Question 1

Strada Italiano & Gemelli Rebuild with Local Approach

Accepted Answer

Chef/owner Anthony Cerrato of Strada Italiano and Gemelli is taking community-driven measures to rebuild after Helene. In what is normally the city’s most profitable quarter, according to the Buncombe County TDA, Asheville restaurants are down 70-80% in October and November. Chef Cerrato is committed to keeping his restaurants in business and growing the labor market by slowly rebuilding in stages and with a symbiotic approach focused on the local community.
“Now more than ever, we have to stay strong as a community and support each other,” says Chef Cerrato. “The efforts we are putting in place are sensitive to the economic ripple effect we are all experiencing. We hope taking these measures will also help stimulate business for the restaurants, so that we can continue contributing to the local economy – through employment and also charitable contributions, which are a pillar of our core values as a company.”

Here’s what’s in store for the remainder of December and into the New Year:
STRADA MENU REVIVIAL + HAPPY HOUR
Strada’s menu has returned, almost to the full extent and with a couple of new additions. The $10 Community Meal – Spaghetti and Meatballs or Vegan Pasta Primavera offered at an affordable price in light of the ongoing financial burden many face – will remain on the menu into the New Year.
Starting December 16, Strada is offering a Happy Hour
Sunday & Monday, 4-5 pm
50% off all house-made pastas and hand-tossed pizzas

Holiday Hours
We are open and taking reservations for New Year’s Eve, and closed New Year’s Day.
Current Operating Hours
Monday & Thursday, 4-9:30 pm, Friday, Saturday, Sunday, 3-9:30 pm; we are closed Tuesday and Wednesday, with the exception of New Year’s Eve.
BRUNCH RETURNS TO GEMELLI
Starting December 20, Gemelli will reopen for Brunch on Friday, Saturday, and Sunday, from 10 a.m. to 3 p.m.
Brunch items, from top left: Egg Sandwich, Shrimp & Grits, All Star Breakfast, and French Toast Bread Pudding
The brunch menu, created by Gemelli Executive Chef Gabe Cerrato, takes a more American approach, featuring classics like an egg sandwich, shrimp and grits, biscuits and gravy, and an All Star Breakfast of eggs, potatoes, smoked or vegan sausage, and a biscuit. Shakshuka (eggs in a spiced tomato sauce with ciabatta and basil) is a popular item that is returning. A French Toast Bread Pudding with fire-roasted apple and creme anglaise hits a sweet note, while salads and a burger signal the lunch side of brunch.
GEMELLI’S NEW MENU + HAPPY HOUR
Also starting December 20, Gemelli is launching a menu expansion that will feature standard favorites like calamari and arancini, the signature Gemelli pasta and more. There will also be new additions, including a Panelle antipasti (chickpea cakes seared in evoo with arugula and lemon) and a Salmone entrée from the grill (salmon, squash risotto, and leafy greens).
December 20 also kicks off a new Happy Hour:
Half-off the entire menu, 4-5 p.m., every day we’re open. This is for dine-in only and on offer for a limited time, through the end of January. We will also offer an affordably priced drink menu.

Holiday Hours
We are open and taking reservations for New Year’s Eve, and closed Christmas Eve, Christmas
Day, and New Year’s Day.
Operating Hours Starting Dec. 20
Thursday & Monday, 3-8:30 p.m.; Friday, Saturday, & Sunday, 10 a.m.-3 p.m. for brunch, 3-8:30 p.m. for dinner; we are closed Tuesday and Wednesday, with the exception of New Year’s Eve.
828 BURGER NIGHT AT GEMELLI
When Chef Gabe isn’t cooking Italian food, he loves a good burger (especially pickles) and
wanted to create a night around it.
Every Monday (starting Dec. 30), 3-8:30 pm
$8.28 burger and rosemary fries special
The Gemelli Burger, normally $17, features two smashed patties, smoked cheddar, onion,
house-made pickle, and aioli on a sesame bun.
LOOKING AHEAD – Announcing Wine By the Vines 2025
In January, we will bring back our popular Wine By the Vines 5-course paired wine dinners. The dinners have traditionally focused on the food and wine of the different regions of Italy. In 2025, we’ll be exploring beyond the Italian border to offer diners a passport to other parts of the world. The dinners are $75 per person for a five-course meal that includes generous pours of paired wines. Wine By the Vines will take place the 3rd and 4th Thursdays of each month, giving diners two opportunities to attend each month’s themed dinner. Here are the themes for our first six months of 2025:
January: Argentina
February: Burgundy & Beaujolais
March: Americana
April: Sicily
May: Spain
June: Greece
More details to come.
ABOUT
Chef Cerrato is a longtime restaurateur in Asheville and has been a generous community
supporter for many years. A son of a big Italian family and graduate of AB-Tech’s esteemed
culinary program, Cerrato learned the ropes in independent and corporate restaurants in
Raleigh and Asheville, before striking out on his own in 2012, when he opened Strada Italiano and adjacent Social Lounge on Broadway Street downtown.
Strada’s menu represents many regions of Italy as well as Chef Cerrato’s Italian family recipes.
Hand-tossed pizzas, fresh, house-made pastas, grilled or sautéed meats and seafood,
house-made desserts, as well as gluten-free and vegan options are all made to order and
feature locally sourced ingredients. The menu is a creation of Corporate Chef Vladimir
Marto-Gonzales, in collaboration with Chef Cerrato. Strada adjoins Social Lounge, a craft
cocktail bar with a three-season rooftop patio, serving Strada’s full menu.
Strada Italiano & Social Lounge, 27 Broadway St., Asheville, NC 28801 | 828.348.8448
StradaAsheville.com | SocialLoungeAsheville.com
Monday & Thursday, 4-9:30 p.m.: Friday-Sunday, 3-9:30 p.m.; closed Tuesday & Wednesday
Gemelli, also a twisty pasta whose name is derived from the Italian word for “twins,” opened in September 2022, serving simple, authentic Italian food and scratch-made pastas in a casual European-inspired dining room. Like Strada, Gemelli offers many gluten-free, vegan, and diet sensitive options. The menu is the creation of Executive Chef Gabe Cerrato (Anthony’s son), who’s trained in restaurants in Asheville, Denver, and San Diego before stepping up to lead Gemelli’s kitchen and menu.
Gemelli, 70 Westgate Pkwy., Asheville, NC 28806 | 828.565.6111 | Gemelli.restaurant
New Hours as of Dec. 20. Monday & Thursday, 3-8:30 p.m.; Friday-Sunday, 10 a.m.-8:30 p.m.; closed Tuesday & Wednesday

Question 2

What's Happening on Hendersonville's Main Street - Update

Accepted Answer

Here’s what’s new on Main Street, Hendersonville as of Thursday, August 22, 2024. A few changes have happened since my previous June, 2024 &#8220;What Happened on Main Street&#8221; article. Images below.

