Question 1

Highland Lake Receives Environmental Sustainability Award

Accepted Answer

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

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

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

Question 2

Salvage Station Teams Up With with Root Down Food Truck

Accepted Answer

An exciting new partnership between Salvage Station (https://www.salvagestation.com/) and the Root Down Food Truck (http://www.rootdownfoodtruck.com/) will allow the sprawling entertainment venue along the French Broad River to feature some delicious new food options while giving award-winning food truck co-owner Dano Holcomb the chance to branch into a brick-and-mortar space.
Dano’s new role at Salvage Station is going to allow him to expand on his classic training in country French and New Orleans cuisine. While the menu of many locally sourced ingredients will fluctuate with the seasons some, a variety of NOLA-inspired mains, sandwiches, and sides are in store. Standouts include a 12-hour, pecan wood-smoked and pulled pork sandwich with grilled pepper cheese; a catfish po’boy with jalapeno-avocado tartar; classic boudin balls with Creole mustard sauce as well as gumbo; hog jowl chicharrones with pepper jelly; crawfish poutine; and an alligator pie stuffed in a mini pie shell from Geraldine’s Bakery.
“Now I’ll be able to do more things that I learned in New Orleans that I haven’t necessarily been able to do with the food truck simply because our capacity was more limited, like broiled and sautéed items,” says Dano.
The menu will include vegetarian-friendly options too, including a vegan sausage sandwich with grilled seitan and a loaded black bean burger. A catering menu offered through Salvage Station’s special events will present even more options, including a slew of sides from collards and black-eyed peas to fresh seasonal salads to Creole deviled eggs.
Owned by Dano Holcomb and his wife, Julie, Root Down Food Truck launched in 2012 (in Statesville), serving Creole, Southern, and soul-influenced comfort food. Since moving to Asheville in 2014, Dano has received multiple accolades for his food, including being recognized among the South’s Best Food Trucks in both Southern Living magazine (2016) and on CNN’s Wander Musts (2019). A graduate of Delgado Culinary Arts Program in New Orleans, Dano trained in some of NOLA’s finest kitchens and worked briefly for farm-to-table pioneer Cassie Parsons at Harvest Moon Grille in Charlotte.
The Root Down Kitchen at Salvage Station will be open Tuesday through Sunday, during Salvage Station’s regular business hours. “In addition to bringing even more great music to our lineup this year, we are equally excited to offer this new menu to our food loving patrons.” says Danny McClinton, founder and owner of Salvage Station. The kick-off event on Fat Tuesday, February 25 starts at 7pm and is free to the public. Patrons can expect a special Mardi Gras-inspired menu and musical entertainment by Zydeco Yaya and Unihorn.
About Salvage Station
Founded by Danny McClinton in 2016, Salvage Station is a riverfront bar, restaurant, concert hall, and award winning special events venue located along the French Broad River in Asheville, NC. Indoor and outdoor stages are in store for many big acts in 2020, including Stephen Marley, Michael Franti & Spearhead, Big Gigantic, JRAD, Steep Canyon Rangers, and more. salvagestation.com
About Root Down
Owned by Dano and Julie Holcomb, Root Down Food Truck launched in Statesville in 2012. Hailing from an Italian household where food was a centerpiece, Dano is a Chicago area native and graduate of UNC Asheville, who spent 14 years as a NCAA Division I soccer coach before moving to New Orleans in 2009 to pursue his dream of cooking. He trained at Delgado Culinary Arts Program and in the kitchens of some of NOLA’s finest chefs, where he learned the nuances of classic Creole, French, and Southern cuisine as well as the farm-to-table ethos. In search of a city with a supportive and creative local food community, Dano found himself in Charlotte, working for farm-to-table pioneer Cassie Parsons at Harvest Moon Grille, before launching Root Down Food Truck. He and his family moved to Asheville in 2014. In addition to being recognized among the South’s Best Food Trucks in both Southern Living magazine (2016) and on CNN’s Wander Musts (2019), Root Down took top honors for four years at the Asheville Food Truck Showdown (2014, ’15, ’16, and ’18) and won People’s Choice award for the showdown in 2016, ’17, and ’19. He was also invited as a guest chef on the 2020 Jam Cruise. rootdownfoodtruck.com

