Q: New Restaurant/Bar Opens on Main St. Hendersonville

Hendersonville welcomes it’s newest Restaurant & Bar tomorrow, Friday, Dec. 14th when Cask and Wine on Main opens at 536 N Main St. NOTE: name change from Cask and Vine to Cask and Wine on Main. Taglined – “Casual Dining • Fine Spirits • Wine” – Cask & Vine will have a focus on excellent Bourbons, as well as other liquors and wine. Expect “on the rocks” pours of 2oz, rather than the 1 1/2oz more commonly seen. Cocktails look to be priced between $10 and $13, with many at $11. Not sure what well drinks will run. Food is intentionally portioned generously. “We expect most people will be leaving with boxes”, says Bivens. As far as the menu, look for Pub Fare, Salads and “Plates” served with a salad and roll. Possibly Deviled Eggs, Brisket Chili, Hot Browns, a little Surf, and a little Turf. Owner Steven Bivens will open the doors for lunch service at 11am. Planed hours are Monday – Saturday 11am to 9pm and Sunday Brunch, with a dedicated Brunch menu, from 11am to 3pm. Soft jazz will be played as background music most of the time, but don’t be surprised if some other genres make an appearance. When I stopped in today and talked with Steven, I noted a new tin ceiling, a new service bar build half way back in the space, and black tablecloths on plenty of tables. Walls have been painted black, which can sometimes be a problem, but I think this space will carry it off. Especially in the evenings when the lights are low. FACEBOOK See you there!

Q: Harvey's at The Henderson Inn

Hendersonville – Guest post by Martha Smith. Two friends and I went to Harvey’s at The Henderson Inn for an early supper before going to Flat Rock Playhouse. On Thursday, Friday, and Saturday from 5 – 9pm, Harvey’s has a small plate menu that is also meant to be shared with friends. Having been to Brunch on Sunday we thought it would be fun to do dinner. The special for the evening was an Asparagus Soup which two of us ordered. It was delicious. Asparagus Soup Other items ordered were Harvey’s Salad wrapped in cucumber with a fried banana leaf to finish it off ($6). Harvey’s Salad wrapped in cucumber with a fried banana leaf Next was Ahi Tuna Tataki ($8), Ahi Tuna Tataki and Wild Mushroom and Truffle Empanadas with cauliflower sauce ($10). Wild Mushroom and Truffle Empanadas with cauliflower sauce Two of us couldn’t wait to order the Creme Brulee for dessert. Yum!! All were delicious. It would be fun to have a group and each person order different things. Plates are brought out as they are prepared and not all at one time. Going at 5pm allowed us plenty of time to get to the playhouse on time. Harvey’s at The Henderson Inn (https://thehendersonnc.com/harveys/) 201 3rd Ave W Hendersonville, NC 28739 Phone: (828) 696-2001

Question 1

Summiting the RAD

Accepted Answer

Something&#8217;s happening in Asheville&#8217;s RAD (River Arts District). If you haven&#8217;t been in a while, it feels like a shift is in process. Artists and others are moving to an area closer to the river. Summit Coffee is one of them.
They did an exceptional job repurposing the interior of this building.
Image: Brady S, TripAdvisor
Live plants act as a counterpoint to brick and steel, softening the feel just enough. It made me happy to see real instead of silk.

Indoor plants improve concentration and productivity (by up to 15 percent!), reduce stress levels and boost your mood — making them perfect for not just your home but your work space, too. ~ Sophie Lee, nbcnews.com

Off to one side is a broad set of stairs that takes you up to a cozy loft with communal table. It&#8217;s intimate enough that a quick conversation with the woman pictured was easy. Be aware that laws of nature apply here &#8211; warm air rises.

This is one of five Summit Coffee locations, including their Roastery and original location in Davidson, NC.
After all, it&#8217;s about the coffee. Take a look at the information under &#8220;ESPRESSO&#8221; on the menu below. See &#8220;& Water&#8221; and &#8220;& Milk&#8221;? With water = Americano. With milk = Latte, Cappuccino, etc. If you want a milk drink, choose your size in ounces and add the dollar amount listed to $2.50 for the espresso.
Under the hood: grind, tamp, pull. If you love coffee, sit at the counter and inhale.

There&#8217;s a small kitchen/prep area in one corner where they put together limited, but creative menu items. Pictured below is a toasted Everything Bagel topped with a generous spread of mashed avocado, drizzled oil, and dried pepper flakes. It wouldn&#8217;t be a stretch for me to call this lunch.

Places like this are what make Asheville Asheville. Different, quality, hip, honest.
Plan to spend a day in RAD exploring artist&#8217;s studios, galleries, and eateries.
Summit Coffee
https://www.summitcoffee.com/asheville/
4 Foundy Street suite 20
Asheville, NC 28801
Phone: (704) 895-9090

Question 2

Haywood Common: Uncommonly Cool in West Asheville

Accepted Answer

Quick one this time to let you know about a sweet spot in West Asheville. Haywood Common has been around for a while, but I hadn&#8217;t had the chance to go until today when I met a friend for lunch.

Such a cool spot! And their menu is a grab bag of interesting. Follow the link and take a look.
We got there on the early side, hence the empty seats. These booths soon filled up.

And a large party wandered in, taking their places at a table that had been set up for them in advance.

