Foothills Featured in Asheville Lifestyle Magazine

We're proud to be featured in Asheville Lifestyle Magazine's October issue, whose theme--Farm to Table--fits us perfectly. Dave, Casey and Owen had a great time with the Asheville Lifestyle crew, discussing favorite family recipes, the excitement around our new Butcher Bar in West Asheville, and the future vision of Foothills Meats.

Don't miss the full article, which also has exclusive recipes from our executive chef Dave Kane and Butcher Bar West chef Owen Lane.

Read the rest of "Head For The Hills" at Asheville Lifestyle. 

photo by Shonie Kuykendall for Asheville Lifestyle

photo by Shonie Kuykendall for Asheville Lifestyle

Excerpt:

“It’s easier for us to launch a new concept like this because we don’t have to create authenticity,” says Casey McKissick, proprietor of Foothills Meats, elbows propped on a table in his West Asheville restaurant and butcher bar—one of two new locations slinging fresh meat and thoughtfully-prepared dishes and drinks into the clambering jaws of Asheville’s foodies.

It’s true—anyone who knows Casey understands he, and his concept, are as genuine and authentic as they come. But how do you define “authentic?” Honesty, for one; since the concept began in 2002 as a modest farm, their slogan has promised “honest meat” and delivered just that, fresh cuts and deli meats sourced from local farms (originally McKissick’s own, now from Wilkes County’s AH&W Farm and Vandele Farms in Lake Lure). The company has remained true to its intentions of whole-animal utilization throughout its many iterations. And then there’s Casey himself, farmer-turned-butcher-turned-entrepreneur renowned in this town for his friendliness and—you guessed it—authenticity.

It’s that authenticity (and fate) that’s enabled McKissick and his team to almost simultaneously open these two new concepts. The locations will differ slightly in their offerings—Black Mountain will hock classic food truck items like deli sandwiches, house-made hotdogs and fresh-ground burgers, West Asheville slightly more formal small plates and entrees—but both locations will include a butcher bar, retail meat case, good beer, a steak and chop special of the day and that casual genuineness we’ve grown to love. Chef Owen Lane will man the menu at the West location, while Dave Kane continues to refine the company’s offerings for its butcher cases and catering offerings.

Foothhills Butcher Bar

Meat Share CSA Pick-Up Now Available In West Asheville

West Asheville neighbors! Did you know you can sign up for our Meat CSA program and pick up your share in your neighborhood at our West Asheville Butcher Bar & Kitchen? Starting October 20, you can enjoy our Meat Share CSA program AND pick up a little closer to home.

What is Foothills Meat Share CSA?

Enjoy “heat and eat” dishes, seasoned meats for easy cooking, and Foothills house-made deli meats all created by Chef Dave Kane. All of our beef and pork are pasture-raised, locally sourced, from ethical farms with whom we are proud to partner.

Anyone from the Asheville and Black Mountain regions are welcome to sign up!

How Does It Work?

Sign up anytime. The cost is discounted at $100 per month for (2) pick-ups per month worth $55 each on the 1st and 3rd Fridays of each month. Each share has approximately 5.25 lbs of meat per share, but it varies depending on the actual items. These dishes are made fresh each week so you should plan to enjoy them within 7 days of pick-up. For your convenience, you don't have to worry about re-ordering manually each month. You will automatically be billed and notified via email, and you can cancel at anytime.

Pick up locations you can choose from: our Foothills Food Truck at Hi-Wire Brewing's Big Top (central Asheville), Foothills Butcher Bar & Kitchen (west Asheville) and our Commissary Kitchen (Black Mountain).

What Is In The CSA?

It's not the same every time, but will include regular staples such as bacon, deli meat for sandwiches, and meat prepped and ready to go in your favorite recipe.

Some of the most recent favorite dishes include: Breakfast Pork Bacon, Cowboy Chili, Braised Beef Shank, Beef & Vegetable Noodle Soup, Super Bowl Hocks & Beans, Seven Spice Pork Belly, Hi Wire Lager Bratwurst, Apple Braised Pork Shank, Italian Marinara Base, Pork Fajita Meat, and Apple Chutney Stuffed Pork Loin with Bavarian-style Braised Cabbage.

West Asheville Butcher Bar & Kitchen Opens To The Public

This month, we officially celebrate the opening of our newest addition to the Foothills Meats brand: our new Butcher Bar and Kitchen in West Asheville. The Butcher Bar & Kitchen has been a goal of owner Casey McKissick for many years. We envisioned a family-friendly place where neighbors could gather for lunch or dinner, enjoy a great meal and a local drink, and purchase fresh, locally-raised meats to prepare at home.

Steered by award-winning chef Owen Lane, formerly of The Magpie and Vagabond in Virginia, West Asheville Butcher Bar & Kitchen is one of two butcher bars slated to open this fall. The second one will open in Black Mountain. Owen is known for his commitment to seasonal, fresh, farm-to-table ingredients and creative, beautiful presentation. Whether you want classics like Foothills burgers and tallow fries, comfort food such as poutine or a meatball du jour, or something more adventurous to the palate--like our crispy pig head torchon or chicken liver pate--we offer something for everyone, for all ages...and yes, we have some veggie selections.

A Peek at The Menu:

Our full menu is available at the Butcher Bar, but here are a few items at a glance so you get a sense of what Chef Owen and his crew are serving up:

Snacks: Salt & Vinegar Amish Heritage Popcorn, House made "Slim Jims" and Hoop Cheese, Chicken Liver Pate, Market Mixed Greens

Small Plates: Tenderloin Tartare, House Made Bologna and Hoop Cheese Croquettes, Roasted Beets and Apple, Butcher's Tray

Butcher's Cuts: Market Price specialties for Beef, Pork and Roast Half Chicken

Classics: Foothills Burger, The Best Hot Dog Ever, The Cuban Sandwich

What To Know:

A butcher bar and kitchen is unique in that it's not only a restaurant and bar, but it allows you to try out the variety of meats in specially-prepared dishes before taking home some for yourself from a retail butcher case. We offer beef and pork products on our menu and at the butcher counter: our beef comes from a multigenerational farm in Wilkes County called AH&W Family Farm. Our pork comes from Vandele Farms in Lake Lure and Wild Turkey Farms in Rowan County.

When To Visit:

We serve lunch, beers & cocktails at the bar, and our retail butcher shop is open Tuesday-Thursday starting at 12noon-9pm, and dinner starts at 5pm. On Fridays and Saturdays, we're open from noon until 10pm.

Oh, and One Last Note:

Please don't be shy when it comes to browsing the retail butcher counter! Stop in, check out our selections, and if you have any questions, our friendly staff is on hand to help. It's our promise to always serve "honest meat," and provide you with the best products for you and yours. We originated as a farm, honoring the traditional craft of whole animal butchery, and it's at the heart of everything we do.