In this edition of Brewpub Nation, we’re heading down south to a beer town that deserves just as much recognition for its food scene as it receives for its beer culture: Asheville, North Carolina.
Meet Head Chef Cardiff Creasey. The 20-year food industry veteran came to the brewery by way of kitchens in Knoxville, Tennessee, and Miami, Florida. Before he started at Wicked Weed, he was the sous chef at The Grand Bohemian Hotel in Asheville, North Carolina. Here Creasey gives us the gist of Wicked Weed’s seasonal menu and his food philosophy.
Craft Beer & Brewing: Tell us about your approach to cooking.