Flush with cash and ideology, Chow Chow was birthed in 2019 with the help of a $75k cash infusion from Asheville’s Convention and Visitors Bureau. The intent was noble. With a focus on exploring historic Southern Foodways, get everyone to “the table” where through the sharing of sustenance, race and class divisions could be understood and overcome in a meaningful way.
From the outside, and having produced many events myself, it looked like a spending spree right from the start. Slick website, videos, graphic design, large format printing, equipment rental, marketing & advertising, speakers, presenters, etc. Rather than test the waters with a more toned down inaugural event, it looked like the intent was to deliver a full-blown event that had been going on for years and was too big to fail.
Of course it got too political almost immediately. Although I’m in awe of what the man does and has accomplished, José Andrés appeared on the main stage wearing a shirt that read, “I am an immigrant”. Apparently he came to town to make a statement, as well as to support his protégé, Katie Button, Chef and Owner of Asheville restaurants, Cúrate and La Bodega, and one of the founders and forces behind Chow Chow.
By 2021 Chow Chow had morphed into clench-fisted in-your-face accusations of racism and classism, insulting and alienating a huge swath of the local population. Chow Chow Communications manager and Owner & Principle, Jefferson Ellison of Jawbreaking Creative, proudly released a marketing video in which he emphasized, “In a city like Asheville, that is overwhelmingly white, overwhelmingly privileged, overwhelmingly wealthy…” Chow Chow Board President at the time, Jessica Reiser, states in the video that Chow Chow is also about “Racial Justice, Food Justice, and Climate Change.”
Fast forward to 2023. Melissa Scheiderer was named new Executive Director. Under her watch, Chow Chow’s strongly worded “Code of Conduct” (threat) was spelled out on their website. It read in part, “By attending any Chow Chow Food + Culture Festival you agree to abide by this Code of Conduct and understand that any failure to do so will result in your immediate removal from the event and that law enforcement may be involved, if appropriate.” It had been revised from the original “You will be forcibly removed by our staff”.
Chow Chow 2023 Executive Director Melissa Scheiderer’s Linked in Profile
Even with multiple event name changes, restructures, various Directors, and CVB investments totaling over $210,000 over the event’s four year run, by 2024 Chow Chow and its non-profit collapsed under a $27,218 deficit and non-payment to many vendors.
A message to unpaid vendors read, “Unfortunately, there is no plan to resolve Chow Chow’s debts or honorariums owed. There are no longer any resources, staffing, or funds to continue without incurring more debt. Donation contribution letters were issued to the beverage & culinary vendors who remained unpaid in hopes that at least the contribution could be converted to a write off,” according to the board, comprising local, volunteer community leaders and food and beverage professionals. – Asheville Citizen Times
The outcome could have been so different, in my opinion, if organizers had stuck to honoring the historic people and food of the South, sharing stories, historic ingredients, cooking methods, even seminars with experts presenting different points of view that were open for discussion afterwards.
The most cogent and understated statement I’ve read to date is, “It [Chow Chow] lost some of its focus around the food and became more about other things.” – Robin Stevens, co-owner and sales and marketing leader at Noble Cider
Right place. Right time. Scooped the answer to the question, “Guess What” when I was at ShareWell Coffee Co. & Roastery’s 2nd Anniversary celebration in Flat Rock yesterday.
The story begins two years ago when Zach and Candice Pritz welcomed Sharewell’s very first customer, Mei-Ling Varnell. Mei-Ling went on to open Hidden Trails Coffee House in Horse Shoe Gap Village. They all became good friends and continuously supported each other’s businesses.
Now the story takes an interesting turn. After a more than successful run, Mei-Ling is retiring to spend more time with family and Sharewell’s taking over the Hidden Trails Coffee House as a second location. It’s right on the Ecusta Trail and will have easy access.
That’s not the end of the story for Sharewell. They’re moving their roasting equipment and everything related to it out of the Flat Rock shop to a dedicated location where they’ll have more space for roasting, bagging, shipping, etc., and be able to accommodate more people in classes.
Once the roaster and other equipment are moved out of the Flat Rock shop, they’ll be sprucing up that space and expanding seating.
