Question 1

Asheville Culinary Festival Chow Chow Postpones Until September 2021

Accepted Answer

Asheville’s new culinary festival, Chow Chow, is being re-scheduled for September 2021 due to the disruption and uncertainty caused by Covid-19.
After the Board of Directors of Chow Chow, a 501(c)(3) organization, determined launching ticket sales in April was unrealistic, the group also considered the future rules and regulations regarding social gatherings and the indeterminate nature of the impact of the pandemic. As a result, the board voted to postpone the festival until September 2021.
“It was an extremely tough decision and a decision that we don’t make lightly. We so appreciate the support of the community, our sponsors, and our partners during last year’s festival as well as in preparation for 2020. We’re determined to be back better than ever next year,” said Board of Directors President Katie Button. “We’ll all be ready to welcome friends and family back to Asheville and we think Chow Chow will be a great way to celebrate our re-opened doors.”
The organization will also continue its mission in 2020 with a series of events, dinners and an on-line presence that will offer meaningful content celebrating farmers, chefs, makers, and artists. The board remains committed to elevating Asheville’s greater creative community through food and the communal table.
The festival will also shift its focus to support the many farmers, restaurants, chefs, artists, makers, and non-profits severely impacted by Covid-19.
Watch for updates on their Facebook Page: https://www.facebook.com/chowchowavl/

Question 2

Order Online - Pick an Outdoor Spot - Picnic!

Accepted Answer

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

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

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

Question 3

Asheville Restaurants, their Humans, and COVID-19

Accepted Answer

Watching Asheville restaurant owners and employees speak about handling the COVID-19 crisis, you can feel their search for reason and a way forward as they speak about how they&#8217;ve been affected, what they&#8217;ve done so far, and what they&#8217;re thinking about doing to survive going forward.
&#8220;It&#8217;s all about Community&#8221;
Shannon McGaughey, Co-Owner, Vivian, Bill Tanner, Co-Owner, PennyCup Coffee Co., and Tony Walker, YouthBuild Case Manager, Green Opportunities
 
Adam Thome, Owner, 67 Biltmore
 
Gerry Mahon, Owner, Mellow Mushroom Asheville

Claire Brooks, Taproom Manager, Noble Taproom & Cidery, Chris Cogswell, Owner Appalachian Chic Food Truck

Videos by Amplified Media. Follow their Vimeo Channel and look for #AshevilleStrong.

Question 4

Henderson County, NC Restaurant Worker Relief Fund

Accepted Answer

To date, the Support Henderson County Restaurant Workers fund (https://www.gofundme.com/f/henderson-county-nc-restaurant-staff-support), organized by myself (Laura Huff) and managed along with Jason Reasoner, co-owner of Postero, and Lisa Hoffman, co-owner of Underground Baking Co., has sent Ingles grocery/gas cards to close to 90 furloughed Henderson County restaurant workers.
Hot Dog World Staff
At first, we were cautious, keeping the amount we put on most of the Ingles cards at a level that would allow us to help the most people possible.
Season&#8217;s at Highland Lake Staff
But because of GENEROUS DONATIONS, this campaign has raised more money than we thought possible, allowing us to raise the amount we send all vetted furloughed restaurant workers. Not only that, we went back and sent an additional card to those that received the lower amount, bringing everyone up to the same amount of support.
To a person, everyone who has received an Ingles card has been so appreciative of the help, we thought we&#8217;d share some messages of thanks we&#8217;ve gotten.
Umi Japanese Fine Dining
*************************************
This first message is from someone who got a second card:
&#8220;I am so grateful for your extension of an Ingles card for my family! I cannot thank you enough!! My husband and I both work on main Street in the food industry, and we have two children. We so appreciate your blessing!
I would like you to know that I received a second card in the mail today and I wanted to let you know that I am aware this may be an accident. I would like to return it if there was another need somewhere in our community. I saved the return address from where the initial card was sent. I can mail it back there, if it&#8217;s a good spot for you! I just don&#8217;t wish to be greedy during such a trying time. Thank you for your time! And most importantly, thank you for your kindness!!&#8221;
*************************************
Postero Staff
&#8220;Thank you so much for the gift card!! It&#8217;s a saving grace, and brought tears to my eyes. ♥️?&#8221;
*************************************
&#8220;Thank you so much for your gift cards..it’s very thoughtful of you and I’m sorry if I seemed short at all..I was so overwhelmed by what was going on and my jobs getting shut down.
I ended up getting a night job at Walmart and I got my stimulus check. Your gifts cards and everything has been a really big blessing!
Thank you again for showing such kindness to me and I hope you are doing well:)&#8221;
*************************************
&#8220;We all thank you all who put this together to help us out!&#8221;
************************************
Shine Staff
&#8220;Wow. Thank you so much. I super appreciate it!
It truly is a huge struggle.&#8221;
************************************
&#8220;Thank you so much for the Ingles gift cards for me and my family it helped out alot.&#8221;
************************************
The French Broad, A BookBar & Kitchen Staff
We know you have lots of choices when it comes to helping during this terrible time, and so appreciate a donation in any amount you can make to this campaign: https://www.gofundme.com/f/henderson-county-nc-restaurant-staff-support
If you&#8217;re not able to donate at this time (or even if you are &#8211; thank you!), please share this post or the GoFundMe campaign link above.
Apply for an Ingles Grocery/Gas card by submitting this short form: https://hendersoncountyra.org/support-request/
Full Disclosure:

100% of donations (minus the 2.9% +.30 cents per donation GoFundMe fee) go to vetted by employer, furloughed Henderson County restaurant workers who apply.
To date, all but one applicant has received an Ingles Grocery/Gas card.

Thank you,
Laura Huff, Carolina Epicurean, LLC
Jason Reasoner, Postero
Lisa Hoffman, Underground Baking Co

Question 5

Chef-Driven Restaurant, Griff’s Kitchen & Bar, to Open In Enka-Candler NC

Accepted Answer

When Gina and Ian Griffin met working at the same restaurant, Gina was the front-of-house manager and Ian was the sous chef. The very first conversation they had, they shook hands over a deal to open a restaurant together. Gina would manage the front of the house and Ian would helm the kitchen. After falling in love and moving to Asheville, they decided it was time to seal the deal. They would set out to create a neighborhood spot where customers and employees were excited and comfortable to be there. Griff&#8217;s Kitchen & Bar (https://www.griffskitchenandbar.com/) will be that spot.
Slated to open late summer 2020, Griff’s Kitchen & Bar will be the place they’ve envisioned, where the food is outstanding and the environment is inviting to all. Located at 1390 Sandhill Road, Suite 6, the new restaurant will give the community a space to relax after work, watch the game, or bring their families out for a meal.
Gina currently works as the business manager at Mountain Area Residential Facilities and has plans to set up a program for those with disabilities to find employment at Griff’s. “We care about who works for us, who comes to eat, and the food we serve,” Gina said. “We want to use our restaurant as a platform for those who may not have a voice.”
Ian is currently a chef at All Soul’s Pizza in Asheville and was previously a chef at Garland and Panciuto. “We understand the difficult time we are all in. I, too, have been recently laid off from All Soul’s Pizza,” he said. “The way the community has come ‘together’ by staying home and staying well has been incredible. Alone together, we will get through this and when we do, we can all share quarantine stories over a great meal at Griff’s.”
Griff’s Kitchen & Bar will serve lunch and dinner, focusing on contemporary American cuisine that takes inspiration from foods across the globe. The seasonal local menu will include weekly specials that have a unique international flair.
In addition to the handcrafted, chef-driven menu, the owners of Griff’s are focused on employee well-being, transparency in the kitchen, and education for customers about all the moving parts involved with running an independent restaurant.
“The word ‘local’ is a big buzzword in restaurants, but it’s easy to say and very difficult to execute,” Ian said. “To me, it means hiring local, supporting small local farms, and most importantly, keeping money in the local economy. The Enka-Candler community has been so welcoming and supportive. We’d like to give back and help build the community in any way we can.”
From the food and the drinks to the atmosphere and the service, Griff’s Kitchen & Bar welcomes the community to dine in at their neighborhood spot for a meal that you’ll bring your friends back for.
Griff’s Kitchen & Bar is slated to open summer 2020 in the heart of the Enka-Candler community. For updates, visit www.griffskitchenandbar.com.
Epicurean Note
It feels odd, publishing a &#8220;new restaurant opening&#8221; announcement at this time. But in a way, it&#8217;s a reminder that life goes on &#8211; and it will go on, after COVID19 restrictions are lifted. It&#8217;s a ray of hope, looking toward the near future.

Question 6

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 7

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 8

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 9

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 10

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 11

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 12

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 13

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 14

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 15

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.

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