Beaufort Hotel NC – Tasty New Waterfront Accomodations

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“Beaufort needed this.” That’s what most people said when I told them I was staying at the brand spankin’ new Beaufort Hotel NC (https://www.beauforthotelnc.com). There are quite a few lovely B&B’s and Inns in Beaufort, but nothing with the room or meeting capacity of Beaufort Hotel NC. They’re pretty proud, and rightly so, of the fact that they qualified to become an Ascend Hotel Collection Member.

“The Ascend Hotel Collection® [is] a network of historic, boutique and unique hotels that offer guests an authentic, local experience. Member hotels share a passion for delivering attentive service to guests seeking a more experiential, individualized travel experience that gives them a sense of local flavor.”

Fishing, the sea, and boats play a big part in room decor and property design & layout. Check out the lights that look like glass floats. I put the branded robe on the bed. They’re normally two hanging in the closet along with two pairs of slippers.

Beaufort Hotel NC, an Ascend Hotel Collection MemberAnd if you follow my adventures on Facebook, you’ll remember I said I’d found the ship’s Brig in the bathroom. 🙂

Beaufort Hotel NC, an Ascend Hotel Collection Member

Loved the nice touches like upgraded linens, branded premium bedding, two free water bottles in the mini fridge, free breakfast, and . . .

Beaufort Hotel NC, an Ascend Hotel Collection Member

Tommy Bahama Hotel Amenity Collection eco-friendly soaps, shampoos, conditioners, and moisturizer products in the spacious bath room.

Beaufort Hotel NC, an Ascend Hotel Collection Member

The property sits right on the banks of Taylor Creek, across from Carrot Island, Horse Island, and the Rachel Carson Reserve. If you’re lucky, you’ll see some of the wild horses that live on the islands.

A covered 1,100 square foot Pavilion sits water-side along with a fire pit. Notice the walking bridge? Can’t you just imagine the bride and groom walking over that bridge from the main building to their reception?

Beaufort Hotel NC, an Ascend Hotel Collection Member

Most of the 133 rooms and suites are in the building I stayed in. It’s a separate building, adjacent to the “main” building. Limited lodging options in the main building include what promises to be a lovely one bedroom suite and three singles.

In addition to those few special rooms, the main building houses the lobby, check in, a bar, kitchen, and restaurant with indoor and outdoor seating. It’s still under construction as of this writing, but they expect the restaurant to open in June, 2019.

By the way, there is a $15 per day Valet charge while the main building is under construction. Not sure if that will change once construction is done. I think they’re planning on adding a parking lot as soon as possible? Plan your bags, etc. accordingly. I didn’t. I packed thinking I could run out to my car whenever, to get this or that piece of gear or a jacket. It all worked out in the end, but took some on-the-fly organizing.

I was lucky enough to get an extensive private “hard hat” tour. Thanks David Cartier!

Beaufort Hotel NC, an Ascend Hotel Collection Member

This see through fireplace separates the spacious lobby from the bar.

Beaufort Hotel NC, an Ascend Hotel Collection Member

Overlooking the creek is the 180 seat inside, 180 seat outside 34° North Restaurant & Bar (Restaurant Facebook PageExecutive Chef Stephen Jordon is working getting the restaurant up and running and on menu development.

Finishes are going to be beautiful! I got a quick peek at the flooring that had been covered with heavy protective paper during construction.

Beaufort Hotel NC, an Ascend Hotel Collection Member

Just look at that Haint Blue porch ceiling pictured below! Historically common in the South, some say the color keeps restless spirits away. Some say it keeps insects away. And even some others say it tricks insects in to thinking it’s the sky and they stay up there, not bothering humans relaxing on the porch. 

Whatever it means, I’ve always thought traditional light blue porch ceilings like this were romantic and beautiful.

Beaufort Hotel NC, an Ascend Hotel Collection Member

The following shot was taken from the nearest concrete pad that will become a patio for the one bedroom suite. The other pads will also become patios for the three single rooms. These rooms overlook the creek, the restaurant area on the first floor, and the Rachel Carson Ballroom on the second.

“Divisible into four sections, the Rachel Carson Ballroom is the premier meeting space in Carteret County with 4,378 square feet of function space. It accommodates 400 people for a seated dinner or standup receptions for 500. This stylish ballroom can host business meetings with 228 attendees in a classroom-style setting and 480 theatre style.”

And that restaurant and those meeting spaces also happen to be practical for boaters! Just sail in, moor and head in for dinner, to meet friends at the bar, or attend that event.

Enjoy a little wine with your meal? A curated wine collection of 500 bottles will be available in the restaurant for your enjoyment.

Beaufort Hotel NC, an Ascend Hotel Collection MemberEntrepreneurs Bucky and Wendi Oliver (follow link and scroll down) are the owners of the Beaufort Hotel NC, as well as other business enterprises in the area. Watch for more development in this part of Beaufort (and maybe beyond?) from this power couple.

Beaufort Hotel NC has been “tested” by Carolina Epicurean (me) during a three night stay as a guest of the hotel owners, and is wholeheartedly approved! In fact, I can’t wait to see the main building and restaurant when construction is completed and they’re up and running.

Beaufort Hotel NC, an Ascend Hotel Collection Member
https://www.beauforthotelnc.com/
2440 Lennoxville Rd
Beaufort, NC 28516
(252) 728-3000

Foodies Guide to traveling the Sea to Sky Highway Vancouver to Whistler

We spent time in Whistler this past summer after driving there from Vancouver, BC. The drive was beautiful and full of interesting sights. And it was fascinating to see what a top ski resort can become in the off season. Shops and restaurants are still humming. The lifts are running, but are full of geared up mountain bikers and their bikes hitching a ride up to the top for the ride down on trails.