Question 3

NEW - Cutest, Coziest Coffee Shop in Hendersonville

Accepted Answer

Art & Coffee Bar on 5th Ave, the newest Hendersonville coffee shop, has been open for a few months now, but I hadn&#8217;t been able to stop in until this week.
Art & Coffee is completely adorable. The two (and 1/2) room interior has an open feel, with spaces defined by half walls topped with open shelving. Beautiful local art is displayed on shelves and walls throughout.
Seating for about 20 is available, spaced comfortably: sofa, chairs, and tables with chairs.
I&#8217;m not sure if it&#8217;s the best place for hard core remote work on your laptop, but definitely a super place to hang out with friends, read, surf the net for a while. Just to confirm, free Wi-Fi is available.
The obligatory Carolina Epicurean latte test was passed with flying colors. Delicious. Baked goods were whispering to me as I waited at the counter for my drink, but I resisted. This time. Next time, no resisting.
They don&#8217;t have a website yet and their Facebook Page (https://www.facebook.com/Art-Coffee-Bar-on-5th-Ave-102239154495406/) is a bit stagnant, but don&#8217;t let that keep you away. The owner should be getting all of that straightened out shortly.
You are going to love this new Hendersonville Coffee Shop!
Enlarge images by clicking on them.

Art & Coffee Bar on 5th Ave
118 5th Ave E
Hendersonville, NC 28792
Phone: (828) 513-4008

Question 4

Is Bargello Spinning a Yarn?

Accepted Answer

The Bargello (https://bargelloavl.com/) Yarn begins in 17th Century Florence, Italy, when a set of chairs were discovered in Bargello Castle. They were covered in a new needlework style, now known as the Bargello style, after the castle. Those can be seen today in the same building (built in the 12th &#8211; 13th centuries), which is now the Bargello Museum.
Image: Jeff Beck
History of the style&#8217;s origin is short on documentation, but long on legends of creation by both Italian and Hungarian noblewomen. After watching the de Medici television series, one legends I particularly like is that of a Hungarian noblewomen practicing the craft, including a Hungarian princess marrying into the de Medici family.
Fast forward a few centuries to Bargello, the recently opened restaurant in current day Asheville. Co-owner Martha Pollay took design inspiration for the Mediterranean-inspired eatery from her mother&#8217;s love of needlepoint and the Bargello stitch she loves to use. Specifically her mother&#8217;s bench and pillow done in the Bargello style.

Interestingly, General Manager Peer Larson’s mother also had a Bargello needlepoint chair cover in his family home, which they are currently framing for the Bargello office.
So how is this yarn being spun?
As with Bargello needlework, hues of one color &#8211; blue in this case &#8211; and repeating geometric patterns have been used in Bargello, the restaurant&#8217;s, beautiful design.
Note the repeating arched design throughout the interior and on the exterior sign.

But what about the food?
I&#8217;ve known Peter Pollay for years and was thrilled to accept his invitation to do some sampling of Bargello&#8217;s menu. There were four of us at one of three high-tops overlooking the very open kitchen: myself and my friend Anne, along with another media person and her guest. By the way, all of these high-tops have easy to access outlets for your devices. It is in a hotel, after all, and sometimes you want to get a bite and work at the same time. I&#8217;m not sure about outlets at other types of tables & booths.
The evening was a wonder of moving parts in a smooth-running professional kitchen.
It began with Peter handing us the restaurant menu saying, &#8220;You can look, but not order. We&#8217;ll be sending dishes out for you all to share.&#8221;
Firstly, it can be exciting and fun to go out for a meal and tell your server, &#8220;please ask the chef to send out whatever he thinks we should try.&#8221; Secondly, it can be just a little scary because you never know what&#8217;s going to happen.
In this case, sixteen out of thirty one menu items rolled out to our table at a comfortable pace, one after the other. The flow was interspersed with questions and answers, note-taking, and a sampling of wine and cocktails.
Every. Single. Dish. Delicious. You may be thinking, of course they were. The kitchen knew who you were. Well, we specifically watched food going out to the &#8220;general dining room population&#8221;, and there was no noticeable difference. I&#8217;ll be going back, incognito and will be paying attention to see if there&#8217;s any difference in presentation, taste, etc.
Fascinating side note. One of the dishes we sampled was a tasty &#8220;Israeli Salad&#8221;. Ingredients had previously been those of a classic Israeli Salad, but had been seasonally adjusted. My friend Anne took one look and said, &#8220;This isn&#8217;t an Israeli Salad&#8221;. One of the other women at the table agreed. As it turned out, this other woman was Israeli &#8211; Israel-born, America-raised. An in-depth discussion of classic ingredients ensued, a little of which between these two, in Hebrew, just for fun.
Given current restaurant prices, Bargello&#8217;s menu is very reasonably priced. All the &#8220;For the Table&#8221; shareable plates were between $10 and $15. I could easily make a meal out of two. House-made pasta dishes are $17 &#8211; $21. All sides, like the Crispy Brussels Sprouts and Roasted Baby Sweet Potatoes we had were $10. Their incredible Cider Glazed heritage Pork Belly is $22, but three other &#8220;From the Farm&#8221; selections are more. Spice & Pepper Crusted Brisket (for 2-4 people) is $58, 32oz Bone-In Rib Eye is $70, and Joyce Farms Brick Chicken is $38.
The yarn Bargello is spinning is one of attention to detail, excellent service, delicious food you will not quickly forget, and a long-term plan to serve Asheville from this location.
Takeaway
If I were to boil this all down to one takeaway, it would be that you MUST go.
Epicurean Notes:

Cocktails are lovely and truly craft cocktails.
There&#8217;s an open-fire oven, open-kitchen area right on the lobby edge with counter seating for your viewing and dining pleasure.
You can dine, snack, drink outside on a large patio that runs the width of the building. Choose to sit at a table or on soft seating while you watch the Biltmore Ave, Pack Square action.
Current Days & Hours: OPEN 7 DAYS A WEEK, BREAKFAST: 6:30 – 10 AM, LUNCH: 11 AM – 2:30 PM, DINNER: 5 – 10 PM
Don&#8217;t forget, you don&#8217;t need to be a hotel guest to dine at Bargello or across the lobby at District 42.
Bargello is located in the Hotel Arras ground floor lobby, 7 Patton Ave (corner of Patton and Biltmore), Asheville, NC 28801

READ MORE about District 42, Bargello&#8217;s sister eatery/bar across the lobby here: Asheville&#8217;s Most Beautiful Hotel.
Click on any image in the gallery below to enlarge the image and description.

Question 5

Asheville Art Museum Re-Opens with Ribbon Cutting Nov. 13, 2019

Accepted Answer

Looking for a new reason to visit Asheville, NC? The eye-popping $24+ million expansion of the Asheville Art Museum (https://www.ashevilleart.org/) will showcase American art of the 20th and 21st centuries. The museum challenges guests to experience the art of this period and explore its relationship to Western North Carolina and the Southeast.
1. Put your finger on the pulse of the hottest artists in Southern Appalachia right NOW with the opening exhibition.
For Appalachia Now! An Interdisciplinary Survey of Contemporary Art in Southern Appalachia, New York-based scholar and curator Jason Andrew considered more than 700 artists (including nominations from an open call) from the Southern Appalachian states of North Carolina, Georgia, South Carolina, Tennessee, and Virginia. After 55 studio visits, Andrew selected 50 diverse working artists. Mediums span photography, ceramics, glass, performance, painting, new media, music, sculpture and more. The exhibition is on view in the Explore Asheville Hall and Appleby Foundation Hall through Feb. 3, 2020. Meet four women artists tapped for the exhibition.
2. Feast your eyes (and more!). The new Museum offers a glass facade and Perspective Café.
The Museum&#8217;s expansion includes:

A stunning glass facade and art-filled Windgate Foundation Atrium
The Oculus, a 15-foot viewing window in the SECU Collection Hall, affords unmatched immersive city views and a place for reflection
Sculpture terrace and Perspective Café worthy of Asheville’s foodtopian values
Henry Richardson&#8217;s glass sculpture, Reflections on Unity, chosen as the first public installation on the Museum plaza
Now with 70 percent more Collection gallery space, new galleries showcase recent gifts of photography, craft, art, glass

3. What is Western NC&#8217;s relationship to art in America? Why is Black Mountain College a big deal?
Intersections in American Art offers a fresh look at the Museum&#8217;s permanent art Collection in the 10 galleries of the SECU Collection Hall. A grant from the Henry Luce Foundation allowed a diverse group, including an N.C. poet laureate, to help reinterpret the Collection with ideas derived from the groundbreaking Black Mountain College (1933-1957). Several of the most important artists of the 20th century taught or studied at Black Mountain College.
4. The Museum is a place for children, adults, even those with memory loss.
The Wells Fargo ArtPLAYce, a hands-on creative space for guests of all ages, allows visitors to learn together. In addition, a new program called CONNECTIONS will serve adults living in the WNC community with mild to moderate memory loss and their care partners. You may also notice the diversity of themes, subjects and types of art. The Museum features art made by African Americans, Cherokee indigenous peoples, and people from various backgrounds, working from different perspectives.
&#8220;In rebuilding our home&#8230;we reflected on what it means to be in this place, a site nestled in the mountains of Appalachia of significance to native and immigrant communities of all backgrounds.&#8221; &#8211; Asheville Art Museum Executive Director Pamela L. Myers
ABOUT THE ASHEVILLE ART MUSEUM
The Asheville Art Museum&#8217;s mission is to engage, enlighten, and inspire individuals and enrich community through dynamic experiences in American art of the 20th and 21st centuries including work of significance to the Southeast. The schedule for opening events is showcased here.
The Museum is located in downtown Asheville at 2 South Pack Square. General admission: $15. Open 11 am-6 pm daily, except Tuesdays. Late night on Thursdays until 9 pm. Closed on Tuesdays. Visit ashevilleart.org.
The Museum is accredited by the American Alliance of Museums and receives support from the N.C. Arts Council, a division of the Department of Cultural Resources; the National Endowment for the Arts; and the Institute of Museum and Library Services, and media sponsor Asheville Citizen Times.
The Museum recognizes top supporters who made the expansion possible: The Museum gratefully acknowledges the leadership supporters of the new Museum and its vibrant programming: Appleby Foundation, Buncombe County, Buncombe County Tourism Development Authority, City of Asheville, Edith and Frances Mulhall Achilles Memorial Fund, Henry Luce Foundation, Institute of Museum and Library Services, Janirve Foundation, National Endowment for the Arts, State Employees’ Credit Union Foundation, William R. Kenan, Jr. Charitable Trust, Windgate Foundation and the many other foundations, businesses and individuals who supported the Art WORKS for Asheville Capital Campaign and who support the exceptional programming, exhibitions and collections which enliven the new Asheville Art Museum on a daily basis.

