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The 11 best North Carolina travel-worthy restaurants in unexpected places

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July 25, 2017

The 11 best North Carolina travel-worthy restaurants in unexpected places

Searching for the best out of the way North Carolina restaurants? Here are the top 11 culinary outposts in unexpected places that are absolutely travel-worthy.

A couple on the list aren’t exactly “out in the middle of nowhere”, but are beacons of culinary excellence that stand out among nearby peers, if there are any.

In no particular order:

Off The Square
114 S 2nd St
Albemarle, NC 28001 – MAP
Phone: (704) 986-0621
http://www.offthesquarenc.com/

Off The Square is literally just off the town square in Albemarle. Albermarle is a small town that serves as Stanly County seat and was a former booming textile mill community. Off The Square was opened by a couple who returned after leaving NC for the bright lights of NYC. They have won culinary competitions such as Best Dish NC. They take pride in sourcing locally, supporting farmers and other producers.

Whatever they’re serving, it’s good. If Creme Brulee is on the menu, order it.

Kitchen Roselli (Home of THE Cream Puff)
105 Main St
East Bend, NC 27018 – MAP
Phone: (336) 699-4898
http://www.kitchenroselli.com/

One of my all time faves! Kitchen Roselli is a family run restaurant that really is in the middle of nowhere. They serve roll-your-eyes-up-in-your-head Italian. Some refer to their Gnocchi as heavenly pillows. I’ve had them and they’re amazing. Roselli’s is especially known for their HUGE Cream Puffs. Order yours when you are seated because they will probably be sold out by the time you’re done with dinner. #testify

Southern Smoke BBQ
29 E Warren St
Garland, NC 28441 – MAP
Phone: (910) 549-7484
http://southernsmokebbqnc.com/

Matt Register, his wife, and his parents are frequently all on hand. Matt’s family goes back quite a bit in Garland. Given the chance, they’ll tell you what used to be here and there around town, including where Southern Smoke BBQ is located. At their last “Southern Supper“, my husband and I sat at a table with long-time Register family friends. One told us a story about growing up poor in Garland. The owner of the General Store would help out anyone that needed help with money and in other ways, too. He kept a running total in a book at the store, but never mentioned paying off the loans to anyone. The man telling the story got help through his high school years, including help with what he needed to go to the prom, but payed off all $500 as soon as he could.

The food’s down home delicious! Be prepared to wait in the line that forms before they open. As of this writing, they are only open on Thursday and Friday from 11:30am to 3pm. They are also working on getting a food truck on the road.

Southern Smoke BBQ — Image: tripadvisor.com/members/charliespr

Chef & the Farmer
120 W Gordon St
Kinston, NC 28501 – MAP
Phone: (252) 208-2433
http://www.vivianhoward.com/chef-the-farmer/

You’ve probably heard about Vivian Howard and her husband, Ben. How they are wildly successful, with an award-winning PBS show, an award-winning cookbook, Deep Run Roots, and tons of media coverage.

Again, Vivian and Ben “came home” to Vivian’s home town after honing her chef-cred in NYC. I won’t bother telling the much told story here since it’s easy to find online. The thing is, lots of people think this has been easy for Vivian and Ben. That fame and fortune magically came their way. Actually, they’ve worked incredibly hard to get where they are today. If you get the chance, say hello to Vivian and Ben. They’re good people.

The food is wonderful. Many dishes are family recipes as they have always been, or tweaked by Vivian. We took a road trip to Kinston with another couple. Dinner at Chef and the Farmer, Dessert and drinks next door at their Boiler Room Oyster Bar, and overnight in a nearby B&B. In the morning, we checked out the Farmers’ Market (had to leave before Vivian got there to do a demo) across the street from Chef and the Farmer and then toured a few wineries on the way back “up the mountain” to Asheville.

Canyon Kitchen at Lonsome Valley
150 Lonesome Valley Rd
Sapphire, NC 28774 – MAP
Phone: (828) 743-7967
http://lonesomevalley.com/cashiers-nc-restaurant/

Canyon Kitchen at Lonsome Valley is a seasonal spot, open in the warmer months. Chef Adam Hayes is at the helm. He’s not only Executive Chef, managing what happens at the restaurant, he also manages the gorgeous organic garden just outside the open-air restaurant and an on-site chicken house. He’s continually expanding the garden, seeking out heritage seeds in particular.

This is a great place to go whether it’s for an event or dinner with friends. The food is top notch and the views are killer! Just a heads up, Chef Hayes serves styled courses on large, white plates that sometimes make portions look small. Believe me, you’ll be happily sated by the time you finish your meal. I love the drive, but for some of you – you know who you are – beware winding mountain roads.