119 S Main St – The Tipsy Taco buildout’s coming along. New and existing equipment’s being stored in space to the left while work continues on the right. Looks like sheetrock’s going up on a new bar(?) and walls.
117 S Main St – Elena’s Taco Cantina has had brand new double glass doors with glass upper and side panels installed, replacing the single wooden door. Doors and windows are still papered.
101 S Main St – The Kingmaker’s Draft (Board Games & Beverages) is closed. This space is still empty, but it looked like, to a “casual observer”, that someone might be interested. A couple people were on site, taking pictures & texting. Might be something. Might not.
114 N Main St – Wild Mountain Trading Co opening soon.

Ed and Dee Sine recently moved to Main Street after 34 years at 8,000 foot living on the side of a Colorado mountain. Co-owner Dee told me the “very, very friendly people and climate” were the two big draws for them. They’re opening multiple business entities, similar to those they owned and ran in Colorado, in this two-story space.

First: Wild Mountain Trading Co (gift shop) – the website’s live, including the ability to purchase items online. The website shows mounted signage on the building, but nothing’s up on the exterior yet.
First: Wild Acoustic Music Co (Instrument Shop) that also offers Music Lessons.
Second: Wild Moose Café and Coffee Bar &#8211; coming once retail is up and running. Pastries, sandwiches & soups to stay or go, and espresso.
Third: Ticketed live acoustic Music Events with local musicians held upstairs as “mini-concerts” where you can talk and enjoy a quiet evening. Drinks and bites, including charcuterie will be available up there.

The plan is to have the gift and music shops open in time for the Apple Festival.
They’re currently in the process of setting up displays and products after spending quite a bit of time cleaning and working on the building: plumbing, electrical, new flooring behind the bar, and repairing a few holes in the walls & floor. Good thing Ed’s an Architect. They’ve also installed new kitchen equipment.
Co-owners Ed and Dee have full careers behind them. Ed has degrees in Architecture & Engineering and is Founder and Creative Director at Red Creek Design Company. Their client list is impressive and includes residential and commercial heavy hitters.

222 N Main St – Deluxe Social House could open any minute, from what I saw.

Tables are set. Someone inside was finishing up a few things. They have a Website that isn’t completely populated with Deluxe-specific information yet. Social media pages are up and running, although they don’t have any content yet. The food menu’s in the window and on the website, but the drink menu’s not public yet. Don’t be surprised if the menu, hours, etc., change after they open and do their shakeout.
The interior looks upgraded, but not completely different than it did as Black Rose.

238 N Main St – Bone & Bottle Butcher Shop a few steps closer, but it’s still in the buildout process.
459 N Main St – Franklin, NC Caffé REL French bistro owners Tracy and Katie Passmore are getting their 2nd location ready behind the papered windows and door of the previous D9 Brewing spot. They have to build a kitchen from scratch, so it’s going to take a while.

Question 3

Dinner The Bohemian Way in Brevard

Accepted Answer

Our first visit to The Bohemian Restaurant, 192 west Main Street, Brevard this week was slightly confusing. After a quick look at the menu, I was like, okay it&#8217;s Italian. Wrong. Read the menu, start to finish and got it. And it was fun & right up our alley!

&#8220;The Bohemian Restaurant invites you on a culinary journey around the world with our diverse menu, always offering something unexpected.&#8221;
&#8220;Carefully curated with a fusion of cultures.
Each bite will make you travel with us.
Experience a melting pot of flavors.&#8221;

Looking up at the entrance from the street, it felt like it was going to be an adventure getting up the stairs, through the arbor and lush plants, across the porch, and inside this once private home. All the plants made it feel quasi-tropical and semiprivate on the porch. Sit there in nice weather, if you can. The Bohemian Restaurant opened in June of 2023. It&#8217;s the previuos location of Hobnob Restaurant.
The building isn&#8217;t huge, but does have four different seating areas, each with their own character: the porch (lovely), a couple of main floor tables (good people/action watching), main floor bar (good conversation), and upstairs (airy, spaceous). Capacity isn&#8217;t huge, so I&#8217;d suggest making a reservation, just in case.
We each had a glass of wine. Bill, Scarlett Vine Cabernet (Maipo, Chile) and me, Ely Cabernet (Paso Robles, CA). Their menu isn&#8217;t huge, but there&#8217;s a nice variety. Bill&#8217;s first course, Soup du Jour Creamy Crab Bisque was good. My Side Salad had some chopped tomatoe, corn, onion, and cheese on spring mix. The dressing &#8211; light and mildly sweet &#8211; was one of the best I&#8217;ve had.
Our entrées are pictured below with descriptions. Know they were both generously portioned (half went home with each of us) and delicious. No dessert this time because we had Peach Cobbler I&#8217;d made waiting for us at home.
I asked our server if he and the other servers were related because they all had a similar &#8220;look&#8221;. He smiled and said, &#8220;in a way. We&#8217;re all Brazilian.&#8221; He went on to say they all go to Brevard College. That&#8217;s when I asked if they play soccer. Why, yes, they do! They&#8217;re all on the team and have a Brazilian Coach. I nailed it!
The Bohemian is a great addition to the Brevard dining scene!