I also learned that like other area coffee shops, Candice and Zach were having a hard time finding a good bakery that sold wholesale. So, they brought baking in-house. I had a delicious muffin, but next time I’m going to get one of their hand pies. They looked terrific coming out of the kitchen.
Congratulations to Zach and Candice on the success of the business you’ve poured your heart and soul into.
Three of us tried Claywood for the first time a few days ago. We waited until they’d been open for a couple months and had a chance to get their footing.
During those months, the three things I heard most often were, “owner Carly is so nice”, “it’s too expensive”, and “their ‘boards’ are too big, have too much piled on them, and I have to dig around to get to what I want”, in that order.
I can confirm that owner Carly IS very nice after many online conversations with her. I wasn’t able to attend their opening preview, but they did know when three of us were coming in. That said, I can honestly say we got one bit of special attention (a complimentary board), but otherwise were treated like everyone else.
My take after an evening at Claywood
We had no idea that complimentary board was headed our way (thank you Carly), so we ordered a Mimosa Board, and three Small Plates: Carrot and Ginger Salad, Caramelized Brussels Sprouts, and Spanakopita Strudel. It would have been way too much food even without the complimentary smaller board. We had time to cancel the Sprouts, but nothing else. We each brought a small box of fruit, cheese & more home.
Boards
If you look at what’s on each board and what it would cost you, at current prices – to purchase all of those ingredients, prep, and serve – the price is fair. Many of their boards are large, so it may feel like the price is high, but you’re not just paying for what’s on the board, you’re also paying for preparation, presentation, service, ambiance, convenience, and overhead. And Claywood’s boards are meant to be shared, so there’s that.
If it makes sense for them financially, it would be nice to have one or two smaller boards on the menu.
As far as having to dig for what we wanted, we didn’t have any problem getting whatever we wanted from the boards. Everything’s presented beautifully. A feast for the eyes and belly. Small gold-colored tongs and spoons for sauces come with the boards. I admit to using my fingers once or twice. Don’t judge me.
Small Plates
I feel like a couple small plates might be priced a little high, but overall, they’re reasonably priced. Very much like what you’d expect at other area restaurants.
Brunch
Not only does Claywood’s current Brunch Menu look especially delicious, prices are average among nicer restaurants in the area.
Cocktails, Wine & Whiskey
Claywood’s classic and original cocktails listed on their menu average just under $16. I consider that expensive for Hendersonville. You can always order a basic (like a G&T) cocktail made with “well liquor” if you prefer. They have a nice selection of NA cocktails, too.
That said, from what I experienced, Claywood’s bartender Bret is exceptional. Tell him what liquor you like, taste preference, etc., and he’ll whip you up something delicious. Sit at the bar and watch the show. No pressure, Bret. 😉
Their curated Wine & Whiskey programs are solid. They already have over 120 bottles in the whiskey program to choose from. Keep an eye on the offerings as they grow.
The Space
Claywood’s tag line is “Wine & Whiskey Social”. They’ve done a great job converting a long, narrow rectangle into a warm, cozy space with sofa seating, leather-like sofa and club chairs like you’d find in a lounge, nice bar seating, and a few tables. It’s about socializing and conversation. In the back of the space is what they call “The Social Room”. It’s the only place I saw with a screen on the wall. As of now, it’s for overflow seating and private events. It’s lovely. See the gallery below.
The Crew
As soon as we walked in, two out of three working the open kitchen recognized me, and I them. I knew Sous-Chef Jordan and Line Cook Alex when they worked at The 2nd Act, The Buzz, and now Claywood. Love living in a town where this happens! Chef W. Flakes is new to the area. He goes by “W”. Just say the letter.
I also recognized our server Chris. He’s currently working at Claywood and another spot in town. He’s pretty amazing, handling the entire dining room by himself this evening. Bret might have jumped in a couple of times? Every picture I took of Chris is blurred to some extent because he rarely stopped moving.
Bottom Line
Claywood’s offering a relaxed, elevated experience that’s new for Hendersonville. The demographic leans younger, but not exclusively. Feel is somewhere between “bohemian” Asheville and “professional” Greenville, SC. Dress? I’d suggest “dressy casual”. It reminded my friend of being in a bigger city, hanging out with urban professionals after work.
