The growing season has arrived in Western North Carolina and the Southern Appalachians! That means it’s time to discover farms to visit, weekly farmers tailgate markets, new restaurants, and more opportunities to savor the season and celebrate the farms that surround us. The latest edition of ASAP’s Local Food Guide, the essential resource for finding Appalachian Grown™ food and farms, hits newsstands this week.
“Whether you are looking for a farmers market near you or a restaurant that celebrates the bounty of our region, ASAP’s Local Food Guide is the best way to find it,” says Molly Nicholie, ASAP’s Local Food Campaign Director. “In the guide, you can find hundreds of ways to connect with and support local family farms, including u-pick, CSAs, farmers tailgate markets, restaurants, grocers, farm stands, artisan foods, and lodging.”
ASAP reconnects with Appalachian Grown farms and partners each year, so the Local Food Guide offers the most accurate, up-to-date information for consumers. The guide also features photos and articles that tell the story of the food and farms that make this region unique. ASAP’s online Local Food Guide, a companion to the printed guide available at appalachiangrown.org, is searchable by specific products or locations.
The Local Food Guide is available for free and distributed across Western North Carolina and to partners in the Appalachian Grown region. A full list of distribution points can be found at asapconnections.org. The guide can always be picked up at ASAP’s office, at 306 West Haywood Street, Asheville, NC 28801.
The 2019 Local Food Guide is made possible with support from Buncombe County Strategic Partnership fund, The Community Foundation of Western North Carolina, Biltmore, and Asheville Area Airport.
ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)
ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work in the region, visit asapconnections.org, or call (828) 236-1282.
Kimpton Hotels & Restaurants announces today it will open a new hotel in Asheville, North Carolina this summer. A historic conversion of the former BB&T Bank building, Kimpton Hotel Arras will transform the tallest building in the city into a 128-room boutique hotel and bring to life a modern mountain aesthetic with locally curated artwork, culinary craftsmanship and a laid-back-meets-luxe experience. The property, located in the heart of downtown Asheville at 7 Patton Avenue, also includes 54 residences, and two independently-owned restaurants, Bargello, offering Mediterranean fine-dining, and the all-day restaurant and bar, District 42.
Developer John McKibbon of award-winning McKibbon Hospitality and Glenn W. Wilcox, Sr. of Asheville-based commercial real-estate company Tower Associates, Inc. joined forces to create a top-of-the-line hotel that highlights culture, connection and community. “It’s an honor to have been trusted to transform this historic landmark into a modern destination,” says hotelier John McKibbon. “And to be able to do it under the unique Kimpton umbrella makes this project even more notable. As the pioneers of the US boutique hotel space, Kimpton’s been on our radar as a partner for quite some time. We’re thrilled to be joining their portfolio of best-in-class hotels.”
Designed as an inviting retreat and an immersive getaway, Hotel Arras offers a crafted experience drawn from the culture of Asheville. Named for a region in France famous for its woven fabrics, Hotel Arras captures the essence of the eclectic Asheville arts community. Immediately upon arrival, regionally influenced interiors and artwork welcome guests in the lobby. The culinary offering includes a Mediterranean restaurant dedicated to large format dishes and hand-made pastas and pizzas and a restaurant and bar space that will focus on small plates and handcrafted cocktails in a warm and relaxed setting. Both are from local husband-and-wife duo Peter and Martha Pollay of Mandara Hospitality Group. The property also features more than 5,000 square feet of flexible meetings and events space with an option to secure an exclusive wine cellar for private entertaining.
Kimpton’s chief executive officer Mike DeFrino echoes McKibbon’s sentiments. “Welcoming Hotel Arras to the Kimpton family at a time of accelerated international growth for the brand as our first property in Asheville and our third in North Carolina is exciting in many ways,” says DeFrino. “We’re thrilled to be partnering with McKibbon and know that guests will love the local feel of the hotel that’s come to be synonymous with our boutique offering.”
Further immersing guests in the arts experience, all guest rooms feature works by local artists, with pieces from Catherine Murphy, John Wayne Jackson and Naomi Rogers. Other standout room amenities include floor-to-ceiling windows and spa-like bathrooms. Visitors will also appreciate the hotel’s serenity cart. This artisanal handcart, which is filled with everything from books by Asheville authors to lavender sachets and evening cordials, will be available upon request for guest room delivery.
