NOTE:I was at a cooking demo tonight (11/15/22) and the new-ish European Market in Arden, NC came up. Forgetting I’d only posted about it on Facebook, I told interested folks they could search this website for information, especially the Market’s address. Realizing it wasn’t on my website after getting home, I’m sharing my Facebook post here so they can find the information.
Looking for Chocolate and other unique groceries from European countries? Check out the NEW European Market, Arden, NC that’s just opened in Arden! It’s the 9th (first in NC) out of 10 (10th opening soon) locations of a regional chain.
We had a blast exploring their latest location in Arden. finding more than a few products at surprisingly lower prices than seen elsewhere. We left with some great finds.
It’s a small regional chain that opened it’s first store in Chattanooga, TN in November 1999. At first, they stocked Russian products, gradualy adding things from other countries. They also make homemade cabbage rolls, pierogies, bulochki, chebureki, blintzes and bake German bread.
It was a dark and stormy night . . . but totally worth battling wind and rain from the edge of Hurricane Nicole to celebrate a birthday at Milton’s in Black Mountain.
I first met Executive Chef Edwin Bloodworth eight years ago when he was running the kitchen at Lex18, a N. Lexington Ave restaurant (no longer in business) in Asheville. He served up one of the best meals I’d had to date!
It wasn’t until we chatted with Chef Edwin this time that I realized he’d been at Gamekeeper Restaurant & Bar in Boone during the time I was producing the High Country Small Plate Crawls. If you’ve never been to Gamekeeper, you must go. Their food is interesting and fantastic. They’ve done some major remodeling since I’ve been, so I also need to get back up there.
This is the second time my husband and I have been to Milton’s, in the historic Monte Vista Boutique Hotel. Both were the type of dining experience you can’t stop thinking about. Chef Edwin has been at the helm of Milton’s Black Mountain in the The Monte Vista Hotel for about 8 months now, and he’s knockin’ it outta’ the park! Feast your eyes on some of what’s coming out of his kitchen now, as well as what’s to come on his soon-to-be-finalized new menu in the Gallery below.
Every, Single, Dish was presented beautifully and was absolutely delicious! Flavors were balanced, yet set each other off perfectly.
We were there for dinner, not a media preview, but Chef didn’t let that stand (smile). As we were about to give our most fabulous server, Jennifer, our order, she looked me directly in the eye and said, “you’ll get what you get.” Oh, okaaay . . . We did eventually get what we were going to order, but before that happened, a “new menu preview” tasting parade happened. Do. Not. Get. Me. Wrong. We loved every minute of our evening! It was a completely fun, magical way to celebrate Bill’s birthday! Especially as we’d had to cancel the original date due to a family emergency.
NOTES:
As you look through the Gallery at all the lusciousness, keep in mind some of the tasting dishes – marked as NEW MENU COMING SOON – are still in the process of being tweaked, so they might look/taste a little different when finalized. Read “finalized” as “Chef’s best and most delicious take on the dish”.
Pictures from our first meal at Milton’s are marked PREVIOUS MEAL in the Gallery.
If you haven’t been to the historic (National Register) Monte Vista Hotel in a while, things have changed. A few years ago, Southern Proper Hospitality (Atlanta), “together [with] a few other Black Mountain partners acquired the hotel and redesigned the accommodations to create a comfortable and classically hip boutique mountain oasis.”
It’s lovely inside and out! In nice weather, it’ll be hard choosing between cozy inside dining, and dining on their pretty back patio. Both have fireplaces.
Milton’s Cuisine and Cocktails
308 West State Street
Black Mountain, NC 28711
828-669-8870
Ciao Asheville-Learn to Make Limoncello wraps up Metro Wines‘ (Asheville) 2022 line of events just in time for the holidays. Join them on Sunday, December 11 at 2pm to learn how to make the popularItalian Liqueur, Limoncello. Howard Rampersaud, Food and Wine Traveler in Italy, will present the process pursuant to an authentic Italian recipe garnered from his travels.
Howard will demonstrate the process from start to finish, including bottling this magic elixir and give us shopping and packaging advice, too. Typically made from grain alcohol, Howard will also discuss how to make limoncello from vodka, which has a lower alcohol content. And you’ll get to sample both versions to see which one you like best! You’ll also get to take home a copy of Howard’s recipe.
