In 2004, Asheville, NC, was at the beginning of the rise of a restaurant culture that would grow to be a culinary force in the state and the Southeast. That year, two friends opened a restaurant in a 110-year-old house in Historic Biltmore Village called Corner Kitchen. It was farm-to-table, a relatively new term then, and was conceived to be a place that would surprise its guests with both the quality of the food and the service.