Q: New Restaurant/Bar Opens on Main St. Hendersonville

Hendersonville welcomes it’s newest Restaurant & Bar tomorrow, Friday, Dec. 14th when Cask and Wine on Main opens at 536 N Main St. NOTE: name change from Cask and Vine to Cask and Wine on Main. Taglined – “Casual Dining • Fine Spirits • Wine” – Cask & Vine will have a focus on excellent Bourbons, as well as other liquors and wine. Expect “on the rocks” pours of 2oz, rather than the 1 1/2oz more commonly seen. Cocktails look to be priced between $10 and $13, with many at $11. Not sure what well drinks will run. Food is intentionally portioned generously. “We expect most people will be leaving with boxes”, says Bivens. As far as the menu, look for Pub Fare, Salads and “Plates” served with a salad and roll. Possibly Deviled Eggs, Brisket Chili, Hot Browns, a little Surf, and a little Turf. Owner Steven Bivens will open the doors for lunch service at 11am. Planed hours are Monday – Saturday 11am to 9pm and Sunday Brunch, with a dedicated Brunch menu, from 11am to 3pm. Soft jazz will be played as background music most of the time, but don’t be surprised if some other genres make an appearance. When I stopped in today and talked with Steven, I noted a new tin ceiling, a new service bar build half way back in the space, and black tablecloths on plenty of tables. Walls have been painted black, which can sometimes be a problem, but I think this space will carry it off. Especially in the evenings when the lights are low. FACEBOOK See you there!

Question 1

Order Online - Pick an Outdoor Spot - Picnic!

Accepted Answer

Season&#8217;s at Highland Lake announces &#8220;Picnic-on-Property&#8220;, a new safe way to get outside and enjoy a great meal!
It&#8217;s been weeks since this community was quarantined to their homes. In that time, Season’s at Highland Lake has adapted by offering fresh, local cuisine in a manner that is both safe and convenient. A new Take Out menu was created while Season’s market was added to offer essential items. A new online ordering and payment platform was launched to allow customers to easily place orders any time of day. Additionally, curbside pick-up and home delivery services were added to promote social distancing and provide safe operations for everyone.
While social distancing efforts remain crucial, Season’s at Highland Lake has heard the struggles that people are experiencing. The “trapped at home” mentality is weighing heavy on nearly everyone while the concern for safety is still paramount. People want to get outside but the health risks of doing so can often present a challenge. It is with this in mind that Season’s at Highland Lake is excited to announce their newest offering in response to this new reality.
Starting today (May 1st), Season’s at Highland Lake is pleased to begin offering a new concept for safe dining. The “Picnic on Property” is an alternative to eating at home that allows a safe way to get outside and enjoy a delicious meal. As a part of Highland Lake Inn & Resort, Season’s is able to take advantage of the spacious nature of their 26-acre property.

Guest can choose from a variety of outdoor tables that have been set up across the property (A larger map can be found here). From peaceful lakeside locations to shaded, grassy areas, there are many options to choose from. Guests will place an order and select “Picnic” at the beginning of the process. They will arrive at our curbside area at the specified pick-up time. Each order will include everything needed to enjoy the meal on property. Once the guest has their food, they just pick a spot and enjoy their picnic on property.

“This is just one way that we can serve our community and provide a way to stimulate mental health by getting outdoors” says Season&#8217;s F&B Manager, Peter Fassbender. “We are fortunate to be located in such a beautiful area. We hope that guests will take advantage of the spring weather and enjoy the natural beauty of our property.”
To learn more about menu offerings or online ordering, visit HLIresort.com/seasons. Please contact Peter Fassbender, F&B Manager, at pfassbender@hlinn.com with any questions.
Season’s at Highland Lake is located at Highland Lake Inn & Resort in Flat Rock, NC. For over 20 years, they have used the finest local and organic ingredients to create contemporary cuisine. The historic charm is undeniable on a property that has been community treasure for over a century. In addition, they host private functions and offer signature wine dinners and other special events.
Season&#8217;s at Highland Lake Inn & Resort | 86 Lily Pad Lane, Flat Rock, NC 28731

Question 2

Henderson County, NC Restaurant Worker Relief Fund

Accepted Answer

To date, the Support Henderson County Restaurant Workers fund (https://www.gofundme.com/f/henderson-county-nc-restaurant-staff-support), organized by myself (Laura Huff) and managed along with Jason Reasoner, co-owner of Postero, and Lisa Hoffman, co-owner of Underground Baking Co., has sent Ingles grocery/gas cards to close to 90 furloughed Henderson County restaurant workers.
Hot Dog World Staff
At first, we were cautious, keeping the amount we put on most of the Ingles cards at a level that would allow us to help the most people possible.
Season&#8217;s at Highland Lake Staff
But because of GENEROUS DONATIONS, this campaign has raised more money than we thought possible, allowing us to raise the amount we send all vetted furloughed restaurant workers. Not only that, we went back and sent an additional card to those that received the lower amount, bringing everyone up to the same amount of support.
To a person, everyone who has received an Ingles card has been so appreciative of the help, we thought we&#8217;d share some messages of thanks we&#8217;ve gotten.
Umi Japanese Fine Dining
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This first message is from someone who got a second card:
&#8220;I am so grateful for your extension of an Ingles card for my family! I cannot thank you enough!! My husband and I both work on main Street in the food industry, and we have two children. We so appreciate your blessing!
I would like you to know that I received a second card in the mail today and I wanted to let you know that I am aware this may be an accident. I would like to return it if there was another need somewhere in our community. I saved the return address from where the initial card was sent. I can mail it back there, if it&#8217;s a good spot for you! I just don&#8217;t wish to be greedy during such a trying time. Thank you for your time! And most importantly, thank you for your kindness!!&#8221;
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Postero Staff
&#8220;Thank you so much for the gift card!! It&#8217;s a saving grace, and brought tears to my eyes. ♥️?&#8221;
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&#8220;Thank you so much for your gift cards..it’s very thoughtful of you and I’m sorry if I seemed short at all..I was so overwhelmed by what was going on and my jobs getting shut down.
I ended up getting a night job at Walmart and I got my stimulus check. Your gifts cards and everything has been a really big blessing!
Thank you again for showing such kindness to me and I hope you are doing well:)&#8221;
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&#8220;We all thank you all who put this together to help us out!&#8221;
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Shine Staff
&#8220;Wow. Thank you so much. I super appreciate it!
It truly is a huge struggle.&#8221;
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&#8220;Thank you so much for the Ingles gift cards for me and my family it helped out alot.&#8221;
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The French Broad, A BookBar & Kitchen Staff
We know you have lots of choices when it comes to helping during this terrible time, and so appreciate a donation in any amount you can make to this campaign: https://www.gofundme.com/f/henderson-county-nc-restaurant-staff-support
If you&#8217;re not able to donate at this time (or even if you are &#8211; thank you!), please share this post or the GoFundMe campaign link above.
Apply for an Ingles Grocery/Gas card by submitting this short form: https://hendersoncountyra.org/support-request/
Full Disclosure:

100% of donations (minus the 2.9% +.30 cents per donation GoFundMe fee) go to vetted by employer, furloughed Henderson County restaurant workers who apply.
To date, all but one applicant has received an Ingles Grocery/Gas card.

Thank you,
Laura Huff, Carolina Epicurean, LLC
Jason Reasoner, Postero
Lisa Hoffman, Underground Baking Co

Question 3

Chef-Driven Restaurant, Griff’s Kitchen & Bar, to Open In Enka-Candler NC

Accepted Answer

When Gina and Ian Griffin met working at the same restaurant, Gina was the front-of-house manager and Ian was the sous chef. The very first conversation they had, they shook hands over a deal to open a restaurant together. Gina would manage the front of the house and Ian would helm the kitchen. After falling in love and moving to Asheville, they decided it was time to seal the deal. They would set out to create a neighborhood spot where customers and employees were excited and comfortable to be there. Griff&#8217;s Kitchen & Bar (https://www.griffskitchenandbar.com/) will be that spot.
Slated to open late summer 2020, Griff’s Kitchen & Bar will be the place they’ve envisioned, where the food is outstanding and the environment is inviting to all. Located at 1390 Sandhill Road, Suite 6, the new restaurant will give the community a space to relax after work, watch the game, or bring their families out for a meal.
Gina currently works as the business manager at Mountain Area Residential Facilities and has plans to set up a program for those with disabilities to find employment at Griff’s. “We care about who works for us, who comes to eat, and the food we serve,” Gina said. “We want to use our restaurant as a platform for those who may not have a voice.”
Ian is currently a chef at All Soul’s Pizza in Asheville and was previously a chef at Garland and Panciuto. “We understand the difficult time we are all in. I, too, have been recently laid off from All Soul’s Pizza,” he said. “The way the community has come ‘together’ by staying home and staying well has been incredible. Alone together, we will get through this and when we do, we can all share quarantine stories over a great meal at Griff’s.”
Griff’s Kitchen & Bar will serve lunch and dinner, focusing on contemporary American cuisine that takes inspiration from foods across the globe. The seasonal local menu will include weekly specials that have a unique international flair.
In addition to the handcrafted, chef-driven menu, the owners of Griff’s are focused on employee well-being, transparency in the kitchen, and education for customers about all the moving parts involved with running an independent restaurant.
“The word ‘local’ is a big buzzword in restaurants, but it’s easy to say and very difficult to execute,” Ian said. “To me, it means hiring local, supporting small local farms, and most importantly, keeping money in the local economy. The Enka-Candler community has been so welcoming and supportive. We’d like to give back and help build the community in any way we can.”
From the food and the drinks to the atmosphere and the service, Griff’s Kitchen & Bar welcomes the community to dine in at their neighborhood spot for a meal that you’ll bring your friends back for.
Griff’s Kitchen & Bar is slated to open summer 2020 in the heart of the Enka-Candler community. For updates, visit www.griffskitchenandbar.com.
Epicurean Note
It feels odd, publishing a &#8220;new restaurant opening&#8221; announcement at this time. But in a way, it&#8217;s a reminder that life goes on &#8211; and it will go on, after COVID19 restrictions are lifted. It&#8217;s a ray of hope, looking toward the near future.

Question 4

Highland Lake Receives Environmental Sustainability Award

Accepted Answer

The Henderson County Chamber of Commerce presented Highland Lake Inn & Resort (https://hliresort.com/) with this year’s Environmental Sustainability Award. The Flat Rock, NC resort was able to reduce energy consumption by 10% and also played an active role in educating the public about sustainability by facilitating a Climate Crisis Forum. In addition, they continue to implement several environmentally friendly practices that include:
A comprehensive recycling program for staff and guests.

The implementation of brown, unbleached paper towels and toilet paper that is made from recycled materials.
All straws and stir sticks in the restaurant are compostable.
Composting organic waste from the restaurant in their garden
The recycling of all grease and oily liquids from the restaurant.
The elimination of Styrofoam &#8211; replaced with compostable corn cups.
A 2-acre garden provides organic vegetables for the restaurant.
Point of use water cooler’s deployed to avoid the use of plastic water containers.
“Save Our Planet” signage is used to encourage the reuse of towels.
Bulk dispensers for soap and shampoo eliminate wasteful individual containers.
Low-flow shower heads and adjustable toilet valves to reduce wastewater.
Room cleaning products that are all bio-degradable and phosphate-free laundry detergents.
Motion sensor technology is used throughout the property to reduce energy waste in unused rooms, at vending machines and other public areas.
All new HVAC units have SEER ratings of 19 or higher.
All new window units are dual pane and energy efficient.
The entire property uses energy efficient LED lighting.
Digital programmable set-back thermostats are used to reduce energy waste throughout the property.
Reversible ceiling fans are used in lodging, offices and the restaurant to reduce heating costs in cooler months.
Season’s restaurant follows the guidelines of the Monterey Bay Aquarium’s Seafood Watch program to ensure we purchase only sustainably caught seafood.