Whistler Village
Image: Carolina Epicurean, LLC

Whistler Village, a 2010 Olympic facility, felt like a party town perpetually full of vacationers. Translation – fun! There was so much to do. So many tours available, activities, restaurants, bars, coffee shops, and stores. Lots of languages floated within my hearing as we walked daily.

If you haven’t seen mineral-heavy glacial water, summer in Whistler is a good opportunity. During warmer months, iridescent blue-green glacial water with its origins at Fitzsimmons Glacier runs through the Village.

Whistler Village
Image: Carolina Epicurean, LLC

Recently the stars aligned and Whistler-based freelance writer, Rachael Hopwood offered to write a “Foodies Guide to traveling the Sea to Sky Highway Vancouver to Whistler” article for Carolina Epicurean. Since my husband and I had so recently driven that exact route, it was a perfect fit! Use Rachael’s excellent guide if you plan on traveling to that part of the world. Or read through as a virtual vacationer.

Guest Article by Rachael Hopwood

Ah, Whistler. One of the world’s leading ski resorts and the epitome of a Canadian winter wonderland. While winter in Whistler is truly awesome, the fun doesn’t stop when the snow melts and the months of summer roll around. Whistler is a summer paradise and has become a real foodie destination over the last decade or so. Fresh, local ingredients are transformed into casual and fine dining creations by world-class chefs and culinary entrepreneurs.

If you’re heading to Whistler this summer, you’ll likely arrive via the famous Sea to Sky Highway from Vancouver. To get you there in style – and with a full stomach, we’ve created an epic foodie road trip perfect for those long days of adventure.

Galileo Coffee
Image: Galileo Coffee Company

But first, Coffee
Perhaps you got an early flight into Vancouver and can’t stop yawning or just need a coffee to perk you up. Either way, your first stop at the Galileo Coffee Company is the ideal place to enjoy a delicious latte or frothy cappuccino. Located in Britannia Beach, watch on as a team of baristas delicately create artistic and delicious caffeine creations. The stunning views of the Howe Sound are sure to give any flat white a lift!

Breakfast in Squamish
Next stop along the highway is Squamish, where world-class brunch is essential to fuel the many outdoor adventures on offer. The Zephyr Cafe is a favorite among locals and visitors alike, and their healthy menu selection is brimming with vegan and gluten-free dishes. If you’re feeling super healthy, try the homemade almond cranberry granola with lemon maple yogurt and blueberries. Alternatively, go all in with the “standing rock” – 2 local free-range eggs, grilled veggies, goat’s cheese, and spinach with the option to add bacon for extra sustenance.

Another hugely popular choice with the locals is the WaterShed Grill, and its location on the banks of the Squamish River offers breakfast with a view. The French toast and eggs benedict come highly recommended.

Lunch in Function Junction
The journey from Squamish to Whistler offers up some of the best views in the country, but be sure not to miss Function Junction along the way. This former industrial area has transformed into one of the coolest neighborhoods to hang out and is home to a whole host of independent local businesses, cafes, and restaurants.

Functional Pie is the place to indulge in New York inspired pan pizzas handcrafted from the freshest ingredients. “The Butcher” is a meat lover’s dream, piled high with four types of authentic Italian sausage. The “Train Wreck” – inspired by the local landmark with the same name – is loaded with capocollo, pepperoni, mushroom, and pecorino and is also on the shortlist.

Image: Functional Pie

The craft beer scene around Whistler has been a revelation and Whistler Brewing is a great place to sample superb local beers. Their food menu is worth checking out too, with the dish “Nachos as Big as Your Face” needing no explanation! Their German-style Pretzel is ideal as a quick snack or try the Brewer’s Beef Dip for a rich, hearty lunch.

While you’re there…

Work off a hefty lunch at Forged Axe Throwing, where you’ll be able to try your hand at a pastime as old as the lumberjack himself. Compete against friends as you hurl hatchets at a target with the goal of sinking a satisfying (and sometimes elusive) bullseye. You’ll enjoy a friendly welcome and expert instruction to get your throwing up to speed – even if you’ve never picked up an axe before. It’s not hard to see why this activity is rated as one of the best things to do in Whistler.

Forged Axe Throwing
Image: Rachael Hopwood

Dinner in Whistler
After all that axe throwing it’s time to move onto the serious stuff – dinner. This is where Whistler truly comes into its own with an array of tasty dinner options right across the village.

Here’s our top three:

Il Caminetto
Image: Il Caminetto

Il Caminetto
The best of Italian cuisine in the heart of Canada. Il Caminetto blends local flavors from seasonal ingredients with traditional Italian style, pairing exquisite dishes with a sumptuous wine menu. While the food menu changes with each season, their fresh pasta comes highly recommended at any time of year.

Araxi
No list of Whistler restaurants would be complete without mention of Araxi. Named the Best Fine Dining Restaurant in Whistler for eight years, this seafood specialist offers up the freshest and most delicious oysters you could hope to try. Follow up with Diver Caught Scallops or a Pepper Crusted Venison Loin.

Araxi
Image: Araxi

Basalt
Artisan and locally-focused, Basalt Wine and Salumeria is another solid option for dinner in Whistler. Their cheese and charcuterie menu is satisfying in itself and the locally inspired “The Stroll” consists of a large board brimming with unique and favored selections chosen by their team. The menu changes seasonally but the fish dishes are recommended at any time.

