Ashley Christensen Bio | Wiki
Ashley Christensen is an American chef, author, restaurateur, and culinary celebrity. In 2014, Ashley won the James Beard Award for Best Chef Southeas. She received Eater’s Best Chef in the Nation award in 2017. Ashley was among the five finalists for the James Beard Award for Outstanding Chef in 2018. She won the Outstanding Chef award in 2019.
Ashley is the owner of a company called AC Restaurants. She employed an HR specialist in 2012 for her company to ensure that “situations between employees” can be dealt with “in a truly neutral manner”. A former employee alleged having been sexually assaulted multiple times in 2020 by two different employees while working at Poole’s in 2017. Ashley acknowledged failings in the company’s policies and she announced changes that the company was taking.
Ashley Christensen Age
She was born in born in 1977 in Greensboro, North Carolina, United States of America. Ashley is 45 years old.
Ashley Christensen Height
She is a woman of average stature. Ashley stands at a height of 5 ft 4 in ( Approx 1.6 m).
Ashley Christensen Family
She was born and raised by her parents in Greensboro, North Carolina, United States of America. However, Ashley is a bit secretive when it comes to family matters. She keeps her family information below the radar.
Ashley Christensen Wife
She is lesbian. Ashley is married to her wife called Kaitlyn Goalen. The couple was hitched on June 22, 2019. Kaitlyn is the executive director of Christensen’s restaurant company. Currently, Ashley lives and works in Raleigh, North Carolina.
Ashley Christensen Education
She attended and graduated from North Carolina State University.
Ashley Christensen Chef
Ashley is a chef and restaurateur from Raleigh, North Carolina. The chef owns and operates AC Restaurants, which includes Beasley’s Chicken + Honey, Poole’s Diner, Fox Liquor Bar, Poole’side Pies, Death & Taxes, and AC Events. In 2019, the chef won the James Beard Award for Outstanding Chef. Also, Ashley was awarded Best Chef: Southeast by the James Beard Foundation in 2014 and Chef of the Year by Eater in 2017.
Currently, Ashley owns several Raleigh restaurants including Death & Taxes, Poole’s Diner, and Beasley’s Chicken + Honey. She opened Beasley’s, Chuck’s, and Fox Liquor Bar in 2012. She had to temporarily close all of her restaurants in March 2020 as a result of the COVID-19 outbreak. Apart from being a chef, Ashley is also an activist on women’s issues. In this role, she has been outspoken about sexual harassment in the culinary world. Ashley has also written columns about the issue.
When the chef is not in the kitchen, she focuses her time on local and regional charities. She has sat on the board member of the Frankie Lemmon foundation. Currently, she is the co-chair of its annual fundraising event called Triangle Wine Experience. Previously, Ashley served on the board of Raleigh’s Contemporary Art Museum as well as the Downtown Raleigh Alliance. Apart from that, Ashley is an active member of the Southern Foodways Alliance.
She is the founder of the biannual event Stir the Pot, in which Ashley hosts visiting chefs in Raleigh so as to raise funds for the SFA’s documentary initiatives. Her work has gained national attention from various publications such as Wall Street Journal, Bon Appétit, Southern Living, The New York Times, Gourmet, and Garden & Gun. Also, Ashley has appeared on Food Network’s popular series such as Iron Chef America and MSNBC’s Your Business.
Ashley Christensen Cookbook
The chef published her first cookbook titled Poole’s: Recipes and Stories from a Modern Diner, in 2016. Her second book titled It’s Always Freezer Season, co-authored with her wife, was published in 2021.
Ashley Christensen Restaurants | Chicken Restaurant
She has sought to foster community through food, philanthropy, and the stimulation of the city’s downtown neighborhood since making Raleigh her home. Ashley started cooking while in college. She used to throw dinner parties for her friends and family. It was through those intimate gatherings that Ashley was able to recognize her passion for cooking and sharing food. Ultimately, this led to her first professional cooking job when she was only 21.
Ashley knew she had found her life’s work after she started her job. She opened Poole’s Diner in 2007 after working in some of the Triangle’s top kitchens. The restaurant takes its name and décor from the building’s original tenant—one of downtown Raleigh’s first restaurants. It is re-imagined through a philosophy of locally grown. The restaurant offers an evolving chalkboard menu of comfort-food classics, seasonal ingredients, as well as French-influenced techniques.
Ashley opened three new ventures in 2011. They are all housed in a corner building once occupied by a Piggly Wiggly. Chuck’s offers burgers and frites with signature updates, Beasley’s Chicken + Honey is an ode to fried chicken and classic Southern sides, and Fox Liquor Bar is housed in the building’s basement. The latter features a menu of over 50 craft cocktails, beer, wine, and bar snacks.
Ashley Christensen New Restaurant
AC Restaurants introduced Death & Taxes, in the spring of 2015. This is a restaurant celebrating wood-fired cooking with Southern ingredients, and Bridge Club. Death & Taxes holds private events loft and cooking classroom. The restaurant was a 2016 James Beard Award finalist for Best New Restaurant. Food & Wine listed the restaurant as one of the Best New Restaurants of the Year. In the fall of 2019, Ashley opened another restaurant called Poole’side Pies located next door to Poole’s Diner. It features Ashley’s take on Neapolitan-style pizza.