Highland Lake Inn & Resort is committed to demonstrating the importance of sustainable operations. As the hospitality industry rapidly grows in Western North Carolina, local hoteliers play an integral role in preserving natural resources. Each year, the goal is to operate in a manner that is more efficient than the last and provide guests an environmentally friendly place to enjoy.
Highland Lake Inn & Resort was honored to receive this recognition and thanks their staff and guests for continually making the environment a priority. Senator Chuck Edwards presented the award to Peter Fassbender, who accepted the award on behalf of Highland Lake Inn & Resort.
For questions or additional information, please contact Kim McCall at kmccall@hlinn.com.

Question 5

Salvage Station Teams Up With with Root Down Food Truck

Accepted Answer

An exciting new partnership between Salvage Station (https://www.salvagestation.com/) and the Root Down Food Truck (http://www.rootdownfoodtruck.com/) will allow the sprawling entertainment venue along the French Broad River to feature some delicious new food options while giving award-winning food truck co-owner Dano Holcomb the chance to branch into a brick-and-mortar space.
Dano’s new role at Salvage Station is going to allow him to expand on his classic training in country French and New Orleans cuisine. While the menu of many locally sourced ingredients will fluctuate with the seasons some, a variety of NOLA-inspired mains, sandwiches, and sides are in store. Standouts include a 12-hour, pecan wood-smoked and pulled pork sandwich with grilled pepper cheese; a catfish po’boy with jalapeno-avocado tartar; classic boudin balls with Creole mustard sauce as well as gumbo; hog jowl chicharrones with pepper jelly; crawfish poutine; and an alligator pie stuffed in a mini pie shell from Geraldine’s Bakery.
“Now I’ll be able to do more things that I learned in New Orleans that I haven’t necessarily been able to do with the food truck simply because our capacity was more limited, like broiled and sautéed items,” says Dano.
The menu will include vegetarian-friendly options too, including a vegan sausage sandwich with grilled seitan and a loaded black bean burger. A catering menu offered through Salvage Station’s special events will present even more options, including a slew of sides from collards and black-eyed peas to fresh seasonal salads to Creole deviled eggs.
Owned by Dano Holcomb and his wife, Julie, Root Down Food Truck launched in 2012 (in Statesville), serving Creole, Southern, and soul-influenced comfort food. Since moving to Asheville in 2014, Dano has received multiple accolades for his food, including being recognized among the South’s Best Food Trucks in both Southern Living magazine (2016) and on CNN’s Wander Musts (2019). A graduate of Delgado Culinary Arts Program in New Orleans, Dano trained in some of NOLA’s finest kitchens and worked briefly for farm-to-table pioneer Cassie Parsons at Harvest Moon Grille in Charlotte.
The Root Down Kitchen at Salvage Station will be open Tuesday through Sunday, during Salvage Station’s regular business hours. “In addition to bringing even more great music to our lineup this year, we are equally excited to offer this new menu to our food loving patrons.” says Danny McClinton, founder and owner of Salvage Station. The kick-off event on Fat Tuesday, February 25 starts at 7pm and is free to the public. Patrons can expect a special Mardi Gras-inspired menu and musical entertainment by Zydeco Yaya and Unihorn.
About Salvage Station
Founded by Danny McClinton in 2016, Salvage Station is a riverfront bar, restaurant, concert hall, and award winning special events venue located along the French Broad River in Asheville, NC. Indoor and outdoor stages are in store for many big acts in 2020, including Stephen Marley, Michael Franti & Spearhead, Big Gigantic, JRAD, Steep Canyon Rangers, and more. salvagestation.com
About Root Down
Owned by Dano and Julie Holcomb, Root Down Food Truck launched in Statesville in 2012. Hailing from an Italian household where food was a centerpiece, Dano is a Chicago area native and graduate of UNC Asheville, who spent 14 years as a NCAA Division I soccer coach before moving to New Orleans in 2009 to pursue his dream of cooking. He trained at Delgado Culinary Arts Program and in the kitchens of some of NOLA’s finest chefs, where he learned the nuances of classic Creole, French, and Southern cuisine as well as the farm-to-table ethos. In search of a city with a supportive and creative local food community, Dano found himself in Charlotte, working for farm-to-table pioneer Cassie Parsons at Harvest Moon Grille, before launching Root Down Food Truck. He and his family moved to Asheville in 2014. In addition to being recognized among the South’s Best Food Trucks in both Southern Living magazine (2016) and on CNN’s Wander Musts (2019), Root Down took top honors for four years at the Asheville Food Truck Showdown (2014, ’15, ’16, and ’18) and won People’s Choice award for the showdown in 2016, ’17, and ’19. He was also invited as a guest chef on the 2020 Jam Cruise. rootdownfoodtruck.com

Question 6

Biscuits, Beer, and BBQ - NEW in South Asheville

Accepted Answer

Asheville businesses are prospering, and they&#8217;re looking to surrounding communities for additional location sites. Biscuit Head and 12 Bones Smokehouse owners are both opening new locations in South Asheville (aka Skyland). They and the new 12 Bones Brewery Brew Master filled me in on their plans as I took a peek behind the curtains.
Biscuit Head
Tagline: &#8220;Put Some South in Your Mouth&#8221;
Website: http://www.biscuitheads.com/
Address: 1994 Hendersonville Rd, Asheville, NC 28803
The sign&#8217;s been up long enough to have folks asking if the latest Biscuit Head location will ever open. Partners Jason Roy, Michael Wester, and their wives have hung tough through almost a year of site/building upgrades at the old Dunlop Tire location and do indeed hope to open in January. As anyone familiar with construction knows, &#8220;hope&#8221; is a safer word to use than &#8220;plan&#8221;.
Businesses supporting other local businesses and artists is a way of life here. Jason mentioned that approximately 15 local artisans have worked on this project, including custom-built benches and tables. The fun wall art below is by Jenny Fares of Asheville&#8217;s Sound Mind Creative.
 
