BEGIN:VCALENDAR VERSION:2.0 PRODID:-//CarolinaEpicurean//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:CarolinaEpicurean X-ORIGINAL-URL:http://carolinaepicurean.com X-WR-CALDESC:Events for CarolinaEpicurean X-WR-TIMEZONE:America/New_York BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120518T080000 DTEND;VALUE=DATE-TIME:20120518T170059 DTSTAMP:20120518T071230 CREATED:20120515T185529 LAST-MODIFIED:20120515T185529 UID:15408-1337328000-1337360459@http://carolinaepicurean.com SUMMARY:Test Event 3 DESCRIPTION:Test\, test\, test LOCATION: URL:http://carolinaepicurean.com/event/test-event-3/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120519T110000 DTEND;VALUE=DATE-TIME:20120519T140059 DTSTAMP:20120518T071230 CREATED:20120514T154022 LAST-MODIFIED:20120514T163620 UID:15394-1337425200-1337436059@http://carolinaepicurean.com SUMMARY:Spring Cooking Class and Lunch at Season's DESCRIPTION:Season's at Highland Lake Inn announces its Spring Cooking Class and Lunch on Saturday\, May 19\, 2012 at 11:00am.  Cost is $30 per person and reservations are required. Season's Executive Chef\, Peter Fassbender\, will demonstrate how to prepare an entrée and dessert\, answer questions about the preparation\, and provide helpful cooking instructions and tips. The Featured Entrée will be a Bison Short Rib Ossobuco.  This Burgundy-Braised Bison Short Rib\, served with its own braising Jus will be accompanied by Vegetable Polenta and topped with a Warm Spinach Salad with Tomato and toasted Cumin. Dessert will be a Banana Brown Butter Tart prepared New Orleans-style\, topped with salted Brown Sugar\, Caramel and served with Vanilla foam. Upon completion of the class guests will dine on each delightful course and take home copies of each recipe. Reservations are required and can be made by calling (828) 696-9094. LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/spring-cooking-class-and-lunch-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120621T180000 DTEND;VALUE=DATE-TIME:20120621T203059 DTSTAMP:20120518T071230 CREATED:20120514T152617 LAST-MODIFIED:20120514T152617 UID:15385-1340301600-1340310659@http://carolinaepicurean.com SUMMARY:The Supper Club at Well-Bred Bakery, Weaverville DESCRIPTION:From Well-Bred Bakery ~ The Supper Club -- a once a month event for 46 diners.  A four-course menu\, elegantly served (right down to the white tablecloths and napkins) is accompanied by paired wines (. The next is slated for Thursday\, May 17 and we are fully booked. The menu for the June event is posted below. [Epicurean Notes: as of this writing\, there are about 15 seats available for the June supper club\, Cost is $38 pp without wine pairings\, $50 pp with wine pairings] The Supper Club is a once a month event for 46 diners.  A four-course menu\, elegantly served (right down to the white tablecloths and napkins) is accompanied by paired wines. Recent Supper Club menus have included Amuses of Spiced Lentil Cake\, Tomato Jam\, Thyme Scented Marscapone and Poached Oyster Rockefeller\, Appetizers like Crab Bisque with Parmesan Crisp and Grilled Endive and Asparagus with Bacon\, Hombolt Fog Bleu Cheese\, Dried Cherry Shittake Vinaigrette and Entrees like the mixed grill of Salt & Pepper Grilled Ribeye with Creamed Spinach and Pan Seared Wild Salmon with Rum Glaze\, Butternut Squash Ravioli. Of course\, desserts to die for like Chocolate Almond Torte\, Almond Florentine\, Espresso Ice Cream\, Salted Caramel and Chocolate Peanut Butter Pate with Bailey’s Hot Chocolate and Old Fashioned Peanut Brittle. [caption id="attachment_15387" align="aligncenter" width="483" caption="Image: wellbredbakery.com"][/caption] So\, that's what you've missed! Here's what's slated for the June 21 fine dining extravaganza: Amuse: Melted leek and goat cheese tart\, crispy pancetta\, tomato jam Soup & Salad: Truffled artichoke bisque\, baby summer vegetable salad\, garlic croutons Entree: Pan seared Wild Alaskan Halibut\, lobster mashed potatoes\, key lime brown butter\, sea bean salad Dessert: South Carolina Peach crisp\, caramel malted milkshake\, almond praline So\, the tables will be set\, the silver polished and the entrees steaming! To reserve for June\, email Judy at judy@wellbredbakery.com. Well-Bred Bakery 26 N. Main Street Weaverville\, NC 28787 828-645-9300 LOCATION:26 N Main St, Weaverville, NC, 28787, United States URL:http://carolinaepicurean.com/event/the-supper-club-at-well-bred-bakery-weaverville/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120614T173000 DTEND;VALUE=DATE-TIME:20120614T203059 DTSTAMP:20120518T071230 CREATED:20120513T203745 LAST-MODIFIED:20120513T203745 UID:15380-1339695000-1339705859@http://carolinaepicurean.com SUMMARY:Wine Making Class at Falderal Winery June 14th DESCRIPTION:Learn how to make wine at Falderal Winery on Thursday\, June 14\, 5:30 to 8:30 p.m. The class is held at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits or wine-making supplies receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon to register. Participants will learn how to make wine using their own grapes or from a kit. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information. “Folks who begin wine production now from one of our kits will be able to enjoy it in 28 to 45 days\, depending on the type of wine they make\,” said Paul Kovacich. Kovacich is winemaster at Falderal Winery and teaches the class. “Right now is a perfect time to start a winemaking project … you’ll produce 30 bottles of good\, flavorful wine that you can brag about.” In addition\, beer-making kits are available as well as supplies and equipment for the do-it-yourself homebrewer and at-home winemaker in the Falderal Winery retail store. Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. “We find and purchase the finest juices and concentrates provided by premiere vineyards all over the world\,” Kovacich said. “Once we receive the product\, we ferment\, age\, and bottle all of our wine on-site.” Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\, he said\, however it is a popular hobby in other locations\, particularly in Canada\, where taxes on purchased wine and beer are high. “There is a craft involved when making wine at home\, even if you use a kit\,” Kovacich added. “This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Luscious\, refreshing\, sweet\, sipping wines can be made from the fruit-based 28-day kits such as Cranberry Chianti or Raspberry White Zinfandel\, while true Gewurztraminer\, Viognier\, Riesling\, Merlot\, or the Italian favorite\, Rosso Fortissimo\, will be ready for bottling in 45 days. Customers can order a kit to make almost any type of wine. Kits come in various liter sizes\, each making about 30 bottles of excellent wine. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676 or visit www.falderalwinery.com. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-making-class-at-falderal-winery-june-14th/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120609T150000 DTEND;VALUE=DATE-TIME:20120609T180059 DTSTAMP:20120518T071230 CREATED:20120513T203208 LAST-MODIFIED:20120513T203853 UID:15379-1339254000-1339264859@http://carolinaepicurean.com SUMMARY:Wine Making Class at Falderal Winery June 9th DESCRIPTION:Learn how to make wine at Falderal Winery on Saturday\, June 9\, from 3 to 6 p.m. The class is held at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits or wine-making supplies receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon to register. Participants will learn how to make wine using their own grapes or from a kit. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information. “Folks who begin wine production now from one of our kits will be able to enjoy it in 28 to 45 days\, depending on the type of wine they make\,” said Paul Kovacich. Kovacich is winemaster at Falderal Winery and teaches the class. “Right now is a perfect time to start a winemaking project … you’ll produce 30 bottles of good\, flavorful wine that you can brag about.” In addition\, beer-making kits are available as well as supplies and equipment for the do-it-yourself homebrewer and at-home winemaker in the Falderal Winery retail store. Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. “We find and purchase the finest juices and concentrates provided by premiere vineyards all over the world\,” Kovacich said. “Once we receive the product\, we ferment\, age\, and bottle all of our wine on-site.” Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\, he said\, however it is a popular hobby in other locations\, particularly in Canada\, where taxes on purchased wine and beer are high. “There is a craft involved when making wine at home\, even if you use a kit\,” Kovacich added. “This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Luscious\, refreshing\, sweet\, sipping wines can be made from the fruit-based 28-day kits such as Cranberry Chianti or Raspberry White Zinfandel\, while true Gewurztraminer\, Viognier\, Riesling\, Merlot\, or the Italian favorite\, Rosso Fortissimo\, will be ready for bottling in 45 days. Customers can order a kit to make almost any type of wine. Kits come in various liter sizes\, each making about 30 bottles of excellent wine. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676 or visit www.falderalwinery.com. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-making-class-at-falderal-winery-june-9th/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120512 DTEND;VALUE=DATE:20120513 DTSTAMP:20120518T071230 CREATED:20120509T195524 LAST-MODIFIED:20120509T195524 UID:15350-1336780800-1336867200@http://carolinaepicurean.com SUMMARY:Greenville Urban Farm Tour 2012 DESCRIPTION:On Saturday\, May 12\, the second annual Urban Farm Tour will feature extraordinary examples of city residents who are making our city more sustainable by growing their own vegetables\, raising chickens\, keeping bees\, catching rain water\, implementing energy savings solutions and more. Best of all\, these wonderful hosts are willing to inspire others with their knowledge\, their successes and the lessons that they have learned. This self-guided tour will include 31 sites to visit\, all within 8 to 10 miles of Downtown Greenville. Our goal is to show city residents just how easy it is to practice sustainable living by growing food and implementing energy efficiency right where we live\, work and play. Highlights of this year's event include:  Pre-event Gala & Concert with the band Hoodoo Hounds at Zen Thursday\, May 10\, 2012 from 7 to 10 p.m. Bicycle tours organized by Bikeville of Greenville (A.M. & P.M.)  Workshops free of charge with UFT ticket (A.M. and P.M.)  Sponsor Exhibit at the UFT headquarters We anticipate another succesful turnout! LOCATION:Greenville, SC, United States URL:http://carolinaepicurean.com/event/greenville-urban-farm-tour-2012/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120512T100000 DTEND;VALUE=DATE-TIME:20120512T170059 DTSTAMP:20120518T071231 CREATED:20120509T190007 LAST-MODIFIED:20120509T191138 UID:15348-1336816800-1336842059@http://carolinaepicurean.com SUMMARY:All Day Wine Tasting During Weaverville Art Safari at Maggie B's DESCRIPTION:This Saturday from 10-5 Maggie B's will be celebrating the Weaverville Art Safari with an All Day Wine Tasting! Stop in for local art\, food and some tasty juice! Don't forget this Sunday is Mother's Day\, so bring your mom in for Maggie B's Mother's Day Mimosa Bar from 12-5. Treat your mom to some bubbles and a slice of Short Street's amazing cakes. Happy Mother's Day & we'll see you then! Maggie B's Wine & Specialty Store 10 C. South Main St. Weaverville 828 645-1111 www.MaggieBsWine.com LOCATION:113 N Main St, Weaverville, NC, United States URL:http://carolinaepicurean.com/event/all-day-wine-tasting-during-weaverville-art-safari-at-maggie-bs/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120520T140000 DTEND;VALUE=DATE-TIME:20120520T180059 DTSTAMP:20120518T071231 CREATED:20120509T112129 LAST-MODIFIED:20120514T115841 UID:15333-1337522400-1337536859@http://carolinaepicurean.com SUMMARY:ASAP Food Guide Launch Party DESCRIPTION:From ASAP ~ As a way to celebrate the release of the 11th edition of ASAP’s Local Food Guide\, we are once again congregating at Highland Brewing Company with good local food\, good music\, and Highland’s local brew! The event is an opportunity to pick up the 2012 guide hot off the presses\, enjoy giveaways and music by local act Vollie & Kari and the Wildcats\, taste farm-fresh dishes prepared by Asheville’s popular local food truck Gypsy Queen Cuisine\, and celebrate the growing season with other local food enthusiasts. The party is also an opportunity to pick up the second edition of the Local Food Guide for Kids\, created by our Growing Minds Farm to School Program. This year’s Local Food Guide includes more tailgate market and CSA (Community Supported Agriculture) listings than ever before\, and articles about current tailgate and CSA trends. The guide also includes newly opened area restaurants committed to sourcing local food\, along with listings of bakers and artisan food producers\, B&Bs and farm lodging\, and wineries\, as well as additional articles about the area’s thriving local food movement. The release party is free and open to the public. Early-bird attendees will each receive one of our “Certified local.” t-shirts for free while supplies last. Can’t attend? Browse the 2012 edition online now at buyappalachian.org. ASAP thanks Biltmore for their support of the guide and release party. LOCATION:12 Old Charlotte Highway, Asheville, NC, 28803, United States URL:http://carolinaepicurean.com/event/asap-food-guide-launch-party/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120512T090000 DTEND;VALUE=DATE-TIME:20120512T160059 DTSTAMP:20120518T071231 CREATED:20120508T094953 LAST-MODIFIED:20120508T094953 UID:15310-1336813200-1336838459@http://carolinaepicurean.com SUMMARY:The Whole Bloomin' Thing Spring Festival, Waynesville, NC DESCRIPTION:On Saturday\, May 12\, the Frog Level Merchants' Association is planning their tenth "Whole Bloomin' Thing Festival" in Frog Level. [caption id="attachment_15312" align="alignright" width="160" caption="Image: townofwaynesville.org"][/caption] The Whole Bloomin' Thing Spring Festival is an all natural and organic springtime market featuring all natural plants and foods by local organic farmers and local natural handcrafted items. All items must be hand crafted\, with an all natural or spring outdoors theme. Event organizers say 3\,000 attendees are expected. The festival will be held beginning at 9 a.m. until 4 p.m. Traffic will be detoured around the festival and a portion of Depot Street will be closed from the railroad tracks to Water Street. Waynesville Trolley Company will provide trolley transit service connecting Downtown Waynesville\, Frog Level and Hazelwood Village. Trolley service hours are from 10 a.m. until 6 p.m. (Saturdays only) at a cost of $5 for the day. See lots of photos from last year's Bloomin' Thing here. The History of Frog Level can be found here. LOCATION:Commerce and Depot Street, Waynesville, NC, United States URL:http://carolinaepicurean.com/event/the-whole-bloomin-thing-spring-festival-waynesville-nc/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120524 DTEND;VALUE=DATE:20120604 DTSTAMP:20120518T071231 CREATED:20120508T091423 LAST-MODIFIED:20120508T091618 UID:15304-1337817600-1338768000@http://carolinaepicurean.com SUMMARY:Asheville Beer Week! DESCRIPTION:From Asheville Brewers Alliance ~ "The first ever Asheville Beer Week will take place May 24 through June 3\, 2012. The eleven days celebrating beer and Beer City\, USA\, will culminate at Asheville's third Beer City Festival on June 2. Our mission is to celebrate that nectar known as beer—to taste many different styles of beer and variations on those styles; to pair beer with a smorgasbord of delicious foods; to learn about and explore beer in all its delectable complexity; and\, most of all\, to have fun drinking beer in the brewery-centric mountains of Asheville\, NC. The "week" will include seminars\, tastings\, dinners\, and special events with “beer celebrities” from around the country and the world. More than 40 breweries are slated to appear at Beer City Festival already. Organized by a beer-loving bunch of regional beer industry folks\, Asheville Beer Week will offer a variety of events and include as many bars\, restaurants and breweries as possible." Mountain Xpress has done an exceptional job listing all beer week events in their May 1st "Asheville Beer Week is on the horizon *Updated\, with new events* article. Note: you'll need to do a little scrolling (up - down and right-left) to see all events and details. Up to the minute information: Facebook: Asheville Beer Week Twitter: @AVLBeerWeek LOCATION:Asheville, NC, United States URL:http://carolinaepicurean.com/event/asheville-beer-week/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120519T100000 DTEND;VALUE=DATE-TIME:20120519T190059 DTSTAMP:20120518T071231 CREATED:20120507T173110 LAST-MODIFIED:20120507T192134 UID:15289-1337421600-1337454059@http://carolinaepicurean.com SUMMARY:Edna’s of Asheville Grand-Opening: Live Music, Free Food/Drink Samples DESCRIPTION: Edna's of Asheville\, located at 870 Merrimon Avenue (previously Mountain Java) will be holding their grand-opening celebration Saturday\, May 19th .The day starts out at 10am on the front patio with representatives from the WNC Nature Center along with various four legged friends in tow\, as proceeds for the entire day will be in support of the Friends of the WNC Nature Center programming. At 6pm there will be a ribbon-cutting and gala featuring live entertainment by local jazz and blues maven\, Kat Williams\, as well as complimentary food and drink samples. Owners Tom Cash\, a former Starbucks executive and Mike Zukoski\, an engineer with a background at Disney Resorts had planned to visit Asheville\, but did so earlier than thought after a flight to Raleigh re-routed them through WNC. Spending some extra time here they loved the energy and friendly feel of area. “We have visited various cities\, with the thought of relocation”\, says Mike.“But something about Asheville kept calling us\, it is a truly unique and wonderful place to live.” After settling in the area\, the opportunity to purchase Mountain Java presented itself\, as well as the connected coffee-roasting business. Both with strong backgrounds in retail and specifically coffee and coffee- roasting\, Edna’s of Asheville and Bad Puppy Roasting was born. Named after their beloved pet pug\, Edna\, who will also be making her grand debut at the opening\, the new location boasts an updated modern decor\, an expanded food menu with a variety of sandwiches and salads\, hours into the evening that offer a cafe atmosphere with live entertainment- and with that\, soon- a variety of wine and local beer on tap. “Edna’s is a local business\, born with the help of Mountain Bizworks and our strong desire to become a contributor to this already amazing community\, says Tom. “We strive to maintain the standards people expect\, we roast our coffee several times a week for freshness\, all baked goods and pastries are in-house\, it’s details like that we hope will encourage people to make Edna’s their neighborhood meeting place and home away from home.” Edna’s of Asheville is open 7 days a week\, 365 days a year from 6am to 10pm. For additional information including event listings\, menu offerings and online ordering please visit www.ednasofasheville.com. The Friends of the WNC Nature Center\, Asheville’s Wildlife Park\, is a nonprofit providing support to the Center and their mission to connect people with animals & plants of the Southern Appalachian Mountains by inspiring appreciation\, nurturing understanding\, & advancing conservation of the region’s rich biodiversity. LOCATION:870 Merrimon Ave, Asheville, NC, 28804, United States URL:http://carolinaepicurean.com/event/ednas-of-asheville-grand-opening-live-music-free-fooddrink-samples/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120513 DTEND;VALUE=DATE:20120514 DTSTAMP:20120518T071231 CREATED:20120505T213723 LAST-MODIFIED:20120505T213723 UID:15264-1336867200-1336953600@http://carolinaepicurean.com SUMMARY:Mother's Day Dining Out Guide 2012 DESCRIPTION: (Check back for updates) South Carolina Restaurant Specials Charlotte Restaurant Specials Raleigh\, Durham\, Chapel Hill Restaurant Specials [table id=8 /] LOCATION: URL:http://carolinaepicurean.com/event/mothers-day-dining-out-guide-2012/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120609 DTEND;VALUE=DATE:20120611 DTSTAMP:20120518T071231 CREATED:20120504T090338 LAST-MODIFIED:20120504T194443 UID:15208-1339200000-1339372800@http://carolinaepicurean.com SUMMARY:Spring INN Asheville Tour of B&Bs DESCRIPTION:From Asheville Bed & Breakfast Assn. ~ Spring Tour Welcome to the Asheville Bed and Breakfast Association’s Spring INN Asheville Tour of B&Bs\, benefiting ASAP\, the Appalachian Sustainable Agriculture Project. We are very excited to support this organization that has played such a key role in making Asheville a “local food city.” This 2-day event offers tour goers a glimpse into our historic residences as well as providing delicious culinary treats along the way. Each Inn will partner with a local independent restaurant or caterer\, who is committed to using fresh local ingredients. Tour goers will be able to enjoy the homes and gardens of some of Asheville’s finest historical properties while sampling innovative local cuisine from around the area. See complete list of B&B - Restaurant pairings here. Appalachian Sustainable Agriculture Project ASAP helps create and expand local food markets that will preserve our agricultural heritage\, give everyone access to fresh\, healthy food\, and keep our farmers farming. Our mission is to help local farms thrive\, link farmers to markets and supporters\, and build healthy communities through connections to local food.Tickets: $25 per person or $40 per couple Tickets purchased online here and need to be picked up at the Asheville Area Chamber of Commerce Visitors Center Gift Shop between June 3-9. You will be provided an email receipt\, which you will present to the Visitor Center Gift Shop. You will then receive your Welcome Bag and tour ticket. You must show your receipt to get your ticket. Online ticket sales end Friday\, June 1st. Onsite & Day Of tickets may be purchased through the Asheville Area Chamber Gift Shop beginning Sunday\, June 3rd. Gift Shop/Day of ticket prices: single $30.00; Couple: $50.00(cash or check ONLY) The Asheville Area Chamber of Commerce Visitors Center is located at: 36 Montford Avenue\, Asheville\, NC 28801. Visitor Center Hours Monday-Friday: 8:30 a.m.-5:30 p.m. Saturday-Sunday: 9 a.m.-5 p.m. The Visitor Center is open seven days a week. LOCATION:Asheville, NC, United States URL:http://carolinaepicurean.com/event/spring-inn-asheville-tour-of-bbs/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120525T183000 DTEND;VALUE=DATE-TIME:20120525T213059 DTSTAMP:20120518T071231 CREATED:20120503T090217 LAST-MODIFIED:20120503T090217 UID:15191-1337970600-1337981459@http://carolinaepicurean.com SUMMARY:Anderson's Conn Valley Wine Dinner with Todd Anderson DESCRIPTION:Friday May 25th Wine Dinner Reservations Required Anderson’s Conn Valley Heartbright and Zebra Friday May 25\, 2012\, 6:30 Reception\, 7:15 Dinner Guest Host Todd Anderson Dinner Proceeds go to the Heartbright Foundation Aperitif-Reception Anderson’s Conn Valley Sauvignon Blanc Zebra Selection of Hors d’oeuvres Dinner Seafood Appetizer Classical Poached Scottish Salmon with Chevre and Swiss Chard Bundle\, Sauce Vin Blanc Chardonnay Appetizer Griddled Squab on Warm Pear and Dried Cherry Crêpe\, le Glaçage Royale Pinot Noir Pasta Ricotta Ravioli with Braised Masami Ranch Pork Shoulder\, Braising Liqueur Right Ba! nk Entree Rosemary Rack of Lamb\, Mushroom Rösti\, Hari cots Verts Cabernet Sauvignon Dessert Grand Marnier Souffle\, Vanilla Bean Crème Fraîche Illy Café Coffee Service Cost: $150.00 Visit heartbright.org for tickets 704-442-9525 Zebra (704-373-3002 Heartbright) Zebra Restaurant 4521 Sharon Road Charlotte\, NC LOCATION:4521 Sharon Road , Charlotte, NC, United States URL:http://carolinaepicurean.com/event/andersons-conn-valley-wine-dinner-with-todd-anderson/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120524T063000 DTEND;VALUE=DATE-TIME:20120524T213059 DTSTAMP:20120518T071231 CREATED:20120503T084442 LAST-MODIFIED:20120503T084936 UID:15188-1337841000-1337895059@http://carolinaepicurean.com SUMMARY:Mount Eden Vineyard Wine Dinner at High Cotton DESCRIPTION:Picture yourself atop a 2\,000 foot peak in the Santa Cruz Mountain Appellation about 15 miles from the Pacific Ocean. You are sitting under an open air porch overlooking grape vines from the longest lineage of estate-bottled Chardonnay and Pinot Noir in California\, while sipping a refreshing glass of Mount Eden wine. Pretty nice picture\, huh? While we can’t take you to California\, we can bring the wine to you for our Mount Eden Vineyard Wine Dinner at High Cotton on Thursday\, May 24th at 6:30 pm. Mount Eden Vineyards was founded in 1945 by Martin Ray and is recognized as one of the original “boutique” California winery properties. With its focus on small lots of Pinot Noir\, Chardonnay\, and Cabernet Sauvignon\, Mount Eden’s low-yielding estate vineyards have consistently produced world class wines for over a half century. Since 1981 Jeffrey Patterson has guided Mount Eden’s winery with an emphasis on wine growing rather than winemaking. He has a healthy obsession with gentleness and naturalness in the handling of his grapes and wines. "In California\, Martin Ray was a maverick and a visionary who was far ahead of his time in focusing exclusively on estate-grown\, 100% varietal wines\," says Jeffery Patterson\, winemaker. "During that period\, to cultivate\, vinify and promote Chardonnay and Pinot Noir was something totally new. Sixty years later\, our constant goal and motivation is to honor and build on Ray's legacy by using the same sites and clones to craft delicious\, complex\, long-lived estate wines." Executive Chef Gary Mennie has crafted a wonderful menu to accompany wines from Mount Eden Vineyards. Chef Mennie revisited his California stomping grounds with an Upcountry splash in each course of this delicious menu. View Full Menu. Abby Costello\, National Sales Manager of Mount Eden\, will be in attendance to help complete the picture with tasting notes and much more about Mount Eden wines. The dinner is $65 plus gratuity and tax. Call 864.335.4200 to make your reservations today! High Cotton 550 South Main Street\, Greenville\, SC 29601 (864) 335-4200 LOCATION:550 So Main St, Greenville, SC, United States URL:http://carolinaepicurean.com/event/mount-eden-vineyard-wine-dinner-at-high-cotton/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120505T180000 DTEND;VALUE=DATE-TIME:20120505T210059 DTSTAMP:20120518T071231 CREATED:20120502T180309 LAST-MODIFIED:20120503T134024 UID:15177-1336240800-1336251659@http://carolinaepicurean.com SUMMARY:Murder Mystery Dinner at Inn on Church DESCRIPTION:Hurry!! Reservations are filling up quickly for the Murder Mystery Wine Dinner on Saturday May 5\, 2012 starting at 6:00pm. Call today to reserve your spot to help solve the Murder Mystery!! 828-696-2001 INN ON CHURCH Murder mystery wine dinner May 5\, 2012 Starters crispy fried oysters Served with a variety of sauces Classical chilled shrimp dip Served with assorted crackers Organic jumbo mushroom caps Stuffed with Gorgonzola caps Fresh Fruit and cheese display Entrées Beef wellington Cooked to perfection and served with Demi-glace sauce Pan sautéed Carolina crab cakes Topped with Shrimp and Lemon Dill Beurre Blanc Sauce All entrees served with ~ Mixed greens With sugared pecans\, tomatoes\, cucumbers\, croutons with balsamic vinaigrette Desserts chocolate mousse A silky and smooth chocolate delight new York style cheesecake Smothered with Bananas Foster Sauce $65.00 per person\, plus tax and gratuity LOCATION:201 Third Avenue West, Hendersonville, NC, 28739, United States URL:http://carolinaepicurean.com/event/murder-mystery-dinner-at-inn-on-church/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120512T110000 DTEND;VALUE=DATE-TIME:20120512T140059 DTSTAMP:20120518T071231 CREATED:20120502T091447 LAST-MODIFIED:20120502T091447 UID:15166-1336820400-1336831259@http://carolinaepicurean.com SUMMARY:Chef Sam Talbot Cookbook "The Sweet Life" Signing May 12th DESCRIPTION:Chef Sam Talbot will be at Park Road Books\, 4139 Park Road\, Park Road Shopping Center\, Charlotte\, NC 28209\, Saturday\, May 12th at 11:00am signing copies of his new book\, The Sweet Life: Diabetes Without Boundaries. From Dan Silverman\, Sunshine Sachs ~ Many know Sam Talbot as the Top Chef finalist who wowed the judges\, and is currently executive chef at two successful New York restaurants\, but many don’t know the professional chef\, restaurateur\, surfer\, painter\, reality TV star\, and philanthropist has Type 1 diabetes. Diagnosed at age 12\, he has not let the disease stop him from living a rich life packed with energy\, adventure\, and achievement—culinary or otherwise. In his eagerly anticipated first book\, THE SWEET LIFE: Diabetes Without Boundaries (Rodale Books; Hardcover; October 25 2011; $32.50; 256 pages\, with 50 color photographs)\, Talbot shares how diabetes has affected but not compromised his life or career\, and shares his own tips on how to handle everything from work and hobbies to relationships and travel with discipline and enthusiasm. The book also includes 75 innovative recipes for fresh\, all-natural dishes anybody\, with or without diabetes\, can prepare and enjoy. In THE SWEET LIFE\, Talbot shows readers there's no reason a diabetes-friendly diet should be bland or restrictive. Adamant that there are no blacklist foods for diabetics\, he encourages readers to "cook nice\," making strategic use of high-carb ingredients and combining them with more GI (glycemic index)-conscious ingredients like agave syrup\, natural sweeteners\, almond milk\, and low-sodium chicken broth in enticing dishes like lemon ricotta hot cakes or skirt steak with seared onion ponzu. Dishes that will please everyone\, diabetic or not. Even seemingly off-limits treats such as frozen drinks and pasta suppers are part of Talbot’s repertoire\, with adjustments for maximum flavor and minimum glycemic load. Talbot also offers hard-won tips about living smart with diabetes\, covering scenarios from international travel\, bare kitchen pantries\, social drinking\, and much more. Best of all\, every one of Sam's recipes is a dish home cooks will be proud to serve to family or guests (in fact many are identical to those on the menus of his restaurants in New York City and Montauk\, NY); as Talbot astutely points out\, anyone concerned with his health would do well to eat like a diabetic\, and when the food is this alluring\, there is no reason not to. For all of us who want to cook wisely but live fully\, Sam Talbot’s THE SWEET LIFE is a refreshing new approach to cooking and a much needed manual for the more than 25 million Americans living with Type 1 and Type 2 diabetes. About Chef Sam Talbot Sam Talbot is a chef\, author and television personality. He is currently a host of AOL’s GMC “Trade Secrets” online show. He is also the former founding Executive Chef of the Surf Lodge in Montauk\, NY and Imperial No. Nine a sustainable seafood restaurant located in the Mondrian Soho Hotel in New York City. During Sam’s tenure\, Imperial No. Nine received two stars from New York Magazine\, a 25 rating in Zagat and was a Michelin Guide-recommended destination. He is also the author of “The Sweet Life: Diabetes without Boundaries\,” which was published last fall by Rodale Books. Sam is at the forefront of the ‘integrative kitchen’ movement\, which seeks to break down the walls between the way we eat and the way we live. When conceiving dishes\, Sam keeps a few simple questions in mind: What is the food? Who’s eating it? Where? When? Under what circumstances? Sam’s approach to cooking is to understand how all these questions—and their answers—interconnect. His outlook on life is the same: Sam surfs\, snowboards\, practices yoga\, travels widely and moves easily among the worlds of food\, fashion\, entertainment and sports. Diagnosed at a young age with juvenile diabetes\, Sam lives every hour with a profound understanding of the impact of food on life and life on food. That understanding has become a uniquely driving force for his cooking style and recipes. A native of Charlotte\, North Carolina\, Sam began his culinary training at Johnson and Wales University in Charleston\, SC. At culinary school\, Sam worked at the acclaimed J. Bistro in Charleston where he worked under chef /owner James Burns\, who he considers his mentor. Sam returns frequently to Charleston to cook\, fish\, and refresh his culinary vision. At 24\, Sam moved to New York City as Executive Chef of the Black Duck Restaurant in the City’s downtown Gramercy Park neighborhood. Two years later\, he opened his own restaurant\, the Williamsburgh Cafe in Brooklyn’s trendiest locale where he was nominated for Best New Chef in Brooklyn by CitySearch and Best Restaurant in Brooklyn by the New York Post. Sam’s inventive dishes have garnered praised from The New York Times\, New York Magazine (which awarded him two stars at Imperial No. Nine)\, the Daily News\, the New York Post\, Zink Magazine\, Time Out New York and Forbes Magazine. He has traveled the world exploring his culinary passions and expanding his vision\, cooking and eating in some of the world’s best restaurants—and some of the worst. His travels have included a 28-day stint in Paris finding work as a chef wherever he could and a 2006 road trip across the United States stopping at local favorites in small towns. Sam was a semi-finalist on Bravo’s acclaimed series “Top Chef” and voted the viewers “Fan Favorite” for the season. He is currently in development on his next television show. Diagnosed at age 12 with Type 1 diabetes\, Talbot now works closely with the Juvenile Diabetes Research Foundation\, who have partnered with him on his diabetes awareness foundation\, The Sweet Life Kitchen. Unique even among celebrity chefs\, Sam brings to his kitchen his deep love of nature\, keen sense of taste\, creative mind\, and intrinsic understanding of the relationship between food and health. His is the quintessential ‘integrative kitchen.’ LOCATION:4139 Park Road, Charlotte, NC, 28209, United States URL:http://carolinaepicurean.com/event/chef-sam-talbot-cookbook-the-sweet-life-signing-may-12th/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120507T170000 DTEND;VALUE=DATE-TIME:20120507T190059 DTSTAMP:20120518T071231 CREATED:20120501T170811 LAST-MODIFIED:20120501T170811 UID:15154-1336410000-1336417259@http://carolinaepicurean.com SUMMARY:Wines From Around The World Mega Wine Tasting DESCRIPTION:Wines From Around the World Mega Wine Tasting with Fine Wine Trading Company & Peabody’s Wine & Beer. Monday\, May 7th 5pm – 7pm $25 per person Hors d’oeuvres Included Please join us to taste over 75 wines from around the world. International and domestic winemakers and importers will be on hand to discuss their wines. Gamekeeper Restaurant 3005 Shulls Mill Road Boone\, NC 28607 (828) 963-7400 Tickets are Limited RSVP to Gamekeeper at (828) 963-7400 LOCATION:3005 Shulls Mill Road, Boone, 28607, United States URL:http://carolinaepicurean.com/event/wines-from-around-the-world-mega-wine-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120517T183000 DTEND;VALUE=DATE-TIME:20120517T210059 DTSTAMP:20120518T071231 CREATED:20120501T162726 LAST-MODIFIED:20120501T164300 UID:15148-1337279400-1337288459@http://carolinaepicurean.com SUMMARY:Burly Wine Dinner at Youssef 242 DESCRIPTION:Burly Wine Dinner with owner\, Hank McCrorie Youssef 242 242 11th Avenue NE Hickory\, NC 28601 Thursday\, May 17th 6:30pm $80++ per person 1st Course: Seared scallop\, citrus braised fennel\, watercress\, chervil\, olive vinaigrette Burly Sauvignon Blanc\, 2010 2nd Course: Smoked duck breast\, fiddlehead ferns\, morels\, spring onions\, cured foie\, charred corn Burly Cabernet Sauvignon\, 2006 Burly Cabernet Sauvignon\, 2007 3rd Course: “242 Chocolate Crunch Bar” Nutella powder\, smoked maldon sea salt\, chocolate mousse\, raspberries Burly Cabernet Sauvignon\, 2008 For reservations\, please call (828) 324-2005 LOCATION:242 11th Ave NE, Hickory, NC, 28601, United States URL:http://carolinaepicurean.com/event/burly-wine-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120517T180000 DTEND;VALUE=DATE-TIME:20120517T210059 DTSTAMP:20120518T071231 CREATED:20120501T160148 LAST-MODIFIED:20120501T160517 UID:15139-1337277600-1337288459@http://carolinaepicurean.com SUMMARY:Asheville Bites and Sips DESCRIPTION:Asheville Bites and Sips highlights unique local\, independent restaurants and breweries by bringing them out to one location\, for local Ashevillians to experience at an affordable price. Early Bird Discount: Purchase your ticket by May 3'rd for $40 Tickets purchased May 3'rd through May 17th: $50 per ticket Bring your I.D. with you; this is required to drink alcohol. Asheville Bites and Sips is a fundraiser hosted by the Asheville Area Chamber of Commerce. Get the latest news about the event at facebook.com/ashevillebitesandsips For general inquiries email: gro.rebmahcellivehsa@rebmem Directions: Directions to the Wilma Sherrill Center (Kimmel Arena) at UNC Asheville: Take I-26 (19/23) to exit 25 (UNC Asheville exit). Take a right on Broadway. Make your first left at the traffic light onto Campus Drive. Follow it up the hill and you will see the Sherrill Center on your right. There will be parking decks on the right at the top of the hill. Event Location: 227 University Heights\, Asheville\, NC 28804 Phone: (828) 232-2247 LOCATION:227 University Heights, Asheville, NC, 28804, United States URL:http://carolinaepicurean.com/event/asheville-bites-and-sips/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120531T180000 DTEND;VALUE=DATE-TIME:20120531T210059 DTSTAMP:20120518T071231 CREATED:20120501T140357 LAST-MODIFIED:20120513T205724 UID:15131-1338487200-1338498059@http://carolinaepicurean.com SUMMARY:Farm to Table Craft Beer Dinner Fundraiser at The Market Place DESCRIPTION:From The Market Place Restaurant ~ The Market Place Restaurant will be hosting a four course dinner with four beer pairings as a fundraiser for the documentary Crafting a Nation on Thursday\, May 31st. The event will feature one beer from Southern Appalachian Brewery\, one from Highland Brewing Company and two complementary beers from the filmmakerʼs home state of Colorado: Upslope Brewing Company which is nestled up against the Rocky Mountains\, and Wynkoop Brewing Company which was co-founded by Coloradoʼs current Governor John Hickenlooper. "Crafting A Nation" is proud to announce that they are hosting a specialty farm to table dinner and a craft beer pairing fundraiser at The Market Place Restaurant on Thursday May 31\, 2012 from 6pm to 9pm to film for their upcoming documentary movie. This event falls during the middle of Asheville Beer Week. Chef William Dissen\, of The Market Place\, and the Director of Crafting A Nation\, Thomas Kolicko\, are excited to present an unique dining experience for the Crafting A Nation Dinner and Fundraiser. Chef William Dissen will be creating a 4 course culinary “picnic style” meal to be paired with 4 rare small batch beers. Crafting A Nation will be bringing two small batch brews from Colorado that are to be joined with two small batch brews from the Asheville Area. The brews coming from Colorado will showcase the two of the main characters of Crafting A Nation and our previous film Beer Culture the Movie.  The Director and Producers of both films will be in attendance at the event to speak to attendees about the experiences of making films about the growing craft beer industry. Upslope Brewing Company\, founded by Matt Cutter\, was the main character of Beer Culture the Movie. This event will offer the rare opportunity for Asheville residents to try a limited amount of Upslope’sBelgian Pale Ale. The featured second brewery out of Colorado is Wynkoop who will be featuring their coveted BK3 Black Lager.  Colorado will also be sending us their famous Left Hand Brewing Co. Milk Stout.  Featured Asheville area Beers include Highland Brewing Co. and their Thuderstruck Coffee Porter and Southern Appalachian Brewing Co. will be sending their Copperhead Amber Ale. Crafting A Nation will be announcing further production and events during our trip in Asheville\, North Carolina in the next week on our website. The proceeds from the event will go to funding Crafting a Nation\, a documentary highlighting the growing business of craft brewing in the United States. The film is the extension of Director Tom Kolickoʼs recent documentary on Coloradoʼs flourishing craft beer scene\, Beer Culture the Movie. Now Crafting a Nation takes on the big picture of national beer enterprise including Southern Appalachian Brewery of Asheville. “Crafting a Nation is a testament to the power of creativity\,” says Director Tom Kolicko. “People from across the nation are finding their niche by making beer and innovating ways to build a business that doesnʼt grow out of control or destroy the environment. Itʼs an important business model thatʼs revitalizing how people work in this troubled economy.” Crafting a Nation captures the story of the eclectic group of visionaries behind this growing industry and how they came to love what they do. Each interview weaves the story of how the craft beer industry has become a model for success in a trying economy. “We could not be more excited to host an event that supports both film and beer\,” comments William Dissen -Owner of The Market Place Restaurant. “We have a great community around craft beer here and we want to support it any way we can.” There is a limit of 46 people currently for this event. If you are interested you can place a hold on the tickets by emailing events@craftinganation.com.  Please send your name\, and how many will be in your party with a return email address and phone number. By doing so you will be placed on a list that will be notified when the tickets are available. You will then have 24 hours to purchase the tickets before they are available to the public. These tickets will go fast for this event so please email us quickly to be placed on the hold list.  The price is $50 inclusive of tax & gratuity and your chance to be features in this national documentary. Buy your tickets  -  HERE Market Place Restaurant 20 Wall Street Asheville\, NC. LOCATION:20 Wall St, Asheville, 28801, United States URL:http://carolinaepicurean.com/event/farm-to-table-craft-beer-dinner-fundraiser-at-the-market-place/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120417T170000 DTEND;VALUE=DATE-TIME:20120417T190059 DTSTAMP:20120518T071231 CREATED:20120416T113240 LAST-MODIFIED:20120416T113240 UID:15058-1334682000-1334689259@http://carolinaepicurean.com SUMMARY:Free New Zealand Wine Tasting at Reid's Fine Foods DESCRIPTION:Please join us to taste through six great wines from New Zeland with Eric Platt of Pacific Prime Wine Imports. Reids Fine Foods  2873 Selwyn Avenue Charlotte\, NC LOCATION:2873 Selwyn Avenue , Charlotte, NC, United States URL:http://carolinaepicurean.com/event/free-new-zealand-wine-tasting-at-reids-fine-foods/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120424T183000 DTEND;VALUE=DATE-TIME:20120424T183059 DTSTAMP:20120518T071231 CREATED:20120416T100856 LAST-MODIFIED:20120416T101111 UID:15053-1335292200-1335292259@http://carolinaepicurean.com SUMMARY:Wrath Wine Dinner at Posana Cafe DESCRIPTION:Posana Cafe Presents: Wrath Wine Dinner Tuesday\, April 24th 6:30 P.M. $65 per person\, not including tax and gratuity Call 828-505-3969 for Reservations Wine and food lovers: Join us on Tuesday\, April 24th for an exclusive paired wine dinner in partnership with one of our favorite wine distributors: Wrath Wines. Our chefs have created an amazing four-course menu—with local specialities in every course—to highlight and complement each highly rated\, low production vintage. The wines being featured for this special evening are chosen exclusively for Posana Cafe. The Menu 1st Caviar and Corn Sunburst Farms Trout Roe\, Corn Bilini\, Quail Egg paired with Wrath Ex Anima\, Sauvignon Blanc 2010 2nd Local Rabbit English Peas\, Foraged Mushrooms\, Rabbit Jus paired with Wrath Ex Anima Chardonnay 2009 3rd Wild Salmon Braised Carrots\, Tarragon\, Local Watercress\, Noir Reduction paired with Wrath San Saba Pinot Noir 2009 4th Lemon Ricotta Cheesecake Brown Butter-Pistachio Genoise\, Local Strawberry and Chervil Spoom paired with Wrath Rose Wrath Wines Wrath produces site-driven Pinot Noir\, Chardonnay\, Syrah\, and Sauvignon Blanc from their sustainable-certified estate vineyard and properties in the Santa Lucia Highlands. Their production is small\, their distribution is limited\, and their wines reveal attitude\, passion\, and an inherent respect for what a vineyard can give. www.wrathwines.com LOCATION:1 Biltmore Avenue, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/wrath-wine-dinner-at-posana-cafe/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120425T113000 DTEND;VALUE=DATE-TIME:20120425T143059 DTSTAMP:20120518T071231 CREATED:20120416T095849 LAST-MODIFIED:20120416T101037 UID:15050-1335353400-1335364259@http://carolinaepicurean.com SUMMARY:High Cotton's 4th Annual Benefit for Communities In Schools DESCRIPTION:For the 4th year\, High Cotton has partnered with Communities in Schools for a special three course lunch in honor of Administrative Professionals Day\, Wednesday\, April 25\, 2012 where 100% of the proceeds from the lunch will go towards Communities in Schools. This annual event is held on Administrative Professionals’ Day to encourage business leaders to pay tribute to their support staff\, while also supporting a vital local community organization. Last year High Cotton raised $2\,530. "We are so excited to have the continued support of Maverick Southern Kitchens\,” said Susi Smith\, Executive Director of Communities in Schools. “The luncheon at High Cotton on Administrative Professionals Day is a huge event for Communities in Schools bringing together those who enjoy the great food and atmosphere while also doing something to help students in need." Executive Chef Gary Mennie has created a delicious three-course menu for the event. The lunch is $25 per person (gratuity not included). View full menu. Lunch reservations are available from 11:30 am - 2:00 pm. Reservations are required and can be made by calling 864.335.4200. Communities in Schools (CIS) is a nationally accredited 501 (c)(3) nonprofit dropout prevention agency that surrounds students with a community of support\, empowering them to stay in school and achieve in life. CIS currently serves approximately 2\,500 students and their families in eight public schools in Greenville County. LOCATION:550 So Main St, Greenville, SC, United States URL:http://carolinaepicurean.com/event/high-cottons-4th-annual-benefit-for-communities-in-schools/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120424T160000 DTEND;VALUE=DATE-TIME:20120424T190059 DTSTAMP:20120518T071231 CREATED:20120411T221733 LAST-MODIFIED:20120412T091806 UID:15034-1335283200-1335294059@http://carolinaepicurean.com SUMMARY:Culinary Arts Showcase at Wake Tech DESCRIPTION:Wake Technical Community College Culinary Arts Showcase  Tuesday\, April 24\, 2012 Raleigh Convention Center 4 - 7 p.m. Live Showpiece Challenge ACF Competition Exhibit Hands-On Fun for Kids Food Tastings Ice Carving Food Demos Silent Auction Tickets purchased online will be available at WILL CALL on the day of the event. Admission includes 5 coupons for food tastings. All proceeds benefit the Wake Tech Culinary Arts Fund. (Can't see the video? Click here)Wake Tech's annual Culinary Arts Showcase attracted more than 2\,000 people to the Raleigh Convention Center on April 12\, 2011. Five two-person teams squared off to create cakes based on the theme\, Cruisin' the Open Road. Brittany Sattler and Anna Lamm of Once in a Blue Moon Bakery in Cary took first place with their "Wizard of Oz" tiered cake. In addition to the cake challenge\, food lovers of all ages were treated to a dazzling display of culinary artistry -- award-winning showpieces\, cakes\, pastries\, and cold food platters -- all of which were judged the day before by certified American Culinary Federation judges. Sixty-five students from across North Carolina and 20 professionals from five states competed\, making it the second-largest ACF-sanctioned competition in the U.S. LOCATION:500 South Salisbury Street, Raleigh, NC, 27601, United States URL:http://carolinaepicurean.com/event/culinary-arts-showcase-at-wake-tech/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120429T130000 DTEND;VALUE=DATE-TIME:20120429T170059 DTSTAMP:20120518T071231 CREATED:20120411T200741 LAST-MODIFIED:20120411T200741 UID:15028-1335704400-1335718859@http://carolinaepicurean.com SUMMARY:Old Fashioned Cake Walk raises funds for Appalachian Food Storybank DESCRIPTION:Appalachian Heritage Foods Celebrated at Festive Spring Fundraiser Slow Food Asheville is proud to announce a CAKE WALK! Fundraiser for the Appalachian Food Storybank. The free event will be held on Sunday\, April 29th\, from 1-5 PM\, at Carrier Park Picnic Pavilion\, 220 Amboy Rd. in Asheville. A traditional Appalachian cake walk\, set to live music\, will be one feature of the event. Cake walk tickets are $2 a round and in each round\, someone wins a cake! Cakes come from local bakeries and individuals\, some using heirloom ingredients or recipes. The fundraiser will also feature heirloom plant vendors\, food vendors\, demonstrations of traditional Appalachian tools and methods\, and a phenomenal raffle. Prizes include gift certificates to local restaurants\, a class at John C. Campbell Folk School\, gift baskets\, and more. Zach Phillips of Cultured Foods will give a Kraut making demo\, and Jean Benfield will be present to sign her book\, Mountain Born. Most of all\, attendees will enjoy an afternoon in the park with good food and friends. The Appalachian Food Storybank is an oral history initiative centered on southern Appalachian heritage foods and foodways. The project works to preserve and collect precious stories of heritage foods and traditional foodways in Appalachia. A “storybooth” will be in place at the CAKE WALK! event\, presenting an opportunity for attendees to record their stories of history\, culture\, and heritage. Sponsors\, Vendors\, and Raffle Donors include: ASAP\, John C. Campbell Folk School\, Imladris Farm\, Reems Creek Nursery\, Sow True Seed\, Tupelo Honey Cafe\, Bill Whipple\, Buchi\, Barbara Swell's Log Cabin Cooking\, Spinning Spider Creamery\, Earth and Spirit Designs\, Red Stag Grille\, Wildwood Herbal\, Rise Up Rooted Farms\, Fifth Season\, Eagledove Greenhouses\, Gypsy Queen Cuisine\, Southern Fryz\, the Potters of Madison County. Bakeries represented include: Short Street Cakes\, West End Bakery\, French Broad Chocolate Lounge\, Farm and Sparrow\, and the Montford Walk-in Bakery. About the Heritage Foods Committee Slow Food Asheville’s Heritage Foods Committee is dedicated to the preservation of regional food biodiversity through a series of programs. Two are highlighted here: Ark of Taste The US Ark of Taste is a catalog of over 200 delicious foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. The committee works to identify and nominate local heritage foods for inclusion. Appalachian Food Storybank The Storybank seeks to acknowledge\, honor\, and archive Appalachian heritage foods and foodways in order to promote the preservation of diverse local knowledges\, natural resources\, and food biodiversity. The Storybank itself will be an archive of stories from individuals\, families\, and communities about southern Appalachian foods – from how they are grown or harvested\, to ways of preparing and preserving them\, to anecdotes of family or community rituals surrounding food. Our main goal is to provide a way for folks to record their food stories and histories for their children and their grandchildren. In addition\, the stories we help collect will be used for educational purposes to highlight the unique lifeways\, history\, and culture of Appalachia. LOCATION:220 Amboy Rd, Asheville, NC, United States URL:http://carolinaepicurean.com/event/old-fashioned-cake-walk-raises-funds-for-appalachian-food-storybank/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120414T080000 DTEND;VALUE=DATE-TIME:20120414T170059 DTSTAMP:20120518T071231 CREATED:20120410T153559 LAST-MODIFIED:20120410T153559 UID:14999-1334390400-1334422859@http://carolinaepicurean.com SUMMARY:Morel Hunt with Alan Muskat DESCRIPTION:From Alan Muskat\, The REAL Center ~ The season has begun! Morels are in full swing; photos from last Monday below. I'm leading a walk this Saturday the 14th at Laughing Frog Estate\, a beautiful "mini-Biltmore." I'm harvesting for an ASAP benefit ramp dinner I'll be at on April 22nd. And I've moved the hunt on June 2nd up to May 19th because reishi are well underway. That means we could find chicken of the woods on our outing on June 16th. And I've dropped the price on both to $40. [caption id="attachment_14995" align="aligncenter" width="300" caption="Image: courtesy Alan Muskat"][/caption] So I'm still teaching. In fact\, I'm working on a big public education program: free foraging classes all over WNC. The Executive Director of MANNA Food Bank is behind it\, and a couple other nonprofits are interested as well. Also\, the mushroom market I've been envisioning for years is finally starting this summer. More info on both here. [caption id="attachment_14990" align="aligncenter" width="480" caption="Image: courtesy Alan Muskat"][/caption] Private walks are always available. Have your catch of the day prepared at Zambra Tapas Restaurant for no extra charge. Put a group of five or more together and you come free! [caption id="attachment_14991" align="aligncenter" width="480" caption="Image: courtesy Alan Muskat"][/caption] On a personal note\, my winter was framed by two challenging events: kidney stones in December and a car accident in March. Both were scary but could have been much worse. I appreciated the wake up calls\, for the simple lesson they both held was not surprising but crucial nonetheless: slow down; appreciate what you already have. [caption id="attachment_14992" align="aligncenter" width="512" caption="Image: courtesy Alan Muskat"][/caption] Wildcrafting\, as I've written here\, is one way to practice taking life as it comes. Not just unconditional acceptance\, but gratitude and delight. Isn't that what love is? Isn't that the most basic skill? Thankfully\, Alan Alan Muskat The REAL Center LOCATION:Walnut, NC, United States URL:http://carolinaepicurean.com/event/morel-hunt-with-alan-muskat/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120517T173000 DTEND;VALUE=DATE-TIME:20120517T203059 DTSTAMP:20120518T071231 CREATED:20120410T115231 LAST-MODIFIED:20120410T131159 UID:14985-1337275800-1337286659@http://carolinaepicurean.com SUMMARY:Wine-making Class at Falderal Winery DESCRIPTION:Learn how to make wine at Falderal Winery on Thursday\, May 17\, from 5:30-8:30 p.m.  Classes are held at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for the class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal.  Participants purchasing wine-making kits or wine-making supplies receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon to register. Participants will learn how to make wine using their own grapes or from a kit.  Phone Falderal Winery at 693-7676 or emailinfo@falderalwinery.com to sign up or for more information.             “Folks who begin wine production now from one of our kits will be able to enjoy it in 28 to 45 days\, depending on the type of wine they make\,” said Paul Kovacich.  Kovacich is winemaster at Falderal Winery and teaches the class. “Right now is a perfect time to start a winemaking project … you’ll produce 30 bottles of good\, flavorful wine that you can brag about.”             In addition\, beer-making kits are available as well as supplies and equipment for the do-it-yourself homebrewer and at-home winemaker in the Falderal Winery retail store. Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home.  The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions.  Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry.    Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop.  “We find and purchase the finest juices and concentrates provided by premiere vineyards all over the world\,” Kovacich said.  “Once we receive the product\, we ferment\, age\, and bottle all of our wine on-site.”             Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\, he said\, however it is a popular hobby in other locations\, particularly in Canada\, where taxes on purchased wine and beer are high.  “There is a craft involved when making wine at home\, even if you use a kit\,” Kovacich added.  “This is why I’m happy to offer classes on how to make your very best small-batch wines at home.”             Luscious\, refreshing\, sweet\, sipping wines can be made from the fruit-based 28-day kits such as Cranberry Chianti or Raspberry White Zinfandel\, while true Gewurztraminer\, Viognier\, Riesling\, Merlot\, or the Italian favorite\, Rosso Fortissimo\, will be ready for  bottling in 45 days.  Customers can order a kit to make almost any type of wine.  Kits come in various liter sizes\, each making about 30 bottles of excellent wine. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676 or visit www.falderalwinery.com.  The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday.  Any wine sold at the store can be tasted during regular business hours.  LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-making-class-at-falderal-winery-9/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120512T150000 DTEND;VALUE=DATE-TIME:20120512T180059 DTSTAMP:20120518T071231 CREATED:20120410T114933 LAST-MODIFIED:20120410T114933 UID:14984-1336834800-1336845659@http://carolinaepicurean.com SUMMARY:Wine-making Class at Falderal Winery DESCRIPTION:Learn how to make wine at Falderal Winery on Saturday\, May 12\, from 3 to 6 p.m.  Classes are held at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for the class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal.  Participants purchasing wine-making kits or wine-making supplies receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon to register. Participants will learn how to make wine using their own grapes or from a kit.  Phone Falderal Winery at 693-7676 or emailinfo@falderalwinery.com to sign up or for more information. “Folks who begin wine production now from one of our kits will be able to enjoy it in 28 to 45 days\, depending on the type of wine they make\,” said Paul Kovacich.  Kovacich is winemaster at Falderal Winery and teaches the class. “Right now is a perfect time to start a winemaking project … you’ll produce 30 bottles of good\, flavorful wine that you can brag about.” In addition\, beer-making kits are available as well as supplies and equipment for the do-it-yourself homebrewer and at-home winemaker in the Falderal Winery retail store. Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home.  The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions.  Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry.    Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. “We find and purchase the finest juices and concentrates provided by premiere vineyards all over the world\,” Kovacich said.  “Once we receive the product\, we ferment\, age\, and bottle all of our wine on-site.” Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\, he said\, however it is a popular hobby in other locations\, particularly in Canada\, where taxes on purchased wine and beer are high.  “There is a craft involved when making wine at home\, even if you use a kit\,” Kovacich added.  “This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Luscious\, refreshing\, sweet\, sipping wines can be made from the fruit-based 28-day kits such as Cranberry Chianti or Raspberry White Zinfandel\, while true Gewurztraminer\, Viognier\, Riesling\, Merlot\, or the Italian favorite\, Rosso Fortissimo\, will be ready for  bottling in 45 days.  Customers can order a kit to make almost any type of wine.  Kits come in various liter sizes\, each making about 30 bottles of excellent wine. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676 or visit www.falderalwinery.com.  The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday.  Any wine sold at the store can be tasted during regular business hours. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-making-class-at-falderal-winery-8/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120421T110000 DTEND;VALUE=DATE-TIME:20120421T180059 DTSTAMP:20120518T071231 CREATED:20120410T090217 LAST-MODIFIED:20120410T090217 UID:14972-1335006000-1335031259@http://carolinaepicurean.com SUMMARY:Boyd BBQ Expo DESCRIPTION:To raise funds for the Henderson County Education Foundation www.hcef.info. Barbecue\, Kids Zone\, Entertainment and More! $6 at the Door - Kids under 12 Free LOCATION:311 8th Avenue West, Hendersonville, NC, 28791, United States URL:http://carolinaepicurean.com/event/boyd-bbq-expo/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120423T190000 DTEND;VALUE=DATE-TIME:20120423T213059 DTSTAMP:20120518T071231 CREATED:20120410T074404 LAST-MODIFIED:20120410T074404 UID:14970-1335207600-1335216659@http://carolinaepicurean.com SUMMARY:B.R. Cohn Wine Dinner at Frankie Bones DESCRIPTION:From Frankie Bones ~ Join us for a fabulous pairing of B.R Cohn wines\, oils and vinegars with a fantastic six-course meal created by chef Erik Freeman. We are honored to be joined by Dan Cohn\, B.R Cohn's Senior Vice President and son of wine maker\, Bruce Cohn. Meet Dan Cohn and enjoy cocktails in Frankie Bones Lounge at 7pm and dinner will start promptly at 7:30pm. Amuse Bouche Crudo of North Carolina Striped Bass BR Cohn Meyer Lemon Oil ~ Yuzu ~ Green Papaya ~ Asparagus ~ Pine nuts ~ Salmon roe Soup Silver Label Chardonnay '10 Albino Asparagus Bisque Sorrel ~ White Truffel Oil ~ Truffle Foccacia Crouton Small Plate Sangiacomo Chardonnay '09 Diver Scallop ~ Little Neck Clams ~ Melted Leeks ~ Hazelnuts ~ Local Truffle ~ Fava Beans ~ Smoked Clam Jus Salad Sonoma Zinfandel '09 Mache ~ Butter Lettuce ~ Apricots ~ Bitter Melon ~ Proscuitto Crisps ~ Blood Orange ~ Chardonnay Vinaigrette Main Course Olive Hill Gold Label Cabernet Sauvignon '08 Roasted Shortloin of Elk Yukon Fingerling Hash ~ Blackberry Gastrique ~ BR Cohn's 25 Year Old Balsamic ~ Morels ~ Puree of Sunchokes ~ Seared Medallion of Foie Gras Dessert Silver Label Cabernet Sauvignon '08 Dark Chocolate Charlotte Marcona Almonds ~ Local Strawberries ~ Rhubarb Coulis ~ White Chocolate ~ Marcona Almond Tuile Make your reservations today! This event will sell out. 828-274-7111 LOCATION:2 Gerber Rd # 101, Asheville, NC, 28803, United States URL:http://carolinaepicurean.com/event/b-r-cohn-wine-dinner-at-frankie-bones/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120411T180000 DTEND;VALUE=DATE-TIME:20120411T180000 DTSTAMP:20120518T071231 CREATED:20120410T073153 LAST-MODIFIED:20120410T073153 UID:14967-1334167200-1334167200@http://carolinaepicurean.com SUMMARY:A Night in Argentina Dinner at Hare & Hound DESCRIPTION: LOCATION:101 East Rutherford St, Landrum, NC, 29356, United States URL:http://carolinaepicurean.com/event/a-night-in-argentina-dinner-at-hare-hound/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120426T183000 DTEND;VALUE=DATE-TIME:20120426T203059 DTSTAMP:20120518T071231 CREATED:20120410T072317 LAST-MODIFIED:20120410T073328 UID:14966-1335465000-1335472259@http://carolinaepicurean.com SUMMARY:French Wine Dinner at Season's DESCRIPTION:French Wine Dinner - 4 course meal plus an amuse bouche with specially selected accompanying wines. LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/french-wine-dinner-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120414T110000 DTEND;VALUE=DATE-TIME:20120414T130059 DTSTAMP:20120518T071231 CREATED:20120410T071941 LAST-MODIFIED:20120410T073238 UID:14965-1334401200-1334408459@http://carolinaepicurean.com SUMMARY:Cooking Class at Season's DESCRIPTION:Season's Executive Chef\, Peter Fassbender\, will demonstrate how to prepare an entrée and dessert\, answer questions about the preparation\, and provide helpful cooking instructions and tips. The featured entrée will be a Duck Leg Confit. The Duck Leg will be slow-poached in Olive Oil\, braised until Crisp\, served with Peas\, Corn\, Cilantro and Black Ale Rice surrounded by a delightful Roasted Red Pepper Coulis. Dessert will be Key-Lime Goat Cheesecake which is a New York Style Cheesecake accompanied by Orange Créme Anglaise. Guests will indulge in the meal upon completion of the class and take home copies of each recipe. LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/cooking-class-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120419T153000 DTEND;VALUE=DATE-TIME:20120419T180059 DTSTAMP:20120518T071231 CREATED:20120408T200720 LAST-MODIFIED:20120408T200720 UID:14959-1334849400-1334858459@http://carolinaepicurean.com SUMMARY:Taste of Local - Asheville DESCRIPTION:From Leah McGrath\, Ingles Dietitian ~ Meet some of the local farmers & vendors who supply Ingles like Zuma Cookies (Marshall)\, City Bakery of Asheville\, Wildflour Bakery of Saluda\, New Sprout Organic Farm(Swannanoa) and Carolina Bison (Leceister)...also MILKCO who bottles local milk from dairy farmers within 150miles of Asheville. LOCATION:29 Tunnel Rd, Asheville, NC, 28805, United States URL:http://carolinaepicurean.com/event/taste-of-local-asheville/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120319T080000 DTEND;VALUE=DATE-TIME:20120319T170059 DTSTAMP:20120518T071231 CREATED:20120406T190616 LAST-MODIFIED:20120406T190616 UID:14896-1332144000-1332176459@http://carolinaepicurean.com SUMMARY:Raleigh NC’s Market Restaurant New Canning Classes DESCRIPTION:NC Farmer's Market crusader and and local food chef Chad McIntyre will share his can-do philosophy\, offering practical\, hands-on sessions from the basics to advanced techniques. In less than two years\, Raleigh’s Market Restaurant has earned a reputation for utilizing local\, seasonal ingredients in his laid back\, globally inspired cuisine. Now Chef Chad McIntyre wants to help the public enjoy local foods all year long. He's going beyond those deliciously served dishes and gleaming canning jars that line the restaurant walls\, and he's teaching his clamoring fans how to can their own fruits\, vegetables and even meats. “The art and technique of this tried and true method are easier than you think\,” says McIntyre. “With a little planning and some basic knowledge of food safety\, you can ‘can’ with the skill and culinary creativity that would make your grandma proud.” Students in the beginner class will learn to make at least two of the restaurant’s own signature items: Bread and Butter Pickled Onions (used in their salads) and a traditional cooked tomato sauce. Market and McIntyre were most recently featured in the March edition of Southern Living magazine in the Carolina Living section article\, “Weekend in Raleigh.” The classes will be conducted at Market Restaurant from March 19 to April 23 and be offered at three levels: beginner\, intermediate and advanced. Students will receive printed materials for each session and canning supplies used in the classes are included. All classes are hands-on; students will not only be watching but doing the steps in the canning process. The beginner class will cover proper canning temperatures and times\, along with the basic fundamentals of food safety and proper sanitation. The intermediate class will move into recipes for jellies and jams and lower-acid food canning. The advanced class will deal primarily with canning high protein foods such as meat and fish. All classes will be conducted at Market Restaurant\, 938 North Blount St.\, near Peace College. Sign-up is at their website\, www.eatatmarket.com. Here is the class schedule. Register now. Seats are going fast. • “In a Pickle” – Beginning Classes: March 19 or March 26\, 7:00-8:30 p.m.\, limited to 15 people per class\, $25 per person • “In a Jam” – Intermediate Classes: April 2 or April 9\, 7:00-8:30 p.m.\, limited to 15 people per class; $25 per person • “Meat Me in The Middle” – Advanced Classes: April 16 or April 23\, 7:00-8:30 p.m.\, limited to 12 people per class\, $30 per person McIntyre HIGHLY recommends taking either the beginner or intermediate canning classes as a prerequisite for the advanced class. Market Restaurant is a casual neighborhood restaurant in downtown Raleigh\, NC committed to local sourcing and serving fresh\, clean Southern flavors with an inventive twist. Lunch and dinner are served Tuesday through Saturday; check the Facebook page or Twitter@MarketRaleigh for occasional Sunday brunch dates. www.eatatmarket.com. Find Market at 938 North Blount Street\, behind Peace College and next door to Escazu Chocolates. (919) 754-0900 LOCATION:938 North Blount Street, Raleigh, NC, United States URL:http://carolinaepicurean.com/event/raleigh-ncs-market-restaurant-new-canning-classes-4/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120419T050000 DTEND;VALUE=DATE-TIME:20120419T200059 DTSTAMP:20120518T071231 CREATED:20120405T211828 LAST-MODIFIED:20120406T173832 UID:14883-1334811600-1334865659@http://carolinaepicurean.com SUMMARY:Craft Beer Guild of WNC 1st Meeting DESCRIPTION:April 19th from 5PM-Close at Appalachian Vintner Homebrewers\, craft beer collectors and craft beer fans unite! This will be the first gathering of the Craft Beer Guild of Western North Carolina© Asheville Chapter. Specifics are still in the works\, but we hope to have members bring beers they've brewed\, collected or love and we hope to have a different beer for sale on cask at each meeting. We are trying to schedule these events on the 3rd Thursday of each month. Please send feedback here. LOCATION:745 Biltmore Avenue, Asheville, NC, 28803, United States URL:http://carolinaepicurean.com/event/craft-beer-guild-of-wnc-1st-meeting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120419T183000 DTEND;VALUE=DATE-TIME:20120419T203059 DTSTAMP:20120518T071231 CREATED:20120405T154258 LAST-MODIFIED:20120406T183259 UID:14879-1334860200-1334867459@http://carolinaepicurean.com SUMMARY:Left Hand and Victory Beer Dinner DESCRIPTION:Location: Greenville\, SC Find the perfect beer balance with Left Hand Brewing\, Victory Brewing Company and High Cotton on Thursday\, April 19th at 6:30pm. Executive Chef Gary Mennie will delight your palate with five delicious courses as you sip and savor beers from Left Hand Brewing out of Colorado and Victory Brewing out of Pennsylvania. Both breweries are veterans in the business with over 15 years in operation\, numerous awards and refreshing brews. Cameron Rollo\, representative from Victory Brewing Company and Sarah Gould\, representative from Left Hand Brewing will be with us to provide additional information on all the brews served. Reserve your seat now\, as this is sure to fill up fast! The dinner is $50 plus gratuity and tax. Reservation can be made by calling 864.335.4200. LOCATION:550 So Main St, Greenville, SC, United States URL:http://carolinaepicurean.com/event/left-hand-and-victory-beer-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120416T083000 DTEND;VALUE=DATE-TIME:20120416T150059 DTSTAMP:20120518T071231 CREATED:20120405T105704 LAST-MODIFIED:20120406T173832 UID:14804-1334565000-1334588459@http://carolinaepicurean.com SUMMARY:WNC AIR Culinary Expo DESCRIPTION:Open to anyone in\, or interested in\, the restaurant industry. Renaissance Asheville Hotel Monday\, April 16th\, 2012 8:30am - 3:00pm "This Expo is produced by Asheville Independent Restaurant (AIR)\, and is part of an ongoing mission to connect the CULINARY INDUSTRY in the spirit of COLLABORATION\, as well as create a strategic FORUM to share beneficial industry information. The event serves as a SHOWCASE our 75 AIR Partners/Sponsors to demonstrate food and beverage products\, technology\, equipment and services in an open forum setting." “A year’s worth of business done in one day” Restaurant Forum Details 10:45am - Green Makes Cents (AIR Green Team / BRSI) Windsor Ballroom Salon 1 This forum explores environmental sustainability\, economic and social issues of being “green” in the restaurant business. Discover the benefits\, the costs and ask our panel of experts from the “Green Team” your questions about becoming a certified green restaurant. Our panel will include but is not limited to restaurant owners who have gone green\, Blue Ridge Sustainability Institute and more to be determined. 10:45 am - Get Cooking with Growing Minds (ASAP) Windsor Ballroom Salon 2 "Fo fum fie fee\, monsters don't eat broccoli"...but kids do! Do you like cooking with kids? Would you like to be paired with a Buncombe County classroom? Come find out more about ASAP's Growing Minds cooking program. 11:45am - Buying Local: Creating Healthy Relationships with Farmers Windsor Ballroom Salon 2 It's clear that buying local products is an important trend in Asheville's restaurant scene. However\, the realty of managing the logistics involved in sourcing local products can be daunting to a busy chef. Bridget Kennedy\, ASAP's Farm Outreach Coordinator\, will share tips to make sourcing local seem less overwhelming. The information stems from her experiences as a grower selling to chefs and her time at Mountain Food Products. She will also explain ASAP's Appalachian Grown program and highlight the tools and services available to restaurants in our region. 1:30pm - Media 101: Maximizing Your Marketing Dollars Windsor Ballroom Salon 1 This forum delves into the world of advertising and marketing including social media. Uncover the best resources\, to promote your business—for every budget! Our panel of area media specialists will tackle issues like the basics of developing a media plan and getting the most out of public relations and promotions. 1:30pm - Farmer / Chef Speed Dating (preregistration required) Windsor Ballroom Salon 2 Farmers and Chefs meet one on one in an informal setting to exchange information on each other’s products and product needs. Register at info@airasheville.org or at the check in table at the Expo. LOCATION:31 Woodfin Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/wnc-air-culinary-expo/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120422T183000 DTEND;VALUE=DATE-TIME:20120422T210059 DTSTAMP:20120518T071231 CREATED:20120403T190238 LAST-MODIFIED:20120406T173832 UID:14830-1335119400-1335128459@http://carolinaepicurean.com SUMMARY:In Celebration of Ramps DESCRIPTION:In conjunction with ASAP’s Get Local campaign\, Early Girl Eatery will host a special event on Sunday\, April 22\, at 6:30 pm to celebrate ramps\, spring’s culinary titan. Early Girl staff will prepare the original recipes of two James Beard Award winning chefs: Andrea Reusing of the Lantern in Chapel Hill and Robert Stehling of the Hominy Grill in Charleston. Both chefs will speak about their love of ramps and Western North Carolina’s local food movement. Tickets for the event are $75\, and proceeds support ASAP. PURCHASE TICKETS HERE. ASAP’s Get Local campaign highlights a local ingredient each month that reflects our region’s changing\, seasonal harvest. Each month\, ASAP will partner with a different restaurant to celebrate the local ingredient of the month. ASAP is excited to be working with Early Girl Eatery to celebrate ramps in April! Chef Bios Chef Andrea Reusing collaborates with small farms in her marriage of North Carolina ingredients and Asian flavors at her Chapel Hill\, NC\, restaurant\, Lantern. Since opening in 2002\, it has been named one of “America’s Top 50 Restaurants” and “best farm-to-table restaurants” by Gourmet\, one of “America’s 50 Most Amazing Wine Experiences” by Food & Wine\, and “Restaurant of the Year” in 2009 by The News & Observer. Reusing is the 2011 winner of the James Beard award for Best Chef: Southeast. She has written for Saveur\, Domino\, Fine Cooking\, Gourmet.com and The News & Observer. Reusing’s first book\, Cooking in the Moment: A Year of Seasonal Recipes\, was named one of 2011’s most notable cookbooks by the New York Times. Chef Robert Stehling is chef and proprietor of Hominy Grill in Charleston\, SC. His understated and simple approach to classic southern specialties has garnered national and international acclaim and legions of fans of “the Hominy.” In 2008\, Stehling was named Best Chef: Southeast by the prestigious James Beard Foundation\, making him the first Charleston-based chef to win the award. Stehling has garnered significant national attention for his devotion to classic Southern dishes and an ability to innovate while remaining true to the roots of Southern tradition. For more information about the event\, contact Scott Bunn\, ASAP’s Development Director\, at 828-236-1282 x104 or scott@asapconnections.org. LOCATION:8 Wall Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/in-celebration-of-ramps/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120408 DTEND;VALUE=DATE:20120409 DTSTAMP:20120518T071231 CREATED:20120402T175940 LAST-MODIFIED:20120505T213127 UID:14798-1333843200-1333929600@http://carolinaepicurean.com SUMMARY:Easter Dining Out Guide 2012 DESCRIPTION: Check back frequently for updates. South Carolina (Charleston\, Greenville\, Myrtle Beach\, Hilton Head\, Columbia) North Carolina (Charlotte\, Raleigh-Durham-Chapel Hill) More Western North Carolina (Asheville\, Blowing Rock\, Highlands) Restaurants - email Easter Specials to: thecarolinaepicurean (at) gmail.com to be included in this listing. [table id=6 /] LOCATION: URL:http://carolinaepicurean.com/event/easter-dining-out-guide-2012/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120402T080000 DTEND;VALUE=DATE-TIME:20120402T170059 DTSTAMP:20120518T071231 CREATED:20120402T170532 LAST-MODIFIED:20120406T184428 UID:14776-1333353600-1333386059@http://carolinaepicurean.com SUMMARY:Altadonna Wine Dinner at Vidalia DESCRIPTION:Altadonna First Course: Altdonna Pinot Grigio Ahi Tuna Crudo lemon olive oil\, sea salt\, baby basil\, red onion compote\, crostini Second Course: Altadonna Grillo Gnocchi Carbonara pancetta bacon\, peas\, lemon\, parmesan sauce Third Course: Altadonna Pinot Nero Pan Seared Salmon Agrodulce sweet onion\, pecan\, and dry cherry sweet and sour sauce\, broccoli rapini\, sea salted fingerling crisps Fourth Course: Altadonna Nero D'avola Hidden Rock Farms Meatball sauce pomodoro\, pecorino romano\, grilled italian roll\, herb polenta fries Fifth Course: Altadonna Sangiovese Tatuffo e' Sfinges dark chocolate covered cherry ice cream truffle\, chocolate ganache\, caramel cinnamon bei   LOCATION:831 W.King Street , Boone, NC, United States URL:http://carolinaepicurean.com/event/altadonna-wine-dinner-at-vidalia/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120413T133000 DTEND;VALUE=DATE-TIME:20120413T143059 DTSTAMP:20120518T071231 CREATED:20120402T170011 LAST-MODIFIED:20120406T173832 UID:14773-1334323800-1334327459@http://carolinaepicurean.com SUMMARY:The Riedel Challenge at Inn at Ragged Gardens DESCRIPTION:"The finest glasses for both technical and hedonistic purposes are those made by Riedel. The effect of these glasses on fine wine is profound. I cannot emphasize enough what a difference they make." (Quelle: Robert M. Parker\, Jr. The Wine Advocate) Discover the true deliciousness of wines by tasting them in a glass made exclusively for that variety. Natali Meetze\, C.S.W. will demonstrate the luxury of Riedel glasses while tasting a variety of wines. And you get to keep the glassware at the end of the seminar - for future "research". LOCATION:203 Sunset Drive , Blowing Rock, NC, United States URL:http://carolinaepicurean.com/event/the-riedel-challenge-at-inn-at-ragged-gardens/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120413T183000 DTEND;VALUE=DATE-TIME:20120413T203059 DTSTAMP:20120518T071231 CREATED:20120402T165722 LAST-MODIFIED:20120406T173832 UID:14778-1334341800-1334349059@http://carolinaepicurean.com SUMMARY:Falcor WIne Dinner at Westglow Resort and Spa DESCRIPTION: Falcor Winery Falcor Rosé House Cured Salmon Preserved Grapefruit\, Goose Berry Crème Fraiche Falcor Henry Ranch Chardonnay Butter Braised Quail Fennel Turnip Ragout\, Orange Tarragon Butter Sauce Falcor Napa Valley Cabernet Sauvignon Cabernet Stewed Apples\, Spice and Beet Poached Beets Pecan Crumble\, Whipped Blue Cheese Dressing\, Red Wine Gastrique Falcor Bilancia Pan Seared Duck Breast Sunchoke Puree\, Huckleberry Jus\, Smoked Butternut Squash Falcor Zinfandel Port White Chocolate Raisin Soufflé Pistachio Biscotti RSVP: 828-295-5141 or www.opentable.com Menus Available online at www.westglow.com LOCATION:224 Westglow Circle, Blowing Rock, NC , NC, United States URL:http://carolinaepicurean.com/event/falcor-wine-dinner-at-westglow-resort-and-spa/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120427T183000 DTEND;VALUE=DATE-TIME:20120427T203059 DTSTAMP:20120518T071231 CREATED:20120401T171343 LAST-MODIFIED:20120406T183031 UID:14724-1335551400-1335558659@http://carolinaepicurean.com SUMMARY:Frank Family Vineyards Wine Dinner DESCRIPTION:Frank Family Wine Dinner  at  The Palm Restaurant  Welcome Toast:  Frank Family Rouge Salad:  Baby spinach & Fresh Berry Salad Frank Family Chardonnay\, 2010 Appetizer:  Smoked Salmon Crostini Frank Family Pinot Noir\, 2010 Entrée choice of:  Broiled Filet Mignon Or Dijon herb encrusted New Zealand Rack of Lamb Frank Family Cabernet Sauvignon\, 2009 Dessert:  Homemade German Chocolate Cake Frank Family Zinfandel\, 2009 The Palm Restaurant\, Charlotte\, NC Frank Family Vineyards Website For Reservations\, Call (704) 552-7256 LOCATION:6705 Phillips Place Court , Charlotte, NC, United States URL:http://carolinaepicurean.com/event/frank-family-vineyards-wine-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120411T190000 DTEND;VALUE=DATE-TIME:20120411T210059 DTSTAMP:20120518T071231 CREATED:20120401T165947 LAST-MODIFIED:20120406T183856 UID:14718-1334170800-1334178059@http://carolinaepicurean.com SUMMARY:Flora Springs Wine Dinner at The Wine Shop at Rivergate DESCRIPTION:Flora Springs Wine Dinner 1st Course: Wrapped Melon over Arugula with a Fig Reduction 2010 Flora Springs Soliloquoy Vineyard Sauvignon Blanc Napa Valley 91pts WE 2nd Course: Chef Stedman's Ginger Pineapple Salsa with Toasted Wonton 2010 Flora Springs Chardonnay Napa Valley 3rd Course: Creamy Polenta with a Soft Boiled Egg and Crispy Speck 2009 Flora Springs Merlot Napa Valley 4th Course: Smoked Duck Breast with a Fennel\, Radish\, Leek and Country Ham Slaw 2009 Flora Springs Cabernet Sauvignon 5th Course: Cocoa Dusted Pork Belly with a Mushroom and White Bean Ragout & Blackberry Coulis 2008 Flora Springs Trilogy Napa Valley 94pts WE\, 91pts WA Flora Springs Website Seating is Limited Reservations are Required LOCATION:14142 Rivergate Parkway #200, Charlotte, NC, 28273, United States URL:http://carolinaepicurean.com/event/flora-springs-wine-dinner-at-the-wine-shop-at-rivergate/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120424T160000 DTEND;VALUE=DATE-TIME:20120424T203059 DTSTAMP:20120518T071231 CREATED:20120401T151649 LAST-MODIFIED:20120406T183111 UID:14565-1335283200-1335299459@http://carolinaepicurean.com SUMMARY:Taste of Home Cooking School DESCRIPTION:Drop your whisks\, grab your friends\, and join us for a night of fun at the Taste of Home Cooking School show\, presented live at South Rowan High School in China Grove (MAP) on Tuesday\, April 24\, 2012. The popular show features merchant exhibits\, performances by “Elvis” in the vendor area and the main event: culinary expert Michelle Roberts demonstrating 10 new recipes participants can recreate at home. During this interactive event\, you’ll watch top culinary expert\, Michelle Roberts\, demonstrate ten new recipes you can easily recreate in your home. Armed with new culinary tips and techniques\, you’ll be sure to impress your family and friends with these sophisticated yet surprisingly easy-to-make dishes. Not only will you leave the event with new recipe ideas\, you’ll also go home with a valuable gift bag. Our ever-popular gift bags include an assortment of products and coupons\, including two Taste of Home magazines. And while you’re there\, remember to enter for a chance to win one of many exciting door prizes. 4:00-5:00 VIP Meet & Greet Book Signing w/Michelle Roberts 4:30-6:30 pm: local merchants exhibit & Elvis entertainment 6:30 pm: 2 hour show begins! Tickets may be purchased at the Salisbury Post\, 131 West Innes St.\, Salisbury\, NC from 8 AM-5 PM Monday through Friday\, or by phone - 704–797-4220. General admission is $10 The Taste of Home Cooking School is an event you won’t want to miss. Let’s get cooking! LOCATION:1655 Patterson Street,, China Grove, NC, United States URL:http://carolinaepicurean.com/event/taste-of-home-cooking-school/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120331T170000 DTEND;VALUE=DATE-TIME:20120331T190059 DTSTAMP:20120518T071231 CREATED:20120328T115810 LAST-MODIFIED:20120328T115845 UID:14562-1333213200-1333220459@http://carolinaepicurean.com SUMMARY:Riedel Wine Glass Tasting DESCRIPTION: LOCATION:26 All Souls Crescent, Asheville, NC, (828) 398-6200, United States URL:http://carolinaepicurean.com/event/riedel-wine-glass-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120321T173000 DTEND;VALUE=DATE-TIME:20120325T210059 DTSTAMP:20120518T071231 CREATED:20120324T150507 LAST-MODIFIED:20120324T150507 UID:14522-1332351000-1332709259@http://carolinaepicurean.com SUMMARY:Celebrating 5 Years with 5 Days of $5 Deals DESCRIPTION:Five years ago\, High Cotton opened a riverfront rendition of high-steppin' Southern living in the heart of Greenville's vibrant downtown on the banks of the Reedy River. To celebrate its fifth anniversary\, High Cotton will offer five days of $5 deals from March 21 – 25. Enjoy $5 Maverick Cocktails\, $5 Maverick Label Red and White Wine\, $5 Anniversary Appetizers and five different bands every day during the 5s anniversary starting at 5:30 p.m. Be sure to also like us Facebook for a chance to win specials during the 5s anniversary event. The specials are available only in the Main Street Dining area and the bar. LOCATION:550 So Main St, Greenville, SC, United States URL:http://carolinaepicurean.com/event/celebrating-5-years-with-5-days-of-5-deals/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120324T100000 DTEND;VALUE=DATE-TIME:20120324T140059 DTSTAMP:20120518T071231 CREATED:20120316T213111 LAST-MODIFIED:20120316T213111 UID:14319-1332583200-1332597659@http://carolinaepicurean.com SUMMARY:Asheville Gluten Free Expo DESCRIPTION:From Leah McGrath ~ We are once again planning our Asheville Gluten Free Expo sponsored by Ingles Markets and the Asheville and Hendersonville Gluten Free Support Groups. This year’s event will be held at the Renaissance Hotel in Asheville\, NC on Saturday\, March 24\, 2012 from 10am-2pm. There will be over 50 Vendors and Non-profits providing you with information\, taste samples\, coupons\, books for sale (credit cards accepted)\, local restaurants and bakeries (with items for sale). $5 entry fee (12 and over) No strollers please Based on last year’s attendance of close to 1000 people\, we expect similar\, if not stronger\, numbers this year. If you have any questions about whether your product is suitable for the event please e-mail or call: Leah McGrath – Ingles Dietitian (Lmcgrath@ingles-markets.com ) or 800-334-4936. Leah McGrath\, RD\, LDN - Corporate Dietitian Ingles Markets LOCATION:31 Woodfin Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/asheville-gluten-free-expo/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120421T120000 DTEND;VALUE=DATE-TIME:20120421T170059 DTSTAMP:20120518T071231 CREATED:20120316T210020 LAST-MODIFIED:20120406T173832 UID:14315-1335009600-1335027659@http://carolinaepicurean.com SUMMARY:Earth Day Celebration is back at Co-op! DESCRIPTION:From Hendersonville Community Co-op ~ We're pulling out the canopy tents and the grill and getting ready for a beautiful day.... Kids will enjoy activities\, folks can shop for locally made\, earth friendly items... Sip on a local brew and eat local burgers hot off the grill.... We are pleased to announce that our Earth Day Celebration will be back in our parking lot on April 21st Noon - 5:00 p.m. and it's a fundraiser for ECO. Hands On! A Child's Gallery will be joining us for kids activities all day: We'll make seed bombs and have recycled art projects. Food\, local food fresh off the grill from our very own Blue Mountain Deli. Local beer from Southern Appalachian Brewery Sales will go to benefit ECO. Environmental & Conservation Organization Live music from 3- 5 p.m. Mark your calendar! April 21st ~ noon til 5 pm LOCATION:715 South Grove Street, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/earth-day-celebration-is-back-at-co-op/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120414 DTEND;VALUE=DATE:20120415 DTSTAMP:20120518T071231 CREATED:20120313T195325 LAST-MODIFIED:20120406T173832 UID:14263-1334361600-1334448000@http://carolinaepicurean.com SUMMARY:Learn to make Good Homemade Wine at Falderal Winery DESCRIPTION:Two wine-making classes will be offered at Falderal Winery in April -- on Saturday\, April 14\, from 3 to 6 p.m.\, and on Thursday\, April 19\, from 5:30 to 8:30 p.m. Each class will be at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for each class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants will learn how to make wine by using a wine-making kit or by using their own grapes or fruits. Students purchasing wine-making kits or supplies receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information. “Our classes continue to be very popular\,” Paul Kovacich reported. Kovacich is winemaster at Falderal Winery and teaches the classes. “So we’re happy to offer them each month. Students can produce 30 bottles of fine wine by using a wine-making kit. Many wines will be ready to drink in only 28 days.” Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. “Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\,” Kovacich said\, ”However it is a popular hobby in other locations. There is a craft involved when making wine at home\, even if you use a kit. This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Tastings of Falderal’s small-batch wines\, many of which can be made with kit ingredients\, are available in the tasting room daily except Sunday and Monday. Tastings on Saturday are free except during pre-arranged special tastings. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker in the Falderal Winery retail store. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676\, or visit www.falderalwinery.com. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/learn-to-make-good-homemade-wine-at-falderal-winery/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120331T103000 DTEND;VALUE=DATE-TIME:20120331T123059 DTSTAMP:20120518T071231 CREATED:20120311T185225 LAST-MODIFIED:20120311T185225 UID:14231-1333189800-1333197059@http://carolinaepicurean.com SUMMARY:A great kids co-op event at Hendersonville Co-op DESCRIPTION:Hendersonville Community Co-op is pleased to offer a special event for kids\, ages 6 to 12: Saturday\, March 31st 10:30am: We welcome the dynamic duo - Dr. Bunson & Dr. Beaker for some Crazy Chemistry ~ Please join us as we explore the fundamental definition of chemistry. We will make Oatmeal Play Clay and talk about the chemical properties of gluten and the nutritional aspects of flour. This will be a hands-on workshop for the kids\, so dress accordingly. Cost is $5 per child owners\, $7 per child non-owners - no charge for adult chaperone. Contact Gretchen at the Co-op: 693-8557 ext 102 gretchen@hendersonville.coop Pre-registration required as space is limited. Workshop will take place in the "annex" of the Co-op at 713 South Grove St. behind the Hendersonville Community Co-op. LOCATION:715 South Grove Street, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/a-great-kids-co-op-event-at-hendersonville-co-op/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120416T080000 DTEND;VALUE=DATE-TIME:20120416T170059 DTSTAMP:20120518T071231 CREATED:20120311T180338 LAST-MODIFIED:20120406T190919 UID:14220-1334563200-1334595659@http://carolinaepicurean.com SUMMARY:Raleigh NC’s Market Restaurant New Canning Classes DESCRIPTION:NC Farmer's Market crusader and and local food chef Chad McIntyre will share his can-do philosophy\, offering practical\, hands-on sessions from the basics to advanced techniques. In less than two years\, Raleigh’s Market Restaurant has earned a reputation for utilizing local\, seasonal ingredients in his laid back\, globally inspired cuisine. Now Chef Chad McIntyre wants to help the public enjoy local foods all year long. He's going beyond those deliciously served dishes and gleaming canning jars that line the restaurant walls\, and he's teaching his clamoring fans how to can their own fruits\, vegetables and even meats. “The art and technique of this tried and true method are easier than you think\,” says McIntyre. “With a little planning and some basic knowledge of food safety\, you can ‘can’ with the skill and culinary creativity that would make your grandma proud.” Students in the beginner class will learn to make at least two of the restaurant’s own signature items: Bread and Butter Pickled Onions (used in their salads) and a traditional cooked tomato sauce. Market and McIntyre were most recently featured in the March edition of Southern Living magazine in the Carolina Living section article\, “Weekend in Raleigh.” The classes will be conducted at Market Restaurant from March 19 to April 23 and be offered at three levels: beginner\, intermediate and advanced. Students will receive printed materials for each session and canning supplies used in the classes are included. All classes are hands-on; students will not only be watching but doing the steps in the canning process. The beginner class will cover proper canning temperatures and times\, along with the basic fundamentals of food safety and proper sanitation. The intermediate class will move into recipes for jellies and jams and lower-acid food canning. The advanced class will deal primarily with canning high protein foods such as meat and fish. All classes will be conducted at Market Restaurant\, 938 North Blount St.\, near Peace College. Sign-up is at their website\, www.eatatmarket.com. Here is the class schedule. Register now. Seats are going fast. • “In a Pickle” – Beginning Classes: March 19 or March 26\, 7:00-8:30 p.m.\, limited to 15 people per class\, $25 per person • “In a Jam” – Intermediate Classes: April 2 or April 9\, 7:00-8:30 p.m.\, limited to 15 people per class; $25 per person • “Meat Me in The Middle” – Advanced Classes: April 16 or April 23\, 7:00-8:30 p.m.\, limited to 12 people per class\, $30 per person McIntyre HIGHLY recommends taking either the beginner or intermediate canning classes as a prerequisite for the advanced class. Market Restaurant is a casual neighborhood restaurant in downtown Raleigh\, NC committed to local sourcing and serving fresh\, clean Southern flavors with an inventive twist. Lunch and dinner are served Tuesday through Saturday; check the Facebook page or Twitter@MarketRaleigh for occasional Sunday brunch dates. www.eatatmarket.com. Find Market at 938 North Blount Street\, behind Peace College and next door to Escazu Chocolates. (919) 754-0900 LOCATION:938 North Blount Street, Raleigh, NC, United States URL:http://carolinaepicurean.com/event/raleigh-ncs-market-restaurant-new-canning-classes/2012-04-16 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120326T080000 DTEND;VALUE=DATE-TIME:20120326T170059 DTSTAMP:20120518T071231 CREATED:20120311T180338 LAST-MODIFIED:20120406T190919 UID:14220-1332748800-1332781259@http://carolinaepicurean.com SUMMARY:Raleigh NC’s Market Restaurant New Canning Classes DESCRIPTION:NC Farmer's Market crusader and and local food chef Chad McIntyre will share his can-do philosophy\, offering practical\, hands-on sessions from the basics to advanced techniques. In less than two years\, Raleigh’s Market Restaurant has earned a reputation for utilizing local\, seasonal ingredients in his laid back\, globally inspired cuisine. Now Chef Chad McIntyre wants to help the public enjoy local foods all year long. He's going beyond those deliciously served dishes and gleaming canning jars that line the restaurant walls\, and he's teaching his clamoring fans how to can their own fruits\, vegetables and even meats. “The art and technique of this tried and true method are easier than you think\,” says McIntyre. “With a little planning and some basic knowledge of food safety\, you can ‘can’ with the skill and culinary creativity that would make your grandma proud.” Students in the beginner class will learn to make at least two of the restaurant’s own signature items: Bread and Butter Pickled Onions (used in their salads) and a traditional cooked tomato sauce. Market and McIntyre were most recently featured in the March edition of Southern Living magazine in the Carolina Living section article\, “Weekend in Raleigh.” The classes will be conducted at Market Restaurant from March 19 to April 23 and be offered at three levels: beginner\, intermediate and advanced. Students will receive printed materials for each session and canning supplies used in the classes are included. All classes are hands-on; students will not only be watching but doing the steps in the canning process. The beginner class will cover proper canning temperatures and times\, along with the basic fundamentals of food safety and proper sanitation. The intermediate class will move into recipes for jellies and jams and lower-acid food canning. The advanced class will deal primarily with canning high protein foods such as meat and fish. All classes will be conducted at Market Restaurant\, 938 North Blount St.\, near Peace College. Sign-up is at their website\, www.eatatmarket.com. Here is the class schedule. Register now. Seats are going fast. • “In a Pickle” – Beginning Classes: March 19 or March 26\, 7:00-8:30 p.m.\, limited to 15 people per class\, $25 per person • “In a Jam” – Intermediate Classes: April 2 or April 9\, 7:00-8:30 p.m.\, limited to 15 people per class; $25 per person • “Meat Me in The Middle” – Advanced Classes: April 16 or April 23\, 7:00-8:30 p.m.\, limited to 12 people per class\, $30 per person McIntyre HIGHLY recommends taking either the beginner or intermediate canning classes as a prerequisite for the advanced class. Market Restaurant is a casual neighborhood restaurant in downtown Raleigh\, NC committed to local sourcing and serving fresh\, clean Southern flavors with an inventive twist. Lunch and dinner are served Tuesday through Saturday; check the Facebook page or Twitter@MarketRaleigh for occasional Sunday brunch dates. www.eatatmarket.com. Find Market at 938 North Blount Street\, behind Peace College and next door to Escazu Chocolates. (919) 754-0900 LOCATION:938 North Blount Street, Raleigh, NC, United States URL:http://carolinaepicurean.com/event/raleigh-ncs-market-restaurant-new-canning-classes/2012-04-16 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120409T080000 DTEND;VALUE=DATE-TIME:20120409T170059 DTSTAMP:20120518T071231 CREATED:20120311T180338 LAST-MODIFIED:20120406T190919 UID:14220-1333958400-1333990859@http://carolinaepicurean.com SUMMARY:Raleigh NC’s Market Restaurant New Canning Classes DESCRIPTION:NC Farmer's Market crusader and and local food chef Chad McIntyre will share his can-do philosophy\, offering practical\, hands-on sessions from the basics to advanced techniques. In less than two years\, Raleigh’s Market Restaurant has earned a reputation for utilizing local\, seasonal ingredients in his laid back\, globally inspired cuisine. Now Chef Chad McIntyre wants to help the public enjoy local foods all year long. He's going beyond those deliciously served dishes and gleaming canning jars that line the restaurant walls\, and he's teaching his clamoring fans how to can their own fruits\, vegetables and even meats. “The art and technique of this tried and true method are easier than you think\,” says McIntyre. “With a little planning and some basic knowledge of food safety\, you can ‘can’ with the skill and culinary creativity that would make your grandma proud.” Students in the beginner class will learn to make at least two of the restaurant’s own signature items: Bread and Butter Pickled Onions (used in their salads) and a traditional cooked tomato sauce. Market and McIntyre were most recently featured in the March edition of Southern Living magazine in the Carolina Living section article\, “Weekend in Raleigh.” The classes will be conducted at Market Restaurant from March 19 to April 23 and be offered at three levels: beginner\, intermediate and advanced. Students will receive printed materials for each session and canning supplies used in the classes are included. All classes are hands-on; students will not only be watching but doing the steps in the canning process. The beginner class will cover proper canning temperatures and times\, along with the basic fundamentals of food safety and proper sanitation. The intermediate class will move into recipes for jellies and jams and lower-acid food canning. The advanced class will deal primarily with canning high protein foods such as meat and fish. All classes will be conducted at Market Restaurant\, 938 North Blount St.\, near Peace College. Sign-up is at their website\, www.eatatmarket.com. Here is the class schedule. Register now. Seats are going fast. • “In a Pickle” – Beginning Classes: March 19 or March 26\, 7:00-8:30 p.m.\, limited to 15 people per class\, $25 per person • “In a Jam” – Intermediate Classes: April 2 or April 9\, 7:00-8:30 p.m.\, limited to 15 people per class; $25 per person • “Meat Me in The Middle” – Advanced Classes: April 16 or April 23\, 7:00-8:30 p.m.\, limited to 12 people per class\, $30 per person McIntyre HIGHLY recommends taking either the beginner or intermediate canning classes as a prerequisite for the advanced class. Market Restaurant is a casual neighborhood restaurant in downtown Raleigh\, NC committed to local sourcing and serving fresh\, clean Southern flavors with an inventive twist. Lunch and dinner are served Tuesday through Saturday; check the Facebook page or Twitter@MarketRaleigh for occasional Sunday brunch dates. www.eatatmarket.com. Find Market at 938 North Blount Street\, behind Peace College and next door to Escazu Chocolates. (919) 754-0900 LOCATION:938 North Blount Street, Raleigh, NC, United States URL:http://carolinaepicurean.com/event/raleigh-ncs-market-restaurant-new-canning-classes/2012-04-16 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120402T080000 DTEND;VALUE=DATE-TIME:20120402T170059 DTSTAMP:20120518T071231 CREATED:20120311T180338 LAST-MODIFIED:20120406T190919 UID:14220-1333353600-1333386059@http://carolinaepicurean.com SUMMARY:Raleigh NC’s Market Restaurant New Canning Classes DESCRIPTION:NC Farmer's Market crusader and and local food chef Chad McIntyre will share his can-do philosophy\, offering practical\, hands-on sessions from the basics to advanced techniques. In less than two years\, Raleigh’s Market Restaurant has earned a reputation for utilizing local\, seasonal ingredients in his laid back\, globally inspired cuisine. Now Chef Chad McIntyre wants to help the public enjoy local foods all year long. He's going beyond those deliciously served dishes and gleaming canning jars that line the restaurant walls\, and he's teaching his clamoring fans how to can their own fruits\, vegetables and even meats. “The art and technique of this tried and true method are easier than you think\,” says McIntyre. “With a little planning and some basic knowledge of food safety\, you can ‘can’ with the skill and culinary creativity that would make your grandma proud.” Students in the beginner class will learn to make at least two of the restaurant’s own signature items: Bread and Butter Pickled Onions (used in their salads) and a traditional cooked tomato sauce. Market and McIntyre were most recently featured in the March edition of Southern Living magazine in the Carolina Living section article\, “Weekend in Raleigh.” The classes will be conducted at Market Restaurant from March 19 to April 23 and be offered at three levels: beginner\, intermediate and advanced. Students will receive printed materials for each session and canning supplies used in the classes are included. All classes are hands-on; students will not only be watching but doing the steps in the canning process. The beginner class will cover proper canning temperatures and times\, along with the basic fundamentals of food safety and proper sanitation. The intermediate class will move into recipes for jellies and jams and lower-acid food canning. The advanced class will deal primarily with canning high protein foods such as meat and fish. All classes will be conducted at Market Restaurant\, 938 North Blount St.\, near Peace College. Sign-up is at their website\, www.eatatmarket.com. Here is the class schedule. Register now. Seats are going fast. • “In a Pickle” – Beginning Classes: March 19 or March 26\, 7:00-8:30 p.m.\, limited to 15 people per class\, $25 per person • “In a Jam” – Intermediate Classes: April 2 or April 9\, 7:00-8:30 p.m.\, limited to 15 people per class; $25 per person • “Meat Me in The Middle” – Advanced Classes: April 16 or April 23\, 7:00-8:30 p.m.\, limited to 12 people per class\, $30 per person McIntyre HIGHLY recommends taking either the beginner or intermediate canning classes as a prerequisite for the advanced class. Market Restaurant is a casual neighborhood restaurant in downtown Raleigh\, NC committed to local sourcing and serving fresh\, clean Southern flavors with an inventive twist. Lunch and dinner are served Tuesday through Saturday; check the Facebook page or Twitter@MarketRaleigh for occasional Sunday brunch dates. www.eatatmarket.com. Find Market at 938 North Blount Street\, behind Peace College and next door to Escazu Chocolates. (919) 754-0900 LOCATION:938 North Blount Street, Raleigh, NC, United States URL:http://carolinaepicurean.com/event/raleigh-ncs-market-restaurant-new-canning-classes/2012-04-16 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120423T080000 DTEND;VALUE=DATE-TIME:20120423T170059 DTSTAMP:20120518T071231 CREATED:20120311T180338 LAST-MODIFIED:20120406T190919 UID:14220-1335168000-1335200459@http://carolinaepicurean.com SUMMARY:Raleigh NC’s Market Restaurant New Canning Classes DESCRIPTION:NC Farmer's Market crusader and and local food chef Chad McIntyre will share his can-do philosophy\, offering practical\, hands-on sessions from the basics to advanced techniques. In less than two years\, Raleigh’s Market Restaurant has earned a reputation for utilizing local\, seasonal ingredients in his laid back\, globally inspired cuisine. Now Chef Chad McIntyre wants to help the public enjoy local foods all year long. He's going beyond those deliciously served dishes and gleaming canning jars that line the restaurant walls\, and he's teaching his clamoring fans how to can their own fruits\, vegetables and even meats. “The art and technique of this tried and true method are easier than you think\,” says McIntyre. “With a little planning and some basic knowledge of food safety\, you can ‘can’ with the skill and culinary creativity that would make your grandma proud.” Students in the beginner class will learn to make at least two of the restaurant’s own signature items: Bread and Butter Pickled Onions (used in their salads) and a traditional cooked tomato sauce. Market and McIntyre were most recently featured in the March edition of Southern Living magazine in the Carolina Living section article\, “Weekend in Raleigh.” The classes will be conducted at Market Restaurant from March 19 to April 23 and be offered at three levels: beginner\, intermediate and advanced. Students will receive printed materials for each session and canning supplies used in the classes are included. All classes are hands-on; students will not only be watching but doing the steps in the canning process. The beginner class will cover proper canning temperatures and times\, along with the basic fundamentals of food safety and proper sanitation. The intermediate class will move into recipes for jellies and jams and lower-acid food canning. The advanced class will deal primarily with canning high protein foods such as meat and fish. All classes will be conducted at Market Restaurant\, 938 North Blount St.\, near Peace College. Sign-up is at their website\, www.eatatmarket.com. Here is the class schedule. Register now. Seats are going fast. • “In a Pickle” – Beginning Classes: March 19 or March 26\, 7:00-8:30 p.m.\, limited to 15 people per class\, $25 per person • “In a Jam” – Intermediate Classes: April 2 or April 9\, 7:00-8:30 p.m.\, limited to 15 people per class; $25 per person • “Meat Me in The Middle” – Advanced Classes: April 16 or April 23\, 7:00-8:30 p.m.