Go to Claywood and see what you think. Pretty sure you’re gonna to love it!
NOTES:
Claywood’s Menu is a little hard to find on Mobile screens. It’s found by clicking the image under “Claywood Food And Cocktail Menu”.
Live Music Friday evenings from 6-8pm
They’ve paid for dedicated parking, free for customers, in the lot next to their building. Not sure if that will continue after the 7th Ave road construction is completed?
It’s quieter than many other bars. At least it was this night.
Claywood’s a good spot for meeting up with friends for drinks.
Kevin and Alicia Stump moved to Hendersonville from Magnolia, TX, just outside Houston, about a year ago. They’ve spent that year setting up Stump Farms at 732 Jonesborough St., basically behind Publix. It’s a continuation of what began as a “homesteading journey” – while holding down full-time jobs – and turned into full time farming some five years ago.
What’s different about this “new” business is that they come to Hendersonville with extensive hands-on experience having already built a 2 acre farm successfully from the ground up (wink), to the point of selling at multiple Farmers Markets. Yes, they’re going to have to deal with a totally different environment, coming from, as far as I can tell, a USDA Plant Hardiness Zone 9a to a 7b zone. It just about killed me to go from an 8b zone and excellent soil to our current 9a zone and clay soil at our Hendersonville home when it came to gardening.
The Stumps refer to their enterprise as a Hydroponic & Urban Farm, producing Clean & Real Food. Hydroponic in that they are growing hydroponically in over 2,000 square feet indoors. Urban in that they’re growing outdoors and in greenhouses on an urban-sized lot.
We had a little trouble finding the farmstore entrance, so I’ve included a couple helpful images from Google Maps in the gallery below.
The farmshop features plants and produce, as well as a few things like natural skin care products, soaps, and teas. One of us left with a bag of produce. The general concensus was that the pricing was very reasonable.
If you want to learn more about Kevin and Alicia, here’s a Sept 2021 Voyage Houston article where Alicia talks about their background, how & why they started their farming journey, and where it had taken them: Exploring Life & Business with Alicia Stump of Stump Farms.
What’s next for this enterprising, hard-working couple? They’re talking about opening a small plant-based cafe on the property. This makes me happy and nervous. Nervous because part of this urban property is in a flood plain. And it floods just about every year. They’ve already had to clean up from flooding after the last extended heavy rain we had.
When asked about the flooding, they explained that they’d built everything up off the floor, so there were no product losses. We’ll see what they come up with for their (possible) cafe.
Definitely go to the Stump Farms Website: https://www.stumpfarms.com/ and take a good look at all their offerings. It’s extensive and includes an online store. Here’s their Instagram Feed where you can get a feel for what they’re all about. You can also find them on Facebook.
Stump Farms
732 Jonesborough St
Hendersonville, NC
(828) 642-9680
Treat yourself to a unique culinary experience at The Horse Shoe Farm, a rural Hendersonville, NC boutique resort! Three of us met at their Silo Cookhouse bar for drinks and shared small plates this past Wednesday. Reservations are suggested, but they take walk-ins. We arrived at 6pm and had no problem finding seats. During warmer months (high season), I’d go ahead and make a reservation. See Image Gallery at end of the post.
I was happily surprised to learn they’ve changed their dinner program from only one prix-fixe seating per night at a very long rectangular table. Wine pairings were optional, at an additional cost, and the Exec Chef would interact and describe courses at the table.
Dinners like that are educational and fun, but I prefer their new program with more seating and meal options. The Silo Cookhouse ambiance is mountain lodge-like, with a beautiful rock fireplace and comfortable sofa, table, and bar seating. We chose to sit at their substantial live-edge bar. It’s the type of finished wood that feels “warm” to the touch, if you know what I mean.
The menu currently has eight Small Plate options – ranging from $10 to $21 – and five Larger Entrée-sized options – four ranging from $31 to $39 plus a 14oz Ribeye at $68. The Dinner Menu feels very vegetable-forward, but trout, scallops, carbonara (traditionally with pork), duck, and ribeye dishes are also available.
We were torn between two of the four desserts, but finally agreed on one to share. Normally I’d get my own dessert, but I was so full, just couldn’t do it. We were all very full, even with sharing plates.
