Ashley Christensen Restaurants

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Category: AC

Ten Years of Awesome: Poole’s at the James Beard House

It's hard to believe it, but Poole's Diner will turn 10 years old this coming December! Coincidentally, one of our favorite restaurants in the world, City House in Nashville, also turns 10...just three days before Poole's! To celebrate these milestones, chef Ashley Christensen and Poole's chef de cuisine Jason Tomaszewski will head to New York to team up with City House chef Tandy Wilson to cook at the James Beard House on June 12th. The menu is nothing short of mouth-watering and it promises to be an unforgettable night!

Join us: tickets can be purchased here. Need more convincing? Check out the menu, below.

Hors d’Oeuvre

Crispy Meatballs with Jezebel Sauce

Buttermilk–Cottage Cheese Bruschetta

Rugelach with Salami, Walnuts, and Parmesan

Fried North Carolina Softshell Crabs with Green Tomato–Charred Vidalia Rémoulade

Miniature Three-Year-Aged Cheddar Pimento Cheese Hand Pies

White Stone Oysters with Pickled Watermelon Rind and Roasted Sesame Seeds

Dinner

Octopus with Buttermilk Crema, Radish, Cress, Sumac, and Sesame

Heirloom Tomato Pie with Watercress, Crispy Okra, and Sherry

Sour Corn Cake with White Beans, Yellow Squash Sott’olio, Chiles, and Mint

Sweet Corn Soup with Piquillo Peppers and Summer Herbs

One Pig, Two Kitchens > Creamed Corn Grits with Smoked Tomato Gravy and Crispy Garlic; White Acre Peas with Ramp Chowchow; Turnip Greens with Turnip Fonduta and Hot Vinegar; and Chopped Salad with Alici, Pecorino, and Breadcrumbs

Dessert Bites > Sea Salt–Bourbon Caramel Pudding; Blueberry Rhubarb Tartlets; Chocolate, Pecan, and Sesame Sandwich Cookie; and Lemon, Strawberry, and Poppy Meringue

Event: Join Ashley in Conversation with John T. Edge

John T. Edge, director of the Southern Foodways Alliance and one of the most important voices in Southern food, is coming to Raleigh on May 30th to celebrate the release of his new book, The Potlikker Papers. He'll be joined in conversation with our very own Ashley Christensen! The event is free to attend; details are here.

Event: Cookbook Party and Signing with Joshua McFadden

On June 20th, we’re honored to welcome Joshua McFadden, chef of Ava Gene’s in Portland, Oregon, to Raleigh to celebrate his new cookbook Six Seasons: A New Way With Vegetables. The indy food magazine Lucky Peach called it “the vegetable cookbook you need.” And Bon Appetit coos, “Trust me: Read this book and you’ll never look at cabbage the same way again.”

Guests will be treated to tastes of six of the recipes from Joshua’s brilliant book, including dishes like Chilled Seafood Salad with Fennel, Radish, Basil and Creme Fraiche and Fried Cauliflower with Spicy Fish Sauce, prepared by Chef Ashley Christensen and her team. The ticket also includes beer, wine and a cocktail pairings from the bar. Ashley will also host a brief Q&A with Joshua about his process writing the cookbook and his persepctive on cooking. It will be followed by a book signing, during which Joshua will be available to sign and personalize your copy of Six Seasons.

Copies of the book are not included in the ticket price but will be available for purchase at the event through Quail Ridge Books.

Tickets are $55 and can be purchased here.

AC + Elliott Moss Team Up

On Sunday, May 7th, Ashley hits the road to Asheville to cook a special dinner with one of our favorite people, chef Elliott Moss, and his team at Buxton Hall BBQ. Ashley and Elliott will be collaborating on a menu that features dishes from both of their cookbooks, Poole’s: Recipes & Stories from a Modern Diner, and Buxton Hall Barbecue’s Book of Smoke. Get your tickets here.

Recipe: Oyster Mushrooms and Asparagus with Sherry & Cream

This oyster mushroom dish is available at Poole's Diner in some form all year round. In the summer, we might use sweet corn; in the winter, brussels sprouts or cauliflower. But during spring, you'll always find it featuring asparagus, and it might be our favorite version of all. This recipe is excerpted from our cookbook, Poole's: Recipe and Stories from a Modern Diner, which is available for purchase here or anywhere books are sold.

Oyster Mushrooms and Asparagus with Sherry and Cream

Serves 8

3 tablespoons neutral vegetable oil
2 pounds oyster mushrooms, tough stems removed, torn into bite-size pieces
Sea salt
1 ⁄4 cup minced shallots
4 thyme sprigs
2 pounds asparagus, ends trimmed and cut into 2-inch pieces
1 cup amontillado sherry (I like Lustau)
3⁄4 cup heavy cream
2 tablespoons cold unsalted butter, cut into cubes
2 tablespoons Porcini Butter (see Note)
Juice of 1 ⁄2 lemon

In a large skillet, heat the oil over medium heat. Add the mushrooms and let sear, stirring a few times, until the moisture they release has evaporated and the edges begin to crisp and they get caramelized. Season lightly with salt.

Add the shallots and thyme and cook for 1 minute, stirring to combine and coat everything. Stir in the asparagus, then add the sherry and deglaze the pan by swirling and scraping the bottom of the pan to release any browned bits. Cook until the liquid is reduced by three-quarters, stirring occasionally; this will take about 3 minutes. Add the cream and let it reduce until it’s thickened slightly and coats the asparagus and mushrooms, about another 2 minutes. Remove from the heat and stir in the cold butters.

Stir in the lemon juice, season with salt to taste, and serve immediately.

Note: We make porcini butter by reconstituting 1 ounce of dried porcini mushrooms and blending them with 1 cup (2 sticks) butter. You can substitute regular unsalted butter if you don't want to take the extra step.

James Beard Award 2014Best Chef: Southeast
Home

Beasley's Chicken + Honey,
Chuck's, Fox Liquor Bar

237 S. Wilmington St, Raleigh NC, 27601

[919] 322-0127, 322-0126, 322-0128 Respectively

Bridge Club

105 W. Hargett St, Raleigh NC, 27601

Death & Taxes

105 W. Hargett St, Raleigh NC, 27601

[984] 242-0218

Poole's Diner

426 S. McDowell St, Raleigh NC, 27601

[919] 832-4477