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What is your favorite part of being a restaurant owner in Asheville?
I love seeing repeat customers from Asheville! There’s nothing like having the support of the local community, and have them claim Jargon as “their special place”.
What is the background of your restaurant’s name?
After some “midday inspiration” (wine), the word “Jargon” came to mind. We looked up the Webster definition, and it said “a language used and understood by specific groups”. I liked the exclusivity to it… If you understand the language…you’re part of the club. Yet, it’s still inclusive, and playful. Another friend said that Jargon is essentially repurposed language. From there, our brand started to develop.
What ingredient could you not live without?
Butter and salt! Gotta have butter for so many reasons, and salt wakes everything up a bit.
What is your favorite dish on your menu?
Currently, the jumbo scallops with the parsnip puree, shitake mushrooms, and parmesan foam is my favorite, but the fresh halibut with apple butter and saffron risotto is a close second.
For me, Chef does a PEI mussel souffle with a shellfish essence that is simply outstanding!!
What is your favorite dish from a fellow AIR restaurant’s menu?
I love the lobster roll at Nightbell. They knock it out of the park with that one.
Sam at Ambrozia did a “deconstructed pastrami sandwich” charcuterie board which blew me away. Simply awesome!
Why did you choose Asheville to open your restaurant?
My parents (family) have lived here in Asheville for over 27 years. I would come home to Asheville every year, and simply fell in love with the creative energy and beautiful surroundings. There’s no better place to live and raise a family. I love it here! In all the places I’ve lived, money seems to be the driving force. In Asheville though… if you’re creative, a musician, or socially conscious and active… that makes you cool, not how much money you make.
What is your favorite chef’s tool and why?
Hard to say… I like this ravioli cutter I oddly found in my Dad’s tool box, but I also like my egg scissors. The French knife is pretty versatile too.