Question 1

"There is always some reason in Madness"

Accepted Answer

Four of us, including two industry pros, went a little crazy at The Madness &#8211; Sushi, Burger & Bar (https://www.themadnessavl.com/) this past Monday, ordering way too much food! Even though we were sharing, it was still way too much.

“There is always some madness in love. But there is also always some reason in madness.”
― Friedrich Nietzsche

Here&#8217;s the rundown in gallery (below) order:

Toro: Excellent! As good as Toro gets!
The Dumplings: Delicious. Perfect for sharing, they were a hit.
Red Snapper Carpaccio: Excellent! Dipping pieces in that sauce had us all Oohing and Aahing.

Takoyaki Balls: Okay. Sounded good to all of us. I was really looking forward to these. Unfortunately, some of the octopus pieces were overcooked and rubbery. It could have been a fluke, so if you&#8217;re willing to give them another chance, order these balls.

The Rangoon Dip: Okay. Thick, mild crab dip. The dip itself was okay. None of us cared for the fried wontons with this dip. We felt the dip should shine, but wasn&#8217;t flavorful enough to stand up to these crisp, but neutral chips.
The Madness Burger: Very Good. A fun showstopper. &#8220;The Madness takes pride in grilling burgers fresh to order. All of our burgers are made from half-pound Certified Angus Beef&#8221; Dig in, get messy. You&#8217;ll be happy you did.
The Madness Bento Box: Very Good. One of two bento boxes on the menu. The other does not have additional Burger Slider or Specialty Roll options like this one.
Hurricane Specialty Roll: Delicious. These rolls may sound mild, but they&#8217;ve added a little kick with sauces.

The Madness is casual with some indoor seating in a not-so-big space. The outdoor patio felt like it almost doubled seating. We counted ourselves lucky to get a table outside on a Monday night at just after 7:00pm.

The Madness is new-ish, opening in December, 2020. They&#8217;ve had to deal with supply shortages and staffing issues. I wouldn&#8217;t hesitate to go again. Some of those specialty rolls are calling my name. And a cocktail would be good, too. Didn&#8217;t have one this time, because we met for wine on the deck at one of our homes first and I had a solid drive home on I-26 afterwards.
Epicurean Notes:

They&#8217;re located near Enka, west of West Asheville in a mall on Smoky Park Hwy.
Reservations are not taken at this time.
For a more in depth look at The Madness, read this Citizen Times article by Mackensy Lunsford: https://www.citizen-times.com/story/entertainment/2021/05/05/asheville-restaurateur-thrives-covid-pandemic-asian-fusion-new-sushi-burger-bar/7220695002/
And for an interesting take on the possible future of Sushi in the US, take a look at this Grub Street article by Adam Platt: https://www.grubstreet.com/2021/05/rosella-nyc-restaurant-review.html

The Madness &#8211; Sushi, Burger & Bar
275 Smokey Park Hwy, Unit 251
Asheville, NC 28806
828 418 3166

Question 2

Little Pearl: Fine Dining Cuisine, Casual Ambiance, Reasonable Prices

Accepted Answer

A friend and I had lunch at Little Pearl yesterday and it was fantastic! One of Asheville&#8217;s newest eateries, they bill themselves as &#8220;Raw Bar • Beer • Burgers&#8221;. Co-owners, husband & wife Kristen Onderdonk and Tommy Quartararo, along with Chef John Inglesby, have brought something engaging and fresh to town. They&#8217;re serving up-scale dishes in a casual, yet hip and welcoming, smaller mall location.
The level of preparation and plating are more like fine dining. Every single thing we ordered was completely fabulous!
Not only is the &#8220;Corn&#8221; dish delicious, it&#8217;s fun to watch the heat from the corn make the bonito flakes move.
https://vimeo.com/534912085
Four seating areas offer options: indoor-front dining room, small bar, small back dining at high-tops, and outdoor patio out back. The patio is nice, but you&#8217;ll be looking at traffic and the Asheville Mall. Personally, I think all of that would fade in to the background after a few minutes.
There&#8217;s plenty of free parking, so get yourself to Little Pearl ASAP!
Little Pearl
15 Peaks Center Ln
Asheville, NC 28805
828 575 9128

Question 3

Harvey's at The Henderson Announces New Dining Experience

Accepted Answer

Harvey’s @ The Henderson (https://www.thehendersonnc.com/harveys/) adapted to the Covid 19 pandemic by completely moving its dining room operation outside to its beautifully renovated covered wrap-around porch.
&#8220;Eating outside is less risky than eating inside, if everybody is six feet apart and the wait staff are all wearing masks. That keeps the risk as low as it can be,&#8221; said infectious disease expert Dr. William Schaffner, a professor of preventive medicine and infectious diseases at
Vanderbilt University School of Medicine in Nashville.
According to Chef Michael Gilligan and Mixologist Jeanne Gilligan, owners of The Henderson
Inn and Harvey’s Restaurant, our tables are six feet apart, with our wait staff wearing masks and gloves. Our guest’s safety is our number one priority along with serving award winning chef-prepared fine dining and hand-crafted cocktails using the freshest ingredients, homemade mixers. premium liquors, and the proper ice to create fresh and flavorful libations to help you unwind and savor the experience.

