Q: Inn on Church: New Owners, New Name, New Chef, New Bar

Hendersonville – from Michael and Jeanne Gilligan, new owners of The Henderson. Same Historic Property. Brand New Look We’re the Gilligans and we can’t wait to meet you! As the proud new owners of The Henderson, formerly known as the Inn on Church, we are thrilled to take charge of this historic property and look forward to hosting our guests soon. Meet the new Innkeepers Same Historic Property. Brand New Look We’re the Gilligans and we can’t wait to meet you! As the proud new owners of The Henderson, formerly known as the Inn on Church, we are thrilled to take charge of this historic property and look forward to hosting our guests soon. Announcing Our Brand New Website! We couldn’t wait any longer to share the great news with you! We’ve just launched our new website and wanted you to be among the first to see it. Now, it is easier than ever to browse the guestrooms, check out our specials, view photographs of the area and so much more! Check It Out Join Us for a Thanksgiving Feast We can’t wait to open our onsite restaurant, Harvey’s (restaurant and bar) in the coming months. To give our guests and the Hendersonville community an early preview of all the tantalizing dishes to come, we’re hosting a family-style Thanksgiving feast. Learn more and make your reservation to join us today! See the Menu The Henderson 201 Third Avenue West Hendersonville, NC 28739 828-696-2001 Release

Question 1

Jargon - the language of delicious in West Asheville

Accepted Answer

West Asheville &#8211; Looking for interesting food and killer ambiance? Jargon&#8217;s (https://jargonrestaurant.com/) the place!
Lights are set low and the intimate space is jam-packed with witty references to speech and communication &#8211; along with random things like lava lamps &#8211; throughout.

Notice the vintage printers type trays under the bar and on the wall? Don&#8217;t know about you, but for me, they invoked warm feelings for times gone by.
Wall of mirrors
One in our group of three ordered the Goat Cheese Fondue ($12). It&#8217;s served in a tall mug, the hollow bottom of which holds a lit votive candle that keeps things warm and melty.  Tempura vegetables, dried apricots, green apples, and herb bread arrive along with the mug on a nice board.
Good thing she offered to share &#8211; a little &#8211; or there might have been a problem.
Wasn&#8217;t sure what to expect when I ordered the Roasted Beet Salad ($9), but was pleasantly surprised with the plating. On the slate &#8211; roasted golden beets, Three Graces honey goat cheese, toasted pistachios, micros, and balsamic reduction.
It&#8217;s quite a bit of Goat Cheese, so if I were to order this again, I might ask for few crostini or pieces of bread for spreading.

If memory serves, the following is a photo of this night&#8217;s fish special. I didn&#8217;t take a bite, but reports were good.

Their Duo of Marrow ($15) got rave reviews! There wasn&#8217;t a spec left of the roasted garlic and thyme, and crème brûlée marrow mousse. It&#8217;s served with a pickled parsley and shallot salad, blackberry chutney, and herb bread.

Also offered as a special this night was Jargon&#8217;s take on Chicken and Waffle, served with a sweet potato mixture and 64 degree egg. It was savory and had a definite kick.

Of note: The Scrabble feature wall in the restroom is awesome! There are lots of names and words in there. Can&#8217;t even imagine gluing all those tiles on the wall! Well done, though. Well done.

Next time I go, I&#8217;ll be bringing my DSLR camera with macro lens so I can get some decent pictures.
Service was exceptional. Our orders came out of the kitchen quickly. Bar service was great.
Jargon
715 Haywood Rd
Asheville, NC 28806
(828) 785-1761

Question 2

Dainty Dishes set before us at The Blackbird

Accepted Answer

Asheville &#8211; This past Fall, I was lucky enough to attend a new-menu tasting at The Blackbird ( http://theblackbirdrestaurant.com/ ) These particular items may or may not be on the menu now, but they&#8217;ll give you an idea of what&#8217;s coming out of their kitchen.
I&#8217;d started this article just before the news came out that Blackbird owners Jesson and Cristina Gill had taken over ownership of a second Asheville restaurant, Early Girl Eatery. That confirmed that writing this now was fated because after spending an evening over an intimate dining experience that included Jesson and Cristina, not only did I come away with a new appreciation for Blackbird&#8217;s food, I also found myself liking the Gills very much.
I&#8217;m thrilled they&#8217;ve experienced enough success at Blackbird that they&#8217;re able to expand their holdings.
The Tasting
Executive Chef Michael Reppert and Bar Manager Rama Malinak walked our small group through multiple courses, some paired with wine expertly chosen by Rama.
We began with a light, delicious cocktail. It&#8217;s a variation of the classic &#8220;Blue Moon&#8221;. It&#8217;s made with lemon juice, Fords Gin,  Cointreau (triple sec), and Crème de violette. I didn&#8217;t catch an official name, but they should know what you&#8217;re talking about if you mention their Blue Moon variation.

Many of the ingredients used by Blackbird are sourced from local farms. The Peach Tomatoes in this delicious Caprese dish are sourced from Common Ground Farm. House-made Mozzarella tops the tomato slices.

Peach Tomatoes? You read that right. It&#8217;s hard to tell from the photo below, but these small tomatoes actually have soft, fuzzy skin, just like a peach! The left-on skin didn&#8217;t detract from the Caprese at all. Normally, these will be used in salads because they&#8217;re too small for regular sized Caprese dishes.
I love learning about new/different produce, don&#8217;t you?

A warm Peach and Brie Salad followed. The SC-sourced peaches are also considered local. Under the peach slices was a 1/4 wheel of Goat Lady Dairy&#8216;s Snow Camp Cheese (similar to Brie). Goat Lady Dairy is in Climax. According to Chef, the cheese is that good &#8211; wink. The chopped greens are from Serious Dog Farm (Asheville).
The peaches and cheese work well together as a tasty, refreshing, and somewhat filling dish.

House-made Brioche Toast topped with locally foraged mushrooms, dried cranberries, Romano, and Apple Cider Molasses followed. Interestingly, the molasses had been reduced 10 to 20 times, so it&#8217;s Apple Cider that&#8217;s been thickened and has a concentrated flavor.
Rama paired this mushroom dish with an Altos de Rioja Tempranillo. &#8220;It&#8217;s light enough that it won&#8217;t step on the mushrooms, but robust enough in its minerality to compliment earthy flavors.&#8221; It was perfect!

Time for a palate cleanser &#8211; Raspberry Sorbet made in-house by their Pastry Chef.

Corn and Goat Cheese Pie, a hearty vegetarian dish (also Gluten Free) inspired by the image of a cake layered with toppings. Normally there&#8217;d be a crust under the Corn Pie, but for the tasting, Chef used a crumble as a base.
Topped with a reduced warm tomato and mushroom salsa mixed with goat cheese, it was delicious!