Power was scheduled to be turned on this same day, so it was just a little dark inside, even with lots of windows on the front wall. I&#8217;ll just tell you that restrooms sport very cool tile floors and cat head wallpaper.
Biscuit Head is known for biscuits the size of a cat&#8217;s head and their Jam Bar. If you&#8217;ve been to one of their other locations, you&#8217;ve probably never seen empty jam bar, right? Well, here&#8217;s your chance. Jason was pretty happy it was in and ready to be filled with butters, jams, jellies, and honey.

The decor made me smile: a little Industrial; a little Artsy; with just a smidge of Millennial. Two things I especially like are the shelving and the lampshades that make me think of old-timey bee hives. Biscuits and Honey. Get it? And don&#8217;t miss the nod to history in the form of the original Dunlop sign mounted up high on a wall in the dining area.

Parking could have been nightmarish with just a few spots, but go around back and you&#8217;ll see more parking space created by digging in to a hillside. It could have been strictly asphalt, but a mixture of asphalt and paving stones makes for a nice look and I&#8217;m guessing they&#8217;re environmentally friendly via drainage.
Looking toward the right side of the building, you can see where the enclosed patio with  will be. There will be garage doors (think tire shop) that&#8217;ll be open in nice weather, large heaters for cooler weather, and a fun mural by well known local artist, Gus Cutty, in the works for the side of the building.

Yes, they are now hiring. Give &#8217;em a call if you&#8217;re interested.

For a little taste of what you can expect in the way of food and decor, take a look at this July, 2014 article I wrote about the very first Biscuit Head in West Asheville: &#8220;Why yes, I AM a Biscuit Head&#8221;
12 Bones Brewery & 12 Bones Smokehouse
Tagline: &#8220;Tender Butts & Sweet Racks&#8221;
Website: https://www.12bones.com/
Address: 2350 Hendersonville Rd, Arden, NC 28704
Take a look at the VERY cool building that now houses the latest 12 Bones Smokehouse location, as well as a new concept for owners Bryan and Angela King, 12 Bones Brewery.
Image: Bing Maps
Looking at the front of the building, the Brewery is on the left and the Smokehouse is to the right. Don&#8217;t panic, you&#8217;ll be able to get a beer with your food and vice versa. Seating areas include a long narrow space between the two concepts, in the Taproom, and outside on a narrow patio behind the building. If you&#8217;re lucky, you&#8217;ll get a close up &#8211; very close up &#8211; look at slow-moving trains as they go by the patio out back. It doesn&#8217;t happen too often, but does happen. I love trains, so I&#8217;d be good with that.
Not sure how the pad outside the double doors will be used. Possibly another small patio so you can eat, sip, and watch the traffic go by?
There&#8217;s plenty of parking in lots at either end of the building, so no worries there.

As far as tank rooms go, this one&#8217;s a pip. On the other side of a wall to the right &#8211; out of camera view &#8211; is the Taproom with bar service. I&#8217;m holding back images of the bar so it&#8217;ll be a surprise.
Brew Master, Scott Hettig, comes to 12 Bones Brewery from Milwaukee, Wisconsin, via a one year stint doing &#8220;production brewing&#8221; in Greenville, Mississippi. The return to &#8220;brew pub&#8221; brewing brought Scott back to the creative side he missed: collaborations with a restaurant, beer dinners, and beer pairings. As soon as he and his wife arrived in Asheville, they fell in love. Mountains, four seasons, and all. Sounds familiar, right?
Scott explained that the goal is to have the brewery up and running at the same time the Smokehouse opens, but it&#8217;s looking unlikely as of this writing due to various issues and delays. He also mentioned that as of now, the Taproom will have different (longer) hours than the Smokehouse.

So back to the double door entry. Right inside the door is where you&#8217;ll be ordering your Smokehouse fare. I do love their BBQ, so I&#8217;m pretty darned happy about this. Watch for your order to be placed by fast moving hands and arms flinging the paper it&#8217;s written on along a wire to the kitchen.

Speaking of the kitchen, the 12 Bones South location on Sweeten Creek Rd will be closing permanently on Saturday, January 5th. The upcoming widening of Sweeten Creek Rd played a part in this decision.
Almost the second it closes, all kitchen equipment will be moved to this new location, including the condiment station in an upright piano. Same menu and same employees, too.
Another piece of information of note is that the buildout includes a good-sized private event room with a small bar, access to the rear patio, brewery, and smokehouse.
On a design note, I was happy to learn that what looks like reclaimed wood is actually reclaimed wood.

As soon as they&#8217;re up and running, I&#8217;ll be popping in for some biscuits, beer, and BBQ.

Question 7

New Restaurant/Bar Opens on Main St. Hendersonville

Accepted Answer

Hendersonville welcomes it&#8217;s newest Restaurant & Bar tomorrow, Friday, Dec. 14th when Cask and Wine on Main opens at 536 N Main St. NOTE: name change from Cask and Vine to Cask and Wine on Main.
 
Taglined &#8211; &#8220;Casual Dining • Fine Spirits • Wine&#8221; &#8211; Cask & Vine will have a focus on excellent Bourbons, as well as other liquors and wine.
Expect &#8220;on the rocks&#8221; pours of 2oz, rather than the 1 1/2oz more commonly seen. Cocktails look to be priced between $10 and $13, with many at $11. Not sure what well drinks will run.
Food is intentionally portioned generously. &#8220;We expect most people will be leaving with boxes&#8221;, says Bivens.
As far as the menu, look for Pub Fare, Salads and &#8220;Plates&#8221; served with a salad and roll. Possibly Deviled Eggs, Brisket Chili, Hot Browns, a little Surf, and a little Turf.

Owner Steven Bivens will open the doors for lunch service at 11am. Planed hours are Monday &#8211; Saturday 11am to 9pm and Sunday Brunch, with a dedicated Brunch menu, from 11am to 3pm.
Soft jazz will be played as background music most of the time, but don&#8217;t be surprised if some other genres make an appearance.
When I stopped in today and talked with Steven, I noted a new tin ceiling, a new service bar build half way back in the space, and black tablecloths on plenty of tables. Walls have been painted black, which can sometimes be a problem, but I think this space will carry it off. Especially in the evenings when the lights are low.
FACEBOOK
See you there!

