Q: Henderson Co launches pilot food waste collection

Hendersonville – Henderson County’s “Convenience Center” will launche a pilot food waste collection program on September 14th. They’ll have two dedicated 64 Gallon carts available. Permitted Items: “breads and pastas, coffee/tea grounds, paper filters/tea bags, cooked meat, fish, poultry, bones (cooked only), herbs and greens, eggshells and dairy, grains and cereals, fruits and vegetables, leftovers and scraps, rice and beans, compostable containers, cut flowers and stems, paper towels and napkins, soiled pizza boxes and paper bags.” NOT Permitted in food waste carts: “aluminum foil, cans, ash or coal, bathroom products & baby wipes, chewing gum, glass, household trash, liquid cooking oil, pet waste, fur, hair, plastic containers, bags, film, raw meat, recyclables, steel cans, straws, plastic silverware, plates, textiles, tobacco products, yard waste and leaves.” Three backyard compost worshops taught by Asheville Greenworks will take place this fall on Sept 23, October 14, and October 17. A DIY kit costs $15. Registration information can be found online at www.hcrecycles.org. For more information call (828) 697-4505 or (828) 694-6524. via Hendersonville Lightening

Q: Posana: where to go for Sunday Brunch

Asheville – Posana was my husband’s choice for Father’s Day Brunch this year. Oh, okay. I guess I’ll struggle through a meal at one of my favorite Asheville eateries. Even thought it’s one of my favorites, I hadn’t been for Brunch before. Our son lives a few blocks from Posana, so he met us there. He ordered iced tea, which first steeped in this fanciful set up. Things like this add to the experience just enough that they’re kinda cool – not gimmicky. And the tea had great flavor. Not your normal Biscuits and Gravy. Posana’s version has fried chicken on each house-made biscuit half, topped with Jones Dairy sausage gravy, and served with home fries ($13). I didn’t take my usual bite or two, but my son thought it was delicious. I went with a Roasted Asparagus Omelet ($12) which was really nice. As omelets go, this one was light and fluffy, with flavorable, firm asparagus. Normally this Posana Blueberry Brioche French Toast ($12) is something I’d order, rather than my husband. It’s served with sweet corn crème anglaise and blueberry mascarpone. Delicious! See the full Brunch menu here. See all Posana menus here. Posana has a nice patio area. While the weather’s warm, sit there if you can. It’s great for people watching. Posana 1 Biltmore Ave Asheville, NC 28801 Phone: (828) 505-3969

Q: NEW: Independent Bean Roaster opens on Historic 7th Ave

Hendersonville – The wait is over! Matthew Hickman and Lisa Hoffman, co-owners of Underground Baking Company have opened their long awaited Independent Bean Roaster two doors down. Matthew and Lisa refer to their shop as a “Brick and Mortar ‘tasting room’ and roasting operation” as opposed to a “coffee shop”. With that in mind, there are no plans for Wi-Fi, free or otherwise. They’d like folks to stop in, taste various beans and roasts, perhaps with a pastry from Undergound, and join the conversation. Today, I met Barista Sandy Polson. If you’re local, you might recognize her from Jongo Java on Main St. She made me this gorgeous latte full of robust flavor. Not in to coffee so much but your coffee-lovin’ friends want to check IBR out? They offer a pretty good variety of teas. Like what you’re drinking? Pick up beans, mugs, and other accoutrements while you’re there. Full disclosure: I’ve known and have had a massive soft spot for Matthew and Lisa from the time I met them as they first dipped their toes in retail years ago. They’re dedicated to their craft and sincere in their dealings with the public. Many customers have become friends. If you go in the next week or so, please have patience. I expect they’ll be busy and possibly working out a few processes. As of this writing, hours are: Tues – Fri: 7:30AM – 2PM Sat: 8AM-?? Sun and Mon: CLOSED Independent Bean Roasters 346 7th Ave E Hendersonville, NC 28792

Q: Espresso and Baked Goods now at The Garage on 25

Fletcher – Stopped at The Garage today to see if they had their espresso machine up and running. The answer was YES! Finally!! This was probably my fifth time stopping in to see what they were going to do with their well-decorated coffee shop. Awesome decor is fine, but it is all about the coffee after all. Shocking as it might be, I’ve been drinking fewer lattes lately. This means that what I do drink has to be darned good. I’m afraid it made them a little nervous when I asked if they knew what they were doing with the espresso machine. A little spilled milk later, I had an excellent latte in my hands. Rich, robust, and hot. There aren’t a ton of baked goods yet. I’m guessing they’ll carry more as they get busier. Baked goods they do have are excellent and are from what I consider Hendersonville’s top notch bakery, Gateaux, and Blue Door Bakery in Candler. This coffee shop is part of the bigger Garage building, a booth-type shop where various vendors sell original art, antiques, vintage, and this & that. If you have time, definitely explore. My only suggestion for the owners regarding the coffee shop is to add electrical outlets, surge protectors, or whatever, to increase the number of outlets. There are a few available if you need to recharge your device as well as yourself. At this point, they have a Facebook Page, but no website. The Garage on 25 3461 Hendersonville Rd Fletcher, NC 28732 Hours: Open today · 10AM–5PM Phone: (828) 376-0198

Question 1

Henderson Co launches pilot food waste collection

Accepted Answer

Hendersonville &#8211; Henderson County&#8217;s &#8220;Convenience Center&#8221; will launche a pilot food waste collection program on September 14th.
They&#8217;ll have two dedicated 64 Gallon carts available.
Permitted Items: &#8220;breads and pastas, coffee/tea grounds, paper filters/tea bags, cooked meat, fish, poultry, bones (cooked only), herbs and greens, eggshells and dairy, grains and cereals, fruits and vegetables, leftovers and scraps, rice and beans, compostable containers, cut flowers and stems, paper towels and napkins, soiled pizza boxes and paper bags.&#8221;
NOT Permitted in food waste carts: &#8220;aluminum foil, cans, ash or coal, bathroom products & baby wipes, chewing gum, glass, household trash, liquid cooking oil, pet waste, fur, hair, plastic containers, bags, film, raw meat, recyclables, steel cans, straws, plastic silverware, plates, textiles, tobacco products, yard waste and leaves.&#8221;
Three backyard compost worshops taught by Asheville Greenworks will take place this fall on Sept 23, October 14, and October 17. A DIY kit costs $15.
Registration information can be found online at www.hcrecycles.org. For more information call (828) 697-4505 or (828) 694-6524.
via Hendersonville Lightening

Question 2

Cucina24 - Rare Italian Fare

Accepted Answer

Asheville &#8211; Not as in &#8220;uncooked&#8221;, but as in hard to find, Italian cuisine taken to the next level. That is unless you&#8217;re talking about this Steak Tartare sent out to us by Chef Brian Canipelli at Cucina24. Thank you, Chef!