Canyon Kithcne — Grilled Duck Breast, Blistered Cherry Tomatoes, Squash Oyster Mushroom, Sweet Potato Puree, Crispy Pickled Onion, Ramp Chimichurri. Image: Canyon Kitchen

Heirloom Restaurant
8470 Bellhaven Blvd
Charlotte, NC 28216 – MAP
Phone: (704) 595-7710
http://www.heirloomrestaurantnc.com/

Consistantly good food. Owners committed to sourcing locally and supporting farmers. Watch their website and/or social media channels for special dinners like their August 19th “Best Wines You’ve Never Heard Of Tasting” and their August 20th “Six Course Vegan Tasting Menu”.

My fondest memory of Heirloom is the time an entire glass of red wine was spilled on me and into my purse, which I’d set open on the floor for easy camera access. The poor server was mortified. His face . . . They handled it well and we thoroughly enjoyed our dinner, even if I was a bit “damp”.

Mountain Magnolia Inn, Suites, & Restaurant
204 Lawson St
Hot Springs, NC 28743 – MAP
Phone: (828) 622-3543
http://www.mountainmagnoliainn.com/

Great food. Great views. Chef Zeb McDermott was born and raised in Asheville. After his formal education, he honed his skills in Portland, OR and Boston before returning to NC. Another one, right? He now attributes his success to “lots of trial and error”. Zeb prides himself on sourcing fresh and in season produce and meats, as well as on building lasting relationships with local farmers. Call to make your reservation.

Gamekeeper Restaurant
3005 Shulls Mill Rd
Boone, NC 28607 – MAP
Phone: (828) 963-7400
http://gamekeeper-nc.com/

Gamekeeper is a super cool spot in the mountains between Boone and Blowing Rock. Yes, they serve game meats – probably tastier than what you’ve had before – but many standards, too.

It feels like you’ve found a mountain lodge on top of a hill, out in the woods. A lodge where they know their way around the kitchen. They say of themselves, ” As one of the first restaurants in the area to embrace farm to table, everything on our menu reflects this philosophy.” And I can tell you that they live that statement.

Gamekeeper is a semi-seasonal spot like a lot of higher elevation mountain restaurants. Beginning in November, they cut their operating days back to Thurs – Sat, so call to make a reservation and be sure they’re open. The decor is cozy, warm and welcoming.

Spring House Restaurant, Kitchen & Bar
450 N Spring St
Winston-Salem, NC 27101 – MAP
Phone: (336) 293-4797
http://springhousenc.com/

I can’t say enough about Spring House co-owners Lynette Matthews-Murphy and Executive Chef Tim Grandinetti. They are the epitome of Southern grace and hospitality. Their desserts and drinks are awesome, too. If you’re not up for dinner, check out the Library Bar. It’s a great place to hang out. The ebullient Chef Grandinetti kills it in the kitchen and is also known for his BBQ prowess.

Grandinetti goes by Doc Brownstone when it comes to BBQ, and holds the multi-day Doc Brownstone’s Sweet Summer Luv Luv Festival at Spring House every year. Talented guest chefs come in from out of state and have a huge BBQ party. It’s a ticketed event held outdoors on the tented lawn. You can watch the action close up before, during, and after dinner. Go if you can.

The Colington Cafe
1029 Colington Rd
Kill Devil Hills, NC 27948 – MAP
Phone: (252) 480-1123
http://www.colingtoncafe.com

The Colington Cafe has been in the same Outer Banks (OBX) location for well over 20 years. The restaurant’s now landmark property “is one of the oldest deeded properties in the Outer Banks, owned and passed down by many generations of the Twiford family, as was most of the property in this area”.

It’s all about seafood, baby. This is where you go for local NC seafood at its freshest and best. If you just can’t do seafood, there are a few options for you on the menu.

Kindred
131 N Main St
Davidson, NC 28036 – MAP
Phone: (980) 231-5000
http://kindreddavidson.com

Kindred is one of the places I was talking about when I said a couple of spots on the list really aren’t out in the middle of nowhere. But co-owners Joe and Katy Kindred have been crushing it since the day they opened on Davidson’s main drag years ago. Their approach is seasonal, chef-driven, and they walk the talk when it comes to sourcing both their food and beverages with integrity.

The last time I was at Kindred, my friend and I sat at the bar and had drinks and murmur-worthy appetizers. Actually, I haven’t had anything less than murmur-worthy at Kindred. If you’re a regular Carolina Epicurean reader, you’ll know I publish their cocktail recipes every now and then.