Question 4

Brooks Tavern: Tryon vs Hendersonville

Accepted Answer

This is going to be a short article, mostly image-based. I want to say right up front, I&#8217;m a fan of both Brooks Tavern locations. Both have warm and cozy feels. Same menus, but definitely different spaces.
Hendersonville is a smaller space, therefore less seating. Choose between booth or bar seating, plus a couple tables. Original brick walls, lighting and bar design set the tone. It&#8217;s been a local hang out since it opened.
Tryon has a lot more space with multiple table/chair seating areas, a piano in one of them, and bar seating. Tables are topped with black tablecloths, that along with lots of older brick & rock walls & wood beams, add to the knotched up, but relaxed ambiance.
Eight of us met for dinner at the Tryon Brooks Tavern this week. It was a very early dinner, so there weren&#8217;t many people in the house yet. I took advantage and took lots of pictures to share.
Not pictured, because we immediately dug in, are two Appetizers. Both were very good!

Deviled Eggs: classic creamy stuffed eggs with paprika and a sliver of Brooks famous candied bacon.
Fried Mushrooms: fresh mushrooms hand breaded to order, then deep fried golden brown, served piping hot with their homemade Ranch dressing.

Full Disclosure: I&#8217;ve done work for Brooks Tavern, building and now maintaining their website.

Question 5

Fun 80’s Flashback Weekend in Franklin, NC for Shriners Hospital

Accepted Answer

The 80’s Flashback Weekend event announced its full two-week schedule so fans can relive the quintessential Gen X decade while helping children with critical medical needs. The events will raise money and awareness for the Shriners Children’s Greenville Hospital.

Time Warps Mountain Town Back to the 1980s for Children &#8211; Annual 80’s Flashback Weekend Celebrates 10 Years and Raises Tens of Thousands of Dollars for Shriners Children’s Greenville Hospital.

Beginning July 27, the 80’s Flashback Weekend will celebrate icons like MTV VJs, Michael J. Fox, Eddie Murphy, and the music of artists like John Cougar Mellencamp while turning this beautiful mountain town into the home of western North Carolina’s largest fundraiser.
“It’s amazing that for 10 years people have traveled to our idyllic town to celebrate and help Shriners Children’s Greenville offer their life-saving work,” said organizer Dave Linn, a former Shriners patient himself. “As a parent and former patient, I know how important it is to have the healthcare industry’s best available for children in need thanks to the donations from so many good people.”
While the event is always held the first weekend of August to coincide with the original 1981 launch of MTV, this year is different because of the 80s Flashback’s 10th anniversary.

“We’ve moved the concerts to Main St. in downtown Franklin and we’re expecting massive crowds,” said Linn. “This new venue, along with the addition of food trucks and all the participating businesses, will make this annual celebration of Shriners Children’s Greenville more like a fundraising festival than anything else.”
Calendar of events:

Saturday, July 27, 7:30 p.m. &#8211; The Miss 1980-Something Pageant at the Lazy Hiker Brewing Co. of Franklin, NC.
Friday August 2, 7 p.m. &#8211; An Evening with John Mellencamp (featuring Cougar Town) on Main St. Opening act is Carbon Harry (performing the hits from the 70&#8217;s to 90&#8217;s).
Saturday, August 3 at 9 a.m. &#8211; 80&#8217;s Flashback 5K Race
Saturday, August 3 at 6 p.m. &#8211; 80&#8217;s Flashback Parade on Main St. Also, performing from 4:30 until 6 p.m. is Corey Stuart II on the Main Stage. (Best 80s theme floats win prizes. There&#8217;s no entry fee.)
Saturday, August 3 at 7 p.m. Totally Awesome 80z Party (featuring 80z Nation, one of the leading 80&#8217;s cover bands of North Carolina).

About the 80’s Flashback Weekend
For 10 years in Franklin N.C., the 80’s Flashback Weekend has turned the first weekend in August (as an homage to MTV’s 1981 launch) into the largest fundraising event in Western North Carolina. Over two weeks, the 501c3 holds multiple events to raise money and awareness for the Shriners Hospitals for Children’s in Greenville. For more information or to donate, email 80sflashbacknc@gmail.com or visit the 80s Flashback Weekend fundraising page.
About Shriners Children’s
Shriners Children&#8217;s is a network of non-profit medical facilities across North America. Children with orthopedic conditions, burns, spinal cord injuries, and cleft lip and palate are eligible for care and receive all services in a family-centered environment, regardless of the patient&#8217;s ability to pay. Care for children is usually provided until age 18, although in some cases, it may be extended to age 21.
Shriners Children&#8217;s is a 501(c)(3) nonprofit organization and relies on the generosity of donors. All donations are tax-deductible to the fullest extent permitted by law. Shriners Children’s is a registered name under which Shriners Hospitals for Children conducts activities. For more information, please visit shrinerschildrens.org.

Question 6

Have Celebrity Chefs Overstepped at Root & Bone in Horse Shoe?

Accepted Answer

Based on my experience with friends at The Crossroads &#8211; Root & Bone this past Friday, the answer is “No, they haven&#8217;t overstepped at all&#8221;. Along with property owner, John Turchin, they&#8217;ve taken an existing building, updated both interior & exterior, and opened a restaurant that&#8217;s serving up a unique, approachable menu at reasonable prices for the area.”
As far as what you can expect, I found it comfortable and welcoming. A nice mix of folks. Somewhere it was suggested dress was &#8220;resort casual&#8221;. If it&#8217;s for locals, all locals, I&#8217;d say nice-casual to casual dress should be fine. It felt like the kitchen was about 95% on top of things. A new Manager, Jonathan Miller, started this same day. He was previously at the Asheville Ruth’s Chris for eight years. The two friends I was with knew people he knew at Ruth’s Chris. He was definitely on his game.
Three of us were lucky to get seats at The Crossroads U-shaped bar. I’m guessing total capacity is about 50 on that side of the building. The bar accounts for about 40% of that seating with comfortable backed chairs. Two of us knew Chelsea, one of our bartenders from a couple previous spots she’d worked in town. She and Logan took excellent care of us on a busy Friday night. Note – multiple people have said it can be loud with ambient noise, but we didn’t experience that and the room was full. I’m guessing it&#8217;ll be harder to have a conversation when there’s live music, unless it’s soft acoustic.
It looked like table seating for 24 on the lighter/brighter side of the building toward the back, and four or five cushioned stools with backs at the open kitchen counter.
Lastly, there’s additional outside deck seating. Unfortunately, it started raining while we were there, so those folks came inside or finished up quickly and headed home.
DESIGN
You might not notice, and there may be other things I didn’t notice, but look under The Crossroads bar at the “bar wall” and foot rail. The wall is covered with railroad “tie pads” gleaned from the rail to Ecusta Trail conversion. You can also spot tie pads supporting hardware that’s attaching beams to the ceiling over the bar.
Look back down under the bar and you’ll also notice the foot rail is one of the actual rails pulled up during prep for the Ecusta Trail. Think of the traffic that passed over that rail!
DRINKS
Cocktails and other drinks are offered at very friendly pricing. Cocktails $11-$15, averaging $12.60. Sixteen ounce Draft Beer $6, Cans $5 &#8211; $7, and wines by glass and bottle are too many to list here, but they’re reasonably priced, in my opinion. Two of us had their tasty Ziggy Stardust Old Fashioned at $12, and the third had their fun Mountain Mermaid at $15. Don’t miss the footnote on this cocktail, letting you know the extremely heavy mermaid vessel it’s served in is cursed: “This mermaid is cursed & will bring financial hardship if removed from her home.” Love this wording! Humorus, but you get the message.
FOOD
We had five dishes (three “Starters”, one “Salad”, and one “Side”) between the three of us. Didn’t share, but we did take tastes of each other’s dishes. See MENU and more information in gallery image captions below.