Basalt Charcuterie
Image: Basalt Wine and Salumeria

After-Dinner Cocktail
You’ll find the Mallard Lounge inside the spectacular Fairmont Chateau, and this is the ideal place to enjoy a post-dinner cocktail. Classy yet relaxed, and refined without being stuffy, the bar is home to some of Whistler’s best mixologists – their martinis are famous around town.

The Mallard Lounge
Image: The Mallard Lounge at the Fairmont Chateau

Head out on a night walk…
Legend has it there was a long-lost trail hidden away between trees and leading to a secret valley where stardust falls from the sky. If you’ve enjoyed one too many martinis, you might see this stardust without heading on a walk. If not, head out on the Vallea Lumina Night Tour, presented by Moment Factory and The Adventure Group. This spectacular expedition takes you on a journey retracing the footsteps of two bold travelers who uncovered the secret wonders of the woods. The illuminated creations are a sight to behold and a must-see this summer.

Image: MomentFactory

Other essential summer activities…

Hiking: Whistler is a hiker’s paradise, and you’ll find a labyrinth of hike trails varying in difficulty. Whether you opt for a rugged mountain trail or gradual valley walk, it’s advisable to opt for a Whistler guided hike to stay safe and enjoy all that this region has to offer.

Whistler Hiking
Image: Tourism Whistler

Head out on an RZR Tour: For those seeking a faster paced afternoon of sightseeing, try The Adventure Group’s RZR Tours. Put on a helmet, fasten your seatbelt and hurtle through the legendary Whistler backcountry behind the wheel of a 2-seat or 4-seat RZR. Photographers will capture the fun along the way so you can purchase your pics later on.

RZR Tours
Image: The Adventure Group

Soar across the Valley: Ziplining has become an essential Whistler activity, but it’s not for the faint-hearted. There are loads of different options available including the monstrous 2 km Sasquatch zipline in the summer. You’ll probably want to take a deep breath as you step off the edge and the Superfly team will be there to keep you safe and help you enjoy this bucket list activity.

Whistler Ziplining
Image: Superfly Ziplines

Get your yoga on: Yoga is a hugely popular activity in Whistler throughout the year, but particularly during the summer months. The resort hosts the annual Wanderlust Festival in August and there’s a whole host of places to get your yoga on. Wanderlust 2019 is all about wellness, bringing together instructors, speakers and influential figures from around the world to celebrate yoga, meditation, and the outdoors. Top musical acts and DJs provide the soundtrack, while top chefs serve up healthy and delicious culinary treats.

Whistler Yoga
Image: Tourism Whistler

Finding happy in Harvey’s new small plates

Two of us were lucky enough be invited to sample some fun, new Small Plates at  Harvey’s at The Henderson-Restaurant, Lounge & Bar this past Saturday.

Chef/Owner Michael Gilligan explained that he and his wife, Jeanne, have spent the better part of the last year and a half since purchasing the property redoing, refreshing, and repairing the Inn, including replacing broken kitchen equipment – hood, fridge/freezer, stove, oven – everything.

And now that they’re fully staffed and the Inn’s humming along, Chef Michael’s able to focus more of his attention on the restaurant: menu development, ingredient sourcing, events, etc.

Presentation of these Buffalo Deviled Eggs will definitely make you happy. Watch as a glass dome is lifted and smoke used to flavor the eggs billows out.

Harvey's at The Henderson
Buffalo Deviled Eggs with Smoke, Sriracha, and Blue Cheese Powder

The new menu is designed to be fun and a little adventurous.

“To dine with us is to eat by whim, free from rules or schedules. It is meant for those who wish to enjoy life to the fullest and pass time with family & friends.”

Prices range from a low of $8 to a high of $18, with an average around $12.

Chef’s She Crab Soup let’s you know it’s there with bold seasoning and plenty of crab.

Harvey's at The Henderson
She Crab Soup made with Paprika, Cream, and Sherry

We especially liked the flavor of the Kokanee Salmon ‘Sashimi’, brought to the dish by Scorched Sesame Oil and Yuzu Dressing.

Harvey's at The Henderson
Kokanee Salmon ‘Sashimi’, Scorched Sesame Oil, Yuzu Dressing, and Apple Salad

We found a little magic along with the happy in this Hudson Valley Foie Gras presentation. Just look at that crystal-like Ice Wine Gelée! Chef Michael explained that this was his way of honoring the traditional pairing of white wine with a dish like this.

Hudson Valley Foie Gras with Japaneese BBQ Eel, Ice Wine ‘Gelee’, and a Soy-Truffle Glaze

For me, the Duck Confit was the evening’s star. Not only was the duck cooked perfectly, a bite including all three ingredients added a mild flavor & crunch from the grit cake and sweet from the berry sauce.

Harvey's at The Henderson
Duck Confit on a Stone Ground Grit Cake in Local Wild Berry Sauce

We finished the evening’s tasting with a lovely Raspberry Crème Brûlée. If you love Crème Brûlée like I do and have enjoyed it at lots of different restaurants, you’ve probably experienced various custard textures and have a preference. This one surprised me at first, as a little loose, but then I got a scoop of the berries on the bottom along with the custard, and found my happy.

Harvey's at The Henderson
Raspberry Creme Brulee

Chef Michael hasn’t forgotten those with dietary restrictions. His new menu is clearly market with Vegetarian, Gluten Free, and Non-Lactose options. See the full Small Plate Menu HERE.

