Question 1

Make Mother’s Day Easy at The Omni Grove Park Inn

Accepted Answer

This Mother’s Day, pamper your mom with a weekend retreat at The Omni Grove Park Inn – a 513-room resort set in the Blue Ridge Mountains of Asheville, North Carolina – where classic charm and luxury meet to create an enchanting experience. Create lasting memories in the mountains this holiday with a fun-filled weekend inclusive of yoga and dance classes, audio tours of the historical property, and an exclusive Mother’s Day Tea Party featuring local live music, delicious hors d&#8217;oeuvres, artisanal activities and more to celebrate those special matriarchs in your life.
Mother’s Day Made Easy: (May 9, 2024 &#8211; May 14, 2024)

Sparkling wine amenity in-room upon arrival
Tickets to the Mother’s Day Tea Party on May 11 from 2-4pm
Daily Morning Table Buffet at the Blue Ridge Restaurant per registered guest
Overnight Valet or Garage Self-Parking, one car per room per night
Late checkout of 1:00PM EST

Mother’s Day Weekend at The Omni Grove Park Inn
Friday May 10:

Audio History Tour
Friday Night Seafood Buffet at Blue Ridge Dining Room

Saturday May 11:

Audio History Tour
Mother’s Day Tea Party | 2-4pm

Sunday May 12:

Audio History Tour
The Morning Table Buffet at the Blue Ridge Dining Room
Mother’s Day Brunch Buffet at the Blue Ridge Dining Room

Overall:

Gift Basket Giveaway (Friday – Saturday, winner announced Sunday)
Free Golf for Mom with paying player (guests & locals)
Free Yoga & Dance Classes for Moms

The Omni Grove Park Inn
290 Macon Ave
Asheville, NC 28804

Question 2

Posana Celebrates 15 Years in Asheville!

Accepted Answer

Posana, a long-standing Contemporary American Restaurant in Downtown Asheville, invites everyone to join us in toasting this milestone on Thursday, May 16th. Doors open at 5:00 and the band starts swinging at 6:00. Guests are invited to join in the festivities at Posana located at 1 Biltmore Ave.
We are serving up some of Posana’s guest favorites from over the years so arrive hungry! Remember our Lobster Mac and Cheese? The Zentini cocktail? Well, they are back for the occasion along with so much more, including of course, Posana’s legendary Kale Salad!
Tickets are $75, including tax and gratuity. Enjoy a complimentary glass of bubbles with your food. A full bar is available for purchasing additional drinks.
Come dance, mingle, eat and drink with us!
“It&#8217;s been incredible being a part of the Asheville community at large and the Independent Restaurant community for the last 15 years. Never in my wildest dreams did I imagine being given the opportunity to express my creativity in the form of a restaurant. Thank you Asheville for accepting and supporting Posana over the years. We look forward to the next 15!” – Peter Pollay, Owner and Executive Chef
Tickets for Posana’s Anniversary Celebration are $75/person (including tax and gratuity). Guests will be greeted with a glass of complimentary sparkling wine as they enter the restaurant to enjoy the culinary stations, and live music. Additional drinks may be purchased separately at our full bar.
For reservations and more information, guests are encouraged to visit our WEBSITE or purchase tickets HERE.
EVENT DETAILS
15th Anniversary Celebration
Date | Thursday, May 16th
Time | Starting at 5:00 pm, LIVE music is from 6:00 pm &#8211; 9:00 pm
Location | Posana, 1 Biltmore Ave, Asheville NC
Live Music
Tickets | $75/person*
*Please note ticket prices include tax and gratuity. Guests can purchase additional beverages separately at the full bar or wine station. Tickets are non-refundable but are transferable.
PURCHASE TICKETS HERE.
ABOUT POSANA
Posana® restaurant is a contemporary American restaurant located in downtown Asheville on Historic Pack Square focused on serving local, seasonal, and sustainable cuisine. The restaurant sources unprocessed, premium ingredients from over 64 different local purveyors and farmers and regularly changes the menu. Posana is part of Mandara Hospitality Group, founded by Peter and Martha Pollay in 2016. To find out more, visit https://posanarestaurant.com.

Question 3

Feta Flav - Rich, Filling, Very Greek!

Accepted Answer

Looking for a restaurant that serves authentic Greek food? You&#8217;re looking for Feta Flav in Hendersonville!
We stopped in for dinner yesterday, a Saturday. We didn&#8217;t have a problem getting seated, but it was busy. That was good, considering I was interested in checking out the &#8220;whole package&#8221; &#8211; getting a feel for how they would handle being busy, as well as food quality, pricing, presentation, authenticity, interior feel, cleanliness, and service.
So what&#8217;s my take? Feta Flav&#8217;s an all-around winner! It&#8217;s a classic, intimate neighborhood eatery, where owners move between the kitchen and front of house. Servers are friendly and personable. The food&#8217;s authentic, made from &#8220;recipes [that] are over 300 years old and and passed down from family members.&#8221;
The Owners
This is how they describe themselves: &#8220;Chef Alex Baxevanis boasts his two cultures Greek and American in his menus. He loves to cook traditional flavors with bold spices, simply plated. Chef Ashleigh thrives with playful and fun flavors in her desserts and breads.&#8221;
The Journey
Although Co-owners & Chefs, Alex and Ashleigh Baxvanis are known for their food truck, and now this restaurant, they have backgrounds in a variety of hospitality/culinary ventures.
What&#8217;s Next
Renovations are underway in the space next door. They were using it as a commissary for their food truck, but are now converting it into a second Dining Room for additional restaurant seating. I think they&#8217;re going to need it.
Wine and Beer are coming soon. They want to keep it simple, so there are intentionally no plans to have a full bar. Things change, of course, but that&#8217;s how it stands as of now.
Meal Notes

