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

Q: Rustic Grape Wine Bar: respite from the madness

Asheville – Visiting or working in Asheville, when you need a break there’s a sweet little spot tucked away on a corner in the heart of downtown. You’ll find it one block off Biltmore Ave. at the intersection of S Lexington Ave and Aston St, behind the Aloft Hotel. It’s Rustic Grape Wine Bar (https://www.rusticgrapeavl.com/). It’s trendy, leans toward industrial, with a sprinkling of soft touch to cozy it up. Nicely arranged fresh flowers are always part of the decor. There’s high and low seating, including a little nook area set back between the wall of wine and the wall of windows. It’s a great place for groups to gather for conversation. Or on Mondays for the weekly board game night and $2 off all glasses of wine. There are specials on Tuesdays, Thursdays, and Fridays, also. A charming patio is out front, facing Aston St. There’s not much of a view, but there’s some people watching and not much traffic. At night, light spilling onto the patio and sidewalk gives the corner a glowing, warm look. I was walking down Aston St when the thought of a nice cool glass of wine felt decidedly appropriate. It was warm outside, but not too warm for patio sitting. Note to singles – men or women – you will not feel uncomfortable in the least enjoying a drink by yourself, whether you’re waiting for friends or flying solo. Rustic Grape (https://www.rusticgrapeavl.com/) 14 Aston St Asheville, NC 28801 Phone: (828) 424-7707

Question 1

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 2

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 3

"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 4

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 5

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 6

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 7

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 8

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 9

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

Question 10

Photolog: Is the Cambria Hotel and restaurant, Hemingway's Cuba, for you?

Accepted Answer

Asheville &#8211; Antonio O. “Tony” Fraga, Sr., President and founder of FIRC Group, along with his son, Alexander W. Fraga FIRC Group Vice President, and extended family hosted the Grand Opening event for their newest property in Asheville, the Cambria Hotel Asheville (http://www.cambriadowntownasheville.com/) two weeks ago.
A note about Tony Fraga; I was impressed with his sincerity when he spoke to all gathered for the Grand Opening, he stressed legacy and the importance, for him personally, of &#8220;leaving the world better than you found it&#8221;. He also talked about heritage and leaving something for future generations.
The FIRC team put together a lively, Cuban-influenced, oh-so-Asheville celebration I found to be completely refreshing! Three well known buskers were on hand, entertaining folks in the lobby, Silver Drummer Girl, Abby the Spoon Lady & Chris Rodrigues, as well as, The Buskits (amazingly talented 9 & 11 year old brothers), in the 4th floor restaurant and rooftop bar, Hemingway&#8217;s Cuba.
THE GRAND OPENING

I was fortunate enough to spend the night as the Fraga&#8217;s guest. This meant I could give the room and amenities the once over with a critical eye.
Conclusion? The Cambria features architectural design that impacts perception and emotion in a most positive way. For instance, the hotel rooms feel open and welcoming, even though they&#8217;re not especially large, due to angled walls, frosted bathroom glass doors and walls, and special touches like a table-top welcome tableau of local chocolate and complimentary bottled water.
Special touches abound. On check-in, you are offered a glass of champagne. On check-out, you are presented with a gift jar of local honey. Asheville is &#8220;Bee City&#8221; after all. Bedside lights are well placed and switches are easily reached. There are more than enough outlets and USB charge locations in the rooms and the mirror in the bathroom features Bluetooth speakers. Just touch the red button on the mirror and pair your device to listen to your favorite playlists!
In addition to standard rooms, there are 1 and 2 bedroom view suites with sitting/living areas and balconies furnished with very nice seating. The one we gathered in before the ribbon cutting had a great view of the 4th floor rooftop bar as well as long range views of the city and surrounding mountains.
THE ROOM & VIEW

Hemingway&#8217;s Cuba, overseen by Chef Duane Fernandas, has overcome initial concerns of locals regarding menu items and pricing nicely. Definitely go for a meal and/or drinks. A small group of us had &#8220;dinner&#8221; &#8211; really, we shared a variety of dishes delivered to our table and described in detail by Chef Duane. Look through the gallery below for descriptions of each dish.
I really can&#8217;t say enough about the rooftop bar. You MUST not miss it. There are fire rings with cozy, comfortable seating, umbrellas for especially warm days, and fabulous lighting at night. It&#8217;s modern, sleek, and welcoming without &#8220;attitude&#8221;. A comfortable place to hang out with friends over drinks and appetizers.
Epicurean Notes:

Not in the Hemingway&#8217;s Cuba gallery, but Tres Leches Cake, a delicious dessert I&#8217;d highly recommend!
Cambria is a higher end property of Choice Hotels
This Cambria has many custom features and details. It&#8217;s not a typical Cambria Hotel.