After meeting up with friends for dinner at Sovereign Remedies, we decided to head over to Cucina24 for a(nother) drink and perhaps a little more noshing. Mind you, these friends are slightly crazy foodiots, like me: a PR company owner who reps restaurants, a professional food photographer, and a well known local freelance writer who frequently covers culinary subjects.
We sat at a dimly lit table in the bar, drifting deeper into a conversation examining the difference between chefs (and other creators) as artists versus craftsmen/women. Is there a difference?

Tagliatelle BologneseAs the discussion wound its way through agreements and disagreements, I was reminded of weed-fueled conversations back in the day &#8211; that I never took part in, of course. The difference was this one was fueled by exceptionally good cocktails and sigh-inspiring food.
Oyster Mushrooms, Flowering Thyme, and Fontina Cheese (I think)
The Beef Tartare and Tagliatelle Bolognese (a dish I love) were both really good, but the next two . . . Oh. My. Word. I have no idea what Chef did in the kitchen to create polenta that ascended the more usual mere cooked cornmeal, before topping it with a riot of fresh flavors and textures.
On the right Stracciatella & Tomatoes. I was not familiar with Stracciatella, but was informed by one in our group that it&#8217;s frequently sweet. In this case, it was not exactly savory, but seasoned to compliment the beautiful ripe tomatoes. Absolutely fabulous! Next time I go, these two dishes will be my meal, if still available.
L &#8211; Polenta with Pecans, Peach, and Berries R &#8211; Stracciatella & Tomatoes
All Cucina24 pasta is house made. Don&#8217;t remember the name of this dish or what was in it, but it was just as delicious as the others.

Tasting each dish on the table is always a great way to go. A bite of each was perfect because I was pretty full from our meal at Sovereign Remedies. My choice was dessert: Bitter Almond Panna Cotta with lemon & mint sorbet and blackberries. And coffee.

The Panna Cotta was delicious &#8211; light and had a wonderful &#8220;mouth feel&#8221; as well as flavor. I was reminded just how good when I had Panna Cotta a couple weeks later at another restaurant. Not naming names, but it was a dismal fail.
Our server said the only coffee available at that time of night was an &#8220;Americano&#8221;, but it was more like an espresso &#8211; thick and luscious. My only, and I mean only, suggestion would be to inform people that they will be charged for a second cup when asked if they&#8217;d like more coffee.
Chef Canipelli offers a prix fixe dinner that&#8217;s served &#8220;family style&#8221;, which must be ordered by everyone at the table. It&#8217;s priced at $45. A fair price when you consider the amount and quality of food you&#8217;re getting.
Consider experiencing Cucina24 if you haven&#8217;t been, and go back if you haven&#8217;t been in a while. Heck, go even if you went last night. Chef Brian Canipelli is not known to blow his own horn, so I&#8217;m going to tell you he is a Star Chefs Rising Star 2013 and a semi-finalist for the James Beard Foundation Best Chef: Southeast award 2016. No small awards.
Cucina24
24 Wall St
Asheville, NC 28801
Phone: (828) 254-6170

Question 3

Shine for Breakfast!

Accepted Answer

You heard me right. I had Shine (aka Moonshine) for breakfast today and it was over-the-top delicious!
Okay, getting real here. What I had was Peach &#8216;Shine Jam &#8211; Moonshine & Vanilla Bean Jam on my toast as companion to my husband&#8217;s famous mushroom, tomato, red pepper, onion, and sausage omelette.

UPDATE: Hey everyone! I just got a discount code for Carolina Epicurean readers when they shop online at Copper Pot and Wooden Spoon through August 31, 2017! Use this code at checkout: EPICUREAN30. https://shop.copperpottraditions.com/
It&#8217;s a local product, made in Waynesville, NC by Copper Pot & Wooden Spoon. Being pretty busy these days, the samples they sent me have been in the fridge for a couple weeks.
Oh, how I regret waiting to taste this jam! After my first bite, I pulled the jar back out of the fridge to check ingredients. A happy surprise. First and most prevalent, peaches. Followed by sugar (it&#8217;s jam, after all), lemon juice, and moonshine (corn whiskey), and vanilla bean. The label also notes that ingredients are natural.
I like that ingredients are local, too. &#8220;Peaches [are] from the Western Carolinas and Troy & Sons Moonshine, distilled from locally grown corn, in Asheville NC.&#8221;
It must be the moonshine that gives it that cool, light taste and mouth-feel? Just fantastic. I&#8217;m trying to decide just which summer cocktail(s) might be notched up a bit with a touch of this jam?
They suggest &#8220;Savoring the subtle layers of flavor with your favorite soft and creamy cheeses, serve atop thick cut French Toast, dress up your vanilla ice cream, or stir into a fruity cocktail for a true Southern delight!&#8221;
Another thing that struck me about the jam is that it&#8217;s slightly runny &#8211; a good thing. You know how some store-bought jams are thick, almost too gelatinous? To me, a little runny is better. More like home made.
I have more of their products to try, and will either update this post or put information about them on my Facebook Page. See that Whole Wheat Beer Bread Mix below? The Oven Roasted Tomato and Spiced Apple Beer Jams? That&#8217;s right, their sealed shelf time in the fridge is limited! Note: the bread mix isn&#8217;t in the fridge.

