Q: Twisted Laurel Avl rebrands as Daphne at Twisted Laurel

Twisted Laurel’s downtown location has a new menu and name! With the same owners, staff and heart, it is now called Daphne at Twisted Laurel (https://www.twistedlaurel.com/location/asheville/) with a focus on casual, New American Cuisine by Executive Chef Michael Achberger. Some lunchtime favorites remain such as Old World salad and pasta dishes, Handhelds, and Stone Hearth Pies, and they have expanded to showcase an ever-changing, creative, seasonal menu. Their Soul Brunch Sunday has a unique menu that changes weekly accompanied by smooth, soulful sounds care of our resident DJ’s Jasper and Chris. With their beautiful, dog-friendly Daphne at Twisted Laurel’s patio that directly faces Pack Square Park, it’s the perfect place downtown to eat, drink, and soak up Spring in downtown Asheville. Their private event space upstairs, The Daphne Room, is a premier location for gatherings such as business meetings, birthday parties, and even wedding receptions. Be sure to also ask us about our expanded on and off-site catering menus.

Q: Chow Chow: An Asheville Culinary Event, Tickets on Sale Now!

Tickets for Asheville’s new culinary festival, Chow Chow are officially on sale! Set for September 12-15, Chow Chow is a new category of food festival, created to celebrate the unique community of chefs and makers throughout Asheville and Appalachia. The schedule’s nearly two dozen signature events highlight the diversity of the culinary landscape. To purchase tickets and to learn more about Chow Chow visit the official festival website, chowchowavl.com SCHEDULE OF EVENTS AND TICKETS Click here below to see the schedule of events, and purchase your tickets. BECOME A CHOW CHOW VIP By purchasing a VIP ticket, you’ll become a Friends of Chow Chow passholder and receive: An invitation to attend special Chow Chow Friends Party Access to: Pickled in the Park Grand Tasting for Friday, Saturday, and Sunday VIP Party on Thursday VIP Lounge at Pack Square Mountaintop Soiree Opening Party on Thursday Chow Time Closing Party on Sunday $500 to use toward other Chow Chow tickets Opportunity to attend select sold-out events through July 31, 2019 (based on availability) Personal concierge service throughout the year with ticketing VIP bag VIP recognition on website A portion of membership fee is tax deductible LEARN MORE AND BECOME A VIP

Question 1

Rezaz-underrated, but IMO one of Asheville's best restaurants

Accepted Answer

We wanted to treat our son to a delicious birthday dinner earlier this week. Considerations included great food, of course, a good wine & beer selection, and cocktails, but price was important, too. So that&#8217;s why we went to Rezaz (https://rezaz.com).
Bread For the Table is optional, but at $4 for nice variety of tasty house-made breads, it&#8217;s pretty much a given that you should go for it like we did. Breads this evening were House Focaccia, Oatmeal Blueberry, and Caramelized Onion & Parmesan. The bread is served with herbed dipping oil and whipped butter.

Birthday Boy opted for the Chef&#8217;s 3 Course Dinner: $36 per Person, gratuity & drinks not inclusive. Choose from quite a few items in each of three categories: Snack, Appetizer, and Entree.
From the Snack section, he chose the Israeli Lamb & Beef Bourekas with Muhamarra and Sheep Feta. Ordered a la carte, this yummy dish goes for $10.

For his appetizer, Charred Romaine Salad with Caesar Dressing, White Anchovy, French Onions, Golden Beet, Fried Capers, and Parmesan. A la carte cost is $11.
We were all surprised at the composition of this dish. It was kinda fun to pick and choose what to include in each bite.

And for his Entree, Bistro Beef Filet with Roasted Cauliflower Gratin, Oyster Mushrooms, Lemon Arugula, Veal Demi-Glace. A la carte $24. The filet was cooked perfectly to order and that cauliflower gratin &#8211; wow.
Silly me, I was so focused on the cauliflower gratin (which I tasted and loved), I pretty much missed the filet in the picture below.

And for The Hubs, one of his favorites, Spanish Paella ($22) with Scallop, Red Shrimp, House Chorizo, Chicken, Bomba Rice, Tapenade, Aioli, Soffrito, and Pea. He loved Chef Brian Smith&#8217;s take on this classic.

I&#8217;m a sucker for Chef&#8217;s Moroccan Tagine ($21) creations. Choose a protein to add &#8211; Local Chicken, Tofu, or Red Shrimp &#8211; to a luscious mixture of Fregola (pasta) Ginger, Apricot, Cashew, and Olive. The chicken was cooked beautifully and still very moist.