Watch for more fun and happy at Harvey’s with more menu development and reasonably priced “Dinner and a Movie” events, Wine Dinners, and special events like their recent Derby Watch Party.

Harvey’s at The Henderson
201 3rd Ave W
Hendersonville, NC 28739
Phone: (828) 696-2001

Wine Dinner at a burrito joint?

A ticket to any one of eleven 15th Annual Beaufort Wine & Food Festival (https://beaufortwineandfood.org/) wine dinners was mine for the asking. So why, then, did I ask for a ticket to the Dank Burrito Wine Dinner?

Because honestly, wouldn’t you want to know what a wine dinner at a burrito joint would be like?

Setting the stage:
Host Chef and Dank Burrito Owner: Clarke Merrell
Chef de Cuisine: Josh Macklin, Circa 81
Guest Chef: Drew Smith, bu.ku, Cary (opening soon)
Guest Winery: Van Duzer Vineyards, Williamette Valley, with Ryan Woolfolk, Marketing Manager
Courses: Eight, each with a paired wine. Whoa!

FIRST COURSE
(Chef Clarke Merrell, Dank Burrito & Chef de Cuisine Josh Macklin, Circa 81)

Sequatchie Cove Creamery Dancing Fern, served with Accidental Baker flatbread and Garner Farms strawberry compote.
Van Duzer, Pinot Noir Rosé Estate (2018)

This was my official introduction to Van Duzer Vineyards and it was a happy one. Van Duzer’s Rosé lent a fruity, but not too sweet, counterpoint to this earthy raw milk cheese. And it didn’t cross over to cloyingly sweet when sipped with a bite that included the strawberry compote.

Dank Burrito Wine Dinner

SECOND COURSE
(Chef Drew Smith, bu.ku)

N.C. flounder ceviche, aji amarillo, leche de tigre, choclo, sweet potato, and plantain.
Van Duzer, Pino Gris Estate (2017)

Loved this fresh, crisp Pino Gris by itself and with this beautiful ceviche! When this dish was set before me, I just sat there looking at it and sipping wine for a few minutes before taking pictures and exploring the dish. So pretty. So tasty.

I was especially intrigued by the choclo, a large-kernal variety of corn from the Andes, sometimes known as Peruvian Corn. Might have to see if I can get a hold of some of that for home cooking. 

Dank Burrito Wine Dinner

THIRD COURSE
(Chef Clarke Merrell, Dank Burrito & Chef de Cuisine Josh Macklin, Circa 81)

Anson Mills farro verde salad, pepitas, dried Braeburn apple, Marcona almond, and mint.
Van Duzer, Pinot Gris Estate (2017)

Put a bowl of cooked, warm grains, nuts, seeds, and mint in front of me and I’m happy. You might think this dish would be bland, but It was wonderfully subtle with a slightly smoky, earthy taste.

Kind of the polar opposite of the crevice in flavor, but still paired well with the Pino Gris.

Dank Burrito Wine Dinner

FOURTH COURSE
(Chef Drew Smith, bu.ku)

Cheshire pork belly, charred broccolini, N.C. mustard, (savory) bread pudding, and sage.
Van Duzer, Willamette Valley Pinot Noir (2016)

I mean, really. Look at that perfectly cooked pork belly. And that bread pudding was just savory enough and had a great texture that, if slightly depressed, would bounce back.

Dank Burrito Wine Dinner

FIFTH COURSE
(Chef Drew Smith, bu.ku)

Seared duck breast, smoked potatoes, maitake mushroom, Brussels sprouts, and duck jus.
Van Duzer, Willamette Valley Pinot Noir (2016)

Funny story about this course. The woman sitting at the table next to mine apparently wouldn’t normally eat duck. Her husband got the attention of the two women sharing their table, as well as me, and pointed to his wife’s cleaned spotless plate. She just smiled.

There wasn’t too much left on my plate, either. That duck basically melted in my mouth. Pinot Noir report – it went as well with duck as it did with the pork belly. This is a wine I’d like to serve to dinner guests or even have with “just-us” dinners at home.

“Fruity scents of cherry and wild strawberry, herbal notes of basil, ground pepper and eucalyptus, along with sensual, barrel-driven aromas of bourbon, vanilla and a touch of cinnamon.” ~ Winemaker Notes

Dank Burrito Wine Dinner

SIXTH COURSE
(Chef Clarke Merrell, Dank Burrito & Chef de Cuisine Josh Macklin, Circa 81)

Black cherry braised Cheshire pork cheek, herbed goat cheese polenta, Lusty Monk mustard, and crispy serrano ham.
Van Duzer, Willamette Valley Pinot Noir Dijon Blocks (2015)

Pork Cheek and Cherries. Can’t go wrong with that, right? Especially when those cheeks are tender as tender can be. Add a piece of cherry to your bite of meat for a juicy, sweet-tart, pop. The crisp bit of serrano ham was a nice touch.

The same wine was served with this course and the next. Read on.

Dank Burrito Wine Dinner

SEVENTH COURSE
(Chef Clarke Merrell, Dank Burrito & Chef de Cuisine Josh Macklin, Circa 81)

Five spice elk, tomato chutney, gouda, heirloom carrot, and hibiscus flower.
Van Duzer, Willamette Valley Pinot Noir Dijon Blocks (2015)

Look at the color of that rich, deep Pinot Noir. It’s a beautiful wine, smooth and creamy with tasting notes I can verify: “On the nose, scents of dark cherry, juicy strawberry plum and subtle cranberry notes buzz with floral undertones of lilac and violet. Earthy sage, licorice and star anise combine with barrel-driven vanilla, licorice and cedar aromas.”

