SUBSCRIBE
TYPE HERE . . .

Asheville Art Museum Re-Opens with Ribbon Cutting Nov. 13, 2019

Owner
-
0
Asheville Art Museum Re-Opens with Ribbon Cutting Nov. 13, 2019

Looking for a new reason to visit Asheville, NC? The eye-popping $24+ million expansion of the Asheville Art Museum (https://www.ashevilleart.org/) will showcase American art of the 20th and 21st centuries. The museum challenges guests to experience the art of this period and explore its relationship to Western North Carolina and the Southeast.

1. Put your finger on the pulse of the hottest artists in Southern Appalachia right NOW with the opening exhibition.

For Appalachia Now! An Interdisciplinary Survey of Contemporary Art in Southern Appalachia, New York-based scholar and curator Jason Andrew considered more than 700 artists (including nominations from an open call) from the Southern Appalachian states of North Carolina, Georgia, South Carolina, Tennessee, and Virginia. After 55 studio visits, Andrew selected 50 diverse working artists. Mediums span photography, ceramics, glass, performance, painting, new media, music, sculpture and more. The exhibition is on view in the Explore Asheville Hall and Appleby Foundation Hall through Feb. 3, 2020. Meet four women artists tapped for the exhibition.

2. Feast your eyes (and more!). The new Museum offers a glass facade and Perspective Café.

The Museum’s expansion includes:

  • A stunning glass facade and art-filled Windgate Foundation Atrium
  • The Oculus, a 15-foot viewing window in the SECU Collection Hall, affords unmatched immersive city views and a place for reflection
  • Sculpture terrace and Perspective Café worthy of Asheville’s foodtopian values
  • Henry Richardson’s glass sculpture, Reflections on Unity, chosen as the first public installation on the Museum plaza
  • Now with 70 percent more Collection gallery space, new galleries showcase recent gifts of photography, craft, art, glass

3. What is Western NC’s relationship to art in America? Why is Black Mountain College a big deal?

Intersections in American Art offers a fresh look at the Museum’s permanent art Collection in the 10 galleries of the SECU Collection Hall. A grant from the Henry Luce Foundation allowed a diverse group, including an N.C. poet laureate, to help reinterpret the Collection with ideas derived from the groundbreaking Black Mountain College (1933-1957). Several of the most important artists of the 20th century taught or studied at Black Mountain College.

4. The Museum is a place for children, adults, even those with memory loss.

The Wells Fargo ArtPLAYce, a hands-on creative space for guests of all ages, allows visitors to learn together. In addition, a new program called CONNECTIONS will serve adults living in the WNC community with mild to moderate memory loss and their care partners. You may also notice the diversity of themes, subjects and types of art. The Museum features art made by African Americans, Cherokee indigenous peoples, and people from various backgrounds, working from different perspectives.

“In rebuilding our home…we reflected on what it means to be in this place, a site nestled in the mountains of Appalachia of significance to native and immigrant communities of all backgrounds.” – Asheville Art Museum Executive Director Pamela L. Myers

ABOUT THE ASHEVILLE ART MUSEUM
The Asheville Art Museum’s mission is to engage, enlighten, and inspire individuals and enrich community through dynamic experiences in American art of the 20th and 21st centuries including work of significance to the Southeast. The schedule for opening events is showcased here.

The Museum is located in downtown Asheville at 2 South Pack Square. General admission: $15. Open 11 am-6 pm daily, except Tuesdays. Late night on Thursdays until 9 pm. Closed on Tuesdays. Visit ashevilleart.org.

The Museum is accredited by the American Alliance of Museums and receives support from the N.C. Arts Council, a division of the Department of Cultural Resources; the National Endowment for the Arts; and the Institute of Museum and Library Services, and media sponsor Asheville Citizen Times.

The Museum recognizes top supporters who made the expansion possible: The Museum gratefully acknowledges the leadership supporters of the new Museum and its vibrant programming: Appleby Foundation, Buncombe County, Buncombe County Tourism Development Authority, City of Asheville, Edith and Frances Mulhall Achilles Memorial Fund, Henry Luce Foundation, Institute of Museum and Library Services, Janirve Foundation, National Endowment for the Arts, State Employees’ Credit Union Foundation, William R. Kenan, Jr. Charitable Trust, Windgate Foundation and the many other foundations, businesses and individuals who supported the Art WORKS for Asheville Capital Campaign and who support the exceptional programming, exhibitions and collections which enliven the new Asheville Art Museum on a daily basis.