You can order Copper Pot & Wooden Spoon products in their store and other brick and mortar locations, or online.

Question 4

Chef Anthony Cerrato to appear on National TV

Accepted Answer

Asheville, NC – FYI network, known for producing hit series Food Porn and Tiny House Nation, among others, is releasing a brand new series: The Know it All Guide To… It’s a fast-paced, fun, fact-filled series about the world’s most popular foods that debuts on July 31. Find out what was the largest cheese ever made, or how beer is produced on the moon. The program delivers the best places to eat, and stuffs you full of great facts, hacks, and tricks for a food journey that will leave you feeling, well, stuffed.

On August 13 at 10 p.m. EST on FYI, check on The Know it All Guide To…Bread, when Asheville’s own Chef Anthony Cerrato of Strada Italiano appears on the episode, sharing the accolades of gluten-free breads.
After discovering an allergy to gluten, Cerrato went gluten free in 2011, and, in turn, caters to those with food allergies at his restaurant. Guests can opt to order all but three pastas sans gluten as well as bread, allowing a true Italian dinner experience to those with gluten intolerance. The program’s episode featuring Strada centers around Cerrato’s signature (and delicious) gluten-free bread recipe as well as his views on Italian cooking and catering to guests with gluten allergies.
“If you have a food allergy, you should be able to come into my house and get what you need,” says Cerrato. “That’s what real Italian hospitality is.”
In regards to being on the show, “It was super intense but a great experience,” he explains. “I love that I was given the opportunity to share what I know about gluten-free cooking.”
If you miss Chef Cerrato’s episode on August 14, it will be available on the website FYI.tv and the FYI app approximately 24 hours after it airs on cable.
About Strada Italiano
Strada, meaning street or boulevard in Italian, is located at 27 Broadway in downtown Asheville and calls to mind a traditional Italian neighborhood trattoria. The menu includes dishes representing all regions of Italy, including owner and Chef Anthony Cerrato’s traditional family recipes. Hand-tossed pizzas, savory pastas, grilled or sautéed meats and seafood, house-made desserts, as well as gluten-free and vegetarian options are all made to order and feature locally sourced ingredients. The drink selection includes local brews on tap, biodynamic and organically produced Italian wines, as well as a host of fine liquors and cocktails. Strada adjoins Cerrato’s other restaurant the Social Lounge, a craft cocktail bar with a rooftop patio and light fare. On request, the full Strada menu is available next door. Catering and private dining are available. Lunch hours are daily, 11 a.m.-3 p.m.; dinner is 4:30-9:30 p.m., Sunday-Thursday, and 4:30-10:30 p.m., Friday and Saturday. Both restaurants serve brunch on Saturday and Sunday. StradaAsheville.com and SocialLoungeAsheville.com.
About FYI
For your inspiration, for your imagination or for your innovation, FYI™ takes a modern spin on traditional lifestyle genres by embracing an adventurous and personalized approach to peoples’ taste, space, look, story and more. FYI covers a range of stories and experiences that reflect how people live their lives today, not defined by just one passion or interest. FYI has launched all-new genres, including trendsetting and brand-definitional series, such as Married at First Sight, Arranged, Seven Year Switch, Tiny House Nation, Unplugged Nation, He Shed She Shed and Food Porn hosted by Michael Chernow. FYI is a division of A+E Networks, a joint venture of the Disney-ABC Television Group and Hearst. The network is available in nearly 70 million U.S. homes and is one of the most upscale entertainment brands in the media landscape. The FYI website is located at fyi.tv, Twitter at twitter.com/fyi and Facebook at facebook.com/fyi. For additional press information and photography, please visit press.aenetworks.com.
About The Know it All Guide To…Bread
From the world’s biggest bagel to a decadent $200 gold-plated sandwich, the program visits the best places to eat and shows you the best hacks, how-tos, and mind-blowing facts in this fun and fast-paced food show. It debuts July 31, 2017 on FYI. Running a total of 13 30-minute episodes, the show airs on Monday nights at 10 and 10:30 p.m., with two back-to-back episodes.
Release

Question 5

Exciting things happening at Looking Glass Creamery!

Accepted Answer

Fairview &#8211; Looking Glass Creamery has hired Sean Stanley as Retail Manager for the growing, and soon to be expanded, Cheese Shop at the company’s original Fairview location. For the past seven years, Sean has been with Whole Foods Market across the Southeast, working in cheese, beer and wine. In 2014, he was designated an American Cheese Society Certified Cheese Professional ™, one of only 740 worldwide. Stanley brings with him an extensive knowledge of cheese varieties, origins, and styles and a passion for working with people. “Throughout my career, the overriding motivator has been building meaningful relationships with guests, and sharing the joy that comes from eating great food.” When Sean isn’t behind the counter in the cheese shop he will be helping with cheese production and streamlining processes and procedures in all areas of the business. “I’m so excited to be working with a group of people that represents what’s great about American cheese making: hard work, preservation of tradition, and enthusiasm about sharing what they do every day.”
Effective July 13th, the Cheese Shop hours at Looking Glass Creamery are being expanded. The shop will be open from 11am to 5pm Thursday through Sunday. “Our goal in expanding the hours and adding Sunday is to give the Asheville community more opportunity to come enjoy the beautiful space and amazing experience we have just down the road,” says Stanley. In addition to the made-to-order cheese plates and retail goods currently featured, the shop will offer an expanded selection of wine and cider, local and southern products, and select guest cheeses from southern cheesemakers in its case.
Also, beginning in August, the renovated loft of the creamery will open for additional seating, as well as an educational and special event space. “Our tiny 250 square foot cheese shop just got a little less tiny.” says owner Jennifer Perkins. “It will still be the quaint, little cheese shop that our customers know and love but with a little more elbow room, a great view and private corners to enjoy a cheese plate even when it’s raining.” The space will also be used for intimate private events and small corporate receptions at the Creamery.
Starting in August, a regular series of classes will be held in the new space, revolving around cheese education, pairings, and beyond. Classes in the “First Friday” series will be held on the first Friday of every month from 6pm to 8pm. Buy tickets for LGC events at: http://ashevillecheese.brownpapertickets.com/ or visit the Store section of the company’s website.
The first class in the series will be:
August 4th: Not Just for Curd Nerds: An Introduction to Cheese with Looking Glass Creamery
Long-time employee, Ashley Ioakimedes, will continue her role in the retail and production side of the business, but expand her responsibilities to include managing off-site events, tastings, and festivals. “I’m looking forward to bringing our products out into the world a little more, and teaming up with some of the immensely talented food and drink companies we are lucky to have in this area” says Ashley. The company will be working with local breweries, wineries, and food producers to put together some innovative events, tastings, and pairings around Asheville and in WNC.
The next off-site event will be:
Aug 14th: Noble Cider and Looking Glass Cheese (at Noble Cider) featuring Ashley Ioakimedes. Tickets available at: http://www.brownpapertickets.com/event/3034432
Looking Glass Creamery is a small, family cheesemaking operation started in 2009 by husband and wife team, Jennifer & Andy Perkins. The company makes fresh to aged cow milk cheeses as well as caramel from the milk of their pasture based herd in Columbus, NC. Their original location is open to the public from 11am to 5pm every Thursday through Sunday at 59 Noble Rd in Fairview, NC. The company has garnered national recognition and awards by the American Cheese Society & Good Food Awards and numerous regional and national publications. Find their products at the best restaurants and retailers in WNC & beyond.
Release

