Q: An Evening to Support a Season's Hero

From Season’s at Highland Lake “If you’ve dined with us before, you likely know Chris. He’s been a dedicated member of the Season’s team for over 23 years and his enthusiasm, humor and positive spirit can’t be missed. He always puts others ahead of himself and has even saved a number of guests who needed emergency attention over the years. Earlier this year, Chris was diagnosed with ALS. In the face of this sobering reality, Chris and his family have been a model of strength, resilience, and grace. To honor them and raise financial support for the challenges ahead, Season’s will host a special evening to honor Chris and his family. On Sunday, November 7 from 5-8PM, we will host a special dinner featuring a Prix Fix Menu inspired by Chris’ favorite items. The cost is $75 per person and all proceeds will go directly to Chris and his family. Tom, our esteemed wine sommelier, will be auctioning bottles of wine to support the cause while our regular musicians will be providing live entertainment. This will be an opportunity to celebrate the service, smiles and support that Chris is known for. Reservations must be made by calling 828-696-9094 and will not be available online. If you are unable to attend this event but would like to support Chris and his family, please consider donating to the GoFundMe Page that was created on his behalf.”

Question 1

Treska's Cafe - Good People-Good Food-Beautiful Location

Accepted Answer

“Treska, for whom the café here is named, was the matriarch of the extended family whose members have served as the stewards of this magical [Flat Rock, NC] property since 1985.” Lindsey family history goes back further, though, to the 7-acre homestead on which they founded what is now Highland Lake Inn and Restaurant.
What has been an exclusively wedding and event property has now opened their Café to the public. Serving Breakfast and Lunch, their current days/hours are Thursday, Friday, and Saturday from 8am to 2pm.
Normally I try to give new places at least a month before going for a meal, but I’m pulling hard for Treska’s Café to be successful. Go if you can!
Paula, Barrie, and I met for “lunch” this past Thursday. It was lunch “time”, but we all ended up ordering Breakfast.
Understanding this was only their 2nd week open to public walk-ins, here’s our take:

Staff is very friendly.
There are clean, spacious dining area options inside and out.
Our meals were good and reasonably priced (see gallery image captions for details).

My Dutch Baby was a classic. Often, they’re served with fruit and syrup already (sometimes “swimming”) on top of the pancake. I liked having options with the blueberry compote and whip next to the pancake.
The blueberry compote was fabulous! Not overly sweet at all. Just enough to enhance the blueberry flavor.

They’re probably going to have some “growing pains” shifting from group meal prep/serve for events to preparing made to order meals.
Ordering at the front counter with table delivery works for now, but as they get busier, they’ll need a server or at least a runner from the kitchen. If they choose to do that, it&#8217;ll come with more revenue.
We had one little glitch. One meal came to the table well before the other two and cooled while we waited for the other two to arrive. They’ll figure it out, but for now, eat it when you get it. AGAIN – only open 1 ½ weeks.

Tucked back in a wooded area off the beaten path on a Highland Lake cove, Treska’s comes into view less like a café, but more like a storybook home in a fairy tale.
It has been a place that hosts weddings and events, but has now opened their Café to public walk-ins.
About Treska&#8217;s on Highland Lake
We went to Treska’s Café for a meal and to check out the property. It’s lovely! And as a community space, they offer a variety of ways to connect:

Weekly Coffee Socials every Thursday morning at the Café from 8am-9am. Go for coffee and engaging conversations.
Treska&#8217;s Tuesday Market: “Your local farmer&#8217;s market and more. This family-friendly event invites you to make an evening of it with fresh produce, artisan goods, live music, and good food to enjoy by the lake. Every Tuesday from May 5th through September 1st, 2026.”
Friends Over Dinner: Every Friday evening from 5:30pm-7:30pm, this “series is a thoughtful exploration of how we can weave together exceptional flavors and a gentle atmosphere to create a space of genuine ease and powerful connection.”
Community After Hours: “On Wednesday evenings from 5:30pm to 7:00pm, we gather at Treska&#8217;s cafe to engage in a World Cafe Style Salon and open up the conversation.”