Throw in a couple beers for the boy, a glass of malbec for my husband, and a G&T for me, and you can understand why we were all pretty full by the end of this meal. But you have to have some kind of sweet end for a birthday dinner, right?
The only thing that fit the bill was a Chocolate Pot de Creme that came with a couple cookies. Our server knew we were celebrating a birthday and nice enough to bring out the Pot de Creme with a lit candle. I really was too full, so the guys shared this one.

THEN, our server brought these three house-made Chocolate Truffles to the table saying that Chef Brian heard we were celebrating a birthday. I&#8217;m guessing that Co-Owner/Pastry Chef Laura Smith made these. As it turned out, I was able to force myself (wink) to let one of these truffles melt in my mouth. It was delicious.

Rezaz is on the edge of Biltmore Village, just south of downtown Asheville. They have a small parking lot that seems to do the trick on most days.
Your server will probably tell you about a couple specials in addition to the regular menu. Whatever you decide to order, I&#8217;m guessing you&#8217;re going to be happy.
Rezaz Pan Mediterranean
28 Hendersonville Rd
Asheville, NC 28803
Phone: (828) 277-1510

Question 2

Hendersonville Guided History Walks Begin June 2nd in Hendersonville

Accepted Answer

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

Question 3

Executive Chef Michael Reppert Becomes Owner of The Blackbird Restaurant

Accepted Answer

This spring, The Blackbird Restaurant (https://theblackbirdrestaurant.com/) began a new chapter as Executive Chef Michael Reppert took over with co-owner John Tressler at his side. After a culinary career that included graduation from Le Cordon Bleu, positions in some of Boston’s most innovative restaurants, and years spent as The Blackbird’s Executive Chef, Chef Reppert was eager to take the next step and become the owner of The Blackbird. He and John Tressler purchased the restaurant from Jesson and Cristina Gil in late March.
“I’ve worked hard with so many people to nurture this place and after so long it is still here —still making great food— and I am proud,” says Chef Reppert. “I want to bring that to the forefront of the community and show everyone how The Blackbird is passionately run by people who work hard for each other and the restaurant.”
The iconic Biltmore Avenue restaurant has always focused on serving local ingredients with a southern twist, but Chef Reppert is adding his signature touch with a bounty of creative changes coming this spring. As a hands-on owner, Chef Reppert works with local and regional farmers and food producers. This not only ensures the restaurant has the freshest ingredients possible and maintains culinary integrity, but it also serves to support the local farmers.
“By working with our community to source products for the restaurant, we are establishing relationships but also encouraging a food mentality that is sustainable, meaningful, and just delicious,” says Chef Reppert.
In this spirit of community, Chef Reppert is striving to create a menu that is inclusive and encourages guests to maintain their own food intimacies while enjoying their friends and family. The seasonal dinner menu, which begins May 1, will feature an array of vegetarian, vegan and pescatarian dishes alongside the classics. This allows anyone to dine at The Blackbird in confidence while also challenging Chef Reppert’s team to expand culinary boundaries.
To expand those boundaries with some fun, Chef Reppert is serving a special $5 bar menu at The Blackbird from 3 p.m. to 5 p.m. weekdays. This gives guests an opportunity to relax and snack on fun creations between lunch and dinner. The menu is a perfect companion for exploring the restaurant’s expansive award-winning wine list or sampling the craft-made cocktails.
All the new changes mean one thing to Chef Reppert. He hopes The Blackbird becomes a gathering place for others just as it did for him and his family through the years.
“When I first started working at the Blackbird, I was a single dad trying to make a fresh start and a good life for my daughter,” says Chef Reppert. “I worked with my wife here, I developed my career, and my daughter feels at home in this restaurant. It’s always been a part of our family life, and I’m grateful to be able to make that more real by owning it.”
About The Blackbird Restaurant
Located at 47 Biltmore Ave in downtown Asheville, the Blackbird restaurant is locally owned by Executive Chef Michael Reppert and co-owner John Tressler. The Blackbird’s goal is to delight guests with cooking grounded in Southern tradition and developed with modern techniques, while creating an affordable and vibrant menu. Their signature is “New American” with Southern inspiration. Parking for the restaurant is available on Biltmore Ave, inside the Aloft Hotel parking garage. Reservations are available online through OpenTable or via phone at 828-254-2502.

Question 4

ASAP’s 2019 Local Food Guide Is Here!