Question 6

Sovereign Remedies: Cocktails and Veg-Forward Plates

Accepted Answer

Asheville &#8211; Waking up to an email yesterday from friends saying they were in town and asking if I could meet for dinner was perfect!
They chose Sovereign Remedies, which was great because I&#8217;d been meaning to go for a while now. Friends have been raving about their food program as well as their cocktails.
Every one of our cocktails was superb!
Sovereign Remedies has managed to create an amazing food program considering the size of their kitchen. When I told another friend that a group of us were going, she said, &#8220;focus on vegetables&#8221; and &#8220;I&#8217;ve had their chicken, and it was good&#8221;.
So we went &#8220;veggie&#8221;. And sharing is SOP (standard operating procedure) with this group.
Between the four of us we ordered:
Chickpea Fries ($7) &#8211; fermented pepper, harissa, and dill yogurt. I didn&#8217;t actually taste the fries, but I&#8217;ll just say they were gone in no time.
Chickpea Fries
Perfect New Potatoes ($10) &#8211; corn stuffed squash blossom, blackberry, red onion marmalade, and brown butter. This creative combination was definitely a hit. Love it when fresh fruit like berries are added to vegetable and meat dishes.
Perfect New Potatoes
Two dishes tied as my personal favorites. The Summer Plum and Nectarine Salad ($10) &#8211; sorrel cucumber gel(!), blistered Padrón peppers, sunflower seed, holy basil, and pedro ximénez, a white Spanish wine.
I wasn&#8217;t familiar with Padrón peppers. I learned they&#8217;re usually mild, but a small percentage can be really hot depending on the amount of sun, heat, and water they get when growing. These were mild, tasting somewhere between a green and red Bell pepper. The gentle blistering left them crunchy inside. Perfect.
Summer Plum and Nectarine Salad
And the Tomato & Gherkin ($10) &#8211; fried okra, lavage oil, New Zealand spinach, and pickled pepper. You really should get this dish, even if you aren&#8217;t sure about fried okra &#8211; light and crunchy on the outside, creamy inside.
Tomato & Gherkin
Sovereign Remedies is knocking it out of the park when it comes to creatively conceived and executed dishes. They&#8217;re in a small corner location one block off Broadway. Make sure you include a meal and cocktails here on your &#8220;Asheville Must Visit&#8221; list.
Food is available downstairs where there&#8217;s definitely a cool cocktail bar ambiance and somewhat limited seating. A small dining room is upstairs that can be more comfortable for small to medium groups. If you have a large group, give them a call. You might be able to book the upstairs room.
Sovereign Remedies
29 N Market St #105
Asheville, NC 28801
Phone: (828) 919-9518

Question 7

Flat Rock Wood Room Ascending

Accepted Answer

Flat Rock &#8211;  Four of us went to Flat Rock Wood Room for dinner a few weeks ago. I really had no intention of reviewing the place. Didn&#8217;t bring my &#8220;big girl&#8221; camera. Only my phone for pics, if I felt so inclined. Just wanted to enjoy a meal with friends.
They knew who I was, but the meal wasn&#8217;t comped or anything. We had excellent service, but as I watched the packed room throughout the evening, everyone else seemed to be getting good service, too. The Owner and the Chef did come over to our table to say hello, which we appreciated.
Speaking of the owner, I hadn&#8217;t realized that the couple who opened FRWR, Wayne and Kim Blessing, are in the process of transferring ownership to a friend, colleague, and dynamo named Jamie Guay. He&#8217;s considered the owner, but I think a few details need completing.
I say &#8220;ascending&#8221; because Wayne and Kim were able to create a top notch restaurant while at the same time competing in BBQ competitions in multiple states across the country. After meeting Jamie, I feel pretty sure he&#8217;s going to take the Wood Room to the next level. He&#8217;s a guy you should know if you get the chance.
One of the things I really like about FRWR is their commitment to community. They fed an awful lot of fire fighters and others during the WNC wildfires. And if I&#8217;m not mistaken, they helped in other ways, too.
For snacking before our entrees arrived, we ordered the Rib Teaser ($10.25): 4 St Louis Ribs served over a bed of onion straws. We put it in the middle of the table so we could all reach in for a rib. After I took the picture below, we each cut our entree into 4 parts and shared all around.

