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

Question 1

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 2

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.
Company Website: http://www.troyercheese.com/index.html
Company History: http://www.troyercheese.com/history.html
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 3

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.

Question 4

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 5

"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 6

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 7

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 8

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 9

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 10

Milton's: sumptuous elevated dining in Black Mountain!

Accepted Answer

It was a dark and stormy night . . . but totally worth battling wind and rain from the edge of Hurricane Nicole to celebrate a birthday at Milton&#8217;s in Black Mountain.
I first met Executive Chef Edwin Bloodworth eight years ago when he was running the kitchen at Lex18, a N. Lexington Ave restaurant (no longer in business) in Asheville. He served up one of the best meals I&#8217;d had to date!
It wasn&#8217;t until we chatted with Chef Edwin this time that I realized he&#8217;d been at Gamekeeper Restaurant & Bar in Boone during the time I was producing the High Country Small Plate Crawls. If you&#8217;ve never been to Gamekeeper, you must go. Their food is interesting and fantastic. They&#8217;ve done some major remodeling since I&#8217;ve been, so I also need to get back up there.
This is the second time my husband and I have been to Milton&#8217;s, in the historic Monte Vista Boutique Hotel. Both were the type of dining experience you can&#8217;t stop thinking about. Chef Edwin has been at the helm of Milton&#8217;s Black Mountain in the The Monte Vista Hotel for about 8 months now, and he&#8217;s knockin&#8217; it outta&#8217; the park! Feast your eyes on some of what&#8217;s coming out of his kitchen now, as well as what&#8217;s to come on his soon-to-be-finalized new menu in the Gallery below.
Every, Single, Dish was presented beautifully and was absolutely delicious! Flavors were balanced, yet set each other off perfectly.
We were there for dinner, not a media preview, but Chef didn&#8217;t let that stand (smile). As we were about to give our most fabulous server, Jennifer, our order, she looked me directly in the eye and said, &#8220;you&#8217;ll get what you get.&#8221; Oh, okaaay . . . We did eventually get what we were going to order, but before that happened, a &#8220;new menu preview&#8221; tasting parade happened. Do. Not. Get. Me. Wrong. We loved every minute of our evening! It was a completely fun, magical way to celebrate Bill&#8217;s birthday! Especially as we&#8217;d had to cancel the original date due to a family emergency.
NOTES:

As you look through the Gallery at all the lusciousness, keep in mind some of the tasting dishes &#8211; marked as NEW MENU COMING SOON &#8211; are still in the process of being tweaked, so they might look/taste a little different when finalized. Read &#8220;finalized&#8221; as &#8220;Chef&#8217;s best and most delicious take on the dish&#8221;.
Pictures from our first meal at Milton&#8217;s are marked PREVIOUS MEAL in the Gallery.

If you haven&#8217;t been to the historic (National Register) Monte Vista Hotel in a while, things have changed. A few years ago, Southern Proper Hospitality (Atlanta), &#8220;together [with] a few other Black Mountain partners acquired the hotel and redesigned the accommodations to create a comfortable and classically hip boutique mountain oasis.&#8221;
It&#8217;s lovely inside and out! In nice weather, it&#8217;ll be hard choosing between cozy inside dining, and dining on their pretty back patio. Both have fireplaces.

Milton&#8217;s
Cuisine and Cocktails
308 West State Street
Black Mountain, NC 28711
828-669-8870

Question 11

Learn to Make Limoncello!

