Parsnips Meet Pie in this Sweet-Savory Dessert at Asheville's Rhubarb

Pastry Chef Kaley Laird boasts an enviable resume, having worked at Bouchon Bakery in Yountville, Calif., Ubuntu and The Carneros Inn in Napa and Aveline Restaurant in San Francisco. In each of those positions, she took the classic pastry techniques she learned at The Culinary Institute of America and paired them with the local ingredients northern...