Their menu changes all the time, but may offer things as varied as Grandfather’s Pickles, Warm Castelvetranno Olives (my favorite olives right now), Red Curry Sweet Potato Soup, Wagyu Beef Tartare, and Ravioli.

Flat Rock Wood Room Ascending

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July 23, 2017

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Flat Rock – Four of us went to Flat Rock Wood Room for dinner a few weeks ago. I really had no intention of reviewing the place. Didn’t bring my “big girl” camera. Only my phone for pics, if I felt so inclined. Just wanted to enjoy a meal with friends.

They knew who I was, but the meal wasn’t comped or anything. We had excellent service, but as I watched the packed room throughout the evening, everyone else seemed to be getting good service, too. The Owner and the Chef did come over to our table to say hello, which we appreciated.

Speaking of the owner, I hadn’t realized that the couple who opened FRWR, Wayne and Kim Blessing, are in the process of transferring ownership to a friend, colleague, and dynamo named Jamie Guay. He’s considered the owner, but I think a few details need completing.

I say “ascending” because Wayne and Kim were able to create a top notch restaurant while at the same time competing in BBQ competitions in multiple states across the country. After meeting Jamie, I feel pretty sure he’s going to take the Wood Room to the next level. He’s a guy you should know if you get the chance.

One of the things I really like about FRWR is their commitment to community. They fed an awful lot of fire fighters and others during the WNC wildfires. And if I’m not mistaken, they helped in other ways, too.

For snacking before our entrees arrived, we ordered the Rib Teaser ($10.25): 4 St Louis Ribs served over a bed of onion straws. We put it in the middle of the table so we could all reach in for a rib. After I took the picture below, we each cut our entree into 4 parts and shared all around.

This is their “Famous Flame Broiled Pisgah Pork Burger ($13.99): hand pattied 7 oz. pork burger piled high with creamy apple slaw, and tangy BBQ sauce served on a grilled brioche bun.” It does have a little kick.

And served hot, right out of the imported wood-fired oven, Pepperoni Pizza with mushrooms. I’m not sure of the price with the added mushrooms. It’s on the menu as mozzarella cheese and pepperoni for $13.75.

All four of us thought the Brisket Stack Brioche Sandwich was the absolute best! It’s “1/3 lb of shaved marbled brisket point covered with sauce and grilled with melted provolone cheese then piled on a buttered grilled brioche’ roll topped with a generous stack of fried onion rings and covered with competition bbq sauce. Ohhhhhh yeaaaaaa” ~ Jamie Guay. PIC and I will be heading back soon so we can each have our own.

After listening to Jamie describe the Buckboard Bacon Melt, I had to order it.

“Buckboard bacon is bacon made from pork shoulder instead of pork belly. We debone pork shoulder and butterfly it out flat like pork belly. Then we use a mixture of seasonings and pink salt along with brown sugar and maple syrup brining it for 10 days. After this curing process we smoke it to 160 degrees and cool it down over night. Next day its shaved thin When the buckboard bacon melt is ordered We make a Sriracha, honey mayonnaise sauce and layer it on the top and bottom of a Cuban roll. Sliced provolone is then placed on it and a pile of shaved buckboard bacon. We then place our famous southern greens on the bacon and sweet and house brined sweet and sassy pickles. The sandwich is buttered and wrapped very tight with foil and pressed till crisp and hot on the outside and hot and melty-gooey on the inside. The salty sweet delicate flavors enhanced by the collar greens with the crispy texture of the Cuban bread is not found anywhere but the Flat Rock Wood room.”

If you’re looking for something a little different and delicious, ask your server if this is available.

The other thing to know is that Flat Rock Wood Room desserts are AMAZING! Kim had previously done the baking, but has since trained a staff member. She’s definitely rockin’ it!

Flat Rock Wood Room
1501 Greenville Hwy
Hendersonville, NC 28792
Phone: (828) 435-1391

Cutting holes in nets and other North Carolina Fish Tales

NC Coast

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July 21, 2017

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Cutting holes in nets and other North Carolina Fish Tales

Exploring the realities of seafood produced and/or processed in North Carolina for three days this past May was an eyeopener. Right up front, I’d like to thank the North Carolina Department of Agriculture & Consumer Services and Tabletop Media Group for this amazing opportunity.

Beaufort Inlet Seafood B&J — Image: Stacey Prenz, http://www.staceysprenzphoto.com/

This was a journey toward awareness and understanding. We talked with fish farmers, shell fish farmers, shrimpers, commercial fishermen, seafood packing/shipping company owners, an attorney that specializes in maritime law, and the quilting and church ladies of Harker Island who shared a home-made meal and stories of growing up in multi-generation seafaring families.