As we were talking about various dietary restrictions and requests that come in to restaurant kitchens, Chef recalled an order for a Cheese Board with no cheese or hummus. They ended up with a lot of pickled vegetables. Cheese Board becomes Pickle Board.
Moving on, we come to a South Carolina low country specialty, Seafood Pilau. Chef&#8217;s take was absolutely fantastic. Not familiar? It&#8217;s a tomato-based sauce with clams, muscles, shrimp, crawfish, and Andouille sausage on top of a bed of rice. &#8220;South Carolina&#8217;s answer to a Paella&#8221; ~ Chef Michael

Rama chose the Chateau Montelena 2014 Cabernet Sauvignon to accompany the Seafood Pilau.
Interesting note: the movie Bottle Shock was about Chateau Montelena&#8217;s 1973 Chardonnay secretly entered and winner of the blind tasting at the first Judgement of Paris competition. At that time, the French wouldn&#8217;t even consider anything less than a French wine as worthy. See the movie if you haven&#8217;t had the chance. It&#8217;s a cute, feel good story.

Two more courses were served. A Sous Vide Beef Tenderloin and their famous Coconut Layer Cake. Unfortunately, I didn&#8217;t capture good photos, so you&#8217;ll have to use your imagination.
The Beef was fall-apart tender, served with house-made steak sauce, and absolutely delicious. It was served with whipped potatoes and succotash. Comfort food to be sure.
The Coconut Cake? It&#8217;s famous for a reason. I&#8217;m talkin&#8217; coconut custard between four layers of yellow cake &#8211; all from scratch. Don&#8217;t forget to order it for dessert and see for yourself what all the fuss is about.
Bar Manager, Rama Malinak focuses on small batch producers when stocking Blackbird&#8217;s cellars. He may or may not have mentioned a private stash, which I will attempt to investigate further at some point. 🙂
I wasn&#8217;t planning on documenting the paired wines, but photographed this Chablis label toward the beginning of the evening as a note to myself. I don&#8217;t want to name the paired dish for fear of getting it wrong. It was unexpectedly tasty.

The Blackbird is at the corner of Biltmore Ave and Aston St., across Aston from Double Deckers coffee and dessert bus.
When you go, if you can&#8217;t find street parking, park in the City Garage located under the Aloft Hotel (and Blackbird). Garage entrances can be found on both Biltmore and S. Lexington Avenues. The first hour is free. After that, it&#8217;s $1.25 per hour.
The Blackbird ( http://theblackbirdrestaurant.com/ )
47 Biltmore Ave
Asheville, NC 28801
(828) 254-2502

Question 3

Henderson County Career Academy and North Buncombe High Advance to 2018 National ProStart Invitational

Accepted Answer

Raleigh &#8211; First-place winners in culinary and management divisions win more than $500,000 in scholarships in annual competition
The North Carolina Restaurant & Lodging Association (NCRLA), the voice of North Carolina’s $23 billion restaurant, foodservice and lodging industry, today announced that Henderson County Career Academy and North Buncombe High School secured first place finishes in the 2018 North Carolina ProStart Invitational (NCPI) presented by Golden Corral. NCPI is a high-stakes culinary arts and restaurant management competition organized by the association’s philanthropic arm, the North Carolina Hospitality Education Foundation.
The 2018 NCPI took place Feb. 26-27, at Johnson & Wales University &#8211; Charlotte. High school students from across North Carolina put their skills to the test in front of industry leaders, family and friends with the hopes to earn more than $1 million in scholarships—awarded to first, second and third place teams—to top culinary schools across the country. More than 100 ProStart students, made up of 18 teams from across the state, demonstrated their mastery of skills in the fast-paced, high level competition.
The following teams placed in the top five for the management and culinary divisions of the competition:
2018 NCPI Culinary Winners
First place: Henderson County Career Academy, Flat Rock, NC

Second place: Smithfield Selma High School, Smithfield, NC
Third place: Cary High School, Cary, NC
Fourth place: Southwestern Randolph High School, Asheboro, NC
Fifth place: Southeast Raleigh Magnet High School, Raleigh, NC
2018 NCPI Management Winners
First place: North Buncombe High School, Weaverville, NC
Second place: Sanderson High School, Raleigh, NC
Third place: West Rowan High School, Mount Ulla, NC
Fourth place: Western Harnett High School, Lillington, NC
Fifth place: Davie High School, Mocksville, NC
Both Henderson County Career Academy and North Buncombe High advance to the prestigious National ProStart Invitational in Providence, Rhode Island, April 27-29. The two teams will attend a preparation boot camp March 14, at Wake Tech Community College in Raleigh.
“North Carolina’s hospitality industry is thriving, and demand for talent to meet job growth is at an all-time high. We are proud to be a part of a program that continues to prepare the industry’s future leaders for a fulfilling career in the restaurant and hospitality industry,” said Lynn Minges, president and CEO of NCRLA and NC HEF. “These students have demonstrated amazing competencies during the annual North Carolina ProStart competition. There is no doubt that they will make us proud as they advance to the National ProStart Invitational in Providence, Rhode Island, this April.”
The culinary competition highlights each team’s creative abilities through the preparation of a three-course meal in 60 minutes, using only two butane burners, and without access to running water or electricity. The culinary teams are evaluated on taste, skill, teamwork, safety and sanitation.
The management competition requires teams to develop a proposal for the next promising restaurant concept and present it to the panel of industry judges. Students must communicate their entrepreneurial ideas clearly and use their problem-solving skills to solve challenges faced by managers daily.
The ProStart program is utilized in more than 1,700 high schools in 50 states, Guam and on U.S. military bases and reaches nearly 120,000 secondary students annually. Many post-secondary schools in the nation recognize ProStart’s Certificate of Achievement, which is awarded to students who complete both levels of the program and at least 400 hours of work experience, and reward them with scholarships and credits.
To learn more about the North Carolina ProStart program, click here.
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.
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/.
Release

