Q: Inn on Church: New Owners, New Name, New Chef, New Bar

Hendersonville – from Michael and Jeanne Gilligan, new owners of The Henderson. Same Historic Property. Brand New Look We’re the Gilligans and we can’t wait to meet you! As the proud new owners of The Henderson, formerly known as the Inn on Church, we are thrilled to take charge of this historic property and look forward to hosting our guests soon. Meet the new Innkeepers Same Historic Property. Brand New Look We’re the Gilligans and we can’t wait to meet you! As the proud new owners of The Henderson, formerly known as the Inn on Church, we are thrilled to take charge of this historic property and look forward to hosting our guests soon. Announcing Our Brand New Website! We couldn’t wait any longer to share the great news with you! We’ve just launched our new website and wanted you to be among the first to see it. Now, it is easier than ever to browse the guestrooms, check out our specials, view photographs of the area and so much more! Check It Out Join Us for a Thanksgiving Feast We can’t wait to open our onsite restaurant, Harvey’s (restaurant and bar) in the coming months. To give our guests and the Hendersonville community an early preview of all the tantalizing dishes to come, we’re hosting a family-style Thanksgiving feast. Learn more and make your reservation to join us today! See the Menu The Henderson 201 Third Avenue West Hendersonville, NC 28739 828-696-2001 Release

Q: Sovereign Remedies: serving up delectable eye candy {photolog}

Asheville – This past Thursday, four friends met for dinner at Sovereign Remedies. The evening involved five cocktails, a pint of local craft beer, five small and 2 large plates. No beverage photos were taken, but I felt compelled to document the beautiful food presentations that also happen to taste amazing. We did share an order of Bone Marrow Tater Tots ($8) with capers, celery, and pickled red onion. Three come on the plate, so two of us shared one tot and the other two each had their own. Next time, I’m ordering three for myself. Loved these! “Honey Crisp Apples ($11): Celeriac, Lobster Mushroom, Pickled Turnip, Melon Vinaigrette, Sunflower Seed” “Perfect New Potatoes ($11): Corn Pudding, Concord Grape, Red Onion Marmalade, Brown Butter” “Watermelon Glazed Carrots ($12): Figs, Daikon Sprouts, Popped Sorghum, Pickled Mustard Seed” Tomato and Cucumber: sorry, no price or description for this one “Bavette Steak ($19): Honey Mushroom, Delicata Squash, Shell Beans, Green Tomato, Herbed Jus” “Joyce Farm Chicken ($18): Breast, Thigh Presse, Pickled Scallion, Summer Squash, Nasturtium Aioli, Baby Fennel” Read about a previous dinner at Sovereign Remedies here. Sovereign Remedies 29 N. Market Street (At the Corner of Walnut) Asheville, NC 28801 Phone: 828-919-9518

Q: Henderson Co launches pilot food waste collection

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

Question 1

Inn on Church: New Owners, New Name, New Chef, New Bar

Accepted Answer

Hendersonville &#8211; from Michael and Jeanne Gilligan, new owners of The Henderson.
Same Historic Property. Brand New Look
We&#8217;re the Gilligans and we can&#8217;t wait to meet you! As the proud new owners of The Henderson, formerly known as the Inn on Church, we are thrilled to take charge of this historic property and look forward to hosting our guests soon.
Meet the new Innkeepers

Same Historic Property. Brand New Look
We&#8217;re the Gilligans and we can&#8217;t wait to meet you! As the proud new owners of The Henderson, formerly known as the Inn on Church, we are thrilled to take charge of this historic property and look forward to hosting our guests soon.
Announcing Our Brand New Website!
We couldn’t wait any longer to share the great news with you! We&#8217;ve just launched our new website and wanted you to be among the first to see it. Now, it is easier than ever to browse the guestrooms, check out our specials, view photographs of the area and so much more!
Check It Out
Join Us for a Thanksgiving Feast
We can&#8217;t wait to open our onsite restaurant, Harvey&#8217;s (restaurant and bar) in the coming months. To give our guests and the Hendersonville community an early preview of all the tantalizing dishes to come, we&#8217;re hosting a family-style Thanksgiving feast. Learn more and make your reservation to join us today!
See the Menu
The Henderson
201 Third Avenue West
Hendersonville, NC 28739
828-696-2001
Release

Question 2

New Cookbook from the Asheville B&B Assn available just in time for the holidays!

Accepted Answer

Asheville &#8211; Last year, as the Asheville Bed & Breakfast Association (ABBA) innkeepers discussed their strategic plan, a delicious idea simmered.
Innkeepers explored what prompted their bed and breakfast guests to book a return visit. They took a look at what distinguished their inns from beloved area hotels or short-term rentals offered by strangers. Unanimously, the answer came back: BREAKFAST.
An intrepid group of innkeepers volunteered to gather, sort and edit recipes from the inns. New photography was shot. A cookbook was born. Morning in the Mountains offers a taste of success—with 15 inns contributing to the project.
The cookbook premiered in Asheville at The Reynolds Mansion Bed & Breakfast Inn as innkeepers, surrounded by media and friends, toasted, cheered and signed books along with business supporters from the community.
Epicurean Note: I was able to sample dishes from each inn, as they&#8217;re published in the cookbook, at the premier. Every single one was beautiful to look at and delicious! Makes me want to spend the night at one (or all) of these inns just so I can have breakfast!
The book focuses on the hallmark two and three course breakfasts served at the inns. In addition, recipes nod to how innkeepers use appetizers, sweet bites and cookies to satisfy guest cravings in the afternoon and evening hours.
Morning In The Mountains is organized by chapters:

Fruit: Seasonal fruit courses versatile enough to serve as breakfast starters or salads, hors d&#8217;oeuvres and light meal endings
Savory: Quiche, overnight stratas, baked egg ramekins, casseroles, shrimp and grits and more
On the Side: Side dishes, sauces, conserves, condiments and bite-size appetizers
Baked & Griddled: Inventive quick breads, baked French toast, pancakes and crispy waffles
Sweet: Homemade cookies to eat after a hike, a sweet bite left on a guest pillow, an elegant torte following a morning meal