In addition, hotel highlights include morning coffee and tea service, complimentary PUBLIC bikes, private Hotel Arras art tours, nightly social hour and mobile check-in. Wellness amenities abound with a massage room, yoga studio and state-of-the-art fitness center. And as with all Kimptons, Hotel Arras welcomes pets of all breeds and sizes.
Kimpton Hotel Arras is owned and will be managed by McKibbon Hospitality. To learn more about Kimpton Hotel Arras, visit www.hotelarras.com.
ABOUT KIMPTON HOTELS & RESTAURANTS
San Francisco-based Kimpton Hotels & Restaurants is the original boutique hotel company, which pioneered the concept of unique, distinctive, design-forward hotels in the United States in 1981. Anchored in one-of-a-kind experiences, Kimpton now operates more than 60 hotels and 80 restaurants, bars and lounges across urban locations, resort destinations and up-and-coming markets in the United States, Canada, Europe, Caribbean and Greater China. Kimpton spaces and experiences center on its guests, offering inspiring design to forward-thinking flavors that feed the soul. Every detail is thoughtfully curated and artfully delivered, so that guest experiences remain meaningful, unscripted and ridiculously personal.
In January 2015, Kimpton became part of the InterContinental Hotels Group (IHG) family of hotel brands. For more information, visit www.KimptonHotels.com.
ABOUT MCKIBBON HOSPITALITY
Headquartered in Tampa, FL, McKibbon Hospitality creates memorable hospitality experiences that inspire brand and property loyalty. It’s how we’ve grown into one of the largest (and most awarded) hotel development and management companies in the country. We build and operate hotels across the country for Marriott, Hilton, Hyatt, IHG and other iconic hospitality brands. We guide every facet of hospitality development and management, from site selection, design and construction management to hotel openings, operations and renovations. Beyond building and managing hotels, we create experiences that reflect and define the local culture. Our legacy is built on a foundation of integrity, anchored in how we value our guests, treat our associates and partners, and give back to our communities. Visit McKibbon.com to learn more.
Twisted Laurel’s downtown location has a new menu and name! With the same owners, staff and heart, it is now called Daphne at Twisted Laurel (https://www.twistedlaurel.com/location/asheville/) with a focus on casual, New American Cuisine by Executive Chef Michael Achberger.
Some lunchtime favorites remain such as Old World salad and pasta dishes, Handhelds, and Stone Hearth Pies, and they have expanded to showcase an ever-changing, creative, seasonal menu. Their Soul Brunch Sunday has a unique menu that changes weekly accompanied by smooth, soulful sounds care of our resident DJ’s Jasper and Chris.
With their beautiful, dog-friendly Daphne at Twisted Laurel’s patio that directly faces Pack Square Park, it’s the perfect place downtown to eat, drink, and soak up Spring in downtown Asheville.
Their private event space upstairs, The Daphne Room, is a premier location for gatherings such as business meetings, birthday parties, and even wedding receptions. Be sure to also ask us about our expanded on and off-site catering menus.
Tickets for Asheville’s new culinary festival, Chow Chow are officially on sale! Set for September 12-15, Chow Chow is a new category of food festival, created to celebrate the unique community of chefs and makers throughout Asheville and Appalachia. The schedule’s nearly two dozen signature events highlight the diversity of the culinary landscape. To purchase tickets and to learn more about Chow Chow visit the official festival website, chowchowavl.com
SCHEDULE OF EVENTS AND TICKETS
Click here below to see the schedule of events, and purchase your tickets.
BECOME A CHOW CHOW VIP
By purchasing a VIP ticket, you’ll become a Friends of Chow Chow passholder and receive:
An invitation to attend special Chow Chow Friends Party
Access to:
Pickled in the Park Grand Tasting for Friday, Saturday, and Sunday
VIP Party on Thursday
VIP Lounge at Pack Square
Mountaintop Soiree Opening Party on Thursday
Chow Time Closing Party on Sunday
$500 to use toward other Chow Chow tickets
Opportunity to attend select sold-out events through July 31, 2019 (based on availability)
Personal concierge service throughout the year with ticketing
From all of those who apply for the NCRLA Chef Showdown, 50 chefs from across the state will be invited to participate in one of 5 preliminary rounds across the state: New Bern, Charlotte, Asheville, Greensboro and Chapel Hill. Each of these are private events where chefs present a dish to a panel of three judges.
