National Geographic Traveler
April/May 2017
Local is the clarion call of for Asheville’s foodies. The city prizes both Southern comfort… and international flair… It also likes foods found in the wild. My dinner at Nightbell, four star chef Katie Button’s restaurant, begins with an appetizer of “chicken of the woods,” a type of mushroom foraged in the surrounding forests — a realm of the senses all of its own… Foraged foods, including wild mushrooms and cherries, blanket the kitchen table of Asheville “mushroom man” Alan Muskat.