Question 6

The Big Wine Event at Wine Sage and Gourmet

Accepted Answer

THE BIG WINE EVENT takes place Friday, November 22nd from 5-8pm at Wine Sage and Gourmet (https://winesageandgourmet.com/), Hendersonville.
Wine reps from several companies will be on hand for this Grand Tasting! Find your new favorite! Stock up for the holidays! Food, fun and wine! The perfect Friday evening!
Cost is $5 at the door for your take-home tasting glass!
Donation from this event will go to support Safelight!

Question 7

Deliciously Different take on Thanksgiving at The French Broad!

Accepted Answer

Chef Greg has planned a truly special menu for Thanksgiving at The French Broad (https://thefrenchbroad.net/). They hope you will bring your family and friends to enjoy a wonderful meal with them and each other. There will be two seatings: 3:00 p.m. and 6:00 p.m. The cost is $60 per adult, $25 per child. Reservations are required. Reserve now.
Thanksgiving at the French Broad
Three course Prix-fixe
Appetizer Options
French Onion Soup
with crouton and gruyere cheese
Green Salad
with roasted butternut squash, candied walnuts, goat cheese and sherry vinaigrette
Wild Mushroom Croquettes
with charred shallot aioli
Entree Options
Roasted Pheasant
pheasant and cranberry roulade with haricot vert, maple sweet potato puree, and pheasant demi-glace
Beef Bourguignon
braised terres major with mirepoix, mushrooms and tomatoes with creamy polenta
Toasted Barley Risotto (V)
with whole roasted baby carrots, braised greens, asiago and chimichurri
Dessert Options
Chocolate Layer Cake
with raspberry butter cream and Chambord chocolate ganache
Spiced Apple Cobbler
with duck fat streusel
Come and Join Us
Location
342 North Main Street
Hendersonville, NC 28792
828-595-9797
Visit Our Website
Restaurant Hours
Tuesday &#8211; Friday 4– 9 pm
Saturday, 12 noon – 9 pm
Sunday 12 noon &#8211; 8 pm (brunch specials served until 2 pm)
closed Monday
BookBar Hours
Tuesday-Saturday 10 am &#8211; 9 pm
Sunday 10 am &#8211; 8 pm

