Q: Catawba Brewing Releases Small Batch ESB

Asheville – Catawba Brewing (http://catawbabrewing.com/) is now pouring a Small Batch ESB (5.1 percent ABV). This traditional English-style pub ale is brewed with Maris Otter and Crystal malts and hopped with Simcoe and Fuggle. Copper in color, it has flavor notes of sweet caramel and bread crust, balanced by earthy, floral hop bitterness. Small Batch ESB is Passport Beer #17 in Catawba’s 2018 Small Batch rewards program. Brewed in their Asheville South Slope brewhouse, the beer is available exclusively in Catawba’s four tasting rooms. About Catawba Brewing Company Founded in 1999 by the Pyatt family, natives of Western North Carolina, Catawba Brewing operates a main production facility in downtown Morganton, NC at 212 S. Green St; a boutique brewery/tasting room in downtown Asheville, NC at 32 Banks Ave; a tasting room in Asheville’s Biltmore Village at 63 Brook St.; and a new Catawba brewery/tasting room in Charlotte’s Plaza Midwood neighborhood at 933 Louise Ave. Catawba beers can be found in NC, SC, TN, AL, GA, and coming soon to VA. Learn more at www.catawbabrewing.com

Q: New Coffee Shop opened by Pisgah Roasters

Pisgah Forest – Pisgah Coffee Roasters (https://www.pisgahroasters.com/) pretty much went all out at their new coffee shop Grand Opening this past Friday. Coffee tastes, beer, delicious grilled meats, live music, and a bounce house for kids – all free. I wasn’t the only one taking advantage of multiple roast tastes. Friday was a pretty warm day, so after doing some tasting I ordered a 16oz iced latte. It was good enough that I drank every drop of that puppy in an embarrassingly short amount of time. Prices are in line with other area coffee shops. They offer teas, fresh fruit, and snacks, including baked goods by local bakery Lotsa Loaves of Brevard. You can buy coffee – beans or ground – from the retail area inside the shop, along with T-shirts, hats, and other items. It’s a family affair at Pisgah Coffee Roasters and it was on full display on Friday. Two generations were on hand, grilling, serving food & drinks, and answering questions. Read about the family and their history in the coffee business here. One thing I’m especially excited about is that they have a drive-through window that’s open during their business hours, currently M-F 7am-5pm and Saturdays 10am-2pm. If you go: Watch for the large metal building with their sign prominently mounted on the front as you drive down Asheville Hwy (280) between Mills River and Brevard. If you miss the first entrance, don’t worry, there’s another one toward the other end of the building. Enter the coffee shop on the left side of the building. Pisgah Coffee Roasters (https://www.pisgahroasters.com) 6283 Asheville Hwy Pisgah Forest, NC 28768) Phone: (828) 309-0707

Question 1

Thirsty Monk Introduces Food Flights

Accepted Answer

Asheville &#8211; Thirsty Monk, brewer of Belgian-Rooted Modern Ales and operator of world-recognized craft beer bars, introduced its Food Flights program at its flagship downtown Asheville location earlier this month.
Food Flights are selections of small, snack-sized portions expertly curated by Certified Cicerones® to pair perfectly with your chosen beer style. Thirsty Monk offers six Food Flights— Belgian, Light, Medium, Dark, Sour/Fruity, and Hoppy— in an elevated box lunch-style presentation that includes four food items (a protein, a cheese, a grain, and a preserve). This new offering debuted in Denver with the opening of Thirsty Monk’s newest location last month and will be available at Thirsty Monk’s Downtown location going forward. Food Flights will be added to the menu at Thirsty Monk’s Biltmore Park location and Thirsty Monk’s newest Portland, Oregon location later this spring.
All of the proteins, preserves, and grains in Thirsty Monk’s Food Flights in Asheville are made in house, including the six different house-baked crackers.