Registration will include limoncello tasting, a glass of Prosecco (it IS the holidays after all!), copy of the recipe, and everyone attending will be entered to win a door prize – a bottle of limoncello made by Howard!
This is a unique opportunity to learn how to make this year round digestif for your home or as a gift to friends and family.
Ciao Asheville says: “When life gives you lemons, make limoncello!” And come celebrate the holidays with Ciao Asheville and Metro Wines!
The class is $20 + tax and participants are limited to 24. Register by calling (828) 575-9525 or via their online wine store here.
An Epicurean Adventure: ‘Savor Charlotte’ Comes to Greenville, SC on Nov 10th
A creative haven for foodies in the Southeast, the Queen City encourages zealous pursuit of new flavors in Southern cooking and beyond. In celebration of Charlotte’s ever-evolving food and beverage landscape, eight of the city’s most buzzed-about chefs and mixologists will come together for a one-night-only culinary experience in Greenville, South Carolina on November 10, 2022.
In partnership with euphoria Greenville food festival and The Local Palate, the Charlotte Regional Visitors Authority (CRVA) is bringing the Savor Charlotte event to four local Greenville restaurants: CAMP, Jianna, The Lazy Goat and Oak Hill Café & Farm. The exclusively curated menus will showcase why Charlotte is a must-visit destination for foodies and cocktail enthusiasts alike.
“Charlotte’s culinary community represents an incredibly diverse and dynamic group of passionate individuals,” said Tom Murray, Chief Executive Officer at the CRVA. “In Charlotte, food service makes up more than 70% of all leisure & hospitality jobs and 25% of visitor spending is attributed to food & beverage. We are excited to showcase the talented chefs and mixologists bringing Charlotte’s unique flavors to Greenville, giving us a platform to inspire a trip to the Queen City and experience our culinary community firsthand.”
The pairing of four of Greenville’s top restaurants with Charlotte chefs and mixologists offers a one-of-a-kind opportunity for diners to get a taste of the culinary artistry of both destinations through a unique epicurean experience.
The chef, mixologist and restaurant collaborations include:
CAMP – Chef Alex Verica of PARA and mixologist Justin Hazelton of Leah & Louise Jianna – Chef Bruce Moffett of Moffett Restaurant Group and mixologist Russ Johnson of The Public House The Lazy Goat – Chef Shai Fargian of YAFO Kitchen and mixologist Colleen Hughes of Supperland Oak Hill Café & Farm – Chef Christa Csoka of The Artisan’s Palate and mixologist Yoshi Mejia of Super Yosh Cocktails
The ‘Savor Charlotte’ Greenville adventure is easy to experience. Those interested in a taste of Charlotte can reserve a table directly at one of the four participating restaurants. Advance reservations are strongly encouraged, as space is limited.
As part of the exclusive event in Greenville, restaurant patrons who dine at one of the four restaurants on November 10, 2022 will have the opportunity to enter for the chance to win a Charlotte Westin hotel stay and a pair of Charlotte Brew Badge passes.
Charlotte is a city of culinary opportunity with many young, innovative chefs graduating from local culinary school Johnson & Wales University. From James Beard Award nominees and creative mixologists to well-established restauranters and international chefs, the city’s success in food & beverage is a testament to the creativity and passion of all who make up the collaborative community.
For more information about the participating chefs and mixologists, and to make reservations for November 10, 2022, click here.
About the Charlotte Regional Visitors Authority
The Charlotte Regional Visitors Authority (CRVA) works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region’s economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles’ Entertainment Complex, NASCAR Hall of Fame, Charlotte Regional Film Commission and Visit Charlotte in conjunction with the region’s destination marketing brand. For more information, visit charlottesgotalot.com.
To be sure, I’ll have to go to Tall John’s a few more times to make the proclaimation – “Asheville’s next Best Restaurant” permanent. If last night’s preview is any indication, there’s no question about it!
Food hasn’t surprised me in quite a while, but three of the four dishes we had did just that. I was surprised by unexpected flavors and textures. There was also a little surprise involved with how dishes were presented – serving dish & utensils, portioned for two. It’ll be interesting to see if they continue with this approach. Our server confirmed that’s the plan. It was fine for us, and actually added to the experience, but what if you have a table of four and they all order different things?
