Q: Birthday Girl chooses . . . Never Blue!

Six of us celebrated a friend’s birthday over dinner at Hendersonville’s Never Blue. I hadn’t been in a while, so was really looking forward to a “fresh” post-pandemic experience. Conclusion? They’re still rockin’ their menu, drinks, dessert, service, everything! Notes: The vibe at Never Blue is fun, colorful, and energetic. Can’t talk about other’s experience, but our server did a great job. Many menu items are unusually creative. Expect quality ingredients. Portions are generous. Yes, the Pumpkin Love dessert looks a little . . . , but it’s supremely delicious. Outside seating is available in warmer weather. Descriptions of each image are in the gallery below. Never Blue 119 S Main St Hendersonville, NC 28792-5083 828 693 4646

Q: Rocky's Hot Chicken Shack Rallies to Support Ukraine

Rocky’s Hot Chicken Shack (https://rockyshotchickenshack.com/) will be donating 10% of sales from all three of their locations on Wednesday, March 23 to Asheville City Center to help fund their rescue mission to remove orphans from the battle zones in Ukraine. Rocky’s South Asheville location (3749 Sweeten Creek Rd., Arden, NC 28704), West Asheville location (1455 Patton Ave., Asheville, NC 28806) and Greenville location (420 Laurens Rd., Greenville, SC 29607) will be open 11 a.m.- 9 p.m. Guests can spread the word by sharing their meal or the attached flyer on social media, tagging @rockyshotchickenshack and using hashtag #StandWithUkraine.

Question 1

Cognative Brew (beer/coffee) House opens in Horse Shoe

Accepted Answer

SO HAPPY that Cognative Brew House, owned by Austin & Andrea Bankert, opened today at the main Horse Shoe intersection of Brevard Rd/Hwy 64 and South Rugby Road!
&#8220;Brew&#8221; refers to beer on tap and craft espresso/coffee drinks. I also spotted a few bottles of wine. They just got their ABC license, so wine and beer should be available any time now. Wine&#8217;s available by the glass and bottle.
Check out the Menu Image. They&#8217;re offering a number of items in addition to coffee, like pastries, avocado toast, tea, and smoothies.
When I stopped in today, Austin (assumption) was on a support call for their bean grinder. It seemed to be settled by the time I got my order at the counter. Later Andrea mentioned that Austin was setting up Wi-Fi as we spoke. So if you go anytime soon, the lesson here is to have patience, they&#8217;ve JUST opened and are working intensely to fine tune everything.
As I chatted with Andrea, it was obvious they&#8217;ve been working so intensely, they hadn&#8217;t had time to stop and take a breath.
I then relayed (along with my praises) to Andrea, what I&#8217;d overheard a woman saying about the shop &#8211; that she loved the interior, it felt spacious, seats weren&#8217;t on top of each other, yet it felt cozy. It just felt good. And that the accessible ramp, which she needed, was perfect.
I could see Andrea starting to tear up. She explaining she&#8217;d been so busy, she hadn&#8217;t had time to slow down and observe how the shop was being received. So sweet.
The Brew House is a sister business to Cognative MTB (https://cognativemtb.com/), a lifestyle and performance apparel company for bike/mountain bike/bicycle riders. It&#8217;s operated out of another section of the building. Of note, they donate 2% of all gear sales to &#8220;For the Trails Campaign&#8221;.

Question 2

"Wine Please" - Novel Wine Delivery from Metro Wines

Accepted Answer

Introducing “wine please”!
Metro Wines presents a new, convenient way to deliver wine to your home or work by just texting us “wine please.” This fast and easy service is an Asheville first that combines selection, service and convenience. Text two words, just two, and your case of wine shows up at your door!
It’s easy to use. First, set up your account at MetroWinesAsheville.com/wine-please. In the profile, tell us the price and style of wine you prefer. As always, Metro Wines offers a 15% discount on case purchases. There are some delivery and service fees involved, so read the details on their website.
Now, order your wine any time by just texting us “wine please” at 828-575-9525. Our team of wine professionals will select wines that match your preferences at the average bottle price you want. And we’ll deliver it to your door within 24 hours. It’s that easy!
Why “wine please”? “We understand the changing landscape,&#8221; says Zach Eidson, General Manager of Metro Wines. &#8220;Convenience is king. This service works for customers who prefer to shop online, customers who are too busy, too tired or just want someone to shop for them! Our driver, Lou, will carry the wine in and even fill your wine rack if you wish. That&#8217;s more convenient than Amazon,” Eidson says.

Question 3

Hendersonville Scores Big! Gravity Mountain Bike National Championships

Accepted Answer

BIG NEWS for Hendersonville and surrounds! The 2023 & 2024 Gravity Mountain Bike National Championships, hosted by USA Cycling, has selected Ride Rock Creek in Zirconia, NC as the venue for this national championship event. This year, the event will take place July 12-16, 2023 and again in the same timeframe in 2024.

