Jerome Quiot to host Wine Dinner at FIG this Spring!
Please join us for a very special wine dinner this spring featuring the wines of Chateauneuf du Pape's Largest land owner. Jerome is charming, passionate, and just happens to produce some of the prettiest wines of the Rhone Valley.
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Treavis Taylor
A native of Eastern North Carolina, Treavis made his home in Asheville nearly twenty years ago. As a Mechanical Engineer, Treavis excelled in the Automotive Industry as a Liaison and Project Manager. Treavis and Traci met in 1995 and discovered their shared hedonistic passion for food, wine, ambiance, and fun. This passion led to the opening of “fig bistro”, which represents the culmination of culinary experiences (and fun) throughout the world. “fig” employees are fond of referring to our little restaurant as being “hand-made”. This is very accurate in that every little detail was defined and in most cases constructed by Treavis and Traci.
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FiG Events and Specials
Wine Special Wednesday Continues!!!
Special pricing on select bottles of wine all day long!! This is a great way to try some of our best wines.
Check back later for more upcoming events and Specials
For information about catering please contact Traci at Everyday Gourmet: (828) 236-0050.
Reservations are suggested.
Online or e-mail reservations are not accepted.
Please call (828) 277-0889
For large events and parties of twelve or more, please ask for Treavis.
For information about catering please contact Traci at Everyday Gourmet: (828) 236-0050.
Wine Dinner featuring Vintage 59
In a special collaboration with Devon Price (Country Vintner), Chef Klein will be pairing special regional dishes with wines from the Loire Valley, Bordeaux, and Languedoc. This is sure to be a culinary event that you will not want to miss. Please call for reservations (828) 277-0889.
limited availability – reservation only
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Chef Bill Klein
Chef Bill Klein realized his passion for cooking while working at the “River House”, a small exclusive Inn located in the mountains of Western North Carolina. Encouraged by patrons and friends to broaden his education and experience, he enrolled in the New England Culinary Institute in Vermont where he became the protégé of Madeline Kamman, world famous chef, restaurateur, and author of “The Making of a Cook”. Having sparked his interest in traditional French cooking methods, Bill spent a year working in France developing his skills under the tutelage of Chef Didier Clement (“L’Hotel de Lion d’Or” in Romorantin), Chefs Jacques and Laurent Pourcel ("Le Jardin des Sens" in Montpellier) and with Antoine Westermann (the Michelin 3 star "Le Beurhiesel" in Strasbourg).
Upon his return to the United States, Chef Klein was recruited by Gary Danko to assist in the launch of “Restaurant Gary Danko” in San Francisco (Relais et Châteaux / Relais Gourmands / Mobil 5 Stars). While in the Bay Area, Klein was later tapped by Chef Ron Siegel to join a small but select culinary team to revamp the struggling “Masa's”. Within months of its reopening, “Masa's” was awarded the coveted four-star designation by San Francisco restaurant critic Michael Bauer
Returning to his roots, Bill returned to North Carolina, the birthplace of his culinary career, and joined the Taylor’s as Executive Chef in their opening of “fig bistro”. Back “home” in Western North Carolina, Chef Bill Klein applies his wealth of French cooking technique and applies it to a cuisine that exemplifies the essence of food - simple, essential, rich and true. His cooking style reflects his passion for these elements, and also his whimsy for spoofing down-home dishes with culinary flourish. In his own words, Chef Klein confides, “If I had to pick three words to describe my cuisine I would say: refined, elegant, and approachable – much like Asheville itself. In all food I prepare, there is a distinct French influence of traditional technique and utmost care with each and every ingredient. I am a firm believer in respect for food. That reverence is reflected in my dishes.”
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FIG Bistro
Set in historic Biltmore Village, fig is a cozy bistro serving Chef William Klein’s modern interpretation of classic, pure,and market-driven French cuisine.
Open Monday through Saturday
Lunch 11:30 am – 3:00 pm
Dinner 5:30 pm – 9:00 pm
Seating until 10:00pm on Friday and Saturday
SUNDAY BRUNCH
Served from 11:30 am to 3:00 pm
Traci Taylor
Although born in Battlecreek, Michigan, Traci was raised in Hendersonville and has called Western North Carolina home for most of her life. Her love of hosting lavish dinner parties led to the start of Everyday Gourmet Catering in 1999. The success of this business ultimately let to the launching of “fig bistro”. Having traveled extensively, fig is the assimilation of her best dining experiences throughout Europe and North America. Traci possesses an uncanny attention to detail and an unwavering commitment to excellence. Her passion is evident in the care she takes with her clients and in the nurturing of a culture of teamwork and integrity with her employees.
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