Even though I&#8217;m an omnivore with no particular dietary restrictions (Vegetarian, GF, Dairy, Etc.), I thought it was nice that our server Crawford described the Soup of the Day (Broccolli and Cheese) by first saying adjustments could be made for Vegetarians and Vegans.
Even though that soup tasted like homemade with love, it wasn&#8217;t especially photogenic. Probably because it wasn&#8217;t colored or flavored up, or thickened with corn syrup.
I had their House Burger (not pictured). It&#8217;s made with grass-fed beef, topped with white cheddar, caramelized onions, arugula, smoked garlic mayo & pickles, and served on potato bun. It was just as good as the soup.
My friend had the Pork Belly Banh Mi: crispy pork belly, herbs, nuoc cham, apple kimchi slaw, charred leek mayo, baguette. I thought this was an interesting way to serve pork belly, and I didn&#8217;t ask, but I think it was pretty tasty.

Here&#8217;s the real surprise. Crawford &#8211; remember, he was our server &#8211; and his wife Jess, have a sweet business of their own called Beeswax & Butter. They make lovely desserts like these macarons. Here&#8217;s their Facebook Page: https://www.facebook.com/beeswaxandbutter/
Left: Rose Shell with Fig Puree Buttercream Right: Pine Nut with Pine Cone Bud Syrup and Gin Buttercream
The Rose Macaron Shell is made with ground petals from food grade standard roses, &#8220;creating a bright floral characteristic, with a little bitterness and green apple flavor&#8221;. Both were totally delicious!
Epicurean Note: No street parking? Park in the big parking lot that&#8217;s to the left as you face the building.
Haywood Common
https://haywoodcommon.com/
507 Haywood Rd
Asheville, NC 28806
Phone: (828) 575-2542

Question 3

The Montford Rooftop Bar - Off Season

Accepted Answer

Articles have been written about visiting tourism destinations in the off season so you can engage with the folks that live there, getting to know the place as they do.
That may be true, and I&#8217;m usually the first to chat up visitors, help them find what they&#8217;re looking for, etc., but what I like about Asheville&#8217;s off season is lighter traffic (sometimes), easier parking, and that it&#8217;s generally less crowded.
Today&#8217;s cold temps and wind-whipped &#8220;chill&#8221; meant it was a perfect day for comfort food and drinks &#8211; inside. But with a view, since the sky was a clear Carolina Blue.
That&#8217;s how we ended up at Hyatt Place and The Montford Rooftop Bar. We stepped inside the main lobby for a look-see before heading up to the 8th floor. Take the dedicated elevator in the outer lobby to get up to the bar.
It&#8217;s a nice space divided into a few cozy spots. A small patio with fireplace is off the largest sitting area (not pictured).

It must have been providence, choosing The Montford, because it&#8217;s here that I found a new love. Credit where credit is due. The bartender heard from our server that I like Port and Medeira. None were on hand, so she brought over a variety of bottles she thought I&#8217;d like instead, and began describing each. &#8220;This one is similar to a Vermouth&#8221;, she says. I sighed wistfully and said, &#8220;Oh, I like Vermouth&#8221;.
Her eyes lit up! She practically bounced back to the bar, saying over her shoulder, &#8220;You are going to LOVE this!&#8221; And boy was she right! I am in love.

This beautiful 4oz, well-chilled pour ($10) fairly glowed as it basked in the sun.

It seemed only right to snack on cheeses and &#8220;seasonal accompaniments&#8221; as we sipped our drinks and took in the view. It was just the thing: Roots and Branches Crackers, Green Hill Cheese (similar to Camembert), hard Asher Blue Cheese, both from Sweet Grass Dairy, and Raw Cow Gouda served with fruit preserve, almonds, olives, mustard, and a little honey.

So here&#8217;s to you Asheville, with your beautiful blue skies, and layered mountain ridges in all directions. Especially in the off season.

Epicurean Note: Valet Parking is free. Just get your ticket validated on your way out.
The Montford Rooftop Bar
199 Haywood St
Asheville, NC 28801
Phone: (828) 505-8750

Question 4

Biscuits, Beer, and BBQ - NEW in South Asheville

Accepted Answer

Asheville businesses are prospering, and they&#8217;re looking to surrounding communities for additional location sites. Biscuit Head and 12 Bones Smokehouse owners are both opening new locations in South Asheville (aka Skyland). They and the new 12 Bones Brewery Brew Master filled me in on their plans as I took a peek behind the curtains.
Biscuit Head
Tagline: &#8220;Put Some South in Your Mouth&#8221;
Website: http://www.biscuitheads.com/
Address: 1994 Hendersonville Rd, Asheville, NC 28803
The sign&#8217;s been up long enough to have folks asking if the latest Biscuit Head location will ever open. Partners Jason Roy, Michael Wester, and their wives have hung tough through almost a year of site/building upgrades at the old Dunlop Tire location and do indeed hope to open in January. As anyone familiar with construction knows, &#8220;hope&#8221; is a safer word to use than &#8220;plan&#8221;.
Businesses supporting other local businesses and artists is a way of life here. Jason mentioned that approximately 15 local artisans have worked on this project, including custom-built benches and tables. The fun wall art below is by Jenny Fares of Asheville&#8217;s Sound Mind Creative.
 
Power was scheduled to be turned on this same day, so it was just a little dark inside, even with lots of windows on the front wall. I&#8217;ll just tell you that restrooms sport very cool tile floors and cat head wallpaper.
Biscuit Head is known for biscuits the size of a cat&#8217;s head and their Jam Bar. If you&#8217;ve been to one of their other locations, you&#8217;ve probably never seen empty jam bar, right? Well, here&#8217;s your chance. Jason was pretty happy it was in and ready to be filled with butters, jams, jellies, and honey.