Between the three chefs in the kitchen, they have worked at Blackberry Farm, Rhubarb, Biltmore, Pinehurst, and others. When Chef Dan Williams told us that he’d worked with John Fleer at Asheville’s Rhubarb, I understood the vegetable-forward approach. He was was kind enough to come out of the kitchen and talk with us about some of the dishes. He seems like a nice guy. I certainly wouldn’t expect that during busy times, though.
Much of what’s served up is made in-house, including their focaccia bread, pasta, simple syrups, and juices. Herbs and possibly vegetables are fresh from the garden (in season) next to the Cookhouse.
Choose from a nice selection of spirits, wine, beer, and cocktails to go with your meal. I asked Tina, our bartender, to mix up some kind of tropical cocktail that included spiced rum and she didn’t disappoint! My cocktail was creative and excellent!
Our Take
Every dish was good. Some were more interesting than others. We agreed that the Roasted Carrot Soup, made with crème fraiche, coriander tuile, and served with a chili crisp, was delicious. It’s not in the gallery because we all dug in before I could get a shot.
You may feel that pricing is a little high, but it’s typical of similar destination properties/resorts away from more populated areas.
The Horse Shoe Farm
155 Horse Shoe Farm Dr
Hendersonville, NC 28791
(828) 393-3034
Me: “Hello, Shine? What’s on your Dessert Menu tonight?”
Shine: “Lemon Bakewells.”
Me: “We’ll be right over!”
Shine’s Patissier, Liv Ehrhardt, has created her take on the historic British Bakewell Tart with a deconstructed Lemon Bakewell Tart that’s plated with balsamic roasted blueberries, lemon curd, white chocolate mascarpone mousse, and dollops of whipped cream topped with dainty White Chocolate crunch Pearls.
NOTES: 1. The mascarpone mousse is encased in delicate white chocolate shells. 2. That’s an absolutely delicious baked sesame crisp accent behind the Tart. 3. Not sure what’s in the whipped cream dollups, but it wasn’t your everyday whipped cream.
I’m telling you, my sister and I were in heaven. My sister had a Lemon Drop Martini with hers (said it’s the best she’s had), but I wanted to taste nothing but each part of the dessert on its own, as well as mixed with others, so I stuck with water.
What is a Bakewell Tart? Its creation is generally thought to have been a mistake. Mrs. Greaves, landlady of the White Horse Inn (gone now) in the Derbyshire town of Bakewell, England, asked her cook to create a jam tart. Instead of mixing almond paste and jam into the pastry, the cook spread the mixture on top, creating an egg custard resembling a pudding. So, it was originally called a Bakewell Pudding.
It’s thought that early in the 20th century it became the Bakewell Tart when the recipe was modified, replacing the egg custard in the pudding with frangipane
Some say it dates from 1820. Some say 1860. It definitely dates back to at least 1845 when the recipe first appears in the “Modern Cookery for Private Families” cookbook by Eliza Acton.
Back to Liv! The actual Bakewell Tart portion of her “Lemon Bakewells” dessert is two layers of what tasted like crumbly, buttery shortcrust pastry, with fruit jam in the middle. Not sure if there was frangipane with the jam? I admit to being so intrigued and happy with the dessert that I became immersed in trying bites of various taste and texture combinations.
Interesting Tid-Bits: 1. August 11th is National Bakewell Tart day in Great Britian. 2. Many people are so enamored with the Tart and its history, they travel to Bakewell.
Hope Liv keeps this one on the menu for a while!
If any of you Home or Pro Chefs out there have corrections or additions to the Bakewell Tart info here, definitely let me know. I hadn’t heard of the Tart before, but was so fascinated by the dish, it inspired me to do a deep dive into its history.
The Greenville, SC “grapevine telegraph” has been strong for a while now with excitement about The Village of West Greenville. Forbes tagged The Village as a “Neighborhood to Watch” two years ago in a 2021 travel article. You’d think the neighborhood would be on everyone’s radar after that, but COVID.
“For the first half of the 20th century, West Greenville (which now encompasses both the historic West End and the Village of West Greenville) served as the commercial hub for the region’s textile industry, with Brandon Mill and Woodside Mill (once the largest cotton mill under one roof in the world).