Question 8

Matthew Register Announces First Cookbook -SOUTHERN SMOKE

Accepted Answer

Pitmaster and chef Matthew Register proudly announces his first cookbook – SOUTHERN SMOKE (Fair Winds Press / May 7, 2019 / $25.00), debuting May 7th, 2019. Find it on Amason here: https://www.amazon.com/Southern-Smoke-Traditions-Treasured-Reimagined/dp/0760364028
Matthew Register and his wife Jessica opened Southern Smoke BBQ in 2014 in Garland, North Carolina, carrying on a family tradition of smoking pork the old fashioned way – low and slow over an oak wood fire in their custom designed smoker, “Jezebel.” Since, Register has become equally well known for his seasonal, Southern sides, elaborate feasts offered through South Catering, his South Supper Series and Southern Smoke BBQ food truck.
For years, Register has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, Register has cooked his way through these timeworn classics and made them his own, sharing them alongside his North Carolina pulled pork and Memphis style pork ribs at Southern Smoke BBQ. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700) for these old Southern dishes and wood-smoked barbecue. Register’s first cookbook will share the barbecue, sides and deep-rooted Southern food traditions he celebrates every day at Southern Smoke BBQ, as well as the time-honored stories that accompany so many Southern dishes.
In “Southern Smoke,” Matthew explores the dishes and foodways from iconic barbecue regions – North Carolina, the Lowcountry, Memphis and the Delta – sharing anecdotes along the way about everything from Eastern versus Western based BBQ sauce to the origins of Marigold Tomatoes in the Delta and pitmaster tricks-of-the-trade. Southern breads find a home here as well, including everything from skillet cornbread and benne seed biscuits to chocolate chess pie and pecan-studded bread pudding.

Start off in North Carolina, the home of slow-smoked pork and tangy vinegar sauce. Other highlights include chicken quarters with church sauce, barbecue potatoes, collard chowder, and pork belly hash.
Travel the Lowcountry, where seafood meets barbecue. Go all out with frogmore stew, pickled shrimp, and fire-roasted oysters, or sample unique recipes like funeral grits, likker pudding, and James Island shrimp pie.
Then take a trip to Memphis and the Delta, a longtime barbecue hub known for dry-rubbed ribs. Other standouts might surprise you! Learn the secrets behind Delta tamales, Merigold tomatoes, okra fries with comeback sauce, and country style duck.

About the Author
Chef Matthew Register and his wife Jessica own Southern Smoke BBQ, which has been featured in Food & Wine magazine, on The Today Show, and was named one of the top 25 BBQ restaurants in the US by Men&#8217;s Journal. They also own South Catering and the Southern Smoke BBQ food truck. Matthew has always had a passion for fine food and the outdoors, and he prides himself on incorporating fresh, local ingredients. Raised in rural, Eastern North Carolina, he grew up in a community that formed inseparable bonds through deep-rooted traditions at the dinner table. These traditions are ones that he hopes to sustain, not just for his three young children, but for his community and those who dine with him, as well.
Follow Chef Matthew Register on Twitter @SouthernSmokeNC and on Instagram @SouthernSmokeBBQofNC and Southern Smoke BBQ of NC on Facebook. Visit www.SouthernSmokeBBQNC.com for updates!
SOUTHERN SMOKE
By Matthew Register
Publishing: May 7, 2019
$25.00 US · $33.00 CAN · 208 pages · Trade Paper Over Board
ISBN: 9780760364024
Fair Winds Press, an imprint of The Quarto Group
Press Release

Question 9

The Foundry Hotel opens in Asheville

Accepted Answer

After years of construction, a piece of Asheville’s history comes back to life on Tuesday. Housed within the city’s former steel foundry, The Foundry Hotel (https://foundryasheville.com/) officially opens its doors on November 20th, just in time for Thanksgiving. Visitors and locals alike can enjoy hyper-localized experiences in The Block, a historic neighborhood largely untouched by Asheville’s recent tourism boom.
For those hosting family in the area, here are some recommendations for things to do around town with loved ones over the holiday week:

Dine Over Authentic Southern Appalachian Cuisine – Enjoy a regionally-inspired meal at Benne on Eagle, the hotel’s 100-seat upscale restaurant led by acclaimed chef John Fleer. The menu will feature long cultivated Southern Appalachian dishes crafted with seasonal bounty and hyper-local ingredients.
Imbibe on Seasonal Cocktails and Brews – Guests can kick back and relax at the hotel’s elevated cocktail bar, Workshop Lounge, and sip on a handcrafted cocktail or one of three local BearWaters Brewing beers that were custom-made for the property.
Take a Historic Asheville Tour – While staying at the hotel, guests can embark on a private, immersive Hood Huggers International tour of The Block with local historian DeWayne Barton, which tells the story of the vivid African-American culture and history that took place in the area for centuries.
Fall Hike in the Blue Ridges – Those who book a room can add on the Indulgent Preparation package for a great outdoor adventure in the Blue Ridge Mountains, including a hearty pre-hike breakfast, hiking gear and a guided tour from premier outdoor outfitter Hunter Banks and late check out the next day.

Epicurean Note: See more images and renderings on The Foundry Hotel Facebook Page
Press Release

Question 10

"Restaurant that never opens" Opening Details and Name Revealed!

