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NEW International Food Trail launched by Visit Jacksonville NC

Laura
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2
NEW International Food Trail launched by Visit Jacksonville NC

Explore each of the 14 restaurants in Phase One of the trail. Scroll down and use the map to see what restaurants may be grouped together for an easy tasting tour.

On the heels of North Carolina’s impressive representation at the 2022 James Beard Awards and surging traveler interest in food and drink experiences, Visit Jacksonville NC shares exciting food news: The tourism development authority is launching a new International Food Trail. A landing page and map on the website will make it easier for visitors to find Jacksonville and Onslow County hidden culinary gems.

 

As the home of US Marine Corps Base Camp Lejeune, Jacksonville and its restaurateurs share cultural ties from around the world–from Jamaica to Columbia, South America, and more. The city’s international footprint offers a variety of authentic choices and affordable price points not found in cities of this size or anywhere else along the NC coast.

This list of restaurants represents Phase One of the trail. More restaurants will be added later this year.

Anthony Prinz of Visit Jacksonville NC, says, “Many of these small businesses are veteran-owned, or the proprietor found our location by visiting family in the Marine Corps. These restaurant owners are masters of their trade. They reflect the diversity and talent of our community with their cuisine and have great passion for their culture, food, and customers. We can’t wait to get feedback as locals (our best ambassadors) and travelers explore the trail.”

Visit Jacksonville NC hopes curious food lovers will choose to dine at one or two of these restaurants during a visit to the area or perhaps plan a weekend around visiting as many restaurants as possible. Travelers can also take advantage of the area’s coastal outdoor activities in between stops—from fishing with a guide to visiting Mike’s Farm or seeing the national monument to the first black Marines at Lejeune Memorial Gardens. Others might want to stroll the cute shops in Swansboro, N.C. or do a tasting at Walton’s Distillery. While the majority of Phase One stops are in Jacksonville, NC, the trail includes stops in Onslow County, too.

How Were These Restaurants Chosen?
Restaurants were selected because they had been open for at least two years and survived the pandemic. They were required to be in good standing with the City of Jacksonville NC and the local health department. Each restaurant was required to offer authentic, well-prepared international cuisine. Charlotte, NC-based food and travel writer (and my dear friend) Heidi Billotto screened and vetted each destination as a “secret traveler” to experience the food as a traveling guest might. She shot the photos on the website and wrote about the restaurants and food found on our website.

If fans want to nominate restaurants for inclusion in Phase 2, they can message @VisitJacksonvilleNC on Facebook or Instagram or at the email on the site.

The restaurants included in Phase 1 include (all addresses Jacksonville, NC unless otherwise noted): Agave Azul Modern Mex & Cantina, Sneads Ferry, N.C.; El Cerro Panaderia (they just announced they will be closing July 31; get into this gem while you can); Elsa’s Place; Filipino Cuisine; Havana 58 Cafe; Liliana’s Columbian Restaurant and Bakery; Marrakesh Mediterranean Cuisine; Mi Cabana Mexican Restaurants (three locations); The Milk Road; The Old Siam; Olea Mediterranean Kitchen, Swansboro, N.C.; Ice Cream Shop Paleteria Deya; Pho 7; and Pollos Tete.

Food writer Heidi Billotto says, “As this trail was created, the emphasis wasn’t on who had the prettiest dining room or who had the fanciest service. The focus was on authentic, international food, executed with precision, knowledge, and heart.”

Visit Jacksonville NC invites everyone to taste their way through the trail and share their experience on social media with the new trail hashtag: #InternationalFoodTrailJNC

Will Asheville be able to reduce Homelessness and Crime?

Laura
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Will Asheville be able to reduce Homelessness and Crime?

So saddened to see these two articles: “Asheville rises (slightly) to No. 46 on ‘Best Places to Live’ 2022 rating” and “Fallout from Asheville’s ‘political agenda’ cited for ranking, FOP official says” in the latest Asheville Daily Planet.

I’ve been a big supporter/promoter of Asheville and her culinary scene since the birth of Carolina Epicurean in 2007. Carolina Epicurean was the ONLY outlet that published Press Releases from restaurants, Chefs, the Cheese Trail, local producers, etc. deemed too insignificant by traditional media. This was at no cost to anyone, because I looked at it as a community service.

