Q: The French Broad: September's Row 11/Gonzalez Byass Wine Dinner

The French Broad (https://thefrenchbroad.net/) September’s Row 11/Gonzalez Byass Wine Dinner Wednesday, September 25th @ 6:30 pm The Menu Amuse Bouche fig and tallegio, wrapped in country ham and grilled Wine Pairing: Gonzalez Byass La Copa Vermouth First Course Crudo of Tuna Wine Pairing: Magician White Blend Second Course Porchetta with local heirloom tomato panzanella Wine Pairing: Riddler Red Blend Intermezzo Ginger and Pear Sorbet Third Course Lamb Osso Buco with herb couscous and red wine jus Wine Pairing: Row 11 Russian River Pinot Noir Dessert Bleu Cheese “Cheesecake” with prailine crust and sherry reduction Wine Pairing: Gonzalez Byass Nectar Sherry ————————— The cost for this event is $75, not inclusive of tax or gratuity. Reservations are required by Sept. 24th. To make a reservation for this event, please email tfbhendersonville@gmail.com or call 828-595-9797. The French Broad 342 N Main St Hendersonville, NC 28792

Q: New Restaurant/Bar Opens on Main St. Hendersonville

Hendersonville welcomes it’s newest Restaurant & Bar tomorrow, Friday, Dec. 14th when Cask and Wine on Main opens at 536 N Main St. NOTE: name change from Cask and Vine to Cask and Wine on Main. Taglined – “Casual Dining • Fine Spirits • Wine” – Cask & Vine will have a focus on excellent Bourbons, as well as other liquors and wine. Expect “on the rocks” pours of 2oz, rather than the 1 1/2oz more commonly seen. Cocktails look to be priced between $10 and $13, with many at $11. Not sure what well drinks will run. Food is intentionally portioned generously. “We expect most people will be leaving with boxes”, says Bivens. As far as the menu, look for Pub Fare, Salads and “Plates” served with a salad and roll. Possibly Deviled Eggs, Brisket Chili, Hot Browns, a little Surf, and a little Turf. Owner Steven Bivens will open the doors for lunch service at 11am. Planed hours are Monday – Saturday 11am to 9pm and Sunday Brunch, with a dedicated Brunch menu, from 11am to 3pm. Soft jazz will be played as background music most of the time, but don’t be surprised if some other genres make an appearance. When I stopped in today and talked with Steven, I noted a new tin ceiling, a new service bar build half way back in the space, and black tablecloths on plenty of tables. Walls have been painted black, which can sometimes be a problem, but I think this space will carry it off. Especially in the evenings when the lights are low. FACEBOOK See you there!

Q: Harvey's at The Henderson Inn

Hendersonville – Guest post by Martha Smith. Two friends and I went to Harvey’s at The Henderson Inn for an early supper before going to Flat Rock Playhouse. On Thursday, Friday, and Saturday from 5 – 9pm, Harvey’s has a small plate menu that is also meant to be shared with friends. Having been to Brunch on Sunday we thought it would be fun to do dinner. The special for the evening was an Asparagus Soup which two of us ordered. It was delicious. Asparagus Soup Other items ordered were Harvey’s Salad wrapped in cucumber with a fried banana leaf to finish it off ($6). Harvey’s Salad wrapped in cucumber with a fried banana leaf Next was Ahi Tuna Tataki ($8), Ahi Tuna Tataki and Wild Mushroom and Truffle Empanadas with cauliflower sauce ($10). Wild Mushroom and Truffle Empanadas with cauliflower sauce Two of us couldn’t wait to order the Creme Brulee for dessert. Yum!! All were delicious. It would be fun to have a group and each person order different things. Plates are brought out as they are prepared and not all at one time. Going at 5pm allowed us plenty of time to get to the playhouse on time. Harvey’s at The Henderson Inn (https://thehendersonnc.com/harveys/) 201 3rd Ave W Hendersonville, NC 28739 Phone: (828) 696-2001