For the fall and winter season, The Henderson has installed a series of fabric roll-up curtains to cover the porch area so as to provide a weather break for outdoor seating. The curtains are made with a revolutionary ‘Soltis 92 Solar Screening Mesh’ which is breathable so as to maintain the air flow but as the mesh holes are so small rain cannot permeate the fabric.
The dining area is now heated with a series of 46,000 BTU Aged Chestnut Gas Patio Heaters which give off radiant heat and project a warm glow during dinner hours. The porch at Harvey’s @ The Henderson is now open year-round with dinner service Thursday through Saturday from 5pm – 8pm and Sunday Brunch from 10am to 1pm.
The Gilligans shared that they scored a 99 out of 100 on their latest Health Inspection. Also by following all CDC requirements for quests staying at the Inn and dining at their restaurant, their top priority is the health and safety of their guests, staff, and community.
Harvey&#8217;s @ The Henderson
201 3rd Ave. W.
Hendersonville, NC 28739
(828) 696-2001
Press Release

Question 4

Citizen Vinyl: Put Another Record On

Accepted Answer

&#8220;Put another record on
Round and round and round and around &#8211; oh
Ah &#8211; see him smile.&#8221; ~ Genesis
Session Bar & Café is my beat, but you can feel a different kind of beat pulses throughout the entire building at Citizen Vinyl (https://citizenvinyl.com/).
&#8220;Citizen Vinyl is a communal space housing a record press facility, café, bar, recording studio & record store – located in the historic Citizen Times building in downtown Asheville. This grand civic space serves to celebrate the history of manufacturing & craft – alongside the current state of music, food & beverage within our local community.&#8221; Citizen Vinyl
If you want a quick overview, as well as access to an easy way to take a deeper dive, go to their website and look at the main menu. It&#8217;s all there.
I was most interested in Session Bar & Café, but was also totally entranced by vinyl production side of the business. How cool is it to have this in Asheville!?! It&#8217;s a great addition to the entire regional music scene.
Session Bar & Café
A new place to grab a bite to eat in downtown Asheville! Two local power hitters, Chef Graham House, formerly of Sovereign Remedies, and Susannah Gebhart of OWL Bakery are the creative forces behind Session&#8217;s Menu. See some samples they whipped up for us in the gallery. The food matched the vibe. Tasty and as expected according to their menu, with a few creative twists. Loved the cocktails.
Vinyl
They&#8217;ve come at the business of vinyl from a lot of different directions: the retail record shop, recording studio, their ability to make vinyl masters, as well as large and short album runs, and the rooftop, which may be used for intimate live performances.
With the record press installed and running on the main floor, you&#8217;ll be able to watch it do its magic through large interior windows while you have lunch, sip a latte, or meet with friends for cocktails.
Take a look inside Citizen Vinyl:

Citizen Vinyl
14 O Henry Ave.
Asheville, NC 28801

Question 5

Pre-Order Drive-Thru Holiday Cookies at Mills River Presbyterian Church

Accepted Answer

On Saturday, December 12, 2020, Mills River Presbyterian Church will host a Drive-Thru Holiday Cookie Sale. The socially-distanced event will be held from 10am to 1pm in the church parking lot off Schoolhouse Road in Mills River.
The public is invited to pre-order boxes of cookies or make their selections the day of the sale. A wide variety of cookies will be available for $8.00 per box.
Each box contains about two dozen homemade cookies. Buyers can select all of the same cookie or an assortment of holiday favorites. Some of the popular cookies at the sale include snickerdoodle, chocolate chip, molasses, peanut butter and oatmeal. Half-pound bags of homemade Chex mix will also be available for $4 each.

“We’re taking this sale outdoors in 2020 to make it as safe as possible for everyone,” says Jackie Auten, co-chair of the event. “Pre-orders are now being taken. These will be boxed and ready for immediate drive-thru pick up on December 12. We’ll also have a safe way for on-site orders to be quickly filled.
“Our initial Holiday Cookie Walk was so popular last year that we want to make it available again in 2020. Whether you’re purchasing a single box for yourself or multiple boxes for family, office workers and friends, we invite everyone to drive-thru to get delicious homemade cookies for the holidays!”
For more details on the fundraising event and to get an order form for the cookies, contact Jackie Auten at jackieauten48@gmail.com or 828-891-5354.
Mills River Presbyterian Church is located at 10 Presbyterian Church Road in Mills River, accessible from Haywood Road or Highway 280. For more information, call 828-891-7101 or visit www.millsriverpresbyterianchurch.com.

