Q: Playground with Beer & Food Trucks: Whistle Hop Brewing Co

Do kids belong at breweries? Personally, I don’t have a problem with it, but I respect the opinions of those that do. Luckily, there are lots of options out there for all of us. If you like a brewery that offers family fun, have I got a spot for you! Whistle Hop Brewing Co has it all: train theme, mini golf, mini soccer field, a slide (more on that follows), and space to run around. A corrugated plastic culvert pipe serves as a hillside slide. That’d be rough, I thought, but kids were going down it over and over, laughing and making noise as they went down – you know, that kind of bumpy noise. I was also happy to encounter only one “screen” instead of dozens. When we stopped in, a loop was playing of traveling down train tracks from the perspective of the Engineer. Unlike many breweries/taprooms, Whistle Hop isn’t “in town”. No uban feel here, rather it’s between Hwy 74 and Old US Hwy 74, with a just shy of “in the middle of nowhere” feel. Luckily, it’s easier and more convenient to get to than actually in the middle of nowhere. Approach Whistle Hop from the upper or lower level, but know there are few parking spots up top and a spacious parking lot down below. Food Trucks park up top, right next to the train car, caboose, and seating. Super convenient. This post is AKA “Fairview Safari – Part 3: Whistle Hop Brewing Co Whistle Hop Brewing Co Facebook 828-338-9447 1288 Charlotte Hwy Fairview, NC 28730

Q: Fairview Safari - Part 1: Troyer's Country Amish Blatz

“Rich in Taste”, “Rich in Tradition” – Troyer’s Country Amish Blatz in Fairview, NC is an island of culinary discovery & delight. You can find this Blatz (translates to place or farmstead) tucked into a clearing up Bonn E Lane – a gravel drive off of Old Fort Road, about 2 miles north of “business” Fairview. After ordering lunch from their deli – read all the posted notes before filling in your sandwich order slip – we explored every nook & cranny of the shop. It was like being in a candy shop, but the candy was a half dozen or more types of flour – organic and not; rows & rows of preserved fruits, vegetables, pickles, jams & marmelades; spices & seasonings; grains & seeds; chocolates, and even hand made leather belts. I know you’re thinking. That’s all good, but what about the sandwiches and sides? They were delicious and hearty! Two layers of meat, two layers of cheese, and more. Like a double sandwich. Where does the meat and cheese in their case come from? It’s an Amish family business started in 1959 by Jonas Troyer in Holmes County Ohio. You should also know that their family makes famously top quality Amish furniture you can buy. Troyer’s Country Amish Blatz 14 Bonn E Lane Fairview, NC 28730

Question 1

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 2

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 3

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 4

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 5

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 6

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 7

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
This gallery is not published.
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 8

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.

Question 9

Roaring 20's F. Scott Fitzgerald Weekend w/Gin & Jazz at Omni Grove Park Inn

Accepted Answer

Celebrate of F. Scott Fitzgerald during his birthday month at The Omni Grove Park Inn&#8217;s roaring 20s themed F. Scott Fitzgerald weekend in September!
The Gatsby-era themed event, Gin + Jazz Social will feature small plates paired with gin cocktails made in partnership with Chemist Spirits, party games, and live music from Firecracker Jazz Band, with 1920’s attire fully encouraged!

For guests looking to stay the weekend they can book the F. Scott Fitzgerald Weekend Package. The package is available to book from September 20 &#8211; September 26 and includes the following:

Brunch on Sunday, September 24th (GIN & JAZZ MENU)
Parking for one vehicle per night
One ticket per registered adult to the Gin & Jazz Social, ages 21+ only
Guided tours of Fitzgerald&#8217;s guest rooms
One themed keepsake bundle

Additionally, F. Scott Fitzgerald tours will be available with the resort’s resident F. Scott Fitzgerald expert, Dr. Railsback.
Dr. Railsback’s F. Scott Fitzgerald Fun Facts

