eightpointfive
eightpointfive
About Us
I have run eightpointfive since 2021, selling a wide range of prepared foods on the Food Hub from 2021-2024 with a two year break until returning in 2026. I have also worked at several local favorites, like F.A.R.M. Cafe and Proper (RIP, insert sad face), as well as most recently in three different Michelin-recognized kitchens (Little Bear Atlanta, Banshee Atlanta, mother Asheville).
If you enjoy what eightpointfive offers on the Food Hub, catch us every Sunday 11:30AM-6:30PM at F.A.R.M. Cafe (617 W King St, Boone) for a weekly pop-up with a playfully delicious fast-casual menu that provides 10% of sales and all tips towards F.A.R.M.'s work as well as a money back guarantee smile for your tummy.
eightpointfive's other current service offerings are best tailored to food enthusiasts that want an intimate and elevated food experience. This is provided through customized in-home meals for celebrations, elopements, vacations, or just a night off from cooking and cleaning. I also offer cooking classes (most frequently pasta-making but flexible to others that align with my culinary experience) as well as small-scale catering. These services are all best suited for groups of 15 or less. Don't hesitate to reach out with interest or questions!
Why "eightpointfive"? I used to ask my wife to rate what I cooked. Nothing could ever surpass an eightpointfive/10. I am a plagued perfectionist. Thus… eightpointfive was born.
Practices
I focus on local sourcing and making no frills food that just. tastes. good. My style is flavor-forward and driven by curiosity, creativity, and seasonality, with primary influences from Italian, Southern, Asian, and Mexican cuisines. In cooking, and life in general, I try to respect traditions while also reinterpreting them enough to leave my own prints and do them in a way that I believe leads to the best results, or in the case of food, the best and most memorable eating experience.
I believe in the humane treatment of animals in our food system. If the animal is not living its best and closest life to nature's intent, I will not use the resulting products in my dishes. This includes any animal product - meat, eggs, dairy products, etc.
I research each farm / brand before I use their products, and if I am not comfortable with the transparency of their practices, then I will not use the products in my cooking and you will not see them on your eighpointfive sponsored meal table!
When not sourcing from local, reputable farms, I am also thorough and thoughtful about my non-animal based sourcing (produce, grains, nuts, oils, etc.), taking into consideration and avoiding food products that are notoriously high pesticide, GMO, and/or produced with unsustainable or inhumane labor practices.