After developing & producing five successful Small Plate Crawls in Hendersonville, I worked with the Asheville Independent Restaurant Association (AIR) to produce the Asheville Small Plate Crawl, following that up with developing & producing the first Asheville Restaurant Week. Eventually the Chamber took it over, which was fine with me. 🙂

Reading the “Best Places to Live” article, motivated me to look at previous Asheville rankings going back to 2014, when Outside.com Ranked Asheville 6th in their Aug 12th, “The 16 Best Places to Live in the U.S.” article. I’d forgotten they’d included the Small Plate Crawl!

What I hear most often about Asheville from locals outside Asheville these days is, “We don’t go into Asheville much anymore.”

Hopefully, this will change over the coming years, especially after “a one-time infusion of $4.7 million intended to reduce homelessness is coming to the Asheville Regional Housing Consortium” (Citizen Times 3/24/22). The Consortium consists of Buncombe, Henderson, Madison and Transylvania counties.

Part of that money will go to the National Alliance to End Homelessness (Mountain Xpress), winning bidder at $73,000 (WLOS) in the joint Asheville/Buncombe County search for a homelessness consultant.

“Work is expected to begin next month and conclude in December 2022. Its first task: conduct a comprehensive needs assessment using data collection, analysis and interviews with stakeholders throughout the community, including people who are unsheltered, service providers, neighborhoods, and business and faith communities.” – WLOS

Hopefully this massive influx of funding will be tracked, transparently accounted for, and result in real, measurable, and lasting change for the better of all involved – business owners, citizens, and the homeless.

But then there’s this. Asheville’s long history with using consultants to solve homelessness.

News from Season’s at Highland Lake

Laura
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News from Season’s at Highland Lake

Season’s at Highland Lake is pleased to announce some exciting changes and enhancements to their team. Following a tough couple of pandemic-influenced years, the team at Season’s is now expanding to offer the best dining experience while also providing an ideal environment for employees to grow their careers.

The first change is the promotion of Peter Fassbender to General Manager of Season’s at Highland Lake. This promotion recognizes Peter’s long-term, excellence in leading the team at Season’s along with the increasing responsibility he has taken over the years in this role. Restaurant owner Jack Grup states that “The size and the quality of the team along with the food and service they produce is a testament to Peter’s dedication and hard work. Season’s has grown from the restaurant formally known as the Old Dining Room to one of the premier restaurants in Western North Carolina under Peter’s leadership.”

The second change Season’s is pleased to announce is the addition of Allison Earnest as Executive Sous Chef. Allison is originally from Southern Michigan and graduated from Northwood University. She has travelled around the country honing her skills as a chef at private clubs, including Ocean Reef Club in Key Largo, FL, and has also travelled to Bellagio, Italy to study under regional renowned chef Luigi Gandola. “I really believe that Chef Allison will compliment and collaborate well with our culinary team, and we’re excited to see how her passion in the kitchen will enhance the dining experience we offer” says Peter Fassbender.

In addition to these exciting team updates, Season’s has expanded its operations to include daily public breakfast as well as expanded hours of operation. This also includes the re-opening of the patio for a long-awaited return to outdoor dining. For a complete list of available dining hours, please visit https://hliresort.com/seasons/location/.

“After nearly 2 years of unexpected changes and adjustments, it really feels like we are returning to what we do best,” said owner Jack Grup. “We take pride in delivering a desirable culinary experience and these recent changes all revolve around that goal. We have a tremendous team that is excited to welcome a dining room full of patrons that appreciate delicious food, wine and spirits.” For additional questions, please contact Kimberly McCall, Marketing Director at kmccall@hliresort.com.

VIEW THE SEASON’S TEAM

VISIT SEASON’S WEBSITE

Promising Greatness: Eagle Mountain Vineyards and Winery

Laura
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Promising Greatness: Eagle Mountain Vineyards and Winery

Eagle Mountain Vineyards & Winery (https://eaglemountainwinery.com/) opened less than one year ago in Upstate SC at 2330 SC-11. It doesn’t feel like it, but their address puts them in Travelers Rest. Eagle Mountain currently consists of one building, serving as tasting room and event space, as well as some outdoor seating. This winery holds promise of greatness, though, with a renowned winemaker/co-owner and major plans for the property.