Ashley Christensen Chicken | Chicken Sandwich
Shatteringly crispy chicken sandwiches are made with Ashley’s selected ingredients. Every bite of BB’s is thoughtfully crafted from antibiotic-free, ethically-raised chickens to signature housemade sauces and sides. Chicken sandwiches are inspired by the fried chicken recipe that chef Ashley
has perfected over the course of her career cooking in the South. The BB’s crispy chicken sandwiches are simple but delicious, with high-quality, fresh ingredients and thoughtful preparation. Every sandwich starts with a golden-brown, shatteringly crispy chicken breast on a locally-made fresh brioche bun.
Ashley Christensen Mac And Cheese | Mac And Cheese Recipe
Ingredients
– 1 1/2 tablespoons kosher salt
– 6 ounces dry elbow macaroni, about 1¼ cups
– 2 ounces Grana Padano cheese, grated, or Parmesan
– 2 ounces Jarlsberg cheese, grated, or Gruyère
– 6 ounces white Cheddar, grated
– 2 cups heavy cream
– Sea salt
Method:
– Preheat the broiler. In a medium saucepan over high heat, bring 2 quarts of water and kosher salt to a boil.
– Add macaroni and return water to a boil; cook until barely al dente, about 5 minutes.
– Meanwhile, in a large bowl, stir the grated Grana Padano, Jarlsberg, and Cheddar cheeses to combine. Set aside.
– Taste a macaroni for doneness: it should be chewy yet firm. Strain macaroni in a colander and set aside.
– Add heavy cream and a pinch of sea salt to an oven-safe skillet; turn heat to medium-high and bring to a simmer.
– When the cream is simmering, fold in the macaroni. Continue to simmer to reduce and thicken, about 1½–2 minutes.
– Stir in ¼ of the cheese mixture to combine with noodles. Turn off the heat and stir in another ¼ of the cheese.
– Place the remaining cheese over the top in an even layer (do not stir).
– Set the rack in the oven about 4 inches from the broiler.
– Place skillet under the broiler until cheese melts and caramelizes into a golden brown crust, 3–5 minutes (keeping an eye on it so it doesn’t burn). Remove gratin from oven and let rest 5 minutes before serving.
Ashley Christensen Recipes
– Homemade yellow Mustard
– Blueberyy Crumble
– Southern Sweet Tea
– Barbecue Pork Burgers
– Barbecued Beef Back Ribs
Ashley Christensen Pimento Cheese
Ingredients
For the Pimientos:
– 1 Red Bell Pepper
– 2 tablespoons of Apple Cider Vinegar
For the Basic Cider Mayo:
– 1 Egg Yolk, from a large egg
– ½ teaspoon of Sea Salt
– 1 teaspoon of Dijon Mustard
– ¼ cup of Apple Cider Vinegar
– 1½ cups of Vegetable Oil
For the Pimiento Cheese:
– 1 tablespoon of Grated Red Onion
– ½ tablespoon of Black Pepper
– ¼ teaspoon of Sea Salt
– 1 tablespoon of Hot Sauce, ½ Tabasco & ½ Texas Pete
– ⅝ lb. of Aged Cheddar, grated
– 7 oz. of Sharp White Cheddar, grated
– Crostini, for serving
Method
– Roast the red pepper over a flame, using your gas burner or broiler, and rotate the pepper until it is blistered on all sides.
– Place in a bowl and cover with plastic wrap for 15 minutes. Peel the skin off and remove the seeds and stem.
– Dice the roasted red pepper and place in a small bowl with the 2 tablespoons of apple cider vinegar.
– Cover with plastic wrap and refrigerate overnight.
– Place the egg yolk, salt, mustard, and ¼ cup of apple cider vinegar in a food processor.
– Puree until combined, and drizzle in the vegetable oil until thick and emulsified.
– Cover and refrigerate overnight.
– After 24 hours, combine the cider mayonnaise and peppers + their juices.
– Add the onion, pepper, salt & hot sauce.
– Place the shredded cheese in a large bowl and toss until well combined
– Add the pepper + mayo mixture to the cheeses. Stir until combined.
– Refrigerate for 1 hour before serving, and keep for 7 days.
– Serve on crostini.
Ashley Christensen Net Worth
She is an American chef, author, restaurateur, and culinary celebrity with an estimated net worth of $2 million
How Old Is Ashley Christensen
Ashley is 45 years old. She was born in born in 1977 in Greensboro, North Carolina, United States of America.
Who Is Ashley Christensen
Ashley is an American chef, author, restaurateur, and culinary celebrity. Ashley was among the five finalists for the James Beard Award for Outstanding Chef in 2018. She won the Outstanding Chef award in 2019. She received Eater’s Best Chef in the Nation award in 2017. In 2014, Ashley won the James Beard Award for Best Chef Southeas.