Loved the slight licorice/anise flavor that came through as I exhaled after each sip of this Pinot Noir with both course six and this one.

This was a nice dish with eye-catching composition. The photo doesn’t do it justice, though. Lovely seasoning on the elk, but it could have been a little more tender.  

Dank Burrito Wine Dinner

EIGHTH COURSE
(Chef Drew Smith, bu.ku)

Strawberry tart, rhubarb, poppy seed shortbread, pickled berries, and basil ice cream.
Van Duzer, Willamette Valley Riesling (2017)

And finally, this dessert was one of the evening’s stars. The basil ice cream was fantastic! Imagine an ice cream bordering on savory. I did wonder if the “pickled berries” would be tart, but they weren’t

I thought it was interesting to finish with a Riesling, but “made intentionally off-dry to showcase the balance and acidity”, it was lovely.

Dank Burrito Wine Dinner

As each course was served, Ryan Woolfolk, Van Duzer Vineyards Marketing Manager, described the paired wine and why it was chosen. He was nice enough to come over to sit with us every now and then throughout the evening to talk about the wines and ask for our feedback.

After dinner, the chefs, including the Pastry Chef responsible for that wonderful dessert, and the vineyard representative came out to talk about the meal after a good long round of applause. Thank you chefs, for a wonderful evening. I appreciate the work that goes in to a dinner like this.

So the answer is, a good wine dinner is a good wine dinner no matter where it takes place, even in a burrito joint.

Dank Burrito (https://www.thedankburrito.com/)
Morehead City, Beaufort, and Raleigh, NC
Circa 81
Morehead City, NC
bu.ku
Cary, NC (opening soon)
Van Duzer Vineyards
Dallas, OR

Rezaz-underrated, but IMO one of Asheville’s best restaurants

We wanted to treat our son to a delicious birthday dinner earlier this week. Considerations included great food, of course, a good wine & beer selection, and cocktails, but price was important, too. So that’s why we went to Rezaz (https://rezaz.com).

Bread For the Table is optional, but at $4 for nice variety of tasty house-made breads, it’s pretty much a given that you should go for it like we did. Breads this evening were House Focaccia, Oatmeal Blueberry, and Caramelized Onion & Parmesan. The bread is served with herbed dipping oil and whipped butter.

Rezaz

Birthday Boy opted for the Chef’s 3 Course Dinner: $36 per Person, gratuity & drinks not inclusive. Choose from quite a few items in each of three categories: Snack, Appetizer, and Entree.

From the Snack section, he chose the Israeli Lamb & Beef Bourekas with Muhamarra and Sheep Feta. Ordered a la carte, this yummy dish goes for $10.

Rezaz

For his appetizer, Charred Romaine Salad with Caesar Dressing, White Anchovy, French Onions, Golden Beet, Fried Capers, and Parmesan. A la carte cost is $11.

We were all surprised at the composition of this dish. It was kinda fun to pick and choose what to include in each bite.

Rezaz

And for his Entree, Bistro Beef Filet with Roasted Cauliflower Gratin, Oyster Mushrooms, Lemon Arugula, Veal Demi-Glace. A la carte $24. The filet was cooked perfectly to order and that cauliflower gratin – wow.

Silly me, I was so focused on the cauliflower gratin (which I tasted and loved), I pretty much missed the filet in the picture below.

Rezaz

And for The Hubs, one of his favorites, Spanish Paella ($22) with Scallop, Red Shrimp, House Chorizo, Chicken, Bomba Rice, Tapenade, Aioli, Soffrito, and Pea. He loved Chef Brian Smith’s take on this classic.

Rezaz

I’m a sucker for Chef’s Moroccan Tagine ($21) creations. Choose a protein to add – Local Chicken, Tofu, or Red Shrimp – to a luscious mixture of Fregola (pasta) Ginger, Apricot, Cashew, and Olive. The chicken was cooked beautifully and still very moist.

Rezaz

Throw in a couple beers for the boy, a glass of malbec for my husband, and a G&T for me, and you can understand why we were all pretty full by the end of this meal. But you have to have some kind of sweet end for a birthday dinner, right?

The only thing that fit the bill was a Chocolate Pot de Creme that came with a couple cookies. Our server knew we were celebrating a birthday and nice enough to bring out the Pot de Creme with a lit candle. I really was too full, so the guys shared this one.

THEN, our server brought these three house-made Chocolate Truffles to the table saying that Chef Brian heard we were celebrating a birthday. I’m guessing that Co-Owner/Pastry Chef Laura Smith made these. As it turned out, I was able to force myself (wink) to let one of these truffles melt in my mouth. It was delicious.

Rezaz

Rezaz is on the edge of Biltmore Village, just south of downtown Asheville. They have a small parking lot that seems to do the trick on most days.

Your server will probably tell you about a couple specials in addition to the regular menu. Whatever you decide to order, I’m guessing you’re going to be happy.