Cost includes shipping and handling: $25. Order at https://www.ashevillebba.com/cookbook.
The book will be on sale at the Asheville Visitor Center Gift Shop and Malaprop’s Bookstore/Café. Innkeepers will be calling upon other Asheville shops and bookstores in the coming days. (Keep an eye on the website for updates)
The People Behind Morning in the Mountains:
15 inns contributed to the book. Meet them: https://www.ashevillebba.com/our-inns
Additional support came from Asheville businesses tapped by the Association for help: Susan McBride (designer), Debby Maugans (editor), Erin Adams (photographer).
Landscape photography of Asheville used on the cover and inside the book were donated by Mark File of RomanticAsheville.com.
The Asheville Bed & Breakfast Association is a group of 15 unique inns located in Asheville, NC and surrounding areas. Their mission is to educate guests on the value and service offered by high-quality member inns across a variety of price points and amenities. All inns must pass review by peer innkeepers on a regular basis to remain in the Association. ABBA innkeepers serve the city&#8217;s best breakfast daily in 15 different places. https://www.ashevillebba.com/
Release

Question 3

All the Deliciousness - none of the Traffic, and lots of Free Parking

Accepted Answer

Hendersonville &#8211; Not only is it hard to get a table without reservations made well in advance at popular Asheville restaurants these days, it&#8217;s hard just to GET to those restaurants, especially on Friday and Saturday nights.
Typical Friday &#8211; Saturday Asheville Traffic
In some ways, it&#8217;s a good problem for Asheville to have. Due to an agressive and unrelenting tourism push, there are no &#8220;slow&#8221; months in Asheville anymore. In the last year or so, at least six new hotels have been built, or are in the process of being built downtown. There&#8217;s a perpetual line out the door at French Broad Chocolates. Sidewalks are full of pedestrians. Sometimes so many, getting to your destination unimpeded becomes tactical video game worthy.
Now all that being said, I do love the energy in downtown Asheville. The cultural vibe, street buskers, mix of people, street artists, etc.
More and more, I&#8217;m hearing people who live outside Asheville say they don&#8217;t want to battle drive-in-to-town traffic and parking issues for dinner out. So where are they going? Hendersonville.
Hendersonville is about 25 miles south of Asheville and has also been changing, but in a more subtle way. You&#8217;ve noticed if you&#8217;ve paid attention over the last couple years. Demographics have quietly shifted, and continue to shift, younger. Twenty and thirty-somethings are choosing Hendersonville as the place they want to live, raise families, and &#8211; drum roll &#8211; go out. There&#8217;s also a new downtown boutique hotel on the books coming soon.
And town entrepreneurs have responded, opening new restaurants, bakeries, coffee roasters, cideries, and breweries. A new pub, Brooks Tavern, is on the verge of opening on 3rd Ave W, just off Main St. In addition to operating hours you&#8217;d expect, they are planning a late night kitchen, unheard of in Hville! And soon, please soon, a new restaurant with an open kitchen, very cool bar, event space, and rooftop bar is opening on Main St at 2nd Ave.
There&#8217;s even a new-ish monthly May-Sept free outdoor beer and music event, Rhythm and Brews, featuring bands leaning toward rock and funk at the north end of town. For those preferring oldies, bluegrass, and clogging, there&#8217;s still Music on Main at the southern end of town.
Of Note: Two large housing developments in Henderson County have been denied recently after citizens rallied in opposition. County Commissioners are exploring a possible moratorium on growth. One concern is that infrastructure (roads, water, sewer) have not kept up. The county comprehensive plan and/or subdivision ordinance may be updated with managed growth with today&#8217;s world in mind.
Back to Deliciousness. There are WAY too many tasty spots in greater Hendersonville and Flat Rock to list here, so I&#8217;m just going to include those on Main Street (or close by) Hendersonville, and the core of Flat Rock. Surprising how many there are!
Main Street, Historic Downtown Hendersonville
Key: H=Hendersonville, H7H=Historic 7th Ave, Hendersonville, FR=Flat Rock
Most restaurants on Main Street have generous outdoor sidewalk seating
SAVE THE DATE! Hendersonville Restaurant Week March 15-24, 2018
Bakery
• Underground Baking Company  (H7H &#8211; fantastic breads and pastries)
• McFarlan Bakery  (H &#8211; been on Main St for decades, a classic)
• Gateaux  (H &#8211; new-ish in town, fabulous pastries, cakes for events)
• Flat Rock Village Bakery  (FR &#8211; one of my faves, everything baked in a wood-fired oven)
• The Baker&#8217;s Box (H &#8211; on Kanuga Rd, breads, cakes, pies, sandwiches, salads, no seating)
BBQ
• Flat Rock Wood Room  (between H and FR &#8211; lunch and dinner, award-winning BBQ, wood-fired pizza oven)
• Hubba Hubba BBQ  (FR &#8211; seasonal, excellent BBQ, fantastic outdoor seating)
• Moe’s Original BBQ  (H &#8211; excellent BBQ, right on Main St)
Breakfast and/or Lunch
• Flat Rock Village Bakery  (FR &#8211; some breakfast items, espresso, great lunch spot)
• Cafe Crepe Mania (H &#8211; breakfast, lunch, very good crepes, try the Portobello Mushroom crepe!)
• Honey and Salt (FR &#8211; extra good breakfast spot, might wait for table, limited hours)
• Three Chopt Sandwich Shoppe (H &#8211; lunch spot, an oldie but goodie)
• Mike’s on Main  (H &#8211; breakfast, lunch, authentic soda fountain, value pricing, fun)
• Mountain Deli  (H &#8211; on Main, late breakfast, lunch, excellent)
• Dandelion  (H &#8211; lunch, training cafe for abused folks wishing to re-enter work force, go)
• Village Café & Pub (FR &#8211; lunch, sandwiches, evening pub, good food)
• Mean Mr. Mustard Cafe  (H &#8211; breakfast, lunch, good food, nice outdoor deck, drive through espresso)
• HenDough Chicken and Donuts  (H &#8211; on Kanuga Rd, fried chicken, big donuts, patio)
Brewery, Cidery
• Sanctuary Brewing Company  (H &#8211; just off Main)
• Southern Appalachian Brewery  (H7H &#8211; off 7th on Locust)
• Black Star Line Brewing  (H &#8211; just off Main)
• Dry Falls Brewing Company (H &#8211; on Kanuga Rd, opening soon)
• Triskelion Brewing (H7H &#8211; set back from 7th, opening soon)
• Flat Rock Cider Works  (H &#8211; on Main)
Brunch
• Never Blue (H &#8211; Saturday Brunch, tapas, creative menu, excellent cocktails, delicious)
• Season&#8217;s at Highland Lake Resort (FR &#8211; Sunday Brunch, buffet, delicious!)
Cafe
• Dragonfly Cafe  (FR &#8211; semi-fine dining)
Cajun / Creole
• Dat’s Cajun  (H &#8211; Creole and Cajun cuisine, just off Main St)
Chocolate, Fudge, Ice Cream
• Kilwins  (H &#8211; on Main St)
• Van&#8217;s Chocolates  (H &#8211; as good as European chocolates, must try)
• Sweet Frog  (H &#8211; frozen yogurt, on Main St)
• Yogurt World  (H &#8211; frozen yogurt, just off Main St)
• Marble Slab Creamery  (H &#8211; on Main St)
Coffee Shop
• Black Bear Coffee Espresso Bar and Cafe  (H &#8211; on Main, breakfast pastries, sandwiches)
• Jongo Java  (H &#8211; on Main, smoothies, espresso, good meeting spot)
• Independent Beans  (H7H &#8211; bean roaster, limited seating, no wi-fi, excellent coffee)
• Sweet Gypsy Coffee  (H &#8211; on Church St, good espresso drinks)
• Appalachian Coffee Co  (H &#8211; very limited seating, drive through)
• Coffee Bar on White (St)  (H -good espresso drinks, at Kanuga and White)
Craft Cocktail/Wine Bar
• The Poe House  (H &#8211; wine bar, craft cocktail bar, live music, cool ambiance)
Crepes
• Cafe Crepe Mania  (H &#8211; on Main, breakfast & lunch, limited menu, good crepes)
Deli
• Mountain Deli  (H &#8211; on Main, late breakfast, lunch, excellent)
Diner
• Pop’s Diner  (H &#8211; just outside downtown on Main, authentic classic diner)
Fine Dining
• Brandy’s on Main  (H &#8211; on Main, lovely menu, nice ambiance)
• Postero  (H- on Main, EXCELLENT food, great bar, classic and craft cocktails)
• Renzo’s  (H &#8211; on Main, delicious Italian)
• Season&#8217;s at Highland Lake Resort  (FR &#8211; wonderful location, historic, great food)
German
• Haus Heidelberg  (H &#8211; at southern end of town, traditional German fare, market)
Irish Pub
• Hannah Flanagan’s  (H &#8211; on Main, local favorite, good bar, good food)
• Black Rose  (H &#8211; on Main, local favorite, good bar, good food, pool tables upstairs)
Italian
• Renzo’s  (H &#8211; on Main, delicious Italian)
• Mezzaluna  (H &#8211; on Main, excellent Italian, wood-fired oven local and visitor favorite)
• Mona Lisa  (H &#8211; just outside downtown, authentic Italian)
Mexican
• Sol Y Luna  (H &#8211; on Main, very good Cali-Mex, good margaritas)
Pizza
• 2 Guys Pizza & Ribs  (H7H &#8211; outside downtown, good food)
• West First  (H &#8211; just off Main, artisan thin crust pizza, wood-fired oven, good house salad, busy)
Pub / Bar and Grill
• Olive or Twist  (H &#8211; off Main, bar and grill, live music)
• Brooks Tavern (H &#8211; off Main, opening soon, late night kitchen, pub food)
Southern
• Daddy D’s Suber Soulfood (H7H &#8211; authentic Southern cuisine, local family owned, some of the best fried chicken around)
Sports Bar
• The Dugout  (H &#8211; on Main, sports bar, live music)
Sushi
• Umi (H &#8211; on Main, Sushi & Fine Japanese Dining, excellent food, busy)
• Champa (H &#8211; on Main, Sushi & Thai, beautiful interior, good food)
Tapas
• Never Blue  (H &#8211; on Main, local favorite, great cocktails, delicious creative menu)
Thai
• Thai Spice  (H &#8211; on King St just off Main, very good Thai)
• Lime Leaf  (H &#8211; on Main, great ambiance, very good Thai)
• Champa (H &#8211; on Main, Sushi & Thai, beautiful interior, good food)
If I&#8217;ve forgotten any restaurants that should be on this on Main or nearby list, let me know in a comment.