Question 1

South American Wine Dinner at Harvey's

Accepted Answer

Greetings friends of Wine Sage and Gourmet (https://winesageandgourmet.com/) and Harvey&#8217;s at The Henderson (https://www.thehendersonnc.com/harveys/) we are pleased to announce this month’s South American Wine Dinner in partnership with Johnson Brothers Distributing. South American cuisine will also be featured.
SOUTH AMERICAN WINE DINNER
SEPTEMBER 18th 2019
6pm
Welcome Drink
Bodega Norton, Demi-Sec (NV) Argentina
Sea Bass Ceviche |Grilled Corn, Red Onions, Sweet Potatoes
Bodega Garzon, Albarino (2018) Uruguay
Foie Gras & Goat Cheese Empanadas
Qaramy, Malbec (2018) Argentina
Quinoa Stuffed Poblano Peppers, Wrapped in Bacon
Carmen, Carmenere Gran Reserva Valle del Colchagua (2016) Chile
Grilled Churrasco Steak, Chimichurri, Gallo Pinto
Bodega Norton, Privada Family Blend Mendoza (2014) Argentina
Brigadero (Brazilian Chocolate Bonbon)
Carmen, Cabernet Sauvignon Single Vineyard Frida Kahlo (2017) Chile
The price is $65 per person (plus tax & gratuity) and we kick off at 6pm with our welcome drink at the bar.
You also have the option to stay at the Inn for the night for $100 which includes a gourmet breakfast the next morning. Contact them at 828-696-2001!
Make Your Reservation Today!
LOCATION
The Henderson 201 3rd Ave W Hendersonville NC 28739
DATE AND TIME
09/18/19 6:00pm
Call 828-595-2236
You can also respond by email
to winesageandgourmet@gmail.com or info@thehendersonnc.com

Question 2

Guided Tree Walk along Oklawaha Greenway, Oct 5

Accepted Answer

On Saturday, October 5, at 10 a.m., a Guided Tree Walk Along the Oklawaha Greenway will focus on identifying and understanding trees, especially those native to the area. The program is open to the public at no charge. Meet at Patton Park in the circular pavilion near the basketball courts. The walk will take about 90 minutes, returning to Patton Park. The hike will be held rain or shine. The program is co-sponsored by Hendersonville Tree Board and Friends of the Oklawaha Greenway.
Mark Madsen, a member of the Tree Board and an ISA Certified Arborist, will lead the walk. The tour will start by looking at trees in Patton Park that are suitable for home gardens and then move on to look at many species of native trees in the wetland forest along Mud Creek.
Oklawaha Greenway is a three-mile-long paved walkway meandering through meadows, wetlands, and forests, and linking Jackson Park, Patton Park, and Berkley Park. The walk will be along a portion of this greenway.
“The Oklawaha Greenway is popular for recreation, transportation, and family outings,” said Suzanne Hale, a member of the Friends group. “Especially in autumn, it provides an excellent outdoor classroom to learn more about our native trees.”
Hendersonville Tree Board is commissioned by the City of Hendersonville to provide advice on the selection and care of trees and shrubs in public places. The Tree Board also educates the public concerning the economic and aesthetic benefits of trees and shrubs for the community. The Arbor Day Foundation has recognized Hendersonville as a Tree City USA for 25 years because of its high level of tree care. The city became a Bee City USA in 2015.
For more information about the Guided Tree Walk Along the Greenway contact Suzanne Hale, Friends of Oklawaha Greenway, at halesuzanne@hotmail.com.

Question 3

The French Broad: September's Row 11/Gonzalez Byass Wine Dinner

Accepted Answer

The French Broad
(https://thefrenchbroad.net/)
September&#8217;s Row 11/Gonzalez Byass Wine Dinner
Wednesday, September 25th @ 6:30 pm
The Menu
Amuse Bouche
fig and tallegio, wrapped in country ham and grilled
Wine Pairing: Gonzalez Byass La Copa Vermouth
First Course
Crudo of Tuna
Wine Pairing: Magician White Blend
Second Course
Porchetta
with local heirloom tomato panzanella
Wine Pairing: Riddler Red Blend
Intermezzo
Ginger and Pear Sorbet
Third Course
Lamb Osso Buco
with herb couscous and red wine jus
Wine Pairing: Row 11 Russian River Pinot Noir
Dessert
Bleu Cheese &#8220;Cheesecake&#8221;
with prailine crust and sherry reduction
Wine Pairing: Gonzalez Byass Nectar Sherry
&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;
The cost for this event is $75, not inclusive of tax or gratuity. Reservations are required by Sept. 24th. To make a reservation for this event, please email tfbhendersonville@gmail.com or call 828-595-9797.
 
