Photo of Alisa (in the back) and her partner Meg by their friend Audra Ayn.
A few months ago I started thinking, I need to find a designer who can make Delicious Musings a place where I want to spend time again. I am so in awe of what the lovely Ashley English does with her space Small Measure, so I reached out to her for a recommendation and she pointed me in the direction of Alisa Carswell.
Blogging for me is an intimate experience, so I really needed someone who would get me – without really necessarily knowing me – and take what I wanted and grow it. Alisa did that and was an absolute joy to work with. Funny, smart, patient…all the qualities one would want for a designer. And, she listened! She paid attention to what I was saying and through a series of conversations and emails got ideas and then went back to her space in Asheville, North Carolina and got creative.
Because I love food, I thought what better way to share a little bit of Alisa with you than to give you a taste of her hometown. When I asked her to send information about her favorite restaurant and what she orders there, she not only sent me a great description – she even gave us a recipe!! Thanks Alisa, for EVERYTHING!
My favorite restaurant in Asheville is just around the corner from my house. King Daddy’s chicken and waffles! It’s run by some of my favorite clients on the planet. John and Julie Stehling. The reasons I love King Daddy’s are many, but the main thing is Julie & John’s commitment to local food & the community. The food is amazing & the service is the best there is.
My favorite dish to get there is Gluten free Chicken and a vegan gluten free waffle.
I have ceilac and it’s so hard to find any restaurants that have a dedicated gluten free fryer! King Daddy’s also makes amazing sweet potato hush puppies and I love them with a side of BBQ sauce to the get the party started!
My favorite thing to make at home is stuffing for Thanksgiving dinner. I love the tradition of Thanksgiving. I love that it’s a holiday that involves eating and (for us) watching lot of great football! My Meg loves my stuffing more than anything else I make and she gets so excited as I only make it a few times a year. I love seeing her so happy about stuffing!!
My favorite Stuffing recipe :
• 2 tablespoons of olive oil
• 2 large sweet onions, finely diced
• 2 cups of celery, finely diced
• 1 cup red pepper , finely diced (I prefer Jimmy Nardello Italian | Baker Creek Heirloom Seed Co or pimento peppers if I can get them)
• 10 oz of fresh button mushrooms (I prefer to use chicken of the woods mushrooms, but they are very hard to find in Western North Carolina in November.)
• 1-2 cups of veggie stock (I use edward & sons vegan gluten free not chick’n bouillon cubes. I prefer cubes over stock as it is a richer taste.
• 2 Tablespoons chopped fresh sage (I grow fresh sage, so yummy in fall/winter dishes)
• 8 cubes bread crumbs. I use gluten free ones from whole foods, easy and quick. Any day old gluten free bread chopped into cubes and toasted would work!
• 1 cup toasted walnuts
• 2 eggs lightly beaten
• grey Celtic sea salt and fresh ground pepper to taste.
• 1 cup of parmesan cheese (optional)
1. sauté the onions, celery and peppers with a 1/2 teaspoon of salt, when onions turn clear, add the mushrooms, sage, more salt and pepper and sauté for about 2-3 mintues, then deglaze with veggie stock.
2. Add cooked veggies to a large bowl filled with bread crumbs and walnuts and enough to veggie stock to soften (make moist not soggy), then add lightly beaten eggs, and stir to combine.
3. Transfer mixture to a large, greased (I use earth balance to make the edges nice and crispy) baking dish and bake at 400 degrees until the top is a little browned (30-35 minutes). Don’t over cook it so it stays nice and moist.
Enojy with a side of mushroom + brown gravy!