F. Scott Fitzgerald, already familiar with the Asheville area, stayed at the Grove Park Inn in the summer of 1935; as his finances allowed, he returned to the Inn in the summer and into the fall of 1936.
He came to the Grove Park Inn to escape his troubles in Baltimore, where his TB was resurging, his alcoholism was taking over, he was indebted to his agent and publisher, where his wife, Zelda, was institutionalized, and where he was quarreling with his teenage daughter, Scottie.
He also came to the Grove Park Inn to find some peace and the discipline needed to write; the Inn was his kind of place, an elegant locale that invited the wealthy set that Fitzgerald tended to write about. He was looking for inspiration, if not a little drama.
Fitzgerald’s plans for discipline did not work at the Grove Park; he thought he could wean himself off gin by drinking beer instead—the plan backfired, and Scott simply drank more beer than gin anyway.
He chose rooms 441 and 443 so he could watch and eavesdrop on people arriving at the Inn. He tended to dine in his room, eating very little and relying on a steady diet of Coca-Cola, chocolate bars, cigarettes, beer, and gin. He often greeted visitors while wearing his bathrobe.
In 1936, while at the Inn, he went for a high dive and broke his shoulder. The staff at the Grove Park rigged up a special desk so he could work more easily with a cast, but he produced very little work (instead writing many letters). He completed one short story while in his rooms, “Thumbs Up,” a tale from the Civil War that was not one of his best efforts.
In 1936, he had Zelda brought to the Highland Hospital for treatment; the two rarely dined together at the Grove Park. She tended to make him nervous, and when he was nervous, he drank. And when he drank, he upset her. They acknowledged in letters that they had a great love affair, while at the same time they were terrible for each other.
At the low point of Scott’s stay at the Grove Park, he fell in the bathroom down the hall, unable to get up due to his shoulder cast. From this event he developed what he called a mild form of arthritis so that he was largely immobilized for five weeks.
When he left the Grove Park Inn in 1936, his situation was so bad (among other things, his books were not selling), that he might have been forgotten altogether.
Suffering his first heart attack in November 1940, he knew completing the book was a race against time. He lost, however, and died of a heart attack in Sheilah’s apartment on December 21, 1940, at the age of 44.
The uncompleted novel, The Last Tycoon, was published posthumously and the work was well-received—it was the beginning of his turnaround. Scribner’s began reissuing his works and by the 1950s Fitzgerald became an industry among high school teachers, critics, and college professors.

Question 10

Chef Jacob Sessoms Opening Three Radical New Concepts in RAD!

Accepted Answer

Chef Jacob Sessoms&#8217; Dining Concepts Include Flagship Restaurant Golden Hour, Coffee Bar & Cocktail Lounge Afterglow & a Rooftop Bar at new Boutique Hotel, The Radical, to Open October 2023 in the River Arts District (RAD)
Hatteras Sky, along with its capital partner Somera Capital East, and Lark Hotels are excited to announce their collaboration with beloved restaurateur Jacob Sessoms, acclaimed chef behind Asheville stables Table and All Day Darling, to open three new exclusive food and beverage concepts inside The Radical hotel. Opening in October in the heart of the River Arts District, the property will include 70 guest rooms and suites inspired by the culture and street art of Asheville, signature restaurant Golden Hour, coffee bar and cocktail lounge Afterglow, and the ultimate scenic rooftop bar, The Roof.
Golden Hour, the downstairs wood-fire chophouse, will serve as the hotel’s flagship restaurant and pub that Sessoms has crafted to celebrate the flavors of the South. Open daily for dinner starting at 5pm with a full bar and brunch from 10am-2pm on weekends, Golden Hour will be an easy-going yet refined spot for hotel guests and locals alike. Centered around locally-sourced, farm-driven ingredients, expect a focus on seasonal dishes like ‘Country Captain’ Corn Salad, BBQ’d Japanese Sweet Potato Skewers and NC Fish Crudo alongside a chophouse menu of bold, shareable dishes coming off the wood-fire grill, like Whole Roast Pig, Whole Lobster and Chicken, and Slow-Grilled Porchetta. Other tasty surprises include Carolina Wreckfish, Pork Blade Steak and Brasstown Beef Ribeye plus small bites like Crayfish Beignets, Calamari, Deviled Crab Dip and more.
The beverage program will include classic cocktails with a twist alongside an exciting wine list with around one hundred bottles showcasing natural, organic and Biodynamic wineries. The free flowing space is centered around a racetrack bar in the middle of the dining room and an open kitchen featuring a custom-made, wood-fired grill that fuels the buzz of the restaurant. The space will seat 85 people inside and about 45 people on the beautifully terraced outdoor patio.
Guests looking to unwind or get work done will be able to head to Afterglow, the coffee bar that will evolve into a cocktail lounge each night. The morning, noon and night spot will offer daytime counter service from 7am-4pm featuring pastries, light breakfast and leisurely lunch. Then, from 4pm-midnight, Afterglow will convert into a down-tempo space serving handcrafted cocktails and light dinner with vibey music.
The party will be on The Roof, a 125-person capacity rooftop bar overlooking the French Broad River and Asheville’s River Arts District. Open from noon to midnight, the Roof’s open-air bar will serve up an inviting atmosphere with the best views in town for nibbles, sunset cocktails and weekly live music when the weather is right.