\, limited to 12 people per class\, $30 per person McIntyre HIGHLY recommends taking either the beginner or intermediate canning classes as a prerequisite for the advanced class. Market Restaurant is a casual neighborhood restaurant in downtown Raleigh\, NC committed to local sourcing and serving fresh\, clean Southern flavors with an inventive twist. Lunch and dinner are served Tuesday through Saturday; check the Facebook page or Twitter@MarketRaleigh for occasional Sunday brunch dates. www.eatatmarket.com. Find Market at 938 North Blount Street\, behind Peace College and next door to Escazu Chocolates. (919) 754-0900 LOCATION:938 North Blount Street, Raleigh, NC, United States URL:http://carolinaepicurean.com/event/raleigh-ncs-market-restaurant-new-canning-classes/2012-04-16 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120311T183000 DTEND;VALUE=DATE-TIME:20120311T203059 DTSTAMP:20120518T071231 CREATED:20120309T124526 LAST-MODIFIED:20120309T124526 UID:14187-1331490600-1331497859@http://carolinaepicurean.com SUMMARY:Tasting Experience of Heritage Poultry with Chef Steve Pope DESCRIPTION: Purchase tickets here. LOCATION:224 East 7th Street, Charlotte, NC, 28202, United States URL:http://carolinaepicurean.com/event/tasting-experience-of-heritage-poultry-with-chef-steve-pope/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120315T183000 DTEND;VALUE=DATE-TIME:20120315T210059 DTSTAMP:20120518T071231 CREATED:20120304T191207 LAST-MODIFIED:20120304T191207 UID:14083-1331836200-1331845259@http://carolinaepicurean.com SUMMARY:South American Wine Dinner at Season's DESCRIPTION:From Season's Restaurant at Highland Lake Inn ~ Come and join us for our South American Wine Dinner... ...Featuring Bill O'Friel\, Wine Consultant from The Country Vintner $55 per person (plus tax and gratuity) Menu Coming Soon... We are delighted to introduce you to Bill O'Friel from The Country Vintner and are very excited to share the exceptional wines that we have in store for you. We are going to have a very nice Torrantes white wine paired with the salad course\, a Chilean Sauvignon Blanc with the appetizer\, a lovely Malbec for the entrée\, and will end with a great Bonarda/Malbec blend for dessert. Chef Peter is working on the menu pairing. Wine Dinner Changes at Season's Beginning with our South American Wine Dinner we have added a special treat to the meal; an amuse-bouche (mouth amuser)\, designed to tease the palate\, pique your interest and delightfully occupy you at the very beginning of the wine dinner while we are awaiting any last minute arrivals. This Chef's creation will refresh your palate and heighten your anticipation of things to come! An additional focus will be on an even more interesting selection of exceptional wines. To accomplish this\, we will also be purchasing a few higher quality wines for each dinner to better match the quality of our food. We know that our Wine Dinner guests appreciate the unique and unexpected gems that our team of wine experts uncover for pairing with Chef Peter's distinctive menus. We hope to present more of theses interesting and delightful wines\, with great values\, that will interest you for adding to your personal cellars. We also have expanded our pool of wine vendors to include Bill O'Friel from The Country Vintner\, who will be featured at our South American and Passion for Pinot Wine Dinners and an Italian Wine Producer who will join us for our Italian Wine Dinner. With this change we have increased our pricing slightly for each dinner to $55 plus tax and gratuity. All of our Wine Dinners will continued to be prepaid at the time of reservation. When reservations are made a 20% gratuity and applicable tax will be added to the prepayment. Call (828) 696-9094 to make your reservations soon! LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/south-american-wine-dinner-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120310T110000 DTEND;VALUE=DATE-TIME:20120310T140059 DTSTAMP:20120518T071231 CREATED:20120304T183631 LAST-MODIFIED:20120304T183631 UID:14082-1331377200-1331388059@http://carolinaepicurean.com SUMMARY:Cooking Class and Lunch at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn announces its March Cooking Class and Lunch on Saturday\, March 10th at 11:00am. Price is $30 per person. Reservations are required. Season's Executive Chef\, Peter Fassbender\, will demonstrate how to prepare an entrée and dessert\, answer questions about the preparation\, and provide helpful cooking instructions and tips. The featured entrée will be a Chicken Cordon Bleu; fried Chicken Breast Roulade stuffed with Prosciutto\, Spinach and Mozzarella served over Yukon Mashed Potatoes and Haricot Vert\, tossed with Slivered Almonds and Brown Butter. The dessert will be a New York Style Chocolate Cheesecake accompanied by Raspberry Coulis and Vanilla Whipped Cream. Guests will indulge in the meal upon completion of class and take home copies of each recipe. Reservations are required and can be made by calling (828) 696-9094. View the complete menu by visiting March Cooking Class. To view other upcoming events at Season's at Highland Lake Inn visit their Special Events page. Season's at Highland Lake Inn 86 Lily Pad Lane Flat Rock\, North Carolina 28731 (828) 696-9094 LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/cooking-class-and-lunch-at-seasons-3/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120308 DTEND;VALUE=DATE:20120309 DTSTAMP:20120518T071231 CREATED:20120304T181707 LAST-MODIFIED:20120304T181707 UID:14080-1331164800-1331251200@http://carolinaepicurean.com SUMMARY:A-B Tech Culinary Dinner March 8th DESCRIPTION:From Lee Sokol\, A-B Tech Culinary ~ "Guests\, There will be no lunch service on March 8 due to a college function. Classical Dinner: This five-course classical dinner will be served in the Magnolia Building with its beautiful views of Mt. Pisgah. Seatings for dinner this week are at 6:00\, 6:15 and 6:30 and are for tables of exactly four persons. Dinner is $25 per person\, plus tax. Warm Garlic Flan with Arugula and Walnut Oil Sherry Vinaigrette Chicken Consommé Chateaubriand (A complimentary glass of wine is served with the entrée.) Camembert with Greens Apple Almond Financier Phone or email Lee Sokol at 10:00 on Monday morning for a reservation. (lsokol@abtech.edu; 254-1921 x244) Thank you for supporting our students’ educational experiences." Lee Sokol Administrative Assistant Department of Culinary Arts and Hospitality Asheville-Buncombe Technical Community College 340 Victoria Road Asheville NC 28801 lsokol@abtech.edu 828-254-1921\, Ext. 244 LOCATION:340 Victoria Road, Asheville, NC, United States URL:http://carolinaepicurean.com/event/a-b-tech-culinary-dinner-march-8th/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120324T090000 DTEND;VALUE=DATE-TIME:20120324T180059 DTSTAMP:20120518T071231 CREATED:20120304T155528 LAST-MODIFIED:20120304T155803 UID:14077-1332579600-1332612059@http://carolinaepicurean.com SUMMARY:Asheville Bread Festival 2012 DESCRIPTION:Local artisan bakers will showcase their bread at the eighth Asheville Artisan Bread Bakers Festival on Saturday\, March 24\, 2012. This all-day event begins with a bread tasting and sale at the Magnolia Building on the A-B Tech campus in Asheville\, NC from 10am to 2pm. Hands-on workshops and lectures will take place from 9am to 6pm at the same location. [caption id="attachment_14078" align="aligncenter" width="480" caption="Courtesy: ashevillebreadfestival.com"][/caption] The theme of this year's festival is “Local Grain\, Local Flour\, and Local Bread”; the festival will feature experts on local grain production\, milling\, and baking with local and heirloom wheat. Thom Leonard\, a professional baker for more than 35 years\, and currently a consultant for Heartland Mills\, will be presenting workshops on milling and baking with local wheat. Professor Stephen Jones\, a world-renowned wheat geneticist and breeder from Washington State University\, will be lecturing on the local-grain movement and recent results in the breeding of organic grain and a perennial wheat. In addition to Leonard and Jones\, the festival will feature presentations on gluten-free\, sugar-free baking by Peter Reinhart\, baker and author of eight bread cookbooks\, from Johnson & Wales University\, and Jennifer Lapidus\, director of the North Carolina Organic Bread Flour Project. Please review schedule for new sessions and changes to some start times here. Buy Advance Tickets here. LOCATION:340 Victoria Road, Asheville, NC, United States URL:http://carolinaepicurean.com/event/asheville-bread-festival-2012/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120404 DTEND;VALUE=DATE:20120405 DTSTAMP:20120518T071231 CREATED:20120304T153122 LAST-MODIFIED:20120406T184528 UID:14075-1333497600-1333584000@http://carolinaepicurean.com SUMMARY:Italian Night back by popular demand at The Market Place DESCRIPTION:From The Market Place ~ Hello foodies\, Back by popular demand - Italian Night!!! We will be presenting this amazing dinner experience again on Wednesday April 4th and are looking forward to hosting the Guggino Trio\, with Barrett Smith\, Nicky Sanders\, & Mike Guggino (of the Steep Canyon Rangers). Chef William Dissen will be featuring locally inspired classic Italian American Specials priced just right for the Winter months. We also feature 1/2 Off Wine by the Glass on Wednesdays! Please call us at 828-252-4162 to make your reservations now! Ciao! LOCATION:20 Wall St, Asheville, 28801, United States URL:http://carolinaepicurean.com/event/italian-night-back-by-popular-demand-at-the-market-place/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120320T183000 DTEND;VALUE=DATE-TIME:20120320T203059 DTSTAMP:20120518T071231 CREATED:20120304T151838 LAST-MODIFIED:20120406T173832 UID:14063-1332268200-1332275459@http://carolinaepicurean.com SUMMARY:Asheville Wine & Food Festival Chefs Challenge DESCRIPTION:WNC Chefs Challenge | Tuesdays\, March 20-May 22 | 6:30 p.m Food and sport combine for the ultimate food fight! The WNC Chefs Challenge brings together 14 leading chefs from the region in weekly battles built around a secret ingredient. Diners enjoy six plated culinary creations (three from each team) that incorporate a secret ingredient and score each dish. The votes from the audience and a panel of professional chefs\, journalists\, and culinary experts are tallied. A winner will be announced at the end of the night and continues to the next round of competition. The Century Room on the Park\, located above Pack’s Tavern on 20 South Spruce Street in Asheville\, will serve as host for the dinners each Tuesday\, March 20 through May 22. The quarterfinals and semifinals will follow this summer. The grand finale will kick off Festival Weekend on Thursday\, August 23. Reservations are $49 per individual\, and can be made by calling (828) 225-6944. Beverages\, sales tax\, and gratuity are not included. March 20 Challenge: Square 1 vs. Storm Rhum Bar and Bistro [caption id="attachment_14065" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Rob Keener Owner and Chef\, Square 1\, Hendersonville www.square1cafe.com Competes: March 20 vs. Owen McGlynn\, Storm Rhum Bar & Bistro Culinary training: I started working in kitchens when I was 13 and continued to do so through college. I took some years off and pursued other careers\, but I always found my way back to the kitchen. I also studied at the French Culinary Institute in New York. What do you do for fun outside the kitchen? Mountain bike\, kayak\, and play with my kids. What is your favorite dish to prepare for yourself? I like to make big steaks. Porterhouse is my favorite. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? In fifth grade\, we made crêpes. I immediately went home to experiment with that dish. Where did you last dine out? Standard Pizza Co.\, in Asheville What would your last meal on Earth be\, and where would you have it? Tasting menu at Le Bernardin in New York City What music do you like to listen to when you cook? We just pick a channel on last.fm and let it decide for us—usually something fast and loud. Who is your favorite cook\, and why? My grandmother\, Mary Earnhardt. I learned to cook by watching her. If you could live anywhere in the world\, based on the food of the country or region\, where would it be and why? I really like Chile. The food seems primitive with a lot of potential for creative growth. [caption id="attachment_14064" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Owen McGlynn Executive Chef\, Storm Rhum Bar & Bistro\, Asheville www.stormrhumbar.com Competes: March 20 vs. Rob Keener\, Square 1 Culinary training: I studied at Johnson & Whales in Charleston\, South Carolina. What do you do for fun outside the kitchen? Usually\, I’m building Legos with my son\, Nolan\, who is 7\, hanging out with my dogs\, or just trying to spend some quality time relaxing on my couch. What is your favorite dish to prepare for yourself? I don't really have a favorite dish. I always try to cook something different and unique. It just depends on the time of year and what I’m in the mood for. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? Definitely charcuterie. From the time I started working with it\, I knew it would soon be my passion. Where did you last dine out? Las Meras Tortas in Greenville\, South Carolina\, an authentic Mexican taco shop What would your last meal on Earth be\, and where would you have it? Anything around my dining room table with my son\, Nolan\, and my girlfriend\, Mindi What music do you like to listen to when you cook? I always have WNCW 88.7 FM on in the kitchen at work. Who is your favorite cook\, and why? My mom\, because everything is better when mom cooks it! LOCATION:20 South Spruce Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/asheville-wine-food-festival-chefs-challenge/2012-03-20 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120508T183000 DTEND;VALUE=DATE-TIME:20120508T203059 DTSTAMP:20120518T071231 CREATED:20120304T151838 LAST-MODIFIED:20120406T173832 UID:14063-1336501800-1336509059@http://carolinaepicurean.com SUMMARY:Asheville Wine & Food Festival Chefs Challenge DESCRIPTION:WNC Chefs Challenge | Tuesdays\, March 20-May 22 | 6:30 p.m Food and sport combine for the ultimate food fight! The WNC Chefs Challenge brings together 14 leading chefs from the region in weekly battles built around a secret ingredient. Diners enjoy six plated culinary creations (three from each team) that incorporate a secret ingredient and score each dish. The votes from the audience and a panel of professional chefs\, journalists\, and culinary experts are tallied. A winner will be announced at the end of the night and continues to the next round of competition. The Century Room on the Park\, located above Pack’s Tavern on 20 South Spruce Street in Asheville\, will serve as host for the dinners each Tuesday\, March 20 through May 22. The quarterfinals and semifinals will follow this summer. The grand finale will kick off Festival Weekend on Thursday\, August 23. Reservations are $49 per individual\, and can be made by calling (828) 225-6944. Beverages\, sales tax\, and gratuity are not included. March 20 Challenge: Square 1 vs. Storm Rhum Bar and Bistro [caption id="attachment_14065" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Rob Keener Owner and Chef\, Square 1\, Hendersonville www.square1cafe.com Competes: March 20 vs. Owen McGlynn\, Storm Rhum Bar & Bistro Culinary training: I started working in kitchens when I was 13 and continued to do so through college. I took some years off and pursued other careers\, but I always found my way back to the kitchen. I also studied at the French Culinary Institute in New York. What do you do for fun outside the kitchen? Mountain bike\, kayak\, and play with my kids. What is your favorite dish to prepare for yourself? I like to make big steaks. Porterhouse is my favorite. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? In fifth grade\, we made crêpes. I immediately went home to experiment with that dish. Where did you last dine out? Standard Pizza Co.\, in Asheville What would your last meal on Earth be\, and where would you have it? Tasting menu at Le Bernardin in New York City What music do you like to listen to when you cook? We just pick a channel on last.fm and let it decide for us—usually something fast and loud. Who is your favorite cook\, and why? My grandmother\, Mary Earnhardt. I learned to cook by watching her. If you could live anywhere in the world\, based on the food of the country or region\, where would it be and why? I really like Chile. The food seems primitive with a lot of potential for creative growth. [caption id="attachment_14064" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Owen McGlynn Executive Chef\, Storm Rhum Bar & Bistro\, Asheville www.stormrhumbar.com Competes: March 20 vs. Rob Keener\, Square 1 Culinary training: I studied at Johnson & Whales in Charleston\, South Carolina. What do you do for fun outside the kitchen? Usually\, I’m building Legos with my son\, Nolan\, who is 7\, hanging out with my dogs\, or just trying to spend some quality time relaxing on my couch. What is your favorite dish to prepare for yourself? I don't really have a favorite dish. I always try to cook something different and unique. It just depends on the time of year and what I’m in the mood for. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? Definitely charcuterie. From the time I started working with it\, I knew it would soon be my passion. Where did you last dine out? Las Meras Tortas in Greenville\, South Carolina\, an authentic Mexican taco shop What would your last meal on Earth be\, and where would you have it? Anything around my dining room table with my son\, Nolan\, and my girlfriend\, Mindi What music do you like to listen to when you cook? I always have WNCW 88.7 FM on in the kitchen at work. Who is your favorite cook\, and why? My mom\, because everything is better when mom cooks it! LOCATION:20 South Spruce Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/asheville-wine-food-festival-chefs-challenge/2012-03-20 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120327T183000 DTEND;VALUE=DATE-TIME:20120327T203059 DTSTAMP:20120518T071231 CREATED:20120304T151838 LAST-MODIFIED:20120406T173832 UID:14063-1332873000-1332880259@http://carolinaepicurean.com SUMMARY:Asheville Wine & Food Festival Chefs Challenge DESCRIPTION:WNC Chefs Challenge | Tuesdays\, March 20-May 22 | 6:30 p.m Food and sport combine for the ultimate food fight! The WNC Chefs Challenge brings together 14 leading chefs from the region in weekly battles built around a secret ingredient. Diners enjoy six plated culinary creations (three from each team) that incorporate a secret ingredient and score each dish. The votes from the audience and a panel of professional chefs\, journalists\, and culinary experts are tallied. A winner will be announced at the end of the night and continues to the next round of competition. The Century Room on the Park\, located above Pack’s Tavern on 20 South Spruce Street in Asheville\, will serve as host for the dinners each Tuesday\, March 20 through May 22. The quarterfinals and semifinals will follow this summer. The grand finale will kick off Festival Weekend on Thursday\, August 23. Reservations are $49 per individual\, and can be made by calling (828) 225-6944. Beverages\, sales tax\, and gratuity are not included. March 20 Challenge: Square 1 vs. Storm Rhum Bar and Bistro [caption id="attachment_14065" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Rob Keener Owner and Chef\, Square 1\, Hendersonville www.square1cafe.com Competes: March 20 vs. Owen McGlynn\, Storm Rhum Bar & Bistro Culinary training: I started working in kitchens when I was 13 and continued to do so through college. I took some years off and pursued other careers\, but I always found my way back to the kitchen. I also studied at the French Culinary Institute in New York. What do you do for fun outside the kitchen? Mountain bike\, kayak\, and play with my kids. What is your favorite dish to prepare for yourself? I like to make big steaks. Porterhouse is my favorite. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? In fifth grade\, we made crêpes. I immediately went home to experiment with that dish. Where did you last dine out? Standard Pizza Co.\, in Asheville What would your last meal on Earth be\, and where would you have it? Tasting menu at Le Bernardin in New York City What music do you like to listen to when you cook? We just pick a channel on last.fm and let it decide for us—usually something fast and loud. Who is your favorite cook\, and why? My grandmother\, Mary Earnhardt. I learned to cook by watching her. If you could live anywhere in the world\, based on the food of the country or region\, where would it be and why? I really like Chile. The food seems primitive with a lot of potential for creative growth. [caption id="attachment_14064" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Owen McGlynn Executive Chef\, Storm Rhum Bar & Bistro\, Asheville www.stormrhumbar.com Competes: March 20 vs. Rob Keener\, Square 1 Culinary training: I studied at Johnson & Whales in Charleston\, South Carolina. What do you do for fun outside the kitchen? Usually\, I’m building Legos with my son\, Nolan\, who is 7\, hanging out with my dogs\, or just trying to spend some quality time relaxing on my couch. What is your favorite dish to prepare for yourself? I don't really have a favorite dish. I always try to cook something different and unique. It just depends on the time of year and what I’m in the mood for. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? Definitely charcuterie. From the time I started working with it\, I knew it would soon be my passion. Where did you last dine out? Las Meras Tortas in Greenville\, South Carolina\, an authentic Mexican taco shop What would your last meal on Earth be\, and where would you have it? Anything around my dining room table with my son\, Nolan\, and my girlfriend\, Mindi What music do you like to listen to when you cook? I always have WNCW 88.7 FM on in the kitchen at work. Who is your favorite cook\, and why? My mom\, because everything is better when mom cooks it! LOCATION:20 South Spruce Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/asheville-wine-food-festival-chefs-challenge/2012-03-20 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120403T183000 DTEND;VALUE=DATE-TIME:20120403T203059 DTSTAMP:20120518T071231 CREATED:20120304T151838 LAST-MODIFIED:20120406T173832 UID:14063-1333477800-1333485059@http://carolinaepicurean.com SUMMARY:Asheville Wine & Food Festival Chefs Challenge DESCRIPTION:WNC Chefs Challenge | Tuesdays\, March 20-May 22 | 6:30 p.m Food and sport combine for the ultimate food fight! The WNC Chefs Challenge brings together 14 leading chefs from the region in weekly battles built around a secret ingredient. Diners enjoy six plated culinary creations (three from each team) that incorporate a secret ingredient and score each dish. The votes from the audience and a panel of professional chefs\, journalists\, and culinary experts are tallied. A winner will be announced at the end of the night and continues to the next round of competition. The Century Room on the Park\, located above Pack’s Tavern on 20 South Spruce Street in Asheville\, will serve as host for the dinners each Tuesday\, March 20 through May 22. The quarterfinals and semifinals will follow this summer. The grand finale will kick off Festival Weekend on Thursday\, August 23. Reservations are $49 per individual\, and can be made by calling (828) 225-6944. Beverages\, sales tax\, and gratuity are not included. March 20 Challenge: Square 1 vs. Storm Rhum Bar and Bistro [caption id="attachment_14065" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Rob Keener Owner and Chef\, Square 1\, Hendersonville www.square1cafe.com Competes: March 20 vs. Owen McGlynn\, Storm Rhum Bar & Bistro Culinary training: I started working in kitchens when I was 13 and continued to do so through college. I took some years off and pursued other careers\, but I always found my way back to the kitchen. I also studied at the French Culinary Institute in New York. What do you do for fun outside the kitchen? Mountain bike\, kayak\, and play with my kids. What is your favorite dish to prepare for yourself? I like to make big steaks. Porterhouse is my favorite. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? In fifth grade\, we made crêpes. I immediately went home to experiment with that dish. Where did you last dine out? Standard Pizza Co.\, in Asheville What would your last meal on Earth be\, and where would you have it? Tasting menu at Le Bernardin in New York City What music do you like to listen to when you cook? We just pick a channel on last.fm and let it decide for us—usually something fast and loud. Who is your favorite cook\, and why? My grandmother\, Mary Earnhardt. I learned to cook by watching her. If you could live anywhere in the world\, based on the food of the country or region\, where would it be and why? I really like Chile. The food seems primitive with a lot of potential for creative growth. [caption id="attachment_14064" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Owen McGlynn Executive Chef\, Storm Rhum Bar & Bistro\, Asheville www.stormrhumbar.com Competes: March 20 vs. Rob Keener\, Square 1 Culinary training: I studied at Johnson & Whales in Charleston\, South Carolina. What do you do for fun outside the kitchen? Usually\, I’m building Legos with my son\, Nolan\, who is 7\, hanging out with my dogs\, or just trying to spend some quality time relaxing on my couch. What is your favorite dish to prepare for yourself? I don't really have a favorite dish. I always try to cook something different and unique. It just depends on the time of year and what I’m in the mood for. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? Definitely charcuterie. From the time I started working with it\, I knew it would soon be my passion. Where did you last dine out? Las Meras Tortas in Greenville\, South Carolina\, an authentic Mexican taco shop What would your last meal on Earth be\, and where would you have it? Anything around my dining room table with my son\, Nolan\, and my girlfriend\, Mindi What music do you like to listen to when you cook? I always have WNCW 88.7 FM on in the kitchen at work. Who is your favorite cook\, and why? My mom\, because everything is better when mom cooks it! LOCATION:20 South Spruce Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/asheville-wine-food-festival-chefs-challenge/2012-03-20 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120410T183000 DTEND;VALUE=DATE-TIME:20120410T203059 DTSTAMP:20120518T071231 CREATED:20120304T151838 LAST-MODIFIED:20120406T173832 UID:14063-1334082600-1334089859@http://carolinaepicurean.com SUMMARY:Asheville Wine & Food Festival Chefs Challenge DESCRIPTION:WNC Chefs Challenge | Tuesdays\, March 20-May 22 | 6:30 p.m Food and sport combine for the ultimate food fight! The WNC Chefs Challenge brings together 14 leading chefs from the region in weekly battles built around a secret ingredient. Diners enjoy six plated culinary creations (three from each team) that incorporate a secret ingredient and score each dish. The votes from the audience and a panel of professional chefs\, journalists\, and culinary experts are tallied. A winner will be announced at the end of the night and continues to the next round of competition. The Century Room on the Park\, located above Pack’s Tavern on 20 South Spruce Street in Asheville\, will serve as host for the dinners each Tuesday\, March 20 through May 22. The quarterfinals and semifinals will follow this summer. The grand finale will kick off Festival Weekend on Thursday\, August 23. Reservations are $49 per individual\, and can be made by calling (828) 225-6944. Beverages\, sales tax\, and gratuity are not included. March 20 Challenge: Square 1 vs. Storm Rhum Bar and Bistro [caption id="attachment_14065" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Rob Keener Owner and Chef\, Square 1\, Hendersonville www.square1cafe.com Competes: March 20 vs. Owen McGlynn\, Storm Rhum Bar & Bistro Culinary training: I started working in kitchens when I was 13 and continued to do so through college. I took some years off and pursued other careers\, but I always found my way back to the kitchen. I also studied at the French Culinary Institute in New York. What do you do for fun outside the kitchen? Mountain bike\, kayak\, and play with my kids. What is your favorite dish to prepare for yourself? I like to make big steaks. Porterhouse is my favorite. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? In fifth grade\, we made crêpes. I immediately went home to experiment with that dish. Where did you last dine out? Standard Pizza Co.\, in Asheville What would your last meal on Earth be\, and where would you have it? Tasting menu at Le Bernardin in New York City What music do you like to listen to when you cook? We just pick a channel on last.fm and let it decide for us—usually something fast and loud. Who is your favorite cook\, and why? My grandmother\, Mary Earnhardt. I learned to cook by watching her. If you could live anywhere in the world\, based on the food of the country or region\, where would it be and why? I really like Chile. The food seems primitive with a lot of potential for creative growth. [caption id="attachment_14064" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Owen McGlynn Executive Chef\, Storm Rhum Bar & Bistro\, Asheville www.stormrhumbar.com Competes: March 20 vs. Rob Keener\, Square 1 Culinary training: I studied at Johnson & Whales in Charleston\, South Carolina. What do you do for fun outside the kitchen? Usually\, I’m building Legos with my son\, Nolan\, who is 7\, hanging out with my dogs\, or just trying to spend some quality time relaxing on my couch. What is your favorite dish to prepare for yourself? I don't really have a favorite dish. I always try to cook something different and unique. It just depends on the time of year and what I’m in the mood for. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? Definitely charcuterie. From the time I started working with it\, I knew it would soon be my passion. Where did you last dine out? Las Meras Tortas in Greenville\, South Carolina\, an authentic Mexican taco shop What would your last meal on Earth be\, and where would you have it? Anything around my dining room table with my son\, Nolan\, and my girlfriend\, Mindi What music do you like to listen to when you cook? I always have WNCW 88.7 FM on in the kitchen at work. Who is your favorite cook\, and why? My mom\, because everything is better when mom cooks it! LOCATION:20 South Spruce Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/asheville-wine-food-festival-chefs-challenge/2012-03-20 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120417T183000 DTEND;VALUE=DATE-TIME:20120417T203059 DTSTAMP:20120518T071231 CREATED:20120304T151838 LAST-MODIFIED:20120406T173832 UID:14063-1334687400-1334694659@http://carolinaepicurean.com SUMMARY:Asheville Wine & Food Festival Chefs Challenge DESCRIPTION:WNC Chefs Challenge | Tuesdays\, March 20-May 22 | 6:30 p.m Food and sport combine for the ultimate food fight! The WNC Chefs Challenge brings together 14 leading chefs from the region in weekly battles built around a secret ingredient. Diners enjoy six plated culinary creations (three from each team) that incorporate a secret ingredient and score each dish. The votes from the audience and a panel of professional chefs\, journalists\, and culinary experts are tallied. A winner will be announced at the end of the night and continues to the next round of competition. The Century Room on the Park\, located above Pack’s Tavern on 20 South Spruce Street in Asheville\, will serve as host for the dinners each Tuesday\, March 20 through May 22. The quarterfinals and semifinals will follow this summer. The grand finale will kick off Festival Weekend on Thursday\, August 23. Reservations are $49 per individual\, and can be made by calling (828) 225-6944. Beverages\, sales tax\, and gratuity are not included. March 20 Challenge: Square 1 vs. Storm Rhum Bar and Bistro [caption id="attachment_14065" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Rob Keener Owner and Chef\, Square 1\, Hendersonville www.square1cafe.com Competes: March 20 vs. Owen McGlynn\, Storm Rhum Bar & Bistro Culinary training: I started working in kitchens when I was 13 and continued to do so through college. I took some years off and pursued other careers\, but I always found my way back to the kitchen. I also studied at the French Culinary Institute in New York. What do you do for fun outside the kitchen? Mountain bike\, kayak\, and play with my kids. What is your favorite dish to prepare for yourself? I like to make big steaks. Porterhouse is my favorite. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? In fifth grade\, we made crêpes. I immediately went home to experiment with that dish. Where did you last dine out? Standard Pizza Co.\, in Asheville What would your last meal on Earth be\, and where would you have it? Tasting menu at Le Bernardin in New York City What music do you like to listen to when you cook? We just pick a channel on last.fm and let it decide for us—usually something fast and loud. Who is your favorite cook\, and why? My grandmother\, Mary Earnhardt. I learned to cook by watching her. If you could live anywhere in the world\, based on the food of the country or region\, where would it be and why? I really like Chile. The food seems primitive with a lot of potential for creative growth. [caption id="attachment_14064" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Owen McGlynn Executive Chef\, Storm Rhum Bar & Bistro\, Asheville www.stormrhumbar.com Competes: March 20 vs. Rob Keener\, Square 1 Culinary training: I studied at Johnson & Whales in Charleston\, South Carolina. What do you do for fun outside the kitchen? Usually\, I’m building Legos with my son\, Nolan\, who is 7\, hanging out with my dogs\, or just trying to spend some quality time relaxing on my couch. What is your favorite dish to prepare for yourself? I don't really have a favorite dish. I always try to cook something different and unique. It just depends on the time of year and what I’m in the mood for. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? Definitely charcuterie. From the time I started working with it\, I knew it would soon be my passion. Where did you last dine out? Las Meras Tortas in Greenville\, South Carolina\, an authentic Mexican taco shop What would your last meal on Earth be\, and where would you have it? Anything around my dining room table with my son\, Nolan\, and my girlfriend\, Mindi What music do you like to listen to when you cook? I always have WNCW 88.7 FM on in the kitchen at work. Who is your favorite cook\, and why? My mom\, because everything is better when mom cooks it! LOCATION:20 South Spruce Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/asheville-wine-food-festival-chefs-challenge/2012-03-20 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120424T183000 DTEND;VALUE=DATE-TIME:20120424T203059 DTSTAMP:20120518T071231 CREATED:20120304T151838 LAST-MODIFIED:20120406T173832 UID:14063-1335292200-1335299459@http://carolinaepicurean.com SUMMARY:Asheville Wine & Food Festival Chefs Challenge DESCRIPTION:WNC Chefs Challenge | Tuesdays\, March 20-May 22 | 6:30 p.m Food and sport combine for the ultimate food fight! The WNC Chefs Challenge brings together 14 leading chefs from the region in weekly battles built around a secret ingredient. Diners enjoy six plated culinary creations (three from each team) that incorporate a secret ingredient and score each dish. The votes from the audience and a panel of professional chefs\, journalists\, and culinary experts are tallied. A winner will be announced at the end of the night and continues to the next round of competition. The Century Room on the Park\, located above Pack’s Tavern on 20 South Spruce Street in Asheville\, will serve as host for the dinners each Tuesday\, March 20 through May 22. The quarterfinals and semifinals will follow this summer. The grand finale will kick off Festival Weekend on Thursday\, August 23. Reservations are $49 per individual\, and can be made by calling (828) 225-6944. Beverages\, sales tax\, and gratuity are not included. March 20 Challenge: Square 1 vs. Storm Rhum Bar and Bistro [caption id="attachment_14065" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Rob Keener Owner and Chef\, Square 1\, Hendersonville www.square1cafe.com Competes: March 20 vs. Owen McGlynn\, Storm Rhum Bar & Bistro Culinary training: I started working in kitchens when I was 13 and continued to do so through college. I took some years off and pursued other careers\, but I always found my way back to the kitchen. I also studied at the French Culinary Institute in New York. What do you do for fun outside the kitchen? Mountain bike\, kayak\, and play with my kids. What is your favorite dish to prepare for yourself? I like to make big steaks. Porterhouse is my favorite. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? In fifth grade\, we made crêpes. I immediately went home to experiment with that dish. Where did you last dine out? Standard Pizza Co.\, in Asheville What would your last meal on Earth be\, and where would you have it? Tasting menu at Le Bernardin in New York City What music do you like to listen to when you cook? We just pick a channel on last.fm and let it decide for us—usually something fast and loud. Who is your favorite cook\, and why? My grandmother\, Mary Earnhardt. I learned to cook by watching her. If you could live anywhere in the world\, based on the food of the country or region\, where would it be and why? I really like Chile. The food seems primitive with a lot of potential for creative growth. [caption id="attachment_14064" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Owen McGlynn Executive Chef\, Storm Rhum Bar & Bistro\, Asheville www.stormrhumbar.com Competes: March 20 vs. Rob Keener\, Square 1 Culinary training: I studied at Johnson & Whales in Charleston\, South Carolina. What do you do for fun outside the kitchen? Usually\, I’m building Legos with my son\, Nolan\, who is 7\, hanging out with my dogs\, or just trying to spend some quality time relaxing on my couch. What is your favorite dish to prepare for yourself? I don't really have a favorite dish. I always try to cook something different and unique. It just depends on the time of year and what I’m in the mood for. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? Definitely charcuterie. From the time I started working with it\, I knew it would soon be my passion. Where did you last dine out? Las Meras Tortas in Greenville\, South Carolina\, an authentic Mexican taco shop What would your last meal on Earth be\, and where would you have it? Anything around my dining room table with my son\, Nolan\, and my girlfriend\, Mindi What music do you like to listen to when you cook? I always have WNCW 88.7 FM on in the kitchen at work. Who is your favorite cook\, and why? My mom\, because everything is better when mom cooks it! LOCATION:20 South Spruce Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/asheville-wine-food-festival-chefs-challenge/2012-03-20 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120501T183000 DTEND;VALUE=DATE-TIME:20120501T203059 DTSTAMP:20120518T071231 CREATED:20120304T151838 LAST-MODIFIED:20120406T173832 UID:14063-1335897000-1335904259@http://carolinaepicurean.com SUMMARY:Asheville Wine & Food Festival Chefs Challenge DESCRIPTION:WNC Chefs Challenge | Tuesdays\, March 20-May 22 | 6:30 p.m Food and sport combine for the ultimate food fight! The WNC Chefs Challenge brings together 14 leading chefs from the region in weekly battles built around a secret ingredient. Diners enjoy six plated culinary creations (three from each team) that incorporate a secret ingredient and score each dish. The votes from the audience and a panel of professional chefs\, journalists\, and culinary experts are tallied. A winner will be announced at the end of the night and continues to the next round of competition. The Century Room on the Park\, located above Pack’s Tavern on 20 South Spruce Street in Asheville\, will serve as host for the dinners each Tuesday\, March 20 through May 22. The quarterfinals and semifinals will follow this summer. The grand finale will kick off Festival Weekend on Thursday\, August 23. Reservations are $49 per individual\, and can be made by calling (828) 225-6944. Beverages\, sales tax\, and gratuity are not included. March 20 Challenge: Square 1 vs. Storm Rhum Bar and Bistro [caption id="attachment_14065" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Rob Keener Owner and Chef\, Square 1\, Hendersonville www.square1cafe.com Competes: March 20 vs. Owen McGlynn\, Storm Rhum Bar & Bistro Culinary training: I started working in kitchens when I was 13 and continued to do so through college. I took some years off and pursued other careers\, but I always found my way back to the kitchen. I also studied at the French Culinary Institute in New York. What do you do for fun outside the kitchen? Mountain bike\, kayak\, and play with my kids. What is your favorite dish to prepare for yourself? I like to make big steaks. Porterhouse is my favorite. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? In fifth grade\, we made crêpes. I immediately went home to experiment with that dish. Where did you last dine out? Standard Pizza Co.\, in Asheville What would your last meal on Earth be\, and where would you have it? Tasting menu at Le Bernardin in New York City What music do you like to listen to when you cook? We just pick a channel on last.fm and let it decide for us—usually something fast and loud. Who is your favorite cook\, and why? My grandmother\, Mary Earnhardt. I learned to cook by watching her. If you could live anywhere in the world\, based on the food of the country or region\, where would it be and why? I really like Chile. The food seems primitive with a lot of potential for creative growth. [caption id="attachment_14064" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Owen McGlynn Executive Chef\, Storm Rhum Bar & Bistro\, Asheville www.stormrhumbar.com Competes: March 20 vs. Rob Keener\, Square 1 Culinary training: I studied at Johnson & Whales in Charleston\, South Carolina. What do you do for fun outside the kitchen? Usually\, I’m building Legos with my son\, Nolan\, who is 7\, hanging out with my dogs\, or just trying to spend some quality time relaxing on my couch. What is your favorite dish to prepare for yourself? I don't really have a favorite dish. I always try to cook something different and unique. It just depends on the time of year and what I’m in the mood for. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? Definitely charcuterie. From the time I started working with it\, I knew it would soon be my passion. Where did you last dine out? Las Meras Tortas in Greenville\, South Carolina\, an authentic Mexican taco shop What would your last meal on Earth be\, and where would you have it? Anything around my dining room table with my son\, Nolan\, and my girlfriend\, Mindi What music do you like to listen to when you cook? I always have WNCW 88.7 FM on in the kitchen at work. Who is your favorite cook\, and why? My mom\, because everything is better when mom cooks it! LOCATION:20 South Spruce Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/asheville-wine-food-festival-chefs-challenge/2012-03-20 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120515T183000 DTEND;VALUE=DATE-TIME:20120515T203059 DTSTAMP:20120518T071231 CREATED:20120304T151838 LAST-MODIFIED:20120406T173832 UID:14063-1337106600-1337113859@http://carolinaepicurean.com SUMMARY:Asheville Wine & Food Festival Chefs Challenge DESCRIPTION:WNC Chefs Challenge | Tuesdays\, March 20-May 22 | 6:30 p.m Food and sport combine for the ultimate food fight! The WNC Chefs Challenge brings together 14 leading chefs from the region in weekly battles built around a secret ingredient. Diners enjoy six plated culinary creations (three from each team) that incorporate a secret ingredient and score each dish. The votes from the audience and a panel of professional chefs\, journalists\, and culinary experts are tallied. A winner will be announced at the end of the night and continues to the next round of competition. The Century Room on the Park\, located above Pack’s Tavern on 20 South Spruce Street in Asheville\, will serve as host for the dinners each Tuesday\, March 20 through May 22. The quarterfinals and semifinals will follow this summer. The grand finale will kick off Festival Weekend on Thursday\, August 23. Reservations are $49 per individual\, and can be made by calling (828) 225-6944. Beverages\, sales tax\, and gratuity are not included. March 20 Challenge: Square 1 vs. Storm Rhum Bar and Bistro [caption id="attachment_14065" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Rob Keener Owner and Chef\, Square 1\, Hendersonville www.square1cafe.com Competes: March 20 vs. Owen McGlynn\, Storm Rhum Bar & Bistro Culinary training: I started working in kitchens when I was 13 and continued to do so through college. I took some years off and pursued other careers\, but I always found my way back to the kitchen. I also studied at the French Culinary Institute in New York. What do you do for fun outside the kitchen? Mountain bike\, kayak\, and play with my kids. What is your favorite dish to prepare for yourself? I like to make big steaks. Porterhouse is my favorite. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? In fifth grade\, we made crêpes. I immediately went home to experiment with that dish. Where did you last dine out? Standard Pizza Co.\, in Asheville What would your last meal on Earth be\, and where would you have it? Tasting menu at Le Bernardin in New York City What music do you like to listen to when you cook? We just pick a channel on last.fm and let it decide for us—usually something fast and loud. Who is your favorite cook\, and why? My grandmother\, Mary Earnhardt. I learned to cook by watching her. If you could live anywhere in the world\, based on the food of the country or region\, where would it be and why? I really like Chile. The food seems primitive with a lot of potential for creative growth. [caption id="attachment_14064" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Owen McGlynn Executive Chef\, Storm Rhum Bar & Bistro\, Asheville www.stormrhumbar.com Competes: March 20 vs. Rob Keener\, Square 1 Culinary training: I studied at Johnson & Whales in Charleston\, South Carolina. What do you do for fun outside the kitchen? Usually\, I’m building Legos with my son\, Nolan\, who is 7\, hanging out with my dogs\, or just trying to spend some quality time relaxing on my couch. What is your favorite dish to prepare for yourself? I don't really have a favorite dish. I always try to cook something different and unique. It just depends on the time of year and what I’m in the mood for. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? Definitely charcuterie. From the time I started working with it\, I knew it would soon be my passion. Where did you last dine out? Las Meras Tortas in Greenville\, South Carolina\, an authentic Mexican taco shop What would your last meal on Earth be\, and where would you have it? Anything around my dining room table with my son\, Nolan\, and my girlfriend\, Mindi What music do you like to listen to when you cook? I always have WNCW 88.7 FM on in the kitchen at work. Who is your favorite cook\, and why? My mom\, because everything is better when mom cooks it! LOCATION:20 South Spruce Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/asheville-wine-food-festival-chefs-challenge/2012-03-20 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120522T183000 DTEND;VALUE=DATE-TIME:20120522T203059 DTSTAMP:20120518T071231 CREATED:20120304T151838 LAST-MODIFIED:20120406T173832 UID:14063-1337711400-1337718659@http://carolinaepicurean.com SUMMARY:Asheville Wine & Food Festival Chefs Challenge DESCRIPTION:WNC Chefs Challenge | Tuesdays\, March 20-May 22 | 6:30 p.m Food and sport combine for the ultimate food fight! The WNC Chefs Challenge brings together 14 leading chefs from the region in weekly battles built around a secret ingredient. Diners enjoy six plated culinary creations (three from each team) that incorporate a secret ingredient and score each dish. The votes from the audience and a panel of professional chefs\, journalists\, and culinary experts are tallied. A winner will be announced at the end of the night and continues to the next round of competition. The Century Room on the Park\, located above Pack’s Tavern on 20 South Spruce Street in Asheville\, will serve as host for the dinners each Tuesday\, March 20 through May 22. The quarterfinals and semifinals will follow this summer. The grand finale will kick off Festival Weekend on Thursday\, August 23. Reservations are $49 per individual\, and can be made by calling (828) 225-6944. Beverages\, sales tax\, and gratuity are not included. March 20 Challenge: Square 1 vs. Storm Rhum Bar and Bistro [caption id="attachment_14065" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Rob Keener Owner and Chef\, Square 1\, Hendersonville www.square1cafe.com Competes: March 20 vs. Owen McGlynn\, Storm Rhum Bar & Bistro Culinary training: I started working in kitchens when I was 13 and continued to do so through college. I took some years off and pursued other careers\, but I always found my way back to the kitchen. I also studied at the French Culinary Institute in New York. What do you do for fun outside the kitchen? Mountain bike\, kayak\, and play with my kids. What is your favorite dish to prepare for yourself? I like to make big steaks. Porterhouse is my favorite. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? In fifth grade\, we made crêpes. I immediately went home to experiment with that dish. Where did you last dine out? Standard Pizza Co.\, in Asheville What would your last meal on Earth be\, and where would you have it? Tasting menu at Le Bernardin in New York City What music do you like to listen to when you cook? We just pick a channel on last.fm and let it decide for us—usually something fast and loud. Who is your favorite cook\, and why? My grandmother\, Mary Earnhardt. I learned to cook by watching her. If you could live anywhere in the world\, based on the food of the country or region\, where would it be and why? I really like Chile. The food seems primitive with a lot of potential for creative growth. [caption id="attachment_14064" align="alignleft" width="200" caption="Courtesy: wncmagazine.com/wineandfood"][/caption] Owen McGlynn Executive Chef\, Storm Rhum Bar & Bistro\, Asheville www.stormrhumbar.com Competes: March 20 vs. Rob Keener\, Square 1 Culinary training: I studied at Johnson & Whales in Charleston\, South Carolina. What do you do for fun outside the kitchen? Usually\, I’m building Legos with my son\, Nolan\, who is 7\, hanging out with my dogs\, or just trying to spend some quality time relaxing on my couch. What is your favorite dish to prepare for yourself? I don't really have a favorite dish. I always try to cook something different and unique. It just depends on the time of year and what I’m in the mood for. A meal or a dish that\, as a young chef\, was an inspiration or a revelation? Definitely charcuterie. From the time I started working with it\, I knew it would soon be my passion. Where did you last dine out? Las Meras Tortas in Greenville\, South Carolina\, an authentic Mexican taco shop What would your last meal on Earth be\, and where would you have it? Anything around my dining room table with my son\, Nolan\, and my girlfriend\, Mindi What music do you like to listen to when you cook? I always have WNCW 88.7 FM on in the kitchen at work. Who is your favorite cook\, and why? My mom\, because everything is better when mom cooks it! LOCATION:20 South Spruce Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/asheville-wine-food-festival-chefs-challenge/2012-03-20 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120328T160000 DTEND;VALUE=DATE-TIME:20120328T210059 DTSTAMP:20120518T071231 CREATED:20120304T145132 LAST-MODIFIED:20120304T152414 UID:14058-1332950400-1332968459@http://carolinaepicurean.com SUMMARY:Asheville Green Works Benefit Dinner at Baja Cafe DESCRIPTION:From Asheville GreenWorks ~ For only $40.00 you and a guest will dine on authentic Mexican-California cuisine and sip on tasty margaritas\, all while supporting your local “Clean & Green” non-profit. NOTE: PayPal Link does not take you to a payment screen. Until it does\, contact Asheville GreenWorks at this number: (828) 254-1776 LOCATION:72 Weaverville Hwy, Asheville, NC, 28804, United States URL:http://carolinaepicurean.com/event/asheville-green-works-benefit-dinner-at-baja-cafe/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120320T183000 DTEND;VALUE=DATE-TIME:20120320T203059 DTSTAMP:20120518T071231 CREATED:20120225T160423 LAST-MODIFIED:20120225T160423 UID:14005-1332268200-1332275459@http://carolinaepicurean.com SUMMARY:Merry Edwards Wine Dinner at High Cotton DESCRIPTION:From High Cotton ~ Merry Edwards has quite the dream life. She was one of California’s first female winemakers and is now the most celebrated in the Russian River Valley. Edwards is critically acclaimed for her Pinot Noir and Sauvignon Blanc\, and a finalist in the James Beard Foundation's annual awards for Outstanding Wine and Spirits Professional\, her fourth nomination in four years. High Cotton is honored\, proud and thrilled to host Merry Edwards for a Wine Dinner on Tuesday\, March 20th at 6:30pm. Edwards will be at High Cotton to describe the wines\, her journey and much more. Executive Chef Gary Mennie has crafted a delicious five-course menu that will pay tribute to the wines of Merry Edwards. Edwards began her career in 1973 with her New World philosophy that winemakers should strongly imprint wines with their own personalities. “I always want the vineyard’s character and territory to show first and foremost\,” said Edwards. Whether planted to Pinot Noir or Sauvignon Blanc\, all of Edwards' grape sources are characterized by enduring commitment\, respect for the land\, family ownership and site-specific viticulture. With exceptional Russian River Valley grapes\, Merry Edwards is able to produce acclaimed wines using gentle\, traditional\, labor-intensive winemaking practices. The dinner is $85 plus tax and gratuity. Reservations are required and can be made by calling 864.335.4200. LOCATION:550 So Main St, Greenville, SC, United States URL:http://carolinaepicurean.com/event/merry-edwards-wine-dinner-at-high-cotton/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120314 DTEND;VALUE=DATE:20120315 DTSTAMP:20120518T071231 CREATED:20120225T154409 LAST-MODIFIED:20120225T154409 UID:14001-1331683200-1331769600@http://carolinaepicurean.com SUMMARY:Wine Dinner at The Market Place DESCRIPTION:From The Market Place ~ Join us at The Market Place Restaurant on Wednesday March 14th as we pair the wonderful wines of Weinhaus Wine Shop with the cuisine of Chef William Dissen. We'll set forth on a 5 course tasting menu with dishes like Seared Sea Scallops with sunchoke\, horseradish gremolata and an herb salad or Crispy Veal Sweetbreads with roasted oyster mushrooms and braised baby leeks. It will surely be a dinner not to miss! Please call Hunt Mallett at Weinhaus at 828-254-6453 for reservations. $65/person. LOCATION:20 Wall St, Asheville, 28801, United States URL:http://carolinaepicurean.com/event/wine-dinner-at-the-market-place/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120301 DTEND;VALUE=DATE:20120302 DTSTAMP:20120518T071231 CREATED:20120225T153633 LAST-MODIFIED:20120225T153633 UID:14000-1330560000-1330646400@http://carolinaepicurean.com SUMMARY:A-B Tech Culinary March 1st Menus DESCRIPTION:From Lee Sokol ~ Guests\, Here are the menus for March 1. For a reservation\, call me (254-1921 ext 244) or email me Monday morning at 10:00 a.m. If we have room for your reservation\, I will call or email you Monday afternoon. Lunch: Lunch will be served in the beautifully renovated Fernihurst House. Seatings are at 12:00 and 12:30. All lunches include soup\, breads\, dessert and a beverage. Prices for lunch range from $10 to $12 per person plus tax. Reservations can made for table sizes of 2 to 6 guests. Because of the layout of the Fernihurst dining rooms\, most of the tables are for parties of four. Sandwiches: h Muffuletta Sandwich with Mixed Bean Salad h Grilled Chicken Caesar Wrap with Wheat Berry Salad h Vegetable Burger with Lemon Basil Aioli and Soba Noodle Salad Entrée Salad: h Greek Salad with Feta Cheese\, Whole Wheat Pita and Israeli Couscous with Heirloom Grains (Vegetarian) Luncheon Plates: h Braised Short Ribs with Spaghetti Squash\, Tomato Confit and Broccoli Amandine h Skate Fish with Caper Butter\, Zucchini with Tomatoes and Oven Roasted Red Bliss Potatoes h Polenta Pasticciata with Mixed Field Greens\, Balsamic Vinaigrette and Grilled Focaccia Pasta: h House-Made Spaghettini Puttanesca and Grilled Focaccia Classical Dinner: This five-course classical dinner will be served in the Magnolia Building with its beautiful views of Mt. Pisgah. Seatings for dinner are at 6:00\, 6:15 and 6:30 and are for tables of exactly four persons. Dinner is $25 per person\, plus tax. Sautéed Foie Gras with Cassis\, Country Ham and Polenta Beet Sorbet Braised Chicken with Leeks and Porcini (a complimentary glass of wine is served with the entrée) Baked Goat Cheese with Garden Lettuce\, Pears and Almonds Dark Chocolate Mousse Thank you for supporting our students’ educational experiences. Lee Sokol Administrative Assistant Department of Culinary Arts and Hospitality Asheville-Buncombe Technical Community College 340 Victoria Road Asheville NC 28801 lsokol@abtech.edu 828-254-1921\, Ext. 244 LOCATION:340 Victoria Road, Asheville, NC, United States URL:http://carolinaepicurean.com/event/a-b-tech-culinary-march-1st-menus/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120329T150000 DTEND;VALUE=DATE-TIME:20120329T180059 DTSTAMP:20120518T071231 CREATED:20120225T150226 LAST-MODIFIED:20120225T150226 UID:13993-1333033200-1333044059@http://carolinaepicurean.com SUMMARY:ASAP's 2nd Annual CSA Fair DESCRIPTION:ASAP’s CSA Fair is an opportunity for you to meet farmers face-to-face and learn more about their CSA programs and products. CSA subscribers receive a weekly box of fresh\, locally grown produce or meats throughout the growing season. You can sign up to learn more from farmers or bring your checkbook if you might be ready to subscribe! Groups from workplaces and congregations are also encouraged to come and meet the farmers\, as many farms will deliver direct to these locations if numbers allow. Farms participating all have pickup locations in the Asheville area. This is a FREE event and open to the public. LOCATION:1 Page Ave, Asheville, NC, United States URL:http://carolinaepicurean.com/event/asaps-2nd-annual-csa-fair/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120228 DTEND;VALUE=DATE:20120229 DTSTAMP:20120518T071231 CREATED:20120225T144921 LAST-MODIFIED:20120225T144921 UID:13985-1330387200-1330473600@http://carolinaepicurean.com SUMMARY:Trout on Tuesday at Tupelo Honey DESCRIPTION:Tupelo Honey Cafe South will feature trout specials sourced from Sunburst Trout Farms as part of "Trout on Tuesdays." Net proceeds benefit the Appalachian Sustainable Agriculture Project. Info: http://fromhere.org.   LOCATION:1829 Hendersonville Rd, Asheville, NC, United States URL:http://carolinaepicurean.com/event/trout-on-tuesday-at-tupelo-honey/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120322T173000 DTEND;VALUE=DATE-TIME:20120322T203059 DTSTAMP:20120518T071231 CREATED:20120225T143952 LAST-MODIFIED:20120225T151612 UID:13984-1332437400-1332448259@http://carolinaepicurean.com SUMMARY:Wine Making Class at Falderal Winery DESCRIPTION:Be ready to serve your own boutique wine as spring warms to summer. Class will be on Thursday\, March 22\, from 5:30 to 8:30 p.m. Each class will be at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for each class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants will learn how to make wine by using a wine-making kit or by using their own grapes or fruits. Students purchasing wine-making kits or supplies receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information.   “You can amaze your friends this spring by producing your own wine\,” Paul Kovacich said. Kovacich is winemaster at Falderal Winery and teaches the classes. “Many of our wine-making kits produce 30 bottles of fine wine in only 28 days.” Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. “Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\,” Kovacich said\, ”However it is a popular hobby in other locations. There is a craft involved when making wine at home\, even if you use a kit. This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Tastings of Falderal’s small-batch wines\, many of which can be made with kit ingredients\, are available in the tasting room daily except Sunday and Monday. Tastings on Saturday are free except during pre-arranged special tastings. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker in the Falderal Winery retail store. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676\, or visit www.falderalwinery.com. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-making-class-at-falderal-winery-7/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120310T150000 DTEND;VALUE=DATE-TIME:20120310T180059 DTSTAMP:20120518T071231 CREATED:20120225T143654 LAST-MODIFIED:20120225T151701 UID:13983-1331391600-1331402459@http://carolinaepicurean.com SUMMARY:Wine Making Class at Falderal Winery DESCRIPTION:Be ready to serve your own boutique wine as spring warms to summer. Saturday\, March 10\, from 3 to 6 p.m. Class will be at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for each class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants will learn how to make wine by using a wine-making kit or by using their own grapes or fruits. Students purchasing wine-making kits or supplies receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information.   “You can amaze your friends this spring by producing your own wine\,” Paul Kovacich said. Kovacich is winemaster at Falderal Winery and teaches the classes. “Many of our wine-making kits produce 30 bottles of fine wine in only 28 days.” Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. “Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\,” Kovacich said\, ”However it is a popular hobby in other locations. There is a craft involved when making wine at home\, even if you use a kit. This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Tastings of Falderal’s small-batch wines\, many of which can be made with kit ingredients\, are available in the tasting room daily except Sunday and Monday. Tastings on Saturday are free except during pre-arranged special tastings. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker in the Falderal Winery retail store. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676\, or visit www.falderalwinery.com. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-making-class-at-falderal-winery-6/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120227T180000 DTEND;VALUE=DATE-TIME:20120227T200059 DTSTAMP:20120518T071231 CREATED:20120223T102743 LAST-MODIFIED:20120223T102743 UID:13975-1330365600-1330372859@http://carolinaepicurean.com SUMMARY:Building a Bordeaux Wine Tastig DESCRIPTION:From The Purple Onion ~ Our next wine tasting will be Monday\, February 27 at 6 pm. We will begin with two white Bordeauxs\, follow with four of the single red varietals commonly used in Bordeaux wines\, then finish with a selection from both the Right Bank and the Left Bank. The price for the tasting will be $45 and includes a taste of eight wines and a buffet of small plates and cheeses chosen to pair well with the wines. Reservations can be made by calling the Purple Onion at 749-1179. We accept visa and mastercard. Please call early as seating is limited. Selected Wines Château Recougne Bordeaux Superior 2010 Château du Graville Lacoste\, Graves 2010 Château de la Chanteleuserie Cab Franc\, Bourgueil 2010 Château de Bellevue ‘Les Griottes’\, Lussac-St. Emilion\, 2007 Les Traverses de Fontsainte Cabernet VDP 2009 Clos la Coutale\, Cahors 2009 Château Trimoulet\, St Emilion\, 2008 Château Aney\, Haut-Medoc\, 2009 LOCATION:16 Main Street, Saluda, NC, 28773, United States URL:http://carolinaepicurean.com/event/building-a-bordeaux-wine-tastig/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120310T170000 DTEND;VALUE=DATE-TIME:20120310T200059 DTSTAMP:20120518T071231 CREATED:20120220T112026 LAST-MODIFIED:20120304T180347 UID:13952-1331398800-1331409659@http://carolinaepicurean.com SUMMARY:"A Taste of Wine and Chocolate" Event at Falderal Winery DESCRIPTION:"A Taste of Wine and Chocolate” event on Saturday\, March 10\, will pair five wines from Falderal Winery that go well with a sampling of chocolate truffles made by Van’s Chocolates. Held at Falderal Winery from 5 to 8 p.m.\, the wine-and-chocolate tasting will combine delicious wines made at Hendersonville’s newest winery with chocolate truffles made by one of Hendersonville’s favorite chocolatiers. Cost is $15 per person to taste five wines paired with five different truffles. Falderal Winery\, retail store\, and tasting room are located in downtown Hendersonville at 131 Third Avenue West.   Representatives from Van’s Chocolates will be at the tasting to describe and explain the different truffles available that evening. Peg Vanderlois and son Bryan are part of this local family-owned business which specializes in handmade\, preservative-free chocolates. Paul Kovacich\, winemaster at Falderal Winery\, will pour tastings of five locally-made wines that go especially well with chocolate. A semi-sweet truffle\, a milk chocolate truffle\, a European-style butter truffle\, a bittersweet chocolate truffle\, and a selection of flavored truffles will be offered. Van’s Chocolates has been picked by Southern Living magazine as one of the best chocolate shops in the South. “Along with the wonderful chocolates\, we are pleased to offer wines produced here at our winery\,” said Kovacich\, owner of Falderal Winery. “Several of our wines go especially well with chocolate\, so we will be highlighting five of them that evening. We’re expecting to offer a new Saint Patrick's Day wine called Downpatrick's Blend as well a great Cab-Merlot named Bacchus’s Blend.” Falderal Winery uses grapes from vineyards in Henderson and Polk Counties as well as from premier vineyards around the country. The retail shop also sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. Kit ingredients come from well-known vineyards in wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, South Africa\, and many others. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. Most kits produce 30 bottles. Classes are held regularly at Falderal on how to make wine from kits or from locally-grown grapes and other fruits. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker. Falderal is a one-stop resource for supplies and advice to homebrewers of wine and beer around the area. Business hours are noon-5 p.m. Tuesday through Friday and 10 a.m. to 3 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. For more information about “A Taste of Wine and Chocolate\,” phone Falderal Winery at 693-7676 or email info@falderalwinery.com. For more information about Van’s Chocolates\, located at 202 Chadwick Avenue\, visit the website at www.vanschocolates.net or phone Bryan or Peg at 697-2120. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/a-taste-of-wine-and-chocolate-event-at-falderal-winery/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120413 DTEND;VALUE=DATE:20120415 DTSTAMP:20120518T071231 CREATED:20120220T102756 LAST-MODIFIED:20120503T134024 UID:13944-1334275200-1334448000@http://carolinaepicurean.com SUMMARY:“Wine and Dine on the Mountain” Returns for the Fourth Season in Highlands, NC. DESCRIPTION:From Old Edwards Inn ~ “Wine and Dine on the Mountain” Returns for the Fourth Season in Highlands\, NC. Thomas Arvid Painting Live\, Winemakers and Live Music Wine and Dine on the Mountain will kick off the 2012 culinary season in Highlands\, NC\, April 13 and 14\, by pulling together a sizzling line-up of fine wines\, superb food and fine art. Guests of all events will watch the wines come to life\, as Thomas Arvid paints for the occasions. The “Wine and Dine on the Mountain” weekend is a sensory extravaganza that begins with a “Blue Jeans\, Bluegrass Spring Harvest Barn Dinner” at the Farm at Old Edwards on Friday\, April 13. Pisoni Vineyards Wines will be on the tables throughout the dinner. On Saturday\, Wolfgang’s Restaurant and Wine Bistro will host David Arthur Vineyards 4-course wine dinner starting at 6:30 pm. Named one of the top "25 Artists You Should Know" by US Art magazine\, Thomas Arvid receives critical acclaim for his monumental compositions of wine and his mastery of light\, depth and reflection. Inspired by the grace and hospitality of the southern culture in which he lives\, Arvid’s compositions are an invitation to take the time to appreciate sharing a great bottle and good conversation with friends. “I can’t think of a better place to spend an evening with great friends\,” says Arvid. “Highlands and events like this – with wonderful food\, wine and culture – truly foster camaraderie\, similar to what I try to evoke in each of my paintings. I’ll have my easel with me; it’s going to be another inspiring weekend in the mountains.” Throughout the weekend\, guests will enjoy art\, music and wine-inclusive culinary —including: · Blue Jeans and Bluegrass Spring Harvest Barn Dinner\, The Farm at Old Edwards with Thomas Arvid painting live and featuring Pisoni Vineyards with Jeff Pisoni. Curtis Blackwell and the Dixie Bluegrass Boys performing live. · David Arthur Vineyards Wine Dinner with winemaker Nile Zacherle Saturday at Wolfgang’s with Thomas Arvid painting live · Special Spa and shopping discounts throughout the weekend. “Last year’s event really set the bar for a fun weekend of wine and food\,” says Richard Delany\, President of the Old Edwards Inn and Spa. “We’re looking forward this year to offering an even a more diverse assortment of experiences\, all tied together with great wine\, food and music.” Wolfgang Green\, owner of Wolfgang’s Restaurant and Wine Bistro\, says\, “We’ve always had great success with our wine weekends\, and last year’s Thomas Arvid event was no exception. By partnering with other businesses like the Old Edwards Inn and Spa\, we can pull together offerings to celebrate spring by bringing guests to Highlands for some art\, music\, superb wine and fine dining—an unbeatable combination!” Limited seating available. To reserve today\, call 828-787-2625. For more information\, visit www.oldedwardsinn.com/wineanddine2012. About Old Edwards Inn and Spa (www.oldedwardsinn.com) · Condé Nast Traveler’s #1 Hotel Spa in North America for 2010 with the First Ever Perfect Score in the 20-Year History of the Reader’s Survey · Condé Nast Traveler’s #3 Hotel Spa in the United States for 2011 · 2010 TripAdvisor Travelers’ Choice Award (top ten in the US) · 2011 TripAdvisor Reader's Choice Award for #4 Best Relaxation Spa Hotel in the U.S. · 2011 TripAdvisor Reader's Choice Award for #2 Best Hotel for Romance in the U.S. · 2011 TripAdvisor Certificate of Excellence for Madison’s Restaurant · 2012 TripAdvisor Travelers' Choice Awards #4 Hotel in The United States · Condé Nast Johansen’s Most Excellent Inn in the US and Canada 2008 · Forbes Four-Star Rated for both the Resort and The Spa · AAA Four-Diamond Rated · Madison’s Restaurant and Wine Garden has won the Wine Spectator “Award of Excellence” every year since 2005 and the “Best Of” award since 2008. Old Edwards Inn and Spa cascades along several blocks in downtown Highlands—a cultural mountain village that offers award-winning dining\, wine events\, art galleries and some of the nation’s top golf resorts. The European style resort welcomes visitors to North Carolina’s high country with its unique blend of relaxed luxury recognized worldwide. A spectacular outdoor heated mineral pool\, world class spa\, award-winning dining\, and golf at the private Old Edwards Club are signature experiences at this full-service mountain resort. Guests are surrounded by the warmth and character of Old-Europe architecture and authentic period antiques. Many rooms\, cottages and suites offer private patios or terraces—some with captivating rooftop views of Main Street and downtown Highlands. All of the luxury accommodations include champagne arrival\, twice-daily housekeeping\, two 24-hour business centers and two 24-hour Butler’s pantries with Dove Bars\, fresh fruit and soft beverages. European bedding\, fine Italian linens\, plush robes & slippers\, rainfall showers\, heated-tile bathroom floors\, in-room safes and Wi-Fi enhance the in-room experience. Old Edwards Inn and Spa also boasts a state-of-the art fitness center with wellness classes that include guided hikes into the scenic surrounding mountains known as “waterfall country.” Guests enjoy onsite shopping at the Spa Boutique\, Acorns Boutique or Acorns on Church featuring fine antiques and home accessories. Dining venues include Madison’s Restaurant and Wine Garden serving innovative New South Cuisine\, the Spa Café and the Poolside Bar and Bistro. Special events and weddings take place at The Farm—a lushly landscaped Old Edwards property located one mile from downtown Highlands featuring The Barn\, the Farmhouse with luxury lodging\, Bridal Pavilion\, Bridal Bridge over a scenic pond and outdoor events pavilion. The Edwards Hall Conference Center provides a catered corporate retreat venue. Also introduced in 2009 was Satulah\, Old Edwards Private Residences\, which includes 14 luxury mountain homes just two blocks off Main Street\, Highlands. The Forbes Four-Star\, AAA Four-Diamond resort is located at 445 Main Street in Highlands\, NC. About Wolfgang’s Restaurant and Wine Bistro: (www.wolfgangs.net) Located at 474 Main Street in Highlands\, NC\, Wolfgang’s is celebrating its 18th Season. The Wine Spectator awarded restaurant offers a broad range of items\, from Bavarian to New Orleans specialties. Wolfgang’s has been a Wine Spectator “Award of Excellence” restaurant since 1998 and “Best of Award” since 2004. The restaurant has been featured in Southern Living\, Southern Accents\, WNC Magazine\, Our State\, Outside Magazine and Talk Greenville. Owner and Chef Wolfgang was the executive chef of Commanders Palace for the Brennan Family. The Bistro offers small plates from 4pm and the Restaurant serves a broad range of items from steaks to fresh seafood with touches from New Orleans to Bavaria. About Thomas Arvid: (www.thomasarvid.com) At the intersection of fine art\, fine food and fine living\, Arvid has become synonymous with the wine lifestyle. Today\, Arvid and his wife\, Vanessa\, head Thomas Arvid Fine Art\, Inc. one of the most successful boutique art publishing companies in the country\, and he has been recognized by USA Today\, NY Times\, LA Times\, and Wine Spectator and featured on TV programs from San Francisco to Boston. With his iconic portrayals of the wine experience in over 50 exclusive galleries in North America and a five year wait for his original works\, Arvid has revived the everyday appreciation of wine by capturing the beauty and essence of easy living. LOCATION:445 Main St, Highlands, NC, 28741, United States URL:http://carolinaepicurean.com/event/wine-and-dine-on-the-mountain-returns-for-the-fourth-season-in-highlands-nc/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120222T183000 DTEND;VALUE=DATE-TIME:20120222T203059 DTSTAMP:20120518T071231 CREATED:20120216T211324 LAST-MODIFIED:20120216T211324 UID:13872-1329935400-1329942659@http://carolinaepicurean.com SUMMARY:Season's Savor Sauvignon Wine Dinner DESCRIPTION:From Season's Restaurant ~ As we finally begin feeling the need to bundle up for the blustery winter weather our Season's service and culinary team are excited to bring you the Savor Sauvignon Wine Dinner. Executive Chef\, Peter Fassbender\, is going to begin the evening by describing his delicious creations. Then Robert Braswell\, from Tryon Distribution\, will describe each delicious wine and tell you why each pairing was carefully selected. The evening's starter will be an Avocado Mousse with Baby Heirloom Tomatoes and Smoked Almonds\, drizzled with Extra Virgin Olive Oil. The wine pairing will be the 2010 Mount Nelson Sauvignon Blanc from Marlborough\, New Zealand. Next\, we move to the appetizer of Sunburst Trout and Pickled Mushroom Salad. The Grilled Sunburst Trout will be prepared with Asparagus and Lemon Basil Aioli\, garnished with pickled Mushrooms and paired with the 2010 Pouilly Fumé from Loire Valley\, France. The entrée for the evening is a Grilled Lamb Loin served with Veal Demi-Glace and Parisian Potatoes\, accompanied by Baby Vegetables and Sauce Verde. Complimenting the entrée will be the 2008 Bon Anno Cabernet Sauvignon from Napa Valley\, California. Topping off the evening will be a dessert of Gorgonzola Cheese with Walnut Bread. The creamy Gorgonzola Cheese will be on toasted Cherry-Walnut Bread\, drizzled with Honey\, and garnished with Pink Lady Apple and Arugula Greens. This will be complimented by the 2009 Château Ville Franche from Sauternes\, France. Our delightful service team is always at the ready to help you with your every need. And this evening is no exception as we feature Chris Kilduff\, a veteran of our service team\, and Melisa Lapido\, our lead bartender. Make your reservations with us by calling (828) 696-9094. I look forward to seeing everyone at this wonderful event. - Marlena Ownbey\, Restaurant Manager Season's at Highland Lake Inn 86 Lily Pad Lane Flat Rock\, NC 28731 (828) 696-9094 The event will take place at Season's Restaurant on Wednesday\, February 22nd at 6:30pm for an all-inclusive price of $60 per person. Reservations are required and can be made by calling (828) 696-9094. For more information and to view the full menu\, view the event listing on our website at Savor Sauvignon Wine Dinner. We also want to mention that beginning with our March wine dinner next month\, we will have a change in pricing. Price will be $55 per person plus tax & gratuity. LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/seasons-savor-sauvignon-wine-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120318T140000 DTEND;VALUE=DATE-TIME:20120318T150059 DTSTAMP:20120518T071231 CREATED:20120216T210145 LAST-MODIFIED:20120406T184625 UID:13869-1332079200-1332082859@http://carolinaepicurean.com SUMMARY:Blind Pig Presents Steven Rinella DESCRIPTION:Steven Rinella visits Asheville from New York City as a special guest at the Blind Pig Supper Clubs - Escoffier: Dinner for the King on March 18th\, 2012 (SOLD OUT). He will also be speaking at the Diana Wortham Theatre. Two ticket-holders for this presentation will receive tickets to every single Blind Pig dinner of 2012! The winning tickets will be drawn at the Diana Wortham Theatre. Rinella is an avid outdoorsman with a deep respect for wildlife. He's also a hunter. Known for his ability to translate the hunting lifestyle to a wide variety of audiences\, Rinella will present a talk "Hunting for Food: An Ancient Path through Modern Life". A self-described "modern-day hunter-gatherer"\, Rinella punctuates his talks with stories of amazing and sometimes absurd adventures\, ranging from falling through the ice in Michigan to getting poisoned by wild mushrooms in Alaska. Underneath\, he is a serious journalist\, incisive observer\, and defender of the wilderness. He is the author of The Scavenger's Guide to Haute Cuisine (Miramax Books\, 2005) and American Buffalo: In Search of a Lost Icon (Random House\, 2008). The latter title won the Sigurd F. Olson Nature Writing Award and the Pacific Northwest Booksellers Award. is writing has appeared in a wide variety of popular publications including Outside\, The New Yorker\, The New York Times\, and Salon.com\, besides traditional hunting and fishing publications like Field and Stream\, Bowhunter\, and the National Rifle Association's American Hunter online. Currently\, he is on the editorial staff of Petersen's Hunting\, where he writes a monthly column. In 2011\, Rinella hosted The Wild Within on the Travel Channel. In 2012\, Rinella began on his new show "Meat Eater" on the Sportsman Channel. He was born in Twin Lake\, Michigan\, and has lived in Montana\, Wyoming\, and Alaska. He currently resides in New York and maintains a moldy hunting and fishing shack in southeast Alaska. Steven will also speak at the Diana Wortham Theatre (tickets available to the public at the Diana Wortham Box Office). The lecture on hunting and sustainability will feature the reality of our food systems today as well  as outrageous and hilarious stories from his adventures. Two ticket holders for this lecture will receive a pair of tickets to every single Blind Pig dinner of 2012. Do not miss out on this chance! Winning tickets will be drawn at the Diana Wortham Theatre. Tickets are $30 and can be purchased here. LOCATION:2 South Pack Square, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/blind-pig-presents-steven-rinella/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120226T182500 DTEND;VALUE=DATE-TIME:20120226T203059 DTSTAMP:20120518T071231 CREATED:20120216T201419 LAST-MODIFIED:20120216T201419 UID:13859-1330280700-1330288259@http://carolinaepicurean.com SUMMARY:Five Course Dinner with Wine Pairing by P.Comms International at Fig DESCRIPTION:From Fig Bistro ~ FIG Bistro is once again teaming up with Steve Pignatiello of P.Comms International to bring you a special evening of food\, wine\, and fellowship. The FIG culinary team has been planning this event with Steve for some weeks now and the result is an extraordinary balance of flavor. We're so excited about the third course\, that I’m spoiling the surprise – two wines\, a red and a white\, to demonstrate how different wines can affect the flavors of the dish. This will be a truly special evening. Amuse Chef’s Choice Joillot NV Cremant de Bourgogne 1st Course Butter poached shrimp\, cauliflower puree\, granny smith apple salad\, vanilla oil Servin '09 Chablis Montee de Tonnerre Premier Cru 2nd Course Seared tuna\, roasted beets\, grilled fennel\, orange-rosemary shallot jus Parent '07 Bourgogne Pinot Noir Jobard '08 Rully Chaume 3rd Course Pork tenderloin\, Black Mission figs\, fingerling potatoes\, melted leeks\, sherry jus Clerget '09 Morey-Saint Denis Les Crais Dessert orange-vanilla rice pudding\, apricots\, chocolate sauce Chateau Pajzos '03 Tokaji Aszu 5 Puttonyos This sumptuous dinner is on Sunday\, February 26th at 6:30 pm. Cost: $80 per person (all inclusive) Reservation Only: Call (828) 277-0889 LOCATION:18 Brook Street, Asheville, NC, 28803, United States URL:http://carolinaepicurean.com/event/five-course-dinner-with-wine-pairing-by-p-comms-international-at-fig/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120221T113000 DTEND;VALUE=DATE-TIME:20120223T210059 DTSTAMP:20120518T071231 CREATED:20120216T195708 LAST-MODIFIED:20120216T195954 UID:13851-1329823800-1330030859@http://carolinaepicurean.com SUMMARY:First Ever Asheville Small Plate Crawl Next Week! DESCRIPTION:‎"Wasabi Ahi Tuna Skewered on lemongrass with Japanese eggplant and smoked ginger buerre rouge for only $6 from The Bier Garden\, Seared Diver Scallops with roasted beets\, fingerling potatoes\, asparagus\, bacon\, and celery root cream for $8 from Storm Rhum Bar & Bistro\, and goats milk chocolate flan with a local stout cookie for only $4!" Mmmmm. Don't miss out on the deliciousness coming during next week's Small Plate Crawl! This first ever Asheville Small Plate Crawl is Co-Presented by Asheville Independent Restaurant Association (AIR) and Carolina Epicurean. THIRTY ONE Asheville Independent Restaurants will create special Small Plate Menus\, priced from $3 to $8\, featuring their cuisine and Chef’s talent. Crawl from restaurant to restaurant from 11:30AM to 9:00PM – lunch and dinner hours – sampling the best of Asheville’s culinary scene. There’s no purchase necessary to enter the Asheville Small Plate Crawl’s first Photo Contest for a chance to win 1st\, 2nd\, or 3rd place in two categories: Small Plates (food or drink shots) and Crawl Flavor (overall essence of the Crawl event). Details and rules are on AshevilleSmallPlateCrawl.com Restaurants participate all three days during the same block of time: 11:30AM to 9:00PM\, 11:30AM to 3:00PM or 5:00PM to 9:00PM. See details on the AIRpass.   Print the Crawl AIRpass and Maps at AshevilleSmallPlateCrawl.com. An AIRpass is not required\, but is needed to enter the prize drawing. Prizes will be listed on the Crawl website. Present the AIRpass when purchasing Small Plates for validation. Buy a Small Plate at 5 or more restaurants to qualify for a prize drawing.   Participating restaurants are located in downtown Asheville\, Biltmore Village and North\, South\, East and West Asheville. Look for blue AIR Event Flags outside participating restaurants. Include a restaurant outside of Asheville’s downtown core in the “5 or more” to double your prize winning chances (AIRpass entered into drawing twice)! Qualifying restaurants will be indicated on the AIRpass. Drop the completed AIRpass off at any participating restaurant. Winners will be contacted by email. Groups and sharing are okay\, so you don’t get too full before trying all your favorite restaurants AND the ones you’ve always wanted to try. This is a rain-or-shine event. Small plates taste just as great no matter what the weather! For more information\, contact event co-presenter\, Laura Huff\, Carolina Epicurean at thecarolinaepicurean@gmail.com. LOCATION:Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/first-ever-asheville-small-plate-crawl-next-week/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120316 DTEND;VALUE=DATE:20120319 DTSTAMP:20120518T071231 CREATED:20120216T001103 LAST-MODIFIED:20120406T184528 UID:13815-1331856000-1332115200@http://carolinaepicurean.com SUMMARY:St. Patrick’s Day Weekend at Old Edwards DESCRIPTION:From Old Edwards Inn ~ St. Patrick’s Day Weekend at Old Edwards Includes Vacation Giveaway and “The Irish Coffee-Making Experience” In celebration of St. Patrick’s Day\, guests of the Four-Star Old Edwards Inn and Spa in the Blue Ridge Mountains town of Highlands\, NC will enjoy an Irish weekend March 16 through 18\, 2012. Cy Timmons will perform live over the weekend singing Irish favorites. Madison’s Restaurant will feature Irish dishes with an Old Edwards twist. Irish beers and cocktails like the Black Velvet and Whiskey Tonic will be featured on drink menus that also amuse guests with Irish jokes\, quotes and interesting historical and cultural tidbits. Guests of Old Edwards will enjoy: · An authentic Irish Whiskey Tasting Friday\, March 16 and Saturday\, March 17 from 4pm to 5pm in the Hummingbird Lounge. Compare Whiskey from the three main distilleries of Ireland with some favorite American Whiskeys and comparable brands of Scotch. · Old Edwards’ Irish Laddie\, Thomas Keenan presenting the authentic Irish Coffee on Saturday\, March 17 at 11 am. A Pot O’ Gold—including an overnight stay at Old Edwards—awaits the winner. · Complimentary Irish Hors D’oeuvres in the Hummingbird Lounge Friday and Saturday evening from 6 pm to 7 pm. · Complimentary Irish “after party” hors d’oeuvres in the Hummingbird Lounge Friday and Saturday evening from 10 pm to 11 pm. · Special turndown amenities throughout the weekend. Old Edwards invites you to kick it up a notch for St. Patrick’s Day\, Old Edwards Style. For more information\, call 828-787-2625 or visit the www.oldedwardsinn.com/St.Patricks. About Old Edwards Inn and Spa (www.oldedwardsinn.com) · 2011 TripAdvisor Travelers’ Choice Awards for Best Hotel for Romance in the US and Best Relaxation/Spa Hotel in the US · Condé Nast Traveler’s #1 Hotel Spa in North America for 2010 with the First Ever Perfect Score in the 20-Year History of the Reader’s Survey · Forbes Four-Star Rated for both the Resort and The Spa · AAA Four-Diamond Rated · Madison’s Restaurant and Wine Garden has won the Wine Spectator “Award of Excellence” every year since 2005 and the “Best Of” award since 2008. Old Edwards Inn and Spa cascades along several blocks in downtown Highlands—a cultural mountain village that offers award-winning dining\, wine events\, art galleries and some of the nation’s top golf resorts. The European style resort welcomes visitors to North Carolina’s high country with its unique blend of relaxed luxury recognized worldwide. A spectacular outdoor heated mineral pool\, world class spa\, award-winning dining\, and golf at the private Old Edwards Club are signature experiences at this full-service mountain resort. Guests are surrounded by the warmth and character of Old-Europe architecture and authentic period antiques. Many rooms\, cottages and suites offer private patios or terraces—some with captivating rooftop views of Main Street and downtown Highlands. All of the luxury accommodations include champagne arrival\, twice-daily housekeeping\, two 24-hour business centers and two 24-hour Butler’s pantries with Dove Bars\, fresh fruit and soft beverages. European bedding\, fine Italian linens\, plush robes & slippers\, rainfall showers\, heated-tile bathroom floors\, in-room safes and Wi-Fi enhance the in-room experience. Old Edwards Inn and Spa also boasts a state-of-the art fitness center with wellness classes that include guided hikes into the scenic surrounding mountains known as “waterfall country.” Guests enjoy onsite shopping at the Spa Boutique\, Acorn’s Boutique or Acorn’s Annex featuring fine antiques and home accessories. Dining venues include Madison ’s Restaurant and Wine Garden serving innovative New South Cuisine\, The Rib Shack and Sports Corner\, the Spa Café and the Poolside Bar and Bistro. Special events and weddings take place at The Farm—a lushly landscaped Old Edwards property located one mile from downtown Highlands featuring The Barn\, the Farmhouse with luxury lodging\, Bridal Pavilion\, Bridal Bridge over a scenic pond and outdoor events pavilion. The Old Edwards Executive Conference Center provides a catered corporate retreat venue. Also introduced in 2009 was Satulah\, Old Edwards Private Residences\, which includes 14 luxury mountain homes just two blocks off Main Street\, Highlands. The Forbes Four-Star\, AAA Four-Diamond resort is located at 445 Main Street in Highlands\, NC. LOCATION:445 Main St, Highlands, NC, 28741, United States URL:http://carolinaepicurean.com/event/st-patricks-day-weekend-at-old-edwards/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120211T093000 DTEND;VALUE=DATE-TIME:20120211T113059 DTSTAMP:20120518T071231 CREATED:20120205T095439 LAST-MODIFIED:20120205T095439 UID:13762-1328952600-1328959859@http://carolinaepicurean.com SUMMARY:Make Your Own Sauerkraut Class at Co-op DESCRIPTION:Make your own Sauerkraut: Making sauerkraut is not only easy\, it's fun! Get creative with this simple way of preserving food that's been in use for hundreds of years. Sauerkraut is a great winter food\, contributing to body alkalinity and increased immunity. Materials included. Participants should bring a sharp knife and a cutting board. Question can be directed to workshop facilitator\, Beth Beasley: eabeasley@gmail.com $15 owners/ $18 for non-owners To register: gretchen@hendersonville.coop or call 828-693-8557 ext 102 LOCATION:715 South Grove Street, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/make-your-own-sauerkraut-class-at-co-op/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120211T110000 DTEND;VALUE=DATE-TIME:20120211T140059 DTSTAMP:20120518T071231 CREATED:20120205T014009 LAST-MODIFIED:20120205T014009 UID:13760-1328958000-1328968859@http://carolinaepicurean.com SUMMARY:Winter Cooking Class & Lunch at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn announces its Winter Cooking Class and Lunch on Saturday\, February 11th at 11:00am. Cost is $30 per person and reservations are required. Season's Executive Chef\, Peter Fassbender\, will teach each guest how to prepare an entrée and dessert\, answer questions about preparation\, and provide helpful cooking instructions and tips. The featured entrée will be Potato-Crusted Tilapia. The Farm-raised Tilapia with a Golden Potato crust will be served with a Crab-stuffed Zucchini cup and Lemon Butter Sauce. For dessert Chef Peter will prepare Red Wine Poached Pears. The Poached Pears will be filled with Vanilla and toasted Walnut Mascarpone set over a bed of Raspberry Coulis. Guests will indulge in the meal upon completion of class and take home copies of each recipe. Reservations are required and can be made by calling (828) 696-9094. To view the full menu\, visit Winter Cooking Class & Lunch. For a list of upcoming events at Season's at Highland Lake Inn visit their Special Events page. LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/winter-cooking-class-lunch-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120208T183000 DTEND;VALUE=DATE-TIME:20120208T203059 DTSTAMP:20120518T071231 CREATED:20120205T012734 LAST-MODIFIED:20120205T012734 UID:13759-1328725800-1328733059@http://carolinaepicurean.com SUMMARY:Hook & Ladder Wine Dinner at High Cotton DESCRIPTION:From High Cotton\, Greenville\, SC ~ From putting out fires in San Francisco to harvesting grapes at vineyards in the Russian River Valley of Sonoma\, Cecil De Loach\, Owner and Winemaker of Hook & Ladder Winery\, has been paving the way for world-class quality wines. Join High Cotton Greenville on Wednesday\, February 8th at 6:30pm as we celebrate the fine wines from Hook & Ladder Winery with new Executive Chef Gary Mennie’s inaugural wine dinner with High Cotton. Executive Chef Gary Mennie will provide a delicious menu with wine pairings by Wine and Beverage Director Patrick Emerson.View full menu. Michael De Loach\, president of Hook and Ladder Wines\, will be on hand to provide tasting information about the Hook & Ladder Winery. Reservations are required and can be made by calling 864.335.4200. The dinner is $60 plus tax and gratuity. LOCATION:550 So Main St, Greenville, SC, United States URL:http://carolinaepicurean.com/event/hook-ladder-wine-dinner-at-high-cotton/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120317T080000 DTEND;VALUE=DATE-TIME:20120317T170059 DTSTAMP:20120518T071231 CREATED:20120205T011426 LAST-MODIFIED:20120205T011426 UID:13754-1331971200-1332003659@http://carolinaepicurean.com SUMMARY:Highlands/Cashiers 3rd Annual King of the Mountain Chef's Challenge DESCRIPTION:CHEF JOHANNES KLAPDOHR DEFENDS HIS THRONE IN THE HIGHLANDS/CASHIERS 3RD ANNUAL “KING OF THE MOUNTAIN CHEF’S CHALLENGE” Executive Chef at Old Edwards Inn and Spa\, Johannes Klapdohr will defend his title at the 2012 King of the Mountain Chef’s Challenge on March 17 at The Farm at Old Edwards. One competitor vying for the crown will be James Beard Foundation Award finalist Chef John Fleer of Canyon Kitchen in Lonesome Valley. This is the third year for this exciting culinary event and both previous years have been an incredible experience of food\, wine and entertainment. In this ‘Iron Chef’ style competition; four chefs battle the clock—and each other—to produce several mouth-watering dishes in front of a live audience in an open kitchen. Each round of the competition ensues for a full 45 minutes after the chefs discover the three mystery ingredients (per round). The Competition Unlike the Food Network show where the Chef’s have 45 minutes to ponder their creations prior to the event\, the King of the Mountain Chef Challenge keeps the mystery ingredients a secret until the very moment that each heat begins. The chefs then go to work\, making notes\, grabbing ingredients and equipment\, and assembling their menus in their heads. The gas-stove flames jump to life\, and the heat is on. Heat One: Competing in Heat One will be Chef Nicholas Figel 2011 runner up and the 2010 King of the Mountain winner against either James Beard Award Finalist Chef John Fleer or Chef Mathew S. Kowal Chef/Owner Gamekeepers Tavern. Heat Two: Chef Johannes Klapdohr 2011 King of the Mountain winner will meet his challenger. Heat Winners Announcement: At the conclusion of the second heat both heat winners will be announced. Final Challenge: The winners of Heats One and Two will face off in the final competition for the honor of being crowned 2012 King of Mountain. The Competing Chefs Chef Johannes Klapdohr Winner 2011 King of the Mountain Chef’s Challenge\, Executive Chef\, Old Edwards Inn and Spa\, Highlands\, NC. Chef Nicholas Figel Winner 2010 King of the Mountain Chef’s Challenge\, Owner/Chef Cyprus Restaurant\, Highlands\, NC. Chef John Fleer\, 2011 James Beard Award Finalist\, Executive Chef Canyon Creek Restaurant\, Sapphire\, NC. Chef Matt Kowal\, Owner/Chef Gamekeeper’s Tavern\, Sapphire\, NC. Event host\, co-creator and “Sam’s Cup” Sponsor Matthew Eberz of Sam Call Productions says\, “Watching these chefs battle each other and create these stunning dishes is exhilarating. I am amazed at the audience engagement and excitement throughout all rounds of the competition. And\, just when you think the event couldn’t get any better\, the talented chefs provided a four-course meal that rock your taste buds. I’m in awe of the culinary talent that we have on the Highlands-Cashiers Plateau.” Judges All three culinary competitions will be judged by three exceptionally talented and accomplished culinary experts including: Ms. Shelley Skiles Sawyer\, Managing Food Editor\, Flavors Magazine Chef Denny Trantham\, Executive Chef\, Grove Park Inn Resort & Spa Chef Kevin Outzs\, Executive Chef\, The Spotted Trotter in Atlanta\, GA Tickets may be purchased on line at www.ChefsChallenge.info. Price includes all three competitions\, four course chef dinner and live entertainment with Bobby Sullivan. Limited seating. LOCATION:336 Arnold Road, Highlands, NC, 28741, United States URL:http://carolinaepicurean.com/event/highlandscashiers-3rd-annual-king-of-the-mountain-chefs-challenge/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120208T190000 DTEND;VALUE=DATE-TIME:20120208T203059 DTSTAMP:20120518T071231 CREATED:20120205T005811 LAST-MODIFIED:20120205T005811 UID:13743-1328727600-1328733059@http://carolinaepicurean.com SUMMARY:Lexington Ave Brewery Beer Dinner DESCRIPTION:Lexington Avenue Brewery is having a Beer Dinner on Wednesday\, Feb. 8th @ 7:00pm. It's a 6 course meal paired with 5 of their house brewed beer. Call for menu details. It's just $40/person not including tax and gratuity! LOCATION:39 North Lexington Avenue, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/lexington-ave-brewery-beer-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120222 DTEND;VALUE=DATE:20120223 DTSTAMP:20120518T071231 CREATED:20120205T004900 LAST-MODIFIED:20120205T004900 UID:13738-1329868800-1329955200@http://carolinaepicurean.com SUMMARY:Bordeaux Wine Blending & Tappas Dinner at Hare & Hound DESCRIPTION:From The Hare & Hound ~ Please join us on February 22\, Upstairs @ The Hare & Hound for a very special Bordeaux Wine Blending & Tappas dinner presented by Trinchero Vinery & Southern Wine & Spirits! Invite your friends and family and reserve a table together to create your own Bordeaux! Reception Dill Smoked Salmon Fritters Tapas Ratatouille Stuffed Calamari Manchester Farms Quail over a bed of wilted spinach w/ pecans\,Blackberries\, Dark Cherry vinaigrette & poached quail egg Blue Cheese Stuffed Dates Gourmet Cheese & Antipasta Platter The Sweet Treat Triple Chocolate Threat A Truffle\, Trifle & Turtle $45.00 pp +tax & gratuity 101 E. Rutherford St. Landrum\, South Carolina 29356 For reservations please contact Sandra @ thehareandhound.com or 864-457-4218 LOCATION:101 East Rutherford St, Landrum, NC, 29356, United States URL:http://carolinaepicurean.com/event/bordeaux-wine-blending-tappas-dinner-at-hare-hound/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120124T183000 DTEND;VALUE=DATE-TIME:20120124T183000 DTSTAMP:20120518T071231 CREATED:20120120T231806 LAST-MODIFIED:20120120T231806 UID:13602-1327429800-1327429800@http://carolinaepicurean.com SUMMARY:Food Storage Basics DESCRIPTION:Maia's Garden offers classes throughout each month. Here are a couple upcoming classes. For a list of all scheduled classes\, click here. Learn how to safely package your foods for the future. What types of foods will store long-term\, what are the packaging options\, the dos and don'ts of mylars and oxygen absorbers. Saves you from having to learn all this the hard way... LOCATION:207 Elk Park Dr, Asheville, NC, 28804, United States URL:http://carolinaepicurean.com/event/food-storage-basics/2012-01-24 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120126T183000 DTEND;VALUE=DATE-TIME:20120126T183000 DTSTAMP:20120518T071231 CREATED:20120120T231806 LAST-MODIFIED:20120120T231806 UID:13602-1327602600-1327602600@http://carolinaepicurean.com SUMMARY:Food Storage Basics DESCRIPTION:Maia's Garden offers classes throughout each month. Here are a couple upcoming classes. For a list of all scheduled classes\, click here. Learn how to safely package your foods for the future. What types of foods will store long-term\, what are the packaging options\, the dos and don'ts of mylars and oxygen absorbers. Saves you from having to learn all this the hard way... LOCATION:207 Elk Park Dr, Asheville, NC, 28804, United States URL:http://carolinaepicurean.com/event/food-storage-basics/2012-01-24 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120126 DTEND;VALUE=DATE:20120127 DTSTAMP:20120518T071231 CREATED:20120120T114036 LAST-MODIFIED:20120120T114036 UID:13598-1327536000-1327622400@http://carolinaepicurean.com SUMMARY:A-B Tech Menu: Jan 26, 2012 DESCRIPTION:Department of Culinary Arts and Hospitality Menus for Thursday\, January 26\, 2012  Lunch:  Lunch will be served in the beautifully renovated Fernihurst House.  Seatings are at 12:00 and 12:30.  All lunches include soup\, breads\, dessert and a beverage.  Prices for lunch range from $10 to $12 per person plus tax. Reservations can made for table sizes of 2 to 6 guests.  Because of the layout of the Fernihurst dining rooms\, most of the tables are for parties of 4.  Prices for lunch range from $10 to $12 per person plus tax. Sandwiches: h        Club Sandwich with Sweet Potato Chips h        Grilled Vegetable Sandwich with Goat Cheese and Sun Dried Tomatoes h        Falafel and Roasted Vegetables in Pita with Tabbouleh  Entrée Salad: h        Warm Salad of Hearty Greens and Blood Orange with Tangerine-Pineapple Vinaigrette\, and Black Bean Salad Luncheon Plates: h        Roast of Pork Loin with Sage and Apples\, Turkish Pilaf and Glazed Root Vegetables h        Pan-Smoked Salmon Fillet with Roasted Pepper Salad and Parsley Potatoes  Pasta: h        Fettuccine Alfredo with Vegetables h        Gnocchi with Pesto and Grilled Chicken Classical Dinner: These five-course classical dinners will be served in the Magnolia Building with its beautiful views of Mt. Pisgah.  Seatings for dinner are at 6:00\, 6:15 and 6:30 and are for tables of exactly four persons.  Dinner is $27 per person\, plus tax. Seared Scallop with Mashed Potatoes and Red Onion Confit Chicken Consommé Mignons de Porc a l’ail Roasted Beet\, Dill and Frisée Salad Lemon Pots De Crème General Information on A-B Tech Meals The Culinary Arts and Hospitality Department at A-B Tech We welcome all of our guests and appreciate your support of the educational efforts of the students of this community. Gourmet Express Lunches in Fernihurst Our lunch features Continental American Cuisine of gourmet sandwiches\, entrées and entrée salads\, and includes complimentary soup\, bread basket\, dessert and beverage. Lunch is served in the beautifully restored Fernihurst House with seatings at 12:00 and 12:30. Reservations can made for table sizes of 2 to 6 guests. Because of the layout of the Fernihurst dining rooms\, most of the tables are for parties of 4. Prices for lunch range from $10 to $12 per person plus tax. Classical Dinners in Magnolia Classical dinners will be served in the Magnolia Building with its beautiful views of Mt. Pisgah. These two-hour dinners are our most elegant service of the year as we offer modern American versions of classical cuisine. Dinner is a five-course set menu which includes table-side service elements that change from week to week. For evening dining in Magnolia\, we accept reservations for parties of exactly four people. Seatings are at 6:00\, 6:15 and 6:30. The cost of dinner is $27 per person plus tax. Reservations Reservations are made by calling or emailing Lee Sokol (254-1921 ext 244; lsokol@abtech.edu) on Monday mornings at 10:00 a.m. of the week you would like to come. If we have room for your reservation\, Lee will call or email you that afternoon. We accept cash or personal checks. The dates for our Productions for Spring 2012 are as follows. January 26 February 2 February 9 (lunch only) February 16 February 23 (lunch only) March 1 March 8 (dinner only) March 15 (dinner only) March 22 (dinner only March 29 (lunch only) Thank you for supporting our students’ classroom experience. LOCATION:340 Victoria Road, Asheville, NC, United States URL:http://carolinaepicurean.com/event/a-b-tech-menu-jan-26-2012/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120205T160000 DTEND;VALUE=DATE-TIME:20120205T220059 DTSTAMP:20120518T071231 CREATED:20120120T101231 LAST-MODIFIED:20120120T101231 UID:13592-1328457600-1328479259@http://carolinaepicurean.com SUMMARY:Super Bowl Party to Benefit Red Cross DESCRIPTION:Flat Rock Cinema will host the 3rd annual Super Bowl party and benefit for the Henderson County Chapter of American Red Cross on Sunday\, February 5\, 2012\, sponsored by Morris Broadband. Cost of admission is a suggested minimum tax-deductible donation of $10 per person at the door. Admission cost must be paid with cash or check but a credit or debit card may be used for food and beverages. The cinema will serve a full menu\, including food\, beer\, wine and cocktails. Seating is limited so reservations are required by calling (828) 697-2463. Doors will open at 4:00 for pre-game shows and the kick-off is at 6:30 on the 18-foot High Definition screen powered by Morris Broadband. All donations go to the local Henderson County Chapter of the American Red Cross. Flat Rock Cinema is a locally owned and operated bistro-style casual cinema featuring affordable great food\, cocktails\, wine and local brews. The cinema is located at 2700 Greenville Highway in Flat Rock\, NC 28731 (across from the post office). Please visit www.FlatRockCinema.com for a complete food and beverage menu and driving directions (no outside food or drinks allowed) LOCATION:2700 Greenville Hwy, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/super-bowl-party-to-benefit-red-cross/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120202T180000 DTEND;VALUE=DATE-TIME:20120202T210059 DTSTAMP:20120518T071231 CREATED:20120119T154116 LAST-MODIFIED:20120503T134024 UID:13566-1328205600-1328216459@http://carolinaepicurean.com SUMMARY:Lobster Night at Pomodoros DESCRIPTION: Lobster Night Reservations LOCATION:United States URL:http://carolinaepicurean.com/event/lobster-night-at-pomodoros/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120120T183000 DTEND;VALUE=DATE-TIME:20120120T203059 DTSTAMP:20120518T071231 CREATED:20120119T123341 LAST-MODIFIED:20120119T123341 UID:13539-1327084200-1327091459@http://carolinaepicurean.com SUMMARY:Highland Brewing Beer Dinner at Square1 DESCRIPTION:Square 1 Cafe is hosting a Highland Brewing Beer dinner tomorrow night\, Friday\, January 20th at 6:30pm. Dinner will be 4 courses with beer pairings by Asheville's Highland Brewing Company. Live music at 8pm by Hendersonville locals\, "Men on Earth". Cost: $23 Square 1 Cafe 111 S. Main Street Hendersonville\, NC 28792 LOCATION:111 South Main St, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/highland-brewing-beer-dinner-at-square1/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120211T093000 DTEND;VALUE=DATE-TIME:20120211T143059 DTSTAMP:20120518T071231 CREATED:20120115T120659 LAST-MODIFIED:20120115T120659 UID:13515-1328952600-1328970659@http://carolinaepicurean.com SUMMARY:Two Learning Opportunities at the Co-op DESCRIPTION:From Hendersonville Community Co-op ~ Two Learning Opportunities on Saturday\, February 11\, 2012 First: 9:30 am – 11:30 am Make your own Sauerkraut: Making sauerkraut is not only easy\, it’s fun! Get creative with this simple way of preserving food that’s been in use for hundreds of years. Sauerkraut is a great winter food\, contributing to body alkalinity and increased immunity. Materials included. Participants should bring a sharp knife and a cutting board. Question can be directed to workshop facilitator\, Beth Beasley: eabeasley2gmail.com (828) 329-7991 $15 owners/ $18 for non-owners Second: 1:00 – 2:30 pm Caring for your Fruit Trees: a 90 minute class on starting from a small tree to producing fruit in the backyard. I’ll cover things like plant nutrition/soil testing\, organic sprays to ward off disease and insects\, proper pruning of the trees\, various diseases and insects the home gardener can expect to deal with......Presented by Anthony Owens from Windy Ridge Organics\, $13 Owners\, $15 non-owners Classes held at the Hendersonville Community Co-op\, 715 S. Grove St.\, Hendersonville\, NC To registeror for more information\, contact Gretchen Schott-Cummins at 828-693-8557or gretchen@hendersonville.coop LOCATION:715 South Grove Street, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/two-learning-opportunities-at-the-co-op/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120210T160000 DTEND;VALUE=DATE-TIME:20120210T200059 DTSTAMP:20120518T071231 CREATED:20120115T115604 LAST-MODIFIED:20120115T115604 UID:13513-1328889600-1328904059@http://carolinaepicurean.com SUMMARY:Pre-Valentine’s Day Card-Making Party and Wine-Tasting at Falderal Winery DESCRIPTION:From Falderal Winery ~ Create a Valentine’s Day card (or two) at Falderal Winery’s “Pre-Valentine’s Day Card-Making Party and Wine-Tasting” on Friday\, February 10\, 4-8 p.m.\, Cost is $6 per person\, which includes glitter and glue\, colored pens\, and all the fun stuff to make your Valentine’s Day cards\, as well as a flight of Falderal Winery’s new-year boutique-wine offerings. The winery is located in downtown Hendersonville at 131 Third Avenue West. Phone them at 828-693-7676. The tasting features the small-batch wines for which Falderal is known\, including its new February concoction\, a strawberry Riesling\, as well as a truly local Viognier made from grapes grown and hand-picked in Henderson County. “We’re celebrating Valentine’s Day with customers and friends who prefer to make their own individual Valentine’s Day wishes\,” said Falderal Winery co-owner Julia Newbold. “And we’re pleased to share a selection of our reds\, whites\, and rosés to help make the creativity flow. If making cards isn’t your thing\, we’ll have our comfortable couches and chairs available to sit and chat during the tasting.” Most Falderal wines are produced using the special wine-making kits available in the store. Falderal’s top-of-the-line winemaking kits contain all the ingredients for making delicious wine at home are sold at Falderal’s retail shop. The ingredients come from well-known vineyards in wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, South Africa\, and many others. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. Customers can buy a kit to produce at home any of the wines tasted at the winery. Most kits produce 30 bottles. Classes are held regularly at Falderal on how to make wine from kits or from locally-grown grapes. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker. Falderal is a one-stop resource for supplies and advice to homebrewers of wine and beer around the area. The shop is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during business hours. For more information about the holiday wine-tasting\, phone Falderal Winery at 828-693-7676 or email info@falderalwinery.com. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/pre-valentines-day-card-making-party-and-wine-tasting-at-falderal-winery/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120201 DTEND;VALUE=DATE:20120202 DTSTAMP:20120518T071231 CREATED:20120115T114919 LAST-MODIFIED:20120406T184528 UID:13512-1328054400-1328140800@http://carolinaepicurean.com SUMMARY:Italian Night at The Market Place DESCRIPTION:From The Market Place ~ On Wednesday February 1st\, please join us at The Market Place Restaurant & Lounge as we feature our first “Italian Night”. We will be joined by the Guggino Trio which consists of Barrett Smith\, Nicky Sanders\, and Mike Guggino (of the nationally acclaimed Steep Canyon Rangers) for a night of Italian American cuisine and music. Join in with the band for Italian classics that are sure to take you back to Italy’s golden era. Dancing is always encouraged. Chef William Dissen\, of The Market Place Restaurant\, will feature specials that evening like Local Veal Parmigiana with house made linguine\, Classic Pasta & “Gravy”\, homemade Italian meatballs\, Gnocchi with roasted oyster mushrooms and sage & walnut pesto\, and the classic Tiramisu to finish off a great meal. ½ Price Wines by the Glass will also be featured to accompany the cuisine. Pricing will range between $12 – 20. Call The Market Place Restaurant for reservations at 828-252-4162. Our full menu will also be served. Seating is also available in our newly renovated bar & lounge. Come for dinner & stay for the party. About the Guggino Trio: The music found in the Italian mandolin repertoire offers a romantic\, festive atmosphere that seems to carry with it the very essence of Italy. The dramatic trills and tremolos of the mandolin\, accompanied by the soothing sounds of guitar and violin\, create a sound that is sophisticated\, fun\, and thoroughly Italian. It is the musical representation of the passionate\, happy\, romantic spirit we associate with all things Italian. The Guggino Trio has indulged in this musical world\, mastering tasteful arrangements of the most popular songs from the Italian folk\, art song\, and operatic literature. They have also included in their repertoire many of the Italian-American songs popularized over the years by artists like Connie Francis. With mandolin\, guitar\, and violin\, The Guggino Trio has brought its own interpretations and expressions of this wonderful music\, while still preserving a spirit of utter authenticity. For booking\, contact Barrett Smith at 803-603-9339. Or email at barrett@barrettsmith.com . LOCATION:20 Wall St, Asheville, 28801, United States URL:http://carolinaepicurean.com/event/italian-night-at-the-market-place/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120223T080000 DTEND;VALUE=DATE-TIME:20120225T170059 DTSTAMP:20120518T071231 CREATED:20120114T203521 LAST-MODIFIED:20120119T161012 UID:13503-1329984000-1330189259@http://carolinaepicurean.com SUMMARY:National Truffle Festival DESCRIPTION: From the Frankie Lemmon School: National Truffle Fest Brings Together Top Chefs and Truffle Experts for Unique Culinary and Wine Experience The National Truffle Fest\, a weekend-long culinary experience\, will be held February 23-25 in Asheville\, N.C. – one of the country’s most popular travel destinations. Each year\, the festival brings together food enthusiasts and connoisseurs to experience a wide range of truffle varieties\, including the Black Perigord\, Bianchetti\, Oregon Black\, and Oregon White\, in dishes prepared by leading chefs using top quality American and European truffles. New to this year\, the annual festival will feature: • An expanded truffle expert roster – including experts from Oregon\, British Colombia\, Tennessee and Italy • The Southeast’s finest top chefs – including leading chefs from the Asheville area as well as seven visiting chefs • A Truffle Risotto on Parade tasting event and Truffle Brunch with cooking demonstration “Truffles are a wonderfully dynamic treasure that can either complement many different flavors or stand alone and be the star of a simple dish\,” said Ashley Christensen\, host chef of the National Truffle Fest. “All of the different types of truffles are so unique\, depending on the particular variety and origin\, and can give any dish a delicious\, distinctive flavor.” The National Truffle Fest offers exotic culinary experiences\, with pairings of fine wines and spirits\, at some of the most premier restaurants in Asheville as well as the luxurious Grand Bohemian Hotel – a lodge-inspired boutique hideaway that sits within the picturesque Biltmore Village of the Blue Ridge Mountains. In attendance will be top chefs Tyler Brown\, Ashley Christensen\, John Fleer\, Adam Hayes\, Vivian Howard\, Matt Kelly\, Tandy Wilson\, and Cynthia Wong. Additionally\, world-renowned truffle experts will be holding seminars and presentations that are designed for current and prospective growers to personally experience this distinct field. “The prized Perigord Black Winter truffle of southern Europe is now being produced in North America and many gourmet institutions and chefs are turning to these American Perigords because they are a local\, sustainable product with a remarkable freshness\,” said Dr. Tom Michaels\, founder and farmer of Tennessee Truffle. “By having truffle festivals like the National Truffle Fest\, our growers are given the opportunity to heighten awareness of this product to our culinary community.” Additionally\, the festival will feature some of the top wineries from across the U.S. including:   • Bonaccorsi Wine Company • Au Bon Climat & Clendenen Family • B Cellars • Perception Wines • Steve Miles Selection • The Biltmore • The Grabrielle Collection All proceeds from the festival will directly benefit the Frankie Lemmon School and Development Center\, a North Carolina based-nonprofit that serves special needs children. For more information about the National Truffle Fest and to purchase tickets\, visit www.trufflefest.comFor more information about the Frankie Lemmon School and Development Center visit www.frankielemmonschool.org or Facebook.com/FrankieLemmon. ABOUT FRANKIE LEMMON SCHOOL AND DEVELOPMENTAL CENTER Since 1965\, the mission of the Frankie Lemmon School and Developmental Center has remained unchanged…to help preschool and kindergarten children with special needs achieve their full potential. A private\, non-profit 501(c)3 organization\, and contract agent of North Carolina’s Wake County Public School System\, the school offers tuition-free instruction to eligible children from all socio-economic levels. The school is recognized for its expert teachers and specialists using innovative methods and tools in a positive\, nurturing environment. The Frankie Lemmon School and Developmental Center has provided more than one million hours of education and support to children with special needs and their families. For additional information about the Frankie Lemmon School and Developmental Center please go to www.frankielemmonschool.org or call 919-845-8880. Become a friend of the Frankie Lemmon School and Developmental Center at http://www.facebook.com/#!/FrankieLemmon LOCATION:11 Boston Way, Asheville, NC, 28803, United States URL:http://carolinaepicurean.com/event/national-truffle-festival/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120121T110000 DTEND;VALUE=DATE-TIME:20120121T133059 DTSTAMP:20120518T071231 CREATED:20120114T190738 LAST-MODIFIED:20120114T190738 UID:13495-1327143600-1327152659@http://carolinaepicurean.com SUMMARY:Cooking Class and Lunch at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn announces its January Cooking Class and Lunch on Saturday\, January 21\, 2012 at 11:00am for $30 per person. Resevations are required. Season's Executive Chef\, Peter Fassbender\, will demonstrate the preparation of an entrée and a dessert. The entrée will be a Seafood Ragout Pasta with Shrimp\, Scallops and Clams tossed in a house-made Saffron Pasta accompanied by Tomato Concasse\, Kalamata Olives\, Basil and Capers. For dessert Fassbender will prepare a Chocolate Fondant; a warm Chocolate Lava Cake with Caramelized Pears and Crème Anglaise. Guests will indulge in the meal after the class and take home copies of each recipe. Reservations are required and can be made by calling (828) 696-9094. View the full menu for the January Cooking Class and Lunch here. To check out other events Season's Restaurant at Highand Lake Inn has going on visit their Special Events listings. LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/cooking-class-and-lunch-at-seasons-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120302T080000 DTEND;VALUE=DATE-TIME:20120304T170059 DTSTAMP:20120518T071231 CREATED:20120114T165541 LAST-MODIFIED:20120114T165541 UID:13477-1330675200-1330880459@http://carolinaepicurean.com SUMMARY:19th Annual Organic Growers School for Gardeners and Farmers DESCRIPTION:The Growers School for Gardeners and Farmers will be held at the UNIVERSITY OF NORTH CAROLINA AT ASHEVILLE (UNCA). This annual event\, which is open to the public\, provides practical\, region-appropriate organic growing and sustainable living classes and hands-on workshops as well as a seed exchange\, silent auction\, and trade show. A Children’s Program is open to kids ages 7 to 12 and a hands-on\, on-the-farm session takes place on Friday March 2nd. The Organic Growers School has grown from a small gathering of 100 growing enthusiasts in 1994 to a regionally recognized conference drawing over 1700 participants from eighteen different states and Canada. The Organic Growers School has served to reinforce Western North Carolina’s role as a regional leader in organic farming. Participants may choose four workshops/day from over 100 offerings in themed tracks\, including Gardening\, Soils\, Commercial Farmers\, Fruit Production\, Livestock\, Primitive Skills\, All About Poultry\, Greener Living\, Sustainable Landscaping\, Herbs\, Permaculture\, Sustainable Forestry\, Cooking\, Food Preservation\, Alternative Energy\, and more PLUS hands-on half-day workshops. The Children’s Program is a supervised full-day event open to children ages 7-12 (limit: 32). Kids explore the world of agriculture through hands-on activities involving plants\, animals\, insects\, and food. Cost is $30. The trade show showcases a wide array of exhibits from local farm goods to educational non-profit booths. A Seed and Plant Exchange booth is also part of the trade show. Participants bring excess seeds and small plants to share\, barter\, or trade. Seed saving supplies and recommended readings will be provided. The cost for the all-day conference is $40 for those who pre-register by 5PM February 15th\, 2012. Registration after February 15 or the day of the school (between 7:30 and 8:30am) is $55. Registration for the half-day hands-on workshops and cooking classes is an additional $5 per workshop.   Interested participants may register on-line at www.organicgrowersschool.org after December 15 or request a mailed registration form from meredith@organicgrowersschool.org. Businesses interested in participating in the school as a food vendor\, exhibitor\, or sponsor\, should contact Organic Growers School Coordinator Meredith McKissick at meredith@organicgrowersschool.org or call (828)582-5039. Sponsorship\, trade show\, and volunteer details can be accessed at www.organicgrowersschool.org/content/1505. LOCATION:Asheville, NC, United States URL:http://carolinaepicurean.com/event/19th-annual-organic-growers-school-for-gardeners-and-farmers/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120125T080000 DTEND;VALUE=DATE-TIME:20120125T170059 DTSTAMP:20120518T071231 CREATED:20120114T155356 LAST-MODIFIED:20120114T155422 UID:13475-1327478400-1327510859@http://carolinaepicurean.com SUMMARY:Business of Farming Conference DESCRIPTION:Are you currently farming or seriously considering farming as a profession? Then join ASAP\, local farmers\, agriculture professionals\, and business and marketing specialists for this day-long conference with 90-minute learning sessions designed just for you. The event also offers opportunities to meet with restaurant and wholesale buyers. When: Saturday\, February 25th\, 2012\, 8:30 am-5 pm Check in: 8-8:30 am Where: Warren Wilson College: 701 Warren Wilson Road\, Swannanoa\, NC 28778 Cost: $30 per person or $45 for two farm partners before February 1st $35 per person or $50 for two farm partners after February 1st Conference registration includes your choice of workshops\, meetings with restaurant and wholesale buyers\, a locally sourced breakfast and lunch\, and a comprehensive resource notebook. Registration Questions?: Call 828-236-1282. LOCATION:701 Warren Wilson Road, NC, Swannanoa, NC, United States URL:http://carolinaepicurean.com/event/business-of-farming-conference/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120222T083000 DTEND;VALUE=DATE-TIME:20120222T163059 DTSTAMP:20120518T071231 CREATED:20120114T154155 LAST-MODIFIED:20120114T154155 UID:13478-1329899400-1329928259@http://carolinaepicurean.com SUMMARY:2nd Annual Sustainable Viticulture Conference DESCRIPTION:The Sustainable Appalachian Viticulture Institute & Jewel of the Blue Ridge Vineyard\, in conjunction with Warren Wilson College in Asheville NC\, will host the 2nd Annual North Carolina Conference on Sustainable Viticulture. Come learn how to participate in the fastest growing industry in North Carolina that provided an economic impact of more than $1 billion in NC last year. The all-day conference will feature speakers from around the USA who will share information on how to grow grapes organically/biodynamically\, which grapes are best for our steep mountain slopes and climate conditions\, how to market your vineyard and winery\, practical aspects of using various cover crops between rows of grapes\, some of the many ways to generate value-added products from grapes including neutraceuticals\, and how to make wines from organically/biodynamically grown grapes. We have a lineup of interesting speakers with useful information to help you grow grapes sustainably. Our featured speaker will be Phillip Hart\, owner/winemaker of AmByth Estates in the mountains of Templeton\, California. He will be presenting sessions on growing grapes bio-dynamically and making wines from his bio-dynamically grown grapes. The conference will begin at 8:30 AM and run until 4:30 PM. The conference registration fee is $40 paid in advance or $50 walk-in registration. Registration fee includes lunch\, coffee break refreshments\, handouts\, and free parking. Online payment of registration is now available at http://www.JeweloftheBlueRidge.com/ - click on the link near the Warren Wilson College logo. Warren Wilson College 701 Warren Wilson Road Swannanoa\, NC LOCATION:701 Warren Wilson Road, NC, Swannanoa, NC, United States URL:http://carolinaepicurean.com/event/2nd-annual-sustainable-viticulture-conference/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120121T150000 DTEND;VALUE=DATE-TIME:20120121T190059 DTSTAMP:20120518T071231 CREATED:20120114T145650 LAST-MODIFIED:20120114T145650 UID:13474-1327158000-1327172459@http://carolinaepicurean.com SUMMARY:Winter Warmer Beer Festival 2012 DESCRIPTION:Winter Warmer Beer Festival 2012 Saturday\, January 21st: 3 - 7 pm Over 20 regional craft breweries will be in attendance again this year!Be sure to buy your tickets now - available online at www.AshevilleBeerFest.com All previous festivals have sold out in advance each year\, so be sure to buy tickets early and "shake up" those winter blahs with us by enjoying some great brews\, great tunes\, and tasty food at the Winter Warmer Beer Festival 2012. We'll be at the Civic Center's Exhibition Hall (accessed from Hiawassee Street\, Downtown) again this year. But no worries\, previous festival goers - all of you that attended this past year’s event can remember that restroom access was in short supply\, so this year we’ve already got that covered! We’ve planned for additional restroom facilities\, as well as additional food lines. We appreciate all the patience you’ve extended to us with our “growing pains” from year to year. Thanks to all of you\, each year’s festival is bigger and better than the year before - so hopefully\, 2012’s Winter Warmer Festival will be the best one yet! Music guests will be Brushfire Stankgrass (always back by popular demand!) and our second musical guest is still being decided. We are also still finalizing the catering for the "grub" this year. Part of the proceeds will go to our area's RiverLink program. RiverLink is a regional non-profit\, spearheading the economic and environmental revitalization of the French Broad River and its tributaries as a place to work\, live and play. LOCATION: URL:http://carolinaepicurean.com/event/winter-warmer-beer-festival-2012/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120118T180000 DTEND;VALUE=DATE-TIME:20120118T193059 DTSTAMP:20120518T071231 CREATED:20120114T144216 LAST-MODIFIED:20120114T144216 UID:13463-1326909600-1326915059@http://carolinaepicurean.com SUMMARY:Cooking Demonstration with Sunburst Trout Farms DESCRIPTION:From Sunburst Market ~ January 18th\, 2012 6:00 pm Sunburst Market on Montgomery If you are in the Waynesville\, NC area join us for an exciting evening with Chef Clay Hughes from Canyon Kitchen in Cashiers\, NC. He will be showing us some easy ways to prepare Sunburst's marinated and encrusted fillets as well as pesto roasted potatoes and a seasonal salad. Of course there will be wine! Reservations are required. Please stop by the shop or call 828-452-3848 to purchase your tickets. Cost is $25 per person and seating is limited. Sunburst Market 133 Montgomery St. Waynesville\, NC 828-452-3848 LOCATION:133 Montgomery St., Waynesville, NC, United States URL:http://carolinaepicurean.com/event/cooking-demonstration-with-sunburst-trout-farms/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120321T183000 DTEND;VALUE=DATE-TIME:20120321T210059 DTSTAMP:20120518T071231 CREATED:20120114T133330 LAST-MODIFIED:20120503T134024 UID:13459-1332354600-1332363659@http://carolinaepicurean.com SUMMARY:West African Dinner at The Market Place DESCRIPTION:On Wednesday\, March 21 at 6:30 p.m.\, two award-winning chefs join forces at The Market Place restaurant at 20 Wall St. in downtown Asheville to prepare a gourmet\, five-course dinner of West African-inspired cuisine. Chefs William Dissen & Nick Figel (of Cyprus Restaurant) will prepare Yam fufu\, joliof rice\, chicken yassa—the dishes of West Africa are as exotic as they sound. The dinner will present inspired interpretations of authentic West African dishes\, as well as cocktail creations. A performance of West African drumming and dancing will enhance this cultural evening by the musical talents of Zansa.   This dinner offers a rare opportunity to experience the exotic foods and customs of West Africa in a fine dining atmosphere\, and prepared under the creative expertise of two award-winning chefs. A portion of the proceeds will go to help Adama Dembele get his permanent Green Card for U.S. Citizenship. Here’s a bit of info on who Adama is: Adama Dembele is a 33rd generation djembe player from the Ivory Coast in West Africa\, who has performed with various internationally recognized acts on three continents\, including Oumou Sangare\, Angelique Kidjo\, and Salif Keita. He has lived in Asheville for five years\, teaching drumming workshops in town and across the country and performing with local bands\, including Afromotive\, Toubab Krewe\, and Zansa. He was a LEAF in Schools and Streets instructor in 2011. Other teaching experiences include regular drumming workshops at the South Carolina School for the Deaf and Blind\, Stone Academy in Greenville\, SC\, and in Asheville at Rainbow Mountain Children’s School and Erwin and TC Robertson high schools. Adama is a cultural gem whose mission is to share his musical heritage. Tickets are $65 (alcohol\, tax\, and gratuity are additional) and interested diners should call The Market Place in advance at 828-252-4162 to reserve a seat. A credit card is required to hold the reservation. The Market Place 20 Wall Street Asheville\, NC 28801 (828) 252-4162 LOCATION:20 Wall St, Asheville, 28801, United States URL:http://carolinaepicurean.com/event/west-african-dinner-at-the-market-place/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120117 DTEND;VALUE=DATE:20120118 DTSTAMP:20120518T071231 CREATED:20120114T123509 LAST-MODIFIED:20120114T123509 UID:13458-1326758400-1326844800@http://carolinaepicurean.com SUMMARY:Pastapalooza (BOGO) at Pomodoros DESCRIPTION: LOCATION:United States URL:http://carolinaepicurean.com/event/pastapalooza-bogo-at-pomodoros/2012-01-17 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120124 DTEND;VALUE=DATE:20120125 DTSTAMP:20120518T071231 CREATED:20120114T123509 LAST-MODIFIED:20120114T123509 UID:13458-1327363200-1327449600@http://carolinaepicurean.com SUMMARY:Pastapalooza (BOGO) at Pomodoros DESCRIPTION: LOCATION:United States URL:http://carolinaepicurean.com/event/pastapalooza-bogo-at-pomodoros/2012-01-17 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120131 DTEND;VALUE=DATE:20120201 DTSTAMP:20120518T071231 CREATED:20120114T123509 LAST-MODIFIED:20120114T123509 UID:13458-1327968000-1328054400@http://carolinaepicurean.com SUMMARY:Pastapalooza (BOGO) at Pomodoros DESCRIPTION: LOCATION:United States URL:http://carolinaepicurean.com/event/pastapalooza-bogo-at-pomodoros/2012-01-17 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120123T180000 DTEND;VALUE=DATE-TIME:20120123T200059 DTSTAMP:20120518T071231 CREATED:20120114T121514 LAST-MODIFIED:20120114T121514 UID:13452-1327341600-1327348859@http://carolinaepicurean.com SUMMARY:California Cuvées Wine Tasting at Purple Onion DESCRIPTION:From Susan\, The Purple Onion ~ Friends and fellow tastes\, First let me wish you a happy new year. The Purple Onion has reopened after 11 days of cleaning and organizing and we are looking forward to 2012. We hope you can join us for the first tasting of the year as we explore cuvées from California. Whether inspired by the traditional field-style wines of the Golden State or the red blends of Bordeaux and the Rhône Valley\, many of the California blends being produced today demonstrate the complex depth that can emerge when wine makers successfully combine a rowdy cast of varietal characters. We will begin with three whites which include blends of Gewürztraminer\, sauvgnon blanc and chardonnay as well as the Rhône’s exotic white varieties\, Marsanne\, Roussanne and Viognier. The four reds which follow feature the Rhone varietals grenache\, syrah and mourvedre or the fab five Bordeaux varieties. The price for the tasting will be $45 and includes a taste of seven wines and a buffet of hors d’oeuvres and artisan cheeses chosen to pair well with the wines. Reservations can be made by calling the Purple Onion at 749-1179. We accept visa and mastercard. Please call early as seating is limited. Hope to see you soon Susan LOCATION:16 Main Street, Saluda, NC, 28773, United States URL:http://carolinaepicurean.com/event/california-cuvees-wine-tasting-at-purple-onion/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120128T180000 DTEND;VALUE=DATE-TIME:20120128T200059 DTSTAMP:20120518T071231 CREATED:20120114T114757 LAST-MODIFIED:20120114T115354 UID:13439-1327773600-1327780859@http://carolinaepicurean.com SUMMARY:Celebrate the Fine Nuances of Bourbon DESCRIPTION:THE SCOTCH SOCIETY OF BALLANTYNE On Saturday\, January 28\, 6pm – 8pm\, celebrate the fine nuances of bourbon. The cost is $25 per person. Reservations are recommended at 704.248.4100 or email. Ballantyne Hotel 10000 Ballantyne Commons Parkway Charlotte\, NC 28277 (704) 248-4035 LOCATION:10000 Ballantyne Commons Parkway, Charlotte, NC, 28277, United States URL:http://carolinaepicurean.com/event/celebrate-the-fine-nuances-of-bourbon/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120120 DTEND;VALUE=DATE:20120130 DTSTAMP:20120518T071231 CREATED:20120114T113753 LAST-MODIFIED:20120114T113753 UID:13436-1327017600-1327881600@http://carolinaepicurean.com SUMMARY:Charlotte Restaurant Week DESCRIPTION: LOCATION:Charlotte, NC, United States URL:http://carolinaepicurean.com/event/charlotte-restaurant-week/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120119T183000 DTEND;VALUE=DATE-TIME:20120119T200059 DTSTAMP:20120518T071231 CREATED:20120114T113050 LAST-MODIFIED:20120114T113050 UID:13434-1326997800-1327003259@http://carolinaepicurean.com SUMMARY:Winter Wine Dinner at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn announces its Winter Wine Dinner on Thursday\, January 19th at 6:30pm for $60 per person\, inclusive of tax and gratuity. Reservations are required. Executive Chef Peter Fassbender will begin the evening by introducing the menu and Robert Braswell from Tryon Distribution will describe each wine\, educate you in the process of how that wine was created\, and explain how each wine was carefully selected to perfectly compliment each course. The first introduction to the evening's menu will be an Arugula and Prosciutto Salad which will be tossed in Red Wine vinaigrette with shaved Parmesan Cheese\, caramelized Beets and toasted Capers paired with a 2010 Novy Four Mile White Wine Blend from North Coast\, California. The appetizer is a Duck Confit slow-poached in Olive Oil and served with Stewed Lentils and crisp house-made Bacon paired with a 2007 Chateau Du Trignon "Sablet" Red Wine from the Cote du Rhone Villages in France. The entrée will be Classic Beef Wellington served with Duchess Potatoes\, turned Mushrooms\, glazed Carrots and Rosemary Demiglace paired with a 2009 Uppercut Cabernet Sauvignon from Napa Valley\, California. Season's will top off the evening with Red Wine Poached Pears filled with Vanilla and toasted Walnut Mascarpone set over a bed of Rasberry Coulis paired with a 2012 Valckenburg Dornfelder Red Wine Blend from Rheinhessen\, Germany. View the full menu on Season's website at Winter Wine Dinner. Reservations can be made by calling (828) 696-9094. For more information and for future special events at Season's Restaurant at Highland Lake Inn check the Special Events Page. Season's Restaurant at Highland Lake Inn 86 Lily Pad Lane Flat Rock\, North Carolina 28731 January 19\, 2012 6:30PM LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/winter-wine-dinner-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120222T180000 DTEND;VALUE=DATE-TIME:20120222T200059 DTSTAMP:20120518T071231 CREATED:20120107T174200 LAST-MODIFIED:20120205T013431 UID:13370-1329933600-1329940859@http://carolinaepicurean.com SUMMARY:Guided Honey Tasting at Laurey's DESCRIPTION:From Laurey Masterton\, Laurey's Gourmet Comfort Food ~ How to taste honey - a guided class with Laurey Masterton I've been studying honey\, as you know\, learning about all sorts of aspects of it: how bees make it\, of course\, but also how to be discerning when tasting it. As you know\, I think\, I'm working on a book about cooking with honey and other things that would not exist without honeybees. Part of each of the 12 chapters is a piece about that month's chosen honey varietal. I've been having a lot of fun figuring this all out and would love to share my explorations with you. SO! We're having a guided honey tasting on Wednesday\, February 22 from 6-8 pm. I'll help you understand what to look for in honey and how to make sense of the variations of taste. We'll be focusing on the 12 varietals from around the country that will be in my book\, but will also compare them to commercial not-really honey (yuck) and also some fine local honeys too. I'll be joined by some of my beekeeper friends and I think it'll be a fine time. The cost is a low $10.00 per person. Please call to reserve your spots as there is limited room. Call 828-252-1500 to save your spots. Laurey's 67 Biltmore Avenue Asheville\, NC 28801 LOCATION:67 Biltmore Ave, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/guided-honey-tasting-at-laureys/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120406 DTEND;VALUE=DATE:20120407 DTSTAMP:20120518T071231 CREATED:20120107T172703 LAST-MODIFIED:20120503T134024 UID:13369-1333670400-1333756800@http://carolinaepicurean.com SUMMARY:Blind Pig "Q" coming in April DESCRIPTION: Blind Pig LOCATION: URL:http://carolinaepicurean.com/event/blind-pig-q-coming-in-april/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120107T130000 DTEND;VALUE=DATE-TIME:20120107T160059 DTSTAMP:20120518T071231 CREATED:20120103T083920 LAST-MODIFIED:20120103T083920 UID:13309-1325941200-1325952059@http://carolinaepicurean.com SUMMARY:Organic Gardening Class Series at Co-op DESCRIPTION:Hendersonville Community Co-op and Red Wing Farm Present A series of 4 gardening classes starting January 7\, 2012 Organic Gardening Basics Co-op owners: $20 per class\, $60 for the series. Non-owners: $30 per class\, $90 for the series. Classes held at the Hendersonville Community Co-op\, 715 S. Grove St.\, Hendersonville\, NC To register or for more information\, contact Gretchen Schott-Cummins at 828-693-8557 or gretchen@hendersonville.coop Saturday\, January 7\, 1-4pm: Growing Healthy Soil Cultivating and maintaining healthy soil is the key to success in your garden. Growing good soil is the organic gardener's most important job. Healthy soils grow healthy plants\, and fertile\, living soils are the first line of defense against pests and disease. In this class you will learn about building beds to build healthy soil -- we will discuss several methods and approaches with an emphasis on the advantages of permanent no-till raised beds. Saturday\, January 14\, 1-4pm: Starting from Seed Seeds are the beginning of the cycle of life for plants in your garden. This class is an overview of how to grow your own vegetables\, herbs\, and flowers from seed. Participants will learn all about gardening from seed\, including: organic and heirloom seed sources\, preserving heirloom varieties\, making your own seed starting mix (potting soil)\, which plants to direct seed in the garden and which to start indoors\, germination requirements\, caring for seedlings\, when to plant seeds and seedlings\, succession planting to extend your harvest\, seed saving\, and seed storage. Saturday\, January 21\, 1-4pm: Insects in the Garden Insect pests are the biggest challenge for many home gardeners and small farms in western North Carolina. You've sited your garden well\, you've got healthy soil\, you're keeping everything watered and weeded and then the bugs strike--cabbage worms\, bean beetles\, harlequin bugs--these are just a few of the insect pests that can decimate a garden. This class will focus on how to prevent and treat pest problems in the garden. Saturday\, January 28\, 1-4pm: Four-Season Garden Sustainability In this class\, we will discuss sustainable organic gardening methods in the year-round vegetable gardening cycle. We will begin with the basics of four-season gardening and discuss techniques and strategies to keep your garden healthy and productive throughout the seasons over many years. The Co-op is located at 715 South Grove Street (off of Spartanburg Highway) across the street from the Hendersonville Christian School in the City View Plaza. LOCATION:715 South Grove Street, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/organic-gardening-class-series-at-co-op/2012-01-07 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120114T130000 DTEND;VALUE=DATE-TIME:20120114T160059 DTSTAMP:20120518T071231 CREATED:20120103T083920 LAST-MODIFIED:20120103T083920 UID:13309-1326546000-1326556859@http://carolinaepicurean.com SUMMARY:Organic Gardening Class Series at Co-op DESCRIPTION:Hendersonville Community Co-op and Red Wing Farm Present A series of 4 gardening classes starting January 7\, 2012 Organic Gardening Basics Co-op owners: $20 per class\, $60 for the series. Non-owners: $30 per class\, $90 for the series. Classes held at the Hendersonville Community Co-op\, 715 S. Grove St.\, Hendersonville\, NC To register or for more information\, contact Gretchen Schott-Cummins at 828-693-8557 or gretchen@hendersonville.coop Saturday\, January 7\, 1-4pm: Growing Healthy Soil Cultivating and maintaining healthy soil is the key to success in your garden. Growing good soil is the organic gardener's most important job. Healthy soils grow healthy plants\, and fertile\, living soils are the first line of defense against pests and disease. In this class you will learn about building beds to build healthy soil -- we will discuss several methods and approaches with an emphasis on the advantages of permanent no-till raised beds. Saturday\, January 14\, 1-4pm: Starting from Seed Seeds are the beginning of the cycle of life for plants in your garden. This class is an overview of how to grow your own vegetables\, herbs\, and flowers from seed. Participants will learn all about gardening from seed\, including: organic and heirloom seed sources\, preserving heirloom varieties\, making your own seed starting mix (potting soil)\, which plants to direct seed in the garden and which to start indoors\, germination requirements\, caring for seedlings\, when to plant seeds and seedlings\, succession planting to extend your harvest\, seed saving\, and seed storage. Saturday\, January 21\, 1-4pm: Insects in the Garden Insect pests are the biggest challenge for many home gardeners and small farms in western North Carolina. You've sited your garden well\, you've got healthy soil\, you're keeping everything watered and weeded and then the bugs strike--cabbage worms\, bean beetles\, harlequin bugs--these are just a few of the insect pests that can decimate a garden. This class will focus on how to prevent and treat pest problems in the garden. Saturday\, January 28\, 1-4pm: Four-Season Garden Sustainability In this class\, we will discuss sustainable organic gardening methods in the year-round vegetable gardening cycle. We will begin with the basics of four-season gardening and discuss techniques and strategies to keep your garden healthy and productive throughout the seasons over many years. The Co-op is located at 715 South Grove Street (off of Spartanburg Highway) across the street from the Hendersonville Christian School in the City View Plaza. LOCATION:715 South Grove Street, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/organic-gardening-class-series-at-co-op/2012-01-07 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120121T130000 DTEND;VALUE=DATE-TIME:20120121T160059 DTSTAMP:20120518T071231 CREATED:20120103T083920 LAST-MODIFIED:20120103T083920 UID:13309-1327150800-1327161659@http://carolinaepicurean.com SUMMARY:Organic Gardening Class Series at Co-op DESCRIPTION:Hendersonville Community Co-op and Red Wing Farm Present A series of 4 gardening classes starting January 7\, 2012 Organic Gardening Basics Co-op owners: $20 per class\, $60 for the series. Non-owners: $30 per class\, $90 for the series. Classes held at the Hendersonville Community Co-op\, 715 S. Grove St.\, Hendersonville\, NC To register or for more information\, contact Gretchen Schott-Cummins at 828-693-8557 or gretchen@hendersonville.coop Saturday\, January 7\, 1-4pm: Growing Healthy Soil Cultivating and maintaining healthy soil is the key to success in your garden. Growing good soil is the organic gardener's most important job. Healthy soils grow healthy plants\, and fertile\, living soils are the first line of defense against pests and disease. In this class you will learn about building beds to build healthy soil -- we will discuss several methods and approaches with an emphasis on the advantages of permanent no-till raised beds. Saturday\, January 14\, 1-4pm: Starting from Seed Seeds are the beginning of the cycle of life for plants in your garden. This class is an overview of how to grow your own vegetables\, herbs\, and flowers from seed. Participants will learn all about gardening from seed\, including: organic and heirloom seed sources\, preserving heirloom varieties\, making your own seed starting mix (potting soil)\, which plants to direct seed in the garden and which to start indoors\, germination requirements\, caring for seedlings\, when to plant seeds and seedlings\, succession planting to extend your harvest\, seed saving\, and seed storage. Saturday\, January 21\, 1-4pm: Insects in the Garden Insect pests are the biggest challenge for many home gardeners and small farms in western North Carolina. You've sited your garden well\, you've got healthy soil\, you're keeping everything watered and weeded and then the bugs strike--cabbage worms\, bean beetles\, harlequin bugs--these are just a few of the insect pests that can decimate a garden. This class will focus on how to prevent and treat pest problems in the garden. Saturday\, January 28\, 1-4pm: Four-Season Garden Sustainability In this class\, we will discuss sustainable organic gardening methods in the year-round vegetable gardening cycle. We will begin with the basics of four-season gardening and discuss techniques and strategies to keep your garden healthy and productive throughout the seasons over many years. The Co-op is located at 715 South Grove Street (off of Spartanburg Highway) across the street from the Hendersonville Christian School in the City View Plaza. LOCATION:715 South Grove Street, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/organic-gardening-class-series-at-co-op/2012-01-07 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120128T130000 DTEND;VALUE=DATE-TIME:20120128T160059 DTSTAMP:20120518T071231 CREATED:20120103T083920 LAST-MODIFIED:20120103T083920 UID:13309-1327755600-1327766459@http://carolinaepicurean.com SUMMARY:Organic Gardening Class Series at Co-op DESCRIPTION:Hendersonville Community Co-op and Red Wing Farm Present A series of 4 gardening classes starting January 7\, 2012 Organic Gardening Basics Co-op owners: $20 per class\, $60 for the series. Non-owners: $30 per class\, $90 for the series. Classes held at the Hendersonville Community Co-op\, 715 S. Grove St.\, Hendersonville\, NC To register or for more information\, contact Gretchen Schott-Cummins at 828-693-8557 or gretchen@hendersonville.coop Saturday\, January 7\, 1-4pm: Growing Healthy Soil Cultivating and maintaining healthy soil is the key to success in your garden. Growing good soil is the organic gardener's most important job. Healthy soils grow healthy plants\, and fertile\, living soils are the first line of defense against pests and disease. In this class you will learn about building beds to build healthy soil -- we will discuss several methods and approaches with an emphasis on the advantages of permanent no-till raised beds. Saturday\, January 14\, 1-4pm: Starting from Seed Seeds are the beginning of the cycle of life for plants in your garden. This class is an overview of how to grow your own vegetables\, herbs\, and flowers from seed. Participants will learn all about gardening from seed\, including: organic and heirloom seed sources\, preserving heirloom varieties\, making your own seed starting mix (potting soil)\, which plants to direct seed in the garden and which to start indoors\, germination requirements\, caring for seedlings\, when to plant seeds and seedlings\, succession planting to extend your harvest\, seed saving\, and seed storage. Saturday\, January 21\, 1-4pm: Insects in the Garden Insect pests are the biggest challenge for many home gardeners and small farms in western North Carolina. You've sited your garden well\, you've got healthy soil\, you're keeping everything watered and weeded and then the bugs strike--cabbage worms\, bean beetles\, harlequin bugs--these are just a few of the insect pests that can decimate a garden. This class will focus on how to prevent and treat pest problems in the garden. Saturday\, January 28\, 1-4pm: Four-Season Garden Sustainability In this class\, we will discuss sustainable organic gardening methods in the year-round vegetable gardening cycle. We will begin with the basics of four-season gardening and discuss techniques and strategies to keep your garden healthy and productive throughout the seasons over many years. The Co-op is located at 715 South Grove Street (off of Spartanburg Highway) across the street from the Hendersonville Christian School in the City View Plaza. LOCATION:715 South Grove Street, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/organic-gardening-class-series-at-co-op/2012-01-07 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120101 DTEND;VALUE=DATE:20120102 DTSTAMP:20120518T071231 CREATED:20111229T173245 LAST-MODIFIED:20111229T173245 UID:13284-1325376000-1325462400@http://carolinaepicurean.com SUMMARY:New Year's Day Brunch at Pomodoros DESCRIPTION: LOCATION:United States URL:http://carolinaepicurean.com/event/new-years-day-brunch-at-pomodoros/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120101T113000 DTEND;VALUE=DATE-TIME:20120101T153059 DTSTAMP:20120518T071231 CREATED:20111229T172749 LAST-MODIFIED:20111229T172749 UID:13281-1325417400-1325431859@http://carolinaepicurean.com SUMMARY:New Year's Day Brunch at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn announces its New Year's Day Brunch on Sunday\, January 1st\, 2012 from 11:30am - 3:30pm for $23.95 per person. Season's welcomes guests to ring in the new year and join them for their Extraordinary Sunday Brunch. While many other restaurants will be closed to observe the holiday\, Season's Restaurant at Highland Lake Inn is ready to serve. Restaurant Manager\, Marlena Ownbey\, commented\, "We decided to push back the time from our normal brunches to allow guests to sleep in after their New Year's Eve festivities and still be able to enjoy a great meal." Starters and salads on the lavish brunch include a Fresh Fruit display consisting of Cantaloupe\, Honeydew Melon\, Golden Pineapple\, and Flame-Red Seedless Grapes\, Season's Baby Field Green Salad\, Cous Cous Salad\, and Arugula Salad with Smoked Trout\, shaved Fennel\, pickled Red Onions and Champagne Vinaigrette. Entrées include Caribbean Jerk-Rubbed Prime Rib of Beef\, carved to order\, accompanied by Au Jus and Horseradish Cream\, Smoked Turkey Cassoulet served with Root Vegetables\, Crimini Mushrooms and Green Beans\, and Blackened Pacific-Raised Salmon with Orange Crema. Breakfast sides include Three-Cheese Soft Scrambled Eggs\, Buttermilk Pancakes\, Applewood-Smoked Bacon\, Buttermilk Biscuits\, and Organic\, Stone-Ground Grits with Cheddar Cheese. Vegetable sides include Red Cabbage Casserole\, Sweet Corn and Leek Custard\, Pancetta and Apple Cider Braised Collard Greens\, Rosemary-Roasted Red Potatoes with Garlic\, and Brown Riced with Dried Apricots and Baby Spinach. Finish off your feast with Ultimate Chocolate Layer Cake\, New York Style Cheesecake with Whipped Cream and Fresh Berries\, Pecan Pie with Vanilla Whipped Cream\, and Carrot Layer Cake with Vanilla Icing and a Caramelized-Pecan Garnish for dessert. Season's Restaurant's New Year's Day Brunch menu can be viewed here http://www.hlinn.com/holiday_menu.aspx#brunch Reservations are recommended and can be made by calling (828) 696-9094. Keep an eye out for all of Season's Special Events by visiting http://www.hlinn.com/holiday_menu.aspx LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/new-years-day-brunch-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111231T073000 DTEND;VALUE=DATE-TIME:20111231T220059 DTSTAMP:20120518T071231 CREATED:20111227T175506 LAST-MODIFIED:20111227T175849 UID:13270-1325316600-1325368859@http://carolinaepicurean.com SUMMARY:New Year's Eve at Square1 DESCRIPTION:Celebrate New Year’s Eve all day at Square 1. Farm-fresh dinner & drink specials to welcome the New Year. Square 1 is located at 111 S. Main St.\, downtown Hendersonville\, NC 28792. Our website address is: www.square1cafe.com Contact us at 828.698.5598   LOCATION:111 South Main St, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/new-years-eve-at-square1/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120121T100000 DTEND;VALUE=DATE-TIME:20120121T120059 DTSTAMP:20120518T071231 CREATED:20111226T122432 LAST-MODIFIED:20111226T122432 UID:13221-1327140000-1327147259@http://carolinaepicurean.com SUMMARY:Italian Liqueur Class with Wally Maria DESCRIPTION:In Italy we have the tradition of serving after dinner liqueurs especially homemade liqueurs like rosolio\, infused grappas\, ratafia'\, amari\, elisir etc. In the old days no household was without an assortment of cherished and perfected recipes from which each cook obtained delicious liqueurs using alcohol\, spices\,nuts\, fresh fruits and herbs. Today more and more people rely solely on store bought liqueurs but the nostalgia and appreciation for the old-fashioned ones is still felt. I always have a selection for the holidays\, I start sometimes in late summer because some require quite a long infusing period\, I have some trusted favorites and also I try some new recipes now and then. Spring and summer also offer opportunities for liqueur making: gentian\, hyssop\, rosemary\, strawberries\, blackberries\, blueberries and exotic barks and seeds from faraway lands. I believe many of these liqueurs started with medicinal purposes\, and many do have digestive\, expectorant\, refreshing\, mineralizing\, balsamic\, diuretic and other good enough reasons\, my reasons for making them is that they taste so good\, they remind me of grandma\, they make perfect gifts and are fabulous at dinner parties You'll take home samples of all liqueurs prepared in class and we'll have homemade cookies to take the "edge" off all the sipping. $45 per person per class Saturday\, January 21\, 2012 10am-12pm Mistra' there are many versions of this popular liqueur\, this one is mine Genepi' common in the mountains of North-West Italy Pecan my own spin from walnut liqueur\, we don't have pecans in Italy\, so why not? Prugne in spirito it is common in many parts of Italy and Europe to conserve fruits under alcohol\, you eat the fruit and drink the liqueur\, the classic "mangia-bevi" (eat-drink) To register or contact Wally Maria: 828-658-8928 wmaria@discoveritalian.com LOCATION:Asheville, NC, United States URL:http://carolinaepicurean.com/event/italian-liqueur-class-with-wally-maria/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120126 DTEND;VALUE=DATE:20120130 DTSTAMP:20120518T071231 CREATED:20111226T121641 LAST-MODIFIED:20111226T121641 UID:13216-1327536000-1327881600@http://carolinaepicurean.com SUMMARY:14th Annual Blowing Rock Winterfest DESCRIPTION:Join the Village of Blowing Rock as they celebrate the fun side of winter at the 14th Annual Blowing Rock Winterfest January 26-29\, 2012! From the Chili Cook-Off to WinterPaws\, from the icy Polar Plunge to WinterFeast\, there's something for all age groups at Blowing Rock Winterfest. Shop with Blowing Rock Merchants Dine in our cozy restaurants! Free Hot Chocolate & Hayrides! FREE SNOW! WinterFeast: "Culinary delights abound as the fine restaurants in the area come together for a once a year event. Join us for this fabulous dinner featuring mouth-watering delights prepared by Blowing Rock's best chefs." WinterFeast Tickets are available online or by calling 828-295-7851. Cash\, check\, or charge cards accepted at the door of the new Timberlake's Restaurant. Cash bar available. Ticket Prices: Adults: $25 in advance / $30 at the door. Click here to purchase tickets online! See list of Events here. See Daily Schedule here. LOCATION:Blowing Rock, NC, United States URL:http://carolinaepicurean.com/event/14th-annual-blowing-rock-winterfest/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120121T173000 DTEND;VALUE=DATE-TIME:20120121T193059 DTSTAMP:20120518T071231 CREATED:20111226T115017 LAST-MODIFIED:20111226T115017 UID:13214-1327167000-1327174259@http://carolinaepicurean.com SUMMARY:Start the New Year with Hoops & Wine at Falderal Winery DESCRIPTION:Falderal Winery in downtown Hendersonville is starting the new year with wine and hoola-hooping! Combining the best of all – exercise\, charity\, and wine! – Falderal is hosting this unusual Hoops ‘n Wine event on Saturday\, January 21\, from 5:30 to 7:30 p.m.\, with Hooping Hearts\, an Asheville-based nonprofit. Cost is $10 per person … flights of wines produced at Falderal Winery will be served\, and hoola hoops will be provided. Falderal Winery is located at 131 Third Avenue West. Phone them at 693-7676 to learn more and/or to make a reservation for the Hoops ‘n Wine event. The hoola-hooping part will be led by Caitlin Gleidman\, owner and creator of Hooping Hearts\, and the wine-tasting part will provide tastings of Falderal’s best winter-focused small-batch wines that have been aging in the downstairs winery for several months. “This will be one fitness opportunity of the new year that you won’t want to miss\,” said Julia Newbold\, co-owner of Falderal Winery\, who had the idea to join two good ideas into one event. “Burn off some of those holiday calories and find your inner child as you hoop away with Hooping Hearts.” Hooping Hearts is a nonprofit organization which works with schools\, gyms\, and individuals to help promote healthy hearts through hooping. Gleidman will teach the basics of hoola-hooping in a fun\, low stress environment. Hoops will be provided\, and will be available for purchase\, with a portion of the profits going back to the school-outreach program. The ingredients for Falderal wines come from well-known vineyards in wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, South Africa\, and many others. The ingredients come in kits containing grape juice and concentrate\, skins\, and fruits for red and white wines that range from sweet to dry. Customers can buy a kit to produce at home any of the wines tasted at the winery. Most kits produce 30 bottles. Classes are held monthly at Falderal on how to make wine from kits or from locally-grown grapes. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker. Falderal is a one-stop resource for supplies and advice to homebrewers of wine and beer around the area. Falderal Winery is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the retail store can be tasted during business hours. For more information about the Hoops ‘n Wine event\, or to make a reservation\, phone Falderal Winery at 693-7676 or email info@falderalwinery.com. For more information about Hooping Hearts visit www.hoopinghearts.org. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/start-the-new-year-with-hoops-wine-at-falderal-winery/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20120112 DTEND;VALUE=DATE:20120123 DTSTAMP:20120518T071231 CREATED:20111222T121853 LAST-MODIFIED:20111222T121853 UID:13121-1326326400-1327276800@http://carolinaepicurean.com SUMMARY:Charleston Restaurant Week DESCRIPTION:CHARLESTON RESTAURANT WEEK JANUARY 12- 22\, 2012 Mark your calendars! The dates for the next installment of Charleston Restaurant Week are January 12 – 22\, 2012. The event is part of Restaurant Week South Carolina sponsored by the South Carolina Hospitality Association. Charleston Restaurant Week\, executed by the Charleston Restaurant Association (CRA)\, is one of the most highly anticipated culinary events in the Charleston area. It is an opportunity to enjoy the world-renowned cuisine of the Lowcountry as participating restaurants offer prix fixe menus consisting of three items for one price. 3 items for $20\, $30 or $40. View all restaurants participating and their Restaurant Week menus here. Bon Appetit! LOCATION:Charleston, SC, United States URL:http://carolinaepicurean.com/event/charleston-restaurant-week/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20120202T080000 DTEND;VALUE=DATE-TIME:20120204T170059 DTSTAMP:20120518T071231 CREATED:20111222T120715 LAST-MODIFIED:20111222T120715 UID:13118-1328169600-1328374859@http://carolinaepicurean.com SUMMARY:Triangle Wine Festival DESCRIPTION:From Triangle Wine Experience: Register for Winemaker Dinners and Grand Gala and Auction If you wish\, you may take a 10% discount on the price of the dinners and the Grand Gala. Use promo code "Early Bird". This discount is only available until Saturday\, December 31. **Please note\, we do not guarantee seating assignments to sit with your party\, we recommend you get to the restaurant early. Triangle Wine Experience 2012 LOCATION:Raleigh, NC, United States URL:http://carolinaepicurean.com/event/triangle-wine-festival/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111224T080000 DTEND;VALUE=DATE-TIME:20120101T170059 DTSTAMP:20120518T071231 CREATED:20111221T091130 LAST-MODIFIED:20111221T092446 UID:13101-1324713600-1325437259@http://carolinaepicurean.com SUMMARY:Holiday Dining Out in WNC DESCRIPTION: * Indicates a Special Dinner - Check Back for Details [table id=3 /] LOCATION: URL:http://carolinaepicurean.com/event/holiday-dining-out-in-wnc/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111231T170000 DTEND;VALUE=DATE-TIME:20111231T220059 DTSTAMP:20120518T071231 CREATED:20111221T090003 LAST-MODIFIED:20111221T090003 UID:13095-1325350800-1325368859@http://carolinaepicurean.com SUMMARY:New Year's Eve at The Market Place DESCRIPTION: Dinner: 5:00 PM to 10:00 PM | Dancing: 10:00 PM to Until Join us for dinner\, dance the night away\, and ring in the New Year\, featuring a special NYE menu! Live blues by Patrick Fitzsimons during dinner hours with a special a la carte menu followed by our New Year's Eve party to ring in the New Year with Dj Ra Mak. View the NYE Menu (PDF) LOCATION:20 Wall St, Asheville, 28801, United States URL:http://carolinaepicurean.com/event/new-years-eve-at-the-market-place/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111231T183000 DTEND;VALUE=DATE-TIME:20111231T183000 DTSTAMP:20120518T071231 CREATED:20111221T084928 LAST-MODIFIED:20111221T091225 UID:13094-1325356200-1325356200@http://carolinaepicurean.com SUMMARY:New Year's Eve Celebration at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn announces its New Year's Eve Celebration on Saturday\, December 31st from 6:30pm - 1:00am. The cost is $60.00 per person and is inclusive of a Champagne Toast. Diners will get to enjoy live music from the Bruce Lang Trio. Reservations are required. This special 3-course celebration starts off with a choice of appetizers of either Lobster Bisque - Anise Foam with Porcini Mushroom Dusting or a Warm Duck Confit Salad where Duck Confit will be tossed with Baby Spinach\, Local Goat Cheese\, Dried Cherries\, Caramelized Pecans\, Garnished with Barolo Wine Reduction. From there\, your taste buds will indulge in your choice of entrée. Selections include Painted Hills Grilled Beef Tenderloin accompanied by Ridgeline Rosti Potatoes\, Baby Vegetables and Bordelaise Sauce\, Seared Diver Sea Scallops served with Truffled Corn and Crab Risotto and Smoked Paprika Oil\, and Roasted Ashley Farms Duck Breast accompanied by Wild Mushroom Strudel\, Salsify Purée and Port-Demi Glace. Top off the meal with a Tart Chaude Au Chocolate for dessert. This treat is a Warm Dark Chocolate Tart with Caramelized Anjou Pears and Pistachio Creme Anglaise. Special early seating is available from 5:00pm - 6:15pm for $50.00 per person. Award-winning Season's Restaurant also offers a wide variety of wine to compliment the evening. View the full wine selection here: http://www.hlinn.com/wine-list.aspx Don't forget to view all of Season's upcoming Special Events at http://www.hlinn.com/holiday_menu.aspx Call (828) 696-9094 to place your reservations. LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/new-years-eve-celebration-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111216T160000 DTEND;VALUE=DATE-TIME:20111216T190059 DTSTAMP:20120518T071231 CREATED:20111214T131609 LAST-MODIFIED:20111214T131913 UID:13039-1324051200-1324062059@http://carolinaepicurean.com SUMMARY:Asheville Green Works Holiday Open House DESCRIPTION: LOCATION:357 Depot St - River Arts District, Asheville, NC, United States URL:http://carolinaepicurean.com/event/asheville-green-works-holiday-open-house/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111226T173000 DTEND;VALUE=DATE-TIME:20111226T203059 DTSTAMP:20120518T071231 CREATED:20111212T222414 LAST-MODIFIED:20111212T222414 UID:12936-1324920600-1324931459@http://carolinaepicurean.com SUMMARY:Wine Making Class at Falderal Winery DESCRIPTION:A wine-making classes will be taught at Falderal Winery on Thursday\, January 26\, from 5:30 to 8:30 p.m. The class will be at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for each class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits or supplies receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon. Participants will learn how to make wine using a wine-making kit or by using their own grapes. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information. “It’s a nice tradition to make your own wines to celebrate the new year and to enjoy as spring comes back\,” Paul Kovacich said. Kovacich is winemaster at Falderal Winery and teaches the classes. “Many of our wine-making kits require only 28 days to produce 30 bottles of fine wine.” Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. “Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\,” Kovacich said\, ”However it is a popular hobby in other locations. There is a craft involved when making wine at home\, even if you use a kit. This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Tastings of Falderal’s small-batch wines\, many of which can be made with kit ingredients\, are available in the tasting room daily except Sunday and Monday. Tastings on Saturday are free except during pre-arranged special tastings. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker in the Falderal Winery retail store. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676\, or visit www.falderalwinery.com. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-making-class-at-falderal-winery-5/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111214T150000 DTEND;VALUE=DATE-TIME:20111214T180059 DTSTAMP:20120518T071231 CREATED:20111212T221544 LAST-MODIFIED:20111212T221748 UID:12934-1323874800-1323885659@http://carolinaepicurean.com SUMMARY:Wine Making Class at Falderal Winery DESCRIPTION:A wine-making classes will be taught at Falderal Winery in January on Saturday\, January 14\, from 3 to 6 p.m. at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for the class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits or supplies receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon. Participants will learn how to make wine using a wine-making kit or by using their own grapes. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information. “It’s a nice tradition to make your own wines to celebrate the new year and to enjoy as spring comes back\,” Paul Kovacich said. Kovacich is winemaster at Falderal Winery and teaches the classes. “Many of our wine-making kits require only 28 days to produce 30 bottles of fine wine.” Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. “Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\,” Kovacich said\, ”However it is a popular hobby in other locations. There is a craft involved when making wine at home\, even if you use a kit. This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Tastings of Falderal’s small-batch wines\, many of which can be made with kit ingredients\, are available in the tasting room daily except Sunday and Monday. Tastings on Saturday are free except during pre-arranged special tastings. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker in the Falderal Winery retail store. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676\, or visit www.falderalwinery.com. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-making-class-at-falderal-winery-4/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111215T190000 DTEND;VALUE=DATE-TIME:20111216T210059 DTSTAMP:20120518T071231 CREATED:20111212T191103 LAST-MODIFIED:20111212T191103 UID:12928-1323975600-1324069259@http://carolinaepicurean.com SUMMARY:Wine Dinner at The Chef's Table DESCRIPTION:From The Chef's Table ~ We will be having a wine dinner on Thursday December 15th @ 7pm Featuring Chehalem Wines. There will be 5 courses and 4 wines for $45 per person and does not include tax and gratuity. Seating is limited so don't delay to make your reservations!!!! Reservations: 828-452-6210. We are looking forward to having a great time as always and we hope to see you there. Click for the Wine Dinner Menu LOCATION:30 Church Street, Waynesville, NC, 28786, United States URL:http://carolinaepicurean.com/event/wine-dinner-at-the-chefs-table/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111215T180000 DTEND;VALUE=DATE-TIME:20111215T200059 DTSTAMP:20120518T071231 CREATED:20111212T153813 LAST-MODIFIED:20111212T153813 UID:12922-1323972000-1323979259@http://carolinaepicurean.com SUMMARY:Pisgah Brewing Valdez Pairing Event at French Broad Chocolate Lounge DESCRIPTION:From Pisgah Brewing Company ~ Thurs.\, 12/15/11 — Valdez Pairing Event at French Broad Chocolate Lounge (10 South Lexington Avenue\, Downtown Asheville) 6:00pm Enjoy a pint of Valdez Stout & two Valdez truffles for ONLY $6 while mingling & listening to the live\, original\, electronic\, soul/jazz/dub music of Ben Hovey! Prepackaged Valdez bottles & boxed truffles will be available for purchase as scrumptious holiday gifts for the beer and chocolate lover. The FBC Lounge will be open to the public with their regular delicious menu and\, complimentary tastes of the stout and truffle will be available until 8:00pm (or until we run out)… LOCATION:10 South Lexington Avenue, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/pisgah-brewing-valdez-pairing-event-at-french-broad-chocolate-lounge/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111213T150000 DTEND;VALUE=DATE-TIME:20111213T170059 DTSTAMP:20120518T071231 CREATED:20111212T143602 LAST-MODIFIED:20111212T143602 UID:12905-1323788400-1323795659@http://carolinaepicurean.com SUMMARY:FREE Sparkling Wine Tasting at Blue Water Hendersonville DESCRIPTION:Blue Water Seafood Co and Wine Cellar is hosting a FREE tasting of Sparkling Wines from around the world on Tuesday\, December 13th from 3 to 5pm. Robert Braswell of Tryon Wine Distributors will pour a number of sparklers for holiday and everyday enjoyment. Seating is limited to 12. A few seats remain. Call 828-697-0503 to reserve yours! LOCATION:532 Kanuga Road, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/free-sparkling-wine-tasting-at-blue-water-hendersonville/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111215T173000 DTEND;VALUE=DATE-TIME:20111215T203059 DTSTAMP:20120518T071231 CREATED:20111212T142815 LAST-MODIFIED:20111212T222528 UID:12903-1323970200-1323981059@http://carolinaepicurean.com SUMMARY:Wine Making Class at Falderal Winery DESCRIPTION: Wine Making Class Thursday\, December 15\, from 5:30 to 8:30 p.m at Falderal Winery. This Class will be at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits or supplies receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon. Participants will learn how to make wine using a wine-making kit or by using their own grapes. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information. “It’s a nice tradition to make your own wines to celebrate the new year and to enjoy through the winter months\,” Paul Kovacich said. Kovacich is winemaster at Falderal Winery and teaches the classes. “Many of our wine-making kits require only 28 days to provide 30 bottles of fine wine.” Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. The 2011 Winemaker International Amateur Wine competition\, held in April in Manchester\, Vermont\, received 4\,235 entries from hobby winemakers from all 50 American states\, eight Canadian provinces\, and six countries\, including Spain\, Norway\, and Israel. This international competition recognizes home vintners and beer brewers with awards in over 50 categories. The wine-kit brands sold at Falderal Winery were used by a number of this year’s award-winning winemakers. Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\, Kovacich said\, however it is a popular hobby in other locations. “There is a craft involved when making wine at home\, even if you use a kit\,” Kovacich added. “This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Tastings of new Falderal wines\, many of which can be made with kits\, are available in the tasting room daily except Sunday and Monday. Tastings on Saturday are free. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker in the Falderal Winery retail store. “We find and purchase the finest juices and concentrates provided by premiere vineyards all over the world\,” Kovacich said. “Once we receive the product\, we ferment\, age\, and bottle all of our wine on-site.” Luscious\, refreshing\, sweet\, sipping wines can be made from the fruit-based 28-day kits such as Cranberry Chianti or Raspberry White Zinfandel\, while true Gewurztraminer\, Viognier\, Riesling\, Merlot\, or the Italian favorite\, Rosso Fortissimo\, will be ready for bottling in 45 days. Customers can order a kit to make almost any type of wine. Kits come in various liter sizes\, each making about 30 bottles of excellent wine. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676\, or visit www.falderalwinery.com. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-making-class-at-falderal-winery-3/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111112T130000 DTEND;VALUE=DATE-TIME:20111112T170059 DTSTAMP:20120518T071231 CREATED:20111105T170746 LAST-MODIFIED:20111105T170746 UID:12770-1321102800-1321117259@http://carolinaepicurean.com SUMMARY:25 Wines to Taste at Adventures in Wine and Beer DESCRIPTION: Adventures in Wine and Beer 205 Thompson Street Hendersonville\, NC 28792 828-693-3939 LOCATION:205 Thompson St, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/25-wines-to-taste-at-adventures-in-wine-and-beer/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111118T160000 DTEND;VALUE=DATE-TIME:20111118T200059 DTSTAMP:20120518T071231 CREATED:20111105T164627 LAST-MODIFIED:20111105T164627 UID:12768-1321632000-1321646459@http://carolinaepicurean.com SUMMARY:Beaujolais Nouveau wine-tasting at Falderal Winery DESCRIPTION:Celebrate November’s Beaujolais Nouveau with a wine-tasting that features a deliciously light Beaujolais at Falderal Winery in downtown Hendersonville on Friday\, November 18\, 4 p.m. to 8 p.m. Cost is $6 per person. Light hors d’oeuvres are included. Falderal Winery\, retail store\, and tasting room are located at 131 Third Avenue West. Phone them at 693-7676. The official release of Beaujolais Nouveau is the third Thursday of November in France. In case Beaujolais isn’t a favorite\, other wines will be offered at the Falderal tasting\, including a Sauvignon Blanc vinted from grapes hand-picked at Henderson County farms. The wine-tasting will provide an opportunity to sample the variety of flavors produced at Hendersonville’s own winery\, located in downtown Hendersonville. “This will be a fun way to celebrate Beaujolais Nouveau with our French neighbors across the sea\,” said Falderal Winery owner and winemaster Paul Kovacich. “This is a red wine made from Gamay grapes produced in the Beaujolais region of France. It is fermented for just a few weeks before being released for sale on the third Thursday of November -- "Beaujolais Nouveau Day." It’s a popular event around the globe.” Most Falderal wines are produced using the special wine-making kits available in the store. Falderal’s top-of-the-line winemaking kits contain all the ingredients for making delicious wine at home are sold at Falderal’s retail shop. The ingredients come from well-known vineyards in wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, South Africa\, and many others. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. Customers can buy a kit to produce at home any of the wines tasted at the winery. Most kits produce 30 bottles. Classes are held regularly at Falderal on how to make wine from kits or from locally-grown grapes. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker. Falderal is a one-stop resource for supplies and advice to homebrewers of wine and beer around the area. The shop is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during business hours. For more information about the Beaujolais Nouveau celebration\, phone Falderal Winery at 693-7676 or visit the website at www.falderalwinery.com. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/beaujolais-nouveau-wine-tasting-at-falderal-winery/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20111112 DTEND;VALUE=DATE:20111113 DTSTAMP:20120518T071231 CREATED:20111105T163651 LAST-MODIFIED:20111105T164344 UID:12765-1321056000-1321142400@http://carolinaepicurean.com SUMMARY:Wine Making Classes at Falderal Winery DESCRIPTION:Just in time for making holiday wines\, two wine-making classes will be taught at Falderal Winery in November -- Saturday\, November 12\, from 3 to 6 p.m. and Thursday\, November 17\, from 5:30 to 8:30 p.m. Each class will be at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for each class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits or supplies receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon. Participants will learn how to make wine using a wine-making kit or by using their own grapes. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information. “Grape and fruit growers have harvested\, and our make-your-own-wine kits are available\,” Paul Kovacich said. Kovacich is winemaster at Falderal Winery and teaches the classes. “This is a good time to make wine using your own fruit or by using one of our wine-making kits for serving during the holidays.” Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. The 2011 Winemaker International Amateur Wine competition\, held in April in Manchester\, Vermont\, received 4\,235 entries from hobby winemakers from all 50 American states\, eight Canadian provinces\, and six countries\, including Spain\, Norway\, and Israel. This international competition recognizes home vintners and beer brewers with awards in over 50 categories. The wine-kit brands sold at Falderal Winery were used by a number of this year’s award-winning winemakers. Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\, Kovacich said\, however it is a popular hobby in other locations. “There is a craft involved when making wine at home\, even if you use a kit\,” Kovacich added. “This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Tastings of new Falderal wines\, many of which can be made with kits\, are available in the tasting room daily except Sunday and Monday. Tastings on Saturday are free. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker in the Falderal Winery retail store. “We find and purchase the finest juices and concentrates provided by premiere vineyards all over the world\,” Kovacich said. “Once we receive the product\, we ferment\, age\, and bottle all of our wine on-site.” Luscious\, refreshing\, sweet\, sipping wines can be made from the fruit-based 28-day kits such as Cranberry Chianti or Raspberry White Zinfandel\, while true Gewurztraminer\, Viognier\, Riesling\, Merlot\, or the Italian favorite\, Rosso Fortissimo\, will be ready for bottling in 45 days. Customers can order a kit to make almost any type of wine. Kits come in various liter sizes\, each making about 30 bottles of excellent wine. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676\, or visit www.falderalwinery.com. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-making-classes-at-falderal-winery-4/2011-11-12 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20111117 DTEND;VALUE=DATE:20111118 DTSTAMP:20120518T071231 CREATED:20111105T163651 LAST-MODIFIED:20111105T164344 UID:12765-1321488000-1321574400@http://carolinaepicurean.com SUMMARY:Wine Making Classes at Falderal Winery DESCRIPTION:Just in time for making holiday wines\, two wine-making classes will be taught at Falderal Winery in November -- Saturday\, November 12\, from 3 to 6 p.m. and Thursday\, November 17\, from 5:30 to 8:30 p.m. Each class will be at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for each class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits or supplies receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon. Participants will learn how to make wine using a wine-making kit or by using their own grapes. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information. “Grape and fruit growers have harvested\, and our make-your-own-wine kits are available\,” Paul Kovacich said. Kovacich is winemaster at Falderal Winery and teaches the classes. “This is a good time to make wine using your own fruit or by using one of our wine-making kits for serving during the holidays.” Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. The 2011 Winemaker International Amateur Wine competition\, held in April in Manchester\, Vermont\, received 4\,235 entries from hobby winemakers from all 50 American states\, eight Canadian provinces\, and six countries\, including Spain\, Norway\, and Israel. This international competition recognizes home vintners and beer brewers with awards in over 50 categories. The wine-kit brands sold at Falderal Winery were used by a number of this year’s award-winning winemakers. Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\, Kovacich said\, however it is a popular hobby in other locations. “There is a craft involved when making wine at home\, even if you use a kit\,” Kovacich added. “This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Tastings of new Falderal wines\, many of which can be made with kits\, are available in the tasting room daily except Sunday and Monday. Tastings on Saturday are free. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker in the Falderal Winery retail store. “We find and purchase the finest juices and concentrates provided by premiere vineyards all over the world\,” Kovacich said. “Once we receive the product\, we ferment\, age\, and bottle all of our wine on-site.” Luscious\, refreshing\, sweet\, sipping wines can be made from the fruit-based 28-day kits such as Cranberry Chianti or Raspberry White Zinfandel\, while true Gewurztraminer\, Viognier\, Riesling\, Merlot\, or the Italian favorite\, Rosso Fortissimo\, will be ready for bottling in 45 days. Customers can order a kit to make almost any type of wine. Kits come in various liter sizes\, each making about 30 bottles of excellent wine. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676\, or visit www.falderalwinery.com. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-making-classes-at-falderal-winery-4/2011-11-12 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20111110 DTEND;VALUE=DATE:20111111 DTSTAMP:20120518T071231 CREATED:20111105T162651 LAST-MODIFIED:20111105T162651 UID:12763-1320883200-1320969600@http://carolinaepicurean.com SUMMARY:German Cuisine at A-B Tech Culinary DESCRIPTION:Please remember that in order to be fair to all our guests\, I do not take any reservations left on my phone or emailed before 10:00 on Monday morning. A-B Tech Menus for November 10\, 2011 German Lunch Buffet Islands in Magnolia Northern Germany • Lentil Soup • Cod in Grainy Mustard Cream Sauce • Warm Potato Salad with Bacon • Green Beans\, Pears and Bacon Central Germany • Mushroom Stuffed Pancakes • Bratwurst with Sauerkraut • Spaetzle Sautéed in Butter • Braised Red Cabbage with Apples Rhineland • Celery Root and Apple Salad • Sauerbraten • Mushroom Strudel • Glazed Carrots with Mustard and Honey Bavaria • Stuffed New Potatoes • Pork Medallions in Cognac Cream Sauce • Rice with Peas and Tomato Sauce • Roasted Beets with Anise Vinaigrette Wonderful breads and desserts too! A la Carte German Dinner in Fernihurst Appetizer (Guest selects one) • Lentil Soup • Fresh Bratwurst with Warm Potato Salad\, Red Onion Compote and Truffle Mustard • Emmentaler\, Ham and Mushroom Tart • House Smoked Trout with Shaved Fennel and Apple Salad Entrée (Guest Selects One) • Spicy Smoked Pork Loin with Caramelized Apples\, Sauerkraut and Mustard Demi-Glace • Sautéed Veal Schnitzel with Emmentaler\, Lemon-Caper Butter Sauce and Noodles • Roast Boneless Breast of Chicken with Horseradish Cream and Herbed Spaetzle • Fillet of Flounder “Baden Style” with Riesling\, Cream and Mushrooms • Braised Roulade of Beef with Red Cabbage and Apples • Lentils\, Celery Root and Mustard with Rösti Potatoes Wonderful Desserts Too! LOCATION:340 Victoria Road, Asheville, NC, United States URL:http://carolinaepicurean.com/event/german-cuisine-at-a-b-tech-culinary/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111112T100000 DTEND;VALUE=DATE-TIME:20111112T130059 DTSTAMP:20120518T071231 CREATED:20111105T161131 LAST-MODIFIED:20111105T161131 UID:12759-1321092000-1321102859@http://carolinaepicurean.com SUMMARY:Best Italian Dishes Class DESCRIPTION:Best Italian Dishes Continues with the month of November; chef Wally Maria Mazzucco Wyatt will demonstrate 4 dishes: Linguine al limone e pesce spada ( linguine with swordfish) Filetti di trota agli aromi ( trout with herbs) Pendalons ( traditional dish from Friuli: potatoes\, green beans\, pancetta) Souffle' agli agrumi (individuals souffles with citrus fruits). At the end of the demonstration we will have a sit down dinner. You are welcome to bring wine to share. LOCATION:Asheville, NC, United States URL:http://carolinaepicurean.com/event/best-italian-dishes-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111110T150000 DTEND;VALUE=DATE-TIME:20111110T180059 DTSTAMP:20120518T071231 CREATED:20111105T130711 LAST-MODIFIED:20111105T130711 UID:12737-1320937200-1320948059@http://carolinaepicurean.com SUMMARY:Taste of Local at Fletcher Ingles DESCRIPTION:Meet local farmers & vendors: Zuma Cookies(Marshall)\, Imladris Jam(Fairview)\, CL Henderson Apples (Hendersonville)\, Sweetwater Growers(Canton\, GA)\, New Sprout Organics (Swannanoa)\, Annie's Bakery of Asheville\, Carolina Bison (Leicester). Also wine tasting & samples of local milk from MILKCO.... Carolina Bison and New Sprout will both be cooking up some dishes...we'll have stickers for kids if they try some of the apples or vegetables....Starbucks will also be handing out samples!!! Ingles Fletcher 2901 Hendersonville Rd Fletcher\, NC LOCATION:2901 Hendersonville Rd, Fletcher, NC, 28732, United States URL:http://carolinaepicurean.com/event/taste-of-local-at-fletcher-ingles/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20111126 DTEND;VALUE=DATE:20111127 DTSTAMP:20120518T071231 CREATED:20111028T065842 LAST-MODIFIED:20111105T162328 UID:12704-1322265600-1322352000@http://carolinaepicurean.com SUMMARY:Italian Liqueurs Classes with Wally Maria Wyatt DESCRIPTION:In Italy we have the tradition of serving after dinner liqueurs especially homemade liqueurs like rosolio\, infused grappas\, ratafia'\, amari\, elisir etc. In the old days no household was without an assortment of cherished and perfected recipes from which each cook obtained delicious liqueurs using alcohol\, spices\,nuts\, fresh fruits and herbs. Today more and more people rely solely on store bought liqueurs but the nostalgia and appreciation for the old-fashioned ones is still felt. I always have a selection for the holidays\, I start sometimes in late summer because some require quite a long infusing period\, I have some trusted favorites and also I try some new recipes now and then. I believe many of these liqueurs started with medicinal purposes\, and many do have digestive\, expectorant\, refreshing\, mineralizing\, balsamic\, diuretic and other good enough reasons\, my reasons for making them is that they taste so good\, they remind me of grandma and are fabulous at dinner parties You'll take home samples of all liqueurs prepared in class and we'll have homemade cookies to take the "edge" off all the sipping. Chef Wally Maria Mazzucco Wyatt will demonstrate traditional Italian liqueurs making\, using purchased alcohol and infusing it with nuts\, spices\, herbs and fresh fruits. Each class includes 4 recipes with demonstrations and tastings\, and at the end all students will take home a sample of the liqueurs prepared. Nov.19\, 10:00-12:00 Nocino (walnut liqueur)\, Limoncello (lemon)\, Melograno (pomegranate)\, Sgropin (after-dinner popular in Northern Italy) Nov.26\, 10:00-12:00 Coffee and orange tequila liqueur\, Mirtilli (blueberry)\, Noccioline (hazelnut)\, Mistra' (orange and herbs flavored liqueur) Nov. 26\, 2:00-4:00 Liquore alla mandorla (almond)\, Mirto ( Myrtle liqueur from Sardegna)\, Prugne e uvetta sotto spirito ( dry fruits; you eat the fruit or use it over desserts or ice cream and then drink the liqueur) $45 per person per class Saturday\, November 19\, 2011 10am-12pm Nocino walnut liqueur popular in many parts of Italy Limoncello maybe the most famous Italian liqueur Pomegranate from Sardegna Sgropin after-dinner\, from Friuli and Veneto Saturday\, November 26\, 2011 10am-12pm Liquore di tequila con arancia e caffe' orange\, coffee and tequila liqueur Liquore di mirtilli blueberry liqueur Liquore di nocciola hazelnut liqueur Mistra' orange and spices liqueur Saturday\, November 26\, 2011 2pm-4pm Liquore di mandorle almond liqueur Mirto myrtle liqueur from Sardegna Prugna e uvetta sotto spirito an "eat and drink" kind of liqueur Crema di limoncello limoncello in cream........yum! To register or contact Wally Maria: 828-658-8928 wmaria@discoveritalian.com LOCATION:Asheville, NC, United States URL:http://carolinaepicurean.com/event/italian-liqueurs-classes-with-wally-maria-wyatt/2011-11-26 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20111119 DTEND;VALUE=DATE:20111120 DTSTAMP:20120518T071231 CREATED:20111028T065842 LAST-MODIFIED:20111105T162328 UID:12704-1321660800-1321747200@http://carolinaepicurean.com SUMMARY:Italian Liqueurs Classes with Wally Maria Wyatt DESCRIPTION:In Italy we have the tradition of serving after dinner liqueurs especially homemade liqueurs like rosolio\, infused grappas\, ratafia'\, amari\, elisir etc. In the old days no household was without an assortment of cherished and perfected recipes from which each cook obtained delicious liqueurs using alcohol\, spices\,nuts\, fresh fruits and herbs. Today more and more people rely solely on store bought liqueurs but the nostalgia and appreciation for the old-fashioned ones is still felt. I always have a selection for the holidays\, I start sometimes in late summer because some require quite a long infusing period\, I have some trusted favorites and also I try some new recipes now and then. I believe many of these liqueurs started with medicinal purposes\, and many do have digestive\, expectorant\, refreshing\, mineralizing\, balsamic\, diuretic and other good enough reasons\, my reasons for making them is that they taste so good\, they remind me of grandma and are fabulous at dinner parties You'll take home samples of all liqueurs prepared in class and we'll have homemade cookies to take the "edge" off all the sipping. Chef Wally Maria Mazzucco Wyatt will demonstrate traditional Italian liqueurs making\, using purchased alcohol and infusing it with nuts\, spices\, herbs and fresh fruits. Each class includes 4 recipes with demonstrations and tastings\, and at the end all students will take home a sample of the liqueurs prepared. Nov.19\, 10:00-12:00 Nocino (walnut liqueur)\, Limoncello (lemon)\, Melograno (pomegranate)\, Sgropin (after-dinner popular in Northern Italy) Nov.26\, 10:00-12:00 Coffee and orange tequila liqueur\, Mirtilli (blueberry)\, Noccioline (hazelnut)\, Mistra' (orange and herbs flavored liqueur) Nov. 26\, 2:00-4:00 Liquore alla mandorla (almond)\, Mirto ( Myrtle liqueur from Sardegna)\, Prugne e uvetta sotto spirito ( dry fruits; you eat the fruit or use it over desserts or ice cream and then drink the liqueur) $45 per person per class Saturday\, November 19\, 2011 10am-12pm Nocino walnut liqueur popular in many parts of Italy Limoncello maybe the most famous Italian liqueur Pomegranate from Sardegna Sgropin after-dinner\, from Friuli and Veneto Saturday\, November 26\, 2011 10am-12pm Liquore di tequila con arancia e caffe' orange\, coffee and tequila liqueur Liquore di mirtilli blueberry liqueur Liquore di nocciola hazelnut liqueur Mistra' orange and spices liqueur Saturday\, November 26\, 2011 2pm-4pm Liquore di mandorle almond liqueur Mirto myrtle liqueur from Sardegna Prugna e uvetta sotto spirito an "eat and drink" kind of liqueur Crema di limoncello limoncello in cream........yum! To register or contact Wally Maria: 828-658-8928 wmaria@discoveritalian.com LOCATION:Asheville, NC, United States URL:http://carolinaepicurean.com/event/italian-liqueurs-classes-with-wally-maria-wyatt/2011-11-26 END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111108T113000 DTEND;VALUE=DATE-TIME:20111109T210059 DTSTAMP:20120518T071231 CREATED:20111028T062455 LAST-MODIFIED:20111028T062455 UID:12694-1320751800-1320872459@http://carolinaepicurean.com SUMMARY:Hendersonville-Flat Rock Small Plate Crawl DESCRIPTION:The Small Plate Crawl is back! Hendersonville and Flat Rock restaurants\, stores\, galleries\, bakeries\, historic Inns and Bed and Breakfasts\, as well as the City of Hendersonville\, have joined together to celebrate local dining\, shopping and memorable accommodations with unique Small Plate Menus\, free parking in all city lots\, specials and giveaways during this 2 day event Tuesday\, November 8th and Wednesday\, November 9th\, 2011. 30 restaurants\, including many new to the Crawl\, will be serving Small Plates\, priced from $2 to $8\, showing off their cuisine and Chef’s talent. Restaurants participate both days during one of three blocks of time: 11:30AM to 9:00PM\, 11:30AM to 3:00PM OR 5:00PM to 9:00PM. See hours for each participating restaurant on the Small Plate Crawl Passport. A Passport is not required\, but is needed to enter the prize drawing (go to SmallPlateCrawl.com and click on “Passport”). Present the Passport for validation when purchasing Small Plates. Buy a Small Plate at 5 or more restaurants to qualify for a prize drawing. If anyone in your group purchases a Small Plate\, everyone in your party gets their Passports validated! Include a restaurant more than one block off Main Street in the “5 or more” to double your prize winning chances (Passport entered into drawing twice)! When you’re done Crawling\, just drop your Passport off at any participating restaurant. Winners will be contacted by email. Sharing with others in your group is okay while trying your favorite restaurants AND the ones you've always wanted to try. This is a rain-or-shine event. Small plates taste just as great no matter what the weather! Please remember to tip your servers. They’re working especially hard during the Crawl. Participating Restaurants can be seen here: (http://smallplatecrawl.com/restaurants/). Participating Inns and B&Bs can be seen here: (http://smallplatecrawl.com/lodging-discounts/) Take advantage of Specials and Giveaways at many shops\, galleries\, bakeries and more. For example\, enjoy a FREE glass of wine while you wait for FREE jewelry cleaning and inspection at Shelley’s Jewelry\, or stop in at Salon 104 for FREE wine and cheese\, makeup application and more. Visit http://smallplatecrawl.com/shopping-discounts/ for a complete list. The Small Plate Crawl is sponsored by SavorNC magazine (http://www.savorncmagazine.com/) and RelyLocal Hendersonville (http://www.relylocal.com/hendersonville-north-carolina)\, Flat Rock Playhouse\, Flat Rock Cinema\, WNC Insider and The City of Hendersonville’s “Main Street” program. ABOUT THE SMALL PLATE CRAWL The Carolina Epicurean (http://carolinaepicurean.com ) organized the first bi-annual Small Plate Crawl (http://smallplatecrawl.com ) in November\, 2009. This popular event has gotten bigger and more popular each time it’s been held\, drawing hundreds of Crawlers to Hendersonville and Flat Rock\, NC. LOCATION: URL:http://carolinaepicurean.com/event/hendersonville-flat-rock-small-plate-crawl-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111124T110000 DTEND;VALUE=DATE-TIME:20111124T150059 DTSTAMP:20120518T071231 CREATED:20111028T055638 LAST-MODIFIED:20111028T055638 UID:12693-1322132400-1322146859@http://carolinaepicurean.com SUMMARY:Thanksgiving Brunch at Gallery DESCRIPTION:Join The Ballantyne Hotel & Lodge for a favorite tradition with Thanksgiving Brunch on Thursday\, November 24\, 11 am – 3 pm. Leave the cooking to The Ballantyne Hotel & Lodge\, and enjoy an endless array of seasonal salads\, decorative displays\, carving stations with regional accompaniments and decadent desserts. There will be live music from the Mark Hoffman Band. Cost is 55 per person\, 28 for children\, ages 5-12\, and complimentary for children ages 4 and under (pricing does not include tax and gratuity). Private dining rooms are available for larger groups. Reservations are required. To make a reservation\, please call 704.248.4100 or reserve here for Nov 24 between 11 am and 2 pm. LOCATION:10000 Ballantyne Commons Parkway, Charlotte, NC, 28277, United States URL:http://carolinaepicurean.com/event/thanksgiving-brunch-at-gallery/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111117T190000 DTEND;VALUE=DATE-TIME:20111117T210059 DTSTAMP:20120518T071231 CREATED:20111028T054855 LAST-MODIFIED:20111028T054855 UID:12687-1321556400-1321563659@http://carolinaepicurean.com SUMMARY:AIR Announces the 2011 Taste of Asheville DESCRIPTION:Asheville’s premier food event\, the Taste of Asheville\, will be held on November 17\, 2011 at The Venue at 21 North Market Street from 7:00pm – 9:00pm. This highly anticipated annual fundraising event\, held by the members of Asheville Independent Restaurants (AIR)\, will feature food from 37 restaurants as well as wine tasting and beer tasting from local breweries. “ We are very excited about this year’s event as it has a record number of participating restaurants and will feature some of Asheville’s top chefs\,” says Steve Frabatore\, AIR’s president. “These same restaurants are participating in our 2012 AIR Passport\, which will be kicked off that same evening ”. The AIR Passport program offers discounts at many of Asheville’s top restaurants while encouraging passport holders to try new restaurants. This year’s AIR restaurants who are participating in the Taste of Asheville and The AIR Passport are (alphabetically): Avenue M\, Blue Ridge Dining Room\, Blue Water Seafood\, Boca\, Bouchon\, Chai Pani\, Chef Mo\, Chelseas Tea Room\, City Bakery\, Corner Kitchen\, Creperie Bouchon\, Curate Tapas Bar\, Dining Innovations\, Fiore’s\, Frankie Bones\, The French Broad Chocolate Lounge\, The Green Sage\, Homegrown\, Horizons\, Jack of Hearts\, Jack of the Wood\, Laughing Seed\, Lexington Avenue Brewery\, The Lobster Trap\, Luella’s Bar-B-Que\, Mamacitas\, The Market Place\, Mela Indian Restaurant\, Neo Cantina\, Olive or Twist\, Pack’s Tavern\, Pomodoros \, Sunset Terrace\, Tupelo Honey\, Ultimate Ice Cream\, Vincenzo’s and Vinnies Neighborhood Italian. A portion of the proceeds from the evening and the sale of the Passports will go to benefit AIR’s “Chefs of Tomorrow” scholarship at AB Tech. Tickets for the event are $70 for a single ticket and $125 for a pair. Tickets will go on sale October 3rd on the AIR Website www.airasheville.org \, for more information on the Taste of Asheville or the Passport\, please contact: Amy Garcia\, Membership / Marketing Coordinator for AIR at (828) 338-9839. LOCATION:21 North Market Street, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/air-announces-the-2011-taste-of-asheville/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111111T080000 DTEND;VALUE=DATE-TIME:20111111T170059 DTSTAMP:20120518T071231 CREATED:20111027T213338 LAST-MODIFIED:20111029T123542 UID:12681-1320998400-1321030859@http://carolinaepicurean.com SUMMARY:Firefly Farms Dinner at Laurey's DESCRIPTION:A dinner with Firefly Farm - November 11 Scott and Elizabeth\, our friends at Firefly Farms are going to bring us some fall produce and some of their Devon Beef and Brendan is going to make a farm dinner for you. Brendan is envisioning a French-style comfort dinner. Please do put this on your calendar. November 11th. Here’s the menu: At the start: Pickled Firefly Farms’ Vegetables Hidalgo Pepper Jelly with Local Cheese Devon Beef Liver Paté The Salad: Fall Lettuces with Apples\, Radishes and a Pickled Shallot Vinaigrette The Dinner: “Pot-au-Feu” A rustic French meal with Red Devon Beef\, Cabbage\, Charred Radicchio and Marrow Toast with Sauce Alsacienne Nicola Potato Gnocchi with Broccoli Rabb\, Lemon\, and Garlic The Dessert: Candy Roaster Squash and Caramelized Apple Tart The price is 45.00 per person (+tax) Please add 12.00 if you’d like wine and/or beer Call us at 252-1500 to reserve your spots. Squash. Kale. Beef. Friends. Comfort. Yum! Firefly Farm Laurey's Gourmet Comfort Food 67 Biltmore Avenue Asheville\, NC 28801 (828) 252-1500 LOCATION:67 Biltmore Ave, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/firefly-farms-dinner-at-laureys/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111029T090000 DTEND;VALUE=DATE-TIME:20111029T130059 DTSTAMP:20120518T071231 CREATED:20111027T212031 LAST-MODIFIED:20111027T212031 UID:12673-1319878800-1319893259@http://carolinaepicurean.com SUMMARY:2nd Annual Harvest Fair at Black Mtn Tailgate Market DESCRIPTION:The 2nd Annual Harvest Fair will be held on Saturday\, October 29 from 9 am to 1pm at the Black Mountain Tailgate Market located at 130 Montreat Road in Black Mountain\, NC. This free event is a celebration of the season for market regulars and a great introduction for new customers to BMTM vendors\, a beautiful location in the shadow of the oaks and the family friendly atmosphere found every week at the BMTM. Featured at this year’s fair are hands-on activities for kids (and adults too!) including goat milking\, corn shelling\, and hay rides. A favorite from last year returns with a herding demo by Nick Nichols and the border collies of Highlander Farm. There will also be demonstrations and displays about beekeeping\, mozzarella stretching\, low tunnel growing\, fiber weaving\, garden tool maintenance and an old fashioned cake walk. BMTM vendors will be donating a huge basket full of the “best of market” offerings including handmade items\, local products\, bread\, cheese\, squash\, honey and much more to be raffled off to a lucky attendee. Last year’s event was so well attended that Harvest Fair hours this year have been extended to accommodate the crowds and additional activities. Don’t miss all the free fun and festivities this great event offers! LOCATION:130 Montreat Road, Black Mountain, NC, United States URL:http://carolinaepicurean.com/event/2nd-annual-harvest-fair-at-black-mtn-tailgate-market/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111108T183000 DTEND;VALUE=DATE-TIME:20111108T200059 DTSTAMP:20120518T071231 CREATED:20111027T210543 LAST-MODIFIED:20111027T210543 UID:12669-1320777000-1320782459@http://carolinaepicurean.com SUMMARY:Pomodoros Asheville Brewing Co Beer Dinner DESCRIPTION: LOCATION:United States URL:http://carolinaepicurean.com/event/pomodoros-asheville-brewing-co-beer-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20111029 DTEND;VALUE=DATE:20111031 DTSTAMP:20120518T071231 CREATED:20111027T205715 LAST-MODIFIED:20111027T205715 UID:12666-1319846400-1320019200@http://carolinaepicurean.com SUMMARY:Weaverville Art Safari Weekend DESCRIPTION: Weaverville Art Safari Weekend All Day Wine Tasting Saturday\, October 29th 10-6:30 Sunday\, October 30th 12-5 Free It's that time again: Weaverville is celebrating the 10th anniversary of the Art Safari Fall Tour! "The Weaverville Art Safari is a free\, self-guided tour of artists' homes and studios in the scenic area surrounding the villages of Weaverville and Barnardsville\, NC." Maggie B's will be pouring "Art in a Bottle". All day\, Saturday & Sunday we will be featuring our own "artists". Each winemaker produces their own work of art in the form of wine\, by cultivating the grapes to fermenting the juice. Stop in Maggie B's this weekend and immerse yourself in art! *Halloween is this Monday! Don't forget to pick up some bewitching bottles of Vampire Chardonnay & Vampire Merlot! $11.99 Maggie B's Wine & Specialty Store 113 N. Main St. Weaverville 828 645-1111 www.MaggieBsWine.com LOCATION:113 N Main St, Weaverville, NC, United States URL:http://carolinaepicurean.com/event/weaverville-art-safari-weekend/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20111028 DTEND;VALUE=DATE:20111030 DTSTAMP:20120518T071231 CREATED:20111027T204834 LAST-MODIFIED:20111027T204834 UID:12658-1319760000-1319932800@http://carolinaepicurean.com SUMMARY:Fresh Market Fall Harvest Fest DESCRIPTION: LOCATION:223 Greenville Hwy, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/fresh-market-fall-harvest-fest/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111028T163000 DTEND;VALUE=DATE-TIME:20111028T180059 DTSTAMP:20120518T071231 CREATED:20111020T221337 LAST-MODIFIED:20111020T221337 UID:12599-1319819400-1319824859@http://carolinaepicurean.com SUMMARY:Private Tasting & Book Signing with Greg Koch of Stone Brewing Co. DESCRIPTION: LOCATION:66 Broadway St, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/private-tasting-book-signing-with-greg-koch-of-stone-brewing-co/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111101T183000 DTEND;VALUE=DATE-TIME:20111101T200059 DTSTAMP:20120518T071231 CREATED:20111020T220241 LAST-MODIFIED:20111020T220241 UID:12594-1320172200-1320177659@http://carolinaepicurean.com SUMMARY:Highland Beer Dinner at Frankie Bones DESCRIPTION:Highland Beer Dinner Menu at Frankie Bones November 1\, 2011 at 6:30pm Menu by Chef Lee Kelly First Course Goat Cheese Salad spinach ~ goat cheese ~ strawberries ~ crumbled walnuts ~ Gaelic ale vinaigrette. Paired with Highland Gaelic Ale Second Course Scallops Diane Two U 10-12 scallops ~ wrapped in bacon ~ pan seared ~ on a St. Teresa's Pale Ale butter sauce. Paired with St. Teresa's Pale Ale Third Course Slow Roasted Pork Loin Thinly sliced ~ rosemary creamed corn ~ with a rosemary cream sauce. Paired with Highland Black Mocha Stout Fourth Course Coffee Marinated Ribeye 8oz cut ~ served with twice baked potato casserole. Paired with Highland Thunderstruck Coffee Porter $40/person+tax and gratuity Gift to take home Liter of 2012 Cold Mountain Winter Ale Autographed by Highland Brewing Co. Owner Oscar Wong LOCATION:2 Gerber Rd # 101, Asheville, NC, 28803, United States URL:http://carolinaepicurean.com/event/highland-beer-dinner-at-frankie-bones/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111027T170000 DTEND;VALUE=DATE-TIME:20111027T190059 DTSTAMP:20120518T071231 CREATED:20111020T215724 LAST-MODIFIED:20111020T215851 UID:12589-1319734800-1319742059@http://carolinaepicurean.com SUMMARY:Yappy Hour at Frankie Bones DESCRIPTION:October 27\, 2011 from 5-7pm. All proceeds go to the Asheville Humane Society! Join us October 27 from 5-7pm on our pet friendly patio to benefit the Asheville Humane Society. Guests purchase a $5 ticket for the Humane Society and Frankie Bones provides a cocktail of a $5 value. Drinks include Cosmo's\, Appletini's\, Chocolate Martini's\, Mimosa's\, Bellini's Wine Flights or Beer with equal or lesser value of $5. There will be light hors d'oeuvres and alot of tail wagging fun! :) 2 Gerber Rd # 101 Asheville\, NC 28803-1082 (828) 274-7111 LOCATION:2 Gerber Rd # 101, Asheville, NC, 28803, United States URL:http://carolinaepicurean.com/event/yappy-hour-at-frankie-bones/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111116T183000 DTEND;VALUE=DATE-TIME:20111116T200059 DTSTAMP:20120518T071231 CREATED:20111020T214740 LAST-MODIFIED:20111020T214840 UID:12587-1321468200-1321473659@http://carolinaepicurean.com SUMMARY:Brews and Bites at High Cotton DESCRIPTION:Ranger\, Fat Tire and Mothership Wit sound like Halloween costumes\, but they are masterfully brewed beers from New Belgium Brewery. High Cotton Greenville not only enjoys the brews and names but really enjoys pairing them with delicious foods. Join us as we host a New Belgium Brewing Dinner on Wednesday\, November 16th at 6:30pm. Executive Sous Chef Gregg Forster and the High Cotton culinary team created a four course menu that pairs perfectly with a variety of New Belgium Brews. The menu includes beer batter fish and chips\, drunken mussels\, grilled loin of rabbit and pan roasted salmon. Beverage Manager and Certified Sommelier Jason Callaway paired the best brews to complement each course. View full menu. This is sure to be a fun filled evening with great brews\, excellent food and wonderful company. Grab your friends and join us on Wednesday\, November 16th. Tickets are $55 plus tax and gratuity. Reservations are required. Call 864-335-4200 to make yours today. LOCATION:550 So Main St, Greenville, SC, United States URL:http://carolinaepicurean.com/event/brews-and-bites-at-high-cotton/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111027T183000 DTEND;VALUE=DATE-TIME:20111027T200059 DTSTAMP:20120518T071231 CREATED:20111020T214250 LAST-MODIFIED:20111020T214250 UID:12583-1319740200-1319745659@http://carolinaepicurean.com SUMMARY:Spanish Wine Dinner at Pomodoros DESCRIPTION: LOCATION:United States URL:http://carolinaepicurean.com/event/spanish-wine-dinner-at-pomodoros/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111025T183000 DTEND;VALUE=DATE-TIME:20111025T200059 DTSTAMP:20120518T071231 CREATED:20111020T213327 LAST-MODIFIED:20111020T213327 UID:12580-1319567400-1319572859@http://carolinaepicurean.com SUMMARY:Rhone Wine Tasting at Purple Onion DESCRIPTION:The Purple Onion will host a Rhone wine tasting on Tuesday\, October 25 at 6:30. Seven wine selections from the northern and southern Rhone valley will be offered along with foods typical of the region’s cuisine but featuring ingredients from some of our favorite local farms. The wines we will be tasting are not only exceptionally good values but pair easily with a variety of foods which makes them a great choice for the approaching holiday season. The price for the tasting will be $45 and includes a taste of seven wines and several hors d’oeuvres and small plates chosen to pair well with the wines. Reservations can be made by calling the Purple Onion at 828-749-1179. We accept visa and mastercard. Please call early as seating is limited. The Purple Onion PO Box 778 Saluda\, NC 28773 www.purpleonion.com 828-749-1179 LOCATION:16 Main Street, Saluda, NC, 28773, United States URL:http://carolinaepicurean.com/event/rhone-wine-tasting-at-purple-onion/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111013T183000 DTEND;VALUE=DATE-TIME:20111013T200000 DTSTAMP:20120518T071231 CREATED:20111010T022115 LAST-MODIFIED:20111010T022115 UID:12475-1318530600-1318536000@http://carolinaepicurean.com SUMMARY:Passion for Pinot Wine Dinner at Season's DESCRIPTION: LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/passion-for-pinot-wine-dinner-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111013T150000 DTEND;VALUE=DATE-TIME:20111013T180000 DTSTAMP:20120518T071231 CREATED:20111010T004024 LAST-MODIFIED:20111010T004024 UID:12456-1318518000-1318528800@http://carolinaepicurean.com SUMMARY:Ingles Taste of Local - Asheville DESCRIPTION:Sample local products at Ingles Taste of Local like City Bakery of Asheville bread\, Zuma cookies (Marshall)\, Imladris Farm (Fairview)\, local milk from Milkco \, ground bison from Carolina Bison (Leicester) and New Sprout Farms organic produce (Swannanoa). Cooking demo by Chef Adam Hayes of Red Stag Grill. Ingles Market 29 Tunnel Road Asheville NC 28805 828-253-1528 LOCATION:29 Tunnel Rd, Asheville, NC, 28805, United States URL:http://carolinaepicurean.com/event/ingles-taste-of-local-asheville/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111105T100000 DTEND;VALUE=DATE-TIME:20111105T130000 DTSTAMP:20120518T071231 CREATED:20111005T212001 LAST-MODIFIED:20111006T014947 UID:12374-1320487200-1320498000@http://carolinaepicurean.com SUMMARY:Lenores Natural Cuisine "Wonderful Soups" Class DESCRIPTION:Lenore's Natural Classes November 5\, "Wonderful Soups" 10am-1pm - $45 Egyptian Lentil Soup\, Yellow Split Pea Soup\, Black Bean Soup with Sun-Dried Tomatoes\, Thai Butternut Squash Soup Sunflower Spread served with Vegetable Flax Crackers Directions to Lenore's LOCATION:164 Ox Creek Road, Weaverville, NC, United States URL:http://carolinaepicurean.com/event/lenores-natural-cuisine-wonderful-soups-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111112T100000 DTEND;VALUE=DATE-TIME:20111112T113000 DTSTAMP:20120518T071231 CREATED:20111005T210046 LAST-MODIFIED:20111006T015018 UID:12378-1321092000-1321097400@http://carolinaepicurean.com SUMMARY:Naturally-Fermented Sauerkraut Workshop at Lenore's Natural Cuisine DESCRIPTION:From Lenore's Natural Cuisine ~ November 12\, "Naturally-Fermented Sauerkraut Workshop" 10-11:30 am • $20 People are always asking us "How do you make sauerkraut?" so we're offering this class again just in time for the fall cabbage crop. • All thriving\, traditional cultures eat fermented foods. Do you? • Learn the art of making your own lively\, tangy and delicious sauerkraut in this hands-on workshop. • Discover the many great health benefits of fermented foods! The Live Foods Class Series will not repeat until sometime in 2012. For details on how to register\, use this link: http://www.lenoresnatural.com/classes/classes.php LOCATION:164 Ox Creek Road, Weaverville, NC, United States URL:http://carolinaepicurean.com/event/naturally-fermented-sauerkraut-workshop-at-lenores-natural-cuisine/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20111011 DTEND;VALUE=DATE:20111012 DTSTAMP:20120518T071231 CREATED:20111005T005441 LAST-MODIFIED:20111005T005441 UID:12356-1318291200-1318377600@http://carolinaepicurean.com SUMMARY:Pizzapalooza Tuesdays at Pomodoros DESCRIPTION: LOCATION:United States URL:http://carolinaepicurean.com/event/pizzapalooza-tuesdays-at-pomodoros/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111008T110000 DTEND;VALUE=DATE-TIME:20111008T140000 DTSTAMP:20120518T071231 CREATED:20111005T004328 LAST-MODIFIED:20111005T004328 UID:12354-1318071600-1318082400@http://carolinaepicurean.com SUMMARY:October Cooking Class at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn announces its October Cooking Class and Lunch on Saturday\, October 8\, 2011\, at 11:00am. The cost is $30.00 per person. Reservations are required. Executive Chef Peter Fassbender will demonstrate the preparation of a special entrée and dessert that have been created especially for this class. The entrée will be Pan-Seared Black Grouper accompanied by Saffron Gnocchi\, served with Chervil Butter and Chef's Bouillon of Carrot\, Potato and Leek. For dessert\, a seasonal treat of Buttery Apple Torte served with Rum-Raisin Sauce. Attendees will indulge in the lunch after the class and take home copies of each recipe. Fresh Local Ingredients....Inspired World Cuisine. The menu can also be viewed on-line: http://www.hlinn.com/holiday_menu.aspx#cook Reservations can be made by calling (828) 696-9094 or 1-877-394-4945. To view the current seasonal menu\, visit http://www.hlinn.com/menus-list.aspx. For more information about special events and classes visit http://www.hlinn.com/holiday_menu.aspx. LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/october-cooking-class-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110929 DTEND;VALUE=DATE:20110930 DTSTAMP:20120518T071231 CREATED:20110923T203700 LAST-MODIFIED:20110923T203700 UID:12245-1317254400-1317340800@http://carolinaepicurean.com SUMMARY:Mediterranean Lunch & Dinner - A-B Tech DESCRIPTION:From Lee Sokol ~ I will take reservations at 10:00 on Monday morning by phone and email.  You may email me at lsokol@abtech.edu. Thank you for supporting our students’ educational experience. A-B Tech Menus for September 29\, 2011 Mediterranean Lunch Buffet Islands in Magnolia Spain • Spanish Tortilla (Omelet) • Tapas Style Roasted Mushrooms and Peppers • Seafood Paella • Spinach with Pine Nuts and Raisins Spain • Gazpacho • Braised Pork with Dried Fruit • Papas Bravas • Vegetables with Sofrito Greece • Greek Salad • Moussaka • Spanikopita • Green Bean Ragout Morocco • Kefta Meatballs with Harissa Sauce • Chicken and Apricot Tagine with Vegetables • Cous Cous Wonderful desserts too! A la Carte Mediterranean Dinner in Fernihurst Appetizer (Guest selects one) • Lentil and Apricot Soup with Toasted Almonds • Pork Empanada with Salsa Romesco • Spiced Shrimp in Smoked Paprika with Orange and Fennel Salad • Salt Cod Fritters “Bacaloa” with Piri- Piri and Garlic Aioli Entrée (Guest Selects One) • Paella with Chicken\, Chorizo\, Pork and Shellfish • Roast Brined Pork Loin with Serrano Ham\, Date and Manchego Cheese Stuffing • Lamb Tagine with Chickpeas • Grilled Salmon Escabeche • Grilled Flat Iron Steak with Roasted Onion and Aged Sherry Vinegar Sauce • Couscous and Red Lentils with Moroccan-Style Roasted Vegetables in Saffron Broth Wonderful Desserts Too! A-B Tech Department of Culinary Arts and Hospitality International and American Regional Lunches and Dinners Fall 2011 The Department of Culinary Arts and Hospitality looks forward to hosting our many friends both new and old for autumn dining. We will again be offering our popular International and American Regional menus. It will be our pleasure to offer you this popular dining experience in the lovely dining rooms of both the Magnolia and Fernihurst Buildings. Lunch will be a new twist on our favorite international buffets. Throughout the semester\, the international buffets will include separate “islands” where students will be preparing food in the dining room for your enjoyment. You are encouraged to “island hop” and talk to our students and learn about the various epicurean treats and traditions of that nation’s culinary culture each week. The price for lunch is $10.95 plus tax. Lunch will be served in Magnolia at 12:00\, 12:30 and 1:00 for parties of two to eight persons. Evening guests will enjoy a la carte dinners in Fernihurst. These dinners offer a choice of three appetizers\, six entrées and three desserts representing the weekly themed cuisine\, plus coffee or tea. The price will be based on the entrée of choice and includes all three courses. The prices will range from approximately $ 13.95 to $ 14.95\, plus tax. Seatings for the a la carte dinners in Fernihurst are at 6:00 and 6:30 for parties of two\, four or six persons. Reservations are required and may be made by either calling or emailing Lee Sokol between 10:00 am and 12:00 noon on the Monday of the week you would like to dine. (Phone: 254-1921 x244; email: lsokol@abtech.edu.) If we have room for your reservation\, Lee will call or email you that afternoon. Please be aware that in order to increase the amount of experience our students gain during these lunches and dinners\, we will take reservations for only a limited number of parties smaller than four. Also please be aware that we do not accept credit cards. Payment can be made with cash or check. Thank you for your support of A-B Tech Hospitality Education; we look forward to serving you. Autumn Schedule of Cuisines Date Cuisine September 1 Italy September 8 American Regional September 15 Caribbean September 29 Mediterranean October 20 France October 27 Mexico and Central America ( Dinner only) November 10 Germany November 17 Harvest Buffet in Magnolia (Lunch and dinner) No a la carte dinner in Fernihurst December 1 Southeast Asia and Japan December 8 South America LOCATION:340 Victoria Road, Asheville, NC, United States URL:http://carolinaepicurean.com/event/mediterranean-lunch-dinner-a-b-tech/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111028T173000 DTEND;VALUE=DATE-TIME:20111028T193000 DTSTAMP:20120518T071231 CREATED:20110922T134332 LAST-MODIFIED:20110922T134332 UID:12211-1319823000-1319830200@http://carolinaepicurean.com SUMMARY:Monstrous Malbecs at Weinhaus DESCRIPTION:From Weinhaus ~ Monstrous Malbecs. Join us for a ghoulish evening. We will lurk through the cellars of the producers of one of the darkest of grape varietals. We will taste some classic French examples\, as well as the popular Argentine expressions of the grape. The wine will be accompanied by light hors d’ouvres. The price is $10. Time is 5:30-7:30 PM. Held at the Weinhaus\, 86 Patton Ave.\,  Asheville. LOCATION:86 Patton Ave, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/monstrous-malbecs-at-weinhaus/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111005T190000 DTEND;VALUE=DATE-TIME:20111005T210000 DTSTAMP:20120518T071231 CREATED:20110922T133152 LAST-MODIFIED:20110922T133538 UID:12204-1317841200-1317848400@http://carolinaepicurean.com SUMMARY:Chef Mo's Wine Dinner DESCRIPTION:From Weinhaus ~ Chef Mauricio Abreu\, Chef Mo's Restaurant & Wine Bar\, did a lovely job creating a menu for our Burgundy tasting last spring. We are thrilled to return to enjoy more of his cuisine. This time we will present a variety of wines to pair with Chef Mo’s five course feast. Join us in his private dining room for a fun filled evening in South Asheville. The time is 7:00 PM. Price: $65 all inclusive. Please call the Weinhaus for reservations at 254-6453. LOCATION:900 Hendersonville Rd # 201, Asheville, NC, 28803, United States URL:http://carolinaepicurean.com/event/chef-mos-wine-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111019T180000 DTEND;VALUE=DATE-TIME:20111019T210000 DTSTAMP:20120518T071231 CREATED:20110922T131355 LAST-MODIFIED:20110922T131355 UID:12199-1319047200-1319058000@http://carolinaepicurean.com SUMMARY:Want to Cook up a Successful Venture? DESCRIPTION:From Blue Ridge Food Ventures ~ Find out how to start a specialty food business; five-week course conducted by Blue Ridge Food Ventures begins Oct. 19 Is grandpa’s secret hot sauce recipe the key to your financial future? Learn the basics of food entrepreneurship at a five-week course starting Oct. 19\, called “Starting Your Specialty Food Business.” Sessions will be Wednesday evenings through Nov. 16\, from 6-9 p.m.\, in the Haynes Conference Center\, Room 128\, at the Enka campus of Asheville-Buncombe Technical Community College\, located at 1459 Sand Hill Rd.