Question 4

Asheville on Tap Craft Beer Festival returns November 11th

Accepted Answer

Asheville – Asheville On Tap is bringing you more than 100 craft beers from over 50 breweries on November 11, 2017 at the U.S. Cellular Center.
Asheville On Tap is dedicated to showcasing specialty beers and craft breweries from around the country including local brews and new releases. This year’s event will feature styles from Green Man Brewery, Boojum Brewing Co, Lazy Hiker Brewing Co, Wicked Weed Brewing and more, while also delivering authentic, craft beer-focused experiences filled with live music, great vendors, and delicious food.

“We are excited to return to Ashville for our second annual Asheville On Tap craft beer festival as we continue to build upon the success and excitement of last year’s event,” stated Brittany Gilman, Marketing Manager of America On Tap Craft Beer Festivals. “Asheville’s love for craft beer is contagious and we’re honored to be able to provide an outlet for the community to come together and enjoy a day overflowing with fun, while celebrating our appreciation for craft beer.”
The Asheville On Tap event will take place at the U.S. Cellular Center from 2:00 p.m.-5:00 p.m. with special VIP early-access admission at 12:30 p.m. Throughout the event festival goers will enjoy live music from local musician, Adam Pitts. Attendees can also peruse and interact with vendor booths & activations, such as the local Hazel Twenty mobile boutique, a live podcast from Brewpon and a Rugged & Refined Experience presented by Men’s Journal and Oris Swiss Made Watches.
The full beer list has been released on the website and tickets are selling quickly. Limited VIP tickets remain, which include early admission to the event, a food voucher and a commemorative hat. Also new this year is group ticket pricing, which offers 10 tickets for the price of eight tickets, available for both the VIP and General Admission sessions. Prices subject to change. For more information, and to purchase tickets to the Asheville On Tap event, please visit us at AshevilleOnTapBeerFest.com.
About Townsquare Media, Inc.
Townsquare Media, Inc. is an integrated and diversified media and entertainment and digital marketing services company that owns and operates market leading radio stations, digital and social properties and live events in small and mid-sized markets across the United States, delivering national scale and expertise to the communities it serves on a local level. The Company owns and operates 309 radio stations, over 325 search engine and mobile-optimized local websites in 66 small and mid-sized U.S. markets, making Townsquare the third largest owner of radio stations in the United States by number of radio stations owned, and approximately 650 live events. The Company supplements its local offerings with the nationwide reach of our owned, operated and affiliated music and entertainment websites, which, on a combined basis, attracted one of the largest audiences among music-focused digital advertising networks as of September 2015 as well as certain large scale live events. For more information, please visit www.townsquaremedia.com.
Release

Question 5

Longtime friends and brewers open tasting room doors at first Woodfin Brewery

Accepted Answer

Asheville – Zillicoah Beer Company (ZBC) held their soft launch on Friday, October 20th. Located two miles outside the heart of downtown Asheville at 870 Riverside Drive, it is the first brewery in Woodfin. The property sits on a 4-acre parcel with nearly 900 feet of French Broad Riverfront west of University of North Carolina. Founding partners Jonathan Chassner, Jeremy Chassner, Mike Healy, and Steve Wilmans come from several local craft breweries and embody a background rich in experience, creativity and innovation. Co-Founder and Head Brewer Johnathan Parks joins the team having hailed from Hi-Wire Brewing.