“I am thrilled to be a part of The Radical and bring the city three fun, locally sourced concepts that embody the ethos of Asheville,” said Sessoms.
Jacob Sessoms is the founder and chef-partner at Perfectly Ad Hoc Hospitality Group. Sessoms opened the iconic Asheville restaurant Table in 2005, launching the first of numerous successful culinary ventures in town. Today, the group also encompasses All Day Darling, a neighborhood café in Asheville’s historic Montford neighborhood. Sessoms, who oversees menu development, sourcing and operations at each concept, believes that food should be soulful and heartfelt, and ingredients and attitude matter – no matter fine dining or casual. Each concept sources products locally from farmers and artisans he and his team know personally, and they make nearly everything in house. A father of two, he aims for all of his restaurants to serve food that he would be happy to serve his own family.
Golden Hour, Afterglow, and The Roof are set to open alongside The Radical in October. Golden Hour and The Roof will also be available for booking private events. For more information, please visit www.theradicalavl.com.
The Radical, a bold, daring new boutique hotel in the heart of the River Arts District at 95 Roberts St., is accepting reservations for stays as of October 8, 2023. The hotel transforms a once abandoned 1920s’ warehouse into Asheville’s newest destination, introducing 70 unmistakable guest rooms and suites. Owned by Hatteras Sky, along with its capital partner Somera Capital East, and operated by Lark Hotels, The Radical is more than just another boutique hotel; an unexpected collection of spaces, uses, businesses, offerings and yes, hotel rooms, the hotel will reflect the fiercely independent and artistic communities of Asheville. Inspired by the River Arts District’s RAD moniker, The Radical will bring together a collective of buzzing energy, creative characters and shared experiences designed to inspire locals and travelers alike to be fearlessly radical.

Question 11

Mountain State Fair Adds Exciting New Attractions for 2023

Accepted Answer

Racing and swimming pigs, splashing sea lions and a swirling and spinning new spectacular ride are a few of the new attractions planned for the 2023 N.C. Mountain State Fair Sept. 8-17 at the Western NC Ag Center.

In addition, food lovers can sample and buy some of the tastiest North Carolina products at the debut of the Got to Be NC Pavilion in the Chevrolet Davis Event Center.
“We look at the entertainment lineup every year and work to bring in new and exciting shows, rides and activities for fairgoers, to pair with our heritage crafters, livestock events, competition exhibits, musical stages and agricultural exhibits,” said Sean McKeon, Mountain State Fair manager. “It’s shaping up to be a great fair.”
Each Chase’s Racing and Swimming Pigs show features four races where petite piggies zip around the track to take home the winner’s checkered flag, bragging rights and a cookie. Two of the races feature a water obstacle where the piglet’s make a big splash.
Sea Lion Splash is a fun and educational show that demonstrates trained and natural behaviors of these enchanting marine mammals.
On the midway, Sub Zero makes its scream-inducing debut, where it will join nearly 40 rides that range in intensity from kiddie level to thrill-seeker.
Keep an eye out for a baby male dragon or a juvenile female dragon accompanied by a dragon master. MythiCreatures is an interactive strolling act that creates unique selfies for dragon lovers.
RETURNING ACTS
Popular returning acts include chainsaw artist Joey Rowe, the Human Canon Ball &#8211; David “The Bullet” Smith, a clogging competition, mountain music, comedy hypnotist Brad Matchett and an agricultural magic show.
During the week, the fair will host a series of Caring for our Community Days to raise awareness of local groups serving veterans, kids, seniors and those who are food insecure. Salute to Service will be Monday, Sept. 11; Caring for our Kids Day will be Tuesday, Sept. 23; We CAN Fight Hunger Day sponsored by Ingles is Wednesday, Sept. 13; and Caring for Seniors Day sponsored by Blue Cross and Blue Shield of North Carolina is Thursday, Sept. 14. More information on each of these days can be found online at this WEBSITE.
Make your plans to attend the 2023 Mountain State Fair, which runs Sept. 8-17 at the Western N.C. Ag Center in Fletcher. Discount tickets are now on sale at www.wncagcenter.org.