They’re off to a great start. Wine data analytics show that in their first six months they out sold 7,000 other winery’s full year numbers.

Owners

George Bursick, Director of Winemaking

One of the most accomplished winemakers in California, Bursick began his career there as founding winemaker at Ferrari-Carano Winery. Out of 11,000 wineries in the US, he took it to number 25. While at Ferrari-Carano, Wine Spectator magazine twice said that he made the number one Chardonnay in the world, once featuring only that wine on their cover. And Wine Enthusiast magazine named his Pinot Noir best in the US. For more on Bursick, read about him on his website.

Russ Gardiner, President

If Bursick is “behind the scenes” as winemaker, Gardiner is “out front” as the face of the winery. After decades working in advertising for the California wine industry, he semi-retired to Greenville. The idea for an Upstate winery grew from local viticulture history. The Upstate had been a successful wine grape growing region in the 1880s and 1890s, but that ended with Prohibition.

Wines

For now, they are using a variety of California grapes/juice to make their wine on site until their grape vines mature. 

“We will plant our own estate vineyards with cabernet sauvignon and cabernet franc vines, but also source the best grapes from prestigious vineyards in Napa, Sonoma, Mendocino, Lake and Monterey wine regions and then ship the crushed juice to our winery in South Carolina. Here our winemakers, in our newly designed state-of-the-art winery, will blend and age the wine to craft world-class wines . . . ”
– EagleMountainWinery.com

Three of us met up at Eagle Mountain for a little catching up. Flights were the only way to go for the two of three of us that hadn’t before. Even though she’d been before, the third also choose a flight. We all chose the upgraded flight.

A standard flight is the first five wines in the list below (not including their Cabernet Sauvignon) and a 5oz pour of your choice from the flight for $18. The upgraded flight consists of all six wines listed below, and a 5oz pour of your choice from that tasting for $26. Know that the Cabernet Sauvignon is considered their cornerstone wine and is $16 a glass when you choose which flight you want.

Reservations are NOT required for tastings, purchases by the glass or bottle, but reservations ARE required if you’d like a tasty Charcuterie Box by local three-sister owned Charcuterthree. Make reservations on Eagle Mountain’s Home page.

SAUVIGNON BLANC – 2020 Sonoma Alexander Valley
Bright white wine with herbal and honeydew melon notes on the nose and palate. It has a supple mouthful with a medium-plus finish that should leave you wanting more.

Glass $7
Bottle $20

CHARDONNAY – 2019 Central Coast Cienega Valley
Elegant aromas of ripe melon, baked apple and honeysuckle complemented by toasty “crème brûlée” aromas and flavors derived from 100% barrel fermentation in new French oak barrels…extremely long finish…a classic “World Class” Chardonnay.

Glass $9
Bottle $25

ROSE – 2020 Temecula Valley
A traditional style red rose produced primarily from Sangiovese grapes which exhibits aromas of rose petals, violets and raspberries. These desirable characters continue into a long, semi-sweet mouthful with bright acidity beckoning one refreshing glass after another.

Glass $7
Bottle $18

PINOT NOIR – 2020 Sonoma Coast
Bright, vibrant raspberry/strawberry aromas which extend into the flavors which ends in a long luxuriant finish with silky tannins. A true expression of California’s most highly regarded Pinot Noir growing region.

Glass $10
Bottle $28

ZINFANDEL – 2019 Lodi Mokelumne River
Our Zin defines the Lodi area and the rich history of making wine from this grape. The notes of dark cherry, blackberry, cranberry, and raspberry coat the mouth. The dark color and long finish should be a welcome change for the red wine drinker.

Glass $8
Bottle $22

CABERNET SAUVIGNON – 2015 Napa Valley
Our cornerstone wine and leader of our brand is our 2015 Napa Valley Cabernet Sauvignon. This wine is everything you want in a California red – stunning spice, vanilla, and dark chocolate from oak aging lead the way with earth and black currant rounding out it’s bold profile. This is a wine with a huge character, lots of body and plenty of complexity. This is one serious wine to enjoy now or lay down in your wine cellar.