I ordered more than I normally would so we&#8217;d be able to sample a variety of dishes. The plan was to take home whatever was left.
When I heard about the flambéed Goat Cheese, ordering it was a no-brainer! Melted inside with crusty, crunchy edges. Awesome. We put some of it on more toast that came with it. Perfect, because it&#8217;s rich.
Portions &#8211; every single dish &#8211; were large. Go hungry!
Spanakopita in Greek means &#8220;Spinach Pie&#8221;. You may have, but I&#8217;ve never had so much spinach inside Spanakopita! It was a nice mix of onions, feta, and aromatic herbs. I scooped a little out and used it to top a slice of toast.
Sliced & toasted house-made Foccacia bread is complimentary for each table. Now and then Chef Ashleigh changes up the type of Focaccia she makes.
One of the specials this night was Fried Brussels Sprouts, one of the most delicious things I had in a while. Tried to stop after a few, pushed the plate to the end of the table, but kept reaching over with my fork for just one more. 🙂
Bill would have never ordered the &#8220;side&#8221; House Salad as his Gyro side if he&#8217;d known how big it was going to be.
Speaking of the Gyro, my gosh, take a look at the amount of meat in that thing! The Lemon Potatoe side had great flavor, but could have been cooked just a &#8220;titch&#8221; more.
Dessert. Bummed they were out of Baklava, but Ashleigh had made Kataifi, something new to me. It&#8217;s &#8220;a Greek dessert made of shredded phyllo dough that&#8217;s rolled into nests, brushed with butter, and filled with nuts. The dough is then baked until crispy and soaked in lemon honey syrup&#8221;. Liked it a lot, but to be fair, I need to compare it to Ashleigh&#8217;s Baklava. 🙂

The Space
Inside, the restaurant has a bright, fresh feel in traditional blue and white. Loved the framed posters in Greek on the walls, and the traditional Greek paterned vase and flowers on the table.
It&#8217;s a good thing they top their tables with paper. We made an uncharacteristic mess. No excuses, just a messy fact.
Feast Your Eyes

Feta Flav
2111 Asheville Hwy
Hendersonville, NC 28791
(828) 595-2365

Question 4

Wings and Strings (live music) is Back at Rocky's Hot Chicken Shack!

Accepted Answer

Rocky’s Hot Chicken Shack, the ultimate stop for Nashville-style hot chicken and deliriously good Southern soul food, is bringing back live music to their Sweeten Creek location with the restaurant’s Wings and Strings series.

This spring and summer, Wings and Strings will be held every Thursday, starting May 23, from 6:30 to 8:30 p.m.
Guests can enjoy Rocky’s delicious hot wings and other fan favorites like their Fried Green Tomatoes and Pimento Cheese Chicken BLT while listening to live acoustic tunes. Please find the full music schedule HERE.
Rocky&#8217;s Hot Chicken Shack
For any Rocky’s fans who cannot attend, check out online delivery services, Kickback, DoorDash, Uber Eats and Takeout Central, to bring their mouth-watering food straight to your door.
See Rocky’s full menu HERE.

Question 5

Looking Glass Creamery Medals in World Championship Cheese Competition

Accepted Answer

Looking Glass Creamery, a small family dairy farm and cheesemaking business located in Columbus, NC wins a bronze medal at the recent World Championship Cheese Competition held in Wisconsin every two years. The winning cheese, Drovers Road, was entered in the Natural Rind Cheddar division scoring a 98.275 out of 100 possible points. The competition brings together some of the best cheeses from all over the world with more than 3,300 entries from 25 countries. The family and a small group of employees milk 25 cows and process all the milk into cheese and age it in underground cellars on the same farm. “We are delighted to be in the ranks of some of the best cheesemakers nationally and internationally. To win an award for our cheddar in Wisconsin, the heart of cheddar country, is pretty awesome.” Says co-owner Andy Perkins.
Looking Glass Creamery was started in 2009 by husband and wife team, Jennifer & Andy Perkins outside of Asheville. The company started out making fresh to aged artisan cheese and expanded to include preserves, ice cream and hard cider after they purchased the farm that was their milk supply in 2017. After building a new creamery and farm store, the business was moved onto the farm in the rolling foothills of Polk County in Columbus NC. The best place to buy their cheese is directly on the Farm. It is also available for retail sale at Hickory Nut Gap Farm Store, Mill Spring Farm Store, South Slope Cheese Company, and the Chop Shop Butchery in Asheville. Drovers Road is also featured on many great restaurant menus and the company is proud to be a part of the non-profit Equal Plates Project in Asheville NC that supports local farmers in growing food that will be transformed into scratch-made, nourishing meals for vulnerable communities. Distribution is available in NC & SC and beyond via Inland Foods.
The company will be a full-time vendor at a nearby farmers market for the first time in years. “We are looking forward to participating in the Hub City Farmers Market in Spartanburg now that we are getting settled on the farm.” says Jennifer Perkins, co-owner. Spartanburg,SC is the closest urban center to the farm and an easy 25 minute drive on Highway 9. The farm is also centrally located between Greenville, Asheville, and Charlotte. It sits amid the horse farms and wineries in Polk county making a great addition to an afternoon trip to the country and as a family friendly destination.
Visit the farm at 115 Harmon Dairy Lane, Columbus NC 28722. The Farm & Store is open to the public every Thursday thru Sunday from 11am to 5pm. Farm Store Phone Number: 828-222-0751. The store offers housemade cheese, preserves and hard cider for sale along with other local and specialty food products. Enjoy light food service, cheeseplates and wine for sale by the glass and bottle. All of it can be enjoyed on site from tables with a mountain view next to the kitchen garden. Visitors are welcome to explore the farm, look into the subterranean cellars where the “World Champion” cheese ages and see the cheesemaking production floor through glass windows.

