Tupelo Honey Cafe ─ New Southern Flavors from the Blue Ridge Mountains

Tupelo Honey Cafe, an icon of Asheville, North Carolina’s culinary landscape, is expanding with new locations throughout the Mountain South. The restaurant’s second cookbook, Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains, provides 125 all-new imaginative recipes and colorful stories and photographs inspired by the flavors and history along the Blue Ridge Parkway.

Tupelo Honey Cafe, now with locations now throughout the Mountain South, brings fans the restaurant’s second cookbook. Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains, provides a gastronomic tour of the flavors and tastes of the region considered the Mountain South – but interpreted through Tupelo’s own lexicon. From Appalachian Egg Rolls With Smoked Jalapeno Sauce, Pickled Onions and Pulled Pork to Acorn Squash Stuffed with Bacon Bread Pudding to Maple Sweet Potato Bread Pudding, each recipe tells a story about the traditions, inspiration and history of the southern mountains, using the Blue Ridge Parkway, a 469-mile National Scenic By-way as a narrative jumping-off point. The result is an assembly of 125 imaginative, delicious and approachable recipes to be enjoyed by the home cook, the avid reader and book collector, and the hungry appetite alike. A foreword by Chef Sean Brock and gorgeous photos of the surrounding area and food complete this collection.

Elizabeth Sims has written for such publications as Southern Living, National Geographic Traveler, andGarden & Gun Magazine. She is past president of the Southern Foodways Alliance and was formerly an executive with The Biltmore Company in Asheville, NC. She is currently director of marketing for Tupelo Honey and she is also co-author ofTupelo Honey Cafe: Spirited Recipes From Asheville's New South Kitchen (Andrews McMeel, 2011), along with Executive Chef Brian Sonoskus, who is also co-author of the restaurant's second cookbook.

A graduate of Johnson and Wales, chef Brian Sonoskus is attuned to the freshness of the season by being a farmer himself. Sunshot farm, just north of Asheville, provides the Tupelo restaurants with seasonal vegetables, berries, flowers, and herbs, while the restaurants partner with other area farms and farmers to create a true taste of southern Appalachia.