Beet Tartare: It’s very savory, with very little beet flavor. Most, beet lovers and not, should be happy with this dish. I liked it, eating every bite, including the “swoosh”, pumpkin seeds, and garnishes. House-made chips are excellent.
B.L.T.: Nice fried green tomatoes and tomato jam. If you’re a pimento cheese fan, you’ll be happy. I especially liked the pork belly on top. It had less fat than usual and was well cooked.
Smoked Trout Dip: Good, but a little “fishy” according to a friend who&#8217;d had it a few days before, and confirmed by us. Not necessarily a bad thing. Every bite was gone in our case. You’ll have to decide for yourself.
Southern Peach Caprese Salad: Felt like the kitchen was rushed putting this dish together. Peaches were good, but under the lettuce & not featured. Get this if you like peaches, pickled tomatoes, and vinegar-based dressing.
Mac & Cheese: Generously portioned (sharable, if you’re willing) with a &#8220;biscuit herb crust&#8221; on top, baked and served in a small cast iron skillet.

WHAT’S NEXT?
This is all tentative. No guarantee any or all of what I&#8217;ve heard is going to actually happen.

A stage/deck for live music is planned for outside. Sounds like it’ll be between the deck attached to the building and the Ecusta Trail.
A Bakery is going to be added in the existing space on the left (still unremodeled) side of the building as you look at it from the street.
Did you know there’s a “downstairs”? It’s a space with a smaller capacity, maybe 20+? I’ve heard two things – one, it’ll be a Private Event space and also used for wine storage, and two, there’ll be a small bar and additional seating.

Building and Restaurant owners have said they intend this to be “a place for locals”. I took a wait and see approach before going, but unless something happens to change my mind, I think they&#8217;ve hit the mark. Prices are very reasonable and spaces are welcoming & well thought out.

The Crossroads and Root & Bone
Website: https://thecrossroadsnc.com/
4165 Brevard Rd.
Horse Shoe NC 28742
828-309-0818

Question 7

What Happened on Main Street!

Accepted Answer

Pay attention or you might find the Hendersonville Main Street shop/restaurant/brewery you’ve frequented for years is gone and a new business is in its place. It happened to me. All I did was blink. Images of most locations below.

119 S Main St – This previous Never Blue location is becoming the 9th Tipsy Taco

(Tex-Mex with a Little Twist) location. It’s a Greenville, SC based franchise.The space is totally gutted, being prepared for the new buildout. Frank Roman, owner of the new Hendersonville franchise, as well as two other Tipsy Taco locations, said in a recent Hendersonville Lightning article, &#8220;It should be about two months of work” and “he hopes to open Tipsy Taco by Labor Day for sure.&#8221;
Background: Tipsy Taco is a Greenville, SC franchise with eight locations in and around Greenville, SC. Company owners Lazaro Montoto, Tony King, and Brian Shelton talked about their plans in this 2020 article, &#8220;New Tipsy Taco owners have aggressive plan for growth&#8221; A Feb 2023 SC Biz News article says &#8220;Roman comes from a music background and moved from Miami to Greenville about five years ago.” Read even more background in this BlueRidgeNow May 29th article.

101 S Main St &#8211; The Kingmaker&#8217;s Draft (Board Games & Beverages) has closed. This space is currently available, as is the 2nd floor office space.
114 N Main St &#8211; Moes Original BBQ has closed and is relocating to 1794 Asheville Hwy, Hendersonville, the previous Zen Hen locatation.
238 N Main St &#8211; Bone & Bottle Butcher Shop is still in the buildout process.
305 N Main St &#8211; Eclat Realty + Co has opened in the previous 305 Lounge and Eatery location, moving from their previous East Flat Rock office location at 126 W Blue Ridge Rd.
341 N Main St &#8211; Orchard Properties has opened in the previous Goldcrafting by Phillips location.
424 N Main St &#8211; The Village Green Antique Mall space is now The Emporium On Main with quite a variety of vendors. They might be right when they say, &#8220;Over 80 Vendors! Something for everyone!&#8221; They advertise “Handcrafted, Handmade, Upcycled Resale, Vintage, Antiques, Ladies Boutique, Doggy Boutique, General Store, Fiesta Dinnerware, Collectibles, Woodworking, Stained Glass, Pottery, Fabric Art, and Artists – all under one roof!” I can confirm there’s plenty to choose from and it feels bright and fresh inside!
425 N Main St – Franklin, NC Caffé REL French bistro owners Tracy and Katie Passmore are opening their 2nd location in the previous D9 Brewing spot. According to a recent Hendersonville Lightning article, it sounds like it’ll be a while before they’re open: “We have to build a whole kitchen, which will take some time. We’re not in a big rush.” No pictures of this one.