Question 4

The Dining Room at The Inn on Biltmore Estate Named Four-Star Restaurant

Accepted Answer

Asheville &#8211; Biltmore has been recognized by the prestigious Forbes Travel Guide which today unveiled its annual Star Rating list. The Inn on Biltmore Estate maintains its Four-star hotel ranking now held for 17 consecutive years. In addition, it was announced last month (February) that the Dining Room at The Inn on Biltmore Estate is a new Forbes Travel Guide Four-star restaurant.
Revered as a global authority on luxury travel, Forbes Travel Guide’s annual Star Ratings are based on the experiences of its team of anonymous inspectors who assess hotels, restaurants, and spas against up to 900 of the most stringent industry standards, resulting in a rating system with designations for Five-star, Four-star, and Recommended Properties. The Inn on Biltmore Estate is one of three North Carolina hotels and the Dining Room is one of three North Carolina restaurants designated as Four-star establishments in the 2018 ratings. The winning properties, restaurants, and spas are showcased on ForbesTravelGuide.com.
“These illustrious stars are a remarkable achievement and speak to the dedication of our talented staff who truly offer our guests an exceptional travel experience,” said General Manager of The Inn on Biltmore Estate Charles Thompson. “Our vision and goal at Biltmore is to preserve the art of hospitality, and the honor of receiving these ratings is a clear indication that we are delivering on that commitment.”
“We are especially proud to have received Four-star status at the Dining Room for the first time this year,” Thompson said. “It’s a landmark year for us. This designation comes down to maintaining an incredible level of consistency in the finest of details – everything from perfection in lighting, to unparalleled quality in cuisine, to warmth of the plate.”
Dining Room at The inn on Biltmore Estate
The Inn on Biltmore Estate is one of two hotels located on the 8,000-acre estate of Biltmore. It shares the property with Biltmore House, America’s largest home, completed in 1895 as the family home of George Vanderbilt. Biltmore’s founder was the consummate host, and to this day, Biltmore strives to carry on that tradition.
The Inn opened in 2001 and is a 210-room hotel that reflects the beauty of Biltmore House. Surrounded by the Blue Ridge Mountains, guests arriving at The Inn are met with amenities including common sitting areas, a library, The Spa at Biltmore, an outdoor rimless pool and hot tub, and fine dining. Guests may also enjoy activities reminiscent of Vanderbilt’s day – walking and hiking trails, carriage rides, horseback riding, fly-fishing, boating and biking.
The white-tablecloth service at the Dining Room at The Inn on Biltmore Estate is warm and convivial. Fine china, luminous chandeliers and a dry-stacked stone fireplace add to the elegance. Guests dine Vanderbilt-style, graced by friendly and attentive staff, stunning mountain views, and estate produced wines. Dishes prepared by Chef Sean Eckman incorporate global influence and grand style, focusing on local products as well as estate-raised ingredients and meats from Biltmore’s own farm. In addition to breakfast and dinner, the Dining Room offers a traditional full service afternoon tea with an assortment of finger sandwiches, scones, and pastries.
“We are pleased to honor the 2018 Star Rating recipients, an exceptional collection of hotels, restaurants and spas that demonstrates a strong culture of service,” said Gerard J. Inzerillo, Chief Executive Officer of Forbes Travel Guide.
“In an online environment of confusion and clutter, Forbes Travel Guide is the most trusted source of information to assist guests in making informed decisions,” Inzerillo said. “These properties, the largest and most global group in the company’s history, achieve an impeccable standard of excellence in hospitality, underscoring our overall mission of positively contributing to the international tourism industry as well as individual hotel experience. We are proud to congratulate everyone associated with the prestigious properties recognized today.”
For a detailed explanation of how Forbes Travel Guide compiles its ratings, click here.
View the Forbes Travel Guide listings and the Star Rating inspector’s highlights for The Inn on Biltmore Estate and the Dining Room at The Inn on Biltmore Estate.
About Biltmore
Located in Asheville, North Carolina, Biltmore was the vision of George W. Vanderbilt. Designed by Richard Morris Hunt, America’s largest home is a 250-room French Renaissance chateau, exhibiting the Vanderbilt family’s original collection of furnishings, art and antiques. Biltmore estate encompasses more than 8,000 acres including renowned gardens designed by Frederick Law Olmsted, the father of American landscape architecture. Today, Biltmore has grown to include Antler Hill Village, which features the award-winning Winery and Antler Hill Farm; The Inn on Biltmore Estate; Village Hotel on Biltmore Estate; Equestrian Center; numerous restaurants; event and meeting venues; and a licensed products division. To learn more about Biltmore, go to www.biltmore.com.
About Forbes Travel Guide
Forbes Travel Guide is the only independent, global rating system for luxury hotels, restaurants and spas. Started as Mobil Travel Guide in 1958, the company created the first Five-Star rating system in the United States. Today, Forbes Travel Guide’s incognito inspectors travel the world, evaluating properties based on up to 900 rigorous, objective standards. The company’s annual Star Ratings, reviews and daily travel stories help discerning travelers select the world’s best luxury experiences. For more information about Forbes Travel Guide, visit www.forbestravelguide.com.
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Question 5

Looking Glass and Sugar & Snow Collaborate in the name of Great Gelato

Accepted Answer

Asheville &#8211; Two Asheville Area businesses, Looking Glass Creamery and Sugar & Snow Gelato are teaming up in the name of delicious gelato. Sugar & Snow Gelato is a local company that has always made their popular line of gelato from scratch. They use simple whole ingredients in their proprietary gelato recipes, versus a commercially prepared base from unknown origins that is the more typical starting point of many ice cream and gelato makers. Local sourcing and top-quality ingredients have always been important to Amy Pickett, founder of Sugar & Snow. She has used creamline milk and heavy cream from North Carolina farms from day one. When it came time to find another dairy provider to keep up with demand, she saw an opportunity to bring her sourcing even closer to home. She decided to reach out to Jennifer Perkins of Looking Glass Creamery to see if there was a possibility of using the milk from the company’s herd of pasture based dairy cows.

The two met and discussed different options and a field trip to the dairy was scheduled very early one morning for Amy to see the farm, the cows, and the process of picking up fresh milk to transport it back to Looking Glass Creamery for production. On that day, a test batch of Amy’s proprietary gelato base was made to test the process and evaluate the resulting gelato from the new, single source, pasture-based milk of the Looking Glass Creamery herd. The resulting gelato base is the blank slate used to create many of Sugar & Snows signature flavors like RAD Mint, Double Shot Espresso, and Brown Sugar Pralines. “The first batch was excellent! It’s exciting to not only know what specific farm our milk is coming from but to have been there, seen the beautiful rolling pastures, know the farmer, and know that our milk is as fresh and local as it can possibly be.” says Amy Pickett. The cooperative endeavor will also help Sugar and Snow boost production and expand their distribution into wholesale markets. Having Looking Glass Creamery make the Sugar and Snow gelato base in their licensed dairy manufacturing facility allows Amy to focus more on sales and expanding distribution to restaurants and grocery stores. Sugar & Snow’s staff will continue to churn the gelato base in their batch freezer, bake cookies for mix-ins, and cook their other gelato base recipes at their commercial kitchen.
For Looking Glass Creamery, this type of cooperative arrangement is just what the company is looking for as they undertake an expansion and build a new creamery on their recently acquired dairy farm. “We are looking to grow our cheesemaking business but also find new opportunities that our expanded location on the farm will allow us to undertake such as making custom dairy products like Gelato base for Sugar and Snow or private label for destination companies that would like to offer a signature cheese to their guests and visitors.” says Jennifer Perkins.
Looking Glass Creamery is also excited to offer Sugar and Snow Gelato for sale in their soon to be expanded retail shop in Fairview and eventually down on the dairy farm in Columbus, NC. “We are looking forward to not only selling Sugar and Snow Gelato that will be made from our milk, but we hope we can twist Amy’s arm into making a special variety just for us featuring our dulce de leche Carmoolita with a hint of sea salt.”, says Looking Glass Retail Manager Sean Stanley.
Looking Glass Creamery is a small award-winning cheese making company that operates a pasture-based dairy in the rolling foothills of Columbus NC. Visit with the cheesemakers and purchase their award-winning cheeses and caramel at their shop located just off the beaten path outside of Asheville, NC at 59 Noble Rd, Fairview, 28730. The cheese shop menu also includes cheese and wine pairings that can be enjoyed on site from tables with a mountain view. Sugar & Snow Gelato makes gelato, sorbet, and bakery treats from scratch in Asheville, NC. Their gelato is available in specialty food stores, on restaurant menus, at catered events, and at their café. In addition to plenty of sweets, the café menu includes freshly made panini, espresso and local beer. The café is located near the N.C.Arboretum and the popular Bent Creek mountain bike destination, alongside Billy Goat Bikes: 1446 Brevard Rd, Asheville, 28806.