The decor made me smile: a little Industrial; a little Artsy; with just a smidge of Millennial. Two things I especially like are the shelving and the lampshades that make me think of old-timey bee hives. Biscuits and Honey. Get it? And don&#8217;t miss the nod to history in the form of the original Dunlop sign mounted up high on a wall in the dining area.

Parking could have been nightmarish with just a few spots, but go around back and you&#8217;ll see more parking space created by digging in to a hillside. It could have been strictly asphalt, but a mixture of asphalt and paving stones makes for a nice look and I&#8217;m guessing they&#8217;re environmentally friendly via drainage.
Looking toward the right side of the building, you can see where the enclosed patio with  will be. There will be garage doors (think tire shop) that&#8217;ll be open in nice weather, large heaters for cooler weather, and a fun mural by well known local artist, Gus Cutty, in the works for the side of the building.

Yes, they are now hiring. Give &#8217;em a call if you&#8217;re interested.

For a little taste of what you can expect in the way of food and decor, take a look at this July, 2014 article I wrote about the very first Biscuit Head in West Asheville: &#8220;Why yes, I AM a Biscuit Head&#8221;
12 Bones Brewery & 12 Bones Smokehouse
Tagline: &#8220;Tender Butts & Sweet Racks&#8221;
Website: https://www.12bones.com/
Address: 2350 Hendersonville Rd, Arden, NC 28704
Take a look at the VERY cool building that now houses the latest 12 Bones Smokehouse location, as well as a new concept for owners Bryan and Angela King, 12 Bones Brewery.
Image: Bing Maps
Looking at the front of the building, the Brewery is on the left and the Smokehouse is to the right. Don&#8217;t panic, you&#8217;ll be able to get a beer with your food and vice versa. Seating areas include a long narrow space between the two concepts, in the Taproom, and outside on a narrow patio behind the building. If you&#8217;re lucky, you&#8217;ll get a close up &#8211; very close up &#8211; look at slow-moving trains as they go by the patio out back. It doesn&#8217;t happen too often, but does happen. I love trains, so I&#8217;d be good with that.
Not sure how the pad outside the double doors will be used. Possibly another small patio so you can eat, sip, and watch the traffic go by?
There&#8217;s plenty of parking in lots at either end of the building, so no worries there.

As far as tank rooms go, this one&#8217;s a pip. On the other side of a wall to the right &#8211; out of camera view &#8211; is the Taproom with bar service. I&#8217;m holding back images of the bar so it&#8217;ll be a surprise.
Brew Master, Scott Hettig, comes to 12 Bones Brewery from Milwaukee, Wisconsin, via a one year stint doing &#8220;production brewing&#8221; in Greenville, Mississippi. The return to &#8220;brew pub&#8221; brewing brought Scott back to the creative side he missed: collaborations with a restaurant, beer dinners, and beer pairings. As soon as he and his wife arrived in Asheville, they fell in love. Mountains, four seasons, and all. Sounds familiar, right?
Scott explained that the goal is to have the brewery up and running at the same time the Smokehouse opens, but it&#8217;s looking unlikely as of this writing due to various issues and delays. He also mentioned that as of now, the Taproom will have different (longer) hours than the Smokehouse.

So back to the double door entry. Right inside the door is where you&#8217;ll be ordering your Smokehouse fare. I do love their BBQ, so I&#8217;m pretty darned happy about this. Watch for your order to be placed by fast moving hands and arms flinging the paper it&#8217;s written on along a wire to the kitchen.

Speaking of the kitchen, the 12 Bones South location on Sweeten Creek Rd will be closing permanently on Saturday, January 5th. The upcoming widening of Sweeten Creek Rd played a part in this decision.
Almost the second it closes, all kitchen equipment will be moved to this new location, including the condiment station in an upright piano. Same menu and same employees, too.
Another piece of information of note is that the buildout includes a good-sized private event room with a small bar, access to the rear patio, brewery, and smokehouse.
On a design note, I was happy to learn that what looks like reclaimed wood is actually reclaimed wood.

As soon as they&#8217;re up and running, I&#8217;ll be popping in for some biscuits, beer, and BBQ.

Question 5

New Restaurant/Bar Opens on Main St. Hendersonville

Accepted Answer

Hendersonville welcomes it&#8217;s newest Restaurant & Bar tomorrow, Friday, Dec. 14th when Cask and Wine on Main opens at 536 N Main St. NOTE: name change from Cask and Vine to Cask and Wine on Main.
 
Taglined &#8211; &#8220;Casual Dining • Fine Spirits • Wine&#8221; &#8211; Cask & Vine will have a focus on excellent Bourbons, as well as other liquors and wine.
Expect &#8220;on the rocks&#8221; pours of 2oz, rather than the 1 1/2oz more commonly seen. Cocktails look to be priced between $10 and $13, with many at $11. Not sure what well drinks will run.
Food is intentionally portioned generously. &#8220;We expect most people will be leaving with boxes&#8221;, says Bivens.
As far as the menu, look for Pub Fare, Salads and &#8220;Plates&#8221; served with a salad and roll. Possibly Deviled Eggs, Brisket Chili, Hot Browns, a little Surf, and a little Turf.

Owner Steven Bivens will open the doors for lunch service at 11am. Planed hours are Monday &#8211; Saturday 11am to 9pm and Sunday Brunch, with a dedicated Brunch menu, from 11am to 3pm.
Soft jazz will be played as background music most of the time, but don&#8217;t be surprised if some other genres make an appearance.
When I stopped in today and talked with Steven, I noted a new tin ceiling, a new service bar build half way back in the space, and black tablecloths on plenty of tables. Walls have been painted black, which can sometimes be a problem, but I think this space will carry it off. Especially in the evenings when the lights are low.
FACEBOOK
See you there!