\, in Candler. Cost for the course is $50. The class is for anyone considering the idea of packaging\, bottling\, labeling and selling a favorite recipe\, as well as for those would-be business-owners who want to study the market first to determine what the “next big thing” will be. Classes are conducted by Blue Ridge Food Ventures\, an initiative of AdvantageWest\, the regional economic development partnership for the 23 westernmost counties of North Carolina. Session topics will include: studying the market and developing your product; legal and insurance issues; labeling requirements; and branding and marketing. The series will conclude with a “taste test” at the final session and feature a successful North Carolina food entrepreneur telling her story and sharing her passion and lessons learned. Participants will also tour Blue Ridge Food Ventures and learn about the 11\,000- square-foot\, FDA-inspected facility's equipment and capabilities. Register online at the A-B Tech Small Business Center website at www.abtech.edu/sbc\, then click “Class Schedules.” Scroll down to the bottom of the page to find Course #SEF-2041-100\, or call (828) 254-1921\, ext. 5849. Blue Ridge Food Ventures is North Carolina’s first business incubator for artisan food entrepreneurs\, natural products manufacturers\, farmers\, chefs\, caterers and bakers. Nearly 200 food product-makers\, farmers and caterers have started and grown their businesses at Blue Ridge Food Ventures since it launched in 2005\, with reported total sales exceeding $3.5 million. Products made at BRFV can be found in stores from California to Florida\, and have received recognition from Cooking Light\, NY Times\, The Huffington Report\, AOL News\, Our State\, UNC Public Television and countless other media outlets. In addition\, natural products such as tinctures\, herbal cosmetics and dietary supplements can be made at the Blue Ridge Food Ventures natural products manufacturing facility. For more information\, visit www.blueridgefoodventures.org. LOCATION:1459 Sand Hill Rd, Candler, NC, United States URL:http://carolinaepicurean.com/event/want-to-cook-up-a-successful-venture/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110920T190000 DTEND;VALUE=DATE-TIME:20110920T210000 DTSTAMP:20120518T071231 CREATED:20110916T105759 LAST-MODIFIED:20110916T105759 UID:12040-1316545200-1316552400@http://carolinaepicurean.com SUMMARY:Highland Brewing Beer Dinner at Vinnie's DESCRIPTION: Vinnie's 641 Merrimon Avenue Asheville\, NC 28804 (828) 253-1077 LOCATION:641 Merrimon Avenue, Asheville, NC, 28804, United States URL:http://carolinaepicurean.com/event/highland-brewing-beer-dinner-at-vinnies/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110922T170000 DTEND;VALUE=DATE-TIME:20110922T210000 DTSTAMP:20120518T071231 CREATED:20110916T103659 LAST-MODIFIED:20110916T103659 UID:12037-1316710800-1316725200@http://carolinaepicurean.com SUMMARY:Maverick Private Label Liquors Launch Party at High Cotton DESCRIPTION:From High Cotton ~ WE'VE GOT SPIRITS\, HOW ABOUT YOU LAUNCH PARTY Join us Thursday\, September 22nd from 5pm-9pm for our Spirits Launch Party! We will be celebrating our new full line of Maverick Private Label Liquors. The evening will be filled with live music\, liquor tastings\, $5 specialty cocktails\, $5 bar menu and raffles throughout the evening\, including the grand prize\, “Maverick Party Package". Thursday\, September 22\, 2011\, 5:00pm-9:00pm Location: 550 S. Main St. Greenville\, SC 29601 LOCATION:550 So Main St, Greenville, SC, United States URL:http://carolinaepicurean.com/event/maverick-private-label-liquors-launch-party-at-high-cotton/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110922 DTEND;VALUE=DATE:20110926 DTSTAMP:20120518T071231 CREATED:20110915T180737 LAST-MODIFIED:20110915T180737 UID:12022-1316649600-1316995200@http://carolinaepicurean.com SUMMARY:Euphoria! in Greenville DESCRIPTION:What is Euphoria? Taste of the South - Wine - Beer - Spirits - Music Event website From event organizers ~ a mission. a vision. a dedication to excellence. Founded in 2006 by platinum-selling singer and songwriter Edwin McCain and restaurateur Carl Sobocinski\, euphoria educates\, entices\, enlightens\, and entertains. This highly anticipated weekend-long event includes exclusive tasting events\, cooking demonstrations and wine seminars\, as well as multi-course dinners and live musical performances. Dedicated to excellence\, euphoria features domestic and international wines\, celebrity chefs\, master sommeliers\, and national recording artists. Every September this long weekend event shines a spotlight on Greenville\, South Carolina¹s thriving Culinary and Arts Communities. Greenville\, situated at the foothills of the Blue Ridge Mountains\, stands out with its award-winning downtown\, vast entertainment options and diverse population. Supporting the community\, proceeds from euphoria fund Local Boys do Good\, the 501 (c)(3) created to benefit local non-profit organizations. euphoria\, a weekend destination event\, impressed all with its passion for quality and value. The objectives were four-fold: To create a destination event for food\, wine and music lovers across the country To highlight the Culinary and Arts Communities of Upstate South Carolina To promote tourism in Greenville\, SC To raise money to give back to the community LOCATION: URL:http://carolinaepicurean.com/event/euphoria-in-greenville/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110917T100000 DTEND;VALUE=DATE-TIME:20110917T183000 DTSTAMP:20120518T071231 CREATED:20110915T175120 LAST-MODIFIED:20110915T175120 UID:12020-1316253600-1316284200@http://carolinaepicurean.com SUMMARY:Free Wine & Music at Maggie B's DESCRIPTION:"Art In Autumn Festival" Wine Tasting Saturday\, September 17th 10:00-6:30 All Day! Live Acoustic Performance with Jimmy Hayes at 1:00pm. Weaverville is holding their annual Art In Autumn festival this Saturday! Sponsored by the Weaverville Business Association\, the festival features over 100 juried artists. Maggie B's will be offering a free wine tasting all day. We are also really excited to have Jimmy Hayes\, singer and songwriter peforming a live acoustic set. Stop in to enjoy great wine and a great performance! Maggie B's Wine & Specialty Store 113 N. Main St. Weaverville 828 645-1111 www.MaggieBsWine.com LOCATION:113 N Main St, Weaverville, NC, United States URL:http://carolinaepicurean.com/event/free-wine-music-at-maggie-bs/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110922T183000 DTEND;VALUE=DATE-TIME:20110922T203000 DTSTAMP:20120518T071231 CREATED:20110915T174627 LAST-MODIFIED:20110915T174627 UID:12019-1316716200-1316723400@http://carolinaepicurean.com SUMMARY:West Coast Wine Dinner at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn announces their West Coast Wine Dinner on Thursday\, September 22nd. The event will start at 6:30pm and is $60.00 per person\, all inclusive. Reservations are required. The West Coast Wine Dinner draws inspiration from the wines and cuisines of California\, Washington State and Oregon. Your evening will start with Executive Chef Peter Fassbender introducing and explaining the menu and the inspiration he responded to while designing the menu. Then\, before each course\, Robert Braswell from Tryon Distribution will explain each wine and educate you on the process in which that wine was created and why the pairing was selected. The first introduction to the evening's menu will be Kumamoto Oysters paired with the 2010 King Estate Pinot Gris\, Willamette Valley\, Oregon. The appetizer of Garden Tomato Ceviche paired with 2009 Lambert Bridge Sauvignon Blanc\, Alexander Valley\, California. The entrée of Moromi Miso Salmon will be complimented by your choice of the 2009 Adelsheim Chardonnay\, Willamette Valley\, Oregon or 2009 Maysara 3 Degrees Pinot Noir\, Willamette Valley\, Oregon. Finishing off your evening will be a dessert of Thai Rice Pudding. The Restaurant staff has paired this delectable treat with the 2010 Pacific Rim Vin de Glaciere\, Columbia Valley\, Washington. You can also view the entire menu for the evening on our website. Celebrating the 100 year anniversary since the opening of the first Highland Lake Inn on the property\, Highland Lake Inn and Season's continue to raise the standards of excellence and service that give the property its charm. Season's is located on the historic property. By combining their passion for sustainability and elegance\, Highland Lake Inn helps to protect the environment while providing the perfect dining and lodging destination. Fresh local ingredients...Inspired world cuisine. Reservations can be made by calling (828) 696-9094 or 1-877-394-4945. Season's at Highland Lake Inn 86 Lily Pad Lane Flat Rock\, NC 28731 LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/west-coast-wine-dinner-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110917T130000 DTEND;VALUE=DATE-TIME:20110918T170000 DTSTAMP:20120518T071231 CREATED:20110913T173544 LAST-MODIFIED:20110913T173544 UID:11906-1316264400-1316365200@http://carolinaepicurean.com SUMMARY:Eastern Triangle Farm Tour DESCRIPTION:From Carolina Farm Stewardship Association ~ Sat & Sun September 17 and 18 from 1 to 5 PM Both Days Tour Brochure with Farm Descriptions and Map (pdf) Google Map This year’s Eastern Triangle Farm Tour will be the biggest one yet! There will be 25 farms in all\, including 5 new farms! Whether it is cute animals for the kids\, meat\, egg and fiber production\, veggie and fruit growing\, cut flowers and ornamentals\, mushrooms\, bees and honey or urban gardens and farms\, we will have something for you -- across the eastern\, northern and southern sections of the Triangle. NEW this year: We are hosting Bob Davis\, chicken guy extraordinaire\, to talk about raising urban chickens. Bob is involved with the "Henside the Beltline Tour de Coop" and is an enthusiastic and knowledgeable chicken expert. He will be at the Interfaith Food Shuttle Farm on Saturday at 1:30 and at the SEEDS Garden on Sunday at 2:00. To Take the Tour: Load up a car with your friends and family \, choose the farms on the map you'd like to visit and get out in the countryside! The tour is self-guided and farms and sites are located throughout the Eastern Triangle in Wake\, Durham\, Franklin and Chatham counties. Visit any farm in any order. And\, don't forget to take a cooler so that you can take home some of the farm fresh products for sale at many farms! 1. advance tickets are $25 per car or cycling group for ALL farms. You can also purchase your tickets at the following locations: RALEIGH Whole Foods Market 3540 Wade Avenue Harmony Farms 5653 Creedmoor Road CARY Whole Foods Market 102B New Waverly Place DURHAM Whole Foods Market 621 Broad Street CHAPEL HILL Whole Foods Market 81 S. Elliott Road 2. day of the tour ticketsare $30 for all farms\, $10 per farm NOTE: You can buy tickets at the first farm you visit. To Volunteer: Volunteer one afternoon and attend the whole tour for FREE! Volunteers get an insider view of farms\, have lots of fun and get a free T-shirt! Email Fred (fred@carolinafarmstewards.org) for more information. The tour is both an educational event and a fundraiser for CFSA\, a 32-year old a non-profit organization that educates\, inspires and organizes farmers and consumers to build a sustainable food system for the Carolinas. Whole Foods Market has been an essential partner in building the Eastern Triangle Farm Tour into a Triangle institution. Questions? Call CFSA 919.542.2402. LOCATION: URL:http://carolinaepicurean.com/event/eastern-triangle-farm-tour/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111015T180000 DTEND;VALUE=DATE-TIME:20111015T210000 DTSTAMP:20120518T071231 CREATED:20110908T124830 LAST-MODIFIED:20120503T134024 UID:11823-1318701600-1318712400@http://carolinaepicurean.com SUMMARY:Mystery Dinner at Highland Lake Inn DESCRIPTION:SEASON’S AT HIGHLAND LAKE INN REQUESTS THE HONOR OF YOUR PRESENCE AT AN EVENING OF FOOD\, FUN AND MYSTERY! Killer Theater will be performing " 'Til Death" Saturday October 15\, 2011 at 6:00pm Grand Ole Hall \, Highland Lake Inn in Flat Rock\, NC Be a guest at the wedding of Ms. Savannah Beauregard and Earl Keen\, interact with the eclectic wedding guests of this dynamic couple during the cocktail hour. One of the guests will not survive the evening and several will be accused of murder! Interview your suspects while enjoying a fabulous buffet dinner created by Executive Chef Peter Fassbender. $65 per person Includes the performance\, dinner\, a glass of wine with dinner\, tax and gratuity. A cash bar will be open throughout the evening. Reservations are required and limited seating is available. *Credit card required for reservation. Call 828-696-9094 to make your reservation. Special lodging rates are available for this event. Please contact Guest Services at 877-693-6812 for details and reservations. LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/mystery-dinner-at-highland-lake-inn/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110922T183000 DTEND;VALUE=DATE-TIME:20110922T213000 DTSTAMP:20120518T071231 CREATED:20110908T123701 LAST-MODIFIED:20110908T123701 UID:11816-1316716200-1316727000@http://carolinaepicurean.com SUMMARY:Feasting for FEAST DESCRIPTION:A succulent dining experience awaits people who attend Feasting for FEAST\, a fundraiser for Slow Food Asheville. The event\, done in conjunction with the Asheville Affiliates\, takes place Sept. 22 at The Venue between 6:30 p.m. and 9:30 p.m. Nearly a dozen of Asheville’s finest restaurants are participating in Feasting for FEAST. People can sample food from Curate\, Marketplace\, Cucina 24\, Café Ello\, Fiores\, Solace\, The Southern\, Earth Fare and others. People can speak with the chef or a representative of the restaurant about a particular dish and learn about the delicate process that went into making the food. “This is an excellent way for people to discover why Asheville has become one of the food capitals of the East Coast\,” Slow Food Asheville President Tia Maria Bednar said. “These renowned chefs will be creating amazing food\, mostly from locally grown fruits\, vegetables and meats.” FEAST\, which stands for fresh\, easy\, affordable\, sustainable and tasty\, is a Slow Food Asheville program. It gives free hands-on cooking classes to kids in schools and after-school programs. FEAST teaches participants to add more fresh fruits and vegetables to their meals; the impacts of food on the body and brain as well as using food to improve problem solving and communication skills. “We have made great strides with the FEAST program\, but we still have a lot more work to do\,” FEAST director Kate Justen. “Feasting for FEAST is an important fundraiser for the program and will allow us to continue to improve the lives of children in Western North Carolina.” Justen is doing cooking demonstrations during the event\, so people will get a first-hand experience of the FEAST program. As an added bonus for local foodies\, Blue Ridge Food Ventures is donating locally produced sauces\, jams and salsas\, and Roots Café is donating humus. The decorating theme for the event is the fall harvest\, and Asheville’s own Farm Girl is helping with the design. Participates will leave the regular world and enter a place filled with the sights\, smells and sounds of great food and drink. Sara Fields Jazz Trio is providing the music. Tickets are $25 prior to the event and $30 at the door. Tickets entitle people to unlimited food and drink and are available from Slow Food Asheville or at several local merchants\, including West End Bakery. The website to purchase tickets is http://www.slowfoodasheville.org/. For more information\, contact James Shea at jamesmichaelshea@gmail.com or 828-273-3367. LOCATION:21 North Market St, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/feasting-for-feast/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110914T183000 DTEND;VALUE=DATE-TIME:20110914T220000 DTSTAMP:20120518T071231 CREATED:20110908T115451 LAST-MODIFIED:20120503T134024 UID:11801-1316025000-1316037600@http://carolinaepicurean.com SUMMARY:Dinner and you're the Show at The Market Place DESCRIPTION:Join Lush Life Productions and The Market Place for dinner and you could be featured in the finale of filming for a television pilot for a new show called "Local Love." The show will be featuring Asheville's finest local farmers\, distillers and brewers and how the Asheville community has fully embraced the local food movement. Only 30 tickets will be sold for this Wednesday\, September 14\, 2011 from 6:30 PM to 10:00 PM (ET) event. It is four courses and each course is paired with a local beverage. So get yours now and help tell the world about Asheville's "Local Love." The tentative menu is as follows: 1st Course Tomato & Spinning Spider Goat Cheese Tart served with local mixed greens and a Troy and Son's moonshine vinaigrette Served with a Troy and Son's Moonshine Cocktail 2nd Course Pan roasted Sunburst Farms Trout served with a fire roasted corn and pepper succotash with corn ice cream\, chili oil and a corn coulis Served with a Belgium Wheat Beer 3rd Course Bacon wrapped Hickory Nut Gap Pork Loin\, served with a celery root puree\, braised celery and a foraged mushroom demi Served with a Brown Ale 4th Course Spinning Spider Chevre Cheesecake served with an almond tuile and a local raspberry coulis Served with a Raspberry Moonshine Cocktail Participating Farms and such: Spinning Spider Creamery Hickory Nut Gap Farm Gaining Ground Farm Sunburst Trout Troy and Sons Moonshine Purchase tickets here. The Marketplace 20 Wall Street Asheville\, NC 28801 (828) 252-4162 LOCATION:20 Wall St, Asheville, 28801, United States URL:http://carolinaepicurean.com/event/dinner-and-youre-the-show-at-the-market-place/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110909 DTEND;VALUE=DATE:20110911 DTSTAMP:20120518T071231 CREATED:20110906T180302 LAST-MODIFIED:20110906T180302 UID:11772-1315526400-1315699200@http://carolinaepicurean.com SUMMARY:9th Annual Time Warner Cable BBQ & Blues DESCRIPTION:Bigger and better than ever! When: Friday & Saturday\, September 9th & 10th\, 2011 Friday: 5pm-11pm Saturday: 11am-11pm Where: NC Music Factory 935 North Graham Street   The NC Music Factory will be the new location for the 9th Annual Time Warner Cable BBQ & Blues. The two-day festival takes place from 5:00pm-11:00pm on Friday\, September 9th and 11am-11pm on Saturday\, September 10th with national and regional BBQ teams competing for prize money and supreme bragging rights. We’ll have great food\, pig races\, a cornhole tournament\, queen city car wars preview and plenty of ice cold beer\, and new this year\, Jack Daniels to wash down all that ‘cue. PREVIEW EVENT New this year Special preview…during lunch on Thursday\, September 8th from 11:30-1:30pm come out to the BBQ preview event at the Wells Fargo Plaza on South Tryon Street between 3rd Street and MLK Blvd in Uptown Charlotte. We’ll have vendors\, music\, and more to get the public excited about the new and improved Time Warner Cable BBQ & Blues. The first 300 people to arrive at the preview event will get a FREE lunch provided by your choice of either Mac’s Speed Shop or Stallings’ Rock Store Bar-B-Q. BAND SCHEDULE FRIDAY\, SEPTEMBER 9 Doors: 5pm HARVEY DALTON ARNOLD BLUES BAND: 6:00 – 6:45 PM (30 min change) SWINGIN’ RICHARDS RYTHM and BLUES REVUE: 7:15 – 8:45 PM (30 min change) JIMMIE VAUGHAN AND TILT-A-WHIRL FEATURING LOU ANN BARTON: 9:15 – 10:45 PM (Jimmie will do 75 minutes plus encore) SATURDAY\, SEPTEMBER 10 Doors: 11am NITA B & THE SWINGIN’ SOIREE 1:00 – 1:45 PM (30 min change) THE CONTAGIOUS BLUES BAND 2:15 – 3:00 PM (30 min change) HALDEN VANG 3:30 – 4:15 PM (30 min change) LUCKY FIVE 4: 4:45 – 5:30 PM (30 min change) JOHN WESLEY SATTERFIELD & HIS DAMN FINE BAND 5: 6:00 – 6:45 PM (15 min change) ALAN WOODY WOOD 6: 7:00 – 7:45 PM (15 min change) YO MAMA’S BIG FAT BOOTY BAND 8:00 – 9:00 PM (30 min change) BUDDY GUY 9:30 – 10:45ish PM (Buddy will do 75 minutes plus possible encore) Tickets will be required for reserved pavilion seating. $20 for one day and $30 for two days. If you’re seated in the lawn area there’s NO charge. THE Y PIGGY BACK FREE SHUTTLE NEW! A FREE air conditioned piggy back shuttle sponsored by The Y will run on Friday from 4:30pm-11:30pm and Saturday from 11am-12:30am. This is an Uptown shuttle only that will give people access who use the light rail\, residents of Uptown and those who want to connect from the heart of the city to the NC Music Factory and back again. Routes TBD. Check back for details. NEW & IMPROVED WEBSITE www.charlottebbqandblues.com was designed by Social Design House and is now more user-friendly\, has more pictures and videos as well as social media outlets to talk about all the fun things happening during BBQ weekend. LOCATION:935 North Graham Street, Charlotte, NC, United States URL:http://carolinaepicurean.com/event/9th-annual-time-warner-cable-bbq-blues/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110910T180000 DTEND;VALUE=DATE-TIME:20110910T210000 DTSTAMP:20120518T071231 CREATED:20110906T171625 LAST-MODIFIED:20120503T134024 UID:11766-1315677600-1315688400@http://carolinaepicurean.com SUMMARY:Local Love Dinner in Lonesome! DESCRIPTION:You're Invited...to Local Love in Lonesome! An Evening Benefit for ASAP We named Saturday's event Local Love in Lonesome because we're 100% certain that if you attend\, you'll fall in love with the view above\, area farmers and the food they produce\, and the too-good-to-be-true dishes created by Chef John Fleer and his team at Canyon Kitchen. And\, we hope that you'll fall in love with us\, too! What: Local Love in Lonesome\, a benefit dinner for ASAP When: Saturday\, September 10\, beginning at 6 pm Where: Canyon Kitchen in the Lonesome Valley Community of Cashiers\, NC. Click HERE for lodging information. Why: Where do we start?! Chef John Fleer\, a 2011 James Beard Foundation finalist\, will gather the freshest ingredients from Western North Carolina farms to prepare a truly unforgettable dinner. Dishes will be paired with wines from some of the best sustainable producers. And\, proceeds support ASAP. How: Tickets are going fast. Reserve your spot today by calling Kristen Bryan\, Canyon Kitchen restaurant manager\, at (828) 743-7967. Tickets are $100 per person. Menu Sneak Peak Here's what to expect straight from the chef: Upon arrival\, plan to enjoy an aperitif and snacks in the Canyon Kitchen garden in the shadow of Cow Rock. As you stroll indoors into Canyon Kitchen's cross-breezes\, we'll welcome you to the table with an array of tastes from our local farms\, think local cheeses\, heirloom tomato jam berber pizza\, ricotta gnudi\, locally foraged wild mushrooms\, and local bison spiedino and black walnut pesto. Following these bites\, you'll enjoy three more courses featuring the best food grown in our area. To complete the meal\, we'll again succumb to the burden of plenty and present you with some dessert nibbles showcasing local chocolate and fruits. Farms featured will represent an intersection of the Highlands-Cashiers agricultural community\, Jackson and Macon counties\, and greater Western North Carolina. LOCATION:94 Lonesome Valley Road, Cashiers, NC, 28774, United States URL:http://carolinaepicurean.com/event/local-love-dinner-in-lonesome/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111008T100000 DTEND;VALUE=DATE-TIME:20111008T170000 DTSTAMP:20120518T071231 CREATED:20110903T173644 LAST-MODIFIED:20110903T173826 UID:11755-1318068000-1318093200@http://carolinaepicurean.com SUMMARY:3rd Annual Future Legends of BBQ Competition DESCRIPTION:Future Legends of BBQ is a competition "where kids do the cookin'"\, but it's also a fun event for kids and adults to watch! If you are between 7-17 years old and an aspiring Barbeque enthusiast\, this event is just for you! The Henderson County Young Leaders Program (HCYLP) is presenting the 3rd annual Future Legends of Barbeque Competition on Saturday\, October 8\, 2011. 7–17 year-old competitors will vie for the title of FUTURE LEGEND OF BARBEQUE\, currently held by Asheville’s Colton Jones\, in this special “Competitive Series” Kansas City Barbeque Society (KCBS) sanctioned event. Partnering with Mike Mills\, the Kansas City Barbeque Society\, and to promote the Henderson County Young Leaders Program\, the mission of the FLB event is to celebrate\, teach\, promote and encourage a young generation of barbeque enthusiasts and competitors and to promote the American style of barbeque as a sport and an art form. This is also a forum for today’s youth to showcase their talents and passion for Barbeque. See event schedule here. Camp Mondamin website. For more information\, please contact Paige Hafner at 828-697-2000 or by email at: director@hcylp.org; or Starr Teel at 828.694.3551 or 828.243.0449. LOCATION:413 Mondamin Rd., Zirconia, NC, 28790, United States URL:http://carolinaepicurean.com/event/3rd-annual-future-legends-of-bbq-competition/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110915T180000 DTEND;VALUE=DATE-TIME:20110915T200000 DTSTAMP:20120518T071231 CREATED:20110903T150902 LAST-MODIFIED:20110903T150902 UID:11748-1316109600-1316116800@http://carolinaepicurean.com SUMMARY:"Asian Adventures" Cooking Class DESCRIPTION:Chef Lisa Soto’s 21 years of culinary experience have taken her from Massachusetts to California and now back to the East Coast. She currently resides in Greenville\, working in the restaurant business and teaching living foods and healthy cooking classes. This evening’s menu includes: Coconut Thai soup\, Organic Salad with Sesame Ginger Dressing\, Maple Glazed Salmon\, and Key Lime Pie with Berry Sauce. $40/person. Reservations required. Call 864-250-0091 or email info@thecooksstation.com LOCATION:659 South Main Street, Greenville, SC, 29601, United States URL:http://carolinaepicurean.com/event/asian-adventures-cooking-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110913T180000 DTEND;VALUE=DATE-TIME:20110913T200000 DTSTAMP:20120518T071231 CREATED:20110903T150234 LAST-MODIFIED:20110903T150234 UID:11739-1315936800-1315944000@http://carolinaepicurean.com SUMMARY:Grilling & Tailgating Cooking Class DESCRIPTION:From The Cook's Station ~ Tired of the same old tailgating foods? Will you scream if you see one more chicken wing? In this class\, Chef Corrie Martin will teach you updated\, fresh recipes for your next grilling or tailgating outing. Menu includes Caramelized Salmon Skewers\, Smoky Marinated Beef Tenderloin on Rosemary Branch\, Grilled Herb Veggies En Papillote\, Baked Potato Salad\, and Chocolate Whoopie Pies. $40/person\, advance reservations required. Email The Cook's Station at sandy@thecooksstation.com to reserve your seat.   LOCATION:659 South Main Street, Greenville, SC, 29601, United States URL:http://carolinaepicurean.com/event/grilling-tailgating-cooking-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110915T030000 DTEND;VALUE=DATE-TIME:20110915T180000 DTSTAMP:20120518T071231 CREATED:20110903T142403 LAST-MODIFIED:20110903T142403 UID:11734-1316055600-1316109600@http://carolinaepicurean.com SUMMARY:Ingles Taste of Local - Brevard DESCRIPTION:Experience a "Taste of Local" at the Brevard Ingles Market. Chef Charles Hudson of Sunburst Trout will create recipes using their local trout and vegetables from local farms in Mills River via Flavor First. Also sample NC wine from Duplin Winery and bread from Annie's Bakery of Asheville. LOCATION:684 North Broad Street, Brevard, NC, 28712, United States URL:http://carolinaepicurean.com/event/ingles-taste-of-local-brevard/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20111110 DTEND;VALUE=DATE:20111114 DTSTAMP:20120518T071231 CREATED:20110903T134026 LAST-MODIFIED:20110903T134026 UID:11728-1320883200-1321228800@http://carolinaepicurean.com SUMMARY:Highlands Culinary Weekend DESCRIPTION:Fall in Highlands has never looked better as we celebrate the 5th Annual Highlands Culinary Weekend. This 4-day destination event\, created by the Highlands Chamber of Commerce & Visitor Center\, promises to be one of the highlights of the season. Join us as we embrace Highlands' majestic mountain location\, boundless activities\, appealing accommodations\, unique retail shops & extraordinary cuisine. The weekend gains momentum with the not to be missed Opening Night Celebration\, Thursday\, November 10th\, held for the second year at Highlands Country Club\, Clubhouse. Beginning at 7pm\, enjoy great music\, a variety of wine tasting tables\, and the delectable cuisine of Highlands' local chefs. Throughout the weekend\, fill you itineraries with an array of activities\, cooking demonstrations\, tastings and dinners hosted by area restaurants\, merchants and accommodations. Plan to attend the annual Sip and Stroll\, Saturday\, November 12th from 12-4pm in our beautiful downtown area. It's impressive to see the creativity that goes into Highlands Culinary Weekend. This event has evolved and continues to grow with each new season. It's truly a wonderful experience to see a community come together for this celebration of Highlands. We invite you to be a part of this grand affair. See the entire event schedule here. LOCATION:Highlands, NC, 28741, United States URL:http://carolinaepicurean.com/event/highlands-culinary-weekend/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111111T183000 DTEND;VALUE=DATE-TIME:20111111T220000 DTSTAMP:20120518T071231 CREATED:20110903T131444 LAST-MODIFIED:20110903T131444 UID:11717-1321036200-1321048800@http://carolinaepicurean.com SUMMARY:Taste of The South DESCRIPTION:Old Edwards Inn\, Chef Johannes Klapdohr and his Local Farm-to-Table Providers invite you to immerse yourself in the sights\, sounds\, people and flavors that make southern life so delicious! Meet the farmers and producers\, and indulge in delicious recipes specially prepared by Madison’s culinary team with fresh-picked seasonal bounty. Kick up your heels with Curtis Blackwell and the Dixie Bluegrass Boys. And enjoy the southern mountain ambiance of wood\, stone and cozy fires at the new Farm Pavilion at Old Edwards. It's a fun\, down-on-the-farm festival of the senses and celebration of The South. Part of Highlands Culinary Weekend. View Menu 6:30 pm - Cocktails\, 7 pm - Dinner $95 plus tax and gratuity Event website This event books fast\, so please make your reservations now. Call 828-787-2625. LOCATION:336 Arnold Road, Highlands, NC, 28741, United States URL:http://carolinaepicurean.com/event/taste-of-the-south/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110910T110000 DTEND;VALUE=DATE-TIME:20110910T140000 DTSTAMP:20120518T071231 CREATED:20110903T122838 LAST-MODIFIED:20110903T122838 UID:11709-1315652400-1315663200@http://carolinaepicurean.com SUMMARY:Summer Cooking Class at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn announces its September Cooking Class and Lunch on Saturday\, September 10\, 2011\, at 11:00am. The cost is $30.00 per person. Reservations are required. Executive Chef Peter Fassbender will demonstrate the preparation of an entrée\, that is a recent addition to the dinner menu\, and dessert. The entrée will be Applewood Bacon-Wrapped Carolina Bison Meatloaf\, served over Whipped Potatoes\, Garden Herb Pesto\, Grainy Mustard Jus and Assorted Vegetables. For dessert\, Crème Brûlée will be served with Raspberry Coulis and Berries. Attendees will indulge in the lunch after the class and take home copies of each recipe. Fresh Local Ingredients....Inspired World Cuisine. The menu can also be viewed on-line: http://www.hlinn.com/holiday_menu.aspx#cook Reservations can be made by calling (828) 696-9094 or 1-877-394-4945. To view the current seasonal menu\, visit http://www.hlinn.com/menus-list.aspx. For more information about special events and classes visit http://www.hlinn.com/holiday_menu.aspx. LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/summer-cooking-class-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110908 DTEND;VALUE=DATE:20110909 DTSTAMP:20120518T071231 CREATED:20110903T122237 LAST-MODIFIED:20110903T122237 UID:11708-1315440000-1315526400@http://carolinaepicurean.com SUMMARY:American Regional Menu - AB Tech Culinary DESCRIPTION:Because of the Labor Day holiday\, Lee Sokol will be taking reservations at 10:00 on Tuesday\, September 6. A-B Tech Menus for September 8\, 2011 American Regional Lunch Buffet Islands in Magnolia Pacific Northwest and California • Cobb Salad • Grilled Cod with Cucumber and Ginger Salad • Mushroom Barley Pilaf • Brussels Sprouts with Hazelnuts Northeast and Midwest • New England Clam Chowder • Pork Medallions with Blueberry Sauce • Pierogi (Potato\, Cheese and Onion) • Beet and Apple with Horseradish Vinaigrette Cajun • Haricot Verts and Tomato Salad • Braised Beef • Sweet Potato Cake • Moque Choux Southern • Mini Buttermilk Biscuits with BBQ and Slaw • Shrimp • Grits • Collards Wonderful desserts too! A la Carte Dinner in Fernihurst Appetizer (Guest selects one) • Butternut Squash with Caramelized Apples • Prosciutto with Vegetables • Smoke Roasted Pulled Pork Shoulder with Cheddar Grits and BBQ Sauce Entrée (Guest selects one) • Flank Steak with Roasted Shallot Sauce and Celeriac Rösti Potatoes • Risotto Cakes with Green Beans\, Mushrooms and Ratatouille Vin • Smoked Chicken Breast with Artichoke Mustard Sauce • Swordfish with Lentil Ragout and Horseradish Apple Cream Dressing • Cod with Fall Vegetables\, Pasta and Green Scallion Butter • Duck Breast with Roasted Shallots and Roasted Onion Vinegar Sauce Wonderful desserts too! A-B Tech Department of Culinary Arts and Hospitality International and American Regional Lunches and Dinners Fall 2011 The Department of Culinary Arts and Hospitality looks forward to hosting our many friends both new and old for autumn dining. We will again be offering our popular International and American Regional menus. It will be our pleasure to offer you this popular dining experience in the lovely dining rooms of both the Magnolia and Fernihurst Buildings. Lunch will be a new twist on our favorite international buffets. Throughout the semester\, the international buffets will include separate “islands” where students will be preparing food in the dining room for your enjoyment. You are encouraged to “island hop” and talk to our students and learn about the various epicurean treats and traditions of that nation’s culinary culture each week. The price for lunch is $10.95 plus tax. Lunch will be served in Magnolia at 12:00\, 12:30 and 1:00 for parties of two to eight persons. Evening guests will enjoy a la carte dinners in Fernihurst. These dinners offer a choice of three appetizers\, six entrées and three desserts representing the weekly themed cuisine\, plus coffee or tea. The price will be based on the entrée of choice and includes all three courses. The prices will range from approximately $ 13.95 to $ 14.95\, plus tax. Seatings for the a la carte dinners in Fernihurst are at 6:00 and 6:30 for parties of two\, four or six persons. Reservations are required and may be made by either calling or emailing Lee Sokol between 10:00 am and 12:00 noon on the Monday of the week you would like to dine. (Phone: 254-1921 x244; email: lsokol@abtech.edu.) If we have room for your reservation\, Lee will call or email you that afternoon. Please be aware that in order to increase the amount of experience our students gain during these lunches and dinners\, we will take reservations for only a limited number of parties smaller than four. Also please be aware that we do not accept credit cards. Payment can be made with cash or check. Thank you for your support of A-B Tech Hospitality Education; we look forward to serving you. Autumn Schedule of Cuisines Date Cuisine September 1 Italy September 8 American Regional September 15 Caribbean September 29 Mediterranean October 20 France October 27 Mexico and Central America ( Dinner only) November 10 Germany November 17 Harvest Buffet in Magnolia (Lunch and dinner) No a la carte dinner in Fernihurst December 1 Southeast Asia and Japan December 8 South America LOCATION:340 Victoria Road, Asheville, NC, United States URL:http://carolinaepicurean.com/event/american-regional-menu-ab-tech-culinary/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110906T183000 DTEND;VALUE=DATE-TIME:20110906T210000 DTSTAMP:20120518T071231 CREATED:20110903T114419 LAST-MODIFIED:20110903T114419 UID:11703-1315333800-1315342800@http://carolinaepicurean.com SUMMARY:Viva Vino Italiano Tasting at Purple Onion DESCRIPTION:VIVA VINO ITALIANO Wine Tasting September 6\, 2011 6:30 Head over to The Purple Onion on  Tuesday\, September 6th at 6:30pm for for a sampling of seven wines from Italy\, a delicious buffet of Italian inspired hors d'oeuvres and music by Musica Nostra. The tasting will be a little less formal and a little more festive than usual with the musicians playing traditional Italian pieces between brief explanations of the wines we’re tasting and the foods chosen to pair with them. Robert Braswell from Tryon Distributing will be on hand to answer questions and enlighten those tasters thirsty for more knowledge. The price for the tasting will be $45. Reservations can be made by calling the Purple Onion at 828-749-1179. We accept visa and mastercard. You may visit our website for the wines we will be tasting and the buffet menu. Please call early as space is limited. *** Susan Casey The Purple Onion scasey@tds.net (828) 749-1179 LOCATION:16 Main Street, Saluda, NC, 28773, United States URL:http://carolinaepicurean.com/event/viva-vino-italiano-tasting-at-purple-onion/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110916T160000 DTEND;VALUE=DATE-TIME:20110916T200000 DTSTAMP:20120518T071231 CREATED:20110903T112929 LAST-MODIFIED:20110903T112929 UID:11702-1316188800-1316203200@http://carolinaepicurean.com SUMMARY:Wine-Ice Cream Paired Tasting at Falderal DESCRIPTION:Why not? On Friday\, September 16\, Falderal Winery and Kilwin’s of Hendersonville pair up five wines from Falderal Winery that go well with five luscious ice cream flavors from Kilwin’s. Held at Falderal Winery from 4 to 8 p.m.\, the wine-and-ice cream tasting will combine tasty wines made at Hendersonville’s newest winery with delicious ice cream flavors from one of Hendersonville’s favorite sweet shops. Cost is $6 per person to taste five wine and ice cream floats. The pairings can be served separately\, if you prefer. Falderal Winery\, retail store\, and tasting room are located in downtown Hendersonville at 131 Third Avenue West. Representatives from Kilwin’s will be at the tasting to serve up your choice of ice cream flavors that evening. Jen Butcher owns this family-run business which specializes in handmade fudge\, caramel-dipped local apples\, chocolates\, and ice cream. Paul Kovacich\, winemaster at Falderal Winery\, will pour tastings of five locally-made wines that go especially well with the hand-chosen ice cream flavors. This marriage of Kilwin’s ice creams and Falderal’s dessert wines will make this a unique tasting event\, especially for those who love both! “We received surprised and positive comments when we held this tasting in Hendersonville and in Asheville earlier this year\,” Paul said. “So we decided to do it again! It’s fun and different.” Falderal Winery also sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known vineyards in wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, South Africa\, and many others. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. Customers can buy a kit to produce at home any of the wines tasted at the winery. Most kits produce 30 bottles. Classes are held regularly at Falderal on how to make wine from kits or from locally-grown grapes. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker. Falderal is a one-stop resource for supplies and advice to homebrewers of wine and beer around the area. Falderal Winery is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Wine-tastings are available daily during regular business hours. For more information about the wine-and-ice-cream tasting\, phone Falderal Winery at 693-7676 or email info@falderalwinery.com. For more information about Kilwin’s of Hendersonville\, located at 506 N. Main St.\, Hendersonville\, visit the shop (open 10-10 M-Sat and 12-9 Sun.) or phone 698-9794. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-ice-cream-paired-tasting-at-falderal/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110904 DTEND;VALUE=DATE:20110905 DTSTAMP:20120518T071231 CREATED:20110831T154609 LAST-MODIFIED:20110831T155026 UID:11665-1315094400-1315180800@http://carolinaepicurean.com SUMMARY:Apple Festival Brunch at Season's DESCRIPTION:From Season's at Highland Lake Inn ~ Season's Restaurant at Highland Lake Inn announces a very special Sunday Brunch menu\, to celebrate the annual Apple Festival September 2-5\, 2011. Chef Peter Fassbender and his staff are presenting a special Sunday Brunch on Sunday September 4\, 2011. Each course has been inspired by local Apple growers. Starting off with a Roasted Fuji Apple and Butternut Squash Bisque or a Creamy Chicken\, Leek and Golden Delicious Apple Soup. Moving further down the buffet your taste buds will water with the aroma of Apple-wood smoked Bacon and other breakfast selections. Your main plate choices will be Brie and Almond stuffed Chicken Breast with Warm Fennel and Cortland Apple Slaw\, Sage and Cider-brined Pork Loin topped with Hazelnut Streusel or tender and succulent Garden Herb and Garlic crusted Prime Rib of Beef\, carved to order and accompanied by an Apple Horseradish jam. Desserts will finish off your visit to Season's Restaurant\, this Sunday\, September 4\, 2011. Prices are $26.95 adults\, Children ages 6-11 $14. Reservations are recommended. Call 828-696-9094. Season's Restaurant - Fresh Local Ingredients....Inspired World Cuisine. Highland Lake Inn has combined this incredible Sunday Brunch with some Apple Festival lodging packages. Call 800-635-5101 for the details! LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/apple-festival-brunch-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110924T130000 DTEND;VALUE=DATE-TIME:20110924T150000 DTSTAMP:20120518T071231 CREATED:20110827T174224 LAST-MODIFIED:20110827T174651 UID:11621-1316869200-1316876400@http://carolinaepicurean.com SUMMARY:Growing Great Garlic Class at Co-op DESCRIPTION:Hendersonville Community Co-op is hosting a class all about growing garlic. Saturday\, September 24\, from 1-3pm. Cost is $15 for co-op owners\, $20 for non-owners. Garlic is an ancient medicinal\, edible\, nourishing food that you can grow for yourself in your home garden! Growing garlic is easy and gratifying. Autumn is the time to plant garlic! In this class you'll learn all the basics of growing garlic\, including choosing varieties\, preparing beds\, planting\, mulching\, overwintering\, harvesting and curing\, and saving your own seed garlic. Presented by Christopher Fielden of Red Wing Farm (www.redwingfarm.net) To register\, email gretchen@hendersonville.coop or call 693-8557 ext. 102\, or stop by the store and sign up on the clipboard. You can pay in advance at the cash register. Space is limited. LOCATION:715 South Grove Street, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/growing-great-garlic-class-at-co-op/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110901 DTEND;VALUE=DATE:20110902 DTSTAMP:20120518T071231 CREATED:20110827T124359 LAST-MODIFIED:20110827T124359 UID:11617-1314835200-1314921600@http://carolinaepicurean.com SUMMARY:Italian Cuisine at AB Tech DESCRIPTION:A-B Tech Menus for September 1\, 2011 Lunch Buffet Islands in Magnolia Northern Italy • Arugula Salad with Prosciutto\, Melon and Balsamic • Osso Bucco • Creamy Polenta • Roast Pumpkin with Seared Radicchio and Asiago Southern Italy • Flat Bread Pizza (Focaccia)\, Fresh Mozzarella • Fagioli • Farro and Cauliflower Salad • Seared Eggplant Parmesan Sicily • Risotto Fritters with Tomato Coulis • Grilled Fish with a Sweet and Sour Sauce • Goat Cheese and Spinach Ravioli • Braised Fennel Tuscany • Minestrone/Ribollita • Salumi-Stuffed Pork Loin (not a typo!) • Panzanella • Kale and Garlic Sauté Wonderful desserts too! A la Carte Dinner in Fernihurst Appetizer (Guest selects one) • Risotto Croquettes and Fontina with Roasted Red Pepper Sauce • Seared Scallop with Artichokes Peperonata and Barolo Butter • Mediterranean Salad with Olive Oil Poached Tuna and Lemon Vinaigrette Entrée (Guest selects one) • Pork Loin Stuffed with Prosciutto and Pancetta with Pan Sauce • “Cacciucco” Seafood Stew with Mussels\, Clams\, Calamari and Shrimp • Grilled Swordfish with Pesto\, Lemon-Caper Butter Sauce and Sage Gnocchi • Saltimbocca alla Romana with Marsala Sauce and Risotto Milanese • Grilled Flat Iron Steak with Creamy Polenta and Mushrooms • Goat Cheese and Spinach Ravioli with Gorgonzola Cream and Basil Wonderful desserts too! The Department of Culinary Arts and Hospitality looks forward to hosting our many friends both new and old for autumn dining. We will again be offering our popular International and American Regional menus. It will be our pleasure to offer you this popular dining experience in the lovely dining rooms of both the Magnolia and Fernihurst Buildings. Lunch will be a new twist on our favorite international buffets. Throughout the semester\, the international buffets will include separate “islands” where students will be preparing food in the dining room for your enjoyment. You are encouraged to “island hop” and talk to our students and learn about the various epicurean treats and traditions of that nation’s culinary culture each week. Prices for lunch range from $10.95 to $11.95 plus tax. Lunch will be served in Magnolia at 12:00\, 12:30 and 1:00 for parties of two to eight persons. Evening guests will enjoy a la carte dinners in Fernihurst. These dinners offer a choice of three appetizers\, six entrées and three desserts representing the weekly themed cuisine\, plus coffee or tea. The price will be based on the entrée of choice and includes all three courses. The prices will range from approximately $ 13.95 to $ 14.95\, plus tax. Seatings for the a la carte dinners in Fernihurst are at 6:00 and 6:30 for parties of two to six persons. Reservations are required and may be made by either calling or emailing Lee Sokol between 10:00 am and 12:00 noon on the Monday of the week you would like to dine. (Phone: 254-1921 x244; email: lsokol@abtech.edu.) If we have room for your reservation\, Lee will call or email you that afternoon. Please be aware that in order to increase the amount of experience our students gain during these lunches and dinners\, we will take reservations for only a limited number of parties smaller than four. Also please be aware that we do not accept credit cards. Payment can be made with cash or check. Thank you for your support of A-B Tech Hospitality Education; we look forward to serving you. LOCATION:340 Victoria Road, Asheville, NC, United States URL:http://carolinaepicurean.com/event/italian-cuisine-at-ab-tech/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111015T103000 DTEND;VALUE=DATE-TIME:20111015T133000 DTSTAMP:20120518T071231 CREATED:20110827T121722 LAST-MODIFIED:20110827T121722 UID:11607-1318674600-1318685400@http://carolinaepicurean.com SUMMARY:Cool Weather BBQ Class DESCRIPTION:Gallery restaurant at the Ballantyne Hotel offers cooking classes. On Saturday\, October 15\, 10:30am – 1:30pm\, Cooking School presents Cool Weather BBQ\, inviting attendees to learn professional tips and tricks for smoking\, grilling\, rubs and sauces for regional and international styles of barbecue. Under the direction of Chef de Cuisine J. Kelly Morrow and Executive Sous Chef David Moore\, Cooking School offers an engaging\, educational and interactive class for epicureans of all levels. The cost for the session is $75 per person inclusive. Reservations are required at 704.248.4100. See all Gallery events (Scotch tasting\, Wine tasting\, Cooking Classes\, Flight tasting\, Prix Fixe dinners) here. LOCATION:10000 Ballantyne Commons Parkway, Charlotte, NC, 28277, United States URL:http://carolinaepicurean.com/event/cool-weather-bbq-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110904T110000 DTEND;VALUE=DATE-TIME:20110904T160000 DTSTAMP:20120518T071231 CREATED:20110827T120351 LAST-MODIFIED:20110827T120351 UID:11601-1315134000-1315152000@http://carolinaepicurean.com SUMMARY:7th Ave Organic Farmer's Market DESCRIPTION:From Hendersonville's Historic 7th Ave District ~ Please join us for our Annual 7th Avenue Organic Farmer's Market A special event of the NC Apple Festival Sunday\, September 4th 11:00 am - 4:00 pm The Historic Train Depot You will find a variety of local natural and organic vendors offering their healthy products for sale on Market Street in front of the old Train Depot. Included in the market will be locally grown fruits\, vegetables\, dairy products\, meats and more. Support your local organic vendors and taste the difference today!! The Apple Valley Model RR Club will be open the entire day to allow folks to tour their facilities inside the depot and enjoy seeing the many intricate train displays. Visitors can take this great opportunity to stroll along the Avenue and become acquainted with all the exciting new businesses that have become part of the growing Historic Seventh Avenue district. During the morning\, you may be able to catch sight of the Norfolk Southern train engine as it glides along the tracks on its way to Hendersonville’s Seventh Avenue Depot. Follow it to its one-day resting place on the track at the historic depot at Seventh and Maple Avenues. The Apple Valley Railroad club members will be on hand near the engine to help folks climb aboard where the engineer will be sitting in the cab. He will be happy to answer all of your questions. And\, those boys and girls who are especially good may be lucky enough to toot the train’s whistle. Thanks to the sponsors of the Organic Market on Seventh Avenue which are: Apple Valley Model Railroad Club\, Henderson County Travel and Tourism\, Dunlap Construction\, City Tire Service\, The Times News\, Rely Local\, ASAP\, and the Hendersonville Co-Op. LOCATION:7th Ave E, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/7th-ave-organic-farmers-market/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110923T160000 DTEND;VALUE=DATE-TIME:20110923T200000 DTSTAMP:20120518T071231 CREATED:20110827T115016 LAST-MODIFIED:20110827T115016 UID:11600-1316793600-1316808000@http://carolinaepicurean.com SUMMARY:Fall Preview Wine Tasting at Falderal Winery DESCRIPTION:A Fall Preview Wine Tasting will be held on Friday\, September 23\, 4 to 8 p.m.\, featuring wines from Falderal Winery that can be enjoyed throughout the autumn months. The wine-tasting will provide an opportunity to sample the variety of flavors produced at Hendersonville’s own winery\, located in downtown Hendersonville. Light hors d’oeurvres will be included. Cost is $6 per person. Falderal Winery\, retail store\, and tasting room are located at 131 Third Avenue West. The tasting will feature sturdy reds\, including a malbec and a cabernet-merlot blend\, as well as a crisp Gewurztraminer. One Pink Toe\, a raspberry white Zinfindel dessert wine that goes especially well with chocolate\, will also be included. Other choices may include Old Kanuga Red\, Stubby Black\, or Sandburg’s Goat. Most Falderal wines are produced using the special wine-making kits available in the store. Top-of-the-line winemaking kits that contain all the ingredients for making delicious wine at home are sold at Falderal’s retail shop. The ingredients come from well-known vineyards in wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, South Africa\, and many others. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. Customers can buy a kit to produce at home any of the wines tasted at the winery. Most kits produce 30 bottles. Classes are held regularly at Falderal on how to make wine from kits or from locally-grown grapes. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker. Falderal is a one-stop resource for supplies and advice to homebrewers of wine and beer around the area. The shop is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during business hours. For more information about “A Taste of Autumn” wine tasting\, phone Falderal Winery at 693-7676 or email info@falderalwinery.com. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/fall-preview-wine-tasting-at-falderal-winery/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110915T173000 DTEND;VALUE=DATE-TIME:20110915T203000 DTSTAMP:20120518T071231 CREATED:20110827T114313 LAST-MODIFIED:20110827T114313 UID:11599-1316107800-1316118600@http://carolinaepicurean.com SUMMARY:Wine Making Class at Falderal Winery DESCRIPTION:Thursday\, September 15\, from 5:30 to 8:30 p.m.\, Falderal's class will focus on using a fresh harvest of grapes or fruits to make wine. Each class will be at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for each class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits receive a 10% discount on the purchase price. Class size is limited\, so those interested in taking either class should contact the winery soon. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information. “Grape harvest is beginning for local growers\,” Paul Kovacich said. Kovacich is winemaster at Falderal Winery and teaches the classes. “This is a good time to learn how to make wine using your own grapes or other fruits or by using one of our wine-making kits.” Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. In addition\, local winemakers have discovered that Falderal is the go-to place for advice on making wine from their harvest and for the supplies they need. The 2011 Winemaker International Amateur Wine competition\, held in April in Manchester\, Vermont\, received 4\,235 entries from hobby winemakers from all 50 American states\, eight Canadian provinces\, and six countries\, including Spain\, Norway\, and Israel. This international competition recognizes home vintners and beer brewers with awards in over 50 categories. The wine-kit brands sold at Falderal Winery were used by a number of this year’s award-winning winemakers. Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\, Kovacich said\, however it is a popular hobby in other locations. “There is a craft involved when making wine at home\, even if you use a kit\,” Kovacich added. “This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Tastings of Falderal wines are available in the tasting room daily except Sunday and Monday. Free tastings are offered on Saturdays 11 a.m. to 5 p.m. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker in the Falderal Winery retail store. “We find and purchase the finest juices and concentrates provided by premiere vineyards all over the world\,” Kovacich said. “Once we receive the product\, we ferment\, age\, and bottle all of our wine on-site.” Luscious\, refreshing\, sweet\, sipping wines can be made from the fruit-based 28-day kits such as Cranberry Chianti or Raspberry White Zinfandel\, while true Gewurztraminer\, Viognier\, Riesling\, Merlot\, or the Italian favorite\, Rosso Fortissimo\, will be ready for bottling in 45 days. Customers can order a kit to make almost any type of wine. Kits come in various liter sizes\, each making about 30 bottles of excellent wine. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-making-class-at-falderal-winery-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110902 DTEND;VALUE=DATE:20110906 DTSTAMP:20120518T071231 CREATED:20110827T113515 LAST-MODIFIED:20110827T113515 UID:11593-1314921600-1315267200@http://carolinaepicurean.com SUMMARY:65th NC Apple Festival DESCRIPTION:The 65th NC Apple Festival is right around the corner! A parade\, children's activities\, live entertainment\, street fair and many special events are part of the Apple Festival. See brochure and list of events. "The North Carolina Apple Festival is held annually over Labor Day Weekend in Hendersonville\, North Carolina. It has been Western North Carolina’s Premier Family Festival for over 60 years. From September 2 -5\, 2011\, you can enjoy 4 days of fun including one of the most best known Street Fairs in the Carolinas with Freshly Picked Apples\, Arts & Crafts\, Festival Food and FREE Entertainment at the Historic Courthouse on Hendersonville’s Beautiful Main Street. Start your day off with one of the breakfasts and then spend the rest of the day enjoying the excitement of Main Street as well as many other activities across the community. And on Labor Day\, don’t forget the King Apple Parade!" LOCATION:Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/65th-nc-apple-festival/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110825 DTEND;VALUE=DATE:20110827 DTSTAMP:20120518T071231 CREATED:20110823T111148 LAST-MODIFIED:20110823T111148 UID:11562-1314230400-1314403200@http://carolinaepicurean.com SUMMARY:Hilton Biltmore Park Celebrates 2 Years with Free Food, $2 Drinks, Give-Aways DESCRIPTION:From Hilton Asheville Biltmore Park ~ Two years ago\, the Hilton Asheville Biltmore Park opened its doors and will be marking their anniversary by hosting a two-day celebration on Thursday\, August 25\, from 5-7 p.m. and Friday\, August 26 from 11 a.m. to 2 p.m. The hotel welcomes members of the Hilton family and the public to both events. The anniversary celebration is hotel’s way of saying thanks to the citizens\, employees and friends that have made the Asheville hotel successful over the past two years. Thursday’s festivities include free food and $2 drink specials\, live music and an appearance from Star 104.3’s morning team duo of Josh and Sue. Guests and attendees will be able to register for give-aways throughout the evening\, including Hilton stays and gift cards to its signature restaurant\, roux\, and Sensibilities Spa. Friday will feature roux lunch specials created by Executive Chef Randy Dunn and more give-away items. “Our first two years of service to the Asheville community have been outstanding\,” stated General Manager Stan Turner. “We appreciate the support and acceptance we have received and this event is our way of saying ‘Thank You’.” As the first LEED Silver-certified Hilton property in the United States\, the Hilton Asheville is admired for incorporating a variety of sustainable strategies into its daily operations. The property was among the first hotels in the country to install a solar hot water system\, which heats water thoughout the hotel and eliminates 25 tons of carbon dioxide per year. By using less energy and water\, LEED certified buildings\, such as the Hilton Asheville\, save money for families\, business and taxpayers; reduce greenhouse gas emissions; and contribute to a healthier environment for residents\, workers and the larger community. “The Hilton Asheville is a great example of how to combine sustainability with exceptional features and amenities to create a memorable guest experience\,” stated Ron Storto\, Vice President of Hospitality for Biltmore Farms Hotels. “We want to thank the Asheville community and our community partners for its continued support and hope everyone can join in our celebration.” About Hilton Asheville Biltmore Park The Hilton Asheville\, an Asheville-based Biltmore Farms Hotels property\, is a full service luxury hotel located in Biltmore Park\, Asheville’s newest shopping\, dining and entertainment district. This 165 room hotel overlooks the French Broad River and the beautiful Blue Ridge mountains. Guests enjoy many amenities including an indoor saline pool\, complimentary high speed wireless Internet\, an ultra modern fi tness facility and more. The Hilton houses roux\, a delectable restaurant featuring local products and vendors open for breakfast\, lunch and dinner and also Sensibilities Spa\, a full service spa that uses all organic skin care products. The Hilton Asheville Biltmore Park is a certifi ed 4-Diamond Hotel by AAA. LOCATION:43 Town Square Boulevard, Asheville, NC, 28803, United States URL:http://carolinaepicurean.com/event/hilton-biltmore-park-celebrates-2-years-with-free-food-2-drinks-give-aways/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110819T173000 DTEND;VALUE=DATE-TIME:20110819T200000 DTSTAMP:20120518T071231 CREATED:20110818T114611 LAST-MODIFIED:20110818T114611 UID:11472-1313775000-1313784000@http://carolinaepicurean.com SUMMARY:Maggie B's Olive Oil & Wine Tasting DESCRIPTION: LOCATION:113 N Main St, Weaverville, NC, United States URL:http://carolinaepicurean.com/event/maggie-bs-olive-oil-wine-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110818T183000 DTEND;VALUE=DATE-TIME:20110818T200000 DTSTAMP:20120518T071231 CREATED:20110816T182820 LAST-MODIFIED:20110816T183104 UID:11443-1313692200-1313697600@http://carolinaepicurean.com SUMMARY:Italian Wine Dinner at Season's DESCRIPTION:From Season's at Highland Lake Inn ~ Season's Restaurant at Highland Lake Inn announces their Italian Wine Dinner on Thursday\, August 18th. The event will start at 6:30pm and is $60.00 per person\, all inclusive. Reservations are required. The Italian Wine Dinner draws inspiration from the wines and cuisines of Italy. Your evening will start with Executive Chef Peter Fassbender introducing and explaining the menu and the inspiration he responded to while designing the menu. Then\, before each course\, Robert Braswell from Tryon Distribution will explain each wine and educate you on the process in which that wine was created and why the pairing was selected. The first introduction to the evening's menu will be Garden Estate Eggplant Parmesan paired with a glass of 2007 Vobis Tua Barbera D'Asti. The appetizer will tempt you even further with Home Made Duck Ravioli. The pairing for this course is the 2009 Melini Chianti\, Borghi D'Elsa. The entrée of Short Rib Ossobucco will be complimented by the 2008 Salchetto Rosso di Montipulciano. Finishing off your evening will be a dessert of Espresso Tiramisu with Pistachio Gelato. The Restaurant staff has paired this delectable treat with the 2010 Tintero Moscato D'Asti. You can also view the entire menu for the evening on our website. Celebrating the 100 year anniversary since the opening of the first Highland Lake Inn on the property\, Highland Lake Inn and Season's continue to raise the standards of excellence and service that give the property its charm. Season's is located on the historic property. By combining their passion for sustainability and elegance\, Highland Lake Inn helps to protect the environment while providing the perfect dining and lodging destination. Fresh local ingredients...Inspired world cuisine. Reservations can be made by calling (828) 696-9094 or 1-877-394-4945. To view the Summer menu in its entirety\, visit www.hlinn.com/menus-list.aspx. For more information about special events\, visit www.hlinn.com/holiday_menu.aspx. Season's at Highland Lake Inn 86 Lily Pad Ln Flat Rock\, NC 28731 828-696-9094 LOCATION:86 Lily Pad Ln, Flat Rock, NC, 28731, United States URL:http://carolinaepicurean.com/event/italian-wine-dinner-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110910T150000 DTEND;VALUE=DATE-TIME:20110910T180000 DTSTAMP:20120518T071231 CREATED:20110816T160150 LAST-MODIFIED:20110816T160420 UID:11439-1315666800-1315677600@http://carolinaepicurean.com SUMMARY:Wine Making Classes at Falderal Winery DESCRIPTION:Two classes on how to make wine will be taught at Falderal Winery in September -- Saturday\, September 10\, from 3 to 6 p.m. and Thursday\, September 15\, from 5:30 to 8:30 p.m. Each class will be at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for each class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon. Participants will learn how to make wine using a wine-making kit or by using their own grapes. Phone Falderal Winery at 828-693-7676 or email info@falderalwinery.com to sign up or for more information. “Grape harvest is beginning for some local growers\,“ Paul Kovacich said. Kovacich is winemaster at Falderal Winery and teaches the classes. “This is a good time to learn how to make wine using your own grapes or by using one of our wine-making kits.” Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. The 2011 Winemaker International Amateur Wine competition\, held in April in Manchester\, Vermont\, received 4\,235 entries from hobby winemakers from all 50 American states\, eight Canadian provinces\, and six countries\, including Spain\, Norway\, and Israel. This international competition recognizes home vintners and beer brewers with awards in over 50 categories. The wine-kit brands sold at Falderal Winery were used by a number of this year’s award-winning winemakers. Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\, Kovacich said\, however it is a popular hobby in other locations. “There is a craft involved when making wine at home\, even if you use a kit\,” Kovacich added. “This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Tastings of Falderal wines are available in the tasting room daily except Sunday and Monday. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker in the Falderal Winery retail store. “We find and purchase the finest juices and concentrates provided by premiere vineyards all over the world\,” Kovacich said. “Once we receive the product\, we ferment\, age\, and bottle all of our wine on-site.” Luscious\, refreshing\, sweet\, sipping wines can be made from the fruit-based 28-day kits such as Cranberry Chianti or Raspberry White Zinfandel\, while true Gewurztraminer\, Viognier\, Riesling\, Merlot\, or the Italian favorite\, Rosso Fortissimo\, will be ready for bottling in 45 days. Customers can order a kit to make almost any type of wine. Kits come in various liter sizes\, each making about 30 bottles of excellent wine. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 828-693-7676. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION:131 3rd Ave West, Hendersonville, NC, 28792, United States URL:http://carolinaepicurean.com/event/wine-making-classes-at-falderal-winery-3/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110824T183000 DTEND;VALUE=DATE-TIME:20110824T200000 DTSTAMP:20120518T071231 CREATED:20110812T125042 LAST-MODIFIED:20120503T134024 UID:11288-1314210600-1314216000@http://carolinaepicurean.com SUMMARY:Tomato & Wine Dinner at High Cotton DESCRIPTION:From High Cotton ~ I Say Tomato\, You Say Tomahto. We say delicious! High Cotton Greenville celebrates all things tomato with a Tomato and Wine Dinner on Wednesday\, August 24th. Each dish will feature tomatoes from our friend and local farmer Jeff Isbell\, who will be in attendance to share his farming experiences with guests. Chef Anthony Gray’s menu for this event has your tomato favorites such as Grilled Cheese and Tomato Soup\, a creative B.L.T and Fried Green Tomatoes. He is also cooking outside the box with a tomato-brined “Shrimp Cocktail” and Tomato Crème Brûlée with candied tomato and basil cream. Sommelier Jason Callaway has paired refreshing wines to complement each course. View the full menu. The evening begins at 6:30pm with an hors d’oeuvres and wine reception. The dinner is $60 per person plus tax and gratuity. Reservations are required and can be made by calling 864.335.4200. Reservations are required. Call 864.335.4200 to reserve your spot. High Cotton 550 S. Main Street Greenville\, SC (864) 335-4200 LOCATION:550 So Main St, Greenville, SC, United States URL:http://carolinaepicurean.com/event/tomato-wine-dinner-at-high-cotton/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110825T150000 DTEND;VALUE=DATE-TIME:20110825T170000 DTSTAMP:20120518T071231 CREATED:20110810T165901 LAST-MODIFIED:20110810T165901 UID:11269-1314284400-1314291600@http://carolinaepicurean.com SUMMARY:Are You a "Mater Maven"? DESCRIPTION:Are you a ‘mater maven? Show off your gorgeous garden goods at the first Homegrown Tomato Contest! August 25 from 3 until 5 pm @ The Market Place in downtown Asheville. Bring your tastiest\, most exquisite tomato for your chance to win: $50 gift certificate to The Market Place Seed collections from local seed company Sow True Seed $15 in market bucks to Asheville City Market Got an ugly tomato? Bring it\, too\, for the Ugly Tomato Contest! Entries must arrive right at 3 pm to allow time for set up\, slicing\, and judging. During judging\, enjoy tomato appetizers and drinks prepared by Chef William Dissen\, mingle with fellow gardeners\, and get great gardening advice and resources! The restaurant’s bar will also be open for afternoon cocktails (not included in entry fee.) Winners will be annouced near the end of the celebration. After the contest\, stay for dinner and exclusive local tomato specials. Judges: Charlie Jackson\, executive director of ASAP; William Dissen\, chef/owner of The Market Place; Missy Huger\, owner/operator of Jake’s Farm; Del Holston\, Asheville CVB Online Relations Manager/Foodtopia; and a representative from Sow True Seed. $8 entry fee benefits local farmers and ASAP. Contest is limited to the first 30 entrants. To reserve your space\, contact The Market Place at (828) 252-4162 or contact@marketplace-restaurant.com. This event is brought to you by The Market Place and ASAP and made possible with donations from Sow True Seed. The Market Place 20 Wall St Asheville\, NC 828-252-4162 LOCATION: URL:http://carolinaepicurean.com/event/are-you-a-mater-maven/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110819 DTEND;VALUE=DATE:20110826 DTSTAMP:20120518T071231 CREATED:20110810T163352 LAST-MODIFIED:20110810T163451 UID:11260-1313712000-1314316800@http://carolinaepicurean.com SUMMARY:Flat Rock Cinema features Carl Sandburg Documentary DESCRIPTION:Flat Rock Cinema will feature The Day Carl Sandburg Died\, a documentary by Asheville filmmaker and Flat Rock native Paul Bonesteel at 4:00 and 7:00 each day from Friday\, August 19th through Thursday\, August 25th. More than 6 years in the making\, The Day Carl Sandburg Died features a cast of notable scholars\, performers and Sandburg family members including Sandburg’s daughter\, Helga Sandburg Crile. Pete Seeger\, Norman Corwin\, the late Studs Terkel and contemporary poets Marc Kelly Smith\, Ted Kooser\, and others provide commentary on the modern relevance of Sandburg’s vast body of work. Carl Sandburg died in July of 1967\, but Asheville filmmaker Paul Bonesteel finds Sandburg’s life story and creative legacy as relevant and provocative today as it was in 1916 when Chicago Poems changed American poetry. “Labor unrest\, global wars\, socialism\, immigration and race issues… this was the subject matter that fueled Sandburg for much of his poetry and writing that shocked the world\,” comments Bonesteel. “The intensity of his work was over simplified later in his life. He was both a deeply patriotic American and an anarchist” said Bonesteel. The Day Carl Sandburg Died tells the story of Sandburg with a decidedly contemporary perspective; described by the RiverRun International Film Festival\, as “a delightful and uplifting amalgam of archival footage\, commentary\, spoken word performance and songbook selections\, the film is a worthy edifice to a monumental American.” Veteran documentary filmmaker Paul Bonesteel has been making films since the mid 1980’s with his most recent successes being The Great American Quilt Revival (2005) and The Mystery of George Masa (2003). “Paul and I graduated from Hendersonville High School in 1983\,” said Howard Molton\, who owns the cinema with his wife\, Barb. “Our paths crossed a few years ago when he filmed a commercial for Mission Children’s Hospital which featured my family. I’ve kept up with his work since then and was excited to learn about this documentary.” “I approached Paul about featuring it at Flat Rock Cinema and we agreed to wait until the (Flat Rock) playhouse premiered it so we would avoid taking away from that event and avoid any confusion. They turned away a lot of folks at that screening so we anticipate a successful turn-out. Reservations are strongly encouraged\,” Molton added. Flat Rock Cinema is located at 2700 Greenville Highway in Flat Rock\, NC\, across from the post office. The locally-owned cinema is situated in a casual bistro setting with tables and chairs featuring a menu of food and beverages\, including sandwiches\, beer\, wine and cocktails. Tickets are only $7 for all shows. The full menu and driving directions can be found at www.FlatRockCinema.com. Reservations can be made only in person or by phone by calling (828) 697-2463 during box office hours of 3:00 pm – 9:00 pm every day. LOCATION: URL:http://carolinaepicurean.com/event/flat-rock-cinema-features-carl-sandburg-documentary/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110829 DTEND;VALUE=DATE:20110830 DTSTAMP:20120518T071231 CREATED:20110810T133858 LAST-MODIFIED:20120503T134024 UID:11257-1314576000-1314662400@http://carolinaepicurean.com SUMMARY:French Wine Dinner at Blue Water Seafood DESCRIPTION:Blue Water Seafood and Wine Cellar at 532 Kanuga Street in Hendersonville is hosting a French Wine Dinner on August 29 at 6PM. Wine importer Thomas Meunier of Chapel Hill will pair his wines with Blue Water's specially selected dishes. Meunier is a native of the Loire Valley of France. The menu consists of Mussels Bonne Femme\, Salmon en Papiotte\, Salade Fantaisie with croutons\, Cornish Game Hen with Dauphinoise Potatoes\, Asparagus with Buerre Blanc and a Cheese\, fig\, pecan and chocolate plate. Cost of the dinner is $65 plus tax and gratuity. Call Blue Water Seafood and Wine Cellar at 828-697-0503 to reserve a seat. LOCATION: URL:http://carolinaepicurean.com/event/french-wine-dinner-at-blue-water-seafood/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110812 DTEND;VALUE=DATE:20110822 DTSTAMP:20120518T071231 CREATED:20110809T153451 LAST-MODIFIED:20110809T153853 UID:11226-1313107200-1313971200@http://carolinaepicurean.com SUMMARY:First Upstate SC Foodie Fest Announced DESCRIPTION:Charlotte has Queen's Feast. Atlanta has Restaurant Week. And now\, the Upstate has Foodie Fest! Upstate SC restaurateurs have teamed up to offer you the chance to experience some of the area's best cuisine at an appetizing price. You'll be able to choose a starter\, entree\, and dessert for $30! See the thirteen participating restaurants here. Foodie Fest is for ten days only\, starting Friday\, August 12 through Sunday\, August 21.   LOCATION: URL:http://carolinaepicurean.com/event/first-upstate-sc-foodie-fest/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110813 DTEND;VALUE=DATE:20110814 DTSTAMP:20120518T071231 CREATED:20110808T115240 LAST-MODIFIED:20110808T115240 UID:11210-1313193600-1313280000@http://carolinaepicurean.com SUMMARY:Chef's Challenge Grand Finale DESCRIPTION:Details on the WNC Chefs Challenge Grand Finale\, held at the WNC Food & Wine Festival "Grand Tasting" can be found here. WNC Expo Center WNC Ag Center 1301 Fanning Bridge Road Fletcher\, NC 28732 (828) 687-1414 LOCATION: URL:http://carolinaepicurean.com/event/chefs-challenge-grand-finale/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110806T070000 DTEND;VALUE=DATE-TIME:20110806T120000 DTSTAMP:20120518T071231 CREATED:20110805T103002 LAST-MODIFIED:20110805T104113 UID:11107-1312614000-1312632000@http://carolinaepicurean.com SUMMARY:Tomato Love at Hendersonville Festival DESCRIPTION:[caption id="attachment_11110" align="alignright" width="283" caption="Image: http://www.robertredd.com"][/caption] Sorry for the late notice - details on this Festival were scarce. Saturday\, August 6th\, is the 32nd annual Tomato Festival at the Henderson County Tailgate Market. The Festival runs from 7:00am to 12:00pm. There will be live music\, prizes and lots of tomatoes! All 70 farmers at the market are from Henderson County. For more information\, call 828-551-9330 or email hendersoncountytailgatemarket@gmail.com Henderson County Tailgate Market 100 N King St. Hendersonville\, NC 28792 828-551-9330 LOCATION: URL:http://carolinaepicurean.com/event/tomato-love-at-hendersonville-festival/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110817T120000 DTEND;VALUE=DATE-TIME:20110817T140000 DTSTAMP:20120518T071231 CREATED:20110804T203224 LAST-MODIFIED:20120503T134024 UID:11096-1313582400-1313589600@http://carolinaepicurean.com SUMMARY:Garrett Oliver Luncheon at Pack's Tavern! DESCRIPTION:This is big! Garrett Oliver\, brewmaster for Brooklyn Brewery will be in town for an August 17th luncheon in the Century Room at Pack's Tavern. Considered America’s foremost authority on beer\, Brooklyn Brewery’s brewmaster and author of award-winning  The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food! Enjoy a delicious 5 course meal pairing by Chef James Balchak & Garrett Oliver. Share in Garrett’s life stories as he talks us through the beers he has chosen for the pairing! Tickets on sale now $50/person! Call Pack’s 828-225-6944 for more info! Here's what Ann Fitten Glen\, of Mountain Xpress' Brews News has to say: "Soon we’ll have another rock star in our midst — Garrett Oliver\, brewmaster for Brooklyn Brewery\, will be in Asheville on Aug. 17. In addition to brewing for one of the most well-known and revered U.S. craft breweries\, he’s an author and world-renowned beer expert. Oliver’s book The Brewmaster’s Table offers a salivatory analysis of food and beer pairings. He’s also the editor for The Oxford Companion of Beer\, which will be published this fall by Oxford Press in the U.K." Pack's Tavern 20 South Spruce St Asheville\, NC 28801 828-225-6944 LOCATION: URL:http://carolinaepicurean.com/event/garrett-oliver-luncheon-at-packs-tavern/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110807T120000 DTEND;VALUE=DATE-TIME:20110807T190000 DTSTAMP:20120518T071231 CREATED:20110802T145601 LAST-MODIFIED:20110803T085956 UID:11019-1312718400-1312743600@http://carolinaepicurean.com SUMMARY:First Asheville VegFest DESCRIPTION:Disclaimer: I'm an Omnivore. That's right\, a meat-eater. But we can all get along\, right? So\, I promote all food lifestyles - within reason\, of course. Asheville's first all-vegetarian festival\, VegFest\, will be on Sunday\, August 7th\, 2011 on Battery Park Ave from Noon-7pm. The festival will include food vendors serving an all vegan menu\, product vendors\, educational speakers\, local nonprofits\, kids' activities (face painting\, games\, et cetera)\, and live dancing /entertainment. The free festival is presented by The Asheville Vegetarians and Goat Mountain Sanctuary\, two local nonprofit\, volunteer-based organizations. The festival will feature vegan and vegetarian food\, speakers\, live entertainment and kids’ events\, including The Vegetable Circus\, a group that uses Big Top-style arts to teach children fun ways to grow up healthy. See all vendors here. Mackensy Lunsford of Mountain Xpress noted in her article on VegFest: "It seems that Asheville’s first all-vegetarian festival is a great place to debut a number of other firsts. Veggie Love\, a local caterer that’s opening Asheville’s first all-vegan\, entirely gluten-free food truck in September\, will be there. Asheville’s first all-veggie drive-through (opened earlier this year on Merrimon)\, Vegheads Drive Thru\, will have a booth as well. Asheville’s first vegan restaurant\, Plant (to be opened on Merrimon later this year)\, will also be represented. And did you know that there was a local publication that advocates an all-veggie philosophy? Asheville Magazine does not promote any meat products\, say publishers. Representatives from the magazine will be there as well." LOCATION: URL:http://carolinaepicurean.com/event/first-asheville-vegfest/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20111105T200000 DTEND;VALUE=DATE-TIME:20111105T220000 DTSTAMP:20120518T071231 CREATED:20110802T104054 LAST-MODIFIED:20110815T115725 UID:11021-1320523200-1320530400@http://carolinaepicurean.com SUMMARY:Anthony Bourdain Appearing in Asheville Confirmed! DESCRIPTION:UPDATE 8/14/2011: Tickets go on sale on Ticketmaster 8/18/2011. Details here. [caption id="attachment_11023" align="alignright" width="363" caption="Image: Anthony Bourdain No Reservations Facebook Page"][/caption] UPDATE 8/8/2011: More info about tickets here. There've been rumors flying around the last few days that Anthony Bourdain is bringing his No Reservations: An Evening with Anthony Bourdain to Asheville. It's TRUE!! Here's what happened: Anthony Bourdain (or his "people") jumped the gun and announced that he'd be at Asheville's Thomas Wolf Auditorium on November 5th\, from 8:00 - 10:00pm before things had been finalized with the Asheville Civic Center (Thomas Wolf). An authority at the Civic Center told me today that Bourdain's representatives apologized for the slip\, saying that doesn't usually happen\, and they'd get all the details finalized this week so tickets can go on sale. This same authority also said that judging by the number of calls she's fielded in the last 24 hours\, tickets are going to go fast. When asked how much the tickets were going to be\, she said that was part of what was going to be finalized this week. Want to go? Watch the Civic Center's Upcoming Events listing and be ready to pounce. Those tickets are going to sell out in a flash! You can read about the event on Bourdain's Facebook Event Page. Bourdain is on tour. He'll be in Ohio the night before he's in Asheville. Kristin Lubben\, of Chris' Cosmic Kitchen\, saw Bourdain's No Reservations November\, 201 appearance in Raleigh and wrote a completely touching account of her feelings about Bourdain and seeing him in person: One Word. Bourdain. LOCATION:87 Haywood St, Asheville, NC, 28801, United States URL:http://carolinaepicurean.com/event/anthony-bourdain-appearing-in-asheville-confirmed/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110805T160000 DTEND;VALUE=DATE-TIME:20110805T190000 DTSTAMP:20120518T071231 CREATED:20110801T183206 LAST-MODIFIED:20110801T183307 UID:10996-1312560000-1312570800@http://carolinaepicurean.com SUMMARY:"Taste of Local" at Waynesville Ingles DESCRIPTION:Get a "Taste of Local" at Ingles in Waynesville on Barber Blvd Friday\, August 5th\, from 4-7pm as Ingles celebrates some of their local vendors. Sunburst Trout Farms will provide samples of their trout dips and Annie's Bakery of Asheville will offer tastes of of their baked goods. Starting at 4pm and then again at 5:30pm\, Chef Charles Hudson of Sunburst Trout Farms will demonstrate how to prepare "Lime Basil Grilled Trout Filet" using local trout and a "Marinated Tomato Salad with Kalmata Olives and Cheese" using tomatoes from local farmer\, Skipper Russell of Seasonal Produce Farm in Canton. Following the demo customers will be offered free samples. Samples of Duplin (a North Carolina Winery) will also be available\, and Leah McGrath - Ingles Corporate Dietitian and representatives from ASAP (Appalachian Sustainable Agriculture Project) will be on hand during the event\, as well. LOCATION: URL:http://carolinaepicurean.com/event/taste-of-local-at-waynesville-ingles/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110813T090000 DTEND;VALUE=DATE-TIME:20110813T120000 DTSTAMP:20120518T071231 CREATED:20110801T172356 LAST-MODIFIED:20110801T173800 UID:10985-1313226000-1313236800@http://carolinaepicurean.com SUMMARY:Honey Bee Information Day at City Market DESCRIPTION:From Slow Food Asheville ~ "Bring your kids to the City Market on Saturday\, August 13th\, from 9:00-12:00\, and let us teach them about honeybees\, how honey is made\, enjoy a tasting\, learn to cook with honey\, and make a paper honeybee to take home\, while you peruse and shop at your leisure!" Asheville City Market 161 South Charlotte Street Asheville\, NC 28801 828-348-0340 LOCATION: URL:http://carolinaepicurean.com/event/honey-bee-information-day-at-city-market/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110812 DTEND;VALUE=DATE:20110814 DTSTAMP:20120518T071231 CREATED:20110730T122822 LAST-MODIFIED:20110801T164350 UID:10882-1313107200-1313280000@http://carolinaepicurean.com SUMMARY:Asheville Wine & Food Festival 2011 DESCRIPTION: Current list of "Sweet" Participants Current list of "Grand Tasting" Participants Event website here Ticket prices here Grove Arcade One Page Avenue Asheville\, NC 28801 WNC Expo Center at Western NC Agricultural Center 1301 Fanning Bridge Road Fletcher\, NC 28732 (828) 687-1414 LOCATION: URL:http://carolinaepicurean.com/event/asheville-wine-food-festival-2011/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110813T110000 DTEND;VALUE=DATE-TIME:20110813T140000 DTSTAMP:20120518T071231 CREATED:20110727T131732 LAST-MODIFIED:20110727T131732 UID:10917-1313233200-1313244000@http://carolinaepicurean.com SUMMARY:Cooking Class & Lunch at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn announces its August Cooking Class and Lunch on Saturday\, August 13\, 2011\, at 11:00am. The cost is $30.00 per person. Reservations are required. Executive Chef Peter Fassbender will demonstrate the preparation of an entrée and dessert that has been created exclusively for this class. The entree will be Grilled Shrimp Kebab with Stuffed Tomatoes. This dish features Blackened Shrimp Skewers accompanied by Dirty Rice Stuffed Tomatoes. For dessert\, a Cherry and Almond Clafoutis. This classic French favorite features Almond Custard Au Gratin with Cherries. Attendees will indulge in the lunch after the class and take home copies of each recipe. The menu can also be viewed on-line: http://www.hlinn.com/holiday_menu.aspx#cook Reservations can be made by calling (828) 696-9094 or 1-877-394-4945. To view the current seasonal menu\, visit http://www.hlinn.com/menus-list.aspx. For more information about special events and classes visit http://www.hlinn.com/holiday_menu.aspx. Season's at Highland Lake Inn 86 Lily Pad Ln Flat Rock\, NC 28731 828-696-9094 LOCATION: URL:http://carolinaepicurean.com/event/cooking-class-lunch-at-seasons-3/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110815T170000 DTEND;VALUE=DATE-TIME:20110815T190000 DTSTAMP:20120518T071231 CREATED:20110727T130621 LAST-MODIFIED:20110727T130821 UID:10911-1313427600-1313434800@http://carolinaepicurean.com SUMMARY:Pinot Noir Class at Blue Water DESCRIPTION:Blue Water Seafood and Wine Cellar is hosting a wine class on Monday\, August 15 from 5-7PM. The class "Sideways Revisited" taught by Executive Wine Monger and Certified Specialist of Wine\, Keith Dalbec will explore the multiple personalities of Pinot Noir. Pinot Noirs from Burgundy\, California\, Oregon and the Southern Hemisphere will be tasted. The variations due to region\, soil types and wine making decisions will be examined and enjoyed. If you think you don't like Pinot Noir you just haven't tried the right one for you. If you already enjoy Pinot Noir you will expand your knowledge and pleasure. Dalbec just returned from the Oregon Pinot Camp where he was immersed in the lore of Oregon Pinot Noir. Cost of the class is $25 which included light seafood snacks. Call 828-697-0503 to reserve a place. Blue Water Seafood & Wine Cellar 532 Kanuga Road Hendersonville\, NC 28739-5226 (828) 697-0503 LOCATION: URL:http://carolinaepicurean.com/event/pinot-noir-class-at-blue-water-seafood-wine-cellar/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110813T130000 DTEND;VALUE=DATE-TIME:20110813T170000 DTSTAMP:20120518T071231 CREATED:20110727T125900 LAST-MODIFIED:20110727T125900 UID:10906-1313240400-1313254800@http://carolinaepicurean.com SUMMARY:Taste 25 Wines FREE DESCRIPTION: Adventures in Wine and Beer 205 Thompson Street Hendersonville\, NC 28792-2808 (828) 693-3939   LOCATION: URL:http://carolinaepicurean.com/event/taste-25-wines-free/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110812T183000 DTEND;VALUE=DATE-TIME:20110812T200000 DTSTAMP:20120518T071231 CREATED:20110726T140117 LAST-MODIFIED:20110726T140117 UID:10868-1313173800-1313179200@http://carolinaepicurean.com SUMMARY:Author & Storyteller Sheri Castle Signing & Tasting at Fountainhead DESCRIPTION:Two local businesses that share the mission of promoting local and community have partnered to bring a North Carolina author to town: N.C. cookbook Author Sheri Castle and storyteller book signing and sampling at local bookstore\, Fountainhead on Main Street\, in partnership with Hendersonville Community Co-op who will provide a sampling of locally grown products featured in a recipe from THE NEW SOUTHERN COOKBOOK. This book\, which came out in the spring of 2011\, is a New York Times Notable Book. Sheri Castle\, author of THE NEW SOUTHERN GARDEN COOKBOOK: Enjoying the Best from Homegrown Gardens\, Farmers' Markets\, Roadside Stands\, and CSA Farm Boxes (University of North Carolina Press; April 2011; $35.00/hardcover) has a vision that's totally in sync with the booming from farm to table food movement. Her book offers more than 300 recipes that celebrate the pleasures of fresh\, seasonal food and honors the delicious\, healthful home cooked meals made possible by the diverse array of fruits and vegetables grown in the South and most of the rest of the nation\, as well. This timely cookbook\, with dishes for omnivores and vegetarians alike\, celebrates and promotes delicious\, healthful homemade meals centered on the diverse array of seasonal fruits and vegetables grown in the South\, and in most of the rest of the nation as well. Increased attention to the health benefits and environmental advantages of eating locally\, Castle notes\, is inspiring Americans to partake of the garden by raising their own kitchen plots\, visiting area farmers' markets and pick-your-own farms\, and signing up for CSA (Community Supported Agriculture) boxes from local growers. A North Carolina native with a distinctive\, down to earth voice\, Sheri Castle is a food writer and cooking instructor who melds culinary expertise\, storytelling\, and humor to inspire people to cook with confidence and enthusiasm. THE NEW SOUTHERN GARDEN COOKBOOK is chock-full of clearly written\, reliable recipes designed for home cooks—from novices to experts. From Stirred Corn & Seared Sea Scallops with Lime Sauce to Roast Beef\, Boursin\, and Asparagus Bundles to Chilled Raspberry Soup with Key Lime Shortbread\, Sheri Castle makes “what’s in season” the answer to “what’s for dinner?” Author\, Sheri Castle will be on hand to sign books and casual conversation. Please drop by to get your copy of THE NEW SOUTHERN GARDEN COOKBOOK and sample something freshly prepared by the Hendersonville Community Co-op www.hendersonville.coop at your locally owned and operated bookstore\, The Fountainhead Bookstore www.fountainheadbookstore.yolasite.com . Great tips for using all that wonderful farmer's market produce abound in this lovely cookbook. Come early to ensure a seat. The Co-op and The Fountainhead Bookstore both strive to be a leaders in creating a sustainable community. Fountainhead Bookstore 408 N Main St Hendersonville\, NC 28792 (828) 697-1870 LOCATION: URL:http://carolinaepicurean.com/event/author-storyteller-sheri-castle-signing-tasting-at-fountainhead/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110813T150000 DTEND;VALUE=DATE-TIME:20110813T180000 DTSTAMP:20120518T071231 CREATED:20110726T133955 LAST-MODIFIED:20110726T133955 UID:10862-1313247600-1313258400@http://carolinaepicurean.com SUMMARY:Wine Making Classes at Falderal Winery DESCRIPTION:Two classes on how to make wine will be taught at Falderal Winery in August -- Saturday\, August 13\, from 3 to 6 p.m. and Thursday\, August 18\, from 5:30 to 8:30 p.m. Each class will be at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for each class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon. Participants will learn how to make wine using a wine-making kit or by using their own grapes. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information. “Summer harvest is beginning for some local grape growers\, “ Paul Kovacich said. Kovacich is winemaster at Falderal Winery and teaches the classes. “This is a good time to learn how to make wine using your own grapes or by using one of our wine-making kits.” Falderal Winery 131 3rd Avenue West Hendersonville\, NC 28792 828-693-7676 LOCATION: URL:http://carolinaepicurean.com/event/wine-making-classes-at-falderal-winery-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110802T173000 DTEND;VALUE=DATE-TIME:20110802T210000 DTSTAMP:20120518T071231 CREATED:20110726T132818 LAST-MODIFIED:20110726T133328 UID:10858-1312306200-1312318800@http://carolinaepicurean.com SUMMARY:Pomodoros Lobster Dinner DESCRIPTION: Pomodoros South 75 Long Shoals Rd Asheville\, NC 828-687-3884 Scan code below with your mobile phone (device) to load location into your GPS: LOCATION: URL:http://carolinaepicurean.com/event/pomodoros-lobster-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110729 DTEND;VALUE=DATE:20110801 DTSTAMP:20120518T071231 CREATED:20110725T165132 LAST-MODIFIED:20110725T165718 UID:10830-1311897600-1312156800@http://carolinaepicurean.com SUMMARY:Eat & Drink Bele Chere DESCRIPTION:Wondering what kind of food and beverages you'll be able to score at Asheville's huge downtown Bele Chere festival this coming weekend? Wonder no more! The following information can be found on the Bele Chere website. BELE CHERE FOOD COURTS Bele Chere will offer 2 food courts for 2011. They include the Taste of Asheville (featuring independent\, locally owned Asheville restaurants) and the Pritchard Park food courts. Pritchard Park Food Vendors (Where is Pritchard Park? MAP) Al A Carte Foods\, Inc. Asian Grille Bon Appetit Coco Bongos Crazy Good Company D & J Concessions Hillbilly Funnel Cakes Holy Trinity Greek Orthodox Church Leisure Time Marco Enterprises Martin Enterprises/Sweet Thing Concession Mikey's Southern Snowballs O-Hurley Kettlecorn Orient-Bowl\, Inc. Paris Festival Party in a Pita Sherri's Fun Foods Siri Grill Smoothie Island Spirit's Soft Serve Ice Cream State Line Catering Steak Boys\, Inc. The Red Iguana __ Taste of Asheville Restaurants at Pack Square (Where is Pack Square? MAP) Barley's Taproom & Pizzeria Boca Chai Pani ED Boudreaux's Bayou Bar-B-Que Frankie Bones of Asheville Home Grown Mamacita's Mela Indian Restaurant Neo Burrito Inc. Nick's Rita's Ice Rosetta's Kitchen The Corner Kitchen The Green Sage Ultimate Ice Cream Company Vincenzo's BELE CHERE BEVERAGE STATIONS Beverage Stations\, Satellites and Trailers are the one-stop shop for something cold to drink all weekend long. The festival partners with local nonprofit agencies to facilitate all of the beverage locations and each nonprofit receives a portion of the net proceeds following the festival. Festival Alcohol Policy: Alcohol is only available on Friday and Saturday at beverage stations and satellite locations throughout the festival. Alcoholic beverages are NOT sold on Sunday nor can they be carried on the streets on Sunday. (Alcohol is available on Sunday in downtown restaurants and bars.) Only one alcoholic beverage per person per visit will be sold. You MUST have a wristband to purchase and carry alcohol on the streets during Bele Chere. Wristband booths are conveniently located next to the beverage stations and cost $2. Be prepared to show a valid picture ID before each purchase. Regardless of age\, everyone MUST show an ID every time you purchase an alcoholic beverage because a wristband itself is not proof of age. A wristband is not required to drink inside a downtown restaurant or bar. The Bele Chere Festival accepts the following valid forms of identification: Driver's license from any state NC State ID card Military ID that is valid Passport Alcohol Free Areas: The Children's Area inside the Civic Center has been designated as an alcohol-free zone throughout the weekend. Beverage Stations and Wristbands Sales (located side by side) Serving: Budweiser - Pepsi - Barefoot Wine Nonprofits & Locations: Asheville Ski Club(Bev)- Biltmore Ave. near stage Girls on the Run WNC (Wristband) Asheville Area Paralegal Association (Bev)- Lexington Ave. at College St.(next to 1st aid) Differently Abled News Network (Wristband) BPO Does (Bev)- Patton Ave. and Haywood St.(S & W cafeteria) Knights of Columbus (Wristband) The Mediation Center (Bev)- Patton Ave. and College St. (Pritchard Park corner) Rotary Club of Asheville West (Wristband) Cataloochee Ski Patrol (Bev)- Coxe Ave: First Citizens driveway (closest to stage) Mountain Voices Alliance (Wristbands) PBL-AB Tech (Bev)- Battery Park (exit of Wall St. garage) Coven Oldenwilde (Wristband) St. Johns Episcopal Church (Bev)- Haywood St.(beside garage-closest to stage) St. James AME church (Wristband) Taste of Asheville (Pack Square & Biltmore Ave.) Serving various top brews from: Asheville Brewing Company French Broad Brewing Company Highland Brewing Company Pisgah Brewing Company Nonprofits: Wild South (Bev) Animal Haven of Asheville (Wristband) Satellite Stations Nonprofits & Locations Green Opportunities - Biltmore Ave & Eagle Street Serving: Highland Brewing Co. & New Belgium Asheville Biltmore Rotary Club- Broadway St. & College St. Serving: Budweiser Green Opportunities - Patton Ave. & Lexington Ave. Serving: Highland Brewing Co. & New Belgium BPO Does- Coxe Ave. & Patton Ave Serving: Budweiser. BPO Does- Haywood St. & Battery Park Serving:Budweiser Beverage Trailers (nonalcoholic beverages only) Beta Omicron of Beta Sigma Phi- Taste of Asheville Food Court Explorers Post #57- Pritchard Park Food Court Buncombe County Junior Miss- Children’s Area (The Civic Center) Bele Chere Days and Hours Friday\, July 29 Noon to 10 p.m. Saturday\, July 30 10 a.m. to 10 p.m. Sunday\, July 31 Noon to 6 p.m. LOCATION: URL:http://carolinaepicurean.com/event/eat-drink-bele-chere/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110804T183000 DTEND;VALUE=DATE-TIME:20110804T203000 DTSTAMP:20120518T071231 CREATED:20110722T121314 LAST-MODIFIED:20110722T121724 UID:10736-1312482600-1312489800@http://carolinaepicurean.com SUMMARY:Locavore Dinner at Poppies DESCRIPTION:From Poppies Market & Cafe ~ Don't miss our annual celebration of local food at the Locavore Dinner Call for reservations. Space is limited to 40 guests\, so call 885-5494 x 21 and ask for Bonnie or Nancy today. This dinner is held in Poppies Garden\, so if there is a forecast for bad weather\, a rain date will be announced prior to August 4th. Poppies Market & Cafe 1 Market Street Brevard\, NC 28712 (828) 885-5494 Scan code below with your mobile phone (device) to load location into your GPS: LOCATION: URL:http://carolinaepicurean.com/event/locavore-dinner-at-poppies/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110804T120000 DTEND;VALUE=DATE-TIME:20110804T130000 DTSTAMP:20120518T071231 CREATED:20110722T113003 LAST-MODIFIED:20110722T121734 UID:10723-1312459200-1312462800@http://carolinaepicurean.com SUMMARY:Lunch & Learn at Park Ridge Health DESCRIPTION:Park Ridge Health is pleased to present a free Lunch & Learn program to discuss eating your way to a healthy weight on Thursday\, August 4\, at noon at Park Ridge Health Campus Duke Room. Richard Schaffer\, MD is a board-certified family physician who focuses on medical bariatrics and healthy living at MD Wellness and Weight Management on Hendersonville Road in Asheville. Instead of programs being designed around fad diets or hormone injections\, Dr. Schaffer focuses on realistic nutritional and lifestyle changes that allow for healthful life-long weight management. Have you tried all the fad diets out there like Atkins\, Low Fat\, the Zone\, South Beach\, and more? Did they work for you long-term? Did you gain the weight back that you lost? In his talk "Eating Your Weigh to a Healthy Weight"\, Dr. Schaffer will be discussing the fundamental principles you need to know in order to take more control of your own weight management through the dietary choices you make on a daily basis. The lecture is free\, but you may enjoy lunch in our healthy cafe for $7 per person. Come early\, get your lunch and bring it to the presentation. Pick up your lunch voucher in the Duke Room just across from the cafe (cash or check only) Space is limited\, so please reserve your space by calling 828.687.5290 or email julie.palmer@ahss.org by July 28. Park Ridge Health 100 Hospital Drive Hendersonville\, NC 28792 (828) 684-8501 Scan code below with your mobile phone (device) to load location into your GPS: LOCATION: URL:http://carolinaepicurean.com/event/lunch-learn-at-park-ridge-health/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110722T190000 DTEND;VALUE=DATE-TIME:20110722T220000 DTSTAMP:20120518T071231 CREATED:20110718T162906 LAST-MODIFIED:20110719T223546 UID:10706-1311361200-1311372000@http://carolinaepicurean.com SUMMARY:Shoe Drive at Appalachian Vintner DESCRIPTION:From Appalachian Vintner ~ Save the Date!! Friday July\, 22nd 2011 7PM-10PM. Appalachian Vintner is proud to host a Shoe Drive featuring Kinder Soles\, a socially conscious flip flop manufacture from the Triangle. Every pair of Kinder Soles is made from recycled bottles and each sale provides funds to send footwear to those in need through SoleMates Foundation. The evening will have delicious food\, great music & local wine & beer. Brought to you by: Sour Grapes Wine\, Green Planet Catering\, Pisgah Brewing Company with live music by DEP. Cost: $10 at the door. $5 if you bring a pair of shoes to donate\, proceeds to benefit SoleMates. Appalachian Vintner 2B Huntsman Place Asheville\, NC 28803-2600 (828) 505-7500 Scan QR Code for map/GPS location: LOCATION: URL:http://carolinaepicurean.com/event/shoe-drive-at-appalachian-vintner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110721T183000 DTEND;VALUE=DATE-TIME:20110721T210000 DTSTAMP:20120518T071231 CREATED:20110718T160554 LAST-MODIFIED:20120503T134024 UID:10692-1311273000-1311282000@http://carolinaepicurean.com SUMMARY:Argentinean Wine Dinner at Season's DESCRIPTION:From Season's at Highland Lake Inn ~ Season's Restaurant at Highland Lake Inn announces their Argentinean Wine Dinner on Thursday\, July 21st. The event will start at 6:30pm and is $60.00 per person\, all inclusive. Reservations are required. The Argentinean Wine Dinner draws inspiration from the wines and cuisines of Argentina. Your evening will start with Executive Chef Peter Fassbender introducing and explaining the menu and what inspired him while designing the menu. Then\, before each course\, Robert Braswell from Tryon Distribution will explain each wine and educate you on the process in which that wine was created. The first introduction to the evenings menu will be Provoleta a la Parilla paired with a 2008 La Posta Bonarda. Grilled Provolone Cheese Seasoned with Extra Virgin Olive oil\, Oregano and Chili Flakes. The appetizer course will tempt you even further with Grilled Argentine Blood Sausage served with a Tomato\, Onion and Parsley Salsa. The pairing for this course is the 2008 Decero Cabernet. The entrée follows with Matambre Enrollado con Ensalada de Radicheta. The Chef will prepare a rolled flank steak with Vegetables\, Olives\, hard-cooked Farm Eggs and Herbs fresh from our garden. You will enjoy this course with the 2008 Ben Marco Malbec. Finishing off your evening will be a dessert of Argentinean Cake Roll filled with Milk Caramel and dusted with powdered sugar. The Restaurant staff has paired this delectable treat with the 2010 Torino Don David Torrontes. You can also view the entire menu for the evening on our website. Celebrating the 100 year anniversary since the opening of the first Highland Lake Inn on the property\, Highland Lake Inn and Season's continue to raise the standards of excellence and service that give the property its charm. Season's is located on the historic property\, and is known for its use of fresh\, local ingredients to create inspired world cuisine. By combining their passion for sustainability and elegance\, Highland Lake Inn helps to protect the environment while providing the perfect dining and lodging destination. Reservations can be made by calling (828) 696-9094 or 1-877-394-4945. To view the Summer menu in its entirety\, visit www.hlinn.com/menus-list.aspx. For more information about special events\, visit www.hlinn.com/holiday_menu.aspx. Season's at Highland Lake Inn 86 Lily Pad Ln Flat Rock\, NC 28731 828-696-9094 Scan code below with your mobile phone (device) to load location into your GPS: Don't have the App? Download a QR Code reader from any of these sites: AT&T Code Scanner (Windows Phone 7 and others) i-nigma.mobi kaywa.com neoreader.com quickmark.com.tw LOCATION: URL:http://carolinaepicurean.com/event/argentinean-wine-dinner-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110718T180000 DTEND;VALUE=DATE-TIME:20110718T203000 DTSTAMP:20120518T071231 CREATED:20110713T121250 LAST-MODIFIED:20120503T134024 UID:10339-1311012000-1311021000@http://carolinaepicurean.com SUMMARY:Northwest Wine Dinner at Blue Water Seafood DESCRIPTION:Blue Water Seafood and Wine Cellar is hosting a Northwest Wine Dinner on July 18 at 6:00 PM. Justin Burns of Grapevine Distributors will pair and discuss the wines of Oregon and Washington State. Chef Kay Ponder will prepare dishes featuring the fish\, fowl\, vegetable and fruit products of the Pacific Northwest. Call Blue Water at 828-697-0503 to reserve a spot. The dinner costs $65 plus tax and gratuity. Seating is limited. Blue Water Seafood & Wine Cellar 532 Kanuga Road Hendersonville\, NC 28739-5226 (828) 697-0503 LOCATION: URL:http://carolinaepicurean.com/event/northwest-wine-dinner-at-blue-water-seafood/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110727T183000 DTEND;VALUE=DATE-TIME:20110727T210000 DTSTAMP:20120518T071231 CREATED:20110708T185628 LAST-MODIFIED:20110709T003210 UID:10506-1311791400-1311800400@http://carolinaepicurean.com SUMMARY:“Peachy Keen” Dinner at High Cotton DESCRIPTION:From High Cotton\, Greenville\, SC ~ “You are a real peach!” This phrase originated from the tradition of giving a peach to a friend you liked. We like all of you\, a lot. That’s why High Cotton Greenville is inviting you to our Peach Dinner! We will be cooking up and serving tasty peach dishes on Wednesday\, July 27th starting at 6.30 pm. Each course will be paired with a wine to highlight the tangy\, sweet flavors of the peaches. Chef Anthony Gray’s dishes will range from pickled peach Louisiana frog legs to peachwood smoked heritage pork loin to grilled Carolina grouper with white peach and heirloom tomato gazpacho. Reservations are required and can be made by calling 864-335-4200. The dinner is $60 plus tax and gratuity. View full menu. Please let us show you how much we like you with our delightful peach dinner! Scan code below with your mobile phone (device) to load location into your GPS: Don't have the App? Download a QR Code reader from any of these sites: AT&T Code Scanner (Windows Phone 7 and others) i-nigma.mobi kaywa.com neoreader.com quickmark.com.tw LOCATION: URL:http://carolinaepicurean.com/event/%e2%80%9cpeachy-keen%e2%80%9d-dinner-at-high-cotton/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110711 DTEND;VALUE=DATE:20110712 DTSTAMP:20120518T071231 CREATED:20110705T104958 LAST-MODIFIED:20110705T104958 UID:10489-1310342400-1310428800@http://carolinaepicurean.com SUMMARY:Steele Winery Tasting at Blue Water Seafood DESCRIPTION:Blue Water Seafood and Wine Cellar will host Quincy Steele\, son of Jed Steele\, founder of Steele Winery in Lake County California\, for a tasting of a variety of their wines. Jed Steele was the wine maker for Kendall Jackson before starting his own business. Quincy produces his own line of Writer's Block wines and has carved his own successful niche in California wine history. The tasting will include wines from the Steele\, Shooting Star and Writer's Block labels and seafood snacks and dips. The event will be on July 11 from 4-6 PM. Call Blue Water at 828-697-0503 to let them know you will be coming. Cost is $5 per person. Blue Water Seafood and Wine Cellar 532 Kanuga Street Hendersonville\, NC 28739 828-697-0503 Scan code below with your mobile phone (device) to load location into your GPS: Don't have the App? Download a QR Code reader from any of these sites: AT&T Code Scanner (Windows Phone 7 and others) i-nigma.mobi kaywa.com neoreader.com quickmark.com.tw LOCATION: URL:http://carolinaepicurean.com/event/steele-winery-tasting-at-blue-water-seafood/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110714T163000 DTEND;VALUE=DATE-TIME:20110714T190000 DTSTAMP:20120518T071231 CREATED:20110703T111044 LAST-MODIFIED:20110703T111044 UID:10432-1310661000-1310670000@http://carolinaepicurean.com SUMMARY:Bastille Day Celebration at Falderal Winery DESCRIPTION:Celebrate Bastille Day on Thursday\, July 14\, 4:30 to 7 p.m.\, at Falderal Winery with a wine-tasting of French-style wines and a Powerpoint presentation\, “A Year In Paris.” Featuring white and red French-style wines from Falderal\, the wine-tasting will provide an opportunity to sample the variety of flavors produced at Hendersonville’s own winery\, located in downtown Hendersonville. The 1-1/2 hour program will be presented by Mary Jo Padgett\, who lived in Paris\, France. Light refreshments with a French flair will be served. Cost is $16 per person. Reservations are required. Falderal Winery\, retail store\, and tasting room are located at 131 Third Avenue West. Phone them at 693-7676 to make reservations. “This will be a fun way to celebrate Bastille Day with our French neighbors across the sea and here at home\,” said Falderal Winery owner and winemaster Paul Kovacich. “We will enjoy a popular program about Paris and sip our French-style wines with tasty Parisien-style baguettes\, cheeses\, and spreads. You don’t have to speak French to enjoy our Bastille Party!” Padgett has presented her program on Paris to students at several community colleges\, to conference center guests\, and for a French evening at Wild Dunes community near Charleston. “We are pleased to offer some of our best wines for this event\,” said Kovacich. “They offer variety\, from fruity to deep\, full-bodied red. We will select ones with a reference to French style\, and they’ll be great to sip on a warm July evening.” The shop is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during business hours. For more information about the Bastille Day party or to make reservations\, phone Falderal Winery at 693-7676 or email info@falderalwinery.com. Scan code below with your mobile phone (device) to load location into your GPS: Don't have the App? Download a QR Code reader from any of these sites: AT&T Code Scanner (Windows Phone 7 and others) i-nigma.mobi kaywa.com neoreader.com quickmark.com.tw LOCATION: URL:http://carolinaepicurean.com/event/bastille-day-celebration-at-falderal-winery/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110716T160000 DTEND;VALUE=DATE-TIME:20110716T210000 DTSTAMP:20120518T071231 CREATED:20110628T130439 LAST-MODIFIED:20110628T130906 UID:10349-1310832000-1310850000@http://carolinaepicurean.com SUMMARY:Midsummer Feast in Spruce Pine DESCRIPTION:Knife and Fork restaurant will close off Lower St in Spruce Pine\, NC for an outdoor feast featuring extremely local food. All proceeds benefit Appalachian Sustainable Agriculture Project (ASAP). From Chef Nate and Wendy: Hello Knife & Fork Friends & Family\, Saturday\, July 16th 2011 will mark our two year anniversary! It has been an amazing year for us and we have a lot to celebrate! Last year we held a reception for all of our loyal customers. This year we have decided to have a bigger party to benefit one of our very favorite organizations\, the Appalachian Sustainable Agriculture Project (more commonly known as ASAP). ASAP's mission is to help local farms thrive\, link farmers to markets and supporters\, and build healthy communities through connections to local food. Ask any farmer you know and they'll tell you what a great and helpful organization ASAP is. Therefore\, we want to do something nice for this non-profit organization that has been so helpful to us and so incredibly instrumental in development of the local food movement overall. July 16th from 4-9 we will close off the street in front of the restaurant and have some of our favorite farmer's set up with food for sale. There will be live music from Polly & The Posse and beer from Dry County Brewing. Dinner will be served inside Knife & Fork. Tickets are $30. All proceeds go straight to ASAP! If you have any questions or to make reservations\, please call Knife & Fork 828-765-1511. Come help us celebrate a wonderful two years of business! We can never thank you all enough for all of your support... but this should be pretty fun! Thank you thank you! Nate & Wendy Knife & Fork Spruce Pine\, NC Knife & Fork 61 Locust Ave Spruce Pine\, NC 28777-2754 (828) 765-1511 LOCATION: URL:http://carolinaepicurean.com/event/midsummer-feast-in-spruce-pine/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110710T130000 DTEND;VALUE=DATE-TIME:20110710T160000 DTSTAMP:20120518T071231 CREATED:20110628T123054 LAST-MODIFIED:20110628T134504 UID:10343-1310302800-1310313600@http://carolinaepicurean.com SUMMARY:Oh My! Summer Fruit Pie Class DESCRIPTION:Barbara Swell\, of Log Cabin Cooking\, offers a summer fruit pie cooking class: July is THE best month of the year for fruit pie! We’ll gather round the picnic table for summer berry Prosecco spritzers and stuffed garden veggie appetizers. Then we’ll make flaky butter crusts to wrap around the fruit filling of your choice. Each participant will make a small pie to take home or share in class. Fillings include blueberry\, peach\, blackberry\, plum and more. While our pies bake\, we’ll enjoy a slice of “Oh\, Mama” wild blackberry bittersweet chocolate pie and a scoop of homemade creamy vanilla frozen custard. [caption id="attachment_10344" align="aligncenter" width="320" caption="Blackberry bittersweet chocolate OH MAMA! Pie"][/caption] All proceeds for this class go to the Appalachian Foods Storybank\, a new oral history program of slow food Asheville. If you or a family member or friend have tales to tell about old-time mountain farming\, cooking\, family food traditions that need to be preserved\, contact Barbara at the link below. We can help capture stories via written word\, photos\, and video. Volunteers needed\, training provided. Classes held in East Asheville\, 5 miles from downtown. To register\, send an email to swellcookin@hotmail.com or call 828 298-2270 LOCATION: URL:http://carolinaepicurean.com/event/oh-my-summer-fruit-pie-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110709T173000 DTEND;VALUE=DATE-TIME:20110709T203000 DTSTAMP:20120518T071231 CREATED:20110628T115341 LAST-MODIFIED:20110628T115341 UID:10337-1310232600-1310243400@http://carolinaepicurean.com SUMMARY:Wine Making Classes at Falderal Winery DESCRIPTION:Two classes on how to make wine have been scheduled at Falderal Winery in July -- Saturday\, July 9\, from 3 to 6 p.m. and Thursday\, July 21\, from 5:30 to 8:30 p.m. Each class is held at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for each class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon. Participants will learn how to make wine using their own grapes or from a kit. Phone Falderal Winery at 828-693-7676 or email info@falderalwinery.com to sign up or for more information. “Folks who begin wine production now from one of our kits will be able to enjoy it in 28 to 45 days\, depending on the type of wine they make\,” said Paul Kovacich. Kovacich is winemaster at Falderal Winery and teaches the classes. “Right now is a perfect time to start a winemaking project … you’ll produce 30 bottles of good\, flavorful wine that gives you bragging rights.” Tastings of new Falderal wines\, many of which can be made with kits\, are available in the tasting room daily except Sunday and Monday. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker in the Falderal Winery retail store. Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. “We find and purchase the finest juices and concentrates provided by premiere vineyards all over the world\,” Kovacich said. “Once we receive the product\, we ferment\, age\, and bottle all of our wine on-site.” Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\, he said\, however it is a popular hobby in other locations\, particularly in Canada\, where taxes on purchased wine and beer are high. “There is a craft involved when making wine at home\, even if you use a kit\,” Kovacich added. “This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Luscious\, refreshing\, sweet\, sipping wines can be made from the fruit-based 28-day kits such as Cranberry Chianti or Raspberry White Zinfandel\, while true Gewurztraminer\, Viognier\, Riesling\, Merlot\, or the Italian favorite\, Rosso Fortissimo\, will be ready for bottling in 45 days. Customers can order a kit to make almost any type of wine. Kits come in various liter sizes\, each making about 30 bottles of excellent wine. The 2010 Winemaker International Amateur Wine competition\, which received 4\,508 entries submitted from all 50 American states\, eight Canadian provinces\, and six countries\, recognizes home vintners and beer brewers with awards in over 50 categories. The wine manufacturers that Falderal Winery sells were used by a number of the award-winning winemakers. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 828-693-7676. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION: URL:http://carolinaepicurean.com/event/wine-making-classes-at-falderal-winery/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110712T183000 DTEND;VALUE=DATE-TIME:20110712T210000 DTSTAMP:20120518T071231 CREATED:20110628T114047 LAST-MODIFIED:20120503T134024 UID:10328-1310495400-1310504400@http://carolinaepicurean.com SUMMARY:Pomodoros "The Essence of Napa Valley" Wine Dinner DESCRIPTION:Pomodoros South is hosting a Sterling Vineyards wine dinner\, "The Essence of Napa Valley"\, with guest Vintner\, Mike Westrick. Pomodoros South 75 Long Shoals Rd Asheville\, NC 828-687-3884 LOCATION: URL:http://carolinaepicurean.com/event/pomodoros-the-essence-of-napa-valley-wine-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110704T120000 DTEND;VALUE=DATE-TIME:20110704T140000 DTSTAMP:20120518T071231 CREATED:20110626T173341 LAST-MODIFIED:20110626T205308 UID:10274-1309780800-1309788000@http://carolinaepicurean.com SUMMARY:Ice Cream Social at Historic Hendersonville Courthouse July 4th DESCRIPTION:Henderson County HERITAGE MUSEUM ICE CREAM SOCIAL On the Plaza of the Historic Courthouse July 4\, 2011 12:00 PM Following the Downtown Parade Sassafras Band Tiffany Ervin in Song Watermelon Eating Contest Games & Gifts for Kids Ice Cream for Everyone SPONSOR BY:Pardee Hospital * Park Ridge Health Morris Broadband * WTZQ Times News * NC Apple Festival For more Information: Call 828-694-5007 LOCATION: URL:http://carolinaepicurean.com/event/ice-cream-social-at-historic-hendersonville-courthouse-july-4th/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110701T160000 DTEND;VALUE=DATE-TIME:20110701T200000 DTSTAMP:20120518T071231 CREATED:20110622T230245 LAST-MODIFIED:20110626T165806 UID:10263-1309536000-1309550400@http://carolinaepicurean.com SUMMARY:Blue Ridge Food Ventures Village Market at Arboretum’s 25th DESCRIPTION:Blue Ridge Food Ventures Village Market featured at The North Carolina Arboretum’s 25th anniversary celebration offers samples and products for purchase\, all in one location Meet the makers of fine artisan products from Blue Ridge Food Ventures at a free public event celebrating the 25th anniversary of The North Carolina Arboretum\, July 1\, 4 to 8 p.m. A variety of items made at the food business incubator will be available to sample or purchase in one convenient location at the Blue Ridge Food Ventures Village Market\, including: Beulah's Bavarian Pretzels – Genuine beer-garden pretzels\, made by hand with local\, organic ingredients with a recipe from Germany\, circa 1111. http://beulahsbavarian.com Biscuit Wagon Bakery – Flavors like dark chocolate biscuits? These are not your momma’s biscuits! http://biscuitwagonbakery.com Dolci di Maria fine Italian Desserts – You'll never guess they're gluten-free and dairy-free. http://dolcidimaria.com GalloLea Pizza – Pizza kits with everything needed for whole wheat\, organic and gluten free pizza\, fresh and homemade in 30 minutes. www.gallolea.com Home Free Bagels – Locally-made bagels for a good cause: providing employment for Asheville’s homeless population. http://www.facebook.com/HomeFreeBagels#!/HomeFreeBagels Imladris Farm fruit jam and ice cream – Popular across the southeast\, from a local seventh-generation farm. http://www.imladrisfarm.com Lu's Specialty Foods – Asian sauces\, seasonings and other products for making sushi at home easy and delicious. http://lusspecialties.com My Whoopie Pies – Classic whoopie pies – with an edge! www.mywhoopiepies.com UliMana chocolates – Healthy organic\, raw\, vegan chocolate truffles\, and nutritive cacao spreads. www.ulimana.com The Blue Ridge Food Ventures Village Market will also feature items made at the new Natural Products Manufacturing Facility\, including Maddie Hayes All Natural Insect Repellent – a DEET-free\, earth-friendly product that even Gulf shrimpers have found to be effective. www.madeinusaproductsstore.com/mahanainre.html Find out more about the Arboretum's anniversary celebration\, which runs 9am to 9pm and includes music in the gardens\, children's activities\, demonstrations\, exhibits\, a "doggie hike\," a 5K time trial\, geocaching and more at www.ncarboretum.org/plan-a-visit/events. For more information about Blue Ridge Food Ventures or the Blue Ridge Food Ventures Village Market\, contact Mary Lou Surgi at mlsurgi@awnc.org or (828) 348-0128\, or visit www.blueridgefoodventures.org. Blue Ridge Food Ventures is a program of AdvantageWest\, the economic development partnership serving 23 counties of Western North Carolina. www.advantagewest.com. MORE ABOUT BLUE RIDGE FOOD VENTURES More than 170 artisan food producers\, farmers\, caterers and natural product manufacturers have started and grown their businesses at BRFV since its launch in 2005. With reported total sales exceeding $4 million\, products made at BRFV can be found in stores from California to Florida\, and many have won awards for excellence\, including a Cooking Light magazine national taste test award in the artisanal foods category. Blue Ridge Food Ventures’ 11\,000 square-foot facility\, located on the Enka campus of A-B Tech\, also includes the first shared-use natural products manufacturing facility in the country. The North Carolina Arboretum 100 Frederick Law Olmsted Way Asheville\, NC 28806 828-665-2492 LOCATION: URL:http://carolinaepicurean.com/event/blue-ridge-food-ventures-village-market-at-arboretum%e2%80%99s-25th/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110625T130000 DTEND;VALUE=DATE-TIME:20110625T170000 DTSTAMP:20120518T071231 CREATED:20110622T222559 LAST-MODIFIED:20110622T222709 UID:10258-1309006800-1309021200@http://carolinaepicurean.com SUMMARY:Adventures in Wine & Beer Tasting DESCRIPTION:Taste 25 Wines from around the world! Saturday\, June 25th from 1 to 5pm 10% off Wines tasted. (Excluding sale items) Adventures in Wine and Beer 205 Thompson Street Hendersonville\, NC. 828 693 3939 Next to ABC Store and Diagonally Across from Epic Theaters LOCATION: URL:http://carolinaepicurean.com/event/adventures-in-wine-beer-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110706T180000 DTEND;VALUE=DATE-TIME:20110706T210000 DTSTAMP:20120518T071231 CREATED:20110620T153613 LAST-MODIFIED:20110705T085539 UID:10226-1309975200-1309986000@http://carolinaepicurean.com SUMMARY:Garden to Picnic Table Class DESCRIPTION:Barbara Swell of Log Cabin Cooking is offering a Garden to Picnic Table class. Blackberry mint mojitos and crunchy pan-fried squash blossoms stuffed with garlic scape pesto and local chevre will get us up and running. Then we’ll wander into the gardens and pick our dinner fixings. Heirloom fingerling potatoes are so delicious they only need a golden roast along with optional toasty local fennel sausage. Yellow squash strips get a pistachio mint pesto stuffing\, skinny green and yellow beans get tossed with sherry vinegar marinated red onions and cucumbers. And for our dessert\, a gooey\, drop dead gorgeous\, easy blackberry chocolate dip-in cake. All classes are held in East Asheville\, 5 miles from downtown. To register\, email Barbara at barbara.swell@gmail.com or call 828 298-2270. LOCATION: URL:http://carolinaepicurean.com/event/garden-to-picnic-table-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110622T190000 DTEND;VALUE=DATE-TIME:20110622T200000 DTSTAMP:20120518T071231 CREATED:20110620T150655 LAST-MODIFIED:20110620T150954 UID:10213-1308769200-1308772800@http://carolinaepicurean.com SUMMARY: #LittleBlueDynamos tweet chat on summertime desserts with Sara Moulton DESCRIPTION:Tomorrow\, to kick start the summer. The U.S. Highbush Blueberry Council will be hosting a free tweet chat on light and refreshing summertime desserts. Famed Chef\, Sara Moulton (@saramoulton) will be leading the discussion\, sharing some of her favorite blueberry dessert recipes. They would love you to join them! The chat will get underway next Tuesday\, June 21st – the first day of summer – from 7 to 8pm EST. Click here for more information and how to register: http://summerblueberries.eventbrite.com/ All you need is a Twitter account and follow the hashtag #littlebluedynamos Tuesday evening. LOCATION: URL:http://carolinaepicurean.com/event/littlebluedynamos-tweet-chat-on-summertime-desserts-with-sara-moulton/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110606T190000 DTEND;VALUE=DATE-TIME:20110606T210000 DTSTAMP:20120518T071231 CREATED:20110603T090710 LAST-MODIFIED:20120503T134024 UID:9928-1307386800-1307394000@http://carolinaepicurean.com SUMMARY:Panzanella Beer Dinner featuring the Carolina Brewery DESCRIPTION:One of the blogs I really enjoy reading is Discovering the South ("Your guide to all things Chapel Hill and Carrboro"). Author Katie covers a lot of cultural events as well as restaurants & food and drink happenings. From Discovering the South ~ Just when you think things at Panzanella cannot get any better\, they are hosting a series of Beer Dinners! The next one features Chapel Hill's own Carolina Brewery! Dinner is on Monday\, June 6 at 7pm and includes five beers and four courses. You will start off with Sky Blue Golden Ale before moving on to Copperline Amber Ale paired with spicy pork barbeque. Then\, you will move on to Fire Cracker Pale Ale paired with batter-fried flounder straight from North Carolina's Core Sound. (so\, we're only halfway done telling you what is in store\, and we're sold!). Next up is the Brewery's Flagship IPA paired with beef goulash over garlic spaetzle. Finally\, you will cap off the night with an Oatmeal Porter and caramel cheesecake with espresso sauce! Vegetarian? Don't worry\, there are some fabulous vegetarian pairings\, as well! Seating is limited\, so make your reservations now! See the original article and discover Discovering the South. You can find Katie discovering the south on Facebook and Twitter\, also. See menu and pairings on Panzanella's website. Panzanella 200 North Greensboro St Carborro\, NC 27510 (919) 929-6626 LOCATION: URL:http://carolinaepicurean.com/event/panzanella-beer-dinner-featuring-the-carolina-brewery/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110625T130000 DTEND;VALUE=DATE-TIME:20110626T180000 DTSTAMP:20120518T071231 CREATED:20110602T193852 LAST-MODIFIED:20110602T193852 UID:9911-1309006800-1309111200@http://carolinaepicurean.com SUMMARY:ASAP’s Family Farm Tour: 2 Days, 41 Farms, Countless Possibilities DESCRIPTION:On June 25 and 26\, the gates and barns of 41 Western North Carolina farms will open to the public for ASAP’s annual Family Farm Tour. The self-guided tour\, organized by Appalachian Sustainable Agriculture Project (ASAP)\, is your chance to learn how food grows\, taste farm-fresh treats\, interact with farm animals\, and meet the community’s food producers—many of whom don’t regularly open their farm to visitors. “Because we’re a small farm and work long hours\, it’s difficult to host many small\, individual tours\,” says Chris Owen\, who owns and operates Spinning Spider Creamery\, a farmstead goat dairy\, with her family in Madison County. “The Family Farm Tour lets us give our customers a chance to see our farm in operation\, in all its different aspects.” Over the weekend\, Spinning Spider sets up stations dedicated to activities like hand-milking goats and\, new for 2011\, border collie herding demonstrations. The creamery has been a popular tour stop since 2004. This year\, 18 new farm stops join the Owen family and other past participants. Newcomer Jordan Blackley Farm grows a variety of berries; raises bees for honey\, as well as chickens; and offers on-farm guesthouse rentals. “We’re thrilled to be a part of this year’s tour\,” says farmer Laura Blackley. “Because we’re a relatively new farm\, we want to introduce the community to what we do out here!” Just how do you visit Jordan Blackley Farm\, Spinning Spider Creamery\, and the 39 other stops? 1) Purchase a tour button at select area businesses and tailgate markets\, or online at familyfarmtour.com; buttons are $25 in advance. 2) Pack your car with friends and family. One button admits an entire carload. 3) Set off to celebrate the region’s agricultural heritage and beautiful rural landscapes. The tour runs 1-6 pm Saturday and Sunday. Before you go\, grab a tour guide\, available from button vendors and for download at familyfarmtour.com. The guide includes a map and directions\, tour tips\, and other details. This year\, your ASAP Family Farm Tour button also gets you into the Polk County Farm Tour\, June 25 from 9 am-5 pm. Details at polkcountyfarms.org. ASAP’s Family Farm Tour is sponsored by Biltmore and Greenlife Grocery; WNC Magazine is the media sponsor. Friends of the Family Farm Tour are: BB&T\, Bouchon\, The Market Place\, Rosetta’s Kitchen\, ScreenDoor\, Slow Food Asheville\, Sunny Point Cafe & Bakery\, and West End Bakery. 2011 Family Farm Tour Participating Farms Buncombe County Becki’s Bounty Blue Ridge Bison Dillingham Family Farm Emma Farms Flying Cloud Farm Gaining Ground Farm Good Fibrations Hawk and Ivy Hickory Nut Gap Farm Hominy Valley Farms Hop’n Blueberry Farm Imladris Farm Ivy Creek Family Farm Jordan Blackley Farm Lady Luck Flower Farm Long Branch Environmental Education Center Looking Glass Creamery Martins Creek Homestead Ox-Ford Farm Round Mountain Creamery Thatchmore Farm Venezia Dream Farm Whispersholler Farms Madison County East Fork Farm The Farm Retreat and Home of Farm House Beef Fisher Branch Farm New Direction Farm Philosophy Farm Spinning Spider Creamery Sunswept Farm Conservancy Wake Robin Farm Wild Mountain Apiaries Yancey County Arthur Morgan School Green Toe Ground Farm Mountain Farm Mountain Gardens Wellspring Farm Haywood County Chambers Farm Market Mountain Organic Research and Extension Unit Sunburst Trout Ten Acre Garden Click here for links to all the farms. For more information\, including a list of button vendors and details on volunteering and attending the tour for free\, visit familyfarmtour.com or call 828-236-1282 ext. 114. Also follow ASAP on Facebook and Twitter for more details and to share your tour experience. LOCATION: URL:http://carolinaepicurean.com/event/asap%e2%80%99s-family-farm-tour-2-days-41-farms-countless-possibilities/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110618 DTEND;VALUE=DATE:20110620 DTSTAMP:20120518T071231 CREATED:20110602T192326 LAST-MODIFIED:20110602T192326 UID:9908-1308355200-1308528000@http://carolinaepicurean.com SUMMARY:Summer Outdoor Social and Father's Day Garden Tour 2011 DESCRIPTION:   [caption id="attachment_9905" align="aligncenter" width="736" caption="Summer Outdoor Social and Father's Day Garden Tour 2011"][/caption] You can purchase tickets securely here. Scroll to bottom of the page. LOCATION: URL:http://carolinaepicurean.com/event/summer-outdoor-social-and-fathers-day-garden-tour-2011/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110617T053000 DTEND;VALUE=DATE-TIME:20110617T204500 DTSTAMP:20120518T071231 CREATED:20110602T182619 LAST-MODIFIED:20110602T182619 UID:9899-1308288600-1308343500@http://carolinaepicurean.com SUMMARY:Gabrielle Collection Wine Dinner at Knife & Fork DESCRIPTION:From Nate & Wendy\, Knife & Fork ~ We are pleased to announce our very first winemaker dinner! Gabrielle Leonhard of the Gabrielle Collection in Napa California will join us here at Knife & Fork on Friday June 17th. Nate will prepare a four course meal to complement each wine and Gabrielle will be here to discuss her wines and wine making process. The cost is $45 per person. Space will be extremely limited. Please call 828-765-1511 for reservations any time from 5:30pm to last reservation time\, 8:45pm.. We hope you can join us! Knife & Fork 61 Locust Ave Spruce Pine\, NC 28777-2754 (828) 765-1511 LOCATION: URL:http://carolinaepicurean.com/event/gabrielle-collection-wine-dinner-at-knife-fork/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110606T180000 DTEND;VALUE=DATE-TIME:20110606T203000 DTSTAMP:20120518T071231 CREATED:20110602T181500 LAST-MODIFIED:20110602T181500 UID:9896-1307383200-1307392200@http://carolinaepicurean.com SUMMARY:Don't Miss the Last Challenge DESCRIPTION: Cucina24 24 Wall Street Asheville\, NC 28801 (828) 254-6170 LOCATION: URL:http://carolinaepicurean.com/event/dont-miss-the-last-challenge/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110604T130000 DTEND;VALUE=DATE-TIME:20110605T180000 DTSTAMP:20120518T071231 CREATED:20110525T185709 LAST-MODIFIED:20110525T185709 UID:9511-1307192400-1307296800@http://carolinaepicurean.com SUMMARY:SC Upstate Farm Tour June 4-5 DESCRIPTION:Connecting Farms & Communities June 4th & 5th 1:00 pm – 6:00 pm on both days Event info from Carolina Farm Stewardship Assn: $25 per carload or cycling group when you purchase in advance The CFSA Upstate Farm Tour promises fun & learning for everyone from gardeners to families looking for wholesome outdoor adventure! new this year! The 2011 Upstate Farm Tour features twenty sustainable farms throughout the Upstate region of SC\, including six new farms and two meal stops! New farms include Buffalo Farms\, bringing a bit of the ‘wild west’ to South Carolina; Baird Family Farm\, a serene\, creek side farmstead; Patient Wait\, an Animal Welfare Approved heritage turkey farm and host of CFSA’s 2010 OktoberFresh event; Presbyterian College’s Green Hoes Garden where the dining hall serves right from the student garden; Garden Delights a micro-farm to inspire suburban farmers; and Barrioz Natural Gardens\, who will be showcasing its completely renovated design\, inspired by Good Agricultural Practices (GAPs). Returning favorite to the Upstate Farm Tour include organic and innovative fruit & vegetable producers\, pasture-fed livestock\, dairies\, a scenic berry farm\, an artisan cheese-maker\, and even a worm farm! Family fun includes hay rides\, cooking demonstrations\, food tastings\, lots of baby barnyard animals\, an exhibition of antique wagons\, trolleys & carriages\, and so much more! meal stops The 2011 Upstate Farm Tour once again features two meal stops where visitors can enjoy a farm-fresh lunch or early supper\, prepared on-site by celebrated local chefs. Live Oak Farm will be featuring the creations of Chef Suni McMath of The Broken TeaPot on the east side of the tour. West side visitors will want to be sure to dine with Chef Shaun Garcia of Soby’s at the Clemson University Student Organic Farm. Meals stops will be open for dining between Noon – 5:00 pm; tour hours remain 1:00 – 6:00 pm. Meals are not included in the price of the tour and credit cards can not be accepted. to take the tour: Load up a car with your friends and family \, choose the farms on the map you'd like to visit and get out in the countryside! The tour is self-guided and farms and sites are located throughout the Upstate in Anderson\, Oconee\, Pickens\, Greenville\, Laurens\, and Spartanburg counties. Visit any farm in any order. And\, don't forget to take a cooler so that you can take home some of the farm fresh products for sale at many farms! Upstate Farm Tour Brochure with farm descriptions and maps Customize driving directions with interactive Google Maps buy your buttons 1. ADVANCE TICKETS are $25 per car for ALL farms\, ALL weekend. Buy your Upstate Farm Tour Button! Buy your Combo Farm Tour Button & CFSA Membership You can also purchase your tickets at our tour co-sponsor\, Whole Foods Market in Greenville\, or at 6 other locations throughout the Upstate: Hub City Farmers Market – Spartanburg Live Oak Farm Store – Woodruff Split Creek Farm – Anderson Davis Downtown Market - Anderson Happy Cow Creamery – Pelzer Hurricane Creek Farm Store - Pelzer 2. DAY OF THE TOUR TICKETS are $30 for all farms or $10 per farm (Buy buttons at the first farm you visit.) to volunteer Volunteer one afternoon and attend the tour for FREE! Volunteers get an insider view of farms\, have lots of fun and get a free Upstate Farm Tour logo hat! Email Diana to volunteer! sponsors The 5th Annual Upstate Farm Tour is generously sponsored by Whole Foods Market and presented by the Carolina Farm Stewardship Association. questions? The Upstate Farm Tour is both an educational event and a fundraiser for CFSA\, a 32-year old a non-profit organization that educates\, inspires and organizes farmers and consumers to build a sustainable food system for the Carolinas. All proceeds from the tour benefit the Carolina Farm Stewardship Association. For questions\, please email Diana or call the Carolina Farm Stewardship Association's office at 919-542-2402. LOCATION: URL:http://carolinaepicurean.com/event/sc-upstate-farm-tour-june-4-5/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110530T140000 DTEND;VALUE=DATE-TIME:20110530T210000 DTSTAMP:20120518T071231 CREATED:20110525T134627 LAST-MODIFIED:20110525T191812 UID:9504-1306764000-1306789200@http://carolinaepicurean.com SUMMARY:3rd Annual Memorial Day Pig Picken at Frankie Bones DESCRIPTION:Monday May 30th Frankie Bones will be celebrating Memorial Day with their 3rd Annual Pig Pickin. Chef Lee Kelly has 2 local pigs being roasted from late Sunday until Monday at service time. This year's additions include grilled corn on the cob seasoned with their signature Primavera Spice and slow roasted pulled bbq chicken. This year you'll also be able to take the pickins to go by the person\, the full menu is below with all the details. Wherever you celebrate the memory of those heroes who've given their lives for the freedoms that we enjoy\, Frankie Bones wishes you a safe and happy holiday and God Bless America! 3rd Annual Memorial Day Pig Pickin Monday May 30th from 2-9pm $16 Adults - $7 Kids 10 and Under Take it to go for $10 per person or $7 Kids 10 and Under Call ahead to reserve your orders 828-274-7111 All You Can Eat Buffet Includes Slow Roasted N.C. Pig BBQ Pulled Chicken Al's Homemade Baked Beans Coleslaw Cornbread Primavera Grilled Corn on the Cob Fresh Watermelon Featuring Live Music on the Patio with The Space Heaters 4-8pm $4 Firefly Sweet Tea Vodka White Sangria $5 glass/ $15 carafe $2 PBRs Frankie Bones 2 Gerber Rd Asheville\, NC 28803 828-274-7111 LOCATION: URL:http://carolinaepicurean.com/event/3rd-annual-memorial-day-pig-picken-at-frankie-bones/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110610 DTEND;VALUE=DATE:20110612 DTSTAMP:20120518T071231 CREATED:20110525T124435 LAST-MODIFIED:20110525T191812 UID:9499-1307664000-1307836800@http://carolinaepicurean.com SUMMARY:Blue Ridge BBQ & Music Festival 2011! DESCRIPTION: See the Blue Ridge BBQ & Music Festival 2011 website for complete Festival details. From Blue Ridge BBQ & Music Festival 2011~ The 2011 Festival is scheduled for Friday and Saturday\, June 10 and 11\,  from 10 a.m.-11 p.m. each day. The Festival is held each year at Harmon Field in Tryon\, N.C. Tickets Admission is $7\, with children 12 and under admitted free. Parking FREE – we have lots of signs to direct you to ample field parking. Trams run continuously between the Main Gate and parking to carry you quickly and conveniently back and forth. Spacious for all your purchases and handicap accessible\, this free service is just another way for us to thank you for visiting us! Festival Entertainment Located right in the heart of the festival\, the big Main Stage hosts the big acts and headliners. There’s lots of space to dance in front of the stage and when the sun goes down there’s a whole lotta shakin’ going on! Located in an idyllic spot along the laughing Pacolet River near the head of the Foothills Crafts Fair\, the Riverside Stage boasts more of a softer songwriters’ venue in an intimate setting. For more information on the Festival's entertainment schedule and lineup\, visit our Festival Music section. Foothills Craft Fair Bring your canvas shopping bag and prepare to be delighted by the fine items in the Foothills Crafts Fair. Dotted along the Pacolet River\, many of our artisans demonstrate their skills and enjoy chatting with you about their craft. We know of one of our guests that comes back year after year to accomplish most of her holiday shopping at the Fair! Food All food sold is located in the infield area in front of the main stage and all food is purchased with BBQ Bucks\, so look for the booths that sell the bucks first. If you like your food cooked slow & low\, then step right up and order some of our BBQ. The folks selling you your ‘Q in the infield area are also competing for prizes and championship status in our contest\, so you know you’re getting the best of the best! We only invite a small handful of our cookers— most are also professional restaurateurs and caterers—to vend to our festival-goers. What would a food event be without delicious sweets and treats? Every year we invite many different food vendors to apply and then we cull the cream of the crop to offer you all of your favorites and maybe a few new delights\, too! Thirsty? You can find exotic beers in the Biergarten as well as wine by the glass in  the Vineyard Tent. Our BBQ vendors have tea\, and please check out our Non-BBQ Food Vendors for other beverages such as fresh-squeezed lemonade. The festival also sells bottled water\, sodas and beer throughout the infield area; perfect for a fine summer day! Hog Heaven! The heart and the soul of the Blue Ridge Barbecue & Music Festival is where our competition cook teams set up their rigs to vie for prestige\, cash prizes and awards in this\, the North Carolina State Barbecue Championship. The top ranking team from North Carolina also wins the coveted Governor’s Trophy. Teams must compete in all four sanctioned categories; Chicken\, Pork Ribs\, Pork and Beef Brisket to be considered for Grand Champion. Judging is by Kansas City Barbecue Society certified judges and we use a double blind system to ensure a fair and equal contest. Although the smell of sweet and spicy smoke will make your mouth water in anticipation\, there is no food sold to the public in the competition area—only in the infield area. Cooker Store Many of our cook teams offer their sauces and rubs to you through our Cooker Store. Come\, pick out your favorites to take home—and pick up a few extras to give as gifts\, too. Rides & Games Kids of all ages will enjoy the back–to-back Kids Fun Park\, with age appropriate rides and amusements. This year\, kids get unlimited rides for $15 in two sessions each day.10 a.m. – 4:30 p.m. and 4:30 p.m. to 11 p.m. Main Street Come browse our Main Street vendors for a diverse offering of goods and services. SPECIAL EVENTS (SATURDAY ONLY) • 3rd Annual Rubber Duckie River Race. Saturday only. Get your tickets at the Festival or pre-purchase from any Harmon Field Youth Sports participant. You don’t have to be present to win\, but what fun it is to watch hundreds of numbered duckies float down the mighty Pacolet River at Harmon Field. Winners win cash. Proceeds are shared between the Festival Foundation and Harmon Field Youth Sports Association. • Hawg Run - This is a Poker Run originating in Greenville and Black Mountain and terminating at the Festival on Saturday. • Antique Auto Show - Come enjoy a stroll back in time as members of the antique car owners share their lovingly restored/maintained cars. Great fun for the whole family! MORE INFO Going Green – Our Recycling Initiative We set a goal\, starting with Festival 2006 to reduce our landfill waste by 75% in three years. We fell only slightly short of that substantial goal in 2008\, and in 2009 did succeed in an 80% reduction insofar as the festivalgoers were concerned. Great cooperation all around! Read all about it here. Finding the Festival The Blue Ridge BBQ & Music Festival is held each year at Harmon Field in Tryon\, N.C. Use Google Maps to plot a course from any address to the Festival grounds or click here for more directions to the Festival grounds. This event is held at: Harmon Field 272 Harmon Field Road Tryon\, NC 28782 (828) 859-5784 LOCATION: URL:http://carolinaepicurean.com/event/blue-ridge-bbq-music-festival-2011/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110527 DTEND;VALUE=DATE:20110531 DTSTAMP:20120518T071231 CREATED:20110525T121059 LAST-MODIFIED:20110525T191812 UID:9489-1306454400-1306800000@http://carolinaepicurean.com SUMMARY:Best & Bravest Discount at Hickory Tavern This Weekend DESCRIPTION:This is our chance to say Thank You to our best and bravest. This Memorial Day Weekend (5/27/11 - 5/30/11) we want to do what we can to say thank you to the brave men and women who serve our country and protect us and our way of life. All members of the Armed Forces who show a military ID will receive a discount of 25% Friday - Monday. We recognize that its a small gesture\, but if we all do something it adds up to a big gesture. Its extra important this weekend\, but any day that you see a member of the Armed Forces\, say "thank you". They deserve it. God bless America! 25% Discount! By law discount applies only to food and non-alcoholic beverages. Must present Military ID prior to ordering. May not be combined with other offers. Dine-In only. No cash value. Discount applies only to the person presenting the ID. One discount per check. Other restrictions may apply. The Hickory Tavern 30 Town Square Blvd # 100 Asheville\, NC 28803-5067 (828) 684-0975 LOCATION: URL:http://carolinaepicurean.com/event/best-bravest-discount-at-hickory-tavern-this-weekend/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110603T160000 DTEND;VALUE=DATE-TIME:20110603T200000 DTSTAMP:20120518T071231 CREATED:20110522T223120 LAST-MODIFIED:20110525T191920 UID:9477-1307116800-1307131200@http://carolinaepicurean.com SUMMARY:Ice Cream Wine Tasting! DESCRIPTION:On Friday\, June 3rd\, Falderal Winery and Kilwin’s of Hendersonville pair up five wines from Falderal Winery that go well with five luscious ice cream flavors from Kilwin’s. Held at Falderal Winery from 4 to 8 p.m.\, the wine-and-ice cream tasting will combine cool summer wines made at Hendersonville’s newest winery with special ice cream flavors from one of Hendersonville’s favorite sweet shops. Cost is $6 per person to taste five wines and five ice cream flavors. Falderal Winery\, retail store\, and tasting room are located in downtown Hendersonville at 131 Third Avenue West. Representatives from Kilwin’s will be at the tasting to serve up your choice of ice cream flavors that evening. Jen Butcher owns this family-run business which specializes in handmade fudge\, caramel-dipped local apples\, chocolates and ice cream. Paul Kovacich\, winemaster at Falderal Winery\, will pour tastings of five locally-made wines that go especially well with ice cream. “My partner\, Julia\, came up with this idea\,” said  Paul Kovacich\, co-owner of Falderal Winery. “She loves ice cream and she loves wine\, so we decided to enjoy both -- and joining up with Kilwin’s is a great idea. It’s a fun way to participate in the First Friday Gallery Stroll downtown.” For more information about the wine-and-ice-cream tasting\, phone Falderal Winery at 828-693-7676 or email info@falderalwinery.com. For more information about Kilwin’s of Hendersonville\, located at 506 N. Main St.\, Hendersonville\, visit the shop (open 10-10 M-Sat and 12-9 Sun.) or phone828- 698-9794. LOCATION: URL:http://carolinaepicurean.com/event/ice-cream-wine-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110520 DTEND;VALUE=DATE:20110523 DTSTAMP:20120518T071231 CREATED:20110519T211718 LAST-MODIFIED:20110525T192657 UID:9418-1305849600-1306108800@http://carolinaepicurean.com SUMMARY:First Taste of Summer at Fresh Market DESCRIPTION:From The Fresh Market: They're having a little trouble with their event flyer\, but you can still see all the details. The Fresh Market 223 Greenville Hwy Hendersonville\, NC (828) 698-4682 LOCATION: URL:http://carolinaepicurean.com/event/first-taste-of-summer-at-fresh-market/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110521T173000 DTEND;VALUE=DATE-TIME:20110521T190000 DTSTAMP:20120518T071231 CREATED:20110519T210452 LAST-MODIFIED:20110525T192657 UID:9409-1305999000-1306004400@http://carolinaepicurean.com SUMMARY:"A History of NC Wine: From Scuppernong to Syrah" signing by Alexia Jones Helsley DESCRIPTION:Saturday May 21st at 5:30 p.m. Alexia Jones Helsley will talk about her book A History of North Carolina Wine at The Fountainhead Bookstore. Wine samples will be provided by Rabbit & Co. Books\, wine\, and a knowledgeable speaker - who can beat that? The Fountainhead Bookstore 408 N Main St Hendersonville\, NC 28792-4901 (828) 697-1870 LOCATION: URL:http://carolinaepicurean.com/event/a-history-of-nc-wine-from-scuppernong-to-syrah-signing-by-alexia-jones-helsley/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110523T180000 DTEND;VALUE=DATE-TIME:20110523T203000 DTSTAMP:20120518T071231 CREATED:20110519T202841 LAST-MODIFIED:20110519T202841 UID:9406-1306173600-1306182600@http://carolinaepicurean.com SUMMARY:Chef Nathan Allen vs Chef Stephen Sauer DESCRIPTION: LOCATION: URL:http://carolinaepicurean.com/event/chef-nathan-allen-vs-chef-stephen-sauer/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110519 DTEND;VALUE=DATE:20110523 DTSTAMP:20120518T071231 CREATED:20110519T195216 LAST-MODIFIED:20110525T192716 UID:9396-1305763200-1306108800@http://carolinaepicurean.com SUMMARY:Looking Glass Cheese Featured at Atlanta Food & Wine Festival DESCRIPTION:The cheeses of Looking Glass Creamery will be featured in a panel discussion & tasting highlighting southern cheeses at the upcoming Atlanta Food & Wine Festival. The discussion will be led by Tim Gaddis of Star Provisions in Atlanta and feature several southern cheesemakers including Jennifer Perkins\, the cheesemaker for Looking Glass Creamery. The festival is scheduled to run from May 19th to the 22nd. The panel discussion & tasting will be held on Saturday May 21st at 3:30 and Sunday May 22nd at 10:30 and will feature well known cheeses from the South. The two featured cheeses from Looking Glass Creamery will be Ellington\, a bloomy rind pyramid made from goat’s milk and Chocolate Lab\, a washed round cow’s milk cheese that is coated in crushed cocoa nibs from Black Mountain Chocolates. The tasting seminar will also pair the selected cheeses with wine\, beer & spirits. The Atlanta Food & Wine Festival spans four packed days and includes cooking demonstrations\, tasting seminars\, panel discussions\, and unique learning opportunities from award winning chefs\, mixologists\, sommeliers\, craft brewers\, distillers\, cheesemakers and more. Tickets for the Atlanta Food & Wine Festival are on sale and range from $75 for select tastings and events to the $2500 Connoisseur Package\, which includes access to the exclusive Connoisseur Track\, Connoisseur Lounge and Events\, Opening Reception\, Tasting Tents\, the Street Cart Pavilion and even early access to all seminars and demonstrations. For info or to buy tickets for the festival visit www.atlfoodandwinefestival.com Looking Glass Creamery is a small\, family business that opened its doors in January of 2009 after a year of construction to build a cheesemaking facility on their property in Fairview\, NC. The company is owned and operated by Jennifer & Andy Perkins. Looking Glass Creamery\, LLC buys raw milk from local dairies to create their signature line of fresh and aged goat and cow milk cheeses. Their cheeses are featured at fine local and regional retailers and online through Williams-Sonoma. LOCATION: URL:http://carolinaepicurean.com/event/looking-glass-cheese-featured-at-atlanta-food-wine-festival/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110520T183000 DTEND;VALUE=DATE-TIME:20110520T203000 DTSTAMP:20120518T071231 CREATED:20110514T211610 LAST-MODIFIED:20120503T134025 UID:9339-1305916200-1305923400@http://carolinaepicurean.com SUMMARY:Old World Wine Dinner at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn announces their Old World Wine Dinner on Friday\, May 20. The event will start at 6:30pm and is $60.00 per person\, all inclusive. Reservations are required. The Old World Wine Dinner draws inspiration from the wines and cuisines of the old county\, featuring Italy\, France\, Spain\, and Germany. Executive Chef Peter Fassbender will present each dish\, and Robert Braswell from Tryon Distribution will introduce the wines. The salad course pays tribute to Italy with Rucola Insalata Caprese\, made from Heirloom Tomatoes and Buffalo Mozzarella with Basil Pesto and Arugula. It will be accompanied by a 2010 Melini Orvieto from Orvieto\, Italy. Spain inspires the appetizer of Higos con Jamón Serrano y Castañas\, roasted fresh figs stuffed with Chestnut Butter and wrapped in Serrano Ham. The appetizer is paired with a 2008 Dehasa Gago from Toro\, Spain. The entrée follows a French theme\, with Filets de Flounder en Écailles de Pommes de Terre Croustillantes\, Flounder with crispy potato scales and served with Broccoli Flan\, Aspirations\, and Orange-Carrot Beurre Blanc\, and is paired with a 2008 Champalou Vouvray from Vouvray\, France. For dessert\, German Apple Strudel with Toasted Walnuts and Cinnamon Ice cream will be served with a 2009 Madonna Auslee from Rheinhausen\, Germany. The menu can be viewed online at http://www.hlinn.com/holiday_menu.aspx#wine. Reservations can be made by calling (828) 696-9094 or 1-877-394-4945. Season's at Highland Lake Inn 86 Lily Pad Lane Flat Rock\, NC 28731 828-696-9094 LOCATION: URL:http://carolinaepicurean.com/event/old-world-wine-dinner-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110516T180000 DTEND;VALUE=DATE-TIME:20110516T180000 DTSTAMP:20120518T071231 CREATED:20110514T210702 LAST-MODIFIED:20110525T192656 UID:9336-1305568800-1305568800@http://carolinaepicurean.com SUMMARY:Chef Jordan Arace vs Chef Charles Hudson DESCRIPTION: Cucina24 24 Wall Street Asheville\, NC 28801 (828) 254-6170 LOCATION: URL:http://carolinaepicurean.com/event/chef-jordan-arace-vs-chef-charles-hudson/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110528 DTEND;VALUE=DATE:20110530 DTSTAMP:20120518T071231 CREATED:20110513T142314 LAST-MODIFIED:20110513T142404 UID:9306-1306540800-1306713600@http://carolinaepicurean.com SUMMARY:Garden Jubilee Festival May 28-29 DESCRIPTION: LOCATION: URL:http://carolinaepicurean.com/event/garden-jubilee-festival-may-28-29/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110514T110000 DTEND;VALUE=DATE-TIME:20110514T140000 DTSTAMP:20120518T071231 CREATED:20110513T141137 LAST-MODIFIED:20110525T192656 UID:9301-1305370800-1305381600@http://carolinaepicurean.com SUMMARY:Cooking Class & Lunch at Season's DESCRIPTION:Executive Chef Peter Fassbender will give a behind the scenes look at the preparation of a Season's entree and dessert! Attendees will learn how to prepare Pan-seared Flounder from the Outer Banks and Panna Cotta with Fresh Spring Berries. View the entire menu here! Reservations are required so hurry and get your seat today! Saturday\, May 14\, 11am. $30/person\, includes lunch and beverage. LOCATION: URL:http://carolinaepicurean.com/event/cooking-class-lunch-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110501 DTEND;VALUE=DATE:20110601 DTSTAMP:20120518T071231 CREATED:20110513T134234 LAST-MODIFIED:20110525T192656 UID:9285-1304208000-1306886400@http://carolinaepicurean.com SUMMARY:Charlotte Farm to Fork Restaurant Month DESCRIPTION:From Richard Gruica\, Founder Good Eats & Meets ~ Good Eats & Meets is taking an edible journey through North Carolina and we'd like you to join us as we launch The Carolinas Farm to Fork Restaurant Month (Charlotte\, NC). The idea is simple: Local restaurants that support all things local will serve special prix fixe lunch and dinner menus from Sunday through Thursday for the month of May. The chefs at the participating restaurants will use their culinary talents to prepare a meal using as many locally-sourced ingredients as possible\, including produce from regional farms\, meats from local ranchers and other components sourced from the Carolinas. We will also be featuring special events\, classes and seminars as part of the month. This is much more than a simple dining event\, it is a vision to start a fund to help those in need and to raise awareness for all things local. We are very excited to bring this event to the Carolinas\, and would love for you to be a part of this experience by dining out during this month of incredible food. See you soon and come hungry! See all participating restaurants here. About Good Eats & Meets My name is Richard Gruica\, and I am the founder of the Good Eats & Meets dining and socializing group here in Charlotte. Over the past four years\, the group has grown to number in the thousands\, with members that have one common thread\, they are lovers of food. It has been a dream of mine for quite a while to do something in an effort to bring a greater awareness to the "Local Food" movement and give back in whatever small way I can to those assisting in spreading the word on our amazing local bounty that we have here in the Carolinas. From Carolina Epicurean Over the years\, and most recently in the last couple of weeks\, Carolina Epicurean readers have asked me if there was a group like Good Eats & Meets in WNC or Upstate SC. Take a look at Mr Gruica's Farm to Fork website\, Good Eats & Meets meetup site and Facebook Page and comment on this post if you think this would be something we should put together in the Asheville\, NC - Greenville\, SC area. LOCATION: URL:http://carolinaepicurean.com/event/charlotte-farm-to-fork-restaurant-month/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110524T183000 DTEND;VALUE=DATE-TIME:20110524T203000 DTSTAMP:20120518T071231 CREATED:20110505T130944 LAST-MODIFIED:20120503T134025 UID:9140-1306261800-1306269000@http://carolinaepicurean.com SUMMARY:"Backyard Fun" Wine Dinner at Blue Note DESCRIPTION:From Blue Note ~ "Backyard Fun" Wine Dinner Tuesday\, May 24\, 6:30 p.m. $40.00 per person Make your plans now! 828.697.7550 for reservations Come in your shorts! We're having a picnic! Come join our Chef\, John Sykes and Bill O'Friel from The Country Vitner for a fun-filled evening of interesting backyard BBQ/picnic items with a twist and great wines to enjoy during the warmer months. John will give you new ideas to impress your guests at your next backyard gathering. Menu items to include: Pick-up snacks and appetizers John's famous Crab and Avocado topped Gazpacho Three Arrows Beef Burgers Low Country Boil Salad Homemade Biscuit Strawberry Shortcakes Call for reservations today! Space is limited! Blue Note 114 N Main St Hendersonville\, NC 28792 828-697-7550 LOCATION: URL:http://carolinaepicurean.com/event/backyard-fun-wine-dinner-at-blue-note/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110506 DTEND;VALUE=DATE:20110507 DTSTAMP:20120518T071231 CREATED:20110505T130059 LAST-MODIFIED:20110525T192656 UID:9136-1304640000-1304726400@http://carolinaepicurean.com SUMMARY:May Cooking Class and Lunch at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn announced its May Cooking Class and Lunch on Saturday\, May 14\, 2011\, at 11:00am. The cost is $30.00 per person. Reservations are required. Executive Chef Peter Fassbender will demonstrate the preparation of a Season's entrée and dessert. The entree will be Pan-seared Outer Banks Flounder with Sweet Corn Flan and Andouille Sausage\, and a Red Fresno and Poblano Pepper\, Red Onion and Cilantro Salsa. For dessert\, a Panna Cotta with Fresh Spring Berries will be prepared. Attendees will indulge in the lunch after the class and take home copies of each recipe. The menu can also be viewed online: http://www.hlinn.com/holiday_menu.aspx#cook Reservations can be made by calling (828) 696-9094 or 1-877-394-4945. To view the current seasonal menu\, visit http://www.hlinn.com/menus-list.aspx. For more information about special events and classes visit http://www.hlinn.com/holiday_menu.aspx. Season's at Highland Lake Inn 86 Lily Pad Lane Flat Rock\, NC 28731 828-696-9094 LOCATION: URL:http://carolinaepicurean.com/event/may-cooking-class-and-lunch-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110506T080000 DTEND;VALUE=DATE-TIME:20110506T170000 DTSTAMP:20120518T071231 CREATED:20110505T125016 LAST-MODIFIED:20110525T192656 UID:9133-1304668800-1304701200@http://carolinaepicurean.com SUMMARY:May Winemaking Classes at Falderal Winery DESCRIPTION:There are two opportunities in May to learn how to make wine at Falderal Winery -- Saturday\, May 14\, from 3 to 6 p.m. or Thursday\, May 19\, from 5:30 to 8:30 p.m. Classes are held at Falderal Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost for either class is $30 per person or $50 per couple\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon to register for either class. Participants will learn how to make wine using their own grapes or from a kit. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information. “Folks who begin wine production now from one of our kits will be able to enjoy it in 28 to 45 days\, depending on the type of wine they make\,” said Paul Kovacich. Kovacich is winemaster at Falderal Winery and teaches the class. “Right now is a perfect time to start a winemaking project … you’ll produce 30 bottles of good\, flavorful wine that you can brag about.” In addition\, beer-making kits are available as well as supplies and equipment for the do-it-yourself homebrewer and at-home winemaker in the Falderal Winery retail store. Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. Falderal’s own bottled and labeled wines are made in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. “We find and purchase the finest juices and concentrates provided by premiere vineyards all over the world\,” Kovacich said. “Once we receive the product\, we ferment\, age\, and bottle all of our wine on-site.” Making homebrewed wine or beer from kits is a fairly new concept in Western North Carolina\, he said\, however it is a popular hobby in other locations\, particularly in Canada\, where taxes on purchased wine and beer are high. “There is a craft involved when making wine at home\, even if you use a kit\,” Kovacich added. “This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Luscious\, refreshing\, sweet\, sipping wines can be made from the fruit-based 28-day kits such as Cranberry Chianti or Raspberry White Zinfandel\, while true Gewurztraminer\, Viognier\, Riesling\, Merlot\, or the Italian favorite\, Rosso Fortissimo\, will be ready for bottling in 45 days. Customers can order a kit to make almost any type of wine. Kits come in various liter sizes\, each making about 30 bottles of excellent wine. The 2010 Winemaker International Amateur Wine competition\, which received 4\,508 entries submitted from all 50 American states\, eight Canadian provinces\, and six countries\, recognizes home vintners and beer brewers with awards in over 50 categories. The wine manufacturers that Falderal Winery sells were used by a number of the award-winning winemakers. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 693-7676. The store is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION: URL:http://carolinaepicurean.com/event/may-winemaking-classes-at-falderal-winery/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110510T180000 DTEND;VALUE=DATE-TIME:20110510T203000 DTSTAMP:20120518T071231 CREATED:20110505T123410 LAST-MODIFIED:20120503T134025 UID:9128-1305050400-1305059400@http://carolinaepicurean.com SUMMARY:Shelton Vineyards Wine Dinner at Frankie Bones DESCRIPTION:Winemaker Murphy Moore and Chef Cameron Langston are putting on a Shelton Vineyards Wine Dinner at Frankie Bones Tuesday\, May 10th from 6:00pm to 8:30pm. Cost is a very reasonable $39 per person. Frankie Bones 2 Gerber Road Asheville\, NC 28803 828-274-7111 LOCATION: URL:http://carolinaepicurean.com/event/shelton-vineyards-wine-dinner-at-frankie-bones/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110516T170000 DTEND;VALUE=DATE-TIME:20110516T190000 DTSTAMP:20120518T071231 CREATED:20110429T113458 LAST-MODIFIED:20110429T113458 UID:9067-1305565200-1305572400@http://carolinaepicurean.com SUMMARY:A-B Tech Culinary Team Hubba Hubba Blue Water Benefit DESCRIPTION:Starr Teel of Hubba Hubba Smokehouse and Chef Cathy from Blue Water Seafood in Hendersonville are hosting an A-B Tech Culinary Team fundraising event at Hubba Hubba on Monday\, May 16\, 2011 from 5:00 - 7:00 p.m. Starr and Cathy want to celebrate the accomplishments of the A-B Tech Hot Food Team and support their bid for a National title in the American Culinary Federation National Competition which will be held July 24 in Dallas. On February 19\, 2011\, the team won the Southeast American Culinary Federation Student Competition\, winning them a "Final Four" spot in Dallas. Starr and Cathy are hoping local Food & Beverage lovers and businesses will want to help to raise funds to off-set the team's considerable expenses. And they point out\, area restaurants are already the beneficiaries of A-B Tech's program. Hubba Hubba is supplying BBQ and Blue Water is supplying seafood and local chefs are encouraged to showcase their talents by bringing a signature meal to share as part of this potluck. Tickets are $25 and additional donations are encouraged. There will be live music. The event is BYOB. There will be music\, bbq and seafood...as well as the "chef-to-chef" potluck to share. BYOB. Tickets are $25 each and can be purchased at either Hubba Hubba or Blue Water Seafood. Call Cathy at 828-458-0231 or Starr Teele at 828-694-3551 for more info... LOCATION: URL:http://carolinaepicurean.com/event/a-b-tech-culinary-team-hubba-hubba-blue-water-benefit/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110515T150000 DTEND;VALUE=DATE-TIME:20110515T190000 DTSTAMP:20120518T071231 CREATED:20110429T102527 LAST-MODIFIED:20110429T102528 UID:9061-1305471600-1305486000@http://carolinaepicurean.com SUMMARY:Low Country Boil Benefits Hands On DESCRIPTION:The 3rd annual Low Country Boil to benefit Hands On! will take place Sunday\, May 15 from 3-7 p.m. at Hendersonville Camp Tekoa! This family-fun day will include a boil prepared by Blue Water Seafood\, along with side items and children’s food. Live music will be played by Tony Campbell\, Jenny Arch & Tania Batista\, outdoor activities will be all around the grounds of Camp Tekoa\, and special activities will include lake activities\, Duck Derby and an Explosion Palooza. The ticket price is $35 per adult and $10 per child age 3-12. Members receive a $10 discount off the total family ticket price. Purchase tickets online at  http://handsonwnc.org/support-us/low-country-boil/ . Camp Tekoa 211 Thomas Rd Hendersonville\, NC 28739 LOCATION: URL:http://carolinaepicurean.com/event/low-country-boil-benefits-hands-on/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110501T130000 DTEND;VALUE=DATE-TIME:20110501T200000 DTSTAMP:20120518T071231 CREATED:20110428T164222 LAST-MODIFIED:20110428T233314 UID:9055-1304254800-1304280000@http://carolinaepicurean.com SUMMARY:Big Love Fest - unchained and independent DESCRIPTION:From the loveasheville.org blog ~ "On Sunday\, May 1\, 2011\, Asheville Grown Business Alliance\, The Big Crafty and Just Economics are putting on the BIG LOVE FEST\, a free celebration of unchained and independent Asheville. This festival is sponsored and made possible by local and independent businesses\, crafters\, artists\, restaurants\, breweries & non profits. The mission of the festival is to support independently-owned businesses in the community and to celebrate their vital economic\, social and cultural role in our vibrant local economy. Floating Action\, Joshua Carpenter\, Mad Tea Party\, Kovacs and the Polar Bear\, Red June and Rubber Cushions are just a portion of the event’s musical entertainment. The LaZoom bus will be offering half hour comedy tours throughout the day featuring new skits and hysterical stories of Asheville’s sordid past. Local absurdist folk-punk act Sirius.B will join them for the evening routes. Get ready to enjoy local beer\, food\, entertainment and music on two stages\, fun family activities and the BEST local arts and crafts from the area! Big Love Fest is a free event that will be held in downtown Asheville at Roger McGuire Green and Pack Square on Sunday\, May 1st from 1:00 pm to 8:00 pm. Find news & updates at www.loveasheville.org LOCATION: URL:http://carolinaepicurean.com/event/big-love-fest-unchained-and-independent/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110501T160000 DTEND;VALUE=DATE-TIME:20110501T220000 DTSTAMP:20120518T071231 CREATED:20110428T161705 LAST-MODIFIED:20110428T161816 UID:9051-1304265600-1304287200@http://carolinaepicurean.com SUMMARY:Rites of Spring May Day Celebration DESCRIPTION:On Sunday\, May 1st\, at the French Broad Food Coop in downtown Asheville\, from 4 to 10 pm\, Bountiful Cities\, Asheville’s urban agriculture and sustainability organization\, and French Broad Food Coop\, Asheville’s community-owned natural grocery store\, will co-host the Rites of Spring. This outdoor celebration of spring will featur food\, beer\, wine\, live music\, children’s activities\, and an old-fashioned Maypole dance! May Day has a rich history. It began as an ancient celebration of fertility and new growth. More recently\, it is known as International Worker’s Day\, celebrating organized labor movements all over the world. The communities that make up Bountiful Cities and French Broad Food Coop think that it’s the perfect holiday to celebrate 35 years of our community-owned grocery store and 10 years of community-based urban agriculture in Asheville! Colorful Palate will cater the event with savory veggie sides and Hickory Nut Gap Farm and Carolina Bison Meats. Miss Glo and David A will pour tasty brews from Wedge and Pisgah Breweries\, as well as wine from Marco’s Pizzeria and French Broad Food Coop\, and Short Street Cakes will provide cupcakes. Festivities begin with a May Day ceremony at 4pm. Music opens with the May Day chorus at 5pm\, followed by Jason Daniello of Clouds of Greer playing a solo set at 6pm\, Shane Perlowin of the Aleuchatistas playing a solo set at 7:15\, and Silver Machine headlining at 8:30. Wristbands to drink are $2 and drinks are by donation. Food is $10 per ticket and kids eat free with purchase of adult ticket. Proceeds from the event will go to paying Bountiful Cities’ last mortgage payment on the Pearson Drive Community Garden in Montford. Other sponsors include Marco’s Pizzeria\, Jack’s Boxes\, Asheville Grown Business Alliance\, and Peter Parpan illustration and design. Rain Location is the pavilion at the Pearson Drive Community Garden in Montford. LOCATION: URL:http://carolinaepicurean.com/event/rites-of-spring-may-day-celebration/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110502T180000 DTEND;VALUE=DATE-TIME:20110502T203000 DTSTAMP:20120518T071231 CREATED:20110428T160118 LAST-MODIFIED:20110428T160118 UID:9040-1304359200-1304368200@http://carolinaepicurean.com SUMMARY:WNC Chefs Challenge: The Quarterfinals Begin! DESCRIPTION: Cucina24 24 Wall St Asheville\, NC 28801 828-777-8916 LOCATION: URL:http://carolinaepicurean.com/event/wnc-chefs-challenge-the-quarterfinals-begin/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110430T100000 DTEND;VALUE=DATE-TIME:20110430T160000 DTSTAMP:20120518T071231 CREATED:20110428T151728 LAST-MODIFIED:20110428T152306 UID:9030-1304157600-1304179200@http://carolinaepicurean.com SUMMARY:Tryon 2011 Tour of Homes DESCRIPTION:No food is involved in this self driving tour of homes and gardens\, but there are some good spots for lunching in Tryon between stops. Click on the image below to to to the event webpage. LOCATION: URL:http://carolinaepicurean.com/event/tryon-2011-tour-of-homes/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110430T180000 DTEND;VALUE=DATE-TIME:20110430T210000 DTSTAMP:20120518T071231 CREATED:20110427T121620 LAST-MODIFIED:20110427T162122 UID:9005-1304186400-1304197200@http://carolinaepicurean.com SUMMARY:12th Annual Taste of Chocolate This Saturday DESCRIPTION:If you love chocolate\, the 12th Annual Taste of Chocolate should be on your radar. Saturday April 30\, 2011 from 6:00pm to 9:00pm. Featuring hors d'oeuvres\, live music\, a coffee bar\, silent auction and of course\, chocolate! Sample various chocolate delicacies by local chefs\, including Black Mountain Chocolate\, and home chocolate makers! Held at the Maggie Valley Club & Resort\, proceeds from the Taste of Chocolate benefit The Haywood-Jackson Volunteer Center. Tickets are $12 presale or $15 at the door\, and can be purchased at Maggie Valley Club & Resort (828) 926-1616\, Blue Ridge Books (828) 456-6000 or Fun Things\, Etc. (828) 456-7672. Maggie Valley Club & Resort 1819 Country Club Drive Maggie Valley\, NC 28751 LOCATION: URL:http://carolinaepicurean.com/event/12th-annual-taste-of-chocolate-this-saturday/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110503T173000 DTEND;VALUE=DATE-TIME:20110503T203000 DTSTAMP:20120518T071231 CREATED:20110425T194207 LAST-MODIFIED:20110425T194207 UID:8989-1304443800-1304454600@http://carolinaepicurean.com SUMMARY:Spay-ghetti and No Balls Dinner Brother Wolf Benefit DESCRIPTION:Spay-ghetti and No Balls Dinner\, coming right up! Spay-ghetti and No Balls Dinner\, coming up! Animal lovers and foodies alike are invited to a sumptuous spaghetti dinner to support the lifesaving work of Brother Wolf Animal Rescue in the community. On Tuesday\, May 3rd\, join us at Mayfel's Restaurant\, 22 College Street Asheville\, from 5:30-8:30pm. Three course spaghetti dinner\, live music by Jenna Lindbo\, raffle and silent auction\, and cash bar. Dinner is $20 per person\, $10 for children under 6. Call 828-505-3440 for more info. Great food is cooked with love\, and Mayfel’s has a lot of love for Asheville’s animals in need! Tickets are $20 per person\, $10 for children under 6\, available in advance at the Brother Wolf Adoption Center (31 Glendale Avenue\, Asheville)\, at the door at Mayfel's Restaurant and at Malaprop's Bookstore/Cafe. Go to www.bwar.org or call 828-505-3440 for more info. LOCATION: URL:http://carolinaepicurean.com/event/spay-ghetti-and-no-balls-dinner-brother-wolf-benefit/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110506T160000 DTEND;VALUE=DATE-TIME:20110506T180000 DTSTAMP:20120518T071231 CREATED:20110421T190244 LAST-MODIFIED:20110504T131009 UID:8959-1304697600-1304704800@http://carolinaepicurean.com SUMMARY:A Taste of Summer Wines @ Falderal Winery DESCRIPTION:“A Taste of Summer Wines” event will be held on Friday\, May 6th from 4 to 7 p.m.\, featuring new wines from Falderal Winery that can be enjoyed throughout the warmer months. The wine-tasting will provide an opportunity to sample the variety of flavors produced at Hendersonville’s own winery\, located in downtown Hendersonville. Cost is $10 per person. Falderal Winery's retail store and tasting room are located at 131 Third Avenue West. Regularly Scheduled $5 Wine tastings at Falderal Winery helping to create more birthdays! What many people don't know is that Falderal Winery in downtown Hendersonville is donating all proceeds from their $5 wine tastings until May 7th to Bark For Life of Henderson County\, a local American Cancer Society event\, for their fight against cancer. “My mother was recently diagnosed with breast cancer\, but has had a wonderful prognosis. We also have a shop dog named Rue\, so both the cause and animals are dear to our hearts so we've been very happy to help support Bark For Life in this way.” states Julia Newbold of Falderal Winery. Falderal is located at 131 3rd Avenue West (just off of Main St) and open from 10 AM till l6 PM\, Tues – Fri.\, till 5 PM on Saturday. Bark For Life of Henderson County is an American Cancer Society Relay For Life fundraising event that honors the care giving qualities and lifelong contributions of our canine “Best Friends”. The event has a one mile survivor walk\, games\, silent and live auctions\, K-9 and Red Cross demos\, vendors\, free prizes\, food\, drink and live music. Bark For life is being held on Main Street\, (between 4th an 5th St) Hendersonville\, May 7th\, registration at 8:30 AM\, event 9:30AM till noon. Pre-event registration is $20\, ($25 day of). All registrants receive a dog bandana\, t-shirt\, and goodies. Contact Louise Steves\, for registration information\, at (828) 685-2629 or go to www.relayforlife.org/barkhenderson for more information or to register online and pay via credit card. All proceeds go to the American Cancer Society to help create more birthdays. Friday's tasting will feature a refreshing blueberry-pomegranate white merlot\, a pinot gris that begs to be sipped on the back porch\, and a special big-flavored red that is a totally new release for Falderal. The event will showcase wines that Paul Kovacich\, winemaster at Falderal Winery\, concocted and aged over the winter. “We are pleased to offer our newest wines\,” said Kovacich\, owner of Falderal Winery. “They offer variety from fruity to deep\, full-bodied red. They should pair well with lighter summer foods and barbeques and also are good wines to just sip on a summer evening.” Also available are recently produced wines such as Cabin Creek Red\, One Pink Toe\, Eve’s White\, Horse Shoe Red\, Stubby Black\, and Old Kanuga Red. Most Falderal wines are produced using the special wine-making kits available in the store. Top-of-the-line winemaking kits that contain all the ingredients for making delicious wine at home are sold at Falderal’s retail shop. The ingredients come from well-known vineyards in wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, South Africa\, and many others. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. Customers can buy a kit to produce at home any of the wines tasted at the winery. Most kits produce 30 bottles. Classes are held regularly at Falderal on how to make wine from kits or from locally-grown grapes. In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker. Falderal is a one-stop resource for supplies and advice to homebrewers of wine and beer around the area. The shop is open 11 a.m.-6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Any wine sold at the store can be tasted during business hours. For more information about “A Taste of Summer Wines\,” phone Falderal Winery at 693-7676 LOCATION: URL:http://carolinaepicurean.com/event/a-taste-of-summer-wines-falderal-winery-benefits-barks-for-life/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110507T160000 DTEND;VALUE=DATE-TIME:20110507T200000 DTSTAMP:20120518T071231 CREATED:20110421T162037 LAST-MODIFIED:20110421T162037 UID:8932-1304784000-1304798400@http://carolinaepicurean.com SUMMARY:Local Food Guide 10th Edition Release Party! DESCRIPTION:Over the last decade\, Appalachian Sustainable Agriculture Project (ASAP) has spearheaded a Local Food Campaign to support those on a journey to reconnect with their food. At the center of it all has been the Local Food Guide. Since 2002\, nine editions and almost one million copies have been printed to help people get to know area farmers\, find CSAs\, and easily seek out local food at grocery stores\, tailgate markets\, restaurants\, and other businesses. To celebrate the new 10th edition\, as well as the growth of the local food movement in the Southern Appalachians over the years\, ASAP is hosting a Local Food Guide release party. The event\, to be held May 7 from 4-8 pm at Asheville’s Highland Brewing Company\, is an opportunity to pick up the 2011 guide hot off the press\, enjoy giveaways and music by local act Uncle Mountain\, and kick off the growing season with other local food enthusiasts. Of course\, what would a local food guide party be without local food—washed down with local brews? Tupelo Honey Café will be on hand to prepare farm-fresh bites\, as well as sell their new cookbook\, Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen\, with sales to benefit ASAP. “Ten years ago when we printed the first Local Food Guide\, we could not have imagined how much could change in a decade\,” says Charlie Jackson\, ASAP’s director. “Today\, the guide is the most comprehensive source for local food in the country\, and the Appalachian region leads a national local food movement that is reshaping our farms and the way we eat.” ASAP’s Local Food Guide release party is free and open to the public at Highland Brewing Company’s new Tasting Room\, 12 Old Charlotte Highway\, Suite H\, Asheville. For more information\, visit asapconnections.org/lfgparty.html. Those unable to attend can browse the 2011 10th edition online at buyappalachian.org. Biltmore and Greenlife Grocery are the guide’s major sponsors. LOCATION: URL:http://carolinaepicurean.com/event/local-food-guide-10th-edition-release-party/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110425T180000 DTEND;VALUE=DATE-TIME:20110425T203000 DTSTAMP:20120518T071231 CREATED:20110420T182954 LAST-MODIFIED:20110525T193246 UID:8939-1303754400-1303763400@http://carolinaepicurean.com SUMMARY:Chef Steve Sauer Challenges Chef Adam Hayes DESCRIPTION: LOCATION: URL:http://carolinaepicurean.com/event/chef-steve-sauer-challenges-chef-adam-hayes/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110430T120000 DTEND;VALUE=DATE-TIME:20110430T160000 DTSTAMP:20120518T071231 CREATED:20110420T181801 LAST-MODIFIED:20110420T181801 UID:8934-1304164800-1304179200@http://carolinaepicurean.com SUMMARY:Spartanburg's Great Cake Bake! DESCRIPTION:Imagination Library is turning 10 this year and United Way of the Piedmont is hosting a children's book themed cake competition to celebrate! Open to professionals\, amateurs and children\, your entry and/or coming to see the cakes will help celebrate Imagination Libraray supplying 709\,827 books to 25\,356 children in Spartanburg and Union Counties free of charge for the past 10 years. There will be prizes\, activities for the kids and impressive creativity! General admission is only $5\, plus you get to decorate your own cupcake to take home as well as see all the entries. You can even purchase entries that will be up for sale! Don't miss the fun! The Great Cake Bake will be on Saturday\, April 30\, 2011 from 12:00 noon - 4:00 pm at Denny's Corporate Tower\, Downtown Spartanburg READY TO ENTER? The fun is open to bakers and decorators of all skill levels! You can read competition decorating rules and the click here to access the registration form. JUST WANT TO SEE THE CAKES? General admission is only $5\, plus you get to decorate your own cupcake to take home as well as see all the entries. You can even purchase entries that will be up for sale! Don't miss the fun! INTERESTED IN SPONSORING THE EVENT? Sponsorship opportunities are available and begin at just $250! For more information\, contact Kirsten Cribb at kmcribb@aol.com or call the United Way office at 864.582.7556! LOCATION: URL:http://carolinaepicurean.com/event/spartanburgs-great-cake-bake/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110424T103000 DTEND;VALUE=DATE-TIME:20110424T170000 DTSTAMP:20120518T071231 CREATED:20110420T173207 LAST-MODIFIED:20110525T193246 UID:8928-1303641000-1303664400@http://carolinaepicurean.com SUMMARY:Easter Brunch at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn announces their annual Easter Sunday Buffet Spectacular on Sunday\, April 24. The buffet will be served from 10:30am-5:00pm. The cost is $36.95 for adults\, $18.00 for children under 12\, and under 5 are free. A 10% Senior Discount is also available. Reservations for this spring tradition are required. The Season's Easter Sunday Buffet Spectacular celebrates both the holiday and culinary excellence. The buffet features items like Hickory Smoked Smithfield Ham\, Creamy Gruyere Potato Au Gratin\, a Lavish Display of Imported Cheese and Smoked fish\, and many more to create the perfect meal to share with friends and family. The full menu can be viewed online: http://www.hlinn.com/holiday_menu.aspx#easter Celebrating our 100 year anniversary since the opening of the first Highland Lake Inn on the property\, Highland Lake Inn and Season's continue to raise the standards of excellence and service that give the property its charm. Season's is located on the historic property\, and is known for its use of fresh ingredients\, many of which come directly from our on-site organic garden. By combining our passion for sustainability and amazing flavor\, Season’s helps protect the environment and the economy by utilizing local food sources. Reservations can be made by calling (828) 696-9094 or 1-877-394-4945. To view the Winter menu in its entirety\, visit http://www.hlinn.com/menus-list.aspx. For more information about special events and classes visit http://www.hlinn.com/holiday_menu.aspx. LOCATION: URL:http://carolinaepicurean.com/event/easter-brunch-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110423T143000 DTEND;VALUE=DATE-TIME:20110423T220000 DTSTAMP:20120518T071231 CREATED:20110417T173430 LAST-MODIFIED:20110525T193246 UID:8870-1303569000-1303596000@http://carolinaepicurean.com SUMMARY:Go Wild! Forage, Prepare, Dine and Wine with Distinguished Area Chefs DESCRIPTION:Every now and then\, something amazing comes along. This is one of those times. This Spring to Autumn\, join an incredible assembly of distinguished area experts and Chefs for one or more unusual monthly “slow food\, slow mood” experiences:  No Taste Like Home: Wild Foods Forage and Eat Dinner Series. [caption id="attachment_8874" align="aligncenter" width="225" caption="Venison & Wild Garlic Canapes"][/caption] Each monthly event will feature: • a foraging expedition led by regional experts • a behind-the-scenes look at wild food preparation and fine cooking • an intimate five course dinner prepared by
distinguished area chefs It's nine days of recreation\, a Thanksgiving meal each month through the seasons. Coming home to eat\, you will find what truly feeds you. The first event in the series takes place April 23rd - Primavera: morel and wild turkey Springtime feast with Alan Muskat and Mark Rosenstein. [caption id="attachment_8872" align="aligncenter" width="199" caption="Alan Muskat "][/caption] For over 15 years\, Alan Muskat has been persuading thousands to sample rather than trample the toadstools. Author of Wild Mushrooms: A Taste of Enchantment\, this stand-up mycomedian has popped up on Bizarre Foods with Andrew Zimmern\, PBS Folkways\, in Country Living\, The New Yorker\, and at The Biltmore Estate. Author of The Haggadah Vita\, he has also been leading Passover seder ritual banquets for over twenty years. Ask anyone who knows the mushroom man: when it comes to bringing out the fun in fungi\, he's the champignon. [caption id="attachment_8875" align="aligncenter" width="204" caption="Mark Rosenstein"][/caption] Mark Rosenstein\, author of In Praise of Apples and founder of The Market Place Restaurant\, is often credited with starting the WNC local foods movement over thirty years ago. He has been featured in Gourmet\, The Wall Street Journal\, and Food & Wine’s first Honor Roll of American Chefs. He teaches and leads food tours in Burgundy and Asheville. Mark believes that what is important in life is best shared around the hearth. Visit his website\, The French Broad. Tentative April 23rd menu: Snack huevos haminados Turkish blackberry-batiked eggs mock chopped liver with honey mushrooms and black walnuts Carolina gefilte fish with wild local carp and ramps skiksa kugel sunchoke and kudzu casserole   dandelion\, chickweed\, and violet karpas Cumberland Island seaweed-salted water fresh-ground toothwort root   Dinner chickweed salad with persimmon vinaigrette sochane matzagna with stinging nettle pesto morel and ramp ragout with chestnut corn pone and sweet cicely wild turkey galantine with milkweed\, daylily\, and bamboo shoots Sephardic harosetz feral fruit compote with angelica-quince cream and candied violets chaga mushroom and persimmon seed coffee All events are on a Saturday from 3-10 pm at a secluded location near Asheville\, Laughing Frog Estate. Accomodations are available at this amazing 215 acre retreat. See more information and lots of gorgeous interior photos here. [caption id="attachment_8873" align="aligncenter" width="448" caption="Laughing Frog Estate"][/caption] Visit www.notastelikehome.org. For more information\, call Sara Kinney at 828-774-1922 or email sara@notastelikehome.org. This series takes place once a month for nine months from April through December. Specific dates: 4/23\, 5/21\, 6/25\, 7/23\, 8/27\, 9/24\, 10/29\, 11/19\, 12/10 Laughing Frog Estate Walnut\, NC Directions mailed upon registration LOCATION: URL:http://carolinaepicurean.com/event/go-wild-forage-prepare-dine-and-wine-with-distinguished-area-chefs/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110429 DTEND;VALUE=DATE:20110502 DTSTAMP:20120518T071231 CREATED:20110416T191145 LAST-MODIFIED:20110525T193247 UID:8862-1304035200-1304294400@http://carolinaepicurean.com SUMMARY:Junior League's Spring Market 4/29 - 5/1 DESCRIPTION:The Junior League's Third Spring Market will be from April 29 - May 1\, 2011 in the Expo Building at the WNC Ag Center. Spring Market includes great shopping for a worthy cause and special events for the entire family—all to raise money to build a better community. Special events this year include: a BBQ\, Beer & Bluegrass Bash with great live music; running events for people of all skill levels; and the children’s EveryBuggy Brunch with games\, photos\, character lunch\, storytime and a wishing well full of surprises. Spring Market creates a fantastic showcase for businesses\, talented artisans\, craft food\, farms and growers\, to market their incredible most imaginative products at a popular seasonal venue. See what's blooming at Spring Market 2011 and help with their mission to build a better community! Spend a day (or two) and discover talented vendors. You will find items that include the latest trends in gardening\, enchanting children's items\, fine food and crafts\, home décor\, a dazzling array of jewelry and accessories\, as well as some of the most talented service providers in our region\, including local physicians and nutritionists and much\, much more. See event schedule\, including the Best of the Best BBQ Beer and Bluegrass Bash here. Tickets are $5.00 and can be purchased online here. WNC Agriculture Center 1301 Fanning Bridge Road Fletcher\, NC 28732 (828) 687-1414 LOCATION: URL:http://carolinaepicurean.com/event/junior-leagues-spring-market-429-51/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110503 DTEND;VALUE=DATE:20110505 DTSTAMP:20120518T071231 CREATED:20110416T181331 LAST-MODIFIED:20110416T181331 UID:8858-1304380800-1304553600@http://carolinaepicurean.com SUMMARY:Two-Day Food Safety Course for Small Producers Interested in Marketing Rabbit Meat DESCRIPTION:From Sue Colucci\, Area Specialized Agriculture Agent in Western North Carolina ~ A two-day course geared toward rabbit producers interested in selling rabbit meat will be held May 3 and 4 at the Mountain Horticultural Crops Research and Extension Center in Mills River. The deadline to register for the course is April 27. The NCSU Poultry Science Department and the N.C. Department of Agriculture and Consumer Services are hosting the event to provide the basics for rabbit producers. Course topics include rabbit processing\, the principles of Hazard Analysis and Critical Control Point\, small business management\, good manufacturing practices and sanitation standard operating procedures. Attendees will also participate in practical exercises as part of the course. Cost for the workshop is $50 and includes lunch and printed materials. Registration information is available online at www.ncagr.gov/markets/agribiz/. To register by mail\, make checks payable to N.C. Ag Promotions and mail to NCDA&CS\, 1020 Mail Service Center\, Raleigh\, NC 27699-1020\, Attn. Ron Fish. For more information\, contact Janna Spruill at (919) 733-7366 or janna.spruill@ncagr.gov\, or Doug Smith at (919) 513-7157 or doug_smith@ncsu.edu. LOCATION: URL:http://carolinaepicurean.com/event/two-day-food-safety-course-for-small-producers-interested-in-marketing-rabbit-meat/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110421T183000 DTEND;VALUE=DATE-TIME:20110421T210000 DTSTAMP:20120518T071231 CREATED:20110416T175957 LAST-MODIFIED:20120503T134025 UID:8855-1303410600-1303419600@http://carolinaepicurean.com SUMMARY:Chilean Wine Dinner at Season's DESCRIPTION:On Thursday\, April 21st\, Season's Chef Peter will take attendees on a culinary tour of his native country at Season's April Wine Dinner. Each course and accompanying wine have been carefully selected for the optimal contrasts and compliments to each other. Salad 2010 Los Vascos Sauvignon Blanc\, Casablanca Valley Ensalada de Choros Steamed Mussel salad with White Wine and Tomato Concasse Dressing Served on a mantle of Chicory Appetizer 2008 Errazuriz Single Vineyard Carmenere\, Aconcagua Valley Lomito de Cerdo con Pebre Roasted Pork Tenderloin with Chilean Chili Salsa And Cilantro Pesto on Crostini Entrée 2009 Errazuriz Estate Merlot\, Aconcagua Valley Salmon Chilote con Flan de Choclo Grilled Salmon accompanied by Sweet Corn Flan and a Lima Bean\, Tomato\, Shallot and Goat Cheese Salsa Dessert 2009 Errazuriz Wild Fermented Chardonnay\, Aconcagua Valley Leche Asada con Caramelo Baked Milk Flan with Aromatic Caramel $60 per person~ All Inclusive Reservations are required. Make yours today by calling 828-696-9094. Season's at Highland Lake Inn 86 Lily Pad Lane Flat Rock\, NC 28731 828-696-9094 LOCATION: URL:http://carolinaepicurean.com/event/chilean-wine-dinner-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110426T183000 DTEND;VALUE=DATE-TIME:20110426T210000 DTSTAMP:20120518T071231 CREATED:20110416T174914 LAST-MODIFIED:20120503T134025 UID:8851-1303842600-1303851600@http://carolinaepicurean.com SUMMARY:Italian Wine Dinner at Blue Note DESCRIPTION:The Blue Note is hosting an Italian Wine Dinner on April 26th. Come at 6:30pm for a Meet and Greet with dinner beginning at 7:00pm. Robert Brazewell of Tryon Distributing will be discussing the wine selections paired with our Chef's five courses. Menu: 1st Course: Insalata di Mare 2nd Course: Proscuitto Wrapped Melon 3rd Course: Italian Peasant Soup 4th Course: Francesco’s Veal Marsalla 5th Course: Candied Orange Cannoli Please call for Reservations 828.697.7550 The Blue Note 114 N Main St Hendersonville\, NC 28792 828-697-7550 LOCATION: URL:http://carolinaepicurean.com/event/italian-wine-dinner-at-blue-note/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110419T183000 DTEND;VALUE=DATE-TIME:20110419T210000 DTSTAMP:20120518T071231 CREATED:20110416T173045 LAST-MODIFIED:20110525T193246 UID:8849-1303237800-1303246800@http://carolinaepicurean.com SUMMARY:A Salute to Mother Earth Wine Tasting DESCRIPTION:From Susan Casey\, The Purple Onion ~ Friends and fellow tasters\, We will begin our Earth Day Celebration on Tuesday\, April 19 with a wine tasting to salute viticulturists and wine makers around the world who are committed to sustainable growing and production practices. While there are many excellent examples of earth stewardship in the wine industry\, we wanted the wine selections to reflect a broad range of sustainable practices. We chose three whites and five reds from France\, Australia and the U.S which consistently receive good ratings and reflect their maker’s commitment to sustainability. Robert Braswell from Tryon Distributing will join us to explain some of the varying approaches to green wine production and elaborate on such topics as biodynamics and sulfites in wine. A focus on sustainability also provides our kitchen with an opportunity to show case many excellent locally sourced foods. The cost is of the tasting is $45 and includes a taste of three white wines and five reds as well as a sampling of several delicious Appalachian grown small plates and cheeses chosen to pair well with the wines. Reservations can be made by calling the café at 828-749-1179. We accept Visa and/or Master Card. Please call early as seating is limited and check our website for menu updates. Hope to see you soon! Susan The Purple Onion 16 Main Street Saluda\, NC 28773 (828) 749-1179 LOCATION: URL:http://carolinaepicurean.com/event/a-salute-to-mother-earth-wine-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110421T180000 DTEND;VALUE=DATE-TIME:20110421T203000 DTSTAMP:20120518T071231 CREATED:20110416T171809 LAST-MODIFIED:20110525T193246 UID:8845-1303408800-1303417800@http://carolinaepicurean.com SUMMARY:Last A-B Tech Dinner This Season This Thursday DESCRIPTION:From Lee Sokol\, A-B Tech Culinary ~ Department of Culinary Arts and Hospitality Dinner Menu for Thursday\, April 21\, 2011 Next Thursday (April 21) is our final Production day for this semester. Thank you for your support of our students’ educational experience this semester! We will not be serving lunch on April 21 since our students will be participating in a college activity day. I will take reservations for dinner Monday morning at 10:00\, by email or phone (254-1921 x244). Seatings for dinner are at 6:00\, 6:15 and 6:30 and are for tables of exactly four persons. Dinner is $25 per person\, plus tax. Menu: Shrimp with Risotto\, Oyster Mushrooms and Country Ham Mango Sorbet Herb Crusted Rack of lamb (A complimentary glass of wine is served with the entrée.) Roasted Beet Salad Creme Brulee Classical Dinners Classical dinners will be served in the beautiful Fernihurst Building. These two-hour dinners are our most elegant service of the year as we offer modern American versions of classical cuisine. Our students will be presenting classical favorites with modern twists reflecting the latest culinary trends from America’s leading chefs. Dinner is a six-course set menu which includes table-side service elements that change from week to week. For evening dining in Fernihurst\, we can accept limited reservations for parties of exactly four people. Seatings are at 6:00\, 6:15 and 6:30. The cost of dinner is $25 per person plus tax. Reservations are made by calling or emailing Lee Sokol (828-254-1921 ext 244; lsokol@abtech.edu) on Monday mornings at 10:00 a.m. of the week you would like to come. A-B Tech Culinary 340 Victoria Rd Asheville\, NC 28801 LOCATION: URL:http://carolinaepicurean.com/event/last-a-b-tech-dinner-this-season-this-thursday/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110505T150000 DTEND;VALUE=DATE-TIME:20110505T180000 DTSTAMP:20120518T071231 CREATED:20110411T163124 LAST-MODIFIED:20110411T163124 UID:8728-1304607600-1304618400@http://carolinaepicurean.com SUMMARY:Flat Rock Tailgate Market Opens May 5th DESCRIPTION:The Flat Rock Tailgate Market opens for the season on Thursday\, May 5th at 3:00pm and is held every Thursday through October 27th\, 2011. Each week the Market features locally grown produce and native plants along with local cheeses\, beef\, chicken\, eggs\, fish\, flowers\, baked goods and prepared foods and more. Mostly sustainable practices are used in production of items at the Market. LOCATION: URL:http://carolinaepicurean.com/event/flat-rock-tailgate-market-opens-may-5th/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110416T130000 DTEND;VALUE=DATE-TIME:20110416T170000 DTSTAMP:20120518T071231 CREATED:20110410T204209 LAST-MODIFIED:20110525T193245 UID:8732-1302958800-1302973200@http://carolinaepicurean.com SUMMARY:Open House at terra summer DESCRIPTION:From Sybil Fix\, Founder & Director\, terra summer ~ Please come to our Open House April 16 or May 14 – or both! Bring your children and learn about us – and let us learn about you! Please forward to any friends you think might be interested!!! Thank you so much! Best wishes\, Sybil terra summer 75 Bryson Rd Mills River\, NC 28759 www.terrasummer.org LOCATION: URL:http://carolinaepicurean.com/event/open-house-at-terra-summer/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110416T100000 DTEND;VALUE=DATE-TIME:20110416T130000 DTSTAMP:20120518T071231 CREATED:20110410T200851 LAST-MODIFIED:20110525T192806 UID:8726-1302948000-1302958800@http://carolinaepicurean.com SUMMARY:Lenore's Natural Cuisine Juicer & Food Processor Class DESCRIPTION:April 16th\, Lenore's Natural Cuisine is holding a "Crank It Out" Juicer and food processor techniques class\, highlighting Green Juices\, Sprouting\, Patés\, Sandwich Stacks\, Lettuce Roll-ups\, Hand Rolls and Ruby Red Turnip Pickles. Lenore's Natural Cuisine 164 Ox Creek Road Weaverville\, NC 28787 (828) 645-1412 www.lenoresnatural.com lenore@lenoresnatural.com LOCATION: URL:http://carolinaepicurean.com/event/lenores-natural-cuisine-juicer-food-processor-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110411T180000 DTEND;VALUE=DATE-TIME:20110411T203000 DTSTAMP:20120518T071231 CREATED:20110409T181640 LAST-MODIFIED:20110525T192805 UID:8711-1302544800-1302553800@http://carolinaepicurean.com SUMMARY:Chef Jesse Roque vs Chef Charles Hudson! DESCRIPTION:Finally\, the first ever female-led team in the WNC Chefs Challenge! Chef Jesse Roque\, Owner/Chef Never Blue Tapas Bar and Grill\, Hendersonville The first female chef to lead a team in the WNC Chefs Challenge\, Roque attended Johnson & Wales University in Charleston\, South Carolina\, and took an externship in the pastry department at Fontainebleau Hilton in Miami. She worked as a pastry chef in restaurants throughout the Southeast and opened Never Blue Tapas Bar & Grill in 2007. She’s appeared as a guest chef on cooking shows in Miami and locally\, and last November launched a weekly radio show\, The Chef’s Table\, to answer cooking questions\, discuss wines\, offer tips and recipes\, and highlight area restaurants. She lives in Saluda with her husband and two daughters. Q: What secret ingredient would you like to work with? A: Figs. They’re good with cheese\, meat\, ice cream—everything. You can even salt them and they still taste good. Q: What edge do you have in this competition? A: I would like to think my feminine side. Girls have an eye for details and everything for us has to taste as good as it looks. Q: If you could make one phone call during the competition\, whom would you call? A: My grandma. She’s 94 and it would make her millennium to know I’m competing in this. She would say\, “Do good and don’t make anything weird.” Q: Favorite celebrity chef? A: Bobby Flay and Guy Fieri. If I could meld myself into a blend of them I’d be golden. Q: How does it feel to be the first female chef to compete? A: I feel like Shirley Temple at the boys club. http://www.theneverblue.com/ Chef Charles Hudson\, Research and Development Chef for Sunburst Trout Farms Hudson is the research and development chef for Sunburst Trout Farms. His work experience is varied and includes chef\, culinary instructor\, work with a mechanical engineering firm\, and managing partner in a restaurant venture. His educational achievements include an associate’s degree in culinary technology from Asheville-Buncombe Technical Community College and a bachelor’s degree in physics from the University of North Carolina at Asheville. While a student\, Hudson was a member the A-B Tech Culinary Team\, participated in the Undergraduate Research Program at UNCA\, and was inducted into Sigma Pi Sigma (the National Physics Honor Society). Hudson is a member of several professional organizations including\, the American Culinary Federation and the Research Chef’s Association. He is also a member of the Western North Carolina Chef’s Association and serves on the education committee. In addition to cooking\, he enjoys gardening\, soccer\, snow skiing\, hiking\, and biking. http://www.sunbursttrout.com/ LOCATION: URL:http://carolinaepicurean.com/event/chef-jesse-roque-vs-chef-charles-hudson/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110407T173000 DTEND;VALUE=DATE-TIME:20110407T203000 DTSTAMP:20120518T071231 CREATED:20110404T225025 LAST-MODIFIED:20110525T192805 UID:8690-1302197400-1302208200@http://carolinaepicurean.com SUMMARY:Melange of the Mountains Culinary Gala DESCRIPTION:From Andon-Reid Inn Bed and Breakfast ~ It's that time of year again for all of the culinary talents to compete at Melange of the Mountains Culinary Gala in Waynesville\, NC. This year we have five restaurants competing that have never competed before. With a total of thirteen competitors there is going to be some great food! The seven categories up for awards are meat\, seafood\, fowl\, vegetarian\, salad\, dessert and the peoples choice ingredient...goats cheese. I believe there is going to be goats cheese ice cream! This event is going to be held at The Gateway Club on Thursday\, April 7\, 2011\, which is only 5 minutes away from our Waynesville NC bed and breakfast. It is sponsored by the Haywood County Chamber Of Commerce and the event runs from 5:30-8:30. The tickets are $35 for Chamber members and $40 for non-members. There is a new VIP ticket that allows you to enter early and actually watch all the chefs prepare their entries. This goes for $60. All these tickets include sampling all the foods. There will be a cash bar where wine will provided by Empire distributors and beer provided by Frog Level Brewery. The Gateway Club 37 Church Street Waynesville\, NC 28786-5708 (828) 456-6789 LOCATION: URL:http://carolinaepicurean.com/event/melange-of-the-mountains-culinary-gala/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110413 DTEND;VALUE=DATE:20110418 DTSTAMP:20120518T071231 CREATED:20110404T224415 LAST-MODIFIED:20110525T192806 UID:8697-1302652800-1303084800@http://carolinaepicurean.com SUMMARY:Blue Ridge Wine and Food Festival DESCRIPTION:Blue Ridge Wine & Food Festival April 13 - 17th\, Blowing Rock\, NC On Saturday\, during the semi-final rounds of Fire on the Rock Chef's Challenge at the Hayes Performing Arts Center\, the North Carolina Department of Agriculture will conduct a “Dig into Local” educational event in the Center parking lot. Local farmers with roadside stands or “pick-your-own” farms will participate in the community food show and visitors will learn what’s available from them\, as well as in local restaurants and stores. The Blue Ridge Wine & Food Festival offers events and activities for day-trippers and overnight visitors alike\, with many great restaurants and nearby attractions adding to the festival’s appeal. Highlights of the 2011 Wine & Food Festival include: * Wednesday\, April 13: Uncork The Festival celebration at Chetola Resort * Thursday\, April 14: Downtown activities and shopping\, cooking classes\, wine seminars\, wine maker dinners * Friday\, April 15: Downtown activities and shopping\, wine seminars\, cooking classes\, wine maker dinners\, Meet & Greet with Festival VIPs\, gallery stroll\, late-night music and entertainment around town\, “Chuckleball\,” the off-Broadway sports comedy and parody musical revue at the Hayes Performing Arts Center * Saturday\, April 16: Downtown activities and shopping\, Grand Wine Tasting\, Fire on the Rock Chefs Challenge semi-finals and “Dig into Local” at the Hayes Center\, late-night music and entertainment around town * Sunday\, April 17: Fire on the Rock finals\, champagne brunches www.blueridgewinefestival.com See complete Festival Schedule here. Hayes Performing Arts Center 152 Jamie Fort Road (off Hwy 321) Blowing Rock\, NC 828-295-9627 LOCATION: URL:http://carolinaepicurean.com/event/blue-ridge-wine-and-food-festival/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110404T180000 DTEND;VALUE=DATE-TIME:20110404T203000 DTSTAMP:20120518T071231 CREATED:20110403T191308 LAST-MODIFIED:20110525T192805 UID:8686-1301940000-1301949000@http://carolinaepicurean.com SUMMARY:Chef Doug Parsons vs Chef Peter Pollay DESCRIPTION: Cucina24 24 Wall Street Asheville\, NC 28801 (828) 254-6170 LOCATION: URL:http://carolinaepicurean.com/event/chef-doug-parsons-vs-chef-peter-pollay/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110416T160000 DTEND;VALUE=DATE-TIME:20110416T190000 DTSTAMP:20120518T071231 CREATED:20110403T183555 LAST-MODIFIED:20110525T193245 UID:8678-1302969600-1302980400@http://carolinaepicurean.com SUMMARY:Farm to Table Tasting Benefits Asheville Slow Food DESCRIPTION:Saturday\, April 16th from 3PM-6PM\,  Appalachian Vintner is hosting Slow Food Asheville's Farm to Table Tasting. The tasting will feature: Spinning Spider Creamery\, Victor Chiarizia artisan cheese\, Looking Glass Creamery\, Simple Bread\, Farm & Sparrow wood-fired breads\, Carolina Ground NC wheat project\, Take the Cake Desserts\, Mountain Farm gateway to lavender\, Sour Grapes Wine Distributing and Colin's Creatures. And\, there's more to come. Cost: $20 with all proceeds benefiting Slow Food Asheville. Appalachian Vintner 2B Huntsman Place Asheville\, NC 28803 LOCATION: URL:http://carolinaepicurean.com/event/farm-to-table-tasting-benefits-asheville-slow-food/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110416T080000 DTEND;VALUE=DATE-TIME:20110416T130000 DTSTAMP:20120518T071231 CREATED:20110401T190747 LAST-MODIFIED:20110525T192806 UID:8664-1302940800-1302958800@http://carolinaepicurean.com SUMMARY:Asheville City Market Kickoff with Tupelo Honey DESCRIPTION:The final countdown to tailgate market season is upon us. Many markets begin opening in April (visit our website\, Appalachian Sustainable Agriculture Project\, in the coming weeks for a list of opening days and times). Asheville City Market kicks off April 16\, and Tupelo Honey Cafe will be there to whip up some of the delicious specialties from their new cookbook\, Spirited Recipes from Asheville's New South Kitchen. Don't forget\, they're donating $1 from each sale to us! If you pre-ordered your copy\, you may already have it in your hands. If you haven't gotten your copy yet\, they're sure to have some for sale opening day. See you under the tents! LOCATION: URL:http://carolinaepicurean.com/event/asheville-city-market-kickoff-with-tupelo-honey/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110402T190000 DTEND;VALUE=DATE-TIME:20110402T210000 DTSTAMP:20120518T071231 CREATED:20110401T115656 LAST-MODIFIED:20110525T192804 UID:8632-1301770800-1301778000@http://carolinaepicurean.com SUMMARY:Dessert Lounge "After" Opens Saturday at Blue Note DESCRIPTION:From The Blue Note Restaurant ~ "After" A Dessert Lounge after dinner\, after theatre\, after cinema orjust after..... Night spot for after dinner coffee\, after dinner cocktails and decadent desserts and cheeses. Join us for a quiet relaxing evening! Come by Saturday\, April 2nd\, for "After's" Open House 7:00 p.m. - 9:00 p.m or after the show Where you can sample some of delicious desserts and see what drink selections we will be offering! Heads Up from the Epicurean: The Blue Note had some trouble with phone lines and therefore has a new number. You can reach them at 828-697-7550. LOCATION: URL:http://carolinaepicurean.com/event/dessert-lounge-after-opens-saturday-at-blue-note/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110403T133000 DTEND;VALUE=DATE-TIME:20110403T163000 DTSTAMP:20120518T071231 CREATED:20110401T111803 LAST-MODIFIED:20110525T192805 UID:8626-1301837400-1301848200@http://carolinaepicurean.com SUMMARY:Charleston Style Lowcountry Wine & Oyster Tasting DESCRIPTION:Appalachian Vintner is hosting this hands on event. If you have shuckers & gloves/rags bring them. If there are special accoutrement you desire\, please bring them as well. They'll supply lemons\, crackers & hot sauce. Geoff will be acquiring the oysters straight of the docks at James Island the night before the tasting. We will be asking for a $10 donation and the oysters & wine will be limited so if you love oysters arrive early and get to shuckin'. Appalachian Vintner 2-B Huntsman Place Asheville\, NC 28803 828-205-7500 LOCATION: URL:http://carolinaepicurean.com/event/charleston-style-lowcountry-wine-oyster-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110414T173000 DTEND;VALUE=DATE-TIME:20110414T203000 DTSTAMP:20120518T071231 CREATED:20110401T104510 LAST-MODIFIED:20110525T192806 UID:8619-1302802200-1302813000@http://carolinaepicurean.com SUMMARY:Home Wine Making Class DESCRIPTION: From Falderal Winery ~ A Thursday winemaking class is scheduled at Falderal Winery April 14th from 5:30pm to 8:30pm. The class will be at the Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost is $30 per person or $50 per couple\, which includes the class with winemaster Paul Kovacich\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits receive a 10% discount on the purchase price. Class size is limited\, so interested students should contact the winery soon. Participants learn how to make wine using their own grapes or from a wine-making kit. Phone Falderal Winery at 828-693-7676 or email info@falderalwinery.com to sign up or for more information. LOCATION: URL:http://carolinaepicurean.com/event/home-wine-making-class-3/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110412T180000 DTEND;VALUE=DATE-TIME:20110412T180000 DTSTAMP:20120518T071231 CREATED:20110401T103240 LAST-MODIFIED:20110525T192806 UID:8616-1302631200-1302631200@http://carolinaepicurean.com SUMMARY:Stone Brewing Co Tap Blowout! DESCRIPTION:From Jack of the Wood ~ On this night Jack of the Wood will give over 9 of its taps to Stone Brewing Co. The beers will include a cask of Simcoe dry hopped Arrogant Bastard\, double dry hopped Sublimely Self Righteous Ale\, 2010 Double Bastard with chipotle peppers\, Ruination IPA\, IPA\, Levitation\, Oaked Arrogant Bastard\, Smoked Porter\, and Cali-Belgique IPA. Small plate specials from local farms will be available all night and music will be provided by dj Greg Cartwright. It will be a night of great beer\, food\, and music. Hope to see you all there! Jack of the Wood 95 Patton Ave Asheville\, NC 28801 970-531-2440 LOCATION: URL:http://carolinaepicurean.com/event/stone-brewing-co-tap-blowout/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110402T080000 DTEND;VALUE=DATE-TIME:20110402T170000 DTSTAMP:20120518T071231 CREATED:20110326T133359 LAST-MODIFIED:20110326T140035 UID:8608-1301731200-1301763600@http://carolinaepicurean.com SUMMARY:Sweet Violet Chocolate Lounge Opens Saturday, April 2! DESCRIPTION:From Jesse Roque ~ If you’ve been wondering when the Sweet Violet Chocolate Lounge is going to open…wonder now more! Jesse Roque\, Executive Chef and Owner of Never Blue\, is pleased to announce that the long awaited Chocolate Lounge\, known as Sweet Violet\, will be opening its doors on Saturday\, April 2. Located in the back room of the Never Blue restaurant\, Sweet Violet will feature handmade chocolates\, specialty desserts\, a handpicked selection of Scotch\, and access to the full bar in Never Blue. Sweet Violet is catering to diners in the restaurant who might want to linger over dessert or drinks\, as well as patrons who just want to stop in for chocolate or an after dinner cocktail. For the Spring months\, Sweet Violet opens at 5:00pm Tuesdays through Saturdays. This summer\, expect to see earlier hours\, with the doors opening at 12noon. For more information or to keep up with events and contests\, check out their website\, fan them on Facebook or follow them on Twitter. You can also call 828-693-4646 for daily specials. Never Blue Sweet Violet Chocolate Lounge 119 South Main Street Hendersonville\, NC 28792-5083 (828) 693-4646 LOCATION: URL:http://carolinaepicurean.com/event/sweet-violet-chocolate-lounge-opens-saturday-april-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110409T130000 DTEND;VALUE=DATE-TIME:20110409T170000 DTSTAMP:20120518T071231 CREATED:20110324T222957 LAST-MODIFIED:20110324T222957 UID:8593-1302354000-1302368400@http://carolinaepicurean.com SUMMARY:Adventures in Wine & Beer Spring Tasting DESCRIPTION: LOCATION: URL:http://carolinaepicurean.com/event/adventures-in-wine-beer-spring-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110409T110000 DTEND;VALUE=DATE-TIME:20110409T140000 DTSTAMP:20120518T071231 CREATED:20110324T221705 LAST-MODIFIED:20110324T222359 UID:8586-1302346800-1302357600@http://carolinaepicurean.com SUMMARY:Spring Cooking Class by Chef Peter Fassbender DESCRIPTION:Season's Restaurant at Highland Lake Inn announces their Spring Cooking Class and Lunch on Saturday\, April 9\, at 11:00am. The cost is $30 per person and includes lunch. Reservations are required for the class. Executive Chef Peter Fassbender will demonstate how to prepare North Carolina Farm-raised Sunburst Trout\, pan-seared and served over Pyrwood Dairy Goat Cheese Grit Cake\, with Asparagus and Grape Tomatoes\, and embellished with Tasso Ham Gravy. He will also prepare Apple Tart Tatin\, a classic French Country Apple Tart with Apple Caramel and accompanied by Vanilla Ice Cream. The menu can be viewed online here: http://www.hlinn.com/holiday_menu.aspx#cook Celebrating our 100 year anniversary since the opening of the first Highland Lake Inn on the property\, Highland Lake Inn and Season's continue to raise the standards of excellence and service that give the property its charm. Season's is located on the historic property\, and is known for its use of fresh ingredients\, many of which come directly from our on-site organic garden. By combining our passion for sustainability and amazing flavor\, Season’s helps protect the environment and the economy by utilizing local food sources. Reservations are required and can be made by calling (828) 696-9094 or 1-877-394-4945. To view the Winter menu in its entirety\, visit http://www.hlinn.com/menus-list.aspx. For more information about special events and classes visit http://www.hlinn.com/holiday_menu.aspx. Season's at Highland Lake Inn 86 Lily Pad Lane Flat Rock\, NC 28731 (828) 696-9094 LOCATION: URL:http://carolinaepicurean.com/event/sprint-cooking-class-by-chef-peter-fassbender/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110328T180000 DTEND;VALUE=DATE-TIME:20110328T200000 DTSTAMP:20120518T071231 CREATED:20110324T214520 LAST-MODIFIED:20110324T214520 UID:8576-1301335200-1301342400@http://carolinaepicurean.com SUMMARY:Chef Mauricio Abreu Challenges Chef Josh Monroe DESCRIPTION: Get all the details on the WNC Chefs Challenge 2011 here. LOCATION: URL:http://carolinaepicurean.com/event/chef-mauricio-abreu-challenges-chef-josh-monroe/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110401T170000 DTEND;VALUE=DATE-TIME:20110401T190000 DTSTAMP:20120518T071231 CREATED:20110324T213443 LAST-MODIFIED:20110324T213443 UID:8570-1301677200-1301684400@http://carolinaepicurean.com SUMMARY:Marco's Trattoria Hosting Brevard Music Center Fundraiser DESCRIPTION:From Shellie\, Marco's Trattoria ~ Dear Marco's Wine and food Lovers... This Friday April 1st\, I am hosting a fundraiser for the Brevard Music Center. Drop by from 5:00-7:00pm. Sandy and Bruce Kirkman\, one of our many regulars at our wine dinners\, have graciously offered their beautiful home in Straus Park\, full of contemporary art\, to host this party. On this evening\, three distributors will pour wines selected to match our upcoming fundraising events. Anne Somich of "Indigo Catering"\, Janie Sargent formally of "Sargents Catering" and Chef Marc from here at Marco's will prepare delicious hors d'oeuvres to match the wines. This event is beneficial to all other events lined up for the Spring and Fall Season\, raising money for Student scholarship funds. On this night you can purchase wines for wholesale price for yourself OR purchase some to donate to the Music center. What better way to support the Music Center and buy the wine you love. Hope you can join us and help support one of our town's [Brevard and surrounding area] most cherished and prized institutions. Ticket sales are $20.00 / 15.00 is tax deductible. Wine distributors have offered to donate 10% of their sales to the Music Center. Please Call the Music Center for Reservations and directions at 828-862-2124. Thank you so very much\, Shellie LOCATION: URL:http://carolinaepicurean.com/event/marcos-trattoria-hosting-brevard-music-center-fundraiser/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110405T113000 DTEND;VALUE=DATE-TIME:20110406T210000 DTSTAMP:20120518T071231 CREATED:20110319T142827 LAST-MODIFIED:20110409T180032 UID:8546-1302003000-1302123600@http://carolinaepicurean.com SUMMARY:Small Plate Crawl Bigger & Better Than Ever DESCRIPTION:The Small Plate Crawl is back and it’s bigger and better than ever! Hendersonville and Flat Rock restaurants\, stores\, galleries\, bakeries\, historic Inns and Bed and Breakfasts\, as well as the City of Hendersonville\, have joined together to celebrate local dining\, shopping and memorable accommodations with unique Small Plate Menus\, free parking in all city lots\, specials and giveaways during this 2 day event Tuesday\, April 5th and Wednesday\, April 6th\, 2011. Twenty nine restaurants will be serving Small Plates\, priced from $2 to $8\, showing off their cuisine and Chef’s talent. Restaurants participate both days during one of three blocks of time: 11:30AM to 9:00PM\, 11:30AM to 3:00PM OR 5:00PM to 9:00PM. See hours for each participating restaurant on the Small Plate Crawl Passport. A Passport is not required\, but is needed to enter the prize drawing (go to SmallPlateCrawl.com and click on “Print Passport”). Present the Passport for validation when purchasing Small Plates. Buy a Small Plate at 5 or more restaurants to qualify for a prize drawing. If anyone in your group purchases a Small Plate\, everyone in your party gets their Passports validated! Include a restaurant more than one block off Main Street in the “5 or more” to double your prize winning chances (Passport entered into drawing twice)! When you’re done Crawling\, just drop your Passport off at any participating restaurant. Winners will be contacted by email. Sharing with others in your group is okay while trying your favorite restaurants AND the ones you've always wanted to try. This is a rain-or-shine event. Small plates taste just as great no matter what the weather! Please remember to tip your servers. They’re working especially hard during the Crawl. See all Participating Restaurants here. Take advantage of Sales and Giveaways at 47 shops\, galleries\, bakeries and more. For example\, enjoy a FREE glass of wine while you wait for FREE jewelry cleaning and inspection at Shelley’s Jewelry\, or stop in at Cake du Jour for a FREE mini cupcake. See all the deals here. The Trolley Company is offering fun round trip transportation to Hendersonville from Asheville the evening of Tuesday\, April 5th\, as well as acting as a shuttle through Hendersonville and Flat Rock. See details here. The Small Plate Crawl is sponsored by WTZQ AM1600\, Downtown Hendersonville\, Inc. and WNC Magazine. The Carolina Epicurean organized the first bi-annual Small Plate Crawl in November\, 2009. This popular event has gotten bigger and more popular each time it’s been held\, drawing hundreds of Crawlers to Hendersonville and Flat Rock\, NC. LOCATION: URL:http://carolinaepicurean.com/event/small-plate-crawl-bigger-better-than-ever/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110409T150000 DTEND;VALUE=DATE-TIME:20110409T150000 DTSTAMP:20120518T071231 CREATED:20110319T133647 LAST-MODIFIED:20110319T133647 UID:8543-1302361200-1302361200@http://carolinaepicurean.com SUMMARY:Home Wine Making Class DESCRIPTION:A Saturday winemaking class is scheduled at Falderal Winery April 9th from 3 to 6 p.m. This is a twice-monthly class. The class will be at the Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost is $30 per person or $50 per couple\, which includes the class with winemaster Paul Kovacich\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits receive a 10% discount on the purchase price. Class size is limited\, so interested students should contact the winery soon. Participants learn how to make wine using their own grapes or from a wine-making kit. Phone Falderal Winery at 828-693-7676 or email info@falderalwinery.com to sign up or for more information. LOCATION: URL:http://carolinaepicurean.com/event/home-wine-making-class-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110416T130000 DTEND;VALUE=DATE-TIME:20110417T170000 DTSTAMP:20120518T071231 CREATED:20110318T150505 LAST-MODIFIED:20110318T150545 UID:8513-1302958800-1303059600@http://carolinaepicurean.com SUMMARY:Piedmont Farm Tour - America's Largest Farm Tour DESCRIPTION:From Carolina Farm Stewardship Association (CFSA) ~ Saturday and Sunday\, April 16th and 17th Farms open from 1-5pm Come learn about the Triangle's local and organic farm & food scene. Meet local farmers & tour their farms! With 6 new farms and 40 farms in all\, the 2011 Piedmont Farm Tour is has something for everyone! We are pleased to add to the tour this year\, beautiful Lindale Organic Dairy\, a 5th generation farm\, an exciting new permaculture-style farm up in Hillsborough - Ever Laughter Farm\, and Cozi Farm\, which is raising animals near downtown Saxapahaw! And\, Suki Roth will be opening up her Herb Haven! These farms\, plus lots of your favorites\, will make a great tour! View slide show from April\, 2010 Farm Tour To Take the Tour: Load up a car with your friends and family \, choose the farms on the map you'd like to visit and get out in the countryside! The tour is self-guided and farms and sites are located throughout the Triangle in Alamance\, Chatham\, Durham\, Orange\, and Person counties.. Visit any farm in any order. And\, don't forget to take a cooler so that you can take home some of the farm fresh products for sale at many farms! Tour Brochure with Farm Descriptions and Map Google Map 1. advance tickets are $25 per car for ALL farms. Buy your (ticket) Farm Tour Button! You can also purchase your tickets at our tour co-sponsor\, Weaver Street Market\, at their locations in Chapel Hill\, Carrboro and Hillsborough starting March 17th! 2. day of the tour ticketsare $30 for all farms\, $10 per farm (Buy buttons at the first farm you visit.) To Volunteer: Volunteer one afternoon and attend the whole tour for FREE! Volunteers get an insider view of farms\, have lots of fun and get a free T-shirt! Email Fred to volunteer! New This Year! Special Tour for Young and Beginning Farmers Are you a new or serious aspiring farmer? This year we are offering a unique opportunity! Take the tour with a group of 20 beginning farmers on your own exclusive VIP mini-bus! The price for the bus ride plus snacks\, materials and a tour button for the other day is only $3.00. Yes\, you read that right: only 3 bucks. And even better\, each bus will have special expert hosts to add to the experience. Saturday's tour will explore horticulture topics at Maple Spring Gardens\, Ever Laughter Farm and Whitted Bowers biodynamic fruit farm. Your guides will be Robin Kohanowich\, Director\, Sustainable Farming Program\, Central Carolina Community College\, Fred Miller\, organic farmer\, Hilltop Farm (invited)\, and Dr. David Orr\, Associate Professor\, Entomology\, NCSU. Buy your ticket for Horticultural Farm Tour on Saturday Sunday's tour will explore livestock issues at Braeburn Farm (NOT on this year's regular tour)\, Cozi Farm and Cohen Farm. Your guides will be Dr. Steve Washburn\, Professor\, Animal Science\, NCSU and Tim Holmes\, Lead Auditor\, Animal Welfare Approved. Buy your ticket for Livestock Farm Tour on Sunday Note that this will be a technical training event and is not open to children or non-farmers. One tour event max per person. Tour is from 1 PM to 5:30 PM and leaves from Fifth Season Gardening in downtown Carrboro. Generous funding from the National Center for Appropriate Technology and the National Institute of Food and Agriculture\, USDA. Questions: Contact the CFSA office at 919-542-2402 or email Fred. 10% Campaign Partnership This year the tour is featuring the 10% Campaign\, organized by the fabulous Center for Environmental Farming Systems (CEFS). Pledge to buy 10% of your food from NC sources and track your progress. We are challenging everybody who goes on the tour to sign up with the Campaign. Our goal is to have 4\,000 people signed up by April 22nd (Earth Day.) If we meet this goal\, CEFS has agreed to award some special prizes to some lucky 10%ers! Our participation gives a stronger voice for local foods. www.nc10percent.com Questions? The tour is both an educational event and a fundraiser for CFSA\, a 32-year old a non-profit organization that educates\, inspires and organizes farmers and consumers to build a sustainable food system for the Carolinas. Weaver Street Market has been an essential partner in building the Piedmont Farm Tour into a Triangle institution. LOCATION: URL:http://carolinaepicurean.com/event/piedmont-farm-tour-americas-largest-farm-tour/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110402 DTEND;VALUE=DATE:20110404 DTSTAMP:20120518T071231 CREATED:20110317T205534 LAST-MODIFIED:20110317T210100 UID:8281-1301702400-1301875200@http://carolinaepicurean.com SUMMARY:Earn Your "Wildly Good Cook Certificate" at Hendersonville Co-op DESCRIPTION:From Hendersonville Community Co-op ~ We welcome back Linda Watson ~ April 2nd Wildly Good Cook Certificate Program Learn to cook delicious\, seasonal food from scratch for $5 a day per person or less! Complete these four courses (two per day) and get your signed certificate as a Wildly Good Cook! All classes include a cooking demonstration\, a sample to taste\, and handouts with recipes. 