Bottom line, I loved the entire experience and plan to go back to check out their Tuesday Treska’s Market.

Treska&#8217;s on Highland Lake
215 Rhett Drive
Flat Rock, NC 28711
828-989-5499

Question 2

Mexican Debate Over. Go to Tenango's!

Accepted Answer

At least it is for me. When I&#8217;m in the mood for a broad selection of excellent Mexican, I&#8217;ll go to Tenango&#8217;s, 712 Upward Rd in East Flat Rock. It&#8217;s behind the Shell gas station just off I-26 exit 53.
ABOUT TENANGO&#8217;S
Brothers Juan, Enrique, and Aurelio Hernandez have family roots in Hidalgo, Mexico. They&#8217;ve brought their food as well as their noticeably different decor, “Otomi” art. I noticed and loved it immediately.
&#8220;Otomi embroidery is the Mexican embroidery style known as &#8220;Tenangos&#8221;, using vibrant colors, and unique floral and animal designs. Each Otomi piece is hand embroidered on Ivory muslin by Otomi artisans. Tenango de Doria, Hidalgo, Mexico.&#8221; Learn more about Otomi Embroidery.
Although they&#8217;ve been open about two months at this second location in East Flat Rock and just under a year at their first location in Chesnee, SC, it feels like they put a lot of energy and work into preparing the brand before launching. Not always the case these days.
Enrique was in the kitchen both times I was there. Not sure if that will continue, but it&#8217;s good to know owners are on site for now.
FIRST IMPRESSIONS
As soon as menus hit the table, it was obvious that something was different. Their many-paged menu presents as very professional, aka slick, with lots of photos. Not stock photos, their actual dishes that look professionally shot and do the job of making you want every one of them. Their website is also very professionally done.
I&#8217;ve become hesitant to order Flautas because lately, they&#8217;re filled with a mix of meat and beans, often mush textured, leaving you with no idea what&#8217;s really in them. They&#8217;re also smaller in diameter and over-fried.
Tenango&#8217;s &#8220;Flautas de Pollo&#8221; were brilliant! Full of roasted, seasoned, large pieces of shredded chicken &#8211; period &#8211; and gently fried.
LOCALS LOVE TENANGO&#8217;S
The word is out among locals. There&#8217;s a great mix of locals. Seeing Hispanic work crews and families dining here says something. This last time there were crews from two fire departments: Dana and Blue Ridge. Unfortunately, the Blue Ridge crew got a call and had to leave (see gallery) before they took bite one.
My only less than fawning comment to our server was that my frozen Pina Colada was less than optimum in flavor. It just didn&#8217;t hit the classic flavors. He took my comment seriously, so hopfully if I ever get another one, it&#8217;ll be better. In general, they might add more focus on their bar program. That said, the Don Julio/La Bomba cocktail I had was great.
Details in Gallery Captions

Of course I&#8217;ll still support El Paso, Papas & Beer, Sol y Luna, Janitzio, and other local favorites, but Tenango&#8217;s will be top of rotation.
Tenango&#8217;s Mexican Restaurant
712 Upward Rd
Flat Rock, NC 28731
828-595-4106

Question 3

Old World vs New World Wine Tasting at Season's

Accepted Answer

Old World vs. New World Wine Tasting
Wednesday, September 28 &#8211; 3:30pm &#8211; 5:00pm
 
Join the folks at Season&#8217;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