This national level mountain biking championship is expected to bring some 800 event competitors to the region, along with their coaches and teammates. Many of these athletes will visit Henderson County for practice leading up to the competition, as well as for the event week in July. Additionally, the event will draw spectators, vendors, USA Cycling staff, volunteers and many people interested in mountain biking to the region.
Why is this event a big deal for us in Henderson County?
Hosting a USA Cycling National Championship event will bring mountain bike enthusiasts to Ride Rock Creek and Henderson County all year long. Portions of the Ride Rock Creek bike park facility were designed and built as a training ground for US downhill mountain bike athletes seeking the experience they need to compete on the global level. The results are already being recognized throughout the country, and this helps to further cement Henderson County as a destination for mountain biking at all levels.
This is the first national sports competition championship ever held in Henderson County, NC.
How will this event impact the roads around Henderson County?
This is a mountain biking event, not a road cycling event, so it will not impact our roads any more than normal visitor traffic. The Visitor Center are hoping to help secure shuttles for event participants, USA Cycling Staff and volunteers, media, and spectators to further reduce any additional car traffic on our roads during this event.
What is USA Cycling?
USA Cycling is the national governing body for the sport of cycling in the United States and oversees the disciplines of road, track, mountain bike, cyclocross, and BMX. With a mission to develop the sport of cycling in the United States at all levels and to achieve sustained international racing success, USA Cycling supports cyclists from enthusiasts just beginning in the sport to seasoned professionals.
USA Cycling is a 501(c)(3) nonprofit corporation which funds it operations from a combination of member generated revenue, sponsorship, US Olympic Committee funding, and donations from the USA Cycling Foundation.
What is Ride Rock Creek?
Opened in 2022, Ride Rock Creek is a brand new, premier downhill mountain biking destination founded by world-class downhill racer, Neko Mulally. With business partner and lifelong rider, investor, and entrepreneur Dave LaMond, the park was built on a 300-acre plot of privately-owned land that backs up to DuPont State Forest. Ride Rock Creek currently has 6 downhill-specific trails with a variety of skill levels and a shuttle to take riders to the top of the course. It has quickly become recognized as an elite downhill mountain biking destination.
This event will truly put this new mountain biking venue on the map for mountain bikers of all skill levels.

Question 4

Mocking Alcohol

Accepted Answer

Friends have, but I’ve never participated in “Dry January”. It’s been an official “thing” since 2013. And now we also have “Damp January”, a modified approach where alcohol intake is limited instead of cut out completely.
The idea was hatched and the term coined in the UK in 2013, but going “zero proof” really took off during covid years 2020 and 2021. Contrary to what many thought might happen during covid restrictions when folks were confined to their homes, there was actually a move towards less or no alcohol.
Why my interest in digging into the history and all things Dry January and giving up alcohol? A couple reasons: 1) a friend casually mentioned giving up alcohol during January and then continuing on because the benefits had surprised her. Among other healthy choices, she partially credits going dry for loosing thirty pounds, no more puffy face/body, and clear skin, and 2) new alcohol-free bars & club openings seem to be trending, along with non-alcohol social groups.
What’s happening is more than giving up alcohol and everything associated with it, like going out to bars with friends, having a glass of wine with dinner, a late afternoon cocktail on the deck, or hanging out at a brewery, winery, or distillery.
All those things are still in play because most breweries, wineries, distilleries, bars, and restaurants have new non-alcoholic spirits, beers, and wines that are delicious and are providing the same craft drink and cocktail experience to non-drinkers and drinkers alike.
FINDING ZERO PROOF IN ASHEVILLE AND HENDERSONVILLE
Although many of your favorite watering holes and restaurants offer a few to many Mocktails – sophisticated non-alcohol drinks made with tasty ingredients – there are a few new options of note that have launched recently or are about to open soon.

Asheville Rooftop Tours – Choose mocktails or other non-alcohol drinks on their tours. You&#8217;ll love the “stunning birds-eye-views of Asheville along with the history of the city, while enjoying food and drinks all from Asheville’s highly acclaimed rooftop bars.”

Asheville Rooftop Bar Tours tour group
Asheville Rooftop Bar Tours van

Devil’s Foot Beverage Company – Sample and enjoy their non-alcohol drinks in their new taproom that opened late last year. “Devil&#8217;s Foot BevCo provides locally produced, all-natural non-alcoholic craft beverages for our community. There are no additives nor preservatives &#8211; just fresh ingredients.”

The Mule taproom at Devil&#8217;s Foot Beverage Company
The Mule taproom at Devil&#8217;s Foot Beverage CompanyPhoto by Brendan Almand

The Buzz – Hope Coalition will be opening “Henderson County’s First Sober Social Bar & Café” this Spring in Hendersonville. “Move over alcohol, there’s a new bar in town . . . 100% zero proof bar.”

Future location of The Buzz
Future location of The Buzz
Looking for other alcohol alternatives? Those that still “relax” or provide a buzz without the negative effects of alcohol?

Shakedown Lounge (Kava Bar) – Opened late 2022 at 706 7th Ave E in Hendersonville. They offer traditionally-prepared kava, as well as herbal teas, CBD/hemp edibles, lotus drinks, and coffee. The focus is on top-quality products and community through conversation, live music, poetry, and art, in an alcohol-free environment.

Shakedown Lounge Kava Bar
Shakedown Lounge Kava Bar
See more WNC interesting alternatives in this Citizen Times article, Asheville&#8217;s abuzz with social alternatives from CBD cafes to kava bars

Question 5

Birthday Girl chooses . . . Never Blue!

Accepted Answer

Six of us celebrated a friend&#8217;s birthday over dinner at Hendersonville&#8217;s Never Blue. I hadn&#8217;t been in a while, so was really looking forward to a &#8220;fresh&#8221; post-pandemic experience. Conclusion? They&#8217;re still rockin&#8217; their menu, drinks, dessert, service, everything!
Notes:

The vibe at Never Blue is fun, colorful, and energetic.
Can&#8217;t talk about other&#8217;s experience, but our server did a great job.
Many menu items are unusually creative.
Expect quality ingredients.
Portions are generous.
Yes, the Pumpkin Love dessert looks a little . . . , but it&#8217;s supremely delicious.
Outside seating is available in warmer weather.

Descriptions of each image are in the gallery below.

Never Blue
119 S Main St
Hendersonville, NC 28792-5083
828 693 4646

Question 6

Taco Boy Opening in West Asheville December 20th

Accepted Answer

On Tuesday, December 20, 2022, Folly Beach favorite Taco Boy will open in West Asheville, at 521 Haywood Road, marking the restaurant’s fourth location and its first in North Carolina. The restaurant will be serving its signature tacos and other Mexican-inspired eats, but with one caveat: West Asheville will house the company’s first in-house tortillera that will be producing scratch-made heirloom corn tortillas. Diners will be able to watch the process and taste the difference.