1. Best Use of Your Resources: Shopping\, Planning\, and Cooking — Save time and money preparing delicious meals. Learn where to scrimp and where to splurge in the grocery store\, including the truth behind some popular food myths. Find seasonal bargains beyond the produce section and make your own by feeding your freezer. Learn tips to get organized\, stretch your budget\, and trim your waistline. Even cut down on dish washing and let foods "cook" while you sleep! See how the recipe for Better Blueberry Pancakes puts many of these ideas together. Includes tasting and handout. (there will be a short break in between) 2. Delicious\, Thrifty\, Healthy Beans — Delicious\, nutritious beans are one of the great food bargains. Learn about cooking dried beans\, including why to soak and when to salt. Find out how to turn one big pot of beans into three or more different recipes. Learn to make and freeze your own beany "fast food" loaded with vegetables to help you get through any time or budget crunch. This fun class includes cooking demonstrations\, samples to taste\, and a handout with recipes. On Sunday\, April 3rd ~ 2:00 to 5:00 p.m. 1. Making the Most of Seasonal Vegetables — You can afford to enjoy organic vegetables! Learn to squeeze the most flavor and value out of produce in every season. (there will be a short break in between) 2. You Bought It\, So Cook It! Making Green Cooking Affordable — You can afford to cook with local\, sustainably grown\, and organic ingredients. Just squeeze every last drop of flavor and nutrition out of the food you buy. I’ll show you how to make delicious dishes out of food that many people throw away. Learn how to make Magic Asparagus Quiche\, Parsley Pesto\, Chickpea Gravy\, and Spanish Rice. Develop new habits that will provide you with "free" meals every month. Save hundreds of dollars a year and up your locavore score by making the best use of your freezer. Sign up in the event book inside the store. Call for directions or details: (828) 693-8557 ext 102 or (828) 693-0505 or email: gretchen@hendersonville.coop $30 for Co-op owner’s per afternoon (2 classes) or $35 for non-owners. Sign up for all four classes and get a 10% discount on the series. Hendersonville Community Co-op is located at: 715 South Grove Street\, Hendersonville\, NC 28792 Call for directions or details: (828) 693-8557 ext 102 or (828) 693-0505 LOCATION: URL:http://carolinaepicurean.com/event/earn-your-wildly-good-cook-certificate-at-hendersonville-co-op/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110326T140000 DTEND;VALUE=DATE-TIME:20110326T170000 DTSTAMP:20120518T071231 CREATED:20110317T205105 LAST-MODIFIED:20110317T205105 UID:8497-1301148000-1301158800@http://carolinaepicurean.com SUMMARY:Japanese-Themed Parent & Child Cooking Class DESCRIPTION:From Sybil Fix\, Founder & Director\, Terra Summer ~ Terra Summer is hosting an incredibly fun Japanese-themed Parent-and-Child cooking class from 2 p.m. to 5 p.m. Saturday March 26! Terra Summer 2010 (and 2011!) chef Al Schwartz will lead the class. Enrollment is limited to 15 parent-child couples\, so register soon! Cost for the class is $30. The class will be held at the Terra Summer building at 75 Bryson Road in Mills River. Please check out our website for directions. If you have questions\, email me at sybil@terrasummer.org or call 828-782-7842. If you won or purchased a Terra Summer cooking class at a fundraising auction\, please register as soon as possible to make sure you get the spot you won!!! This may be the only cooking class of the Spring\, so register now!!! Also\, enrollment for Terra Summer 2011 has begun! Session dates and other information is available at www.terrasummer.org. Two open houses will be held\, one in April and one in May. Be on the lookout for ads and other information. LOCATION: URL:http://carolinaepicurean.com/event/japanese-themed-parent-child-cooking-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110319T130000 DTEND;VALUE=DATE-TIME:20110319T160000 DTSTAMP:20120518T071231 CREATED:20110317T200541 LAST-MODIFIED:20110317T200541 UID:8492-1300539600-1300550400@http://carolinaepicurean.com SUMMARY:Cracker Crusted Pork w/Ginger Wasabi Glaze - Cooking Demo DESCRIPTION: (Links in image are not live) The Fresh Market 223 Greenville Hwy Hendersonville\, NC (828) 698-4682 LOCATION: URL:http://carolinaepicurean.com/event/cracker-crusted-pork-wginger-wasabi-glaze-cooking-demo/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110325 DTEND;VALUE=DATE:20110328 DTSTAMP:20120518T071231 CREATED:20110317T175554 LAST-MODIFIED:20110317T180910 UID:8475-1301011200-1301270400@http://carolinaepicurean.com SUMMARY:1st Annual Carolina Meat Conference DESCRIPTION:NC Choices and CEFS will host the First Annual Carolina Meat Conference March 25-27\, 2011 Cabarrus Event Center in Concord\, NC. Press Release: In response to the rising demand for locally-raised meats\, NC Choices will host a unique statewide conference March 25-27 in Concord\, NC. The event is designed to bring together farmers\, butchers\, chefs\, buyers and local meat enthusiasts. North Carolina is now home to nearly 500 farmers who sell their meat and poultry through local channels\, representing a nearly four-fold increase in such sales over the past three years. “Our goal is to help livestock farmers\, butchers\, and meat buyers better understand each others’ businesses and work together to expand processing and marketing opportunities throughout the state\,” said Casey McKissick\, NC Choices Coordinator. In collaboration with The Butchers’ Guild\, NC Choices is offering tailored\, hands-on butchery workshops for chefs\, commercial meat processors\, farmers and consumers. “As a farmer producing and marketing meat to local markets\, I’ve come to understand that sustaining the supply of local meat has a lot to do with the quality and reliability of butchering and meat processing. It’s the key to adding value\, making money\, and a good eating experience\,” says Jamie Ager\, co-owner of Hickory Nut Gap Meats in Buncombe County. The conference will give everyone – from veterans to home chefs -- a chance to improve their butchery skills. In addition\, participants will explore a wide range of issues and trends\, including innovative marketing alliances\, emerging regulatory issues\, improved animal handling and pasture management techniques\, and ethical issues in sourcing and production. “As a small-scale processor\, I value the chance to get better connected with others in the local meat supply chain around the state. And my staff is looking forward to the different training opportunities\,” said Richard Huettman\, co-owner of Acre Station Meat Farm in Beaufort County. Held at the Cabarrus County Arena & Event Center\, the conference promises to be a one-of-a-kind experience with no shortage of good local foods. Conference sponsors include: Cabarrus County\, Carolina Farm Credit\, Weaver Street Market\, NC Cooperative Extension\, The Butcher’s Guild\, N.C. Farm Bureau\, NC SARE\, N.C. Department of Agriculture & Consumer Services\, N.C. Sustainable Local Foods Advisory Council\, N.C. Cattlemen’s Association\, Leading Green Distributing\, Carolina Farm Stewardship Association\, and the W.K. Kellogg Foundation. NC Choices and the Carolina Meat Conference are programs of the Center for Environmental Farming Systems (CEFS). Friends of CEFS is a membership organization for those who share our commitment to a sustainable future for agriculture. Donations to Friends of CEFS are tax-deductable and held in the North Carolina Agricultural Foundation\, Inc.\, a 501(c)(3) organization. Carolina Meat Conference sponsorships are eligible for tax-deductions. For further information visit www.carolinameatconference.com or call Casey McKissick\, NC Choices Coordinator\, at 828.216.2966. [youtube Vd1yuwy07ss]   LOCATION: URL:http://carolinaepicurean.com/event/1st-annual-carolina-meat-conference/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110321T180000 DTEND;VALUE=DATE-TIME:20110321T210000 DTSTAMP:20120518T071231 CREATED:20110317T165027 LAST-MODIFIED:20110324T220233 UID:8462-1300730400-1300741200@http://carolinaepicurean.com SUMMARY:WNC Chefs Challenge: Rob Keener vs Jason Roy DESCRIPTION: Western North Carolina’s hottest culinary competition is back on the food scene. The region’s top chefs square off in weekly match-ups that determine who wins the title of Best Chef in WNC. The competitions will be held each Monday at Cucina24 in Asheville. Doors open at 6pm\, with seating beginning at 6:30 p.m. Tickets are $49 each and do not include beverages or a 7.5% sales tax. A 20% auto-gratuity will also be added to each final bill. At each heat\, two teams are given a secret ingredient to be featured in their culinary creations. Diners enjoy six dishes – three from each team – but are not told who has made each course. The diners then score the dishes using the same guidelines as a professional food critic to determine who advances to the next round. The top two competitors will face off during the finale at the Asheville Wine & Food Festival Grand Tasting in August. The WNC Chefs Challenge offers a unique way to participate in the pressure-filled environment of a world-class culinary competition. Cucina24 24 Wall St Asheville\, NC 28801 (828) 254-6170 LOCATION: URL:http://carolinaepicurean.com/event/wnc-chefs-challenge-rob-keener-vs-jason-roy/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110326T140000 DTEND;VALUE=DATE-TIME:20110326T180000 DTSTAMP:20120518T071231 CREATED:20110317T160015 LAST-MODIFIED:20110317T161518 UID:8318-1301148000-1301162400@http://carolinaepicurean.com SUMMARY:Meet Your Farmer CSA Fair Debuts DESCRIPTION:UPDATE 3/17/2011: Soon\, asparagus spears will show themselves and tailgate markets will overflow with the scrumptious stalks\, strawberries\, and more. With spring so close\, it’s the time to show a commitment to local food and farms and sign up for a CSA. To help those who are interested find the right farm share for them\, Appalachian Sustainable Agriculture Project (ASAP) is hosting a free Meet Your Farmer CSA Fair on Saturday\, March 26. The family friendly event\, to be held from 2-6 pm at Asheville Brewing Company on Coxe Avenue in downtown Asheville\, is an opportunity to meet farmers\, learn about their farm share programs\, and sample their CSA products and other goodies. What is a CSA anyway? CSA stands for Community Supported Agriculture. As a CSA farm share member\, you pay the farmer in advance for “shares” of the season’s bounty. Then\, you get to enjoy a steady supply of fresh foods straight from the farm every week. Just as our region’s farmers offer up a wide variety of products at tailgate markets and their farm stands\, so do they with their CSA shares—from fruits and veggies to meats and even fresh-cut flowers. While spring/summer shares start soon\, representatives from fall and winter CSAs will also be on hand to ensure everyone’s refrigerator and pantry are stocked with local food all year. Farms slated to participate have CSA pick up locations in Asheville and include Foothills Family Farms (Old Fort)\, Flying Cloud Farm (Fairview)\, Gladheart Farms (Asheville)\, Jake’s Farm (Candler)\, Green Toe Ground Farm (Burnsville)\, Ivy Creek Family Farm (Barnardsville)\, Cane Creek Asparagus & Company (Fairview)\, Hickory Nut Gap Farm (Fairview)\, Full Sun Farm (Leicester)\, Hominy Valley Farms (Candler)\, Winter Sun Farms (Asheville)\, Cane Creek Valley Farm (Fletcher)\, and Long Valley Farm (Marshall). For more information about the fair\, visit asapconnections.org/csafair.html. Those unable to attend can browse the more than 90 farms offering CSAs in ASAP’s online Local Food Guide at buyappalachian.org/search/csa. Appalachian Sustainable Agriculture Project (ASAP) Local Food Guide LOCATION: URL:http://carolinaepicurean.com/event/meet-your-farmer-csa-fair-debuts/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110319T150000 DTEND;VALUE=DATE-TIME:20110319T160000 DTSTAMP:20120518T071231 CREATED:20110307T000404 LAST-MODIFIED:20110307T093707 UID:8407-1300546800-1300550400@http://carolinaepicurean.com SUMMARY:"The Gathering Place" Book Signing DESCRIPTION:From Fountainhead Bookstore ~ Johnnie Sue Myers is the author of "The Gathering Place"\, a cook book that features traditional Cherokee dishes\, as well as Appalachian cooking. Johnnie Sue and her book were featured on Andrew Zimmern's "Bizarre Foods" television show. She will be with us to answer questions and chat about her cooking experiences. "According to ancient legend\, the Great Spirit instructed our ancestors how to gather nourishing  foods. . . . .(but) the gatherers we have now are limited not only in number but in knowledge." As environmental pollution takes an increasing toll on the natural world\, and native traditions become diluted with 21st century culture\, it is fitting that The Gathering Place\, by Johnnie Sue Myers\, is a cookbook. After all\, it is her kitchen that is the gathering place\, a place where she has brought together the culinary traditions of the Cherokee people with Southern comfort food to create what might be termed Native American fusion. Some of Myers' recipes\, such as Bear Roast\, Venison Stew\, and Sochani Greens\, were featured on Andrew Zimmern's show\, Bizarre Foods\, but The Gathering Place also includes a variety of tempting\, albeit less exotic\, dishes. If Sweet Potato Casserole\, Squash Fritters\, and Old Fashioned Apple Stack Cake make your mouth water\, come meet Johnnie Sue Myers at 3 pm on Saturday\, March 19\, at The Fountainhead Bookstore in downtown Hendersonville." LOCATION: URL:http://carolinaepicurean.com/event/the-gathering-place-book-signing/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110312T110000 DTEND;VALUE=DATE-TIME:20110312T130000 DTSTAMP:20120518T071231 CREATED:20110306T233808 LAST-MODIFIED:20110307T003938 UID:8400-1299927600-1299934800@http://carolinaepicurean.com SUMMARY:Farm Fresh NC Book Signing DESCRIPTION:Durham resident and author Diane Daniel will be signing copies of her recent book 'Farm Fresh North Carolina' at the Farm-to-Table Buffet Brunch in the Blue Ridge dining room Saturday March 12th from 11:00am to 1:00pm. Reservations are required for Brunch. Call 800-438-5800. Later the same day\, from 3:00pm until 5:00pm\, author Diane Daniel will be signing copies of her book and hosting the conversation "From Farm to Fork" with Chef Williem Dissen of The Market Place in Asheville and Missy Huger of Jake's Farm in Candler at Malaprop's Bookstore & Cafe\, 55 Haywood Street Asheville\, NC 28801. Malaprop's phone number is 828-254-6734. Light "nibbles" will be served. For more information please visit http://farmfreshnorthcarolina.com/ LOCATION: URL:http://carolinaepicurean.com/event/farm-fresh-nc-book-signing/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110402T100000 DTEND;VALUE=DATE-TIME:20110402T180000 DTSTAMP:20120518T071231 CREATED:20110303T080504 LAST-MODIFIED:20110303T080504 UID:8380-1301738400-1301767200@http://carolinaepicurean.com SUMMARY:Artisan Bread Bakers Festival April 2 DESCRIPTION:Local artisan bakers will showcase their bread at the seventh Asheville Artisan Bread Bakers Festival on Saturday\, April 2. This two-part event begins with a bread tasting and sale at the Greenlife Grocery in downtown Asheville from 10am to 2pm\, followed by hands-on workshops and lectures from noon to 6pm at various locations. The featured bakers at this year’s event are Didier Rosada from Uptown Bakers\, near Washington\, DC and Lionel Vatinet from La Farm Bakery in Cary\, NC. Rosada and Vatinet are both certified Master Bakers and have coached the American teams which have won the Gold medal in the world baking competition\, La Coupe du Monde de la Boulangerie in several of the recent competitions. Both have also been instructors at the San Fransisco Baking Institute and continue to be highly respected teachers\, consultants\, and writers. In addition to Rosada and Vatinet\, the festival will feature presentations by Peter Reinhart\, well-known author\, baker\, and teacher at Johnson & Wales University and Jennifer Lapidus\, director of the North Carolina Organic Bread Flour Project. “Asheville and its surrounding area\, with a very small population\, supports more artisan bakeries than most states. The bakeries are all small but truly artisan in the purest sense of the word\," Reinhart said. This unique festival\, the first of its kind in the southeast\, has been overwhelmed with attendees for the past six years. More than a dozen local artisan bakers will be showing\, sampling and selling their bread this year. For bread-enthusiasts who want to improve their baking skills\, there are afternoon workshops and lectures at A-B Tech taught by Rosada\, Vatinet\, and Reinhart. Tickets are required for all the workshops. The festival is being sponsored by the local bakeries\, the Bread Bakers Guild of America\, Greenlife Grocery\, Slow Food Asheville\, Lindley Mills (an organic flour mill in Graham\, NC)\, the Appalachian Sustainable Agriculture Project\, and the Carolina Farm Stewardship Association. See the Festival Schedule here. For more information contact Steve Bardwell at 828 683-2902 or wakerobinfarmbreads@main.nc.us. The festival web page is at http://www.ashevillebreadfestival.com. LOCATION: URL:http://carolinaepicurean.com/event/artisan-bread-bakers-festival-april-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110312T110000 DTEND;VALUE=DATE-TIME:20110312T140000 DTSTAMP:20120518T071231 CREATED:20110303T074306 LAST-MODIFIED:20110303T074424 UID:8375-1299927600-1299938400@http://carolinaepicurean.com SUMMARY:Winter Cooking Class with Chef Peter Fassbender DESCRIPTION:Season's Restaurant at Highland Lake Inn announces the Winter Cooking Class & Lunch on Saturday\, March 12th\, at 11:00am. Chef Peter Fassbender will instruct attendees in the creation of a Season's entrée and dessert. The lesson will be followed by lunch. The morning will be a fun and educational time for any kitchen enthusiast. Halibut Piccata will be featured as the entrée. Made with pan-seared Halibut\, topped with Citrus Mojo and Caper Berries and served atop Grilled Scallions and a Yukon Potato\, Goat Cheese and Green Pea Mash. Dessert will be Chocolate-covered Profiteroles\, prepared with house-made Profiteroles filled with Ice Cream and covered in a warm Chocolate sauce with hints of Raspberry Coulis. The menu can be viewed online here: http://www.hlinn.com/holiday_menu.aspx#cook Cost is $30 per person. Reservations are required. Reservations are required and can be made by calling (828) 696-9094 or 1-877-394-4945. To view the Winter menu in its entirety\, visit http://www.hlinn.com/menus-list.aspx. For more information about special events and classes visit http://www.hlinn.com/holiday_menu.aspx. Season's at Highland Lake Inn 86 Lily Pad Lane Flat Rock\, NC 28731 828-696-9094 LOCATION: URL:http://carolinaepicurean.com/event/winter-cooking-class-with-chef-peter-fassbender/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110315T183000 DTEND;VALUE=DATE-TIME:20110315T210000 DTSTAMP:20120518T071231 CREATED:20110303T071600 LAST-MODIFIED:20120503T134113 UID:8366-1300213800-1300222800@http://carolinaepicurean.com SUMMARY:Highland Beer Dinner at Thirsty Monk DESCRIPTION:This looks like a good one! The menu includes a couple of eye-catchers: Behulah's Locally Hand-Made Bavarian Pretzels\, Hickory Nut Gap Beef braised in Gaelic Ale and Chocolate Pudding with Oatmeal Porter Foam. Thirsty Monk 92 Patton Ave Asheville\, NC 28801 828-254-5470 LOCATION: URL:http://carolinaepicurean.com/event/highland-beer-dinner-at-thirsty-monk/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110312T150000 DTEND;VALUE=DATE-TIME:20110312T180000 DTSTAMP:20120518T071231 CREATED:20110226T184214 LAST-MODIFIED:20110226T184248 UID:8327-1299942000-1299952800@http://carolinaepicurean.com SUMMARY:Winemaking Class at Falderal Winery DESCRIPTION:A Saturday winemaking class is scheduled at Falderal Winery March 12th from 3 to 6 p.m. The class will be at the Winery\, 131 Third Avenue West\, downtown Hendersonville. Cost is $30 per person or $50 per couple\, which includes the class with winemaster Paul Kovacich\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits receive a 10% discount on the purchase price. Class size is limited\, so interested students should contact the winery soon. Participants learn how to make wine using their own grapes or from a wine-making kit. Phone Falderal Winery at 693-7676 or email info@falderalwinery.com to sign up or for more information. “Making wine with a kit is a new concept around here\,” said Kovacich\, “but the idea is catching on. Begin wine production now using a kit and you’ll be able to enjoy it in 28 to 45 days\, depending on the type of wine you’re making. It’s a pretty simple process\, and you’ll produce 30 bottles of good\, flavorful wine to serve to family and friends.” In addition\, beer-making kits and supplies are available for the homebrewer and at-home winemaker in the Falderal Winery retail store. Falderal Winery sells top-of-the-line kits that contain all the ingredients for making delicious wine at home. The ingredients come from well-known wine-producing regions of the world\, such as Germany\, Spain\, France\, Australia\, California\, and many other regions. Kits containing grape juice and concentrate\, skins\, and fruits are available for red and white wines that range from sweet to dry. Falderal’s own bottled and labeled wines are produced in the winery from the kits sold in the store and from local grapes. The winery is located in the basement below the retail shop. “We find and purchase the finest juices and concentrates provided by premiere vineyards all over the world\,” Kovacich said. “Once we receive the product\, we ferment\, age\, and bottle all of our wine on-site.” “There is a craft involved when making wine at home\, even if you use a kit\,” Kovacich added. “This is why I’m happy to offer classes on how to make your very best small-batch wines at home.” Students can make fruity wines such as Cranberry Chianti or Raspberry White Zinfandel\, or stick to well-known table wines such Gewurztraminer\, Viognier\, Riesling\, Merlot\, or the Italian favorite\, Rosso Fortissimo. Customers can order a kit to make almost any type of wine. Kits come in various liter sizes\, each making about 30 bottles of excellent wine. The 2010 Winemaker International Amateur Wine competition\, which received 4\,508 entries submitted from all 50 American states\, eight Canadian provinces\, and six countries\, recognizes home vintners and beer brewers with awards in over 50 categories. The wine manufacturers that Falderal Winery sells were used by a number of the award-winning winemakers. For more information about wine-making classes or about Falderal Winery’s products and services\, phone 828-693-7676. The store is open noon-5 p.m. Tuesday through Friday and 10 a.m. to 3 p.m. on Saturday. Any wine sold at the store can be tasted during regular business hours. LOCATION: URL:http://carolinaepicurean.com/event/winemaking-class-at-falderal-winery/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110303T120000 DTEND;VALUE=DATE-TIME:20110303T140000 DTSTAMP:20120518T071231 CREATED:20110226T183050 LAST-MODIFIED:20110525T193415 UID:8322-1299153600-1299160800@http://carolinaepicurean.com SUMMARY:Why Not Lunch at A-B Tech? DESCRIPTION:From Lee Sokol\, A-B Tech Culinary ~ Lunch: For lunch\, we take tables of two to eight people. Seatings are at 12:00\, 12:30 and 1:00. All lunches include soup\, breads\, dessert and a beverage. Please be aware that in order to increase the amount of experience our students gain during these lunches\, we will take reservations for only a limited number of parties smaller than four. Sandwiches:  Chicken Pesto and Feta Sandwich  Grilled Tuna Salad Sandwich  Grilled Beef and Roasted Shallot Sandwich Entrée Salad:  Entrée Salad TBA Luncheon Plates:  Pistachio Crusted Salmon with Gingered Dal and Cilantro Chutney  Chicken Breast Stuffed with Spinach and Ricotta Cheese in Saffron Sauce Pasta:  Gnocchi with Shiitakes\, Roasted Tomatoes\, Zucchini and Pesto  Fettuccine with Corn\, Squash\, Chilies\, Crème Frâiche and Cilantro Classical Dinner: There will be no Classical Dinner on March 3 due to a college function. Thank you for supporting our students= educational experiences. Gourmet Express Lunches Our lunch features Continental American Cuisine of gourmet sandwiches\, entrées and entrée salads\, and includes complimentary soup\, bread basket\, dessert and beverage. Lunch is served in the Magnolia Building with seatings at 12:00\, 12:30 and 1:00. Reservations can made for table sizes of 2 to 8 guests. Please be aware that in order to increase the amount of experience our students gain during these lunches\, we will take reservations for only a limited number of parties smaller than four. Prices for lunch range from $9 to $11 per person plus tax. Classical Dinners Classical dinners will be served in the beautiful Fernihurst Building. These two-hour dinners are our most elegant service of the year as we offer modern American versions of classical cuisine. Our students will be presenting classical favorites with modern twists reflecting the latest culinary trends from America’s leading chefs. Dinner is a six-course set menu which includes table-side service elements that change from week to week. For evening dining in Fernihurst\, we can accept limited reservations for parties of exactly four people. Seatings are at 6:00\, 6:15 and 6:30. The cost of dinner is $25 per person plus tax. Reservations are made by calling or emailing Lee Sokol (828-254-1921 ext 244; lsokol@abtech.edu) on Monday mornings at 10:00 a.m. of the week you would like to come. A-B Tech Culinary 340 Victoria Rd Asheville\, NC 28801 LOCATION: URL:http://carolinaepicurean.com/event/why-not-lunch-at-a-b-tech/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110326T100000 DTEND;VALUE=DATE-TIME:20110326T130000 DTSTAMP:20120518T071231 CREATED:20110226T170657 LAST-MODIFIED:20110226T170732 UID:8308-1301133600-1301144400@http://carolinaepicurean.com SUMMARY:Lenore's Natural Cuisine Organic Cooking Classes DESCRIPTION:March 26\, from 10 am-1 pm\, Lenore will teach the "Tempeh From Around The World" Class. Cost is $45. During this class you will enjoy tofu’s “meaty” cousin. You will love these hearty soy dishes: Coconut Thai Tempeh\, Asian Tempeh Delight\, Italian Tempeh with Rapini and Mexican-Style Tempeh. Class includes organic lunch. LIVE FOODS CLASS SERIES 10 am-1 pm\, Three Class Series $130 (Single Class $45) Includes organic lunch April 2\, 2011 - "Whip It Up" Raw foods overview with preparation using a blender. Recipes include a yummy Breakfast Pudding\, Sensational Smoothies\, Divine Green Goddess Dressing\, Salad Secrets\, and a Dreamy Chocolate Dessert. Superfoods like Chia and Hemp Seeds will be featured. Enjoy our vegetable garden tour\, too! April 16\, 2011 - "Crank It Out" Juicer and food processor techniques highlighting Green Juices\, Sprouting\, Patés\, Sandwich Stacks\, Lettuce Roll-ups\, Hand Rolls and Ruby Red Turnip Pickles. May 14\, 2011 - "The Heat Is On" Focus on dehydration techniques with Sprouted Onion Bread\, Dragon Flax Crackers\, Thai Patties\, Carrot Almond Spread\, Kale Crunch and menu planning simplified. All classes are gluten-free and vegan These classes are held in Weaverville with a limited class size. For reservations and information\, call 645-1412 or visit the website www.lenoresnatural.com. LOCATION: URL:http://carolinaepicurean.com/event/lenores-natural-cuisine-organic-cooking-classes/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110311T170000 DTEND;VALUE=DATE-TIME:20110311T200000 DTSTAMP:20120518T071231 CREATED:20110225T182123 LAST-MODIFIED:20110225T190734 UID:8285-1299862800-1299873600@http://carolinaepicurean.com SUMMARY:Falderal Winery & Van's Chocolates Tasting! DESCRIPTION:From Falderal Winery ~ Falderal Winery is excited to pair with local Hendersonville chocolatiers\, Van's Chocolates\, for an indulgent evening of wine and chocolate! From 5-8pm on Friday\, March 11th\, make your way down to Falderal Winery to try a pairing of five of our wines and five specially selected chocolate truffles from Van's Chocolates. Van's is owned by Peg Vanderlois and her son Bryan. They have been featured in both local and national media\, including Southern Living. Representatives will be on hand from Van's at the pairing to discuss the truffles being presented that evening\, as well as our own wine maker\, who will give details on which wines are being matched with the chocolate. This is sure to be a fun event\, so don't miss your opportunity to come and try some excellent local chocolate and wine! For more information on Van's Chocolates\, please visit their website @ www.vanschocolates.net Falderal Winery 131 3rd Ave W Hendersonville\, NC 28792 828-693-7676 LOCATION: URL:http://carolinaepicurean.com/event/falderal-winery-vans-chocolates-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110326T140000 DTEND;VALUE=DATE-TIME:20110326T160000 DTSTAMP:20120518T071231 CREATED:20110225T175126 LAST-MODIFIED:20110225T175126 UID:8278-1301148000-1301155200@http://carolinaepicurean.com SUMMARY:Italian Liqueurs Class DESCRIPTION:Class announcement from Wally Maria Wyatt ~ In Italy we have the tradition of serving after dinner liqueurs especially homemade liqueurs like rosolio\, infused grappas\, ratafia'\, amari\, elisir etc. In the old days no household was without an assortment of cherished and perfected recipes from which each cook obtained delicious liqueurs using alcohol\, spices\,nuts\, fresh fruits and herbs. Today more and more people rely solely on store bought liqueurs but the nostalgia and appreciation for the old-fashioned ones is still felt. I always have a selection for the holidays\, I start sometimes in late summer because some require quite a long infusing period\, I have some trusted favorites and also I try some new recipes now and then. I believe many of these liqueurs started with medicinal purposes\, and many do have digestive\, expectorant\, refreshing\, mineralizing\, balsamic\, diuretic and other good enough reasons\, my reasons for making them is that they taste so good\, they remind me of grandma and are fabulous at dinner parties Bring 4\, 1 cup glass jars with good lids for take-home samples $40 per person Classes are held at the home of Wally Maria Wyatt in Asheville. Call 828-658-8928  or email Wally at wmaria@discoveritalian.com to register and get address and directions. Saturday March 26th 2pm-4pm Anisetta Sambuca like liqueur Liquore di melagrana pomegranate liqueur\, a specialty of Sardinia Liquore di mandorla almond liqueur Sgropin after dinner popular everywhere in Friuli LOCATION: URL:http://carolinaepicurean.com/event/italian-liqueurs-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110301T183000 DTEND;VALUE=DATE-TIME:20110301T203000 DTSTAMP:20120518T071231 CREATED:20110223T213541 LAST-MODIFIED:20110525T193414 UID:8261-1299004200-1299011400@http://carolinaepicurean.com SUMMARY:Italian Wine Tasting @ Purple Onion DESCRIPTION:The Purple Onion will be having an Italian Wine Tasting March 1st at 6:30pm. They'll be tasting 8 wines from northern Italy\, mostly from the Piedmont and Veneto (two from Marche). Included are an Arneis and Lacrima. The cost is $45 and includes a taste of 3 white wines and five reds as well as some delectable Italian dishes and cheeses chosen to pair well with the wines. Please call 828-749-1179 for reservations. The Purple Onion 16 Main St Saluda\, NC 28773 (828) 749-1179 LOCATION: URL:http://carolinaepicurean.com/event/italian-wine-tasting-purple-onion/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110321T180000 DTEND;VALUE=DATE-TIME:20110321T180000 DTSTAMP:20120518T071231 CREATED:20110223T204129 LAST-MODIFIED:20110223T204129 UID:8253-1300730400-1300730400@http://carolinaepicurean.com SUMMARY:Wines of Italy - a 3 Class Series DESCRIPTION:From Keith Dalbec and Blue Water Seafood Co ~ Keith Dalbec\, will present a three session class on The Wines of Italy at Blue Water Seafood and Wine Market starting in late March. Students will learn to understand Italian wine laws and labels\, the grapes and traditions of Northern\, Central and Southern Italy. This three class series is on Mondays from 6-8pm\, starting March 21. Classes will be held the following three Mondays\, March 28 and April 4. Students will sample representative wines from each of the regions. Cost is $100 including sample wines\, snacks and materials. Dalbec is Certified Specialist of Wine through the Society of Wine Educators and has taught at AB Tech's Culinary School in Asheville. Call Blue Water at 697-0503 to reserve one of the sixteen seats. Blue Water Seafood Co 532 Kanuga Road Hendersonville\, NC 28739-5226 (828) 697-0503 LOCATION: URL:http://carolinaepicurean.com/event/wines-of-italy-a-3-class-series/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110301T190000 DTEND;VALUE=DATE-TIME:20110301T210000 DTSTAMP:20120518T071231 CREATED:20110223T194143 LAST-MODIFIED:20120503T134113 UID:8232-1299006000-1299013200@http://carolinaepicurean.com SUMMARY:Mediterranean Wine Dinner - Snazzy Menu DESCRIPTION: Stoney Knob Cafe 337 Merrimon Avenue Weaverville\, NC 28787-9253 (828) 645-3309 LOCATION: URL:http://carolinaepicurean.com/event/mediterranean-wine-dinner-offers-snazzy-menu/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110301 DTEND;VALUE=DATE:20110302 DTSTAMP:20120518T071231 CREATED:20110221T164059 LAST-MODIFIED:20110525T193414 UID:8211-1298937600-1299024000@http://carolinaepicurean.com SUMMARY:Free Pancakes at IHOP DESCRIPTION:Look up the location of the nearest International House of Pancakes and stop by for pancakes on Tuesday\, March 1st. Donations are suggested. LOCATION: URL:http://carolinaepicurean.com/event/free-pancakes-at-ihop/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110307T183000 DTEND;VALUE=DATE-TIME:20110307T203000 DTSTAMP:20120518T071231 CREATED:20110221T144357 LAST-MODIFIED:20110525T193415 UID:8196-1299522600-1299529800@http://carolinaepicurean.com SUMMARY:Chefs Face-Off: Let the Fight Begin! DESCRIPTION: [caption id="attachment_8198" align="alignleft" width="210" caption="Michael Gonzalez\, Bistro on Biltmore Estate"][/caption] [caption id="attachment_8197" align="alignright" width="210" caption="Cary Shackelford\, Deerfield"][/caption] Western North Carolina’s hottest culinary competition sizzles back onto the food scene on March 7\, when teams from the Bistro on Biltmore Estate\, led by Chef Michael Gonzalez and Deerfield\, led by Chef Cary Shackelford prepare to win your vote. Here’s how it works: The night’s competitors are given a secret ingredient\, with which each team must prepare three dishes without cookbooks or outside assistance. Dinner guests (that’s you) enjoy six dishes – three from each team – but are not told who has made each course and then get to judge who wins in a blind tasting using the same guidelines as a professional food critic. The winner advances to the next round on the road to the final cook-off where the top two competitors will face off at the Asheville Wine & Food Festival on August 13. Dinner bouts take place every Monday evening at Cucina24 in Asheville. Visit www.ashevillewineandfood.com to learn more about the contestants and reserve your seat. Here’s a taste of what’s in store. The region’s top chefs will square off in weekly match-ups that will determine who wins the title of Best Chef in WNC. The competitions will be held each Monday at Cucina24 in Asheville. The WNC Chefs Challenge offers a unique way to participate in the pressure-filled environment of a world-class culinary competition. Here's the schedule: Round One March 7 Bistro at Biltmore – Asheville VS. Deerfield Community – Asheville March 14 Pomodoros Greek & Italian Café – Asheville VS. Tomato Jam Café – Asheville March 21 Flight Wood Grill & Wine Bar – Hendersonville VS. Lexington Ave. Brewery – Asheville March 28 Chef's Table – Waynesville VS. Chef Mo's Restaurant & Bar – Asheville April 4 The Lobster Trap – Asheville VS. Posana Café – Asheville April 11 Sunburst Trout Farms – Canton VS. Never Blue Tapas Bar and Grille – Hendersonville April 18 Boca – Asheville VS. Knife & Fork – Spruce Pine April 25 The Orchard at Broadmoor – Fletcher VS. The Red Stag Grill – Asheville Round Two - Quarterfinals May 2\, 9\, 16\, 23 Round Three - Semifinals May 30 & June 6 Finale LOCATION: URL:http://carolinaepicurean.com/event/chefs-face-off-let-the-fight-begin/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110221 DTEND;VALUE=DATE:20110322 DTSTAMP:20120518T071231 CREATED:20110219T171255 LAST-MODIFIED:20110525T193342 UID:8156-1298246400-1300752000@http://carolinaepicurean.com SUMMARY:Guilt Free Dessert? AIR Contest Begins Monday DESCRIPTION:Lighten Up Your Dessert Contest kicks off Monday\, February 21 and runs through Monday\, March 21. Mission's Lighten Up 4 Life program and Asheville Independent Restaurants (AIR) are launching a "Lighten Up Your Dessert" contest. The public is invited to submit a reduced fat and low calorie dessert recipe. The winner receives an AIR Passport (worth $600 in savings at AIR restaurants) as well as five $50 gift certificates from the restaurants participating in the contest: Corner Kitchen\, Tingles\, Vinnie's\, Frankie Bones and Tupelo Honey. Second place is five $25 gift certificates from each participating restaurant and third place is five $15 gift certificates from each restaurant. The winning desserts will be featured on the five participating restaurants' menus from March 31 through April 11. Anyone presenting their LU4L PERKS card and purchasing an entree can get one of the winning desserts for free. The winner will be announced March 31 at an event at one of the restaurants and will be held between 3 and 4 p.m. Submit your recipes between February 21 and March 21. Recipes should be sent to www.facebook.com/Lightenup4life LOCATION: URL:http://carolinaepicurean.com/event/guilt-free-dessert-air-contest-begins-monday/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110430T110000 DTEND;VALUE=DATE-TIME:20110430T140000 DTSTAMP:20120518T071231 CREATED:20110218T173038 LAST-MODIFIED:20110218T173038 UID:8098-1304161200-1304172000@http://carolinaepicurean.com SUMMARY:Asheville Gluten Free Fair DESCRIPTION:Saturday\, April 30th\, from 11:00am to 2:00pm\, over 50 National Brand and local vendors will be displaying\, sampling and selling Gluten Free items. There will be cooking demos\, speakers and raffle prizes. For all details\, go to (and become a fan of) the Asheville Gluten Free Fair Facebook Page. Cost: 12 & over $1 donation for entry Special "Ingles" rate for $85/nite at this hotel for this event. There's ample parking at the Doubletree Biltmore. Doubletree Biltmore 115 Hendersonville Road Asheville\, NC LOCATION: URL:http://carolinaepicurean.com/event/asheville-gluten-free-fair/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110224T160000 DTEND;VALUE=DATE-TIME:20110224T170000 DTSTAMP:20120518T071231 CREATED:20110218T171639 LAST-MODIFIED:20110525T193414 UID:8094-1298563200-1298566800@http://carolinaepicurean.com SUMMARY:Laurie Bakke Samples & Signing at Fountainhead Bookstore DESCRIPTION:Author and Chef Laurie Bakke will be on hand at The Fountainhead Bookstore to chat about her newest "Laurie Bakke's Cookbook." There will be samples of a recipe from the book\, as well as complimentary wine provided by Rabbit & Co. Don't miss this chance to pick the brain of a favorite local chef! The Fountainhead Bookstore 408 N Main St Hendersonville\, NC 28792 828-697-1870 LOCATION: URL:http://carolinaepicurean.com/event/laurie-bakke-samples-signing-at-fountainhead-bookstore/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110219T130000 DTEND;VALUE=DATE-TIME:20110219T160000 DTSTAMP:20120518T071231 CREATED:20110218T165524 LAST-MODIFIED:20110525T193342 UID:8080-1298120400-1298131200@http://carolinaepicurean.com SUMMARY: Beef Tenderloin with Blue Cheese Bruschetta Cooking Demo DESCRIPTION: LOCATION: URL:http://carolinaepicurean.com/event/beef-tenderloin-with-blue-cheese-bruschetta-cooking-demo/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110319T100000 DTEND;VALUE=DATE-TIME:20110319T130000 DTSTAMP:20120518T071231 CREATED:20110218T164216 LAST-MODIFIED:20110218T164216 UID:8076-1300528800-1300539600@http://carolinaepicurean.com SUMMARY:Discover Italian Cooking with Wally Maria DESCRIPTION:Discover Italian Cooking with Wally Maria Wyatt\, presented professionally in the intimate setting of her home. See the complete listing of her classes here. Best Italian Dishes Series: Polenta con spinaci Polenta and spinach zuppa Rotolo di maiale ripieno di frittata Pork roll filled with herb omelette Insalata di scarola Bitter greens salad with garlic and anchovies dressing Pipette alle nocciole ripiene di ricotta Hazelnut pipes filled with ricotta Class Fees Individual Class $ 50 Payment in advance required If you need to cancel\, please give at least one week notice Class Time Saturday\, March 19 10am-1pm To enroll or for more information Please call 828.658.8928 or email Wally Maria at: wmaria@discoveritalian.com LOCATION: URL:http://carolinaepicurean.com/event/discover-italian-cooking-with-wally-maria/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110224 DTEND;VALUE=DATE:20110225 DTSTAMP:20120518T071231 CREATED:20110218T162502 LAST-MODIFIED:20110525T193414 UID:8070-1298505600-1298592000@http://carolinaepicurean.com SUMMARY:A-B Tech Menus for February 24th DESCRIPTION:From Lee Sokol\, A-B Tech Culinary ~ Department of Culinary Arts and Hospitality Menus for Thursday\, February 24\, 2011 Lunch For lunch\, we take tables of two to eight people. Seatings are at 12:00\, 12:30 and 1:00. All lunches include soup\, breads\, dessert and a beverage. Please be aware that in order to increase the amount of experience our students gain during these lunches\, we will take reservations for only a limited number of parties smaller than four. Sandwiches:  Crabmeat and Shrimp Salad Sandwich  Muffuletta Sandwich  Southwest Grilled Chicken Wrap Entrée Salad:  Entrée Salad TBA Luncheon Plates:  Veal Cordon Bleu  Seared Salmon with Corn Potato and Arugula Salad Pasta:  Fettuccine con Pesto alla Trapanese (Tomatoes and Almonds)  Shrimp Ravioli With Fennel Sauce Classical Dinner Seatings for dinner are at 6:00\, 6:15 and 6:30 and are for tables of exactly four persons. Dinner is $25 per person\, plus tax. Sautéed Foie Gras with Cassis\, Country Ham and Polenta Beet Sorbet Chicken with Grapefruit and Pink Pepper (A complimentary glass of wine is served with the entrée.) Baked Goat Cheese with Garden Lettuce\, Pears and Almonds Dark Chocolate Mousse Thank you for supporting our students= educational experiences. Gourmet Express Lunches Our lunch features Continental American Cuisine of gourmet sandwiches\, entrées and entrée salads\, and includes complimentary soup\, bread basket\, dessert and beverage. Lunch is served in the Magnolia Building with seatings at 12:00\, 12:30 and 1:00. Reservations can made for table sizes of 2 to 8 guests. Please be aware that in order to increase the amount of experience our students gain during these lunches\, we will take reservations for only a limited number of parties smaller than four. Prices for lunch range from $9 to $11 per person plus tax. Classical Dinners Classical dinners will be served in the beautiful Fernihurst Building. These two-hour dinners are our most elegant service of the year as we offer modern American versions of classical cuisine. Our students will be presenting classical favorites with modern twists reflecting the latest culinary trends from America’s leading chefs. Dinner is a six-course set menu which includes table-side service elements that change from week to week. For evening dining in Fernihurst\, we can accept limited reservations for parties of exactly four people. Seatings are at 6:00\, 6:15 and 6:30. The cost of dinner is $25 per person plus tax. Reservations are made by calling or emailing Lee Sokol (828-254-1921 ext 244; lsokol@abtech.edu) on Monday mornings at 10:00 a.m. of the week you would like to come. A-B Tech Culinary 340 Victoria Rd Asheville\, NC 28801 LOCATION: URL:http://carolinaepicurean.com/event/a-b-tech-menus-for-february-24th/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110505T140000 DTEND;VALUE=DATE-TIME:20110505T160000 DTSTAMP:20120518T071231 CREATED:20110215T232713 LAST-MODIFIED:20110215T232713 UID:8064-1304604000-1304611200@http://carolinaepicurean.com SUMMARY:Italian Liqueurs Class by Wally Maria Wyatt DESCRIPTION:Class announcement from Wally Maria Wyatt ~ In Italy we have the tradition of serving after dinner liqueurs especially homemade liqueurs like rosolio\, infused grappas\, ratafia'\, amari\, elisir etc. In the old days no household was without an assortment of cherished and perfected recipes from which each cook obtained delicious liqueurs using alcohol\, spices\,nuts\, fresh fruits and herbs. Today more and more people rely solely on store bought liqueurs but the nostalgia and appreciation for the old-fashioned ones is still felt. I always have a selection for the holidays\, I start sometimes in late summer because some require quite a long infusing period\, I have some trusted favorites and also I try some new recipes now and then. I believe many of these liqueurs started with medicinal purposes\, and many do have digestive\, expectorant\, refreshing\, mineralizing\, balsamic\, diuretic and other good enough reasons\, my reasons for making them is that they taste so good\, they remind me of grandma and are fabulous at dinner parties Bring 4\, 1 cup glass jars with good lids for take-home samples $40 per person Classes are held at the home of Wally Maria Wyatt in Asheville. Call to register and get address and directions. Saturday May 5th 2pm-4pm Nocino walnut liqueur popular in many parts of Italy Limoncello nothing to add here Liquore di ananas pineapple liqueur Sciroppo inglese red wine spritzer LOCATION: URL:http://carolinaepicurean.com/event/italian-liqueurs-class-by-wally-maria-wyatt/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110214 DTEND;VALUE=DATE:20110215 DTSTAMP:20120518T071231 CREATED:20110213T115752 LAST-MODIFIED:20110525T193342 UID:8051-1297641600-1297728000@http://carolinaepicurean.com SUMMARY:Sunny Point Opens for Special Valentine's Dinner DESCRIPTION:“The menu is fun\,” Bolding said. “We wanted to go with the aphrodisiacs. We like to keep (food) playful\, fun and high-quality.” [Read Citizen Times Article] Sunny Point Cafe 626 Haywood Rd Asheville\, NC 28806 828-252-0055 LOCATION: URL:http://carolinaepicurean.com/event/sunny-point-opens-for-special-valentines-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110211 DTEND;VALUE=DATE:20110215 DTSTAMP:20120518T071231 CREATED:20110211T160838 LAST-MODIFIED:20110525T193342 UID:8031-1297382400-1297728000@http://carolinaepicurean.com SUMMARY:Frankie Bones Valentine's Weekend DESCRIPTION: Frankie Bones 2 Gerber Rd\, Suite 101 Asheville\, NC 28803 (828) 274-7111 LOCATION: URL:http://carolinaepicurean.com/event/frankie-bones-valentines-weekend/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110212 DTEND;VALUE=DATE:20110213 DTSTAMP:20120518T071231 CREATED:20110211T142745 LAST-MODIFIED:20110525T193342 UID:8040-1297468800-1297555200@http://carolinaepicurean.com SUMMARY:Hickory Tavern $49.95 Valentine Dinner for 2 DESCRIPTION: Hickory Tavern 30 Town Square Blvd Asheville\, NC\, 28803 828-684-0975 LOCATION: URL:http://carolinaepicurean.com/event/hickory-tavern-49-95-valentine-dinner-for-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110211 DTEND;VALUE=DATE:20110215 DTSTAMP:20120518T071231 CREATED:20110211T121818 LAST-MODIFIED:20110525T193342 UID:8027-1297382400-1297728000@http://carolinaepicurean.com SUMMARY:Pomodoros Valentine Weekend DESCRIPTION: Pomodoros East: 1070 Tunnel Rd\, Asheville\, NC South: 75 Long Shoals Rd\, Asheville\, NC LOCATION: URL:http://carolinaepicurean.com/event/pomodoros-valentine-weekend/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110224T183000 DTEND;VALUE=DATE-TIME:20110224T203000 DTSTAMP:20120518T071231 CREATED:20110211T121327 LAST-MODIFIED:20120503T134113 UID:7998-1298572200-1298579400@http://carolinaepicurean.com SUMMARY:Spanish Wine Dinner at Season's DESCRIPTION:Season's at Highland Lake Inn is having a Spanish Wine Dinner on Thursday\, February 24th at 6:30pm. Take a savory trip to sunny Spain through the special dishes and wines featured in this dinner! Salad Ensalada de Boquerones Salad Mix with House Marinated Anchovies in Smoked Paprika\, with Roasted Peppers\, Olives and Onions Appetizer Tapas de Manchego\, Jamon Serrano y Membrillo Toast points with Serrano Ham\, aged Manchego Cheese and Quince paste Entrée Valencian Paella Langoustines\, Pheasant Thighs and Chorizo\, embellish this Paprika scented Rice dish Accompanied by Tomato concasse\, English Peas and Onions Dessert Crema Catalana Spanish counterpart to the French Crème Brule\, Catalan Cream however is not as rich and it’s the perfect ending to a Paella $60 per person ~ $60/person\, tax & gratuity included Reservations are required. Call now to reserve your spot! Season's at Highland Lake Inn 86 Lily Pad Ln Flat Rock\, NC 28731 828-696-9094 LOCATION: URL:http://carolinaepicurean.com/event/spanish-wine-dinner-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110223T100000 DTEND;VALUE=DATE-TIME:20110223T120000 DTSTAMP:20120518T071231 CREATED:20110211T101509 LAST-MODIFIED:20110211T130513 UID:8019-1298455200-1298462400@http://carolinaepicurean.com SUMMARY:Appalachian State Univ Food Services Seeks to Source More Local Foods DESCRIPTION:From WNC Vegetagle and Small Fruits News ~ Appalachian State University Food Services invites local farmers and producers to a forum on Wednesday\, February 23\, 2011 from 10am-12pm at the Agricultural Conference Center (http://watauga.ces.ncsu.edu) located at 252 Poplar Grove Rd. in Boone\, NC. Appalachian Food Services will provide important information for persons interested in selling to them\, including: who to contact\, working within the state bid process\, pricing and volume of commonly used items and more. Appalachian Food Services strongly encourages interested persons to attend with 2011 product lists and predicted seasonal availability of items that they could purchase. For more information\, please contact Heather Brandon\, Food Services Specialist (brandonhy@appstate.edu or 828-262-6127) or Margie Mansure\, Extension Agent (margie_mansure@ncsu.edu or 828-264-3061). LOCATION: URL:http://carolinaepicurean.com/event/appalachian-state-univ-food-services-seeks-to-source-more-local-foods/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110225 DTEND;VALUE=DATE:20110226 DTSTAMP:20120518T071231 CREATED:20110210T185400 LAST-MODIFIED:20110525T193414 UID:7996-1298592000-1298678400@http://carolinaepicurean.com SUMMARY:Umbrian Wine Dinner DESCRIPTION:From Knife & Fork ~ Friday evening\, February 25th\, we will offer a five-course tasting menu - four savory and one sweet. There will be wines paired with each savory course - at least one\, in some cases maybe two. For this meal we have chosen to focus on Umbria\, one of Italy's lesser known wine producing regions. Mountainous and land-locked\, Umbrian wine and cusine differ considerably from what is widely recognized as "Italian". Come explore the region with us! We generally do not post our menus in advance. Please call 828-765-1511 or email info@knifeandforknc.com for reservations. Space is limited. Dinner with paired wines $50 per person. Note from the Epicurean: please call for time of this dinner. Knife & Fork 61 Locust Ave Spruce Pine\, NC 28777-2754 (828) 765-1511 LOCATION: URL:http://carolinaepicurean.com/event/umbrian-wine-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110208T080000 DTEND;VALUE=DATE-TIME:20110214T140000 DTSTAMP:20120518T071231 CREATED:20110208T100955 LAST-MODIFIED:20110525T193341 UID:7938-1297152000-1297692000@http://carolinaepicurean.com SUMMARY:BOGO Strawberry Crepe Breakfast at Mountain Pie This Week DESCRIPTION:Strawberry Crepe Breakfast Tuesday\, February 8 through Monday February 14 from 8 to 2. Closed on Sunday Two Plates For Just $5.95 Mountain Pie Company 3400 Asheville Highway Hendersonville\, NC 28791 (828) 693-0501 LOCATION: URL:http://carolinaepicurean.com/event/bogo-strawberry-crepe-breakfast-at-mountain-pie-this-week/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110221T180000 DTEND;VALUE=DATE-TIME:20110221T200000 DTSTAMP:20120518T071231 CREATED:20110206T140024 LAST-MODIFIED:20120503T134113 UID:7882-1298311200-1298318400@http://carolinaepicurean.com SUMMARY:Spanish Wine Dinner at Blue Water Seafood DESCRIPTION:Blue Water Seafood is hosting a Spanish Wine Dinner\, Monday February 21 at 6pm. Chef Kay Ponder and Sous Chef Cathy Horton have a marvelous menu of Spanish small plates to be paired with the great value wines of Spain. Robert Braswell of Tryon distributors will present the wines. Menu: Spanish Flat Bread with Caramelized Onions & Anchovies Spiced Clams Cold Almond Soup Noodle Paella with Lobster Meat Albondigas (pork meatballs) with Squid Seared Tuna Spinach Flan with Tomato Bechamel Rioja braised Apples with Brandied Vanilla Ice Cream Each course paired with the perfect Spanish wine $50 per person plus tax and gratuity Limited Seating ~ make your reservation early! Chef Kay Ponder Sous Chef Cathy Horton The folks at Blue Water Seafood Co say this promises to be a beautiful night! Call 828-697-0503 for reservations! Blue Water Seafood Company and Wine Market 532 Kanuga Road Hendersonville\, NC 28739-5226 LOCATION: URL:http://carolinaepicurean.com/event/spanish-wine-dinner-at-blue-water-seafood/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110217T190000 DTEND;VALUE=DATE-TIME:20110217T210000 DTSTAMP:20120518T071231 CREATED:20110206T135050 LAST-MODIFIED:20110525T193342 UID:7876-1297969200-1297976400@http://carolinaepicurean.com SUMMARY:Laurie Bakke Offers Cooking Class at Poppie’s Market & Café DESCRIPTION:Laurie Bakke has always loved to teach and to inspire others to get creative in their kitchens. It was part of her routine during her time at Highland Lake Inn and it’s become a sought after service from her Café Laurie devotees and her Cookbook fans. Soon\, fans new and old will get a chance to not only sample items from Laurie Bakke’s Cookbook\, but learn how to make them as well! Thursday\, February 17 from 7-9 pm\, Laurie Bakke will be at Poppie’s Market in Brevard. Offering instruction right in the kitchen\, with participants gathered around her\, Laurie will prepare menu items found only in her new cookbook. The cost for the class is $45. Participants will receive instruction and enjoy a four-course meal\, complete with wine pairings hand-picked from Poppie’s wine selection. This class is projected to be a sold-out event\, with space in the kitchen limited to 12 participants. If interested in attending\, call Poppies at 828.885.5494 to reserve a spot in the kitchen! Laurie Bakke’s Cookbook is a collection of fresh recipes based on Laurie’s experiences in culinary school\, Highland Lake Inn\, and as the Chef and Owner of Café Laurie in Hendersonville. The cookbook made the Top 10 for 2010 Bestseller List for Fountainhead Bookstore in Hendersonville\, even though it was released just a week before the end of the year! In addition to its unique recipes\, the book itself is a work of art\, with a hand-crafted cover made out of plywood and bound with burlap…a keepsake for the kitchen! For more information on Laurie\, her cookbook\, or upcoming events check her blog: lauriebakkeskitchen.blogspot.com. LOCATION: URL:http://carolinaepicurean.com/event/laurie-bakke-offers-cooking-class-at-poppie%e2%80%99s-market-cafe/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110205T113000 DTEND;VALUE=DATE-TIME:20110205T140000 DTSTAMP:20120518T071231 CREATED:20110201T192702 LAST-MODIFIED:20110525T193341 UID:7834-1296905400-1296914400@http://carolinaepicurean.com SUMMARY:Cooking Class and Lunch at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn in Flat Rock is offering a cooking lesson and lunch on Saturday\, February 5\, at 11:30am. The cost is $30 per person. Executive Chef Peter Fassbender will instruct participants in the creation of an entrée and dessert. Reservations are required. Participants will learn how to make the popular Season's Beef Wellington\, a Puff pastry-wrapped Beef Tenderloin enveloped by Vegetable Mirepoix and served over sautéed Spinach on a mantle of demiglace. For dessert\, the class will make a Bretton Apple Tart\, with fresh subtly spiced Apples kissed with buttered Rum in a sweet Short Pastry crust and served with Vanilla Bean Ice Bream. You can view the entire menu online: http://www.hlinn.com/holiday_menu.aspx#cooking Celebrating 100 years\, Season's is located on the Historic property of Highland Lake Inn. Season’s is known for its use of fresh ingredients\, many of which come directly from the on-site organic garden. By combining their passion for sustainability and amazing flavor\, Season’s helps protect the environment and the economy by utilizing local food sources. Reservations are required and can be made by calling (828) 696-9094 or 1-877-394-4945. To view the Winter menu in its entirety\, visit http://www.hlinn.com/menus-list.aspx. For more information about special events and classes visit http://www.hlinn.com/holiday_menu.aspx. Season's at Highland Lake Inn 86 Lily Pad Lane Flat Rock\, NC 28731 LOCATION: URL:http://carolinaepicurean.com/event/cooking-class-and-lunch-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110307T183000 DTEND;VALUE=DATE-TIME:20110307T210000 DTSTAMP:20120518T071231 CREATED:20110130T163000 LAST-MODIFIED:20110130T163000 UID:7814-1299522600-1299531600@http://carolinaepicurean.com SUMMARY:The Ultimate Food Fight Is About to Begin! DESCRIPTION:The Ultimate Food Fight Is About to Begin: The Second Annual WNC Chefs Challenge Has a New Home; Competitors Announced Cucina24 on Wall Street in downtown Asheville will host the 2011 WNC Chefs Challenge series each Monday night from March 7 to April 25. The first matchup is between Chef Michael Gonzalez of Bistro on Biltmore Estate and returning competitor Chef Cary Shackelford of Deerfield on Monday\, March 7th at 6:30pm. A complete list of pairings in the first heat can be found on the official website of the WNC magazine Asheville Wine & Food Festival. Tickets for each dinner are on sale now\, and are $49 each (not including drinks\, gratuity\, or tax). Foodies are encouraged to pick their heats and purchase tickets early because most dinners sold out last year. Tickets can be purchased online here. This year’s competitors represent restaurants in Asheville\, Hendersonville\, Spruce Pine\, and Waynesville. We are happy to welcome Bistro at Biltmore\, Boca\, Chef Mo's Restaurant & Bar\, Chef's Table\, Curras Nuevo\, Deerfield Community\, Flight Wood Grill & Wine Bar\, Knife & Fork \, Lexington Avenue Brewery\, The Lobster Trap\, Never Blue Tapas Bar and Grille\, The Orchard at Broadmoor\, Pomodoros Greek & Italian Café\, Posana Café\, The Red Stag Grill\, and Tomato Jam Café. At each heat\, the two teams are given a secret ingredient to be featured in their culinary creation. Diners get to enjoy a series of six dishes\, three from each team\, but are not told who has made each dish. The diners then score the dishes using the same guidelines as a professional food critic to determine who advances to the next round. The top two competitors will face off at the finale during the Asheville Wine & Food Festival Grand Tasting in August. For more information\, call Bob Bowles at (828) 777-8916 or by email: info@ashevillewineandfood.com. Cucina24 24 Wall St Asheville\, NC 28801 828-777-8916 LOCATION: URL:http://carolinaepicurean.com/event/the-ultimate-food-fight-is-about-to-begin/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110203T180000 DTEND;VALUE=DATE-TIME:20110203T200000 DTSTAMP:20120518T071231 CREATED:20110130T123722 LAST-MODIFIED:20110130T123930 UID:7802-1296756000-1296763200@http://carolinaepicurean.com SUMMARY:"Cynthia's Baking Secrets" Class DESCRIPTION:The Cook's Station is offering "Cynthia's Baking Secrets" Class on Thursday\, February 3rd from 6-8PM. Chef Cynthia Williams bakes for venues such as Augusta Grill and the Greenville Country Club. She's also a master at recipe creation. And now she's going to share with you some of her favorite recipes and her tricks for preparing the tastiest breads\, pastries\, main dishes and desserts! Chef Cynthia's bio: Cynthia is a graduate of Johnson & Wales Culinary Institute in South Carolina and specializes in educating and preparing nutritious whole food\, vegetarian and vegan fare. She's also a master in Southern cooking. She is in high-demand by venues including Augusta Grill\, Cafe & Then Some\, Greenville Country Club\, and catering for local Susan G. Komen events. But lucky for all of us\, she's been teaching classes at The Cook's Station for the past 15 years. Cynthia was the first chef to ever teach a cooking class at The Cook's Station! We're happy to have Cynthia back in our kitchen teaching regular classes for us. $40 per person\, includes meal\, wine and other beverages and the recipes. The Cook's Station 659 S main St Greenville\, SC 29601 864-250-0091 LOCATION: URL:http://carolinaepicurean.com/event/cynthias-baking-secrets-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110216T180000 DTEND;VALUE=DATE-TIME:20110216T200000 DTSTAMP:20120518T071231 CREATED:20110130T122950 LAST-MODIFIED:20110130T122950 UID:7797-1297879200-1297886400@http://carolinaepicurean.com SUMMARY:Playing with icing! Playing with me!!! DESCRIPTION:Laurey's is offering a Cake Decorating Class on Wednesday\, February 16th from 6-8pm - Playing with icing! Playing with me!!! Noel and Emily asked me to teach a class about how to decorate a cake. Okey doke\, I said!!! This is a hands-on class (You get to play too!) I'll show you how and then you get to try. Call us at 252-1500 to save your spot. $35.00 per person includes a glass of wine and all the tools you'll need (though we will need to share...) LOCATION: URL:http://carolinaepicurean.com/event/playing-with-icing-playing-with-me/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110203T120000 DTEND;VALUE=DATE-TIME:20110203T210000 DTSTAMP:20120518T071231 CREATED:20110129T152155 LAST-MODIFIED:20110129T152155 UID:7793-1296734400-1296766800@http://carolinaepicurean.com SUMMARY:Continental American Cuisine Lunch & Dinner at A-B Tech DESCRIPTION:From Lee Sokol\, A-B Tech Culinary ~ Department of Culinary Arts and Hospitality Menus for Thursday\, February 3\, 2011 Lunch (February 3 and 10): For lunch\, we take tables of two to eight people. Seatings are at 12:00\, 12:30 and 1:00. All lunches include soup\, breads\, dessert and a beverage. Please be aware that in order to increase the amount of experience our students gain during these lunches\, we will take reservations for only a limited number of parties smaller than four. Sandwiches:  Southwest Grilled Cheese with Chipotle Purée and Avocado  Grilled Snapper Burger with Mango Ketchup  Roast Beef and Blue Cheese Sandwich Entrée Salad:  Entrée Salad Luncheon Plates:  Striped Bass with Gingered Nage  Medallions of Pork with Warm Cabbage Salad  Polenta Napoleon with Smoked Tomato Coulis Pasta:  Fettuccine with Peas\, Smoked Salmon and Capers Classical Dinner: Seatings for dinner are at 6:00\, 6:15 and 6:30 and are for tables of exactly four persons. Dinner is $25 per person\, plus tax. Peppered Tuna\, Shoestring Potatoes and Shallot Jus Chicken Consommé Rabbit Braised in Apple Cider (a complimentary glass of wine is served with the entrée) Black Currant Sorbet Arugula with Roasted Walnuts and Goat Cheese Fondue Lemon Fantasy Tart Thank you for supporting our students= educational experiences. Gourmet Express Lunches Our lunch features Continental American Cuisine of gourmet sandwiches\, entrées and entrée salads\, and includes complimentary soup\, bread basket\, dessert and beverage. Lunch is served in the Magnolia Building with seatings at 12:00\, 12:30 and 1:00. Reservations can made for table sizes of 2 to 8 guests. Please be aware that in order to increase the amount of experience our students gain during these lunches\, we will take reservations for only a limited number of parties smaller than four. Prices for lunch range from $9 to $11 per person plus tax. Classical Dinners Classical dinners will be served in the beautiful Fernihurst Building. These two-hour dinners are our most elegant service of the year as we offer modern American versions of classical cuisine. Our students will be presenting classical favorites with modern twists reflecting the latest culinary trends from America’s leading chefs. Dinner is a six-course set menu which includes table-side service elements that change from week to week. For evening dining in Fernihurst\, we can accept limited reservations for parties of exactly four people. Seatings are at 6:00\, 6:15 and 6:30. The cost of dinner is $25 per person plus tax. Reservations are made by calling or emailing Lee Sokol (254-1921 ext 244; lsokol@abtech.edu) on Monday mornings at 10:00 a.m. of the week you would like to come. A-B Tech Culinary 340 Victoria Rd Asheville\, NC 28801 LOCATION: URL:http://carolinaepicurean.com/event/continental-american-cuisine-lunch-dinner-at-a-b-tech/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110127T180000 DTEND;VALUE=DATE-TIME:20110127T200000 DTSTAMP:20120518T071231 CREATED:20110125T103804 LAST-MODIFIED:20110125T103804 UID:7772-1296151200-1296158400@http://carolinaepicurean.com SUMMARY:Valentine's Dinner Cooking Class DESCRIPTION:The Cook's Station is offering a Valentine's Dinner Cooking Class Thursday\, January 27th from 6-8pm. Learn how to prepare the perfect French dinner for your love from Chef Coco Neil. Her menu for January 27th: Heart of Cheese with Raspberries Red Pears with Begian Endirve Salad Salad with Roquefort Vinaigrette Red Sausage Casserole with Red Apples and Red Potatoes Chocolate and Orange Liqueur Mousse $40 per person\, includes meal\, wine and other beverages and the recipes. More info The Cook's Station 659 S. Main St. Historic West End Greenville\, SC 29601 864.250.0091 LOCATION: URL:http://carolinaepicurean.com/event/valentines-dinner-cooking-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110127T183000 DTEND;VALUE=DATE-TIME:20110127T210000 DTSTAMP:20120518T071231 CREATED:20110125T102201 LAST-MODIFIED:20120503T134113 UID:7770-1296153000-1296162000@http://carolinaepicurean.com SUMMARY:Season's Favorites from Around the World Wine Dinner DESCRIPTION:From Season's at Highland Lake Inn ~ Our Favorites from Around the World Wine Dinner Join us on Thursday\, January 27\, at 6:30 p.m. for a fantastic evening of discovering our favorite wines from around the world! Chef Todd Malin will introduce each course\, and Robert Braswell from Tryon Distribution will share his knowledge of the wines. View the menu online here. Reservations for the event are required. The cost is $60 per person\, including tax and gratuity. Season's can be reached for reservations and inquiries at (828) 696-9094. Season's at Highland Lake Inn (828) 696-9094 www.HLInn.com/dining LOCATION: URL:http://carolinaepicurean.com/event/seasons-favorites-from-around-the-world-wine-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110206T183000 DTEND;VALUE=DATE-TIME:20110206T183000 DTSTAMP:20120518T071231 CREATED:20110124T114721 LAST-MODIFIED:20120503T134113 UID:7768-1297017000-1297017000@http://carolinaepicurean.com SUMMARY:Pacific Northwest Wine Event at Purple Onion DESCRIPTION:Pacific Northwest Wine Tasting at The Purple Onion Tuesday\, February 1 6:30 PM Since everyone seemed to enjoy the west coast tastings last spring\, I thought we should head west again but focus on the Pacific North West this time. We will taste four whites and four reds from Oregon and Washington. Chef Jeremy Edwards will be preparing several delicious small plates to complement the wines. The price for the tasting will be $45 plus tax and gratuity. Reservations can be made by calling the Purple Onion at 749-1179. We accept visa and mastercard. Please call early as seating is limited. Wallace Brook Pinot Gris\, Willamette Valley\, OR 2008 Adelsheim Chardonnay\, Willamette Valley\, OR 2008 Shooting Star Aligote\, WA 2009 King Estate “Next” Riesling\, Horse Heaven Hills\, WA 2008 Acrobat Pinot Noir\, Willamette Valley\, OR 2009 Canoe Ridge Merlot\, Columbia Valley\, WA 2006 NxNW Cabernet Sauvignon\, Columbia Valley\, WA 2007 Domaine Serene Rockblock ‘SoNo’ Syrah\, WallaWalla Valley 2007 *** The Purple Onion 16 Main Street Saluda\, NC 28773 (828) 749-1179 LOCATION: URL:http://carolinaepicurean.com/event/pacific-northwest-wine-event-at-purple-onion/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110127T120000 DTEND;VALUE=DATE-TIME:20110127T200000 DTSTAMP:20120518T071231 CREATED:20110124T101843 LAST-MODIFIED:20110129T151409 UID:7749-1296129600-1296158400@http://carolinaepicurean.com SUMMARY:A-B Tech Lunch & Dinner Menus for Thursday DESCRIPTION:From Lee Sokol\, A-B Tech Culinary ~ Department of Culinary Arts and Hospitality Menus for Thursday\, January 27\, 2011 Lunch January 27: For lunch\, we take tables of two to eight people. Seatings are at 12:00\, 12:30 and 1:00. All lunches include soup\, breads\, dessert and a beverage. Please be aware that in order to increase the amount of experience our students gain during these lunches\, we will take reservations for only a limited number of parties smaller than four. Sandwiches:  Grouper Sandwich with Lemon Remoulade  Moroccan Chicken Salad Sandwich  Whole Wheat Quesadillas with Roasted Chicken\, Pepper Jack Cheese and Mango Salsa Entrée Salad:  Vegetarian Entrée Salad Luncheon Plates:  Cumin Roasted Pork Tenderloin with Apples and Onions  Grilled Halibut with Roasted Red Peppers and Warm Potato Salad Pasta:  Linguine with Mussels\, Fennel\, Leeks and Saffron  Goat Cheese Ravioli with Roasted Red Peppers and Spinach Classical Dinner: Seatings for dinner are at 6:00\, 6:15 and 6:30 and are for tables of exactly four persons. Dinner is $25 per person\, plus tax. Poached Salmon with Tarragon Sauce Chicken Consommé Duck a` la JoJo Golden Bell Pepper Sorbet Blue Cheese Tart with Arugula and Pears Warm Apple Charlotte Thank you for supporting our students= educational experiences. Gourmet Express Lunches Our lunch features Continental American Cuisine of gourmet sandwiches\, entrées and entrée salads\, and includes complimentary soup\, bread basket\, dessert and beverage. Lunch is served in the Magnolia Building with seatings at 12:00\, 12:30 and 1:00. Reservations can made for table sizes of 2 to 8 guests. Please be aware that in order to increase the amount of experience our students gain during these lunches\, we will take reservations for only a limited number of parties smaller than four. Prices for lunch range from $9 to $11 per person plus tax. Classical Dinners Classical dinners will be served in the beautiful Fernihurst Building. These two-hour dinners are our most elegant service of the year as we offer modern American versions of classical cuisine. Our students will be presenting classical favorites with modern twists reflecting the latest culinary trends from America’s leading chefs. Dinner is a six-course set menu which includes table-side service elements that change from week to week. For evening dining in Fernihurst\, we can accept limited reservations for parties of exactly four people. Seatings are at 6:00\, 6:15 and 6:30. The cost of dinner is $25 per person plus tax. Reservations are made by calling or emailing Lee Sokol (254-1921 ext 244; lsokol@abtech.edu) on Monday mornings at 10:00 a.m. of the week you would like to come. A-B Tech Culinary 340 Victoria Rd Asheville\, NC 28801 LOCATION: URL:http://carolinaepicurean.com/event/a-b-tech-lunch-dinner-menus-for-thursday/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110125T190000 DTEND;VALUE=DATE-TIME:20110125T210000 DTSTAMP:20120518T071231 CREATED:20110118T195814 LAST-MODIFIED:20110525T193522 UID:7720-1295982000-1295989200@http://carolinaepicurean.com SUMMARY:Wine and Food Pairing Made Simple Class DESCRIPTION:From Travels in Wine ~ Our next Wine Class is January 25th. Wine and Food Pairing Made Simple-- January 25\, 2011 7:00 p.m. This class takes a cause and effect look at how food interacts and changes the flavor of wine. In class\, you will sample foods that represent the five basic food tastes: sweet\, sour\, salt\, bitter and umami\, and follow it with a taste of wine. After learning some basic food and wine pairing principals\, you will be able to predict how the wine will change when tasting it with food. It's an exciting and enlightening class that you won’t believe until you try it for yourself. $25.00 per person and includes wines and educational material Class will be held at 342 North Main Street\, Hendersonville. Please call 888-634-3939 to reserve your seat or for more information! COMING SOON CORK CHIX! This is a Womans/networking group that will be meeting once a month for fellowship\, networking\, tastings and of course Wine! For more information please call 888-634-3939 or email Kimberlee at Kimberlee@travelsinwinetours.com LOCATION: URL:http://carolinaepicurean.com/event/wine-and-food-pairing-made-simple-class-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110203 DTEND;VALUE=DATE:20110206 DTSTAMP:20120518T071231 CREATED:20110118T181303 LAST-MODIFIED:20110118T181303 UID:7722-1296691200-1296950400@http://carolinaepicurean.com SUMMARY:The Triangle Wine Experience! DESCRIPTION:The Triangle Wine Experience is a weekend of world class wine charity events held each February in Raleigh\, NC. Over its 17 year history\, the Triangle Wine Experience has become one of the most well-attended and successful events of its type\, attracting thousands of participants from around the world who share a love of fine wine and a charitable spirit. The proceeds from the Triangle Wine Experience provide the primary source of funding for the Frankie Lemmon School and Developmental Center\, a non-profit organization which provides education and support for children ages 3-6 who have developmental delays\, impairments\, or disabilities. On the opening evening of the Triangle Wine Experience\, premier wineries and their renowned vintners take an active role in hosting dinners and wine tastings at many of the region's most prestigious restaurants. Then\, on Saturday\, local wine merchants open their doors to participating winemakers and winery owners who provide samples of their wines for customers to taste as well as bottles for purchase and signing. The weekend culminates in the Grand Gala and Auction\, a black-tie extravaganza which features both live and silent auctions during which attendees can bid for spectacular wine collections and luxury packages created specifically for the Triangle Wine Experience. Following the auctions\, the celebration continues with music\, dancing\, fine wine\, fine food\, and fine friends. Register for the 18th Annual Triangle Wine Experience online now or by phone at 919-845-8880. For information about becoming an industry participant or sponsor please click here or contact the Frankie Lemmon Foundation at 919-845-8880. LOCATION: URL:http://carolinaepicurean.com/event/the-triangle-wine-experience/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110303 DTEND;VALUE=DATE:20110307 DTSTAMP:20120518T071231 CREATED:20110117T105518 LAST-MODIFIED:20110117T105518 UID:7713-1299110400-1299456000@http://carolinaepicurean.com SUMMARY:National Truffle Fest DESCRIPTION: The 3rd Annual National Truffle Fest will be held in the mountainous area of Asheville\, North Carolina March 3rd through 6th\, 2011. Presented by the Frankie Lemmon Foundation and benefiting the Frankie Lemmon School for preschool children with special education needs\, this year's event will be held at the Grand Bohemian Hotel. Situated near the famous Biltmore Estate\, the Tudor inspired Grand Bohemian Hotel is a majestic facility with Old-World rustic ambience that provides the perfect setting in which to enjoy all the National Truffle Fest has to offer. For the increasing number of chefs\, consumers\, and growers interested in this exotic and expensive delicacy the National Truffle Fest is a unique weekend event dedicated to celebrating and promoting the truffle industry in the United States\, particularly the Black Diamond Perigord truffles found in the fertile Blue Ridge Mountain growing region. This event\, the only one of its kind east of the Mississippi\, provides a forum for gourmands\, cultivators\, and truffle newcomers alike to learn\, share\, and enjoy one of the world's best kept culinary secrets. The participation of outstanding chefs and vintners contributes to the high quality of the experience. This year's Truffle Fest features several new culinary seminars\, tours\, and tastings and culminates with the Chef and Vintner's Gala. For a complete list of events please view the 2011 Schedule of Events CLICK HERE Make your reservation now to attend the National Truffle Fest CLICK HERE The Grand Bohemian Hotel 11 Boston Way Asheville\, NC 28803 (828) 505-2949 LOCATION: URL:http://carolinaepicurean.com/event/national-truffle-fest/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110120T120000 DTEND;VALUE=DATE-TIME:20110120T200000 DTSTAMP:20120518T071231 CREATED:20110117T103030 LAST-MODIFIED:20110117T103030 UID:7708-1295524800-1295553600@http://carolinaepicurean.com SUMMARY:A-B Tech Announces Spring 2011 Meal Schedule DESCRIPTION:From Lee Sokol\, A-B Tech Culinary ~ The Culinary Arts and Hospitality Department at A-B Tech wishes for you to join us this semester. We welcome all of our guests and appreciate your support of the educational efforts of the students of this community. Gourmet Express Lunches Our lunch features Continental American Cuisine of gourmet sandwiches\, entrées and entrée salads\, and includes complimentary soup\, bread basket\, dessert and beverage. Lunch is served in the Magnolia Building with seatings at 12:00\, 12:30 and 1:00. Reservations can made for table sizes of 2 to 8 guests. Please be aware that in order to increase the amount of experience our students gain during these lunches\, we will take reservations for only a limited number of parties smaller than four. Prices for lunch range from $9 to $11 per person plus tax. Classical Dinners Classical dinners will be served in the beautiful Fernihurst Building. These two-hour dinners are our most elegant service of the year as we offer modern American versions of classical cuisine. Our students will be presenting classical favorites with modern twists reflecting the latest culinary trends from America’s leading chefs. Dinner is a six-course set menu which includes table-side service elements that change from week to week. For evening dining in Fernihurst\, we can accept limited reservations for parties of exactly four people. Seatings are at 6:00\, 6:15 and 6:30. The cost of dinner is $25 per person plus tax. Reservations Reservations are made by calling or emailing Lee Sokol (254-1921 ext 244; lsokol@abtech.edu) on Monday mornings at 10:00 a.m. of the week you would like to come. If we have room for your reservation\, Lee will call or email you that afternoon. We accept cash or personal checks. The dates for our Productions for Spring 2011 are as follows. January 20 January 27 February 3 February 10 February 17 February 24 March 3 (lunch only) March 10 (Might be lunch only. TBA) April 21 (dinner only) Thank you for supporting our students’ classroom experience. Department of Culinary Arts and Hospitality Menus for Thursday\, January 20\, 2011 Because of the Martin Luther King holiday on Monday\, I will be taking reservations on Tuesday morning at 10:00. Lunch: For lunch\, we take tables of two to eight people. Seatings are at 12:00\, 12:30 and 1:00. All lunches include soup\, breads\, dessert and a beverage. Sandwiches:  Grouper Sandwich with Lemon Remoulade  Moroccan Chicken Salad Sandwich  Whole Wheat Quesadillas with Roasted Chicken\, Pepper Jack Cheese and Mango Salsa Entrée Salad:  Vegetarian Entrée Salad Luncheon Plates:  Cumin Roasted Pork Tenderloin with Apples and Onions  Grilled Halibut with Roasted Red Peppers and Warm Potato Salad Pasta:  Linguine with Clams\, Fennel\, Leeks and Saffron  Goat Cheese Ravioli with Roasted Red Peppers and Spinach Classical Dinner: Seatings for dinner are at 6:00\, 6:15 and 6:30 and are for tables of exactly four persons. Dinner is $25 per person\, plus tax. Scallops with Red Onion Confit and Mashed Potatoes Chicken Consommé Veal Medallions with Ham Ravioli Granny Smith Apple Sorbet Brussels Sprouts Salad Polenta Cake Thank you for supporting our students = educational experiences. A-B Tech Culinary 340 Victoria Rd. Asheville\, NC 28801 828-254-1921 Ext 244 LOCATION: URL:http://carolinaepicurean.com/event/a-b-tech-announces-spring-2011-meal-schedule/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110127T183000 DTEND;VALUE=DATE-TIME:20110127T210000 DTSTAMP:20120518T071231 CREATED:20110115T123422 LAST-MODIFIED:20120503T134113 UID:7671-1296153000-1296162000@http://carolinaepicurean.com SUMMARY:Season's First Wine Dinner of the Year DESCRIPTION:Season's Restaurant at Highland Lake Inn in Flat Rock is offering their first wine dinner of 2011. They will will be sharing favorite wines from around the world\, paired with complementary dishes that reflect the wines origin. The four-course dinner will be held on Thursday\, January 27th\, at 6:30 p.m. The cost is $60 per person\, including tax and gratuity. Reservations are required and can be made by calling (828) 696-9094. The starter course is Smoked Salmon Custard atop Mixed Winter Greens with Tarragon Vinaigrette and Brioche Toast Points\, and will be paired with a sparkling French Wine. The appetizer will have an American origin\, with a six piece\, Cornmeal Fried Quail Bucket\, Creamy Bacon and Apple Slaw with a Fresh Made Cheddar Cheese Biscuit. This course will be paired with a Pinot Noir from Russian River Valley. The entrée will be Pan Seared Halibut Filet Accompanied by Leek Wrapped\, Wild Mushroom and Asiago Risotto\, finished with Roasted Tomato Broth\, and accompanied by a wine from Italy. Dessert will be Dulce de Leche Stuffed Empanada with Sweet Chipotle Chili Ice Cream served with a South American wine. The full menu can be viewed online at http://www.hlinn.com/holiday_menu.aspx and will be updated with the wine choices. Celebrating 100 years\, Season's is located on the Historic property of Highland Lake Inn. Season’s is known for its use of fresh ingredients\, many of which come directly from the on-site organic garden. By combining their passion for sustainability and amazing flavor\, Season’s helps protect the environment and the economy by utilizing local food sources. Reservations are required and can be made by calling (828) 696-9094 or 1-877-394-4945. To view the Winter menu in its entirety\, visit http://www.hlinn.com/menus-list.aspx. For more information about special events and classes visit http://www.hlinn.com/holiday_menu.aspx. Season's at Highland Lake Inn 86 Lily Pad Lane Flat Rock\, NC 28731 828-696-9094 LOCATION: URL:http://carolinaepicurean.com/event/seasons-first-wine-dinner-of-the-year/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110121T190000 DTEND;VALUE=DATE-TIME:20110121T210000 DTSTAMP:20120518T071231 CREATED:20110115T122549 LAST-MODIFIED:20120503T134113 UID:7656-1295636400-1295643600@http://carolinaepicurean.com SUMMARY:Weinhaus/Grovewood Cafe Wine Dinner DESCRIPTION:The Weinhaus/Grovewood Café Wine Dinner will be on Friday\, January 21st\, at the Grovewood Café.  The Weinhouse invites you to "Come celebrate the end of a winter week with the Weinhaus". You'll dine on a five course meal prepared by chef/owner Larry Waldrop in his the beautiful stone dinning room. Weinhaus staff will select five wines to pair with the menu. Treat yourselves to a post-holiday feast. Great food\, fine wine\, good company\, and excellent service provides a superb way to start the weekend. Time: 7pm Place: Grovewood Cafe Price: $55 Menu Appetizers to be passed upon arrival: Chicken Sausage and bearnaise with potato crostini 1st course:Lobster Bisque with chives 2nd course: Wilted Kale\, roasted tomatoes\, sweet potatoes and Balsamic vinaigrette 3rd course: Beef Tenderloin with brown jus\, gorgonzola polenta and seasonal vegetables 4th course: Poached pears with zabaglione Grovewood Cafe 111 Grovewood Rd # 8 Asheville\, NC 28804-2859 (828) 258-8956 LOCATION: URL:http://carolinaepicurean.com/event/weinhausgrovewood-cafe-wine-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110226T080000 DTEND;VALUE=DATE-TIME:20110226T173000 DTSTAMP:20120518T071231 CREATED:20110114T122229 LAST-MODIFIED:20110114T122427 UID:7617-1298707200-1298741400@http://carolinaepicurean.com SUMMARY:Farmers Conference to Help Growers Thrive in 2011 and Beyond DESCRIPTION:From ASAP ~ What does 2011 hold for farmers? The nation’s chefs\, in a poll by the National Restaurant Association\, cited locally sourced meats\, seafood\, and produce as the number one restaurant trend for next year. The USDA’s 2007 Census of Agriculture showed that direct market opportunities for farmers—sales to restaurants and consumers—are increasing. And\, in our area\, Appalachian Sustainable Agriculture Project (ASAP) estimates that more than $30 million of local food was sold in 2010\, a number that’s up three-fold from years past and is expected to continue to rise. To ensure farmers have the information they need to thrive during this exciting time\, ASAP is holding their 8th annual Marketing Opportunities for Farmers (MOFF) conference Saturday\, February 26\, 2011 on the campus of Warren Wilson College in Swannanoa\, NC. Each year\, farmers\, buyers\, and agricultural experts from around the region convene at MOFF to share concepts and knowledge during a variety of workshops. They leave with the business and marketing tools needed to make a lasting impact on the landscape of the Southern Appalachians. This year’s workshop topics include structuring labor on the farm\, managing a CSA\, selling to local restaurants\, farmers market regulations\, agritourism\, business and marketing planning\, beginning and advanced Quickbooks for farms\, and much more. ASAP invites experienced and beginning farmers\, those seriously interested in farming\, food buyers\, and high school FFA students to attend the day of networking and training. Potential buyers of locally grown goods are also invited to attend or to network during lunch at no charge. Early bird registration\, before February 1\, is $30 per person or $45 per two farm partners. The cost is $35 per person or $50 per two farm partners beginning February 1. Price includes a light breakfast\, local lunch\, and resource notebook. Scholarships for FFA students and those with financial need are available. For more information or to register\, visit www.asapconnections.org/MOFF2011.html or call (828) 236-1282. The conference has often sold out\, so attendees should register early. MOFF is made possible with support from Greenlife Grocery\, Carolina Farm Credit\, and other funders. Warren Wilson College 701 Warren Wilson Rd Swannanoa\, NC 28778 LOCATION: URL:http://carolinaepicurean.com/event/farmers-conference-to-help-growers-thrive-in-2011-and-beyond/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110120T180000 DTEND;VALUE=DATE-TIME:20110120T180000 DTSTAMP:20120518T071231 CREATED:20110114T120829 LAST-MODIFIED:20120503T134113 UID:7572-1295546400-1295546400@http://carolinaepicurean.com SUMMARY:Wine Dinner at Inn on Church Street DESCRIPTION:Inn on Church Street's next monthly Wine Dinner will be on January 20th 2011 and feature "Highly Rated Wines at Low Winter Prices". Menu Starter Wine '07 Gramona Gran Cuvee (Cava) Spain 90 points Wine Advocate & International Wine Cellar Bay Scallops Poached in Duck Fat with a Coconut Cream Reduction - Burgans Albarino ' Spain 90 points Wine Advocate Tea Brined Vietnamese Duck Spring Roll - ‘08 Artazuri Garnacha Spain 90 points International Wine Cellar Cast Iron Seared Porcini Crusted New York Strip with a Foigras Hollandaise - '07 Creta Roble Spain 90 points Wine Advocate\, 90 points International Wine Cellar Mocha Crème Brulee with Elements of Cherry - '08 Rietvallei Muscadel S.Africa 92 points International Wine Cellar Cost: $55 plus Tax and Gratuity Call 828-693-3258 for reservations LOCATION: URL:http://carolinaepicurean.com/event/wine-dinner-at-inn-on-church-street/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110124T100000 DTEND;VALUE=DATE-TIME:20110124T140000 DTSTAMP:20120518T071231 CREATED:20110113T161400 LAST-MODIFIED:20110113T191530 UID:7574-1295863200-1295877600@http://carolinaepicurean.com SUMMARY:Farmers Market Management Workshop Jan. 24th DESCRIPTION:On January 24th\, Asheville City Market's manager\, Mike McCreary will hold a "Farmers Market Management" workshop from 10 am to 2 pm in Asheville. The discussion will focus on the needs and issues raised by participants as part of an ongoing farmers market support effort in the coming year. Registration is $15 and lunch will be provided. For more information or to register: Visit the following link: http://www.asapconnections.org/FMMInfo.html LOCATION: URL:http://carolinaepicurean.com/event/farmers-market-management-workshop-jan-24th/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110114 DTEND;VALUE=DATE:20110123 DTSTAMP:20120518T071231 CREATED:20110113T150758 LAST-MODIFIED:20110113T150758 UID:7567-1294963200-1295740800@http://carolinaepicurean.com SUMMARY:SC Restaurant Week Starts January 14th DESCRIPTION:South Carolina's Restaurant Week is a nine day celebration of the cuisine scene in South Carolina at hundreds of participating restaurants. From fine dining to casual\, participating restaurants will feature special menus items\, promotions and discounts. Diners can sample South Carolina's newest restaurants\, dine at old favorites and taste a variety of exceptional dishes being prepared by chefs at a great value for customers. Use the search area here to view participating restaurants. Menus\, maps\, links\, telephone numbers and online reservations information (where available) are provided to help you navigate your way during South Carolina's most delicious week of the year! LOCATION: URL:http://carolinaepicurean.com/event/sc-restaurant-week-starts-january-14th/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110122T150000 DTEND;VALUE=DATE-TIME:20110122T190000 DTSTAMP:20120518T071231 CREATED:20110112T134654 LAST-MODIFIED:20110525T193522 UID:7531-1295708400-1295722800@http://carolinaepicurean.com SUMMARY:4th Annual Asheville Winter Warmer Beer Fest DESCRIPTION:Need something to “Shake Up” the Winter Blahs? Join us for the 4th Annual Winter Warmer Beer Festival! Mark your calendars for the 4th Annual Asheville Winter Warmer Beer Festival on Saturday\, January 22\, 2011\, from 3:00 - 7:00pm - provided to you by co-hosts: ThreeSheets:Design\, Brews Cruise\, Inc.\, and French Broad Brewing Co. This year’s Winter Warmer event will be held at the ASHEVILLE CIVIC CENTER\, on the Exhibition Hall level (accessed from Hiawassee Street)\, in Downtown Asheville. Due to such a successful previous year\, we wanted our festival goers to have plenty of elbow room for this year’s enjoyment\, so this new venue will give us the space we need for our growing festival - still an “intimate” festival in nature\, but just a bit more room! We highly recommend purchasing tickets in advance\, as the last two year’s event sold out. This year’s venue allows for more to attend\, but we have already received many inquiries about this year’s festival\, so don’t miss out on this wonderful Winter Warmer! Tickets are available for online purchase NOW! Purchased tickets prior to January 10th will be mailed\, with any tickets purchased online from January 16-22 available at will call. To buy tickets online now\, CLICK HERE Returning by popular demand\, Brushfire Stankgrass will be playing\, and new to our festival\, the Leigh Glass Band! A portion of the proceeds will be donated our 3rd year participant - the local non-profit organization\, River Link. Please check back soon to see more details for this event. Tickets are $38pp and will include a souvenir mug\, samples during the event\, and food provided by Fiore’s Ristorante Toscana. For any additional information\, or questions about this event\, please email us at info@ashevillebeerfest.com Brewing Participants include: From Asheville and WNC area: French Broad Brewing Co. Highland Brewing Co. Green Man Ales Pisgah Brewing Co. Asheville Pizza & Brewing Co. Heinzelmannchen Brewery Appalachian Craft Wedge Craggie Piedmont & Durham area: Catawba Valley Brewing Co. Foothills Duck-Rabbit Triangle Big Boss Nashville\, TN: Yazoo Atlanta\, GA: SweetWater Asheville Civic Center (Exhibition Hall\, accessed from Hiawassee Street) 87 Haywood St Asheville\, NC 28801-2852 (828) 259-5544 Notes from the Epicurean: The new-this-year VIP Winter Warmer Tickets have been sold out\, but standard tickets are still available. There are DD (Designated Driver) tickets available for $21 per person. LOCATION: URL:http://carolinaepicurean.com/event/4th-annual-asheville-winter-warmer-beer-fest/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110115T173000 DTEND;VALUE=DATE-TIME:20110115T210000 DTSTAMP:20120518T071231 CREATED:20110112T132050 LAST-MODIFIED:20110113T000002 UID:7521-1295112600-1295125200@http://carolinaepicurean.com SUMMARY:1st Annual Mid-Winter Seafood Dinner at Knife & Fork DESCRIPTION:Knife & Fork\, located in the lovely mountain town of Spruce Pine's historic district\, is offering a special Mid-Winter Seafood Dinner of fresh seafood owners Wendy and Nate are bringing back with them from Florida. They'll be serving from 5:30pm to 9:00pm this Saturday\, January 15th. According to Wendy\, definite on the menu as of this writing will be oysters\, shrimp\, grouper and flounder. They've also been "stocking up on local (FL) organic produce and citrus". Rather than prix fixe\, diners will be able to order various dishes\, priced per item\, from the limited menu. And for your listening pleasure\, their friend John will be playing steel drums "to really get you in the island mood". Wendy also mentioned that her partner\, Chef Nate\," has been playing around with several different ideas so there will be lots of varied selection." And\, "The restaurant is always an extreme bargain - our most expensive entree of all time was $19." They'll also be serving brunch from 10:30-3 the following Sunday\, January 16th. Shrimp and grits anyone? Please make reservations for either day via email (info@knifeandforknc.com)\, as Wendy and Nate are currently in Apalachicola\, Florida selecting delicious seafood! The Carolina Epicurean hasn't been to Knife & Fork yet\, but it's on my "short list". They've gotten almost exclusively raving reviews for their commitment to "field to table" dining and Chef Nate's culinary ability. If you do go to Spruce Pine\, I can highly recommend the North Carolina Mineral Museum\, just off the Blue Ridge Parkway. It's a great spot for kids as well as adults. Call 828-765-9483 to be sure they're open. Knife & Fork (MAP) 61 Locust St (lower street) Spruce Pine\, NC 28777-2754 (828) 765-1511 LOCATION: URL:http://carolinaepicurean.com/event/1st-annual-mid-winter-seafood-dinner-at-knife-fork/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110125T183000 DTEND;VALUE=DATE-TIME:20110125T210000 DTSTAMP:20120518T071231 CREATED:20110111T174250 LAST-MODIFIED:20120503T134113 UID:7500-1295980200-1295989200@http://carolinaepicurean.com SUMMARY:Italian Wine Dinner at Blue Note Grille DESCRIPTION:Blue Note Grille is having an Italian Wine Dinner on Tuesday\, January 25th from 6:30 p.m to approximately 9:00pm. MENU 1st Course: Insalata di Mare 2nd Course: Proscuitto Wrapped Melon 3rd Course: Italian Peasant Soup 4th Course: Francesco’s Veal Marsalla 5th Course: Candied Orange Cannoli Cost is $60.00 per person Please call 828-697-6828 for Reservations Blue Note Grille 114 N Main St Hendersonville\, NC 828-697-6828 LOCATION: URL:http://carolinaepicurean.com/event/italian-wine-dinner-at-blue-note-grille/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110213 DTEND;VALUE=DATE:20110215 DTSTAMP:20120518T071231 CREATED:20110111T170818 LAST-MODIFIED:20110816T172447 UID:7502-1297555200-1297728000@http://carolinaepicurean.com SUMMARY:Valentine's Day Dining Out DESCRIPTION: Updated: Tuesday\, February 8\, 2011 Check back for more updates as restaurants finalize their Valentine's Day plans Enlarge image below with the slider. Then click and drag to move image around. [iframe https://acrobat.com/#d=33P3KX0KcFNwcdW3KbftYA 940 700] LOCATION: URL:http://carolinaepicurean.com/event/valentines-day-dining-out/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110114T190000 DTEND;VALUE=DATE-TIME:20110114T203000 DTSTAMP:20120518T071231 CREATED:20110111T154109 LAST-MODIFIED:20110111T154109 UID:7493-1295031600-1295037000@http://carolinaepicurean.com SUMMARY:Sake Tasting/Class DESCRIPTION:From The Wine Studio ~ Ah\, the world of sake! Most of us are limitied to non-premium versions that are served warm and spiked with plum wine. But\, there is so much else out there! Join Jess and the Wine Studio team as they explain the basics of sake appreciation and we taste 6 delicious offerings from across the Pacific. BYO Sushi!! Since everyone has their own taste when it comes to sushi\, we request that you bring some of your favorite to nibble on as we taste. This tasting/class will be on January 14\, 2011 (Fri) from 7:00 PM - 8:30 PM. The Wine Studio 169 Charlotte Street Asheville\, NC 28801 (828) 255-5955 LOCATION: URL:http://carolinaepicurean.com/event/sake-tastingclass/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110113T180000 DTEND;VALUE=DATE-TIME:20110113T180000 DTSTAMP:20120518T071231 CREATED:20110111T152522 LAST-MODIFIED:20110111T152522 UID:7488-1294941600-1294941600@http://carolinaepicurean.com SUMMARY:Basic Sauce Class at The Cook's Station DESCRIPTION:The Cooks Station in Greenville is offering a Basic Sauce Class by Corie Martin Jan 13th\, 2011 from 6-8pm. Menu Pear Anise Salad Using the flavors of the winter season we will learn to create this elegant\, simple to prepare salad. This dish combines the sweetness of pears and cranberries with citrus infused simple syrup\, highlighted with the smooth flavor of the Star Anise. Discover a new spice\, the Star Anise and learn about its many different uses to add warmth and depth to your favorite dishes. Haricot Vert with Béchamel Sauce Superficially\, haricot vert (är-Ä“-kō-ˈver) beans can closely resemble regular green beans. However\, they are a bit more slender and long than regular green beans\, and they are also stringless. In this dish we will combine haricot vert with a creamy\, rich béchamel sauce. Like hollandaise\, mayonnaise\, and crème anglaise\, béchamel forms the basis of innumerable other sauces. Poached Sole with Champagne Sauce Champagne or sparkling wine lends this simple French-inspired sauce delicate flavor. In this dish I will cover many techniques; poaching methods\, the process of reduction\, buttering a sauce and many more tips to make the perfect sauce. Bailey's Irish Cream Chocolate Fondue A Chocolate Fondue is a leisurely way to end a meal as everyone gathers around a pot of warm chocolate sauce and dips skewered pieces of fruit\, cake\, and/or cookies into the sauce. Learn the history of fondue\, chocolate melting techniques\, and how to make your fondue platters extra special. Chef Corie Martin\, trained at Johnson and Wales University\, has experience as a chef in Cape Cod and the Carolinas and now owns her own catering business\, Pink Lady Catering. (full bio) The Cooks Station 659 S Main St Greenville\, SC 29601 864-250-0091 LOCATION: URL:http://carolinaepicurean.com/event/basic-sauce-class-at-the-cooks-station/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110119T180000 DTEND;VALUE=DATE-TIME:20110119T200000 DTSTAMP:20120518T071231 CREATED:20110111T150940 LAST-MODIFIED:20110111T150940 UID:7485-1295460000-1295467200@http://carolinaepicurean.com SUMMARY:How to Cook with Seafood Class DESCRIPTION:From Laurey's ~ The next cooking with Laurey class will be on Wednesday\, January 19th starting at 6 pm. The class will be on how to Cook with Seafood. We'll be making some of my mother's recipes (this is a picture of her teaching a cooking class...!) Blueberry Hill Baked Fish* Broiled Shrimp with Garlic Elsie's simple Steamed Shrimp Fish* in Parchment Paper (*I will be getting local fish so can't say\, right now\, what exactly what it will be...) The class costs$35.00\, includes cooking guidelines and a glass of wine. And yes\, you'll get a chance to sample everything I make. call 252-1500 to save your spots. Laurey's 67 Biltmore Ave Asheville\, NC 28801 828-252-1500 LOCATION: URL:http://carolinaepicurean.com/event/how-to-cook-with-seafood-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110126T183000 DTEND;VALUE=DATE-TIME:20110130T150000 DTSTAMP:20120518T071231 CREATED:20110106T202147 LAST-MODIFIED:20110525T193523 UID:7431-1296066600-1296399600@http://carolinaepicurean.com SUMMARY:Blowing Rock Winterfest 2011 DESCRIPTION:Don't Hibernate . . . Celebrate! Join the Village of Blowing Rock as they celebrate the fun side of winter at the 13th Annual Blowing Rock Winterfest! From the Chili Cook-Off to downtown hayrides\, from the icy Polar Plunge to WinterFeast\, there's something for all age groups at Blowing Rock Winterfest. Shop with Blowing Rock Merchants Dine in their cozy restaurants! Free Hot Chocolate & Hayrides! FREE SNOW! TICKETS AND INFORMATION: available at Blowing Rock Visitors Center\, 7738 Valley Blvd.\, Blowing Rock\, NC. For more information\, call 877-295-78014 or 828-295-7851. See the complete schedule of events here. As a special kickoff to the Fire on the Rock Chef Challenge and Blowing Rock Winterfest\, Crippen's Country Inn is hosting a Special Exhibition Challenge "The Best of the West" on Wednesday\, January 26th at 6:30pm. 2010 Fire on the Rock Champion\, Sam Beasley of the Gamekeeper Restaurant\, will compete with 2010 WNC Chef Challenge Champion\, Rick Boyer of the Inn at Biltmore\, with a secret ingredient cooking challenge. Enjoy a dinner of six courses\, three prepared by each chef. Featuring the very best of Western North Carolina talent\, this is an evening not to be missed by those who love the finest in culinary achievements. Tickets at $45 each plus beverage and tax and are expected to be a quick sell out. Gather your favorite "Foodie" friends and get your tickets now! Call Crippen's Country Inn at 828-295-3487 or make online reservations at www.crippens.com. LOCATION: URL:http://carolinaepicurean.com/event/blowing-rock-winterfest-2011/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110220T130000 DTEND;VALUE=DATE-TIME:20110220T150000 DTSTAMP:20120518T071231 CREATED:20110106T192934 LAST-MODIFIED:20110106T193600 UID:7417-1298206800-1298214000@http://carolinaepicurean.com SUMMARY:5th Annual Hendersonville Bridal Fair DESCRIPTION:The 5th Annual Hendersonville Bridal Fair is being held on Sunday\, February 20\, 2011 from 1:00-3:00pm at Inn on Church Street\, Hendersonville\, NC. ~New this year: Bridal Fashion Show\, Hourly Prize Drawings~ Explore an array of Professional vendors Enjoy a sampling of complimentary Appetizers\, Wine and Cake Tasting. “We’re here to ease the burden and stress on your special day And to make memories that will last a life time!” For more information please contact 828-693-3258 or 828-697-6393. If a wedding is in your near future\, you are invited to attend Hendersonville’s winter “Bridal Fair” being held at Inn on Church on Sunday\, January 18 from 1-3pm. The bridal experts from Inn on Church\, Narnia Studios and others welcome all prospective brides (and grooms) to get personalized advice in an intimate setting and learn about the array of choices they have before the big day. Romance is in the air and it’s the theme for this year’s Bridal Fair. The color trend for 2011 is “Honeysuckle Pink” according to Barbara Hughes\, one of the sponsors. It is a color that works for a variety of ages and styles. It's a positive\, strong\, affirmative color\, and that's what everyone's attitude is going into next year. It can be worn for casual and formal occasions and it's not limited to spring and summer. The way to wear it is either against white or all on its own. It is complementary to blues\, greens and oranges as well as shimmery dove grey. “We are focusing on the budget conscious bride . We know planning a wedding can be overwhelming. Our goal is to help take some of the stress out of the planning for the bridal couple\,” said Michelle Briggs\, manager of Inn on Church. The businesses hosting the event will provide samples and present literature for the benefit of the brides. “The bridal flowers truly set the ambience for the entire wedding. Our hope is that every bride feels that she is listened to and that she has the flowers of her dreams for her wedding\,” said Barbara Hughes\, owner of Narnia Studios. “We will offer the brides choices to accommodate all types of budgets\,” Hughes added. Many other wedding specialists will also be on hand including event planners\, tuxedo representatives\, limousine companies\, dj’s\, photographers and more. “There is no charge for the “Bridal Fair” and reservations are not required\, but we would appreciate knowing how many to prepare for\,” said Briggs of Inn on Church. For more information or if you are able to join us call: 828-697-6393 (Narnia Studios)\, or 828-693-3258 (Inn on Church). Inn on Church Street 201 Third Ave W Hendersonville\, NC 828-693-3258 LOCATION: URL:http://carolinaepicurean.com/event/5th-annual-hendersonville-bridal-fair/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110126T180000 DTEND;VALUE=DATE-TIME:20110126T210000 DTSTAMP:20120518T071231 CREATED:20110106T190716 LAST-MODIFIED:20110525T193523 UID:7413-1296064800-1296075600@http://carolinaepicurean.com SUMMARY:Blackout! Fireplace, Campfire, or Cokstove Cooking Class DESCRIPTION:From Barbara Swell\, Log Cabin Cooking & Music: Log Cabin Cooking & Music is having a Blackout! Fireplace\, Campfire\, or Cookstove Cooking class on Wednesday\, January 26 from 6:00-9:00 pm. Cost is $45 per person. You'll wish for the power to go out so you can make all your new favorites in your wood-burning fireplace. Open hearth cooking is makin-do at its best! The only special equipment you need to make this meal is a cast iron dutch oven with feet and a phlanged lid. We'll start the evening off with prosecco and fagioli al fiasco (Tuscan beans that have been cooked in a Chianti bottle by fire's edge) served on grilled bruschetta\, then we'll make our meal using a variety of open-hearth cooking techniques. Onions will be thrown on embers to caramelize\, butternut squash with maple\, spices and butter will be roasted in foil packets\, flattened chicken will be grilled on coals in front of the fire\, buttermilk biscuits will bake in one dutch oven while an amaretto soaked dried sour cherry and apple pie bakes in another. A crunchy winter salad and hot cider will complete the feast. Log Cabin Cooking & Music 109 Bell Rd. Asheville\, NC 28805 828-298-2270 LOCATION: URL:http://carolinaepicurean.com/event/blackout-fireplace-campfire-or-cokstove-cooking-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20110115 DTEND;VALUE=DATE:20110116 DTSTAMP:20120518T071231 CREATED:20110103T152650 LAST-MODIFIED:20110103T152650 UID:7386-1295049600-1295136000@http://carolinaepicurean.com SUMMARY:Chef Challenge (and more) at Fire & Ice Mountain Winterfest DESCRIPTION:Join the community of Haywood County as they celebrate winter during the 2nd Annual Fire & Ice Mountain Winterfest. Located in the heart of the Blue Ridge Mountains\, only 30 minutes west of Asheville\, the Waynesville Inn Golf Resort will transform into a winter wonderland. From the Ice Carving Competition to the Iron Chef Demonstrations\, from Artisan Demonstrations to Segway tours\, complete with a fashion show there is something for everyone at the Fire & Ice\, a mountain winterfest. See the Schedule of Events here. Purchase tickets here for $10 per adult/$5 under 17 or purchase at the door for $12.50 per adult. LOCATION: URL:http://carolinaepicurean.com/event/chef-challenge-and-more-at-fire-ice-mountain-winterfest/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110126T180000 DTEND;VALUE=DATE-TIME:20110126T180000 DTSTAMP:20120518T071231 CREATED:20110102T154724 LAST-MODIFIED:20110525T193522 UID:7358-1296064800-1296064800@http://carolinaepicurean.com SUMMARY:Funky Healthy Baby Burgers and Buns-Veggie & Not Class DESCRIPTION:[caption id="attachment_4913" align="alignright" width="110" caption="Barbara Swell\, Log Cabin Cooking and Music"][/caption] From Barbara Swell\, Log Cabin Cooking and Music: Well these are probably slider-like\, but since I'm allergic to beef\, I've never actually eaten a slider so I can't say for sure. What I can tell you is that these are really fun to eat and they're not beef. We'll make several different great from-scratch veggie burgers and some burgers from ground other meats for you carnivores and cute little homemade whole-grain yeast risen burger buns & fresh fixins to go with. These burgers and buns freeze great\, so you can pull them out for lunches\, snacks or for dinner with your favorite soup or salad. We'll start with appetizer and wine then feast on our funky burgers and buns for supper. Cost is $45 Log Cabin Cooking and Music 111 Bell Rd Asheville\, NC 28805 828-298-2270 LOCATION: URL:http://carolinaepicurean.com/event/funky-healthy-baby-burgers-and-buns-veggie-not-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110121T150000 DTEND;VALUE=DATE-TIME:20110121T190000 DTSTAMP:20120518T071231 CREATED:20110102T153628 LAST-MODIFIED:20110525T193521 UID:7355-1295622000-1295636400@http://carolinaepicurean.com SUMMARY:Falderal Winery Wine Tasting DESCRIPTION:Join Falderal Winery for their first-ever Wine Tasting featuring their own label on Friday\, January 21st from 3:00pm to 7:00pm. From sweet to dry\, there's something for everybody. New wines are always being vinted\, so each tasting will be unique. Cost is $5.00. The folks at Falderal Winery look forward to seeing you at the tasting. Falderal's tastings will be a regular event. Watch for more information here! Falderal Winery 131 3rd Ave W Hendersonville\, NC 28792 828-693-7676 LOCATION: URL:http://carolinaepicurean.com/event/falderal-winery-wine-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110115T100000 DTEND;VALUE=DATE-TIME:20110115T130000 DTSTAMP:20120518T071231 CREATED:20110102T151611 LAST-MODIFIED:20110102T151611 UID:7351-1295085600-1295096400@http://carolinaepicurean.com SUMMARY:Two-Layer One-Pot Comfort-Food Cottage Pies Class DESCRIPTION:Log Cabin Cooking and Music is having a Two-Layer One-Pot Comfort-Food Cottage Pie class on Saturday\, January 15th from 10:00am to 1:00pm. Cost is $45 per person. [caption id="attachment_4913" align="alignright" width="110" caption="Barbara Swell\, Log Cabin Cooking and Music"][/caption] This is some serious man-food that girls like too. These double-decker dishes can be baked in anything from a cast iron dutch oven in the coals of the fireplace to individual ceramic dishes that can be enjoyed now or frozen for quick\, wholesome suppers on-the-go. You'll make a chili and heirloom bean pie topped with a rustic cornbread topping\, and a veggie as well as a local roasted pork and root veggie pies crowned with a variety of potato treats including crunchy swiss rosti\, scalloped layered potatoes and mashed potatoes. These dishes sound heavy\, but don't worry\, they're not the way we'll make them. Fireside lunch includes hot beverage\, cottage pies\, winter salad and a refreshing cranberry port sorbet for dessert. Log Cabin Cooking and Music 111 Bell Rd. Asheville\, NC 28805 828-298-2270 LOCATION: URL:http://carolinaepicurean.com/event/two-layer-one-pot-comfort-food-cottage-pies-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110113T173000 DTEND;VALUE=DATE-TIME:20110113T203000 DTSTAMP:20120518T071231 CREATED:20110102T150554 LAST-MODIFIED:20110102T150554 UID:7345-1294939800-1294950600@http://carolinaepicurean.com SUMMARY:Home Wine Making Class DESCRIPTION:Falderal Winery invites you to come learn the In's and Out's of Home Wine Making! Taught by Falderal Winery's own wine maker\, this class focuses on wine making from either concentrate or fruit. Perfect for the beginner or those who just want to brush up on their wine making skills. Cost includes a bottle of wine and 10% off all wine making supplies. Please call the shop at 828-693-7676 to reserve your space. We look forward to seeing you soon! This is a monthly class\, offered the 2nd or 3rd Thursday of every month. Watch for dates on The Carolina Epicurean's Event Calendar. LOCATION: URL:http://carolinaepicurean.com/event/home-wine-making-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20110104T180000 DTEND;VALUE=DATE-TIME:20110104T200000 DTSTAMP:20120518T071231 CREATED:20110102T145206 LAST-MODIFIED:20110102T145816 UID:7338-1294164000-1294171200@http://carolinaepicurean.com SUMMARY:Celebrate Bacon - Dinner at Laurey's! DESCRIPTION:All Bacon. All the time. This Tuesday\, January 4\, 2011\, Laurey's is hosting a special dinner with Ari\, one of the co-founders of Zingerman's in Ann Arbor\, MI. Laurey invites you to join in on this really fun night. Ari will be here telling bacon stories. Laurey will be cooking. Bacon. With every single course. The price is a very reasonable $49.00 per person + tax. You'll get a delicious meal with bacon for starters\, bacon with the first course\, bacon in the salad\, bacon in the main course (and its accompaniments) and more bacon for the dessert. If you'd like beer and or wine\, we'll ask for $12.00 more. Call 828-252-1500 by 2:00pm on Monday\, Jan. 3rd to save your spots. There are a limited number of seats still available. On a completely different subject\, Laurey's is starting a monthly cooking class series that will parallel the ASAP (Appalachian Sustainable Agriculture Projects) "Get Local" calendar.  