THE FOOD AT HEMINGWAY&#8217;S CUBA

Cambria Hotel (http://www.cambriadowntownasheville.com/en-us)&#8217;s
Hemingway&#8217;s Cuba (http://www.hemingwayscubaasheville.com/)
15 Page Avenue
Asheville, NC 28801
Phone: (623) 432-0198

Question 11

Rustic Grape Wine Bar: respite from the madness

Accepted Answer

Asheville &#8211; Visiting or working in Asheville, when you need a break there&#8217;s a sweet little spot tucked away on a corner in the heart of downtown. You&#8217;ll find it one block off Biltmore Ave. at the intersection of S Lexington Ave and Aston St, behind the Aloft Hotel.

It&#8217;s Rustic Grape Wine Bar (https://www.rusticgrapeavl.com/). It&#8217;s trendy, leans toward industrial, with a sprinkling of soft touch to cozy it up.

Nicely arranged fresh flowers are always part of the decor.

There&#8217;s high and low seating, including a little nook area set back between the wall of wine and the wall of windows. It&#8217;s a great place for groups to gather for conversation. Or on Mondays for the weekly board game night and $2 off all glasses of wine. There are specials on Tuesdays, Thursdays, and Fridays, also.

A charming patio is out front, facing Aston St. There&#8217;s not much of a view, but there&#8217;s some people watching and not much traffic.

At night, light spilling onto the patio and sidewalk gives the corner a glowing, warm look.

I was walking down Aston St when the thought of a nice cool glass of wine felt decidedly appropriate. It was warm outside, but not too warm for patio sitting.

Note to singles &#8211; men or women &#8211; you will not feel uncomfortable in the least enjoying a drink by yourself, whether you&#8217;re waiting for friends or flying solo.
Rustic Grape (https://www.rusticgrapeavl.com/)
14 Aston St
Asheville, NC 28801
Phone: (828) 424-7707

Question 12

Casual Dinner at Bone and Broth

Accepted Answer

(North) Asheville &#8211; Bone & Broth (http://boneandbrothasheville.com/) is the kind of place you&#8217;d expect to find in an out of the way Boston neighborhood. A place the locals go for a drink or easy meal. Easy, but good.
The place was about two thirds full when we got there at 7pm this past Saturday. They were still busy when we left at 8:15pm or so.
Dark wood-paneled and warm, the bar is pretty prominent. We each chose a wine we thought we&#8217;d like, not based on any particular pairing. He &#8211; a 2016 Freelander Cabernet Sauvignon (Freelander District &#8211; Central CA Valley) ($8) and Me &#8211; a 2015 Peirano Zinfandel (Lodi) ($9). I am now going to search out that Peirano Zin. Just loved it!
While we waited for our entrees, we shared an order of Bourbon Caramelized Onion Dip ($8) with fresh house-made potato chips. The chips were fresh and crispy and that dip was definitely addictive. So good!

Didn&#8217;t get a picture of the Hubs&#8217; 6oz Dry-Aged Bavette ($19). On the menu as &#8220;a cut where flank meets sirloin&#8221;, it&#8217;s served with two sides and choice of sauce: Demi, Tallow Butter, Au Poivre, or B&B Steak Sauce. Ordered medium-rare, it&#8217;s tender. We agreed cooked longer than that and you might end up with a slightly tough steak.
For me, the B&B Cheeseburger ($11). It was disappointing that they only offered American Cheese. I&#8217;d have preferred Cheddar. It&#8217;s topped with Dijonaise, lettuce, tomato, onion, and Dill pickles in addition to the cheese. I paid $1 extra to sub asparagus as my one side instead of fries. Especially since we&#8217;d already had some chips.

