STU HELM:Hi Steven, I hope all is well, my friend! We’re adding a “news” segment to our AVL Food Fans podcast. Have you found a gig at a restaurant in another town? I heard a rumor, but I don’t want to say anything until I hear it from you. I think it sucks that Asheville couldn’t fucking retain you as one of our top chefs. Lame.
CHEF STEVEN GOFF:Yeah, I will be running the meat program for a chef I have looked up to for a long time, named Scott Crawford. The project is a restaurant connected to a butcher shop with a small grocery inside, we also have a small farm/giant garden on property. So we will be doing the kind of super local community driven things I like to do.
We have worked closely with nc state to build our (actually legal) fermentation room. The meat program entails all fermentation products mostly meats, salami, etc, and breakdown of all animals, and utilization of whole product.
I am super sad to leave Asheville, I have been here for 10 years, I helped build what we have now, to leave after all that work really sucks but there’s nowhere for me here.
Mike [Moore] and I were trying to open a concept [restaurant in Asheville] but we were just stopped at every corner trying to find the proper space, so when this came through after months of unemployment, I couldn’t pass it up. I’m still not done with Mike either though once I get settled I will start organizing blind pig triangle events to carry the brand out there.
I’m sure this isn’t the last you’ll see of me, I’ll be back for blind pigs and other events.
Sad news for Asheville indeed, but what an incredible opportunity for this young, thoughtful, talented, and driven chef to really learn and grown. I told Steven that, if Asheville was the band Hawkwind, this would be like when Lemmy left to form Mötörhead.
Something like that.
Anyhoodles… You can say goodbye to Chef Steven and support his bid to take home the trophy in the Asheville Wine and Food Festival’s Chef Challenge TODAY (Saturday, August 22nd) at the Civic Center right downtown.
I hope I have a chance to say this in person, but just in case, Thanks, Steven! We’ll miss you and your food, but we certainly look forward to seeing you in the future, and tasting what you been up to in Raleigh. We know you’re gonna crush it.
Stu Helm is an artist and writer 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.
[…] Steven Goff is returning to Asheville some two years after he departed. Goff spent a decade in Asheville perfecting his skills in the kitchen before he left. He was […]
Good. One less crack head on the streets of Asheville
One self important douche talking about another self important douche……meh……
Wait, what? He’ll be “running the meat program for a chef”…but, but “The hits for me are hands down the fried chicken and crumpet with black pepper gravy, and the f**king burger,” says chef Steven Goff of King James Public House. “We joke about being a sh**ty fried chicken shack and or burger stand because of the exorbitant sums of those items we sell. Definitely the kitchen’s least favorite items to make.” (Mountain Xpress December 21, 2014)
Totally gonna miss these guys.