This is their &#8220;Famous Flame Broiled Pisgah Pork Burger ($13.99): hand pattied 7 oz. pork burger piled high with creamy apple slaw, and tangy BBQ sauce served on a grilled brioche bun.&#8221; It does have a little kick.

And served hot, right out of the imported wood-fired oven, Pepperoni Pizza with mushrooms. I&#8217;m not sure of the price with the added mushrooms. It&#8217;s on the menu as mozzarella cheese and pepperoni for $13.75.

All four of us thought the Brisket Stack Brioche Sandwich was the absolute best! It&#8217;s &#8220;1/3 lb of shaved marbled brisket point covered with sauce and grilled with melted provolone cheese then piled on a buttered grilled brioche’ roll topped with a generous stack of fried onion rings and covered with competition bbq sauce. Ohhhhhh yeaaaaaa&#8221; ~ Jamie Guay. PIC and I will be heading back soon so we can each have our own.

After listening to Jamie describe the Buckboard Bacon Melt, I had to order it.
&#8220;Buckboard bacon is bacon made from pork shoulder instead of pork belly. We debone pork shoulder and butterfly it out flat like pork belly. Then we use a mixture of seasonings and pink salt along with brown sugar and maple syrup brining it for 10 days. After this curing process we smoke it to 160 degrees and cool it down over night. Next day its shaved thin When the buckboard bacon melt is ordered We make a Sriracha, honey mayonnaise sauce and layer it on the top and bottom of a Cuban roll. Sliced provolone is then placed on it and a pile of shaved buckboard bacon. We then place our famous southern greens on the bacon and sweet and house brined sweet and sassy pickles. The sandwich is buttered and wrapped very tight with foil and pressed till crisp and hot on the outside and hot and melty-gooey on the inside. The salty sweet delicate flavors enhanced by the collar greens with the crispy texture of the Cuban bread is not found anywhere but the Flat Rock Wood room.&#8221;
If you&#8217;re looking for something a little different and delicious, ask your server if this is available.
The other thing to know is that Flat Rock Wood Room desserts are AMAZING! Kim had previously done the baking, but has since trained a staff member. She&#8217;s definitely rockin&#8217; it!
Lemon Cake &#8211; had a wonderful lemony flavor. Not over the top.
Chocolate cake with raspberry (I think-could be strawberry?) frosting. Fantastic!
Flat Rock Wood Room
1501 Greenville Hwy
Hendersonville, NC 28792
Phone: (828) 435-1391

Question 8

Posana: where to go for Sunday Brunch

Accepted Answer

Asheville &#8211; Posana was my husband&#8217;s choice for Father&#8217;s Day Brunch this year.
Oh, okay. I guess I&#8217;ll struggle through a meal at one of my favorite Asheville eateries. Even thought it&#8217;s one of my favorites, I hadn&#8217;t been for Brunch before.
Our son lives a few blocks from Posana, so he met us there. He ordered iced tea, which first steeped in this fanciful set up. Things like this add to the experience just enough that they&#8217;re kinda cool &#8211; not gimmicky. And the tea had great flavor.

Not your normal Biscuits and Gravy. Posana&#8217;s version has fried chicken on each house-made biscuit half, topped with Jones Dairy sausage gravy, and served with home fries ($13).
I didn&#8217;t take my usual bite or two, but my son thought it was delicious.

I went with a Roasted Asparagus Omelet ($12) which was really nice. As omelets go, this one was light and fluffy, with flavorable, firm asparagus.

Normally this Posana Blueberry Brioche French Toast ($12) is something I&#8217;d order, rather than my husband. It&#8217;s served with sweet corn crème anglaise and blueberry mascarpone. Delicious!

See the full Brunch menu here. See all Posana menus here.
Posana has a nice patio area. While the weather&#8217;s warm, sit there if you can. It&#8217;s great for people watching.
Posana
1 Biltmore Ave
Asheville, NC 28801
Phone: (828) 505-3969

Question 9

NEW: Independent Bean Roaster opens on Historic 7th Ave

Accepted Answer

Hendersonville &#8211; The wait is over!
Matthew Hickman and Lisa Hoffman, co-owners of Underground Baking Company have opened their long awaited Independent Bean Roaster two doors down.

Matthew and Lisa refer to their shop as a &#8220;Brick and Mortar &#8216;tasting room&#8217; and roasting operation&#8221; as opposed to a &#8220;coffee shop&#8221;.
With that in mind, there are no plans for Wi-Fi, free or otherwise. They&#8217;d like folks to stop in, taste various beans and roasts, perhaps with a pastry from Undergound, and join the conversation.

Today, I met Barista Sandy Polson. If you&#8217;re local, you might recognize her from Jongo Java on Main St. She made me this gorgeous latte full of robust flavor.
Not in to coffee so much but your coffee-lovin&#8217; friends want to check IBR out? They offer a pretty good variety of teas.
Like what you&#8217;re drinking? Pick up beans, mugs, and other accoutrements while you&#8217;re there.

Full disclosure: I&#8217;ve known and have had a massive soft spot for Matthew and Lisa from the time I met them as they first dipped their toes in retail years ago. They&#8217;re dedicated to their craft and sincere in their dealings with the public. Many customers have become friends.
If you go in the next week or so, please have patience. I expect they&#8217;ll be busy and possibly working out a few processes.
As of this writing, hours are: Tues &#8211; Fri: 7:30AM &#8211; 2PM Sat: 8AM-?? Sun and Mon: CLOSED
Independent Bean Roasters
346 7th Ave E
Hendersonville, NC 28792

Question 10

Beyond the beer: Sierra Nevada Brewery

Accepted Answer

Mills River &#8211; It&#8217;s a given. Sierra Nevada Brewery puts out some dang good beer. But what about their tours and food?
There are multiple tour types: Brewhouse; Beer Geek; Trip in the Woods; Beer, Cheese & Charcuterie Tasting; Guided Educational Tasting; and the Visitor Corridor. The Brewhouse tour is complimentary, but other tours require a paid ticket.
I took a Brewhouse tour with a group of media friends followed by dinner as part of a WNC Farm Tour (search #wncfarmtour) with the NC Department of Agriculture.
Our tour began in a room just off the taproom. We listened to a short presentation while sipping a beer. I&#8217;m not sure if this was part of the standard Brewhouse tour, or if it was offered to us because we were a media group?