“The Village of West Greenville [now] boasts some of the city’s hippest restaurants, as well as 60+ art galleries, studios, specialty shops and services, and the Greenville Center for the Creative Arts, an anchor for Greenville’s visual arts community.” ~ visitgreenville.com
After listening to praise after praise, it was the time to go on an discovery adventure with my pal and fellow foodophile, Barrie. If you know either of us, you won’t be surprised that we chose to start at a bakery.
The Village of West Greenville is easily walkable. Park once and done. We began on historic Pendleton St and worked our way over to historic, Poe West. Poe West defines itself as:
“For the chance-takers and creators, the hard-workers and entrepreneurs, from food and fare to design and dreams. This is your basecamp.” ~ poewest.com
Rise is where I’d buy fresh-baked bread. Their Cranberry Walnut & Herb Comte loaves look absolutely amazing. They’re available as one of their seasonal Saturday features through December 30th.
Espresso drinks are available (saw the machine), and they do sell pastries, but there isn’t much seating for lingering with a friend or spreading work out when you consider 8 seats at a narrow counter. Not bad for a shorter stay, though.
We left with two pastries in a bag to take home: a Morning Bun for Barrie and a Chocolate Croissant for me. Both were tasty and held up well to the wait.
From Rise, we stepped literally next door to The Village Grind.
What a great spot. Spacious, but still cozy, plenty of seating (some cushioned), lots of live plants, and that wall of mirrors! There’s also a good-sized covered patio out front. There’s definitely energy and a hip vibe going on here.
Did my standard Latte test, which they passed with flying colors. Delicious! Both pastries were good, if you look at them as something to go along with your coffee. Not sure if they make their own pastries? One review said they don’t. Forgot to ask when we were there, so tried contacting them afterwards, but no joy.
“Poe West is an approximately five-acre property located at 556 Perry Avenue in the West Village of Greenville, one street over from historic Pendleton Street. The property has multiple structures including historically significant 1946 warehouses and a circa-1961one-story office building.
Poe West was listed in the National Register of Historic Places as a good and intact example of a Mid-century Modern style, specifically in the International style, and for its association with the Poe Hardware Company.” ~ poewest.com
One especially cool thing to note about Poe West is that the Greenville Tech’s Truist Culinary & Hospitality Innovation Center is also a Poe West tenant. They cover all the bases with a variety of classes, including a two week, half day in-depth Server Training Lab. Follow the Training Lab link and check out the Course Outline toward the bottom of the page.
Our first of three stops in Poe West was Six and Twenty Distillery.
Six and Twenty Distillery was our Spirits Sponsor for the Greenville Small Plate Crawl back in the day. Participating bartenders competed for the win, creating a new cocktail using Six and Twenty spirits. Husk Charleston’s head bartender was our judge. Good memories, eh Nichole?
Back then, Six and Twenty was pretty much just a production facility in a totally different location. This Poe West location is sweet! Table, bar, and loungy seating, most with a view of the tank room action.
We left with two bottles each. I picked up a bottle of Carolina Cream and one of Double Made Gin. That Carolina Cream, though. They call it liquid dessert. I’m of the same opinion! Barrie’s husband’s a happy camper since she brought home a bottle of their 5-Grain Bourbon Whiskey (Special Release) Cask Strength, along with a bottle of Carolina Cream.
After spending some time at Six and Twenty Distillery, we worked our way down the row of shops in the Poe West buildings. Next stop, Unlocked Coffee Roasters.
What a discovery – for me anyway. I’m sure there are plenty of people in the Greenville area that know about Unlocked Coffee Roasters. Loved both, yes both, espresso drinks I had. First I ordered a Cappuccino, the only drink I planned on. Then another patron named Luke insisted that I HAD to try their Chocolate Espresso – and proceeded to buy one for me. Thank you Luke! Deliciousness I wouldn’t have known about otherwise.
Next, and last, Poe West stop was LaRue Fine Chocolate.
Ever been to a chocolate shop that sported a full bar? Neither of us had, that’s for sure. I’ll just refer to it as a boozy chocolate shop! Most of the chocolates in the case were boozy, but I was able to find a couple that weren’t. Wanted to try a non-alcohol piece so I could get a better sense of the chocolate itself.