The founders envisioned a nature centric location with a focus on social drinking and outdoor activities, akin to a park setting where patrons could enjoy craft beer. To this end, the brewery takes its name from the Cherokee word for the French Broad River itself, which serves as a focal point for the social areas of the property.
“This project has been a labor of love, and we’re stoked to finally be opening our doors to the community,” said Jeremy Chassner. “I’m really excited to sit by the river with a beer and some food from Taqueria Muñoz.”
Taqueria Muñoz will have a permanent food truck located at the brewery. The tasting room will rotate up to twelve taps, including in-house beers and guest taps, and will also accommodate non-beer-drinkers with a selection of wines.
ZBC will specialize in open-fermented farmhouse ales and lagers, along with barrel-aged offerings. Four foeders are set to arrive in November to complement the already ample selection of wine barrels and stainless-steel wine tanks, to be used as aging vessels. The space also contains a bottle-conditioning room, custom built open-fermentation room, pilot brew system, and two separate cellars for fermenting, aging, and blending.
The tasting room, which was largely assembled by the founders by hand, uses reclaimed wood from the Rankin Press Lofts Building and will be accessible through roll-up doors and a service window. This destination brewery is geared toward on-premise sales, with an ever-rotating tap selection of small batch, limited brews, alongside the craft beer staples like IPA and porter that Asheville beer drinkers have come to expect. One thing you won’t see is a production scale brewhouse.
Johnathan Parks explains, “We chose to open without a brewhouse so that we could focus on fermentation. We’ve forged great relationships with some local brewers over the years. We want to spend time creating beers alongside them, where we’ll brew with partners around town and bring the wort back for fermentation at ZBC. This opens up endless learning opportunities as well as meaningful collaborations.”
About Zillicoah Beer Company
Zillicoah Beer Company (ZBC) specializes in open-fermented farmhouse ales and lagers. It is the first brewery in Woodfin, NC and is located on the eastern bank of the French Broad River. Zillicoah takes its name from the Cherokee word for the River itself, which serves as a focal point for the social areas of the property. The brewery’s tasting room rotates up to twelve taps including in-house beers and guest taps. The nature centric location focuses on outdoor activities and social libation offerings along with bites from their food partner Taqueria Muñoz. The space is just two miles outside of downtown Asheville at 870 Riverside Drive, Woodfin, North Carolina. Tasting room hours vary. To learn more, visit Facebook and Instagram, @ZillicoahBeer.

Question 6

Black Twig Cider House Hosts 2nd Annual Cider Festival

Accepted Answer

Mattie Beason, cider expert and owner of Black Twig Cider House, the premiere cider house in the Southeast, will host TxotxFest November 18, 2017 from noon to 4 pm. TxotxFest returns for a second year, offering award-winning regional and national ciders with North Carolina cuisine, and features the txotx – a traditional Spanish cider barrel recently featured in Food & Wine Magazine in praise of Beason’s cider experience at Black Twig Cider House: “The Txotx Is The Most Fun You Can Have Pouring A Drink.”
Beason introduced TxotxFest in 2016 as the first event of its kind in the Southeast to celebrate cider, the fastest growing segment in the beverage industry. “This is such an exciting time for cider, with so many cideries producing really high quality cider, and an overwhelming interest from consumers in ciders from the US and abroad. At TxotxFest, our goal is to share our passion for cider and celebrate cider from all over the world with our community,” explained Beason, a certified cider expert, one of just eight cider instructors for the US Association of Cider Makers, and a recent Good Food Awards judge for the cider category.
This year, Beason kicks off TxotxFest November 17th with a $50 five-course cider-paired dinner at Black Twig Cider House featuring Asheville’s Chef Steven Goff of Brinehaus Meat & Provisions and ciders from Noble Cider, Urban Orchard, Appalachian Mountain, and James Creek.
Beason’s November 18th TxotxFest will take place from noon to 4pm and will feature cider from renowned producers (below), tasting dishes from participating chefs (below) and live music.
Tickets to the Cider Dinner at Black Twig Cider House on November 17th and TxotxFest November 18th can be purchased here: http://www.blacktwigciderhouse.com/txotxfest. The Facebook Event page to share can be found at https://www.facebook.com/events/523301671346609/ .
TxotxFest will take place in front of Black Twig Cider House. The event begins at noon for VIP ticketholders and 1 pm for general admission. General admission tickets are $30 through October 17th, $35 beginning on October 18, and $40 the week before the event. All tickets include a tasting glass. VIP tickets are $50 through October 17th, $60 beginning October 18th (and also include a T-shirt and one-hour early access).
Participating Cider Producers:
Appalachian Mountain Cidery, Boone, NC
Blackwater Cider, Windsor, NC
Bold Rock Hard Cider, Nellysford, VA and Mills River, NC
Botanist and Barrel, Cedar Grove, NC
Bull City Ciderworks, Durham, NC
Chatham Cider Works, Pittsboro, NC
Daidala Ciders, Asheville, NC
Fishing Creek Cider, Whitakers, NC
Good Road Ciderworks, Charlotte, NC
James Creek Ciderhouse, Cameron, NC
Jack’s Hard Cider, Biglerville, PA
McRitchie Winery and Ciderworks, Thurmond, NC
Molley Chomper Cidery, Lansing, NC
Noble Cider, Asheville, NC
Red Clay Cider, Charlotte, NC
Urban Orchard Cider Co. and Bar, Asheville, NC
Virtue Cider, Fennville, MI
Reverend Nat’s Hard Cider, Portland, OR
Shacksbury Cider, Vergennes, VT
Participating Beverage Providers:
De Maison Selections, Chapel Hill, NC
Alley Twenty Six Tonic, Durham, NC
Crude Bitters and Sodas, Raleigh, NC
Fair Game Beverage, Pittsboro, NC
Participating Durham Chefs & Restaurants:
Giocciolina, Aaron Benjamin
Juju Asian Tapas + Bar, Charlie Deal
LaPlace, Christopher McLaurin (Hillsborough, NC)
Mateo Bar de Tapas, Matt Kelly
Picnic, Wyatt Dickson
Primal Food & Spirits, Tim Lyons
St. James Seafood and Oyster Bar, Matt Kelly
Toast, Billy Cotter
Watts Grocery, Amy Tornquist