Question 8

Carolina CiderFest comes to Asheville's South Slope

Accepted Answer

Carolina CiderFest is back with an even bigger and better festival! This festival will feature ample tastings of hard cider, mead, apple wine, and seltzers along with artisanal food, live music, and workshops, all in the heart of South Slope. Shay & Company is delighted to be partnering with the NC Cider Association for this amazing festival. The 2024 event is expected to draw another sell-out crowd to sample sips from a large and diverse mix of local and national, small and large pourers. In addition to tasting cider and mead, guests can enjoy bites of artisanal food including local cheeses, ice cream, and more. This year’s event will also welcome a mix of food from food trucks and local vendors for hungry cider-sippers throughout the afternoon. Your ticket includes all the cider you can drink! If you are a VIP then there will be some yummy treats for you with the ticket purchase.
This quintessential cider fest also offers arts and crafts from local vendors and live music. Again, this year, a limited number of VIP tickets offer advance entry to the event a full hour early to enjoy exclusive access to tastings from our cider and mead makers and artisanal food vendors before the crowds arrive. You may even have the opportunity to sample some specialty, small-batch, or limited-release ciders and meads that won’t be available during the regular event.
Details:

Date: June 22, 2024
Time: 11:30 am VIP Early Entry, 12:30 pm General Admission to 4 pm
Location: 24 Buxton Avenue (South Slope between Colliard and Millard Avenues) Asheville NC 28801
Parking is Ironwood Parking Garage located at 45 Federal Alley, Asheville, NC 28801
Eventbrite Link: https://www.eventbrite.com/e/827706802327?aff=oddtdtcreator

Since the event is sure to be a sell-out, attendees are encouraged to plan ahead and buy their tickets early.

VIP access starts at 11:30 AM and includes a VIP Area sponsored by South Slope Cheese and a Cheese and Cider Pairing with (3) Cideries and South Slope Cheese at 1:30 PM, followed by General Admission at 12:30 PM until 4 PM.
This year there will be a pre party at Noble Cider on June 21, 2024, from 6 to 9 am with Food Trucks, Music and Raffles and an After Party at Urban Orchard from 4 to 8 pm with DJ REXXSTEP.
We have 20 plus Cidermakers from Blakes Hard Cider, Botanist and Barrell , Gingers Revenge, Devil’s Foot Beverage to Shacksbury and we have 14 plus Artisans for our street Market and let’s not forget the food for purchase with Good Hot Fish, Greenman, Paperhouse Pizza, Bears BBQ, Piezaa, Big Foot Longs and Kente Kitchen just to name a few. Music By Lyric from 11:30 to 1 pm and White-Water Bluegrass from 2 to 4 pm with DJ AVL XLR.
Carolina Ciderfest is Produced by Shay & Company benefiting NC Cider Association.
ABOUT SHAY & COMPANY:
Shay & Company is your premier event planner in Asheville, North Carolina. From bespoke weddings to multi-weekend festivals to grand galas, we specialize in creating unique and memorable events that reflect your personal style and vision. For more information visit www.shay-company.com or follow us on Facebook and Instagram.
ABOUT NC CIDER ASSOCIATION:
The North Carolina Cider Association is a 501(c)3 member organization, established in 2020, to promote the success and popularity of the state&#8217;s hard cider producers. Thirty plus cider-maker members across the state share their love of cider at their tasting rooms with events and cider sales. The association’s goal of a completed NC Cider Trail map will be realized with a portion of Carolina CiderFest funds being used to support the final steps of creating and distributing the map. Follow NC Cider Association on Facebook and Instagram for more information.

Question 9

Heard about Pisgah Bakehouse?

Accepted Answer

Checked out Pisgah Bakehouse for the first time this past Wednesday and left happy. All pastries and breads made in-house in their wood-fired oven. Nice fresh ingredients in our sandwiches. The pastry case totally hijacked my sandwich-only intentions. It MADE me leave with an Almond Croissant!
They &#8220;opened in the fall of 2023 bringing hand crafted food, brick-oven breads and pastries to Brevard, NC. The Bakehouse is the third bakery/cafe location under the ownership of David Workman who, with his team, has been producing from scratch food at Flat Rock and Fletcher Village Bakeries for almost 20 years.&#8221;
Now the Bakehouse makes pastries and breads for all three Workman properties in their new wood-fired oven. Bakehouse Chef Daniel Goodsen points out this includes laminated pastry doughs for their Danish and Croissants.
Not sure if they&#8217;re always as busy as they were when we stopped in, but the line to order took a while to work our way through. I&#8217;m thinking there were quite a few Brevard College students there, as well as families and other folks out for lunch.
Place your order, take a number, and they&#8217;ll bring your food to you. Drinks are self-serve to the left of the counter. There&#8217;s a sign on the counter saying expect sandwiches to take 25 minutes. I timed them. We had our sandwiches in 9 minutes 27 seconds, even though they were busy. Better to under promise and over deliver, I guess. In nice weather, I think I&#8217;d choose outside covered patio seating.
You won&#8217;t get bored watching the kitchen action while you&#8217;re in line. It&#8217;s fast, furious, and non-stop for the impressive number of staff back there! I was watching pastries being made and things going into and out of the oven.
Pisgah Bakehouse is right off the new Brevard roundabout/rotary/traffic circle/whatever you grew up calling them. See their address below the gallery. There&#8217;s a parking lot, but it&#8217;s tight-ish and limited. We were lucky someone left just as we arrived and we were able to slide into that parking spot.

Pisgah Bakehouse
1980 Asheville Hwy
Brevard

Question 10

The Crossroads and Root & Bone Opening at Late Spring 2024

Accepted Answer

Root & Bone to Open its Doors at The Crossroads (Hwy 64 & the Ecusta Trail) in Hendersonville NC in Late Spring 2024
Anticipation is mounting as the well regarded restaurant brand Root & Bone prepares to open its doors soon. Two James Beard Award-nominated Chefs, Jeffrey McInnis and Janine Booth, are excited to introduce their special blend of &#8220;elevated southern comfort&#8221; food, showcasing locally sourced farm-fresh ingredients. We&#8217;re talking about honest southern food at its finest.
Chef Janine Booth and Chef Jeff McInnis
Root & Bone draws its name from the staples of the American diet: meat and vegetables. It promises to deliver culinary excellence with southern charm to the vibrant food scene of Hendersonville. &#8220;The Crossroads&#8221; is the name of the complex housing Root & Bone, which includes a unique bar with classic Rock &#8216;n Roll flair, an outdoor deck, front porch, and a private wine cellar perfect for private parties and dining. Together the entire complex presents itself as a great new dining option for locals, providing a space to unwind while enjoying a chat at the bar, as well as serving as a prime location for special events and private parties.

