Red Stag Grill

Scott Ostrander

Chef

 

Photo by Lynne Harty

What is your favorite part of being a restaurant owner in Asheville?

My favorite part of having a restaurant in Asheville is the access to so many locally produced ingredients and products.  Asheville is unique in the region for the sheer volume of local products that are available.

What is the background of your restaurant’s name?

The Red Stag Grill’s name comes from the famous Red Stag that is a prize hunt throughout central Europe, but most specifically to us — Bavaria.  Our hotel has a Bavarian hunting lodge theme and décor, so the Red Stag ties right in.

What ingredient could you not live without?

The ingredient I could not live without is Sherry Vinegar.  Acid is such an important flavor enhancer, and barrel aged sherry vinegar adds mellow acidity with a touch of earthiness that is perfect for soups, mushrooms, poultry, and other applications.

What is your favorite dish on your menu?

My favorite dish on the menu is our charcuterie board, or ‘Hunter’s Platter.’  We source the majority of the items locally (or make them in house) and it is a true representation of the bounty of Western North Carolina.

What is your favorite dish from a fellow AIR restaurant’s menu?

Deep dish pepperoni pie from DelVeccios.  It really is the best pizza in town, and it will feed you for a week.

What is your favorite chef’s tool and why?

My favorite chef’s tool is my 8” chef knife.  It seems simplistic, but after 20+ years in the kitchen, it is the tool I use 90% of the time.