In both the preliminary and regional rounds chefs will be given a presentation time and will be expected to arrive at the preliminary or regional venue about 1 1/2 hours ahead of their designated time slot. We will take head shots of each chef at each of the preliminary rounds. In the case of your chefs in Hendersonville, your preliminary round would be in Asheville on June 3 and then the regional round would be in Charlotte on August 19.
Each venue has a full kitchen where chefs will prepare 4-5 plates of the same dish for a photo plate and plates to present to the judges. Chefs may bring ingredients and dishes prepped and done ahead of time so they can just finish things off and plate in the host kitchen or, if they would like and time allows, they may prepare the dish from beginning to end in the host kitchen.
Once chefs have presented to the judges they will be free to leave. Each chef is allowed one sous chef in the kitchen to prep and plate if needed. Each chef may also bring along 2 guests or PR people to observe. Guests and PR representatives may not be in the kitchen while chefs are prepping.
Then, based on scores , 20 chefs will move on to one of 3 statewide regional rounds in Charlotte, Raleigh and Wilmington, again just chefs presenting to a panel of 3-4 judges.
The same panel of judges will be at each of the regional rounds. The winners will be selected based on the scores from the regional rounds.
All chefs invited to regionals will go on to the Showdown in Durham at Bay 7 on Sept 30 where they will cook the same dish they prepared for the regional competition. This year chefs won’t have to stress over cooking for judges at the big event, just for the crowd of 350-400 ( sample sized plates) Showdown-goers, who will be voting for People’s Choice winners.
Winners (selected based on the regional scores) will announced the evening of Sept 30th. The results: the 2019 NCRLA Chef of the Year and the 2019 NCRLA Pastry Chef of the Year. The prize package for each of these championships includes $250 cash and the honor of becoming a member of the 2019 NC Department of Agriculture’s team of Culinary Ambassadors.
The cocktail competition between six NC distilleries represented by six NC mixologists will take place at the Sept 30 Showdown as we have done before.
This year, the applying North Carolina distilleries will team up with a North Carolina mixologist of their choice as a part of the application process. Of all the distillery/mixology teams to apply, six distilleries and the mixologists they have paired up with will be invited to attend the Sept 30 NC Chef Showdown in Durham.
Here each bar will serve the crowd a cocktail specifically crafted for the occassion featuring all local ingredients; and then at a specified time each mixologist will present and craft his or her cocktail on stage in front of a trio of judges. The result: the 2019 NCRLA Mixologist and Distiller of the Year.
Sponsored in part by the NC Dept of Agriculture, this event is once again all about supporting local farmers and producers by showcasing GotToBeNC proteins, produce and product on the plate and in the glass.
Applications are being accepted now through April 17.
From the award-winning creator of Barrington’s, Good Food on Montford, and Stagioni, New England-New South restaurant N.C. Red (https://www.restaurantji.com/nc/charlotte/nc-red-/) is officially ready to debut with an opening on April 18. Owner Bruce Moffett is also proud to reveal the restaurant’s menu. For starters or “Northern Smalls,” the menu includes Point Judith Calamari, Stuffies (NC clams with peppers, bread crumbs, and Chouriço), Baked Seafood Casserole, Seafood Cakes, and Lobsta Roll. An impressive oyster and clam program sourced from both coasts made the menu as well, served up as Grilled, Rockefeller, Casino, or Broiled. As if that doesn’t already make your mouth water, the “Fixin’s” section includes a large selection – from Buttermilk Biscuits, Smoky Mac and Cheese, and Braised Collard Greens, to Corn Pudding and Fried Pickled Green Tomatoes. View the full menu here.
Oysters Rockefeller
“N.C. Red is unlike any of my former restaurants,” explained Moffett, owner of Moffett Restaurant Group. “The artwork in the space along with the atmosphere of Plaza Midwood give it this unique quality that just makes you want to come and stay for a while. I’m thrilled to share this with Charlotte.”
Andrew Dodd will join Moffett at N.C. Red as a partner and Executive Chef, transitioning from his previous executive chef position at Stagioni. A native of Nashville, Dodd has an impressive background of working in the restaurant industry since he was 15 years old. Dodd moved around the U.S. and worked in kitchens in Seattle, Spokane, and Boston before moving to Charlotte in 2007 to attend Johnson & Wales University in Charlotte.
