Katie Button is one of the new stars of the global food world-a recipient of Food and Wine magazine's 2015 Best New Chef Award and finalist for James Beard's 2014 Rising Star Chef Award. In 2008, she left a promising career as a neuroscientist to apply her creativity and precision in professional kitchens. She was the first American to wait tables at elBulli in Spain, and was later offered a kitchen internship there. Now she has two of her own restaurants: Cúrate, an award-winning Spanish tapas bar in Asheville, North Carolina; and Nightbell, an American restaurant focused on local Appalachian ingredients with a craft cocktail lounge.
TINNED FISH --- JAMÓN --- OLIVE OIL