Tupelo Honey Cafe has long been synonymous with its hometown of Asheville, North Carolina – colorful, creative, a delight for the senses and a little quirky. We try in earnest to take the heart of who we are and translate it to our other locations as we grow. Of course, the two things that matter most are consistently delicious Southern food with soul and Southern hospitality to match.
We believe strongly in being a part of each community where we open a restaurant (We have two locations in Asheville as well as locations in Knoxville, Greenville SC, Chattanooga, Charlotte and Johnson City, TN. We will open in Raleigh in November and plan four new locations in 2015: Arlington, VA; Virginia Beach, VA; Myrtle Beach SC; and Atlanta.) As a result, we work with elementary schools and we partner with a like-minded philanthropy in each market as our way of giving back and paying it forward.
As we move into the fall and winter seasons, our seasonal specials reflect the change. We also begin thinking about the holidays and Southern comfort food that’s just a little bit different. Our new cookbook Tupelo Honey Cafe: New Southern Flavors of the Blue Ridge Mountains (Andrews McMeel Publishing 2014) takes a regional view of our foodways in the Mountain South and offers up several recipes that are perfect for cooler days and chilly nights. One of my favorites is Chef Brian’s Southern Poutine, which makes one hearty breakfast!
Makes: 3 servings
18 new potatoes
2 tablespoons olive oil
1 cup diced onion
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups Double Sausage Gravy (recipe follows)
1/2 cup cooked, crumbled bacon (about 4 slices)
1 1/2 cups shred cheddar hoop cheese
3 tablespoons minced fresh chives
3 tablespoons minced fresh parsley
3 eggs (optional), for cooking sunny-side up
Cook the potatoes in boiling water for 20 minutes, drain and place them in ie water to cool. Cut the potatoes into quarters. Add the oil to a skillet over medium-high heat, add the potatoes and cook for 4 to 5 minutes, stirring often, until they start to brown. Add the onion and season with the salt and pepper and cook for another 3 to 4 minutes, until well browned.
Preheat the oven broiler. To serve, spoon the potato mixture on a platter and cover with the Double Sausage Gravy, crumbled bacon and cheese. Cook under a broiler for 1 to 2 minutes until the cheese is melted and bubbly. Sprinkle with the chives and parsley. If desired, top each serving with a fried egg.
Double Sausage Gravy
Makes: 3 to 3 1/2 cups
8 ounces good pork breakfast sausage
2 teaspoons unsalted butter
3 tablespoons all-purpose flour
3 cups half and half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cook the sausage in a skillet over medium heat until browned, 8 to 10 minutes, stirring frequently to crumble. Add the butter to the skillet, stirring until the butter is melted. Add the flour and cook for 4 to 5 minutes, stirring constantly. Stir the half and half into the sausage mixture and cook, stirring, for 8 to 10 minutes, until thickened and bubbly. Add the salt and pepper, stir, and serve.
For a look at what’s cooking at Tupelo Honey Cafe, go to https://tupelohoneycafe.com/menus-and-locations