Not that kind of Southern Comfort, Numbskull.

No no no, I’m not talkin’ about the sweet, sweet… sickeningly sweet… alcoholic beverage long-popular with America’s under-aged drinkers [ LINK ], I’m talkin’ about the kind of pure emotional comfort that I feel when I tuck into a really effing good, hot, fresh, hearty, wholesome dish of Southern cooking! Fuck, yeah. When it’s done right, there is almost no cuisine on Earth that feels more like a big warm hug from your favorite fat Aunty than Southern cuisine, and when Aunty’s hugs come in the form of biscuits ‘n’ gravy, I never want them to stop.

Up north they don’t eat no biscuits ‘n’ gravy… therefor they live a cold, empty, comfortless existence completely devoid of hugs. I would know, because I’m from up there, and I had absolutely no Southern cooking in my life for the entire first 40 years, which is exactly how long it took me to move to Asheville, and discover the true meaning of love… which apparently comes with sausage gravy on top. Holy fuck. Again, when done right, this simple dish is one of the most comforting in the entire Southern cook book, and y’know who’s doin’ it exactly right, like, giving the best hugs ever? My friends at 67 BILTMORE DOWNTOWN EATERY & CATERING, that’s who.

Come give Aunty a hug!

Southern comfort on a plate. photo by Stu Helm
You may already know that I have awarded 67 Biltmore my “Breakfast of the Year” Stoobie award two years in a row [ LINK ] [ LINK ], an honor that is based on several factors including atmosphere, ease of doing business, and the awesome people who work there, but of course the quality of the food on the breakfast menu is paramount, and in my opinion, the biscuits ‘n’ gravy are not only expertly made, but they are created and presented with love, care, attention, and the kind of emotional commitment that Aunty puts into all of her hugs. She ain’t gonna give you no halfhearted, one-arm, Hollywood-style hug. She’s gonna getcha with both fat arms, pull you in close, press her big ol’ boobies all up against ya, and be like, “How you doin’, Honey? You doin’ alright? Yeah, Baby, you’re alright.”  Ahhhh… the biscuits ‘n’ gravy at 67 Biltmore hug you with both arms and make you feel like everything is gonna be alright, which is pretty much the fucking definition of comfort food.

So, what makes them so dang good? Well, of course, at 67 it all starts with a warm, freshly baked, scratch-made biscuit. Big, golden brown, buttery as fuck, slightly crispy on the edges, and moist and flaky on the inside. They split it in half, plate it inside-up, then cover it in a generous portion of wonderful, savory, sage & thyme gravy that is herby — but not too herby —  and has lots of homemade maple, sage sausage crumbles in it, made with local Hickory Nut Gap Farm pork. Holy moly… just writing about it and looking at my own pictures of it is making me crave this dish right now! Here’s a birds-eye view of it…

Hold my swim trunks, I’m diving in naked. photo by Stu Helm
Because the folks at 67 Biltmore are all about fresh stuff, they even chop-up some fresh herbs and toss ’em on top, which not only adds a wonderful flavor, but also greatly improves the beige-on-brown color scheme that a dish like biscuits ‘n’ gravy would otherwise naturally lean towards. We eat with our eyes first of all, and then our minds, mouths, stomachs, bodies, and general sense of well-being (or “spirit“), in that order. The food at 67 Biltmore hits every single nail on the head with me in all of those areas, and nothing exemplifies that more than their homey, delicious offering of biscuits ‘n gravy. It’s that big ol’ hug from Aunty that I always want in Southern food — and with a small side of fruit — it provides me with all of the sustenance and nutrition that I need to make it through my morning.

I recently popped into 67, ordered this dish, and — you might think I’m kidding, but I’m not — I left there feeling a certain kind of real warmth and joy in my heart that only true Southern cooking can provide me with, and that is why the biscuits ‘n’ gravy at 67 Biltmore Downtown Eatery & Catering is this week’s…

EAT OF THE WEEK!

~ END ~

67 Biltmore Downtown Eatery & Catering
“67 Biltmore specializes in fresh, seasonal comfort food. We are open for breakfast, lunch, and dinner. We cater all types of events from weddings to meetings, and offer full service catering & delivery options.”
Address: 67 Biltmore Ave, Asheville, NC
Phone: (828) 252-1500
Hours:
Sunday Closed
Monday 8AM–6PM
Tuesday 8AM–6PM
Wednesday 8AM–6PM
Thursday 8AM–6PM
Friday 8AM–6PM
Saturday 8AM–6PM

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From left: Chef Jacob Sessoms of Table; Chef William Dissen, The Market Place; Chef Steven Goff, Standard Foods; Chef Katie Button, Curate; Chef Joe Scully, Chestnut and Corner Kitchen; Stu Helm; Chef John Fleer, Rhubarb; Chef Karen Donatelli, Donatelli Bakery; Chef Peter Pollay, Posana Cafe; and Chef Matt Dawes, Bull & Beggar./ Photo by STEWART O'SHIELDS for ASHVEGAS.COM
From left: Chef Jacob Sessoms of Table; Chef William Dissen, The Market Place; Chef Steven Goff, Standard Foods; Chef Katie Button, Curate; Chef Joe Scully, Chestnut and Corner Kitchen; Stu Helm; Chef John Fleer, Rhubarb; Chef Karen Donatelli, Donatelli Bakery; Chef Peter Pollay, Posana Cafe; and Chef Matt Dawes, Bull & Beggar./ Photo by STEWART O’SHIELDS for ASHVEGAS.COM
Stu Helm is an artist, writer, and podcaster living in Asheville, NC, and a frequent diner at local restaurants, cafes, food trucks, and the like. His tastes run from hot dogs and mac ‘n’ cheese, to haute cuisine, and his opinions are based on a lifetime of eating out. He began writing about food strictly to amuse his friends on Facebook.

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