Question 6

LOCATION LOCATION LOCATION - Trailside Brewing Company!

Accepted Answer

LOCATION. LOCATION. LOCATION. It&#8217;s in the name and they have it &#8211; Trailside Brewing Company.
They&#8217;re in a historic, multi-building complex known as Lennox Station, located right &#8211; and I mean RIGHT &#8211; on the Ecusta Trail in Hendersonville&#8217;s Lennox Park Historic District.
Lennox Station co-owners &#8220;Dale Salvaggio-Bradshaw and Steve Bradshaw, Dr. Charlotte Riddle and Clement Riddle and Alisa and Bart Salvaggio raised their children together in Hendersonville and have been friends for over 20 years. The families are all lovers of the outdoors and consider the property the perfect location for their vision.&#8221; &#8211; Hendersonville Times-News, April 9th, 2022.
&#8220;The vision for the space includes a neighborhood grocery with locally-sourced meats and produce, a bakery and café, brewery and a restaurant.&#8221; &#8211; Hendersonville Times-News, April 9th, 2022.
The original building that houses Trailside Brewing was &#8220;built in 1915 and retains much of the character of the original structure. Lennox Station has been the home to the Freeze-Bacon Hosiery Mill, the Wing paper Box Company, and later, the first Hendersonville Lowes. Learn more fascinating history of Lennox Station.
Trailside&#8217;s interior Tasting Room is expansive, but somehow feels warm and welcoming. It&#8217;s cool that you can get an up close and personal view of the brew tanks right behind the counter.
We were wondering if it would get really loud with a lot of people inside, but even as the crowd built, the noise level didn&#8217;t. It&#8217;s probably similar when live music is playing.
There&#8217;s another huge open space adjacent to the main tap room/brewery that looks set up for overflow and/or private events. That&#8217;s just a guess on my part.
Just outside is plenty of patio space with a variety of seating options, including a killer Fire Pit. They&#8217;ve surrounded this space with fantastic planters that are full of flowers and lush greenery in growing months. I didn&#8217;t include an off-season picture because I couldn&#8217;t get past the barbed wire look of the empty vines.
Between us, we had a pint of Trail Hazer IPA and a 1/2 pint of Community Brew Stout. Both tasty. If you&#8217;re not feelin&#8217; beer, they also serve up Wines, Prosecco, and Non-Alcoholic drinks. A food truck was parked right outside the side door, which seems to be a daily thing. Not sure, but I&#8217;m guessing this will continue even after the new Market and Cafe open.
Exciting news about the new Market and Cafe coming soon to Lennox Station in a following post. I was lucky enough to randomly run into and chat with the lovely couple that&#8217;s taking on this project. They gave me a peek at the plans for both the Market and Cafe and I can say with confidence, the entire project is going to be awesome!

Trailside Brewing Company
873 Lenox Park Dr
Hendersonville, NC 28739

Question 7

Ciao Chow Chow - when money and ideology aren't enough

Accepted Answer

Flush with cash and ideology, Chow Chow was birthed in 2019 with the help of a $75k cash infusion from Asheville’s Convention and Visitors Bureau. The intent was noble. With a focus on exploring historic Southern Foodways, get everyone to “the table” where through the sharing of sustenance, race and class divisions could be understood and overcome in a meaningful way.
From the outside, and having produced many events myself, it looked like a spending spree right from the start. Slick website, videos, graphic design, large format printing, equipment rental, marketing & advertising, speakers, presenters, etc. Rather than test the waters with a more toned down inaugural event, it looked like the intent was to deliver a full-blown event that had been going on for years and was too big to fail.
Of course it got too political almost immediately. Although I’m in awe of what the man does and has accomplished, José Andrés appeared on the main stage wearing a shirt that read, “I am an immigrant”. Apparently he came to town to make a statement, as well as to support his protégé, Katie Button, Chef and Owner of Asheville restaurants, Cúrate and La Bodega, and one of the founders and forces behind Chow Chow.
By 2021 Chow Chow had morphed into clench-fisted in-your-face accusations of racism and classism, insulting and alienating a huge swath of the local population. Chow Chow Communications manager and Owner & Principle, Jefferson Ellison of Jawbreaking Creative, proudly released a marketing video in which he emphasized, &#8220;In a city like Asheville, that is overwhelmingly white, overwhelmingly privileged, overwhelmingly wealthy&#8230;&#8221; Chow Chow Board President at the time, Jessica Reiser, states in the video that Chow Chow is also about “Racial Justice, Food Justice, and Climate Change.”
Fast forward to 2023. Melissa Scheiderer was named new Executive Director. Under her watch, Chow Chow’s strongly worded “Code of Conduct” (threat) was spelled out on their website. It read in part, “By attending any Chow Chow Food + Culture Festival you agree to abide by this Code of Conduct and understand that any failure to do so will result in your immediate removal from the event and that law enforcement may be involved, if appropriate.” It had been revised from the original “You will be forcibly removed by our staff”.
Chow Chow 2023 Executive Director Melissa Scheiderer&#8217;s Linked in Profile
Even with multiple event name changes, restructures, various Directors, and CVB investments totaling over $210,000 over the event’s four year run, by 2024 Chow Chow and its non-profit collapsed under a $27,218 deficit and non-payment to many vendors.
A message to unpaid vendors read, “Unfortunately, there is no plan to resolve Chow Chow’s debts or honorariums owed. There are no longer any resources, staffing, or funds to continue without incurring more debt. Donation contribution letters were issued to the beverage & culinary vendors who remained unpaid in hopes that at least the contribution could be converted to a write off,” according to the board, comprising local, volunteer community leaders and food and beverage professionals. – Asheville Citizen Times
The outcome could have been so different, in my opinion, if organizers had stuck to honoring the historic people and food of the South, sharing stories, historic ingredients, cooking methods, even seminars with experts presenting different points of view that were open for discussion afterwards.
The most cogent and understated statement I’ve read to date is, “It [Chow Chow] lost some of its focus around the food and became more about other things.” &#8211; Robin Stevens, co-owner and sales and marketing leader at Noble Cider

