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What is your favorite part of being a restaurant owner in Asheville?
Charlie: The ability to connect with community in different ways. From our amazing farmers who provide such good fare from the region, all the way to our regulars who have stood by us since the beginning. And to be in a great tourism center such as Asheville, we’re given the opportunity to put our food and drinks on a stage seen by folks from all across the state, country, and even world. It’s a truly unique opportunity.
What is the background of your restaurant’s name?
Charlie: The term Sovereign Remedies was discovered while reading about the great history of the Appalachian Mountains. As the area did not allow for easy access many families found and created their own medicine; this proprietary knowledge was know as each family’s Sovereign Remedy. This concept fuses perfectly with our ethos in that the cherished bottles those early settlers filled with local medicinal herbs to care for themselves and their families reflects the way we bring together the local bounty of the Appalachian region to care for our guests and visitors, our own Sovereign Remedy.
What ingredient could you not live without?
What is your favorite dish on your menu?
Graham: Fried Potato Bread with Poached Scallops, Smoked Yogurt, Pickled Cabbage.
What is your favorite dish from a fellow AIR restaurant’s menu?
Graham: Copper Crown Cauliflower
Why did you choose Asheville to open your restaurant?
Charlie: I had spent most of my adult life on the west coast opening restaurants for other people. After living in every major city from Portland to San Diego I decided to make a move back east This was after the recession of 2008 and I was drawn to self reliance that has always played a big role in these mountains. After the privilege of working with great restaurateurs at Chestnut and Bull and Beggar the stars just seemed to align when I walked into the empty room that is now Sovereign Remedies. I can not express enough the gratitude I have for all the support and help I have received along the way. How Asheville’s restaurant owners support each other like good friends, not treating each other so much as competitors, sums up how special this town is and has made it easy for me to know it was the right move.
What is your favorite chef’s tool and why?