WHO
Tall John’s is helmed by ExecutiveChef/Owner Trevor Payne and General Manager Jasper Adams.
Chef Payne returns to Asheville, where he has family roots, following an extensive culinary career in Portland, Oregon’s top kitchens (Clyde Common, Le Pigeon, Little Bird Bistro, Olympia Provisions).
Those of you familiar with Asheville’s culinary scene will know Jasper Adams from Table, The Imperial Life, Cucina 24, and Rhubarb. He’s a life-long Ashevillian.
WHAT
With a hip, cozy, neighborhood-tavern-like ambiance, Payne has positioned Tall John’s as “a place for all occasions for everyone.” It’s set to be a destination for everyday meals and special occasions alike, where “the quality of the food, beverage, and service is just as important as creating an approachable atmosphere where people feel comfortable.”
Seating capacity is 50 in the dining area and another 20 to 25 on the side patio. They’re planning a Spring opening for the patio.
The space has undergone extensive interior remodeling. It’s been modernized, while maintaining the building’s historic character: the original 1900s-era floors have been refurbished rather than covered over, and a new open kitchen & spacious bar have been added.
That Kitchen Bar definitely brings you up close and personal to the action. It struck me as a narrow space to work in, especially when there’s a crowd, but there was a smooth flow as Chef Payne directed. Remember this was a soft opening, so first run with patrons. I also wondered if it would get hot with commercial oven, cooktop, and grill about ten feet from our seats. That hood did its job. No unusual heat on our side of the bar.
Payne, son of Asheville artist John Payne, has called upon some of his close relationships with artists and craftspeople to bring original touches to the space. These include custom metal work from Tina and Kayla Councell of Iron Maiden Studios and original artwork from local artist Kevin Hogan (Payne’s father-in-law).
What’s behind the name “Tall John’s”? Treavor Payne’s father’s name is John, and he’s tall. They called him Tall John. As Jasper Adams tells it, the name gradually morphed into a feeling of casual comfort and just a generally good feeling.
MENU
The menu will offer “European-American classics like roasted chicken, cold oysters, radishes and cultured butter, caesar salad, a great steak [and possibly a great burger]. The newly-built spacious bar will serve classics like freezer-cold martinis, an intentional selection of enduring wines from small producers, time-honored draft and packaged beers, and crafted non-alcoholic drinks. There are a variety of seating options to choose from, including outdoor patio seating, a full-service bar, a counter at the open kitchen, and a lively dining room.”
See the Sample Menu served during their friends, family, and media event in the Gallery befow. You’ll see dishes are titled, but not described. If you want to know what’s in the dish before ordering, ask your server.
For instance, the menu said, “Fall Chicories“. It was a Chicory Salad with pear, grapes, and a creamy pistachio dressing, topped with cheese. That dressing, though. Seriously delicious! It’s pictured in the gallery below.
WHEN
Tall John’s plans to open for dinner service on October 19th from 4-10pm for walk-ins only. Dinner service will be Wednesday through Sunday, with additional offerings, including weekend brunch, daytime coffee, and what the team describes as a “badly needed in Montford” retail bottle shop on the ground floor, soon to follow.
WHERE
Located at 152 Montford Avenue, the historic building dates back to 1906. It’s tucked in among the neighborhood’s historic residences and old-growth trees. Throughout its history, the building has been home to a Piggly Wiggly and a Pentecostal church before being restored and converted into a restaurant space last occupied by Italian restaurant, Chiesa.
WHY YOU SHOULD GO
What impressed me most was the creative (read delicious) approach Payne takes to his dishes. Even the most mundane – a side of Baby Turnips. Turnips, you say? Try them before you dismiss the idea. No idea how they make those turnips do what they do. Take a bite, after swiping in the (no nut) pistou, and you get a spash of full, but mildly flavored liquid in your mouth followed by a firm-tender chew.
And those Oysters! Oh. My. Gosh! Definitely put a spoonful of that magic Mignonette sauce – traditionally made with minced shallots, cracked black peppercorn, and vinegar (either red or white) on top – followed by a light lemon squeeze.
