Question 1

Not a stretch - Tall John's, Asheville's next Best Restaurant?

Accepted Answer

To be sure, I&#8217;ll have to go to Tall John&#8217;s a few more times to make the proclaimation &#8211; &#8220;Asheville&#8217;s next Best Restaurant&#8221; permanent. If last night&#8217;s preview is any indication, there&#8217;s no question about it!
Food hasn&#8217;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 &#8211; serving dish & utensils, portioned for two. It&#8217;ll be interesting to see if they continue with this approach. Our server confirmed that&#8217;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&#8217;s is helmed by Executive Chef/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&#8217;s culinary scene will know Jasper Adams from Table, The Imperial Life, Cucina 24, and Rhubarb. He&#8217;s a life-long Ashevillian.
WHAT
With a hip, cozy, neighborhood-tavern-like ambiance, Payne has positioned Tall John&#8217;s as &#8220;a place for all occasions for everyone.&#8221; It&#8217;s set to be a destination for everyday meals and special occasions alike, where &#8220;the quality of the food, beverage, and service is just as important as creating an approachable atmosphere where people feel comfortable.&#8221;
Seating capacity is 50 in the dining area and another 20 to 25 on the side patio. They&#8217;re planning a Spring opening for the patio.
The space has undergone extensive interior remodeling. It&#8217;s been modernized, while maintaining the building&#8217;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&#8217;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&#8217;s father-in-law).
What&#8217;s behind the name &#8220;Tall John&#8217;s&#8221;? Treavor Payne&#8217;s father&#8217;s name is John, and he&#8217;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 &#8220;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.&#8221;
See the Sample Menu served during their friends, family, and media event in the Gallery befow. You&#8217;ll see dishes are titled, but not described. If you want to know what&#8217;s in the dish before ordering, ask your server.
For instance, the menu said, &#8220;Fall Chicories&#8220;. It was a Chicory Salad with pear, grapes, and a creamy pistachio dressing, topped with cheese. That dressing, though. Seriously delicious! It&#8217;s pictured in the gallery below.
WHEN
Tall John&#8217;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 &#8220;badly needed in Montford&#8221; retail bottle shop on the ground floor, soon to follow.
WHERE
Located at 152 Montford Avenue, the historic building dates back to 1906. It&#8217;s tucked in among the neighborhood&#8217;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 &#8211; 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 &#8211; traditionally made with minced shallots, cracked black peppercorn, and vinegar (either red or white) on top &#8211; followed by a light lemon squeeze.
Our &#8220;Tall&#8221; dish, &#8220;Roasted Half Chicken&#8221; was tender, juicy, and tasty. It made a difference following our server&#8217;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&#8217;s standard there as new here. But Asheville chefs have come from all over. He&#8217;s not the first. I&#8217;ve also spent time in Portland without running across cooking like this. Conclusion? It&#8217;s all Chef Trevor Payne.

Tall John&#8217;s
Facebook: https://www.facebook.com/talljohnsavl
152 Montford Ave
Asheville, NC 28801
828-782-5514

Question 2

Collaborative Pop-Up Dinner: Good Hot Fish and Jettie Rae’s

Accepted Answer

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.

Question 3

SOCO - BAM it's GOOD!

Accepted Answer

SOCO Southern Contemporary Cuisine, located in the heart of Thornton Park in Downtown Orlando knocked our socks off! When three hours go by and you&#8217;re still not quite ready to leave, you know it&#8217;s a keeper.
&#8220;Where Southern Meets Contemporary&#8221;
We share a love of all things culinary with our long time High School friends and Orlando locals, Peter & Karen. To date, they&#8217;ve never missed on a College Park/Winter Park/Orlando pick for a meal or drinks out. This time it was SOCO (https://socothorntonpark.com/).
It&#8217;s easy to order too much food when you want to try just about everything on the menu, especially when you plan on sharing everything, so rationalize, &#8220;it&#8217;s not really that much&#8221;. Even so, very little went home with us.
Every single thing we ordered was good! Excellent cocktails. Traditional Southern dishes updated to &#8220;contemporary&#8221;. Man oh man, it was all so tasty. Executive Chef/Partner Greg Richie&#8217;s latest project is a complete winner!
Menu descriptions of each dish are in gallery captions.

Epicurean Notes:

Expect to pay around $50 pp for a full-on dining experrience: App, Entree, Dessert & Drink
There&#8217;s not a bad seat in the house, in my opinion. In nice weather, I&#8217;d choose outdoor seating. Great people watching in this hip neighborhood.
Street parking can be tough in this area. If you can&#8217;t find street parking, there&#8217;s a parking garage that backs up to SOCO with an entrance around the block. Exit via first level door and you&#8217;re practically at SOCO&#8217;s doorstep.

SOCO
629 E Central Blvd
Thorton Park, Orlando, FL 32801
407-849-1800

Question 4

Six Hundred opening in Winston-Salem - what you haven't heard!

Accepted Answer

Chef Travis Myers and business partner/long time friend, Ryan Oberle, will be opening Six Hundred° any time now in Winston-Salem&#8217;s Bailey Park. They&#8217;ve named and tag-lined their long anticipated new restaurant &#8220;Six Hundred Degrees – Live Fire Kitchen | Social Room & Bar&#8221;.
Backstory: Travis and Ryan have worked together at different eateries for 12 years. They started planning a restaurant together about 3 years ago.
Recently I had the distinct pleasure of spending time with Travis and Ryan at Six Hundred°, talking about their journey, where they are now, and future plans. We went through the entire property, front and back of house. We talked everything involved in bringing about this dream from flooring material and it&#8217;s care to furniture material, local producers & suppliers, featured art & artists, latest incorporated technology (kitchen, bar, sound system), and equipment &#8211; not the least of which is the beautiful split live-fire grill below.
 