Question 12

Playground with Beer & Food Trucks: Whistle Hop Brewing Co

Accepted Answer

Do kids belong at breweries? Personally, I don&#8217;t have a problem with it, but I respect the opinions of those that do. Luckily, there are lots of options out there for all of us. If you like a brewery that offers family fun, have I got a spot for you! Whistle Hop Brewing Co has it all: train theme, mini golf, mini soccer field, a slide (more on that follows), and space to run around.
A corrugated plastic culvert pipe serves as a hillside slide. That&#8217;d be rough, I thought, but kids were going down it over and over, laughing and making noise as they went down &#8211; you know, that kind of bumpy noise. I was also happy to encounter only one &#8220;screen&#8221; instead of dozens. When we stopped in, a loop was playing of traveling down train tracks from the perspective of the Engineer.
Unlike many breweries/taprooms, Whistle Hop isn&#8217;t &#8220;in town&#8221;. No uban feel here, rather it&#8217;s between Hwy 74 and Old US Hwy 74, with a just shy of &#8220;in the middle of nowhere&#8221; feel. Luckily, it&#8217;s easier and more convenient to get to than actually in the middle of nowhere.
Approach Whistle Hop from the upper or lower level, but know there are few parking spots up top and a spacious parking lot down below. Food Trucks park up top, right next to the train car, caboose, and seating. Super convenient.
This post is AKA &#8220;Fairview Safari &#8211; Part 3: Whistle Hop Brewing Co
Whistle Hop Brewing Co
Facebook
828-338-9447
1288 Charlotte Hwy
Fairview, NC 28730

Question 13

Fairview Safari - Part 2: Daymoon Coffeebar

Accepted Answer

Looking for espresso and coffee in Fairview? Check out Daymoon Doffeebar. They&#8217;ve got it all: good coffee, good service, cozy ambiance, comfortable seating for work (tables) or chillin&#8217; (cushy chairs and sofas), nice outdoor seating, drive-through, and convenient location.

If you have some extra time, browse the Signs for Hope Global Marketplace gift shop next door. They&#8217;re a non-profit that facilitates care of deaf orphans and coordinates adoption of those children around the world.
Daymoon Coffee Bar
828-338-0550
381 Old Charlotte Hwy
Fairview, NC 28730

Question 14

Fairview Safari - Part 1: Troyer's Country Amish Blatz

Accepted Answer

&#8220;Rich in Taste&#8221;, &#8220;Rich in Tradition&#8221; &#8211; Troyer&#8217;s Country Amish Blatz in Fairview, NC is an island of culinary discovery & delight. You can find this Blatz (translates to place or farmstead) tucked into a clearing up Bonn E Lane &#8211; a gravel drive off of Old Fort Road, about 2 miles north of &#8220;business&#8221; Fairview.
After ordering lunch from their deli &#8211; read all the posted notes before filling in your sandwich order slip &#8211; we explored every nook & cranny of the shop. It was like being in a candy shop, but the candy was a half dozen or more types of flour &#8211; organic and not; rows & rows of preserved fruits, vegetables, pickles, jams & marmelades; spices & seasonings; grains & seeds; chocolates, and even hand made leather belts.
I know you&#8217;re thinking. That&#8217;s all good, but what about the sandwiches and sides? They were delicious and hearty! Two layers of meat, two layers of cheese, and more. Like a double sandwich.
Where does the meat and cheese in their case come from? It&#8217;s an Amish family business started in 1959 by Jonas Troyer in Holmes County Ohio.
You should also know that their family makes famously top quality Amish furniture you can buy.
Troyer&#8217;s Country Amish Blatz
14 Bonn E Lane
Fairview, NC 28730

Question 15

Taco Boy Disco Sunday Brunch, Boozy Pitchers & New Locations!