Contact Info: 521 Haywood Road, Asheville, NC 28806 // 828.370.TACO (8226) // TacoBoy.net
Hours: Mon-Thurs, 11am – 10pm / Fri, 11am – 11pm / Sat, 10am – 11pm / Sun 10am – 10pm
Lunch and dinner served daily. Brunch served weekends, 10am – 2pm
Special Holiday Hours: Dec 20 – 23, open dinner only, 4 &#8211; 10pm / Closed Dec 24 & 25
Social Media: @TacoBoyEats

ABOUT TACO BOY
Longing for the ocean-side fish tacos of her youth, Taco Boy was created in 2006 by Charleston restauranteur Karalee Nielsen Fallert, a founding partner and co-owner of a dozen restaurant ventures in the Holy City and a leading advocate for community projects and women-led initiatives. She’s been recognized for her contributions to Charleston’s culinary community and for revitalizing Charleston neighborhoods. She’s also the founder of hospitality management group All Good Industries.
Taco Boy&#8217;s flagship location opened on Folly Beach in 2006, followed by downtown Charleston in 2009, and Summerville, SC, in 2019. West Asheville opens December 20, 2022 after only 2.5 months of construction. Plans are underway to introduce three more restaurants in the Carolinas in 2023, including a second Asheville location in Biltmore Park, with an anticipated summer opening.
A TAQUERIA FOR THE SOUL – COMMUNITY ENGAGEMENT
Taco Boy’s mission is to use the power of tacos to nurture people and build community, which is why there is a very intentional goal to work within each community to partner with and support local nonprofit initiatives and charitable efforts.
In Charleston, a core beneficiary is The Green Heart Project, which was co-established in 2009 by Taco Boy founder Karalee Nielsen Fallert, and uses garden-based experiential learning to educate students and cultivate community through food. In addition to nutrition and hunger initiatives, Taco Boy also supports education, sustainability, equality, mental health, and other efforts that improve the world around us. Other Charleston area organizations Taco Boy has supported include Charleston Pride, Surfers Healing (autism advocacy), Waves for Women, SC Sea Grant Consortium, Pay it Forward Charleston, Charleston County School District, the National Down Syndrome Society, and The Trevor Project (LGBTQ suicide prevention).
Taco Boy’s first community partner in Asheville is Asheville on Bikes, which will benefit from the VIP Preview Party. The company has plans to support many other Asheville initiatives in the future.
“The impetus for our growth is to create a positive impact for our team members and the communities we call home,” says Fallert.
Additionally, Taco Boy is also a major supporter and advocate for its team members, offering generous benefits for full- and part-time employees, as well as an emergency financial assistance program, all of which supports long-term career growth and upward financial mobility. Taco Boy is always hiring, with details at tacoboy.net/jobs.
TACOS, TEQUILA, AND WHAT’S NEW IN ASHEVILLE
A citrus- and salsa-infused feast for the senses, Taco Boy offers scratch-made tacos, authentic sides including rice and beans, chipotle slaw, and Mexican street corn, guacamole and other satisfying starters, plus margaritas and Latin-infused craft cocktails, and a weekend brunch menu that delivers more Mexican-inspired flavors to the table. The restaurant is diet sensitive, offering vegetarian, vegan, and gluten-free options. Taco Boy is committed to using responsibly sourced, high-quality ingredients.
Photo by Shell Royster
NIXTAMALIZED HEIRLOOM CORN TORTILLAS
Perhaps the most exciting element to be implemented at Taco Boy West Asheville is the development of an in-house tortilleria using traditional equipment and the centuries-old process of nixtamalization. The process involves steeping corn in an alkaline solution before rinsing it to remove the outer kernel cover (pericarp), and milling it into masa (maize dough). Nixtamalized corn produces a tortilla that is more flavorful, digestible, and is higher in nutritional benefits. Additionally, Taco Boy will be using heirloom corn, in a variety of hues, sourced from near and far. This process will be on view, behind glass, at the new West Asheville location.
NEW BEVERAGE PROGRAM
A longtime Asheville, NC, restaurant industry veteran of 30 years, mixologist Maty Hollingsworth developed the beverage program for Taco Boy. He’s managed and overseen beverage programs for a handful of Asheville establishments, including Limones and its erstwhile sister establishment En la Calle, Jargon, and the former Noble Cider Greenhouse.
The new beverage menu includes a fresh batch of original margaritas and specialty cocktails that lean into a lighter, fresher feel, and offers a multisensory layering of flavor profiles and textures. The new menu also highlights a shift to fresh juicing in-house and scratch-made specialty cordials, including a hazelnut corn orgeat that’s a beautiful complement to the nixtamalized heirloom corn tortillas.
Mezcalindo, Hibiscus Margarita, Baja Sunset. Photo by Shell Royster
Tequila flights are also in store, along with a curated selection of tequilas, cristalino tequilas (rested and filtered with activated charcoal), and smoky mezcals. The tequilas will be front and center for weekly Tequila Tuesdays, offering $5 house margaritas on Tuesdays.
A FRESH NEW SPACE
Expect a fresh new look that incorporates elements by Asheville artists at Taco Boy West Asheville, located in the former Zia Taqueria on Haywood Road. Arched windows are now open doorways, and the former front patio is now enclosed for additional seating. Ceiling beams have been sanded to bring in warmer wood tones. A reconfiguration of the back of house spaces allows for better flow, office space, and a tortilleria that’s visible to the public. Fresh paint and a wall-length mural inspired by Mexico’s vivacious tones by Asheville muralist Wyatt Grant enliven the space. Wooden screen installations by local artist Charles Goldberg also enhances the space. And ceramic cantaritas by Asheville creative
studio Batton Clayworks hold craft cocktails. Elm Construction did the construction work.
A painted logoed sign adorns the building, while the vintage light-up sign out front will be adorned with the words “Hot Tacos Cold Margs” by the end of the month. And in spring 2023, an overhaul of the landscaping will be undertaken by Osgood Landscape Architecture of Asheville. The front parking lot has seen a revision for better flow. And the side parking lot will eventually hold outdoor green space for outdoor dining and communal events.

Question 7

Not a stretch - Tall John's, Asheville's next Best Restaurant?