Question 8

The Market Place Restaurant Awarded Prestigious 6 Links Award

Accepted Answer

The Market Place Restaurant (https://marketplace-restaurant.com/) has been recognized for its role in promoting good food and sustainable food systems with Six Links on the third annual Good Food 100 Restaurants List from the Good Food Media Network.
The list is based on self-reported annual food purchasing data, independently verified by NSF Responsible Sourcing. Restaurants are rated with two to six links—symbolizing links in the food chain—based on the percent of total food costs spent to support state, regional and national ‘good food’ producers and purveyors. A corresponding economic assessment conducted by the Business Research Division, Leeds School of Business at the University of Colorado Boulder measuring the dollar impact locally, regionally and nationally by these restaurants will be available this summer.
“My mission when it comes to sourcing is local first, but always sustainable. Local food provides immediate impact on our communities, and this impact helps to create change not only by putting hyper-fresh ingredients on the table for our guests, but in our economies as well, by supporting local farms and food artisans. The Good Food 100 is an important next step in our industry to provide transparency for our guests to know the chefs and restaurants who are taking care in sourcing healthy ingredients,” said William Dissen, Chef & Owner of The Market Place Restaurant.
“Consumers are making a concerted effort to be aware of where their food is coming from. Now diners can select where they want to eat not solely based on a critic’s pick, Yelp review or best-of lists, but by which restaurants are actively contributing to the betterment of our food system through sustainable purchasing practices. The Good Food 100 is not only a compilation of these restaurants, it’s a celebration of them,” said Sara Brito, co-founder and president, Good Food Media Network. “Congratulations to all of this year’s participants. We look forward to expanding this list even more and honoring the many wonderful restaurants and food service businesses that are positively impacting every link in the food chain.”
The Market Place Restaurant is celebrating our 40th anniversary, and has always been a forward thinking restaurant from its inception in 1979 in downtown Asheville. The restaurant’s vision for local sourcing and sustainability have helped it to garner national and international accolades for their ingredient driven and seasonal menus as well as their approach to community leadership. Under the direction and leadership of Chef William Dissen, The Market Place Restaurant has pushed ahead to a creating thoughtful cuisine by collaborating with organizations like the Appalachian Sustainable Agriculture Project, the James Beard Foundation’s Impact Programs, and the Monterey Bay Aquarium’s Seafood Watch Program. Partnering as a leader with the Good Food 100 is an opportunity to showcase our dedication to using the best ingredients that help to make a positive impact on the world around us.
Nearly 140 restaurants from 39 states participated in the national survey. To learn more about the Good Food 100 and all the restaurants, visit the Good Food 100 website.
Methodology: Restaurants were segmented into five groups based on their respective level of good food purchases as a percentage of overall food purchases. The top cohort reporting good food purchases earned six rings—meaning that they reported the greatest percentage of good food purchases among the participating restaurants. The next cohort earned five rings and so on. Restaurants earning two rings reported some good food purchases. Those who participated but reported no good food purchases were designated as a “2017 participant”.

Question 9

Asheville's Most Beautiful Hotel

Accepted Answer

Okay, Grove Park Inn IS gorgeous and in a class by itself, so I&#8217;ll say that other than GPI, Hotel Arras (https://www.hotelarras.com/), is currently the most beautiful hotel in Asheville.
As soon as my friend Barrie and I stepped inside, we were struck by gorgeous elevated design and attention to every detail. Their commitment to exceptional, unusual local art displayed throughout was a thing to behold.
We entered from Biltmore Avenue, but if you&#8217;re staying at the hotel and arrive by car, you&#8217;ll enter a small lobby area from the roof of the one story parking garage off Patton Ave. Check-in is at one of the two free-standing kiosks (for want of a better word).
Back to the Biltmore Ave. entrance. Upon entering, your eye first rests on what appears to be a Bonsai-type tree growing on a rock, placed on a table with roots for legs. From there, your eye is drawn beyond that table to a short hallway, the entrance of which is flanked by a stunning pair of bold art panels. Elevators are to the right and left, and large, beautiful, sculpted-looking leaves are hanging from the ceiling. Note the dark panels above the elevator doors reflecting the hanging leaves. Beautiful.
There are so many nice touches throughout Hotel Arras, here are just a few:

All walls feature textured surfaces. We had to touch many of them to double check what our eyes were telling us.
Hold your room key up to the elevator touch pad and tap the floor you want to go to. Voila! Step in and you&#8217;re taken to that floor.
Ice is sealed in individual plastic bags and available in a small self-serve freezer on each floor.
Windows open just enough to let fresh air in to your room if you choose.
There&#8217;s a large, well equipped fitness center and massage room available for booking.
They are super Pet Friendly, offering pet beds, treats, and even a ball for dogs to play with!

One of my favorite Asheville Restaurateur/Chefs, Peter Pollay, and his wife Martha, under the Mandara Hospitality Group banner, are behind the two independent lobby restaurants, Bargello and District 42.
&#8220;Bargello features Mediterranean-inspired fare with international influences. Experience hand-turned pastas, hearth-fired pizzas and whole preparations for sharing from Executive Chef Jordan Arace.&#8221;
District 42 is &#8220;a welcome gathering place, District 42 brings together warm hospitality and spirited cocktails at the vibrant center of downtown Asheville. Executive Chef Jordan Arace’s menu includes shareable plates perfect for enjoying with your morning coffee, casual lunch or unwinding with friends. Globally inspired small plates are meant to be shared with family, friends or colleagues.&#8221;
We swung left, heading for District 42&#8217;s bar for a drink . . . or two. The patio outside runs the length of the building, sports a great view of center of town action, the newly expanded/renovated Asheville Art Museum, and is completely glorious. We decided on hanging out at the bar this time because it was a little chilly outside.
Both restaurants are beautifully designed. Each in their own way exude welcoming, luxurious comfort.
Our cocktails were expertly crafted by friendly, attentive bartender, Savvy. And the garnishes were the freshest I&#8217;ve seen at any bar. On a fun note, Savvy used a tool called a Flavour Blaster to make a rosemary smoke-filled bubble on top of my Mountain Air cocktail. It&#8217;s their take on a French 75. Pop the bubble and watch that rosemary smoke swirl and settle on your drink.
https://youtu.be/jv7A5d_1w5c
A few notes on District 42:

Craft cocktails range from $11 to $16, with a few served up in a glass dispenser for 2-4 or 6-8 people. Not sure what well drinks run.
If you want to impress, or have the budget, order the 2oz spirit that goes for $350 (not a typo).
There are a number of super-cozy seating areas and a raised &#8220;VIP&#8221; area (anyone can sit there) that&#8217;s also used as a stage for live music.
Bar design was thoughtful with under-lighting, a few purse hooks, outlets, and lovely stools. As Barrie pointed out, they can use more purse hooks because you can&#8217;t hang most purses from the seat arms or backs.
They serve small plates, and are open all day, 7 days a week.
Wi-Fi is available.

Is Hotel Arras the most beautiful hotel in Asheville? I vote &#8220;yes&#8221;, but you should go for dinner, a drink, both, or spend the night, and see what you think.

Question 10

Farmers: sign up for NCDA&CS Agricultural Disaster Relief Program Nov 6-20

Accepted Answer

Starting Nov. 6, farmers in Buncombe, Haywood, Henderson, Rutherford and Transylvania counties will be able to sign up for the NCDA&CS Agricultural Disaster Program for relief from Hurricane Florence damage. The sign-up period will begin Nov. 6 and will end on Nov. 20.
The Agricultural Disaster Program program will directly assist farmers who suffered losses to commodities, livestock, poultry and aquaculture because of excessive rain and flooding that occurred between May 15, 2018, and Dec. 31, 2018. The N.C. Department of Agriculture and Consumer Services will administer the program.
“Farmers need to take action now to get their Farm Service Agency forms in order so they will have the necessary documents to apply for assistance,&#8221; said Agriculture Commissioner Steve Troxler. &#8220;I cannot stress enough that producers need to file their applications during the sign-up period. There will be no extensions to this deadline.”
Producers in these five counties who experienced a verifiable crop loss as a result of excessive rain and flooding that occurred during the time period, will need to go to their local United States Department of Agriculture Farm Service Agency office to file the necessary paperwork for FSA Form 578. This is a required document in the application process for producers who experienced loss with apples, corn for grain, grass, tomatoes or other field crops.
Producers without a 2018 FSA Form 578 on file can request a manual form at their local USDA Service Center/FSA Office. Please start this process as soon as possible. It could take up to 30 days to complete.
For application instructions and access to the application portal, go to www.ncagr.gov/agriculturaldisasterprogram.
Local FSA and Cooperative Extension offices will be available to assist farmers with applications. For more information, visit www.ncagr.gov/agriculturaldisasterprogram or call 1-866-645-9403.

Question 11

The Swag Named No. 1 Resort in South by Conde Nast Traveler Readers!

Accepted Answer

The Swag (https://www.theswag.com/), a luxury all-inclusive resort in the Smoky Mountains, has been named a Top 10 Condé Nast resort in the United States and has earned the No. 1 spot on the prestigious list in the South.
Epicurean Note: If you are up for an adventure and a fabulous meal, head to The Swag for dinner. Be sure to make a well-ahead reservation. If it&#8217;s a clear night, go outside after dinner and look up. You&#8217;ll be amazed!
The Condé Nast Traveler 2019 Readers’ Choice Awards recognize the best resorts in the United States and by region as voted by readers. This is the third year in a row that The Swag, located just outside Waynesville, North Carolina, has earned recognition.
The Condé Nast Traveler review calls The Swag “a mountaintop getaway of logs, fieldstone, shake roofs and natural rock porches (and) at an elevation of 5,000 feet in the Great Smoky Mountains, the views can’t be beat. The owners are delightful and engaging, and the staff are friendly and efficient.”
Annie Colquitt, proprietor of The Swag, along with her husband David Colquitt, thanked the resort’s guests for both visiting The Swag and voting for the resort.
“We always strive to offer a luxurious experience in a rustic atmosphere, focusing on warm and welcoming service to make sure every guest feels at home,” Annie Colquitt said. “Our guests are at the heart of everything we do. We can’t thank them enough for voting and for loving The Swag as much as we do. It’s an honor to be recognized again.”
Now in its 38th season, The Swag offers unparalleled hospitality, natural beauty and tranquility at its mountaintop inn. Sitting on 250 acres, it delivers fine dining and award-winning accommodations.
The property offers 14 rooms, with stone fireplaces and steam showers. Most rooms also have private balconies. Outside the doors of the first-class accommodations are miles of hiking trails, expert nature guides and outdoor activities, massages, racquetball, badminton, croquet, a treehouse and more. Special events, such as cooking classes, birding chats and printmaking classes are offered throughout each season.
The Readers’ Choice Awards, created over 30 years ago, now boast more than 600,000 participants voting on more than 10,000 different hotels, resorts and destination spas around the world. The Swag earned a spot on the list based on a set of criteria for the hotel and resort category, which included ratings on rooms, service, location, food and dining, activities and facilities, design and value.
Guests not staying at the resort can book reservations to enjoy the seasonally inspired menus from the award-winning restaurant for dinner, Sunday brunch and Wednesday picnics, as well as gourmet packed lunches that are perfect to take on a hike.
To book reservations or for more information about the resort,
visit https://www.theswag.com/.

