At the Grand Bohemian Hotel in Asheville, North Carolina, Chef Scott Ostrander conjures quality at the Red Stag Grill.

An excerpt…The locavore tradition in western North Carolina dates back to pre-Colonial days, when this was Cherokee country. Long before “farm-to-table” was a national trend, it was simply reality here—what else was there in this remote land of mountains and hollers and patchwork fields? You cooked what you grew, shot, or caught by rod or trap. Today Chef Scott Ostrander honors that tradition, elevating local ingredients with culinary flair at the Red Stag Grill in Asheville’s Grand Bohemian Hotel.