Accepted Answer

Ciao Asheville-Learn to Make Limoncello wraps up Metro Wines&#8216; (Asheville) 2022 line of events just in time for the holidays. Join them on Sunday, December 11 at 2pm to learn how to make the popular Italian Liqueur, Limoncello. Howard Rampersaud, Food and Wine Traveler in Italy, will present the process pursuant to an authentic Italian recipe garnered from his travels.
Howard will demonstrate the process from start to finish, including bottling this magic elixir and give us shopping and packaging advice, too. Typically made from grain alcohol, Howard will also discuss how to make limoncello from vodka, which has a lower alcohol content. And you’ll get to sample both versions to see which one you like best! You’ll also get to take home a copy of Howard’s recipe.
Registration will include limoncello tasting, a glass of Prosecco (it IS the holidays after all!), copy of the recipe, and everyone attending will be entered to win a door prize – a bottle of limoncello made by Howard!
This is a unique opportunity to learn how to make this year round digestif for your home or as a gift to friends and family.
Ciao Asheville says: &#8220;When life gives you lemons, make limoncello!&#8221; And come celebrate the holidays with Ciao Asheville and Metro Wines!
The class is $20 + tax and participants are limited to 24. Register by calling (828) 575-9525 or via their online wine store here.
Metro Wines Asheville
169 Charlotte St
Asheville
(828) 575-9525

Question 12

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 13

Vintner's Table opens (softly) at Burntshirt Vineyards

Accepted Answer

Burntshirt Vineyards Hendersonville has announced the Oct 7th Grand Opening of their impressive new restaurant, Vintner&#8217;s Table, but if you can&#8217;t wait, they&#8217;re quietly running a soft opening, open to the public. Go with the understanding that they&#8217;ve set up a pretty big restaurant, bar, tasting bar from scratch and are still working out a few kinks. They&#8217;re probably dealing with the same staff shortage as every other restaurant.
Our friends went for lunch this past Thursday and had such a great meal, they asked if my husband and I wanted to go back with them for dinner on Friday.
&#8220;Vintner’s Table provides four separate menus for your dining convenience: a full Dinner Menu and Lunch Menu available at the restaurant, a Terrace Menu offering small bites and appetizers on the extended patio sections, and a Children’s Menu available throughout the serving area.&#8221; BurntshirtVineyards

We had the pleasure of meeting Executive Chef Paul Caricato. Loved how excited he was about the huge kitchen and his menu. The kitchen IS huge &#8211; and everything is still shiny and new. Chef Caricato was nice enough to give me a tour.
MY TAKE
Vintner&#8217;s Table is very good now, and will be GREAT &#8211; after they find their legs.

All pasta is made in-house. You can tell.
The menu isn&#8217;t extensive, but there&#8217;s enough variety that you should be able to find multiple dishes you&#8217;ll like. Not sure if they&#8217;ll expand it or not.
Two of us ordered the 6 oz Filet Mignon entrée. They were both cooked beyond medium rare (as ordered), but were delicious nontheless. On second thought, I&#8217;m wondering if they were cooked correctly, but there was an issue getting them out of the kitchen in a timely manner, like lingering under a warmer or something that caused continued &#8220;cooking&#8221;?
If they haven&#8217;t changed the menu yet, they don&#8217;t have Tartuffo, but DEFINITELY get the chocolate mousse caramel cake they&#8217;re serving in its place. It&#8217;s completely melt-in-your-mouth fabulous!
There were a few minor glitches during our meal, but I&#8217;m confident they&#8217;ll be smoothed out by their grand opening.
We love Burntshirt wines, but it&#8217;s nice to have a choice. They&#8217;re also serving up cocktails at Vintner&#8217;s Table.
If you like to linger over your meal, the wood seats might start talking to you.
The biggest challenge will be the noise level inside, especially when there are more than a few tables occupied. We were able to talk more easily after the large party of about 12 next to us left.  It&#8217;s not going to be easy to fix that while staying true to the lodge-like interior design. It&#8217;s all hard surfaces, top to bottom. Hope they can figure it out.
I&#8217;m looking forward to a meal with a glass of wine on the large covered patio in warm weather. For now, maybe a table in front of the also large fireplace.

Bottom line &#8211; you should go, enjoy the food & wine, and support what is ultimately going to be a Hendersonville jewel.
Burntshirt Vineyards
Vintner&#8217;s Table
2695 Sugarloaf Rd
Hendersonville, NC 28792
828-685-2402

Question 14

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 15

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.

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