Question 7

Finding the best Asheville Rooftop Bar

Accepted Answer

Rooftop bars are now a &#8220;thing&#8221; in Asheville.
Yes, they existed prior to the &#8220;big build&#8221; going on in town, but new, higher-end hotels have taken it to the next level &#8211; up.
So now, when you fancy sipping a cocktail, glass of wine, or local craft brew on an Asheville rooftop, you have more choices. Want to gaze over downtown buildings to distant vistas of multiple mountain ridges on the horizon as they go from green to purple in the setting sun? Rather do some people watching from one or two floors above main drags through downtown? Asheville has it all, mostly within walking distance.
It&#8217;s tough to compare the various rooftop bars, but I&#8217;m going to talk about type of view, decor, and ambiance. As far as drink prices, it&#8217;s become somewhat homogeneous lately, with little difference between various bars.
If you&#8217;re looking for cheap drinks, basic watering holes, or dive bars, subscribe to my Newsletter so you won&#8217;t miss my upcoming article on where to find them in Asheville.
Find the best rooftop bar for you, or try them all!
Parking: All city owned garages are free the first hour and $1.25 per hour after that, with a daily maximum of $10. Garages do charge a fixed price of $9 for parking during a single day and $7 for multi day parking when special events are going on. For live info on parking garage spaces available at any given time, go HERE. You can also download the Passport app to pay for meters online (never search for quarters again!)
In alphabetical order:
Capella on 9
10 Broadway
Asheville, NC 28801
Phone: (828) 258-2522
Asheville&#8217;s newest rooftop bar, Capella on 9 is on AC Hotel&#8217;s 9th floor. Number one comment from most folks on first look is, &#8220;Wow&#8221;. The next thing is, &#8220;It&#8217;s so sleek, minimalist, and modern. Nothing else like it in town&#8221;. Think Charlotte or Raleigh without the dress code.
As you exit the elevator on the 9th floor, you&#8217;ll see a variety of seating/table options. To the right is a small outdoor area with a few tables. Central are the bar and seating areas with semi-transparent chain-like curtains hung from the ceiling. Farther to the left is the prize. The large, gorgeous rooftop bar.
They&#8217;re &#8220;serving up locally curated dishes, handcrafted cocktails and mountain views&#8221;. Things like Charcuterie Board, Iberico Ham Flauta, and Capella Hamburguesa (grass fed pork and beef sliders) are on the menu. Prices are not listed online.
View: cityscape and nice long range views. The rooftop seating on the other side of the building is good for sunset viewing.
Parking: street or either the Buncombe County or Rankin Ave garages are a few block walk away.

Image courtesy of TripAdvisor reviewer deniseg12345
 
Hemingway&#8217;s Cuba
15 Page Ave
Asheville, NC 28801
Phone: (828) 252-0218
Hemingway&#8217;s Cuba will be on the 4th floor of the still under construction Cambria Hotel. Owners Tony and Isabel Fraga & son Alex Fraga, also own Isa&#8217;s Bistro at the other end of the block.
&#8220;Hemingway’s Cuba represents more than a restaurant. It’s a culmination of a lifetime goal to share an authentic Cuban restaurant experience with the people of Asheville. Havana native and Founder of Hemingway’s Cuba, Tony Fraga, grew up enjoying exquisite meals with his father at El Floridita in Havana. The restaurant was not only known to be a favorite of Ernest Hemingway, it earned the honor of serving “The Best Daiquiri in the World,” according to Hemingway himself.&#8221; ~ The Fragas
I have it from a source close to the action that we can expect Cuban-esq vibrant colors, perhaps in a mural, a combination of tables/chairs, loungy chairs and couches, and fire pits. The menu will feature Cuban small plates and main dishes. Check out their Facebook Page for some menu previews. Drinks will include Cuban inspired cocktails like daiquiris and mohitos, as well as classics.
They&#8217;re shooting for a November opening, but the hotel&#8217;s website says the hotel will be taking reservations beginning December 1, 2017. As of this writing, Hemingway&#8217;s kitchen is done and they&#8217;re building the bar. Knowing how construction goes, Hemingway&#8217;s will open as soon as they can, possibly November?
You can be one of the first to hear their latest news by liking their Facebook Page or by subscribing to their mailing list (scroll to bottom of the page).
View: overlooks outdoor seating and action at the historic Grove Arcade, and Battery Park Avenue.
Parking: street or Wall Street Garage
Image: Hemingway&#8217;s Cuba
 