THE FOOD
Rooted and raised in the South, Chef Jeff McInnis grew up with southern comfort food and hospitality in his blood. His partner Chef Janine Booth hails from Australia, and brings with her a a true passion for uniting people through food. This power couple already boasts several successful restaurants across the country and the Caribbean, with numerous accolades including four James Beard Award nominations! They are thrilled to be opening their fourth Root & Bone here in WNC, where they intend to establish roots for the long haul. Root & Bone will showcase their southern-inspired cuisine with a modern twist, featuring award-winning dishes such as the &#8220;Sweet Tea Brined Fried Chicken&#8221; (dusted in lemon powder with spicy honey), &#8220;Braised Brisket Meatloaf&#8221; (with house-made tomato jam), &#8220;Grilled Peach & Tomato Caprese Salad&#8221; (with pimento cheese croquette), and Barbecue Spareribs&#8221; (with pickled chilies & smokin rosemary), alongside classic casual items like the &#8220;R&B Burger&#8221; (with house-made bacon) and &#8220;Crispy Fried Chicken Biscuits&#8221; (with pepper jelly).
THE CROSSROADS
The Crossroads and Root and Bone in Horse Shoe NC
This multifaceted venue houses Root & Bone Restaurant, along with its unique Rock &#8216;n Roll bar, outdoor deck & bar, front porch, and The Little Root Market & & Café, perfect for local coffee and special pastries for a a quick stop-and-go grab while passing down Hwy 64/Brevard Road. The Little Root Market will offer a unique array of retail and locally sourced provisions for all locals and visitors needing a a quick bite on the road. The Crossroads name stems from the famed Blues Guitarist Robert Johnson of the 1930s. Legend has it Johnson made a deal with the devil in his quest for fame, quickly becoming known throughout the land. In 1969, Johnson&#8217;s hit song Cross Road Blues* was covered by the British band Cream, perpetuating his legendary status. Johnson died at 27, much like Jimi Hendrix, Janis Joplin, Jim Morrison, and many other rock icons would in the future, aka &#8220;Rock&#8217;s 27 Club&#8221;. By the main bar at The Crossroads, you&#8217;ll find a montage of exclusive and historic Rock photographs from the 1970s & 1980s, including Leon Russell, Jeff Beck, James Brown and even The Stones &#8212; all captured live in their early days. The Crossroads will feature an exclusively curated music playlist spanning many genres with no boundaries &#8211; from the passion of the Blues to World Beat and Reggae, offering a different vibe every night of the week!
Root & Bone and The Crossroads will cater to everyone, offering affordable family-friendly comfort food, the best Bourbon cocktails in WNC, and occasional live music performances. The Crossroads is located at 4165 Brevard Road, Horse Shoe, NC 28742. For more information or to join our VIP Guest List, visit: https://TheCrossroadsNC.com. The Crossroads is owned by the same local family that owns The Horse Shoe Farm, right up the road on South Rugby.

Question 11

Going, Going, Go to Auction House Food Hall?

Accepted Answer

Auction House Food Hall&#8216;s concept is fun and perfect for its Fletcher, NC location at 29 Fanning Bridge Road. That said, I&#8217;m going to sum up my two visits as, first visit &#8211; &#8220;don&#8217;t need to ever go back&#8221;. Second visit &#8211; &#8220;okay, I&#8217;ll give them another try after this one&#8221;. See why I went back after that first visit and the gallery below for more details.
First visit take: love the concept, super creative fun decor, love that they included a pass through bar to lots of fun outdoor seating and stage area, still deciding on exterior only for going from one floor to the other (it was raining this day), hated the dry & chewy Fish Camp Twenty Five Fried Cod Sandwich I ordered, and liked the Crab Hush Puppies. My friend&#8217;s KO Burger burger, ordered with katchup, was impossible to pick up and eat because there was so much katchup on it, everything else slid out into a big katchupy mess.
Second visit take a few days later with two other friends that wanted to give them a try: The Chicken Tinga Quesadilla from Mercado Cantina had plenty of chicken in it and was tasty. Even though three of us liked and shared the zesty Blue Collar Bourbon Social Fried Brussels Sprouts, there were plenty left to take home. We didn&#8217;t order a Burger this time, but DID see one waiting for pickup and it looked 100% better!
Overview: There&#8217;s plenty of seating throughout. Ordering at Mercado Cantina on the main, street level, is fine. Ordering from Fish Camp, KO Burger, and Blue Collar is all done at Blue Collar, and is less than fine. That wasn&#8217;t a problem during the first visit because there weren&#8217;t very many people there. It WAS a problem on the second visit because there were a lot of people there and everyone was in one long line to order. It took quite a while to get up to the counter to place our order. We went back up to the main floor with our pagers and then back down again to pick up our food. All lower level food pickups are done at the center window between KO Burger and Fish Camp.
Spaces:  Weather permitting, I will always choose dining and hanging out in the outdoor space out back. Next, I&#8217;d choose the upper level because it feels open with lots of windows, airy, kind of energized.  There are also a few tables that look good for seating on a narrow upper level deck, overlooking the outdoor seating below.  Finally, downstairs seating.
Parking: Is plentiful and easy in the huge parking lot they put in behind the building. Lower access is quick and easy. Upper level access from the lot is either up exterior stairs on the far side of the building, or up a long accesible ramp on the near side.
Bottom Line: Give them a try. If it&#8217;s not the best on your first visit, go back again, giving them another chance. I&#8217;m really glad I did!

Question 12

A Marine's take on 24hrs and High Tea at The Omni Grove Park Inn

Accepted Answer

Guest post by Nick Lucey, at the The Omni Grove Park Inn in Asheville, NC.
“Guess what we’re doing this weekend, dear?” These seven dreaded words can shake any married man to his core. The words fall from my wife’s lips like a guillotine. Instinctively, my palms begin sweating, my mind races, and the excuses start percolating. Surely, something needs to be fixed around the house on Saturday … right? RIGHT?!?
My shoulders collapse under the weight of despair. As usual, she anticipates my chronic apathy while awaiting my pathetic lethargy. “We’ve been invited to high tea at The Omni Grove Park Inn.” The final n in “inn” trails off like the bitter end of a hangman’s rope. Somehow, this weekend is going to involve smelling good, wearing fresh underwear, and eating tiny food of some sort. I. just. know. it. “Oh, and you’re going to write about it,” she continues, dealing me the final, merciful death blow.

