Ostrander and some of his new dishes were introduced to local media at a dinner this past May.
Nichole (Gap Creek Gourmet) and I got there a little early, so we decided to get a drink at the bar – a great spot to begin any night out in Asheville. Bartenders here are friendly and informative, a good thing with so many visitors using the Bohemian as their home base.
We began the evening with passed hors d’oeuvres and a tour of the Bohemian’s really wonderful art gallery. Think of it as an art gallery that happens to be off a hotel lobby.
Each and every one of these was delicious, and I believe are available on the menu as appetizers or small plates.
The folks at Red Stag’s Bar got creative. With a nod to the Kentucky Derby, a Red Stag-created cocktail, Carolina Cup, was served in chilled Red Stag-engraved metal tumblers.
So delicious, made with Troy & Sons “Blonde” American Whiskey (Asheville Distilling Co), Local Clover Honey from Asheville Bee Charmer, house-made mint foam, topped with fresh mint sprigs. RECIPE HERE.
I love the way Asheville restaurants support local farmers and producers, and Red Stag is no exception.
Imagine how excited we all were to be given a gift bag full of Carolina Cup ingredients and a tumbler! And that’s no small sample bottle of Troy and Sons!! Sending a thankful shout out to all producers represented here!
Pictured below are full-sized versions of each dish, provided by Chef for portion reference and photos. I’ll definitely be stopping in for lunch, dinner or both before the summer’s over.
Chilled Watercress Bisque, Blue Crab, Cucumber, Horseradish
Wagyu Carpaccio, Lusty Monk Mustard, New River Micro Greens
Sea Scallop, Lobster, Corn, Fava Beans, Golden Beet Butter.
Served with Gruner Veltliner, Abbazia di Novacella, Alto Adige, 2012
Sunburst Trout, Carrot Puree, Sugar Snap, Maitake
Hickory Rabbit Loin, Rabbit Confit, White Asparagus, Pickled Rhubarb
Served with Bourgogne Rouge, Albert Bichot, 2012
Apple Brandy Rib Eye, Vidalia Onion, Heirloom Tomato, Herb Chimichurri
This is what the full portioned Rib Eye plate looks like
Looking Glass Dairy “Ellington”, Strawberry-Rhubarb Preserve
Served with Bohemian Collection Blend by Raymond California, 2011
Sorry, couldn’t help myself. Cheese and I have a love affair going. Much of this course disappeared before a picture could be taken.
Perfect-sized bites of three desserts were placed before us:
Pecan Carrot Cake
Salted Caramel Chocolate Torte
Blueberry Mascarpone Cheesecake
Served with Madeira, Blandy’s 5 yr Malmsey, Portugal, NV
I love Madeira and Port. Call this course heaven.
The star of this trio was the Salted Caramel Chocolate Torte (center below). You must order this!
If you haven’t been, go. If you haven’t been in a while, go again. Don’t be fooled into thinking that Red Stag is just for special occasions. Lunch, especially, is pretty reasonable. Dinner is a little more expensive, but worth it in my opinion.
Or, stop in for a small plate to share and a couple drinks at the bar. It’s a feel-good spot in the heart of Biltmore Village.
I do love the art and decor at Grand Bohemian, most all of it original. This time, a chandelier caught my eye ~
Red Stag Grill at Grand Bohemian Hotel
11 Boston Way
Asheville, NC 28803