Crest Favorites

Here at The Crest Center and Pavilion, we know food! We also know how important it is to make your wedding your own. That is why when it comes to planning your menu there are no limits. We can make you guests fill right at home in the South with Smokin' Joes chopped pork BBQ or wisk them away to your favorite city in Spain and serve a variety of Tapas and wine. No matter what the feel is you're going for, Chef Allen is sure to make it happen here at The Crest Center and Pavilion.

Kelly and Ben

Kelly and Ben were one of our favorite couples! He was from Australia and she a North Carolina Native. When Ben and his family were planning their rehearsal dinner they wanted to make sure and make his Aussie relatives feel at home here in Western North Carolina. To make this happen we served up a variety of Australian Pub Food including Meat Pies, Sausage Rolls, Lamb Chops, and even set up a fish fry out on the terrace. Everyone raved about the Aussie food and couldn't believe it was prepared right here in Asheville, NC.

Jennifer and Brian 

Jennifer and Brian wanted their food to match their roots. The couple resides in New York, Jennifer is a Southern Belle and Brian is Irish so they wanted their meal to showcase just that! For dinner guests were able to choose between a New York Strip and Miss. Edna's Buttermilk Fried Chicken accompanied by Garlic Mashed Potatoes and Chef Allen's "life changing" collard greens. They managed to sum up their history on one plate!

Ana and Pete

Pete and Ana had a Palestinian Menu at their rehearsal dinner, aiming to reflect a country where they spend loads of time giving humanitarian aid. Pete gave traditional recipes to Chef Allen for Maqluba, Mansef and several other Mediterranean dishes and their guests dined in the Pavilion during a mesmerizing summer night. Pete said that the hummus was the best he had ever eaten and the Maqluba was perfect!!!! The goal of this menu was for their guests to understand a culture dear to the bride and groom through food, M7 was delighted to be a part and now there are a few more adventurous eaters in the world!

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A Note From the Chef

Great food, like great art, has always been firmly rooted in the fields, rivers and forests of the rural countryside. No matter how stylized and sophisticated they become, all culinary movements reflect, at their foundation, the simple fair of our grandmother's table.

Here in western North Carolina we enjoy a bountiful harvest, not only from our fields and streams, but also from our forebears. Rivers full of fish and lush forests surrounded the settlements of Cherokee and settler alike. Until the railroad came in the last half of the 19th century this area was a protected backwater populated largely by remnants of the Cherokee and the ancestors of displaced Scotch- Irish immigrants. The mild climate nourished our many small farms, producing the finest apples, berries, and vegetables found anywhere. Our economy rode the backs of hogs through proud, bustling communities of hard working farmers and traders. Our neighbors led the world in modern dairy farming, aquaculture, cheese making, wine making and organic farming.

To prepare food in such a place is to have at one's fingertips all the most wonderful things in the world.

It is with great pride that my staff and I invite you join us up here on Our Hill for the Best that North Carolina has to offer.

Allen B. Dye
Executive Chef