Glass $16
Bottle $48

My personal favorite, hands down, was the Cabernet Sauvignon. Really liked the Chardonnay and Pinot Noir. Loved the Cabernet Sauvignon! Funny story, we were told that folks in the area stop by for a bottle of Cabernet before heading into Greenville for dinner. They have a glass on site, put the cork in the bottle, head into town for dinner and have a second off the menu glass of wine with dinner.

When asked where Eagle Mountain is positioning itself in the world of Vineyards and Wineries, Russ Gardiner said something to the effect of “high end”. Wine quality and pricing will reflect that, but as Gardiner pointed out, a Cabernet Sauvignon the quality of theirs, priced at $48, would sell for $75 to $85 in Nappa Valley, California.

Five levels of Wine Clubs do offer a variety of options and pricing. 

“Eagle Mountain Winery has developed an amazing all-inclusive wine club program. Our wine club levels allow you to decide what wine / food / art / music experiences are important to you.” – EagleMountainWinery.com

They’re taking a unique approach, especially for this area of the country, so fair warning:

“ONCE OUR WINE CLUB MEMBERSHIPS REACH THE MAXIMUM NUMBER WE WILL TRANSITION THE WINERY TO A MODIFIED “MEMBER’S ONLY WINERY” WITH ONLY A LIMITED NUMBER OF PUBLIC VISITORS ON A “RESERVATION ONLY” BASIS.” – EagleMountainWinery.com

Promising Greatness

We enjoyed meeting Gardiner and learning about the vision and the extensive plans they have for the property.

Another 5,000 square foot building with a 2nd floor mezzanine is going to be built near the existing parking lot. It will include a restaurant, art gallery, a second tasting room, and back patio that will accommodate about 150 people. That building will overlook a stream and waterfall. They’ll be building a stage over that stream and a new 1,000 seat amphitheater for concert viewing during the summer. Everything on the property will be fully landscaped, of course.

At the top of the mountain behind the existing buildng, the middle 20 of 100 acres owned by the winery are going to be turned into a non-profit Arts Foundation sculpture park that will feature SC and NC sculptors. Trails will lead to and throughout the garden. Sculptures and picnic tables will be placed along the stream for the public to enjoy. The park is free and open from noon to 6:00 PM daily (except Thanksgiving and Christmas). Bikes and pets are not permitted in the park.

 

Eagle Mountain Vineyards & Winery
2330 SC-11
Travelers Rest, SC 29690
(864) 663-7875

La Bodega adds upstairs Pintxo & Wine Bar in Asheville

Laura
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La Bodega adds upstairs Pintxo & Wine Bar in Asheville

La Bodega Continues Cúrate’s Mission to Bring Spanish Culinary Culture to Asheville

La Bodega by Cúrate (https://curatetapasbar.com/la-bodega/), an all-day Spanish café, market and wine bar, expands this week into a newly remodeled two-story space at 32 S. Lexington Avenue. Helmed by Chef de Cuisine Matt Brown, La Bodega is a concept born out of the pandemic that brings together the cornerstones of the Spanish culinary and cultural experience. La Bodega adds a key piece to Katie Button and Felix Meana’s mission to create exceptional and experiential access to Spanish culture through businesses including Cúrate Bar de Tapas, Cúrate Trips, Cúrate at Home, and Cúrate Spanish Wine Club.

 

“The menu is inspired by my travels to Spain with Felix,” says Brown, “which really highlighted the importance of simplicity in Spanish food. At La Bodega, we are playing on the bedrock of Spanish food – the classics – in creative but simple ways. The menu is elemental and delicious, letting the quality of our ingredients shine.”

“We first opened La Bodega in spring 2020 as a temporary solution during the pandemic to help keep staff employed and feed guests with house-made and imported Spanish items,” says Meana. “We quickly realized La Bodega was filling a void in the community, and made plans to expand our initial pivot project with a relaxed pintxo and wine bar upstairs, building on the popular cafe and Spanish market downstairs.”