I was very happy with this burger, even with the American on top. It arrived on a bun firm enough to hold it all together in my hands and cooked as ordered. The asparagus was flavorful and still al dente, the way I like it.
Bone & Broth should be sticking around for a while if they continue the excellent service and good menu choices. They offer steaks, chops, a few burgers, a few pasta dishes, and specialties that include quail, roast and fried chicken, shrimp, and salmon. See their menu here.
Pricing, in my opinion, is that most of the menu is approachable, but one or two of their items are high (8oz Dry-Aged &#8211; an expensive process, but still &#8211; Filet Mignon $45).
Definitely go for a meal, or just pop in for drinks if you want to check it out first.
Bone & Broth (http://boneandbrothasheville.com/)
94 Charlotte St
Asheville, NC 28801
Phone: (828) 505-2849

Question 13

"Vivian" - Say it out loud. Feel it. Go. Savor.

Accepted Answer

Asheville &#8211; Looking for adventures in European, Nordic, and Southern cuisine explored with both classic (historic/vintage) and contemporary approaches. Look no further than Vivian (https://vivianavl.com/)!
We were four for Brunch last Sunday. Hubs and I were the newbies, wanting to go after hearing friends in the know rave about Vivian, newly opened in Asheville&#8217;s River Arts District (RAD).
When you&#8217;re in Paris the first time, you have to go to the Eiffel Tower, right? Develop a baseline and go from there, branching out to the smaller neighborhoods and beyond the city. That&#8217;s what I do when it comes to food. New ice cream place? I always order Vanilla first. If they get that right, I explore other flavors. Cocktails? Try a basic first, then explore the more creative.
That&#8217;s why I ordered a Mimosa ($6). It was right on, and not only did the champagne tickle my taste buds, the flute tickled my love of serveware design. At some point I&#8217;m going to ask co-owners Josiah and Shannon McGaughey if these were purchased as is, or if they painted them.

Here&#8217;s where it gets really interesting. Leah ordered Nordic Deviled Eggs ($8). Why is that interesting? Because it&#8217;s the first time I&#8217;ve seen &#8220;Nordic&#8221; on an Asheville menu. There might be others out there, but I haven&#8217;t seen them.
I&#8217;ve been following the New Nordic Food movement since it&#8217;s early days. It was initiated in 2004 by Danish chefs René Redzepi and Claus Meyer soon after they opened noma (combo of two Danish words &#8220;nordisk&#8221; (Nordic) and &#8220;mad&#8221; (food)), the #1 ranked restaurant in the world multiple years. Read this detailed article in Eater about the closing of the original noma and their re-opening in February, 2018. Side note &#8211; Asheville Chef Katie Button did a stage (unpaid internship) at noma for 3 weeks in 2012.
The movement has been growing steadily since its inception: a New Nordic Food Manifesto  was conceived in 2004, the Nordic Council of Ministers (food ministers from Denmark, Finland, Iceland, Norway, Sweden and dependent territories) got on board in 2005, the Nordic Food Lab was founded in 2008, and the annual MAD Symposium was founded in 2011 by Chef René Redzepi. Shameless self promotion &#8211; I was invited to the first MAD Symposium, but wasn&#8217;t able to go. Talk about disappointed!
Back to the Nordic Deviled Eggs. They were stuffed with a mixture of smoked mackerel, potatoes, cornichon, and topped with caviar. Different for WNC.

Leah rounded out her Brunch with Lobster Salad ($15). First let&#8217;s talk about the thick slice of toasted Sally Lunn Bread under the lobster salad. There are a few versions of this bread&#8217;s history, but the one I&#8217;m going with is that this sweet, brioche-like bread was invented by 18th-century baker Sally Lunn in England, then brought over to the Southern colonies.
This dish is one example of Chef&#8217;s &#8220;clean, with limited elements to a plate, but with each one promising big, robust flavors&#8221; approach to food. Creme Fraiche, radishes, & spring peas and their tendrils top the Sally Lunn Bread. None of us had seen greens presented this way, so there was tendril tasting and discussion going on.

Tim and Leah had been to Vivian for Brunch previously. Telling us about that meal, Tim said the salmon on the Salmon Tournedos dish was some of the best he&#8217;d had. This time he opted for the Irish Country Salmon Toast ($12). Soft scrambled eggs, capers and cured salmon were topped with caper cream, and plated with toasted Soda Bread.
We didn&#8217;t ask about the green garnish, but it did strike me as a succulent. My taste yielded a moist, neutral flavor. Not something I&#8217;d pursue.