Travis made it a point to credit every creator and manufacturer possible: the architect, living wall artist/creator, furniture, metalwork, and millwork designer/builders. Acknowledging how important it is to Travis, I&#8217;m sharing details here, also:

Stitch Design Shop (architects)
Viator Design and Construction (metalwork)
Sunnyside Millwork Everything you see is custom millwork, except the bamboo floors!
Carsons Hospitality (furniture)
Mona King (&#8220;living wall&#8221; artist)

Noticable was the &#8220;journey&#8221; of sorts when you first walk in. Your eyes lead the way, taking you from the &#8220;living wall&#8221; art hung to your right on a wall sporting paint and graffiti dating back to who-knows-when, to the perspective offered by the bar on your left of coming to an end about a mile away.
&#8220;Things we want to stand out as you walk in &#8211; wood-fired grill, long eating bars, and fireplace and wine cellar toward the back.&#8221; &#8211; Chef Travis Myers
Speaking of old (original) paint, etc., take the time to look at the Power Plant&#8217;s industrial skeleton left in place when constructing Six Hundred°. Don&#8217;t forget to look up. Among other things, you&#8217;ll see grain and knot patterns from framing boards used when the original concrete was poured.
As you walk further in, to the left of the open kitchen you&#8217;ll see a huge firewood rack built by Viator and full of hickory wood, and the wall-mounted board crediting local purveyors prominently in one of the gallery images.
&#8220;We&#8217;re not re-inventing food, just using farmers as we should. If it&#8217;s local, we&#8217;ll use it.&#8221; &#8211; Chef Travis Myers
In addition to Head Chef Travis Myers, there&#8217;s another name you&#8217;re going to hear more about. And soon. It&#8217;s Chef de Cuisine Brian Gephart. He comes to Six Hundred° with lots of experience with Asian markets and various cultural influences.°
&#8220;Six Hundred° is a &#8220;melting pot of culinary activity&#8221; when it comes to chefs.&#8221; &#8211; Chef Travis Myers
There are multiple seating areas, each with their own unique character. When I try to pick the &#8220;best&#8221; spot &#8211; where I&#8217;d want to sit, it&#8217;s really tough. Do I sit at the &#8220;culinary bar&#8221; right up next to the open kitchen so I can watch all that live-fire and other action? How about the bar, so I can watch talented mixologists creating craft cocktails, using their specialty chilled garnish drawers and specialty ice program, as well as the view of Bailey Park? I also want to get a closer look at that Richlite bar top made from compressed, recycled paper.
Maybe I should choose the smaller dining room (also with views of Bailey Park) just beyond the bar, or the still intimate, but larger dining room in the back with the oh-so-cool water vapor fireplace? Some day, I&#8217;d like to dine at the custom Farm Table (next to the wine cellar, by reservation only) with 9 of my pals. By the way, that smaller dining room can be closed off and used as a Meeting/Private Dining room.
&#8220;We want it to be a complete experience: culinary bar, stacked firewood in view, grill works, soapstone hearth, state of the art hoods &#8211; all electronically connected so they operate together, sensing heat & auto adjusting the fans.&#8221; &#8211; Chef Travis Myers

Insider Tip: Opening Date as of this writing is set for March 2nd.
Whether you get to go on opening day or not, you should most definitely GO! ASAP!! That said, please do keep in mind that they&#8217;ll be brand new and it&#8217;s almost guaranteed there&#8217;ll be one or two kinks to work out. Go hungry with a happy heart and embrace the investment in something new and creative in Winston-Salem.
Menus aren&#8217;t posted on their website as of this writing, but they&#8217;re expected soon.
Facebook: https://www.facebook.com/600Degrees.wsnc
Instagram: https://www.instagram.com/sixhundred_wsnc/
Six Hundred°
Live Fire Kitchen
450 N Patterson Ave
Winston-Salem, NC 27101

Question 5

Asheville Culinary Festival Chow Chow Postpones Until September 2021

Accepted Answer

Asheville’s new culinary festival, Chow Chow, is being re-scheduled for September 2021 due to the disruption and uncertainty caused by Covid-19.
After the Board of Directors of Chow Chow, a 501(c)(3) organization, determined launching ticket sales in April was unrealistic, the group also considered the future rules and regulations regarding social gatherings and the indeterminate nature of the impact of the pandemic. As a result, the board voted to postpone the festival until September 2021.
“It was an extremely tough decision and a decision that we don’t make lightly. We so appreciate the support of the community, our sponsors, and our partners during last year’s festival as well as in preparation for 2020. We’re determined to be back better than ever next year,” said Board of Directors President Katie Button. “We’ll all be ready to welcome friends and family back to Asheville and we think Chow Chow will be a great way to celebrate our re-opened doors.”
The organization will also continue its mission in 2020 with a series of events, dinners and an on-line presence that will offer meaningful content celebrating farmers, chefs, makers, and artists. The board remains committed to elevating Asheville’s greater creative community through food and the communal table.
The festival will also shift its focus to support the many farmers, restaurants, chefs, artists, makers, and non-profits severely impacted by Covid-19.
Watch for updates on their Facebook Page: https://www.facebook.com/chowchowavl/

