“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.

The National Truffle Festival’s website was showing all events Sold Out, in error! The only event that is Sold Out is the dinner at Curate.

All sessions, diners, and events are now available for purchase a la carte. This includes the yummy truffle and wine dinner pairings at Cucina 24, Fiore’s, Inn at Biltmore, Ruth’s Chris, The Cliffs and the Red Stag Grill (which I’m sure many of your readers will be happy to hear!).

Here is all of the updated pricing: https://frankielemmon.ejoinme.org/MyEvents/TruffleFest2012/Registration/tabid/327329/Default.aspx

From Inn on Church ~

New Owners, New Look, Bold Decision

The beautiful INN ON CHURCH has great news! Life will return once more to the elegant historic landmark!!

INN ON CHURCH [has been] re-opened by Nashville natives, Joe and Stephanie Carlton. Experts in operating small businesses during the past fifteen years, the Carltons’ selected Hendersonville because of its historical main street image and the friendly local residents. With the guidance of Innspired Inns and an energetic – enthusiastic staff they have used several resources and key former employees to assist in the reopening of the Inn.

Joe and Stephanie are true believers in becoming an integral part of the community and look forward to meeting local citizens and community non-profits to become involved in Henderson County activities.

The Carltons’ are busy restoring the property of its former glory since becoming an inn in 2001. Going against convention in tough economic times, money is being invested in the property and local businesses have begun to participate with the Carltons to complete the process. Don’t be surprised to see Joe and Stephanie planting gardens, painting and cleaning if you drop by. These are true hands on owners. Overall, the work being done is a win – win for the local economy and the downtown corridor.

Starting October 19th, INN ON CHURCH [began] a phased opening. Offering overnight accommodations, upon its initial opening than gradually expanding to hosting private parties, elegant bar service, and a completely revamped lunch and dinner menu. An open house [was] held during this phased opening to inform locals, business owners and government officials of the upcoming events and show off the work done. [Now it's] time to get back to business.

If you would like more information about INN ON CHURCH please contact Stephanie or Joe.

Joe
(901) 216-3609

Stephanie
(901) 335-1593

LUCK OF THE IRISH BED & BREAKFAST SPECIAL

Any room in March for just $99 per night. Remember, the next morning you will enjoy the gourmet breakfast that is included. You must call to receive the lucky room rate.

SPRING HAS SPRUNG at INN ON CHURCH…the “INN” place to be!
Come celebrate spring with a cocktail or a nice glass of wine in our cozy SAPPHIRE ROOM or our relaxing VERANDA. Serving daily Monday through Saturday 5-7PM.

BISTRO at 201 is “cooking” at lunchtime. Come on in and join
the fun. Bring friends, family, co-workers, or the lunch-bunch.
Served daily Monday (yes, MONDAY) through Saturday 11:30 to 2:00. Also, check out our chef’s daily specials. Reservations accepted.

SUNDAY’S CHAMPAGNE BRUNCH – Enjoy our relaxing atmosphere &
our menu with chef’s specials, and after 12 noon here come the mimosas and bloody marys! Serving Sundays 11-2. Reservations accepted.

COUNT DOWN….Until spring’s arrival and DINNER at INN ON CHURCH. On Thursday March 22nd we will welcome spring by opening for dinner. Reservations required….Menu coming soon.

THANK YOU for your patronage and your warm welcome into the community!

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.

I’ve been meaning to write about this second Challenge at Fire on the Rock Competition Dining Series for a while now. Where does the time go???

Setting the Scene: 2nd in a series of 14 challenges at Crippen’s leading up to the 15th and final challenge for overall winner.

Challengers: Chef James Welch of The Laurel Room at Green Park Inn, Blowing Rock vs Chef Nate Curtis, Rowland’s at Westglow Spa, Blowing Rock.

Dining Companion: Sister

Secret Ingredient: Catfish (to be used in each of 6 courses)

Understand: my sister does not eat seafood/fish.

Imagine the look on her face when that secret ingredient was revealed. My gaze snapped to my sister’s face as soon as the word “catfish” was triumphantly announced. What was that look? Oh no? May I be excused? I paid for this? All of the above?

To her credit, she stuck it out. And when all was said and done, she was glad she did.

The first course by Chef Nate Curtis was an interesting ceviche-type dish:

First Course Citrus Cured Catfish with pickled onions, roasted garlic bacon aioli, house-made cracker, and orange balsamic reduction.

Beautiful to look at, with a light citrus scent and flavor, most diners devoured this dish. To her credit, Sis took a taste.