Accepted Answer

The growing season has arrived in Western North Carolina and the Southern Appalachians! That means it’s time to discover farms to visit, weekly farmers tailgate markets, new restaurants, and more opportunities to savor the season and celebrate the farms that surround us. The latest edition of ASAP’s Local Food Guide, the essential resource for finding Appalachian Grown™ food and farms, hits newsstands this week.
“Whether you are looking for a farmers market near you or a restaurant that celebrates the bounty of our region, ASAP’s Local Food Guide is the best way to find it,” says Molly Nicholie, ASAP’s Local Food Campaign Director. “In the guide, you can find hundreds of ways to connect with and support local family farms, including u-pick, CSAs, farmers tailgate markets, restaurants, grocers, farm stands, artisan foods, and lodging.”
ASAP reconnects with Appalachian Grown farms and partners each year, so the Local Food Guide offers the most accurate, up-to-date information for consumers. The guide also features photos and articles that tell the story of the food and farms that make this region unique. ASAP’s online Local Food Guide, a companion to the printed guide available at appalachiangrown.org, is searchable by specific products or locations.
The Local Food Guide is available for free and distributed across Western North Carolina and to partners in the Appalachian Grown region. A full list of distribution points can be found at asapconnections.org. The guide can always be picked up at ASAP’s office, at 306 West Haywood Street, Asheville, NC 28801.
The 2019 Local Food Guide is made possible with support from Buncombe County Strategic Partnership fund, The Community Foundation of Western North Carolina, Biltmore, and Asheville Area Airport.
ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)
ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work in the region, visit asapconnections.org, or call (828) 236-1282.

Question 5

Hotel Arras in downtown Asheville set to open this Summer

Accepted Answer

Kimpton Hotels & Restaurants announces today it will open a new hotel in Asheville, North Carolina this summer. A historic conversion of the former BB&T Bank building, Kimpton Hotel Arras will transform the tallest building in the city into a 128-room boutique hotel and bring to life a modern mountain aesthetic with locally curated artwork, culinary craftsmanship and a laid-back-meets-luxe experience. The property, located in the heart of downtown Asheville at 7 Patton Avenue, also includes 54 residences, and two independently-owned restaurants, Bargello, offering Mediterranean fine-dining, and the all-day restaurant and bar, District 42.
Developer John McKibbon of award-winning McKibbon Hospitality and Glenn W. Wilcox, Sr. of Asheville-based commercial real-estate company Tower Associates, Inc. joined forces to create a top-of-the-line hotel that highlights culture, connection and community. “It’s an honor to have been trusted to transform this historic landmark into a modern destination,” says hotelier John McKibbon. “And to be able to do it under the unique Kimpton umbrella makes this project even more notable. As the pioneers of the US boutique hotel space, Kimpton’s been on our radar as a partner for quite some time. We’re thrilled to be joining their portfolio of best-in-class hotels.”
Designed as an inviting retreat and an immersive getaway, Hotel Arras offers a crafted experience drawn from the culture of Asheville. Named for a region in France famous for its woven fabrics, Hotel Arras captures the essence of the eclectic Asheville arts community. Immediately upon arrival, regionally influenced interiors and artwork welcome guests in the lobby. The culinary offering includes a Mediterranean restaurant dedicated to large format dishes and hand-made pastas and pizzas and a restaurant and bar space that will focus on small plates and handcrafted cocktails in a warm and relaxed setting. Both are from local husband-and-wife duo Peter and Martha Pollay of Mandara Hospitality Group. The property also features more than 5,000 square feet of flexible meetings and events space with an option to secure an exclusive wine cellar for private entertaining.
Kimpton’s chief executive officer Mike DeFrino echoes McKibbon’s sentiments. “Welcoming Hotel Arras to the Kimpton family at a time of accelerated international growth for the brand as our first property in Asheville and our third in North Carolina is exciting in many ways,” says DeFrino. “We’re thrilled to be partnering with McKibbon and know that guests will love the local feel of the hotel that’s come to be synonymous with our boutique offering.”