Question 6

Zen Hen Cafe Now Open in Hendersonville

Accepted Answer

Zen Hen Cafe (https://www.zenhencafe.com/) is now open in Hendersonville bringing healthy, honest food to the new quick, counter-service concept.
“This is an idea that has been near and dear to my heart for many years,” said Randy Dunn, executive chef and Zen Hen founder. “We are so excited to finally open and offer something for the entire family that is honest, healthy, quick and incredibly tasty.”
Located at 1794 Asheville Highway, Zen Hen Cafe features scratch-made build your own Buddha bowls and in-house non &#8211; GMO rotisserie chicken.
“I wanted to go back to my roots, go back to the farm,” Dunn said of his new venture. “I wanted my food to speak for itself and to be comfortable, approachable and affordable for anyone looking for flavor-forward, healthy meals.”
Dunn, a staple in Asheville’s restaurant scene, was part of the opening team for Roux in Biltmore Park in 2009. He continued to serve the community as the executive chef for both the independent restaurant and the 4-diamond Hilton hotel for over a decade.
“I’m excited to let my feathers back out, per se, and really focus on a menu that fills the need for so many people in our community right now,” Dunn said.
The “Zen” menu features build your own Buddha Bowls with fresh vegetables, house-roasted chicken, and scratch made sauces – or choose from an array of signature bowls like the Chimichurri Chicken – a Buddha Bowl featuring brown rice, rotisserie chicken, red cabbage, cherry tomatoes, chili-lime corn, jalapenos and a house-made chimichurri sauce.
The “Hen” menu features whole, half, and quarter hormone and antibiotic-free, non- GMO rotisserie chickens and family dinners with health-conscious homemade side dishes.
The menu is by design, is gluten-free and health-centric transparency is one of the overarching missions of the café. All nutrition information is available and tracked for each protein, fat and carb.
“I think one of the most unique parts of Zen Hen is in our transparency,” Dunn said. “I’ve tried all the meal prepping, Keto, Paleo, and they all worked to a degree, but I am so busy that it was hard to take the time to meal prep every day and I needed options that were quicker and more budget friendly.”
As a classically trained chef, Dunn draws much of his culinary inspiration from his childhood. His father, a dairy farmer, raised the family on their 10-acre farm in Tennessee where they grew and harvested the majority of their own meals.
Dunn went on to graduate from the prestigious Johnson & Wales Culinary School and to open national 4-diamond hotels, including MIT Cambridge where he once cooked for the ever-amazing, culinary icon Julia Childs.
“I feel like I bring a piece with me from all of my past culinary experiences, but I always want my food to speak for itself,” Dunn said.
Dunn said that he hopes Zen Hen Café will fill the need for health-conscious families in the area looking for every day meals, that are not so “everyday.”
“Someone once told me that how you live today, is how you live your life,” said Dunn. “It’s those choices that you make every day and hopefully this restaurant is going to make it easier to make those choices that matter.”
It’s good food, to put you in a better mood &#8211; or as Dunn would jokingly say – “you would cross the road for this.” For more information on Zen Hen Café, visit www.zenhencafe.com

Question 7

Griff’s Kitchen and Bar Announces Opening Date, Details

Accepted Answer

Griff’s Kitchen and Bar (https://www.griffskitchenandbar.com) has finalized plans to open, and announced details for their new restaurant located in the heart of Enka-Candler.
Griff’s Kitchen and Bar will initially open on October 7 for lunch take-out, featuring locally-focused and seasonally-inspired dishes such as house ground burgers, a cast iron salmon salad, grilled pork shoulder buns, and rotating vegetarian steam buns. Chef/owner Ian Griffin and GM/owner Gina Griffin have created a cozy neighborhood spot serving contemporary fare with a focus on local, fresh ingredients and community wellbeing.
“Hiring local, supporting small local farms, and keeping money in the local economy are our priorities when it comes to crafting a menu,” says Ian Griffin, chef/owner. This is his solo debut after working as a chef for acclaimed venues including All Soul’s Pizza, Panciuto, and Garland. Griff’s will have a focus on modern American cuisine with foreign twists.
“We’re so excited to finally open,” says Gina Griffin. “It’s been quite the journey due to the pandemic, and we’re so grateful that we’ve had a fan base from the beginning, sticking with us through all of this. We look forward to feeding everyone!”
Lunch service will be available Wednesday-Sunday, 11am-3pm. Diners can place their orders online via Toast or call to order ahead, with curbside pickup only. Griff’s Kitchen and Bar is located at 1390 Sand Hill Road, Candler, NC 28715. For questions or orders, call (828) 633-2153.
About Griff’s Kitchen & Bar
Griff’s Kitchen & Bar, created by husband-wife duo Ian and Gina Griffin, is what a restaurant was intended to be: a place where everyone feels taken care of like a regular. Whether you&#8217;re a neighbor or a new face, we&#8217;re dedicated to serving you and supporting our local community and farmers with a delicious contemporary American menu. We welcome food lovers of all tastes! Enjoy a meal crafted with ingredients &#8220;sourced from our backyard.&#8221; Learn more at https://www.griffskitchenandbar.com