Gulp. Hey, it’s cool. I can be comfortable with this kinda stuff. Two decades as a travel photojournalist, I’ve stayed in some of the world’s poshest resorts. I’ve swam with sharks, but never experienced high tea. There’s a first for everything. And let’s face it, I’ve gotta be cool with it if I want to keep peace in the land. “Happy wife, happy life” and all that jazz, amiright? So I figured I’d better do my homework, and see what this Grove Park Inn is all about. I do my due diligence, and summon the Googles. Here’s what I discovered, in no particular order:
The venerable The Omni Grove Park Inn was built by tonic magnate (and “father of modern Asheville” fame) E.W. Grove, and his son-in-law and pharmaceutical tycoon Fred Seely. The palatial resort was hewn from native granite boulders that make the walls up to five feet thick. Four hundred men and 20 Italian stonemasones toiled 10-hour shifts six days a week to move the massive boulders — some weighing as much as five tons — with mules, wagons and ropes and into place on the side of Sunset Mountain. The inn was influenced by the austere Arts & Crafts style, which evokes a rustic grandeur that seamlessly blends with its Appalachian, western North Carolina surroundings. Admittedly, I’m a fan of the movement.
On July 12, 1913 — almost exactly one year after its groundbreaking — the original 156 rooms opened amid fanfare and an address by then-Secretary of State William Jennings Bryan, who proclaimed that the inn was “built for the ages.” The hotel then encompassed a dining room and a 120- by 80-foot lobby. From the git-go, the inn was promoted as a place to escape the pressures of everyday existence, appealing to “tired, busy people seeking to get away from excitement and annoyances, and to rest their nerves.” Alcohol was prohibited (gasp!), but bringing small children was discouraged. Whew. Now, I was truly intrigued.
Listed on the National Register of Historic Places, the inn’s past is as storied as it is illustrious. The auberge has been frequented by no less than ten U.S. presidents (including FDR, Nixon, Bush Sr., and Obama). Novelist F. Scott Fitzgerald lived there in the mid-1930s while his wife Zelda sought care for her mental health in Asheville, allowing his own to spiral downward in a way only tortured writers can. Tortured myself, I can relate. Maybe this assignment will be cathartic and self-exploratory after all? I’m already feeling better.
During World War II, the inn was used as an internment facility for Axis nation diplomats. These envoys and their staff were granted escorted trips into Asheville, where they would purchase goods from local merchants, helping to boost the economy. As the war raged on, the Philippine government functioned in exile from the inn’s Presidential Cottage. After the war, the U.S. military used the inn as a rehabilitation facility for returning sailors, and as a place where soldiers rested before being assigned to other duties. It’s said that during the Cold War, the U.S. Supreme Court planned to relocate here in the event of a nuclear attack. Talk about a winning business model — world-class chillin’ in the middle of an armageddon.
The inn’s renaissance began in the mid-1950s, when Texas businessman Charles Sammons renovated and expanded it. By the late 1980s, the property tallied 510 guest rooms spread over 140 acres. The sprawling inn is now home to six restaurants and cafes, a 44,000-square-foot spa, indoor and outdoor pools, a sports complex, gift shops, bars and lounges, an 18-hole golf course, and much, much more.

As we ventured onto the property, our cares disappeared just as quickly as our car was whisked away by the friendly valets. We checked into our comfortable room in the Sammons wing, with incredible views of the Asheville skyline and crepuscular-rayed Blue Ridge Mountains beyond. The subsequent 24 hours were nothing short of miraculous.
The inn’s west-facing orientation on Sunset Mountain affords amazing views of the melting sun, a perfect setting for adult beverages on the terrace, and gazing longingly into your partner’s eyes. We continued our twilight merrymaking, retreating to one of the inn’s eateries — the Blue Ridge — and consumed so much delicious sustenance that I literally groaned as I slid myself away from the table. We stumbled down the long corridor and into the elevator, and descended into the dueling piano bar, which was way more fun than either of us thought possible. I can get used to this kinda thing. Being middle aged and allergic to the dark, however, it was well past our bedtime, so we retired to our chamber to sleep comfortably and rest up for our raucous tea party the next day. Besides, smelling nice don’t come easy. Or quickly.
The day of reckoning had finally arrived. I took a deep breath as we boarded the shuttle, and bounced along the property road down to the Country Club. I mustered up the courage, and we entered the opulent hall. We waltzed in, freshly showered and ready to do battle, accompanied by live violin music (“Baby Got Back” just hits different when played by a 16th-century stringed instrument). We took our seats in front of a large shelf of hors d’ouevres, which contained diminutive macaroons, quiche tarts, tea sandwiches (you know, with the crusts cut off), scones, mini-croissants, and other bite-sized marvelous morsels. It’s a good thing I cleaned up for this, because gorging yourself on tiny treats is an exhausting endeavor. Signalling surrender, I raise my pinkie into the air, and sip a fine cup of Earl Grey, all the while, every chromosome in my body screams for war movies, violent sporting events, and a trip to my local hardware store.
When the dust settled, I had survived a high tea, at the incredible The Omni Grove Park Inn no less. We had gorged ourselves on delicious foods, toured opulent grounds, witnessed a life-changing sunset (and a freak northern lights show after dark), slept among the ghosts of presidents, and had everything put in perspective. All said and done, the The Omni Grove Park Inn is definitely somewhere I’d like to stay if there were ever a nuclear war. Because if doomsday ever comes, I want to be well rested, well fed, and properly bathed.
Meet Tiffany and Nick Lucey
Tiffany and Nick Lucey have backgrounds in publishing, photojournalism, media, marketing, business ownership & management, and more. They also produce fantastic imagery and videos. All images in this post are courtesy of the Lucey&#8217;s. Learn more about these two impressive humans here: https://luceyagency.com/who-we-are/

Question 13

Celebrity Chefs opening restaurant in Horse Shoe, NC

Accepted Answer

Root & Bone restaurant with indoor & outdoor seating coming to Horse Shoe on the Ecusta Trail, along with new music venue, Crossroads. They&#8217;ll be in the previous Fidalia&#8217;s location. I&#8217;ve included shots of both signs because they can be hard to read if you&#8217;re driving by. Root & Bone&#8217;s sign is on the roof.
They&#8217;re currently hiring a Server (or Servers).