Further immersing guests in the arts experience, all guest rooms feature works by local artists, with pieces from Catherine Murphy, John Wayne Jackson and Naomi Rogers. Other standout room amenities include floor-to-ceiling windows and spa-like bathrooms. Visitors will also appreciate the hotel’s serenity cart. This artisanal handcart, which is filled with everything from books by Asheville authors to lavender sachets and evening cordials, will be available upon request for guest room delivery.
In addition, hotel highlights include morning coffee and tea service, complimentary PUBLIC bikes, private Hotel Arras art tours, nightly social hour and mobile check-in. Wellness amenities abound with a massage room, yoga studio and state-of-the-art fitness center. And as with all Kimptons, Hotel Arras welcomes pets of all breeds and sizes.
Kimpton Hotel Arras is owned and will be managed by McKibbon Hospitality. To learn more about Kimpton Hotel Arras, visit www.hotelarras.com.
ABOUT KIMPTON HOTELS & RESTAURANTS
San Francisco-based Kimpton Hotels & Restaurants is the original boutique hotel company, which pioneered the concept of unique, distinctive, design-forward hotels in the United States in 1981. Anchored in one-of-a-kind experiences, Kimpton now operates more than 60 hotels and 80 restaurants, bars and lounges across urban locations, resort destinations and up-and-coming markets in the United States, Canada, Europe, Caribbean and Greater China. Kimpton spaces and experiences center on its guests, offering inspiring design to forward-thinking flavors that feed the soul. Every detail is thoughtfully curated and artfully delivered, so that guest experiences remain meaningful, unscripted and ridiculously personal.
In January 2015, Kimpton became part of the InterContinental Hotels Group (IHG) family of hotel brands. For more information, visit www.KimptonHotels.com.
ABOUT MCKIBBON HOSPITALITY
Headquartered in Tampa, FL, McKibbon Hospitality creates memorable hospitality experiences that inspire brand and property loyalty. It’s how we’ve grown into one of the largest (and most awarded) hotel development and management companies in the country. We build and operate hotels across the country for Marriott, Hilton, Hyatt, IHG and other iconic hospitality brands. We guide every facet of hospitality development and management, from site selection, design and construction management to hotel openings, operations and renovations. Beyond building and managing hotels, we create experiences that reflect and define the local culture. Our legacy is built on a foundation of integrity, anchored in how we value our guests, treat our associates and partners, and give back to our communities. Visit McKibbon.com to learn more.

Question 6

Twisted Laurel Avl rebrands as Daphne at Twisted Laurel

Accepted Answer

Twisted Laurel&#8217;s downtown location has a new menu and name! With the same owners, staff and heart, it is now called Daphne at Twisted Laurel (https://www.twistedlaurel.com/location/asheville/) with a focus on casual, New American Cuisine by Executive Chef Michael Achberger.
Some lunchtime favorites remain such as Old World salad and pasta dishes, Handhelds, and Stone Hearth Pies, and they have expanded to showcase an ever-changing, creative, seasonal menu. Their Soul Brunch Sunday has a unique menu that changes weekly accompanied by smooth, soulful sounds care of our resident DJ&#8217;s Jasper and Chris.
With their beautiful, dog-friendly Daphne at Twisted Laurel&#8217;s patio that directly faces Pack Square Park, it&#8217;s the perfect place downtown to eat, drink, and soak up Spring in downtown Asheville.
Their private event space upstairs, The Daphne Room, is a premier location for gatherings such as business meetings, birthday parties, and even wedding receptions. Be sure to also ask us about our expanded on and off-site catering menus.

Question 7

Chow Chow: An Asheville Culinary Event, Tickets on Sale Now!

Accepted Answer

Tickets for Asheville&#8217;s new culinary festival, Chow Chow are officially on sale! Set for September 12-15, Chow Chow is a new category of food festival, created to celebrate the unique community of chefs and makers throughout Asheville and Appalachia. The schedule&#8217;s nearly two dozen signature events highlight the diversity of the culinary landscape. To purchase tickets and to learn more about Chow Chow visit the official festival website, chowchowavl.com
SCHEDULE OF EVENTS AND TICKETS
Click here below to see the schedule of events, and purchase your tickets.
BECOME A CHOW CHOW VIP
By purchasing a VIP ticket, you&#8217;ll become a Friends of Chow Chow passholder and receive:
An invitation to attend special Chow Chow Friends Party
Access to:

Pickled in the Park Grand Tasting for Friday, Saturday, and Sunday
VIP Party on Thursday
VIP Lounge at Pack Square
Mountaintop Soiree Opening Party on Thursday
Chow Time Closing Party on Sunday
$500 to use toward other Chow Chow tickets
Opportunity to attend select sold-out events through July 31, 2019 (based on availability)
Personal concierge service throughout the year with ticketing
VIP bag
VIP recognition on website

