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 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 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.
Director of Operations
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.
Chef, Foothills Butcher Bar & Kitchen West Asheville
Originally from Franklin, TN, Owen Lane has been cooking since he was a child. Cooking with his mother and grandmother lead to a life long passion for food and the bonds it can create. A chef for over 20 years, Owen has worked from Boulder, Co to Nashville, TN and everywhere in-between. He is most well known for his work in the Richmond, VA area with his award winning restaurants, Magpie and Vagabond. He has been featured in multiple culinary and lifestyle publications, including Bon Appetit, Saveur, Southern Living and many local RVA publications. Focus on locally and sustainably sourced ingredients, as well as utilizing wild game has always been of utmost importance, spurring from memories of going hunting with his father as a kid.
In his free time, Owen enjoys spending time with his family and friends, taking
his dog Jax to the dog park, drinking rosé, and going antiquing.
Chef, Foothills Butcher Bar & Kitchen Black Mountain
Matt Atkinson is no stranger to Southern food culture. Born in Flowood, Mississippi and raised in Nashville, Matt has studied and cooked with award-winning chefs throughout the Southeast. He spent three years at City Grocery in Oxford, two years cooking at Husk in Nashville, and joins the Foothills team as chef at our Black Mountain Butcher Bar & Kitchen after a 3-year residency at Rhubarb in Asheville.
It may come as no surprise that his favorite food is Southern. “My earliest memory of food is from supper at my great grandmother’s house. I can still smell the fried chicken coming out of her kitchen in Yazoo City, Mississippi. I only wish I was old enough then to have taken notes and asked her questions! Other favorite memories include boiled peanuts from Stuckey’s gas station on the trip from Nashville to Yazoo City, and fried catfish & hush puppies at ‘Cock of the Walk.'”
Sous Chef, Foothills Butcher Bar & Kitchen West Asheville
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!
I am originally from Washington state. I grew up on a small family 5 acre farm where we grew vegetables and raised small livestock. I came to North Carolina with my wife and 2 boys 2 years ago to enjoy an area similar to Washington, but warmer. My passion is food. I love creating beautiful delicious meals. I believe when you feed someone you are fulfilling a larger purpose in life.
Food Truck Cook
My name is Kim Dryden.
I grew up in Eastern NC and have lived in the Asheville area for over 18 years. I love living in Asheville with all the dynamic artists, entrepreneurs, and foodies. I am excited to be a part of Foothills, a company implementing high standards in providing quality meats and serving up delicious food.
Food Truck Cook
My name is Ginger and I’m from coastal Maine and moved to NC to be closer to family. I’m an Organic vegetable farmer, baker, cook and mother. I love to create fresh and delicious food with a farm to table focus.
Food Truck Cook
My Name is Noah, I’ve been living in the Asheville area for about 15 years now. I was born in a small town in Connecticut, moved to Salt lake city, Utah, and then moved to an island on Hawaii for a few years. After what seemed like a big game of connect the dots across the country we ended up in (what was) little old Asheville. We started a homestead up in the hills of Black Mountain, raised chickens, pigs, goats, ect. I’ve been in the kitchen since the day I was able to work. I love creating wonderful tasting, smelling and especially looking meals. Cooking has been a passion for many years, and I’m always looking for amazing learning experiences with awesome people which is what I’ve found at Foothills.
Butcher Bar West Asheville
697 Haywood Rd | Asheville, NC 28806
Meat Counter + Bar 12p-9p
Meat Counter + Bar 12p-10p
Sunday Brunch 11a-3p
Meat Counter + Bar 11a-5p
Foothills Food Truck
2 Huntsman Place | Asheville, NC 28803
at Hi-Wire Brewing's Big Top production facility & taproom, just off Biltmore Ave, behind Appalachian Vintner, Standard Pizza, & Biltmore Fitness.
4p - 9p
11a - 10p
12p - 10p
3p - 8p
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.