Question 6

Asheville Restaurants, their Humans, and COVID-19

Accepted Answer

Watching Asheville restaurant owners and employees speak about handling the COVID-19 crisis, you can feel their search for reason and a way forward as they speak about how they&#8217;ve been affected, what they&#8217;ve done so far, and what they&#8217;re thinking about doing to survive going forward.
&#8220;It&#8217;s all about Community&#8221;
Shannon McGaughey, Co-Owner, Vivian, Bill Tanner, Co-Owner, PennyCup Coffee Co., and Tony Walker, YouthBuild Case Manager, Green Opportunities
 
Adam Thome, Owner, 67 Biltmore
 
Gerry Mahon, Owner, Mellow Mushroom Asheville

Claire Brooks, Taproom Manager, Noble Taproom & Cidery, Chris Cogswell, Owner Appalachian Chic Food Truck

Videos by Amplified Media. Follow their Vimeo Channel and look for #AshevilleStrong.

Question 7

What's up with Twisted Laurel Restaurant Group?

Accepted Answer

The Twisted Laurel Restaurant Group has a lot of news to share: Hard to believe the summer is over, but all of us at the Twisted Laurel Restaurant Group had a great one and hope you did too. Now as we dive into another beautiful fall in the mountains, we wanted to share what we have going on. First, if you haven’t yet seen the new and improved twistedlaurel.com, please check it out! We have a new look featuring our new menus, more details on our special event spaces like The Daphne Room downtown, and our off-site catering options throughout Western North Carolina.
Now. here’s what we have going on at all the restaurants&#8230;
Meet Chef Tom
We’d like to introduce the newest member of the Twisted Laurel family &#8211; Executive Chef Tom LaFauci who joined downtown’s Daphne at Twisted Laurel to take its menu to an exciting, new yet familiar place, bringing some old favorites back by popular demand.
“Being approachable to a large number of people is important to us.”, says General Manager Vince Charbonneau. “I am excited to have Chef Tom on board to push Daphne in a new and creative direction while staying true to Twisted Laurel&#8217;s roots. His background in quick service, corporate, fast casual, and independent restaurants is not only valuable to Daphne, but for the entire Twisted Laurel family.”
LaFauci grew up cooking with his grandfather in an Italian kitchen in New Jersey where he “was the Italian kid, standing on a chair, stirring the sauce.”
Tom continues family traditions by making all the pastas and sauces featured on the Daphne menu from scratch, including the linguini, pappardelle, and ravioli, just to name a few.
His history with big brand restaurants along with his extensive catering experience and role as Chief Smoker of an award winning competitive barbecue team makes Chef Tom the perfect person to take the helm of the Daphne at Twisted Laurel kitchen.
Chef Tom added, “Working for a brand that is established, and tasked to take it to new levels, excites me.”
We hope it excites you too!
Menu Makeover
If you have visited either Twisted Laurel West or Twisted Laurel Weaverville in the past few weeks, you might have noticed something a little different. We have new menus! But don’t worry &#8211; all your favorites are still there, we’ve just added some new dishes like a Fried Mac N Cheese appetizer and a Blackened Mahi Mahi entree. Take a look at the new menu here.
West Side Vibes
Twisted Laurel West on New Leicester Highway redesigned their patio this summer with cafe lights making for beautiful outdoor dining and fun with cornhole and giant jenga during these fall days and nights. They have also updated their daily specials which you can check out here.
“We at Twisted Laurel West absolutely love being apart of the Leicester highway community. We are coming up on our second year anniversary, and would like to thank everyone that has supported us. We currently have 40 beers on tap, 17 television&#8217;s for all the big games and a beautiful patio. Besides our new menu with some amazing new items, definitely also try our brunch menu and $6 Bloody Mary’s and $4 Mimosas every Sunday. We have recently changed our management team and have a talented new chef cooking up some amazing dishes.” &#8211; Christopher Luce, General Manager
&#8216;Tis the Season
Did you know that Twisted Laurel Weaverville is the only restaurant offering the NFL Ticket in the North Asheville/Weaverille neck of the woods? Yep &#8211; you can watch the big games while enjoying drink specials like $4 pints on Mondays, $3 pints on Tuesdays, and $1 off select Brewery of the Month beers on Thursday Pint Nights. You can check them all out here.
And speaking of &#8220;The Season&#8221; &#8211; it&#8217;s time for holiday parties, and it’s not too late to book yours with us! Already have a venue? Let us take care of the food! Contact us today so we can help you plan the perfect off-site catering options for your event and guests.
The Twisted Laurel Mobile Eatery &#8211; which made appearances all summer long at places like Homeplace Beer Company in Burnsville and at concerts at The Barn at Paint Fork in Barnardsville &#8211; is also available for special events from weddings to sporting events to holiday parties!
We have something for everyone &#8211; from traditional to trendy &#8211; and can work with your budget to make sure that the food is a deliciously unforgettable part of your gathering. Just give us a call and let us know what you have in mind.
* All Twisted Laurel restaurants offer catering, to-go orders, can accommodate large parties, and have dog-friendly outdoor seating. Be sure and call the restaurant of choice for any questions, to make reservations, or place any orders!
Teachers always get 15% off.