The French Broad
342 N Main St
Hendersonville, NC 28792

Question 4

Finding happy in Harvey's new small plates

Accepted Answer

Two of us were lucky enough be invited to sample some fun, new Small Plates at  Harvey&#8217;s at The Henderson-Restaurant, Lounge & Bar this past Saturday.
Chef/Owner Michael Gilligan explained that he and his wife, Jeanne, have spent the better part of the last year and a half since purchasing the property redoing, refreshing, and repairing the Inn, including replacing broken kitchen equipment &#8211; hood, fridge/freezer, stove, oven &#8211; everything.
And now that they&#8217;re fully staffed and the Inn&#8217;s humming along, Chef Michael&#8217;s able to focus more of his attention on the restaurant: menu development, ingredient sourcing, events, etc.
Presentation of these Buffalo Deviled Eggs will definitely make you happy. Watch as a glass dome is lifted and smoke used to flavor the eggs billows out.
Buffalo Deviled Eggs with Smoke, Sriracha, and Blue Cheese Powder
The new menu is designed to be fun and a little adventurous.

&#8220;To dine with us is to eat by whim, free from rules or schedules. It is meant for those who wish to enjoy life to the fullest and pass time with family & friends.&#8221;

Prices range from a low of $8 to a high of $18, with an average around $12.
Chef&#8217;s She Crab Soup let&#8217;s you know it&#8217;s there with bold seasoning and plenty of crab.
She Crab Soup made with Paprika, Cream, and Sherry
We especially liked the flavor of the Kokanee Salmon &#8216;Sashimi&#8217;, brought to the dish by Scorched Sesame Oil and Yuzu Dressing.
Kokanee Salmon &#8216;Sashimi&#8217;, Scorched Sesame Oil, Yuzu Dressing, and Apple Salad
We found a little magic along with the happy in this Hudson Valley Foie Gras presentation. Just look at that crystal-like Ice Wine Gelée! Chef Michael explained that this was his way of honoring the traditional pairing of white wine with a dish like this.
Hudson Valley Foie Gras with Japaneese BBQ Eel, Ice Wine &#8216;Gelee&#8217;, and a Soy-Truffle Glaze
For me, the Duck Confit was the evening&#8217;s star. Not only was the duck cooked perfectly, a bite including all three ingredients added a mild flavor & crunch from the grit cake and sweet from the berry sauce.
Duck Confit on a Stone Ground Grit Cake in Local Wild Berry Sauce
We finished the evening&#8217;s tasting with a lovely Raspberry Crème Brûlée. If you love Crème Brûlée like I do and have enjoyed it at lots of different restaurants, you&#8217;ve probably experienced various custard textures and have a preference. This one surprised me at first, as a little loose, but then I got a scoop of the berries on the bottom along with the custard, and found my happy.
Raspberry Creme Brulee
Chef Michael hasn&#8217;t forgotten those with dietary restrictions. His new menu is clearly market with Vegetarian, Gluten Free, and Non-Lactose options. See the full Small Plate Menu HERE.
Watch for more fun and happy at Harvey&#8217;s with more menu development and reasonably priced &#8220;Dinner and a Movie&#8221; events, Wine Dinners, and special events like their recent Derby Watch Party.
Harvey&#8217;s at The Henderson
201 3rd Ave W
Hendersonville, NC 28739
Phone: (828) 696-2001

Question 5

Hendersonville Guided History Walks Begin June 2nd in Hendersonville

Accepted Answer

On Sundays, June 2 and 9 at 2 p.m., and on Mondays, June 17 and 24 at 5:30 p.m., Hendersonville guided history walks along its meandering Main Street will be offered. Participants will learn about the history of the town and its interesting architectural designs &#8212; including stops at the Historic Courthouse, Skyland Hotel, City Hall, and other historic shops and structures along Main Street. Cost is $10 per person 10 years and older. Children under 10 are free with a paid adult. Space is limited. Reservations are suggested. Gather in the lobby of Hendersonville City Hall at the Police Dept. entrance to begin the walk. City Hall is at the corner of Fifth Avenue East and King Street. Free parking is available at the Police Dept. entrance.
The walks will be about 90 minutes and will be held rain or shine. Stroll with tour guide Mary Jo Padgett to answer such questions as &#8212; who donated the land where the new town would be built, what is the age of the oldest block of buildings, what was on the third floor (and in the basement) of the old City Hall, who was the town named for, bordellos, shoot-outs, trolley lines and much more.
Main Street History Walks will continue through July and August. In addition, History Walks in Oakdale Cemetery will begin June 23. Walks in the Historic 7th Avenue District are offered in November. Visit http://maryjopadgett.com/hendersonville-nc-guided-tours-walks-main-street-oakdale-cemetery/ for more information.
Private tours for groups of 8 or more can be scheduled at anytime for Guided Walks on Main Street, in Oakdale Cemetery, or in the Historic 7th Avenue District.
“Locals and visitors may join me to celebrate and share the interesting history and architecture of downtown Hendersonville,” Padgett said. “And on certain Sunday afternoons, I’ll be at Oakdale Cemetery to share some stories. Later this year we will learn more about the 7th Avenue District as well. I believe that knowing our history enriches our lives.”
Padgett served on Hendersonville City Council for eight years, is a journalist and public relations consultant, co-founder and former executive director of ECO, was associate editor at The Mother Earth News magazine, and conducts programs and guided tours in Paris, France, on the American Revolution. Her parents spent their honeymoon in the Skyland Hotel on Main Street. She grew up on a farm in Rutherford County, and has lived in a 100-year-old house in downtown Hendersonville for 38 years.
To make reservations or for more information, phone Padgett at 828-545-3179 or email maryjo@maryjopadgett.com.
Visit www.maryjopadgett.com and click on Guided Walks for a complete schedule of guided walks, including Oakdale Cemetery (Look Homeward Angel) and the 7th Avenue District (Hendersonville&#8217;s Gilded Age).