A portion of membership fee is tax deductible
LEARN MORE AND BECOME A VIP

Question 8

Mysterious Black Door appears on Hendersonville's Main Street

Accepted Answer

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

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

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

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

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

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

Question 9

Trippin' to Hemp Happy Farms

Accepted Answer

We had a group of family and friends visiting from the NC Coast this past week and a few of them were looking for pain relief that had so far eluded them. They wanted to visit Hemp Happy Farms (https://www.hemphappyfarms.com/), which I hadn&#8217;t heard about, and was surprised to find that it&#8217;s right in my neck of the woods!
Even after doing a fair amount of research on the whole hemp-helps-with-pain-relief thing, there was still some confusion. What&#8217;s CBD? Doesn&#8217;t it come from the same plant folks smoke to &#8220;feel no pain&#8221;? Wait. Now we&#8217;re talkin&#8217; THC.
CBD, extracted from the blooms of certain cannabis plants is what all the buzz is about. But not all CBD is the same and it can be used in a number of ways.

&#8220;There are a variety of ways you can take hemp oil for pain management and each has its benefits. The serving size varies from method to method and person to person.
Drops under the tongue are a fast way for the CBD to enter the bloodstream. You’ll feel the effect shortly thereafter.
Edibles are foods that are baked with hemp oil in the ingredients, often brownies, cookies, or salad dressing. You won’t notice the effects for around an hour or so and even less on an empty stomach. Each beforehand and be patient.
Capsules and gummies are another way to consume hemp oil if you’re adverse to the flavor. They take longer to break down and enter the bloodstream, so you won’t feel the effects as soon as you would with oil drops under the tongue, but eventually, they get absorbed.
Topical creams with hemp oil are used to massage sore muscles and apply topically to areas with pain. The effects are felt immediately but don’t last as long as when you ingest the oil.
You can also smoke the CBD oil through a vaporizer and e-liquid oils. This is a fast-acting method that enables you to feel results quickly, however, some people prefer not to inhale from a vaporizer.&#8221; ~ highlandpharms.com

We called first, just to be sure after seeing a couple different addresses. Turns out the location near me has the smallest grow-house. There are a couple of others, one of which is about four times as large as the one we toured.

One of the co-owners of this family-owned-and-operated hemp flower farm heard we were outside and met us at the grow-house door.
She raises hands in the air and says, &#8220;ahhhhhh&#8221;, this dude practically qualifies as an agricultural scientist! He was incredibly knowledgeable about all aspects of production.

He showed us the many, many different types of cannabis plants they grow hydroponically, explaining the different CBD oil effects each produces.
Other plant types were mixed in among the cannabis to help reduce insect and disease issues. They bring in ladybugs and praying mantis to also help control unwelcome insects. No pesticides are ever used.

We did ask about legal issues, permits, and plants that might produce THC. He explained that they&#8217;re regulated by the NC Department of Agriculture. As soon as a flower bud appears, they have to notify the Dept of Ag. Then an inspector comes to the farm and tests all flowers to make sure there is no THC present.

We learned about the various ways to use CBD oil, how quickly each acts, how long the pain relief lasts, etc. They are NOT telling customers what to use. They just describe what each product does and you make your own decision on what you think would work for your situation best.
Small on site shop
I first learned about CBD when a friend of mine had a horrific accident and couldn&#8217;t get acceptable pain relief with traditional medications. The only thing that worked for her was taking CBD capsules.
I was about to pursue the same course of action when dealing with a herniated lumbar disk, but was finally prescribed a pain med by my neurologist that worked. To that point, nothing had touched the pain at all, except an ice back that numbed my back.
That said, some of our visitors have ongoing pain at various levels and were looking for better/different ways to manage it. As of today, after using the Hemp Happy Farms CBD salve, they are experiencing pain relief and are very happy with the product.
BEST WAY TO BUY Hemp Happy Farms products is online: https://www.hemphappyfarms.com/shop/ If you have questions about their various products, start with their FAQ page: https://www.hemphappyfarms.com/faqs/ Still have questions? Give them a call (828)513-1155, email hemphappyfarms@gmail.com , or contact them though their website here: https://www.hemphappyfarms.com/contact/