Question 8

‘Top Chef’ Alum Katsuji Tanabe Announces Raleigh, NC Restaurant

Accepted Answer

Chef Katsuji Tanabe – the celebrated chef who captured television audiences when he starred on Bravo TV’s hit competition series Top Chef Boston, Top Chef Mexico and Top Chef Charleston, and whose restaurants have stretched from Los Angeles and Las Vegas, to Chicago and New York City – announces his recent move to Raleigh, NC and plans for a Raleigh restaurant. “This will be a ‘Top Chef’ inspired restaurant with rustic, wood-fired cooking; we’ll work with what’s at-hand locally to express our creativity in our own unique way,” explained Tanabe, who brings over 20 years of experience as a chef and competitor, nationally recognized for his signature playful style and wildly unique combination of Mexican, Japanese and American flavors.
“The South has such a rich food culture and history; I really fell in love with it during Top Chef Charleston,” explained Tanabe. “I’ve wanted to find a home in the South where I can provide the best possible life for my family, and do what I love in a place that really cares about their food culture. I’ve always been after the ‘American Dream,’ and right now that means making our home here in Raleigh and creating a destination for the kind of ‘fun dining’ I love to create.”
Stay tuned for details of Katsuji Tanabe’s Raleigh restaurant, opening in late 2019 – located at 208 Wolfe Street – which promises to be a significant contribution to the revitalization of historic City Market and the Moore Square area of downtown Raleigh, and to North Carolina’s thriving food culture.
And Tanabe added, “I didn’t move to here to open just one restaurant.”
About Katsuji Tanabe
Chef Katsuji Tanabe – born and raised in a Jewish neighborhood in Mexico City to parents of both Mexican and Japanese heritage – captured the hearts of Americans at his restaurants across the US and through his appearances on national television as he realized the “American Dream.” Now the Chef of Barrio in Chicago and Hussong’s Cantina at Mandaly Bay in Las Vegas, and a forthcoming Raleigh, NC restaurant, Tanabe first made a name for himself in 2011 in Los Angeles, CA as the owner and chef of Mexikosher, the first authentic kosher, Mexican restaurant in Los Angeles, and the first of its kind in the United States. In 2016, he charmed audiences on Bravo’s Top Chef Boston, followed by Top Chef Mexico and Top Chef Charleston. Prior, Tanabe appeared on The Travel Channel’s Chow Masters, had a winning appearance on Food Network’s Chopped, was a professional chef contender on NBC’s Food Fighters as well as a judge on Master Chef Mexico. Tanabe is committed to being a voice for immigrants in the food and beverage industry, supports CORE (Children of Restaurant Employees) and the James Beard Foundation’s “No Waste” initiative. From restaurants and events to national television, Katsuji Tanabe continues to deliver his flavorful and flamboyant style to diners and fans across the US.
Image: Eater Vegas
Follow Chef Katsuji Tanabe @KatsujiTanabe.

Question 9

Best of North Carolina Chef Showdown Final Event

Accepted Answer

The North Carolina Restaurant & Lodging Association (NCRLA), the voice of North Carolina’s $23 billion restaurant, foodservice and lodging industry, will host its fourth annual NCRLA Chef Showdown Final Event, presented by Got to be NC Agriculture, featuring creations from 20 of the best chefs in North Carolina, on Monday, Sept. 30 from 6-8:30 p.m. at Angus Barn’s Bay 7 in Durham.

Guests are invited to taste and sip their way through the savory, pastry and mixologist competitions, acting as judges for NCRLA’s People’s Choice awards. The culinary participants, all based in North Carolina, advance after cooking up the highest-rated dishes across five statewide preliminary rounds and partaking in regional rounds in Raleigh and Charlotte.
The selected chefs – sorted into two food categories, savory and sweet – are vying for the 2019 “NCRLA Chef of the Year” and “NCRLA Pastry Chef of the Year” awards. Their creations were judged by a panel of professional judges in the closed-door regional rounds, scoring on presentation, taste and use of local ingredients from North Carolina. Final results will be announced at the event at the conclusion of the night. Back by popular demand, NCRLA will also crown the “NCRLA Distillery and Mixologist of the Year,” as six North Carolina distilleries partner with hand-picked bartenders to craft cocktails for guests and judges to enjoy.
The 2019 NCRLA Chef Showdown finalists are:
Savory Chefs
Thomas Card, 21C Hotels, Durham, N.C.
Nicholas Chavez, Sedgefield Country Club, Greensboro, N.C.
Thomas Cuomo, Papa Shogun, Raleigh, N.C.
Amanda Ezzell, Ezzell&#8217;s Catering, Warsaw, N.C.
Steven Goff, AUX Bar, Asheville, N.C.
Richard Gras, Omni Grove Park Inn, Asheville, N.C.
Cory Haigler, The Westin Charlotte, Charlotte, N.C.
Matthew Hannon, Ashten’s, Southern Pines, N.C.
Richard Miller, Butcher & Bull, Winston-Salem, N.C.
Adam Reed, Santé, Matthews, N.C.
Brandon Shepard, Urban Street Eats, Cedar Point, N.C.
Matthew Shephard, McNinch House Restaurant, Charlotte, N.C.
Kyle Teears, Whiskey Kitchen, Raleigh, N.C.
Paul Verica, The Stanley, Charlotte, N.C.
Jake Vollmar, Village at River Landing, Wallace, N.C.
Pastry Chefs
Gerald Hawkins, Gaston Country Club, Gastonia, N.C.
Ryan Stipp, Omni Grove Park Inn, Asheville, N.C.
Jamie Turner, Earl&#8217;s Grocery and Soul Food Sessions, Charlotte, N.C.
Tie Whittaker, Plates Neighborhood Kitchen, Buttermilk Boutique, Raleigh, N.C.
Mary Jayne Wilson, Amelie’s French Bakery & Café, Charlotte, N.C.
Mixologists & Distilleries
Johnny Burritt, representing Apothecary Beverage Company, Asheville, N.C.
Hannah Forde-Smith, representing Mother Earth Spirits, Kinston, N.C.
Nicole Gubitosi, representing Lassiter Distilling Company, Knightdale, N.C.
Shannon Healy, representing Durham Distillery, Durham, N.C.
Jimmy Huyhn, representing Copper Barrel Distillery, Wilkesboro, N.C.
Amanda Phillips, representing TOPO Organic Spirits, Chapel Hill, N.C.
The 2019 NCRLA Chef Showdown judges are:
Mixologist & Distillery Judges
Caroline Delaney, Muddy River Distillery, Belmont, N.C.
Sarah Malik, College of Hospitality Management at Johnson & Wales University, Charlotte, N.C.
Joe Nicol, 2018 NCRLA Mixologist of the Year, Asheville, N.C.
Culinary Judges
Chef Geoff Blount, International Culinary Institute of Myrtle Beach at Horry-Georgetown Technical College, Myrtle Beach, S.C.
Chef David Moore, Cribbs Hospitality LLC, PHOSPHOR Hospitality Consulting, Spartanburg, S.C.
Tim Parrish, NC Department of Agriculture & Consumer Services, Raleigh, N.C.
Chef Catherine Rabb, Johnson & Wales University, Fenwick’s Restaurant, Charlotte, N.C.
Tickets for the NCRLA Chef Showdown Final Event cost $125 per person. For more information and to purchase tickets, please visit ncrla.org/chefshowdown.
About NCRLA
Established in 1947, the North Carolina Restaurant & Lodging Association (NCRLA) works to advance and protect North Carolina’s $23 billion restaurant, foodservice and lodging industry. The association provides access to the resources and support restaurant and lodging professionals need to lead thriving businesses, while serving as conscientious, contributing members of an unparalleled industry. To learn more information about NCRLA or its membership opportunities and cost-saving benefits, please visit www.ncrla.org.

