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Bookhenge: These beautiful glass vessels contribute to the ambience at Curate in Asheville. They're hand-blown at the North Carolina Glass Center.
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Bookhenge: Now that's delicious. Like nothing else I've ever tasted.
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Bookhenge: Would you believe lightly breaded eggplant slices drizzled with wild mountain honey and seasoned with rosemary?
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Bookhenge: Piquillo peppers stuffed with Spanish goat cheese.
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Bookhenge: Piquillo peppers stuffed with Spanish goat cheese is a popular tapas dish
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Bookhenge: Spanish potato and onion tortilla
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Bookhenge: Spanish omelet made with paper-thin potato slices and onion
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Bookhenge: Most tender meatballs ever ad fresh, light tomato-y sauce that would make anyone's Mom proud
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Bookhenge: Can we take a bottle of this sauce home????
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Bookhenge: Sauteed mushrooms with a splash of sherry
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Bookhenge: Grilled asparagus with romesco sauce. Hmmmmmmmm
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Bookhenge: Hmmmmm not too crazy about that romesco sauce
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Bookhenge: So what's your favorite?
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Bookhenge: Loving these small plates
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Bookhenge: Note parsley and oil drizzled on piquillo peppers
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