Question 6

Mysterious Black Door appears on Hendersonville's Main Street

Accepted Answer

Mysteriously appearing from Hendersonville&#8217;s storied past, a past that included hidden stills, fast cars, and revenuers, this black door leads adventurous souls up a dark, creaky flight of stairs.

Will you dare go up those stairs? If your answer is &#8220;yes&#8221;, you&#8217;ll be rewarded with access to a brand new space that&#8217;s over a century old.
Renzo Maietto, owner of Renzo&#8217;s Ristorante on the 1st floor, was recently exploring the upstairs of this 1904 building and found old bottles that once held illegal liquor. He also found the original door to the speakeasy that conducted business on the sly here, allowing entrance to only those who passed the door-keeper&#8217;s visual test through a sliding peep hole.
A cozy lounge area with a sofa and small high-top that seats 4 or 5 flanks the entrance in to what will be &#8220;SPEAKEASY&#8221;, reborn by Renzo. If you&#8217;re a people watcher like I am, this will be the place for you. Everyone that goes in to the speakeasy has to pass right through the middle of this space.

Renzo has kept original floors and ceiling, but is adding pizazz with beautiful chandeliers and sconces. There&#8217;s also a small stage area for live music. Not wanting any of this to be taken too seriously, he&#8217;s also added a few slightly campy touches you&#8217;ll appreciate.

Revenures caught up with poor Clarence &#8220;Fatty&#8221; Howard just off of Main Street back in the 1920&#8217;s. You don&#8217;t need to worry, though. This time &#8217;round everything&#8217;s legal.

Another twist will be currency used here. At this time, I believe patrons will purchase &#8220;casino chips&#8221; either in the speakeasy or downstairs at Renzo&#8217;s, and use them to buy food and drink. And as of this writing, you can purchase a particular quantity at a discount.
If you haven&#8217;t been to Renzo&#8217;s, here are some pictures recently taken by friends of mine when they stopped in for a bite. I expect the entire Renzo&#8217;s menu will be available in the speakeasy. Perhaps some additional small plates?

Beef Carpaccio: Refined thin slices of beef tenderloin topped with shaved Parmigiano and arugula. Garnished with mustard aioli and capers
Scheduled opening is at the end of April, but you know how construction goes.
SPEAKEASY
504 N Main St
Hendersonville, NC

Question 7

Word on the (Main) Street in Hendersonville

Accepted Answer

After decades at 425 N Main St in Hendersonville, landmark Swanson&#8217;s organ, piano, and gift shop closed. Word on the street is, what&#8217;s about to happen should be a winner.
Not too long after Swanson and Sons Management, LLC put the building up for sale, it caught the eye of Franklin, NC based Vandrake Investments, LLC.
And it looks like it didn&#8217;t take too long after the mid-February, 2019 sale for the new owners to begin demolition work on the 1896 building.
Word on the street is that it&#8217;s going to be a coffee shop/wine bar at street level and an apartment upstairs.
Just look at that original rock wall! I&#8217;m so hoping they can save that and incorporate it into the new space. So many cool things you could do with that.

There&#8217;s a LOT of brick in Hendersonville. Much of it is original to the historic buildings lining Main Street. It&#8217;s especially nice when that, too, can be incorporated into new use designs. Imagine what those walls have heard over more than a century in this mountain town.
Main Street recently lost a coffee shop on it&#8217;s southern end, leaving Black Bear Coffee Co at 318 N Main St to support the coffee habits of locals and visitors on their own. They&#8217;re one block away, on the other side of the street from this new coffee shop (if that&#8217;s what it&#8217;s really going to be). But given what I&#8217;ve been able to learn about the new owners at 425 N Main, I&#8217;m thinking this coffee shop/wine bar is going to have a totally different vibe than Black Bear.
Disclaimer: I could be completely wrong, but don&#8217;t think so! 🙂

Question 8

Two Radical New Dining Concepts to open in Hendersonville!