Question 8

Sharewell Coffee Co and Roastery Expanding

Accepted Answer

Right place. Right time. Scooped the answer to the question, “Guess What” when I was at ShareWell Coffee Co. & Roastery’s 2nd Anniversary celebration in Flat Rock yesterday.

The story begins two years ago when Zach and Candice Pritz welcomed Sharewell’s very first customer, Mei-Ling Varnell. Mei-Ling went on to open Hidden Trails Coffee House in Horse Shoe Gap Village. They all became good friends and continuously supported each other’s businesses.

Now the story takes an interesting turn. After a more than successful run, Mei-Ling is retiring to spend more time with family and Sharewell’s taking over the Hidden Trails Coffee House as a second location. It&#8217;s right on the Ecusta Trail and will have easy access.
That’s not the end of the story for Sharewell. They’re moving their roasting equipment and everything related to it out of the Flat Rock shop to a dedicated location where they’ll have more space for roasting, bagging, shipping, etc., and be able to accommodate more people in classes.

Once the roaster and other equipment are moved out of the Flat Rock shop, they’ll be sprucing up that space and expanding seating.
I also learned that like other area coffee shops, Candice and Zach were having a hard time finding a good bakery that sold wholesale. So, they brought baking in-house. I had a delicious muffin, but next time I’m going to get one of their hand pies. They looked terrific coming out of the kitchen.
Congratulations to Zach and Candice on the success of the business you’ve poured your heart and soul into.

Question 9

Claywood: Something Deliciously Different in Hendersonville

Accepted Answer

Three of us tried Claywood for the first time a few days ago. We waited until they&#8217;d been open for a couple months and had a chance to get their footing.
During those months, the three things I heard most often were, &#8220;owner Carly is so nice&#8221;, &#8220;it&#8217;s too expensive&#8221;, and &#8220;their &#8216;boards&#8217; are too big, have too much piled on them, and I have to dig around to get to what I want&#8221;, in that order.
I can confirm that owner Carly IS very nice after many online conversations with her. I wasn&#8217;t able to attend their opening preview, but they did know when three of us were coming in. That said, I can honestly say we got one bit of special attention (a complimentary board), but otherwise were treated like everyone else.
My take after an evening at Claywood
We had no idea that complimentary board was headed our way (thank you Carly), so we ordered a Mimosa Board, and three Small Plates: Carrot and Ginger Salad, Caramelized Brussels Sprouts, and Spanakopita Strudel. It would have been way too much food even without the complimentary smaller board. We had time to cancel the Sprouts, but nothing else. We each brought a small box of fruit, cheese & more home.
Boards
If you look at what&#8217;s on each board and what it would cost you, at current prices &#8211; to purchase all of those ingredients, prep, and serve &#8211; the price is fair. Many of their boards are large, so it may feel like the price is high, but you&#8217;re not just paying for what&#8217;s on the board, you&#8217;re also paying for preparation, presentation, service, ambiance, convenience, and overhead. And Claywood&#8217;s boards are meant to be shared, so there&#8217;s that.
If it makes sense for them financially, it would be nice to have one or two smaller boards on the menu.
As far as having to dig for what we wanted, we didn&#8217;t have any problem getting whatever we wanted from the boards. Everything&#8217;s presented beautifully. A feast for the eyes and belly. Small gold-colored tongs and spoons for sauces come with the boards. I admit to using my fingers once or twice. Don&#8217;t judge me.
Small Plates
I feel like a couple small plates might be priced a little high, but overall, they&#8217;re reasonably priced. Very much like what you&#8217;d expect at other area restaurants.
Brunch
Not only does Claywood&#8217;s current Brunch Menu look especially delicious, prices are average among nicer restaurants in the area.
Cocktails, Wine & Whiskey
Claywood&#8217;s classic and original cocktails listed on their menu average just under $16. I consider that expensive for Hendersonville. You can always order a basic (like a G&T) cocktail made with &#8220;well liquor&#8221; if you prefer. They have a nice selection of NA cocktails, too.
That said, from what I experienced, Claywood&#8217;s bartender Bret is exceptional. Tell him what liquor you like, taste preference, etc., and he&#8217;ll whip you up something delicious. Sit at the bar and watch the show. No pressure, Bret. 😉
Their curated Wine & Whiskey programs are solid. They already have over 120 bottles in the whiskey program to choose from. Keep an eye on the offerings as they grow.
The Space
Claywood&#8217;s tag line is &#8220;Wine & Whiskey Social&#8221;. They&#8217;ve done a great job converting a long, narrow rectangle into a warm, cozy space with sofa seating, leather-like sofa and club chairs like you&#8217;d find in a lounge, nice bar seating, and a few tables. It&#8217;s about socializing and conversation. In the back of the space is what they call &#8220;The Social Room&#8221;. It&#8217;s the only place I saw with a screen on the wall. As of now, it&#8217;s for overflow seating and private events. It&#8217;s lovely. See the gallery below.
The Crew
As soon as we walked in, two out of three working the open kitchen recognized me, and I them. I knew Sous-Chef Jordan and Line Cook Alex when they worked at The 2nd Act, The Buzz, and now Claywood. Love living in a town where this happens! Chef W. Flakes is new to the area. He goes by &#8220;W&#8221;. Just say the letter.
I also recognized our server Chris. He&#8217;s currently working at Claywood and another spot in town. He&#8217;s pretty amazing, handling the entire dining room by himself this evening. Bret might have jumped in a couple of times? Every picture I took of Chris is blurred to some extent because he rarely stopped moving.
Bottom Line
Claywood&#8217;s offering a relaxed, elevated experience that&#8217;s new for Hendersonville. The demographic leans younger, but not exclusively. Feel is somewhere between &#8220;bohemian&#8221; Asheville and &#8220;professional&#8221; Greenville, SC. Dress? I&#8217;d suggest &#8220;dressy casual&#8221;. It reminded my friend of being in a bigger city, hanging out with urban professionals after work.
Go to Claywood and see what you think. Pretty sure you&#8217;re gonna to love it!