Our “Tall” dish, “Roasted Half Chicken” was tender, juicy, and tasty. It made a difference following our server’s suggestion to add squeeze lemon over top.
I wondered if this was a case of a chef coming from the other side of the country, bringing what’s standard there as new here. But Asheville chefs have come from all over. He’s not the first. I’ve also spent time in Portland without running across cooking like this. Conclusion? It’s all Chef Trevor Payne.
Burntshirt VineyardsHendersonville has announced the Oct 7th Grand Opening of their impressive new restaurant, Vintner’s Table, but if you can’t wait, they’re quietly running a soft opening, open to the public. Go with the understanding that they’ve set up a pretty big restaurant, bar, tasting bar from scratch and are still working out a few kinks. They’re probably dealing with the same staff shortage as every other restaurant.
Our friends went for lunch this past Thursday and had such a great meal, they asked if my husband and I wanted to go back with them for dinner on Friday.
“Vintner’s Table provides four separate menus for your dining convenience: a full Dinner Menu and Lunch Menu available at the restaurant, a Terrace Menu offering small bites and appetizers on the extended patio sections, and a Children’s Menu available throughout the serving area.” BurntshirtVineyards
We had the pleasure of meeting Executive Chef Paul Caricato. Loved how excited he was about the huge kitchen and his menu. The kitchen IS huge – and everything is still shiny and new. Chef Caricato was nice enough to give me a tour.
MY TAKE
Vintner’s Table is very good now, and will be GREAT – after they find their legs.
All pasta is made in-house. You can tell.
The menu isn’t extensive, but there’s enough variety that you should be able to find multiple dishes you’ll like. Not sure if they’ll expand it or not.
Two of us ordered the 6 oz Filet Mignon entrée. They were both cooked beyond medium rare (as ordered), but were delicious nontheless. On second thought, I’m wondering if they were cooked correctly, but there was an issue getting them out of the kitchen in a timely manner, like lingering under a warmer or something that caused continued “cooking”?
If they haven’t changed the menu yet, they don’t have Tartuffo, but DEFINITELY get the chocolate mousse caramel cake they’re serving in its place. It’s completely melt-in-your-mouth fabulous!
There were a few minor glitches during our meal, but I’m confident they’ll be smoothed out by their grand opening.
We love Burntshirt wines, but it’s nice to have a choice. They’re also serving up cocktails at Vintner’s Table.
If you like to linger over your meal, the wood seats might start talking to you.
The biggest challenge will be the noise level inside, especially when there are more than a few tables occupied. We were able to talk more easily after the large party of about 12 next to us left. It’s not going to be easy to fix that while staying true to the lodge-like interior design. It’s all hard surfaces, top to bottom. Hope they can figure it out.
I’m looking forward to a meal with a glass of wine on the large covered patio in warm weather. For now, maybe a table in front of the also large fireplace.
Bottom line – you should go, enjoy the food & wine, and support what is ultimately going to be a Hendersonville jewel.
Old World vs. New World Wine Tasting Wednesday, September 28 – 3:30pm – 5:00pm
Join the folks at Season’s at Highland Lake for a special event with sommelier Tom Leiner from Grapevine Distributors. Tom has curated a handful of very distinct wines and will be talking about the main differences between old world and new world Chardonnay, Sauvignon Blanc, Pinot Noir and Cabernet Blend.
The event will be accompanied by a selection of cheeses, breads, fruits, and other accoutrements to excite the palate and to see how they pair with the different wines.
This is a reservation-only event. $60 per person. Please call us at 828.696.9094 to make your reservation.