“The more we worked together, the more I loved the vision Bruce had for N.C. Red, and I look forward to introducing an elevated culinary experience to our guests,” says Dodd. “Coming up with a menu that included a mix of classic Southern cuisine with Northeastern style seafood, with a focus on sustainably-farmed bivalves from coast to coast farms, was really exciting. Additional dishes featured on the menu include Nashville Hot or Fried Classic Chicken, Firestyle Steamed Mussels and Clams, Rhode Island Clam Chowder, Poached Crab Salad, and a daily special of pies.”
The restaurant will open in the former Penguin Drive-In space in Plaza Midwood, with some original design features remaining from the drive-in. The restaurant selected award-winning, local artist, Randall Kane, known for his mural art and decorative painting, to add local flair to the space. Some of Kane’s work will include an octopus painting on the exterior of the building, and hand-painted oyster wallpaper in the restrooms.
Stemming from Moffett’s upbringing along the New England seashore, the restaurant is a nod to both his past and present. The name N.C Red combines his love for his adopted home of North Carolina with Rhode Island’s state bird, the Rhode Island Red Rooster. Moffett plans to continue expanding in Charlotte with a fifth restaurant, Bao + Broth, opening later this spring. The restaurant will be located within the forthcoming Optimist Hall with executive Chef Larry Schreiber at the helm.
About Moffett Restaurant Group: Owned by Chef Bruce Moffett, Moffett Restaurant Group is a collection of restaurants in Charlotte, North Carolina. The restaurants include upscale, American cuisine at Barrington’s, tapas-style food at Good Food on Montford, authentic Italian at Stagioni, and a blend of Northern shore food with a Southern twist at N.C. Red. MRG understands that dining out is as much about the experience as it is about the food. While all four MRG restaurants have their own style, décor, and cuisine, they share one quality: a comfortable setting paired with innovative, seasonally-driven dishes. In spring of 2019, MRG will be adding another restaurant to the group; Bao + Broth. To learn more about Bruce Moffett and Moffett Restaurant Group, visit our website here or follow along on Instagram at @ChefBruceMoffett, @stagioniclt, @goodfoodclt, @barringtonsclt, and @ncredclt.
Mysteriously appearing from Hendersonville’s storied past, a past that included hidden stills, fast cars, and revenuers, this black door leads adventurous souls up a dark, creaky flight of stairs.
Will you dare go up those stairs? If your answer is “yes”, you’ll be rewarded with access to a brand new space that’s over a century old.
Renzo Maietto, owner of Renzo’s Ristorante on the 1st floor, was recently exploring the upstairs of this 1904 building and found old bottles that once held illegal liquor. He also found the original door to the speakeasy that conducted business on the sly here, allowing entrance to only those who passed the door-keeper’s visual test through a sliding peep hole.
A cozy lounge area with a sofa and small high-top that seats 4 or 5 flanks the entrance in to what will be “SPEAKEASY”, reborn by Renzo. If you’re a people watcher like I am, this will be the place for you. Everyone that goes in to the speakeasy has to pass right through the middle of this space.
Renzo has kept original floors and ceiling, but is adding pizazz with beautiful chandeliers and sconces. There’s also a small stage area for live music. Not wanting any of this to be taken too seriously, he’s also added a few slightly campy touches you’ll appreciate.
Revenures caught up with poor Clarence “Fatty” Howard just off of Main Street back in the 1920’s. You don’t need to worry, though. This time ’round everything’s legal.
Another twist will be currency used here. At this time, I believe patrons will purchase “casino chips” either in the speakeasy or downstairs at Renzo’s, and use them to buy food and drink. And as of this writing, you can purchase a particular quantity at a discount.
If you haven’t been to Renzo’s, here are some pictures recently taken by friends of mine when they stopped in for a bite. I expect the entire Renzo’s menu will be available in the speakeasy. Perhaps some additional small plates?
Beef Carpaccio: Refined thin slices of beef tenderloin topped with shaved Parmigiano and arugula. Garnished with mustard aioli and capers
Scheduled opening is at the end of April, but you know how construction goes.
We had a group of family and friends visiting from the NC Coast this past week and a few of them were looking for pain relief that had so far eluded them. They wanted to visit Hemp Happy Farms (https://www.hemphappyfarms.com/), which I hadn’t heard about, and was surprised to find that it’s right in my neck of the woods!