Question 6

Matthew Register Announces First Cookbook -SOUTHERN SMOKE

Accepted Answer

Pitmaster and chef Matthew Register proudly announces his first cookbook – SOUTHERN SMOKE (Fair Winds Press / May 7, 2019 / $25.00), debuting May 7th, 2019. Find it on Amason here: https://www.amazon.com/Southern-Smoke-Traditions-Treasured-Reimagined/dp/0760364028
Matthew Register and his wife Jessica opened Southern Smoke BBQ in 2014 in Garland, North Carolina, carrying on a family tradition of smoking pork the old fashioned way – low and slow over an oak wood fire in their custom designed smoker, “Jezebel.” Since, Register has become equally well known for his seasonal, Southern sides, elaborate feasts offered through South Catering, his South Supper Series and Southern Smoke BBQ food truck.
For years, Register has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, Register has cooked his way through these timeworn classics and made them his own, sharing them alongside his North Carolina pulled pork and Memphis style pork ribs at Southern Smoke BBQ. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700) for these old Southern dishes and wood-smoked barbecue. Register’s first cookbook will share the barbecue, sides and deep-rooted Southern food traditions he celebrates every day at Southern Smoke BBQ, as well as the time-honored stories that accompany so many Southern dishes.
In “Southern Smoke,” Matthew explores the dishes and foodways from iconic barbecue regions – North Carolina, the Lowcountry, Memphis and the Delta – sharing anecdotes along the way about everything from Eastern versus Western based BBQ sauce to the origins of Marigold Tomatoes in the Delta and pitmaster tricks-of-the-trade. Southern breads find a home here as well, including everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding.

Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash.
Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie.
Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck.

About the Author
Chef Matthew Register and his wife Jessica own Southern Smoke BBQ, which has been featured in Food & Wine magazine, on The Today Show, and was named one of the top 25 BBQ restaurants in the US by Men&#8217;s Journal. They also own South Catering and the Southern Smoke BBQ food truck. Matthew has always had a passion for fine food and the outdoors, and he prides himself on incorporating fresh, local ingredients. Raised in rural, Eastern North Carolina, he grew up in a community that formed inseparable bonds through deep-rooted traditions at the dinner table. These traditions are ones that he hopes to sustain, not just for his three young children, but for his community and those who dine with him, as well.
Follow Chef Matthew Register on Twitter @SouthernSmokeNC and on Instagram @SouthernSmokeBBQofNC and Southern Smoke BBQ of NC on Facebook. Visit www.SouthernSmokeBBQNC.com for updates!
SOUTHERN SMOKE
By Matthew Register
Publishing: May 7, 2019
$25.00 US · $33.00 CAN · 208 pages · Trade Paper Over Board
ISBN: 9780760364024
Fair Winds Press, an imprint of The Quarto Group
Press Release

Question 7

The Foundry Hotel opens in Asheville

Accepted Answer

After years of construction, a piece of Asheville’s history comes back to life on Tuesday. Housed within the city’s former steel foundry, The Foundry Hotel (https://foundryasheville.com/) officially opens its doors on November 20th, just in time for Thanksgiving. Visitors and locals alike can enjoy hyper-localized experiences in The Block, a historic neighborhood largely untouched by Asheville’s recent tourism boom.
For those hosting family in the area, here are some recommendations for things to do around town with loved ones over the holiday week:

Dine Over Authentic Southern Appalachian Cuisine – Enjoy a regionally-inspired meal at Benne on Eagle, the hotel’s 100-seat upscale restaurant led by acclaimed chef John Fleer. The menu will feature long cultivated Southern Appalachian dishes crafted with seasonal bounty and hyper-local ingredients.
Imbibe on Seasonal Cocktails and Brews – Guests can kick back and relax at the hotel’s elevated cocktail bar, Workshop Lounge, and sip on a handcrafted cocktail or one of three local BearWaters Brewing beers that were custom-made for the property.
Take a Historic Asheville Tour – While staying at the hotel, guests can embark on a private, immersive Hood Huggers International tour of The Block with local historian DeWayne Barton, which tells the story of the vivid African-American culture and history that took place in the area for centuries.
Fall Hike in the Blue Ridges – Those who book a room can add on the Indulgent Preparation package for a great outdoor adventure in the Blue Ridge Mountains, including a hearty pre-hike breakfast, hiking gear and a guided tour from premier outdoor outfitter Hunter Banks and late check out the next day.

Epicurean Note: See more images and renderings on The Foundry Hotel Facebook Page
Press Release