The first floor’s 14-seat café will continue to offer an all-day menu featuring house-made bread and pastries, along with Spanish-style sandwiches like the Bocadillo de Jamón, Coca (Catalan flatbread), and grab-and-go bottled gazpacho, salads and more. The first floor also houses a marketplace with imported Spanish specialty ingredients including olive oils, wine, conservas, vinegars and more hand-selected from a network of Spanish producers and purveyors, in addition to house made charcuterie and sausages. The first floor reflects the feel of a European street-side cafe, where guests can stop in to grab a croissant and espresso or enjoy a sandwich for an easy lunch. The downstairs menu is available for counter service or take out.

At the pintxo and wine bar, Brown expands the menu to encompass elements of the customary five meals that make up a Spanish diet: desayuno (a small breakfast), almuerzo (a snack that carries you through to a later lunch), la comida (lunch, usually the largest meal of the day), merienda (an afternoon snack) and la cena (dinner, typically after 9:00pm). The menu highlights and reinvigorates Spanish bodega classics, with a collection of pintxos and conservas, charcuterie, sandwiches, and small plates. Many of the new dishes are rooted in La Bodega’s bread and pastry program such as Anchoa Mantequilla (Cantabrian anchovies and butter on La Bodega toast). New dishes from the kitchen such as Tartar de Ternera (hand-cut steak, multigrain toast, anchovy and nora chili oil) use products sourced from local farms, alongside carefully sourced Spanish specialty items. Platos del día, hearty rotating daily specials, include Pollo al Ajillo (garlic chicken), and Rabo de Toro con Patatas Fritas (braised beef short ribs and crispy potatoes). Platos del día are available at lunch and last until they are gone each day. Desserts like Crema Catalana and Tarta de Chocolate and Piñones close out any meal on a sweet note.

Spanish wines are available on draft, as well as a large selection available by the glass and bottle, all handpicked by Meana and Jessica Salyer, Cúrate Wine Program Manager. “The wine list is built from relationships forged with Spanish producers and importers over the last decade. The list encompasses regions, varietals and winemakers, in an educational and fun way,” says Salyer. “Every single dish goes perfectly with wine, and we’re excited to guide guests through both traditional and unique pairings.” Cocktails, beer, cider, vermouth and a large selection of non-alcoholic beverages are also available.

Meana led the conceptualization of La Bodega’s feel and energy and partnered with Lisa Ellis Design, an Athens, Georgia-based interior design firm, to bring his vision to life. La Bodega’s rustic charm is accentuated by old world European touches like marble and brass accents and vintage decor throughout. To promote a relaxed and lively environment, long, counter-height tables pair with a brand new, curved bar. To further enrich the space, Meana brought in a large collection of original art by his father, Eduardo Meana.

La Bodega by Cúrate serves guests Wednesday-Sunday from 8:00am-10:00pm. The downstairs cafe menu is available 8:00am-6:00pm with the Spanish market available until 10:00pm. The upstairs pintxo and wine bar with full table service is open for brunch at 11:00am each day, closing briefly from 3:00-4:30pm to reset for dinner. La Bodega does not take reservations. Drop by to walk-in or add your name to the waitlist. Visit us at labodegabycurate.com or find La Bodega on Instagram @labodegabycurate.

About the Cúrate Family of Brands
Cúrate is a collection of restaurants, online marketplace, and culinary journeys designed to create exceptional and experiential access to Spanish culture. This adventure began when husband and wife team, Katie Button and Felix Meana, opened their nationally acclaimed flagship and 2022 James Beard Foundation Award nominee for Outstanding Hospitality, Cúrate Bar de Tapas in Asheville, North Carolina in 2011. With over a decade of bringing the flavors and culinary traditions of Spain to guests, the Cúrate brand now includes La Bodega by Cúrate, a cafe, Spanish market and wine bar; Cúrate Trips, offering incomparable access to the best wine and food in Spain, Portugal, and Morocco; and Cúrate at Home and Cúrate Spanish Wine Club, online retail marketplaces providing access to Spanish food, wine and culture at home, across the nation. Cúrate is part of the Katie Button Restaurants family, which also includes Katie Button Media and Magnolia Network’s From the Source linear series and Workshops, featuring James Beard Foundation Award-nominated Katie Button.