A most wonderful lunch made by the quilt and church ladies at Core Sound Museum. And their “fish tales” were fascinating!

I’ve struggled with this article because it’s about three days filled with roller-coaster emotions. First of all, I love seafood! So three days spent happily gorging myself on bounty harvested right from NC waters moments prior was a dream come true. The upside.

Southern Salt Seafood owner Sammy Boyd cleaning Tuna for our dinner!

The downside – hearing first hand the challenges faced by extremely hard working people who rely on fishing, shrimping, crabbing, and growing & harvesting shell fish for a living. It’s their life, going back generations in many cases. My natural instinct is to try to figure out how to fix things and help, but some problems are just so huge and complicated.

Here’s just one story about a current hot topic that lots of folks we met were talking about. But before I tell you the story, I’ll say that all stories have two sides and we only heard one. Nevertheless, it was compelling.

We shared our table overflowing with fresh-caught NC seafood dishes at the Beaufort Grocery Company with two shrimpers: one full time who also advocates for the industry in Raleigh, and another that shrimps during the summer and teaches maritime careers at the local high school during the school year.

They told us of regulations sent out from Raleigh requiring them to reduce the number of incidental fish caught in their nets when shrimping by 40%. They cut holes in their nets to accomplish the mandate (don’t ask me how the fish got out, but not the shrimp), and reduced the incidental fish caught by 52%! Above and beyond, right?

Then another mandate came from Raleigh to reduce incidental fish caught by another 40%! The frustration and worry of the possibility of loosing their businesses due to regulations such as these was plain on their faces. In fact, it was palpable.

Click, click, click – back up to a high point on the coaster. The teacher/shrimper explained that he had sold his two shrimp boats and was building a new boat from the ground up with the help of his students. They were learning boat building skills hands-on. Skills that, if need be, could be transferred to non-marine careers. What a wonderful way to learn!

And finally, whoa, back down again! If all the current proposed regulations are passed, this new, $100,000 boat will have mostly served as a lesson in boat building for students rather than a means toward years of providing a livable income for the shrimper and his family. Of course, he could sell the boat, but who would buy it? And he’d loose a part of who he is.

I’ll be writing about our incredible meals in future posts. In the meantime, take a look at more images from our trip (hover for description, click to enlarge):

learning the ins and outs of farm-raised Tilapia
Circle G Farms

automated feeding demonstration
Circle G Farms

building oyster float bags
Millpoint Aquaculture

the science behind clam & oyster farming
Millpoint Aquaculture

water life
Millpoint Aquaculture

tiny, tiny clams - not sand!
Millpoint Aquaculture

baby clams
Millpoint Aquaculture

in the water (w/o waders) pulling up oysters so we can take a look
Millpoint Aquaculture

heading out on a boat to check oysters
Millpoint Aquaculture

oyster float bags/oyster bed
Millpoint Aquaculture

fresh seafood sold here
Mr Big Seafood

crabs molting, leaving their exoskeleton behind in the shedding shed
Mr Big Seafood

crab face
Mr Big Seafood

hand packing fresh shrimp
Mr Big Seafood

sturgeon tanks
Marshallberg Farm

sturgeon tank management
Marshallberg Farm

tasting sturgeon caviar
Marshallberg Farm

fresh caught tuna
Southern Salt Seafood

owner Sammy Boyd cleaning tuna for our dinner
Southern Salt Seafood

fresh caught crabs
Southern Salt Seafood

typical dinner with food writers & photographers
Southern Salt Seafood

fresh caught fish packed in ice for shipping North
Beaufort Inlet Seafood B&J Seafood

Carolina Classics Catfish

aerating catfish ponds
Carolina Classics Catfish

feeding the catfish
Carolina Classics Catfish

catfish harvested from the ponds
Carolina Classics Catfish

processing just harvested catfish
Carolina Classics Catfish

Best Restaurants in Raleigh and Cary

What's Cookin'

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July 9, 2017

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I was recently asked for best restaurant in Raleigh recommendations. Not having the latest scoop, I turned to the best resource I know – Carolina Epicurean readers. The response was amazing and morphed to include Cary! If you have a restaurant you feel should be on the list, leave a comment on this post.

Note: The spreadsheet is downloadable. After you download, you can print. See the icons, bottom right.

