while still enjoying it yourself!
Head to the link in my bio and stories to find my advice for making your next dinner party a breeze 🍽🥂 #ad #ToyotaPartner #ToyotabZ4X
Grape Torte 🍇 Recipe link in bio!
When I think of grapes, my mind goes to snacking. Maybe a fruit salad, or grape juice…but that’s really as far as I would typically go with “cooking” them. Muscadine grapes are a variety that grow very well in our region, and have an incredible and unique flavor. For the newest episode of #FromTheSource on @magnolianetwork, I decided to experiment a little and see what would happen if you cooked with them – enter Muscadine Grape Torte 🍇
You can make this jammy torte with muscadines or scuppernongs if you have them, but even concord grapes or table grapes are delicious here.
Find the full recipe for Grape Torte on my website, link in bio!
On the ✈️ headed back home to Asheville after an incredible day at the @welcomeconference in Chicago. I had the honor of speaking to a room full of people interested in hospitality and how it translates to their career or calling. The best part was being able to sit back and listen to all the other amazing speakers. Dori McWhorter the CEO of the @ymcachicago shared the quote that “work is love made visible” and then later when I went to eat dinner @lulacafe i saw that quote in action when I was greeted with a personalized menu with my name on it that said “thank you for the inspiration” I certainly felt loved. Thank you Chicago, @welcomeconference @kevinboehmboka @donniemadia @wguidara @rachelaxelrod312 and the rest of the Welcome Conference Team for the incredible hospitality, community, love and connection! Can’t wait for the next on one New York in September!
Muscadine grapes are one of the most well-loved, native foods grown in our region in North Carolina! 🍇 If you’ve never eaten one, they have the most incredible, sweet, and flavorful flesh, with a tart skin that balances out each bite. Yes, they have seeds (as nature intended), that you can either bite around and swallow or remove before eating – but leaving the skin on is a must.
Davon Goodwin at @o.t.l.farms in Laurinburg, NC is producing some of the best muscadines in the region, and I had the absolute joy of spending some time with him for this week’s episode of #FromTheSource, diving in to learn about grapes! The secret to Davon’s success lies in his commitment to community – the support he gives, the ways that he feeds the people around him, and the connections and meaningful relationships farming has helped him create. One of my biggest takeaways from my visit was how deeply human connection can be the driving force behind joy, happiness, and life! Muscadines just help make the journey more delicious 😉🍇
Find the ‘Grapes’ episode of From the Source on @magnolianetwork’s cable channel today at 2pm EST, or stream anytime with @streamonmax and @discoveryplus!
Happy Father’s Day to @felixmeana I don’t know how but this photo of you really shows the brightness and energy you bring with you wherever you go!
As someone who adores locally grown, seasonal produce, I have to admit something. I have NEVER grown anything from seed myself 😬 When I went to California to learn about tomatoes for this week’s episode of #FromTheSource, I had so much to take in during my time with @wildboarfarms. They produce organic, exotic tomato varieties – what they call “the heirlooms of the future!” I got to learn the incredible power of one tiny seed, and how we can work alongside mother nature to produce unique, delicious, juicy, sweet tomatoes. Just a few of those tiny seeds can last a lifetime.
Brad and the team at Wild Boar Farms put in the hard work of selecting, creating, and cultivating stable, incredible new tomato varieties to provide seeds to farmers like @neanderthalfarms, and home gardeners too! Seeing these tomatoes grow, and then getting to taste them, I was blown away by the intense flavors!
After spending some time in the kitchen with chef and author @mstanyaholland, I walked away so inspired – and left with the amazing gift of a few of Brad’s seeds, which my daughter Gisela and I planted in our yard to grow our very first summer tomatoes from seed! We can’t wait to harvest this fruit in a couple of months, and fingers crossed that we can keep doing the same each year, finding which tomatoes grow best in our own garden at home.
Tune in to @magnolianetwork today at 2pm EST to see what I learned about Tomatoes! And don’t forget, you can watch any time with @streamonmax and @discveryplus. 🍅
Lima Bean Hummus 🥙 Recipe link in bio!
Lima beans – when fresh – are incredibly creamy and luxurious, perfect for turning into an incredible dip! For this recipe, I took some inspiration from a traditional Mediterranean hummus, but used @rancho_gordo limas in place of the garbanzo beans. The addition of lemon juice and tahini takes an ordinary bean dip to a whole new level of delicious! This recipe is a great way to use up nearly any kind of leftover beans after you’ve made a big pot, and couldn’t be simpler with the help of a blender or food processor. Serve alongside fresh seasonal veggies, toasted bread, or crackers!
Find the full recipe, featured on @magnolianetwork’s #FromTheSource, on my website at the link in my bio 🧑🏽🍳
For about as long as I’ve been cooking, I thought preparing dried beans was difficult and time consuming. First, I’d have to soak them for the right amount of time, then cook them for forever, only to end up with a pot of beans that were partially cooked, with some that were mushy and falling apart, while some were still starchy and not quite tender. But then, I cooked with @rancho_gordo beans… All of a sudden, I realized that the problem was in the quality of the beans I was buying. Generic, grocery store beans are often sitting on a shelf somewhere for literal years before they make it to your kitchen, resulting in frustratingly inconsistent cooking times and flavors. Let me tell you, using fresher beans makes all the difference in the world! With producers like Rancho Gordo, you get beans that were harvested from the field just about a year prior, and the creamy, cloud-like texture you end up with by using beans this fresh is incredible.
When it comes down to it, beans have been grown, harvested, and cooked in the Americas for centuries. They shouldn’t be intimidating to cook from scratch! Tune in to #FromTheSource on @magnolianetwork today at 2pm EST to learn more about the history, cultivation, and harvest of beans, and see what it takes to make them taste delicious! #MagnoliaNetwork
Lemon Curd 🍋 recipe link in bio!
Lemon Curd brings back tons of fond childhood memories for me. When I was growing up, my mom ran a catering business out of our home kitchen. Sweet, tart, custardy lemon curd was one of the things she was making all. the. time! As a busy caterer and mom, she had to be on top of her game with time management, and because she had the excited and willing help of a kid 🙋♀️ meant that rather than standing by the stove top with a double broiler, constantly stirring to avoid overcooking, she taught me how to use the microwave to end up with an incredibly simple to make, silky, creamy lemon curd. It was the perfect job for me as a kid – I mean, what kid doesn’t like pushing buttons…and especially when it ends in a delicious, sweet treat!
For the ‘Egg’ episode of #FromTheSource on @magnolianetwork, I decided to make a batch of lemon curd with @dryridgefarms gorgeous, pasture raised eggs, and I was struck by how orange and beautiful it ended up – all because of the quality of the yolks! For the episode, I used a traditional double-broiler method, and you can certainly do that with this recipe. But, if you’re looking for a little bit of a shortcut, check out the link in my bio for the full recipe for Magic Microwave Lemon Curd! 🍋
#lemoncurd #recipereels #cookingreel #dryridgefarms #fromthesource #magnolianetwork