Accepted Answer

Two radical new dining concepts are on the verge of opening in Hendersonville, NC. They&#8217;ll be joining the burgeoning dining scene in this charming mountain town.
The FIRST NEW CONCEPT was inspired by a door &#8211; that&#8217;s right &#8211; a door. It was discovered on the top floor of a historic Main Street building, and has a dubious history.
You would have knocked on this side of the locked door.
Someone manning the door would slide the cover to the side to take a look before allowing you inside.
Here&#8217;s a hint:  behind this door was an establishment some people back in the day would have called a &#8220;Blind Tiger&#8221;. They would pay to see a blind tiger, or other animal attraction, and get a little bonus thrown in. A liquid bonus sometimes called &#8220;mountain dew&#8221; or &#8220;hooch&#8221;.
They&#8217;re still working on an official name, but are getting closer to opening every day. I got a sneak peak inside yesterday and think it&#8217;s going to be a fun addition to Main Street.
The SECOND NEW CONCEPT is opening in the space formerly occupied by Jongo Java at 117 S Main St., and it&#8217;s going to be truly unique. In fact, it&#8217;s the first of its kind in Hendersonville, and as far as I know, the first of its kind in the United States.
I&#8217;ve been sworn to secrecy on the concept, but can share the name: Madame Roqué&#8217;s Meat Emporium and Pickled Curiositiès. 
Many of you know two things: 1. this new restaurant is being opened by the creative husband and wife team behind what comes out of the kitchen at Never Blue, the restaurant next door, and 2. their last name is Roqué.
You know how hard it is to prevent leaks these days. It&#8217;s true in the restaurant biz, too. Some non-specific info has slipped out, but come April (hopefully), all will be revealed.
One of the adult drinks that&#8217;s currently in development is this Mangonada! Que es &#8220;Mangonada&#8221;? Well, it is a deliciously velvet mango smoothie with #chamoy* and #tajin** salt rim with chunks of fresh mango and a #tamarind candy straw . . . add #tequila if you are so inclined.

*Chamoy is &#8220;a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit. Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chillis.&#8221;
**Tajin is a condiment, most consisting primarily of chile peppers, lime, and salt.
The type of restaurant may be expected by some locals, since rumors have already been flying, but the details will be unexpected. An even bigger surprise toward the back of the space may just cause some raised eyebrows. In fact, I pretty much guarantee eyebrows will be raised. That said, it&#8217;s gonna&#8217; be fun!
Follow along as Jesse and Edson Roqué post photos of their progress, menu testing, etc. on their brand new Instagram feed @meatemporiumhvl

Question 9

Fresh Hendersonville Chefs Outed!

Accepted Answer

What happens in the kitchen, stays in the kitchen. They&#8217;ve kept it quiet, but I&#8217;m going to expose a couple fresh Hendersonville chefs!
They didn&#8217;t exactly sneak in to town, but fresh-to-Hendersonville chefs Max Kopshina and Joe Visone joined Chef Don Paleno in the kitchen at newly opened Shine without much fanfare. They&#8217;ve been butchering, grilling, and creating ever since.
Chef Max Kopshina is &#8220;a graduate of The Culinary Institute of America, Hyde Park, New York. He attended The Academy of Culinary Design, Seabreeze High School, Daytona Beach, Florida.&#8221; His later attendance at the CIA included an internship at the quintessential Napa Valley restaurant Press, in St. Helena,California. Then Max spent four years in New Orleans, Louisiana at Cochon, along side James Beard Award winning chefs learning his way around a hog, working as a butcher, and eventually earning a spot as Sous Chef.&#8221;
Chef Joe Visone is a Palm Beach, Florida native and recent resident of Martha’s Vineyard, Massachusetts. He loves time in the kitchen or by the grill perfecting family recipes . . . especially his Italian side&#8221;. I&#8217;m especially looking forward to trying those dishes, Chef!

Hendo locals know Chef Don Paleno as the creative force behind the food truck at popular Triskelion Brewing prior to joining Shine. But what they might not know is that he is an &#8220;American Culinary Federation Certified Executive Chef and current chapter president of the WNC Culinary Association of the ACF.&#8221;
&#8220;His career has included positions as sous chef at The Boathouse at Beach Inlet, Isle of Palms, South Carolina, executive chef at The Bayhouse Restaurant, M. Waterfront Grille and The Old Collier Golf Club in Naples, Florida. Locally, Chef Paleno has led as executive chef at Champion Hills Golf Club, and The Colorful Palate Catering Company.&#8221;
Keep an eye on this crew as they tweak recipes and Shine&#8217;s menu, making improvements during these first few weeks open to the public.
Welcome to Hendersonville, chefs!