Accepted Answer

To be sure, I&#8217;ll have to go to Tall John&#8217;s a few more times to make the proclaimation &#8211; &#8220;Asheville&#8217;s next Best Restaurant&#8221; permanent. If last night&#8217;s preview is any indication, there&#8217;s no question about it!
Food hasn&#8217;t surprised me in quite a while, but three of the four dishes we had did just that. I was surprised by unexpected flavors and textures. There was also a little surprise involved with how dishes were presented &#8211; serving dish & utensils, portioned for two. It&#8217;ll be interesting to see if they continue with this approach. Our server confirmed that&#8217;s the plan. It was fine for us, and actually added to the experience, but what if you have a table of four and they all order different things?
WHO
Tall John&#8217;s is helmed by Executive Chef/Owner Trevor Payne and General Manager Jasper Adams.
Chef Payne returns to Asheville, where he has family roots, following an extensive culinary career in Portland, Oregon’s top kitchens (Clyde Common, Le Pigeon, Little Bird Bistro, Olympia Provisions).
Those of you familiar with Asheville&#8217;s culinary scene will know Jasper Adams from Table, The Imperial Life, Cucina 24, and Rhubarb. He&#8217;s a life-long Ashevillian.
WHAT
With a hip, cozy, neighborhood-tavern-like ambiance, Payne has positioned Tall John&#8217;s as &#8220;a place for all occasions for everyone.&#8221; It&#8217;s set to be a destination for everyday meals and special occasions alike, where &#8220;the quality of the food, beverage, and service is just as important as creating an approachable atmosphere where people feel comfortable.&#8221;
Seating capacity is 50 in the dining area and another 20 to 25 on the side patio. They&#8217;re planning a Spring opening for the patio.
The space has undergone extensive interior remodeling. It&#8217;s been modernized, while maintaining the building&#8217;s historic character: the original 1900s-era floors have been refurbished rather than covered over, and a new open kitchen & spacious bar have been added.
That Kitchen Bar definitely brings you up close and personal to the action. It struck me as a narrow space to work in, especially when there&#8217;s a crowd, but there was a smooth flow as Chef Payne directed. Remember this was a soft opening, so first run with patrons. I also wondered if it would get hot with commercial oven, cooktop, and grill about ten feet from our seats. That hood did its job. No unusual heat on our side of the bar.
Payne, son of Asheville artist John Payne, has called upon some of his close relationships with artists and craftspeople to bring original touches to the space. These include custom metal work from Tina and Kayla Councell of Iron Maiden Studios and original artwork from local artist Kevin Hogan (Payne&#8217;s father-in-law).
What&#8217;s behind the name &#8220;Tall John&#8217;s&#8221;? Treavor Payne&#8217;s father&#8217;s name is John, and he&#8217;s tall. They called him Tall John. As Jasper Adams tells it, the name gradually morphed into a feeling of casual comfort and just a generally good feeling.
MENU
The menu will offer &#8220;European-American classics like roasted chicken, cold oysters, radishes and cultured butter, caesar salad, a great steak [and possibly a great burger]. The newly-built spacious bar will serve classics like freezer-cold martinis, an intentional selection of enduring wines from small producers, time-honored draft and packaged beers, and crafted non-alcoholic drinks. There are a variety of seating options to choose from, including outdoor patio seating, a full-service bar, a counter at the open kitchen, and a lively dining room.&#8221;
See the Sample Menu served during their friends, family, and media event in the Gallery befow. You&#8217;ll see dishes are titled, but not described. If you want to know what&#8217;s in the dish before ordering, ask your server.
For instance, the menu said, &#8220;Fall Chicories&#8220;. It was a Chicory Salad with pear, grapes, and a creamy pistachio dressing, topped with cheese. That dressing, though. Seriously delicious! It&#8217;s pictured in the gallery below.
WHEN
Tall John&#8217;s plans to open for dinner service on October 19th from 4-10pm for walk-ins only. Dinner service will be Wednesday through Sunday, with additional offerings, including weekend brunch, daytime coffee, and what the team describes as a &#8220;badly needed in Montford&#8221; retail bottle shop on the ground floor, soon to follow.
WHERE
Located at 152 Montford Avenue, the historic building dates back to 1906. It&#8217;s tucked in among the neighborhood&#8217;s historic residences and old-growth trees. Throughout its history, the building has been home to a Piggly Wiggly and a Pentecostal church before being restored and converted into a restaurant space last occupied by Italian restaurant, Chiesa.
WHY YOU SHOULD GO
What impressed me most was the creative (read delicious) approach Payne takes to his dishes. Even the most mundane &#8211; a side of Baby Turnips. Turnips, you say? Try them before you dismiss the idea. No idea how they make those turnips do what they do. Take a bite, after swiping in the (no nut) pistou, and you get a spash of full, but mildly flavored liquid in your mouth followed by a firm-tender chew.
And those Oysters! Oh. My. Gosh! Definitely put a spoonful of that magic Mignonette sauce &#8211; traditionally made with minced shallots, cracked black peppercorn, and vinegar (either red or white) on top &#8211; followed by a light lemon squeeze.
Our &#8220;Tall&#8221; dish, &#8220;Roasted Half Chicken&#8221; was tender, juicy, and tasty. It made a difference following our server&#8217;s suggestion to add squeeze lemon over top.
I wondered if this was a case of a chef coming from the other side of the country, bringing what&#8217;s standard there as new here. But Asheville chefs have come from all over. He&#8217;s not the first. I&#8217;ve also spent time in Portland without running across cooking like this. Conclusion? It&#8217;s all Chef Trevor Payne.
Tall John&#8217;s
Facebook: https://www.facebook.com/talljohnsavl
152 Montford Ave
Asheville, NC 28801
828-782-5514