Image: Hemingway&#8217;s Cuba theme and colors

The Montford Rooftop Bar
199 Haywood Street
Asheville, NC
Phone: (828) 505-8750
The Montford Rooftop Bar is on the 8th floor of the new-ish Hyatt Place hotel. They describe themselves as &#8220;a contemporary rustic speakeasy offering drinks and light fare with spectacular views!&#8221;
There seems to be a recurring theme from a fair number of people who&#8217;ve been, that the small plate portions were very small and prices for plates and drinks were both on the high side.
Go early and you&#8217;ll be all set by the time sunset views show up.
View: overlooks busy I 240 and low-rise buildings to a beautiful long range view. Great sunset experience here.
Parking: street or FREE Valet! Just inform the valet that you are going to The Montford Rooftop. Or, the Wall Street Garage is a few block walk.
Image: The Montford Rooftop Bar
Image: The Montford Rooftop Bar
Pillar Rooftop Bar
309 College Street, 6th Floor
Asheville, NC 28801
Phone: (828) 575-1188
To me, Pillar feels a little more intimate than some of the other hotel rooftop bars. A large indoor space with table/chair and sofa seating opens up to the rooftop. On the rooftop, you&#8217;ll find a &#8220;living wall&#8221; filled with green and flowering plants and plenty of seating for dinner service offered.
&#8220;Pillar Bar is focused on creating an experience you remember, from our [farm to table] southern fusion small plates from Pillar Kitchen, well-crafted cocktails, small batch spirits, local brews, sustainable wine selections, and unparalleled views of the Asheville skyline.&#8221;
I &#8220;tested&#8221; Pillar&#8217;s bartender after getting a less than stellar cocktail somewhere else and he passed with flying colors, making a beautiful drink for me to nurse (I admit to stretching) as I took in the view. I&#8217;m thinking you&#8217;ll get a well made cocktail, whatever you order.
Now that it&#8217;s getting cooler, I love that Pillar offers hot drinks, heated blankets, and has a fire pit and outdoor heater.
View: Pillar is on the 6th floor of the Hilton Garden Inn, offering close-in cityscape and distant mountain range views.
Parking: There is a paid lot on property. Look for street parking, or the Buncombe County Garage is a few blocks away.
Image: Pillar
Image: Pillar
SkyBar
18 Battery Park Ave
Asheville, NC 28801
Phone: (828) 258-1058
So Asheville. The SkyBar is actually a reinforced fire escape spanning floors six, seven, and eight of the Flat Iron Building. Ride up to SkyBar in a small, vintage (safe, but feels a little rickety) elevator, complete with an attendant.
Owned and operated by the folks at World Coffee, the ground (intended) level, very cool coffee shop. Take time to get coffee and a snack here when you can, and be sure to explore the seemingly never ending rooms in the back.
Back to the SkyBar. For a long time, the SkyBar was only known to locals. There was no advertising, website, Facebook Page. Nothing but word of mouth. In the beginning, there were only a few small tables, but now there&#8217;s more bistro seating.
They serve &#8220;creative cocktails&#8221; and craft beers.
And don&#8217;t tell anyone, but you can call ahead (828-258-1058) and reserve a table on any night except Friday or Saturday. 
One problem I had with the SkyBar was that it was always packed with smokers, especially at sunset. Not sure if that&#8217;s still the case, though. It can be crowded on nice evenings, so get there early and claim a spot at the rail facing the mountains.
View: Nice long range view that&#8217;s especially good at sunset on clear evenings. We usually go for a drink at sunset and then head out for dinner.
Parking: street or Wall Street Garage. The Rankin Ave garages aren&#8217;t too far away if the Wall Street Garage is full.
Image: Romantic Asheville
Image: SkyBar
Social Lounge
29 Broadway
Asheville, NC 28801
Phone: (828) 575-9005
This rooftop is one floor up from street level right in the thick of things downtown on Biltmore Ave.
Upstairs from a sweet cocktail bar serving classics and creative craft drinks, the rooftop is cozy and intimate. Comfortable, not glitzy. A small bar is inside, just off the rooftop. Evenings are lit with strings of lights and during the day, &#8220;shade sails&#8221; offer relief from the sun.
Menu items as well as drinks are served on the rooftop. This is one of my favorite places to go for really tasty plates shared with friends. And it&#8217;s quiet enough for good conversation.
View: Cityscape best seen standing up.
Parking: street or Rankin Ave Garages. The Buncombe County Garage is a good backup if the Rankin garages are full, but it&#8217;s a few blocks away.
Image: Explore Asheville
Image: Rely Local
Top of the Monk
92 Patton Ave
Asheville, NC 28801
Phone: (828) 254-5470
Top of the Monk is one floor up from street level and is the only place at Thirsty Monk that serves cocktails instead of beer. They make everything, I mean everything, in house.
&#8220;We take pride in serving the finest classic cocktails, and in continually honing and learning our craft in order to give you the best experience and drinks possible.
To that end, we use freshly squeezed juices and we create our own bitters, tinctures, infusions, drams, flavored syrups, and shrubs. We use appropriate ice, glassware and our mixers don&#8217;t come from soda guns.&#8221;
Top of the Monk is just down the block from Pritchard Park, so know that Friday is when drum circles happen in the park and I&#8217;m guessing the music caries.
Keep in mind they have some house rules that I actually like:

No parties of 7 or more people after 7pm on Friday and Saturday.
Leave the party accessories at the door – we’d be glad to look after your sashes, feather boas, noisemakers, etc. at the door while you enjoy a relaxed drink upstairs, and you can pick them up on your way out.
No hootin n’ hollerin! We like to keep things low key so everyone can enjoy their conversations.

View: Cityscape and some long range views of mountains.
Parking: street or Wall Street Garage
Image; Top of the Monk
Image: Top of the Monk
WXYZ at Aloft Hotel and The Ledge
51 Biltmore Ave
Asheville, NC 28801
Phone: (828) 232-2838
Watch the action on Biltmore Avenue, the main drag downtown sporting restaurants, bars, shops, and an Art Theater, from The Ledge, the outdoor portion of Aloft Hotel&#8217;s second story WXYZ bar.
The Ledge is one of the smaller &#8220;rooftop bars&#8221; in town. It&#8217;s intimate and the perfect spot for people watching. A &#8220;bites&#8221; menu is offered inside the bar and out on The Ledge.
The overall vibe here is cool, hip, and modern, with bright colored furniture and even pink/purple felt on the bar pool table.
View: street view of Biltmore Ave and close-in hills.
Parking: Locals refer to it as the Aloft Garage, but it&#8217;s official name is Biltmore Ave Garage. It&#8217;s under the Aloft Hotel with access from Biltmore and S Lexington avenues. You can also check for street parking.
Image: Aloft Hotel
Image: Aloft Hotel
I wouldn&#8217;t be surprised if more rooftop bars open in the next few years. Options are a good thing.
Epicurean Notes:

It&#8217;s the perfect time to visit Asheville and WNC, taking in the Fall color.
Highland Brewing Company has a fantastic rooftop bar and event space if you&#8217;re looking for beer and not wine or cocktails. They are located not too far outside of downtown.

Question 8

One Year Until FEI World Equestrian GamesTM come to Tryon!