The Big Wine Event at Wine Sage and Gourmet

Owner
-
1
The Big Wine Event at Wine Sage and Gourmet

THE BIG WINE EVENT takes place Friday, November 22nd from 5-8pm at Wine Sage and Gourmet (https://winesageandgourmet.com/), Hendersonville.

Wine reps from several companies will be on hand for this Grand Tasting! Find your new favorite! Stock up for the holidays! Food, fun and wine! The perfect Friday evening!

Cost is $5 at the door for your take-home tasting glass!

Donation from this event will go to support Safelight!

Deliciously Different take on Thanksgiving at The French Broad!

Owner
-
0
Deliciously Different take on Thanksgiving at The French Broad!

Chef Greg has planned a truly special menu for Thanksgiving at The French Broad (https://thefrenchbroad.net/). They hope you will bring your family and friends to enjoy a wonderful meal with them and each other. There will be two seatings: 3:00 p.m. and 6:00 p.m. The cost is $60 per adult, $25 per child. Reservations are required. Reserve now.

Thanksgiving at the French Broad
Three course Prix-fixe

Appetizer Options
French Onion Soup
with crouton and gruyere cheese

Green Salad
with roasted butternut squash, candied walnuts, goat cheese and sherry vinaigrette

Wild Mushroom Croquettes
with charred shallot aioli

Entree Options
Roasted Pheasant
pheasant and cranberry roulade with haricot vert, maple sweet potato puree, and pheasant demi-glace

Beef Bourguignon
braised terres major with mirepoix, mushrooms and tomatoes with creamy polenta

Toasted Barley Risotto (V)
with whole roasted baby carrots, braised greens, asiago and chimichurri

Dessert Options
Chocolate Layer Cake
with raspberry butter cream and Chambord chocolate ganache

Spiced Apple Cobbler
with duck fat streusel

Come and Join Us

Location
342 North Main Street
Hendersonville, NC 28792
828-595-9797

Visit Our Website

Restaurant Hours
Tuesday – Friday 4– 9 pm
Saturday, 12 noon – 9 pm
Sunday 12 noon – 8 pm (brunch specials served until 2 pm)
closed Monday

BookBar Hours
Tuesday-Saturday 10 am – 9 pm
Sunday 10 am – 8 pm

The Market Place Restaurant Awarded Prestigious 6 Links Award

Owner
-
0
The Market Place Restaurant Awarded Prestigious 6 Links Award

The Market Place Restaurant (https://marketplace-restaurant.com/) has been recognized for its role in promoting good food and sustainable food systems with Six Links on the third annual Good Food 100 Restaurants List from the Good Food Media Network.

The list is based on self-reported annual food purchasing data, independently verified by NSF Responsible Sourcing. Restaurants are rated with two to six links—symbolizing links in the food chain—based on the percent of total food costs spent to support state, regional and national ‘good food’ producers and purveyors. A corresponding economic assessment conducted by the Business Research Division, Leeds School of Business at the University of Colorado Boulder measuring the dollar impact locally, regionally and nationally by these restaurants will be available this summer.

“My mission when it comes to sourcing is local first, but always sustainable. Local food provides immediate impact on our communities, and this impact helps to create change not only by putting hyper-fresh ingredients on the table for our guests, but in our economies as well, by supporting local farms and food artisans. The Good Food 100 is an important next step in our industry to provide transparency for our guests to know the chefs and restaurants who are taking care in sourcing healthy ingredients,” said William Dissen, Chef & Owner of The Market Place Restaurant.

“Consumers are making a concerted effort to be aware of where their food is coming from. Now diners can select where they want to eat not solely based on a critic’s pick, Yelp review or best-of lists, but by which restaurants are actively contributing to the betterment of our food system through sustainable purchasing practices. The Good Food 100 is not only a compilation of these restaurants, it’s a celebration of them,” said Sara Brito, co-founder and president, Good Food Media Network. “Congratulations to all of this year’s participants. We look forward to expanding this list even more and honoring the many wonderful restaurants and food service businesses that are positively impacting every link in the food chain.”