Question 8

Old World vs New World Wine Tasting at Season's

Accepted Answer

Old World vs. New World Wine Tasting
Wednesday, September 28 &#8211; 3:30pm &#8211; 5:00pm
Join the folks at Season&#8217;s at Highland Lake for a special event with sommelier Tom Leiner from Grapevine Distributors. Tom has curated a handful of very distinct wines and will be talking about the main differences between old world and new world Chardonnay, Sauvignon Blanc, Pinot Noir and Cabernet Blend.
The event will be accompanied by a selection of cheeses, breads, fruits, and other accoutrements to excite the palate and to see how they pair with the different wines.
This is a reservation-only event. $60 per person. Please call us at 828.696.9094 to make your reservation.
Wine Tasting Menu
Sauvignon Blanc
2020 David Sautereau Sancerre, Loire, Fr
vs
2021 Patricia Green Cellars, WV, OR
Chardonnay
2020 Dom Perreau Pouilly Loche, Burgundy, FR
vs
2019 Schug, Carneros, CA
Pinot Noir
2018 Jos. Drouhin Gervey Chambertin, Burgundy, FR
vs
2019 Merry Edwards RR, CA
Cabernet Blend
2018 Ch. Plince, Pomerol, FR
vs
2017 Elhers Portrait, Napa, CA

Question 9

Collaborative Pop-Up Dinner: Good Hot Fish and Jettie Rae’s

Accepted Answer

Whether you’re a Bravo watcher, an Asheville foodie (or both), chances are you’ve heard about chef Ashleigh Shanti. The former chef de cuisine of Benne on Eagle is fresh off her Top Chef run and set to open Good Hot Fish (Instagram), a casual fish house celebrating Black Appalachian, Southern and soul food, later this year in Asheville.
Shanti is joining forces with Chef Will Cisa and the team at Jettie Rae’s Oyster House on Thursday, September 22nd for a collaborative pop-up dinner. The chefs have developed a six-course tasting menu with carefully selected wine pairings, featuring dishes like Caviar and Catfish with Sunburst Farms trout caviar and Deviled Bronzino with fresh lump blue crab. Reservations for this ticketed event and the full menu are now available HERE.

Question 10

Charleston & Folly Beach Fave Taco Boy Opening 2 Locations - W. AVL & Biltmore Park

Accepted Answer

Founded on South Carolina’s Folly Beach in 2006, Taco Boy has become known for fresh, scratch-made Mexican-inspired eats and drinks in the Lowcountry. The family of taquerias currently has three locations: the flagship restaurant on Folly, a second location in downtown Charleston, and the latest in Summerville, SC. By the end of 2022, Taco Boy plans to open a location in West Asheville. And in early 2023, its second North Carolina location is set to open in South Asheville’s Biltmore Park. Asheville architecture and design studio BCA is working on the revamp of both spaces.
I checked out Taco Boy during Taste of Folly Beach 2021 and was completely impressed! See more images on my FB post: https://www.facebook.com/page/123680860758/search/?q=Taco%20Boy
Taco Boy West Asheville is at 521 Haywood Rd., in the former Zia Taqueria. Though nearly a turnkey location, big changes are afoot. The opening will follow a remodel geared toward community collaboration, where food, drink, music, entertainment, and art will intersect. The restaurant will feature work sourced from local artisans. The food will feature a fresh taqueria menu from Taco Boy’s new Culinary Director, Chef Francisco Alvarez, who is applying his training at lauded Las Vegas restaurants to the cuisine of his family’s Mexican heritage. And with the addition of an Asheville mixologist who specializes in Mexican-inspired drinks, diners can enjoy elevated craft cocktails in a casual, lively environment inspired by the festive energy of salt, spice, citrus, and salsa. Hiring will begin in November.
The new restaurant in South Asheville will take up space at 2 Town Square Blvd. #130 in Biltmore Park Town Square, in the main roundabout, and is expected to open as early as late January 2023, with hiring happening around the New Year. Taco Boy Biltmore Park joins a slew of local and independent restaurants, cafés, and retail businesses located in the walkable South Asheville community.
“Biltmore Farms is excited to welcome Taco Boy to Biltmore Park Town Square. We look forward to giving Taco Boy a warm welcome when they open their doors early next year,” says Ben Teague, Vice President of Strategic Development with Biltmore Farms, LLC.
WHO’S BEHIND THE RESTAURANT
Taco Boy was founded in 2006 by one of Charleston&#8217;s most prolific and progressive restauranteurs, Karalee Nielsen Fallert. She is the founder and CEO of restaurant management company All Good Industries, and is a founding partner and co-owner of Charleston’s Park & Grove, The Royal American, The Bounty Bar, The Green Heart Project (connecting students with fresh produce and nutritional education), and the Montessori Learning Collective in North Charleston, as well as Taco Boy(s). She is also a leading advocate for community projects and women-led initiatives. Her awards and accolades are many, but include, most recently, the Charleston Wine + Food festival’s prestigious Laura Hewitt Culinary Legend Award in 2020 for her contributions to the Charleston culinary community. She is looking forward to bringing that same passion for community building to Asheville.
“I couldn’t be more excited to bring Taco Boy to Asheville. Living in both cities has confirmed what I always believed as a visitor: that our values, as a family of neighborhood taquerias, align with the greater sense of purpose I feel within the community in Western North Carolina,” says Fallert. “We believe that all good things are possible with the power of inclusivity, generosity, interconnectedness and tacos&#8230;.and always EXTRA guac!”
At both its new Asheville locations, Taco Boy will continue the restaurant’s charitable mission to “Use the power of tacos to nurture people, activate fun, inspire action, and build community.” It will be partnering with local Asheville nonprofits for a variety of fun and fundraising initiatives, just as it does in Charleston with local nonprofits in the Holy City.
WHO’S THE CHEF
Taco Boy is helmed by Culinary Director Francisco Alvarez, whose approach to the restaurant’s cuisine is wholly authentic. From spending his summers working in a tortilleria in Mexico to cooking in some of the finest restaurants in Las Vegas (Estiatorio Milos, International Smoke, and Madero Street Tacos), Francisco brings to Taco Boy a technical level of expertise in Mexican cuisine and a passion for making handmade heirloom corn tortillas using the centuries-old process of nixtamalization, which lends greater flavor and health benefits to corn tortillas.
WHAT TO EXPECT OF THE FOOD
A citrus- and salsa-infused feast for the senses, Taco Boy offers scratch-made tacos, fajitas, and quesadillas, authentic sides including rice and beans, chipotle slaw, and Mexican street corn, guacamole with surprising optional toppings and other satisfying starters, plus margaritas and Latin-infused craft cocktails, and a weekend brunch menu that delivers more Mexican-inspired flavors to the table. The restaurant is diet sensitive, offering vegetarian, vegan, and gluten-free options. Taco Boy is committed to using responsibly sourced, high-quality ingredients. With the roll out in Asheville, all tortillas will be made in-house using heirloom corn and a traditional nixtamalization process. More to come on the in-house tortilleria and this ancient method! Find Taco Boy’s menu and more details at tacoboy.net.
MEET THE LOCAL ASHEVILLE LEADERSHIP TEAM MEMBERS
Supporting local communities is a core value at Taco Boy, so in addition to plans for partnering and supporting local nonprofits in Asheville, Taco Boy will be hiring local staff and managers, and has already brought on board two Asheville locals to its leadership team. Melissa Reardon, former Editor-in-Chief at WNC magazine and freelance writer and communications professional, is serving as Taco Boy’s interim Communications Director. Another long-time Ashevillan and restaurant industry veteran, Maty Hollingsworth has recently become Taco Boy’s new Beverage Director. Formerly managing beverage programs for Limones, En la Calle, Jargon, and Noble Cider’s erstwhile Greenhouse, Hollingsworth brings a fresh menu of cocktails and beverages to Taco Boy’s menu.
For updates and to stay abreast of their progress, follow them on social media: Facebook: Taco Boy Instagram: @TacoBoyCHS