Question 10

ASAP Announces 2019 Local Food Experience

Accepted Answer

Popular local food & farm event returns on Aug 15 at New Belgium Brewing Co.

ASAP’s Local Food Experience celebrates the connections between farmers, chefs, and artisan food producers in the region. The event, to be held on Thursday, August 15, 6-8:30 pm, at New Belgium Brewing Co., is an opportunity for attendees to meet farmers, chefs, and artisans while sampling small plates highlighting seasonal foods grown and raised in the Southern Appalachians. The evening also features an exclusive local food–themed silent auction, a scavenger hunt, and a friendly chef competition for favorite dish.

Participating vendors for 2019 include Sawhorse, Aux Bar, The Montford Rooftop Bar, Early Girl Eatery, Sugar & Snow Gelato, Serotonin Ferments, Shanti Elixirs, Buncombe County Schools, and more. These chefs and producers will highlight Appalachian Grown™ farm products from Looking Glass Creamery, Dry Ridge Farm, Brasstown Beef, Ivy Creek Family Farm, Farm Fresh Ventures, Jah Works Farm, other local farms. More restaurants and farms will be announced in the weeks leading up to the experience. Updated participating partners, as well as a sneak peak at silent auction items, can be found at asapconnections.org.

“I’m so excited to be a part of the ASAP Local Food Experience for the third time!” says Dan Silo, chef-owner of Sawhorse. “It’s been a fantastic way to highlight the relationships between people who grow and produce food and people who cook food in WNC. It’s also been a great way to network with the people who put love and care and thought into what they do with food, and how it impacts the environment, the community, and the local economy. I participated in my first Local Food Experience before I even had my own business to showcase, and now that Sawhorse is up and running it gives me great joy to continue the partnership.”

ASAP’s Local Food Experience is exclusively sponsored by Katie Button Restaurants.

Tickets are $30 and can be purchased in advance at asapconnections.org. All proceeds will benefit ASAP’s programs to help local farms thrive and build healthy communities through connections to local food. New Belgium Brewing Co. is located at 21 Craven Street, Asheville, NC 28806.

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.

Question 11

TerraVita Announces 10th Anniversary (Final) Schedule

Accepted Answer

TerraVita Food & Drink Festival is North Carolina’s premier gathering of culinary talent, makers, artisans, food purveyors, food lovers, sustainable eaters and thinkers. For the exciting 10th anniversary, festival founder Colleen Minton is focused on celebrating past, beloved festival contributors and toasting the future of food and sustainability in North Carolina and the South. The star-studded event returns to Chapel Hill, Carrboro and Pittsboro Oct. 16-19. Tickets for the most exciting festival yet go on sale this Thursday, July 11, at noon.
Visit www.TerraVitaFest.com for tickets and schedules. Follow the Facebook page @TerraVitaFest (same for Instagram and Twitter) for announcements as speakers and event participants are added.
In an email to devoted fans, Minton shared personal news: &#8220;There&#8217;s another reason this year will be special&#8230;2019 will also be TerraVita&#8217;s final year. Just as the North Carolina food and beverage scene has matured over the last decade, so has our family! I feel like our community has grown and flourished—and I think the timing is about as good as it gets. I am proud of what TerraVita has become and the way it has tapped into the undeniable power of food and drink. I feel like we were ahead of the curve when it came to exploring topics like sustainable seafood, GMOs and social justice, as it pertains to the industry. We&#8217;ve nurtured relationships and created connections within the culinary community and beyond.
&#8220;Through our close partnership with Orange County Waste, we&#8217;ve diverted more than 22,000 pounds of waste through composting and recycling. Most of all, I&#8217;m proud of the incredible memories we&#8217;ve made and the joy this festival has brought to participants, attendees and volunteers.&#8221;
Wednesday
TerraVita 2019 Events Include Alumni Lineup for All-Star East Meets West Dinner
The East Meets West Dinner kicks off the festival on Wednesday, Oct. 16, at the Fearrington Barn. Colin Bedford of The Fearrington House in Pittsboro will host nine chefs—all alumni of East Meets West over TerraVita&#8217;s 10 years—for a collaborative dinner. In addition to Colin, the lineup for the evening includes:

Daniel Benjamin of lucettegrace &#8211; Raleigh
Ashely Boyd of 300 East &#8211; Charlotte
Steven Devereaux Greene of Herons at the Umstead &#8211; Cary
Vivian Howard of Chef & The Farmer and The Boiler Room &#8211; Kinston; and Benny&#8217;s Big Time Pizzeria &#8211; Wilmington
Joe Kindred of Kindred &#8211; Davidson; and Hello, Sailor &#8211; Cornelius
Cheetie Kumar of Garland &#8211; Raleigh
Dean Neff of Love, Lydia Bakery &#8211; Wilmington
Keith Rhodes of Catch &#8211; Wilmington
Jesse Roque of Never Blue &#8211; Hendersonville

In addition, master baker Lionel Vatinet of La Farm Bakery will provide fresh baked breads and crafted spreads for the dinner. Botanist & Barrel of Cedar Grove will serve their ciders and dry fruit wines. Tickets are $120.
Hill Fire event
THURSDAY
Hill Fire: A Barbecue Revival with Pigs & Pies
TerraVita&#8217;s Thursday night event at the Carrboro Town Commons celebrates those who love to play with fire. This year, some of the region&#8217;s top pitmasters and chefs will come together for an evening of smoky bliss. In addition, a limited number of VIP tickets offer cocktails and a pre-dinner behind-the-scenes experience with several pitmasters and chefs.
The lineup includes:

Justin Burdett of Crook&#8217;s Corner &#8211; Chapel Hill
Wyatt Dickson of Picnic &#8211; Durham
Sam Jones of the Skylight Inn &#8211; Ayden; Sam Jones BBQ &#8211; Winterville; and Sam Jones BBQ Restaurant &#8211; Greenville, Raleigh and Wilmington
Ricky Moore of Saltbox Seafood Joint &#8211; Durham
Matthew Register of Southern Smoke BBQ &#8211; Garland
Chris Prieto of Prime Barbeque &#8211; Knightdale
Jake Wood of Plates Kitchen &#8211; Raleigh

Additional chefs will be added in the coming weeks. Sean Umstead of Kingfisher in Durham will be slinging specialty cocktails and other beverage participants will be announced in the coming weeks. Tickets are $80 for the dinner and $105 for the VIP option (which includes the dinner).
Friday
The Sustainable Classroom, a hallmark of TerraVita, will return, stirring the mind, body and soul with workshops, food and beverage tastings, demonstrations, discussions and educational sessions all wrapped into one. Watch TerraVita&#8217;s social media and websites for more announcements and updates for classroom titles and participants. Each classroom pass will include three classes over the course of the morning and early afternoon. Tickets for a Friday class pass are $75.
Spirit of Adventure Cocktail Class
This special stand-alone class at The Crunkleton in downtown Chapel Hill will offer attendees a front-row seat as Gary Crunkleton chooses a few unusual bottles to feature. He&#8217;ll offer a little history lesson and a few distinctive cocktails while also discussing what&#8217;s trending in the bar world. Tickets are $40.
On Friday evening, TerraVita will host a dinner honoring the late Karen Barker, best known for her work at Magnolia Grill, a restaurant she founded with husband Ben Barker. The dinner will offer a chance to reflect, as a community, on the legacy of the Durham pastry chef. Friends and culinary pros from across the South—as well as Karen&#8217;s family—will come together for a family-style meal at Lavender Oaks Farm in Chapel Hill.
Participating chefs include:

Frank Stitt of Highlands Bar & Grill &#8211; Birmingham, AL
Billy & Kelli Cotter of Dashi & Toast &#8211; Durham
John Fleer of Rhubarb & Benne &#8211; Asheville
Phoebe Lawless of Scratch &#8211; Durham
Glenn Lozuke of Weaver Street Market &#8211; Carrboro
Caitlin McCormick Schumacher of FIG &#8211; Charleston, SC
Amanda Orser of Littler &#8211; Durham
Tori Schumacher of The Ordinary &#8211; Charleston, SC