I&#8217;m going to admit to owning six different egg coddlers that haven&#8217;t seen much use. When pressed, I refer to them as displayed &#8220;works of art&#8221;. Know that I&#8217;m on a new mission to use the coddlers more often after having Vivian&#8217;s Coddled Egg ($9) made with cream, sherry, sautéed mushrooms, Gruyere cheese, and served with toast.
Mild and delicious, early bites taken with my spoon required dipping through the Gruyere on top and then releasing it from from cheesy strands unwilling to let go. Mmm. Mmm. Dipping the toast worked, too. Last, but not least, Corned Beef Hash ($13) for the Hubs. It&#8217;s one of his favorites and this version did not disappoint! The potato, onion, carrot, cabbage, and corned beef were topped with two fried eggs and a mustard creme sauce. He pointed out the large cubes of corned beef pretty quickly, saying they were delicious. He suggested I take a taste, and boy am I glad I did. That was some excellent corned beef.

Oddly enough, I didn&#8217;t taste either Leah&#8217;s or Tim&#8217;s dishes (we normally taste all around) so can&#8217;t give an opinion, but there were no complaints. In fact, we were all decidedly happy with our meals. I&#8217;m predicting it won&#8217;t be long before I&#8217;m back at Vivian for another meal.
Epicurean Notes:

Service was excellent.
Make a reservation. Vivian is &#8220;trending&#8221;.
Seats at the bar cannot be reserved. They are first come, first served.
Want to be on the cutting edge, knowing about food trends before your friends? Learn about the rise of Nordic Cuisine in the US and beyond in these 2018 OpenTable and the Opinionator articles.
New Nordic Food is about eating seasonally, local, foraging, pickling, and fermenting, so in a way, Asheville is totally on board. Think Alan Muskat and No Taste Like Home, Chef Steve Goff (fermenting king) Aux Bar and BrineHaus Meat & Provisions Food Truck, and many more.
Sound dampening panels have been added to the ceiling, but it&#8217;s still very loud when busy. Hopefully, they&#8217;ll figure out how to dampen it down a little more.

Vivian (https://vivianavl.com/)
348 Depot St Ste 190
Asheville, NC 28801
Phone: (828) 225-3497

Question 14

Dinner at Chimney Rock Gem, The Esmeralda Inn & Restaurant

Accepted Answer

Chimney Rock &#8211; Carpe diem! Dinner at The Esmeralda Inn (https://theesmeralda.com/) with fellow food writer and friend, Cecilia Moreno (Food Diary of a City Girl)? A no-brainer if ever there was one.
Since my re-introduction to The Esmeralda during Hendersonville Restaurant Week this past March, I&#8217;ve been wanting to go for a meal. Their dining room is cozy. It could even be called romantic. But I was hoping the weather would be nice enough for dining al fresco on their wonderful deck.
What better way to peruse the menu than over cocktails! In honor of one of my sisters, a complete lemon freak, I ordered a Lavender Lemon Drop (left). You can choose vodka or gin (I went with vodka), with lavender syrup and fresh squeezed lemon juice. I do lean toward sweeter cocktails, as opposed to tart, and this one was right up my alley.
Cecilia decided this was as good a time as any to try her very first Classic Old Fashioned. It&#8217;s described on the menu as made with Jim Beam, Angostura Bitters, Regans#6 (orange bitters), Simple Syrup, Orange, and Lemon Peel.

I was a little concerned about having to shoo insect annoyers away. No need. It might not be this way all the time, but we were essentially insect-free throughout our meal.
There&#8217;s a beautifully subtle waterfall with a stream effect on one side of the deck and the view from pretty much every table just can&#8217;t be beat!
View of Chimney Rock from The Esmeralda Inn&#8217;s deck!
My Caesar Salad ($7), topped with a Parmesan Crisp, was as good as any I&#8217;ve had.
But the most photogenic salad award goes to Cecilia&#8217;s Chimney Rock Iceberg ($8) salad. Not only beautiful, the flavor and texture combinations of crisp baby iceberg lettuce, heirloom grape tomatoes, red onion confit, Applewood smoked bacon, house-made buttermilk blue cheese dressing, and croutons were lovely.

Talk about seriously good entrées. Really. Regular readers know I&#8217;m a sucker for a good Filet Mignon. It&#8217;s my go to, especially when I have confidence in the kitchen. This 7oz beauty (Angus Filet Mignon $32) was cooked just as requested &#8211; medium rare &#8211; with a perfect sear. Crispy horseradish potato rosti and perfectly grilled asparagus framed the steak that was resting on a scrumptious Dijon-shallot cream sauce and had been topped with bacon-onion jam.