Wine Tasting Menu
Sauvignon Blanc
2020 David Sautereau Sancerre, Loire, Fr
vs
2021 Patricia Green Cellars, WV, OR
Chardonnay
2020 Dom Perreau Pouilly Loche, Burgundy, FR
vs
2019 Schug, Carneros, CA
Pinot Noir
2018 Jos. Drouhin Gervey Chambertin, Burgundy, FR
vs
2019 Merry Edwards RR, CA
Cabernet Blend
2018 Ch. Plince, Pomerol, FR
vs
2017 Elhers Portrait, Napa, CA
The Original Pub and Brewery Tours of Charleston’s 10th Annual Haunted Pub Crawl to Kick Off Next Saturday, October 1
WHO: The Original Pub and Brewery Tours of Charleston
WHEN: Every day at 1pm, 4pm, & 7pm from Saturday, October 1 to Monday, October 31
WHERE: Tours depart from Tommy Condon’s Irish Pub located at 160 Church Street
WHAT: Want to explore the haunted history of Charleston, meet some people, and have some fun in the Holy City’s local craft beer scene? Join The Original Pub and Brewery Tours of Charleston for the month of October for their 10th Annual Haunted Pub Crawl!! Adults 21+ can enjoy spooky tales from local guides and a taste of Charleston nightlife while sampling fresh Lowcountry beer! We know what to do, where to go, what’s happening in the city every night, and how to have a good time. Take the Haunted Pub Crawl, a walking, bar-hopping, guided adventure into the city’s soul—its drinking establishments and deepest, darkest unknown secrets! Appetizers are included, and all will enjoy good beer and ghost stories. This 2.5-hour crawl stops at 3-5 pubs. For more information or to book your pub crawl, please visit PubTourCharleston.com.
Whether you’re a Bravo watcher, an Asheville foodie (or both), chances are you’ve heard about chef Ashleigh Shanti. The former chef de cuisine of Benne on Eagle is fresh off her Top Chef run and set to open Good Hot Fish (Instagram), a casual fish house celebrating Black Appalachian, Southern and soul food, later this year in Asheville.
Shanti is joining forces with Chef Will Cisa and the team at Jettie Rae’s Oyster House on Thursday, September 22nd for a collaborative pop-up dinner. The chefs have developed a six-course tasting menu with carefully selected wine pairings, featuring dishes like Caviar and Catfish with Sunburst Farms trout caviar and Deviled Bronzino with fresh lump blue crab. Reservations for this ticketed event and the full menu are now available HERE.
Several new and notable chefs are coming to Wilmington, N.C., which comes as no surprise given the city was ranked one of Yelp’s 2022 Foodie Cities in a nationwide analysis of small cities with must-visit food scenes. These restaurants are sure to attract interest from across the country, and foodies should plan to take a trip east to explore all the new noshes.
Slated to open later this year in downtown Wilmington, Olivero will offer non-traditional, Spanish-Italian flavors of New Orleans inclusive of local, fresh produce and seafood, homemade pastas and more. It is the second restaurant from Chef Sunny Gerhart, owner of Raleigh’s award-winning St. Roch Fine Oysters & Bar and 2022 James Beard Foundation semifinalist for “Best Chef Southeast.”
Wilmington’s Lumina Station will soon welcome Kipos, the coastal outpost of prolific restaurateur, James Beard nominee and owner of Giorgios Hospitality Group, Giorgios Bakatisas. Slated to open late this summer, the elevated Greek taverna’s menu will lean heavily on local seafood and feature authentic Greek dishes such as moussaka, spanakopita and other beloved classics from the original Kipos menu.
CheeseSmith’s original food truck was no match for the growing crowds that began following its every move and causing it to frequently sell out. The two chefs behind the creative culinary concept put down roots in Wilmington’s trendy Cargo District with their first brick-and-mortar location. Featured in the Cooking Channel’s “Best Thing I Ever Ate,” they serve up a rotating menu of inventive grilled cheese sandwiches, complemented by delicious sides.
Wilmington’s culinary scene offers a diverse range of cuisines ranging from fine dining to local dives, and countless acclaimed chefs already call the city home. Dean Neff, named a James Beard semi-finalist, serves up sustainably farmed seafood complemented by local ingredients at Seabird. The delicious Italian cuisine at Benny’s Big Time comes from the mind of Chef Vivian Howard, a James Beard semi-finalist for Best Chef Southeast, as well as both Daytime Emmy and James Beard award winner for her culinary show, “A Chef’s Life.” James Beard finalist Chef/Owner Keith Rhodes of Bravo’s “Top Chef” is behind the seasonal, fresh seafood at Catch. And manna ave. 123, serving innovative American cuisine, has received the AAA Four Diamond Award for multiple consecutive years.
Wilmington’s already flourishing foodie scene is heating up with new chefs and restaurants heading to the coast. Please let me know if you are interested in more information or high-res images to accompany a story.