Question 4

News from Season's at Highland Lake

Accepted Answer

Season’s at Highland Lake is pleased to announce some exciting changes and enhancements to their team. Following a tough couple of pandemic-influenced years, the team at Season’s is now expanding to offer the best dining experience while also providing an ideal environment for employees to grow their careers.
The first change is the promotion of Peter Fassbender to General Manager of Season’s at Highland Lake. This promotion recognizes Peter’s long-term, excellence in leading the team at Season’s along with the increasing responsibility he has taken over the years in this role. Restaurant owner Jack Grup states that “The size and the quality of the team along with the food and service they produce is a testament to Peter’s dedication and hard work. Season’s has grown from the restaurant formally known as the Old Dining Room to one of the premier restaurants in Western North Carolina under Peter’s leadership.”
The second change Season’s is pleased to announce is the addition of Allison Earnest as Executive Sous Chef. Allison is originally from Southern Michigan and graduated from Northwood University. She has travelled around the country honing her skills as a chef at private clubs, including Ocean Reef Club in Key Largo, FL, and has also travelled to Bellagio, Italy to study under regional renowned chef Luigi Gandola. “I really believe that Chef Allison will compliment and collaborate well with our culinary team, and we’re excited to see how her passion in the kitchen will enhance the dining experience we offer” says Peter Fassbender.
In addition to these exciting team updates, Season’s has expanded its operations to include daily public breakfast as well as expanded hours of operation. This also includes the re-opening of the patio for a long-awaited return to outdoor dining. For a complete list of available dining hours, please visit https://hliresort.com/seasons/location/.
“After nearly 2 years of unexpected changes and adjustments, it really feels like we are returning to what we do best,” said owner Jack Grup. “We take pride in delivering a desirable culinary experience and these recent changes all revolve around that goal. We have a tremendous team that is excited to welcome a dining room full of patrons that appreciate delicious food, wine and spirits.” For additional questions, please contact Kimberly McCall, Marketing Director at kmccall@hliresort.com.
VIEW THE SEASON&#8217;S TEAM
VISIT SEASON&#8217;S WEBSITE

Question 5

Season's at Highland Lake Announces 2022 Wine Dinner Lineup

Accepted Answer

&#8220;This all-inclusive experience at Season&#8217;s at Highland Lake includes several delicious wines carefully paired with a five-course meal. Our chef and sommelier will guide you through the evening and provide insights and facts along the way. It&#8217;s always a great time but seating is limited so be sure to make reservations ahead of time! The dates of all future events are posted below.&#8221; &#8211; Season&#8217;s at Highland Lake

Welcome to our Italian Wine Dinner January 20, 2022
Creamy Florentine Soup
spinach | artichoke | “cacio e pepe” arancini | calabrian chili oil
2018 La Segreta Planeta Grillo DOC, Sicily
Salmone Picatta
white wine butter | fried capers | preserved lemon | zucchini “linguine”
2019 Cantina Zaccagnini “Il Vino dal Tralcetto” Montepulciano/Sangiovese Rosé, Abruzzo
Intermezzo
limoncello sorbetto | luxardo cherry | lambrusco
Crispy Duck Leg
calabrian chilies | balsamic reduction | prosciutto wrapped & goat cheese stuffed figs | basil
2019 Camigliano “Rosso di Montalcino” Sangiovese, Tuscany
Short Rib Bolognese
pork belly | chianti | portobello | salsa di pomodoro | bucatini
2014 Stefano Accordini, Valpolicella Superiore Classico Ripasso Blend, Veneto
Cannoli
pistacchio | espresso salsa al cioccolato
$95 per person
Please call (828) 696-9094 for reservations
Upcoming Wine Dinner Dates:
Italian Wine Dinner | $95
January 20, 2022
Spanish Wine Dinner | $95
February 24, 2022
French Wine Dinner | $95
March 24, 2022
Salute to Spring Wine Dinner | $95
April 21, 2022
Passion for Pinot Wine Dinner | $95
May 19, 2022
Sommelier Smack Down | $105
June 16, 2022
Summer Bounty Wine Dinner | $95
July 21, 2022
Around the World Wine Dinner | $95
August 18, 2022
First of Fall Wine Dinner | $95
September 15, 2022
New World Wine Dinner | $95
October 20, 2022
Chef’s Wine Dinner | $95
November 17, 2022
Holiday Wine Dinner | $105
December 15, 2022
Please call (828) 696-9094 for reservations, a credit card is required to secure a reservation.
Season&#8217;s at Highland Lake
86 Lily Pad Lane
Flat Rock, NC 28731