Question 11

New Wine Courses, Wine Credential Programs at Asheville School of Wine

Accepted Answer

Asheville School of Wine at Metro Wines
Launches New Wine Courses and Wine Credential Programs
In collaboration with MWWine School, in August ASW launches a new slate of wine classes and seminars for novices, industry professionals, wine enthusiasts and wine lovers, including The Wine Scholar Guild’s French and Spanish Wine Scholar credential programs. All to be hosted by Metro Wines.
Asheville School of Wine is expanding its wine education offerings with a new series of tasting seminars as well as globally recognized wine certification programs ideal for both industry professionals and wine enthusiasts and novices. The new program launches in August with two fun and interactive tasting seminars – How to Taste Wine Like a Pro and How to Pair Food and Wine. Among the wine credential programs to be offered are the world-renowned Wine Scholar Guild’s (WSG) French Wine and Spanish Wine Scholar credentials, in collaboration with MWWine School.
The new classes will be taught by certified wine educator and sommelier Melanie Webber, who holds the coveted Diploma in Wine and Spirits from WSET, as well as the Wine Scholar Guild’s French Wine Scholar and Spanish Wine Scholar certifications. In addition to teaching WSG courses, Melanie directs The Wine House’s WSET APP Award in Wines satellite education program in Paso Robles, CA and has helped hundreds of industry professionals achieve their certifications. Melanie’s MWWine School is an approved program provider for the WSG’s Spanish and French Wine Scholar courses.
“We are excited to expand The Asheville School of Wine’s curriculum to include both certification programs and fun and educational tasting seminars,” said Zach Eidson, General Manager of Metro Wines. “Our expanded program is designed to help wine industry professionals achieve their wine certifications and wine lovers deepen their appreciation and understanding of wine.”
 
“How to Taste Wine Like a Pro” held August 10th, 2022 6:30 – 8:30 PM offers a great refresher for those in the know, and a fun primer and confidence builder for those who are just starting their wine exploration, helping attendees learn how to assess wine quality, just as the professionals do, through an easy-to-implement tasting system. It includes tasting of eight wines, a take-home tasting grid, and a collaborative blind tasting. Click here to register.
“How to Pair Food and Wine” held August 11th, 2022 6:30 – 8:30 PM focuses on the key principles behind successful food and wine pairing, helping attendees learn which food components are wine enemies, which are wine friends. Through interactive exercises, the session will illustrate why all palates are not the same, that individual preferences are key, while also demonstrating why pairings like Brut Champagne and wedding cake can be a definite don’t! The session includes the tasting of six wines, food and wine pairing exercises, and more. Click here to register.
The French and Spanish Wine Scholar™ education programs are the most advanced, comprehensive, and up-to-date French and Spanish wine courses available. Each syllabus takes a regional approach and discusses all French and Spanish wine appellations and the factors that shape their identities. It provides committed students of wine with an unparalleled set of study tools that are designed to maximize learning and boost knowledge retention.
The Spanish Wine Scholar and French Wine Scholar study and certification programs confer a post-nominal to wine professionals and enthusiasts who successfully pass the certification exam, SWS or FWS. With a school network encompassing 30 countries on 5 continents, the SWS and FWS credentials have true international recognition. The courses will be offered, starting late summer/early Fall in a hybrid format, part live webinar, part in-person guided tastings.
“The study and teaching materials of the Wine Scholar Guild are brilliant and I am thrilled to bring this program to students of wine in this incredible, world-class food and wine city,” said Melanie Webber. “I am so excited to be working with The Asheville School of Wine, part of Metro Wines, one of the premier wine shops in the Southeast, to help area wine and food professionals, and wine enthusiasts, increase their knowledge, understanding and enjoyment of the wines of the world. Whether a student is an industry professional or beginning wine student, my mission is to enhance their joy of wine discovery, increase their wine knowledge and further develop their palates with a ‘no-snobs-allowed’ approach.”
About Asheville School of Wine:
The Asheville School of Wine was founded in 2014 by Gina Trippi, John Kerr, Kendal Klein, and Andy Hale at Metro Wines. The goal is to educate, inspire and encourage knowledge of wine in Asheville, and to help make it a worldwide culinary destination. ASW aims to provide the citizens of Asheville with the tools to become educated and knowledgeable consumers of wine, as well as giving the food and beverage professionals the skills to provide world class service and increase their tip percentages. Asheville School of Wine has partnered with MWWine School to expand their offerings, qualifications and Curriculum.
About MWWine School:
MWWine School is on a mission to help wine professionals and wine enthusiasts increase their knowledge, understanding and enjoyment of the wines of the world. Dedicated to sharing the joy of wine discovery with a ‘no-snobs-allowed’ approach, MWWine School helps students find, develop and broaden their wine palates in a systematic, dynamic, and fun way. By offering some of the industry’s &#8211; and the world’s &#8211; most respected and most rewarding certification courses, MWWine School brings greater knowledge, tasting discipline and perspective about the constantly evolving wine universe to the wine industry. With the goal of enhancing the wine experience of wine enthusiasts, wine professionals, food and wine service personnel and, by extension, their customers, MWWine School offers wine certification classes, tasting workshops and wine seminars in Paso Robles, California, Los Angeles, California, Asheville North Carolina and virtually across the wine-a-verse. MWWine School is a Wine Scholar Guild Approved Program Provider for Spanish Wine Scholar and French Wine Scholar certification curriculums.
About the Wine Scholar Guild:
The Wine Scholar Guild (www.winescholarguild.org) provides specialized study & certification programs on the wines of France for the professional development of wine industry members and committed students of wine. Other areas of study include the wines of Italy and Spain.