“Thirsty Monk has never been accused of being a follow the pack kind of brewery, and we continue our leadership role by bypassing the food truck and creating an entirely new way of brewery snacking,” says Barry Bialik, Thirsty Monk CEO. “We’ve been crafting our Food Flights for the past year and are so excited to now share these expertly beer-paired snack packs with our Thirsty Monk guests.The intent of our Food Flights are to elevate the beer tasting and Old World pub experience with an affordable tasty bite of education. All of the individual Food Flights are crafted to enhance the taste of the paired beer style and pass on some food and beer pairing knowledge. Our new coasters suggest beer style-specific food pairings and cooking styles that our patrons can experiment with at home. And most importantly, Food Flights are meant to be fun and encourage friends to share a unique snacking and beer sipping adventure.”
About Thirsty Monk
Founded in 2008 Thirsty Monk currently operates four locations in Asheville, North Carolina including Thirsty Monk Downtown, Thirsty Monk Biltmore Park, Top of the Monk Craft Cocktail Bar, and Brother Joe’s Coffee Pub, as well as Bazi Bierbrasserie in Portland, OR and now its Denver brewery and tasting room. Find the company online at monkpub.com.

Question 2

Asheville's Waterbird: Coffee, Cocktails, Community

Accepted Answer

Asheville &#8211; Hey guys! Quick one here about a new Asheville find you&#8217;ll want to know about: The Waterbird (https://www.thewaterbirdasheville.com/), located at 197 Charlotte Street, sharing a building with Ultimate Ice Cream.

Coffee Shop by day, Cocktail/Wine Bar by night, it&#8217;s a place for community to gather, work, and/or relax.
It&#8217;s light, airy, and beautiful inside! Just look at this bar set up. Note the fresh fruit stacked under the left-hand hanging shelves. Those are used for zesting and juicing.

&#8220;We thoughtfully create all syrups, tonics, sodas, teas, & mixers in house. All juices are squeezed & pressed in house. Taste the love.&#8221;

And don&#8217;t even get me started on the loungy seating area. The only problem is that there aren&#8217;t more seats. Blue can be considered &#8220;cool&#8221; or &#8220;warm&#8221;, depending on the hue. This back corner seating area definitely feels warm and welcoming.

Small-scale, but with enough variety Breakfast, Lunch, and Late Night menus are available. See all menus here.
My friend Marilyn and I met up at Waterbird for lunch last week. We&#8217;re both suckers for deviled eggs, so couldn&#8217;t pass up sharing this Deviled Egg Flight ($5) of Traditional, Pickled Beet, Wasabi, and Smoked Trout. And of course, I had to do my latte test. Passed!

Our favorites were the Traditional, Pickled Beet, Wasabi, and Smoked Trout. Never mind.

Marilyn had the Cheese Board ($14). SO understated on the menu: &#8220;Rotating Cheeses, Roots & Branches Crackers, Accouterments. Really people. Look at that spread! By the way, that&#8217;s house-made, beautifully reduced fruit jam front left.

What better to have with that Cheese Board than a Vodka Highball ($10) made with Vodka, Yellow Chartreuse, and Rosemary Thyme Shrub. Not sure how I feel about describing a cocktail as having a shrub in it, but it was pretty tasty.

My Roast Beef Sandwich ($10.50) was delicious. I paid attention to the meat, in particular. The flavor and doneness were perfect, but was it hard to bite through easily? Was there any gristle? No to both. Without opening the sandwich up to actually check, the meat seemed semi-chipped.
Beyond the Roast Beef, spreading the Multigrain toast with Whipped Horseradish Goat Cheese was inspired. Especially when you consider the layers of pickle slices and lettuce. I chose their flavorful (with a slight kick) Mac & Cheese for my side.

I already told you about the Cheese Board, so focus on the Pear, Ginger, Cardamom Soda ($6). It&#8217;s non-alcoholic and listed under &#8220;Elixers&#8221; on the menu. Really good! Pace yourself. It was all I could do to not down this baby in one go.

There&#8217;s a fairly good-sized parking lot which had plenty of space when we were there, but might get crowed once word really gets out about Waterbird.
The Waterbird is definitely Epicurean recommended. Get yourself there as soon as you can!
P.S. Their Grand Opening is Saturday, May 26th. They&#8217;re offering &#8220;drink & food specials in addition to some fun activities.&#8221;
The Waterbird (https://www.thewaterbirdasheville.com/)
197 Charlotte St
Asheville, NC 28801
Phone: (828) 552-3662

Question 3

Henderson County Career Academy ProStart teacher named 2018 Educator of Excellence

Accepted Answer

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

Question 4

Catawba Brewing Releases Small Batch ESB

Accepted Answer

Asheville &#8211; Catawba Brewing (http://catawbabrewing.com/) is now pouring a Small Batch ESB (5.1 percent ABV). This traditional English-style pub ale is brewed with Maris Otter and Crystal malts and hopped with Simcoe and Fuggle. Copper in color, it has flavor notes of sweet caramel and bread crust, balanced by earthy, floral hop bitterness.

