BIO
Ashleigh Shanti is a Chef based in Asheville, NC. Her cuisine pays homage to the rich African-American culinary traditions that once thrived in Southern Appalachia and draws on her own experiences growing up in coastal Virginia. Ashleigh was named 2019 Eater Young Gun and a 2020 finalist for the James Beard "Rising Star Chef of the Year" award during her tenure as chef de cuisine at John Fleer's celebrated establishment, Benne on Eagle Restaurant.
Ashleigh's heritage has roots across Appalachia, the Southern coast stretching all the way to the Caribbean. Her happiest days as a young girl were Sundays spent in the kitchen with her family; friends would stop by to visit, eventually prepare themselves a plate, and stay for hours. These moments ingrained in Ashleigh the power of food and showed how transformative a good meal could be.
After earning her 4-year degree in Business Marketing at Hampton University then completing Baltimore International College's Culinary Arts Program in 2013, Ashleigh embarked upon a variety of culinary experiences, including a stint teaching fermentation classes at the Southern Food and Beverage Museum in New Orleans, a wine director/sous chef position in West Texas, and over 10 stages at notable establishments like Jose Andres' miniBar in Washington DC, Longovern in Richmond Ian Boden's, The Shack in Staunton, Virginia, and McCrady's in Charleston, SC.
While each of her kitchen experiences helped hone her technical expertise, Ashleigh struggled to find a cuisine that resonated with her on a personal level. It was this longing that beckoned Ashleigh to Asheville in 2018. Here, she found her culinary identity and is proud to cook in the theme of Sankofa, "go back and get it" in the Twi language: progressing forward and integrating new food traditions, while looking back to history to reclaim lost and forgotten foodways.
In her spare time outside of the kitchen, Ashleigh's culinary explorations continue. She is often found foraging for wild foods or exploring the processes of fermentation. She also enjoys birding and hiking the beautiful Blue Ridge Mountains with her partner and Vizsla.
Field Pea Gravy Smothered Pork Chops and Wilted Iceberg
Ingredients
- 4 Pork Chops, thick-cut, bone-in
- 3 tsp grapeseed oil, divided
- 1tbs kosher salt, divided
- 1 small yellow onion, julienned
- 2 cloves garlic, minced
- 1 sprig thyme
- 2 cups cooked field peas still in their broth (or 1 can black-eyed peas)
- 1 tsp black pepper
- 1 tsp paprika
- 1 head iceberg lettuce, inner leaves only
- 2 tbs apple cider vinegar
- tsp unsalted butter
Instructions
In a cast-iron skillet, add 2 tsp grapeseed oil over medium-high heat. Season pork evenly with 2 tsp salt on both sides. After pan begins to smoke, sear both sides of pork for about 3-4 minutes, until golden brown. Remove from pan and set aside. Using reserved fat from the skillet, saute onions, garlic, and thyme over low heat until caramelized, approximately 7-8 minutes (remove thyme sprig when complete). While onions are caramelizing, blend field peas until smooth, adding liquid as necessary. Once a smooth texture is reached, stir bean puree into skillet with onions, stir in pepper and paprika. Allow to simmer for 5 minutes then reintroduce pork chops to the pan with gravy. cover and cook over low heat for 10 minutes while you prepare the iceberg.
For the Wilted Iceberg: In a medium saute pan over medium heat, add 1 tsp grapeseed oil and lettuce leaves. Allow to wilt for 4-5 minutes. Once lettuce has wilted, stir in vinegar, 1 tsp salt, and butter.
To Serve: While hot, add pork chop to plate, spoon gravy over, and serve with wilted iceberg on the side.