Question 10

Word on the (Main) Street in Hendersonville

Accepted Answer

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

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

Question 11

Peppervine now open in Charlotte, NC

Accepted Answer

Peppervine, created by the partnership of husband and wife team Chef Bill and General Manager Anita Greene of Banner Elk’s Artisanal, and Robert and Robb Lackey of Imagine One Companies and Café Rule in Hickory, NC, debuted in Charlotte’s SouthPark neighborhood recently. The restaurant offers the team’s seasonally inspired, artful cuisine, and elevated service.
At Peppervine, the team creates an approachable, yet sophisticated environment reinforced by a menu, offering modern textures and flavors, that support local farms. Chef Bill Greene brings an artful interpretation and an enduring culinary prowess to the kitchen serving seasonal, progressive dishes. Guests will be treated to Imagine One Hospitality’s approach to truly memorable dining experiences and elevated service.
Peppervine’s progressive American menu emphasizes local farms, seasonal products, wild seafood, and pasture-raised meats. The housemade products such as breads, stocks, charcuterie, and ice cream will artfully be showcased in dishes such as the baked-to-order Pimento Cheese Scones with pepper jelly and sorghum butter; Baked Sunchoke with crème fraiche, shallot butter, and malt vinegar; Lumache accompanied by confit rabbit, sugar snap peas, mint pistou, and beech mushrooms; and Beef Short Rib “Pastrami” with carrot BBQ, spiced cucumber, and shiitake duxelle.
To heighten the experience, the beverage team has curated a thoughtful wine list that complements the flavor profiles built by Chef Bill and the dining menu that changes every day. Chef Bill works in tandem with his sommeliers and team, tasting and selecting each bottle to create harmonious dining and wine options for guests. Housing a selection of old and new world wines incorporating beloved vintners and lesser-known, on-the-rise labels, bottles of wine are on display in a glass-enclosed centerpiece of the restaurant’s design and is located in the middle of the dining room. An additional wine reserve is prominently on display in one of two private dining spaces. Cocktails at Peppervine receive inventive takes and thoughtful spins on classics such as the A5 Negroni devised of wagyu-infused Toki whiskey, compressed Campari, and orange reduction as well as the Manhattan Progress comprised of Bulleit rye, sweet vermouth, star anise, and cedar smoke.
Wine, food, and drink come together in the warmly-designed space with a light color scheme illuminated by large windows and soaring ceilings. The main dining area is anchored by a sculptural wood installation from Alabama based artist Alex Pate, that is complemented by paper artist Jocelyn Chateauvert’s light fixtures. In partnership with Shain Gallery, a regular rotation of high-profile art adorns the walls and is also featured via a state of the art 4k laser resolution projection on a 120” custom coated theater painted wall within the main dining area. The inspired visuals pair with the food and drink reflecting the overall artistry of Peppervine.
Peppervine serves dinner from 5 p.m. &#8211; 10 p.m. Monday through Thursday, 5 p.m. &#8211; 10:30 p.m. Friday and Saturday, with the bar opening at 4:30 p.m., and is closed for service Sunday. Reservations can be made by calling 980.283.2333 and on OpenTable. For more information, please visit peppervine.com and stay up to date on Peppervine by following Instagram and Facebook.
Imagine One is the parent company of a host of businesses, including air and water filtration, music & events, and restaurants including Café Rule in Hickory. Founded by Robert Lackey more than 40 years ago, it now encompasses over 40 companies, creating more than 20,000 products that can be found in more than 45,000 stores. Imagine One is known for changing entire industries, including fan & lighting, convenience stores, and postal products. As a brand, Imagine One has a long history of revolutionary markets, bringing creativity, design, branding, innovation and developing businesses in a way to transform the consumer market place.

Question 12

Two Radical New Dining Concepts to open in Hendersonville!