Question 6

Looking Glass Creamery wins 2018 Good Food Award & announces Farm Expansion

Accepted Answer

Fairview &#8211; Bear Wallow, made by Looking Glass Creamery of Fairview, NC, has been selected as a 2018 Good Food Award winner. The Good Food Awards, based out of San Francisco, CA, recognize responsible producers nationally who handcraft exceptional foods in various categories including beer, cheese, charcuterie, preserves, chocolates and confections. There were 199 winners selected from a field of 2,000 entries.10 of those winners were North Carolina companies. This is the third time Looking Glass Creamery has been awarded in its 9-year history but a first for Bear Wallow, their take on a raw milk, Alpine Style cow cheese.

The recognition comes at a special time when the company is undertaking an ambitious expansion and building a new cheesemaking facility with underground aging caves on the dairy farm that has been the companies milk supply for several years. The company will take over operation of the dairy once the creamery construction is complete. Bear Wallow is made by cutting the curd very small, cooking to a high temperature before pressing overnight. It ages 6 to 18 months with more depth of character developing over time. “We are proud that Bear Wallow was selected for recognition because it really captures the quality of the milk, the lush pastures of the farm, and the taste of place that only a raw milk cheese can give you.” Says co-owner Jennifer Perkins. The cheese is being produced in small batches of 8-12 wheels at a time, with limited space to age it at their current facility. In the new facility they will be able to make 30 wheels at a time and have 900 more square feet of space to properly age each cheese until it reaches peak ripeness.
The new creamery in Polk County is slated for completion in the spring of 2018. While the farm is still in North Carolina, it is an easy 20 minutes from Spartanburg, SC and 45 minutes from Greenville, SC. “We plan on developing into an agritourism destination for the local community but also nearby towns and cities who want to enjoy a day trip to the country, learn more about farming, and enjoy some good cheese and ice cream when they get here.” Says co-owner Andy Perkins. The company is looking forward to welcoming people onto the farm in Columbus, NC beginning in the summer of 2018. The first opportunity will be May 12, 2018 when the farm will be hosting Grofest, a music festival to benefit local farms, farming, and farmland preservation put on by the local non-profit GRO or Growing Rural Opportunities. For tickets and more information go to Grofest.org. Look for more events to be held on the farm in the near future.
Bear Wallow can be sampled and purchased at the cheese shop in Fairview or ordered and shipped via the company’s website at www.ashevillecheese.com. The original location will remain open after the production and aging of the cheese moves to the farm. For Sales and Distribution of Bear Wallow and other Looking Glass Cheeses, contact Andy Perkins at 828-458-4715 or Andy@ashevillecheese.com .
Looking Glass Creamery is a small, family cheesemaking operation that opened its doors in January of 2009. They craft handmade cheese using traditional techniques from cow’s milk. In 2017, they acquired the dairy farm that has been their milk supply and are busy building a new creamery and underground aging caves on the farm which is slated to open in 2018. All this was made possible by the hard work of the LGC crew and the support and faith of a lot of people including the original owners of the farm, Doug and Alan Harmon. For more on the farm transition, check out https://soundcloud.com/growinglocal/the-future-of-harmon-dairy. Looking Glass Creamery has been recognized and featured by numerous publications and organizations including the American Cheese Society, Williams-Sonoma, Garden and Gun, Cooking Light, Traditional Home, NY Times, USA Today and many others. The company is owned and operated by Jennifer & Andy Perkins.
Release

Question 7

Asheville's Chocolate Fetish has what you need for Valentine's Day

Accepted Answer

Asheville &#8211; Looking for a fresh new way to show your sweetie how much you love them? Asheville chocolatier, The Chocolate Fetish, has the perfect solution with their innovative hand crafted chocolate art. Some of their creations will have you wondering if they can really be made out of chocolate. One delicious bite and you&#8217;ll answer yes!
So how do they make their delicious chocolate art? Most popular for Valentine’s Day are their chocolate high heel shoes. These begin with carefully decorating a plastic mold with colored chocolates. Next, the chocolatier fills the mold with melted chocolate which is allowed to cool. Then the shoe is removed from the mold and finishing touches are added. You will find shoes adorned with chocolate hearts and cameos, decorated with edible chains and buckles, and boasting hand sculpted chocolate roses.

Other chocolate art you can discover at The Chocolate Fetish includes chocolate polar bears, heart shaped boxes, and champagne bottles. The chocolate champagne bottles, which are the same size as a real champagne bottle, are made hollow and filled with “bubbles” of Belgian chocolate. Break the bottle open and enjoy the delicious morsels of chocolate inside.
If traditional is more your style The Chocolate Fetish has that too with the region’s largest selection of heart shaped boxes. You can get a heart shaped box that holds anywhere from one to more than 100 pieces!
There is no shortage of chocolate art to fill your box with. Featured for Valentine’s Day are Dark Desires Truffles and Hand Decorated Chocolate Hearts. Dark Desires truffles are filled with a decadent 65% dark chocolate ganache and topped with a vibrant LOVE pattern. This pattern is created using an edible transfer sheet that has been printed with edible colored cocoa butter.
The Chocolate Fetish is located at 36 Haywood Street in downtown Asheville. Their award winning handcrafted artisan chocolates have been made on site since 1986. They ship nationwide and orders can be placed on their website at www.chocolatefetish.com.
Enjoy and give the best!
Release

Question 8

White Labs Kitchen & Tap - it's all about the yeast!