Debra Lewis of Vintage &#8217;59 Imports will curate the wines for the dinner and Fullsteam Brewery will serve beer. Tickets cost $120.
Saturday
Saturday’s Fall Fête on The Green offers the ultimate toast to the talent and innovation of North Carolina and the chefs, artisans and makers serving up a global mix of sustainable offerings. The event at Southern Village in Chapel Hill takes place from 1:30 pm &#8211; 4 pm on Oct. 19 and will feature tastings from more than 40 chefs and artisans. Guests may taste as many as 60 sustainably-produced beverages, including kombucha; organic coffee; biodynamic, organically-grown and natural wines; and sustainably-produced microbrews and spirits. The all-inclusive ticket for the afternoon tasting event is $80; designated driver tickets are available for $65.
In addition, the Fall Fête will have a limited number of VIP tickets available for early entry. VIPs will be the first to shop in the expanded makers&#8217; tent with potters from Seagrove, The Pottery Capital of the U.S. and more than half a dozen food artisans from across the state. The makers&#8217; tent will also feature several pros creating specialty cocktails and hors d&#8217;oeuvres beginning at 12:30 pm. VIPs receive early access to the larger chef tent at 1 pm. VIP entry includes tastings from Jean Anderson&#8217;s new book, Kiln to Kitchen (UNC Press). Anderson will sign her book for the public for the first two hours. VIP tickets are $100.
About TerraVita Food & Drink Festival
Launched in 2010 in Chapel Hill, NC by food activist Colleen Minton, TerraVita was named one of &#8220;seven top-notch festivals around the Southeast to whet the appatite&#8221; this Spring by The Atlanta Journal-Constitution. Committed to sustainable food and drink, the event brings together award-winning chefs, authors, artisans, makers, media and farmers in unique settings to taste, talk about issues and celebrate the land.
TerraVita strives to produce a zero waste event. More than 22,000 pounds of waste have been diverted over the past nine festivals through composting and recycling. The event shares a strategic partnership with Orange County Solid Waste Management and Brooks Contractors, a commercial composting company located in Chatham County. TerraVita is grateful to the Chapel Hill Orange County Visitors Bureau, a proud sponsor of TerraVita.
More Information
Watch our new video! http://bit.ly/TerraVita2019Video
Visit www.terravitafest.com and @TerraVitaFest on Instagram, Twitter and Facebook.
Sign up for emails from TerraVita for the latest news and announcements:
http://bit.ly/SignUpforTerraVitaUpdates

Question 12

All Inclusive Culinary Farm Experience at Hotel Domestique

Accepted Answer

Hotel Domestique (http://hoteldomestique.com/) is offering an all-inclusive Culinary Farm Experience from August 4 &#8211; 8, 2019. They&#8217;re located at 10 Rd of Vines • Travelers Rest, SC 29690
Rates: $2300 Single occupancy | $1700 double occupancy
The Culinary Farm Experience price includes 4 night accommodations, all meals, farm excursions, custom Domestique takeaways, transportation to and from farms, personalized lessons from inside the kitchen of Restaurant 17 with Executive Chef Haydn Shaak and more. Taxes and gratuities Included.
Exclusive access to the following farms:
Broken Oak Organics -Tour and picnic lunch
Blue Ridge Creamery &#8211; Tour and Artisan cheese tasting
Victoria Valley Vineyards &#8211; Tour, wine tasting and lunch
Killer Bees Honey &#8211; Tour, honey tasting and lunch
To RESERVE, give them a call at 864-516-1715

Question 13

New Executive Chef and Waitlist Option at Good Food on Montford

Accepted Answer

Charlotte-based hotspot Good Food on Montford (https://www.goodfoodonmontford.com) is rolling out exciting changes in anticipation of its upcoming 10-year anniversary. The second restaurant from award-winning Chef Bruce Moffett puts a fresh spin on global small plates with one goal in mind – taste without borders. The menu changes seasonally with inspiration pulled from the produce they source locally or with their current culinary obsessions. To continue in pursuit of their worldly mission, Good Food on Montford tapped new Executive Chef Kieran Gonzales to take the lead. This transition comes as previous Executive Chef Larry Schreiber takes the helm of the restaurant group’s newest venture, Bao + Broth. The forthcoming restaurant, located at Optimist Hall, opens later this summer.
Executive Chef Kieran Gonzales
Chef Kieran Gonzalez was born and raised in Roanoke, Virginia and found his passion for the culinary world through his Filipino heritage. His background provided an exotic and unique approach to food that was not available in his hometown at the time. He took his culinary acumen to Johnson & Wales to further his skills and work his way through the ranks of the restaurant world. Drawn to the chef-owned and family-based culture that surrounds the small-plates eatery, Good Food on Montford gives him the opportunity to pursue more creative expressions and his talent has proven to be a perfect fit for the restaurant.
“This city’s restaurant scene is nothing short of special. There is no shortage of restaurants with innovative menus and I’m proud to join the quintessential example of that in Charlotte,” says Chef Kieran Gonzales. “Good Food on Montford has long been known for its inventive, constantly evolving dishes – the food speaks for itself here and I’m looking forward to elevating the menu even further.”
The changes at Good Food on Montford don’t stop there. For the first time ever, the notoriously popular restaurant has begun utilizing Wisely. This option allows guests to add their party to an electronic waitlist in an effort to decrease wait times. As temperatures continue to rise in Charlotte, the ability to sign up for the waitlist online will be a welcome change for those who previously had to wait in long lines outside of the restaurant.
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.