Rezaz Pan Mediterranean
28 Hendersonville Rd
Asheville, NC 28803
Phone: (828) 277-1510

Rezaz Mediterranian Cuisine Menu, Reviews, Photos, Location and Info - Zomato

Hendersonville Guided History Walks Begin June 2nd in Hendersonville

On Sundays, June 2 and 9 at 2 p.m., and on Mondays, June 17 and 24 at 5:30 p.m., Hendersonville guided history walks along its meandering Main Street will be offered. Participants will learn about the history of the town and its interesting architectural designs — including stops at the Historic Courthouse, Skyland Hotel, City Hall, and other historic shops and structures along Main Street. Cost is $10 per person 10 years and older. Children under 10 are free with a paid adult. Space is limited. Reservations are suggested. Gather in the lobby of Hendersonville City Hall at the Police Dept. entrance to begin the walk. City Hall is at the corner of Fifth Avenue East and King Street. Free parking is available at the Police Dept. entrance.

Mary Jo Padgett History ToursThe walks will be about 90 minutes and will be held rain or shine. Stroll with tour guide Mary Jo Padgett to answer such questions as — who donated the land where the new town would be built, what is the age of the oldest block of buildings, what was on the third floor (and in the basement) of the old City Hall, who was the town named for, bordellos, shoot-outs, trolley lines and much more.

Main Street History Walks will continue through July and August. In addition, History Walks in Oakdale Cemetery will begin June 23. Walks in the Historic 7th Avenue District are offered in November. Visit http://maryjopadgett.com/hendersonville-nc-guided-tours-walks-main-street-oakdale-cemetery/ for more information.

Private tours for groups of 8 or more can be scheduled at anytime for Guided Walks on Main Street, in Oakdale Cemetery, or in the Historic 7th Avenue District.

“Locals and visitors may join me to celebrate and share the interesting history and architecture of downtown Hendersonville,” Padgett said. “And on certain Sunday afternoons, I’ll be at Oakdale Cemetery to share some stories. Later this year we will learn more about the 7th Avenue District as well. I believe that knowing our history enriches our lives.”

Padgett served on Hendersonville City Council for eight years, is a journalist and public relations consultant, co-founder and former executive director of ECO, was associate editor at The Mother Earth News magazine, and conducts programs and guided tours in Paris, France, on the American Revolution. Her parents spent their honeymoon in the Skyland Hotel on Main Street. She grew up on a farm in Rutherford County, and has lived in a 100-year-old house in downtown Hendersonville for 38 years.

To make reservations or for more information, phone Padgett at 828-545-3179 or email maryjo@maryjopadgett.com.

Visit www.maryjopadgett.com and click on Guided Walks for a complete schedule of guided walks, including Oakdale Cemetery (Look Homeward Angel) and the 7th Avenue District (Hendersonville’s Gilded Age).

AC Hotel Asheville Downtown Launches Trail Blazer Package

AC Hotel Asheville Downtown (https://www.marriott.com/hotels/travel/avlac-ac-hotel-asheville-downtown/) is now offering a Trail Blazer package with everything you need to hit the trails this spring and summer. Asheville’s Blue Ridge mountains offer visitors some of the best hiking trails in the world and AC Hotel Asheville has created an irresistible hotel offering for the novice to advanced hiker.

AC Hotel Trail Blazer PackageThe Trail Blazer package includes:

  • Overnight accommodations
  • Luxury picnic basket featuring place-settings for four with gourmet local snacks and hiking essentials
  • Chef-prepared charcuterie board
  • A bottle of red or white wine
  • Personalized trail map for the novice to advanced hiker
  • $50 gift certificate to dinner at Capella on 9, AC Hotel’s rooftop tapas and bar

The Trail Blazer package is available now through November 29, 2019, allowing plenty of time for guests to plan an adventurous getaway at AC Hotel Asheville Downtown. Reservations can be booked at https://tinyurl.com/booktrailblazer. Rates begin at $227 per night.

About AC Hotel Asheville Downtown
Connect to Asheville in a new way at AC Hotel Asheville Downtown, where every detail is inspired by local culture, clean design and the needs of the modern traveler. No matter what’s on your agenda, the best of Asheville is easily accessible, whether you plan to visit the Basilica of Saint Lawrence, explore the iconic Biltmore, hike one of our many scenic trails, from Chimney Rock to Mount Pisgah. Many of Asheville’s standout culinary destinations are just steps away, including Posana, Curate, Rhubarb, and our very own rooftop bar and tapas eatery, Capella on 9. From check-in to check-out, we indulge guests with all of the amenities and services they’ve come to expect, all while reflecting Asheville’s distinctive energy through local art, our laid-back vibe and unforgettable mountain views.

About AC Hotels by Marriott
AC Hotels by Marriott®, a lifestyle brand that celebrates a new way to hotel complemented by a European soul and Spanish roots, boasts more than 125 design-led hotels in 15 countries and territories. Design-driven AC Hotels by Marriott® edit away the unnecessary to remove friction, providing thoughtfully designed moments of beauty, allowing guests to focus on what’s important to them. The properties modern design for modern business include buzzing AC Lounges, the perfect place for locals or visitors to get work done in style or to enjoy handcrafted cocktails and tapas. High-design guest rooms and public spaces with sleek furnishings and intuitive technology features such as the Media Salons and AC Libraries inspire and connect. For more information, visit ac-hotels.com. For more information, visit http://achotels.marriott.com and follow us on Facebook, Twitter and Instagram.

The Northern Spy Opened in Durham on Saturday, April 27

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Stem Ciders celebrates the opening of The Northern Spy, a Bar, Restaurant, and Bottle Shop, featuring the largest variety of cider in the Southeast. Named after a cider apple variety that first originated in upstate New York around 1800, The Northern Spy features cider, beer, wine, and cocktails paired with a locally sourced, scratch-made food menu, offering ‘American Fare with a Southern Twist’.