Question 6

An Evening to Support a Season's Hero

Accepted Answer

From Season&#8217;s at Highland Lake
&#8220;If you&#8217;ve dined with us before, you likely know Chris. He&#8217;s been a dedicated member of the Season&#8217;s team for over 23 years and his enthusiasm, humor and positive spirit can&#8217;t be missed. He always puts others ahead of himself and has even saved a number of guests who needed emergency attention over the years.
Earlier this year, Chris was diagnosed with ALS. In the face of this sobering reality, Chris and his family have been a model of strength, resilience, and grace. To honor them and raise financial support for the challenges ahead, Season&#8217;s will host a special evening to honor Chris and his family.
On Sunday, November 7 from 5-8PM, we will host a special dinner featuring a Prix Fix Menu inspired by Chris&#8217; favorite items. The cost is $75 per person and all proceeds will go directly to Chris and his family. Tom, our esteemed wine sommelier, will be auctioning bottles of wine to support the cause while our regular musicians will be providing live entertainment. This will be an opportunity to celebrate the service, smiles and support that Chris is known for.
Reservations must be made by calling 828-696-9094 and will not be available online.
If you are unable to attend this event but would like to support Chris and his family, please consider donating to the GoFundMe Page that was created on his behalf.&#8221;

Question 7

Order Online - Pick an Outdoor Spot - Picnic!

Accepted Answer

Season&#8217;s at Highland Lake announces &#8220;Picnic-on-Property&#8220;, a new safe way to get outside and enjoy a great meal!
It&#8217;s been weeks since this community was quarantined to their homes. In that time, Season’s at Highland Lake has adapted by offering fresh, local cuisine in a manner that is both safe and convenient. A new Take Out menu was created while Season’s market was added to offer essential items. A new online ordering and payment platform was launched to allow customers to easily place orders any time of day. Additionally, curbside pick-up and home delivery services were added to promote social distancing and provide safe operations for everyone.
While social distancing efforts remain crucial, Season’s at Highland Lake has heard the struggles that people are experiencing. The “trapped at home” mentality is weighing heavy on nearly everyone while the concern for safety is still paramount. People want to get outside but the health risks of doing so can often present a challenge. It is with this in mind that Season’s at Highland Lake is excited to announce their newest offering in response to this new reality.
Starting today (May 1st), Season’s at Highland Lake is pleased to begin offering a new concept for safe dining. The “Picnic on Property” is an alternative to eating at home that allows a safe way to get outside and enjoy a delicious meal. As a part of Highland Lake Inn & Resort, Season’s is able to take advantage of the spacious nature of their 26-acre property.

Guest can choose from a variety of outdoor tables that have been set up across the property (A larger map can be found here). From peaceful lakeside locations to shaded, grassy areas, there are many options to choose from. Guests will place an order and select “Picnic” at the beginning of the process. They will arrive at our curbside area at the specified pick-up time. Each order will include everything needed to enjoy the meal on property. Once the guest has their food, they just pick a spot and enjoy their picnic on property.