Question 14

Executive Chef Michael Reppert Becomes Owner of The Blackbird Restaurant

Accepted Answer

This spring, The Blackbird Restaurant (https://theblackbirdrestaurant.com/) began a new chapter as Executive Chef Michael Reppert took over with co-owner John Tressler at his side. After a culinary career that included graduation from Le Cordon Bleu, positions in some of Boston’s most innovative restaurants, and years spent as The Blackbird’s Executive Chef, Chef Reppert was eager to take the next step and become the owner of The Blackbird. He and John Tressler purchased the restaurant from Jesson and Cristina Gil in late March.
“I’ve worked hard with so many people to nurture this place and after so long it is still here —still making great food— and I am proud,” says Chef Reppert. “I want to bring that to the forefront of the community and show everyone how The Blackbird is passionately run by people who work hard for each other and the restaurant.”
The iconic Biltmore Avenue restaurant has always focused on serving local ingredients with a southern twist, but Chef Reppert is adding his signature touch with a bounty of creative changes coming this spring. As a hands-on owner, Chef Reppert works with local and regional farmers and food producers. This not only ensures the restaurant has the freshest ingredients possible and maintains culinary integrity, but it also serves to support the local farmers.
“By working with our community to source products for the restaurant, we are establishing relationships but also encouraging a food mentality that is sustainable, meaningful, and just delicious,” says Chef Reppert.
In this spirit of community, Chef Reppert is striving to create a menu that is inclusive and encourages guests to maintain their own food intimacies while enjoying their friends and family. The seasonal dinner menu, which begins May 1, will feature an array of vegetarian, vegan and pescatarian dishes alongside the classics. This allows anyone to dine at The Blackbird in confidence while also challenging Chef Reppert’s team to expand culinary boundaries.
To expand those boundaries with some fun, Chef Reppert is serving a special $5 bar menu at The Blackbird from 3 p.m. to 5 p.m. weekdays. This gives guests an opportunity to relax and snack on fun creations between lunch and dinner. The menu is a perfect companion for exploring the restaurant’s expansive award-winning wine list or sampling the craft-made cocktails.
All the new changes mean one thing to Chef Reppert. He hopes The Blackbird becomes a gathering place for others just as it did for him and his family through the years.
“When I first started working at the Blackbird, I was a single dad trying to make a fresh start and a good life for my daughter,” says Chef Reppert. “I worked with my wife here, I developed my career, and my daughter feels at home in this restaurant. It’s always been a part of our family life, and I’m grateful to be able to make that more real by owning it.”
About The Blackbird Restaurant
Located at 47 Biltmore Ave in downtown Asheville, the Blackbird restaurant is locally owned by Executive Chef Michael Reppert and co-owner John Tressler. The Blackbird’s goal is to delight guests with cooking grounded in Southern tradition and developed with modern techniques, while creating an affordable and vibrant menu. Their signature is “New American” with Southern inspiration. Parking for the restaurant is available on Biltmore Ave, inside the Aloft Hotel parking garage. Reservations are available online through OpenTable or via phone at 828-254-2502.

Question 15

Chef Andrew Smith of bu*ku Wake Forest Wins Cooking for a Classic 2019

Accepted Answer

It takes special culinary skills to be presented with several secret ingredients in the morning and then whip up delicious and Instagram-worthy dishes for 160 guests by the evening. Chef Andrew Smith of bu*ku in Wake Forest outlasted seven other chefs to claim the top prize in the third annual Cooking for a Classic tournament-style chefs competition: a restored 1981 JEEP Scrambler.
This year’s series of seven Cooking for a Classic head-to-head showdowns raised $150,000 for The Lucy Daniels Center, which helps children lead emotionally healthy lives. Over three years, the competition has raised more than $400,000.
At the grand finale on March 11, Chef Smith and Chef Teddy Diggs of Coronato Pizza worked with their teams to create an appetizer, entrée and dessert incorporating at least one of the day’s secret ingredients: collard greens, mahi mahi, breakfast cereal and Ms. Ruth’s Jams. Other secret ingredients this year included octopus, Flaming Hot Cheetos, Yoohoo chocolate drink, bison short ribs, kumquats, popcorn, retro candies, sunchokes, Jarritos sodas, beets, spam and boar shank.
All competitions were held at 1705 East, Rocky Top Catering’s premier event venue in Raleigh. Guest judges and attendees scored each dish blindly without knowing which chef created which one.
Thanks to generous donations from sponsors, 100 percent of net proceeds will go to the Lucy Daniels Center. Event and media sponsors for Cooking for a Classic 2019 include US Foods, Rocky Top Catering, MoJo Performance Partners, WRAL.com Out & About, 96.1BBB and the Triangle Business Journal. In-kind sponsors include ALSCO, TOPO, Social House, Trophy Brewing Co., SpinNC, f8 Photo Studios, and Jen Rhoton Designs.
“We certainly want to congratulate Chef Smith and his amazing team,” said Don Rosenblitt, executive director of The Lucy Daniels Center. “Cooking for a Classic would not be the success it is without the generosity of the chefs, our sponsors, our board of directors, and the wonderful attendees that have made this a major annual event in the Triangle area.”
To learn more about The Lucy Daniels Center, visit www.lucydanielscenter.org.
About The Lucy Daniels Center
The LDC was founded in 1989 by Dr. Lucy Daniels, a noted author, educator and psychoanalyst. The Center houses the Lucy Daniels School, serving children preschool through grade 5 in a therapeutic educational setting, and a highly sophisticated assessment and treatment facility. The LDC serves more than 700+ children and families each year through the following programs: the Lucy Daniels School (K-Grade 5); SecurePath, family therapy in the community in both English and Spanish; Family Guidance Service (FGS), onsite family therapy; and LDC 4 Early Success, offering workshops and programs for teachers and parents. Almost 70 percent of these families pay less than the actual cost, and one in six receives services for free. The Lucy Daniels Center is a 501(c)(3) nonprofit, meaning that donations to LDC are tax-deductible. More information at https://www.lucydanielscenter.org.

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