The Northern SpyThe Northern Spy is located at 2812 Erwin Road in Durham, North Carolina (www.northernspync.com | @northernspync) in the space formally occupied by Mattie Beason’s Black Twig Cider House. Beason is now on the Stem Ciders team as a North Carolina Sales Representative, while Ivana Muszkiewicz, previously a Market Representative in Chicago for Stem Ciders, takes the position of General Manager for their Durham space, utilizing her thirteen years in hospitality.

Founded in 2013 by Eric Foster and Phil Kao, Stem Ciders produces cider founded on three main principles: quality, style, and tradition. They opened their first cider house in Denver’s RiNo Art District in 2014 and last year introduced Acreage, their first culinary venture located in Lafayette, Colorado. The Northern Spy represents their first physical presence on the East Coast, further supporting their mission to bring the American cider house experience to the forefront across the U.S.

“Rather than expanding Stem Ciders through sales and distribution alone, we wanted to create a space where people can really taste and experience cider the way it’s meant to be,” said Eric Foster, co-founder and CEO. “The Northern Spy gives us a whole new playground on the East Coast where we can share our products alongside some of our other favorite ciders, wine, beer and food. We’re very much looking forward to welcoming guests into the new space. Also look out for some fun collaborations that are in the works with Botanist & Barrel, and other local craft producers.”

The Northern Spy will have 18 taps at the bar featuring a rotating offering of cider, beer and cocktails (including cocktails made with both beer and cider), often including special releases from Stem’s cellar not available anywhere else in the state.

Created by Acreage Executive Chef Eric Lee, the food menu will be available for both lunch and dinner, focusing on local and house-made ingredients. Menu highlights include Spy’s Fries – French fries with cider aioli, a Fried Bologna Sandwich, a not-so Classic Wedge Salad, and a Cider Float made with Stem’s Real Dry Apple Cider. 60 seats are available inside that includes the bar, community tables and several high tops. The outside features a patio with seating for 28.

The retail component will offer 20 doors of chilled cider, beer and wine available for purchase, presenting shoppers with a diverse offering of both local and international bottles, with a strong focus on local and regional producers.

Doors will open to the public on Saturday, April 27 at 11am. The Northern Spy will be open seven days a week (Sunday through Thursday from 11am to 9pm and Friday and Saturday from 11am to 10pm). Follow along on their website, www.northernspync.com and Instagram @northernspync.

About Stem Ciders
Stem Ciders is a craft cidery headquartered in Lafayette, Colorado. Founded in 2013 by Eric Foster and Phil Kao, Stem produces cider founded on three main principles: quality, style, and tradition. They opened their cider house doors in January of 2014 and in 2018, Acreage, their first culinary venture. In late April 2019, Stem is opening their first concept outside of Colorado, The Northern Spy, a bar. restaurant. and bottle shop located in Durham, North Carolina.

New bill aims to #FreeTheSpirits and modernize NC’s ABC system

The North Carolina Restaurant and Lodging Association (NCRLA), the driving force behind North Carolina’s $23.5 billion restaurant, foodservice and lodging industries, and North Carolina Retail Merchants Association (NCRMA), the voice of North Carolina’s retail industry for more than 115 years representing the state’s largest private employer, today announced joint support of House Bill 971, also known as the Modern Licensure Model for Alcohol Control, filed by Representative Chuck McGrady as a continued effort to modernize the state’s Alcoholic Beverage Control (ABC) system. The bill has three additional primary sponsors, Rep. Jon Hardister, Rep. Jason Saine, and Rep. Pricey Harrison.

BoozeThe legislation aims to improve the longstanding government management of the sale, storage, and distribution of spiritous liquor in order to implement a more efficient and effective system. NCRLA President and CEO Lynn Minges, along with NCRMA President and General Counsel Andy Ellen, are working to underscore the bill’s significance and call upon North Carolina residents to take action to help #FreeTheSpirits.

“We believe the government must continue to play an important role in the oversight of our ABC system, but we also have a need for a more modern and efficient system that offers mixed beverage permittees access to specialized products, electronic ordering and payment systems, secure delivery to their establishments, and overall improvements to business processes and efficiency,” said NCRLA’s Minges. “The introduction of this bill is an important step in the transition to a better sales and distribution model that will still allow the ABC Commission to focus in on regulatory control while also benefitting North Carolina businesses and consumers.”

North Carolina is one of only eight states that still controls both the wholesale and retail sale of liquor. Furthermore, North Carolina is the only state in the country where local government has control over retail liquor sales. Whereas most states only have one ABC board, North Carolina has 170 independent authorities scattered throughout the state that determine how funds are allocated locally. This is a function that could be carried out by elected county commissioners and city council members that are already directly accountable to their constituents, opening an opportunity for an application process to thoughtfully allocate local tax dollars.

“There is not another product on the market that the state is in the business of selling by controlling, regulating, and allocating tax dollars. We want to modernize the ABC system to address the inefficiencies of our current government-operated monopoly, streamlining operations, fostering competition, and improving the marketplace for the consumer,” said NCRMA’s Ellen. “We support an approach that forges a fiscally responsible path, one that will uphold public safety and tax collection while continuing support for existing programs and driving additional local revenue opportunities across North Carolina.”