Question 10

If you see this woman . . .

Accepted Answer

Be sure to say hello, and if you have questions on anything and everything Never Blue, ask away. She&#8217;s new General Manager and Chef de Cuisine Casey Maness, and she&#8217;ll have the answers.
What&#8217;s the big deal about Chef Maness taking over as General Manager and Chef de Cuisine? Since they don&#8217;t have to cook all day, do prep work, or manage three Sous Chefs and other staff, owners Jesse and Edson Roque are now free to do more of what they&#8217;re really good at &#8211; developing and tweaking recipes. It also frees them up to take a more &#8220;big picture&#8221; approach.
A new team is now in place and more big changes are under way at Never Blue! Chef Jesse Roque (pronounced &#8220;RowKay&#8221;) outlined both front and back of house improvements that have already happened, or are in the process of happening.
FRONT OF HOUSE

A new, creative as always, menu is in the works. It should be on your table shortly after Valentine&#8217;s Day.
If you had&#8217;t noticed, Never Blue&#8217;s take on classic cocktails has been on their menu as of the previous menu revamp. Find them under &#8220;Updated Relics&#8221;.
Cooking Classes, Demos, and Special Dinners are in the works.

BACK OF HOUSE

New employees will be hired only after careful and extensive vetting.
Staff Team Leaders are in place, and will be involved in training and continuing education.
Quarterly fun/team building staff activities outside of work have already been taking place and will continue quarterly.

VALENTINE&#8217;S DAY & LOVE LOCKDOWN!
Talk about creative! Check out their new Love Lockdown program AND their fabulous Valentine&#8217;s Day Menu. See all Never Blue events here. Making a reservation would not be a bad idea!

NOTE: Love Locks will be monitored. Locks that are not associated with a lock purchase or donation will be removed.Epicurean Notes:

All members of a party need to be present before that party is seated.
Get 10% off your bill if 1) you pay with cash, and 2) everyone at the table pays with cash.

Above all, Jesse, Edson, and their team want you to know that they welcome everyone at Never Blue and will do everything possible to make your experience wonderful!
Never Blue
http://www.theneverblue.com/
119 S Main St
Hendersonville, NC 28792
Phone: (828) 693-4646

Question 11

New Restaurant/Bar Opens on Main St. Hendersonville

Accepted Answer

Hendersonville welcomes it&#8217;s newest Restaurant & Bar tomorrow, Friday, Dec. 14th when Cask and Wine on Main opens at 536 N Main St. NOTE: name change from Cask and Vine to Cask and Wine on Main.
 
Taglined &#8211; &#8220;Casual Dining • Fine Spirits • Wine&#8221; &#8211; Cask & Vine will have a focus on excellent Bourbons, as well as other liquors and wine.
Expect &#8220;on the rocks&#8221; pours of 2oz, rather than the 1 1/2oz more commonly seen. Cocktails look to be priced between $10 and $13, with many at $11. Not sure what well drinks will run.
Food is intentionally portioned generously. &#8220;We expect most people will be leaving with boxes&#8221;, says Bivens.
As far as the menu, look for Pub Fare, Salads and &#8220;Plates&#8221; served with a salad and roll. Possibly Deviled Eggs, Brisket Chili, Hot Browns, a little Surf, and a little Turf.

Owner Steven Bivens will open the doors for lunch service at 11am. Planed hours are Monday &#8211; Saturday 11am to 9pm and Sunday Brunch, with a dedicated Brunch menu, from 11am to 3pm.
Soft jazz will be played as background music most of the time, but don&#8217;t be surprised if some other genres make an appearance.
When I stopped in today and talked with Steven, I noted a new tin ceiling, a new service bar build half way back in the space, and black tablecloths on plenty of tables. Walls have been painted black, which can sometimes be a problem, but I think this space will carry it off. Especially in the evenings when the lights are low.
FACEBOOK
See you there!