Each month's class will feature that month's product and will include a soup\, an appetizer and a main course item or two. I'm looking forward to seeing what she'll be cooking up each month! Laurey's 67 Biltmore Ave Asheville\, NC 28801 828-252-1500 LOCATION: URL:http://carolinaepicurean.com/event/celebrate-bacon-dinner-at-laureys/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101219T103000 DTEND;VALUE=DATE-TIME:20101219T130000 DTSTAMP:20120518T071231 CREATED:20101214T171847 LAST-MODIFIED:20110525T193607 UID:7217-1292754600-1292763600@http://carolinaepicurean.com SUMMARY:Santa's "Doing Brunch" DESCRIPTION:Santa's "Doing Brunch" at Soby's New South Cuisine Sunday\, December 19th\, 2010 from 10:30 am -1:00 pm. Join Soby's for lunch with Santa Claus and avoid the lines at the mall while you enjoy a wonderfully prepared Brunch Buffet at Soby's. Treat yourself to a Bloody Mary or Mimosa\, help yourself to a plateful of Soby's fare\, and enjoy the children talking with Santa. Call 864.232.7007 for reservations. Soby's New South Cuisine 207 S Main St Greenville\, SC 29601 864-2327007 LOCATION: URL:http://carolinaepicurean.com/event/santas-doing-brunch/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101210T160000 DTEND;VALUE=DATE-TIME:20101212T210000 DTSTAMP:20120518T071231 CREATED:20101208T232006 LAST-MODIFIED:20110525T193606 UID:7065-1291996800-1292187600@http://carolinaepicurean.com SUMMARY:Christmas Pub Crawl DESCRIPTION:Downtown Hendersonville\, NC is hosting a Christmas Pub Crawl from 4:00PM Friday\, December 10th through close of business at each participating pub/restaurant Sunday\, December 12th. NOTE: Some pub/restaurants will be closed Sunday. Gather some friends\, dress up in holiday attire (think elves\, reindeer\, snowmen... get creative!) and “crawl” from pub to pub spreading cheer. Simply spend $3.00 at each stop along the way\, punch your card and you will be entered in a drawing from local businesses. "It's actually for everyone\, because you're not required to buy any alcohol\," said event co-chairwoman Layla Rogers. "All you have to do is spend $3 at each pub you go in and it can be on anything of your choosing\, so anyone can do it. And we encourage people to dress up and carol from pub to pub." [Times-News article on Pub Crawl] Dressing in holiday-themed attire — elves\, reindeer\, snowmen\, to name a few choices — during the event earns a potential third drawing entry. Pub Crawl to 14 bars and restaurants. Pick up a game card from any participating downtown pub. Participating Pubs Black Rose Public House Hannah Flanagan’s Pub Blue Note Grille Champa West First Vue Wine Bar Square 1 Bistro Never Blue Lime Leaf Thai Fusion Cypress Cellar Mrs. G and Me Mezzaluna Flight Wood Grill Margaritagrille LOCATION: URL:http://carolinaepicurean.com/event/christmas-pub-crawl/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101213T183000 DTEND;VALUE=DATE-TIME:20101213T203000 DTSTAMP:20120518T071231 CREATED:20101208T211000 LAST-MODIFIED:20110525T193607 UID:7053-1292265000-1292272200@http://carolinaepicurean.com SUMMARY:Special Holiday Dinners - Class DESCRIPTION:Chef Mark Nicholas is coming back to Foxfire Gallery & Kitchen Shops to cook a special dinner for the holidays. This evening Chef Mark will showcase three incredible entrée’s and three side dishes to accompany them. First on the list is a Slow Roasted Strip Loin with Coffee Scented Sweet Potatoes. Next Mark will make a Stuffed Cornish Game Hen and a Root Vegetable Gratin. The last combo of the night will be Mark’s Rosemary Brined Pork Shoulder Roast served with his awesome Brussels sprouts. Don’t miss these must have recipes and tips for cooking during the holidays. This is a Demonstration Style Class and as of this writing\, there are 15 seats left. Cost: $50.00. Register for this class here. Foxfire Gallery & Kitchen Shops 2222 Augusta St. Suite 1 Greenville SC\, 29605 (864) 242-0742 LOCATION: URL:http://carolinaepicurean.com/event/special-holiday-dinners-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101222T180000 DTEND;VALUE=DATE-TIME:20101222T200000 DTSTAMP:20120518T071231 CREATED:20101204T173625 LAST-MODIFIED:20110525T193607 UID:6960-1293040800-1293048000@http://carolinaepicurean.com SUMMARY:Laurey's Adds 2nd Winter Soup Class DESCRIPTION:From Laurey's The soup class on the 15th is sold out. (whee!) We'll add a second class on December 22 if enough people (10) sign up. The cost is 35.00 per person. The class is a demonstration class. At the end you will get ample tastes of all the soups we make. And yes\, recipes are included\, as is a glass of wine. Call soon to save your spot(s). 828-252-1500. LOCATION: URL:http://carolinaepicurean.com/event/laureys-adds-2nd-winter-soup-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101218T180000 DTEND;VALUE=DATE-TIME:20101218T200000 DTSTAMP:20120518T071231 CREATED:20101204T172810 LAST-MODIFIED:20110525T193607 UID:6955-1292695200-1292702400@http://carolinaepicurean.com SUMMARY:Comfort & Joy: Dinner at Laurey's DESCRIPTION:From Laurey's Comfort and Joy - a special dinner on December 18th Join us\, bring friends\, and settle in for a warm night of wonderful food\, favorite songs\, and comfort. The menu this year is all about comfort (and joy.) Here's what we're serving: Shrimp Tempura With John’s Dunk Sauce Bacon and Roasted Tomato Bites With Basil Mayonnaise Hot Spiced Apple Cider The First Course: Winter Squash Soup With Crispy Shallots and Crème Fraiche Crusty Baguettes with Butter The Dinner: Airline Breast of Chicken With a Wild Mushroom Cream Roasted Brussels Sprouts With Garlic and Onions Polenta Rounds with Yellow Branch Farmstead Cheese The Dessert: Molten Chocolate Cakes With Vanilla Crème Anglaise The price is $49.75 per person (+tax). Please add 15.00 per person if you’d like to have wines with your dinner. I hope you can come. It is so much nicer to share these dark nights having dinner and singing with friends. Laurey's 67 Biltmore Avenue Asheville\, NC 28801 828-252-1500 LOCATION: URL:http://carolinaepicurean.com/event/comfort-joy-dinner-at-laureys/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101207T190000 DTEND;VALUE=DATE-TIME:20101207T210000 DTSTAMP:20120518T071231 CREATED:20101203T161741 LAST-MODIFIED:20120503T134113 UID:6919-1291748400-1291755600@http://carolinaepicurean.com SUMMARY:Foothills Brewing Co Beer Dinner at Jack of the Wood DESCRIPTION:From Chef Jason Brian\, Jack of the Wood: I just thought I would give you a heads up about the December 7th beer dinner at Jack of the Wood in conjunction with Foothills Brewing Co. This will be a 4 course + dessert dinner featuring Foothills Pilot Pale Ale\, Seeing Double IPA\, Torch Pilsener\, India Brown Ale\, and a yet to be determined desert beer. The food will all be sourced from local farms\, which include Everett Farms\, East Fork Farm\, Imladris Farm\, Laughing Seed Farm\, and Hickory Nut Gap Farm. Cost is $30 per person\, plus tax and gratuity. Space is limited so reservations are recommended. It should be a fun time. Here is a close to final version of the menu: Grilled\, hop scented Everett Farm skirt steak served with chopped romaine tossed in a smoked tomato dressing and garnished with roasted garlic\, candied bacon\, fried onions\, and bleu cheese. Served with Pilot Pale Ale. Coconut milk soaked East Fork Farm lamb kebab with red and green peppers\, onion\, and Laughing Seed Farm butternut squash over cucumber salad. Served with Torch Pilsener 2 week brined\, slow cooked\, Hickory Nut Gap pulled pork taco with house pickled L.S. Farm jalapenos\, sharp cheddar\, marinated tomatoes\, shredded lettuce\, cilantro sour cream\, and house made hot sauce. Served with Seeing Double IPA Imladris Farms rabbit ragout with a broth of smoked onions and mushrooms\, Foothills India Brown Ale\, tomato\, herbs\, and Irish rashers served over a N.C. grits and smoked gouda cake Dessert will be a brownie ice cream sandwich with house made ice cream. Hope to see you there! Cheers! Jason Brian - Chef\, Jack of the Wood Jack of the Wood 95 Patton Avenue Asheville\, NC 28801-3316 (828) 252-5445 LOCATION: URL:http://carolinaepicurean.com/event/foothills-brewing-co-beer-dinner-at-jack-of-the-woods/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101224T170000 DTEND;VALUE=DATE-TIME:20101231T000000 DTSTAMP:20120518T071231 CREATED:20101201T220030 LAST-MODIFIED:20110525T193607 UID:7186-1293210000-1293753600@http://carolinaepicurean.com SUMMARY:Holiday Dining Out 2010 DESCRIPTION: Updated: Tuesday\, December 28th\, 10:30PM NEW: Mrs G and Me\, Morning Glory Cafe\, The Blackbird & Lake Lanier Tea House Enlarge image below with the slider. Then click and drag to move image around. [iframe https://acrobat.com/#d=b20mq3QKK5IJCQMAM4qYgg 940 1000] LOCATION: URL:http://carolinaepicurean.com/event/holiday-dining-out-2010/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20101201 DTEND;VALUE=DATE:20101202 DTSTAMP:20120518T071231 CREATED:20101201T134029 LAST-MODIFIED:20110525T193606 UID:6848-1291161600-1291248000@http://carolinaepicurean.com SUMMARY:Hanukkah Kick Off: He'Brew - The Chosen Beer at Thirsty Monk South DESCRIPTION:From Thirsty Monk: (The Carolina Epicurean: sorry about the short notice) He'Brew Jewbelation Vertical Lineup! Our December Beer of the Month will be all 8 years of Jewbelation. We're kicking the month off with a special PINT NIGHT! Wednesday\, December 1st! (South Asheville Location) Thirsty Monk South now has Live Music Every Weekend! 1836 Hendersonville Rd in Gerber Village 828-505-4564 Thirsty Monk South 1836 Hendersonville Rd Asheville\, NC 28803-8209 (828) 505-4564 LOCATION: URL:http://carolinaepicurean.com/event/hanukkah-kick-off-hebrew-the-chosen-beer-at-thirsty-monk-south/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101209T173000 DTEND;VALUE=DATE-TIME:20101209T203000 DTSTAMP:20120518T071231 CREATED:20101130T220534 LAST-MODIFIED:20110525T192444 UID:6868-1291915800-1291926600@http://carolinaepicurean.com SUMMARY:Wine Making Class at Falderal Winery DESCRIPTION:A three-hour wine making class will be held Thursday\, December 9\, at Falderal Winery\, 131 Third Avenue West\, Hendersonville beginning at 5:30 p.m. Cost is $30 per person\, which includes the class/demonstration\, one bottle of wine from Falderal Winery\, and a tasting of various wines available at Falderal. Participants purchasing wine-making kits that evening will receive a 10% discount on the purchase price. Class size is limited\, so those interested should contact the winery soon. Participants will learn how to make wine using their own grapes or from a kit. For more information\, call Paul Kovacich at 828-693-7676 or click on the link below. Read this Mountain Xpress article for more details. Falderal Winery 131 3rd Avenue West Hendersonville\, NC 28792 Ph: 828-693-7676 LOCATION: URL:http://carolinaepicurean.com/event/wine-making-class-at-falderal-winery/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101208T190000 DTEND;VALUE=DATE-TIME:20101208T220000 DTSTAMP:20120518T071231 CREATED:20101130T165010 LAST-MODIFIED:20120503T134113 UID:6854-1291834800-1291845600@http://carolinaepicurean.com SUMMARY:Bouchon Street Food's 1st Wine Dinner DESCRIPTION:Bouchon Street Food is hosting their first ever Wine Dinner - a delicious 4 course dinner featuring small-vinyard French wines at Asheville's Best Crepe Secret\, Bouchon Street Food\, on Wednesday\, December 8th from 7:00PM to 10:00PM. From Bouchon Street Food: Our little Street Food is all grown up now and ready to show its stuff! Join us for our first wine dinner featuring four courses paired with four wines from small\, family-run French vineyards\, this evening promises to be a highlight of the holiday season. Make your reservation today by calling 828-350-3741. Menu: First Course Smoked Trout with Créme Fraiche & Trout Caviar on City Bakery Baguette Crostini Second Course Salade Frisée with Roasted Beets & Bacon Entrée Crêpe Stuffed with Bourbon Brown Sugar Marinated Braised Short Ribs with Balsamic Roasted Onions & Warm Peach Preserves Dessert Nutella Mousse in a Baked Crêpe Cup Bouchon Street Food 62 1/8 North Lexington Avenue Asheville\, NC 28801-2823 828-350-3741 LOCATION: URL:http://carolinaepicurean.com/event/bouchon-street-foods-1st-wine-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101218T100000 DTEND;VALUE=DATE-TIME:20101218T130000 DTSTAMP:20120518T071231 CREATED:20101129T121642 LAST-MODIFIED:20101129T121825 UID:6837-1292666400-1292677200@http://carolinaepicurean.com SUMMARY:Italian Cooking Classes with Wally Maria DESCRIPTION:When you take a cooking class with Wally Maria Mazzucco Wyatt\, you will learn how to prepare traditional Italian dishes\, where to shop for the ingredients\, how to combine courses for a delicious\, well balanced\, healthy Italian meal. Wally Maria has an extensive vegetables-fruit-herb garden and grows many of the ingredients she uses in her cooking. She grew up in the northern Italian region of Veneto and then Friuli where she learned in her grandmother's restaurant\, and from her mother and aunts\, how to prepare classic Italian dishes. Over the years\, Wally Maria has revised her family's traditional cooking and made it her own\, displaying her passion for beautiful presentations and delicious taste. Each one of her classes is a complete meal. Students are invited to help in the preparation and cooking process if they desire. They are given a copy of all the recipes prepared in the class and are welcome to bring wine for all to enjoy with the meal\, which will be served at the end. Classes vary in length; in average last 3 hours. Wally's next class is An Italian alternative for the Holidays will be on Saturday\, December 18 from 10am-1pm and will include: Cannelloni ripieni Baked cannelloni My aunt's recipe Pesce in padella con cardi e pancetta Baked fish with cardoons and pancetta cardoons taste like artichokes Indivia belga ripiena di ricotta e pancetta Belgian endive with ricotta and pancetta Strudel di mele Apple strudel from Trentino\, my backyard\, were there's a strong Austrian influence Class Fees Individual Class $ 50 Payment in advance required If you need to cancel\, please give at least one week notice Click here to see all of Wally Maria's 2011 Classes. Class Time 10 am - 1 pm To enroll or for more information\, please call 828.658.8928 or email LOCATION: URL:http://carolinaepicurean.com/event/italian-cooking-classes-with-wally-maria/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101215T180000 DTEND;VALUE=DATE-TIME:20101215T200000 DTSTAMP:20120518T071231 CREATED:20101129T085333 LAST-MODIFIED:20101129T085434 UID:6818-1292436000-1292443200@http://carolinaepicurean.com SUMMARY:Winter Soup Class DESCRIPTION:From Laurey Masterton\, Laurey's: Wanna cook soups? I'll be teaching a class about winter soups on Wednesday\, December 15. Want to come? The cost is 35.00 per person. The class is a demonstration class. At the end you will get ample tastes of all the soups we make. And yes\, recipes are included\, as is a glass of wine. Call soon to save your spot(s). 828-252-1500. Laurey's 67 Biltmore Avenue Asheville\, NC 28801 (828) 252-1500 LOCATION: URL:http://carolinaepicurean.com/event/winter-soup-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101126T120000 DTEND;VALUE=DATE-TIME:20101127T170000 DTSTAMP:20120518T071231 CREATED:20101125T114130 LAST-MODIFIED:20110525T192509 UID:6762-1290772800-1290877200@http://carolinaepicurean.com SUMMARY:Shoppers' Retreat at Fresh Market This Weekend DESCRIPTION:From The Fresh Market: Join us this weekend as we kick off the holiday shopping season with our Shoppers' Retreat\, an escape from the crowds and craziness you're used to on Black Friday. Stroll through our sampling stations\, sip hot cider\, enjoy roasted chestnuts and simply enjoy a festive\, relaxed environment where you can pick up some easy-to-prepare meals and holiday decorations. 2 Days Only! Black Friday Weekend Friday\, November 26: 12pm - 6pm Saturday\, November 27: 11am - 5 pm Special Sales* include: 40 oz Beef Pot Pie ... 9.99 ea Premium\, 22-inch Mixed Noble Fir Wreaths ... 2 for 25.00 Premium\, 7 - 8 foot Fraser Fir Christmas Tree ... 39.99 ea 5 lb Box Cuties Clementines ... 5.98 ea *Offers Valid Friday\, November 26 - Saturday\, November 27\, 2010 The Fresh Market 223 Greenville Hwy Hendersonville\, NC 28792 828-698-4682 LOCATION: URL:http://carolinaepicurean.com/event/6762/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101208T080000 DTEND;VALUE=DATE-TIME:20101208T170000 DTSTAMP:20120518T071231 CREATED:20101125T112545 LAST-MODIFIED:20110525T192444 UID:6755-1291795200-1291827600@http://carolinaepicurean.com SUMMARY:Wednesday Night Farm Dinner Series at The Blackbird DESCRIPTION:The Blackbird Tavern continues their Wednesday Night Farm Dinner series with a promising offering: Dec 8: Highland Brewery and Everette Farms: A fun 6-course beer tasting menu focused on our local Highland Brewery paired with many of the wonderful meats from Everette Farms. $40.00 w/live music by the Honeycutters. Menu will feature: Grilled Steak Salad with Blue Cheese and Garlic Crouton paired with Seven Sisters Abbey style Ale\, Sliders with Pimento Cheese and Pickled Onion paired with Gaelic Ale\, Short Ribs with Creamy Grits paired with Cold Mountain Winter Ale\, and MUCH MORE! Check out the menus and times @ www.theblackbirdrestaurant.com; you'll also find information about holiday dinners: December 15 Farm Dinner with Sunburst Trout Company\, December 24 Christmas Eve dinner and December 31 New Year's Eve dinner. The Blackbird Tavern 10 East Market St Village of Chesire Black Mountain\, NC 828-669-5556 LOCATION: URL:http://carolinaepicurean.com/event/wednesday-night-farm-dinner-series-at-the-blackbird/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101207T183000 DTEND;VALUE=DATE-TIME:20101207T183000 DTSTAMP:20120518T071231 CREATED:20101122T145115 LAST-MODIFIED:20110525T192443 UID:6720-1291746600-1291746600@http://carolinaepicurean.com SUMMARY:Sparkling Wine Tasting DESCRIPTION:From Susan Casey\, The Purple Onion: Friends and fellow tasters\, While it is my firm belief that any time is a good time for bubbles\, the holidays are one of the best times to have sparkling wine chilled and ready for impromptu celebrations with friends and family. Aside from the inherent appeal of the sparkling appearance and subtle but seductive nose\, all sparkling wines share a vibrant acidity which enhance the flavors of a broad range of foods including many holiday hors d’oeuvres. At our next tasting\, we will explore a variety of sparkling wines including prosecco\, Champagne and cava and provide a buffet of hors d’oeuvres to demonstrate the wonderful versatility of bubbles. So whether you are serving potato chips or oyster Rockefeller\, come\, taste and take home some sparkling wine or champagne for the holidays. Seating is limited so please make your reservations early. Cost is $45 and includes tasting 8 different sparkling wines and a buffet of delicious hors d’oeuvres from Chef Jeremy Edwards. For those of you who missed our Kermit Lynch tasting and enjoy French wines\, we will have these wines available for ordering as well. I thought all the wines showed well and plan on serving some of them at our Thanksgiving celebration. The Purple Onion 16 Main St Saluda\, NC 28773 (828) 749-1179 LOCATION: URL:http://carolinaepicurean.com/event/sparkling-wine-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20101125 DTEND;VALUE=DATE:20101126 DTSTAMP:20120518T071231 CREATED:20101120T134008 LAST-MODIFIED:20110525T192509 UID:6485-1290643200-1290729600@http://carolinaepicurean.com SUMMARY:Thanksgiving 2010 - Where to Dine Out DESCRIPTION:Looking for Thanksgiving Dinner Out? (Check back for updates) Flat Rock Wine Shoppe - The Blue Note Grille\, 114 N. Main Street\, Hendersonville\, NC The Flat Rock Wine Shoppe and Blue Note Grille will hold their first ever Thanksgiving feast! Come one\, come all from 11:00am until 6:00pm on Thanksgiving Day. The Blue Note Grille will serve a 3 course meal with all the traditional dishes that we have come to expect on this festive day. Enjoy the food without the fuss! Menu: 1st Course: Choose 1 She Crab Soup\, Butternut Bisque\, Spinach Salad With Warm Bacon Vinaigrette\, House Salad\, (With Fresh Greens\, Cantaloupe\, Brie And Ttoasted Pecans) or Fresh Fruit 2nd Course: Choose 1 Ham\, Turkey or Fresh Catch Choice of Three Sides: Candied Yams\, Stuffing\, Burgundy Mushrooms\, Sauteed Squash/Onions\, Garlic Mashed Potatoes\, Three Cheese Mac And Cheese\, Green Beans Almandine or Collard Greens All Plates come with Cranberry Sauce 3rd Course: Choose 1 Pecan Pie\, Blackberry Cobbler or Shot-In-The-Dark $20.00 Per Person Excluding Tax And Gratuity Reservations Suggested. 828-697-6828 Frankie Bones\,2 Gerber Rd #101\, Asheville\, NC 28803 Thanksgiving Dinner at Frankie Bones 12 - 7pm Entrees Traditional Turkey Slow roasted light and dark meat with gravy   18 Bone in Pork Loin Char grilled and served with a pork demiglace   21 North Carolina Redfish Broiled with salt\, pepper and lemon   22 Prime Rib of Beef Slow roasted hickory smoked prime rib served with horseradish sour cream   24 Crab Stuffed Shrimp Seven shrimp stuffed with lump crab and baked\, served with hollandaise sauce   21 All served with our scratch made sides Classic stuffing\, Green Bean Casserole\, Sweet Potato Casserole\, Whipped Potatoes\, Cranberry Sauce and Asparagus Dessert Pumpkin Pie Pumpkin Cheesecake N.Y. Cheesecake Grandma Jean's Homemade Carrot Cake Reservations recommended. Thanksgiving Dinner To Go $20 Per Adult\, $12 Kids 10 and Under Includes traditional turkey and all of our sides along with a salad. Reservations Required by Monday November 22nd. The Wiseguy Family Dinner To Go $125.00 Serves 8-10 Includes one Hickory Smoked Turkey All of our scratch made sides Salad\, Bread and Herb Butter Reservations Required by Monday November 22nd Kosta's Kitchen\, 4055 Hendersonville Road\, Fletcher\, NC - Open Thanksgiving Day THANKSGIVING MENU Open 7:00 am to 3:00 pm Breakfast served until 11:00 am Dinner Menu: Baked Ham Roast Turkey with Dressing Baked Chicken with Dressing Chicken Alfredo Vegetable Choices: Mac and Cheese\, Sweet Potato Casserole\, Green Beans\, Mashed Potatoes\, Creamed Corn or Salad Variety of Desserts Laurey's\, 67 Biltmore Ave\, Asheville\, NC  (DINNER TO GO - PICK UP AND TAKE HOME) This year's Thanksgiving dinner-to-go featuring favorite recipes of our staff. If you don't feel like cooking\, this is the perfect alternative. Thanksgiving at Laurey’s – 2010: A Menu of Staff Favorites Kentucky Beer Cheese Irvegg’s Mexican “Romeritos:” (with Shrimp\, Mole and Rosemary) Sage-roasted Turkey With Martha’s Mushroom Gravy Brendan’s Oyster Stuffing Laurey’s Cranberry Chutney Anne’s Grandma’s Butternut Squash Casserole With Cream Cheese and Onions Marty’s Favorite Baked Apple Gratin Andrew’s Favorite Green Bean Casserole Emily’s Favorite Big Fluffy Yeast Rolls Laurey’s Blackberry Jam Noel’s Sweet Potato Pie Apple Pie Price per person: $34.95 (It is also possible to order just your favorite parts.) Call 828-252-1500 to reserve Lake Lnier Tea House\, 351 E. Lakeshore Dr.\, Landrum\, SC Serving a Thanksgiving Buffet from 11:00AM to 4:00PM. Price: $34.95. Call 864-457-4218 Enjoy music by "Daryl Rice" while you have Thanksgiving dinner with your family and friends. Marco Trattoria\, 204 West Main Street\, Brevard NC 28712. 828 883 4841 OPEN THANKSGIVING DAY 12-7 $24.00 PER PERSON TURKEY WITH FIXINGS BAKED SALMON PRIME RIB WITH CHOICE OF an APPETIZER AND DESSERT KIDS UNDER 12 Turkey w/dessert MENU $ 14.00 haPPy THaNksgIVing yA'LL Never Blue\, 119 South Main Street\, Hendersonville\, NC 28792 Pack's Tavern\, 20 South Spruce St\, Asheville\, NC 28801 Season's at Highland Lake Inn\, 86 Lily Pad Ln\, Flat Rock\, NC Thanksgiving Day Buffet - Thursday\, November 25\, 2010 from 10:30am - 7pm Artichoke and White Bean Minestrone with Grilled Lavash Crackers Creamy Smoked Bacon and Corn Chowder with Cornbread Croutons Fall Herb and Butter Roasted Turkey Breast\, Carved to Order\, with Traditional Brown Giblet Gravy Maple Glazed Smoked Whole North Carolina Ham\, Carved to Order\, and Complemented by Cranberry and Orange Chutney Beef Bourguignon Tender Pieces of Bistro Filet Braised in Red Wine and Garnished with Assorted Local Mushrooms\, Pearl Onions and Fine Herbs Portuguese Style Roasted Tilapia Delicate Tilapia Filets Roasted atop Chickpea\, Potato\, Bell Peppers\, and Eggplant and Finished with a Tomato-Paprika Broth In-House Hot Smoked Norwegian Salmon and North Carolina Trout Filets Accompanied by a Warm Spinach and Artichoke Dip\, Boursin Cheese Spread\, Brunoise of Red Onion\, Hard Boiled Eggs\, and Capers With Assorted Pita Chips\, House Made Crustini\, Crackers & Wafers Traditional Golden Brown Herbed Stuffing Garlic and Butter Roasted Yukon Gold Potato Wedges Vanilla Scented Sweet Potato Soufflé Maple and Sage Glazed Butternut Squash Bacon and Brown Sugar Scented Brussel Sprouts Basil and Orange Roasted Beets Shoe Peg Corn & Caramelized Leek Pudding Season’s Baby Field Greens & Blossom Salad topped with Sliced Cucumbers\,Julienne Carrots\, Grape Tomatoes\, Toasted Pumpkin Seeds\, & Creamy Italian Herbed Dressing Oak Barrel Aged Balsamic Vinaigrette Roasted Sweet Potato\, Spinach\, Radicchio\, Celery\, and Crispy Bacon tossed in Roasted Garlic and Sherry Vinaigrette Crisp Green Beans\, Sundried Tomatoes\, Toasted Hazelnuts\, and Sweet Onions Drizzled with White Balsamic Vinegar and Extra Virgin Olive Oil Toasted Cous Cous\, Georgia Pecans\, Dried Currants\, Figs\, and Cherries Dressed with a Champagne Mint Dressing Assorted Scrumptious Fresh Baked Desserts\, Breads & Pastries 39.95 per person Reservations Required. Please Call Us @ 828.696.9094 The Mimosa Inn\, 65 Mimosa Inn Drive\, Tryon\, NC 28782 Thanksgiving is just around the corner! Plan to join us for our annual Thanksgiving Buffet\, featuring all the traditional holiday favorites\, all freshly prepared in OUR kitchen along with homemade dessert selections. Cost is $19.95 per person\, plus tax and gratuity. Seating is limited and advance reservations are required. Every year\, we've had to turn down last minute patrons. Don't be disappointed\, call 828-859-7688 now and book your reservation. The Quarry\, 14 South Gaston St\, Brevard\, NC 28712 Thanksgiving is around the corner and The Quarry will be serving a 5 course meal for $19 and a limited menu as well. Make your reservations as soon as possible since we are filling up quick. Happy Holidays! 828.877.2244 www.thequarryrestaurant.com LOCATION: URL:http://carolinaepicurean.com/event/thanksgiving-2010-where-to-dine-out/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101214T183000 DTEND;VALUE=DATE-TIME:20101214T210000 DTSTAMP:20120518T071231 CREATED:20101119T191738 LAST-MODIFIED:20101119T191754 UID:6662-1292351400-1292360400@http://carolinaepicurean.com SUMMARY:Holiday Heavy Hors d'oeuvres w/Sparkling, Dessert and Still Wines DESCRIPTION:From Flat Rock Wine Shoppe - The Blue Note Grille: Instead of our monthly wine dinner\, we're presenting Holiday Heavy Hors d'oeurvres with Chef John's secret recipes! We will also pair them with sparkling\, dessert\, and still wines. John is still writing recipes\, updates to follow. Tuesday December 14 starting at 6:30pm $25.00 per person\, reservations required. Please call 828-697-6828 We look forward to seeing you soon. Dave\, Lee and our super staff. www.flatrockwineshoppe.com LOCATION: URL:http://carolinaepicurean.com/event/holiday-heavy-hors-doeuvres-wsparkling-dessert-and-still-wines/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101207T180000 DTEND;VALUE=DATE-TIME:20101207T180000 DTSTAMP:20120518T071231 CREATED:20101119T180454 LAST-MODIFIED:20110525T192443 UID:6658-1291744800-1291744800@http://carolinaepicurean.com SUMMARY:Hide n’Bake…Holiday treats to bake as needed for the weak-of-will DESCRIPTION:Tuesday\, December 7th from 6:00-9:00pm $45 For some of us\, hiding the cookie and cracker dough in the freezer is like “out of sight\, out of mind.” For others of us ….well\, raw dough is a treat all by itself. Hey\, this is a class for all of us! We’ll make a bunch of festive cookie and cracker doughs that can be frozen into logs or portions and baked off in small batches for you or popped in the oven as needed for holiday parties\, visiting or gift-giving. (A selection of unbaked cookie dough logs also makes a great gift!) Cookies include a variety of pinwheels (date walnut\, orange cranberry\, and chocolate/mocha)\, vanilla/chocolate checkerboards\, dried cherry walnut layered cookies\, buttery sugar cookies that can scream “decorate me!”\, lemon cornmeal\, paperthin gingersnaps (you can eat a LOT of these)\, sesame whole grain crackers and the favorite of all the men I know…Aunt Mary’s crunchy spicy cheese things. We’ll sample our wares in class and participants will leave with a variety of cookie dough logs for freezer or tummy. Many ingredients such as sorghum syrup\, cornmeal\, and eggs will be sourced from the Asheville area. We’ll have prosecco and healthy appetizers to start\, but it’s cookies for dinner. All levels welcome. Log Cabin Dooking & Music 111 Bell Rd Asheville\, NC 28805 828-298-2270 LOCATION: URL:http://carolinaepicurean.com/event/hide-n%e2%80%99bake%e2%80%a6holiday-treats-to-bake-as-needed-for-the-weak-of-will/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101120T160000 DTEND;VALUE=DATE-TIME:20101120T200000 DTSTAMP:20120518T071231 CREATED:20101118T114544 LAST-MODIFIED:20110525T192509 UID:6608-1290268800-1290283200@http://carolinaepicurean.com SUMMARY:Asheville's Best Free Wine & Beer Tasting DESCRIPTION:Appalachian Vintner has a savvy marketing approach. They submitted this event titled\, "Asheville's Best Free Wine & Beer Tasting". Full disclosure: I haven't been to one of their tastings yet\, so the title of this post is not my personal opinion\, but I like their moxie! Asheville’s Best Wine & Beer Tasting will be on Saturday November\, 20 2010 from 4PM-8PM. The greatest food & wine event can be the meal you are having at this very moment or later in evening. But certainly many holidays provide us with the perfect opportunity to share this incredible marriage of wine & food with the people that we love the most. We know that finding the best wine for the multiple courses on the holiday table can be daunting. That's why this weekend Appalachian Vintner will aim to demystify the process. We’ve gathered quite a selection of well-made\, versatile wines that are tried-and-true\, guaranteeing a homerun with everyone’s palate this Thanksgiving. Zum Martin Sepp Gruner Veltliner- 100% Gruner from Weinviertel\, Austria. “Innovation\, stubbornness and a little bit of madness.” This\, according to Michael Martin\, the young wine making dynamo of Weingut Martinshof\, is the secret to his success. Gruner Veltliner is Austria’s star grape and yields one of the greatest food wines in the world. Use this white for the hard to pair and lighter dishes~ brussels sprouts\, asparagus\, cold/smoked or cured meat\, salads and believe it or not fried chicken! 1L bottle for that little bit extra to handle your guzzlin’ cousin. Shelf $12.99 Tasting $11.69 or $11.04 as part of any case. Gundlach Bundschu Gewürztraminer- 100% old vine Gewürztraminer from the Gundlach Bundschu estate in the Sonoma Valley\, CA. This is one of\, if not the oldest continually produced wines in California\, from THE oldest family owned winery in CA. Originally we wanted to showcase an Alsatian white at this tasting\, but honestly this wine is a perfect example of the style. This is the bottle to have on hand with roast turkey but it will pair gracefully with baked ham\, black eyed peas\, mac-n-cheese\, potatoes\, spicy Asian food and rich cheeses. Special Shelf Price $18.99 Tasting $17.09 or $16.14 as part of any case. Almar Orchards J.k.’s Solstice Cider- 100% pure unadulterated Organic apple cider from a 150 year old apple orchard in Flushing\, Michigan. This gluten free\, sorbate & sulfite free hard cider is the real deal. You may think we are crazy but trust us\, this will pair well with the entire table from appetizers to dessert. Their solstice cider has been aged and lightly spiced with ethically traded cinnamon\, vanilla and a drop of syrup from Almar’s own Maple trees located on their farm. Easy as she goes though\, this stuff is 7% abv and goes down so easy it should be illegal. Shelf $6.69 or $6.02 as part of any case. Château du Basty Régnié- 100% Gamay from a 600 year old family estate situated within the communes of Lantignié and Régnié\, at an altitude of 1\,312 ft in the Beaujolais. Just Google Thanksgiving wine and just about every blog or wine site out there in cyberspace will mention Beaujolais. Most of these wines are of the village level and are quite delicious. However when you begin to move out of the valley’s and up into the small mountains above\, you find the greatest wines in Beaujolais. Wines from these northern “crus” are down right mouth coating in their rustic heartiness. Basty’s Régnié is a perfect example and at a wonderfully fair price. It will pair with almost anything\, but make sure to grab a bottle if stuffing and cranberry sauce is your thing. Sustainable and hand harvested. Shelf $14.99 Tasting $13.49 or $12.74 as part of any case. Shadow Mountain Vineyards Pinot Noir- 100% Pinot Noir\, Willamette\, OR. Shadow Mountain is one of the worlds largest Christmas tree farms. They even export a large number of trees to the Asian markets. Just by chance they had a number of acres that was not suited for trees\, so they decided to plant Pinot Gris & Pinot Noir. This estate is Salmon Safe and farmed with nature firmly in mind. This wines earthy qualities and its juicy sweet tannins make it a perfect candidate for heavier meat courses like salmon\, duck or pot roast\, braised meat or lamb. This will be the last of the 2007’s. Shelf $21.99 Tasting $19.79 or $18.69 as part of any case. 2005 Chateau Barrail Chevrol Fronsac- 80% Merlot\, 15% Cab Franc\, 5% Cabernet Sauvignon. 2005 in Bordeaux the vineyards where subjected to a relatively severe drought-like summer. In the past this kind of summer weather has produced some of the great vintages of the previous century including 2000\, 1990\, 1982\, 1961\, 1959\, 1949\, 1947 and 1945. While Chateau Barrail Chevrol is not a wine that will see multiple decades of aging potential\, it will age for an additional number of years. Keep in mind that in the 19th century wines from Fronsac were better received than Pomerol. With a mere half hour of mildly rigorous decanting the wine began to ooze from the glass with sweet cassis\, pencil lead\, licorice and black cherry. With an hour plus\, the earth came forth with old leather and cedar. The highest portion of the blend is Merlot and when Merlot can ripen slowly with a long dry maturation on the vine\, the resulting juice has a texture of silk. This is the wine for heavy sauces\, think leg of lamb with demi-glace\, but the additional bottle age has softened the wine somewhat\, allowing it to pair with many foods. Last of the 2005. Shelf $14.99 Special Tasting Price $12.74. Seigneurs de Monbazillac Monbazillac- Semillon 85 %\, Sauvignon 15 %\, Muscadelle 5 % from the Southwest of France in the Dordogne Valley\, south of Bordeaux. Among the best sweet wines in France\, Monbazillac (or Montbazillac) must wait for noble-rot to attack the grapes before being harvested. In good years Monbazillac wines can compete with the models of the type such as Sauternes and Barsac. This is honeyed indulgence without being cloyingly sweet. Perfect match for foie gras\, strong cheese and lighter desserts~ crepes\, fruit & cream\, banana pudding etc. 375mL bottles. Shelf $12.99 Tasting $11.69. As always the above wines are merely a suggestion. Appalachian Vintner stocks many wines that would glide through overflowing tables with ease. Swing by and let us help you with your holiday wine selections\, we sure you’ll leave satisfied. Geoff & Charles. Appalachian Vintner 2B Huntsman Place Asheville\, NC 28803 828-505-7500 LOCATION: URL:http://carolinaepicurean.com/event/ashevilles-best-free-wine-beer-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101120T130000 DTEND;VALUE=DATE-TIME:20101120T170000 DTSTAMP:20120518T071231 CREATED:20101118T111807 LAST-MODIFIED:20110525T192508 UID:6604-1290258000-1290272400@http://carolinaepicurean.com SUMMARY:Holiday Wine Tasting DESCRIPTION:Adventures in Wine and Beer is having a Free Holiday Wine Tasting Saturday\, November 20\, 2010\, from 1:00PM to 5:00Pm. Taste 25 Wines from around the world! 10% off Wines tasted. (Excluding sale items) The complete list of wines available for tasting\, descriptions and prices is here. Adventures in Wine and Beer 205 Thompson Street (Next to ABC Store and Diagonally Across from Epic Theaters) Hendersonville\, NC. 828-693-3939 LOCATION: URL:http://carolinaepicurean.com/event/holiday-wine-tasting-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101201T180000 DTEND;VALUE=DATE-TIME:20101201T210000 DTSTAMP:20120518T071231 CREATED:20101116T144115 LAST-MODIFIED:20110525T192510 UID:6562-1291226400-1291237200@http://carolinaepicurean.com SUMMARY:French Wine Dinner @ Vue DESCRIPTION:Vue Wine Bar\, under new ownership and leadership in the form of Executive Chef\, Michael Atkinson\, has announced they will be offering monthly Wine Dinners the first Wednesday of each month. Their December 1st Dinner will have a French theme: Menu Charcuterie Board Meats\, Mousse\, Pate\, Chesses\, Olives and Bagel Chips Bouillabaisse Poached Fish\, Shrimp\, Scallop\, and Clam served in Saffron Tomato Broth over Slices of Grilled French Bread Coq au vin (with a twist) Duck Breast and Confit simmered in Red Wine with Bacon\, Onion\, Mushroom and Herbs\, then rolled up in a Wild Rice Crepe Beef Black and Bleu Pepper Crusted Beef Tenderloin served Sliced over Roquefort Mashed Potatoes with Spinach Soufflé and au poivre sauce Bananas Foster Tableside Warm Black Walnut studded Waffle topped with home-made Grand Marnier Ice Cream and Classical Bananas Foster Sauce Vue Wine Bar 123 5th Ave E Hendersonville\, NC 28792 828-698-7282 LOCATION: URL:http://carolinaepicurean.com/event/french-wine-dinner-vue/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101118T180000 DTEND;VALUE=DATE-TIME:20101118T210000 DTSTAMP:20120518T071231 CREATED:20101114T225730 LAST-MODIFIED:20110525T192508 UID:6517-1290103200-1290114000@http://carolinaepicurean.com SUMMARY:Harvest Buffet Dinner at A-B Tech Culinary DESCRIPTION: From Lee Sokol\, A-B Tech: Lee Sokol will take reservations for this meal beginning Monday\, November 15th\, at 10:00AM. Call 828-254-1921 or email Lee at lsokol@abtech.edu. More information on A-B Tech Culinary meals here. On November 18\, the Culinary Arts and Hospitality Department will be serving a Harvest Buffet Dinner in Magnolia. (We will not be serving lunch in Magnolia or the a la carte dinner in Fernihurst.) We will take tables of two to eight people. Seatings are at 6:00\, 6:30 and 7:00. The price is $16.95\, plus tax\, per person. Here is the menu: · Roasted Corn Chowder · Smoked Trout Salad · Tomato and Goat Cheese Tarts · Palmiers with Country Ham · Succotash Salad · Red Potatoes with Walnuts And Gorgonzola · Candied Sweet Potatoes · Green Beans with Walnuts · Garlic Mashed Potatoes · Roasted Salmon · Roast Turkey with Giblet Gravy · Herb Stuffing · Spinach Gratin · Bourbon Baked Ham · Cranberry Orange Sauce · Brussel Sprouts with Pecans · Baked Butternut Squash · Variety of Breads and Desserts from our Bake Shop A-B Tech Culinary 340 Victoria Rd Asheville\, NC 28801 828-254-1921 LOCATION: URL:http://carolinaepicurean.com/event/harvest-buffet-dinner-at-a-b-tech-culinary/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101203T183000 DTEND;VALUE=DATE-TIME:20101203T210000 DTSTAMP:20120518T071231 CREATED:20101113T171111 LAST-MODIFIED:20110525T192443 UID:6460-1291401000-1291410000@http://carolinaepicurean.com SUMMARY:Wine Dinner & Tour @ Cedric's Tavern DESCRIPTION:The Biltmore Winery and the Weinhaus will be hosting a special dinner and wine tour at Cedric's Tavern on Friday\, December 3rd at 6:30 PM. The dinner will include 6 courses and the price is all inclusive at $55.00 per person. Cedric's Tavern is located on the Biltmore House property and is a "warm\, relaxing tavern overlooks the village green at Antler Hill Village and blends classic European and historic Biltmore architecture. Inspired by neighborhood pubs of Britain and Ireland\, Cedric’s was named for George Vanderbilt’s beloved St. Bernard. The second floor\, which overlooks the entire village\, is available for groups up to 155." Menu Ham and Cheese deconstructed Warm cheese fondue with thinly shaved Johnston County country ham Toasted French baguette Crispy Fried Chicken Mango and jalapeño slaw\, ancho aioli Toasted Fennel and Cumin marinated Estate Lamb lollipops\, Baby garbanzo bean salad\, pickled fennel Cedric’s Ale Braised Beef Short ribs Yukon potato rosti\, garlic aioli Individual Miniature Farmer’s Pie (Vegetarian) Roasted root vegetables\, black barley\, mushrooms Pastry’s Chef’s Selection of Miniature Desserts Please call the Weinhaus for reservations at 828-254-6453. Biltmore Estate Winery\, Cedric's Tavern 1 Approach Rd Asheville\, NC 28803 LOCATION: URL:http://carolinaepicurean.com/event/wine-dinner-tour-cedrics-tavern/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101210T183000 DTEND;VALUE=DATE-TIME:20101210T210000 DTSTAMP:20120518T071231 CREATED:20101113T165436 LAST-MODIFIED:20110525T192444 UID:6436-1292005800-1292014800@http://carolinaepicurean.com SUMMARY:75+ Wine & Beer Tasting at Appalachian Vintner DESCRIPTION:From Appalachian Vintner: This will be our 2nd annual portfolio tasting. We will be opening over 75+ wine & beer samples. There will be multiple importers\, breweries & distributors in attendance. Live music\, food and a Silent Auction benefiting CarePartners Hospice & March of Dimes. Mark your calender! Friday December\, 10th will be our 2nd Anniversary & Portfolio Tasting from 6:30Pm to 9:00PM. There are currently 75+ wine & beer samples with all your favorite local breweries\, importers & NC wineries will be in attendance. Food will be provided by some of Asheville's greatest restaurants and from our folks at Zebra in Charlotte. The proceeds from our 2nd Annual Silent Auction will benefit CarePartners Hospice & March of Dimes this year\, we will be accepting any and all donations here at the shop. Cost for the event will only be $5 per person. Appalachian Vintner 2-B Huntsman Pl (1/4 mile North of Biltmore Village\, behind City Mac\, Village Antiques & Biltmore Fitness) Asheville\, NC 28803 828-505-7500 LOCATION: URL:http://carolinaepicurean.com/event/75-wine-beer-tasting-at-appalachian-vintner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101118T183000 DTEND;VALUE=DATE-TIME:20101118T210000 DTSTAMP:20120518T071231 CREATED:20101111T191931 LAST-MODIFIED:20120503T134113 UID:6413-1290105000-1290114000@http://carolinaepicurean.com SUMMARY:Centennial Wine Dinner at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn in Flat Rock is hosting a special Centennial Wine Dinner in Celebration of the 100 Year anniversary of Highland Lake Inn on Thursday\, November 18\, at 6:30pm. The menu is a prix fixe\, four course meal. Each course has been created to pair perfectly with its accompanying wine. Each course will be introduced by Executive Chef Peter Fassbender\, with introductions to the wine by Robert Braswell of Tryon Distributing. The cost for the dinner is $45.00 per person\, plus tax and gratuity. Reservations for this event are required. To view the menu in its entirety\, please visit http://www.hlinn.com/holiday_menu.aspx#wine. The menu will feature Cucumber and Scallop Roll with Avocado served atop Mixed Green Salad with Sweet and Sour Red Beet Emulsion paired with St. Hilaire Brut; Phyllo Pastry Purse filled with Isle de France Brie and Pepper Cherry Compote served with 2009 Dupeuble Beaujolais; Current-Glazed Maple Leaf Farms Duck Breast accompanied by Apple-Walnut Stuffing and Duck Demigalce paired with 2007 J Estate Pinot Noir; and Flourless Chocolate Decadence with Forest Berry Salad served with 2007 Bonanno Cabernet Sauvignon. Celebrating 100 years\, Season's is located on the Historic Property of Highland Lake Inn. Season’s is known for its use of fresh ingredients\, many of which come directly from the on-site organic garden. By combining their passion for sustainability and amazing flavor\, Season’s helps protect the environment and the economy by utilizing local food sources. Reservations can be made by calling (828) 696-9094 or (877) 394-4945. To view the Fall menu in its entirety\, visit http://www.hlinn.com/menus-list.aspx. For more information about special events and classes visit http://www.hlinn.com/holiday_menu.aspx. Season's at Highland Lake Inn 86 Lily Pad Ln Flat Rock\, NC 28731 828-696-9094 LOCATION: URL:http://carolinaepicurean.com/event/centennial-wine-dinner-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101113T110000 DTEND;VALUE=DATE-TIME:20101113T140000 DTSTAMP:20120518T071231 CREATED:20101111T183154 LAST-MODIFIED:20110525T192410 UID:6402-1289646000-1289656800@http://carolinaepicurean.com SUMMARY:Season's Restaurant Cooking Class and Lunch DESCRIPTION:Celebrating their 100th anniversary\, the historic Highland Lake Inn and its renowned Season's Restaurant are hosting a cooking class and lunch on Saturday\, November 13th\, at 11am. The cost is $30 per person. Executive Chef Peter Fassbender will instruct attendees on the preparation of an entrée and dessert. Following the cooking instruction\, lunch will be served. Reservations for the class are required. Class attendees will learn how to prepare Coulibiac of Scottish Salmon\, a dish of Pastry Wrapped Salmon with Wild Picked Mushrooms\, Rio Medley Rice and Fennel Scented Spinach\, as well as a Bitter-Sweet Chocolate Soufflé\, drizzled with Warm White Chocolate. Located on the Historic Property of Highland Lake Inn\, Season’s Restaurant is known for its use of fresh ingredients\, many of which come directly from the on-site organic garden. By combining their passion for sustainability and amazing flavor\, Season’s helps protect the environment and the economy by utilizing local food sources. Reservations can be made by calling (828) 696-9094 or (877) 394-4945. To view the Fall menu in its entirety\, visit http://www.hlinn.com/menus-list.aspx. For more information about special events and classes visit http://www.hlinn.com/holiday_menu.aspx. Season's at Highland Lake Inn 86 Lily Pad Ln Flat Rock\, NC 28731 828-696-9094 LOCATION: URL:http://carolinaepicurean.com/event/seasons-restaurant-cooking-class-and-lunch/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101117T180000 DTEND;VALUE=DATE-TIME:20101117T200000 DTSTAMP:20120518T071231 CREATED:20101111T175448 LAST-MODIFIED:20110525T192410 UID:6392-1290016800-1290024000@http://carolinaepicurean.com SUMMARY:Inn on Church Wine Dinner DESCRIPTION:Inn on Church Wine Dinner Wednesday November 17 $55pp plus tax and gratuity Burgans Albarino\, Rias Biaxas\, Spain Wild Mushroom and Brie Bruschetta Novellum Chardonnay\, Languedoc\, France Crab Napoleon\, Mango\, Basil finished aged White Balsamic Myer Lemon air Domaine Gerbeaux Macon-Solutre\, Burgundy\, France Olive Oil poached Sea Bass\, Bokchoy with Cilantro Chorizo Croquette\, Saffron Emulsion D'Andezon Cotes du Rhone\, Rhone\, France Caha China Box Roasted Pork Sweet Potato Corn Risotto\, Crackling and Roasted Pork jus McRitchie Ring of Fire\, Yadkin Valley\, NC Rum Bananas with Chocolate Indulgence Cake Almond Cocoa Nougatine Inn on Church Street 201 3rd Ave W Hendersonville\, NC 28739 828-693-3258 LOCATION: URL:http://carolinaepicurean.com/event/inn-on-church-wine-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101112T170000 DTEND;VALUE=DATE-TIME:20101112T190000 DTSTAMP:20120518T071231 CREATED:20101111T171419 LAST-MODIFIED:20110525T192410 UID:6384-1289581200-1289588400@http://carolinaepicurean.com SUMMARY:Holiday Wine Tasting DESCRIPTION:From Flat Rock Wine Shoppe/The Blue Note Grille: Holiday Wine Tasting Tomorrow Friday November 12th from 5-7pm featuring the following wines: Veuve Devienne Brut\, French Sparkling Wine $10.99 Cava Brut Reserva\, Spanish Sparkler made in the traditional méthode of Champagne $14.99 Feist Tawny Port (awesome) $16.99 Kings Ridge Pinot Noir\, Willamette Valley $15.99 Brings some friends\, or meet new ones\, and enjoy a no nonsense wine tasting in our new establishment. Please call for more information. 828-697-6828 Flat Rock Wine Shoppe/The Blue Note Grille 114 N Main St Hendersonville\, NC 28792 LOCATION: URL:http://carolinaepicurean.com/event/holiday-wine-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101112T170000 DTEND;VALUE=DATE-TIME:20101112T190000 DTSTAMP:20120518T071231 CREATED:20101111T170324 LAST-MODIFIED:20110525T192410 UID:6379-1289581200-1289588400@http://carolinaepicurean.com SUMMARY:Wine and Cheese Tasting DESCRIPTION:From Hendersonville Community Co-op: We're having a Wine and Cheese Tasting on Friday. Just drop in and enjoy pre-holiday samples. Charmeroy Brut -being the Holiday season\, a sparkling wine is a good idea. Pacific Rim Organic Riesling--offers a semi-sweet selection and goes great with the traditional holiday foods. Oxford Landing Grenache Shiraz Mouvedre -great wine for the price. Hullabaloo Zinfandel- goes great with holiday foods\, as well. Sample Cheeses from Looking Glass Creamery: Chocolate Lab\, and Ellington\, and Early Bird and we have a seasonal chevre\, Cranberry Walnut. Hendersonville Community Co-op 715 South Grove St Hendersonville\, NC 28792 LOCATION: URL:http://carolinaepicurean.com/event/wine-and-cheese-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101118T180000 DTEND;VALUE=DATE-TIME:20101118T200000 DTSTAMP:20120518T071231 CREATED:20101111T165156 LAST-MODIFIED:20110525T192508 UID:6371-1290103200-1290110400@http://carolinaepicurean.com SUMMARY:Open House at Joy of Books DESCRIPTION:From Joy of Books\, Kanuga Cottage District: OPEN HOUSE BROWSE THE BOOK SHELVES ------- SEE THE BLING Joy of Books & Silpada Designs Jewelry are teaming up. Join Us! Thursday\, November 18th Stop by anytime between 6:00 pm - 8:00 pm Sip some Wine or Coffee\, Nibble holiday delights\, Taste the savory desserts . . . . No Formal presentations - just a fun evening out! With Silpada Jewelry\, you can celebrate your one-of-a-kind style with unique .925 Sterling Silver and Precious Stone Jewelry. Bring a Friend\, trust us -- she'll thank you! Get the Holiday Spirit started at our Open House before the stress of Holiday Shopping begins! In The Pink Cottage on Davis Joy of Books 302 Davis Street Hendersonville\, NC 28739 828-551-7321 Please call if you need directions. Let us know if you are coming by. Randye – jewelsrcu@aol.com or Joye -joyofbooks@charter.net DOOR PRIZES!!! EVERYONE GOES HOME WITH A TOKEN OF OUR THANKS! Joye Joy of Books 302 Davis Street Hendersonville\, NC 28739 828-551-7321 http://www.joyofbooks.net/ LOCATION: URL:http://carolinaepicurean.com/event/open-house-at-joy-of-books/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101115T183000 DTEND;VALUE=DATE-TIME:20101115T203000 DTSTAMP:20120518T071231 CREATED:20101105T012057 LAST-MODIFIED:20110525T192410 UID:6280-1289845800-1289853000@http://carolinaepicurean.com SUMMARY:Maggie B's 1st Swine & Wine Dinner DESCRIPTION:Maggie B's 1st Swine & Wine Dinner will be on Monday\, November 15th from 6:30-8:30pm. Chef Adam Hayes of The Red Stag Grill in The Grand Bohemian Hotel will be cooking a pork inspired four course dinner paired with wines by Elspeth Brown of Maggie B’s. Hosted at Maggie B’s Wine & Specialty Store. $65 per person (includes tax and gratuity) Call now to reserve your spot. Maggie B's Wine & Specialty Store 113 N. Main St. Weaverville\, NC 828 645-1111 LOCATION: URL:http://carolinaepicurean.com/event/maggie-bs-1st-swine-wine-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101111T183000 DTEND;VALUE=DATE-TIME:20101111T210000 DTSTAMP:20120518T071231 CREATED:20101105T005710 LAST-MODIFIED:20110525T192410 UID:6275-1289500200-1289509200@http://carolinaepicurean.com SUMMARY:Wine Dinner @ Pomodoros South DESCRIPTION: LOCATION: URL:http://carolinaepicurean.com/event/wine-dinner-pomodoros-south/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101109T113000 DTEND;VALUE=DATE-TIME:20101110T210000 DTSTAMP:20120518T071231 CREATED:20101105T002316 LAST-MODIFIED:20110525T192409 UID:6260-1289302200-1289422800@http://carolinaepicurean.com SUMMARY:Hendersonville-Flat Rock Small Plate Crawl! DESCRIPTION:The Carolina Epicurean presents the Hendersonville-Flat Rock Small Plate Crawl Tuesday\, November 9 and Wednesday November 10. The Hendersonville-Flat Rock Small Plate Crawl takes place Tuesday\, November 9 and Wednesday\, November 10 from 11:30AM to 9:00PM. Walk or drive to over 20 different restaurants\, each offering special\, low-priced Small Plates for the Crawl. Purchase plates you and your friends want to try at each restaurant\, priced between $2 and $8. Passports are not required to participate\, but are needed to enter the prize drawing after validating purchases at five or more restaurants. Include any restaurant that’s more than one block off of Hendersonville’s Main Street in your “five or more” and your Passport is entered into the prize drawing twice – doubling your chances of winning! Small Plate Crawl Details Over 20 Hendersonville and Flat Rock restaurants create special Small Plate Menus\, priced from $2 to $8\, featuring their cuisine and Chef’s talent. Crawl from restaurant to restaurant from 11:30AM to 9:00PM - lunch and dinner hours - sampling the best of the Hendersonville and Flat Rock culinary scene. Restaurants participate both days during the same block of time: 11:30AM to 9:00PM\, 11:30AM to 3:00PM OR 5:00PM to 9:00PM. See details on the Passport or on the Small Plate Crawl Website . Passport A Passport is not required to participate in the Crawl\, but is used to enter the prize drawing. Present the Passport when purchasing Small Plates for validation. Buy a Small Plate at 5 or more restaurants to qualify for a prize drawing. If anyone in your group purchases a Small Plate\, all Crawlers in your party can have their Passports validated! Include a restaurant more than one block off Main Street in the “5 or more” to double your prize winning chances (Passport entered into drawing twice)! When you’re done Crawling\, drop your Passport off at any participating restaurant. Winners will be contacted by email. Help Chefs Prepare Enough Food Enter your “Best Guess” day(s) attending\, number of people in your party and time of day you'll be crawling at http://smallplatecrawl.com Groups and Sharing Are Okay Sharing with others in your group is okay if you’re concerned about getting too full before trying all your favorite restaurants AND the ones you've always wanted to try. This is a rain-or-shine event. Small plates taste just as great no matter what the weather! Participating Restaurants Black Rose Public House Blue Note Grille Blue Water Seafood Company & Wine Market Champa Sushi & Thai Cypress Cellar Daddy D’s Suber Soulfood Dean’s Market and Deli Flat Rock Village Bakery Hannah Flanagan’s Pub Harvest Thyme Café & Co-op Hubba Hubba Smokehouse Inn on Church Street Lime Leaf MargaritaGrille Mezzaluna Brick Oven & Tap House Mike’s On Main Street Mrs. G and Me Never Blue Nib’s Coffee Café Season’s at Highland Lake Inn Sinbad Restaurant Sq 1 Bistro Umi For more information\, contact The Carolina Epicurean at thecarolinaepicurean@gmail.com LOCATION: URL:http://carolinaepicurean.com/event/hendersonville-flat-rock-small-plate-crawl/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101104T120000 DTEND;VALUE=DATE-TIME:20101104T210000 DTSTAMP:20120518T071231 CREATED:20101030T180437 LAST-MODIFIED:20110525T192344 UID:6202-1288872000-1288904400@http://carolinaepicurean.com SUMMARY:South American Lunch & Dinner at A-B Tech DESCRIPTION: From Lee Sokol\, A-B Tech: Lee Sokol will take reservations for this meal beginning Monday\, November 1st. Call 828-254-1921 or email Lee at lsokol@abtech.edu. More information on A-B Tech Culinary meals here. A-B Tech Menus for November 4\, 2010 South American a la Carte Lunch in Magnolia Appetizers: • Brazilian Kale and Potato Soup • Duck Ceviche • Chayote Salad with Oranges Entrees: • Turkey in Chocolate and Chili Sauce • Shrimp Migas • Roast Pork Loin with Sweet Potatoes and Onions • Steamed Salmon with Vegetables and a Cilantro Sauce • Rolled Flank Steak with Onion and Cumin Seeds\, Potatoes with Spiced Cheese\, Tomato and Onion Sauce • Roasted Sweet Peppers with Goat Cheese Desserts TBA South American Dinner Buffet in Magnolia • Brazilian Kale and Potato Soup • Bean Cakes • Beef and Potato Empanadas with Chimichuri Sauce • Bonito Fiambre • Chayote Salad with Oranges • Quinoa Salpicon • Roast Pork Loin with Sweet Potatoes and Onions • Corn Pepian • Chicken in Palillo Sauce • Green Rice • Lima Beans Braised in Lemon • Shrimp with Yuca Sauce • Potatoes with Sweet Peppers and Hazelnut Sauce • Squash Locro • Corvina Chorrillos Style • Brazilian Vegetable Curry with Spicy Tomato and Coconut Sauce • Stewed Green Papaya South American a la Carte Dinner in Fernihurst Appetizers: • Brazilian Kale and Potato Soup • Duck Ceviche LOCATION: URL:http://carolinaepicurean.com/event/south-american-lunch-dinner-at-a-b-tech/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101109T080000 DTEND;VALUE=DATE-TIME:20101109T170000 DTSTAMP:20120518T071231 CREATED:20101028T170548 LAST-MODIFIED:20110525T192409 UID:6148-1289289600-1289322000@http://carolinaepicurean.com SUMMARY:Kermit Lynch Wine Tasting at The Purple Onion DESCRIPTION:From Susan Casey\, The Purple Onion: The Purple Onion presents “Adventures on the Wine Route” French Wines from Kermit Lynch November 9\, 2010 ~ 6:30 $45 plus tax and gratuity with Robert Braswell from Tryon Distributing Our next wine tasting at the Purple Onion draws its title from Kermit Lynch’s first book\, “Adventures on the Wine Route” because it has inspired this tasting of French wines from several different regions of France. Kermit Lynch is an American wine importer\, author and winemaker based out of Berkeley\, California. Alice Waters has called him a “revolutionary wine merchant who\, almost single-handedly\, has brought about a new understanding of wine as a unique expression of land\, tradition\, and people. In 1972 he opened a retail wine shop and later began importing and distributing nationally. In 2000 he was named Wine Professional of the Year by the James Beard Foundation\, in 1998 the French government presented him a medal and named him Chevalier de l'Ordre de Mérite Agricole\, and in 2005 he received the Chevalier de la Légion d'Honneur. His book Adventures on the Wine Route\, won the Veuve Clicquot Wine Book of the Year award. Clive Coates called it “quirky\, opinionated\, hilarious\, riveting\, illuminating\, totally original and highly recommended.” After reading a borrowed copy of Richard McKinney’s shortly after we began wine tastings at the Purple Onion I would concur and have since purchased a copy of my own. The tasting on November 9 will feature eight Kermit Lynch wines selected from the major wine producing regions of France and several small plates chosen to pair well with these wines. The menu will feature many locally sourced foods as well as a selection of French cheeses. Robert Braswell of Tryon Distributing will be on hand to enlighten us on the wines. Cost for the evening is $45 per person and seating is limited Reservations can be made by calling the Purple Onion at 828-749-1179. The Wines Meyer Fonne Edelzwicker\, Alsace 2009 Domaine du Salvard “Unique” Sauvignon Blanc\, Loire Valley 2009 Domaine Olivier Savary Chablis\, “Vieilles Vignes”\, Bourgogne 2007 Domaine Diochon Moulin-A-Vent Vieilles Vignes\, Beaujolais 2008 Buisson Bourgogne Rouge 2008 Château St. Martin Garrique ‘Tradition’\, Coteaux de Languedoc Kermit Lynch Cotes du Rhone\, 2008 Domaine du Vieux Télégraphe Châteauneuf-du-Pape Télégramme 2008 Menu Assorted vegetables and breads with seasoned olive oil & fondue for dipping Morbier\, brie\, tome de savoire\, p’tit basque chicken liver spread Salad of Roasted Beets\, Water Cress and Goat cheese Thyme Infused Jumbo Seared Scallop with Dijon Sauce Duck pot pie Apple Brandy Beef with wild mushrooms and roasted musque de Provence squash The Purple Onion 16 Main St Saluda\, NC 828-749-1179 LOCATION: URL:http://carolinaepicurean.com/event/kermit-lynch-wine-tasting-at-the-purple-onion/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101030T193000 DTEND;VALUE=DATE-TIME:20101030T193000 DTSTAMP:20120518T071231 CREATED:20101027T220040 LAST-MODIFIED:20110525T192342 UID:5843-1288467000-1288467000@http://carolinaepicurean.com SUMMARY:1st Annual Halloween Masquerade Ball & Carnival at Never Blue DESCRIPTION:From Never Blue: Still trying to figure out your ‘adult’ plans for Halloween? Look no further than the SoFI district and Never Blue. Join us for the 1st Annual Halloween Masquerade Ball & Carnival\, Saturday\, October 30 7:30 until… at Never Blue\, in the SoFI District (that’s South of First)\, Main Street in Hendersonville. Video By: Sabrina Nizzi\, Hear Say Uniquely original masks\, made by Jesse and her mom\, Pam Cosner\, will be available for purchase prior to the ball—proceeds to benefit the United Way of Henderson County. You won’t soon find this sort of WICKED good time anywhere else in western NC! While feasting on Never Blue tapas\, guests can expect to see: A Fire Eater\, a Bearded Lady\, a Fortune Teller\, a Juggler and more. Tickets are $40/person or $70/couple and include tapas\, dancing with DJ George Henry (WTZQ) and 1 drink ticket. Reserve yours today by calling Never Blue at 828.693.4646 or purchase them at the door the night of the ball. Stay tuned for late breaking news by visiting our website: www.theneverblue.com or ‘talking to us’ on facebook.com/neverbluenc or twitter.com/theneverblue. All proceeds will benefit the United Way. Never Blue 119 South Main Street Hendersonville\, NC 28792-5083 (828) 693-4646 LOCATION: URL:http://carolinaepicurean.com/event/1st-annual-halloween-masquerade-ball-carnival-at-never-blue/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101029T120000 DTEND;VALUE=DATE-TIME:20101031T170000 DTSTAMP:20120518T071231 CREATED:20101026T234321 LAST-MODIFIED:20110525T192342 UID:6157-1288353600-1288544400@http://carolinaepicurean.com SUMMARY:Halloween Bazaar at the FarmGirl Shoppe DESCRIPTION:Celebrate the Grand Opening of the Herbal Tea & Flower Essence Bar at the FarmGirl Shoppe. There will be edible & medicinal plants\, herbal teas & coffee\, herbal products & elixirs\, local artwork and handcrafted gifts as well as spooky flower arrangements and wreaths. Appetizers\, refreshments\, best costume door prizes and treat bags for the kids. Next door\, Short Street Cakes will be decorating Day of the Dead Altars and Sugar Skulls on Saturday and Sunday from 12-4PM. Halloween cupcakes will be on sale the entire week before Halloween. LOCATION: URL:http://carolinaepicurean.com/event/halloween-bazaar-at-the-farmgirl-shoppe/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101111T180000 DTEND;VALUE=DATE-TIME:20101111T210000 DTSTAMP:20120518T071231 CREATED:20101026T232940 LAST-MODIFIED:20110525T192410 UID:6151-1289498400-1289509200@http://carolinaepicurean.com SUMMARY:Local Social West DESCRIPTION:Sponsored by Asheville Grown Business Alliance\, Local Social West is an opportunity to support local businesses and have fun at the same time on Thursday\, November 11 from 6:00pm - 9:00pm at West End Bakery & Cafe\, 757 Haywood Rd.\, West Asheville\, NC Enjoy food & drinks from: Westville Pub Burgermeisters Simma Down Caribbean Cafe Short Street Cakes West End Bakery Waking Life Espresso Craggie Brewing The Weinhaus Asheville Brewing Co. Hops & Vines Entertainment provided by: Grammer School Special thanks to: Ohia Design\, Jack's Boxes\, West End Bakery\, Graphics Four & On a Roll Printing LOCATION: URL:http://carolinaepicurean.com/event/local-social-west/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101029T080000 DTEND;VALUE=DATE-TIME:20101029T170000 DTSTAMP:20120518T071231 CREATED:20101025T184743 LAST-MODIFIED:20110525T192342 UID:6118-1288339200-1288371600@http://carolinaepicurean.com SUMMARY:Oktoberfest Dinner at LaureyÂ’s DESCRIPTION:From Laurey's: Come celebrate our first OktoberFest Dinner\, this month's Dinner and Conversation\, Friday\, October 29. Bring old friends\, meet new people\, and enjoy our made- right-here dinner RIGHT HERE! Brendan is in the kitchen as I write this note\, putting the finishing touches on his Bratwurst. As he says\, "buying pre-made is cheating!" If you'd rather take yours home\, we're offering a slightly less involved dinner - to go (see below.) Here's the menu for the Oktoberfest HERE. We'll have platters filled with all of these fall favorites: Potato Pancakes with Sour Cream and Applesauce Grilled Homemade Bratwurst Sauerbraten German-style Roasted Chicken Warm Potato Salad Sweet and Sour Red Cabbage Sauerkraut Black Forest Cake The price is $50 per person (+ tax) which will give you very plentiful portions of all of these traditional foods. Of course you get our service\, and time in our sweet cafe. We'll find some October Fest-y tunes to back it all up too. Add a plentiful assortment of Local Beers From “Beer City USA” (that’s our very own Asheville\, by the way) for an additional $12. If you prefer yours to go\, you'll get everything on the menu except for the Sauerbraten and the chicken. The price in that case is $24.50 per person. Call us at 828-252-1500 to reserve yours - to stay or to go. Laurey's 67 Biltmore Ave Asheville\, NC 28801 828-252-1500 LOCATION: URL:http://carolinaepicurean.com/event/oktoberfest-dinner-at-laurey%c2%92s/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101108T063000 DTEND;VALUE=DATE-TIME:20101108T210000 DTSTAMP:20120518T071231 CREATED:20101025T182057 LAST-MODIFIED:20120503T134114 UID:6100-1289197800-1289250000@http://carolinaepicurean.com SUMMARY:Degustation Wine Dinner at The Market Place DESCRIPTION:From William Dissen of The Market Place: So we are at it again - time to host another wine dinner! We will be joining forces with Philippe Bourgeois of Bourgeois Family Selection and Jessica Gualano of The Wine Studio to host an exquisite wine dinner at The Market Place. The dinner will be a degustation style dinner consisting of 4 courses paired with Philippe's great wines. We will be hosting the dinner at 6:30pm on Monday November 8th\, 2010. The cost is $60 plus tax and gratuity. Please call us at 828-252-4162 for further information. Cheers! William S. Dissen Owner and Executive Chef The Market Place Restaurant 20 Wall St\, Asheville\, NC 28801 w – 828.252.4162 f – 828.253.3120 e – william@marketplace-restaurant.com Bourgeois Family Selections & The Wine Studio Degustation Wine Dinner Monday November 8th\, 2010 at 6:30pm 1st truffle-scented\, roasted chestnut soup\, crab flan bourgeois family\, cuvee stephi ebullience\, crement de limoux\, nv 2nd pan roasted atlantic black grouper\, creamy orzo with brunoise fall vegetables\, jake’s farm micro greens domaine de la berthete\, cdr sensation\, rose\, 2009 3rd rabbit “a la moutarde”\, celery root & rosemary puree\, baby vegetables domaine jerome gradassi\, chateauneuf-du-pape\, 2007 4th poached banana ice cream\, white chocolate and banana crepe\, chocolate sauce domaine bellegarde jurancon\, cuvee thibault\, nv $60 plus tax and gratuity For Reservations Please Call 828-252-4162 Limited Seating Available LOCATION: URL:http://carolinaepicurean.com/event/degustation-wine-dinner-at-the-market-place/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101031T130000 DTEND;VALUE=DATE-TIME:20101031T150000 DTSTAMP:20120518T071231 CREATED:20101022T170700 LAST-MODIFIED:20110525T192344 UID:5995-1288530000-1288537200@http://carolinaepicurean.com SUMMARY:Hot Dogs, Soft Drinks & Jazz DESCRIPTION:Carolina Ace Hardware\, Holland Grill Company\, RC Cola\, WTZQ and Flat Rock Cinema will sponsor a fundraiser for the Hendersonville High School Band on Halloween Day! The HHS Jazz Band will perform a drop-in concert in Halloween costumes from 1:00 to 3:00 PM on Sunday\, October 31st on the patio and parking lot at Flat Rock Cinema. Tickets are on sale now at the Hendersonville High School office and will be available at the door for a minimum of $10 donation per ticket. Bring a lawn chair and enjoy this amazing band as they play your favorite hits. Wear your best Halloween costume if you want to - and bring the whole family! The Holland Grill Company will be there cooking FREE HOT DOGS and demonstrating their famous grills which are available at Carolina Ace Hardware. Watch them grill a whole turkey\, a Boston butt and a pumpkin pie or two! RC Cola of Asheville will provide FREE SOFT DRINKS and Flat Rock Cinema is donating the space. The concert will be moved inside if necessary due to weather. Please support this award-winning band by helping with expense for their upcoming competitions. The band will be playing at Disney this school year and Los Angeles next year! Get your ticket today and remember to bring a lawn chair and wear your costume! The Flat Rock Cinema is located at 2700 Greenville Highway in Flat Rock\, directly across from the post office. Driving directions are located online at www.flatrockcinema.com Phone: 828-697-2463 LOCATION: URL:http://carolinaepicurean.com/event/hot-dogs-soft-drinks-jazz/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101118T190000 DTEND;VALUE=DATE-TIME:20101118T210000 DTSTAMP:20120518T071231 CREATED:20101020T233917 LAST-MODIFIED:20110525T192508 UID:5923-1290106800-1290114000@http://carolinaepicurean.com SUMMARY:Taste of Asheville DESCRIPTION:From AIR (Asheville Independent Restaurants): Asheville Independent Restaurants (AIR) will celebrate a big evening of what makes Asheville a culinary destination beginning at 7 p.m. November 18 at The Venue. Not only will 30 talented chefs dazzle attendees at AIR’s Taste of Asheville event\, but it will also launch a new look\, direction and focus for the organization. Entry to the event is a bargain. Attendees will simply purchase AIR’s new Taste of Asheville Passport\, a coupon booklet representing over $600 in dining savings at AIR restaurants. Cost of the Passport is $50 per person and serves as a ticket to the Taste of Asheville. Couples will receive one Passport (and admission for two to the Taste of Asheville event) for $75. Fans of Asheville’s many independent restaurants will want to purchase a Taste of Asheville Passport\, regardless of their ability to attend the November 18 event since the $600 in savings – a tremendous value -- is good for one year. Passports are available at www.airasheville.org and at The Asheville Store in the Convention and Visitors Bureau at 36 Montford Avenue. A portion of the proceeds from the evening ticket sales\, as well as all proceeds from the silent auction will benefit AIR’s Chefs of Tomorrow Scholarships for culinary students at AB-Tech. “We have a lot to be excited about with the event this year\,” said AIR President Kevin Schwartz\, “and we’re eager to share our new direction and initiatives as an organization. I think our community will embrace our renewed commitment to Asheville as one of the nation’s top culinary destinations.” Participating restaurants for the 2010 Taste of Asheville event are Bistro 1896\, City Bakery\, The Green Sage\, Bouchon\, Bouchon Street Food\, Vinnie’s Italian\, Corner Kitchen\, Gianni Panini\, Mela\, Frankie Bones\, Laughing Seed\, Tupelo Honey Café\, Vincenzo’s\, Curras Nuevo Cuisine\, French Broad Chocolate Lounge\, Pomodoros\, Blue Ridge Dining Room at Grove Park Inn\, Sunset Terrace at Grove Park Inn\, Horizons at Grove Park Inn\, Jack of the Wood\, Laurey’s\, Blue Water Seafood\, Zambra\, The Market Place\, Pack’s Tavern\, Burgermeister’s\, Luella’s Barbecue\, Tingles Café\, Sazerac\, Mela and Lexington Avenue Brewery. The event features wines and beer from AIR industry partners. For tickets\, go to www.airasheville.org or visit the Asheville Convention and Visitors Bureau at 36 Montford Avenue. The Venue 21 North Market St Asheville\, NC 28801 828-779-8546 LOCATION: URL:http://carolinaepicurean.com/event/taste-of-asheville/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101030T210000 DTEND;VALUE=DATE-TIME:20101030T210000 DTSTAMP:20120518T071231 CREATED:20101019T184513 LAST-MODIFIED:20110525T192343 UID:5956-1288472400-1288472400@http://carolinaepicurean.com SUMMARY:Halloween Party at Blue Note Grille DESCRIPTION:Blue Note Grille (Flat Rock Wine Shoppe/The Back Room) opened at 114 N Main St\, Hendersonville\, NC to positive reviews. They're following their opening with a Wine Dinner on October 22nd and a Halloween Party on Saturday October 30th. Dress up because there will be cash prizes for best costumes! Ten Toe Turbo will perform. Blue Note Grille 114 N Main St Hendersonville\, NC 28792 828-697-6828 LOCATION: URL:http://carolinaepicurean.com/event/halloween-party-at-blue-note-grille/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101023T150000 DTEND;VALUE=DATE-TIME:20101023T200000 DTSTAMP:20120518T071231 CREATED:20101019T175146 LAST-MODIFIED:20110525T192320 UID:5944-1287846000-1287864000@http://carolinaepicurean.com SUMMARY:October Oyster Outing DESCRIPTION:Burke Arts Council presents fresh North Carolina oysters and shrimp\, live music and a parade of European and sports cars. Barbecue chicken and usual festival fare will also be available. Featured at the Oyster Outing: Fresh North Carolina oysters & shrimp Barbecued chicken Hamburgers & hot dogs Baked beans & coleslaw Delicious desserts Soft drinks\, iced tea Your favorite beer and wine No admission fee\, each food item sold separately. Live Music by Great Local Musicians! Big Ed and Big Al & Friends 3:00 Musica Nostra 4:00 Haw Creek String Band 5:00 Sweet Revenge 6:00 European & Sports Car Parade & Show! The parade will begin about 4:00 and proceed around the old Courthouse Square. The cars – Mercedes Benz\, Ferrarris\, and others – will be parked along the Square for your viewing pleasure! On Exhibit In the Burke Arts Council/Jailhouse Gallery “Workboats of Core Sound: Memory and Landscape\,” Photography and text by Lawrence Earley “Workboats of Core Sound” documents the diversity of the eastern North Carolina’s boat-building styles and their rugged beauty\, at a time when the future of commercial fishing in North Carolina and elsewhere is threatened. Since 2005\, Lawrence Earley has been photographing these wooden vessels—many of them very old—and interviewing boat builders\, fishermen and local residents about them. The photographs and interviews illuminate the complex roles that work-boats play in the lives of the people\, and serve as entry points for a deeper understanding of the region’s maritime culture. Old Courthouse Square 115 E. Meeting St. Morganton\, NC 28655 828-433-7282 LOCATION: URL:http://carolinaepicurean.com/event/october-oyster-outing/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101027T183000 DTEND;VALUE=DATE-TIME:20101027T210000 DTSTAMP:20120518T071231 CREATED:20101019T164725 LAST-MODIFIED:20120503T134114 UID:5928-1288204200-1288213200@http://carolinaepicurean.com SUMMARY:Row Eleven Wine Dinner at High Cotton DESCRIPTION:From High Cotton\, Greenville\, SC: Row Eleven Wine Dinner 10/27/2010 Time: 6:30pm The winemaker at Row Eleven Wine Company believes the grapes used to produce a wine should be crushed no more than 10 miles from the vineyard. Though our produce comes from a little farther away\, we can’t help but agree with that winemaker – food tastes best when it’s from your “backyard”. That’s why we’ve partnered with Row Eleven for a wine dinner at High Cotton Greenville on Wednesday\, October 27th. Executive Chef Anthony Gray has created a four-course menu with wine pairings by Restaurant Sommelier Jason Callaway. They’ve paired the best of the Upstate’s bounty with Row Eleven Pinot Noir from the Russian River and Santa Maria Valleys\, Stratton Lummis Cabernet Sauvignon and Chardonnay from the Napa Valley and Civello\, a white wine created from grapes\, from Monterey and Clarksburg. View the full menu. We’ll start with Stratton Lummis Chardonnay and passed hors d’oeuvres at 6:30pm. The dinner is $65plus tax and gratuity. Reservations are required and can be made by calling 864.335.4200. High Cotton 550 S Main St Greenville\, SC 828-335-4200 LOCATION: URL:http://carolinaepicurean.com/event/row-eleven-wine-dinner-at-high-cotton/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101107T180000 DTEND;VALUE=DATE-TIME:20101107T210000 DTSTAMP:20120518T071231 CREATED:20101016T084723 LAST-MODIFIED:20120503T134114 UID:5876-1289152800-1289163600@http://carolinaepicurean.com SUMMARY:Hickory Nut Gap Farms Snout to Tail Whole Pig Wine Dinner at The Admiral! DESCRIPTION: From The Admiral himself: The wines for the evenings festivity will be provided by Mike Tiano of the Haw River Wine Man. This dinner will certainly be one of the best this year\, one we definitely hope you’ll join us. More information\, including menu & cost will be provided at a later date. For reservations call 828-505-7500 The Admiral 400 Haywood Rd Asheville\, NC 28806-4234 (828) 252-2541 LOCATION: URL:http://carolinaepicurean.com/event/hickory-nut-gap-farms-snout-to-tail-whole-pig-wine-dinner-at-the-admiral/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101021T183000 DTEND;VALUE=DATE-TIME:20101021T220000 DTSTAMP:20120518T071231 CREATED:20101015T132112 LAST-MODIFIED:20110525T192320 UID:5870-1287685800-1287698400@http://carolinaepicurean.com SUMMARY:Recipe For Revenge - Potluck Cinema DESCRIPTION:This sounds like fun! Presented by Phil Mechanic Studios and Courtyard Gallery: Potluck Cinema á la Halloween Thursday\, October 21. Potluck Dinner at 6:30 pm\, films start 7:00 pm. Every Third Thursday of the month\, bring your favorite side\, entree or dessert and break bread with the local community. We'll provide dinnerware\, beverages and seating. Then sit down for a collection of award-winning films\, including animation\, documentaries and dramas\, from the collection of Courtyard Gallery. The event takes place in the upstairs library of the Phil Mechanic Studios in the River Arts District. The Phil Mechanic Studios houses 3 galleries and numerous artist studios\, including ceramics\, photography\, glasswork\, painting\, fiber arts\, puppetry\, unique apparel\, metalwork\, and mixed media. October’s film schedule includes a ghostly line-up of animation\, drama and a feature film while you devour a devilish dinner! A mummified cat is tormented by the skeletons of past meals in DemiUrge Emesis a short animation directed by MTV and Sy Fy Channel veteran Aurelio Voltaire and narrated by Danny Elfman. A clumsy roof tiler named José almost meets his death in Portuguese film O Acidente by André Marques. Who's afraid of the Big Bad Wolf? Ten years after the brutal murder of her beloved Grandma\, Little Red Riding Hood heads back into the tainted fairy tale woods for revenge in Moondance\, a drama by FSU student Will Bigham. A soldier’s voice from the dead haunts a brother in the culturally and politically significant film\, Prayers for Peace by Dustin Grella. A young woman devises her Red Revenge in a personal and quirky narrative animation by Eun Ha Choi. In Fruitless Efforts - Fruit of the Womb by Oren Robashkin\, Apple tries to escape from his “friends”. The evening wraps up with a feature film from Japan\, Summer Trip by Hiroshi Toda. Hirata and Kageyama are old friends from childhood. Now in their old age they have retired and decided to take a carefree road trip together. Their adventure takes a supernatural turn when they chase their dreams of being young and healthy again. See website for schedule and more info: http://www.ashevillecourtyard.com/ http://www.philmechanicstudios.com/events.html Phil Mechanic Studios 109 Roberts St (River Arts District) Asheville\, NC 28801 828-254-2166 LOCATION: URL:http://carolinaepicurean.com/event/recipe-for-revenge-potluck-cinema/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101021T183000 DTEND;VALUE=DATE-TIME:20101021T210000 DTSTAMP:20120518T071231 CREATED:20101014T214154 LAST-MODIFIED:20120503T134114 UID:5855-1287685800-1287694800@http://carolinaepicurean.com SUMMARY:Season's Restaurant Oktoberfest Beer Dinner DESCRIPTION:Season's Restaurant at Highland Lake Inn in Flat Rock is having an Oktoberfest Beer Dinner on Thursday\, October 21\, at 6:30 p.m. The menu is a prix fixe\, four course meal. The four courses\, salad\, appetizer\, entrée\, and dessert\, will be paired with beers specifically chosen to complement each course. Season’s Executive Chef Peter Fassbender will introduce each course and Robert Braswell from Tryon Distributing will impart his knowledge of the beers offered. Reservations for this event\, which will begin promptly at 6:30 p.m.\, are required. The cost for the evening will be $45 per person\, plus tax and gratuity. The menu will include: House Made Seafood Sausage accompanied by Shaved Fennel and Red Beet Salad with Blood Orange Vinaigrette\, Roast Pork and Fig Strudel with Green Lentil and Root Ragout finished with a Rich Demi Glaze\, Braised Everett Farms Short Ribs with Whole Grain Mustard Spatzle\, Garlic Brussel Sprouts\, and Fried Carrot Garnish\, followed by Warm Chocolate and Hazelnut Cake with Raspberry Anglaise. The beer choices for each course will be announced at a later date. Season’s Restaurant is known for its use of fresh ingredients\, many of which come directly from the on-site organic garden. By combining their passion for sustainability and amazing flavor\, Season’s helps protect the environment and the economy by utilizing local food sources. Reservations can be made by calling (828) 696-9094 or (877) 394-4945. To view the Fall menu in its entirety\, visit http://www.hlinn.com/menus-list.aspx. Season's at Highland Lake Inn 86 Lily Pad Ln Flat Rock\, NC 28731 828-696-9094 LOCATION: URL:http://carolinaepicurean.com/event/seasons-restaurant-oktoberfest-beer-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101018T150000 DTEND;VALUE=DATE-TIME:20101018T180000 DTSTAMP:20120518T071231 CREATED:20101014T205934 LAST-MODIFIED:20110525T192317 UID:5839-1287414000-1287424800@http://carolinaepicurean.com SUMMARY:Harvest Celebration at Hendersonville Co Op DESCRIPTION:Hendersonville Community Co Op announces their Harvest Celebration: Come enjoy our last Tailgate Market of the Season on Monday\, October 18th from 3:00 - 6:00 p.m. in our parking lot. The bounty from our growers that will be available: * ~Organic greens galore: Kale\, Chard\, Mustard\, Turnips with greens\, Daikon radishes\, Sweet Potatoes\, Winter Squash\, Butternut\, Pumpkins\, Peppers\, Eggplant\, and fresh Lima beans\, Potatoes\, Cabbage\, fresh garlic\, Herbs: Rosemary\, Basil\, Cilantro\, Parsley\, Sage\, Dill\, and Sorrel. * ~Pastured Chickens\, Jellies\, Apples\, Apple Cider\, Eggs\, Honey\, Beeswax Candles\, Gourds Flax Crackers\, Vegan Granola and Granola Bars\, Fresh Baked Crackers\, and Breads. Please come visit and support not only local food growers and producers\, but also\, local crafts-people and artisans: ~handmade up-cycled jar cozies\, hand-thrown pottery\, jewelry with beads make from local glass- smiths\, natural\, local lotions and soaps made with herbs and goats milk\, paintings\, hand carved duck decoys\, handmade paper\, pulp paintings and pressed flowers\, (all from recycled paper) FOOD: We will have a chef at market here to cook up something fresh and delicious with the bounty from the market that day. * ~ Learn more about eco-friendly energy: solar tubes and panels from Advanced Thermal Solutions. AND Humane Society will be here with some animals who are anxious for a new home. It’s time to adopt a new pet! Hendersonville Community Co-op 715 South Grove Street in the parking lot! JOIN US! LOCATION: URL:http://carolinaepicurean.com/event/harvest-celebration-at-hendersonville-co-op/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101030T210000 DTEND;VALUE=DATE-TIME:20101030T210000 DTSTAMP:20120518T071231 CREATED:20101013T195610 LAST-MODIFIED:20110525T192343 UID:5832-1288472400-1288472400@http://carolinaepicurean.com SUMMARY:Halloween Bash 2010 @ Black Rose DESCRIPTION: Black Rose Pub 222 N Main St Hendersonville\, NC 28792 828-698-2622 LOCATION: URL:http://carolinaepicurean.com/event/halloween-bash-2010-black-rose/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101107T130000 DTEND;VALUE=DATE-TIME:20101107T163000 DTSTAMP:20120518T071231 CREATED:20101013T073442 LAST-MODIFIED:20110525T192344 UID:4912-1289134800-1289147400@http://carolinaepicurean.com SUMMARY:Pumpkin Pie Festival - Class DESCRIPTION:From Barbara Swell\, Log Cabin Cooking: Why doesn’t Asheville have a pumpkin festival? It’s a most amazing vegetable\, the big old winter squash (pumpkins are winter squash.) They come in every shape and size\, flavor\, and texture. While they look great on your fall doorstep\, they’re even better as FOOD!!! We’ll have a tasting of warty sugary sweet peanut pumpkins\, the local hefty candy roaster\, a smattering of sweet meaty blue pumpkins and my favorite\, the monstrous and beautiful neck pumpkin grown by my friend Cathy\, in Madison County. We’ll discuss what sorts of things these different winter squash are good for and we’ll\, of course\, taste them….but what we’re really here for is the pie. And the pie will be bittersweet bottom crusted pumpkin tarts\, bourbon pecan topped pumpkin\, plain old nicely spiced pumpkin and any other kind that suits our collective fancy. A flaky butter crust will cradle our pie filling and we’ll make decorative fall crust toppings as well. Participants will go home with a variety of pumpkin hunks and seeds to plant in the garden come spring. Bring your pie-eatin' appetite! *Participants will go home with a plate of “practice” gnocchi of various flavors to cook for another meal. Class size limited to 8. To register for classes\, email swellcookin@hotmail.com\, or call 828 298-2270 More information and directions\, cooking class link to the left http://www.nativeground.com/ LOCATION: URL:http://carolinaepicurean.com/event/pumpkin-pie-festival-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101016T150000 DTEND;VALUE=DATE-TIME:20101016T180000 DTSTAMP:20120518T071231 CREATED:20101012T170615 LAST-MODIFIED:20110525T192249 UID:5348-1287241200-1287252000@http://carolinaepicurean.com SUMMARY:Cilantro Coconut Chicken with Vegetable Korma and Vindaloo Curry Dip - Demo DESCRIPTION:Hendersonville's Fresh Market is having a Fresh Flavors Cooking Demonstration featuring on Saturday\, October 16th from 3:00PM to 6:00PM. From The Fresh Market: You are invited to attend a free cooking demonstration on how to prepare Cilantro Coconut Chicken with Vegetable Korma and Vindaloo Curry Dip (View Recipe - http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeID=1589). This month\, get inspired by the flavors of India with our upcoming cooking demonstration. Our professional chef will demonstrate all the steps necessary to prepare this simple entree\, side dish and appetizer. Each demonstration takes approximately 10 minutes from start to finish\, with a tasty sampling at the end. Saturday\, October 16\, 2010 3:00 - 6:00pm The Fresh Market NC\, Hendersonville - 223 Greenville Highway This recipe features: - Spectrum Coconut Oil - Loyd Grossman Korma Sauce - Stonehouse 27 Cilantro & Coconut Sauce - Sukhi's Vindaloo Curry Sauce - Hogue Chardonnay\, Cabernet or Riesling LOCATION: URL:http://carolinaepicurean.com/event/cilantro-coconut-chicken-with-vegetable-korma-and-vindaloo-curry-dip-demo/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101016T170000 DTEND;VALUE=DATE-TIME:20101016T223000 DTSTAMP:20120518T071231 CREATED:20101011T163100 LAST-MODIFIED:20110525T192250 UID:5332-1287248400-1287268200@http://carolinaepicurean.com SUMMARY:Shuckin' & Shaggin' DESCRIPTION:Carolina Foothills Chamber of Commerce hosts the 18th Annual Shuckin' & Shaggin'! Seafood Extravaganza and Beach Music to Shag to! Oysters\, Shrimp\, Mussels\, Brunswick Stew\, BBQ Drumsticks\, cole slaw\, rolls. Draft Beers\, assorted wines\, Iced Tea and Coffee and Water $45/person\, all you can eat and drink. Music! Dancing to DJ Jeff Foster! Bonfire! Seating provided under tents\, no rain date. Ticket cut off is October 13th. No tickets sold at the door. Call the Carolina Foothills Chamber at 859-6236 or 828-859-7427 for tickets. October 16th from 5:00 PM until 10:30 PM Location: FENCE (Foothills Equestrian Nature Center) 3381 Hunting Country Road Tryon \, NC 28782 http://www.fence.org/ Phone: (828) 859-9021 LOCATION: URL:http://carolinaepicurean.com/event/shuckin-shaggin/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101019T183000 DTEND;VALUE=DATE-TIME:20101019T210000 DTSTAMP:20120518T071231 CREATED:20101011T155612 LAST-MODIFIED:20120503T134114 UID:5323-1287513000-1287522000@http://carolinaepicurean.com SUMMARY:Fall Wine Dinner w/Trinchero Family Estates at The Market Place DESCRIPTION:From William Dissen\, The Market Place: We have an upcoming wine dinner with Trinchero Estates Vineyard from Napa California scheduled for October 19th at 6:30pm. It will be an incredible 6 course degustation dinner featuring some great wines paired with our inventive cuisine. The Market place Fall Wine Dinner with Trinchero Family Estates\, Napa Valley Guest of Honor: Rebecca Fine\, President\, Trinchero Family Estates 1st grilled sea scallop with mascarpone\, tomato\, and chive risotto. micro greens\, citrus / champagne vinaigrette trinchero\, mary’s vineyard\, sauvignon blanc\, calistoga\, 2008 2nd warm duck confit salad with frisée\, chevre\, candied pecans\, “mini” sourdough croutons\, hazelnut / thyme vinaigrette tirnchero\, chicken ranch\, merlot\, rutherford\, 2007 3rd pear sorbet\, crispy pear chip 4th gratin of fall vegetables\, locust grove “la mancha”\, confit cherry tomatoes\, roasted shallot buerre blanc trinchero\, CPW vineyard\, petite verdot\, st. helena\, 2006 5th “medium rare” beef short ribs\, roasted parsnip-yukon puree\, mixed baby heirloom carrots\, rosemary demi trinchero\, mario’s\, meritage\, napa valley\, 2007 6th white chocolate-goat cheese tartlet\, raspberry coulis\, seasonal fruit trinchero\, chicken ranch\, cabernet sauvignon\, rutherford\, 2007 Cost: $75.00 per person\, plus tax and gratuity RSVP 828.252.4162 The Market Place 20 Wall St. Asheville\, NC 28801 828-252-4162 LOCATION: URL:http://carolinaepicurean.com/event/fall-wine-dinner-wtrinchero-family-estates-at-the-market-place/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101021T120000 DTEND;VALUE=DATE-TIME:20101021T210000 DTSTAMP:20120518T071231 CREATED:20101011T154128 LAST-MODIFIED:20110525T192319 UID:5320-1287662400-1287694800@http://carolinaepicurean.com SUMMARY:CA and Pacific NW a la Carte at A-B Tech DESCRIPTION:California and Pacific Northwest a la Carte Lunch in Magnolia Appetizers: • Mushroom Consommé • Prosciutto with Vegetables • Salmon Cakes with Cucumber Relish Entrees: • Flank Steak with Roasted Shallot Sauce and Celeriac Rosti Potatoes • Risotto Cakes with Green Beans\, Mushrooms and Ratatouille Vinaigrette • Smoked Chicken Breast with Artichoke Mustard Sauce • Swordfish with Lentil Ragout and Horseradish Apple Cream Dressing • Cod with Fall Vegetables • Cassoulet with Smoked Tomatoes Desserts TBA California and Pacific Northwest Buffet in Magnolia • Curried Apple-Squash Soup • Prosciutto with Grilled Vegetables • Smoked Duck with Lentils and Beets • Romaine and Grapefruit with Walnuts and Blue Cheese • Salmon Cakes with Cucumber Relish • Pork Loin with Honey Mustard Sauce • Barley Risotto with Garden Vegetables • Gnocchi with Shiitakes and Oven Dried Tomatoes • Chicken with Pears in Red Wine Sauce • Grilled Swordfish with Horseradish Apple Cream Dressing • Green Beans with Walnuts • Cassoulet with Smoked Tomatoes • Broccoli Rabe with Garlic and Red Pepper • Breads • Desserts California and Pacific Northwest a la Carte Dinner in Fernihurst Appetizers: • Mushroom Consommé • Prosciutto with Vegetables • Salmon Cakes with Cucumber Relish Entrees: • Flank Steak with Roasted Shallot Sauce and Celeriac Rosti Potatoes • Risotto Cakes with Green Beans\, Mushrooms and Ratatouille Vinaigrette • Smoked Chicken Breast With Artichoke Mustard Sauce • Swordfish With Lentil Ragout And Horseradish Apple Cream Dressing • Cod With Fall Vegetables • Cassoulet With Smoked Tomatoes Desserts TBA Lee Sokol will take reservations for this meal beginning Monday\, October 18th. Call 828-254-1921 or email Lee at lsokol@abtech.edu. More information on A-B Tech Culinary meals here. LOCATION: URL:http://carolinaepicurean.com/event/ca-and-pacific-nw-a-la-carte-at-a-b-tech/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101026T183000 DTEND;VALUE=DATE-TIME:20101026T210000 DTSTAMP:20120518T071231 CREATED:20101011T152550 LAST-MODIFIED:20120503T134114 UID:5318-1288117800-1288126800@http://carolinaepicurean.com SUMMARY:Pacific Northwest Wine Dinner at Blue Note Grill DESCRIPTION:The Back Room\, now the new Blue Note Grill\, has announced their inaugural Pacific Northwest Wine Dinner. The six wine\, five course dinner will take place on Tuesday October 26\, with the aperitif starting at 6:30pm and dinner starting at 7:00pm. They are still working out the menus and wines\, and should have them posted shortly. Reservations required; please call 828-697-6828 for reservations. Blue Note Grill 114 N Main St. Hendersonville\, NC 28792 828-697-6828 LOCATION: URL:http://carolinaepicurean.com/event/pacific-northwest-wine-dinner-at-blue-note-grill/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101031T103000 DTEND;VALUE=DATE-TIME:20101031T140000 DTSTAMP:20120518T071231 CREATED:20101011T151412 LAST-MODIFIED:20110525T192343 UID:5316-1288521000-1288533600@http://carolinaepicurean.com SUMMARY:Halloween Brunch at Season's DESCRIPTION:From Season's at Highland Lake Inn: Season's Restaurant at Highland Lake Inn in Flat Rock is celebrating Halloween with a themed brunch on Sunday\, October 31st from 10:30am-2:00pm. In addition to the wonderful Halloween feast\, there will be live music for your enjoyment\, treats for the kids\, and hand-carved pumpkins done by Season's Executive Chef\, Peter Fassbender. Many of the Season's staff will be dressing in the spirit of Halloween and hope the guests join in. The Buffet will feature: A Lavish Antipasto Display with an assortment of Cured Meats\, and Sliced Cheeses presented around a Cauldron of Molten Cheddar Cheese Fondue. Special entrees are: Garlic and Rosemary-studded Prime Rib of Beef\, Carved to Order\, accompanied by Burgundy Demi Glace and Horseradish Cream; Roast Loin of Pork oozing Cranberry Chutney; and Diablo Seafood Brew containing Mussels\, Scallops\, Shrimp and Octopus\, brewed in Spicy Diablo Broth. A variety of house-made salads\, soups du jour\, fresh vegetable dishes\, breakfast selections\, fresh-baked breads\, pastries\, and desserts will also be available on the special buffet. Season’s Restaurant is known for its use of fresh ingredients\, many of which come directly from the on-site organic garden. By combining their passion for sustainability and amazing flavor\, Season’s helps protect the environment and the economy by utilizing local food sources. This Specialty Brunch is $26.95pp. Reservations can be made by calling (828) 696-9094 or (877) 394-4945. To view the Halloween Brunch Buffet in its entirety\, visit: http://www.hlinn.com/holiday_menu.aspx#Halloween. Season's at Highland Lake Inn 86 Lily Pad Lane Flat Rock\, NC 28731 828-696-9094 LOCATION: URL:http://carolinaepicurean.com/event/halloween-brunch-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101020T080000 DTEND;VALUE=DATE-TIME:20101020T170000 DTSTAMP:20120518T071231 CREATED:20101006T124537 LAST-MODIFIED:20110525T192318 UID:5272-1287561600-1287594000@http://carolinaepicurean.com SUMMARY:Susan Herrmann Loomis Dinner @ Laurey's! DESCRIPTION:Susan Herrmann Loomis will be at Laurey's in Asheville on October 20th for a dinner featuring her recipes. Susan is the author of a number of books. You may have read On Rue Tatin\, her culinary memoir about moving to Normandy and creating a life in France. She has a new cookbook\, Nuts in the Kitchen and she is coming to the United States to promote it. We have managed to save a night of her time for you. She'll be here with us\, sitting with you and telling stories about living in France and about cooking with nuts. The dinner will feature recipes from her book and will give you a taste of fall in a nutty sort of way. Her cooking class sold out in a snap. Call soon to save your spots for this dinner. Cost is $60 per person (add $12 if you'd like wine too) will give you the full four course meal and an opportunity to spend the evening with this lovely chef. Call 828-252-1500to make a reservation. LOCATION: URL:http://carolinaepicurean.com/event/susan-herrmann-loomis-dinner-laureys/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101013T180000 DTEND;VALUE=DATE-TIME:20101013T200000 DTSTAMP:20120518T071231 CREATED:20101006T124431 LAST-MODIFIED:20110525T192249 UID:5266-1286992800-1287000000@http://carolinaepicurean.com SUMMARY:Fall & Winter Soup Class @ Laurey's DESCRIPTION:From Laurey Masterton of Laurey's: I will be teaching a class soon - all about fall and winter soups. Want to come play with me? Give a call to save a spot or two in the class. 6-8 pm on Wednesday\, October 13. The price will be $35.00 per person and will include all the recipes and plenty of tastes of all the soups we make. LOCATION: URL:http://carolinaepicurean.com/event/fall-winter-soup-class-laureys/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101009T140000 DTEND;VALUE=DATE-TIME:20101009T200000 DTSTAMP:20120518T071231 CREATED:20101005T170721 LAST-MODIFIED:20110525T192248 UID:5260-1286632800-1286654400@http://carolinaepicurean.com SUMMARY:Frankie's Oyster Roast DESCRIPTION:From Frankie Bones: Frankie's 2nd Annual Oyster Roast is this Saturday October 9th from 2pm-8pm. We are preparing ourselves for another great Oyster Roast\, coming up next weekend. We bumped it up 2 weeks this year to try and catch some great fall weather on the patio and the forecast is for 69 degrees and sunny at this point. We'll even shuck the oysters for you\, details below: On the Patio and Inside Raw or Steamed Atlantic Oysters $6 per half dozen Garlic Cheese Biscuits And all the fixings $5 Bloody Marys $3 Drafts of Yuengling Live Music on The Patio with Southern/Classic Rock Band Gypsy 4pm-7pm Reservations accepted. LOCATION: URL:http://carolinaepicurean.com/event/frankies-oyster-roast/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101017T110000 DTEND;VALUE=DATE-TIME:20101017T160000 DTSTAMP:20120518T071231 CREATED:20101005T164730 LAST-MODIFIED:20110525T192317 UID:5251-1287313200-1287331200@http://carolinaepicurean.com SUMMARY:HardLox Jewish Food & Heritage Festival DESCRIPTION:On Sunday\, October 17\, 2010 stop by the eighth annual HardLox - Asheville's Jewish Food and Heritage Festival. This year the festival will be at the new Pack Square Park in historic downtown Asheville\, North Carolina from 11:00 am until 4:00 pm. [caption id="attachment_5255" align="aligncenter" width="250" caption="(Image: hardloxjewishfestival.org)"][/caption] At this year's HardLox Festival there will be lots of great traditional Jewish food\, Israeli dancing\, crafts\, a Kids Zone\, klezmer music and lots more. Have your name written in Hebrew\, discover the Torah\, learn about Jewish holidays and festivals\, and join in the singing and dancing. Every Jewish organization in the Asheville area will be represented with many providing interactive educational opportunities to learn about our people and our Jewish heritage and culture. The HardLox Jewish Food and Heritage Festival is hosted by Congregation Beth HaTephila and co-sponsored by the City of Asheville. For more information\, call (828) 253-2282 or see http://www.hardlox.com LOCATION: URL:http://carolinaepicurean.com/event/hardlox-jewish-food-heritage-festival/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101016T080000 DTEND;VALUE=DATE-TIME:20101016T170000 DTSTAMP:20120518T071231 CREATED:20101005T162509 LAST-MODIFIED:20110525T192249 UID:5245-1287216000-1287248400@http://carolinaepicurean.com SUMMARY:Waynesville Apple Harvest Festival DESCRIPTION:Waynesville's annual Apple Harvest Festival will take place Saturday\, October 16\, 2010 from 10am - 5pm on Main St.\, Waynesville\, NC - Saturday\, 10 a.m.-5 p.m. Celebrate 22 Years of the Apple Harvest Festival! Arts & Crafts Live Entertainment Local Merchants Great Food Apples provided by the Haywood County Apple Grower's Association During the last 21 years\, the Apple Harvest Festival has grown to a premier one-day celebration in the charming historic mountain town of Waynesville. With more than 125 exhibitors and 25\,000 people expected\, we will gather for a glorious day of color to celebrate the fall harvest. Enjoy a backdrop of the picturesque mountains of Western North Carolina as you celebrate everything apples. Handmade crafts\, local food and continuous live entertainment will delight even the most seasoned visitor during this annual celebration. Entertainment will include local mountain music\, cloggers and the occasional character! Take home a peck of locally grown apples from the county apple growers association. The Children's Play Area will feature the latest and greatest . Activities\, games\, and more will be provided. the 21st Annual Apple Harvest Festival featured the Waynesville Police Department ident-a-kid program and the Waynesville Fire Department fire safety demonstrations. *Animals\, other than service animals\, are not allowed downtown during the festival as provided by Town of Waynesville ordinance. (Section 6-6) For more information call (828) 456-3021 or go to http://www.haywood-nc.com LOCATION: URL:http://carolinaepicurean.com/event/waynesville-apple-harvest-festival/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101015T080000 DTEND;VALUE=DATE-TIME:20101018T170000 DTSTAMP:20120518T071231 CREATED:20101005T160918 LAST-MODIFIED:20110525T192249 UID:5235-1287129600-1287421200@http://carolinaepicurean.com SUMMARY:Appalachian Harvest Festival & Antique Tractor Show DESCRIPTION:From an antique tractor show to a Civil War encampment\, this event celebrates Appalachian history. Watch demonstrations in weaving\, spinning\, wood splitting\, and open-fire cooking. Works by the Cherohala Quilters will be on display\, alongside other art and crafts. Dine on barbecue and apple dumplings. The Country Fair presents jam\, cake\, and pie baking contests. Mountain music and gospel complement the weekend. [caption id="attachment_5238" align="aligncenter" width="300" caption="(Image: http://www.stecoahvalleycenter.com/)"][/caption] Stecoah Valley Cultural Arts Center\, 121 Schoolhouse Rd.\, Robbinsville\, NC (MAP) - Friday\, 6-8 p.m.\, Saturday\, 8 a.m.-5 p.m.\, Sunday\, 2:30-5 p.m.; free on Friday & Sunday\, $3 on Saturday; (828) 479-3364; www.stecoahvalleycenter.com FRIDAY\, OCTOBER 15 Our celebration begins at 6:00 pm with an old-fashioned bonfire\, complete with $2 hotdogs\, marshmallows\, hot cocoa and soft drinks\, sing-along\, music and often a visit from Civil War era soldiers on patrol from their nearby camp. Free admission. SATURDAY\, OCTOBER 16 A full day of activities beginning at 8:00 am. New in 2010 a 5K run and a "One Mile Fun Run" (download pdf application). FairThen beginning at 11:00 am the grounds are filled with the sounds of mountain music and dancing feet. Hit and miss engines\, antique tractors and the corn-grinding exhibit provide more excitement. Local artists offer their handmade crafts and foods for sale\, often conducting demonstrations of their craft as well. (Vendor Application pdf) Admission (Saturday Only): Adults $3; Students (K-12) & Children Free. Shuttle Service from Robbinsville on Saturday. Leaving the Ingles parking lot at 11 am and 1 pm. Return shuttles leave Stecoah at 12:30 and 3 pm. Storytellers Gary Carden and Tim Hall will be on hand. And we'll also have a flat-foot dancing demonstration and lessons. Some of the musical performers will be: Carolina Bluegrass Boys\, Vance Trull and Friends\, Keith Shuler\, The Welch Family\, Dixie Darlin's\, and The Barn Cats. Eat at one of the Festival’s many food tents\, which will offer barbecue\, kielbasa\, apple dumplings\, meatball sandwiches\, hamburgers\, funnel cakes\, hot dogs\, fry bread and much more. The Stecoah Valley Center kitchen will again be serving chicken and pork barbecue dinners. The Country Fair will offer competition and exhibits of jams\, jellies\, pies\, cakes\, quilts\, needlework and much more. The outside marketplace will feature a host of vendors offering everything from handcrafted jewelry and wood crafts to gourds and cheese. Plan to visit the Civil War Encampment area as well as the antique tractor show. From corn grinding to music and clogging\, there’s something for everyone including games for the children. All of this and much more make this Saturday a special day! Saturday night at 7:30 pm\, enjoy a concert in the auditorium featuring Balsam Range. They will be performing music from their new CD released October 2. Admission: Adults $15; Students (K-12) $5. General seating. SUNDAY\, OCTOBER 17 You'll want to attend the gospel singing featuring local groups the Robbinsville Quartet\, The Corbin Family and Abiding Hope from 2:30 - 5 pm. Free concert. MONDAY\, OCTOBER 18 Birds of Prey Program at Fontana Village. Presented by Balsam Mountain Preserve. 7 pm. Free program. LOCATION: URL:http://carolinaepicurean.com/event/appalachian-harvest-festival-antique-tractor-show/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101010T120000 DTEND;VALUE=DATE-TIME:20101010T180000 DTSTAMP:20120518T071231 CREATED:20101005T155242 LAST-MODIFIED:20110525T192248 UID:5232-1286712000-1286733600@http://carolinaepicurean.com SUMMARY:FENCE Wine & Art Festival DESCRIPTION:The FENCE Wine & Art Festival will be held at Derbyshire\, 400 Landrum Rd.\, Columbus on Sunday\, October 10th\, noon-6 p.m Spend the afternoon tasting wines from Elkin Creek Vineyards\, Green Creek Winery\, Fox Hill Meadery\, Victoria Valley Vineyards\, and others while perusing an exhibit of works by local artists. Proceeds benefit the Foothills Equestrian Nature Center and its riding programs\, including Therapeutic Riding of Tryon. Cost: $25\, $20 advance; (828) 859-9021; http://www.fence.org LOCATION: URL:http://carolinaepicurean.com/event/fence-wine-art-festival/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101009T100000 DTEND;VALUE=DATE-TIME:20101009T170000 DTSTAMP:20120518T071231 CREATED:20101005T153321 LAST-MODIFIED:20110525T192230 UID:5224-1286618400-1286643600@http://carolinaepicurean.com SUMMARY:Future Legends of BBQ 10/9 DESCRIPTION: October 9\, 2010 Camp Greystone Zirconia\, NC The 2nd annual FUTURE LEGENDS OF BBQ Competition to benefit the HENDERSON COUNTY YOUNG LEADERS PROGRAM Featuring MIKE MILLS If you are between 7-17 years old and an aspiring Barbeque enthusiast\, this event is just for you! The Henderson County Young Leaders Program (HCYLP) is presenting the 2nd annual Future Legends of Barbeque Competition on Saturday\, October 9\, 2010. 