NOTES:

Claywood&#8217;s Menu is a little hard to find on Mobile screens. It&#8217;s found by clicking the image under &#8220;Claywood Food And Cocktail Menu&#8221;.
Live Music Friday evenings from 6-8pm
They&#8217;ve paid for dedicated parking, free for customers, in the lot next to their building. Not sure if that will continue after the 7th Ave road construction is completed?
It&#8217;s quieter than many other bars. At least it was this night.
Claywood&#8217;s a good spot for meeting up with friends for drinks.

Claywood
317 7th Ave E
Hendersonville, NC 28792
Phone: (828) 471-7500
Facebook & Instagram

Question 10

New! Stump Farms Hydroponic & Urban Farm in Hendersonville

Accepted Answer

Kevin and Alicia Stump moved to Hendersonville from Magnolia, TX, just outside Houston, about a year ago. They&#8217;ve spent that year setting up Stump Farms at 732 Jonesborough St., basically behind Publix. It&#8217;s a continuation of what began as a &#8220;homesteading journey&#8221; &#8211; while holding down full-time jobs &#8211; and turned into full time farming some five years ago.
What&#8217;s different about this &#8220;new&#8221; business is that they come to Hendersonville with extensive hands-on experience having already built a 2 acre farm successfully from the ground up (wink), to the point of selling at multiple Farmers Markets. Yes, they&#8217;re going to have to deal with a totally different environment, coming from, as far as I can tell, a USDA Plant Hardiness Zone 9a to a 7b zone. It just about killed me to go from an 8b zone and excellent soil to our current 9a zone and clay soil at our Hendersonville home when it came to gardening.
The Stumps refer to their enterprise as a Hydroponic & Urban Farm, producing Clean & Real Food. Hydroponic in that they are growing hydroponically in over 2,000 square feet indoors. Urban in that they&#8217;re growing outdoors and in greenhouses on an urban-sized lot.
We had a little trouble finding the farmstore entrance, so I&#8217;ve included a couple helpful images from Google Maps in the gallery below.

The farmshop features plants and produce, as well as a few things like natural skin care products, soaps, and teas. One of us left with a bag of produce. The general concensus was that the pricing was very reasonable.
If you want to learn more about Kevin and Alicia, here&#8217;s a Sept 2021 Voyage Houston article where Alicia talks about their background, how & why they started their farming journey, and where it had taken them:  Exploring Life & Business with Alicia Stump of Stump Farms.
What&#8217;s next for this enterprising, hard-working couple? They&#8217;re talking about opening a small plant-based cafe on the property. This makes me happy and nervous. Nervous because part of this urban property is in a flood plain. And it floods just about every year. They&#8217;ve already had to clean up from flooding after the last extended heavy rain we had.
When asked about the flooding, they explained that they&#8217;d built everything up off the floor, so there were no product losses. We&#8217;ll see what they come up with for their (possible) cafe.
Definitely go to the Stump Farms Website: https://www.stumpfarms.com/ and take a good look at all their offerings. It&#8217;s extensive and includes an online store. Here&#8217;s their Instagram Feed where you can get a feel for what they&#8217;re all about. You can also find them on Facebook.
Stump Farms
732 Jonesborough St
Hendersonville, NC
(828) 642-9680