Even after doing a fair amount of research on the whole hemp-helps-with-pain-relief thing, there was still some confusion. What’s CBD? Doesn’t it come from the same plant folks smoke to “feel no pain”? Wait. Now we’re talkin’ THC.
CBD, extracted from the blooms of certain cannabis plants is what all the buzz is about. But not all CBD is the same and it can be used in a number of ways.
“There are a variety of ways you can take hemp oil for pain management and each has its benefits. The serving size varies from method to method and person to person.
Dropsunder the tongue are a fast way for the CBD to enter the bloodstream. You’ll feel the effect shortly thereafter.
Edibles are foods that are baked with hemp oil in the ingredients, often brownies, cookies, or salad dressing. You won’t notice the effects for around an hour or so and even less on an empty stomach. Each beforehand and be patient.
Capsules and gummies are another way to consume hemp oil if you’re adverse to the flavor. They take longer to break down and enter the bloodstream, so you won’t feel the effects as soon as you would with oil drops under the tongue, but eventually, they get absorbed.
Topical creams with hemp oil are used to massage sore muscles and apply topically to areas with pain. The effects are felt immediately but don’t last as long as when you ingest the oil.
You can also smoke the CBD oil through a vaporizer and e-liquid oils. This is a fast-acting method that enables you to feel results quickly, however, some people prefer not to inhale from a vaporizer.” ~ highlandpharms.com
We called first, just to be sure after seeing a couple different addresses. Turns out the location near me has the smallest grow-house. There are a couple of others, one of which is about four times as large as the one we toured.
One of the co-owners of this family-owned-and-operated hemp flower farm heard we were outside and met us at the grow-house door.
She raises hands in the air and says, “ahhhhhh”, this dude practically qualifies as an agricultural scientist! He was incredibly knowledgeable about all aspects of production.
He showed us the many, many different types of cannabis plants they grow hydroponically, explaining the different CBD oil effects each produces.
Other plant types were mixed in among the cannabis to help reduce insect and disease issues. They bring in ladybugs and praying mantis to also help control unwelcome insects. No pesticides are ever used.
We did ask about legal issues, permits, and plants that might produce THC. He explained that they’re regulated by the NC Department of Agriculture. As soon as a flower bud appears, they have to notify the Dept of Ag. Then an inspector comes to the farm and tests all flowers to make sure there is no THC present.
We learned about the various ways to use CBD oil, how quickly each acts, how long the pain relief lasts, etc. They are NOT telling customers what to use. They just describe what each product does and you make your own decision on what you think would work for your situation best.
Small on site shop
I first learned about CBD when a friend of mine had a horrific accident and couldn’t get acceptable pain relief with traditional medications. The only thing that worked for her was taking CBD capsules.
I was about to pursue the same course of action when dealing with a herniated lumbar disk, but was finally prescribed a pain med by my neurologist that worked. To that point, nothing had touched the pain at all, except an ice back that numbed my back.
That said, some of our visitors have ongoing pain at various levels and were looking for better/different ways to manage it. As of today, after using the Hemp Happy Farms CBD salve, they are experiencing pain relief and are very happy with the product.
Dolly Parton is making good on staking her claim in Pigeon Forge with the construction of the Pirates Voyage Dinner & Show, her newest attraction in the Smokies, and the treasure – buried and otherwise – already has begun to arrive and take shape at the venue.
When Dolly Parton opens her new Pirates Voyage Dinner & Show in Pigeon Forge later this spring, the fun and adventure starts when guests first arrive at the entertainment attraction. The elaborate exterior of the building gives people just a small glimpse of the excitement that awaits during the show, which includes magnificent pirate costuming and special effects. Visitors will walk underneath a waterfall on their way to pick up their tickets to begin their Pirates Voyage.
Construction on the Pirates Voyage building, located on the Parkway adjacent to The Island in Pigeon Forge, began the first week in January. The first – and biggest – task was to “build” the lagoon, the centerpiece of the set that will house the two pirate ships where the action of the entire show takes place. The digging of that foundation required removing more than 281 loads of dirt via dump truck for more than a month (that’s 4,500 cubic yards or 7,500 tons of dirt!); that part of the project was completed on Feb. 22. That 15-foot lagoon soon will hold 300,000 gallons of water. The installation and finishing of 600 cubic yards of concrete and 50,000 lbs. of steel in the 30,000 square foot arena began the week of Feb. 25.