About Matt Brown
Matt Brown is the Chef de Cuisine at La Bodega by Cúrate. He joined the team in 2020, only a couple of months before the COVID-19 pandemic. Brown’s passion for food began at an early age and his love for the craft has since afforded him the opportunity to learn in some of the best restaurants in the country, like Bar Boulud, Gramercy Tavern, Eleven Madison Park and Alinea. With La Bodega, Brown combines his appreciation for Spanish culture and tradition with his passion for thoughtfully sourced, high-quality ingredients and classic culinary techniques.

NC Wet’n Wild Emerald Pointe Opens May 21 – Hiring 600 Workers

Laura
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NC Wet’n Wild Emerald Pointe Opens May 21 – Hiring 600 Workers

Wet’n Wild Emerald Pointe Moves Opening Day up to May 21

Wet’n Wild will be North Carolina’s first Water Park to open in 2022, Job Fair set for April 2 for seasonal roles paying up to $13 /hour.

Water Park season is closer than ever as Wet’n Wild Emerald Pointe announces plan to open early on May 21; the first time over a decade that the park will open before Memorial Day weekend. With more days to play, Wet’n Wild Emerald Pointe is actively seeking more than 600 energetic team members who want to make a splash during the 2022 season.

With big plans in place for an unforgettable season featuring the all-new Bombs Away drop slides, new special events and an expanded operating calendar, Wet’n Wild needs hundreds of hardworking individuals looking for rewarding, engaging work in a one-of-a-kind environment. Wet’n Wild Emerald Pointe is set to open early on May 21 – 22 and close the weekend after Labor Day, September 10 – 11. With more days of fun scheduled in 2022, the park is placing a special focus on recruiting Lifeguards and Food Service staff, with openings in Admission, Park Services, and Security as well. Those who apply today will be in the mix to operate and facilitate the debut of Bombs Away during our Memorial Day Block Party. In addition to the great pay, Wet’n Wild provides training, opportunities for advancement, bonus potential and perks like complimentary tickets and discounted food and merchandise.

 

“Taking a seasonal role is the best way to get your foot in the door for those interested in the unique, rewarding world of working in a water park,” says General Manager Adam Good. “Most Wet’n Wild Emerald Pointe full-time Team Members, myself included, trace their roots back to a seasonal role with us, and countless more credit the experience with a strong start to their career, whether in a similar field or something totally different.”

Wet’n Wild Emerald Pointe will host an open job fair on Saturday, April 2 from 11 AM – 1 PM. Attendees can learn more about positions, submit applications, interview with staff and enter raffles to win prizes such as $100 Amazon gift cards and Park Admission; intrigued individuals can get started by applying online now. Positions are available for workers as young as 15 years old, with great opportunities also available for professionals and retirees interested in a flexible part-time job.

For more information on the extended 2022 Season, the all-new Bombs Away, and working at Wet’n Wild Emerald Pointe, visit EmeraldPointe.com.

About Wet’n Wild Emerald Pointe & Palace Entertainment

Wet’n Wild Emerald Pointe, is the Carolinas’ Favorite Waterpark, featuring over 3 million gallons of fun sprawling across 40 beautifully landscaped acres located in Greensboro, North Carolina. The Park features over 40 water rides & attractions providing family fun for kids of all ages. NEW in 2022, the exhilarating Bombs Away drop slides debut with 300 feet of soaking, splashing fun.

Palace Entertainment is one of the leading leisure park operators in the United States, with 21 major entertainment and educational venues across 10 different states offering a wide range of family-friendly rides, attractions and educational experiences. Palace Entertainment is part of Parques Reunidos, one of the leading global operators, with more than 60 different assets (theme parks, zoos and marine parks, water parks and other attractions), spread out over various countries across Europe, North America, the Middle East, and Australia.

Mountain Brook Vineyards serves up elevated Wine Dinners

Laura
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Mountain Brook Vineyards serves up elevated Wine Dinners

Mountain Brook Vineyards’ (https://www.mountainbrookvineyards.com/) location is gorgeous in “the middle of nowhere” Tryon, NC countryside. They have views forever (almost 360°), produce excellent wine, do a good job with food they offer, as well as food trucks they bring in, and they have a robust and varied lineup of events.