Question 11

A Unique Culinary Experience at The Horse Shoe Farm

Accepted Answer

Treat yourself to a unique culinary experience at The Horse Shoe Farm, a rural Hendersonville, NC boutique resort! Three of us met at their Silo Cookhouse bar for drinks and shared small plates this past Wednesday. Reservations are suggested, but they take walk-ins. We arrived at 6pm and had no problem finding seats. During warmer months (high season), I’d go ahead and make a reservation. See Image Gallery at end of the post.
I was happily surprised to learn they’ve changed their dinner program from only one prix-fixe seating per night at a very long rectangular table. Wine pairings were optional, at an additional cost, and the Exec Chef would interact and describe courses at the table.
Dinners like that are educational and fun, but I prefer their new program with more seating and meal options. The Silo Cookhouse ambiance is mountain lodge-like, with a beautiful rock fireplace and comfortable sofa, table, and bar seating. We chose to sit at their substantial live-edge bar. It’s the type of finished wood that feels “warm” to the touch, if you know what I mean.
The menu currently has eight Small Plate options &#8211; ranging from $10 to $21 &#8211; and five Larger Entrée-sized options – four ranging from $31 to $39 plus a 14oz Ribeye at $68. The Dinner Menu feels very vegetable-forward, but trout, scallops, carbonara (traditionally with pork), duck, and ribeye dishes are also available.
We were torn between two of the four desserts, but finally agreed on one to share. Normally I’d get my own dessert, but I was so full, just couldn’t do it. We were all very full, even with sharing plates.

Dinner Menu: https://thehorseshoefarm.com/thesilocookhouse
Wednesday Pasta Nights Menu: https://thehorseshoefarm.com/pasta-night
Brunch Menu: https://thehorseshoefarm.com/sunday-brunch

Between the three chefs in the kitchen, they have worked at Blackberry Farm, Rhubarb, Biltmore, Pinehurst, and others. When Chef Dan Williams told us that he&#8217;d worked with John Fleer at Asheville&#8217;s Rhubarb, I understood the vegetable-forward approach. He was was kind enough to come out of the kitchen and talk with us about some of the dishes. He seems like a nice guy. I certainly wouldn’t expect that during busy times, though.
Much of what’s served up is made in-house, including their focaccia bread, pasta, simple syrups, and juices. Herbs and possibly vegetables are fresh from the garden (in season) next to the Cookhouse.
Choose from a nice selection of spirits, wine, beer, and cocktails to go with your meal. I asked Tina, our bartender, to mix up some kind of tropical cocktail that included spiced rum and she didn’t disappoint! My cocktail was creative and excellent!
Our Take
Every dish was good. Some were more interesting than others. We agreed that the Roasted Carrot Soup, made with crème fraiche, coriander tuile, and served with a chili crisp, was delicious. It’s not in the gallery because we all dug in before I could get a shot.
You may feel that pricing is a little high, but it’s typical of similar destination properties/resorts away from more populated areas.

The Horse Shoe Farm
155 Horse Shoe Farm Dr
Hendersonville, NC 28791
(828) 393-3034

Question 12

Liv Ehrhardt's Unique Take on the Bakewell Tart at Shine

Accepted Answer

Me: “Hello, Shine? What’s on your Dessert Menu tonight?”
Shine: “Lemon Bakewells.”
Me: “We’ll be right over!”

Shine’s Patissier, Liv Ehrhardt, has created her take on the historic British Bakewell Tart with a deconstructed Lemon Bakewell Tart that&#8217;s plated with balsamic roasted blueberries, lemon curd, white chocolate mascarpone mousse, and dollops of whipped cream topped with dainty White Chocolate crunch Pearls.

NOTES: 1. The mascarpone mousse is encased in delicate white chocolate shells. 2. That&#8217;s an absolutely delicious baked sesame crisp accent behind the Tart. 3. Not sure what&#8217;s in the whipped cream dollups, but it wasn&#8217;t your everyday whipped cream.

I’m telling you, my sister and I were in heaven. My sister had a Lemon Drop Martini with hers (said it’s the best she’s had), but I wanted to taste nothing but each part of the dessert on its own, as well as mixed with others, so I stuck with water.

What is a Bakewell Tart? Its creation is generally thought to have been a mistake. Mrs. Greaves, landlady of the White Horse Inn (gone now) in the Derbyshire town of Bakewell, England, asked her cook to create a jam tart. Instead of mixing almond paste and jam into the pastry, the cook spread the mixture on top, creating an egg custard resembling a pudding. So, it was originally called a Bakewell Pudding.

It’s thought that early in the 20th century it became the Bakewell Tart when the recipe was modified, replacing the egg custard in the pudding with frangipane

Some say it dates from 1820. Some say 1860. It definitely dates back to at least 1845 when the recipe first appears in the “Modern Cookery for Private Families” cookbook by Eliza Acton.

Back to Liv! The actual Bakewell Tart portion of her “Lemon Bakewells” dessert is two layers of what tasted like crumbly, buttery shortcrust pastry, with fruit jam in the middle. Not sure if there was frangipane with the jam? I admit to being so intrigued and happy with the dessert that I became immersed in trying bites of various taste and texture combinations.

Interesting Tid-Bits: 1. August 11th is National Bakewell Tart day in Great Britian. 2. Many people are so enamored with the Tart and its history, they travel to Bakewell.

Hope Liv keeps this one on the menu for a while!

If any of you Home or Pro Chefs out there have corrections or additions to the Bakewell Tart info here, definitely let me know. I hadn’t heard of the Tart before, but was so fascinated by the dish, it inspired me to do a deep dive into its history.