Question 12

Will Asheville be able to reduce Homelessness and Crime?

Accepted Answer

So saddened to see these two articles: &#8220;Asheville rises (slightly) to No. 46 on ‘Best Places to Live’ 2022 rating&#8221; and &#8220;Fallout from Asheville’s ‘political agenda’ cited for ranking, FOP official says&#8221; in the latest Asheville Daily Planet.
I&#8217;ve been a big supporter/promoter of Asheville and her culinary scene since the birth of Carolina Epicurean in 2007. Carolina Epicurean was the ONLY outlet that published Press Releases from restaurants, Chefs, the Cheese Trail, local producers, etc. deemed too insignificant by traditional media. This was at no cost to anyone, because I looked at it as a community service.
After developing & producing five successful Small Plate Crawls in Hendersonville, I worked with the Asheville Independent Restaurant Association (AIR) to produce the Asheville Small Plate Crawl, following that up with developing & producing the first Asheville Restaurant Week. Eventually the Chamber took it over, which was fine with me. 🙂
Reading the &#8220;Best Places to Live&#8221; article, motivated me to look at previous Asheville rankings going back to 2014, when Outside.com Ranked Asheville 6th in their Aug 12th, &#8220;The 16 Best Places to Live in the U.S.&#8221; article. I&#8217;d forgotten they&#8217;d included the Small Plate Crawl!
What I hear most often about Asheville from locals outside Asheville these days is, &#8220;We don&#8217;t go into Asheville much anymore.&#8221;
Hopefully, this will change over the coming years, especially after &#8220;a one-time infusion of $4.7 million intended to reduce homelessness is coming to the Asheville Regional Housing Consortium&#8221; (Citizen Times 3/24/22). The Consortium consists of Buncombe, Henderson, Madison and Transylvania counties.
Part of that money will go to the National Alliance to End Homelessness (Mountain Xpress), winning bidder at $73,000 (WLOS) in the joint Asheville/Buncombe County search for a homelessness consultant.
&#8220;Work is expected to begin next month and conclude in December 2022. Its first task: conduct a comprehensive needs assessment using data collection, analysis and interviews with stakeholders throughout the community, including people who are unsheltered, service providers, neighborhoods, and business and faith communities.&#8221; &#8211; WLOS
Hopefully this massive influx of funding will be tracked, transparently accounted for, and result in real, measurable, and lasting change for the better of all involved &#8211; business owners, citizens, and the homeless.
But then there&#8217;s this. Asheville&#8217;s long history with using consultants to solve homelessness.