The Market Place Restaurant is celebrating our 40th anniversary, and has always been a forward thinking restaurant from its inception in 1979 in downtown Asheville. The restaurant’s vision for local sourcing and sustainability have helped it to garner national and international accolades for their ingredient driven and seasonal menus as well as their approach to community leadership. Under the direction and leadership of Chef William Dissen, The Market Place Restaurant has pushed ahead to a creating thoughtful cuisine by collaborating with organizations like the Appalachian Sustainable Agriculture Project, the James Beard Foundation’s Impact Programs, and the Monterey Bay Aquarium’s Seafood Watch Program. Partnering as a leader with the Good Food 100 is an opportunity to showcase our dedication to using the best ingredients that help to make a positive impact on the world around us.

Nearly 140 restaurants from 39 states participated in the national survey. To learn more about the Good Food 100 and all the restaurants, visit the Good Food 100 website.

Methodology: Restaurants were segmented into five groups based on their respective level of good food purchases as a percentage of overall food purchases. The top cohort reporting good food purchases earned six rings—meaning that they reported the greatest percentage of good food purchases among the participating restaurants. The next cohort earned five rings and so on. Restaurants earning two rings reported some good food purchases. Those who participated but reported no good food purchases were designated as a “2017 participant”.

Raleigh Brewing Co tapped for Smithsonian’s craft brewing history launch

Owner
-
0
Raleigh Brewing Co tapped for Smithsonian’s craft brewing history launch

Raleigh Brewing Co. set to participate in festivities Nov 7-9 in DC celebrating the Smithsonian’s National Museum of American History exploration of the history and industry of brewing in the United States in a new showcase located within the “FOOD: Transforming the American Table” exhibition that began Oct. 25.

“FOOD: Transforming the American Table” is an existing, permanent exhibition that explores the history of food and eating in the United States since 1950. The exhibition’s fall update will highlight new stories about changes in food itself and how Americans produce, prepare and consume food and drink. One of four major new sections is “Brewing a Revolution.”

The history of brewing in the U.S. is a story of immigration, urban change, technological innovation and evolving consumer tastes. During the nation’s early years, Americans drank ales, mostly brewed by women and enslaved people, at home. The arrival of European professional brewers—nearly all men—in the 1800s created a nation of lager lovers. While Prohibition in 1920 banned the production of intoxicating beverages, the story of American beer was far from over.

Visitors will see artifacts, archival materials and photographs that originated in the homebrewing and microbrewing movements of California and Colorado in the 1960s through 1980s—the beginning of the craft beer “revolution.”

The “Brewing a Revolution” showcases are the work of curator Theresa McCulla, who has led the museum’s American Brewing History Initiative since 2017. She has been mining the existing collections and traveling across the country researching, collecting, preserving and sharing this history to expand the collections with a focus on brewing in the 20th and 21st centuries. SI-415-2019 2

“The artifacts featured in this new display convey histories of innovation, creativity and risk, as well as deep pride and pleasure in the processes of brewing and drinking beer in the United States,” said McCulla. “Beer is a thread that runs throughout the fabric of our nation’s history and culture.”

Part of the Smithsonian Food History project, the museum initiated the American Brewing History Initiative in 2016 with funding from the Brewers Association, the Boulder, Colorado-based not-for-profit trade association dedicated to small and independent American brewers. The Brewers Association recently funded an extension of the initiative through 2022.

“The craft brewing revolution in America has had a profound social, cultural and economic impact on this country,” said Bob Pease, president and CEO of the Brewers Association. “America is a beer nation, and we are honored to support this effort and work with the National Museum of American History to chronicle and showcase the significant achievements small and independent brewers and homebrewers have made throughout our nation’s history.”

A wooden home-brewing spoon that belonged to Charlie Papazian, past president of the Brewers Association and founder of the Association of Brewers, a microscope used by Fritz Maytag at Anchor Brewing Co. and the travel notebook that helped inspire Kim Jordan and Jeff Lebesch to found New Belgium Brewing Co. are among the artifacts on view. McCulla has also recorded oral histories with more than 75 members of the brewing industry.

More information about the initiative and beer history at the museum is available at http://s.si.edu/BrewHistory.

The Last Call: Brewing History After-Hours

In conjunction with the exhibition opening and as part of the three-day Smithsonian Food History Weekend, Nov. 7–9 in DC, McCulla will moderate a conversation among several key figures in the history of craft beer to reflect on beer’s past, present and future during “The Last Call: Brewing History After-Hours” event Friday, Nov. 8. Participating are Maytag, former owner of Anchor Brewing Co.; Ken Grossman, founder of Sierra Nevada Brewing Co.; Papazian, founder of the Association of Brewers; and Michael Lewis, professor emeritus of Food Science and Technology at the University of California, Davis.