About The Swag
The Swag offers luxurious accommodations, allowing guests a peaceful environment where they can rest, relax and rejuvenate. Located on a secluded mountaintop just outside Waynesville, North Carolina, the inn is an ideal destination for romantic getaways, weddings, corporate retreats and much more. The 2.5-mile private drive leading to the inn climbs more than 1,000 feet. For more information, visit The Swag online.

Question 12

What's up with Twisted Laurel Restaurant Group?

Accepted Answer

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

Question 13

Say Cheese! WNC Cheese Trail Events and Announcements

Accepted Answer

Blues Cheese Festival Saturday, October 19
with Mac Arnold and the WNC Cheese Trail
125 South Main Street, Hendersonville NC
The WNC Cheese Trail is happy to partner with the Center for Arts and Inspiration for an afternoon and evening of fantastic music by blues legend Mac Arnold. What goes better with the blues than cheese? The WNC Cheese Trail will be in the lobby with cheese for sample and purchase along with wine and non-alcoholic beverages. Some of the creameries represented will be Blue Ridge Mountain Creamery, English Farmstead Cheese, Round Mountain Creamery and Yellow Branch Farm. 10% of each ticket sale goes to the WNC Cheese Trail so come on out for blues and cheese!
More Information and Ticket Purchase
WNC Cheese Trail Open House November 10
Fairview & Black Mountain
Now&#8217;s your chance to get a behind-the-scenes tour of a couple of our creameries and visit some of our associate members along the Trail. Join us on Sunday November 10th.
Cost is $10/person and includes 2 creamery tasting tours. See below to plan your visit.
Purchase Tickets In Advance Online (+$1.26 service fee)
Creamery Tasting Tours Nov 10
Purchase tickets at first creamery
($10/person includes both creameries).
You&#8217;ll be given a wrist band for your visit to your second creamery.
11 a.m. or 2 p.m.
Round Mountain Creamery Tasting Tour
Visit the facilities to learn more about this Grade A Goat Dairy: Grade A designation, the animals, cheese making process from milking to retail. You&#8217;ll end your tour with a tasting that includes different goat-milk cheeses made at Round Mountain Creamery.
12:30 or 3:30 p.m.
Blue Ridge Mountain Creamery
Tasting Tour and Glass Blowing. During your visit you&#8217;ll learn about the cheese making process from unloading the milk tank to aging cheese in the cave. Victor, the owner of Blue Ridge Mountain Creamery and Fruit of the Fire glass blowing, will be on hand to answer questions about both art forms &#8211; glass blowing and cheese making!
Your tour will end with a cheese board of cow-milk cheese made at Blue Ridge Mountain Creamery.
Click HERE for suggested itineraries & maps
Visit Our Associate Members Along the Trail
Hours and Information for Sunday, November 10
Hickory Nut Gap Farm 10 am &#8211; 6 pm
Hickory Nut Gap Farm is a family fun stop along the Trail. Stroll out to see the animals and visit the farm store open from 10 &#8211; 6 p.m. Lunch menu 11 &#8211; 4 pm. with Sunday Brunch starting at 10 a.m. Fall Festival activities (dependent on the weather) include hay rides, kiddie carts, bouncy house, meadow maze, scavenger hunt and more for $10 admission (4 yrs & under free). Nov 10 Farm Tour at 2:30 p.m. with advance purchase tickets ($12/person). Call the farm store to reserve your spot &#8211; (828)628-1027.
Looking Glass Creamery 11 am &#8211; 5 pm
A shining star along the WNC Cheese Trail, Looking Glass Creamery would love to have visitors during their normal hours of operation. Stop by the shop to relax in the garden with wine and cheese and to say hi to Goat Ambassadors Vivian and Tess. They love visitors. Cheese Plate service stops at 4 p.m. but the shop remains open until 5 p.m.
Turgua Brewing 1 pm &#8211; 6 pm
Turgua Brewing is an out of the way favorite and a perfect stop for a rest while out on the Trail. Valley of the Birds has made its home in Fairview at the end of a gravel road. Come to relax and enjoy the beautiful setting and their delicious beers and cider on tap. Be sure to say hi to Phil the head brewer when you arrive. Check their FB page to see who else might be at the brewery on Nov 10 serving up food or playing music.