We headed down hallways overlooking the bottling line, passing rooms where the science behind the beer takes place, a hops sample/storage area, and a huge room with row after row of tanks.

A tank room with beautiful copper tanks, pictured below, was our last stop before hitting the tasting room.

Adding hops
As tasting rooms go, this one&#8217;s a pip! Plenty of room and intimate at the same time. And just look at that generous lineup on the counter!

We were happy campers, and we hadn&#8217;t even had dinner yet.
Part of our group pictured L &#8211; R: Johanna Kramer, Stacey Price Sprenz, Kristen Baughman, and Leah McGrath
If you haven&#8217;t been to Sierra Nevada&#8217;s &#8220;estate&#8221; in Mills River yet, you&#8217;re in for a treat. You have some choices when it comes to food: seating inside or out, reservation or first come first served seating, order from full menu, indoor bar, or walk-up counter outside.
Sometimes when a restaurant is attached to something else, like a brewery, distillery, etc., the food doesn&#8217;t exactly shine. That&#8217;s definitely not the case here.
One of my all time favorite soups, Butternut Squash, was made with estate grown squash, swirled with crema, and topped with toasted pumpkin seeds. Thick, creamy and delicious.

Isn&#8217;t this Market Salad beautiful? It&#8217;s made with Pitch Pine lettuce, grilled NC squash, Holly Springs heirloom tomatoes, estate lunch box peppers, and drizzled with Stout balsamic vinaigrette. So fresh!

Our entree &#8211; Braised Bison Brisket &#8211; served with Freedom Farm potatoes in a rich sauce, estate celeriac, and shiitake gratin was surprisingly good. I was honestly impressed. Fork-tender and beautifully seasoned.

And to cap it all off, a Lively Orchard Cobbler made with Fuji apples. Our group of cooks, food photographers & writers took one look at the first spoonful and sent it back for more oven time. Second time delivered was the charm. Delicious!

You may be wondering at the heavy nature of our dinner. The weather hadn&#8217;t turned warm yet so it was perfect for a chilly night. See all current menus* here. *Remember that online menus sometimes aren&#8217;t updated, so using them as a reference is best.
Epicurean Notes:

Note the care, detail, and quality along the approach the main gate.
Prepare yourself for something unexpected and special when you go through the main gate the first time and see the brewery. The first time I saw it, I was reminded of a huge California winery estate.
Take time to walk through the garden or play Corn Hole out back.
Lve music can sometimes be found out back on the outdoor stage.

Sierra Nevada Brewery
100 Sierra Nevada Way
Mills River, NC 28732
Phone: (828) 708-6176

Question 11

Southern Smoke BBQ honors Southern Supper Clubs

Accepted Answer

Garland &#8211; &#8220;. . . folks in the South know that breaking bread with others is the time-honored approach to cultivating new friendships and deepening old ones.&#8221; ~ Southern Living
That southern tradition is what Southern Smoke BBQ owner Matthew Register adopted when he began his South Supper Series in 2015. He wanted to &#8220;start an event where people from various places and walks of life could gather together in a relaxed, backyard atmosphere.&#8221; Where folks sit at long community tables, enjoy local food prepared by Matthew, guest chefs, and his kitchen team while hanging out with new and old friends.
PIC and I had a May trip planned to visit family in Southport and Oak Island. Lucky for us, the timing worked perfectly to stop in the Garland area for a couple days on our way to the coast. That meant we could accept Matthew&#8217;s gracious invitation to his May 20th South Supper, themed &#8220;Taste and Color&#8220;.
Southern Smoke BBQ is a small affair in a small southern town on a side street behind a gas station. As we parked in the grass lot across the street, we could see folks lining up. We joined the smart group standing in the shade of SSB&#8217;s food truck.

These dinners are BYOB affairs. Coolers on wheels gave away the veterans.

A magical space strung with lights, and fences hung with local art greet those who pass under an old beam and through four weathered reclaimed doors.

After mingling a bit and getting self-serve drinks of iced tea or water, we chose seats and settled in. Introductions were easy and comfortable.

Starters were served buffet style. Hate to say this, but if you go and you&#8217;re hungry, get in line quickly so you&#8217;re toward the front of what can be a long wait.
Starters:

&#8220;Heritage Farms Cheshire Pork&#8221; Porchetta
Grilled Ramps with preserved lemon vinaigrette and creamed parmesan in gougers
Pickled Summer Squash
Baked Harker&#8217;s Island Oysters with roasted shrimp butter, chili&#8217;s, panko, and palm oil

Supper (also via buffet line):

&#8220;Heritage Farms Cheshire Pork&#8221; whole hog (pulled meat served from a tray)
Shrimp and Okra with sungold tomatoes, corn, and dark roux
&#8220;Carolina Gold&#8221; Rice and squash pudding
Grilled Spring Asparagus and Wild Mushrooms over garlic leek-creamed grits and a coddled farm egg

Photos of all the food didn&#8217;t happen. There was just too much going on and my plate piled with all that food wouldn&#8217;t have photographed well. See lots of great pics in the slide show at the bottom of this page.
Desserts were served at each table. The one half way decent food pic I got was of the Strawberry Tarts as they arrived. There were also Blueberry Tarts.

During dessert, Chef Register thanked everyone, including his mom and dad who helped all evening. He talked about the food we&#8217;d enjoyed that evening and a little of what happens behind the scenes in the kitchen during a dinner like this.

Guest Chef this evening was the talented Dean Neff, Executive Chef and Owner of Pinpoint Restaurant in Wilmington. He described his dishes in detail. Of particular interest to me was the cooking method he used to create the &#8220;coddled eggs&#8221; &#8211; a very long cooking time at low heat. And amazingly enough, he cracked and served each and every egg himself, placing them gently on plates held out by diners as they reached his buffet station! That&#8217;s dedication to the experience!

