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Pop-up with Paulieboy Enterprises/Chef Paul Cressend
February 14 @ 12:30 pm - 3:00 pmFree
Chef Paul Cressend of Paulieboy Enterprises presents a lunch pop-up at Session Café and Bar on Tuesday, Feb. 14, 12:30-3 PM.
1. Meatballs – Chop Shop AVL pork & beef, 12-hour tomato gravy, ricotta salata, ciabatta, herbs. $9
2. Mushrooms and rice – cilantro lime & ginger rice, smoked paprika & cumin dusted Mars Hill mushrooms, pickled red onion. $9
3. Tomato Tartine – Pistachio pesto, fig balsamico, pecorino romano, local baguette. $9
ABOUT CHEF PAUL:
Paul was born and raised in New Orleans, Louisiana. He’s worked in fine dining kitchens for over 20 years, in cities like Nashville, TN., Shreveport, LA., Charlotte, N.C.and now Asheville. He may be better known for his passionate, yet rustic approach to Italian and Louisiana cuisines. He says his specialty is “good food.” After his move to Asheville in late 2017, Paul was inspired by local Chefs who were opening and operating their own businesses. Since 2020, he’s made Paulieboy Enterprises – Private Chef Services a reality and has been working throughout multiple cities and states. He does Guest Chef Pop-Ups and participates in culinary events across the Southeast. He loves to travel the world for inspiration. He keeps his menus globally influenced, and locally sourced. His logo – “Create it and Plate it.”