It’s a cute space that would be a perfect spot for meeting up with friends for a snack, drink, and chocolate. There do have desserts other than chocolate on their menu. This day there was a variety of interesting ice cream flavors, cheesecake, and sweet potato pie.
“So much more than just a chocolate shop. We offer craft cocktails, a hand selected wine list, a small (but pretty great) beer selection, small plates and sandwiches, charcuterie, house made ice cream, and other desserts. And of course our lovingly hand crafted chocolate truffles!”
We were in the Village during the afternoon. The Anchorage only opens during dinner hours. I’m planning a trip back for dinner. Fingers crossed all the rave reviews are right. If you’ve been, please let me know your thoughts.
It’s unorthodox in an avant-garde way and uncompromisingly radical. It’s The Radical, Asheville’s newest hotel, located in the River Arts District. Think of The Radical as a collection of public spaces and private hotel rooms, each with its own distinct look. GALLERY BELOW.
THE SPACES
Lobby
Check-in at the front desk is as you’d expect, although the desk area is more compact than at larger hotels. Find lots of “merch” to the side of the front desk for your perusal.
Want to chill for a while? Pick one of various lobby options: a beautiful lush mustardy-gold round banquette, or intimate to more intimate spots in the lobby. The more intimate area has full length ceiling-to-floor drapes on either side, creating a semi-private feel.
“The period of time just after sunrise or just before sunset when the light is infused with red and gold tones.”
Head down to the lower level by elevator or stairs for this full service restaurant and bar. Actually, it’s more a bar with full service restaurant, if you consider the room’s massive, oval golden-chained ceiling fixture hanging above the similarly massive oval bar.
There are plenty of seats around the bar, at tables along one side, and tables at the far end of the room. If weather permits, definitely sit out on the stellar patio. Access it from a side door at Golden Hour. Plenty of seating. Excellent décor, lighting, and view.
A compact, but gorgeous wood-fired grill is in full view at one end of the restaurant. If you’re interested in wood-fired cooking, definitely sit where you have a view of the action.
Unfortunately, I wasn’t able to sample actual menu dishes during this media event so I’ll have to go back and order from the menu. My expectations are high with Jacob Sessoms as Chef. He’s one of the best in Asheville.
A fantastic addition to Asheville’s rooftop bar scene! Be sure to check out all the different seating and gathering spaces, including multiple fire pits with plenty of room. Wherever you choose to hang out, there will be excellent long range views.
Afterglow – Coming Soon
“Good feelings remaining after a pleasurable or successful experience.”
Pretty sure, but not verified, that this coffee shop will be just off the lobby. It’s described on The Radical website as a place where you’ll be able to get “excellent espresso, drip coffee, house-made bread and pastries in the morning. Cocktails, light bites, and party vibes after noon and into the night.” Looking forward to seeing what they do with the space, and more importantly, taste their espresso drinks and coffee.
Room decor at The Radical is a juxtaposition of graffiti on the walls as art and high-end finishes. Edgy and romantic rooms and suites. The hotel was full up, so I didn’t see any of the rooms in person, but there are lots of photos on the hotel’s website.
Prices samplings range from the mid $300’s up to the mid $600’s for the King of Kings suite the first week in January. Prices don’t include fees or taxes.
Overview
The collection of companies working on this and another new Asheville hotel, Zelda Dearest, seem to be especially in line with current social issues, which makes Asheville, especially the River Arts District, a perfect fit. Of note, Zelda Dearest’s location at 150 S Lexington Ave., has historically been part of “Asheville”, but now is labled as in Asheville’s “South Slope”, which of course sounds cooler. Not sure who actually determined the South Slope map boundary or if it’s really official, but it seems pretty arbitrary to me, with the northern boundary at Patton Ave.
Owners Hatteras Sky (Atlanta, GA) describe The Radical in a July 24, 2023 article on their website this way: “The 70-room contemporary hotel and living art installation breathes new life into a once abandoned building while preserving beautiful evidence of its past lives — from a 1920s breakfast cereal factory to a graffiti artists’ vacant paradise. With rebel luxe interiors by Suomi Design Works, the hotel’s richly layered design effortlessly melds with towering raw concrete pillars, exposed brick walls, and original street art, including work from decades past as well as modern additions.”
