Meat the Foothills Team

FOOTHILLS EMPLOYS ONLY THE FINEST PASTURED INDIVIDUALS
Our staff is raised with constant access to forage and without the routine use of antibiotics or added hormones.

Casey McKissick

General Manager/Owner/Co-Founder

Read About Casey

Casey McKissick has worked in and on local food systems since 1998 in various capacities including agricultural production, supply chain development, processing and distribution, retail and food-service as well as an educator. Casey served as an Agriculture Teacher in public high school for 9 years, as the Local Meat Extension Specialist for NC State University and as a farmer, private consultant and small business owner. Casey is a proud father of 4 boys (2 by birth, 2 by good luck) and enjoys being at home cooking and spending time with his family.

Dave Kane

Executive Chef

Read About Dave

Dave Kane serves as Executive Chef for Foothills Meats. Chef Kane brings 14 years of experience in the culinary industry, having most recently served as Chef de Cuisine at Asheville’s Rhubarb since 2013 and, prior to that, at Cucina 24. Originally from Maryland, Dave spent his early years on the cattle and sheep farm his father managed. Raised by a one-time cowboy father and a lifelong Francophile mother with a deep love of classic French food and cooking, he was instilled with an appreciation for every aspect of the food system.

Kenzie Kraebber

Director of Operations

Read About Kenzie

Carolina girl through and through, Kenzie has been in the Asheville food scene since the early 2000’s. With over 17 years of experience in the industry, Kenzie has been called a “restaurant extraordinaire.” With years of experience working on the line and as a pastry chef, as well as in multiple positions in the front of house, she now knows this business like the back of her hand.

After a few years of being a nomad and traveling to Nashville, TN and New York City, NY, she has found her way back to Asheville, for what she says is for good. Formerly the pastry chef at Ambrozia Bar & Bistro here in Asheville, NC as well as a short stint at Gray & Dudley in Nashville, TN, she is using her pastry chef level of attention to detail and organization to help the Foothills Team behind the scenes in her final frontier of the restaurant world; as Director of Operations and general creative problem solver.

Kenzie is a lover of chicken liver pâté, rosé, and all dogs.

Joe Penton

Chef, Foothills Butcher Bar & Kitchen West Asheville

Read About Joe

I am from Gettysburg, PA where I was raised on a small farm with my parents and my two brothers. We raised steers for beef and chickens for eggs, so I guess you can say I’ve been eating local meats all my life! I started working for restaurants at 14 and moved my way up the chain and became a sous chef for a local brewery and pub in Harrisburg, PA. I decided to move to Asheville for two of my favorite things in the world; food and beer. I’m excited to be serving up the great meats from Foothills and hope to keep up the great standard of quality that the name keeps!

Paul Morgan

Chef, Foothills Butcher Bar & Kitchen Black Mountain

Read About Paul

Food had always been close to my heart, I grew up working in my fathers gardens who taught me the importance of good farming practices and how important it is to treat what we eat with love. Some of my first memories are helping my mother make the recipes that have been passed down to here through generations. It was no wonder I ended working in kitchens at such a young age. Most of my career was spent in the low country and the days we weren’t in the kitchen we spent shrimping and fishing the coast of Charleston. I am a recent transplant to Western North Carolina but have fallen In love with the availability of the local produce and such diversity. I truly believe this is one of the greatest place to cook and eat good.

Nikki Kageorge

FOH Manager, Foothills Butcher Bar & Kitchen West Asheville

Read About Nikki

Nikki discovered Asheville two years ago on a road trip and instantly fell in love with the vibrancy, culture, and mountains. A year later she started calling Asheville her home and hasn’t looked back since. Nikki has been working in restaurants since she started her first job as a host at age 15. She is passionate about connecting with regular faces and creating experiences for people on their night out. She is currently studying sustainable business and believes in supporting local farms and businesses. When Nikki met the Foothills team, she knew it would be a perfect fit. She is excited to learn and be apart of Foothills whole animal philosophy and the culture they are creating around food. When she is not at work or studying, Nikki can be found enjoying the beautiful outdoors of WNC with her dog, exploring breweries, or spending time with her friends and family.