Question 13

The Radical Hotel - a new level of Radical in Asheville's RAD

Accepted Answer

It&#8217;s unorthodox in an avant-garde way and uncompromisingly radical. It&#8217;s The Radical, Asheville&#8217;s newest hotel, located in the River Arts District. Think of The Radical as a collection of public spaces and private hotel rooms, each with its own distinct look. GALLERY BELOW.
THE SPACES
Lobby
Check-in at the front desk is as you’d expect, although the desk area is more compact than at larger hotels. Find lots of “merch” to the side of the front desk for your perusal.
Want to chill for a while? Pick one of various lobby options: a beautiful lush mustardy-gold round banquette, or intimate to more intimate spots in the lobby. The more intimate area has full length ceiling-to-floor drapes on either side, creating a semi-private feel.
Eating & Drinking
Golden Hour Restaurant and Patio
&#8220;The period of time just after sunrise or just before sunset when the light is infused with red and gold tones.&#8221;
Head down to the lower level by elevator or stairs for this full service restaurant and bar. Actually, it’s more a bar with full service restaurant, if you consider the room’s massive, oval golden-chained ceiling fixture hanging above the similarly massive oval bar.
There are plenty of seats around the bar, at tables along one side, and tables at the far end of the room. If weather permits, definitely sit out on the stellar patio. Access it from a side door at Golden Hour. Plenty of seating. Excellent décor, lighting, and view.
A compact, but gorgeous wood-fired grill is in full view at one end of the restaurant. If you’re interested in wood-fired cooking, definitely sit where you have a view of the action.
Unfortunately, I wasn’t able to sample actual menu dishes during this media event so I’ll have to go back and order from the menu. My expectations are high with Jacob Sessoms as Chef. He’s one of the best in Asheville.
The Roof
A fantastic addition to Asheville&#8217;s rooftop bar scene! Be sure to check out all the different seating and gathering spaces, including multiple fire pits with plenty of room. Wherever you choose to hang out, there will be excellent long range views.
Afterglow – Coming Soon
&#8220;Good feelings remaining after a pleasurable or successful experience.&#8221;
Pretty sure, but not verified, that this coffee shop will be just off the lobby. It’s described on The Radical website as a place where you’ll be able to get “excellent espresso, drip coffee, house-made bread and pastries in the morning. Cocktails, light bites, and party vibes after noon and into the night.” Looking forward to seeing what they do with the space, and more importantly, taste their espresso drinks and coffee.
Rooms
Room decor at The Radical is a juxtaposition of graffiti on the walls as art and high-end finishes. Edgy and romantic rooms and suites. The hotel was full up, so I didn’t see any of the rooms in person, but there are lots of photos on the hotel’s website.
Prices samplings range from the mid $300&#8217;s up to the mid $600&#8217;s for the King of Kings suite the first week in January. Prices don&#8217;t include fees or taxes.
Overview
The collection of companies working on this and another new Asheville hotel, Zelda Dearest, seem to be especially in line with current social issues, which makes Asheville, especially the River Arts District, a perfect fit. Of note, Zelda Dearest’s location at 150 S Lexington Ave., has historically been part of “Asheville”, but now is labled as in Asheville’s “South Slope”, which of course sounds cooler. Not sure who actually determined the South Slope map boundary or if it’s really official, but it seems pretty arbitrary to me, with the northern boundary at Patton Ave.
Owners Hatteras Sky (Atlanta, GA) describe The Radical in a July 24, 2023 article on their website this way: “The 70-room contemporary hotel and living art installation breathes new life into a once abandoned building while preserving beautiful evidence of its past lives — from a 1920s breakfast cereal factory to a graffiti artists’ vacant paradise. With rebel luxe interiors by Suomi Design Works, the hotel’s richly layered design effortlessly melds with towering raw concrete pillars, exposed brick walls, and original street art, including work from decades past as well as modern additions.”
My Take
Love the rooftop. Love the restaurant/bar design. Jury’s still out on the food since I haven’t had a chance to give it a good sampling. Love much of the creative design. Love the entire package, with the caveat that it might not be for everyone. Some of the art seems meant to jolt the senses, which is okay if that’s what you enjoy. There seems to be (not so) subtle underlying messages to those in the know, via design, art, a coffee shop named Afterglow, and rooms named as certain playing cards. Meaning, it’s a welcoming, fun place to be for all communities no matter your orientation or preferences. A good thing, just maybe not for everyone.

Question 14

Posana's New Autumn Menu, Cocktails, and Wine Classes

Accepted Answer

Posana, a culinary gem in the center of downtown Asheville, has introduced a trifecta of autumnal delights to celebrate the season.
Launching October 4th, Chef David Van Tassel unveils a symphony of flavors! From Shrimp & Crab Hush Puppies to Pumpkin Alfredo, Posana showcases Western North Carolina’s Autumnal bounty.
Posana&#8217;s New Fall Menu

