Welcome to our kitchen! We’re Katherine and Mitch, two Asheville cooks with different paths but the same passion for sharing good food. Katherine brings her love of Southern comfort with a playful twist, while Mitch explores the vibrant world of plant-based cooking that’s creative and family-friendly. Together, we share recipes that are simple, joyful, and made to bring people around the table.
Katherine
Hey y’all, I’m Katherine, a born-and-raised Asheville gal who somehow turned Sunday cooking experiments into a full-time love. My earliest memories are of my grandma’s kitchen, where biscuits and greens seemed to appear like magic. She never measured a thing, just cooked with instinct and love, and I guess that rubbed off on me.
I didn’t start out in food. For years, I worked in marketing, sneaking recipe searches into lunch breaks and testing out new dishes on weekends. Eventually, friends and family wanted more, and I thought: why not share it with everyone?
No culinary school here, just cookbooks, YouTube rabbit holes, and plenty of burnt pans. But I learned that food doesn’t have to be complicated to be good. Today, my style is all about comfort with a twist—mac and cheese kissed with smoked paprika, cornbread laced with jalapeño and honey butter. Mistakes? I’ve made plenty (including nearly flambéing my eyebrows once), but that’s part of the fun.
Now, whether it’s a weeknight dinner or a slow Sunday pot roast, I want to help folks feel at home in the kitchen—laughs, spills, and all.
Mitch Wallace
Hi, I’m Mitch Wallace, a chef and dad of three, cooking right here in Asheville. My food journey started like Katherine’s—standing on a stool in my grandma’s kitchen, soaking up the smell of cornbread and collard greens. From diners and food trucks to fine dining kitchens, I cooked it all through my twenties and thirties.
But a few years back, I began rethinking food not just for flavor, but for how it made me feel. That’s when I turned to plant-based cooking. At first it was a challenge (“How do you make beans taste like a burger?”), but soon I discovered how creative and vibrant it could be. These days, my kitchen is full of joyful messes, late-night experiments, and some of the best taste testers—my kids.
I cook everything, but I love showing that vegan food isn’t bland it can be soulful, comforting, and downright delicious. Think jackfruit BBQ that fools brisket lovers or a lasagna that wins over the whole table. My goal is simple: help home cooks realize you don’t need fancy gear or degrees—just good ingredients, patience, and heart.
So grab a coffee, roll up your sleeves, and let’s make something amazing together.