Ashley Christensen Restaurants

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Category: AC



Hey Nashville, we're coming for you! Join us in Music City for three very special Poole's cookbook events!

October 17th: Cocktail party and book signing at Martin's BBQ Joint ($25; purchase tickets here) Join AC on the patio at the new location of Martin's for snacks and cocktails. Parnassus Books will be on hand selling books.

October 18th: Cookbook dinner at City House ($150; purchase tickets here) AC and Tandy get behind the stoves together in this collaborative dinner that brings the recipes of Poole's to life in the City House pizza oven.

October 19th: In-store book signing at Billy Reid (free; rsvp to Join Ashley and the Billy Reid team for pimento cheese, Tito's greyhounds, and cookbooks!

Recipe: Nacho Wreath with Chorizo Cream Cheese

When AC was asked to contribute to a cookbook dedicated to nachos, she didn't hesitate before answering: heck yes. "I'm a huge fan of nachos--they're a staple at the Superbowl party I throw, and I can't resist doctoring them up with all my favorite ingredients. Leftover Sam Jones BBQ? Sure, why not! Rabbit confit from Poole's Diner? Absolutely." When it comes to nacho toppings, everything is fair game.

The nacho book, titled ¡Buenos Nachos!, finally comes out next week, just in time for football season. In addition to AC's recipe (see below), you'll find nacho recipes from the likes of Big Freedia, Bill Hader, and Rachael Ray. Preorder your copy here.


Hot-Cold Nacho Wreath with Chorizo Cream Cheese

Serves 4 to 6

1 large tomato, diced

2 scallions, thinly sliced

Juice of half a lime


1 tablespoon vegetable oil

2 links (8 ounces) fresh chorizo sausage, casings removed

2 poblano chiles

One 8-ounce package cream cheese

8 to 10 ounces tortilla chips (1 medium bag)

2 cups mixed shredded cheese (“Mexican blend” or a mix of cheddar, Colby and Monterey Jack)

Sour cream

1 cup shredded romaine lettuce


Preheat the oven to 400° and line a large rimmed baking sheet with parchment paper.

In a small bowl, toss the tomato and scallions with the lime juice and season to taste with salt.

In a skillet, heat the oil over medium-high heat. Add the chorizo and cook, breaking it up into small pieces with a spatula, until well browned, 5 to 7 minutes. Transfer the sausage to a bowl and set aside.

Roast the poblanos directly over the flame on a gas stove, turning frequently with tongs or a long-handled fork, until blackened all over, about 5 minutes. (Alternatively, broil the peppers about 2 inches from the heat source, turning frequently, until blackened all over, about 10 minutes.) Transfer the poblanos to a bowl and cover with plastic wrap; let stand until they’re cool enough to handle. Rub the peppers with a paper towel to remove the skin. Cut off the tops of the peppers, then halve them. Discard the seeds and cut the peppers into ¼-inch dice. Add them to the bowl with the chorizo. Add the cream cheese and stir until mixed.

Arrange a layer of tortilla chips in a circular pattern on the prepared baking sheet (it should resemble a wreath). Sprinkle a third of the shredded cheese over the chips. Repeat to create two more layers of chips and cheese. Spoon the chorizo–cream cheese over the top of the chips. Bake until the cheese is melted and bubbling and the edges of the chips are starting to brown, 8 to 10 minutes.

Remove the nachos from the oven and slide them onto a serving platter, if desired. Mound the sour cream in the center of the circle and top with the tomato-scallion mixture. Sprinkle the lettuce over the nachos and serve.






The Poole’s Diner Cookbook Tour

To mark the release of Ashley's first cookbook, Poole's: Recipes and Stories from a Modern Diner, she's hitting the road, participating in book signings, festivals, talks, and dinners in correlation with the book release. We'll be updating this list with details as they are solidified. We'll be announcing more dates (into 2017) over the coming weeks. Hope to see you on the road!

December 10, 10 am to 2pm: Bridge Club Holiday Market, Bridge Club, Raleigh Join us at Bridge Club, AC Restaurants' private events space, for a special Holiday Market featuring some of our favorite local vendors. Chef Ashley Christensen and our executive pastry chef, Andrew Ullom, will each be giving cooking demos, and we’ll be selling signed copies of the Poole’s cookbook, as well as gift certificates to all the AC Restaurants properties. Come grab a mimosa and get your holiday shopping done! Participating vendors include: HAAND Ceramics, Peppertrain Beads, Farmer's Daughter, Videri Chocolate, o2 Fitness, and Short Stack Editions. Free to attend, RSVP here.

December 11, 2pm: Book signing with Short Stack Editions, Quail Ridge Books, Raleigh Get your copy of the Poole's cookbook signed by Ashley at this meet and greet event. Free to attend.

December 14: Book dinner, The Dabney, Washington, D.C. Join us at The Dabney to celebrate the launch of “Poole’s,” the new cookbook by James Beard Foundation award winning chef Ashley Christensen of Raleigh, NC. Chef Jeremiah Langhorne will serve up a special menu inspired by Poole's, and Ashley will hang out and sign books. Tickets are $125 per person and include a copy of the book, a welcome cocktail, four-course dinner, tax and gratuity. Additional beverages are available for purchase a la carte. The evening will feature two limited seatings at 6:00 and 8:30PM. No allergies or dietary restrictions will be accommodated. All sales are final.

December 17, 2 to 3:30pm: Book signing, Page 158, Wake Forest Get your copy of the Poole's cookbook signed by Ashley at this meet and greet event. Free to attend.

December 17, 6 to 8pm: Book signing, Whisk, Cary Get your copy of the Poole's cookbook signed by Ashley at this meet and greet event. Free to attend. 

The Poole’s Cookbook Launch Party


The Poole’s Diner cookbook is right around the corner! So we’re throwing a little party to welcome it to the world, and we’re giving you first dibs. Join us on September 21st for a launch party at Bridge Club—we’ll be serving snacks and cocktails from the book, and Ashley will be on hand to sign copies. We’ll also be joined by Andrea Weigl from the News & Observer, who will be leading a short Q & A with Ashley to discuss the book and the process behind writing it. Hope to see you there!



Ashley to Cook Montana Master Chefs

luxury-resort-mainLooking for an autumn getaway? From September 29 to October 2, join AC and a handful of other James Beard Award winning chefs for Montana Master Chefs, a luxurious food and wine weekend hosted at The Resort at Paws Up. This sprawling ranch resort combines luxury with the beauty of the wilderness, and attendees of this special culinary weekend will get to partake in amazing food and wine, as well as plenty of outdoor activities. All inclusive tickets start at $979; reserve your stay here.

James Beard Award 2019Outstanding Chef James Beard Award 2014Best Chef: Southeast
2019 James Beard AwardOutstanding Chef 2014 James Beard AwardBest Chef: Southeast
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Beasley's Chicken + Honey,
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237 S. Wilmington St, Raleigh NC, 27601

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Bridge Club

105 W. Hargett St, Raleigh NC, 27601

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[984] 242-0218

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426 S. McDowell St, Raleigh NC, 27601

[919] 832-4477

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428 S. McDowell St, Raleigh NC, 27601

[919] 803-8660