The Lab

I have been working at the Lexington Avenue Brewery(the LAB) in downtown Asheville since opening night, about 9 months ago. I have been through two menu changes and another is on the way. I really really like working there, because its a good learning experience for me. the menu is so varied, we do so many different dishes, for instance on this menu we have a Fried soft shell crab bahn mi (vietnamese sandwich) and a duck confit with a puff pastry wrapped earlington cheese, brandied figs and a cherry gastrique. both of those items are different from each other by a whole lot and I enjoy he variety in the menu because it allows me to learn alot of different types of foods. On top of that they allow me to do specials, both desert and regular food, which is really nice to be able to be creative because I love exploring food. I am currently working the fry station during the week, a little bit of prep and late night work, and working garmanger on the weekend. I am excited to be working here(although I would LOVE to be making more money) and I am very excited to finally be involved in the development of the new menu. I have only been working in a kitchen professionally for the last nine months, but it is my passion and I am happy to be in a career where i am excited to go to work everyday. we have mostly local products and I am especially happy about our latest undertakings. We have begun to compost our waste and we have our first black or red angus cow (i forget) that has been fed for the last seven months on our very own agrocycled beer grain from the brewing process, and it has been broken down locally for us at May's Meats in Taylorsville NC. Lots of exciting things going on at the lab and Im ready for it.