Next was Chef James Welch’s Braised Catfish with Shrimp. The Catfish and Shrimp were cooked perfectly, but the sauce wasn’t a hit with some.

Second Course Braised Catfish with shrimp, calamari, tomato, garlic, shrimp essence, and roasted pepper aioli.

Up next, Course Three,  Nate Curtis’ Cornmeal Crusted Catfish with Herb Grit Cake. This dish was actually enjoyed by Sis and just about everyone else. Fish crusty on the outside, flaky on the inside. Sauces were lovely, but the grit cake was okay. I was looking for something a little along the lines of cornbread in texture.

Course Three Cornmeal Crusted Catfish with herb grit cake, catfish red pepper broth, herb oil, rutabaga chios, & tomato caper relish.

Thank goodness for Course Four, for my sister’s sake.  James Welch created an “Oscar style” dish by topping a square of mozzarella gratin with a filet, which was then topped with a Catfish mixture and asparagus. Chef created a “catfish beurre blanc & merlot sauce rather than a Bearnaise, which was delicious.

Course Four Catfish Crusted Petite Filet with asparagus, fresh mozzarella gratin, catfish beurre blanc & merlot sauce.

Next . . . WHAAAAT? Catfish desserts!

Nate Curtis’ Soy Glazed Catfish with vanilla-basil sorbet was up first. Wow! My plate didn’t look exactly like the image below. Close, but I liked it even better. There was less of the soy glaze, which resulted in the piece of Catfish beautifully “lined” where the glaze had sunk in between the layers of “meat”.

Taking a bite of fish and sorbet at the same time was essential, turning this dish, believe it or not, into something delicious. Don’t ask me how it worked. It just did! Well done, Chef!

Course Five Soy Glazed Catfish with vanilla-basil sorbet, tomato gastrique, currant pineapple sauce, catfish fume and catfish snow.

What dessert could top that? Catfish Napoleon, of course! James Welch really nailed it with this one! Double Wow! This was some of the lightest, flakiest pastry I’ve tasted, enclosing a beautiful sweet mixture of catfish and what I think was a creamy cheese. Mix in a little of the honey pomegranate puree or a bit of roasted pineapple, and you have perfection. We were perplexed – how could this be a Catfish dessert? It was and it was fantastic.

Creativity on the fly! Kind of what the whole event is about, yes?

Course Six Sweet Catfish Napoleon with roasted pineapple and honey pomegranate puree.

And the winner was . . . Chef James Welch and the Green Park Inn team! Congratulations Chef!

See the challenge menu and detailed scoring by course here.

This competition, started in Blowing Rock by Jimmy Crippen, has now gone state-wide. The official name is “Got to be NC Products Dining Competition Series” and features secret ingredients from North Carolina. If you get a chance, take in one of these dinners. If not in Boone, try “Fire on the Dock” in Wilmington, “Fire in the Triangle” or “Fire in the Triad”.

All photos courtesy of Got to be NC Products Competition Dining Series

February mornings are a little too cold for most people to head out trout fishing. But luckily, local trout farmers are still suiting up and braving the extra-cold mountain water, which has been said to give the fish a desirable delicate flavor. To honor their efforts and remind that local foods are available year-round, ASAP highlights trout this month in their Get Local initiative.

To celebrate the fishy focus, Tupelo Honey Café-Southside, an Appalachian Grown™ partner and Get Local participating restaurant, will officially dedicate their February Tuesdays to trout. Each Tuesday, they’ll offer special dishes featuring fish from Sunburst Trout Farms in Canton. Proceeds from the dishes will benefit ASAP.

But they won’t stop there; the four celebrations will feature more than the trout itself. On February 7, Sunburst’s CEO, Sally Eason, and ASAP’s executive director, Charlie Jackson will speak. For Valentine’s Day, expect complimentary champagne. On February 21, kids 12 and under and a coloring contest will be the focus. And on February 28, the evening will include a silent auction for a private dinner party—with local trout, of course. Each evening will also feature drawings for exciting prizes. The specials and festivities run from 5 until 9 pm each Tuesday.

Tupelo Honey Café-Southside isn’t the only restaurant thinking trout now. The Morning Glory Café’s winter menu features the fish, also from Sunburst Trout Farms. Their kitchen offers local trout in traditional preparations, like pecan-crusted, but also more unconventional ways: you can pick trout as a premium pizza topping.

