Enjoy Appalachian flavor at Western North Carolina restaurants.

Western North Carolina is now a local food destination, both for tourists and people already living here. Locals and visitors alike recognize the value of saving farms. They also appreciate eating the freshest and best tasting foods and experiencing the true Appalachian flavors that come from our pure mountain waters, rich soils, caring farmers, and talented chefs and cooks. Restaurants all over the region are increasingly turning to local food because they know it tastes best and their customers are demanding quality foods from mountain farms.

When you think about fine dining in Asheville, one of the first restaurants that comes to mind is the Market Place, an Asheville destination for distinctive food for 25 years. What's the key to the success of the Market Place? According to owner and chef Mark Rosenstein, it's about cultivating relationships--relationships with staff to ensure the most dedicated and talented chefs, relationships with customers to ensure the best dining experience possible, and, perhaps most importantly, its about relationships with local farmers to ensure the freshest and best tasting food possible.

Mark believes that food grown with pride by Appalachian farmers reflects an Appalachian flavor that makes his restaurant distinctive. Mark and the staff at the Market Place are committed to the highest quality and freshest foods, and this is reflected in their commitment to local farms. The Market Place is located at 20 Wall Street in downtown Asheville and open nightly Monday through Saturday from 5:30pm. Reservation suggested. Visit them online at www.MarketPlace-Restaurant.com or call 828-252-4162.

Crispy Potato Cake with Spinning Spider Goat Cheese and Applesauce

6 servings

Ingredients

4 large potatoes, peeled and grated (see note)
10 Tbsp. clarified butter
2 Tbsp. cider vinegar
2 shallots, peeled, finely diced
1/2 cup fresh apple cider
1/2 cup heavy cream
6 ounces Spinning Spider Goat Cheese
11/2 cups applesauce
1 Tbsp. grainy mustard
Several tablespoons of chopped, fresh chives

Note: Do not rinse the peeled/grated potatoes--their starch will hold the cakes together

Method: Preheat a heavy skillet over medium heat. In a mixing bowl, toss the potatoes with one-half the melted butter. Add the remaining melted butter to the skillet. Divide the grated potatoes into 18 equal portions, making a small mound with each one. Drop the mounds into the heated butter, and fry for about 5 minutes on each side, or until crispy. Keep in mind that slow cooking is better than fast; hot rapid cooking may burn the potato cakes rather than crisp them. Remove from the pan, drain, and reserve.

To make the sauce, place the cider vinegar and shallots in a saucepan aver medium heat. Reduce the vinegar by two-thirds; the finished reduction should be as thick as syrup. Add the apple cider, and reduce by half.

Add the heavy cream, turn the heat down, and simmer for 15 minutes.

Preheat the oven to 350 F. (177 C). In an ovenproof dish, make 6 three-cake-high stacks as follows: Start each stack with a potato cake, top it with 1/12 of the goat cheese and place a dollop of applesauce on the cheese, continuing to layer the cakes, cheese, and applesauce until all the stacks are completed. Then place the dish in the oven for about 8 minutes to reheat.

Just before serving, stir the mustard and 3 tablespoons of the chives into the sauce, and spoon a little onto each serving plate. Place a stack of cakes on top, and finish each stack with another dollop of applesauce. Garnish with the remaining chives.

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