Question 8

Martha and Peter Pollay Announce New Asheville Restaurant: District 42

Accepted Answer

Admired and respected Asheville restaurateurs Martha and Peter Pollay of Mandara Hospitality Group announce plans to open District 42™ in the forthcoming Hotel Arras in Spring 2019. Named for the original 42 lots running along Biltmore and Broadway Ave, District 42 is an ode to the past, present and future narratives of downtown Asheville. The independently-owned and operated restaurant and bar will focus on small plates and handcrafted cocktails in a warm and relaxed setting. The space will have a comfortable lounge feel and will be open all day for locals and hotel guests to enjoy.
“The reimagined BB&T building harkens back to a boom time for downtown Asheville, and we wanted to open a spot that celebrates that rich, vibrant community and era,” says Martha Pollay, co-owner. “District 42 will be a place for everyone to gather, where one hour will roll into the next, and where people will choose to convene over coffee, lunch, or hand-crafted cocktails for any occasion or just because.”
Additionally, Mandara™ has tapped Jordan Arace to helm the kitchens as Executive Chef of District 42™ and Bargello™ (see sample Bargello menu toward the end of this article), both slated to open on the ground floor of the new Arras Hotel in spring 2019. Arace has been in charge of the menu at Posana® restaurant, the Pollays’ first venture in Asheville, since 2016. Before joining Posana in 2010, Arace spent several years in Charleston working for chefs Bob Wagoner and Michelle Weaver and at Charleston Place Hotel as well as in New Orleans at The Grill Room at Windsor Court Hotel. Bargello will allow Arace to focus on his passion for handmade pastas, where the restaurant will serve both traditional and the gluten-free versions he has perfected at Posana.
“Jordan has elevated the menu at Posana and created so many dishes that have become favorites among locals and visitors. We are eager to see him pour his excitement for food and the Asheville community into Bargello and District 42,” says owner and restaurateur Peter Pollay.
Bargello, which will serve breakfast and dinner, will focus on Mediterranean cuisine, meant for sharing and creating a sense of community around the table &#8211; whole preparations, house-made pastas and handmade pizzas. The space will have two open kitchens, including a pizza oven with counter seating.
District 42 will serve as an easy gathering place with a mix of relaxed lounge and dining areas and ample outdoor seating. Guests are welcome any time of day to hang out, enjoy a morning coffee, have a working lunch, or gather for drinks and shared plates in the evening.
“I’m honored and excited to take on this new role within the Mandara family,” says Arace. “The menus will mirror the warmth of the spaces, bringing people together through shared food and drink. We’ll be bringing a few signature dishes and cocktail experiences that we have been working on to really wow the guest. We really want the table to shine here &#8211; shareable cocktail creations, roasted meats and seafood on the bone, local vegetables and salads to share, and we are working on a tortellini dish that will hopefully be on every table.”
Bargello and District 42 will have the same deep commitment that all Mandara Hospitality Group projects have to sourcing premium ingredients with an emphasis on local farms and purveyors. Their ingredients are locally sourced and harvested from homegrown farms in the area, with a deep commitment to Western North Carolina.
In the coming months, the team will be developing the pastry and beverage programs. Sample menus are available upon request. Follow along on Instagram and Facebook for more announcements on the openings.
Sample Bargello Menu
McKibbon Hospitality also announced its leadership team for Hotel Arras: Asheville native David McCartney will serve as General Manager of the hotel and local Marie Dalis-Brown will be Market Director of Sales.
About Mandara Hospitality Group:
Mandara™ Hospitality Group is an Asheville, NC restaurant group co-founded by husband and wife team Peter and Martha Pollay with the purpose of crafting spaces that practice intentional hospitality. They currently own Posana restaurant, a contemporary American restaurant in downtown Asheville and will open two new restaurants, Bargello and District 42, in 2019. Mandara took root out of an insatiable joy to host, serve and cultivate communities. It is the embodiment of our mantra; local, seasonal and sustainable. To learn more about the Mandara, visit https://mandarahospitalitygroup.com/.
Press Release

Question 9

"Restaurant that never opens" Opening Details and Name Revealed!