NC to be Featured on Culinary Travel Series ‘State Plate’ with Taylor Hicks

What's Cookin'

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July 8, 2017

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NC to be Featured on Culinary Travel Series ‘State Plate’ with Taylor Hicks

Earlier this year, INSP greenlit a second season of State Plate, the culinary travel series hosted by former American Idol winner and platinum recording artist, Taylor Hicks, who is currently up for Emmy award consideration in the category of “Outstanding Host for a Reality or Reality Competition Program.” In June, the network announced a voting competition where viewers would choose one of the states featured in Season 2. In addition, due to positive feedback from viewers, INSP increased the second season order to 24 new episodes. Today, Hicks took to Facebook Live on his Fan Page to reveal the competition’s winning state as selected by fans across the country. The online vote, which ran from June 1st through the 15th, gave viewers the power to pick one of the twelve additional states to see on TV this season. And viewers chose North Carolina!

“I’m so stoked that North Carolina will be featured this season,” announced Hicks. “Being one of the original 13 colonies, North Carolina has some amazing stories to tell about their culinary heritage. With input from viewers, the new states added are going to feature some of the best foods in America.”

After two seasons, State Plate will have documented the most popular foods from 36 states in the U.S.

On INSP’s award-winning original series, State Plate, entertainer and restaurateur Taylor Hicks tastes his way across the United States on a quest to assemble plates that represent each state’s most historic, famous, and tastiest foods. He samples crab cakes in Maryland, chili in Texas, potatoes in Idaho, and all manner of other dishes as he travels from coast to coast visiting farms, ranches, markets, and festivals in order to uncover the stories and legends behind each state’s unique food traditions. It’s a heaping helping of America’s most beloved cuisine, rich in history, folklore, and flavor.

State Plate is produced by RIVR Media. All new episodes premiere August 11th on INSP. To find out how to watch in your area, go to www.stateplatetv.com.

About INSP

INSP is available nationwide to more than 81M households via Dish Network (channel 259), DirecTV (channel 364), Verizon FiOS (channel 286), AT&T U-verse (channel 564) and more than 2,800 cable systems. Click here to find INSP in your area. For quality dramas, positive entertainment and inspiring stories, celebrating the American spirit and honoring timeless traditional values, it’s INSP.

About RIVR Media

RIVR Media is an American-based TV production company, specializing in reality, documentary and digital programming. RIVR has produced over 2000 shows for 21 cable networks including such series as Renovation Realities, Escaping Polygamy, Trading Spaces, Whale Wars, and Fat Guys in the Woods, to name a few.

About Taylor Hicks

Taylor Hicks is one of the most beloved and popular American Idol winners of all time. From the start, Hicks’ material on the mega-hit show set him apart, with a unique take on Country, Southern Soul, R&B and Blues. Sixty-four million votes were cast and nearly 37 million American viewers and more than 200 million viewers worldwide tuned in to crown Hicks the Season 5 winner of American Idol, making it one of the most-watched TV events of the last decade. Hicks’ star continued to rise after he stepped off the Idol stage. Less than three weeks after his Idol victory, his debut single, “Do I Make You Proud,” entered at No. 1 on Billboard’s Hot 100, Pop 100, and Single Sales Charts. His self-titled album (Arista), debuted at No. 2 on the Billboard 200 and was quickly certified RIAA Platinum. Hicks is the first male Idol winner to be featured on a Grammy Award-winning album, Jimmy Fallon’s “Blow Your Pants Off,” which took home the 2013 Grammy for Best Comedy Album. Hicks’ career has included stints on Broadway, a national tour with a hit musical, as well as headlining Paris, Las Vegas and other Caesars Entertainment properties all over the United States. Taylor is currently on a nationwide tour, and is also working on a new album.

Release

Posana: where to go for Sunday Brunch

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July 5, 2017

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Asheville – Posana was my husband’s choice for Father’s Day Brunch this year.

Oh, okay. I guess I’ll struggle through a meal at one of my favorite Asheville eateries. Even thought it’s one of my favorites, I hadn’t been for Brunch before.

Our son lives a few blocks from Posana, so he met us there. He ordered iced tea, which first steeped in this fanciful set up. Things like this add to the experience just enough that they’re kinda cool – not gimmicky. And the tea had great flavor.

Not your normal Biscuits and Gravy. Posana’s version has fried chicken on each house-made biscuit half, topped with Jones Dairy sausage gravy, and served with home fries ($13).

I didn’t take my usual bite or two, but my son thought it was delicious.

I went with a Roasted Asparagus Omelet ($12) which was really nice. As omelets go, this one was light and fluffy, with flavorable, firm asparagus.

Normally this Posana Blueberry Brioche French Toast ($12) is something I’d order, rather than my husband. It’s served with sweet corn crème anglaise and blueberry mascarpone. Delicious!

See the full Brunch menu here. See all Posana menus here.

Posana has a nice patio area. While the weather’s warm, sit there if you can. It’s great for people watching.