We’ve been to one of their “Movie in the Vines” events and now a fantastic Wine Dinner last week that was perfectly catered by long-time local Chef Michael’s Catering.

Watching a movie in the Vines is a fun outdoor evening in nice weather. Snacking & sipping on terraced seating while watching the movie projected on their gazebo’s lowered screen.

Just before we were seated at the Wine Dinner, I was able to take a look at the catering kitchen and prep/staging area, and I have to say I’m extremely impressed at the quality of the food that was produced, and even more, that hot dishes actually arrived at the table hot. Another takeaway was the brilliant seating place card design that included a line drawing of the entreé each person had pre-chosen. That makes it so much easier for servers.

There isn’t a picture of the passed appetizers in the gallery, but they were great. Bite-sized is the way to go when appetizers are offered by servers walking through groups of mingling people. Yes, small high top tables help, but only so many people can fit around them. Anything larger than bite sized can get messy and awkward if you’re trying to hold a glass and take multiple bites of something on a napkin or small plate.

WINE DINNER MENU – March 19,2022

Passed Appetizer

Sweet Chili-Lime Glazed Shrimp with Avocado in Tortilla Flower, Micro Garnish

Paired with Mountain Brook Vineyards 2020 Sauvignon Blanc

1st Course, Salad

Spring Greens, Gorgonzola, Candied Pecans, Blackberries Ginger-Lemon Vinaigrette

Homemade Silver Dollar Rolls, Whipped Butter

Paired with Mountain Brook Vineyards 2020 Chardonnay (unreleased)
&
Gehricke, Chardonnay, Russian River Valley, California 2019</em?

2nd Course, Entree

Cedar-Plank Roasted Salmon Sauce Béarnaise

~ or ~

1/2 Rack of New Zealand Lamb Chops in Cherry and Mint Lamb Jus

Paired with Mountain Brook Vineyards ALL IN “Two–One”
&
Spann Vineyards, Betsy’s Backacher-Lot 15, Sierra Foothills, California 2017

3rd Course, Dessert – Selection of Miniature Sweets

• Flourless Chocolate Torte, Raspberry, Fresh Cream, Mint
• Crème Brûleé
• Cherry Strudel

Paired with Mountain Brook Vineyards Twenty-Nineteen BDX
&
Mountain Brook Vineyards Twenty-Twenty BDX

Our future Daughter-in-Law was with us and didn’t miss the wedding services offered at the vineyard. She sent plenty of pictures to her mom after Vineyard owner, Vickie Redgrave, was kind enough to show her around.

Co-owner John Redgrave spent some time with us talking about their history with the vineyard, how they’ve improved the property, and exciting future plans. I don’t know them well, but I have a good feeling about Vicky and John. They both come off as smart, accomplished, and down-to-earth approachable.

Whether it’s for an event, or just to enjoy snacks, wine, and the view, definitely go to Mountain Brook Vineyards. Oh, almost forgot to mention the massive firepit. So sipping a glass or sampling a flight at the firepit while watching an outdoor movie? Doable!

More on Chef Michael’s Catering: This is a video review of a party they catered, but everything that’s said holds true for this Wine Dinner.

[aiovg_video type=”youtube” youtube=” https://youtu.be/rhRGBCEepGo” width=”400″]

See more images of the vineyard in my October, 21, 2022 FB post: https://www.facebook.com/CarolinaEpicurean/posts/10157989689460759

Mountain Brook Vineyards
731 Phillips Dairy Rd
Tryon, NC 28782, United States
828-722-1037

Rocky’s Hot Chicken Shack Rallies to Support Ukraine

Laura
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Rocky’s Hot Chicken Shack Rallies to Support Ukraine

Rocky’s Hot Chicken Shack (https://rockyshotchickenshack.com/) will be donating 10% of sales from all three of their locations on Wednesday, March 23 to Asheville City Center to help fund their rescue mission to remove orphans from the battle zones in Ukraine.