The WNC Cheese Trail Board of Directors
The board of directors invites the community to apply for two open board positions that will begin January 2020. We have two board positions opening on January 1 and we invite you to consider becoming a board member. We are seeking a secretary and a treasurer.
Please contact Katie Moore for more information: katie@csasheville.com or (828) 484-1586

Question 14

Wine Sage and Gourmet News

Accepted Answer

Wine Sage and Gourmet (https://winesageandgourmet.com/) in Hendersonville hosts deliciously fun events and classes at very reasonable prices.
Wednesday, Oct 9th at 6PM in the Wine Cellar &#8211; Plant-Based Cooking Class in the Cellar at Wine Sage and Gourmet with Mark Zedella &#8211; Fall Harvest Favorites &#8211; cost is $50. Reservations are required. Click this link to make yours! Or call for more information!
Wednesday, October 16th at 6PM at The Henderson &#8211; Croatian Wine Dinner &#8211; Katerina Dordelman of Sour Grapes will guide us through the wines of Croatia and Slovenia. Wines have been paired with a great menu by Chef Michael. Cost is $65 plus tax and gratuity. Advance paid reservations are required. Click here and scroll down to see the full menu. Click here to make your reservations online or call the Henderson at 696-2001
Monday, October 21st at 6PM in the Wine Cellar &#8211; Cooking with the Dining Diva in the Cellar at Wine Sage and Gourmet: A Tailgate Spread. Cost is $50 per person. Click here and scroll down to see the menu! Click here to make your reservation online!

Question 15

French Broad BookBar & Kitchen: NEW concept you're gonna' love!

Accepted Answer

The French Broad (https://www.tfbhendersonville.com/) announces their new concept: BookBar at The French Broad, an independent bookstore on Main Street in Hendersonville, NC, carrying a selection of new offerings and gently used books.
The BookBar is on the first floor. The second floor remains the &#8220;Kitchen&#8221;, serving up the regional comfort food for which they&#8217;ve become known.
The first floor BookBar offers a casual atmosphere to peruse bestsellers or a vintage classic, and cozy seating areas perfect for relaxing with friends over a glass of wine. A full coffee bar (Coffee selections available beginning Friday, Oct. 4) is complemented by pastries, desserts and light meal options.
&#8220;Enjoy a great collection of pastries and desserts, including rotating items from Gateaux bakery, cheese and charcuterie, sandwiches and more from the counter on the first floor.
Sit and stay for awhile &#8211; either curled up in one of the comfy armchairs with your newly purchased book &#8211; or with a group of friends over a glass (or bottle) of wine.&#8221;
Take a look at their website to read more about the changes, peruse the new menus, and regularly scheduled special events and entertainment.
Epicurean Note: For those of you who like to know who&#8217;s in the kitchen, French Broad&#8217;s General Manager and Executive Chef is Greg Buchanan. He has history in the area with previous gigs at Rezaz Pan Mediterranean, Sierra Nevada Brewing Co, and Stable Cafe on the Biltmore Estate.
The next event at The French Broad BookBar & Kitchen:
Supper Club is Back!
Wednesday, Oct. 9 @ 6:30 p.m.
$55 per person
Celebrating
Fried Green Tomatoes at the Whistle Stop Café
by Fannie Flagg
Fried Green Tomatoes…of course
with spicy buttermilk aioli and pickled radish
&#8220;Secret&#8217;s in the Sauce&#8221;
pulled pork shoulder with buttered fava beans, crispy sweet potatoes and smoked bbq sauce
Intermezzo
sweet tea granita with candied lemon
Yard Bird
buttermilk fried chicken with rice, gravy, and coca-cola brined collard chips
Apple Dumplin&#8217;
with vanilla custard sauce
and bourbon whipped cream
Reservations are required for this event and seating is limited. To make a reservation, please call 595-9797 or email tfbhendersonville@gmail.com.
 
The French Broad BookBar & Kitchen
342 North Main Street
Hendersonville, NC 28792
https://www.tfbhendersonville.com/
Restaurant Hours
Wednesday, Thursday & Friday 4– 9 pm
Saturday, 12 noon – 9 pm
Sunday 12 noon &#8211; 8 pm (brunch specials served until 2 pm)
closed Monday & Tuesday
BookBar Hours
Tuesday-Saturday 9 am &#8211; 9 pm
Sunday 9 am &#8211; 8 pm

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