Is it possible to switch hit from fine dining to barbecue?
Nathan sits down with Chef Elliot Moss of Punk Wok and Buxton Hall Barbecue to answer that question in this week's Finding Asheville Podcast
clip of the week for Asheville Grit.
You can check out the full interview here
, where Nathan and Elliot chat about growing up in Florence, S.C., why art was a major part of Elliot’s life, how he went straight from a cook at Chick-fil-A to being a chef, why an Italian restaurant in Philadelphia played a key role in opening his culinary world view, how the Admiral went from a bar menu to what it’s known for now, the ins and outs of Buxton Hall Barbecue, and why he now calls Asheville home.