Sarah Grizzle

FOH Manager, Foothills Butcher Bar & Kitchen Black Mountain

Read About Sarah

My name is Sarah. I have lived in Asheville for 6 years and have been working in restaurants for 10. I have an affinity for the for the food industry and all aspects of it. From food, to service, to drinks, I am eager about gaining knowledge to further my career. I am excited to be a part of an amazing team who is so passionate about their art.

Dylan Stockman

Butcher

Read About Dylan

I am originally from Washington state. I grew up on a small family 5 acre farm where we grew vegetables and raised small livestock. My passion is food. I love creating beautiful delicious meals. I believe when you feed someone you are fulfilling a larger purpose in life.

Amanda Sluder

Food Truck Manager

Read About Amanda

Asheville grown foodie, Amanda has been in the restaurant business for over 20 years. From kitchen management to FOH corporate trainer, she’s done it all. Her love of creating food and keen business sense, makes her a force to be reckoned with in this crazy business!

After spending 4 years living in Germany, Amanda & her daughter MacKenzie settled back in Asheville to be closer to family & friends. When she’s not running the show at the food truck, you can find her at the soccer pitch cheering on her sweet girl or you may see her out & about playing music around this beautiful town.

Amanda particularly loves dark beer, fall afternoons, & Sunday brunch.

Devan Gibson

Bartender, Foothills Butcher Bar & Kitchen West Asheville

Read About Devan

I was born and raised in Franklin, NC. A valley nestled in the Smoky Mountains about an hour southwest of Asheville. I grew up in an outdoorsy and hunting family. I was always taught to care and be thankful for the meat brought to the table. I take pride in that and am very proud to be apart of a great team with the same mentality. I’ve been working in the food and beverage industry for about eight years and have been bartending over three. I love what I do and I’m glad I get to do it at Foothills Butcher Bar.

Miranda Clarke

Retail, Black Mountain Butcher Bar and Kitchen

Read About Miranda

My name is Miranda Clarke. Working with Foothills and watching Caseys business grow over the last four years has been an amazing learning experience. My husband and I moved to NC in 2014 from Seattle. I have a super green thumb and my house, yard and garden are always over flowing with plants! I have a great dane lab named Krikit who loves I work with meat! I love talking about our butchery and our product so come and see me in Black Mountain!

Foothills Food Truck

2 Huntsman Place | Asheville, NC 28803
828.606.9372
at Hi-Wire Brewing's Big Top production facility & taproom, just off Biltmore Ave, behind Appalachian Vintner, Standard Pizza, & Biltmore Fitness.
Monday-Thursday
4p - 9p
Friday-Saturday
12p - 10p
Sunday Lunch
1p-6p

Butcher Bar West

697 Haywood Rd | Asheville, NC 28806
828.417.7081
Monday-Thursday
Lunch 11am-4pm
Dinner 5-9pm
Friday-Saturday
Lunch 11am-4pm
Dinner 5-10pm
Sunday Brunch
11a-3p

Butcher Bar Black Mountain

107 Black Mountain Ave, Black Mountain, NC 28711

Monday-Saturday
11am-4pm Lunch
5pm-9pm Dinner

Sunday Suppers
4pm-8pm

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About Us

Foothills is a food service company specializing in local and pasture-raised meats for retail and wholesale markets. The core of our business is our food-service arm, which consists of Foothills Food Truck, open daily at Hi-Wire Brewing's Big Top, and our Catering Division, which offers a wide range of menu options for weddings and events of all sizes. Foothills also offers custom butchery, fabrication, sausages and primal cuts for wholesale buyers and home-use. Foothills meats can be purchased in bulk or bi-weekly through our Meat Share CSA program.