7–17 year-old competitors will vie for the title of FUTURE LEGEND OF BARBEQUE\, currently held by Asheville’s Colton Jones\, in this special “Competitive Series” Kansas City Barbeque Society (KCBS) sanctioned event. Partnering with Mike Mills\, the Kansas City Barbeque Society\, and to promote the Henderson County Young Leaders Program\, the mission of the FLB event is to celebrate\, teach\, promote and encourage a young generation of barbeque enthusiasts and competitors and to promote the American style of barbeque as a sport and an art form. This is also a forum for today’s youth to showcase their talents and passion for Barbeque. For more information\, please contact Paige Hafner at 828-697-2000 director@hcylp.org; or Starr Teel at 828.694.3551 or 828.243.0449. LOCATION: URL:http://carolinaepicurean.com/event/future-legends-of-bbq-109/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101009T110000 DTEND;VALUE=DATE-TIME:20101009T140000 DTSTAMP:20120518T071231 CREATED:20101003T223119 LAST-MODIFIED:20110525T192248 UID:5180-1286622000-1286632800@http://carolinaepicurean.com SUMMARY:Cooking Class & Lunch at Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn in Flat Rock is offering a Cooking Class on Saturday\, October 9th at 11 a.m. Attendees will learn how to make an entree and a dessert from one of Season’s talented in-house chefs. At the completion of the class\, lunch will be served\, which will consist of an entree\, dessert and a beverage. The cost for the class is $30 per person. Reservations may be made by calling 828-696-9094. Season’s Restaurant is known for its use of fresh ingredients\, many of which come directly from the on-site organic garden during the season. Combining their passion for sustainability and amazing flavor\, Season’s helps protect the environment and the economy by utilizing local food sources. Visit http://www.HLInn.com for more information and to view other upcoming events and opportunities. LOCATION: URL:http://carolinaepicurean.com/event/cooking-class-lunch-at-seasons-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101016T100000 DTEND;VALUE=DATE-TIME:20101016T170000 DTSTAMP:20120518T071231 CREATED:20101003T222153 LAST-MODIFIED:20110525T192249 UID:5174-1287223200-1287248400@http://carolinaepicurean.com SUMMARY:Hendersonville's Bizarre Bazaar 10/16 DESCRIPTION:The third annual Bizarre Bazaar will be held on Saturday\, October 16\, 2010 from 10:00 AM to 5:00 PM on the street in front of the train depot in the historic 7th Avenue district. This year’s unique all day festival will feature a variety of artisans and crafters\, food and entertainment for the entire family. Artisans and crafters who work in various media including wood\, jewelry\, fiber arts\, collectibles\, beadwork\, and photography will feature their creations for sale at the Bizarre Bazaar. All day entertainment will be a big part of the fun. At 10:00 Pat’s School of Dance will perform; then at 11:00 Southern Connections Cloggers; at noon The Hendersonville Children’s Choir; at 1:00 the band called Stepchild will play; then at 2:00 and 3:00 Dashboard Blue will play. Fire Chief BBQ will serve BBQ Sandwiches and the Storehouse will be selling hot dogs. The Underground Bakery may be at the Bazaar to offer their unique artisan breads and yummy desserts. Daddy D's and Fire Chief BBQ restaurants will be operating on regular schedules from 10:00 AM to whenever. Seventh Avenue originally developed as a commercial district during the late 19th and early 20th centuries around Hendersonville’s first train depot which was established in 1879. The majority of the buildings are simple one and two-story brick commercial and warehouse structures in the typical pattern of buildings connecting to each other. There are thirty-two contributing structures in the district. This area is currently undergoing revival as a viable commercial area. You are invited to come to 7th Avenue and see the new businesses occupying this revitalized historic area. LOCATION: URL:http://carolinaepicurean.com/event/hendersonvilles-bizarre-bazaar-1016/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20100930 DTEND;VALUE=DATE:20101001 DTSTAMP:20120518T071231 CREATED:20100930T134019 LAST-MODIFIED:20110525T192229 UID:5142-1285804800-1285891200@http://carolinaepicurean.com SUMMARY:Cask Tapping at Thirsty Monk DESCRIPTION:Thirst Monk\, 92 Patton Ave\, Asheville\, will be tapping a special cask of Heavy Seas PROSIT! Imperial Octoberfest Lager on Thursday\, September 30th. Thirsty Monk 92 Patton Ave Asheville\, NC 28801 828-254-5470 LOCATION: URL:http://carolinaepicurean.com/event/cask-tapping-at-thirsty-monk/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100928T183000 DTEND;VALUE=DATE-TIME:20100928T200000 DTSTAMP:20120518T071231 CREATED:20100927T193404 LAST-MODIFIED:20110525T192229 UID:5146-1285698600-1285704000@http://carolinaepicurean.com SUMMARY:Spanish Tasting at The Purple Onion DESCRIPTION:From The Purple Onion: Join us at 6:30 on Tuesday\, September 28 on the patio of The Purple Onion for a sampling of eight wines from Spain\, selected by Robert Brasswell from Tryon Distributing. The price for the tasting will be $45 and includes a taste of eight different wines\, delicious tapas and Spanish cheeses chosen to pair well with the selected wines. Reservations can be made by calling the Purple Onion at 749-1179. We accept visa and mastercard. Please call early as seating is limited. The Purple Onion 16 Main St. Saluda\, NC 28773 828-749-1179 LOCATION: URL:http://carolinaepicurean.com/event/spanish-tasting-at-the-purple-onion/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100928T180000 DTEND;VALUE=DATE-TIME:20100928T220000 DTSTAMP:20120518T071231 CREATED:20100927T190749 LAST-MODIFIED:20110525T192207 UID:5133-1285696800-1285711200@http://carolinaepicurean.com SUMMARY:Blue Point Brewery Launch Party at Thirsty Monk DESCRIPTION:Thirsty Monk is having a Launch Party for Blue Point Brewery Tuesday\, September 28th at 6:00PM. There will be three beers on draught and two Reps. Thirsty Monk 92 Patton Ave Asheville\, NC 28801 828-254-5470 LOCATION: URL:http://carolinaepicurean.com/event/blue-point-brewery-launch-party-at-thirsty-monk/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100930T120000 DTEND;VALUE=DATE-TIME:20100930T210000 DTSTAMP:20120518T071231 CREATED:20100927T144427 LAST-MODIFIED:20110525T192230 UID:5121-1285848000-1285880400@http://carolinaepicurean.com SUMMARY:Japanese & Thai Menus: A-B Tech Culinary DESCRIPTION:From Lee Sokol\, A-B Tech: I've attached the menus for our September 30 Japanese and Thai meals. Please note that the lunch service is now a la carte\, not buffet. I will take reservations Monday morning between 10:00 and 12:00 by phone or email. (Phone: 254-1921 x244; email: lsokol@abtech.edu.) If we have room for your reservation\, I will call or email you Monday afternoon. Please be aware that in order to increase the amount of experience our students gain during these lunches and dinners\, we will take reservations for only a limited number of parties smaller than four. Japanese and Thai a la Carte Lunch in Magnolia Appetizers (Guest Selects One): • Thai Coconut Chicken Soup with Thai Green Papaya Salad • Thai Chicken Satay with Peanut Sauce • Sushi Maki–Maguro (Tuna) Roll Entrees (Guest Selects One): • Pad Thai with Chicken and Shrimp • Thai Stir Fried Beef with Vegetables • Japanese Stir Fried Vegetables with Tofu • Salmon Marinated with Miso • Soba Noodles with Duck and Scallions • Thai Green Curry with Chicken Breads and Desserts Japanese and Thai Dinner Buffet in Magnolia • Thai Coconut Chicken Soup • Vietnamese Fried Spring Rolls • Vegetable Tempura • Soba Noodle Salad • Sushi • Spinach with Sesame • Salmon Marinated with Miso • Thai Fried Rice • Chicken Satay with Peanut Sauce • Stir Fried Vegetables with Tofu • Jasmine Rice • Thai Fish Cakes • Soba Noodles with Duck And Scallions • Green Curry with Chicken • Pad Thai • Assortment of Breads and Desserts Japanese and Thai a la Carte Dinner in Fernihurst Appetizers (Guest Selects One): • Thai Coconut Chicken Soup with Thai Green Papaya Salad • Chicken Satay with Peanut Sauce • Sushi Maki–Maguro (Tuna) Roll Entrees (Guest Selects One): • Pad Thai with Chicken and Shrimp • Thai Stir Fried Beef with Vegetables • Japanese Stir Fried Vegetables with Tofu • Salmon Marinated with Miso • Soba Noodles with Duck and Scallions • Thai Green Curry with Chicken Breads and Desserts A-B Tech 340 Victoria Rd. Asheville\, NC 28801 828-254-1921 General Information about A B Tech meals here. LOCATION: URL:http://carolinaepicurean.com/event/japanese-thai-menus-a-b-tech-culinary/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100928T173000 DTEND;VALUE=DATE-TIME:20100928T210000 DTSTAMP:20120518T071231 CREATED:20100925T230432 LAST-MODIFIED:20120503T134149 UID:5088-1285695000-1285707600@http://carolinaepicurean.com SUMMARY:LAB Six Course Beef & Brews Dinner DESCRIPTION:From Lexington Avenue Brewery: The theme of this dinner is local beef\, more specifically our farm's locally grown beef. We use all the spent grain from our brewery for feed for our cows\, which are grown here in the county. This six course dinner includes five pints of LAB beer and will take place in the private dining room at LAB. Menu Beer Line-up: white ale apa esb stout marzen Beef and Beer Dinner A Six Course Dinner Showcasing LAB Beef and Brews Tenderloin Tartar Kennebec crisp\, quail deviled egg\, white ale sabayon Consommé with beef shumi House made kim chee Torta lengua Brioche bun\, jicama salad\, mole verde Ginger-pear sorbet spiced with ancho chili Prime rib with beef Wellington Truffle whipped potatoes\, horseradish dust\, stout demi glaze brocolinni Chocolate stout cake with papaya crème anglaise and Mincemeat strudel Lexington Avenue Brewery 39 Lexington Ave. Asheville\, NC 28801 828-252-0212 Get more details here\, including map. LOCATION: URL:http://carolinaepicurean.com/event/lab-six-course-beef-brews-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE:20100923 DTEND;VALUE=DATE:20100927 DTSTAMP:20120518T071231 CREATED:20100923T134003 LAST-MODIFIED:20110525T191639 UID:3661-1285200000-1285545600@http://carolinaepicurean.com SUMMARY:Euphoria! Food, Wine, Music DESCRIPTION:There is an awareness that is unleashed the moment all your senses are harmoniously content. When an expertly-prepared meal\, married with perfect wines\, is finished with music that moves your soul. That moment is known as Euphoria. Euphoria\, a higher state of food\, wine and music. World-class chefs\, premier vintners and marquee entertainers will converge on downtown Greenville\, South Carolina\, for a weekend of harmonious bliss. Allow us to share the taste of this euphoric awareness at one of The South’s premier food\, wine and music festivals whose name was inspired from this very experience. euphoria. September 23 - 26\, 2010. See Event Schedule here. LOCATION: URL:http://carolinaepicurean.com/event/euphoria-food-wine-music/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101001T170000 DTEND;VALUE=DATE-TIME:20101001T190000 DTSTAMP:20120518T071231 CREATED:20100921T170543 LAST-MODIFIED:20110525T192230 UID:5063-1285952400-1285959600@http://carolinaepicurean.com SUMMARY:Cabernet Sauvignon Tasting at Flat Rock Wine Shoppe DESCRIPTION: The Back Room will host a Cabernet Sauvignon tasting on Friday October 1st from 5-7pm. Joel Cornes will perform during the tasting. Flat Rock Wine Shoppe 2702 Greenville Hwy Flat Rock\, NC 28731 828-697-6828 LOCATION: URL:http://carolinaepicurean.com/event/cabernet-sauvignon-tasting-at-flat-rock-wine-shoppe/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100930T173000 DTEND;VALUE=DATE-TIME:20100930T203000 DTSTAMP:20120518T071231 CREATED:20100921T170444 LAST-MODIFIED:20110525T192230 UID:5060-1285867800-1285878600@http://carolinaepicurean.com SUMMARY:A Night for Locals at Grove Park Inn DESCRIPTION:The Grove Park Inn is running a great series called\, "A Night for Locals" on the last Thursday of every month where they celebrate all things local. Experience some of the best that WNC has to offer. Meet your local farmers and artists as they collaborate with The Grove Park Inn. An event full of good times\, culture and culinary flair. See all the details and featured farmer\, artist\, musician bios here. And\, while we're talking food and the Grove Park Inn\, the folks at the Inn would also like you to know they offer a Farm to Table Brunch celebrating locally grown food every Saturday from 11:30am- 2:30 pm for just $19.99. The Grove Park Inn Blue Ridge Dining Room 290 Macon Ave. Asheville\, NC 28804 (800) 438-5800 LOCATION: URL:http://carolinaepicurean.com/event/a-night-for-locals-at-grove-park-inn/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100925T110000 DTEND;VALUE=DATE-TIME:20100925T110000 DTSTAMP:20120518T071231 CREATED:20100921T121643 LAST-MODIFIED:20110525T192206 UID:5057-1285412400-1285412400@http://carolinaepicurean.com SUMMARY:Asheville Greek Festival This Weekend! DESCRIPTION:This weekend\, Holy Trinity Greek Orthodox Church will host Asheville’s 23rd annual Greek festival at 227 Cumberland Ave\, Asheville\, NC. The festival is Friday the 25th to Sunday the 27th and includes everything Greek\, from food to dancing and music. On Friday and Saturday the festival will go from 11am until 9pm and 11am to 4pm on Sunday. Members of the Asheville Greek community\, particularly the Holy Trinity Greek Orthodox Church\, will be directly involved in the food selections. Guests can attend for free and spend\, on average\, between $7 and $14 on food. The selection of food will include spanakopita\, baklava and a great selection of other pastries and treats. Funds raised from the festival will go to the Holy Trinity Church as well as certain local charities. Parking is on the street or at Randolf School\, 90 Montford Ave. A shuttle will run between the school and the Festival at the church. LOCATION: URL:http://carolinaepicurean.com/event/asheville-greek-festival-this-weekend/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101003T103000 DTEND;VALUE=DATE-TIME:20101003T170000 DTSTAMP:20120518T071231 CREATED:20100921T104749 LAST-MODIFIED:20110525T192230 UID:5051-1286101800-1286125200@http://carolinaepicurean.com SUMMARY:Fall Harvest Brunch Buffet at Season's DESCRIPTION:Fall Harvest Brunch Buffet Season's at Highland Lake Inn\, October 3\, 2010 from 10:30am-5:00pm Starters and Salads Chef’s Unique Brothy & Creamy Soup Creations Season’s Baby Field Green Salad with Sliced European Cucumbers\, Julienne Carrots\, Grape Tomatoes\, and Toasted Sunflower Seeds Fresh Fruit Display Consisting of Cantaloupe\, Honeydew Melon\, Golden Pineapple\, and Flame Red Seedless Grapes Roasted Butternut Squash\, Shaved Radicchio\, Cipollini Onions\, Parmesan\, and Baby Spinach Tossed in Balsamic Dressing Creamy Broccoli Salad with Bacon\, Raisins\, Cheddar Cheese and Tomatoes Favorite Brunch Items Three Cheese Scrambled Eggs Gold Coast Buttermilk Pancakes with Warm Maple Syrup Applewood Smoked Bacon & Buttermilk Biscuits Organic Yellow Stone Ground Cheese Grits Garden Vegetables Three Selections of the Freshest Seasonally Available Vegetables Entrées Garlic and Rosemary Studded Prime Rib of Beef\, Carved to Order\, Accompanied by Burgundy Demi Glace and Horseradish Cream Fennel and Red Onion Stuffed Pork Loin with Brown Ale and Mustard Sauce Our Rendition of Coq au Vin with Chicken\, Mushrooms\, Bacon\, and Pearl Onions\, Braised in Red Wine and Herbs Desserts Apple Cobbler with Lightly Sweetened Whipped Cream Carrot Cake with Cream Cheese Frosting New York Style Vanilla Cheesecake with Buttery Graham Crust\, Maple and Fig Compote Triple Chocolate Truffle Cake Cost: $23.95 per person For reservations\, please call (828) 696-9094 LOCATION: URL:http://carolinaepicurean.com/event/fall-harvest-brunch-buffet-at-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101009T120000 DTEND;VALUE=DATE-TIME:20101009T180000 DTSTAMP:20120518T071231 CREATED:20100921T101459 LAST-MODIFIED:20110525T192248 UID:5037-1286625600-1286647200@http://carolinaepicurean.com SUMMARY:Asheville Octoberfest DESCRIPTION: Details from Asheville Downtown Assn: Come join us for Oktoberfest in downtown Asheville! Our unique twist on a traditional Bavarian event. We are proud to announce that The Stratton Mountain Boys will be joining us again this year. They were a big hit at last year's Oktoberfest and brought authentic traditional Bavarian music to Wall St.  The Stratton Mountain Boys have brought the haunting sounds of four alphorns\, happy yodeling songs\, shoe slapping dances\, and lively spirited Polka music to audiences across the U.S for more than 30 years. The event will feature beer tastings from local breweries including Highland Brewing\, Asheville Brewing Company\, Pisgah Brewing\, Green Man Brewery\, Craggie Brewing and French Broad Brewing Company. Many brewers are featuring seasonal ales for Oktoberfest\, and will be on hand to discuss their beers. Also\, Wall Street restaurants Cucina 24\, Jack of the Wood and The Market Place will be preparing authentic German food fare served with local mustard from the Lusty Monk. This year\, contestants for the team contests will be selected by our local participating breweries! Each brewery will field a team of four individuals\, one of which must be a female. During the month of September\, special events will be held at each brewery and more information will be available soon. If selected by a brewery to be on a team\, you will receive free entry to the event. All contestants must be 21 years of age or older. We will still have other contests that are open to all attendees\, like the costume contest. There will be some great prizes\, so get creative! Ticket price includes all the sampling of beer. All wristband purchasers must be over 21 and will need to pick up their wristbands starting at 11:15 at the event location. NO ID…NO WRISTBAND! Ticket Price is $25 Limit of 4 tickets per customer! Tickets will not be mailed Tickets will be held at Will Call and available on the day of the event at 11:15am on the corners of Battery Park and Wall St - Please bring your order confirmation/receipt and a valid ID. Price: $25.00 Schedule of Events All events at 21+ unless otherwise stated. Schedule subject to change; please check back often. 11:00: Check-in at the Flat Iron on Wall St. 11:45: The Stratton Mountain Boys start the festival by blowing the Alpine Horn. This will signal the parade towards the stage for the official tapping of the keg. 12:00: The official tapping of the keg. The Stratton Mountain Boys start the party! 1:00: Games begin with the Keg Roll 2:00: Stein Races 3:00: Costume Contest and Brat Eating Contest 4:00: Alphorn Blowing Contest 5:00: Dizzy Gnome 6:00: The Winning Team of Oktoberfest announced. LOCATION: URL:http://carolinaepicurean.com/event/asheville-octoberfest/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100925T163000 DTEND;VALUE=DATE-TIME:20100925T180000 DTSTAMP:20120518T071231 CREATED:20100918T193353 LAST-MODIFIED:20110525T192206 UID:4974-1285432200-1285437600@http://carolinaepicurean.com SUMMARY:Paula Deen Cooks in Cherokee! DESCRIPTION:Cooking with Paula Deen September 25\, 4:30 p.m. at Harrah's in Cherokee\, NC. Hey\, ya’ll! The queen of Southern cooking will bring her culinary prowess—and probably a good deal of butter—to the newly finished event center at Harrah’s Cherokee Casino & Hotel. Paula Deen will present a cooking demonstration from one of her most recent cookbooks\, share stories about her journey to stardom\, and answer audience questions. And this is just a taste of what’s in store this December. The hotel and casino will unveil Paula Deen’s Kitchen\, a restaurant and adjoining gift shop\, where diners can nosh on Southern comfort favorites and purchase cookbooks\, kitchen wares\, and other gourmet treats. Tickets are $15 to $40\, and can be purchased through Ticketmaster or by calling 1-800 - 745-3000. LOCATION: URL:http://carolinaepicurean.com/event/paula-deen-cooks-in-cherokee/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100925T070000 DTEND;VALUE=DATE-TIME:20100925T130000 DTSTAMP:20120518T071231 CREATED:20100918T190100 LAST-MODIFIED:20110525T192206 UID:4969-1285398000-1285419600@http://carolinaepicurean.com SUMMARY:FREE Breakfast! Deck Party at Mountain Pie Co DESCRIPTION: LOCATION: URL:http://carolinaepicurean.com/event/free-breakfast-deck-party-at-mountain-pie-co/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100925T170000 DTEND;VALUE=DATE-TIME:20100925T193000 DTSTAMP:20120518T071231 CREATED:20100917T102601 LAST-MODIFIED:20110525T192207 UID:4937-1285434000-1285443000@http://carolinaepicurean.com SUMMARY:Hawaii Party at The Fountainhead DESCRIPTION: From Valerie Welbourn\, The Fountainhead Bookstore: Just a reminder that our Hawaii Party is September 25th from 5:00 - 7:30 p.m. It is a casual affair and you can drop in anytime. Complimentary wine and nibbles will be provided. All Hawaii books will be 20% off\, if you get inspired. Come and enjoy some social time with fellow book lovers. The Fountainhead Bookstore 408 N Main St. Hendersonville\, NC 28792 828-697-1870 LOCATION: URL:http://carolinaepicurean.com/event/hawaii-party-at-the-fountainhead/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100923T120000 DTEND;VALUE=DATE-TIME:20100923T210000 DTSTAMP:20120518T071231 CREATED:20100917T101153 LAST-MODIFIED:20110525T191639 UID:4929-1285243200-1285275600@http://carolinaepicurean.com SUMMARY:Southwestern @ A-B Tech (Reserve 9/20) DESCRIPTION: From Lee Sokol\, A-B Tech Culinary: Please note that the lunch format for the rest of the semester will be a la carte\, not buffet. I will take reservations Monday morning (September 20th) between 10:00 and 12:00 by phone or email. (Phone: 254-1921 x244; email: lsokol@abtech.edu.) If we have room for your reservation\, I will call or email you Monday afternoon. Please be aware that in order to increase the amount of experience our students gain during these lunches and dinners\, we will take reservations for only a limited number of parties smaller than four. A-B Tech Menus for Thursday\, September 23\, 2010 Southwestern a la Carte Lunch in Magnolia Appetizer (Guest Selects One): • Roasted Tomato and Poblano Soup with Jicama Salad • Pork Empanadas with Roasted Cactus Salad • Swordfish Escabeche Entrée (Guest Selects One): • Lemon Glazed Hazelnut Tuna with Barley Risotto • Chicken with Peanut Mole Sauce • Pecan Crusted Pork with Sautéed Greens and Bell Peppers • Green Chili\, Rabbit and Apple Pot Pie • Lamb Shoulder with Red Chili Marinade and Cilantro Pesto • Poblano Relleno and Corn Succotash Desserts TBA Southwestern Buffet Dinner in Magnolia • Roasted Tomato and Poblano Soup • Romaine with Goat Cheese and Buttermilk Dressing • Southwest Chicken Salad in Profiteroles • Chicken Quesadillas with Poblano Pesto • Corn Fritters • Arugula and Grilled Swordfish Salad • Red Chili Rice • Chicken with Peanut Mole Sauce • Roasted Loin of Pork with Fig and Chipotle Stuffing • Broccoli with Candied Pecans • Lamb Shoulder with Red Chili Marinade and Cilantro Pesto • Smoke Roasted Butternut Squash • Chili Crusted Halibut with Cilantro Aioli • Corn\, Green Chili and Mozzarella Tamales • Veracruz Style Greens and Beans with Dumplings Evening Southwestern a la Carte Dinner in Fernihurst Appetizer (Guest Selects One): • Roasted Tomato and Poblano Soup with Jicama Salad • Pork Empanadas with Roasted Cactus Salad • Swordfish Escabeche Entrée (Guest Selects One): • Lemon Glazed Hazelnut Tuna with Barley Risotto • Chicken with Peanut Mole Sauce • Pecan Crusted Pork with Sautéed Greens and Bell Peppers • Green Chili\, Rabbit and Apple Pot Pie • Lamb Shoulder with Red Chili Marinade and Cilantro Pesto • Poblano Relleno and Corn Succotash Desserts TBA LOCATION: URL:http://carolinaepicurean.com/event/southwestern-a-b-tech-reserve-920/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100929T180000 DTEND;VALUE=DATE-TIME:20100929T210000 DTSTAMP:20120518T071231 CREATED:20100915T175846 LAST-MODIFIED:20110525T192229 UID:4909-1285783200-1285794000@http://carolinaepicurean.com SUMMARY:My Little Dumpling - Cooking Class DESCRIPTION:From Barbara Swell\, Log Cabin Cooking: Just the idea of dumplings makes dinner sound all gussied up and special. Actually dumplings\, in all their glory\, are peasant food…inexpensive\, hearty\, and quick. Ahh\, but decent dumpling-making requires skill\, which is what cooking classes are all about. So roll up your sleeves and let’s make ricotta/chevre gnocchi with a toasted walnut butter sauce\, fall greens with little cornmeal dumplings (which can also be dropped into a chicken stew)\, and for dessert…apple dumpling pie topped with a flaky crust. Fresh (and light) seasonal produce and a glass of wine round out the feast. Most all ingredients will be from the Asheville area. *Participants will go home with a plate of “practice” gnocchi of various flavors to cook for another meal. Class size limited to 8. To register for classes\, email swellcookin@hotmail.com\, or call 828 298-2270 More information and directions\, cooking class link to the left  http://nativeground.com/log-cabin-cooking-classes.html LOCATION: URL:http://carolinaepicurean.com/event/my-little-dumpling-cooking-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100925T130000 DTEND;VALUE=DATE-TIME:20100925T150000 DTSTAMP:20120518T071231 CREATED:20100915T174041 LAST-MODIFIED:20110525T192206 UID:4905-1285419600-1285426800@http://carolinaepicurean.com SUMMARY:Growing Great Garlic Class DESCRIPTION:From Gretchen Schott Cummins - Hendersonville Community Co-op: Garlic is an ancient medicinal\, edible\, nourishing food that you can grow for yourself in your home garden! Growing garlic is easy and gratifying. In this class we will cover all the basics of growing garlic\, including choosing varieties\, preparing beds\, planting\, mulching\, overwintering\, harvesting and curing\, and saving your own seed garlic. Presented by Christopher Fielden of Red Wing Farm (www.redwingfarm.net) To register\, email gretchen@hendersonville.coop or call 828-693-8557 ext. 102\, or stop by the store and sign up on the clipboard. For directions call: 828-693-0505 or visit: http://www.hendersonville.coop/ Cost: $15 for co-op owners\, $20 for non-owners. You can pay in advance at the cash register. Space is limited. LOCATION: URL:http://carolinaepicurean.com/event/growing-great-garlic-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100927T190000 DTEND;VALUE=DATE-TIME:20100927T190000 DTSTAMP:20120518T071231 CREATED:20100915T172238 LAST-MODIFIED:20110525T192207 UID:4900-1285614000-1285614000@http://carolinaepicurean.com SUMMARY:Wine and Food Pairing Made Simple Class DESCRIPTION:From Kimberlee Young - Owner Travels In Wine\, Certified Sommelier: Travels in Wine is hosting a Wine and Food Pairing Made Simple class. This class takes a cause and effect look at how food interacts and changes the flavor of wine. In class\, you will sample foods that represent the five basic food tastes: sweet\, sour\, salt\, bitter and umami\, and follow it with a taste of wine. After learning some basic food and wine pairing principals\, you will be able to predict how the wine will change when tasting it with food. It's an exciting and enlightening class that you won’t believe until you try it for yourself. $25.00 per person and includes wines and educational material Class will be held at 342 North Main Street\, Hendersonville. Please call 888-634-3939 to reserve your seat or for more information! Travels In Wine 888-634-3939 342 N. Main Street Hendersonville\, NC 28792 LOCATION: URL:http://carolinaepicurean.com/event/wine-and-food-pairing-made-simple-class/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100916T183000 DTEND;VALUE=DATE-TIME:20100916T210000 DTSTAMP:20120518T071231 CREATED:20100913T102917 LAST-MODIFIED:20110525T191638 UID:4875-1284661800-1284670800@http://carolinaepicurean.com SUMMARY:North Carolina Wine Dinner @ Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn in Flat Rock is offering the North Carolina Wine Dinner on Thursday\, September 16th\, at 6:30pm. The menu is a prix fixe\, four course meal of North Carolina inspired cuisines. The four courses; salad\, appetizer\, entrée\, and dessert\, will be paired with North Carolina wines from Sheldon Winery and Rockhouse Vineyards specifically chosen to complement the food. Each course will be introduced by Executive Chef Peter Fassbender. Reservations for this event are required. The cost for the evening will be $45 per person\, plus tax and gratuity. To view the menu for the dinner in its entirety\, please visit http://www.hlinn.com/holiday_menu.aspx#NC The menu will include: Heirloom Tomato Salad with Chive Scented Goat Cheese and Extra Virgin Olive Oil served with 2009 Rockhouse Viognier; a Seafood "Calabash" in the Calabash Seafood Style with Carolina Shrimp and Clams\, served over Bibb Lettuce\, and accompanied by Mt. Olive Pickle Tartare Sauce with 2009 Rockhouse Chardonnay; North Carolina Barbecued Pork Shoulder Slow-Roasted in Brown Sugar\, Chili Flakes\, and Vinegar Marinade\, topped with Apple Slaw\, and served over Creamy Corn Grits with its own Jus served with 2007 Shelton Cab Franc; and Warm Moravian Sugar Cake topped with Maple Creek Farms Glazed Apples and Cinnamon Ice Cream with 2008 Shelton Riesling. Reservations can be made by calling (828) 696-9094 or (877) 394-4945. LOCATION: URL:http://carolinaepicurean.com/event/north-carolina-wine-dinner-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100915T183000 DTEND;VALUE=DATE-TIME:20100915T210000 DTSTAMP:20120518T071231 CREATED:20100913T101904 LAST-MODIFIED:20110525T191638 UID:4870-1284575400-1284584400@http://carolinaepicurean.com SUMMARY:Firefly Dinner at High Cotten, Greenville DESCRIPTION:Lowcountry flavors will make a trip up Interstate 26 to Greenville for a dinner that’s as sweet as sweet tea -- with a kick. High Cotton Greenville and Wadmalaw Island’s Firefly Distillery are hosting a special dinner on Wednesday\, September 15th. "Jalapeno Spiced Peach Tea Martini? Bacon Sweet Tea Old Fashioned? These are just some of the innovative cocktails that will be featured when High Cotton and Firefly Distillery team up for the Firefly Dinner . . " Executive Chef Anthony Gray and sommelier Jason Calloway have created a unique four-course menu with inventive (and boy do we mean inventive!) cocktail pairings. Firefly founder Jim Irving will be in attendance to answer all of your questions about the South’s favorite spirits. See full menu here. The evening begins with a hors d’oeuvres and cocktail reception at 6:30pm. The price for the dinner is $55 per person plus tax and gratuity. Reservations are required and can be made by calling 864.335.4200. LOCATION: URL:http://carolinaepicurean.com/event/firefly-dinner-at-high-cotten-greenville/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101007T180000 DTEND;VALUE=DATE-TIME:20101007T223000 DTSTAMP:20120518T071231 CREATED:20100911T114551 LAST-MODIFIED:20110525T192230 UID:4776-1286474400-1286490600@http://carolinaepicurean.com SUMMARY:Bubbly & Brew - Charleston DESCRIPTION:My Sister’s House presents the 2nd Annual Bubbly and Brew on Thursday\, October 7th from 6-10:30pm at Omar Shrine Temple in Mount Pleasant. SC. Guests will dine on tasty food selections from High Thyme\, Home Team BBQ\, Gullah Cuisine\, and Glass Onion as well as sip on champagne\, cocktails from Firefly Distillery and beers from Stone Brewery\, Pearlstine Distributors and Sweetwater Brewing Company. Additionally\, there will be a silent ...auction and live music from party band Permanent Vacation. Tickets are $50 in advance at www.bubblyandbrew2.bbnow.org or $60 at the door. My Sister’s House is a nonprofit\, 501(c)(3) organization that offers free and confidential services\, programs and resources to empower victims of domestic violence and their children to live free from abuse. Serving victims in Berkeley\, Charleston and Dorchester Counties in South Carolina\, My Sister’s House has been successful in providing for the basic physical needs of food\, shelter\, and clothing for abused women and their children\, while also addressing psychological needs of self-esteem\, autonomy\, self-respect\, self-worth and ultimately\, self-actualization since 1980. Bubbly and Brew Sponsors include Carolina One\, Parker SCITech Group\, Eclectic Interior Design Group\, Eskimo Advertising and Stitch Design Co. For more information about My Sister’s House\, please visit www.mysistershouse.org. LOCATION: URL:http://carolinaepicurean.com/event/bubbly-brew-charleston/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20101001T200000 DTEND;VALUE=DATE-TIME:20101003T170000 DTSTAMP:20120518T071231 CREATED:20100911T112913 LAST-MODIFIED:20110525T192230 UID:4772-1285963200-1286125200@http://carolinaepicurean.com SUMMARY:Southeast Women's Herbal Conference DESCRIPTION:Southeast Women’s Herbal Conference - October 1-3\, 2010\, in beautiful Black Mountain\, NC.A weekend for women to learn\, connect\, and deepen into the Wise Woman Tradition through herbal education\, nourishing foods\, empowerment\, and community. More than 30 teachers and 50 classes\, including Rosemary Gladstar\, Kathleen Maier\, Corinna Wood\, Sheri Winston\, and Alisa Starkweather. Over the last 5 years\, this event has grown to over 500 participants and has become a major event for the herbal community of the Southeast. For many\, it has become an annual event\, a tradition in education\, inspiration\, and sisterhood. Join the sisterhood in the ancient Blue Ridge Mountains for a weekend you won’t forget! For more information: sewisewomen.com or 877-SEWOMEN (877-739-6636). The conference intends to offer CE's for nurses. LOCATION: URL:http://carolinaepicurean.com/event/southeast-womens-herbal-conference/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100923T173000 DTEND;VALUE=DATE-TIME:20100923T193000 DTSTAMP:20120518T071231 CREATED:20100911T110541 LAST-MODIFIED:20110525T191639 UID:4767-1285263000-1285270200@http://carolinaepicurean.com SUMMARY:Antebellum Ale Floats DESCRIPTION:Two of Asheville’s locally owned businesses have joined together to create ONE delicious ice cream. The alcohol-free syrup from Craggie Brewing Co.’s Antebellum Ale (an 1840s American Ale brewed with molasses\, ginger root & spruce tips)\, has been transformed into Antebellum Ice Cream; The Hop Ice Cream Cafe’s creamy\, malty frozen dessert. And... when we put Antebellum Ice Cream into a Willi* of Antebellum Ale... it's the PERFECT PAIRING! Come get your Antebellum Ale Floats for ONLY $6 on Thurs.\, Sept. 23rd from 5:30-7:30pm. We'll donate proceeds to the YMCA of WNC AND you get to keep your Willi! *What's a Willi? http://craggiebrewingco.com/home/?page_id=714 LOCATION: URL:http://carolinaepicurean.com/event/antebellum-ale-floats/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100917T160000 DTEND;VALUE=DATE-TIME:20100917T190000 DTSTAMP:20120518T071231 CREATED:20100911T104029 LAST-MODIFIED:20110525T191638 UID:4759-1284739200-1284750000@http://carolinaepicurean.com SUMMARY:Red Cross FREE Wine & Cheese Benefit DESCRIPTION:From The Downtown Market: Join the Downtown Market as we present our September FREE Wine & Cheese Benefit and Raffle. This month we present the Asheville Chapter of the American Red Cross - raffle proceeds will go to support the local Disaster Relief Fund. Raffle tickets are $2/each or 3 for $5 and the grand prize this month is a pair of CAROLINA PANTHER TICKETS\, along with a spa pass for 2 to Shoji Spa & Resort and beautiful arts and crafts provided by our Market artists & crafters. Live music will be provided by local DJ and Asheville singer/songer writer - Aaron LaFalce. Also be sure to sign up to participate in the Red Cross "Hunt for Red October" Scavenger Hunt that will happen on Sat. 10/23. Remember\, the Downtown Market is located just off Patton Ave at the West end of the Federal Bldg. Free Parking. Come eat\, drink\, browse\, shop and enjoy an excited evening of music\, fun and great prizes! LOCATION: URL:http://carolinaepicurean.com/event/red-cross-free-wine-cheese-benefit/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100911T173000 DTEND;VALUE=DATE-TIME:20100911T203000 DTSTAMP:20120518T071231 CREATED:20100910T145005 LAST-MODIFIED:20110525T191638 UID:4681-1284226200-1284237000@http://carolinaepicurean.com SUMMARY:Free Slice @ Pie Shop Opening 9/11 DESCRIPTION:Note: Time Change for Free Slice of Pie! Now from 4:00PM to 7:00PM A Piece of the Pie\, newest eatery on Hendersonville's Main St.\, is opening for business on Saturday\, September 11th. Stop by the shop\, located at 540 N Main St.(corner of N. Main and 6th Ave.) between 4:00PM and 7:00PM for a FREE slice of dessert pie. LOCATION: URL:http://carolinaepicurean.com/event/free-slice-pie-shop-opening-911/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100916T120000 DTEND;VALUE=DATE-TIME:20100916T210000 DTSTAMP:20120518T071231 CREATED:20100910T144620 LAST-MODIFIED:20110525T191638 UID:4746-1284638400-1284670800@http://carolinaepicurean.com SUMMARY:Southern & Cajun @ A B Tech Culinary DESCRIPTION:From Lee Sokol\, A B Tech Culinary: A-B Tech Menus for Thursday\, September 16\, 2010 Southern & Cajun Buffet in Magnolia Lunch • Peanut Soup • Succotash Salad • Crab Bayou Teche • Shrimp Remoulade • Benne Wafers • New Ambrosia Salad • Fried Green Tomatoes with Buttermilk Lime Dressing • Shrimp and Grits • Maque Choux • Chicken and Sweet Potato Dumplings • Fried Chicken with Gravy • Collard Greens • Fried Catfish with Corn Relish • Hot Slaw • Jambalaya • Hoppin’ John • Fried Okra • Scalloped Potatoes Southern & Cajun Buffet in Magnolia Dinner • Peanut Soup • Succotash Salad • Crab Bayou Teche • Shrimp Remoulade • Benne Wafers • New Ambrosia Salad • Fried Green Tomatoes with Buttermilk Lime Dressing • Shrimp and Grits • Scalloped Potatoes • Chicken and Sweet Potato Dumplings • Fried Chicken with Gravy • Collard Greens • Hot Slaw • Fried Catfish with Corn Relish • Jambalaya • Fried Okra • BBQ Pork Loin • Maque Choux • Hoppin’ John Evening Southern & Cajun a la Carte Dinner in Fernihurst Appetizer (Guest Selects One): • Peanut Soup with Grilled Pimento Cheese • Fried Green Tomatoes with Buttermilk Lime Dressing and Succotash Salad • Crab Cakes with A New Ambrosia Entrée (Guest Selects One): • Cheese Grit Chile Rellenos with Roasted Tomato Gravy • Texas Style Braised Beef Short Ribs with Squash and Mushroom Hominy • Fried Chicken with Pan Gravy and Hot Slaw • Flounder with Granny Smith and Green Tomato Sauce • Shrimp Pot Pie • Pork Loin Chops with Pear and Vidalia Onion Sauce with Roasted Garlic and Rosemary Grit Soufflé Desserts TBA General Information about A B Tech meals here. LOCATION: URL:http://carolinaepicurean.com/event/southern-cajun-a-b-tech-culinary/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100928T183000 DTEND;VALUE=DATE-TIME:20100928T210000 DTSTAMP:20120518T071231 CREATED:20100910T084639 LAST-MODIFIED:20120503T134114 UID:4739-1285698600-1285707600@http://carolinaepicurean.com SUMMARY:New Zealand Wine Dinner @ The Back Room DESCRIPTION:From The Back Room: Coming up Tuesday September 28th: New Zealand Wine Dinner. We Will Be Serving Six Wines And Five Courses Menu: 1st: Assorted pacific rim fruits and cheeses with a warm balsamic honey drizzle. 2nd: Traditional New Zealand "penshell" soup with a rich mussel broth and cream base. 3rd: Citrus marinated green mussels on the half shell over papaya jasmine rice. 4th: Broiled lamb chops with mint pesto served over butternut squash and pumpkin puree. Finished with a minted cream dipping sauce. 5th: Kiwi and honey soufles topped with a kiwi infused honey cream. $60.00 Per person tax and gratuity included. Reservations required; please call 828-697-6828 Aperitif starts at 6:30pm with dinner starting promptly at 7:00pm. Reservations required; don't hesitate\, the last wine dinner sold out very quickly!!! Please call 828-697-6828 for more information. LOCATION: URL:http://carolinaepicurean.com/event/new-zealand-wine-dinner-the-back-room/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100911T110000 DTEND;VALUE=DATE-TIME:20100911T110000 DTSTAMP:20120518T071231 CREATED:20100910T075336 LAST-MODIFIED:20110525T191612 UID:4729-1284202800-1284202800@http://carolinaepicurean.com SUMMARY:"Udderly Delicious" For Kids! DESCRIPTION:"Udderly Delicious!" A Slow Food Upstate taste education sponsored event for Kids will take place at The Children's Museum of the Upstate - September 11\, 2010 at 11:00 a m. Cost: included with museum admission 864.233.7755  e: info@tcmgreenvillesc.org Join the Happy Cow family at The Children's Museum of the Upstate for a fun day of dairy discovery. Applicable Ages for Event: target is 6+\, but this is not a requirement. What do cheese\, milk\, ice cream\, and yogurt have in common? They all start with cows. In this program sponsored by Slow Food Upstate featuring Happy Cow Creamery\, kids will learn about and taste a variety of dairy products that come from cows. Kids will make their own ice cream using milk from happy cows. 1pm: Make and taste your own goat cheese using milk from the goats at Patient Wait Farm. Learn about the nutritional benefits of goat’s milk and compare the taste to cow dairy products. For more information\, please contact Marnie Record at mrecord_17@yahoo.com LOCATION: URL:http://carolinaepicurean.com/event/udderly-delicious-for-kids/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100910T110000 DTEND;VALUE=DATE-TIME:20100912T180000 DTSTAMP:20120518T071231 CREATED:20100909T231311 LAST-MODIFIED:20110525T191612 UID:4717-1284116400-1284314400@http://carolinaepicurean.com SUMMARY:Hendo Fresh Market - One Weekend, Two Events, One Great Cause! DESCRIPTION:From The Fresh Market: Join us at The Fresh Market on Friday\, September 10 through Sunday\, September 12 between 11:00 am and 6:00 pm for our 16th Annual Sidewalk Sale and Hatch Chile Fest to raise money for the Juvenile Diabetes Research Foundation. Our Menu Includes: All Beef Hot Dogs - $2.00 Root Beer Floats - $2.00 (available in regular and sugar-free/diet) Ice Cream Sundaes - $2.00 (available in regular and sugar-free) Chocolate Chunk Cookies - $1.00 All Proceeds to Benefit: Juvenile Diabetes Research Foundation International Hatch Chile Fest Saturday\, September 11 from 10am to 4pm You're in for a special treat this year at the JDRF Sidewalk Sale! From 10 am to 4 pm on Saturday\, September 11th\, we're going to be roasting Hatch Chiles from Hatch\, New Mexico and then making quesadillas with the freshly roasted chiles to help raise money for JDRF. Stop by for a taste of this limited time chile pepper! LOCATION: URL:http://carolinaepicurean.com/event/hendo-fresh-market-one-weekend-two-events-one-great-cause/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100928T183000 DTEND;VALUE=DATE-TIME:20100928T210000 DTSTAMP:20120518T071231 CREATED:20100909T230311 LAST-MODIFIED:20110525T192207 UID:4709-1285698600-1285707600@http://carolinaepicurean.com SUMMARY:Spanish Wine Tasting at Purple Onion DESCRIPTION:From Susan Casey\, The Purple Onion\, Saluda: It has been too long since we gathered to taste wine together. Spain offers great value for the money at every price point with ratings to match and we always have fun with the menu so join us Tuesday\, September 28 at 6:30 on the patio to taste some great Spaniards. The event does require reservations and includes a buffet of delicious hors d’oeuvres and Spanish cheeses selected to pair well with these wines. Robert Braswell from Tryon Distributing will be joining us to enlighten us on the wine selections. The price for the evening is $45 which includes a taste of 8 different wines\, Spanish cheeses and tapas. Call the Purple Onion at 828-749-1179 for reservations. We will be closed this week beginning Monday\, September 13 through Friday 17\, but will be checking messages throughout the week. You may also email me if you would prefer. Hope to see you there. Susan Casey The Purple Onion scasey@tds.net (828)749-1179 LOCATION: URL:http://carolinaepicurean.com/event/spanish-wine-tasting-at-purple-onion/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100922T183000 DTEND;VALUE=DATE-TIME:20100922T210000 DTSTAMP:20120518T071231 CREATED:20100909T225249 LAST-MODIFIED:20110525T191639 UID:4706-1285180200-1285189200@http://carolinaepicurean.com SUMMARY:From Hive to Table: An ASAP Benefit DESCRIPTION:On Wednesday\, September 22\, farm-to-table chef extraordinaire Laurey Masterton (of Laurey’s Catering and Gourmet to Go) will host a hive-to-table event at her home to benefit Appalachian Sustainable Agriculture Project (ASAP). A longtime supporter of the organization\, Masterton is currently creating a buzz by working closely with ASAP’s Farm to School program—in conjunction with the national Chefs Move to Schools initiative—to match fellow local chefs to area elementary schools. (She’s paired with Isaac Dickson.) But away from the restaurant\, her passion is bees; she operates Stoney Knob Apiaries. For the event\, Masterton will prepare honey-based hors d’oeuvres and show off her beloved beehives. Expected menu items include avocado honey-glazed baby back ribs\, ham and local cheese rollups with eucalyptus honey\, and raspberry honey lemonade. The evening will also serve as an opportunity to learn more about ASAP’s current work and future plans. (Photo courtesy of Laurey Masterton) The benefit begins at 6:30 p.m. Tickets are $50 per person and can be purchased online via PayPal at www.asapconnections.org . Or\, a check can be mailed to ASAP\, attention Scott Bunn\, at 306 West Haywood Street\, Suite 200\, Asheville\, NC 28801. Checks must include a phone number and be received by Friday\, September 17. Only 20 tickets will be sold. LOCATION: URL:http://carolinaepicurean.com/event/from-hive-to-table-an-asap-benefit/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100904T120000 DTEND;VALUE=DATE-TIME:20100904T160000 DTSTAMP:20120518T071231 CREATED:20100902T233631 LAST-MODIFIED:20110525T191612 UID:4626-1283601600-1283616000@http://carolinaepicurean.com SUMMARY:Appalachian Craft Brewery Tasting, Art Demo & Concert DESCRIPTION:From Revolving Arts Gallery: Special Beer Tasting Event Hendersonville is anticipating getting its own craft micro-brewery! The Appalachian Craft Brewery is opening a new location in the Historic 7th Avenue District. Work is progressing rapidly at their new facility on Locust Street. Kelly and Andy are planning to be open for business soon. We are excited to be able to partner with another local small business and welcome them to this area. On Saturday\, September 4th from noon to 4:00p\, we will have free samples of their three fine brews for tasting. Also on Saturday at Revolving Arts Studio - Julie\, David and Kim will be conducting glass and mixed media demonstrations under the tents outside\, along with free micro-brew tasting and a free raffle. Our mini-gallery has great new glass designs\, collectible jewelry\, mixed media and a few end of summer super specials. We are right across the parking lot from the Flat Rock Village Bakery and Hubba Hubba Smokehouse so you can grab lunch or just a sweet treat. There is a free concert beginning 6:00p featuring the music of the Swayback Sisters behind Hand in Hand Gallery LOCATION: URL:http://carolinaepicurean.com/event/appalachian-craft-brewery-tasting-art-demo-concert/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100905T103000 DTEND;VALUE=DATE-TIME:20100905T140000 DTSTAMP:20120518T071231 CREATED:20100902T231218 LAST-MODIFIED:20110525T191612 UID:4621-1283682600-1283695200@http://carolinaepicurean.com SUMMARY:Apple Festival Brunch @ Season's DESCRIPTION:Season's Restaurant at Highland Lake Inn in Flat Rock is offering an Apple Festival Brunch on Sunday\, September 5th from 10:30am - 2:00pm. The brunch is a buffet-style meal\, with dishes featuring the apple in tribute to the Apple Festival. The menu includes soups\, salads\, entrees\, and desserts\, as well as brunch selections. Reservations are recommended. The cost for the buffet is $26.95 for adults\, $14.00 for children under 12. To view the Apple Festival Brunch menu in its entirety\, visit http://www.hlinn.com/holiday_menu.aspx#apple. The menu will include: Roasted Fuji Apple and Butternut Squash Bisque; Baby Field Greens and Blossom Salad; Organic Baby Spinach Salad with Georgia Pecans\, Cortland Apples\, Dried Cranberries\, Shaved Red Onion\, with White Balsamic Vinaigrette; Whole Wheat Pasta\, Roasted Acorn Squash\, Sundried Tomato\, Sweet Corn\, and Arugula in a Sherry-Herb Vinaigrette; Seasonal Fruit; Side of Salmon and Rainbow Trout; Smashed Sweet Potato Gratinée; Organic Late Summer Squash Casserole; Jasmine and Wild Rice Mélange Studded with Assorted Local Apples; Garden Herb and Garlic Crusted Prime Rib; Brie and Almond Stuffed Chicken Breast with warm Fennel and Cortland Apple Slaw; Sage and Cider Brined Pork Loin Topped with Hazelnut Streusel\, finished with Port Clove Syrup; and Chef's Choice of Pastries\, Pies\, and Cakes. Season’s Restaurant is known for its use of fresh ingredients\, many of which come directly from the on-site organic garden. By combining their passion for sustainability and amazing flavor\, Season’s helps protect the environment and the economy by utilizing local food sources. Reservations can be made by calling (828) 696-9094 or (877) 394-4945. To view the summer menu in its entirety\, visit www.hlinn.com/menus-list.aspx. LOCATION: URL:http://carolinaepicurean.com/event/apple-festival-brunch-seasons/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100914T183000 DTEND;VALUE=DATE-TIME:20100914T220000 DTSTAMP:20120518T071231 CREATED:20100902T225802 LAST-MODIFIED:20120503T134149 UID:4618-1284489000-1284501600@http://carolinaepicurean.com SUMMARY:Duck-Rabbit Craft Beer Dinner @ Frankie Bones DESCRIPTION:Frankie Bones is having a Duck-Rabbit Craft Beer Dinner on Tuesday September 14th @ 6:30pm In The Laurel Room at High Vista Country Club. Introduction The Duck-Rabbit Fall Seasonal 1st Course Hossenfeffer - tender stewed rabbit ~ french baguette crostini ~ carrot puree ~ cherry reduction ~ fried onion & fennel - Paired with Duck-Rabbit Amber 2nd Course Chili Marinated Shrimp\, Citrus Marinated Scallop Paired with Duck-Rabbit Porter white chocolate hazelnut risotto ~ mint slaw ~ fried potato plank 3rd Course Jasmin & Lemongrass Tea Marinated Duck Breast with pear celery root on turnip puree ~ mountain BBQ sauce ~ duck cracklings ~ sautéed arugula - Paired with Duck-Rabbit Brown Ale 4th Course Candied Bacon Cake - malted cream cake ~ white chocolate icing ~ candied orange peel - Paired with Duck-Rabbit Milk Stout Enjoy Chef Pirrello's recipe and a bottle of Milk Stout as a free gift from Duck-Rabbit and Frankie Bones! Click here for menu in Google Docs. $45 per person plus tax and gratuity Please make your reservations by calling Frankie Bones at 828-274-7111 LOCATION: URL:http://carolinaepicurean.com/event/duck-rabbit-craft-beer-dinner-frankie-bones/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100909T120000 DTEND;VALUE=DATE-TIME:20100909T210000 DTSTAMP:20120518T071231 CREATED:20100902T223955 LAST-MODIFIED:20110525T191612 UID:4615-1284033600-1284066000@http://carolinaepicurean.com SUMMARY:A-B Tech Last Minute Reservations DESCRIPTION:From Lee Sokol\, A-B Tech: Because of the Labor Day Holiday on Monday\, I will take reservations tomorrow (September 3) morning between 10:00 and 12:00 by phone or email. (Phone: 254-1921 x244; email: lsokol@abtech.edu ) If we have room for your reservation\, I will call or email you tomorrow afternoon. Please be aware that in order to increase the amount of experience our students gain during these lunches and dinners\, we will take reservations for only a limited number of parties smaller than four. A-B Tech Menus for Thursday\, September 9\, 2010 Lunch Mediterranean & Spanish Buffet in Magnolia • Gazpacho • Eggplant with Cheese • Brandada • Red Bell Pepper Salad • Green Beans with Olive Oïl • Greek Salad • Chicken and Bread Casserole • Briami • Roast Veal with Peas • Moussaka • Braised Turkey with Almonds • Lentils with Lemon • Cod in Cider • Spinach with Pine Nuts and Raisins • Orecchiette with Broccoli Rabe • Variety of Breads and Desserts Dinner Mediterranean & Spanish Buffet in Magnolia • Gazpacho • Eggplant with Cheese • Brandada • Red Bell Pepper Salad • Green Beans with Olive Oïl • Greek Salad • Chicken and Bread Casserole • Orecchiette with Broccoli Rabe • Briami • Moussaka • Braised Turkey with Almonds • Lentils with Lemon • Cod in Cider • Spinach with Pine Nuts And Raisins • Rice with Green Vegetables • Roast Veal with Peas • Vegetable Hotpot from Andalusia • Fennel with Béchamel • Variety of Breads and Desserts Evening Mediterranean & Spanish a La Carte Dinner in Fernihurst Appetizer (Guest Selects One): • Gazpacho with Moorish Eggplant Salad • Cherry Tomatoes filled with Oyster and Scallop with Red Bell Pepper Salad • Trout Navarre Style with Orange Salad with Olives Entrée (Guest Selects One): • Cod in Cider with Moussaka • Roast Veal with Peas with Oven Baked Potatoes • Skate with Grape Sauce with Catalan Style Rice with Raisins and Pine Nuts • Chicken Cooked with Chocolate with Broadbeans (Favas) with Thyme • Vegetable Paella Desserts TBA LOCATION: URL:http://carolinaepicurean.com/event/a-b-tech-last-minute-reservations/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100902T120000 DTEND;VALUE=DATE-TIME:20100902T210000 DTSTAMP:20120518T071231 CREATED:20100828T150039 LAST-MODIFIED:20110525T191612 UID:4552-1283428800-1283461200@http://carolinaepicurean.com SUMMARY:AB Tech Begins Fall Meals DESCRIPTION:A-B Tech Department of Culinary Arts and Hospitality International and American Regional Lunches and Dinners Fall 2010 The Department of Culinary Arts and Hospitality looks forward to hosting our many friends both new and old for autumn dining. We will again be offering our popular International and American Regional menus. It will be our pleasure to offer you this popular dining experience in the lovely dining rooms of both Magnolia and Fernihurst. We will start off lunch with three weeks of international buffets and then follow that with international a la carte lunches. These lunches will feature gourmet sandwiches and entrees\, accompanied by appetizers\, desserts and beverages\, all inclusive. Prices range from $10.95 to $11.95 plus tax\, depending on entrée choice. Lunch will be served in Magnolia at 12:00\, 12:30 and 1:00 for parties of two to six persons. Evening guests have a choice of buffets in Magnolia or a la carte dinners in Fernihurst. The buffets will include appetizers\, soup\, salads\, entrées\, side dishes\, desserts and beverages. The price will be approximately $14.95\, plus tax. Seatings for the buffet in Magnolia are at 6:00\, 6:30 and 7:00 for parties of two to eight persons. The a la carte dinners in Fernihurst offer a choice of three appetizers\, six entrées and three desserts representing the weekly themed cuisine\, plus coffee or tea. The price will be based on the entrée of choice and includes all three courses. The prices will range from approximately $ 13.95 to $ 14.95\, plus tax. Seatings for the a la carte dinners in Fernihurst are at 6:00 and 6:30 for parties of two to six persons. Reservations are required and may be made by either calling or emailing Lee Sokol between 10:00 am and 12:00 noon on the Monday of the week you would like to dine. (Phone: 254-1921 x244; email: lsokol@abtech.edu.) If we have room for your reservation\, Lee will call or email you that afternoon. Please be aware that in order to increase the amount of experience our students gain during these lunches and dinners\, we will take reservations for only a limited number of parties smaller than four. Also please be aware that we do not accept credit cards. Payment can be made with cash or check. Thank you for your support of A-B Tech Hospitality Education; we look forward to serving you. Autumn Schedule of Cuisines Date - Cuisine September 2 Italian September 9 Mediterranean and Spanish September 16 Southern and Cajun September 23 Southwestern September 30 Japanese and Thai October 7 Caribbean October 14 College closed for Fall Break October 21 California and Pacific Northwest October 28 Chinese No dinner service. November 4 South American November 11 College Function. No public service. November 18 Harvest Buffet. No lunch service. Dinner is buffet only. November 25 College closed. Happy Thanksgiving! December 2 German and Austrian December 9 French September 2nd Italian Menu Lunch Italian Buffet in Magnolia Minestrone Ricotta Fritters Caponata (Eggplant Salad) Fried Mortadella Antipasto: Marinated Olives and Roasted Peppers\, Sliced Italian Meats\, Buffalo Mozzarella with Basil and Tomatoes Chicken with Peppers Roman Spinach Pasta with Ricotta and Pistachios Stuffed Pork Loin Creamy Polenta with Mushrooms Ossobuco alla Milanese Arborio Rice with Winter Squash Neapolitan Style Peppers “Drowned” Broccoli Oven Baked Tuna Ricotta Gnocchi with Fennel and Sausage Variety of Breads and Desserts Evening Italian Buffet in Magnolia Minestrone Ricotta Fritters Caponata (Eggplant Salad) Fried Mortadella Antipasto: Marinated Olives and Roasted Peppers\, Sliced Italian Meats\, Buffalo Mozzarella with Basil and Tomatoes Chicken with Peppers Roman Spinach Pasta with Ricotta And Pistachios Creamy Polenta with Mushrooms Ossobuco Alla Milanese Arborio Rice with Winter Squash “Drowned” Broccoli Oven Baked Tuna Ricotta Gnocchi with Fennel and Sausage Stuffed Pork Loin Asparagus Parma Style Neapolitan Style Peppers Variety of Breads and Desserts Evening Italian a la Carte Dinner in Fernihurst Appetizer (Guest Selects One): • Chard Soup with Fennel Custard • Warm Terrine of Sausage\, Peppers\, Polenta and Mozzarella • Eggplant Involtini with Ricotta and Scallions\, Cauliflower Fritters Entrée (Guest Selects One): • Chicken Stew with Polenta\, Celery Root and Sage • Calamari Neapolitan Style with Venetian Risotto • Oven Baked Tuna with Fettuccine\, Oyster Mushrooms\, Sweet Garlic And Arugula • Pork Loin Porchetta Steyl with Potato Torta • Pansotti (Ravioli) with Walnut Sauce • Osso Buco with Toasted Pine Nut Gremolata and Saffron Risotto Desserts TBA LOCATION: URL:http://carolinaepicurean.com/event/ab-tech-begins-fall-meals/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100828T110000 DTEND;VALUE=DATE-TIME:20100828T210000 DTSTAMP:20120518T071231 CREATED:20100826T102810 LAST-MODIFIED:20110525T191228 UID:4504-1282993200-1283029200@http://carolinaepicurean.com SUMMARY:Annual Halleluiah Luau @ Daddy D's DESCRIPTION:Daddy D's Invites you to the Annual Halleluiah Luau Saturday\, August 28th 11:00am till 9:00pm Great Food & Live Entertainment all day! Make plans to join us for this annual event in the 7th Avenue District LOCATION: URL:http://carolinaepicurean.com/event/annual-halleluiah-luau-at-daddy-ds/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100830T160000 DTEND;VALUE=DATE-TIME:20100830T160000 DTSTAMP:20120518T071231 CREATED:20100824T211926 LAST-MODIFIED:20110525T191611 UID:4489-1283184000-1283184000@http://carolinaepicurean.com SUMMARY:1st Annual Thirsty Fest @ Thirsty Monk DESCRIPTION:First Annual "Thirsty Fest" at Thirsty Monk August 30th at 4:00PM until they run out of kegs or 12/31/2010! Time: each day - 4pm-close. NO ENTRANCE FEE\, just pay for the beer you would like to drink! Special tasting flights available. Thirsty Fest is their version of a Beer Festival. There will be rare\, unique and obscure Kegs and Casks. The Monk says\, "The goal is to transform all of our draft lines to “one-offs”." LOCATION: URL:http://carolinaepicurean.com/event/1st-annual-thirsty-fest-thirsty-monk/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100826T180000 DTEND;VALUE=DATE-TIME:20100826T210000 DTSTAMP:20120518T071231 CREATED:20100823T140418 LAST-MODIFIED:20110525T191228 UID:4483-1282845600-1282856400@http://carolinaepicurean.com SUMMARY:Blind Eye Beer Battle DESCRIPTION:From Pack's Tavern and Bruisin' Ales Join us for a night a beer fun and education! Pack's Tavern and Bruisin' Ales are hosting the inaugural Blind Eye Beer Battle series on Thursday\, August 26\, 6:00-9:00 p.m. We'll be selecting the beers from local\, regional and national favorites. Teams of eight will blindly sample\, taste and judge two flights of beer styles-Porters and India Pales Ales. Three ounce samples of eight beers of each style-that's 16 beers total\, eight porters\, eight IPA's-will be provided along with culinary delights to compliment the beers (and cleanse the palate) by Pack's Tavern Executive Chef Edwin French and Chef James Balchak. In addition to judging on appearance\, taste\, and aroma\, judges will also have to guess which beer they are sampling. The overall favorite beer\, based on total scores\, will become Pack's Tavern Beer of the Month pint special. As an added bonus\, individual judges also have a chance at winning. The top three people who correctly guess the most beer brands blindly\, will be awarded prizes from the hosts\, including gift certificates and breweriana. **The Top Prize is TWO TICKETS to the Brewgrass Festival courtesy of Bruisin' Ales.** Cost per person is $30. Pack's Tavern is located at 20 South Spruce Street in downtown Asheville. Make reservations with credit card by calling Pack's Tavern at (828) 225-6944. MENU: IPA's * Lamb Kabobs- seasoned ground lamb formed around and fried with a cucumber dipping sauce * Sweetbreads- poached in IPA and seared\, orange and chili pepper reduction with grilled black pepper peaches * Sausages and Grilled Granny Smith Apples with Lusty Monk Mustard * Rosemary Corncakes with Grapefruit Syrup * Ginger Granita (shaved ice palate cleanser) Porter's * Cheese Board- Cabrales\, Humboldt Fog with Local Honey * Papperdel with lamb and mushroom ragout * Scallop with Arugula and Blackberry Couli * Coconut Granita LOCATION: URL:http://carolinaepicurean.com/event/blind-eye-beer-battle/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100828T120000 DTEND;VALUE=DATE-TIME:20100828T170000 DTSTAMP:20120518T071231 CREATED:20100822T134449 LAST-MODIFIED:20110525T191228 UID:4310-1282996800-1283014800@http://carolinaepicurean.com SUMMARY:Craft Beer Lunch & Tasting DESCRIPTION:An afternoon of beer tasting at Inn on Church Street\, Hendersonville\, featuring 16 beers\, a Beer Braut Lunch\, and seminars throughout the afternoon with each featured brewer. More info on which breweries will be at this event will be added to this post soon. Saturday\, August 28 · 12 - 5pm $40pp · Add a guest room for only $89 with breakfast LOCATION: URL:http://carolinaepicurean.com/event/craft-beer-lunch-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100824T163000 DTEND;VALUE=DATE-TIME:20100824T180000 DTSTAMP:20120518T071231 CREATED:20100821T145218 LAST-MODIFIED:20110525T191227 UID:4268-1282667400-1282672800@http://carolinaepicurean.com SUMMARY:Ling's Bistro Grand Opening 8/24 DESCRIPTION:Ling invites you to her Bistro's Grand Opening Celebration\, Tuesday\, August 24th from 4:30PM until 6:00PM. Ling Ling and co-owner Jon\, will be offering free drink and food samples from 4:30PM until 6:00PM\, when they'll begin serving from their regular dinner menu at regular prices until close. There will be an official ribbon cutting ceremony by the Henderson County Chamber of Commerce at 5:00PM. Tom Brown will be on hand to entertain you. Tom is an accomplished guitarist\, bassist\, keyboardist\, vocalist\, & orchestration arranger. He has been a one-man-band since 1974\, and writing and recording computer music since 1989. A Hendersonville native son\, Tom's music selection extends from Johnny Cash and Willy Nelson “country/folk” to all your old favorite pop songs. Tom is music’s Mr. Versatility. While you enjoy the food and music\, be sure to take a look at the wonderful artwork of Adonna Schroer\, a highly-acclaimed painter with a wide variety of both influences and subjects. Although her acrylics range from impressionistic still lifes to Pollock-inspired drip paintings\, her personal and very distinctive style serves as a vivid hallmark of each work of art she produces. She has studied with various professionals\, most notably the well-known Mari Omori of Houston\, and her paintings today hang in galleries\, private collections\, homes\, and businesses across the country. A native of Louisiana and longtime resident of Houston\, Texas\, she now lives and has her home studio in the historic village of Flat Rock\, NC. LOCATION: URL:http://carolinaepicurean.com/event/lings-bistro-grand-opening-824/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100829T183000 DTEND;VALUE=DATE-TIME:20100829T213000 DTSTAMP:20120518T071231 CREATED:20100821T072356 LAST-MODIFIED:20120503T134149 UID:4264-1283106600-1283117400@http://carolinaepicurean.com SUMMARY:South American Wine Dinner @ Bonefish Grill DESCRIPTION:From Bonefish Grill: Come enjoy a six course dinning experience featuring hand picked wines from South America. Reception starts with light appetizers at 6:30. Cost is$60 per person and that will includes tax and gratuity. A discount on the featured wines will be offered to participants along with and additional 10% on case orders. LOCATION: URL:http://carolinaepicurean.com/event/south-american-wine-dinner-bonefish-grill/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100828T140000 DTEND;VALUE=DATE-TIME:20100828T140000 DTSTAMP:20120518T071231 CREATED:20100820T132943 LAST-MODIFIED:20110525T191228 UID:4255-1283004000-1283004000@http://carolinaepicurean.com SUMMARY:Asheville's 1st Homemade Salsa Contest DESCRIPTION:Asheville's 1st Homemade Salsa Contest\, sponsored by ASAP\, will be on August 28th from 2:00pm - 4:00pm at Asheville Brewing Company on Coxe Avenue. Asheville's 1st Homemade Salsa Contest is just around the corner! Admission to the event is free\, so come taste and be a part even if you don't have a beloved salsa recipe. Cost to enter your salsa is $25\, and the contest organizer has graciously designated that all proceeds will benefit us\, ASAP! Summer's still in full-swing at tailgate markets\, so head out to your local market and pick up tomatoes\, onions\, and your other ingredients. Or\, if you garden\, head out your back door for your ingredients. Never entered a contest like this before? Don't sweat it. Just make 4 quarts of salsa and come join the fun. Tables\, chips\, tasting cups\, and napkins will be provided by The Asheville Homemade Salsa Contest. Prizes will be given for Judge's Choice\, People's Choice\, and Best Table Decoration. $5 raffle tickets will be sold for door prizes from local merchants. Visit the contest's site for more information LOCATION: URL:http://carolinaepicurean.com/event/ashevilles-1st-homemade-salsa-contest/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100828T140000 DTEND;VALUE=DATE-TIME:20100828T160000 DTSTAMP:20120518T071231 CREATED:20100820T131741 LAST-MODIFIED:20110525T191228 UID:4252-1283004000-1283011200@http://carolinaepicurean.com SUMMARY:"In a Pickle" Beginning Canning Workshop DESCRIPTION:"In a Pickle" Beginning Canning Class will be held August 28 · 2:00pm - 4:00pm at FarmGirl Flower & Garden Shoppe\, 227 Haywood Road (Next Door to Short Street Cakes)\, West Asheville\, NC This "In a Pickle" Beginners Canning Workshop by Ashley English\, author of: Homemade Living: Canning & Preserving with Ashley English: All You Need to Know to make Jams\, Jellies\, Pickles\, Chutneys & More. LOCATION: URL:http://carolinaepicurean.com/event/in-a-pickle-beginning-canning-workshop/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100910T183000 DTEND;VALUE=DATE-TIME:20100910T213000 DTSTAMP:20120518T071231 CREATED:20100820T125542 LAST-MODIFIED:20110525T191612 UID:4245-1284143400-1284154200@http://carolinaepicurean.com SUMMARY:New Blegium's Clips of Faith Beer and Film Tour DESCRIPTION:Clips of Faith will be playing September 10th from 6:30pm - 9:30pm at Pack Square Park - Roger McGuire Green\, Asheville\, NC New Belgium Brewing says\, "Come celebrate the creativity of Craft Brewing and Film while supporting your local community." If you have trouble seeing the video below\, click here. Bring something to sit on (blanket\, chair)\, no outside alcohol\, food and beer will be available for purchase\, films start at dusk. This is a fundraiser for Asheville on Bikes Supported by The Asheville Downtown Association. LOCATION: URL:http://carolinaepicurean.com/event/new-blegiums-clips-of-faith-beer-and-film-tour/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100821T150000 DTEND;VALUE=DATE-TIME:20100821T180000 DTSTAMP:20120518T071231 CREATED:20100817T222720 LAST-MODIFIED:20110525T191227 UID:4205-1282402800-1282413600@http://carolinaepicurean.com SUMMARY:Glazed Wild Salmon w/Soba Salad Cooking Demo @ Fresh Market DESCRIPTION:From The Fresh Market: Fresh Flavors Cooking Demonstration Featuring Ginger Glazed Wild Salmon with Soba Salad EVENT DETAILS You are invited to attend a free cooking demonstration on how to prepare Ginger Glazed Wild Salmon with Soba Salad (View Recipe - http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeID=1569 ). This month\, get inspired by Japanese cuisine with our upcoming Fresh Flavors Cooking Demonstration. Our professional chef will be demonstrating all the steps necessary to prepare this simple entree. Each demonstration takes approximately 10 minutes from start to finish\, with a tasty sampling at the end. SAVE THE DATE! Saturday\, August 21\, 2010 3:00 - 6:00pm The Fresh Market 223 Greenville Highway Hendersonville\, NC This recipe features: - Stonewall Kitchen Pineapple Ginger Sauce - Hakubaku Organic Soba Noodles - Nakano Rice Vinegar - Huy Fong Chili Garlic Sauce - Nobilo Sauvignon Blanc LOCATION: URL:http://carolinaepicurean.com/event/glazed-wild-salmon-wsoba-salad-cooking-demo-fresh-market/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100820T170000 DTEND;VALUE=DATE-TIME:20100820T190000 DTSTAMP:20120518T071231 CREATED:20100815T154110 LAST-MODIFIED:20110525T191208 UID:4090-1282323600-1282330800@http://carolinaepicurean.com SUMMARY:Australian Wine Tasting @ The Back Room DESCRIPTION:From The Back Room: The Back Room welcomes back Robert Braswell to give us a tour of Australia. Ellen Trnka will again serenade us. The tasting is from 5-7pm Friday August 20th LOCATION: URL:http://carolinaepicurean.com/event/australian-wine-tasting-the-back-room/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100818T160000 DTEND;VALUE=DATE-TIME:20100818T190000 DTSTAMP:20120518T071231 CREATED:20100813T221524 LAST-MODIFIED:20110525T191208 UID:4115-1282147200-1282158000@http://carolinaepicurean.com SUMMARY:Wee Willi Beer Tasting @ Craggie DESCRIPTION:The first 50 people to arrive at Craggie's Public House between 4-7pm\, will drink complimentary samples of Herkulean IPA from a wee Willi (tasting glass)\, before purchase! For those of you who don't quite get here fast enough to get a wee Willi of your own... no worries\, it's also WILLI WEDNESDAY\, when our 21.5 oz BIG Willis are ONLY $3.25! ...And sure... when folks decide that they are done with their wee Willi glass... we'll be washing 'em and passing 'em on to the next lucky patron to sample from. INTRODUCING Herkulean IPA: A Beer City Brew Munich\, wheat and chocolate rye malts are blended for a dark color and unique body. We infuse Germany's Hallertau Herkules hops at each stage of the brewing process for a smooth floral aroma and a powerful spicy flavor. abv 6% More info for Hopheads and beer aficionados... *Our Herkulean IPA is crafted using American\, English and German brewing traditions. Hallertau Herkules is not used commercially in North America... Brewmaster Bill says we'll be the first in the Western Hemisphere! Hallertau Herkules comes from IGN of Germany. IGN is a union of future-oriented hop growers in the Hallertau region with the goal of bringing hops directly to the market. LOCATION: URL:http://carolinaepicurean.com/event/wee-willi-beer-tasting-craggie/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100820T090000 DTEND;VALUE=DATE-TIME:20100829T220000 DTSTAMP:20120518T071231 CREATED:20100813T063319 LAST-MODIFIED:20110525T191208 UID:4109-1282294800-1283119200@http://carolinaepicurean.com SUMMARY:2nd Annual Foodie Fest - Greenville, SC DESCRIPTION:Greenville restaurateurs have teamed up to offer you the chance to experience some of the area's best cuisine at an appetizing price. You'll be able to choose a starter\, entree\, and dessert for $30! Foodie Fest is for ten days only\, starting Friday\, August 20 through Sunday\, August 29. Participating restaurants: American Grocery Restaurant CityRange - Greenville Devereaux's Flat Rock Grille - Cherrydale Flat Rock Grille - Woodruff Road High Cotton Justin's Steakhouse Nantucket Seafood Grill P. Simpson's Rick Erwin's West End Grille Ruth's Chris Steak House Soby's New South Cuisine Stella's Southern Bistro The Brown Street Club The Green Room The Lazy Goat The Peppermill Visit each participating restaurant's page on UpstateFoodie.com to see their detailed menu! LOCATION: URL:http://carolinaepicurean.com/event/2nd-annual-foodie-fest-greenville-sc/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100831T183000 DTEND;VALUE=DATE-TIME:20100831T210000 DTSTAMP:20120518T071231 CREATED:20100813T044328 LAST-MODIFIED:20120503T134149 UID:4087-1283279400-1283288400@http://carolinaepicurean.com SUMMARY:German Beer and Wine Dinner @ The Back Room DESCRIPTION:Traditional German cuisine\, beer and wine; what could be better? We filled up fast\, put your name on a waiting list. We Will Be Serving Four Wines And Two Beers; It is Germany\, after all! 1st: Vorspeise: Smoked gouda cheese and german sausage with horseradish mustard and fresh apples. 2nd: Spargelsuppe: Creamy white asparagus soup 3rd: Forelle Muellerin: Pan-fried trout with lemon parsley butter 4th: Veal Sauerbraten: Slow-roasted veal in a traditional sweet and sour sauce 5th: Black Forest Cherry Cake Tuesday August 31st starting at 6:30pm. $60.00 Per person tax and gratuity included. Reservations required; please call 828-697-6828 LOCATION: URL:http://carolinaepicurean.com/event/german-beer-and-wine-dinner-the-back-room/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100828T150000 DTEND;VALUE=DATE-TIME:20100828T170000 DTSTAMP:20120518T071231 CREATED:20100813T043304 LAST-MODIFIED:20110525T191228 UID:4076-1283007600-1283014800@http://carolinaepicurean.com SUMMARY:Mingling for Mutts - Food, Beer & Wine Tasting @ Gerber Village DESCRIPTION: Mingling for Mutts Saturday August 28\, 3-5pm A Gerber Village Food\, Beer & Wine Tasting to benefit Brother Wolf Animal Rescue Featuring Tastes from Frankie Bones\, Green Tea Fusion and Rita's Italian Ice Beer Samples from The Thirsty Monk Wine Tasting from Winestyles Frankie Bones Samples: Burrows Hummus with tortilla chips Mozzarella Basil Crostinis Frito Misto Spaghetti Squash Primavera Doggie Ice Cream from The Hop Ice Cream Shop LOCATION: URL:http://carolinaepicurean.com/event/mingling-for-mutts-food-beer-wine-tasting-gerber-village/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100825T190000 DTEND;VALUE=DATE-TIME:20100825T210000 DTSTAMP:20120518T071231 CREATED:20100812T144934 LAST-MODIFIED:20110525T191228 UID:4071-1282762800-1282770000@http://carolinaepicurean.com SUMMARY:Honey Dinner at Laurey's DESCRIPTION:A Special Dinner and Conversation about Honey with Laurey Wednesday\, August 25\, 2010 Suggested Menu At the Start: Locust Grove Pecorino With Locust Honey and Fresh Pears Polenta Rounds With Yellow Branch Farmstead Cheese And Caramelized Onions Mini Gallettes With Fresh Avocado Salsa The First Course: Squash Chowder The Salad: Apple and Celery Salad with Shaved Parmesan The Dinner: Hickory Nut Gap Pork Chops With Plum Chutney Braised Fennel Kale with Lemon and Coarse Mustard Avocado Honey-glazed Turnips Elsie’s Biscuits With Blueberry Jam The Sweet Finish: Blueberry and Peach Crisp With Toasted Almonds The Details Come spend an evening with friends. Learn a bit about bees\, taste some unusual honeys Have a special dinner that would be impossible if it weren't for bees (they are responsible for pollinating ALL the fruits and vegetables we'll be serving!) The Fine Print Dinner starts at 7:00 pm. The cost is 50.00* per person + tax. If you'd like to have wine or beer\, please add 12.00 per person. To save your spot\, please call 828-252-1500. *10% of the proceeds of this dinner will go to The Gulf Restoration Network. LOCATION: URL:http://carolinaepicurean.com/event/honey-dinner-at-laureys/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100819T180000 DTEND;VALUE=DATE-TIME:20100819T210000 DTSTAMP:20120518T071231 CREATED:20100811T113429 LAST-MODIFIED:20110525T191208 UID:4017-1282240800-1282251600@http://carolinaepicurean.com SUMMARY:Local Social Take 2 DESCRIPTION: Asheville Grown Business Alliance\, FRESH Asheville & Asheville Green Drinks are proud to present a special preview of the 1st Annual Asheville Food & Environmental Film Festival and our 2nd Local Social. Enjoy an exclusive introduction to three (Asheville Premiere) films of the festival lineup. PLUS: Wine &hors d'oeuvresprovided by Bouchon Tantalizing local treats from Rosetta's Kitchen Spicy summer snacks from Mela Decadent desserts from Old Europe Copious Cupcakes from Short Street Cakes Beer provided by The Lexington Avenue Brewery Music and Entertainment by Jen of Jen & The Juice Get your tickets now. (thie event may sell out) $8 in advance $12 at the door Order tickets via Eventbrite: http://localsocial2-efbevent.eventbrite.com/ All proceeds from this event will go to Asheville Grown Business Alliance and to the 1st Annual Asheville Food & Environmental Film Festival September 22-25\, 2010. special thanks to all of our sponsors & participants: Graphics Four Asheville Green Drinks Jacks Boxes Top Floor Studio Lady Luck Flower Farm The Lab Rosetta's Kitchen Bouchon Mela Jen & The Juice Short Street Cakes Old Europe LOCATION: URL:http://carolinaepicurean.com/event/local-social-take-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100819T160000 DTEND;VALUE=DATE-TIME:20100819T190000 DTSTAMP:20120518T071231 CREATED:20100811T111553 LAST-MODIFIED:20110525T191208 UID:4010-1282233600-1282244400@http://carolinaepicurean.com SUMMARY:Herkulean IPA & Cafe Azalea Sampling at Craggie Brewing DESCRIPTION:From Craggie Brewing: Join us for another refreshing culinary collaboration! Craggie Brewing Company is partnering with Cafe' Azalea for an innovative pairing sampling. For $5 you'll sample Craggie's IPA with Herkulean-inspired nibbles prepared & served by Judd\, Chef/Owner of Cafe' Azalea! Brewmaster Bill will be available to talk beer with ya too. Herkulean IPA: A Beer-City Brew Munich\, wheat and chocolate rye malts are blended for a dark color and unique body. We infuse Germany's Hallertau Herkules hops at each stage of the brewing process for a smooth floral aroma and a powerful spicy flavor. ABV 6.0% *Judd's still working on his creation... check back for a description!!! LOCATION: URL:http://carolinaepicurean.com/event/herkulean-ipa-cafe-azalea-sampling-at-craggie-brewing/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100814T190000 DTEND;VALUE=DATE-TIME:20100815T023000 DTSTAMP:20120518T071231 CREATED:20100811T105023 LAST-MODIFIED:20110525T191207 UID:4002-1281812400-1281839400@http://carolinaepicurean.com SUMMARY:Asheville Pizza Wars (+ Craft Beer)! DESCRIPTION: From Gary Charles: The Battle Begins and takes place at the The Garage at Biltmore. More than 10 Pizza Companies in the Asheville area fight for 1st\, 2nd\, and 3rd place... and lots of craft beer and great music. Only $15 per person with lots of pizza to eat from all of the contestants and so so much craft beer to drink! Here is how it will work: People will nominate their favorite pizza makers in the AVL area\, we will gather the votes and make them aware of the nomination. They will have a chance to join the battle and possibly win\, or forfeit and automatically lose. The contestants will bring 1 regular cheese pizza\, and 1 specialty pizza (5 toppings max) of their choice to be judged. Along with this\, they will bring 8 "other" pizzas for the people (us!). We will have 7  judges for the cheese pizzas and 7 judges for the specialty pizzas. We will be having Asheville Pizza Party of the year at the Garage at Biltmore on August 14th at 7pm. The judges will start the competition and their votes will be cast. Judges will vote for the main competition and the guests attending will have the "peoples choice" vote. Then the pizza party will begin. It is only $15 for the whole evening\, with the party ending at 2:30am. Musicians include several bands and DJ dance times. Come ready to have a great time! This is a benefit for Families Pursuing Justice of Western North Carolina. They are a non profit 501c3 that was formed by a combination of family members of  'cold case' homicide victims\, police detectives\, social workers\, family and friends. Come join us for a great night of pizza\, beer and music to support this great cause! You can purchase tickets ahead of time on The Garage At Biltmore website or get them at the door. This event is open to all ages; beer and alcohol for ages 21 and up of course. And as always\, the community supports responsible drinking so please have a ride available\, call a cab (Your Cab 828-259-9904) or make use of the new Buzzed Home service. LOCATION: URL:http://carolinaepicurean.com/event/asheville-pizza-wars-craft-beer/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100817T190000 DTEND;VALUE=DATE-TIME:20100817T220000 DTSTAMP:20120518T071231 CREATED:20100810T191924 LAST-MODIFIED:20120503T134149 UID:3987-1282071600-1282082400@http://carolinaepicurean.com SUMMARY:Wine Dinner @ The Corner Kitchen DESCRIPTION:The Corner Kitchenwith chef Joe Scully will host a fine wine dinner on Tuesday\, August 17th at 7:00PM. President Obama knew where to dine during his visit to Asheville. We are happy to return to Chef/Owner Joe Scully’s restaurant for the same presidential treatment (minus the secret service). Please call the Weinhaus for reservations at 828-254-6453 LOCATION: URL:http://carolinaepicurean.com/event/wine-dinner-the-corner-kitchen/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100911T140000 DTEND;VALUE=DATE-TIME:20100912T140000 DTSTAMP:20120518T071231 CREATED:20100810T182823 LAST-MODIFIED:20110525T191612 UID:3982-1284213600-1284300000@http://carolinaepicurean.com SUMMARY:Jordan-Blackley Farm Harvest Party Extravaganza DESCRIPTION:From Laura Blackley: "Come join us as we celebrate the end of the summer season. We'll have marvelous honey and berry concoctions throughout the day\, plus live music from the Honeycutters! We're partnering with other area farmers\, Imladris Farm and Sunburst Trout Farm to offer tasty snacks throughout the day and an opportunity to meet (some of) the folks that grow your food. Kid stuff\, farm tours\, door prizes; come see what we've been up to!" http://www.jordanblackleyfarm.com/ LOCATION: URL:http://carolinaepicurean.com/event/jordan-blackley-farm-harvest-party-extravaganza/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100811T140000 DTEND;VALUE=DATE-TIME:20100811T180000 DTSTAMP:20120518T071231 CREATED:20100810T082936 LAST-MODIFIED:20110525T191115 UID:3950-1281535200-1281549600@http://carolinaepicurean.com SUMMARY:This Little Piggy Went to Market DESCRIPTION:The Asheville City Market - South is held every Wednesday from 2:00PM to 6:00PM at Biltmore Park Town Square. Vendors set up in the grassy area in the middle of Town Square Blvd. Our group of four was happy to see the variety and quality of vendors at the market. Take a look at the last picture in the slide show below to see what we did with some of the produce we purchased. If you have trouble viewing this slide show\, click here. There were a number of food entrepreneurs at the market who are getting their start working with Blue Ridge Food Ventures. It's great to see some of the ideas people have gone into this incubator with\, become reality. A Chef from Park Ridge Health (previously "Hospital") was doing a cooking demonstration using products from the market. That's how we discovered how delicious Roots & Branches bread is! Take time to chat with each vendor. They're happy to talk about their products\, growing methods\, philosophy\, etc. We discovered a young couple who began farming six acres or so in Hendersonville within the last couple years and are looking to expand their offerings.  Speaking of discovering things\, I stopped by the Hendersonville Community Co Op Tailgate Market (715 Old Spartanburg Road\, Hendersonville\, NC 28792) recently and met a Flat Rock cattle farmer who's raising all natural beef. Who knew? And in Flat Rock?? More details on the Co Op Tailgate Market will be in a seperate post\, but if you want details now\, just call them at (828) 693-0505. Click here for details on Asheville City Market - South. LOCATION: URL:http://carolinaepicurean.com/event/this-little-piggy-went-to-market/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100806T080000 DTEND;VALUE=DATE-TIME:20100806T170000 DTSTAMP:20120518T071231 CREATED:20100803T172905 LAST-MODIFIED:20120503T134149 UID:3655-1281081600-1281114000@http://carolinaepicurean.com SUMMARY:Visiting Chef Dinner @ Grove Park Inn DESCRIPTION:The Grove Park Inn has been hosting a series of dinners prepared by nationally known Chefs\, along with a member of the Inn's staff. These dinners have been very well received. Take a look at the Chefs of Two Carolinas Collaborative (Beer) Dinner menu (link below) to whet your appetite! Where: The Country Club at The Grove Park Inn Resort & Spa When: Friday\, August 6th What: Dinner is a six course culinary experience with pairings. Cost: $90 (plus service charge and tax) Chef Robert Wysong\, The Sanctuary at Kiawah Island Golf Resort\, Charleston\, SC Chef Lisa Scanlan\, Banquets\, The Grove Park Inn\, Asheville\, NC See the complete menu here. To make reservations\, call 800-438-5800. LOCATION: URL:http://carolinaepicurean.com/event/visiting-chef-dinner-grove-park-inn/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100807T130000 DTEND;VALUE=DATE-TIME:20100807T170000 DTSTAMP:20120518T071231 CREATED:20100803T155221 LAST-MODIFIED:20110525T191115 UID:3636-1281186000-1281200400@http://carolinaepicurean.com SUMMARY:Wine Tasting at Adventures in Wine & Beer DESCRIPTION:August Wine Tasting Taste 25 Wines from around the world! On Saturday\, August 7 from 1 to 5. Complete list and description of wines being tasted 10% off Wines tasted. (Excluding sale items) Adventures in Wine and Beer 205 Thompson Street Hendersonville\, NC. 828 693 3939 Next to ABC Store and Diagonally Across from Epic Theaters LOCATION: URL:http://carolinaepicurean.com/event/wine-tasting-at-adventures-in-wine-beer/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100815T120000 DTEND;VALUE=DATE-TIME:20100815T170000 DTSTAMP:20120518T071231 CREATED:20100802T101505 LAST-MODIFIED:20110525T191207 UID:3613-1281873600-1281891600@http://carolinaepicurean.com SUMMARY:Blue Water Hemiplegia Fundraiser DESCRIPTION:Blue Water Seafood Company And Wine Market will host a wine tasting to benefit "Helping Kids with Hemiplegia Camp" AUGUST 15th from 12-5pm at Blue Water Seafood In Hendersonville. This is a yearly camp held in Chapel Hill North Carolina and is funded through grants from NC Childrens Promise and donations. The camp was designed and is successfully facilitated by Holly Holland\, occupational therapist from NC Children’s Hospital in Chapel Hill. For details regarding how the camp works and how it is funded just click on http://www.med.unc.edu/www/news/2009-news-archives/june/innovative-summer-camp-utilizes-constraint-induced-movement-therapy-to-help-kids-with-hemiplegia/  Also\, Mrs. Holland will be joining us for the benefit to share her knowledge and experience as well as many parents from the NC area whose children attended the camp. The above link clearly explains the camp and how important it is for these children. For Additional information www.bluewaterseafood.net  and (www.ncchildrenspromise.org ) (a member of the Medical Foundation of NC INC.(a charitable and tax-exempt organization) You can also contact cutler_andrews@med.unc.edu This event is VERY important to BLUE WATER in that David and Tracy Griffin( owners) daughter has attended the camp. The benefit will be a great day with a Wine Tasting of 5 wines from Mutual Distributors. A small donation to enjoy the tasting would be wonderful. As always there will be wine by the glass available for purchase with all proceeds going to NC Children’s Promise with funds marked for the Hemi Kids camp. We have AMAZING items donated from restaurants\, retail shops\, artwork\, jewelry and more for our silent auction as well as raffles\, blue grass music and not to mention our devine appetizers from our awesome kitchen crew! We are so excited about this great day and great event! If you can't attend\, please consider this group when thinking of your yearly donations. All checks can be made to NC CHILDREN'S PROMISE and in the "memo" just designate Helping Kids with Hemiplegia. Please\, please contact Tracy Griffin with any questions regarding the Camp\, NC Promise\, OR the benefit\, tracy@bluewaterseafood.net Also you can follow the “Helping Kids with Hemiplegia” camp on Facebook at Helping Kids with Hemiplegia - a modified constraint movement camp - a great place to see what the parents are saying and how the camp works! Please RSVP by calling Blue Water Hendersonville at 828-697-0503 LOCATION: URL:http://carolinaepicurean.com/event/blue-water-hemiplegia-fundraiser/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100819T183000 DTEND;VALUE=DATE-TIME:20100819T210000 DTSTAMP:20120518T071231 CREATED:20100802T090103 LAST-MODIFIED:20120503T134149 UID:3609-1282242600-1282251600@http://carolinaepicurean.com SUMMARY:Argentinian Wine Dinner DESCRIPTION:Season's at Highland Lake Inn is having a 4 course\, 4 wine Argentinian Wine Dinner on Thursday\, August 19th. More details and menu will follow - LOCATION: URL:http://carolinaepicurean.com/event/argentinian-wine-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100814T130000 DTEND;VALUE=DATE-TIME:20100814T170000 DTSTAMP:20120518T071231 CREATED:20100802T083616 LAST-MODIFIED:20110525T191115 UID:3601-1281790800-1281805200@http://carolinaepicurean.com SUMMARY:WNC Magazine Wine & Food Festival DESCRIPTION:On August 14\, the WNC Magazine Asheville Wine & Food Festival Grand Tasting will be a celebration of the largest gathering of local delicacies and wines that Asheville has ever seen under one roof. This event will be held at the new\, air-conditioned Expo facility located at the WNC Agricultural Center near the Asheville Regional Airport. Attendees will be greeted by live music and handed a commemorative engraved festival wine glass before sipping and sampling the products of more than 60 regional\, national\, and international wineries\, local restaurants\, food producers\, and artisans. See the Final Iron Chef Challenge Competition at the festival as the final two teams battle it out for the title of the “Best Chef in WNC.” By attending you are helping us raise funds for Slow Food Asheville and their programs. Tickets for the WNC Magazine Asheville Wine & Food Festival's Grand Tasting on August 14th are $35 in advance and are available at www.ashevillewineandfood.com or www.wncmagazine.com/wineandfood/about or at many local wine stores. Wineries and Wine Stores Ashevilla Wines Asheville Wine Studio Benjamin Vineyards Biltmore Wines Bourgeois Brushy Mountain Winery Cellar 4201 Vineyards Childress Vineyards Cypress Bend Vineyards Dennis Vineyards Familia Zuccardi Ginger Creek Vineyards Hanover Park Hope Estate Lake James Cellars Winery Locklear Vineyard & Winery Maggie B's Wine McRitchie Winery & Ciderworks Michael David Mutual Distributors Native Vines Winery Old North State Winery RagApple Lassie Raintree Cellars RayLen Vineyards Roederer Estates Round Peak Shelton Vineyards Skyland Distrubuting Southern Charm Winery Weinhaus Winesellers\, ltd Tryon Distributing Restaurants & Food Producers Amy Lynne's Blue Water Seafood Co. Bohemian-Red Stag Buchi Crooked Condiments Cucinna24 Dillingham Family Farms French Broad Chocolate Lounge Hominy Valley Farms Hotel Indigo & Phi Inland Seafood Market Place Restaurant Pasta Wench Hilton - Roux Pomodoros Saludlls Flicker Ovens Sunburst Trout Company Three Graces Dairy Yellow Branch Cheese Selina Naturallyâ„¢ Celtic Sea Salt Sponsors and Friends Ferguson Mountain Xpress Battery Park Champagne & Wine Bar John C Campbell Folk School Asheville Club at 151 NC Tourism NC Wine Press Clear Channel Slow Food Asheville Carolina Cabinets North Carolina Bread Flour Project Southern Appalachian Viticulture Institute LOCATION: URL:http://carolinaepicurean.com/event/wnc-magazine-wine-food-festival/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100805T160000 DTEND;VALUE=DATE-TIME:20100805T183000 DTSTAMP:20120518T071231 CREATED:20100802T073150 LAST-MODIFIED:20110525T191114 UID:3583-1281024000-1281033000@http://carolinaepicurean.com SUMMARY:Tryon Farmer's Market DESCRIPTION:From the town of Tryon: "There is nothing like browsing a local farmers' market for wonderful fresh and organic fruit\, vegetables\, baked goods\, honey\, jellies and jams\, plus art and crafts. Come to downtown Tryon\, on Depot Street every Thursday afternoon from May through October for some of the County's best local made buys. Plus\, meet a lot of warm and friendly people. Come out and enjoy the experience!" Repeats every week on Thursday until 09/30/2010 LOCATION: URL:http://carolinaepicurean.com/event/tryon-farmers-market/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100805T170000 DTEND;VALUE=DATE-TIME:20100805T190000 DTSTAMP:20120518T071231 CREATED:20100802T072216 LAST-MODIFIED:20110525T191115 UID:3578-1281027600-1281034800@http://carolinaepicurean.com SUMMARY:Wine Tasting at La Bouteille DESCRIPTION:La Bouteille is offering a free wine tasting. They're a wine and beer boutique located at 10 N Trade St in Tryon\, NC. How they describe themselves: "We are not 'wine or beer' snobs by any means\, we just appreciate a good quality handcrafted wine or brew. Allow us to introduce you to some unique handpicked selections of wine and beer. We cater to novices and the adventurous connoisseurs alike\, whether you are choosing an everyday wine or beer with dinner\, or that fine wine or handcrafted beer for a special occasion. Here\, you are encouraged to follow your palate and not the 'ratings'--the ultimate decision should be yours. At the same time\, we want you to like what you choose\, so here\, you can buy wine/beer by the glass to sample\, or you can buy by the bottle or case. You can even make your own six-pack of handcrafted brews to try at home." LOCATION: URL:http://carolinaepicurean.com/event/wine-tasting-at-la-bouteille/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100805T170000 DTEND;VALUE=DATE-TIME:20100805T210000 DTSTAMP:20120518T071231 CREATED:20100801T155449 LAST-MODIFIED:20110525T191115 UID:3559-1281027600-1281042000@http://carolinaepicurean.com SUMMARY:Prime Rib Dinner at Mrs. G and Me DESCRIPTION:From Mrs G and Me: Join us for a 6-course Prime Rib Dinner\, Thursday\, August 5\, 2010 to celebrate the permanent addition of Prime Rib to our menu! First Course Zucchini Ribbons\, Cucumber Boats\, Caprese Skewer Second Course Shrimp Cocktail Third Course Choice of Wild Mushroom or Cold Cucumber Dill Soup Fourth Course Spring Green Salad with Lemon Vinaigrette Fifth Course 5-ounce Prime Rib\, Roast Potatoes\, Carmelized Brussel Sprouts\, Orange-Dill Baby Carrots Sixth Course Chocolate Cake Rounds with homemade ice cream Come when you like\, but reservations are required. Cost: $29.95 per person (plus tax and gratuity) Mrs. G and Me 502 N Main St Hendersonville\, NC 28792 (828) 697-5350 LOCATION: URL:http://carolinaepicurean.com/event/prime-rib-dinner-at-mrs-g-and-me/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100726T163000 DTEND;VALUE=DATE-TIME:20100726T170000 DTSTAMP:20120518T071231 CREATED:20100801T150632 LAST-MODIFIED:20110525T191040 UID:3546-1280161800-1280163600@http://carolinaepicurean.com SUMMARY:Chef at Market 7/26 DESCRIPTION:Hendersonville Community Co Op is hosting a Chef at Market this coming Monday\, the 26th of July\, at their afternoon (3:00PM to 6:00PM) tailgate market. The demonstration will be at 4:30PM. It will be an interesting time as Jennifer Salkewicz from the Talisman programs for exceptional children\, will be at the market. She's bringing some children with her to help in the preparation and presentation of fresh salsa (Co-op will provide the chips). Hendersonville Community Co Op 715 Old Spartanburg Highway Hendersonville\, NC 28792-5349 828-693-8557 LOCATION: URL:http://carolinaepicurean.com/event/chef-at-market-726/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100727T183000 DTEND;VALUE=DATE-TIME:20100727T210000 DTSTAMP:20120518T071231 CREATED:20100722T190039 LAST-MODIFIED:20110525T191041 UID:2561-1280255400-1280264400@http://carolinaepicurean.com SUMMARY:California Wine Dinner @ The Back Room DESCRIPTION:From The Back Room at Flat Rock Wine Shoppe: Once again we will taste the fine foods and wines of California. The dinner takes place on Tuesday July 27th starting at 6:30pm. We will provide 5 courses and 6 wines. See the full menu here. Cost: $60 (tax and gratuity included). Reservations required; please call 828-697-6828. We're also offering a Wine Tasting July 30 5-7pm The Back Room at Flat Rock Wine Shoppe 2702 Greenville Hwy Flat Rock\, NC 828-697-6828 LOCATION: URL:http://carolinaepicurean.com/event/california-wine-dinner-the-back-room-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100812T180000 DTEND;VALUE=DATE-TIME:20100812T220000 DTSTAMP:20120518T071231 CREATED:20100722T185656 LAST-MODIFIED:20120503T134149 UID:2557-1281636000-1281650400@http://carolinaepicurean.com SUMMARY:Travinia’s First Wine Dinner DESCRIPTION:From Travinia Italian Kitchen: Join us for our first wine dinner\, featuring several enticing Ruffino selections\, on Thursday\, August 12 from 6:00PM to 10:00PM. Led by Brian Eddington of Skyland Distributing\, this four-course meal is not to be missed! Cost: $60. Stop by the restaurant or call us at (828) 684-8060 to save your seat. There is limited availability for this event\, so please call well in advance. Travinia Biltmore Park (So Asheville) 264 Thetford St. Asheville\, NC LOCATION: URL:http://carolinaepicurean.com/event/travinias-first-wine-dinner/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100724T150000 DTEND;VALUE=DATE-TIME:20100724T180000 DTSTAMP:20120518T071231 CREATED:20100722T185150 LAST-MODIFIED:20110525T191040 UID:2554-1279983600-1279994400@http://carolinaepicurean.com SUMMARY:Firecracker Raspberry Chipotle Glazed Shrimp! DESCRIPTION:Cooking Demo at Hendersonville's Fresh Market Features Firecracker Raspberry Chipotle Glazed Shrimp with a Summer Pasta & Vegetable Salad with Roasted Garlic Dressing EVENT DETAILS You are invited to attend a free cooking demonstration on how to prepare Firecracker Raspberry Chipotle Glazed Shrimp with a Summer Pasta & Vegetable Salad with Roasted Garlic Dressing (View Recipe - http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeID=1567 ). This month\, our international food tour keeps us in the USA to celebrate Independence Day. The Fresh Market's professional chef will be demonstrating all the steps necessary to prepare this simple entree. Each demonstration takes approximately 10 minutes from start to finish\, with a tasty sampling at the end. SAVE THE DATE! Saturday\, July 24\, 2010 3:00 - 6:00pm The Fresh Market NC\, Hendersonville - 223 Greenville Highway This recipe features: - Bronco Bob's Raspberry Chipotle BBQ Sauce - De Cecco Farfalle Pasta - Monterey Farms Grilled ArtiHearts - Lizzie's Kitchen Roasted Garlic Dipping Oil - Harvest Song Peach Artisanal Preserves - TFM Extra Virgini Olive Oil - Estancia Chardonnay - Estancia Merlot The Fresh Market 223 Greenville Hwy Hendersonville\, NC LOCATION: URL:http://carolinaepicurean.com/event/firecracker-raspberry-chipotle-glazed-shrimp/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100725T150000 DTEND;VALUE=DATE-TIME:20100725T200000 DTSTAMP:20120518T071231 CREATED:20100722T184759 LAST-MODIFIED:20110525T191040 UID:2550-1280070000-1280088000@http://carolinaepicurean.com SUMMARY:Free Ice Cream Tasting DESCRIPTION:Mountain Pie Company is offering a FREE Hershey's Ice Cream taste testing on Sunday\, July 25 from 3:00PM to 8:00PM. Mountain Pie Company 3400 Asheville Highway Hendersonville\, NC 28791 (828) 693-0501 LOCATION: URL:http://carolinaepicurean.com/event/free-ice-cream-tasting/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100719T153000 DTEND;VALUE=DATE-TIME:20100719T163000 DTSTAMP:20120518T071231 CREATED:20100722T171412 LAST-MODIFIED:20110525T191040 UID:2511-1279553400-1279557000@http://carolinaepicurean.com SUMMARY:Chef at Market 7/19 DESCRIPTION:Chef at Market is coming to the parking lot of the Hendersonville Community Co-op on Monday\, July 19th at 3:30 p.m. Chef Mark Starr\, of Chef Starr To Go\, will be using products from the Co Op's Monday Tailgate Market (3:00PM to 6:00PM) to whip up a batch of Gazpacho. Try some and then take home what you need to make it yourself. Hendersonville Community Co Op 715 Old Spartanburg Highway Hendersonville\, NC 28792-5349 (828) 693-0505 LOCATION: URL:http://carolinaepicurean.com/event/chef-at-market-719/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100807T110000 DTEND;VALUE=DATE-TIME:20100807T140000 DTSTAMP:20120518T071231 CREATED:20100722T144021 LAST-MODIFIED:20110525T191115 UID:2507-1281178800-1281189600@http://carolinaepicurean.com SUMMARY:Cooking Class at Season’s DESCRIPTION:Season's Restaurant at Highland Lake Inn in Flat Rock is offering a Cooking Class followed by Lunch on August 7 at 11 a.m. Attendees will learn how to make an entrée and a dessert from one of Season’s talented in-house chefs. At the completion of the class\, lunch will be served\, which will consist of an entrée\, dessert and a beverage. The cost for the class and lunch is $30 per person\, plus tax and gratuity. Reservations may be made by calling 696-9094. Season's at Highland Lake Inn 86 Lily Pad Lane Flat Rock\, NC 28731 (828) 696-9094 LOCATION: URL:http://carolinaepicurean.com/event/cooking-class-at-seasons-2/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100727T183000 DTEND;VALUE=DATE-TIME:20100727T210000 DTSTAMP:20120518T071231 CREATED:20100722T132750 LAST-MODIFIED:20120503T134149 UID:2499-1280255400-1280264400@http://carolinaepicurean.com SUMMARY:California Wine Dinner @ The Back Room DESCRIPTION:California Wine Dinner: July\, 27 6:30pm 1st: Grilled orange marinated asparagus with monterey jack sauce 2nd: Crab and roasted red pepper stuffed avocado 3rd: Grilled baracuda with tomato cilantro salsa 4th: Roasted rabbit loin with apricots and figs 5th: White grape sorbet Cost: $60.00 Per person tax and gratuity included. Reservations required; please call 828-697-6828 LOCATION: URL:http://carolinaepicurean.com/event/california-wine-dinner-the-back-room/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100728T190000 DTEND;VALUE=DATE-TIME:20100728T210000 DTSTAMP:20120518T071231 CREATED:20100722T124225 LAST-MODIFIED:20110525T191114 UID:2491-1280343600-1280350800@http://carolinaepicurean.com SUMMARY:Lobster Dinner at Laurey’s DESCRIPTION:Laurey's Lobster dinner is on Wednesday\, July 28th at 7:00 pm. The Menu: *Baked\, stuffed Cherrystone Clams Mini Lobster Rolls * Traditional New England Relish Tray * New England Clam Chowder * Whole Steamed Lobster with Drawn Butter Local Corn on the Cob Roasted Local New Potatoes * Watermelon Salad * Homemade Ice Cream Sandwiches The cost for this feast is $60.00 which includes ALL this food\, ALL the service\, and the gratuity. We’ll need to tack on the NC sales tax and\, if you wish to have wine or beer\, you’ll need to tack on an additional $12. And if you'd like to have us save room for you and your friends\, call us at 828-252-1500. LOCATION: URL:http://carolinaepicurean.com/event/lobster-dinner-at-laureys/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100815T130000 DTEND;VALUE=DATE-TIME:20100815T160000 DTSTAMP:20120518T071231 CREATED:20100722T122931 LAST-MODIFIED:20110525T191208 UID:2486-1281877200-1281888000@http://carolinaepicurean.com SUMMARY:Swell Cooking Class at Log Cabin Cooking DESCRIPTION:  Summer Fruit PIE!!! Sunday\, August 15 1-4pm $45 Well… first we’ll make the fabulous flaky butter crust that you’ve always dreamed of crafting\, and then we’ll fill it with sweet late summer peaches\, red raspberries\, wild blueberries and blackberries. For those of you who are adventurous\, how about bittersweet chocolate blackberry (what we call the “oh mama pie” and another name I can’t mention here) or maybe a raspberry frangipan (almond paste) pie. We’ll sample our wares in class and you’ll take some home to share as well. To register for a class\, send Barbara an email at swellcookin@hotmail.com or call her at 828 298-2270. Log Cabin Cooking and Music 111 Bell Road Asheville NC 28805 Office: (828) 299-7031 LOCATION: URL:http://carolinaepicurean.com/event/swell-cooking-class-at-log-cabin-cooking/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100728T180000 DTEND;VALUE=DATE-TIME:20100728T210000 DTSTAMP:20120518T071231 CREATED:20100722T121305 LAST-MODIFIED:20110525T191041 UID:2476-1280340000-1280350800@http://carolinaepicurean.com SUMMARY:Swell Cooking Class at Log Cabin Cooking DESCRIPTION:Upcoming cooking class at Barbara Swell's Log Cabin: Garden to Picnic Table…STUFFED Wed\, July 28\, 6-9pm $45 Stuffed food is just so darned fun. It makes supper seem like a party. And what could be better to stuff than summer’s garden bounty. We’ll start off with an appetizer platter of baby potatoes stuffed with garlic scape pesto\, and patty pan squash stuffed with fire roasted red peppers & parched corn\, then we’ll roll and stuff grilled yellow squash and zucchini strips with herbs\, hazelnuts and chevre (or other cheese). Grilled summer onions get stuffed with a savory vegetable mixture\, flatbreads get stuffed with herbs\, and a cider/calvados glazed pork loin gets stuffed with rhubarb and early apples. And for dessert\, almond and tarragon stuffed roasted peaches. To register for a class\, send Barbara an email at swellcookin@hotmail.com or call her at 828 298-2270. Log Cabin Cooking and Music 111 Bell Road Asheville NC 28805 Office: (828) 299-7031 LOCATION: URL:http://carolinaepicurean.com/event/swell-cooking-classes-at-log-cabin-cooking/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100717T170000 DTEND;VALUE=DATE-TIME:20100717T200000 DTSTAMP:20120518T071231 CREATED:20100722T115950 LAST-MODIFIED:20110525T191040 UID:2468-1279386000-1279396800@http://carolinaepicurean.com SUMMARY:Beer & BBQ Fundraiser for NC Organic Bread Flour Project DESCRIPTION:Asheville Slow Food presents: A Beer & BBQ Fundraiser for the North Carolina Organic Bread Flour Project Come join us on Saturday\, July 17th from 5p.m. til 8p.m. for a Beer & BBQ fundraiser with proceeds going to the North Carolina Organic Bread Flour Project. This event will be in the grassy area next to West End Bakery\, 757 Haywood Road\, West Asheville. Hickory Nut Gap Farm and East Fork Farm have generously donating pork and lamb; Corner Kitchen\, Luella’s\, & Zambra have volunteered to cook the meat; sides will be coming from: Biltmore Estate Bistro Restaurant\, Early Girl Eatery\, Jack of the Wood\, Laughing Seed\, Laurey’s Catering\, Earthfare\, & Sunny Point Café; GreenLife\, and beer will be supplied by Asheville Brewing Company\, Craggy Brewery\, The Lab\, and French Broad Brewery. Tickets are $20 in advance purchased through Asheville Slow Food slowfoodashville.org or $25 at the door. With the goal of linking the farmer and baker in North Carolina\, the North Carolina Organic Bread Flour Project is laying the groundwork for the future Carolina Ground Flour Mill\, dedicated to grains grown and ground on Carolina ground. Although North Carolina has not traditionally been a hard (bread) wheat growing state\, since 2002 the USDA has been conducting hard wheat trials throughout the state and the results have been quite encouraging\, both in the field and in the bakery. For the last year and a half this project has been driven by a core group of seven bakeries in the WNC region-- Annies\, West End\, Farm & Sparrow\, Flat Rock Village Bakery\, Loafchild\, Wildflour\, and Wake Robin. The NCOBFP is an initiative of the Carolina Farm Stewardship Association with funding from the North Carolina Tobacco Trust Fund Commission. Questions about the NCOBFP: E-mail Jennifer Lapidus at jennifer@carolinafarmstewards.org or check out our blog at: www.ncobfp.blogspot.com/ Questions regarding the Beer & BBQ Fundraiser can be directed to Cathy Cleary\, cathy@westendbakery.com LOCATION: URL:http://carolinaepicurean.com/event/beer-bbq-fundraiser-for-nc-organic-bread-flour-project/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100719T183000 DTEND;VALUE=DATE-TIME:20100719T210000 DTSTAMP:20120518T071231 CREATED:20100722T114855 LAST-MODIFIED:20120503T134149 UID:2461-1279564200-1279573200@http://carolinaepicurean.com SUMMARY:Thirsty Monk’s Workin’ It! DESCRIPTION: Thirsty Monk is ratcheting things up! They're now working with Mark Rosenstein\, who's redesigning the Monk's food menu and planning their upcoming Beer Dinners. The first of these Beer Dinners is scheduled for Monday\, July 19th\, 6:30PM at the 92 Patton Ave\, Asheville (MAP) location. Cost is $30 and they're only taking prepaid tickets at the door. You can purchase a ticket here\, or call (828) 254-5470. Fullsteam Brewery's "Plow to Pint" beers will be featured during this dinner. Fullsteam describes these brews this way: "The plow to pint series is Fullsteam’s mad science — radical Southern brewing not bound to tradition or to style. The common theme? Plow-to-pint beers are crafted with Southern farmed ingredients…going local\, seasonal\, and organic whenever possible. If you’re scared off by us experimenting with kudzu or a champagne-like farmhouse ale crafted with scuppernong grapes…we’ve got a line of true-to-style beers for you." The Mark Rosenstein developed menu for this dinner: Workers' Compensation Reception: El Toro Cream Ale and Rocket Science IPA Curry Tossed Roasted Vegetables from Mountain Harvest Organics & Full Sun Farms Summer Basil Farmhouse Ale Basil and Chive East Fork Farm Egg Salad on Farm & Sparrow Whole Wheat "Miche" Toasts Carver sweet potato beer Carver Braised Imlardis Farms Rabbit Ragout Roasted Sweet Potato and Sage Blue Hill Farms Grit Cakes Hogwash hickory-smoked porter Black tea\, jasmine rice and hickory smoked barbecued Sunburst Trout Kohlrabi and nappa cabbage slaw (the last of the) First Frost wild persimmon ale Cinnamon and Chili Scone with Dried Cranberry & Fresh Peach Compote LOCATION: URL:http://carolinaepicurean.com/event/thirsty-monks-workin-it/ END:VEVENT BEGIN:VEVENT DTSTART;VALUE=DATE-TIME:20100711T103000 DTEND;VALUE=DATE-TIME:20100711T140000 DTSTAMP:20120518T071231 CREATED:20100709T234946 LAST-MODIFIED:20110525T191040 UID:2191-1278844200-1278856800@http://carolinaepicurean.com SUMMARY:Appalachian Sustainable Brunch Buffet 7/11 DESCRIPTION:Season's at Highland Lake Inn is putting on an Appalachian Sustainable Brunch Buffet on Sunday\, July 11th. Here's the menu: Appalachian Sustainable Buffet   Starters and Salads Chef’s Unique Brothy & Creamy Soup Creations Season’s Baby Field Green Salad with Sliced European Cucumbers\, Julienne Carrots\, Grape Tomatoes\, and Toasted Sunflower Seeds Fresh Fruit Display Consisting of Cantaloupe\, Honeydew Melon\, Golden Pineapple\, and Flame Red Seedless Grapes Small Grain Cous Cous with South Carolina Peaches\, Baby Arugula\, and Toasted Georgia Pecans\, in Sherry Herb Vinaigrette From our Garden Green Beans\, Slivered Red Onions\, and Fine Herb Roasted Butternut Squash\, Dressed with Creamy Hazelnut Dressing   Favorite Brunch Items Three Herb and Cheddar Soft Scrambled Eggs Gold Coast Buttermilk Pancakes with Warm Maple Syrup Applewood Smoked Bacon & Buttermilk Biscuits Organic Yellow Stone Ground Cheese Grits   Smoked Seafood Display Hot Smoked Sides of North Carolina Trout presented with Horseradish Crème Fresh\, and a Spicy Romesco Sauce\, in addition to The Traditional Accompaniments   Garden Vegetables Three Selections of the Freshest Seasonally Available Vegetables   Entrées All Natural Prime Rib of Beef\, Carved to Order\, Accompanied by Local Mushroom Demi Glace and Horseradish Cream Coastal Carolina Amber Jack Roasted atop Sweet Corn\, Deep Forest Mushrooms\, and Lima Bean Ragout Grilled Springer Mountain Farms Organic Chicken Breast Stuffed with Squash Blossom\, Caramelized Onions and Monterey Jack Cheese\, Finished with Garden Fresh Chimichurry   Desserts Old Fashion Peach Cobbler with Sweet Crust and Whipped Cream Chocolate Hazelnut Tart with Chocolate Short Crust Key Lime Raspberry Cheesecake with Buttery Graham Crust Dark Chocolate Orange Cake with Candied Orange Rind $26.95 per person For reservations\, please call (828) 696-9094 LOCATION: URL:http://carolinaepicurean.com/event/appalachian-sustainable-brunch-buffet-711/ END:VEVENT END:VCALENDAR