Accepted Answer

Why in the world would it take five to six years to open a new restaurant and who would have the patience and stamina to see a project like that through? Folks in and around Hendersonville, NC jokingly (in a nice way) refer to it as &#8220;the restaurant that never opens&#8221;.
Well . . . I&#8217;ve been following co-owners Bobby and Layla Rogers&#8217; progress during the buildout, talking to them along the way, and taking photos inside and on the rooftop after major changes had taken place. And it&#8217;s about to happen. They&#8217;re talking &#8220;opening by year end&#8221;.
You&#8217;ve heard it before &#8211; they&#8217;ll be opening soon, but things are happening that are traditionally final steps before a restaurant opens. The Fire Marshal has done his inspection and determined maximum occupancy, the ABC permit filing is happening imminently, and legal papers regarding the business/restaurant name were filed today.
Speaking of the restaurant name, that&#8217;s also been a point of discussion for a long time around town. Bobby and Layla put out a teaser a while back, saying the name had five letters. My husband, friends, and I came up with our top picks: &#8220;D&#8217;layd&#8221;, &#8220;Later&#8221;, and &#8220;Fin-l-y&#8221; (with a long &#8220;i&#8221;).
They&#8217;re planning some private test runs to check for any possible kinks in the kitchen, with service, etc., and to be sure they&#8217;ve developed best practices for smooth operation before they open to the public.
They&#8217;ve filled some positions, but are still looking for people who want to become part of the team: “We are looking for professionally-minded, skilled people who seek a place [where] they can be part of something greater than themselves while being rewarded for their individual skills in the fast-paced environment of a restaurant.”
Interested? Find the link to a digital application download on their Facebook Page: https://www.facebook.com/Shine-Restaurant-Bar-722379678120177/ Mail the completed application to shinehendersonville@gmail.com OR, email them if you have questions or want to request a digital application that way rather than downloading from their Facebook Page. My personal opinion is that Bobby will be a no-nonsense boss with high expectations, but one that treats employees that meet those expectations with loyalty and a long-term commitment.
I&#8217;m thrilled that Bobby and Layla took the time to answer burning questions people have been asking. Read through them to learn lots of interesting and exciting details about the new restaurant &#8211; including tentative open date and the name!
Q. What are you most proud of when you think about your new restaurant?
We believe what we are most proud of is yet to come. Building a design-specific location for the purpose of a restaurant has been an incredible learning experience. Seeing how it functions when it’s full of people will be the final chapter &#8211; the part where you say “next time I’d change this or that”. To say we are most proud of this moment might be premature. Although we are thrilled with the way the space has turned out.
Q. How would you describe your restaurant’s décor?
Strangely enough it was the desire to have rooftop dining and entertainment that shaped a lot of the interior décor. With rooftop space comes rooftop construction and the only kind of construction that holds lots of people moving around at once in a commercial environment is steel – and lots of it. There are more than 40 steel columns and beams that we put together inside and outside the original building envelope. Partly to reinforce the hundred-year-old building but mostly to provide a modern, code-approved rooftop deck space. In order to install the new steel skeleton, we removed all the interior floors and walls. After the steel was installed, we had a gutted out old brick building with a lot of new steel beams and a pile of old growth heart pine boards. So, the basis of our interior decor is steel, brick, and heart pine. We added some early 1900s finishes like hex and block subway tile, Edison bulbs and some timeless industrial lighting to craft a place that is both at once, elegant and comfortable.
Q. Do you know who your Executive Chef will be?
No, but with Bobby’s extensive training and years in restaurant kitchens we already have some specific candidates in mind and will begin hiring at the end of October.
Q. Will you have a Chef’s Table?
We have a table directly adjacent to the hot and cold food lines in the middle of a certain amount of controlled chaos. Not the kind of table where you propose to your date. More like an eight-seat high top table that could cause vertigo from all the stimulation. Think less like “Lady and the Tramp”, more like “Kitchen Confidential”. If the excitement of the kitchen is something you like or would like to try, we have a place for you. Standard menu, specialty menu or special requests honored, if possible.
Q. What is different or special about your kitchen?
We&#8217;re not so sure different or special is what is important. Our kitchen is professionally designed to work for our number of seats. It is equipped with the ability to bake, broil, poach, steam, smoke, roast, sous vide, grill, fry, sauté, sear, braise, pressure cook, or almost any combination of these cooking methods at high volumes. It is designed with a “front exhibition” style line and a back portion where staff can “cook all day long or all week long”. We won’t bring in any pre-packaged products. There will constantly be items in process: long braises, stocks and curing recipes that take days and weeks to accomplish.
Q. What kind of food will be on your menu?
Something for everyone. We will change our menu both seasonally and inspirationally. We will have everything from biscuits and gravy to foie gras, well-balanced salads and sandwiches to hand cut steaks and seafood. A menu that allows a casual working lunch, weekly family dinners and intimate or celebratory weekend meals.
Q. Will you be sourcing locally?
We will focus first on quality, next on local, then regional and seasonal.
Q. What’s up on your rooftop?
Sunshine & moonlight. We are very excited to have the opportunity to bring rooftop dining to Hendersonville. The rooftop space offers approximately 3,000 square feet of outdoor dining and indoor staff support areas along with 2 restrooms, all with our beautiful Historic Courthouse as a backdrop.
Q. Will you have a full bar?
Yes! One on every level complete with 24 taps each and set up for full bar service.
Q. Do you have an event space? What&#8217;s the capacity?
We do have a nice space downstairs with a separate entrance at the rear of the building, dedicated restrooms, and bar. This area is also equipped with overhead projector, sound and lighting to hold meetings, continuing education classes, private parties, music and the like.
Q. What&#8217;s the restaurant&#8217;s capacity?
Total capacity is 300. The rooftop can hold no more than 148. And we don&#8217;t have the certificates in front of us, but think the event space can hold about 50 for a sit-down event with the number closer to 100 for a standing event.
Q. Will you be serving craft cocktails? Craft/local beers?
We will train experienced staff in making house cocktails that contain fresh mixes made in our kitchen. We choose to make them because we believe they are better than what we can buy and appreciate the natural factor (no preservatives). The bar has different ice sizes/shapes. If that means we will have craft cocktails, then yes! We look forward to providing a bar program that showcases properly crafted cocktails and an array of wines, all centered around a neighborly price point. We also have 24 taps on 3 floors curated by a Level 5 beer nerd. We are fortunate enough to have convinced Chris Nevel to stop driving to his top brewery job in Asheville and join us in Management of our beautiful, shiny new place.
Q. Will you have sidewalk seating?
Spring 2019 – we do have plans to work toward sidewalk dining for our guests who enjoy people-watching and dining with their furry friends.
 