I can&#8217;t help but think that this is a prime example of &#8220;build it and they will come&#8221;. There were locals as well as those that had come in from out of town.
We decided to spend a couple nights at Cape Fear Vineyard and Winery in nearby Elizabethtown before heading to the coast. Watch for details soon on our stay at the winery, breakfast in Elizabethtown, and the White Lake Water Festival.
Epicurean Notes:

If you’re interested in attending a future South Supper Series, send an e-mail to southsupperseries@southernsmokebbqnc.com and you will be notified when the next series has been planned.
Tickets for this dinner were $60
Not sure what happens if it rains? You might want to ask if you&#8217;re are planning on going to one of the dinners.

Southern Smoke BBQ
29 Warren St.
Garland, NC 28441
(910) 549-7484

Question 12

Espresso and Baked Goods now at The Garage on 25

Accepted Answer

Fletcher &#8211; Stopped at The Garage today to see if they had their espresso machine up and running.
The answer was YES! Finally!! This was probably my fifth time stopping in to see what they were going to do with their well-decorated coffee shop.
Awesome decor is fine, but it is all about the coffee after all.

Shocking as it might be, I&#8217;ve been drinking fewer lattes lately. This means that what I do drink has to be darned good.
I&#8217;m afraid it made them a little nervous when I asked if they knew what they were doing with the espresso machine. A little spilled milk later, I had an excellent latte in my hands. Rich, robust, and hot.
There aren&#8217;t a ton of baked goods yet. I&#8217;m guessing they&#8217;ll carry more as they get busier. Baked goods they do have are excellent and are from what I consider Hendersonville&#8217;s top notch bakery, Gateaux, and Blue Door Bakery in Candler.

This coffee shop is part of the bigger Garage building, a booth-type shop where various vendors sell original art, antiques, vintage, and this & that. If you have time, definitely explore.
My only suggestion for the owners regarding the coffee shop is to add electrical outlets, surge protectors, or whatever, to increase the number of outlets. There are a few available if you need to recharge your device as well as yourself.
At this point, they have a Facebook Page, but no website.
The Garage on 25
3461 Hendersonville Rd
Fletcher, NC 28732
Hours: Open today · 10AM–5PM
Phone: (828) 376-0198

Question 13

The perfect lunch outing with the girls!

Accepted Answer

Tryon &#8211; Even if you&#8217;re not a &#8220;horse person&#8221;, get yourself over to the Tryon International Equestrian Center (TIEC) for lunch, dinner, shopping, cocktails, and family friendly fun!
Four of us gal-pals decided to head over to TIEC, get some lunch, and check the place out. Two had already been and two of us were &#8220;newbies&#8221;.
It&#8217;s summer. It&#8217;s hot. Especially in the sun. Good thing there&#8217;s plenty of shade throughout the property. And watch from the shade is what we did before lunch. Each horse and rider entered the arena from the tunnel before tackling the course for points. It was fascinating watching the horses go around the circuit and over the jumps.

After we&#8217;d watched the action for a while, we headed over to Blue Ginger Sushi & Noodles. If Sushi isn&#8217;t your thing, or your just not in the mood, there are multiple eateries on site.
Tuna Tataki Salad: Green leaf mix with tomato, cucumber, avocado topped with Tuna Tataki and Sesame dressing
Special of the day. Can&#8217;t remember what was in this roll.
A few of the rolls are actually set on fire at your table. Nancy got the Pyro Roll. We all thought it was fun to hear the roll sizzling as it cooked, but the flames would be more dramatic in the evening when it&#8217;s a dark. The roll is wrapped in foil and placed in a shallow pool of &#8220;151&#8221; alcohol. The fire goes out when there&#8217;s no more alcohol to burn.

If a drink is what you&#8217;re looking for, definitely check out Legends Grille. The bar area had a good vibe. Of course, they serve great food, too.
As we walked around the property, we came across this very cool Silo Bar! Check out the hammock chairs under the arbor. LOVE it! I can just picture hanging out in those chairs or around the fire pit with friends on a summer evening, cocktail in hand.
Besides dining, there are a ton of other things to see and do at TIEC! Watch &#8220;Gladiator Polo&#8221; (June 24th) and the &#8220;Hobby Horse Series&#8221; (yes, it&#8217;s a thing), and for family fun, check out Saturday Night Lights Grand Prix. At past Saturday Night Lights, there have been fire twirlers, acrobats, magicians, free pony rides, mechanical bull riding, sand-castle building, shag dancing competitions, vintage car shows and craft beer festivals. See what fun they&#8217;re planning on their Facebook page.
Need more to keep you busy? There&#8217;s a market/small grocery store and coffee shop, and they&#8217;ve ingeniously brought in modular log cabins and set them up as a variety of, albeit high-end, retail shops.
I was even thinking that TIEC might be a fun place for a weekend get away. There&#8217;s quite a selection of lodging on site (1 &#8211; 7 bedroom homes and log cabins), RV pads, and more options coming quickly: a 5-star hotel/spa, a 4-star hotel, and more. Go to the &#8220;Lodging&#8221; link in their website&#8217;s main menu for details and prices.
One of my favorite spots is a large riverside gazebo with seating and grills right next to a cluster of log homes. There&#8217;s even a sandy area next to the water.

Gosh! I think I&#8217;ve covered everything . . . TIEC is just incredible. They are working furiously on infrastructure and more additions to the complex because they won the World Equestrian Games 2018 (think winning as the city that will host the Olympics). Over 600,000 visitors and participants are expected!
Regional tourism boards, lodging associations, and other groups in NC and Upstate SC have been working together to plan and be prepared for this event.
This is a WORLD CLASS destination in our region that has a few minor kinks to work out regarding speed of service at the restaurants, but I only see it getting better. And in my opinion, the food was worth waiting for.
Epicurean Notes:

It&#8217;s usually FREE ADMISSION at TIEC. During certain (WEG) events that happen infrequently, there may be an entry fee.
There are nice spaces you can book for private events
Dining tables overlooking the main arena are available to rent
TIEC is a year round venue, but horse shows do not typically run in the winter.
Check for special winter events like the Christmas Craft Markets/Shows and the New Year&#8217;s Eve party

Question 14

Baked Pie Company - totally cute and delicious!