Accepted Answer

Announcing Daytime Disco Sundays through August
& Boozy Brunch Pitchers at Taco Boy West Asheville
Beginning Aug. 29, Taco Boy West Asheville brings crowd-pleasing 64 oz. boozy pitchers of Casa Margaritas and Frozen Screwdrivers to its weekend brunch menu—served every Saturday and Sunday, 10am-2pm. The pitchers are $42 and hold 6 to 8 glasses (regularly $9 each). It’s a welcome addition that’s great for crowds.
The other exciting crowd-pleaser is a Daytime Disco Sunday Brunch, happening Aug. 6, 13, 20 and 27 from 10am to 2pm. Dr. Get Right will be spinning pool party-style disco grooves a la contemporary bands like Poolside and Franc Moody. Shows will be held on the outdoor kid- and pet-friendly patio unless impacted by weather or extreme heat. What’s more, Taco Boy West Asheville now takes reservations (via Resy and by phone), including for brunch, so no excuse not to rally the whole crew for a fun time and shared boozy pitchers.

Frozen ScrewdriverPhoto by Savannah Copeland

Casa MargaritaPhoto by Savannah Copeland

Viva la Brunch at Taco Boy!
Taco Boy began serving brunch at its three Charleston-area locations last summer (2022). The menu delivers an array of scrambled egg breakfast tacos, including smoked brisket, carnitas, chicken tinga, chorizo, and a veggie option. Fiesta Favorites include Chilaquiles, lightly fried tortilla chips, chicken tinga, queso fresco, sunny-side-up egg and a mess of delicious toppings; Huevos Rancheros with black beans, chorizo, sunny-side-up egg, and other great toppings; Churro French Toast with a cinnamon sugar cornflake-crust and spicy maple syrup; and a Croque Senor Quesadilla, a savory-sweet-spicy pocket of fried chicken, Monterey jack, jalapeno-lime mayo, and spicy maple syrup. Many items can be ordered meat-free.
Taco Boy serves Charleston-based OneNation coffee, with the optional add-ons of whipped cream and shots of Kahlua, tequila, and mezcal. A special treat is the Carajillo, a popular spiked coffee drink served in Mexico and Spain with Liquor 43 and coffee. Taco Boy’s incarnation adds tequila for an extra kick. Bloody Marys and Marias (with tequila), Mimosas (classic orange and hibiscus), nonalcoholic juices, and of course, the new Brunch Pitchers round out the menu. The Casa Margaritas are crafted with tequila blanco, triple sec, fresh-squeezed lime and orange juices, a splash of simple syrup, and salt, and the Frozen Screwdrivers are a Taco Boy classic, with vodka and fresh orange juice. Find menus, locations, hours, and more at TacoBoy.net.
 
Breakfast Tacos PlatterPhoto by Savannah Copeland
ChiquilesPhoto by Savannah Copeland
ABOUT TACO BOY
Founded on South Carolina’s Folly Beach in 2006, Taco Boy is an independently owned neighborhood taqueria on a mission to use the power of tacos to cultivate people, activate fun, inspire action, and build community. The taqueria serves scratch-made signature tacos and other Mexican-inspired eats and drinks for lunch and dinner daily, plus Latin-infused beverages and margaritas, and a Tequila Menu that includes a variety of 100% agave tequilas, mezcals, and cristalinos offered individually or as a flight. Brunch is served Saturday and Sundays. The family of taquerias currently has four distinct locations: the flagship restaurant on Folly and others in downtown Charleston (2009), Summerville, SC (2019), and West Asheville, NC (Dec. 2022). Taco Boy is opening locations in Biltmore Park, Asheville, NC, Greenville, SC, and Charlotte, NC, later this year. Find the menu and more details at tacoboy.net.

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