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

Q: Posana: where to go for Sunday Brunch

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

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

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

Question 1

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 2

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 3

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 4

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 5

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 6

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 7

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 8

Chef Anthony Cerrato to appear on National TV

Accepted Answer

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

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

Question 9

Exciting things happening at Looking Glass Creamery!

Accepted Answer

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

Question 10

Sovereign Remedies: Cocktails and Veg-Forward Plates

Accepted Answer

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

Question 11

Flat Rock Wood Room Ascending

Accepted Answer

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

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

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

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

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

Question 12

Posana: where to go for Sunday Brunch

Accepted Answer

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

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

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

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

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

Question 13

NEW: Independent Bean Roaster opens on Historic 7th Ave

Accepted Answer

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

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

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

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

Question 14

Beyond the beer: Sierra Nevada Brewery

Accepted Answer

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

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

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

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

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

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

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

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

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

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

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

Question 15

Southern Smoke BBQ honors Southern Supper Clubs

Accepted Answer

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

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

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

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

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

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

Supper (also via buffet line):

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

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

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

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

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

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

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

Category: NC Mountains

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