Accepted Answer

Tryon &#8211; The one year to go countdown to the FEI World Equestrian GamesTM Tryon 2018 (WEG) launched last month. With more than 500,000 people expected to attend the 2018 Games, the 12-day spectacle of equestrian champions is one of the biggest events on the global sporting calendar and will be the largest equestrian event in North Carolina’s history. Mark Bellissimo, CEO of host venue Tryon International Equestrian Center (TIEC) in Tryon, N.C., announced today that tickets will go on sale to the public on Monday, October 16, 2017. Competition action at WEG 2018 runs from September 12 through September 23, 2018, with the Opening Ceremony scheduled for September 11.
A variety of ticketing types and prices will be offered such as an All Games Pass for each week of competition or both weeks, an All Session Day Pass, All Session Discipline Pass, as well as individual event tickets, and opening and closing ceremonies. Ticket prices vary, but include an inexpensive Day Pass that gives attendees access to event grounds and expo only. A complete list of ticketing options will be available online at www.tryon2018.com or www.Ticketmaster.com.
In addition to announcing ticket sales, TIEC has today released a “Destination Tryon” video to showcase the region where the 2018 Games will be held. Prior to winning the bid to host WEG 2018, Polk County, North Carolina dwelt as a hidden gem, tucked away in the bucolic Blue Ridge Foothills, bordering South Carolina. Surrounded by bold mountains and scenic foothills, the area is conveniently located within an hour of top cities including Asheville and Charlotte in North Carolina and Greenville in South Carolina. The rural community now joins the league of iconic destinations around the world &#8211; like Normandy, Stockholm, Rome and Aachen &#8211; to host equestrian sport’s most distinguished championships.
Click here to watch the Destination Tryon video.
For WEG 2018, Bellissimo is focusing on the love of horses to bring added attention to equestrian sport and touch a broader audience of horse enthusiasts globally, highlighting the important role horses have played throughout history.
“All of our nations were discovered on the back of a horse and these amazing animals continue to provide livelihood, transportation, security, entertainment, friendship, therapy, and sport around the world. The love of the horse is universal and profound. The Games is an incredible stage to show the world how important and valuable this creature is and celebrate our relationship with them,” said Bellissimo.
Fédération Equestre Internationale President Ingmar De Vos shared his excitement about the forthcoming Games at TIEC.
“Marking one year to go to the FEI World Equestrian Games is always a very exciting time and we’re really looking forward to the spectacular event that Tryon will bring,” Ingmar De Vos said. “The Games are the greatest gathering of the best athletes and horses from across the globe and hundreds of thousands of people will have the opportunity to enjoy the magic of equestrian sport as world champions are crowned across the eight FEI disciplines. The USA is renowned as a country of horse lovers and is also hugely successful in the sport so we are delighted to have this, the FEI’s flagship event, back in America once again.”
United States Equestrian Federation (USEF) President Murray Kessler is pleased that the WEG is coming back to the United States for 2018 and will be hosted all at one venue at TIEC.
&#8220;We are confident that Mark Bellissimo and his team at Tryon will host an exceptional World Equestrian Games next year. Having the Games in the U.S. gives us an opportunity to celebrate the joy of horse sports with millions of Americans in a way that will help grow engagement and participation in all equestrian sports in this country.&#8221; said Murray Kessler, President U.S. Equestrian.
The Games are expected to have tremendous economic impact to both Western North Carolina and the South Carolina Upstate. The previous WEG held in Normandy (FRA) in 2014 had an estimated economic impact of $400 million and attracted 575,000 spectators. North Carolina Governor Roy Cooper praised the organizers’ success in bringing the Games to the Carolinas.
“The World Equestrian Games are an incredible opportunity for North Carolina, and we are pleased to host this event,” said Governor Cooper. “We applaud the efforts of Mark Bellissimo and the organizers at Tryon International Equestrian Center to bring this global event to North Carolina and stimulate economic growth for our state as a result.”
Held every four years alternating with the Olympic Games, the FEI World Equestrian GamesTM combines the world championships for jumping, dressage and para-dressage, eventing, driving, reining, vaulting and endurance into one massive 12-day event.
Click here to watch the FEI World Equestrian GamesTM Tryon 2018 promo video.
ACCOMMODATIONS
Accommodations for the 2018 WEG are being managed by Connections Housing, a full-service sourcing, housing and event management company. With 30 years of experience serving events in a range of industries, Connections has two full-service, fully-owned call centers and will oversee all aspects of the housing process from contracting and room block management to reservations and post-event analysis. Accommodations will open to the public on Monday, September 18. For more information about accommodations, visit www.tryon2018.com.
ABOUT THE TRYON INTERNATIONAL EQUESTRIAN CENTER
Tryon International Equestrian Center at Tryon Resort, host of the FEI World Equestrian GamesTM Tryon 2018, is one of the world’s premier equestrian lifestyle destinations. From carousel to competition, the mission of Tryon Resort is to celebrate the magic of the horse, grow equestrian sport, and increase access to this majestic animal. With first-class facilities for hunter/jumper, dressage, and eventing competitions, the facility will soon accommodate all eight equestrian disciplines. Tryon Resort is a spring, summer and fall haven for equestrian competitors and enthusiasts, and a year-round destination for connoisseurs of diverse cuisine and shopping, lodging getaways, and family entertainment. Learn more at www.tryon.com.
ABOUT THE FEI WORLD EQUESTRIAN GAMES™
The FEI World Equestrian Games™ (WEG), which are administered by the Fédération Equestre Internationale (FEI), the worldwide governing body of equestrian sport, is the major international championship event for the eight core equestrian disciplines of show jumping, dressage and para-equestrian dressage, eventing, driving, endurance, vaulting and reining. For more information, visit www.tryon2018.com and http://www.fei.org/tryon-2018

Question 9

A peek inside the 5 year Hendersonville restaurant project

Accepted Answer

It happened. It happened today, Thursday September 21, 2017.
This was the day I was invited to tour possibly the most anticipated new Hendersonville restaurant &#8211; ever. It&#8217;s been in the works for five years. FIVE years.
Owners Bobby and Layla Rogers were incredibly welcoming as they walked me through the building, top (roof bar) to bottom (lower level event space).
Did I ask THE question? Yes I did! &#8220;Why has it taken you so long to get this place open?&#8221;

You&#8217;ll agree the answer makes complete sense when you read the interview I&#8217;ll be publishing soon.
What I wasn&#8217;t able to get out of the Rogers was what they plan to name the place. If you&#8217;ve followed along over the years, you know they&#8217;ve said the name has 5 letters. Friends and I have our top three guesses: D&#8217;layd, Later, and Fīn-l-y (that&#8217;s a long &#8220;i&#8221;).