 

Rocky’s South Asheville location (3749 Sweeten Creek Rd., Arden, NC 28704), West Asheville location (1455 Patton Ave., Asheville, NC 28806) and Greenville location (420 Laurens Rd., Greenville, SC 29607) will be open 11 a.m.- 9 p.m.

Guests can spread the word by sharing their meal or the attached flyer on social media, tagging @rockyshotchickenshack and using hashtag #StandWithUkraine.

Find Your Way to Secluded Victoria Valley Vineyards!

Laura
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Find Your Way to Secluded Victoria Valley Vineyards!

Victoria Valley Vineyards (https://victoriavalleyvineyards.com/), owned by Victoria and Wes Payne, has somehow kept their existance on the down-low for a long time. As we talked to Brittany Jayne and her boyfriend John (an advanced Sommelier), we were both shocked to learn the vineyard began planting vines 24 years ago and started soft opening events 22 years ago!

“If you don’t go to very difficult roads, you will only reach places where everyone reaches!” ― Mehmet Murat ildan

The roads leading to Victoria Valley aren’t “very difficult” at all – just small, curvy, back roads in the hills of Update South Carolina. But ildan’s quote holds true as far as it being a place that not everyone will reach. It’s just a short forty five minute drive southwest of Hendersonville, NC. Your GPS will get you there. Just watch for the light-colored stucco and brick French Chateau on the high side of South Saluda Road.

Barrie and her husband discovered this gem last October and went again in November. She and I (my first visit) went this past Friday, March 18. Surprisingly, there were still lots of plants & flowers in bloom then, as well as trees in the distance showing off gorgeous Fall colors. You’ll notice in the gallery there are some pictures from Barrie’s November visit and some from our time there on Friday, so you can compare seasonal views. Even though all those blooms and changing leaves weren’t there on Friday, the scenery was still terrific!

They’ve put together a nice Lunch Menu (scroll down on their web page). Everything we had was very good. They even cook the corned beef for their Reuben sandwiches themselves in the full kitchen downstairs.

As far as their wine goes, you’re going to love it! One of us preferred the 2019 Signature Merlot ($21.99 a bottle and $7.25 a glass) and the other liked the 2018 Signature Cabernet Sauvignon ($24.95 a bottle and $8.29 a glass). Shhh. Don’t tell anyone, but note those prices!

Don’t miss the additional Epicurean Notes below the gallery.

Epicurean Notes:

  • Pretty much anything made of wood – except chairs – but including the building, was built by owner Wes Jayne.
  • Vines were planted, some in 1999, but mostly in 2000 by the Jayne family of six.
  • Try to be at the vineyard for sunset in the Summer and Fall. We’ve heard it’s spectacular!
  • Unable to produce enough wine from their forty seven acres to meet increasing demand, they have plans to add wines from other countries: France, Italy, and others.
  • VVV has a full kitchen in which they cook their own house brined & braised corned beef. Definitely try their Reuben!
  • Plans going forward include events, a new large firepit, live music, and Friday-Saturday dinner service that will be expanded if all goes well.

Victoria Valley Vineyards
1360 S Saluda Rd
Cleveland, SC 29635
(864) 878-5307

Jettie Rae’s Opens The Pearl Vintage Airstream- March 22

Laura
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Jettie Rae’s Opens The Pearl Vintage Airstream- March 22

Fresh oysters are always best enjoyed al fresco, don’t you think? Jettie Rae’s (https://jettieraes.com/), Asheville’s premier oyster destination, will unveil their new outdoor patio on March 15 UPDATED to March 22 at 4 p.m. This open-air expansion of the eatery will feature space for dining and drinking, with shareable bites and drinks available from The Pearl, Jettie Rae’s vintage airstream sidekick.

 

Guests can enjoy exclusive menu selections like daily ceviche, guacamole, cocteles de camarones and oysters, while sipping custom cocktails, frosé, wine and beer.

The Pearl patio will open 30 minutes before Jettie Rae’s, every Tuesday-Sunday at 4 p.m. until close. No reservations needed at this laid-back spot, whether waiting for a table inside or stopping by for a drink and light snack.

Jettie Rae’s
143 Charlotte St
Asheville, NC 28801
828-505-4499

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