One of this evening&#8217;s specials was a Surf and Turf ($40) that added a luscious crab cake made with NC-sourced crab to the Filet entrée. If you&#8217;re a crab lover like me, you&#8217;ll be happy that this cake has very little filler.

Dessert? Why yes we will. We ordered both desserts offered this evening with sharing in mind: a Chocolate and Pecan Torte and . . .

. . . a classic Crème Brûlée. I can&#8217;t think of one negative thing to say about either. Both were portioned nicely. Not too little. Not too much. Especially after a big meal. The Torte structure happily surprised us both with the crunchy layer of pecans and caramel. It was nice to have the whipped creme quenelle on top to cut some of the very rich chocolate every few bites.
As for the Crème Brûlée, do not hesitate. Order it. It&#8217;s the perfect way to end a meal. We both thought the flavor was exceptional. Cecilia followed up with Chef Keith Chinn, asking what ingredients were used. And what do you know? When it&#8217;s good, vanilla is very good!

I&#8217;d like to give a shout out to our server, Chris. He was exceptional, anticipating our needs, attentive without hovering. Kudos to you, Chris!
Epicurean Notes:

None of the tables we observed were rushed through their meal. This is a relaxed dining experience to savor as you enjoy your dinner companions and the view.
As I write this review, The Esmeralda Inn is under mandatory evacuation due to road closures and outages. A large tree came down, along with a mud slide just beyond their driveway during recent WNC heavy rains and flooding. My heart goes out to everyone in our area affected by terrible weather and flooding.
Although I fully expected to pay for my meal, the folks at The Esmeralda generously covered it. Thank you very much!

The Esmeralda Inn & Restaurant (https://theesmeralda.com/)
910 Main Street
Chimney Rock, NC 28720
Phone: (828) 625-2999
Toll-Free: (888) 897-2999

Question 15

Bold Rock Hard Cider announces new Summer Seasonal: Blackberry

Accepted Answer

Mills River &#8211; Bold Rock Hard Cider (https://boldrock.com/visit/mills-river-cidery/) has announced the release of their newest seasonal style, Blackberry Cider. Available on shelves June 2nd, Blackberry Cider is a fruit-forward blend featuring a tart, semi-dry finish.
Blackberry Cider originated with a challenge to Bold Rock cider makers: create the perfect Summer beverage, refreshing but not overly sweet. The result is a hard apple cider underpinned by the beloved Summer berry, allowing for a fruit-forward cider bursting with rich notes of blackberry on the nose paired with a distinctive tartness and touch of sweetness on the finish. This enjoyable union of flavors will undoubtedly keep consumers going back for that next sip on hot Summer days.
Epicurean Note: I had the chance to sample Bold Rock&#8217;s Blackberry Seasonal and tour the Mills River tank room and line. Browse the gallery below for a look at awesome improvements outside the Mills River Cidery and inside at the tank room and packaging line.

“After the success of our Spring Seasonal in the Bold Rock Rosé, we knew that our loyal customers were expecting an exciting and creative seasonal release for the Summer,” says Head Cider Maker Ward Beveridge. “We chose the blackberry because of its distinctive aromas and clean, tart finish that perfectly balances the natural sweetness of apples.”
Founded in 2012, Bold Rock produces a variety of hard cider styles from apples harvested in the Blue Ridge Mountains of Virginia and North Carolina. The award-winning craft cider company now has over 100 full-time employees and operates two cideries &#8211; the original Bold Rock Cider Barn in Nellysford, Va., which features an innovative production facility and tasting room overlooking the Rockfish River, and a recently expanded second production facility and tap room located in the bucolic pastures of Mills River, N.C.
Bold Rock features 12 styles of hard cider, including the popular originals, Apple and Draft, a rotating mix of seasonal selections, and IPA (India Pressed Apple), the best-selling hopped cider in the country. These innovative varieties of cider have found favor with a wide range of customers and critical acclaim throughout the industry, as Bold Rock has won over 100 awards in hard cider and wine competitions since first launching.
Blackberry Cider will be available on shelves throughout Bold Rock’s distribution footprint, which includes 10 states between Eastern Pennsylvania and Georgia.
Bold Rock Mills River (https://boldrock.com/visit/mills-river-cidery/)
72 School House Rd
Mills River, NC 28759
Phone: (828) 595-9940
Release

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