Small Batch ESB is Passport Beer #17 in Catawba’s 2018 Small Batch rewards program. Brewed in their Asheville South Slope brewhouse, the beer is available exclusively in Catawba’s four tasting rooms.
About Catawba Brewing Company
Founded in 1999 by the Pyatt family, natives of Western North Carolina, Catawba Brewing operates a main production facility in downtown Morganton, NC at 212 S. Green St; a boutique brewery/tasting room in downtown Asheville, NC at 32 Banks Ave; a tasting room in Asheville’s Biltmore Village at 63 Brook St.; and a new Catawba brewery/tasting room in Charlotte&#8217;s Plaza Midwood neighborhood at 933 Louise Ave. Catawba beers can be found in NC, SC, TN, AL, GA, and coming soon to VA. Learn more at www.catawbabrewing.com

Question 5

New Coffee Shop opened by Pisgah Roasters

Accepted Answer

Pisgah Forest &#8211; Pisgah Coffee Roasters (https://www.pisgahroasters.com/) pretty much went all out at their new coffee shop Grand Opening this past Friday. Coffee tastes, beer, delicious grilled meats, live music, and a bounce house for kids &#8211; all free.
I wasn&#8217;t the only one taking advantage of multiple roast tastes.

Friday was a pretty warm day, so after doing some tasting I ordered a 16oz iced latte. It was good enough that I drank every drop of that puppy in an embarrassingly short amount of time. Prices are in line with other area coffee shops.

They offer teas, fresh fruit, and snacks, including baked goods by local bakery Lotsa Loaves of Brevard.

You can buy coffee &#8211; beans or ground &#8211; from the retail area inside the shop, along with T-shirts, hats, and other items.

It&#8217;s a family affair at Pisgah Coffee Roasters and it was on full display on Friday. Two generations were on hand, grilling, serving food & drinks, and answering questions. Read about the family and their history in the coffee business here.

One thing I&#8217;m especially excited about is that they have a drive-through window that&#8217;s open during their business hours, currently M-F 7am-5pm and Saturdays 10am-2pm.
If you go:
Watch for the large metal building with their sign prominently mounted on the front as you drive down Asheville Hwy (280) between Mills River and Brevard. If you miss the first entrance, don&#8217;t worry, there&#8217;s another one toward the other end of the building.
Enter the coffee shop on the left side of the building.

Pisgah Coffee Roasters (https://www.pisgahroasters.com)
6283 Asheville Hwy
Pisgah Forest, NC 28768)
Phone: (828) 309-0707

Question 6

Hungry Ghost, Thirsty Ghost, Blue Ghost Brewing Co

Accepted Answer

Fletcher (Arden) &#8211; Have you been to Blue Ghost Brewing Company (https://www.blueghostbrewing.com/)? They&#8217;re tucked away at 125 Underwood Rd, Fletcher, NC. Even though their address is in Fletcher, I think of their location more as Arden. It&#8217;s not too far off Airport Road, down behind/past the Apple Tree Honda dealership.
Image: Hungry Ghost Kitchen &#8211; https://www.facebook.com/hungryghostkitchen/
I&#8217;m talking rectangular metal building that&#8217;s been tricked out with a nice, no frills bar and seating that screams, &#8220;grab a brew, some food from the food trailer (The Hungry Ghost), and come on over and hang out with your buddies for a while.&#8221;
There&#8217;s lots of table seating and plenty of parking, too.