My Take
Love the rooftop. Love the restaurant/bar design. Jury’s still out on the food since I haven’t had a chance to give it a good sampling. Love much of the creative design. Love the entire package, with the caveat that it might not be for everyone. Some of the art seems meant to jolt the senses, which is okay if that’s what you enjoy. There seems to be (not so) subtle underlying messages to those in the know, via design, art, a coffee shop named Afterglow, and rooms named as certain playing cards. Meaning, it’s a welcoming, fun place to be for all communities no matter your orientation or preferences. A good thing, just maybe not for everyone.
Posana, a culinary gem in the center of downtown Asheville, has introduced a trifecta of autumnal delights to celebrate the season.
Launching October 4th, Chef David Van Tassel unveils a symphony of flavors! From Shrimp & Crab Hush Puppies to Pumpkin Alfredo, Posana showcases Western North Carolina’s Autumnal bounty.
Posana’s New Fall Menu
Autumn Cocktail Collection
Fully launched and available now! Posana’s Autumn Cocktail Collection captures the essence of fall, including a perfectly seasoned Hot Buttered Scotch. Grab a sweater and enjoy an evening of fresh mountain air on our patio! Cheers! See below to learn about our NEW Lead Bartender, Mitchell Labuda. *Note: Some of our Mocktails will be changing soon as well, just a few of them, so please do not utilize any of those Mocktails listed on our menu linked below in write-ups just yet. See the New Cocktail Menu.
Upcoming Wine Discovery Classes
Let Advanced Sommelier Cara De Lavallade guide you through a unique wine journey as we dive into Chewy Italian Reds on October 17th, Harvest Wines on November 14th, and Celebratory Bubbles on December 19th. Limited spots are available for this immersive experience. Purchase Wine Class Tickets & Learn More.
About Chef David Van Tassel – Chef de Cuisine
David Van Tassel, Posana’s new Chef de Cuisine and Asheville native. With nearly two decades of culinary experience and a passion for seasonal creations, he brings a blend of expertise and joy to every dish, making celebrations memorable, big or small.
About Cara De Lavallade – Advanced Sommelier
Meet Cara De Lavallade, Posana’s Assistant General Manager and Advanced Sommelier. With over 20 years of industry experience and a list of accolades, she guides guests through a deep appreciation of wine.
About Mitchell Labuda – Lead Bartender
Welcome Mitchell Labuda, Posana’s new Lead Bartender, with a decade of hospitality experience across the U.S. Discover his passion for mindful and socially responsible service.
About Posana
Posana® restaurant is a contemporary American restaurant located in downtown Asheville on Historic Pack Square focused on serving local, seasonal and sustainable cuisine. The restaurant sources unprocessed, premium ingredients from over 64 different local purveyors and farmers and regularly changes the menu. Posana is part of Mandara Hospitality Group, which was founded by Peter and Martha Pollay in 2016. To find out more, visit: (https://posanarestaurant.com/) or call (828) 505-3969.
Any visit to Knoxville should include lots of Good Eats, maybe starting with, historic Market Square, where you’ll find shops, restaurants, and bars. Then work your way out. There are so many tasty spots we couldn’t get to on this visit. NOTE: there are a number of parking garages nearby that are free after 6pm.
We didn’t have time to go back to Not Watson’s this time, but loved it when I went previously. See lots of food photos on their Facebook Page. I’ve never forgotten the owner’s story about how the name came to be:
“Growing up…my mom loved Watson’s Department Store…I mean loved it! It seemed as if every Saturday of my youth, was spent rummaging through the bargain-filled caverns of Watson’s Department Store on Market Square. We would all pile in the car and wait for the question…”Where are we headed?” We knew it was coming, and, as if we had any choice in the matter, our answer was invariably “Not Watson’s!” Then we’d all have a good laugh, and head straight downtown!” – Not Watson’s
We totally lucked out with beautiful weather during our stay in Knoxville and took advantage of outdoor dining as often as possible, including at The French Market. Parking is easy, depending on day and time, at metered parking along the street in front of the restaurant.
