Influencer Journeys: Gabe Kennedy Tries Southern Chinese Food in Asheville, North Carolina

Chef Gabe Kennedy and his friend Shanelle explore bohemian Asheville, North Carolina. They stay at The Inn on the historic Biltmore Estate, enjoy some hush puppies at Buxon Hill BBQ, visit the Biltmore Estate Winery, and try Southern Chinese food at Gan Shan Station. Brought to you by Bank of America

Released on 7/15/2016

Credits

Starring: Gabe Kennedy and Shanelle Tanaka

Transcript

00:00
[Gabe] Hey guys, I'm Gabe Kennedy.
00:01
I'm taking a food road trip through the South
00:03
with my good friend Shanelle.
00:05
We have only 12 hours to explore each city so buckle up.
00:13
Whoa, see this is when I think of the South,
00:16
this is the kind of landscape that I think of.
00:20
(upbeat instrumental music)
00:45
[Gabe] Cruising into Asheville, day three,
00:46
a little Bohemian, a whole lotta hip.
00:48
Let's see what kind of Southern delights are in store.
00:52
So how excited are you for your
00:53
second barbecue meal in a row?
00:54
Super excited.
00:56
So excited that I didn't even eat breakfast this morning.
00:58
Right, fasting?
00:59
I'm fasting.
01:00
I'm ready.
01:00
Fasting and ready to be blissed out on more barbecue?
01:07
I wanna try to go a little one to one.
01:09
'Cause what did we try yesterday and how does it
01:12
compare to today?
01:13
I also wouldn't mind just being guided.
01:20
This is a hushpuppy.
01:23
The crunch and then the soft?
01:25
Yep.
01:26
[Gabe] It's a little pillow of joy.
01:27
You take this whole pillow
01:28
and then you just stick it in here.
01:35
[Gabe] Just moisturize it a little bit.
01:36
Mmm.
01:37
I never would have expected a barbecue mussel.
01:42
But I love it.
01:46
So this is our barbecue sandwich.
01:48
This is our fried chicken sandwich.
01:49
This is a smoked, fried catfish.
01:51
Whole hog.
01:52
Collard greens.
01:52
Green beans.
01:53
Fried chicken.
01:54
Coleslaw.
01:55
Macaroni salad.
01:56
Such a legend.
02:00
Round of applause.
02:03
Snaps.
02:04
That's like quintessential fried chicken.
02:07
Barbecue sauce on here?
02:08
Put whatever you want on that.
02:09
Why not, right?
02:12
You've barely put it down.
02:13
Do you think we can finish this?
02:14
Yeah, I think if we put our mind to it,
02:17
and our hearts.
02:18
Do you think we can do it?
02:19
Do you think we can do it?
02:21
Alright you guys.
02:23
We have our classic banana pudding pie.
02:25
We've had this on the menu since day one.
02:27
Then this is our lemon meringue tart that we have.
02:31
[Gabe] I can't believe we're eating dessert.
02:33
[Shanelle] With pig fat in it.
02:35
The plates were simple but so tasteful.
02:39
Just that balance of sweet, savory, and smoky.
02:42
It's gonna be hard to eat other barbecue after that.
02:50
So you know I hear Asheville is the Paris of the South.
02:54
Next stop is Versailles.
02:55
[Shanelle] We're gonna go drink some grapes.
02:57
[Gabe] When in the Paris of the South, go to the Biltmore.
03:00
What's the history of this winery
03:04
and how did you both get here?
03:32
What seems to be working the best in your opinion?
03:36
Bernard, what would you pair with this?
03:37
What would you make?
03:38
Rabbit? Ooh.
03:41
For me, Cabernet Franc is just a little softer
03:43
than Cabernet Sauvignon so if people don't like
03:46
the overwhelming tannin of the Cabernet Sauvignon.
03:49
Softer is a really nice way of describing this.
03:51
Bernard says no.
03:53
We don't always agree.
03:55
We don't always agree.
03:57
It's okay.
03:58
We don't either.
03:59
Exactly, we hardly ever agree.
04:17
[Gabe] Southern Chinese food, I don't even
04:18
know what that is, but it sounds like
04:20
something I gotta try.
04:26
Thank you.
04:28
Chef's table right here.
04:30
I like it.
04:31
Today our veggie dumpling is
04:34
a spicy cauliflower, cabbage dumpling.
04:37
The tofu nettle salad, so it's tofu crumbled with
04:40
take nettles, blanche off the nettles,
04:42
chop those all up, crumble up the tofu.
04:45
Mix it all together, season it.
04:46
So this is a miso and onion soup.
04:49
Spring onions are in season right now.
04:52
This tofu nettle salad.
04:54
[Shanelle] It's like light and creamy.
04:57
Get out.
04:58
[Shanelle] A little bit of crunch.
04:59
These are my kind of flavors.
05:01
These are the flavors I dream about.
05:05
[Shanelle] This is perfect.
05:08
This is just mega delish.
05:14
Oh yeah.
05:15
You're slapping me across the face with flavor.
05:17
How beautiful is this?
05:19
All the old ladies in the winter
05:20
come in for their coconut squash soup.
05:23
So here's pork ramen.
05:24
This is phenomenal.
05:26
We're just gonna send these out as they're ready.
05:28
This place is all about neighborhood.
05:30
I want people to drive down the street.
05:32
You know that Edward Hopper painting?
05:35
Yes.
05:35
Night hawks.
05:37
With the guy sitting in the diner.
05:38
I wanted that.
05:39
I wanted you to drive down Charlotte Street here
05:41
and I grew up two miles from here.
05:43
I wanted you to drive down Charlotte street
05:46
and see hey, here's the light, here's warmth, here's people.
05:50
Just have this be the center of the community.
05:54
[Shanelle] I'm inspired by this art.
05:55
This has been calling my name for awhile.
05:57
This was calling my name before I even walked in the door.
05:59
I saw someone outside with it and I was like that.
06:02
I'm on cloud nine.
06:04
This is so sick.
06:06
[Gabe] Asheville making my dreams come true
06:08
with vino from the barrel, gargantuan boards of barbecue,
06:11
and charismatic Chinese.
06:13
Charleston, South Carolina on deck.