“This is just one way that we can serve our community and provide a way to stimulate mental health by getting outdoors” says Season&#8217;s F&B Manager, Peter Fassbender. “We are fortunate to be located in such a beautiful area. We hope that guests will take advantage of the spring weather and enjoy the natural beauty of our property.”
To learn more about menu offerings or online ordering, visit HLIresort.com/seasons. Please contact Peter Fassbender, F&B Manager, at pfassbender@hlinn.com with any questions.
Season’s at Highland Lake is located at Highland Lake Inn & Resort in Flat Rock, NC. For over 20 years, they have used the finest local and organic ingredients to create contemporary cuisine. The historic charm is undeniable on a property that has been community treasure for over a century. In addition, they host private functions and offer signature wine dinners and other special events.
Season&#8217;s at Highland Lake Inn & Resort | 86 Lily Pad Lane, Flat Rock, NC 28731

Question 8

Highland Lake Receives Environmental Sustainability Award

Accepted Answer

The Henderson County Chamber of Commerce presented Highland Lake Inn & Resort (https://hliresort.com/) with this year’s Environmental Sustainability Award. The Flat Rock, NC resort was able to reduce energy consumption by 10% and also played an active role in educating the public about sustainability by facilitating a Climate Crisis Forum. In addition, they continue to implement several environmentally friendly practices that include:
A comprehensive recycling program for staff and guests.

The implementation of brown, unbleached paper towels and toilet paper that is made from recycled materials.
All straws and stir sticks in the restaurant are compostable.
Composting organic waste from the restaurant in their garden
The recycling of all grease and oily liquids from the restaurant.
The elimination of Styrofoam &#8211; replaced with compostable corn cups.
A 2-acre garden provides organic vegetables for the restaurant.
Point of use water cooler’s deployed to avoid the use of plastic water containers.
“Save Our Planet” signage is used to encourage the reuse of towels.
Bulk dispensers for soap and shampoo eliminate wasteful individual containers.
Low-flow shower heads and adjustable toilet valves to reduce wastewater.
Room cleaning products that are all bio-degradable and phosphate-free laundry detergents.
Motion sensor technology is used throughout the property to reduce energy waste in unused rooms, at vending machines and other public areas.
All new HVAC units have SEER ratings of 19 or higher.
All new window units are dual pane and energy efficient.
The entire property uses energy efficient LED lighting.
Digital programmable set-back thermostats are used to reduce energy waste throughout the property.
Reversible ceiling fans are used in lodging, offices and the restaurant to reduce heating costs in cooler months.
Season’s restaurant follows the guidelines of the Monterey Bay Aquarium’s Seafood Watch program to ensure we purchase only sustainably caught seafood.

Highland Lake Inn & Resort is committed to demonstrating the importance of sustainable operations. As the hospitality industry rapidly grows in Western North Carolina, local hoteliers play an integral role in preserving natural resources. Each year, the goal is to operate in a manner that is more efficient than the last and provide guests an environmentally friendly place to enjoy.
Highland Lake Inn & Resort was honored to receive this recognition and thanks their staff and guests for continually making the environment a priority. Senator Chuck Edwards presented the award to Peter Fassbender, who accepted the award on behalf of Highland Lake Inn & Resort.
For questions or additional information, please contact Kim McCall at kmccall@hlinn.com.

Question 9

Find your Passion for Pinot at Season's

Accepted Answer

Flat Rock &#8211; Last week my husband and I were lucky enough to attend the Season&#8217;s at Highland Lake (http://hlinn.com/seasons) Passion for Pinot Wine Dinner.
I was really looking forward to a meal prepared by Executive Chef Nate Sargent. He&#8217;d put together such great menus for Hendersonville Restaurant Week, so I had high expectations. And watching him interact with a WSPA reporter filming him cook for a Restaurant Week news story, I knew he had a fun, approachable personality.
Before the sold out dinner for 50 began, Chef Nate gave us an overview of the evening to come. He also introduced Tom Leiner, Grapevine Distributors wine expert, who had worked with Chef to pair the perfect Pinot with each course.
Left: Tom Leiner, from Grapevine Distributors Right: Executive Chef Nate Sargent
There was an unintentional theme that ran through the evening. It was actually pretty humorous. Chef Nate would describe each course before it was served and he just couldn&#8217;t help himself. As his enthusiasm got the better of him, he&#8217;d invariably mention &#8211; BUTTER. Rich, buttery flavor, texture, etc. By the dessert course description, the room waited with bated breath . . . and there it was, butter! The room chuckled along with a grinning Chef.
First Course: AMUSE-BOUCHE
Paired with: 2016 Underwood Pinot Noir, Oregon, USA
A lightly Mesquite-Smoked Verlasso Salmon with Capers, Green Apple Slaw on Crostini. Some approached the crostini as a hand-held appetizer, while others used knife and fork. Either way, it was a delicious mix of smoked, salty, and sweet flavors.

