DOUGH’s Grand Opening

We had our official grand opening yesterday (February 12). It was a whirlwind of pizzas, pastries and paella—and for those of us hustling and bustling—there was definitely some coffee involved. But most of all, it was just so exciting to see Chef Brian’s vision come to fruition.

We were humbled by the support of our community, from our North Asheville neighbors to the folks from the Asheville Chamber who facilitated the ribbon cutting (yes, those are actual working scissors):

DOUGH Ribbon Cutting

DOUGH Ribbon Cutting

You can ditch the drive-bys, peek-ins and false hope. We are open for business! Monday through Saturday, 8am-8pm. We look forward to feeding you soon:)

He’s Got Chops.

DOUGH’s Chef Brian Ross takes the heat in the 4th annual WNC Chefs Challenge, hosted by the Asheville Food + Wine Festival and sponsored by WNC Magazine. The competition brings together culinary leaders from the region in weekly battles built around a secret ingredient.chefs-challenge-2012

The dinners will be held every Tuesday, February 12 through April 30, at Chestnut restaurant, located at 48 Biltmore Avenue in Asheville. The quarterfinals and semifinals will follow this summer, leading up to the Asheville Wine & Food Festival, which happens August 23-24.

On March 5, Chef Brian Ross will take on Chef Michael Marshall of Harrah’s Cherokee Resort!


At each cook-off, diners will enjoy six plated culinary creations (three from each team) that
incorporate a secret ingredient and will then score each dish. The votes from the audience and
from a panel of professional chefs, food writers, and culinary experts will then be tallied. A
winner, to be announced at the end of the night, will continue to the next round of competition.

Tickets for the WNC Chefs Challenge are $49 per person, and can be purchased online at or by calling (828) 225-6944. Beverages, sales tax, and
gratuity are not included. This year’s benefiting organization is Eliada, a nonprofit agency
serving North Carolina’s children and families.

Please visit or for more information.