Accepted Answer

Asheville &#8211; Slightly off the beaten path &#8211; meaning just outside Asheville&#8217;s downtown core, but easy to get to &#8211; is a new-ish company called White Labs.
&#8220;What began as home brewers searching for higher quality yeast, quickly grew into a team of dedicated biochemists exploring new ways to advance brewing altogether.&#8221;
Their primary focus is yeast research. And what better place to set up labs for yeast research than Beer City?
They also happen to have a pretty hip little &#8220;boutique restaurant and tasting room that showcases the delicious art of beer-infused and fermented foods.&#8221; in the adjoining building. They call it White Labs Kitchen & Tap. In nice weather, the patio out front would be the place to be. Hope they have umbrellas for those tables, though.
I wanted to see if I could taste the difference between four Pasteur Coffee Porters, each made with different yeast so I ordered a flight. They include a lot of information on the menu:

White Labs • Pasteur Coffee Porter &#8211; WLP004 Irish Ale Yeast • Porter &#8211; Other • San Diego, CA • 5.05% ABV • 35 IBU • 152 CAL
White Labs • Pasteur Coffee Porter &#8211; WLP006 Bedford British Ale Yeast • Porter &#8211; Other • San Diego, CA • 4.94% ABV • 36 IBU • 148 CAL
White Labs • Pasteur Coffee Porter &#8211; WLP059 Melbourne Ale Yeast • Porter &#8211; Other • San Diego, CA • 5.07% ABV • 39 IBU • 152 CAL
White Labs • Pasteur Coffee Porter &#8211; WLP810 San Francisco Lager Yeast • Porter &#8211; Other • San Diego, CA • 5% ABV • 39 IBU • 150 CAL

Verdict? There were definite differences in taste. I preferred the one with the Irish Ale Yeast over the other three. The beaker in back is their water delivery system, aka water for cleansing your palate and refilling your water glass. Cute way to subtly remind you about the whole lab thing.
&#8220;Featured dishes include woodfired pizzas made with White Labs pure liquid yeast, fermented sauces, farm-fresh salads and other beer-infused dishes and desserts. Enjoy cocktails, wine and 28 rotating taps of White Labs and guest beers.&#8221;
My friend Nancy and I split a Hansen’s Ferment Board ($14) listed on the menu as served with &#8220;local cheeses, fermented vegetables, Old World cured meats, and bread made with White Labs yeast cultures&#8221;.
It was that and so much more: house made pickles, mozzerella (a little chewy), and pâté; &#8220;swooshes&#8221; of tangy mustard & fruit chutney/jam; and a lovely salmon spread topped with roe. And oh man, that bread! I ate it plain, foregoing any topping, including the herb butter. We both thought this board was well worth the price.

We also shared a Brisket Woodfired Pizza ($18 / one size) &#8211; &#8220;smoked brisket, provolone, house-made mozzarella, salted onions, Calabrian chiles, barley miso, White Labs Pasteur Porter barbecue sauce, and dill pickles&#8221; top &#8220;72-hour dough fermented with White Labs yeast cultures&#8221;. Gluten Free dough is available.

I was intrigued by the idea of brisket on a pizza. I like chicken and non-standard proteins on pizzas, so why not brisket? Sad to say, neither of us were thrilled. The meat was tender and tasty, but overall, my enthusiasm fizzled.
Those Calabrian chile peppers bring heat as well as flavor. If you don&#8217;t like heat, take them off. But beware, oil from the peppers remains and still imparts a little kick.
The good news is that when Nancy went back for a second go with some other friends, they all thought the Scampi Pizza was great. See White Labs full menu HERE.
Image: White Labs Kitchen & Tap
Epicurean Notes:

There are nothing but hard surfaces here, so expect it to be noisy when crowded.
BONUS! Park in the FREE lot that runs from the front to further back on the right side of the building.
A limited (snacks) bar menu is served from 3:30pm to 5pm.
Wine, beer, and cocktails are served.

White Labs Kitchen & Tap
172 S Charlotte St
Asheville, NC 28801
Phone: (828) 974-3868

Question 9

BimBeriBon - what does it mean?

Accepted Answer

West Asheville &#8211; Before spilling the BimBeriBon beans on what the name means, I want to tell you about this sweet new West Asheville eatery.
Order at the counter where a large menu is posted on the wall, or step up prepared after looking at one of the paper menus available, especially if they&#8217;re busy.

After ordering, be sure to walk the length of the counter, noting the espresso station and a bakery that puts out gorgeous breads and sweets.

After looking at all those goodies, know that BimBeriBon&#8217;s tag line is &#8220;Real Feelgood Food&#8221;. They are completely gluten free and use no refined sugar, substituting coconut oil, honey, and natural oils for sweeteners.
My sister and I stopped in for breakfast one day before going on the Grovewood Village History Tour. If you get the chance, go on the tour. It&#8217;s an informative and interesting look back at the historic weaving and woodworking complex of Biltmore Industries located next to the Omni Grove Park Inn.
We both liked the Dosa Masala she ordered. Tasty and a big portion.
Dosa Masala: sweet potato, kale, pickled mustard seeds, cilantro chutney, raita (V)
I loved my Dutch Baby Pancake! Of course, I&#8217;m a sucker for dessert that masquerades as breakfast. The portion size was perfect. If it had been much bigger, it would have been too much. Know that it&#8217;s normally served with chocolate chips on top. I asked them to hold the chips.
Dutch Baby Pancake: stewed stone fruit, crème fraîche, flax, sorghum (V)
A friend and I had lunch here a couple months later. I really enjoyed my Avocado Toast: made with house-made millet toast, a fried egg, pink peppercorn, smoked salt, and tomato (V). It&#8217;s too bad I don&#8217;t have a photo to share. It was beautiful to look at and the toast was absolutely delicious.
Unfortunately, my friend was less than impressed with the Sardines Catalan Escabeche, saying it was &#8220;okay&#8221;, but not something she&#8217;d order again. Try it for yourself if you like sardines. Presentation was cute with sardines in a small tin.
There&#8217;s a board in back where people post their take on what BimBeriBon means. Some are short and sweet. Some humorous. Some explain in detail after serious thought and introspection.

Epicurean Notes:

BimBeriBon is co-owned by Reza Setayesh (founder of Rezaz and a co-owner of Baba Nahm) and Mitch Orland
They&#8217;re open 7 days a week for Breakfast, Lunch, and Dinner.
There&#8217;s lots of free parking on the street and in a lot.
They serve wine, hard ciders, and have a full bar.
BinBeriBon makes their bread, syrups and other items in-house.

BimBeriBon
697 Haywood Rd
Asheville, NC 28806
Phone: (828) 505-0328

Question 10

Urban Orchard Announces South Slope Expansion with full Kitchen

Accepted Answer

Asheville &#8211; North Carolina’s first True Cider Bar experiences sizable growth and plans second location in Asheville’s South Slope.
Construction is scheduled to begin immediately. Urban Orchard Cider Co. expects to begin production of its cider at the downtown location in February 2018.
Their projected soft opening of the South Slope tasting room will be in Spring 2018.
The new South Slope 17,500 sq. ft. Production and Tasting Room is located at 24 Buxton Avenue, Asheville NC 28801 (formally Eagles Nest Outfitters).
Urban Orchard&#8217;s original and current 4,000 sq. ft. location opened October 30, 2013 at 210 Haywood Rd, Asheville NC 28806 and will continue to operate normally with an additional 2,500 sq. ft. off-site cellaring space. This West Asheville tasting room and production facility will remain in operation.
There&#8217;s good reason for the expansion. In the first phase of growth, projected production for 2018 is more than double current production, up from 30,000 gallons in 2017 to 75,000 gallons in 2018. The second phase of growth in the new space will take production to 120,000 gallons per year, making Urban Orchard Cider Co. the largest craft cider producer in Asheville.
Product packaging will be one benefit of the much larger production facility and will take place in the second phase. A solid year of operation in the second tasting room is necessary to gauge in-house cider needs and adjust for greater distribution.
The good news for locals looking for work is that Urban Orchard is expecting 10-15 additional production and service staff will be hired in 2018.
And the good news for everyone is that a full kitchen will be included in the tasting room that will be available for lease by an outside restaurateur, yet to be determined.
About Urban Orchard:

Urban Orchard is family owned and operated
Sources apples from Hendersonville, NC
Rotating styles are driven from seasonal local ingredients
Gluten-free
More than 80 styles and counting
Dedicated to giving back to the community through sponsorships (Eliada Homes, Homeward Bound and more) and various community focused fundraisers (Brewing for Greenways, Pisgah Legal Services, Our Voice to name a few)
Seasonally produced product
Ciders are unfiltered and aged from eight months to one year

Find Urban Orchard Online:
Website
Facebook
Instagram
Twitter
Urban Orchard Cider Co.
210 Haywood Rd.
Asheville, NC 28806
828.774.5151
Release

Question 11

Inn on Church: New Owners, New Name, New Chef, New Bar

Accepted Answer

Hendersonville &#8211; from Michael and Jeanne Gilligan, new owners of The Henderson.
Same Historic Property. Brand New Look
We&#8217;re the Gilligans and we can&#8217;t wait to meet you! As the proud new owners of The Henderson, formerly known as the Inn on Church, we are thrilled to take charge of this historic property and look forward to hosting our guests soon.
Meet the new Innkeepers

Same Historic Property. Brand New Look
We&#8217;re the Gilligans and we can&#8217;t wait to meet you! As the proud new owners of The Henderson, formerly known as the Inn on Church, we are thrilled to take charge of this historic property and look forward to hosting our guests soon.
Announcing Our Brand New Website!
We couldn’t wait any longer to share the great news with you! We&#8217;ve just launched our new website and wanted you to be among the first to see it. Now, it is easier than ever to browse the guestrooms, check out our specials, view photographs of the area and so much more!
Check It Out
Join Us for a Thanksgiving Feast
We can&#8217;t wait to open our onsite restaurant, Harvey&#8217;s (restaurant and bar) in the coming months. To give our guests and the Hendersonville community an early preview of all the tantalizing dishes to come, we&#8217;re hosting a family-style Thanksgiving feast. Learn more and make your reservation to join us today!
See the Menu
The Henderson
201 Third Avenue West
Hendersonville, NC 28739
828-696-2001
Release

Question 12

New Cookbook from the Asheville B&B Assn available just in time for the holidays!

Accepted Answer

Asheville &#8211; Last year, as the Asheville Bed & Breakfast Association (ABBA) innkeepers discussed their strategic plan, a delicious idea simmered.
Innkeepers explored what prompted their bed and breakfast guests to book a return visit. They took a look at what distinguished their inns from beloved area hotels or short-term rentals offered by strangers. Unanimously, the answer came back: BREAKFAST.
An intrepid group of innkeepers volunteered to gather, sort and edit recipes from the inns. New photography was shot. A cookbook was born. Morning in the Mountains offers a taste of success—with 15 inns contributing to the project.
The cookbook premiered in Asheville at The Reynolds Mansion Bed & Breakfast Inn as innkeepers, surrounded by media and friends, toasted, cheered and signed books along with business supporters from the community.
Epicurean Note: I was able to sample dishes from each inn, as they&#8217;re published in the cookbook, at the premier. Every single one was beautiful to look at and delicious! Makes me want to spend the night at one (or all) of these inns just so I can have breakfast!
The book focuses on the hallmark two and three course breakfasts served at the inns. In addition, recipes nod to how innkeepers use appetizers, sweet bites and cookies to satisfy guest cravings in the afternoon and evening hours.
Morning In The Mountains is organized by chapters:

Fruit: Seasonal fruit courses versatile enough to serve as breakfast starters or salads, hors d&#8217;oeuvres and light meal endings
Savory: Quiche, overnight stratas, baked egg ramekins, casseroles, shrimp and grits and more
On the Side: Side dishes, sauces, conserves, condiments and bite-size appetizers
Baked & Griddled: Inventive quick breads, baked French toast, pancakes and crispy waffles
Sweet: Homemade cookies to eat after a hike, a sweet bite left on a guest pillow, an elegant torte following a morning meal

Cost includes shipping and handling: $25. Order at https://www.ashevillebba.com/cookbook.
The book will be on sale at the Asheville Visitor Center Gift Shop and Malaprop’s Bookstore/Café. Innkeepers will be calling upon other Asheville shops and bookstores in the coming days. (Keep an eye on the website for updates)
The People Behind Morning in the Mountains:
15 inns contributed to the book. Meet them: https://www.ashevillebba.com/our-inns
Additional support came from Asheville businesses tapped by the Association for help: Susan McBride (designer), Debby Maugans (editor), Erin Adams (photographer).
Landscape photography of Asheville used on the cover and inside the book were donated by Mark File of RomanticAsheville.com.
The Asheville Bed & Breakfast Association is a group of 15 unique inns located in Asheville, NC and surrounding areas. Their mission is to educate guests on the value and service offered by high-quality member inns across a variety of price points and amenities. All inns must pass review by peer innkeepers on a regular basis to remain in the Association. ABBA innkeepers serve the city&#8217;s best breakfast daily in 15 different places. https://www.ashevillebba.com/
Release