Accepted Answer

Arden &#8211; Sweet Tooth and I decided to check out Baked Pie Company a few days ago. They&#8217;ve been open about two months and getting rave reviews.
Check out the corrugated tin ceiling. And believe it or not, the floor is tile. I admit to touching it to be sure. As she served up our flights, owner Kirsten Fuchs&#8217; sister-in-law gave Kirsten all credit for the cozy decor.
In addition to being the only dedicated pie shop in the Asheville area, they are unique in that they are offering flights. That&#8217;s right. Three &#8220;slivers&#8221; of pie.
I&#8217;m hear to tell you that they are not &#8220;slivers&#8221;. They are slices. Not huge, granted, but certainly not slivers. Flights, including a scoop of ice cream, are $12.99. The ice cream is optional and will save you $2 if you do without.
All three of my choices were good, but if I had to pick a favorite, I&#8217;d go with the Honey Pecan.
Left to Right: Lemon Meringue &#8211; Honey Pecan &#8211; Apple
Sweet Tooth&#8217;s favorite was the Peanut Butter Brownie.
Left to Right: Peanut Butter Brownie &#8211; Cranberry Crumb &#8211; Apple
Both Sweet Tooth and I thought the Lemon Meringue was good, but could be a bit &#8220;brighter&#8221;. Meaning a little more &#8220;lemony&#8221;. The filling texture was a somewhat different from what you might expect. Maybe more home made?
We mentioned all of this when asked how we liked the pies. They were very receptive, so it may be different when you go. Definitely order it if you like Lemon Meringue.
We both liked that the Apple pie wasn&#8217;t over-spiced, with just the right amount of cinnamon.
A daily list of pies is posted on a chalk board behind the counter and on their Facebook page: https://www.facebook.com/bakedpiecompany/

When you cannot eat another bite, there&#8217;s a bus station for your dishes down the hall by the restrooms.
Oh! Almost forgot to tell you about the cookies they make! I especially flipped over the sheep cookie.
Baked Pie Company is most definitely Epicurean recommended!
Epicurean Notes:

All merchandise in the shop is for sale.
Baked Pie is open late-ish until 8pm most of the week and 9pm Friday and Saturday.
If you go later in the day, call to be sure they&#8217;re not sold out.
This is a great spot for a date night, girls night out, or after an early movie.

Baked Pie Company
4 Long Shoals Rd
Arden, NC 28704
Phone: (828) 333-4366

Question 15

Craft Brewers bring jobs and nearly $1B to Asheville area

Accepted Answer

Asheville — The Economic Development Coalition for Asheville-Buncombe County has released a contribution analysis of the brewery industry in the four-county Asheville Metropolitan Statistical Area (Buncombe, Haywood, Henderson, and Madison counties). Sponsored by McGuire, Wood, & Bissette Law Firm, the study showed breweries and a small cluster of related industries created or supported over 2,500 jobs in the Asheville region in 2016.
Contribution analysis can be used to help show what an existing industry contributes to the local economy. The study was produced to add quantifiable economic insight on the industry as employment growth has been considerable: 754% from 2011 to 2016 and still adding jobs. “This was the fastest growth among manufacturing industries in the MSA in the time period,” noted Heidi Reiber, Director of Research for the EDC who conducted the analysis adding, “the study showed approximately 2,571 workers were created or supported in the Asheville MSA. These workers were paid approximately $111M in labor income as part of companies’ $365 million contribution to Gross Regional Product in 2016.” Total overall output in the study was estimated at $934 million. A future study of winery and distillery employment, as well as related impacts of the craft beverage industry on the region’s tourism and hospitality industry could measure far greater impact still.
“We are aware there are more than 35 businesses engaged in brewing in the Asheville region,” stated Rebecca Crandall, Attorney, with McGuire, Wood, & Bissette Law Firm. “The study highlights the considerable talent that has grown the national reputation of the region, and quantifies the important catalytic impact on related professional services and supply chain growth.”
Exemplary of this growth, San-Diego headquartered White Labs celebrated the grand opening of new facilities in Asheville earlier this year. At full buildout, the world leader in yeast production and fermentation sciences for the brewing and winemaking industries will employ over 65 professionals in Asheville’s growing life sciences sector. The company also provides analytical services and product related training for industry professionals with plans to open a tasting room and expanded educational facilities in fall of 2017.
“We are pleased to add this data to support what we know about the outstanding brewers in our region,” said Janice Brumit, Board Chair of the EDC. “Craft Brewing remains an engine for economic growth and regional innovation. These jobs represent opportunity and significant new career paths for residents of the Asheville region and Buncombe County.”
Infographic summary of the contribution estimates:
The Economic Development Coalition (EDC) for Asheville-Buncombe County is a public-private partnership committed to: creating and retaining high quality jobs, community leadership, and being a resource for better business decisions. The EDC accomplishes this mission through its four core services: business retention and expansion, small business and entrepreneurship, research, and marketing and recruitment. The EDC is funded by Buncombe County, the City of Asheville, the Asheville Area Chamber of Commerce and over 80 private investors through AVL 5&#215;5. The EDC holds the prestigious distinction of being one of only 50 Accredited Economic Development Organizations in the world by the International Economic Development Council. Visit www.ashevillechamber.org/economic-development. Learn more about AVL 5&#215;5 at www.asheville5x5.com.
The Asheville Area Chamber of Commerce is a member organization with over 1,800 member businesses and organizations. Chamber members collaborate with community organizations and coalitions to support the community and each other with the mission of building community through business. The Chamber is home to a 4,000 square foot Visitor Center that welcomes over 208,000 visitors per year.To be active in the Chamber, visit www.ashevillechamber.org.

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