Skip to main content

Asheville NC: Sunny Point Cafe and Bakery

Sunny Point Cafe is on the main drag in West Asheville. This time of year, their porch is sealed in and was pleasant on this cold winter evening.

My dinner started out with a salad that I forgot to photograph. Trust me, it was great: very fresh, greens and carrots, topped with a wonderful dressing that was creamy but not in the least bit heavy.

For my main course, I ordered the portobello stack. It's a combination of breaded portobello mushroom on top, zucchini in the middle, and polenta on the bottom. As you can see, it comes with two sauces---three if you count the dollop of pesto on top. The parmesan sauce was good, but I am a sucker for tomato sauce and this one had a great balance of sweetness and acid. The savoriness of the mushroom made this a great vegetarian choice for dinner.

While they have a wide range of vegetarian options, they don't ignore the carivores. I got a chance to taste the chicken sandwich, which was very juicy.

Sunny Point Cafe & Bakery on Urbanspoon

Comments

Popular posts from this blog

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

Autumn Harvest in the North Georgia Mountains

Fall has its own harvest and rituals. One of mine is to enjoy the apple crop. So I got in the car and drove past Clayton to my favorite farm stand, Osage Farms. Before I looked for produce, I enjoyed a half rack of ribs from Tomlin's BBQ; sorry, no photos, I was too hungry. With my hunger sated, it was time to get down to business. I surveyed the huge selection of apples and was about to select two small bags. Then I saw this box of assorted apples for only $12. Assorted apples are exactly what you want for a variety of baking needs---a mix of varieties gives the best flavor. I also picked up some eggplant, peppers, and okra. My next stop was the drug store in Clayton for a root beer float. Their soda fountain is a reminder of a simpler time. My next stop was Blue Ridge Honey Company. They sell an impressive array of beekeeping equipment as well as maintaining a large honey processing operation. They also stock beeswax; you could make one heck of a candle with some

Tortillas, or Adventures in Cabin Fever

As I write this, Atlanta is frozen in an armor suit of ice. The city has been closed for two days and tomorrow promises to be just as bad.  I haven't been out since Sunday. What is one to do?  Obviously, cook something that I otherwise would never get to, namely tortillas. I love fresh tortillas---warm, supple, smelling of lard. The Old Town Mexican Cafe in San Diego is my tortilla mecca. Their front window is filled with a group of women who spend all evening rolling, patting, and cooking tortillas on a huge flat stove. Although I wouldn't make tortillas at home regularly, making them once is both a treat and an homage. It took a day of isolation to hatch the idea of making tortillas. I spent last night plotting my strategy. I had bought a bag of masa (corn flour) while shopping for the ingredients for my black mole sauce over the summer. I prefer corn tortillas; in my ignorance I consider them the One True Tortilla. I chose Alton Brown's recipe. The tortilla is one of t