An extensive nationwide talent search began as soon as this entertainment project was announced last fall, and the cast of 20 has already begun show rehearsals and intense training for the acrobatic and diving skills required of pirates and mermaids alike in this show. One of the most anticipated phases of construction will happen in late March when the exterior starts to take shape and the large Pirates Voyage sign is placed outside the building.
“Among our ‘pirates crew’ here for our new Dinner & Show, we like to say that we are going ‘overboard’ with the details as we prepare everything – from the show elements to the new four-course menu to the exterior,” said Corporate Director of Marketing Steve Cruz. “This is going to be a show that guests to our Smoky Mountain area are not going to want to miss. People have been asking for details, so we thought now would be a good time to share some of those.”
Set to be complete in May, the construction phase is a $9 million project, in addition to the initial investment in the property for a total of $28 million. Reservations are now being taken for all 2019 shows; ticket information is available at piratesvoyage.com or by calling 865-505-AHOY (2469).
About World Choice Investments: Founded in 1988, World Choice Investments, LLC, doing business as Dolly Parton’s Stampede Dinner Attraction, Pirates Voyage Dinner & Show, Hatfield & McCoy Dinner Feud, Smoky Mountain Opry, The Comedy Barn Theater, and Frizzle Chicken Farmhouse Café, operates dinner show venues, theaters, and restaurants for family fun and adventure in Pigeon Forge, Tennessee; Branson, Missouri; and Myrtle Beach, South Carolina. Our dinner shows feature special effects, musical productions, live animals and a four-course family feast.
From April 1–28, 2019, restaurant-goers are invited to support the great cause at any Tijuana Flats location by purchasing a bottle of hot sauce from the brand’s hot sauce collection including their signature Smack My Ass & Call Me Sally hot sauce line. Proceeds from the hot sauces, will benefit the Just in Queso Foundation® and be used to send care packages to U.S. troops currently deployed across the world.
EPICUREAN NOTE: Locations include Concord, Winston-Salem, Charlotte, and more.
“Supporting our troops with delicious food, charitable donations and community service hours has always been a priority for Tijuana Flats and the Just in Queso Foundation®,” said Randy Steil, Executive Director, Tijuana Flats Just in Queso Foundation. “We are excited for the opportunity to partner with our guests to give back to this dedicated group who proudly serve.”
Since 2007, the Just in Queso Foundation® has raised and distributed more than $3.5 million in support of organizations benefiting children, the military and local communities. Most recently in 2018, the foundation donated $250,000 to AdventHealth for Children for Pediatric Cancer Research and over $40,000 to support our troops overseas who stand in harm’s way.
Throughout the year, Tijuana Flats guests can purchase a bottle of Jason’s Mom Hot Sauce, a sweet and spicy citrus-based sauce, and 100% of the proceeds will benefit the Just in Queso Foundation®.
To support “Hot Sauces Helping Heroes” guests can purchase any bottle of hot sauce at any Tijuana Flats restaurant or online at tijuanaflats.com.
About Tijuana Flats:
Established in 1995 in Winter Park, Florida, Tijuana Flats is a unique, fast-casual Tex-Mex dining experience featuring superior guest service and fresh, made-to-order food. Tijuana Flats has 134 locations in Florida, Georgia, Indiana, North Carolina and Virginia. The brand has been named to Fast Casual Magazine’s 2015 & 2016 Top 100 Movers & Shakers list. For more information on Tijuana Flats, please visit tijuanaflats.com
About Just in Queso Foundation:
Tijuana Flats’ Just in Queso Foundation® is a non-profit organization founded in 2007 that has distributed over $3.5 million in support of organizations benefiting children, the military, and communities where they live and work. Tijuana Flats employees have volunteered over 17,000 hours with Just in Queso Foundation. For more information on the Just in Queso Foundation, please visit tijuanaflats.com/just-in-queso.
“Whether you are looking for a farmers market near you or a restaurant that celebrates the bounty of our region, ASAP’s Local Food Guide is the best way to find it,” says Molly Nicholie, ASAP’s Local Food Campaign Director. “In the guide, you can find hundreds of ways to connect with and support local family farms, including u-pick, CSAs, farmers tailgate markets, restaurants, grocers, farm stands, artisan foods, and lodging.”
