Recipe by Mark Rosenstein of The Market Place Restaurant, an acclaimed downtown Asheville establishment that proudly serves local produce and meat.

Chef Lee Miller, Penguin Isle

Also a good topping for oysters on the shell.

Recipe by Julie Stehling of Early Girl Eatery, an Asheville restaurant that serves dishes made from scratch with ingredients from local farmers.

This healthy seafood recipe uses a hickory plank to cook a salmon filet, and hickory syrup adds a sweet kick.

Recipe provided by Tres Hundertmark with The Lobster Trap.

Recipe by Julie Stehling of Early Girl Eatery, an Asheville restaurant that serves dishes made from scratch with ingredients from local farmers.

Recipe provided by Zambra, a Spanish tapas restaurant located in downtown Asheville. The restaurant uses all natural meats and local organic produce when available. They have been awarded the Wine Spectator's Award of Excellence for their collection of Spanish and New World wines.

Bittersweet Chocolate Soup, Dark Rum Caramelized Bananas, Cinnamon Sugared Beignets, and Banana Foam

Courtesy of Chef Joel Richard Sardinha

Live with Love, Walk with Peace, Eat with Passion