Question 13

All the Deliciousness - none of the Traffic, and lots of Free Parking

Accepted Answer

Hendersonville &#8211; Not only is it hard to get a table without reservations made well in advance at popular Asheville restaurants these days, it&#8217;s hard just to GET to those restaurants, especially on Friday and Saturday nights.
Typical Friday &#8211; Saturday Asheville Traffic
In some ways, it&#8217;s a good problem for Asheville to have. Due to an agressive and unrelenting tourism push, there are no &#8220;slow&#8221; months in Asheville anymore. In the last year or so, at least six new hotels have been built, or are in the process of being built downtown. There&#8217;s a perpetual line out the door at French Broad Chocolates. Sidewalks are full of pedestrians. Sometimes so many, getting to your destination unimpeded becomes tactical video game worthy.
Now all that being said, I do love the energy in downtown Asheville. The cultural vibe, street buskers, mix of people, street artists, etc.
More and more, I&#8217;m hearing people who live outside Asheville say they don&#8217;t want to battle drive-in-to-town traffic and parking issues for dinner out. So where are they going? Hendersonville.
Hendersonville is about 25 miles south of Asheville and has also been changing, but in a more subtle way. You&#8217;ve noticed if you&#8217;ve paid attention over the last couple years. Demographics have quietly shifted, and continue to shift, younger. Twenty and thirty-somethings are choosing Hendersonville as the place they want to live, raise families, and &#8211; drum roll &#8211; go out. There&#8217;s also a new downtown boutique hotel on the books coming soon.
And town entrepreneurs have responded, opening new restaurants, bakeries, coffee roasters, cideries, and breweries. A new pub, Brooks Tavern, is on the verge of opening on 3rd Ave W, just off Main St. In addition to operating hours you&#8217;d expect, they are planning a late night kitchen, unheard of in Hville! And soon, please soon, a new restaurant with an open kitchen, very cool bar, event space, and rooftop bar is opening on Main St at 2nd Ave.
There&#8217;s even a new-ish monthly May-Sept free outdoor beer and music event, Rhythm and Brews, featuring bands leaning toward rock and funk at the north end of town. For those preferring oldies, bluegrass, and clogging, there&#8217;s still Music on Main at the southern end of town.
Of Note: Two large housing developments in Henderson County have been denied recently after citizens rallied in opposition. County Commissioners are exploring a possible moratorium on growth. One concern is that infrastructure (roads, water, sewer) have not kept up. The county comprehensive plan and/or subdivision ordinance may be updated with managed growth with today&#8217;s world in mind.
Back to Deliciousness. There are WAY too many tasty spots in greater Hendersonville and Flat Rock to list here, so I&#8217;m just going to include those on Main Street (or close by) Hendersonville, and the core of Flat Rock. Surprising how many there are!
Main Street, Historic Downtown Hendersonville
Key: H=Hendersonville, H7H=Historic 7th Ave, Hendersonville, FR=Flat Rock
Most restaurants on Main Street have generous outdoor sidewalk seating
SAVE THE DATE! Hendersonville Restaurant Week March 15-24, 2018
Bakery
• Underground Baking Company  (H7H &#8211; fantastic breads and pastries)
• McFarlan Bakery  (H &#8211; been on Main St for decades, a classic)
• Gateaux  (H &#8211; new-ish in town, fabulous pastries, cakes for events)
• Flat Rock Village Bakery  (FR &#8211; one of my faves, everything baked in a wood-fired oven)
• The Baker&#8217;s Box (H &#8211; on Kanuga Rd, breads, cakes, pies, sandwiches, salads, no seating)
BBQ
• Flat Rock Wood Room  (between H and FR &#8211; lunch and dinner, award-winning BBQ, wood-fired pizza oven)
• Hubba Hubba BBQ  (FR &#8211; seasonal, excellent BBQ, fantastic outdoor seating)
• Moe’s Original BBQ  (H &#8211; excellent BBQ, right on Main St)
Breakfast and/or Lunch
• Flat Rock Village Bakery  (FR &#8211; some breakfast items, espresso, great lunch spot)
• Cafe Crepe Mania (H &#8211; breakfast, lunch, very good crepes, try the Portobello Mushroom crepe!)
• Honey and Salt (FR &#8211; extra good breakfast spot, might wait for table, limited hours)
• Three Chopt Sandwich Shoppe (H &#8211; lunch spot, an oldie but goodie)
• Mike’s on Main  (H &#8211; breakfast, lunch, authentic soda fountain, value pricing, fun)
• Mountain Deli  (H &#8211; on Main, late breakfast, lunch, excellent)
• Dandelion  (H &#8211; lunch, training cafe for abused folks wishing to re-enter work force, go)
• Village Café & Pub (FR &#8211; lunch, sandwiches, evening pub, good food)
• Mean Mr. Mustard Cafe  (H &#8211; breakfast, lunch, good food, nice outdoor deck, drive through espresso)
• HenDough Chicken and Donuts  (H &#8211; on Kanuga Rd, fried chicken, big donuts, patio)
Brewery, Cidery
• Sanctuary Brewing Company  (H &#8211; just off Main)
• Southern Appalachian Brewery  (H7H &#8211; off 7th on Locust)
• Black Star Line Brewing  (H &#8211; just off Main)
• Dry Falls Brewing Company (H &#8211; on Kanuga Rd, opening soon)
• Triskelion Brewing (H7H &#8211; set back from 7th, opening soon)
• Flat Rock Cider Works  (H &#8211; on Main)
Brunch
• Never Blue (H &#8211; Saturday Brunch, tapas, creative menu, excellent cocktails, delicious)
• Season&#8217;s at Highland Lake Resort (FR &#8211; Sunday Brunch, buffet, delicious!)
Cafe
• Dragonfly Cafe  (FR &#8211; semi-fine dining)
Cajun / Creole
• Dat’s Cajun  (H &#8211; Creole and Cajun cuisine, just off Main St)
Chocolate, Fudge, Ice Cream
• Kilwins  (H &#8211; on Main St)
• Van&#8217;s Chocolates  (H &#8211; as good as European chocolates, must try)
• Sweet Frog  (H &#8211; frozen yogurt, on Main St)
• Yogurt World  (H &#8211; frozen yogurt, just off Main St)
• Marble Slab Creamery  (H &#8211; on Main St)
Coffee Shop
• Black Bear Coffee Espresso Bar and Cafe  (H &#8211; on Main, breakfast pastries, sandwiches)
• Jongo Java  (H &#8211; on Main, smoothies, espresso, good meeting spot)
• Independent Beans  (H7H &#8211; bean roaster, limited seating, no wi-fi, excellent coffee)
• Sweet Gypsy Coffee  (H &#8211; on Church St, good espresso drinks)
• Appalachian Coffee Co  (H &#8211; very limited seating, drive through)
• Coffee Bar on White (St)  (H -good espresso drinks, at Kanuga and White)
Craft Cocktail/Wine Bar
• The Poe House  (H &#8211; wine bar, craft cocktail bar, live music, cool ambiance)
Crepes
• Cafe Crepe Mania  (H &#8211; on Main, breakfast & lunch, limited menu, good crepes)
Deli
• Mountain Deli  (H &#8211; on Main, late breakfast, lunch, excellent)
Diner
• Pop’s Diner  (H &#8211; just outside downtown on Main, authentic classic diner)
Fine Dining
• Brandy’s on Main  (H &#8211; on Main, lovely menu, nice ambiance)
• Postero  (H- on Main, EXCELLENT food, great bar, classic and craft cocktails)
• Renzo’s  (H &#8211; on Main, delicious Italian)
• Season&#8217;s at Highland Lake Resort  (FR &#8211; wonderful location, historic, great food)
German
• Haus Heidelberg  (H &#8211; at southern end of town, traditional German fare, market)
Irish Pub
• Hannah Flanagan’s  (H &#8211; on Main, local favorite, good bar, good food)
• Black Rose  (H &#8211; on Main, local favorite, good bar, good food, pool tables upstairs)
Italian
• Renzo’s  (H &#8211; on Main, delicious Italian)
• Mezzaluna  (H &#8211; on Main, excellent Italian, wood-fired oven local and visitor favorite)
• Mona Lisa  (H &#8211; just outside downtown, authentic Italian)
Mexican
• Sol Y Luna  (H &#8211; on Main, very good Cali-Mex, good margaritas)
Pizza
• 2 Guys Pizza & Ribs  (H7H &#8211; outside downtown, good food)
• West First  (H &#8211; just off Main, artisan thin crust pizza, wood-fired oven, good house salad, busy)
Pub / Bar and Grill
• Olive or Twist  (H &#8211; off Main, bar and grill, live music)
• Brooks Tavern (H &#8211; off Main, opening soon, late night kitchen, pub food)
Southern
• Daddy D’s Suber Soulfood (H7H &#8211; authentic Southern cuisine, local family owned, some of the best fried chicken around)
Sports Bar
• The Dugout  (H &#8211; on Main, sports bar, live music)
Sushi
• Umi (H &#8211; on Main, Sushi & Fine Japanese Dining, excellent food, busy)
• Champa (H &#8211; on Main, Sushi & Thai, beautiful interior, good food)
Tapas
• Never Blue  (H &#8211; on Main, local favorite, great cocktails, delicious creative menu)
Thai
• Thai Spice  (H &#8211; on King St just off Main, very good Thai)
• Lime Leaf  (H &#8211; on Main, great ambiance, very good Thai)
• Champa (H &#8211; on Main, Sushi & Thai, beautiful interior, good food)
If I&#8217;ve forgotten any restaurants that should be on this on Main or nearby list, let me know in a comment.