Autumn Cocktail Collection
Fully launched and available now! Posana’s Autumn Cocktail Collection captures the essence of fall, including a perfectly seasoned Hot Buttered Scotch. Grab a sweater and enjoy an evening of fresh mountain air on our patio! Cheers! See below to learn about our NEW Lead Bartender, Mitchell Labuda. *Note: Some of our Mocktails will be changing soon as well, just a few of them, so please do not utilize any of those Mocktails listed on our menu linked below in write-ups just yet. See the New Cocktail Menu.
Upcoming Wine Discovery Classes
Let Advanced Sommelier Cara De Lavallade guide you through a unique wine journey as we dive into Chewy Italian Reds on October 17th, Harvest Wines on November 14th, and Celebratory Bubbles on December 19th. Limited spots are available for this immersive experience. Purchase Wine Class Tickets & Learn More.
About Chef David Van Tassel &#8211; Chef de Cuisine
David Van Tassel, Posana&#8217;s new Chef de Cuisine and Asheville native. With nearly two decades of culinary experience and a passion for seasonal creations, he brings a blend of expertise and joy to every dish, making celebrations memorable, big or small.
About Cara De Lavallade &#8211; Advanced Sommelier
Meet Cara De Lavallade, Posana’s Assistant General Manager and Advanced Sommelier. With over 20 years of industry experience and a list of accolades, she guides guests through a deep appreciation of wine.
About Mitchell Labuda &#8211; Lead Bartender
Welcome Mitchell Labuda, Posana&#8217;s new Lead Bartender, with a decade of hospitality experience across the U.S. Discover his passion for mindful and socially responsible service.
About Posana
Posana® restaurant is a contemporary American restaurant located in downtown Asheville on Historic Pack Square focused on serving local, seasonal and sustainable cuisine. The restaurant sources unprocessed, premium ingredients from over 64 different local purveyors and farmers and regularly changes the menu. Posana is part of Mandara Hospitality Group, which was founded by Peter and Martha Pollay in 2016. To find out more, visit: (https://posanarestaurant.com/) or call (828) 505-3969.

Question 15

Keep Your Mouth Shut at Chow Chow 2023

Accepted Answer

Keep your mouth shut if you go to Asheville’s Chow Chow Food + Culture Festival Thursday, September 7th through Sunday, September 10th.
Be sure to read the Code of Conduct, found under website menu item “2023 Festival”. Acceptable and Unacceptable behaviors while at Chow Chow are outlined clearly, including this warning*:
“By attending any Chow Chow Food + Culture Festival you agree to abide by this Code of Conduct and understand that any failure to do so will result in your immediate removal from the event and that law enforcement may be involved, if appropriate.”
*I’m pretty sure their failure to comply with the Code of Conduct warning was originally written as, “You will be forcibly removed by our staff”. That would have been quite a show if they tried that, wouldn&#8217;t it?
THREATS vs WELCOME
As a 501(c)3 nonprofit organization committed to “celebrating and enriching the foodways of Southern Appalachia and Asheville’s creative economy” a positive, welcoming message would be so much better than “comply or you will be removed”. By the way, the event was previously called Chow Chow Asheville and the above statement read, “As a 501(c)3 non-profit, the mission of Chow Chow Asheville is to celebrate and enrich the unique foodways of the Southern Appalachian region.”
Celebrating Asheville’s creative economy is great! It’s a big reason why so many people visit and move here. BUT, do you really need to lecture with statements like:
“It is our utmost priority to ensure a safe and welcoming environment for all regardless of race, ethnicity, body size, gender, gender identity, gender expression, sexual identity, physical appearance, disability, socioeconomic status, religion or other group identity. In order to do this, Chow Chow Food + Culture representatives will actively enforce this Code with no exception.”
It’s like restaurants that post “Be Nice or Leave” signs. Right in the door, the message is you’re not nice and need to be threatened to be nice. Why not a positive message, if a message is necessary at all, that inspires folks to be nice rather than a threat?
ADMIRABLE GOALS – WASTED OPPORTUNITY
What are the foodways of Southern Appalachia? And what is Asheville’s creative economy? Does celebrating and enriching either involve lifestyle choices, physical appearance, and socioeconomic status? Why not offer non-judgmental learning opportunities and discussions about the history of the Southern Appalachia foodways – the good, bad, and ugly – and where it is today? What about interactive sessions by or with Asheville creatives and their work that might lead to broader understanding of what it is to be a creative/artist, their creative process, why they do what they do, etc.?
Reading Chow Chow’s Code of Conduct made me think about how wonderful the Chapel Hill, NC TerraVita Food & Drink Festival (no longer active) Sustainable Classroom discussions were. I attended a panel discussion, one of many on varied topics, that consisted of respected professionals that felt organic, sustainably produced food must be mandated in all situations, as well as the Director of food service at a major hospital who presented the realities of feeding ill, possibly dying patients, and others. It was an informed, respectful discussion from multiple points of view. Pretty sure those on both sides of the issue learned something new.
Chow Chow experienced a lot of blow back after their inaugural event over funding questions, locals expressing out of reach costs to attend, political agenda, and more.
My April 15, 2021 Facebook post (https://tinyurl.com/ChowChow2021), “Why I won’t go to Chow Chow” included my take on this sanctioned, front and center “Why We’re Different” video (https://www.youtube.com/watch?v=R329-1Ysc4E), in which Jefferson Ellison, Jawbreaking Creative, Chow Chow Communications (at that time) says: &#8220;In a city like Asheville, that is overwhelmingly white, overwhelmingly privileged, overwhelmingly wealthy&#8230;thriving off of a community that may feel unseen, unheard, unvalidated&#8221;.
Bottom line, it feels like the new group of Chow Chow event managers are trying to make positive changes, but are falling short. If you want folks to feel welcome and attend, stop the demeaning lectures. If part of this event&#8217;s mission is to act as a catalyst for societal change (?), fine, but this isn&#8217;t the way to go about it.

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