Question 1

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 2

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 3

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 4

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 5

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 6

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 7

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 8

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 9

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 10

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 11

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 12

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 13

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
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Question 14

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.

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 15

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

Category: NC Mountains

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