>> KATIE BUTTON IS A WELL-KNOWN CHEF IN THE ASHEVILLE AREA, SO
WHEN SHE DECIDED TO OPEN A NEW RESTAURANT WITH A DIFFERENT
CONCEPT, IT WAS BIG NEWS IN THE FOODIE SCENE.
PRODUCER KATHERINE JOHNSON TAKES US TO CURATE, WHERE THE FOOD AND
ATMOSPHERE IS DRAWING CROWDS LOCALLY AND FROM BEYOND.
>> WELCOME TO CURATE, AN AUTHENTIC SPANISH TAPAS BAR
THAT'S MADE A NAME FOR ITSELF IN THE ASHEVILLE COMMUNITY.
SPANISH TAPAS IS ALL ABOUT SMALL PLATES THAT CAN BE SHARED AND
ENJOYED AS A GROUP.
CHEF KATIE BUTTON HAS ALWAYS HAD A PASSION FOR FOOD, AND THAT LED
HER HERE.
>> FELL -- FELIX, MY HUSBAND AND I, FELT LIKE ASHEVILLE NEEDED AN
AUTHENTIC SPANISH TAPAS BAR WITH THE MARBLE BAR WITH THE KITCHEN.
YOU GET THE ENERGY OF PEOPLE COOKING IN FRONT OF YOU.
THERE'S A LOT OF HUSTLE AND BUSTLE IN THE KITCHEN.
EVERYBODY SHARING MEALS OVER SHARED BITES AND
TALKING ABOUT IT.
I DIDN'T REALIZE HOW MANY PEOPLE HAD TRAVELED TO SPAIN, LIVED IN
SPAIN OR WERE FROM SPAIN THAT LIVED IN THIS AREA.
AND THEY ALL KIND OF CAME OUT OF THE WOODWORK FOR THE JAMON WE
HAVE, THE IBERICA DE BELLOTA, THE BLACK-FOOTED
PIG IBERIAN HAM.
>> THE INGREDIENTS FOR THE DISHES AT CURATE ARE IMPORTED
FROM SPAIN AND PRODUCED LOCALLY, BRINGING TOGETHER THE FLAVORS
THAT COMPLEMENT THE FOOD.
>> THE PULPO A LA GALLEGA IS ONE OF MY FAVORITES.
IT'S A VERY TRADITIONAL DISH FROM SPAIN.
IT'S SPANISH OCTOPUS THAT'S BEEN SLOW-COOKED AND THEN FINISHED
WITH OLIVE OIL AND SEA SALT AND PAPRIKA AND COOKED IN THE
TRADITIONAL STYLE AS IN THE GALICIA PART OF SPAIN.
ANOTHER ONE OF MY FAVORITE DISHES IS THE ESQUEIXADA DE
MONTANA, TYPICALLY MADE WITH SHREDDED SALT COD, BUT IN THIS
CASE, WE USE LOCAL MOUNTAIN TROUT, AND WE SLICE IT THIN AND
SERVE IT RAW WITH A LEMON VINAIGRETTE, FRESH TOMATO,
BLACK OLIVES.
>> BASICALLY, THE FOOD IS AMAZING.
I LIVED IN SPAIN.
I LOVE THIS STYLE OF TAPAS.
SO WE LOVE IT.
DESSERTS ARE AMAZING, LIKE THE CHOCOLATE.
I DON'T KNOW THE NAME OF IT, BUT LIKE THE CHOCOLATE FOAMY WARM
THING, TO DIE FOR.
GET THAT.
>> EVERYTHING IS AWESOME.
THE STAFF IS FANTASTIC, LIKE THEY REALLY KNOW FOOD.
THEY'RE ENTHUSIASTIC ABOUT IT.
YOU CAN REALLY DRILL DOWN WITH THEM AND ASK THEM WHAT'S IN IT
AND HOW TO PREPARE IT.
IF YOU WANT A GREAT RESTAURANT AND DON'T HAVE TO THINK MUCH
ABOUT IT, I WOULD TELL YOU TO COME HERE.
>> IF YOU CAN'T VISIT THE RESTAURANT, KATIE'S PUBLISHED A
COOKBOOK THAT FEATURES RECIPES OF CURATE'S SIGNATURE DISHES
ALONG WITH OTHERS KATIE DESIGNS.
>> IT'S CURATE FOOD BUT FOR THE HOME COOK.
60% OF THE RECIPES ARE FROM THE RESTAURANT I TESTED AT HOME AND
MADE INTO LARGER PORTIONS.
IT'S NOT A TAPAS BOOK.
IT'S A BOOK FOR COOKING FOR FAMILIES AT HOME FOR FOUR
TO SIX PEOPLE.
I DON'T EXPECT ANYBODY TO MAKE EIGHT THINGS FOR THEIR
DINNER AT HOME.
AND THEN ABOUT 40% OF THEM, THE RECIPES IN HERE, ARE RECIPES
THAT I CREATED JUST FOR THE BOOK.
>> IF YOU DO VISIT THE RESTAURANT, BE PREPARED TO ENJOY
THE EXPERIENCE.
>> DEFINITELY BE OPEN TO SHARING YOUR FOOD, BECAUSE THAT'S LIKE
PART OF THE WHOLE EXPERIENCE, IS THAT, YOU KNOW, IF YOU COME IN
HERE -- I THINK FOUR TO SIX IS THE PERFECT NUMBER.
YOU CAN ORDER A WHOLE BUNCH OF DIFFERENT THINGS FROM THE MENU
AND JUST EVERYBODY GETS A FEW BITES, AND YOU CAN TALK ABOUT IT
AND EXPERIENCE NEW THINGS, AND THEN YOU GET SOME THINGS THAT,
YOU KNOW, ARE REALLY COMFORTING AND FEEL REALLY, UM, SAFE AND
SOMETHING YOU'RE MORE FAMILIAR WITH, BUT THEN YOU CAN THROW IN
THE PULPO AND EVERYBODY SHARES IT, YOU KNOW,
THE SPANISH OCTOPUS.
IT DOESN'T HAVE TO BE YOUR MAIN MEAL.
I THINK IT'S A NICE WAY TO TRY NEW THINGS, NEW CUISINE.