Posana
1 Biltmore Ave
Asheville, NC 28801
Phone: (828) 505-3969

Build it and they will come: Cape Fear Vineyard & Winery

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July 3, 2017

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Build it and they will come: Cape Fear Vineyard & Winery

Elizabethtown – Desperately seeking lodging. That’s what was going through my mind as I planned for a trip to Southern Smoke BBQ’s special South Supper in Garland, NC. You can read about the Southern Smoke BBQ Southern Supper here.

There was nowhere to stay in Garland. After expanding the search area, we discovered Cape Fear Vineyard & Winery in Elizabethtown, about half an hour away from Garland.

Whaaaat? A winery? Creatively and impeccably landscaped, wandering peacocks, a restaurant/bar, gorgeous event space, a distillery about to go online, an incredible art collection on display (everywhere), and . . . lakeside lodging in the form of seven cottages!?!

Thanks to owner Alex Munroe’s generosity, we spent two nights in the Jazz Cabin. That meant we could get to town a day early and take in the annual White Lake Water Festival. Nothing better than an all-American small town parade with lots of fire trucks. Where they still throw wrapped candy to kids (and some adults).

Would you be surprised if I told you as soon as we pulled into the winery property we headed to the bar to do a tasting? You know we had to a little tasting so we could choose which bottle to buy and take to our cabin for a little R&R after driving for hours.

Each cabin has a deck overlooking the lake. Didn’t check all the cabins, but I’m assuming they all have nice rockers on their back decks like ours did. We loved hanging out there, especially after dark. You would not believe the noise insects, owls, and who-knows-what-critters make after dark!

After our stay, I had a conversation with Judith Scott, Lodging Director, about Cape Fear’s goals. She described all the things they have done, and will be doing going forward, to create a luxury lodging experience. Attention to detail, including top quality linens and cabin features are paramount.

Cape Fear’s on-site restaurant/bar, The Cork Room, is lovely! It’s one of those places that manages a casual-elegant atmosphere where you’re expected to have fun and enjoy yourself. A completely eclectic and wonderful art collection hangs on every wall. I believe original art is in the cabins, also. There appeared to be an original Woodstock ticket in ours, but I didn’t actually verify.

Not sure if there is live music every Friday evening, but there was this Friday. A keyboard player and an exceptionally good female singer.

Both of us ordered the Peppercorn Filet entree: a 6oz “Certified Angus Beef® center cut beef tenderloin filet char-grilled and topped with sauteed cremini mushrooms, onions, and whiskey peppercorn sauce. The filet was served with a baked potato and broccolini ($21). We both asked for our filets to be cooked medium-rare. See their menu here.

We were happy with dinner, but the steaks and veggies all could have been cooked just a little longer. I’m guessing Chef was pretty busy in the kitchen, what with a packed restaurant and prepping for an on-site wedding the following day. Regardless, it’s not a deal breaker. We’d go back in a heartbeat!

Impressive wine glass chandeliers had been hung just a couple days before in Cape Fear’s event venue. It was in the process of being set up for a wedding the next day. We took a peek later in the evening. With all the finishing touches the room was gorgeous.

Considering this place didn’t exist before 2014, they’ve accomplished amazing things: landscaping much if not all of the “compound”, building seven lovely cabins, building expansive multi-level decking overlooking the lake, and never mind a functioning winery.

Epicurean Notes:

Owner Alex is a huge supporter of “Got to be NC” Agriculture and Wine.
Bee hives were installed at the edge of the vineyard just before we arrived.
One of their goals is to turn the Cape Fear compound into an agritourism site.
Check out the horse, mini horses, donkeys, and mini donkeys.
Also, be sure to watch for the two peacocks wandering the property.
The interesting characters kickin’ back on the side of the main building used to live in Michael Jackson’s Neverland and were purchased from his estate.
I’m thinking we’ll be hearing more about their distillery soon.

Cape Fear Vineyard & Winery
195 Vineyard Dr
Elizabethtown, NC 28337
Phone: (844) 846-3386

La Farm Bakery’s New Production Facility Is Open!

NC Piedmont

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June 24, 2017

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La Farm Bakery’s New Production Facility Is Open!

Cary – Missy and Lionel Vatinet, owners of La Farm Bakery, opened the doors to their new production facility in downtown Cary at 220 West Chatham Street on June 15th. “Our team of bakers have already had their hands in the dough for several weeks, and now we welcome our community to join us as we break bread together in celebration of our newest location,” explained Lionel Vatinet.