Question 8

NEW: Garden Jubilee 2020 Nurseries & Orchard Tour

Accepted Answer

The 2020 Garden Jubilee has been reformatted to avoid totally cancelling the event by shifting the festival from Main Street to the individual nurseries and orchards for the safety of festival goers and vendors. The event has been extended to four days, Friday, May 22 through Monday, May 25 of Memorial Day Weekend.
Henderson County offers a wealth of agritourism related business, which includes nurseries, farms and orchards. The self-guided Nurseries & Orchard Tour will introduce the public to a whole new experience, by having access to products that they may not have access to on Main Street, due to space constraints. By visiting these locations, people will have the opportunity to peruse their entire inventory, for a much broader selection of merchandise.
Local nurseries will be selling annuals, perennials, shrubs, trees, vegetable plants, herbs, hanging baskets, planter boxes, garden accessories, flowers pots, garden soil and much more. Some of the products to be found at the orchards include cider, produce, baked goods, apple chips, jams, jellies, honey and apple butter. Several of the stops along the way, will feature crafters, selling such items as: pottery, soap, wind spinners, wreaths, aprons, jewelry, wind chimes, bells and sculptures.
For a list of participating locations (nurseries & orchards) and vendors (craft & food) visit, , https://www.visithendersonvillenc.org/garden-jubilee Check back often for updates.
A brochure is being created with a map and listing the participating Henderson County nurseries and orchards. For more information call the Visitor Center at 828-693-9708.

Question 9

Asheville Culinary Festival Chow Chow Postpones Until September 2021

Accepted Answer

Asheville’s new culinary festival, Chow Chow, is being re-scheduled for September 2021 due to the disruption and uncertainty caused by Covid-19.
After the Board of Directors of Chow Chow, a 501(c)(3) organization, determined launching ticket sales in April was unrealistic, the group also considered the future rules and regulations regarding social gatherings and the indeterminate nature of the impact of the pandemic. As a result, the board voted to postpone the festival until September 2021.
“It was an extremely tough decision and a decision that we don’t make lightly. We so appreciate the support of the community, our sponsors, and our partners during last year’s festival as well as in preparation for 2020. We’re determined to be back better than ever next year,” said Board of Directors President Katie Button. “We’ll all be ready to welcome friends and family back to Asheville and we think Chow Chow will be a great way to celebrate our re-opened doors.”
The organization will also continue its mission in 2020 with a series of events, dinners and an on-line presence that will offer meaningful content celebrating farmers, chefs, makers, and artists. The board remains committed to elevating Asheville’s greater creative community through food and the communal table.
The festival will also shift its focus to support the many farmers, restaurants, chefs, artists, makers, and non-profits severely impacted by Covid-19.
Watch for updates on their Facebook Page: https://www.facebook.com/chowchowavl/

Question 10

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 11

Asheville Restaurants, their Humans, and COVID-19

Accepted Answer

Watching Asheville restaurant owners and employees speak about handling the COVID-19 crisis, you can feel their search for reason and a way forward as they speak about how they&#8217;ve been affected, what they&#8217;ve done so far, and what they&#8217;re thinking about doing to survive going forward.
&#8220;It&#8217;s all about Community&#8221;
Shannon McGaughey, Co-Owner, Vivian, Bill Tanner, Co-Owner, PennyCup Coffee Co., and Tony Walker, YouthBuild Case Manager, Green Opportunities
 
Adam Thome, Owner, 67 Biltmore
 
Gerry Mahon, Owner, Mellow Mushroom Asheville

Claire Brooks, Taproom Manager, Noble Taproom & Cidery, Chris Cogswell, Owner Appalachian Chic Food Truck

Videos by Amplified Media. Follow their Vimeo Channel and look for #AshevilleStrong.

Question 12

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
*************************************
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;
*************************************
Postero Staff
&#8220;Thank you so much for the gift card!! It&#8217;s a saving grace, and brought tears to my eyes. ♥️?&#8221;
*************************************
&#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;
*************************************
&#8220;We all thank you all who put this together to help us out!&#8221;
************************************
Shine Staff
&#8220;Wow. Thank you so much. I super appreciate it!
It truly is a huge struggle.&#8221;
************************************
&#8220;Thank you so much for the Ingles gift cards for me and my family it helped out alot.&#8221;
************************************
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 13

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 14

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 15

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

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