Cobia, Catfish Tasso, and Agretti Bring a Sense of Time and Place to This Chowder

An Alabama native, Davis Taylor grew up making pound cake and pot roast with his mother and grandmother. Those memories drive him to imbue a sense of place in his dishes at Asheville, N.C.’s Rhubarb

To compose a recent bowl of cobia chowder, the chef de cuisine layered local produce, seafood from Southeastern fisheries, and core Rhubarb...