A good selection of board games are on shelves by the back door. That&#8217;s the same door that will take you to outdoor picnic tables and play area for the kids, and the food trailer.
Head back to your crew with a &#8220;beeper&#8221; after ordering. It&#8217;ll go off when your food&#8217;s ready for pick up.
I&#8217;m not sure which beer our second had, but our third ordered the seasonal Honey Lavender Kolsch &#8211; &#8220;4.7% ABV, 25 IBUs. This beer starts with the Blue Ghost Kolsch and adds a secondary addition of fresh lavender tea and clover honey to create a beer that has a sweet flavor with a refreshing, palate cleansing finish. BACK 4/20.&#8221; He was pretty happy with his choice. See their Brews here.
It might seem a little lame not to order beer, but I was intrigued by house-made Root Beer. It was tasty, but could have used a bit more carbonation. Next time I&#8217;ll go for a beer.
Silly me. I thought the Fried Brussels ($6) were a &#8220;side&#8221;! This was a huge portion of very good sprouts served with garlic-basil aioli. Half went home with me for later, when they tasted just as good reheated.

In a way, it was good I didn&#8217;t know how many sprouts were coming my way, because I wouldn&#8217;t have ordered these terrific Pulled Pork Tacos ($7). They&#8217;re on the menu as &#8220;pulled pork, BBQ sauce, sweet vinegar slaw, cilantro, and queso fresco, served on your choice of 2 corn or flour tortillas.&#8221;
They were excellent! One of the best pulled pork tacos I&#8217;ve had. Only thing I&#8217;d change is swapping out the corn tortillas for flour. The corn tortillas came apart under the weight and moisture of the filling. See their full menu here.

Blue Ghost is the quintessential local, small-scale brewing company made accessible to all. No hype. No pretense. Just honest, good beer and a welcoming place to enjoy it.
Epicurean Note:

Hungry Ghost Kitchen (the food trailer) has a monthly Sunday Brunch. The next one is on April 29th from 12-3pm. See the Facebook event details here.

Blue Ghost Brewing Company (https://www.blueghostbrewing.com/)
125 Underwood Rd
Fletcher, NC 28732
Phone: (828) 376-0159

Question 7

Find your Passion for Pinot at Season's

Accepted Answer

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

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

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

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

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

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

Question 8

When a rectangle becomes a heart: Appalachian Coffee Company

Accepted Answer

Hendersonville/Laurel Park &#8211;  Laurel Park has a hit on its hands with Appalachian Coffee Company (https://www.appalachiancoffeecompany.com/)! It&#8217;s in an unassuming roadside building that&#8217;s been renovated into a wonderful space you&#8217;re going to love!

After completing carefully thought out renovations to the building at 1628 5th Ave. West, including an awesome deck out back, they celebrated their Grand Opening about 2 1/2 weeks ago, on March 17th and 18th.
The location is especially nice for a couple reasons: they have plenty of free parking in their lot, and they&#8217;re next door to Laurel Green Park.
The parking lot is self-explanatory, but let me tell you about the sweet park. It&#8217;s at the intersection of 5th Ave W and White Pine Drive. The park has paved walking trails perfect for toddlers on foot or wheels, Little Laurel Green Playground &#8211; including a playhouse, a gazebo, shaded park benches, a creek and pond with ducks. The park is open sunrise to sunset and is pet-friendly, as long as they&#8217;re leashed.
There are no bathrooms in the park, but you&#8217;re welcome to use Town Hall facilities across White Pine Dr. Monday &#8211; Friday, 9 am &#8211; 5 pm. If a police officer is in the office after hours or on weekends, the restrooms may also be available.
So what&#8217;s the big deal about Appalachian Coffee Company being next to a park? Moms and dads that hang out at parks with their kids know. Go-cups keep you sharp at the park.

Later, when the kids get a little hangry (&#8220;bad-tempered or irritable as a result of hunger&#8221;), you pop back over to Appalachian for a sandwich, salad, juice, or maybe a smoothie. They also have sweet treats like cookies for the deserving.
The coffee&#8217;s great. No question. They passed my latte test with flying colors.

Interior decor and finishes are awesome! There are plenty of tables for small and large parties. To the right just inside the front door is lux leather sofa/chair seating. The place is just so inviting, you&#8217;ll want to hang out every chance you get.

I&#8217;ve talked to a few people who&#8217;ve tried different sandwiches here and loved them. But Avocado Toast ($5.65) is one of my faves, so had to check it out. It&#8217;s described on the menu as &#8220;rustic sourdough toast, avocado, hard boiled egg, sprinkle of salt, pepper, and paprika.&#8221;
This was the strangest take on Avocado Toast I&#8217;ve had to date. It made for a beautiful presentation, but the egg mixture had a fluffy, &#8220;fuzzy&#8221; mouthfeel and was pretty tasteless, even though it was mixed with shredded cheese. Perhaps it needs more than a sprinkle of salt?
After speculating with my table-mate on how in the world they got that texture, I asked. Shredding the hard boiled eggs was the answer. The bread/toast was great. The avocado was fine. Try it if you think it&#8217;ll work for you.