La Farm Bakery opened in Cary, NC in 1999 serving 9 handmade European breads and cinnamon buns – and offering “IOU’s” to curious new customers. Word-of-mouth praise fueled La Farm Bakery’s early growth, and in 2009, husband and wife team Lionel and Missy Vatinet, expanded with a café, a bread truck, and began selling breads to all 5 Triangle area Whole Foods Markets.

“It’s time for us to grow so that our bakers – who shape every single loaf by hand – have room to explore new ideas and produce breads to meet the demand of our customers,” explained Master Baker Lionel Vatinet, a three-time James Beard Foundation “Outstanding Baker” semifinalist, who is dedicating more of his time to developing new breads using healthy grains grown and milled regionally and in North Carolina.

With the opening of the Vatinet’s new production facility, they are fulfilling their mission to maximize their bakers’ talents by providing additional space and equipment and further supporting the growth of the local grain industry in North Carolina. This marks the first phase of the development of their new production facility. The new Chatham Street location, designed to give a full view of the bakers in action – mixing, shaping and baking breads by hand – will be open Monday through Saturday from 7am to 5pm and will offer the “grab-and-go” style service of freshly baked breads and pastries that Lionel experienced in the French bakeries of his youth. The coffee and retail offering will increase in the coming months with lattes, cappuccinos and sandwiches. The La Farm Bread Truck will also be on-site Monday through Saturday from 10:30 to 2:30 offering its regular breakfast and lunch items, including sandwiches and more.

This state-of-the-art bread and pastry production facility features:

A superior Denmark fabric duct system, which uses no chemicals and circulates air throughout the facility to ensure crust doesn’t form on dough during production. (This product has been awarded international sustainable certifications from Cradle to Cradle and Oeko-Tex Association.)Design elements courtesy of LMHT Associates and numerous friends and talented professional bakers including bakery consultant Michelle Saus
Ample cooler space to store grains (to preserve and support the freshest product possible)
Several new proofing coolers for breads to rise 12 to 18 hours (to fully develop depth of flavor and complexity of fermentation) and store large variety of fresh grain
Specific “lab” space to support extensive work in and experimentation with fermentation, with the intention of creating many new breads, establishing new techniques and increasing grain variety
Separate, temperature-controlled pastry room to support work with sensitive products (bread bakers require a warmer environment to foster fermentation and proofing of bread than pastry)

The original Preston Corners location will now be able to offer warm breads and pastries throughout the day. As La Farm has greatly expanded their space, they will bake throughout the day. Look for crusty loaves and croissants to be pulled from the oven just in time for breakfast, hot out-of-the oven breads for lunch, and warm baguettes to pick up on your drive home after work. “This is where are heart is! We have grown such a family with our customers here, and look forward to serving them and visiting with them every day as we have for 18 years,” explained Missy Vatinet.

The Vatinet’s are have an additional 5600 feet available to lease in “the Sorrell building.” They are currently recruiting like-minded food and beverage retailers, chefs and restaurateurs for leasing opportunities for this new food destination. “We are overjoyed to be contributing to downtown Cary’s renaissance,” explained Missy Vatinet about their expansion to Downtown which is poised to transform a key corner on Chatham Street.

Upcoming events for Lionel Vatinet and La Farm Bakery:
October 11, TerraVITA Food & Drink, Chapel Hill, NC

La Farm Bakery is owned by Lionel Vatinet – author of A PASSION FOR BREAD: LESSONS FROM A MASTER BAKER (Little, Brown & Co.) – emerged from France’s prestigious “Les Compagnons du Devoir” Guild in 1990 with the distinguished title of Maitre Boulanger, and pledged to devote his life to teaching, sharing and preserving the ancient art and science of bread baking. Vatinet has consulted for many of the most well-known artisanal bread brands in the US, and abroad, and was the founding instructor at San Francisco Baking Institute. He continues to teach professional and home bakers at his bakery and in his home kitchen, and in classes throughout the country. Since he and his wife and partner Missy Vatinet opened La Farm Bakery in Cary, NC in 1999, they have received praise in Food & Wine, Saveur, Our State, Garden & Gun and O Magazine. La Farm Bakery is a realization of Lionel Vatinet’s lifelong dream – a modern bakery that continues the centuries-old baking traditions and techniques, honoring the ordinary yet extraordinary boulangeries that once flourished in every little town in France. At La Farm Bakery they produce over 35 different styles of artisan bread throughout the year for their bakery, area Whole Foods Markets, farmers markets, and for their Bread Truck. La Farm Bakery also ships nationwide. www.lafarmbakery.com

NEW: Independent Bean Roaster opens on Historic 7th Ave

NC Mountains

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June 21, 2017

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NEW: Independent Bean Roaster opens on Historic 7th Ave

Hendersonville – The wait is over!