This looks like the third Root & Bone location with a fourth in NYC&#8217;s East Village that closed after an 8 year run. Additional locations for this brand and another by these chefs are located in multiple states, including Miami, FL. It also looks to me like they&#8217;re in a growing phase. A guitar on the Crossroads sign suggests a bar or space with live music?

Read about the latest this power couple is up to: https://www.fsrmagazine.com/feature/how-two-celebrity-chefs-are-creating-the-sports-bar-of-the-future/
Here are a few more links for your perusal if you&#8217;re interested in background:
&#8211; Root & Bone Website: https://www.rootnbone.com/
&#8211; Root & Bone Facebook: https://www.facebook.com/rootnbone
&#8211; Root & Bone Instagram: https://www.instagram.com/rootnbone
Both husband and wife Co-owners come with a lot of industry credits and awards behind them:
&#8211; Chef Jeff McInnis Instagram: https://www.instagram.com/chefmcinnis/
&#8211; Chef Janine Booth Instagram: https://www.instagram.com/chefjaninebooth/

Question 14

Claywood Now Serving Lunch, Brunch & Dinner

Accepted Answer

Claywood started Lunch service Wednesday, April 24th. Taking full advantage, we ordered off the menu, but were also treated to a few extras by Carly, co-owner with her husband, Scott. Thanks, Carly!
I went in saying, &#8220;No alcohol for me, thanks&#8221; and ended up with an Espresso Martini that tied with one I had in MA as the best I&#8217;ve tasted. Ever. It&#8217;s made with equal parts of Mr Black (essentially a cold brew infused vodka), aka an australian cold brew liquor, Tito&#8217;s vodka, and cold brew espresso, and a generous dollop of Brett&#8217;s incredible house-made espresso whipped cream. He pointed out that the whipped cream floats to the top and the finely ground espresso beans settle to the bottom of the glass after the drink sits for a bit.
Barrie told Brett what flavors she gravitates to, and he made her a delicious custom rum cocktail. Something new to me was the Angostura Amaro, and Italian herbal Liqueur, from the same company known for their Angostura Bitters. See more about Angostura Amaro here: https://angosturabitters.com/portfolio/amaro-di-angostura/
We left with an even deeper appreciation for Claywood&#8217;s food and bar programs. Mixologist/Bartender Brett&#8217;s depth of knowledge and creativity behind the bar is one of the best in the area.
See image captions for more details.

Claywood
317 7th Avenue E
Hendersonville NC 28792
828.471.7500

Question 15

I Don’t Know the Answer, but Lubrication Helps

Accepted Answer

There’s a new program in Hendersonville whose mandate is to help the homeless and isolated, including senior citizens living on their own. The approach is to use good, healthy food as a tool, a lubricant, in building relationships. The goal is to engage, establish trust, and ultimately enable a lifestyle change for the better.
Engage WNC recently got their 501(c)(3) non-profit standing. They don’t have an online presence yet, but it’ll come after they’re better established. A marketing consultant is currently helping with what they need to get started online and for print materials. The eight-member Board have partnered with the Hendersonville Community Co-op, but other businesses and organizations have heard about them and are also helping.
Engage’s Executive Director Judith Long explained, “It’s about relationships and leaning into social isolation and loneliness in an effort to help people get to the next place/step in whatever’s going on.” Meals are prepared by Chef Donnie Simmons in the new (Nov 2023) Co-op kitchen and then taken to homeless camps and a couple other locations for people struggling with substance use and homelessness. They plan to add taking meals and building relationships with isolated frail elderly folks in the future.
&#8220;The way you challenge addiction is connection&#8221; Judy Long
Once that relationship is built, they assist people with other parts of their lives, like navigating Medicaid, navigating Social Security, getting them to a hospital for procedures, etc. so they can help that person make positive changes in their lives. Often, they’re asked for Narcan, which they provide, as well as drug test strips. Casually keeping up with the folks they’ve all gotten to know, they share amongst themselves things like, this person’s still alive, this person went to rehab, this person’s doing well, this person’s not.
Something I hadn’t thought about was transportation. Engage will give people bus tickets to get to places they need to get to around town. The tradeoff for a bus ticket is taking a Narcan box, also.
In addition to outreach, Engage WNC will be organizing “Community Plates” in the Co-op’s courtyard. It’ll be another way to build community as folks and families can sit down, have family-style meals and conversations.
Where does the money come from to feed all these people? Judy explained that at this point they have limited funds and are building a budget, but they’re using food gleaned from Co-op excess that’s perfectly good, but isn’t fit for retail sales – the “ugly vegetables”.
Word’s beginning to spread. This past holiday season, a grocer didn’t sell a number of turkeys and donated them. A baker had extra pies that they donated. Ruth’s Chris recently donated hundreds of pounds of cleaned and prepared potatoes. At least once a week the owner of Hendersonville’s Blue Meadow Farms donates something. They’ve had many offers of help, but are building the coalition slowly, so they have infrastructure in place and aren’t overwhelmed.
At this point, they’re providing about 2,500 meals a month! I have a feeling that will hold steady, or more likely, grow. It’s anywhere from 75 to 150 meals a day, depending on the day and products they have to work with, but Chef Donnie thinks they have capacity for 1,000 meals a week (Monday through Friday) if there’s enough produce.
In addition to taking care of others, they make sure to take care of themselves, too, with a weekly communal meal for the team and others that are invited – like me. If you’ve been a volunteer, you probably know about burnout. A shared meal and conversation about the previous week helps. They refer to the meal as “Chef curated” because after a theme’s chosen, Donnie assigns courses. Each person brings a dish and during the meal, they pick a theme for the following week.
This is a group to watch. I expect we’ll be hearing more about them as they grow and expand. Along with so many other organizations in Hendersonville, they’re focused on helping the community as much as they possibly can.

Carolina Epicurean

NC Mountains

Category: NC Mountains

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