Besides great coffee and sandwiches, a few things set them apart from many other coffee shops. They have a &#8220;extensive and exceptionally curated beer and wine retail market&#8221;, a good-sized event space in back (still being finished up), and great outdoor seating on their deck.

Epicurean Notes:

Free Wi-Fi is available
Appalachian currently has three locations:

Laurel Park
Hendersonville &#8211; Includes a drive through at 1314 Asheville Highway
Brevard &#8211; on the Brevard College campus in the old Brevard College boiler house, which was rechristened as &#8220;Bill&#8217;s Boiler House&#8221; in 2014.

Appalachian Coffee Company (https://www.appalachiancoffeecompany.com/)
1628 5th Ave West
Hendersonville, NC 28739

Question 9

Sunday Brunch at 1898 Waverly Inn: "puts you in a good temper"

Accepted Answer

Hendersonville &#8211; Only three years before the 1898 Waverly Inn  (https://www.waverlyinn.com ) was built in Hendersonville, the word &#8220;Brunch&#8220;, a portmanteau, was coined in Britain to sugest a new Sunday meal for &#8220;Saturday-night carousers&#8221; in the writer Guy Beringer&#8217;s Punch magazine article &#8220;Brunch: A Plea&#8221;.

&#8220;Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.&#8221; ~ Guy Beringer
Brunch happens at 1898 Waverly Inn every Sunday, and is indeed &#8220;cheerful and sociable&#8221;. Not so sure about &#8220;inciting&#8221;.
My sisters, son, husband, and I went for the $20 pix prixe Easter Sunday Brunch this past weekend. Drinks were not included in the price, but four very reasonably priced ($5 and $6) mimosas were on the menu: Orange, Cranberry, Creamsicle, and Caramel Apple. I had two. Don&#8217;t judge.
First up were THE most delicious Hot Cross Buns I&#8217;ve ever had. That seems a pretty strong statement, but it&#8217;s true. Not only were the buns delicious, the &#8220;honey butter&#8221; was more of a super light citrus (orange and lemon) oh so delicious frosting. It melted just enough to moisten the bun, but not fall off to the side.

My son really enjoyed the Spring Mix Salad with Grapes and Pistachio Crusted Goat Cheese. I didn&#8217;t take a taste, but according to him, everything was fresh and the balsamic dressing was very good.

Apparently it was too hard for my sisters to choose between the Soup and Salad options. They both ordered the Cream of Asparagus Soup (as did hubs and myself), AND a salad to go, intending to have it later with dinner at home.
Everything on the menu was house-made, including the balsamic dressing, soup from scratch, and dessert. Hats off to Chef Lily!
Oh, that soup! The mouthfeel was thick and luscious and bursting with flavor.

Co-owner Mike Burnette and wife Tracey were both on hand, helping with service. But, in addition, Mike had smoked the Honey Glazed Smoked Easter Ham himself. It was served with a cold Potato Green Bean Salad.
Know that I&#8217;d sign up for Mike&#8217;s honey glazed smoked ham any time! Every bite of this sweet, smoked ham was very good. Although we liked the potato, bean, and egg salad, the general consensus at our table was that we would have preferred a warm side.

Chef Lily&#8217;s Coconut Cream Pie was such a perfect finish! Light, refreshing, and just sweet enough. The jelly beans were cute, but I took a pass this time.

Mike also smokes pork for their BBQ dinners and events. Looks like they have live music by Nitrograss on the front lawn scheduled for April 12th. BBQ and refreshments will be for sale. They&#8217;re good about posting events on their Facebook Events page.
If you go, there&#8217;s a shared parking lot between 1898 Waverly Inn and The Charleston Inn. Enter from one-way N. Main St, just before it merges with N. King St.
1898 Waverly Inn (https://www.waverlyinn.com/)
783 N Main St
Hendersonville, NC 28792
Phone: (828) 693-9193

Question 10

Sink your teeth into this!