It shouldn&#8217;t be too long before they&#8217;re open for business. All that&#8217;s missing are a few pieces of kitchen equipment, finalizing some paperwork, and getting that which anyone who has ever built a business or home has waited for, the CO (Certificate of Occupancy).
As soon as they open for business, you must go in for a drink, meal, or both, and take a good look around. I can say with some confidence you&#8217;ll be as impressed as I am with the attention to detail, incorporation of advanced technology, and quality of design & construction.
There are so many things that impressed me, I&#8217;m just going to mention a few here:

Know that most interior cabinetry, booth seating, tables, and other wooden structures were built by the Rogers using the building&#8217;s original floor joists. Some were milled into boards of various sizes.
The building is being held up by those who know as a fine example of how to restore a historic building the right way.
Watch the action in a big, beautiful, open kitchen as you dine. It&#8217;s going to be a good show!
When it&#8217;s open, definitely check out the rooftop bar. It&#8217;ll be THE place to be in nice weather.
They&#8217;re not easy to spot if you don&#8217;t know what you&#8217;re looking for, but find the black circular wall-mounted magnetic &#8220;docks&#8221; for tablets around the restaurant. When a tablet is on the dock, it&#8217;s charging as it&#8217;s being used.
Don&#8217;t like handling the restroom door handle on your way out? Use the foot pad to pull it open before stepping out.

What about the menu? Expect a mix of multiple cuisines with a healthy dose of American &#8211; classic and nouveau, with approachable prices.

Question 10

Sovereign Remedies: serving up delectable eye candy {photolog}

Accepted Answer

Asheville &#8211; This past Thursday, four friends met for dinner at Sovereign Remedies. The evening involved five cocktails, a pint of local craft beer, five small and 2 large plates.
No beverage photos were taken, but I felt compelled to document the beautiful food presentations that also happen to taste amazing.
We did share an order of Bone Marrow Tater Tots ($8) with capers, celery, and pickled red onion. Three come on the plate, so two of us shared one tot and the other two each had their own. Next time, I&#8217;m ordering three for myself. Loved these!
&#8220;Honey Crisp Apples ($11): Celeriac, Lobster Mushroom, Pickled Turnip, Melon Vinaigrette, Sunflower Seed&#8221;
&#8220;Perfect New Potatoes ($11): Corn Pudding, Concord Grape, Red Onion Marmalade, Brown Butter&#8221;
&#8220;Watermelon Glazed Carrots ($12): Figs, Daikon Sprouts, Popped Sorghum, Pickled Mustard Seed&#8221;
Tomato and Cucumber: sorry, no price or description for this one
&#8220;Bavette Steak ($19): Honey Mushroom, Delicata Squash, Shell Beans, Green Tomato, Herbed Jus&#8221;
&#8220;Joyce Farm Chicken ($18): Breast, Thigh Presse, Pickled Scallion, Summer Squash, Nasturtium Aioli, Baby Fennel&#8221;
Read about a previous dinner at Sovereign Remedies here.
Sovereign Remedies
29 N. Market Street (At the Corner of Walnut)
Asheville, NC 28801
Phone: 828-919-9518

Question 11

Henderson Co launches pilot food waste collection

Accepted Answer

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

Question 12

Cucina24 - Rare Italian Fare

Accepted Answer

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

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

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

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

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

Question 13

Shine for Breakfast!

Accepted Answer

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

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

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

Question 14

Chef Anthony Cerrato to appear on National TV

Accepted Answer

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

On August 13 at 10 p.m. EST on FYI, check on The Know it All Guide To…Bread, when Asheville’s own Chef Anthony Cerrato of Strada Italiano appears on the episode, sharing the accolades of gluten-free breads.
After discovering an allergy to gluten, Cerrato went gluten free in 2011, and, in turn, caters to those with food allergies at his restaurant. Guests can opt to order all but three pastas sans gluten as well as bread, allowing a true Italian dinner experience to those with gluten intolerance. The program’s episode featuring Strada centers around Cerrato’s signature (and delicious) gluten-free bread recipe as well as his views on Italian cooking and catering to guests with gluten allergies.
“If you have a food allergy, you should be able to come into my house and get what you need,” says Cerrato. “That’s what real Italian hospitality is.”
In regards to being on the show, “It was super intense but a great experience,” he explains. “I love that I was given the opportunity to share what I know about gluten-free cooking.”
If you miss Chef Cerrato’s episode on August 14, it will be available on the website FYI.tv and the FYI app approximately 24 hours after it airs on cable.
About Strada Italiano
Strada, meaning street or boulevard in Italian, is located at 27 Broadway in downtown Asheville and calls to mind a traditional Italian neighborhood trattoria. The menu includes dishes representing all regions of Italy, including owner and Chef Anthony Cerrato’s traditional family recipes. Hand-tossed pizzas, savory pastas, grilled or sautéed meats and seafood, house-made desserts, as well as gluten-free and vegetarian options are all made to order and feature locally sourced ingredients. The drink selection includes local brews on tap, biodynamic and organically produced Italian wines, as well as a host of fine liquors and cocktails. Strada adjoins Cerrato’s other restaurant the Social Lounge, a craft cocktail bar with a rooftop patio and light fare. On request, the full Strada menu is available next door. Catering and private dining are available. Lunch hours are daily, 11 a.m.-3 p.m.; dinner is 4:30-9:30 p.m., Sunday-Thursday, and 4:30-10:30 p.m., Friday and Saturday. Both restaurants serve brunch on Saturday and Sunday. StradaAsheville.com and SocialLoungeAsheville.com.
About FYI
For your inspiration, for your imagination or for your innovation, FYI™ takes a modern spin on traditional lifestyle genres by embracing an adventurous and personalized approach to peoples’ taste, space, look, story and more. FYI covers a range of stories and experiences that reflect how people live their lives today, not defined by just one passion or interest. FYI has launched all-new genres, including trendsetting and brand-definitional series, such as Married at First Sight, Arranged, Seven Year Switch, Tiny House Nation, Unplugged Nation, He Shed She Shed and Food Porn hosted by Michael Chernow. FYI is a division of A+E Networks, a joint venture of the Disney-ABC Television Group and Hearst. The network is available in nearly 70 million U.S. homes and is one of the most upscale entertainment brands in the media landscape. The FYI website is located at fyi.tv, Twitter at twitter.com/fyi and Facebook at facebook.com/fyi. For additional press information and photography, please visit press.aenetworks.com.
About The Know it All Guide To…Bread
From the world’s biggest bagel to a decadent $200 gold-plated sandwich, the program visits the best places to eat and shows you the best hacks, how-tos, and mind-blowing facts in this fun and fast-paced food show. It debuts July 31, 2017 on FYI. Running a total of 13 30-minute episodes, the show airs on Monday nights at 10 and 10:30 p.m., with two back-to-back episodes.
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Question 15

Exciting things happening at Looking Glass Creamery!

Accepted Answer

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