So I’m doing a charity event for March of Dimes and they needed a photo and bio… here it is…

Rob Keener is the Executive Chef at Flight in Hendersonville, NC. Chef Keener started working in kitchens at age 14 and has never looked back… After working his way through college at NC State and a degree in Geology - He moved to Vail and worked seasonally. Upon returning to the East Coast he took a job as a commodity trader in Hendersonville, NC and a break from the kitchen for eight years.

Keener says, “People told me that I would come back the kitchen but I was more focused on making money - eventually the money wasn’t worth it and the call was too strong” Chef Keener remains true to classical influences but thrives with his application of asian and latin influenced dishes as well as molecular gastronomy.

amuse: seared duck breast + balsamic syrup + cilantro

panko fried carolina grouper with hoisin and sherry reduction-33

20 ounce ribeye grilled with local mushrooms, maytag bleu cheese and soy -35

surf and turf = 8oz lobster tail w/ drawn butter + 6oz filet w/ house steak sauce-45

soup: lentil and chicken + broth base

whipped yukon gold potatoes

sauteed french beans + red cabbage

blackberry cobbler

manchego + sharp provolone + great hill bleu

beers on tap: lagunitas IPA, sierra nevada summerfest, sweetwater 420, circus boy - hefe

amuse: ahi sashimi + soy reduction and horseradish gelee

surf & turf - grilled lobster tail (8oz) and 5 oz filet   –38

18oz ribeye with sauteed mushrooms – blue shropshire cheese and  peppercorn demi-glace -33

grilled mahi w/coconut lemongrass broth-33

soup: heirloom tomato and lump crab

Business has been great - did 148 covers last night… dangerously close to success here…

Specials and soup for this night…

amuse: grilled sirloin + balsamic reduction + sharp provolone

grilled carolina mahi w/mango salsa–33

16 oz ribeye + blue cheese + peppercorn demi glace -33

soup: lobster and corn bisque

black truffle + pecorino romano + thomasville tomme (Georgia)

beers on tap: sam adams, lagunitas IPA, sierra nevada summerfest, circus boy hefe weisen

amuse: pan seared duck breast + balsamic + scallions

grilled cobia + ginger soy cream

ancho bbq baby back ribs

white truffle tagliatelle + shrimp and roasted tomatoes + basil

soup: lobster bisque

mashed yukon gold potatoes

sauteed french beans

blueberry cobbler

black truffle + tinturn chive and shallot + humboldt fog -goat

I had lunch today at Table in Asheville, NC.. good stuff - the soup was a coconut curry with chickpeas + and I had a lamb merguez for the entree- so it was more indian influenced than I expected but still very good - I like the size of the kitchen and decor - pretty cool -

Grilled Carolina Shrimp + Orange Marmelade + Black Pepper

amuse: pan seared duck breast + watermelon

panko crusted day boat flounder w/ fresh pico de gallo

grilled 20oz t-bone + sauce bernaise

soup: mushroom, barley and bacon

mashed yukon gold potatoes

sauteed french beans

apple cobble

black truffle + tinturn chive and shallot + humboldt fog -goat

amuse: watermelon and applewood smoked bacon

soup: chipotle peppers and prawns in broth

panko crusted carolina grouper with ginger soy cream

grilled 20oz t-bone + local morels

apple cobbler

I found these photos from a party I did several weeks ago for the NC Partnership for Economic Development - I think that’s what it was? It was a big day… and feeding 40 solo allows some details to vanish…

peach cobblers out of the oven to staging…

soup bowls at the ready…

butternut squash ready for service…

cobblers rolling out…

My good friend Paul Shoemaker from Mills River, NC came by today and delivered 2.25 pounds of fresh morels…dig it…

I had to take a few photos

I grilled these and served them with seared foie gras + lump crab meat and black truffles

We had a patron the other night that is Hillary Clinton’s tour coordinator - I guess that would be right - anyway he ate in the restaurant and then asked if I would cook for the presidential candidate - so I did today - I was cooking for the governor of NC and some staff people as well as Hillary and her assistant - at least that’s what I believe to be the case -

I made several fish dishes for Hillary with all the sauces on the side - Local Trout - Kona Kampachi and a Sea Bass - a strawberry salad - grilled asparagus salad and a flourless chocolate cake as well as a raspberry bread pudding… the Governor and his crew went with the Colorado Rack of Lamb and some seared tuna… I used cloth napkins and packaged in some nice silverware as well as salt and pepper shakers. I hauled it down the street through the secret service gauntlet to the mini-camp they had set up… I left the food for the assistant and it was put oin the limo to travel with the presidential hopeful onto the next stop - we also fed the Governor of Mississippi as well this week…so pretty good press for the politically minded

here’s my specials for today:

amuse: ahi sashimi + walnuts and soy

pan seared foie gras with lump crab + black truffles and local morels

kona kampachi w/honey + lemon reduction

filet stuffed with maytag bleu cheese – topped with roasted tomatoes, basil and garlic

soup: chipotle chicken

mashed yukon gold potatoes

sauteed swiss chard

apple cobbler

aged provolone + pyrenees w/peppercorn + aged gouda

amuse: seared duck breast with figs and walnuts

pan seared foie gras with lump crab + black truffles and veal demi

grilled nc grouper with a fennel scented pear jam

filet stuffed with maytag bleu cheese – topped with roasted tomatoes, basil and garlic

soup: french onion

mashed yukon gold potatoes

sauteed brocoli

apple cobbler

aged provolone + pyrenees w/peppercorn + aged gouda

So it was a big day…had a few managerial decisions and then I set off to create some specials…I made french toast for my kids for breakfast so that some how stuck in my head when I thought about the the foie gras special for friends celebrating their anniversary. So I made mini french toast seasoned with salt and pepper… I seared the foie in a 9 inch matfer pan on both sides- removed - deglazed with water and tossed in some diced mango - finished with a veal demi….substrate - plate square loop….

panko crusted nc black grouper + ginger soy cream

3 soft shell crabs from the grill + local morels + roasted tomatoes

soup: butternut squash

mashed yukon gold potatoes

sauteed bok choy

The weather is not jiving with my warmer weather equals more business theory…it’s cold and the business has been steady but not too busy… so maybe the theory is relevant. Look forward to some photos in coming posts… I found my camera.

We have a new menu starting today - Fried oysters will be added as well as a strawberry salad -

- my focus is still the feature items - I made paperadelle yesterday which is always fun and served it as a simple dish with sauteed shrimp, mushrooms and a tomato sauce topped with scallions and parm…

I had a cool encounter with a local mushroom forager and purchased some local morels yesterday so I plan to grill those today along with a 14oz veal chop - substrate veal demi…

Business is definitely picking up - warmer weather is bringing more people out to dinner - Saturday we did about 10% more that last year on the same day… 105 covers. Windy and warm - I featured a 12oz center cut pork chop with a sun dried tomato and basil chiffonade - I also had a nice seafood chowder as well as a sea bass with thai chili and pickled ginger… more later - I plan to post more frequently… palabra

amuse: ceviche - grouper and artic char

app special – mussels and mango pico

sauteed hawaiian sea bass+ prawns (3)– miso broth

20oz t-bone grilled w/ veal demi glace + sauteed leeks

tomato, fennel and lentil soup

mashed potatoes

french beans

apple cobbler/chocolate flight

cheese course
maytag bleu-tallegio-manchego (6 month old)-manchego(12 month)