Accepted Answer

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

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

Question 13

Best Asheville Restaurant? A conversation with insiders and locals

Accepted Answer

Following is a Facebook conversation on the Best Asheville Restaurant. A lot of different restaurants are named, but you&#8217;ll see a few more often than others. If you&#8217;re looking for an excellent place to eat out in Asheville, you now have a pretty thorough list of very good options.
Keep in mind this is a conversation on Facebook, which as a friend noted, can take &#8220;a more relaxed tone.&#8221;
Carolina Epicurean: A local Asheville pundit recently said, some consider &#8220;XXX&#8221; the best Ashevile restaurant. I couldn&#8217;t have disagree more! Which restaurant do YOU think is the best in Asheville?
Carolina Epicurean: Just so y&#8217;all know, I really want to get everyone&#8217;s opinions. This isn&#8217;t click bait! Those 10 Best this and that lists almost never get information from locals. So thank you for your honest opinions!
Coleman: Can I be totally honest and say that I am not impressed with the Asheville dining scene? I&#8217;ve lived here for six years and never been to the same restaurant twice.
Tracy Leigh: Coleman is it the food, the ambience, the waitstaff? What is Asheville lacking that would impress? Honestly inquiring.
Coleman: I would say that the ambience fits the scene. The vibe is fantantastic. I find the food to be sub-par and outdated, with a lack of variety and an emphasis on cookie cutter corporatism. I find the service to be mean spirited. Don&#8217;t get me wrong. I would love to see my new home develop a truly vibrant scene, but, it&#8217;s not going to happen if a scene rests on its laurels without proper criticism. As it stands, the consensus best restaurant in town is an overpriced turn and burn tapas joint that&#8217;s pumping 800 covers a day. We can do so much better than that.
Tracy Leigh: Coleman have you compared Zambras to Curate?
Carolina Epicurean: Excellent questions, Tracy! Can&#8217;t say I totally disagree with you Coleman. A dining scene that begins as edgy and creative can become passe when everyone is doing it, and menus can become stagnant when founding chefs open additional locations and concepts, especially out of state. Think celebrity chefs and franchises. I don&#8217;t have a problem with it. It&#8217;s a valid choice toward growth. All that said, there ARE excellent, talented chefs in Asheville that care deeply about what they&#8217;re doing. Lots of care for less fortunate and community service.
Coleman: I have not. But, that&#8217;s a bit of my point. What is the big deal about overpriced tapas in Asheville? Is there some Iberian enclave in Asheville that I am unaware of? It strikes me as as there is some bizarre sense of displacement in the city. Nine Mile was a horrifying space/time warp of a restaurant that seems as if it jumped out of a Darden executives worst nightmare? Jerk Chicken Nachos? Jerk Chicken tortellini in white wine cream? I can&#8217;t even get started on the taco trucks.
Coleman: Carolina epicurean. It&#8217;s hard to judge what we all deem as quality. Let&#8217;s establish a single, we&#8217;ll known restaurant as a baseline. On a scale of 1-10, how would you rate Buxton Hall?
Marcia: Coleman, yeah nothing is consistent. I have been to some places more than once, but it is hard to name a favorite.
Carolina Epicurean: Coleman, I&#8217;m not going to get into rating 1-10 right now.
Coleman: I understand that. You have a promotional site. I find it very interesting that nobody wants to criticize Asheville area restaurants. It&#8217;s almost impossible to find a bad review of anything in the city. It&#8217;s a very dangerous trend that does nothing to help a scene suffering from boredom and repetition.
Marcia: Coleman, I agree. I am a total foodie, spend a great deal of my money on food. I love local, but many of these places simply aren&#8217;t that good. I guess you would have to break it down by cuisines. Buxton is another more hype than great. I feel like I could go give them some pointers and then when someone asked about barbecue or even southern, I could rate them. I give honest reviews, not meant to be mean or bad, but it is some celebrated, but awful restaurants here.
Marcia: Carolina Epicurean, So true of Nine Mile&#8230;Caribbean? No!
Joe: Five points or Little Pigs!
Carolina Epicurean: Joe, Hate to say it, but I took ice cream outside on a hot day at Harry&#8217;s and Piggy&#8217;s and it didn&#8217;t melt!
Joe: Carolina Epicurean &#8230; what’s Harry’s & Piggy’s ?!
Carolina Epicurean: Joe, it&#8217;s in Hendo. Never mind. I got it confused with Little Pigs when I was replying.
Richard: Why would an epicurean ask such a question? At 2 in the morning I’d nostalgically answer the Hot Shot.
Carolina Epicurean: Haha. An important part of being an epicurean is research and gathering input. 🙂
Mitchell: I&#8217;m pretty sure you know where I stand. Seems to be a general consensus that Cúrate is the best, but I also see a lot of other great restaurants in the comments.
Carolina Epicurean: Mitchell, yes. It would be interesting and energizing, especially for locals, to see a little more craft exploration at Curate, though.
Marcia: Mitchell, not if you are really hungry.
Chrissie: Curate! But we love Posana too
Carolina Epicurean: I haven&#8217;t been to Posana in a while, but I&#8217;ve never had anything but wonderful meals there.