Under the current ABC system, consumer choice, options, and access are limited. Even as the state with the ninth largest population, North Carolina has the second lowest outlet density in the nation with only .58 ABC stores per 10,000 people. In addition, many North Carolinians have a desire to support local products, from produce to packaged goods to locally brewed beer, and there is an opportunity to improve access to spirits being produced by the state’s nearly 60 distilleries. Also, there are specialty spirits and craft brands that are simply not made available in North Carolina.

Local businesses also face an outdated process when it comes to ordering, receiving, and selling spirits. For example, for a restaurant or bar to place an order, they are able to browse and order online but are restricted to what is in stock in the county’s inventory — even if a neighboring county is showing availability. Once the order is placed, they must physically send an employee to an ABC warehouse to pick up the order, compared to having wine or beer delivered. Often, the employee is using a personal vehicle to load and unload the heavy boxes with high-value product; and since most ABC stores won’t accept electronic payment from wholesale customers, the restaurant must pay in cash or provide a check for the exact amount.

NCRLA and NCRMA believe North Carolina consumers and businesses would benefit from moving to a licensure system modeled in the way the state already sells beer and wine, as HB 971 proposes.

For North Carolina residents to learn more information and easily contact legislators in support of the Modern Licensure Model for Alcohol Control, visit www.freethespiritsnc.com or text FIXABC to 52886 to receive updates on the bill and ways to become involved.

About NCRLA
Established in 1947, the North Carolina Restaurant & Lodging Association (NCRLA) works to advance and protect North Carolina’s $23 billion restaurant, foodservice and lodging industry. The association provides access to the resources and support restaurant and lodging professionals need to lead thriving businesses, while serving as conscientious, contributing members of an unparalleled industry. To learn more information about NCRLA or its membership opportunities and cost-saving benefits, please visit www.ncrla.org.

About NCRMA
The North Carolina Retail Merchants Association (NCRMA) is a nonprofit trade association organized in 1902 to improve the business climate for retailers in North Carolina. Over 115 years later, NCRMA remains the voice of the retail industry for North Carolina. NCRMA represents the interests of individual merchants before the General Assembly and serves as a vital link to state government. Its credibility lies in its longevity and commitment to serving the ever-changing needs of its members. The Association’s membership includes more than 25,000 stores from across the state whose business represents 75 percent of North Carolina’s retail sales volume. NCRMA serves both large and small retailers from multi-state chains to local “mom and pops” and all types of merchants including antique, apparel, art, automotive, book, carpet, department, drug, electronics, floral, furniture, grocery, hardware, jewelry, paint and variety stores. For more information, visit www.ncrma.org.

Executive Chef Michael Reppert Becomes Owner of The Blackbird Restaurant

This spring, The Blackbird Restaurant (https://theblackbirdrestaurant.com/) began a new chapter as Executive Chef Michael Reppert took over with co-owner John Tressler at his side. After a culinary career that included graduation from Le Cordon Bleu, positions in some of Boston’s most innovative restaurants, and years spent as The Blackbird’s Executive Chef, Chef Reppert was eager to take the next step and become the owner of The Blackbird. He and John Tressler purchased the restaurant from Jesson and Cristina Gil in late March.

The Blackbird Restaurant“I’ve worked hard with so many people to nurture this place and after so long it is still here —still making great food— and I am proud,” says Chef Reppert. “I want to bring that to the forefront of the community and show everyone how The Blackbird is passionately run by people who work hard for each other and the restaurant.”

The iconic Biltmore Avenue restaurant has always focused on serving local ingredients with a southern twist, but Chef Reppert is adding his signature touch with a bounty of creative changes coming this spring. As a hands-on owner, Chef Reppert works with local and regional farmers and food producers. This not only ensures the restaurant has the freshest ingredients possible and maintains culinary integrity, but it also serves to support the local farmers.

“By working with our community to source products for the restaurant, we are establishing relationships but also encouraging a food mentality that is sustainable, meaningful, and just delicious,” says Chef Reppert.

In this spirit of community, Chef Reppert is striving to create a menu that is inclusive and encourages guests to maintain their own food intimacies while enjoying their friends and family. The seasonal dinner menu, which begins May 1, will feature an array of vegetarian, vegan and pescatarian dishes alongside the classics. This allows anyone to dine at The Blackbird in confidence while also challenging Chef Reppert’s team to expand culinary boundaries.

To expand those boundaries with some fun, Chef Reppert is serving a special $5 bar menu at The Blackbird from 3 p.m. to 5 p.m. weekdays. This gives guests an opportunity to relax and snack on fun creations between lunch and dinner. The menu is a perfect companion for exploring the restaurant’s expansive award-winning wine list or sampling the craft-made cocktails.

All the new changes mean one thing to Chef Reppert. He hopes The Blackbird becomes a gathering place for others just as it did for him and his family through the years.

“When I first started working at the Blackbird, I was a single dad trying to make a fresh start and a good life for my daughter,” says Chef Reppert. “I worked with my wife here, I developed my career, and my daughter feels at home in this restaurant. It’s always been a part of our family life, and I’m grateful to be able to make that more real by owning it.”

About The Blackbird Restaurant
Located at 47 Biltmore Ave in downtown Asheville, the Blackbird restaurant is locally owned by Executive Chef Michael Reppert and co-owner John Tressler. The Blackbird’s goal is to delight guests with cooking grounded in Southern tradition and developed with modern techniques, while creating an affordable and vibrant menu. Their signature is “New American” with Southern inspiration. Parking for the restaurant is available on Biltmore Ave, inside the Aloft Hotel parking garage. Reservations are available online through OpenTable or via phone at 828-254-2502.