Question 14

Asheville on Tap Craft Beer Festival returns November 11th

Accepted Answer

Asheville – Asheville On Tap is bringing you more than 100 craft beers from over 50 breweries on November 11, 2017 at the U.S. Cellular Center.
Asheville On Tap is dedicated to showcasing specialty beers and craft breweries from around the country including local brews and new releases. This year’s event will feature styles from Green Man Brewery, Boojum Brewing Co, Lazy Hiker Brewing Co, Wicked Weed Brewing and more, while also delivering authentic, craft beer-focused experiences filled with live music, great vendors, and delicious food.
 
“We are excited to return to Ashville for our second annual Asheville On Tap craft beer festival as we continue to build upon the success and excitement of last year’s event,” stated Brittany Gilman, Marketing Manager of America On Tap Craft Beer Festivals. “Asheville’s love for craft beer is contagious and we’re honored to be able to provide an outlet for the community to come together and enjoy a day overflowing with fun, while celebrating our appreciation for craft beer.”
The Asheville On Tap event will take place at the U.S. Cellular Center from 2:00 p.m.-5:00 p.m. with special VIP early-access admission at 12:30 p.m. Throughout the event festival goers will enjoy live music from local musician, Adam Pitts. Attendees can also peruse and interact with vendor booths & activations, such as the local Hazel Twenty mobile boutique, a live podcast from Brewpon and a Rugged & Refined Experience presented by Men’s Journal and Oris Swiss Made Watches.
The full beer list has been released on the website and tickets are selling quickly. Limited VIP tickets remain, which include early admission to the event, a food voucher and a commemorative hat. Also new this year is group ticket pricing, which offers 10 tickets for the price of eight tickets, available for both the VIP and General Admission sessions. Prices subject to change. For more information, and to purchase tickets to the Asheville On Tap event, please visit us at AshevilleOnTapBeerFest.com.
About Townsquare Media, Inc.
Townsquare Media, Inc. is an integrated and diversified media and entertainment and digital marketing services company that owns and operates market leading radio stations, digital and social properties and live events in small and mid-sized markets across the United States, delivering national scale and expertise to the communities it serves on a local level. The Company owns and operates 309 radio stations, over 325 search engine and mobile-optimized local websites in 66 small and mid-sized U.S. markets, making Townsquare the third largest owner of radio stations in the United States by number of radio stations owned, and approximately 650 live events. The Company supplements its local offerings with the nationwide reach of our owned, operated and affiliated music and entertainment websites, which, on a combined basis, attracted one of the largest audiences among music-focused digital advertising networks as of September 2015 as well as certain large scale live events. For more information, please visit www.townsquaremedia.com.
Release

Question 15

Longtime friends and brewers open tasting room doors at first Woodfin Brewery

Accepted Answer

Asheville – Zillicoah Beer Company (ZBC) held their soft launch on Friday, October 20th. Located two miles outside the heart of downtown Asheville at 870 Riverside Drive, it is the first brewery in Woodfin. The property sits on a 4-acre parcel with nearly 900 feet of French Broad Riverfront west of University of North Carolina. Founding partners Jonathan Chassner, Jeremy Chassner, Mike Healy, and Steve Wilmans come from several local craft breweries and embody a background rich in experience, creativity and innovation. Co-Founder and Head Brewer Johnathan Parks joins the team having hailed from Hi-Wire Brewing.

The founders envisioned a nature centric location with a focus on social drinking and outdoor activities, akin to a park setting where patrons could enjoy craft beer. To this end, the brewery takes its name from the Cherokee word for the French Broad River itself, which serves as a focal point for the social areas of the property.
“This project has been a labor of love, and we’re stoked to finally be opening our doors to the community,” said Jeremy Chassner. “I’m really excited to sit by the river with a beer and some food from Taqueria Muñoz.”
Taqueria Muñoz will have a permanent food truck located at the brewery. The tasting room will rotate up to twelve taps, including in-house beers and guest taps, and will also accommodate non-beer-drinkers with a selection of wines.
ZBC will specialize in open-fermented farmhouse ales and lagers, along with barrel-aged offerings. Four foeders are set to arrive in November to complement the already ample selection of wine barrels and stainless-steel wine tanks, to be used as aging vessels. The space also contains a bottle-conditioning room, custom built open-fermentation room, pilot brew system, and two separate cellars for fermenting, aging, and blending.
The tasting room, which was largely assembled by the founders by hand, uses reclaimed wood from the Rankin Press Lofts Building and will be accessible through roll-up doors and a service window. This destination brewery is geared toward on-premise sales, with an ever-rotating tap selection of small batch, limited brews, alongside the craft beer staples like IPA and porter that Asheville beer drinkers have come to expect. One thing you won’t see is a production scale brewhouse.
Johnathan Parks explains, “We chose to open without a brewhouse so that we could focus on fermentation. We’ve forged great relationships with some local brewers over the years. We want to spend time creating beers alongside them, where we’ll brew with partners around town and bring the wort back for fermentation at ZBC. This opens up endless learning opportunities as well as meaningful collaborations.”
About Zillicoah Beer Company
Zillicoah Beer Company (ZBC) specializes in open-fermented farmhouse ales and lagers. It is the first brewery in Woodfin, NC and is located on the eastern bank of the French Broad River. Zillicoah takes its name from the Cherokee word for the River itself, which serves as a focal point for the social areas of the property. The brewery’s tasting room rotates up to twelve taps including in-house beers and guest taps. The nature centric location focuses on outdoor activities and social libation offerings along with bites from their food partner Taqueria Muñoz. The space is just two miles outside of downtown Asheville at 870 Riverside Drive, Woodfin, North Carolina. Tasting room hours vary. To learn more, visit Facebook and Instagram, @ZillicoahBeer.

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