Chrissie: Oh and I forgot to add Buxton Hall. So yum
Linda: I love all the vegan gare Ashville offers
Carolina Epicurean: Yes, Linda. I know for a fact, people have based moving to the Asheville area on Vegetarian and Vegan options.
Kelly: Nine Mile, BinBeriBon, Copper Crown, Post 70, Sunny Point, Limones
Carolina Epicurean: Copper Crown is excellent!
Marcia: Carolina Epicurean , Nine Mile is not Caribbean, don&#8217;t like it and Post 70 is so so, but way better than Post 25.
Kelly: Marcia Nine Mile is Caribbean inspired. Delicious. Big portions, excellent price point, very friendly staff. Yummy cocktails and excellent local beers,and cidars. I enjoy post 70 because in that part of town there are not many choices for good cocktails and food. Its a locals favorite! I love sitting at the bar and the ever-changing themed menu of small plates are all delicious.
Pinecrest Bed & Breakfast Inn &#8211; Asheville, NC: Best is relative. Do you want the best $11 burger or do you want to drop $48 each for an experience? As owners of a b&b, we get asked all the time “where should we eat?” Then we start asking questions that give us clues about what would be “best” for them. And you really need to knock on our door some day you’re in AVL and say hi!
Carolina Epicurean: I&#8217;ll definitely stop by some time. Been wanting to do that for a while. I answer folks the same way you do. There are just so many places to choose from. What cuisine, ambiance, price point? Any allergies or diet preferences-vegetarian, vegan, etc.? I really wanted to see what answers I&#8217;d get throwing that very general question out there. I&#8217;m getting good information. Been thinking about writing an article on the most underrated chefs/restaurants in the Asheville area for a while now.
Diane: Carolina Epicurean good idea. Whether Curate is on the top or bottom of your list, they get plenty of press so throw a bone to some of the hidden gems. Expectations need to be realistic as well, right? How do you live up to &#8220;it&#8217;s the best restaurant ever?&#8221;
Janet: I think the fuss over AVL restaurant scene is grossly exaggerated. The only one we’d make plans to go to is Polanco, the rest are just ‘blah to ok’.
Carolina Epicurean: Going out on a limb, are we Janet? ?
Janet: Carolina Epicurean you know it!
Paula: Bull and Beggar for sure. And we also really enjoyed Red Ginger.
Carolina Epicurean: Ooo! Temporarily forgot about Red Ginger. Another underrated spot in town.
Jason: At Asheville’s first Stoobie Awards live event, Vivian restaurant wins big: http://ashvegas.com/at-asheville-first-stoobie-awards-live-event-vivian-restaurant-wins-big
Carolina Epicurean: Vivian has been at the top of my list for a while now. Such a creative mash-up of cultures and cuisines, including Nordic and foraging (also basic to Nordic) Great recap of the awards, Jason!
Jason: Carolina Epicurean Thank you for sparking a great discussion here; hope to see you out and about soon!
Carolina Epicurean: It&#8217;s always fun to run into you, Jason!
Wren: I love Zambra!
Carolina Epicurean: Gosh! Haven&#8217;t been to Zambra in years! Always good food and a good bar program. When we first went, we had to use our cell phones to see the menu. Then the servers started offering flashlights. It was hysterical watching the dining room as random people turned them on and blinded themselves and others in a small radius. Another place I need to get back to!
Marcia: Yeah, kinda dark and grungy, haven&#8217;t been in a long time.
Wendy: All Day Darling Cafe
Chris: Wendy we just ate there last week!
Carolina Epicurean: Haven&#8217;t been yet, Wendy. Guess I&#8217;d better get there asap! 🙂
Wendy: Their greens are amazing. Even for breakfast.
Chris: Carolina Epicurean The Steak Bowl was great.
Shannon: Chestnut, Rhubarb, Curate&#8230; The Admiral gets special mention.
Barbara: Curate but lots of great choices!
Matthew: Vivian, cucina, admiral. They are all outstanding.
Wren: Nine Mile — Unique, nowhere else like it.
Lynn: Wren Barnett agree
Mike: nowhere in Jamaica that’s for sure!
Beth: We also love Gan Shan Station. My husband lived in Singapore and has travelled for business in Thailand, Malaysia, Japan, etc. He said it’s the most authentic he’s tasted. We love the whole crispy snapper!
Hannah: yes! Gan Shan is great!
Beth: We still love Curate, as sharing small plates is our favorite way to eat. There are so many, it’s hard to choose!
Lisa: Curate, hands down
Nancy: Red Stag Grille
Paul: Curate without question
Amie: Ambrozia & cucina 24!
Chris: Zambra Tapas
Jeffrey: Limones
Beth: AUX Bar
Beth: Ghan Shan Station
Kristen: Cucina 24, Bull and Beggar, Vivian&#8230;Over Easy for brunch&#8230;OWl for baked things
Jason: Vivian restaurant just won Best New Restaurant AND Restaurant of the Year at last night&#8217;s Stoobie Awards.
Malcolm: Admiral, table, vivian.

Question 14

Fresh Hendersonville Chefs Outed!

Accepted Answer

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

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

Question 15

If you see this woman . . .

Accepted Answer

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

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

BACK OF HOUSE

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

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

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

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

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

Category: NC Mountains

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