For more details about the initiative and upcoming Get Local events, visit ASAP’s community website FromHere.org. For a list of all the Appalachian Grown trout farms in the area, as well as more partner restaurants, browse ASAP’s online Local Food guide at buyappalachian.org.

Epicurean Note: This mini-documentary film is long (almost 26 minutes), but once you’ve watched this Blind Pig Rising Sun event progress from planning to prep, to day of, to the evening meal, you’ll have a good understanding of what Blind Pig of Asheville’s dinners are all about.

Each dinner encompass exceptional food, created by exceptional chefs, enjoyed in the company of others who love exceptional gastronomic adventures while in the presence of exceptional artwork and great music.  Each dinner benefits a charitable organization chosen by Blind Pig.

Blind Pig dinners are sold out months in advance. The best way to keep abreast of what’s going on and have the best chance at snagging tickets, follow Blind Pig via email. Go to blindpigofasheville.com and click the “Follow” label at bottom right.

See current line-up here.

From Aaron – Grae Skye Studio ~

What is Blind Pig? For those of you in the know, you already know!

For those of you who don’t know- well it’s kinda hard to describe. A Blind Pig dinner is a one-of-a-kind experience and while the focus is on your taste buds… you can count on involving every other sense you can bring to the table.

The most recent dinner, the first of 2012, had Japanese cuisine as it’s theme, thus the name, “Rising Sun“.

This is a mini-documentary film of all the work and planning that goes into such an event. I hope you enjoy the ride.

If you have trouble viewing the video, click here.

“Breakfast and Beyond” (Comfort Food From Dawn to Dark) includes some of author April Moon’s previously published recipes (“The Flying Biscuit Cafe Cookbook“) as well as new creations.

Moon is owner of the ever-popular, award-winning Sunny Point Cafe in West Asheville, NC. To learn a little more about the Cafe and see some pictures, read this Carolina Epicurean June, 2011 review.

She opens with a little personal philosophy on

Equipment: “All your pots and pans do not have to match for you to be a good cook”, and

Ingredients: “I always tell people, be flexible. our motto at Sunny Point Cafe is we have everything, we just don’t have everything all the time.  North Carolina is known for it’s ramps (also known as wild leeks), but they may never appear in your locale. You may see Texas sweet or Maui onions, so use those instead. Utilize the freshest products that you can obtain. The quality of these products will enhance any dish you are preparing.”

This isn’t one of those cookbooks that use ingredients that have to be searched out in specialty grocery stores (think Martha Stewart).

Moon breaks her book into Egg-Ceptional Egg Dishes, Sweet Starts, Specialties of the House, Savory Sides, Out of the Stock Pot, Baked Delicacies, Stocks, Sauces and Sweet Accompaniments chapters. She’s also thoughtfully added pages for notes at the end of each chapter and after the Index.

I’d say the very best homemade Granola I’ve ever tasted is served at Sunny Point. PIC started to get that “eyes glazed over” look as I went on and on, describing each nut, grain and seasoning and how fresh and tasty the dish was. You can see a photo of the “Crunchy Granola” in the Carolina Epicurean article mentioned above.

Crunchy Ganola

At Sunny Point Cafe we serve our granola over the top of a bowl of organic vanilla yogurt and top the whole thing with fresh fruit. Delicious and so nutritious.

3 tablespoons dark brown sugar
3 tablespoons honey
1 1/4 teaspoons sesame oil
3/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups organic rolled oats
1/3 cup hulled sesame seeds
1/3 cup sliced blanched almonds
1/2 cup whole unblanched almonds
1/3 cup dried cranberries
1/3 cup golden raisins

1. Preheat oven to 350° F.

2. Place brown sugar, honey, sesame oil, cinnamon, vanilla, and almond extract in a heavy bottomed sauce pot. Place over low heat and cook just until sugar is dissolved. Remove from heat and set aside.

3. Add oatmeal and sesame seeds to the honey mixture in sauce pot, mix well and spread over a lightly oiled jelly roll pan. Bake for 10 minutes. Add sliced and whole almonds to oats and bake an additional 5 minutes to toast the nuts. Cool and mix in dried cranberries and raisins. Store in an air tight container.

Makes 4 1/2 cups

Breakfast and Beyond can be purchased at Sunny Point Cafe’s website (http://www.sunnypointcafe.com/buystuff.html) for $17.99 plus shipping and handling. Totals $20.59. Or you can pick one up at the Cafe.

Sunny Point Cafe
626 Haywood Road
Asheville, NC 28806
(828) 252-0055

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.

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.