Q. What’s the name of your restaurant?
Shine! The name is Shine! Moonshine, Sunshine but even more so, Shine in all you do. Let&#8217;s all let our light Shine, kind of thing.
Q. And the question on EVERYONE&#8217;s mind, why has it taken so long to open? What have you been doing all this time?
All-in-all we used a small group of local artisans to build a 10,000 square foot commercial project which gave us the most control over the quality. It did, however, come at a cost of time. First, we historically renovated the exterior of the building, including removing multiple layers of paint from the 3 outside walls. It might also interest people to know that we dug a 5,000 square foot basement out of a historic Main Street building where one didn&#8217;t previously exist. The only person who has been with us from the beginning and oversaw most of the construction, Eric McCollom, has agreed to remain a part of this team and move into the restaurant phase of the project along with us.
Q. Anything else you’d like to add?
Some words we thought might never come…. “We are looking for professionally-minded, skilled people who seek a place they can be part of something greater than themselves while being rewarded for their individual skills in the fast-paced environment of a restaurant.”
Thank you to those who have given hours of hard work, kind words, support and excitement. We hope to bring a wonderful cornerstone to our town. It is our joy to be a part of this community and we look forward to serving.
Shine
202 N. Main St
Hendersonville, NC 28739

Question 11

Guided History Walks on Hendersonville’s Main Street Continue in November

Accepted Answer

During November, History Walks on Main Street include stories about old-time Thanksgiving and Christmas events. Walks will be offered on Saturdays, November 3 and 10 at 10 a.m., and on Tuesdays, November 13 and 20 at 5:30 p.m. Participants will also learn about the history of the town and its interesting architectural designs &#8212; including stops at the Historic Courthouse, Skyland Hotel, City Hall, and other historic shops and structures along Main Street. Cost is $10 per person 10 years and older. Children under 10 are free with a paid adult. Space is limited. Reservations are suggested. Gather in the Police Dept. lobby of Hendersonville City Hall to begin the walk. City Hall is at the corner of Fifth Avenue East and King Street. Free parking is available at the Police Dept. entrance.
The cool-weather walks will be about 90 minutes and will be held rain or shine. Stroll with tour guide Mary Jo Padgett to answer such questions as &#8212; who donated the land where the new town would be built, what is the age of the oldest block of buildings, what was on the third floor (and in the basement) of the old City Hall, who was the town named for, bordellos, trolley lines, past eccentric holiday events, and more.
Groups of eight or more are invited to make arrangements for a convenient private tour anytime for Guided Walks on Main Street or in Oakdale Cemetery. A guided walk in Historic Oakdale Cemetery is scheduled on Sunday, November 4, at 2:15 p.m.
“Join me to celebrate and share the interesting history and architecture of downtown Hendersonville,” Padgett said. “From its location in “the wilderness” to a bustling town with Opera House, jockey lot, and turkey drop, you’ll be surprised at what has happened. I believe that knowing our history enriches our lives.”
Padgett served on Hendersonville City Council for eight years, is a journalist and public relations consultant, co-founder and former executive director of ECO, was associate editor at The Mother Earth News magazine, and conducts programs and guided tours in Paris, France, on the American Revolution. Her parents spent their honeymoon in the Skyland Hotel on Main Street. She grew up on a farm in Rutherford County, and has lived in a 100-year-old house in downtown Hendersonville for 37 years.
To make reservations or for more information, phone Padgett at 828-545-3179 or email maryjo@maryjopadgett.com. Visit www.maryjopadgett.com and click on Guided Walks for a complete schedule.
Press Release

Question 12

En la Calle announces new Dia de Los Muertos and Fall Menu Items

Accepted Answer

En La Calle, the Asheville, North Carolina-based restaurant and bar serving Mexican street food riffs and creative craft cocktails, announces new food and drink items for fall and a special Dia de los Muertos menu available Thursday, October 25 through Sunday, November 4.
A celebration of Mexican heritage and culture, En La Calle’s Dia de los Muertos menu will honor the international holiday by offering traditional food and drink items alongside the restaurant’s signature twist on classic dishes. Available for a limited time, the holiday-inspired menu will feature:
Roasted quail, with mole negro & tejocotes
Chiles en nogada, with housemade walnut sauce & fresh pomegranate
Banana leaf tamales, with Hoja Santa & Oaxaca cheese
Roasted membrillo, featuring piloncillo, canela & mezcal
Pan de muerto, served with masa atole
Café de Olla, Mexican coffee brewed in clay pots with canella, piloncillo & tequila Añejo
Alongside the Dia de los Muertos menu, guests can also enjoy En La Calle’s new menu of fall dishes and drinks, including Cochinita Pibil Pork Tacos Duros, with housemade salsa quemada, chapulines crema and kimchi; Croquetas de Jaiba, featuring fresh lump crab, pickled radishes, roasted tomato-aji limo salsa; and Black Angus Ribeye Chicharrones, served with guacamole, chiles toreados and tortillas. En La Calle has also debuted Maria Sabina, a refreshing new cocktail featuring Creyente Mezcal, Ancho Verde, avocado, clove, vanilla, agave, cinnamon, Licor 43 and Palo Santo Bitters. Please click here to view full food and drink menus.
About En La Calle
En La Calle is a lively eatery and bar serving Mexican street food and craft cocktails, located in the heart of downtown Asheville. The name, which translates to “in the street,” is inspired by the restaurant’s elevated, yet approachable take on classic Mexican street food bites served in a casual and buzzing atmosphere. En La Calle is the adjoining sister spot to Limones, the well-revered Asheville mainstay serving modern Mexican and Californian-inspired cuisine for over a decade.
Location
15 Eagle Street
Asheville, NC 28801
Hours
Monday–Thursday: 5–11pm
Friday–Saturday: 5pm–12am
Sunday: 5-10pm
Press Release

Question 13

You'll want to meet up at Fletcher's Coffee Garage

Accepted Answer

Something&#8217;s changed at The Coffee Garage, and it&#8217;s for the better. Way for the better.
I&#8217;d checked them out as they were getting ready to open, shortly after they opened, and one more time not too long ago. The one consistent, other than very good coffee, that always struck me was a sense that they were always falling short of what could be a great coffee shop.
Three things needed to change, in my opinion, if they were going to make it long term:

Longer hours.
More electrical outlets near seating.
Comfortable seating at the least. Cozy seating areas, even better.