Accepted Answer

Why in the world would it take five to six years to open a new restaurant and who would have the patience and stamina to see a project like that through? Folks in and around Hendersonville, NC jokingly (in a nice way) refer to it as &#8220;the restaurant that never opens&#8221;.
Well . . . I&#8217;ve been following co-owners Bobby and Layla Rogers&#8217; progress during the buildout, talking to them along the way, and taking photos inside and on the rooftop after major changes had taken place. And it&#8217;s about to happen. They&#8217;re talking &#8220;opening by year end&#8221;.
You&#8217;ve heard it before &#8211; they&#8217;ll be opening soon, but things are happening that are traditionally final steps before a restaurant opens. The Fire Marshal has done his inspection and determined maximum occupancy, the ABC permit filing is happening imminently, and legal papers regarding the business/restaurant name were filed today.
Speaking of the restaurant name, that&#8217;s also been a point of discussion for a long time around town. Bobby and Layla put out a teaser a while back, saying the name had five letters. My husband, friends, and I came up with our top picks: &#8220;D&#8217;layd&#8221;, &#8220;Later&#8221;, and &#8220;Fin-l-y&#8221; (with a long &#8220;i&#8221;).
They&#8217;re planning some private test runs to check for any possible kinks in the kitchen, with service, etc., and to be sure they&#8217;ve developed best practices for smooth operation before they open to the public.
They&#8217;ve filled some positions, but are still looking for people who want to become part of the team: “We are looking for professionally-minded, skilled people who seek a place [where] they can be part of something greater than themselves while being rewarded for their individual skills in the fast-paced environment of a restaurant.”
Interested? Find the link to a digital application download on their Facebook Page: https://www.facebook.com/Shine-Restaurant-Bar-722379678120177/ Mail the completed application to shinehendersonville@gmail.com OR, email them if you have questions or want to request a digital application that way rather than downloading from their Facebook Page. My personal opinion is that Bobby will be a no-nonsense boss with high expectations, but one that treats employees that meet those expectations with loyalty and a long-term commitment.
I&#8217;m thrilled that Bobby and Layla took the time to answer burning questions people have been asking. Read through them to learn lots of interesting and exciting details about the new restaurant &#8211; including tentative open date and the name!
Q. What are you most proud of when you think about your new restaurant?
We believe what we are most proud of is yet to come. Building a design-specific location for the purpose of a restaurant has been an incredible learning experience. Seeing how it functions when it’s full of people will be the final chapter &#8211; the part where you say “next time I’d change this or that”. To say we are most proud of this moment might be premature. Although we are thrilled with the way the space has turned out.
Q. How would you describe your restaurant’s décor?
Strangely enough it was the desire to have rooftop dining and entertainment that shaped a lot of the interior décor. With rooftop space comes rooftop construction and the only kind of construction that holds lots of people moving around at once in a commercial environment is steel – and lots of it. There are more than 40 steel columns and beams that we put together inside and outside the original building envelope. Partly to reinforce the hundred-year-old building but mostly to provide a modern, code-approved rooftop deck space. In order to install the new steel skeleton, we removed all the interior floors and walls. After the steel was installed, we had a gutted out old brick building with a lot of new steel beams and a pile of old growth heart pine boards. So, the basis of our interior decor is steel, brick, and heart pine. We added some early 1900s finishes like hex and block subway tile, Edison bulbs and some timeless industrial lighting to craft a place that is both at once, elegant and comfortable.
Q. Do you know who your Executive Chef will be?
No, but with Bobby’s extensive training and years in restaurant kitchens we already have some specific candidates in mind and will begin hiring at the end of October.
Q. Will you have a Chef’s Table?
We have a table directly adjacent to the hot and cold food lines in the middle of a certain amount of controlled chaos. Not the kind of table where you propose to your date. More like an eight-seat high top table that could cause vertigo from all the stimulation. Think less like “Lady and the Tramp”, more like “Kitchen Confidential”. If the excitement of the kitchen is something you like or would like to try, we have a place for you. Standard menu, specialty menu or special requests honored, if possible.
Q. What is different or special about your kitchen?
We&#8217;re not so sure different or special is what is important. Our kitchen is professionally designed to work for our number of seats. It is equipped with the ability to bake, broil, poach, steam, smoke, roast, sous vide, grill, fry, sauté, sear, braise, pressure cook, or almost any combination of these cooking methods at high volumes. It is designed with a “front exhibition” style line and a back portion where staff can “cook all day long or all week long”. We won’t bring in any pre-packaged products. There will constantly be items in process: long braises, stocks and curing recipes that take days and weeks to accomplish.
Q. What kind of food will be on your menu?
Something for everyone. We will change our menu both seasonally and inspirationally. We will have everything from biscuits and gravy to foie gras, well-balanced salads and sandwiches to hand cut steaks and seafood. A menu that allows a casual working lunch, weekly family dinners and intimate or celebratory weekend meals.
Q. Will you be sourcing locally?
We will focus first on quality, next on local, then regional and seasonal.
Q. What’s up on your rooftop?
Sunshine & moonlight. We are very excited to have the opportunity to bring rooftop dining to Hendersonville. The rooftop space offers approximately 3,000 square feet of outdoor dining and indoor staff support areas along with 2 restrooms, all with our beautiful Historic Courthouse as a backdrop.
Q. Will you have a full bar?
Yes! One on every level complete with 24 taps each and set up for full bar service.
Q. Do you have an event space? What&#8217;s the capacity?
We do have a nice space downstairs with a separate entrance at the rear of the building, dedicated restrooms, and bar. This area is also equipped with overhead projector, sound and lighting to hold meetings, continuing education classes, private parties, music and the like.
Q. What&#8217;s the restaurant&#8217;s capacity?
Total capacity is 300. The rooftop can hold no more than 148. And we don&#8217;t have the certificates in front of us, but think the event space can hold about 50 for a sit-down event with the number closer to 100 for a standing event.
Q. Will you be serving craft cocktails? Craft/local beers?
We will train experienced staff in making house cocktails that contain fresh mixes made in our kitchen. We choose to make them because we believe they are better than what we can buy and appreciate the natural factor (no preservatives). The bar has different ice sizes/shapes. If that means we will have craft cocktails, then yes! We look forward to providing a bar program that showcases properly crafted cocktails and an array of wines, all centered around a neighborly price point. We also have 24 taps on 3 floors curated by a Level 5 beer nerd. We are fortunate enough to have convinced Chris Nevel to stop driving to his top brewery job in Asheville and join us in Management of our beautiful, shiny new place.
Q. Will you have sidewalk seating?
Spring 2019 – we do have plans to work toward sidewalk dining for our guests who enjoy people-watching and dining with their furry friends.

Q. What’s the name of your restaurant?
Shine! The name is Shine! Moonshine, Sunshine but even more so, Shine in all you do. Let&#8217;s all let our light Shine, kind of thing.
Q. And the question on EVERYONE&#8217;s mind, why has it taken so long to open? What have you been doing all this time?
All-in-all we used a small group of local artisans to build a 10,000 square foot commercial project which gave us the most control over the quality. It did, however, come at a cost of time. First, we historically renovated the exterior of the building, including removing multiple layers of paint from the 3 outside walls. It might also interest people to know that we dug a 5,000 square foot basement out of a historic Main Street building where one didn&#8217;t previously exist. The only person who has been with us from the beginning and oversaw most of the construction, Eric McCollom, has agreed to remain a part of this team and move into the restaurant phase of the project along with us.
Q. Anything else you’d like to add?
Some words we thought might never come…. “We are looking for professionally-minded, skilled people who seek a place they can be part of something greater than themselves while being rewarded for their individual skills in the fast-paced environment of a restaurant.”
Thank you to those who have given hours of hard work, kind words, support and excitement. We hope to bring a wonderful cornerstone to our town. It is our joy to be a part of this community and we look forward to serving.
Shine
202 N. Main St
Hendersonville, NC 28739