Good seafood inland in Knoxville, TN? I admit to being a little wary, but Chesapeak’s was recommended to us by a friend who’s a local and has been many times. So now, I say the answer is absolutely! Here’s their sourcing statement: “We source and cut the freshest seafood available daily from the Atlantic, Gulf and Pacific Coasts.”
The four of us really enjoyed our meals and each couple shared a dessert. We both chose the Bread Pudding. It was made with donuts and topped with Lemon Sabayon Sauce.
Love this Knoxville rooftop bar! It has a relaxed, but elevated adult vibe. To get to the rooftop, enter the front of the Hyatt Place hotel and continue towards the back until you see an elevator alcove on the left. Take it up to Five Thirty Lounge.
It’s been a while since we’ve been to Five Thirty, so we were surprised at the price increase over our last visit. Our bill included two Cocktails at $14 each, plus 9.25% Sales Tax of $2.59, AND a 15% LBD (Liquor By the Drink) tax of $4.20. So our Bill totalled $34.79 before tip and $40.79 with a $6 tip! Everything’s “gone up” to some extent or another, and Tennessee has no Income Tax. We figured the state has to fund itself somehow, and this must be a big earner. Maybe I’ll get a beer next time?
It’s still worth a visit. The view and ambiance are excellent.
Two of us had some shopping to do in the Bearden Hill area, west of downtown Knoxville. We decided to start our day off with the most important meal, at least it used to be, at this First Watch. Neither of us had been to any of their multiple locations, including Biltmore Village south of downtown Asheville.
Both of us liked it so much, we had breakfast here twice on this trip!
Our local friends, Jamey and Heather, took us to one of their favorite spots, Savelli’s. It ranks up there with many small local neighborhood restaurants in US and European cities I love. Inside it’s down right tiny inside, but feels intimate and private rather than crowded. Amazing what some ceiling to floor drapes will do when they’re used as space dividers.
Chef Savelli serves up classic Italian comfort food in generous portions. Her traditional sauce/gravy is very good. It’s a BYOW (bring your own wine) restaurant. If you’re looking for excellent homestyle Italian, go here!
“We specialize in traditional Italian fare, gas brick oven hand-tossed New York style pizza, sub sandwiches, and our very popular coastal seafood favorites such as Maryland-style crab cakes and Grouper Piccata.” – Chef Liz Savelli
We stayed at a sweet 2BR 2BA AirBnB in South Knoxville, across the river from downtown. It was super easy to get into the heart of downtown from the AirBnB, taking about 9 minutes. This area is also known as “Knoxville’s Urban Wilderness”.
There were two great spots to grab a bite within a one block walk. One of them was visible across a parking lot from the BnB.
71 South has only been open a few months as of this article. It’s definitely off the beaten path for non-mountain bikers, but not so for the biking crowd. It’s located on the edge of the Baker Creek Preserve, a MTB’ers (mountain bikers) heaven. Multiple trails, some specifically downhill built.
“Baker Creek Preserve acts as the gateway to Knoxville’s Urban Wilderness. With 5 multi-use trails and 3 purpose built bicycle specific downhill trails the park has a trail for everyone!” – Appalachian Mountain Bike Club
Kinda sad – kinda great, 71 South is in an almost century old church that was no longer being used. The vibe is open, fresh, and friendly. We stopped in for appetizers and drinks. It was one of those times that I didn’t pause to take food/drink pics.
They offer daily specials at pretty good prices and a menu that’s not huge, but has quite a variety of diet-specific options.
Housed in another church building that’s attached to 71 South is Crafty Bastard Brewery. I admit to flinching just a teensy bit at the name, seeing it’s in what was once a religeous building. Could be wrong, but it looked like there were both tanks and a taproom on site. Don’t think this location is on their website yet?
Whether you’re chillin’ at the fire pit, dining inside or out on the patio or under the big tent in back, SoKno is a cool spot. It felt a little like it had “party town” potential even though we were there for lunch during the week. Business lunches were happening at other tables, so it was quiet when we were there.
It’s been called “industrial chic with an urban neo-garage feel” by Dennis Perkins in his 2017 Knoxville Mercury article. It still has that feel six years later. Good food. Good portions. Good staff.