Matthew Hickman and Lisa Hoffman, co-owners of Underground Baking Company have opened their long awaited Independent Bean Roaster two doors down.

Matthew and Lisa refer to their shop as a “Brick and Mortar ‘tasting room’ and roasting operation” as opposed to a “coffee shop”.

With that in mind, there are no plans for Wi-Fi, free or otherwise. They’d like folks to stop in, taste various beans and roasts, perhaps with a pastry from Undergound, and join the conversation.

Today, I met Barista Sandy Polson. If you’re local, you might recognize her from Jongo Java on Main St. She made me this gorgeous latte full of robust flavor.

Not in to coffee so much but your coffee-lovin’ friends want to check IBR out? They offer a pretty good variety of teas.

Like what you’re drinking? Pick up beans, mugs, and other accoutrements while you’re there.

Full disclosure: I’ve known and have had a massive soft spot for Matthew and Lisa from the time I met them as they first dipped their toes in retail years ago. They’re dedicated to their craft and sincere in their dealings with the public. Many customers have become friends.

If you go in the next week or so, please have patience. I expect they’ll be busy and possibly working out a few processes.

As of this writing, hours are: Tues – Fri: 7:30AM – 2PM Sat: 8AM-?? Sun and Mon: CLOSED

Independent Bean Roasters
346 7th Ave E
Hendersonville, NC 28792

Beyond the beer: Sierra Nevada Brewery

NC Mountains

Owner

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June 18, 2017

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Mills River – It’s a given. Sierra Nevada Brewery puts out some dang good beer. But what about their tours and food?

There are multiple tour types: Brewhouse; Beer Geek; Trip in the Woods; Beer, Cheese & Charcuterie Tasting; Guided Educational Tasting; and the Visitor Corridor. The Brewhouse tour is complimentary, but other tours require a paid ticket.

I took a Brewhouse tour with a group of media friends followed by dinner as part of a WNC Farm Tour (search #wncfarmtour) with the NC Department of Agriculture.

Our tour began in a room just off the taproom. We listened to a short presentation while sipping a beer. I’m not sure if this was part of the standard Brewhouse tour, or if it was offered to us because we were a media group?

We headed down hallways overlooking the bottling line, passing rooms where the science behind the beer takes place, a hops sample/storage area, and a huge room with row after row of tanks.

A tank room with beautiful copper tanks, pictured below, was our last stop before hitting the tasting room.

Sierra Nevada Brewery, Mills River, NC — Adding hops

As tasting rooms go, this one’s a pip! Plenty of room and intimate at the same time. And just look at that generous lineup on the counter!

We were happy campers, and we hadn’t even had dinner yet.

If you haven’t been to Sierra Nevada’s “estate” in Mills River yet, you’re in for a treat. You have some choices when it comes to food: seating inside or out, reservation or first come first served seating, order from full menu, indoor bar, or walk-up counter outside.

Sometimes when a restaurant is attached to something else, like a brewery, distillery, etc., the food doesn’t exactly shine. That’s definitely not the case here.

One of my all time favorite soups, Butternut Squash, was made with estate grown squash, swirled with crema, and topped with toasted pumpkin seeds. Thick, creamy and delicious.

Isn’t this Market Salad beautiful? It’s made with Pitch Pine lettuce, grilled NC squash, Holly Springs heirloom tomatoes, estate lunch box peppers, and drizzled with Stout balsamic vinaigrette. So fresh!

Our entree – Braised Bison Brisket – served with Freedom Farm potatoes in a rich sauce, estate celeriac, and shiitake gratin was surprisingly good. I was honestly impressed. Fork-tender and beautifully seasoned.

And to cap it all off, a Lively Orchard Cobbler made with Fuji apples. Our group of cooks, food photographers & writers took one look at the first spoonful and sent it back for more oven time. Second time delivered was the charm. Delicious!

You may be wondering at the heavy nature of our dinner. The weather hadn’t turned warm yet so it was perfect for a chilly night. See all current menus* here. *Remember that online menus sometimes aren’t updated, so using them as a reference is best.

Epicurean Notes:

Note the care, detail, and quality along the approach the main gate.
Prepare yourself for something unexpected and special when you go through the main gate the first time and see the brewery. The first time I saw it, I was reminded of a huge California winery estate.
Take time to walk through the garden or play Corn Hole out back.
Lve music can sometimes be found out back on the outdoor stage.

Sierra Nevada Brewery
100 Sierra Nevada Way
Mills River, NC 28732
Phone: (828) 708-6176

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