After that last visit, I wasn&#8217;t planning on ever going back. But fate flicked it&#8217;s finger on my forehead this past Wednesday when I found myself needing to kill a half hour or so in Fletcher. This isn&#8217;t common, just so you know.

Lo and behold, sofas and coffee tables were in place, creating cozy seating areas! The sofas toward the back are anchored by a fireplace. It&#8217;s electric and puts out heat. Nice when the weather gets cooler.

The central raised stage area for live music had been dressed up quite a bit, but is still functional and looks like it gets plenty of use.

They&#8217;ve got all the right equipment and people who know how to use it. As the person in line in front of my was being helped, I overheard that they had&#8217;t made any kind of announcement yet, but they&#8217;d extended their hours. Whoop! Whoop! Things just kept getting better.
Don&#8217;t know if it&#8217;s the lighting, the way the counter&#8217;s set up, or even the counter itself, but there&#8217;s something about this back corner that&#8217;s warm and welcoming. No pretensions here.

Finally, as my drink was being made, I scanned perimeter seating and noticed . . . additional outlets had been put in!
Now, I can finally say, Fletcher has an awesome coffee shop where you can hang out, get some work done, meet up with friends, or catch some local musicians playing.
Epicurean Notes:

NEW HOURS:

Monday &#8211; Closed
Tuesday-Saturday 7am-5pm
Sunday 9am-5pm

I&#8217;m not sure what the live music schedule is, but am planning on calling to see if it&#8217;s posted anywhere.
There&#8217;s plenty of free parking in the lot out front and on the side of the building.
If you have time for browsing the huge shop attached, definitely do that. Lots of bits and bobs, unique gifts, etc.

The Coffee Garage
3461 Hendersonville Rd
Fletcher, NC 28732
(828) 435-2423

Question 14

Wolfbrew Bottle Shop coming to Downtown Brevard

Accepted Answer

Downtown Brevard will have a new business later this fall as Wolfbrew Bottle Shop is slated to open in the alley at 36 Main Street in late 2018. A retail shop to purchase bottled and canned craft beer, the store will also serve beer to be enjoyed on site.
Wolfbrew Bottle Shop is the creation of Keavy McAbee and Lee Marchbanks, owners of Mag-pie Meat & Three restaurant, which is located on King Street in Brevard’s Lumberyard Arts District. Opened in 2016, Magpie has become a local favorite that is also known for its thought-fully curated and approachable beer offerings.
“With Wolfbrew, we want to showcase the best beers from our region but also from across the country and around the world,” says McAbee. “Craft beer is such a big part of what we do and we are excited to expand into a business that focuses solely on one of our passions. This area has a great craft beer community and we feel there is a real opportunity to showcase that, bring in amazing beers, and establish a space that can host beer-related and community-focused events.”
Events such as beer & pie pairings and local art & community events have been held in the past at Magpie Meat & Three, but McAbee sees that shifting to Wolfbrew as they create a communi-ty gathering place for the beer-centric.
With roots in the area, and with a successful restaurant and loyal following that has helped them establish a home for their family in Brevard, McAbee and Marchbanks are a duo that comple-ment each other perfectly. Having sampled beer at countless breweries and sought out unique beers from all over the world, McAbee is an avid craft beer enthusiast and the manager of the craft beer program at Magpie. Marchbanks is a twelve-year veteran in the restaurant industry who heads up Magpie’s kitchen. His expertise in southern cuisine and BBQ are a product of his dedication to preserving southern food traditions through recipes, local farms, and cooking techniques. To the two of them, craft beer is much like Southern cuisine, approachable yet complex, rich in tradition, and meant to be shared with friends.
“It’s an exciting time to be in Brevard as it continues to grow but in a thoughtful way,” says Marchbanks. “To us, it is the perfect mix of small town and exciting opportunity, an incredible community nestled beside the most beautiful wilderness.”
For updates on an opening date, find them at @wolfbrewbrevard on Instagram and online at wolfbrewbottleshop.com
Release

Question 15

Marion? Is that YOU?

Accepted Answer

Marion? Is that you? What happened to the empty store fronts and peeling paint on your Main Street? The tired, old-ish feel in town?
I will admit to being shocked at the changes since my last walk about town! What??? New breweries? Live music? New restaurant &#8211; that I actually want to go to? New shops, including a clothing place that could be in Asheville? New fabulous ice cream shop? Whoa!
Take a gander at what&#8217;s happening in Marion:
McDowell Local &#8211; casual, locally sourced (when possible), small plates, salads, burgers and sandwiches.

Flavors on Main &#8211; olive oils, balsamic vinegar, spices, teas.

Artesana Ice Cream &#8211; Third generation artisan ice cream, made with sourced from Mills River Creamery and fresh fruit sourced at a farmers&#8217; market. This is their 4th shop. The other three are in and around Mexico City. This ice cream is some of the best I&#8217;ve had. Extremely fresh and flavorful!

Mica Town Brewing Company &#8211; Super inviting brewery and cozy deck! Tanks and the business end of brewing all happen in sight inside.

A little theme decor outside between the deck and door.
Spillway Bridge & Company (Tap House & Music Hall) &#8211; This place has it all. Hang out with your pals, listen to great live music, sip your favorite brew, bourbon, spirits & liquors, and wine.

Image: Spillway Facebook Page
Image: Spillway Facebook Page
Refinery 13 &#8211; Family friendly taproom right on Main Street, featuring NC Craft Beer.
Image: Refinery 13 Facebook Page
 
If you haven&#8217;t been to Marion, or haven&#8217;t been back in a while, get yourself to town and have some fun exploring. Be SURE to get some ice cream at Artesana! 🙂

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