Question 13

La Bodega adds upstairs Pintxo & Wine Bar in Asheville

Accepted Answer

La Bodega Continues Cúrate’s Mission to Bring Spanish Culinary Culture to Asheville
La Bodega by Cúrate (https://curatetapasbar.com/la-bodega/), an all-day Spanish café, market and wine bar, expands this week into a newly remodeled two-story space at 32 S. Lexington Avenue. Helmed by Chef de Cuisine Matt Brown, La Bodega is a concept born out of the pandemic that brings together the cornerstones of the Spanish culinary and cultural experience. La Bodega adds a key piece to Katie Button and Felix Meana’s mission to create exceptional and experiential access to Spanish culture through businesses including Cúrate Bar de Tapas, Cúrate Trips, Cúrate at Home, and Cúrate Spanish Wine Club.
“The menu is inspired by my travels to Spain with Felix,” says Brown, “which really highlighted the importance of simplicity in Spanish food. At La Bodega, we are playing on the bedrock of Spanish food &#8211; the classics &#8211; in creative but simple ways. The menu is elemental and delicious, letting the quality of our ingredients shine.”
“We first opened La Bodega in spring 2020 as a temporary solution during the pandemic to help keep staff employed and feed guests with house-made and imported Spanish items,” says Meana. “We quickly realized La Bodega was filling a void in the community, and made plans to expand our initial pivot project with a relaxed pintxo and wine bar upstairs, building on the popular cafe and Spanish market downstairs.”
The first floor’s 14-seat café will continue to offer an all-day menu featuring house-made bread and pastries, along with Spanish-style sandwiches like the Bocadillo de Jamón, Coca (Catalan flatbread), and grab-and-go bottled gazpacho, salads and more. The first floor also houses a marketplace with imported Spanish specialty ingredients including olive oils, wine, conservas, vinegars and more hand-selected from a network of Spanish producers and purveyors, in addition to house made charcuterie and sausages. The first floor reflects the feel of a European street-side cafe, where guests can stop in to grab a croissant and espresso or enjoy a sandwich for an easy lunch. The downstairs menu is available for counter service or take out.
At the pintxo and wine bar, Brown expands the menu to encompass elements of the customary five meals that make up a Spanish diet: desayuno (a small breakfast), almuerzo (a snack that carries you through to a later lunch), la comida (lunch, usually the largest meal of the day), merienda (an afternoon snack) and la cena (dinner, typically after 9:00pm). The menu highlights and reinvigorates Spanish bodega classics, with a collection of pintxos and conservas, charcuterie, sandwiches, and small plates. Many of the new dishes are rooted in La Bodega’s bread and pastry program such as Anchoa Mantequilla (Cantabrian anchovies and butter on La Bodega toast). New dishes from the kitchen such as Tartar de Ternera (hand-cut steak, multigrain toast, anchovy and nora chili oil) use products sourced from local farms, alongside carefully sourced Spanish specialty items. Platos del día, hearty rotating daily specials, include Pollo al Ajillo (garlic chicken), and Rabo de Toro con Patatas Fritas (braised beef short ribs and crispy potatoes). Platos del día are available at lunch and last until they are gone each day. Desserts like Crema Catalana and Tarta de Chocolate and Piñones close out any meal on a sweet note.
Spanish wines are available on draft, as well as a large selection available by the glass and bottle, all handpicked by Meana and Jessica Salyer, Cúrate Wine Program Manager. “The wine list is built from relationships forged with Spanish producers and importers over the last decade. The list encompasses regions, varietals and winemakers, in an educational and fun way,” says Salyer. “Every single dish goes perfectly with wine, and we’re excited to guide guests through both traditional and unique pairings.” Cocktails, beer, cider, vermouth and a large selection of non-alcoholic beverages are also available.
Meana led the conceptualization of La Bodega’s feel and energy and partnered with Lisa Ellis Design, an Athens, Georgia-based interior design firm, to bring his vision to life. La Bodega’s rustic charm is accentuated by old world European touches like marble and brass accents and vintage decor throughout. To promote a relaxed and lively environment, long, counter-height tables pair with a brand new, curved bar. To further enrich the space, Meana brought in a large collection of original art by his father, Eduardo Meana.
La Bodega by Cúrate serves guests Wednesday-Sunday from 8:00am-10:00pm. The downstairs cafe menu is available 8:00am-6:00pm with the Spanish market available until 10:00pm. The upstairs pintxo and wine bar with full table service is open for brunch at 11:00am each day, closing briefly from 3:00-4:30pm to reset for dinner. La Bodega does not take reservations. Drop by to walk-in or add your name to the waitlist. Visit us at labodegabycurate.com or find La Bodega on Instagram @labodegabycurate.
About the Cúrate Family of Brands
Cúrate is a collection of restaurants, online marketplace, and culinary journeys designed to create exceptional and experiential access to Spanish culture. This adventure began when husband and wife team, Katie Button and Felix Meana, opened their nationally acclaimed flagship and 2022 James Beard Foundation Award nominee for Outstanding Hospitality, Cúrate Bar de Tapas in Asheville, North Carolina in 2011. With over a decade of bringing the flavors and culinary traditions of Spain to guests, the Cúrate brand now includes La Bodega by Cúrate, a cafe, Spanish market and wine bar; Cúrate Trips, offering incomparable access to the best wine and food in Spain, Portugal, and Morocco; and Cúrate at Home and Cúrate Spanish Wine Club, online retail marketplaces providing access to Spanish food, wine and culture at home, across the nation. Cúrate is part of the Katie Button Restaurants family, which also includes Katie Button Media and Magnolia Network’s From the Source linear series and Workshops, featuring James Beard Foundation Award-nominated Katie Button.
About Matt Brown
Matt Brown is the Chef de Cuisine at La Bodega by Cúrate. He joined the team in 2020, only a couple of months before the COVID-19 pandemic. Brown’s passion for food began at an early age and his love for the craft has since afforded him the opportunity to learn in some of the best restaurants in the country, like Bar Boulud, Gramercy Tavern, Eleven Madison Park and Alinea. With La Bodega, Brown combines his appreciation for Spanish culture and tradition with his passion for thoughtfully sourced, high-quality ingredients and classic culinary techniques.

Question 14

Rocky's Hot Chicken Shack Rallies to Support Ukraine

Accepted Answer

Rocky&#8217;s Hot Chicken Shack (https://rockyshotchickenshack.com/) will be donating 10% of sales from all three of their locations on Wednesday, March 23 to Asheville City Center to help fund their rescue mission to remove orphans from the battle zones in Ukraine.
Rocky&#8217;s South Asheville location (3749 Sweeten Creek Rd., Arden, NC 28704), West Asheville location (1455 Patton Ave., Asheville, NC 28806) and Greenville location (420 Laurens Rd., Greenville, SC 29607) will be open 11 a.m.- 9 p.m.
Guests can spread the word by sharing their meal or the attached flyer on social media, tagging @rockyshotchickenshack and using hashtag #StandWithUkraine.

Question 15

Jettie Rae’s Opens The Pearl Vintage Airstream- March 22

Accepted Answer

Fresh oysters are always best enjoyed al fresco, don’t you think? Jettie Rae’s (https://jettieraes.com/), Asheville’s premier oyster destination, will unveil their new outdoor patio on March 15 UPDATED to March 22 at 4 p.m. This open-air expansion of the eatery will feature space for dining and drinking, with shareable bites and drinks available from The Pearl, Jettie Rae’s vintage airstream sidekick.
Guests can enjoy exclusive menu selections like daily ceviche, guacamole, cocteles de camarones and oysters, while sipping custom cocktails, frosé, wine and beer.
The Pearl patio will open 30 minutes before Jettie Rae’s, every Tuesday-Sunday at 4 p.m. until close. No reservations needed at this laid-back spot, whether waiting for a table inside or stopping by for a drink and light snack.
Jettie Rae&#8217;s
143 Charlotte St
Asheville, NC 28801
828-505-4499

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