Second Course: FROM THE SEA
Paired with: 2016 Kurtatsch Pinot Bianco, Alto Adige, Italy
This dish was a wonderful dance between flavor and texture of Seared Sea Scallops cooked just shy of loosing their most flavorful, soft texture, smooth Fire-Roasted Artichoke Hearts, and crispy Coriander Pickled Radish & Serrano Ham Chip, drizzled with a buttery Smoked Tomato Beurre Blanc sauce.

Third Course: SALADE
Paired with: 2017 Elk Cove Pinot Gris, Willamette Valley, USA
I concede this dish looks a little like a beached ship&#8217;s hull. Normally I&#8217;m not big on wedges of lettuce, no matter what kind, but this Romaine Heart topped with Spring Pea Mousse, and served with Truffled Shiitake, Fennel Fronds, crumbled Chèvre and Candy Spiced Sunflower Seeds was surprisingly good stem to stern.

Fourth course: DECONSTRUCTED DUCK WELLINGTON
Paired with: 2014 Rock Wall Pinot Noir, Russian River, USA
There are deconstructions and then there are deconstructions. This one struck me as a minimalist inside out Wellington, with fork-tender Duck, Mushroom Mélange, and Fingerling Potato-Horseradish Puree placed gently on buttery, flaky Puff Pastry that had been drizzled with Duck-Sassafras Demi-Glace. Small-scale hearty and light at the same time, it was full-flavored and was perfectly portioned for a multi-course dinner like this.

Dessert course: SALTED CARAMEL & PEAR PASSION
Dessert was fabulous! I really hope Season&#8217;s keeps this on the menu so I can go back and have it again. Chef Nate baked buttery Dacquoise Biscuits with Hazelnuts and topped them with a mixture of William Pears in a Caramel Bavarian Cream. It was light with a brulee-like texture. Oh. My. Goodness.

Season&#8217;s hosts a variety of wine dinners through the year, two of which are Passion for Pinot themed. Watch their Facebook Page for event announcements and get your tickets quickly, before these popular dinners sell out.
Season&#8217;s at Highland Lake (http://hlinn.com/seasons)
86 Lily Pad Ln
Flat Rock, NC 28731
Phone: (828) 696-9094
Sponsored

Question 10

Flat Rock Wood Room Ascending

Accepted Answer

Flat Rock &#8211;  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&#8217;t bring my &#8220;big girl&#8221; 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&#8217;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&#8217;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&#8217;s considered the owner, but I think a few details need completing.
I say &#8220;ascending&#8221; 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&#8217;s going to take the Wood Room to the next level. He&#8217;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&#8217;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 &#8220;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.&#8221; It does have a little kick.

And served hot, right out of the imported wood-fired oven, Pepperoni Pizza with mushrooms. I&#8217;m not sure of the price with the added mushrooms. It&#8217;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&#8217;s &#8220;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&#8221; ~ 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.
&#8220;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.&#8221;
If you&#8217;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&#8217;s definitely rockin&#8217; it!
Lemon Cake &#8211; had a wonderful lemony flavor. Not over the top.
Chocolate cake with raspberry (I think-could be strawberry?) frosting. Fantastic!
Flat Rock Wood Room
1501 Greenville Hwy
Hendersonville, NC 28792
Phone: (828) 435-1391

Category: Flat Rock

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