Question 10

Guided History Walks on Hendersonville’s Main Street Continue in November

Accepted Answer

During November, History Walks on Main Street include stories about old-time Thanksgiving and Christmas events. Walks will be offered on Saturdays, November 3 and 10 at 10 a.m., and on Tuesdays, November 13 and 20 at 5:30 p.m. Participants will also 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 Police Dept. lobby of Hendersonville City Hall 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 cool-weather 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, trolley lines, past eccentric holiday events, and more.
Groups of eight or more are invited to make arrangements for a convenient private tour anytime for Guided Walks on Main Street or in Oakdale Cemetery. A guided walk in Historic Oakdale Cemetery is scheduled on Sunday, November 4, at 2:15 p.m.
“Join me to celebrate and share the interesting history and architecture of downtown Hendersonville,” Padgett said. “From its location in “the wilderness” to a bustling town with Opera House, jockey lot, and turkey drop, you’ll be surprised at what has happened. 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 37 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.
Press Release

Question 11

En la Calle announces new Dia de Los Muertos and Fall Menu Items

Accepted Answer

En La Calle, the Asheville, North Carolina-based restaurant and bar serving Mexican street food riffs and creative craft cocktails, announces new food and drink items for fall and a special Dia de los Muertos menu available Thursday, October 25 through Sunday, November 4.
A celebration of Mexican heritage and culture, En La Calle’s Dia de los Muertos menu will honor the international holiday by offering traditional food and drink items alongside the restaurant’s signature twist on classic dishes. Available for a limited time, the holiday-inspired menu will feature:
Roasted quail, with mole negro & tejocotes
Chiles en nogada, with housemade walnut sauce & fresh pomegranate
Banana leaf tamales, with Hoja Santa & Oaxaca cheese
Roasted membrillo, featuring piloncillo, canela & mezcal
Pan de muerto, served with masa atole
Café de Olla, Mexican coffee brewed in clay pots with canella, piloncillo & tequila Añejo
Alongside the Dia de los Muertos menu, guests can also enjoy En La Calle’s new menu of fall dishes and drinks, including Cochinita Pibil Pork Tacos Duros, with housemade salsa quemada, chapulines crema and kimchi; Croquetas de Jaiba, featuring fresh lump crab, pickled radishes, roasted tomato-aji limo salsa; and Black Angus Ribeye Chicharrones, served with guacamole, chiles toreados and tortillas. En La Calle has also debuted Maria Sabina, a refreshing new cocktail featuring Creyente Mezcal, Ancho Verde, avocado, clove, vanilla, agave, cinnamon, Licor 43 and Palo Santo Bitters. Please click here to view full food and drink menus.
About En La Calle
En La Calle is a lively eatery and bar serving Mexican street food and craft cocktails, located in the heart of downtown Asheville. The name, which translates to “in the street,” is inspired by the restaurant’s elevated, yet approachable take on classic Mexican street food bites served in a casual and buzzing atmosphere. En La Calle is the adjoining sister spot to Limones, the well-revered Asheville mainstay serving modern Mexican and Californian-inspired cuisine for over a decade.
Location
15 Eagle Street
Asheville, NC 28801
Hours
Monday–Thursday: 5–11pm
Friday–Saturday: 5pm–12am
Sunday: 5-10pm
Press Release

Question 12

You'll want to meet up at Fletcher's Coffee Garage

Accepted Answer

Something&#8217;s changed at The Coffee Garage, and it&#8217;s for the better. Way for the better.
I&#8217;d checked them out as they were getting ready to open, shortly after they opened, and one more time not too long ago. The one consistent, other than very good coffee, that always struck me was a sense that they were always falling short of what could be a great coffee shop.
Three things needed to change, in my opinion, if they were going to make it long term:

Longer hours.
More electrical outlets near seating.
Comfortable seating at the least. Cozy seating areas, even better.

After that last visit, I wasn&#8217;t planning on ever going back. But fate flicked it&#8217;s finger on my forehead this past Wednesday when I found myself needing to kill a half hour or so in Fletcher. This isn&#8217;t common, just so you know.

Lo and behold, sofas and coffee tables were in place, creating cozy seating areas! The sofas toward the back are anchored by a fireplace. It&#8217;s electric and puts out heat. Nice when the weather gets cooler.

The central raised stage area for live music had been dressed up quite a bit, but is still functional and looks like it gets plenty of use.

They&#8217;ve got all the right equipment and people who know how to use it. As the person in line in front of my was being helped, I overheard that they had&#8217;t made any kind of announcement yet, but they&#8217;d extended their hours. Whoop! Whoop! Things just kept getting better.
Don&#8217;t know if it&#8217;s the lighting, the way the counter&#8217;s set up, or even the counter itself, but there&#8217;s something about this back corner that&#8217;s warm and welcoming. No pretensions here.

Finally, as my drink was being made, I scanned perimeter seating and noticed . . . additional outlets had been put in!
Now, I can finally say, Fletcher has an awesome coffee shop where you can hang out, get some work done, meet up with friends, or catch some local musicians playing.
Epicurean Notes:

NEW HOURS:

Monday &#8211; Closed
Tuesday-Saturday 7am-5pm
Sunday 9am-5pm

I&#8217;m not sure what the live music schedule is, but am planning on calling to see if it&#8217;s posted anywhere.
There&#8217;s plenty of free parking in the lot out front and on the side of the building.
If you have time for browsing the huge shop attached, definitely do that. Lots of bits and bobs, unique gifts, etc.

