World-renowned chefs and food aficionados alike are smitten with chef Katie Button’s “fantastic Spanish-by-way-of-the-South food” (Dana Cowin) and her faithful representation of “the spirit and conviviality of Spanish cooking” (Suzanne Goin) in the Asheville, North Carolina dining room of Cúrate. Now, the Food & Wine Best New Chef is poised to become more than a name oft on the lips of insiders, but the teacher of a unique blend of food cultures (Spanish and Southern) that values bringing families around the table while blanketing them with a richness of flavor and taste that promises to keep them there late into the night. With CÚRATE: Authentic Spanish Food from an American Kitchen (available October 11, 2016) — forewords by Ferran Adrià & José Andrés — Katie Button evangelizes a new cuisine and shares techniques and flavors learnt in the kitchens of both El Bulli and her Southern grandmother.
Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook will feature 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients. From cherished traditions like Tortilla Espanola and Chicken Paella to mouthwatering new favorites like Ham and Cheese Stuffed Fried Pork Chops and Ribeye Steak with Blue Cheese Sauce, to celebratory drinks and desserts like The Perfect Gin and Tonic and Almond Cake with Cream Sherry and Brandy—Cúrate brings Spain to you.
CHEF KATIE BUTTON
Executive Chef/Owner, Cúrate and Nightbell
Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell.
Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.
After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.
Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is an American small plate restaurant focusing on local Appalachian ingredients with a craft cocktail bar. Button’s menu is a blend of comfort food and innovative twists on the classics, and her serious commitment to local farmers and sustainable products is evident.
Chef Button was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World.
Button remains dedicated to causes beyond solely culinary pursuits. Her dedication to an eco-friendly approach to restaurant ownership was recently lauded by Grist.org, and both her restaurants, Cúrate and Nightbell, are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. Chef Button cooked at this year’s Human Rights Campaign fundraiser in Washington, D.C., a Chef Action Network summit in Asheville, and works locally with Chefs at Welcome Table and Green Opportunities’ Kitchen Ready Program. She has also attended the James Beard Foundation Boot Camp for Policy and Change, an educational program with Chefs Action Network for select chefs from across the country.
Chef Button is publishing her first cookbook in October 2016. The book, Cúrate: Authentic Spanish Food from an American Kitchen, celebrates the broad appeal of Spanish cooking and shows readers how to recreate and adapt classic dishes in the home kitchen using seasonal local ingredients.