Question 12

Matthew Register Announces First Cookbook -SOUTHERN SMOKE

Accepted Answer

Pitmaster and chef Matthew Register proudly announces his first cookbook – SOUTHERN SMOKE (Fair Winds Press / May 7, 2019 / $25.00), debuting May 7th, 2019. Find it on Amason here: https://www.amazon.com/Southern-Smoke-Traditions-Treasured-Reimagined/dp/0760364028
Matthew Register and his wife Jessica opened Southern Smoke BBQ in 2014 in Garland, North Carolina, carrying on a family tradition of smoking pork the old fashioned way – low and slow over an oak wood fire in their custom designed smoker, “Jezebel.” Since, Register has become equally well known for his seasonal, Southern sides, elaborate feasts offered through South Catering, his South Supper Series and Southern Smoke BBQ food truck.
For years, Register has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, Register has cooked his way through these timeworn classics and made them his own, sharing them alongside his North Carolina pulled pork and Memphis style pork ribs at Southern Smoke BBQ. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700) for these old Southern dishes and wood-smoked barbecue. Register’s first cookbook will share the barbecue, sides and deep-rooted Southern food traditions he celebrates every day at Southern Smoke BBQ, as well as the time-honored stories that accompany so many Southern dishes.
In “Southern Smoke,” Matthew explores the dishes and foodways from iconic barbecue regions – North Carolina, the Lowcountry, Memphis and the Delta – sharing anecdotes along the way about everything from Eastern versus Western based BBQ sauce to the origins of Marigold Tomatoes in the Delta and pitmaster tricks-of-the-trade. Southern breads find a home here as well, including everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding.

Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash.
Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie.
Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck.

About the Author
Chef Matthew Register and his wife Jessica own Southern Smoke BBQ, which has been featured in Food & Wine magazine, on The Today Show, and was named one of the top 25 BBQ restaurants in the US by Men&#8217;s Journal. They also own South Catering and the Southern Smoke BBQ food truck. Matthew has always had a passion for fine food and the outdoors, and he prides himself on incorporating fresh, local ingredients. Raised in rural, Eastern North Carolina, he grew up in a community that formed inseparable bonds through deep-rooted traditions at the dinner table. These traditions are ones that he hopes to sustain, not just for his three young children, but for his community and those who dine with him, as well.
Follow Chef Matthew Register on Twitter @SouthernSmokeNC and on Instagram @SouthernSmokeBBQofNC and Southern Smoke BBQ of NC on Facebook. Visit www.SouthernSmokeBBQNC.com for updates!
SOUTHERN SMOKE
By Matthew Register
Publishing: May 7, 2019
$25.00 US · $33.00 CAN · 208 pages · Trade Paper Over Board
ISBN: 9780760364024
Fair Winds Press, an imprint of The Quarto Group
Press Release

Question 13

Guided History Walks on Hendersonville’s Main Street Continue in November

Accepted Answer

During November, History Walks on Main Street include stories about old-time Thanksgiving and Christmas events. Walks will be offered on Saturdays, November 3 and 10 at 10 a.m., and on Tuesdays, November 13 and 20 at 5:30 p.m. Participants will also learn about the history of the town and its interesting architectural designs &#8212; including stops at the Historic Courthouse, Skyland Hotel, City Hall, and other historic shops and structures along Main Street. Cost is $10 per person 10 years and older. Children under 10 are free with a paid adult. Space is limited. Reservations are suggested. Gather in the Police Dept. lobby of Hendersonville City Hall to begin the walk. City Hall is at the corner of Fifth Avenue East and King Street. Free parking is available at the Police Dept. entrance.
The cool-weather walks will be about 90 minutes and will be held rain or shine. Stroll with tour guide Mary Jo Padgett to answer such questions as &#8212; who donated the land where the new town would be built, what is the age of the oldest block of buildings, what was on the third floor (and in the basement) of the old City Hall, who was the town named for, bordellos, trolley lines, past eccentric holiday events, and more.
Groups of eight or more are invited to make arrangements for a convenient private tour anytime for Guided Walks on Main Street or in Oakdale Cemetery. A guided walk in Historic Oakdale Cemetery is scheduled on Sunday, November 4, at 2:15 p.m.
“Join me to celebrate and share the interesting history and architecture of downtown Hendersonville,” Padgett said. “From its location in “the wilderness” to a bustling town with Opera House, jockey lot, and turkey drop, you’ll be surprised at what has happened. I believe that knowing our history enriches our lives.”
Padgett served on Hendersonville City Council for eight years, is a journalist and public relations consultant, co-founder and former executive director of ECO, was associate editor at The Mother Earth News magazine, and conducts programs and guided tours in Paris, France, on the American Revolution. Her parents spent their honeymoon in the Skyland Hotel on Main Street. She grew up on a farm in Rutherford County, and has lived in a 100-year-old house in downtown Hendersonville for 37 years.
To make reservations or for more information, phone Padgett at 828-545-3179 or email maryjo@maryjopadgett.com. Visit www.maryjopadgett.com and click on Guided Walks for a complete schedule.
Press Release