Accepted Answer

West Asheville &#8211; Have you been to Foothills Butcher Bar and Kitchen (https://www.foothillslocalmeats.com/) yet? It&#8217;s one of my go-to spots for an in-house butcher and what they call &#8220;honest meats&#8221;.
Open for a while now, but easy to miss if you don&#8217;t know where to find them, look for Foothills tucked away at the back of a small, L-shaped mall right next to the West Asheville Ingles Market. See satellite MAP here: https://goo.gl/maps/GwLFRsmJ8ET2
But wait! Not only can you get fresh cuts of meat, you can also order from their kitchen menu (eat-in or to-go), and full bar!

&#8220;Our West Asheville Butcher Bar and Kitchen is a family-friendly destination for eat-in or take-out, grabbing a pint of local beer or a casual cocktail after work, or swinging by to pick up fresh grocery staples or your weekly Meat CSA package from our butcher counter.&#8221;
Yes, I took a picture of their glassware. Can&#8217;t you just imagine an Old Fashioned or other whiskey drink in that tumbler, served with an awesome grilled steak?

I went for a &#8220;classic&#8221; and ordered the Foothills Burger ($13). Take two luscious ground beef patties, top with lettuce, tomato, onion, house pickles, ketchup, mustard, Dukes (mayo, for the uninitiated), and american cheese, on a sesame seed bun from Annie&#8217;s Bakery.
Rarely [?] do I eat an entire burger in one sitting, let alone a double-patty burger. But yes I did! So delicious, with a perfect char. And the fries held their own, too.

If memory serves, the sandwich pictured next was on the &#8220;specials board&#8221;. According to the lunch pal that placed the order, it was completely tasty! Very tender, easy-to-bite meat, pickles, mustard, mayo, and melty cheese.

I&#8217;m a huge fan of Charcuterie Boards, but feel Foothill&#8217;s Butcher’s Tray ($14) is a little out of the ordinary. Perhaps more of a purist&#8217;s take. The assorted house made deli meats and Charcuterie are on the &#8220;heavier&#8221; side, encouraging savoring the meat for the meat&#8217;s sake rather than putting it on a cracker and topping it with relish or chutney &#8211; which I also love.
Take sink-your-teeth-in bites and savor what it is your&#8217;re eating. Also on the tray are local mustard and &#8220;fixin’s&#8221; like pickles and pickled onions. You can add local cheese selection for $3, which is what happened here.

A good Reuben ($13) is always one of my top lunch choices. Foothills makes theirs with thin sliced, house cured pastrami, sauerkraut, Swiss cheese, thousand island dressing, served on Annie’s Bakery marble rye bread. And, boy, was it delicious! Portioned generously with just the right amounts of pastrami, sauerkraut, and cheese. This is what I&#8217;ll be getting the next time.

They have a cold case toward the back of the shop that keeps a nice selection of fresh products chilled. I didn&#8217;t check with them, but I&#8217;m betting you could order ahead if you wanted special cuts or a large quantity of something specific.

And for a special treat for the pups! Nice.

There&#8217;s just one caveat: seating is of the metal type and slightly narrow with side supports for the seat back. Interpret that as seating may not be the most comfortable for some folks.
Epicurean Notes:

Sunday Brunch with full bar and specialty cocktails is offered from 11am to 3pm. See the menu here.
They park their Food Truck at Hi Wire Brewing’s Big Top Taproom at 2 Huntsman Place, Asheville NC 28803. Visit this page for days/hours and a link to order and pay online for dine-in or take out.
Their Catering menu and details are here.
Foothills offers two types of CSAs:

Meet Share CSA &#8211; &#8220;&#8216;Heat and eat” dishes, seasoned meats for easy cooking, and Foothills house deli meats all created by Chef Dave Kane&#8221;
Butcher Shop CSA &#8211; &#8220;Fresh, uncooked, unseasoned beef, pork, and chicken for your fridge or freezer. For folks who love to buy in bulk!&#8221;

Foothills Butcher Bar & Kitchen (https://www.foothillslocalmeats.com/)
697 Haywood Rd Unit E
Asheville, NC 28806
Phone: (828) 417-7081

Question 11

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 12

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 13

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 14

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.
Release

Question 15

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.

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