The Coffee Garage
3461 Hendersonville Rd
Fletcher, NC 28732
(828) 435-2423

Question 13

Wolfbrew Bottle Shop coming to Downtown Brevard

Accepted Answer

Downtown Brevard will have a new business later this fall as Wolfbrew Bottle Shop is slated to open in the alley at 36 Main Street in late 2018. A retail shop to purchase bottled and canned craft beer, the store will also serve beer to be enjoyed on site.
Wolfbrew Bottle Shop is the creation of Keavy McAbee and Lee Marchbanks, owners of Mag-pie Meat & Three restaurant, which is located on King Street in Brevard’s Lumberyard Arts District. Opened in 2016, Magpie has become a local favorite that is also known for its thought-fully curated and approachable beer offerings.
“With Wolfbrew, we want to showcase the best beers from our region but also from across the country and around the world,” says McAbee. “Craft beer is such a big part of what we do and we are excited to expand into a business that focuses solely on one of our passions. This area has a great craft beer community and we feel there is a real opportunity to showcase that, bring in amazing beers, and establish a space that can host beer-related and community-focused events.”
Events such as beer & pie pairings and local art & community events have been held in the past at Magpie Meat & Three, but McAbee sees that shifting to Wolfbrew as they create a communi-ty gathering place for the beer-centric.
With roots in the area, and with a successful restaurant and loyal following that has helped them establish a home for their family in Brevard, McAbee and Marchbanks are a duo that comple-ment each other perfectly. Having sampled beer at countless breweries and sought out unique beers from all over the world, McAbee is an avid craft beer enthusiast and the manager of the craft beer program at Magpie. Marchbanks is a twelve-year veteran in the restaurant industry who heads up Magpie’s kitchen. His expertise in southern cuisine and BBQ are a product of his dedication to preserving southern food traditions through recipes, local farms, and cooking techniques. To the two of them, craft beer is much like Southern cuisine, approachable yet complex, rich in tradition, and meant to be shared with friends.
“It’s an exciting time to be in Brevard as it continues to grow but in a thoughtful way,” says Marchbanks. “To us, it is the perfect mix of small town and exciting opportunity, an incredible community nestled beside the most beautiful wilderness.”
For updates on an opening date, find them at @wolfbrewbrevard on Instagram and online at wolfbrewbottleshop.com
Release

Question 14

Marion? Is that YOU?

Accepted Answer

Marion? Is that you? What happened to the empty store fronts and peeling paint on your Main Street? The tired, old-ish feel in town?
I will admit to being shocked at the changes since my last walk about town! What??? New breweries? Live music? New restaurant &#8211; that I actually want to go to? New shops, including a clothing place that could be in Asheville? New fabulous ice cream shop? Whoa!
Take a gander at what&#8217;s happening in Marion:
McDowell Local &#8211; casual, locally sourced (when possible), small plates, salads, burgers and sandwiches.

Flavors on Main &#8211; olive oils, balsamic vinegar, spices, teas.

Artesana Ice Cream &#8211; Third generation artisan ice cream, made with sourced from Mills River Creamery and fresh fruit sourced at a farmers&#8217; market. This is their 4th shop. The other three are in and around Mexico City. This ice cream is some of the best I&#8217;ve had. Extremely fresh and flavorful!

Mica Town Brewing Company &#8211; Super inviting brewery and cozy deck! Tanks and the business end of brewing all happen in sight inside.

A little theme decor outside between the deck and door.
Spillway Bridge & Company (Tap House & Music Hall) &#8211; This place has it all. Hang out with your pals, listen to great live music, sip your favorite brew, bourbon, spirits & liquors, and wine.

Image: Spillway Facebook Page
Image: Spillway Facebook Page
Refinery 13 &#8211; Family friendly taproom right on Main Street, featuring NC Craft Beer.
Image: Refinery 13 Facebook Page
 
If you haven&#8217;t been to Marion, or haven&#8217;t been back in a while, get yourself to town and have some fun exploring. Be SURE to get some ice cream at Artesana! 🙂

Question 15

Harvey's at The Henderson Inn

Accepted Answer

Hendersonville &#8211; Guest post by Martha Smith. Two friends and I went to Harvey&#8217;s at The Henderson Inn for an early supper before going to Flat Rock Playhouse. On Thursday, Friday, and Saturday from 5 &#8211; 9pm, Harvey&#8217;s has a small plate menu that is also meant to be shared with friends. Having been to Brunch on Sunday we thought it would be fun to do dinner.
The special for the evening was an Asparagus Soup which two of us ordered. It was delicious.
Asparagus Soup
Other items ordered were Harvey&#8217;s Salad wrapped in cucumber with a fried banana leaf to finish it off ($6).
Harvey&#8217;s Salad wrapped in cucumber with a fried banana leaf
Next was Ahi Tuna Tataki ($8),
Ahi Tuna Tataki
and Wild Mushroom and Truffle Empanadas with cauliflower sauce ($10).
Wild Mushroom and Truffle Empanadas with cauliflower sauce
Two of us couldn&#8217;t wait to order the Creme Brulee for dessert. Yum!! All were delicious.
It would be fun to have a group and each person order different things. Plates are brought out as they are prepared and not all at one time.
Going at 5pm allowed us plenty of time to get to the playhouse on time.
Harvey&#8217;s at The Henderson Inn (https://thehendersonnc.com/harveys/)
201 3rd Ave W
Hendersonville, NC 28739
Phone: (828) 696-2001

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