Question 14

Harvey's at The Henderson Inn

Accepted Answer

Hendersonville &#8211; Guest post by Martha Smith. Two friends and I went to Harvey&#8217;s at The Henderson Inn for an early supper before going to Flat Rock Playhouse. On Thursday, Friday, and Saturday from 5 &#8211; 9pm, Harvey&#8217;s has a small plate menu that is also meant to be shared with friends. Having been to Brunch on Sunday we thought it would be fun to do dinner.
The special for the evening was an Asparagus Soup which two of us ordered. It was delicious.
Asparagus Soup
Other items ordered were Harvey&#8217;s Salad wrapped in cucumber with a fried banana leaf to finish it off ($6).
Harvey&#8217;s Salad wrapped in cucumber with a fried banana leaf
Next was Ahi Tuna Tataki ($8),
Ahi Tuna Tataki
and Wild Mushroom and Truffle Empanadas with cauliflower sauce ($10).
Wild Mushroom and Truffle Empanadas with cauliflower sauce
Two of us couldn&#8217;t wait to order the Creme Brulee for dessert. Yum!! All were delicious.
It would be fun to have a group and each person order different things. Plates are brought out as they are prepared and not all at one time.
Going at 5pm allowed us plenty of time to get to the playhouse on time.
Harvey&#8217;s at The Henderson Inn (https://thehendersonnc.com/harveys/)
201 3rd Ave W
Hendersonville, NC 28739
Phone: (828) 696-2001

Question 15

Henderson County Career Academy ProStart teacher named 2018 Educator of Excellence

Accepted Answer

Hendersonville &#8211; The North Carolina Restaurant & Lodging Association&#8217;s philanthropic arm, the North Carolina Hospitality Education Foundation (NC HEF), recently awarded Christine Mukosiej of Henderson County Career Academy in Flat Rock, North Carolina, with its 2018 Educator of Excellence award. The award is presented annually to an educator who has made significant contributions toward advancing the future of the hospitality industry through culinary instruction.
Under Mukosiej’s leadership, the school’s former cooking courses transitioned to follow the ProStart curriculum, opening pathways for students to pursue careers in hospitality. ProStart is a national two-year high school program that develops future restaurant industry leaders.
2018 Educator of Excellence award recipient Christine Mukosiej (middle) is congratulated by Lynn Minges (right), president and CEO of NCRLA and NC HEF, and NC HEF’s Mandy Hines (left)
“Christine has opened the eyes of her students to future opportunities by offering field trips, guest chef visits in the classroom and upscale catering jobs for her students to participate in,” said Lynn Minges, president and CEO of NCRLA and NC HEF. “She is the utmost example of excellence in the classroom and will go above and beyond to serve her students through acting as a resource both in education and in life. We are proud to honor her with this award.”
From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime. By bringing industry and classroom together, ProStart gives students a platform to discover new interests and talents and opens doors for fulfilling hospitality-oriented careers.
“Henderson County Career Academy’s mission is to provide a quality educational experience to students that have not found success in a traditional classroom setting,” said Mukosiej. “ProStart’s curriculum, overseen by the North Carolina Restaurant & Lodging Association’s foundation, has helped me provide my students with a unique set of skills and opportunities to advance their future that they would unlikely find somewhere else.”
Mukosiej was recognized at the 2018 North Carolina ProStart Invitational (NCPI) presented by Golden Corral, a high-stakes culinary arts and restaurant management competition organized by NC HEF. Her team placed first in the state in the culinary category at NCPI and represented North Carolina at the National ProStart Invitational, April 27-29, in Providence, Rhode Island.
Mukosiej will join other top ProStart educators in Chicago, Illinois, for the National Restaurant Association Educational Foundation’s (NRAEF) ProStart Educator Excellence Awards, May 17.
About NCRLA
Established in 1947, the North Carolina Restaurant & Lodging Association (NCRLA) works to advance and protect North Carolina’s $23.5 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.
About NC HEF
The North Carolina Hospitality Education Foundation (NC HEF) is the philanthropic foundation of the North Carolina Restaurant & Lodging Association, helping to enhance the hospitality industry’s service to the public through education, community engagement and promotion of career opportunities. NC HEF works to attract, develop and retain a career-oriented professional workforce for the hospitality industry. For more information, please visit https://www.ncrla.org/foundation/.
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