Chef Steven Goff at Sovereign Remedies
GOOD NEWS, EVERYONE!
I love Charlie Hodge, owner of Sovereign Remedies on the corner of N. Market & Walnut Streets in Downtown Asheville. We talk a lot about food and business, and his venues (he also owns Ole Shaley’s) and that’s why I was lucky enough to get early notice that one of my all-time fave chefs is coming back to Asheville for a limited time to guest-chef at Sovereign Remedies.
Chef Steven Goff (formerly of Zambra, King James Pub, and Standard Foods) is back in Asheville for all of August and September, and hopefully part of October, while he develops his own food truck concept. During that time, he’ll be working with Charlie, Chef Matt Grush, and the rest of the staff at Sovereign Remedies, and bringing his own truly sincere Farm to Table philosophy to their already amazing kitchen, offering Asheville a chance to taste his food again, while supporting local farmers, and food makers in the process.
You can listen to a really fun interview with Charlie and Chef Steven on the latest episode of AVL Food with me and Chef Joe Scully by clicking HERE.
L-R: Chef Steven Goff, Charlie Hodge on AVL Food Fans. photo by Matt Johnson
Chef Goff works closely with farmers to buy what they have, and what they want to sell, then he figures out what amazing dishes to prep and cook using the available products. It’s the most farmer-friendly philosophy I’ve ever heard of in a commercial kitchen, and is just one of the many reasons I’m such a huge fan and supporter of Steven, and Charlie, who is very like-minded in his approach to food, farmers, and feeding other people. Charlie’s partner Sunil Patel operates Patchwork Urban Farms, and much of the produced will be sourced from there.
“It’s the perfect storm,” Charlie told me, referring to Steven’s availability coinciding with his own desires to expand and hone Sovereign Remedies’ food menu. “We were looking someone to take the program a little further. Steve and I had some great conversations.. and I threw out, ‘hey do you know anyone who can kinda step in,’ and one day he’s, like, ‘I have a few months, do you want me to step in?’ and I was like… yes!”
“Come by and see me soon,” Steven added in an FB Message conversation,“I won’t have the menu converted over for a few weeks but I’m stoked, it will a lot lighter version of KJ [King James] fare… [and will] be very fitting for Sovereign Remedies.”
That made Dawn super happy, because she craves lighter fare in a town that tends to drench everything in pork fat.
A few of Steven’s dishes have been introduced already, and the menu will continue to change over the next few weeks. Here are three pictures that he sent me of 2 test dishes and some fermented plums…
Above: Ten mile farms tomato and watermelon salad. Below: House ricotta with snap crackers and pickles.
Below: Fermented plums w/ fresh basil
Oh. Fuck. Yes. That shit looks goooood!
Steven wanted me to be sure that I let you guys know that the dishes pictured above are tests, and that “some variation of those” and more should be on the menu soon. To quote from a FB message…
“…we’re just testing things, we will have a full menu release party on the 21st or 22nd.”
Sovereign Remedies is truly one of the most genuinely “Asheville” restaurants in town, and the next few months will be a unique and wonderful opportunity for eaters and food fans to enjoy the perfect(ly delicious) storm that Charlie has orchestrated for us!
I’m super excited and can’t wait to tuck into some of Steven’s food! I’ll be observing the changes myself and reporting them to you guys soon! Whoo hoo!
Also: Sovereign Remedies has expanded their seating and hours! They’ve added a dozen or so tables inside, and outside in their cute little patio area, and they are now open at 9am Saturday and Sunday for brunch, which is awesome, take my word for it. I’m a bruncher. Chef Matt Grush has been crushing it with their brunches lately.
Sovereign Remedies
29 N Market St #105, Asheville, NC 28801
Phone: (828) 919-9518
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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
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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