The following breweries will pour beer tastings: Dogfish Head Craft Brewery, Milton, Delaware, 60 Minute IPA and Slightly Mighty IPA; Anchor Brewing Co., San Francisco, Anchor Steam Beer and Anchor Porter; Sierra Nevada Brewing Co., Chico, California, and Mills River, North Carolina, Pale Ale and Celebration Fresh Hop IPA; Raleigh Brewing Company, Raleigh, North Carolina, New Albion Ale and Hell Yes Ma’am Belgian Golden Ale; and New Belgium Brewing Co., Fort Collins, Colorado, and Asheville, North Carolina, Fat Tire Amber Ale and Voodoo Ranger IPA.

Tickets for The Last Call are $45 for beer tastings, appetizers and a one-night-only display of brewing-history objects out of storage, including recent acquisitions. To purchase tickets and for more information, visit https://s.si.edu/LastCall.

Leadership support for “FOOD: Transforming the American Table” is made possible by Warren and Barbara Winiarski (Winiarski Family Foundation), the Brewers Association, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Land O’Lakes Foundation, the 2018 Food History Gala Supporters and History Channel.

The National Museum of American History explores the infinite richness and complexity of American history. The museum helps people understand the past in order to make sense of the present and shape a more humane future. For more information about the museum, visit http://americanhistory.si.edu. Explore the museum’s social media on Twitter (@amhistorymuseum), Facebook (@National Museum of American History) and Instagram (@amhistorymuseum). #SmithsonianFood and #BeerHistory

The museum is located on Constitution Avenue, between 12th and 14th streets N.W., and is open daily from 10 a.m. to 5:30 p.m. (closed Dec. 25). Admission is free. For Smithsonian information, the public may call (202) 633-1000.

Asheville’s Most Beautiful Hotel

Owner
-
1
Asheville’s Most Beautiful Hotel

Okay, Grove Park Inn IS gorgeous and in a class by itself, so I’ll say that other than GPI, Hotel Arras (https://www.hotelarras.com/), is currently the most beautiful hotel in Asheville.

As soon as my friend Barrie and I stepped inside, we were struck by gorgeous elevated design and attention to every detail. Their commitment to exceptional, unusual local art displayed throughout was a thing to behold.

We entered from Biltmore Avenue, but if you’re staying at the hotel and arrive by car, you’ll enter a small lobby area from the roof of the one story parking garage off Patton Ave. Check-in is at one of the two free-standing kiosks (for want of a better word).

Back to the Biltmore Ave. entrance. Upon entering, your eye first rests on what appears to be a Bonsai-type tree growing on a rock, placed on a table with roots for legs. From there, your eye is drawn beyond that table to a short hallway, the entrance of which is flanked by a stunning pair of bold art panels. Elevators are to the right and left, and large, beautiful, sculpted-looking leaves are hanging from the ceiling. Note the dark panels above the elevator doors reflecting the hanging leaves. Beautiful.

There are so many nice touches throughout Hotel Arras, here are just a few:

  • All walls feature textured surfaces. We had to touch many of them to double check what our eyes were telling us.
  • Hold your room key up to the elevator touch pad and tap the floor you want to go to. Voila! Step in and you’re taken to that floor.
  • Ice is sealed in individual plastic bags and available in a small self-serve freezer on each floor.
  • Windows open just enough to let fresh air in to your room if you choose.
  • There’s a large, well equipped fitness center and massage room available for booking.
  • They are super Pet Friendly, offering pet beds, treats, and even a ball for dogs to play with!

 

One of my favorite Asheville Restaurateur/Chefs, Peter Pollay, and his wife Martha, under the Mandara Hospitality Group banner, are behind the two independent lobby restaurants, Bargello and District 42.

“Bargello features Mediterranean-inspired fare with international influences. Experience hand-turned pastas, hearth-fired pizzas and whole preparations for sharing from Executive Chef Jordan Arace.”

District 42 is “a welcome gathering place, District 42 brings together warm hospitality and spirited cocktails at the vibrant center of downtown Asheville. Executive Chef Jordan Arace’s menu includes shareable plates perfect for enjoying with your morning coffee, casual lunch or unwinding with friends. Globally inspired small plates are meant to be shared with family, friends or colleagues.”

We swung left, heading for District 42’s bar for a drink . . . or two. The patio outside runs the length of the building, sports a great view of center of town action, the newly expanded/renovated Asheville Art Museum, and is completely glorious. We decided on hanging out at the bar this time because it was a little chilly outside.

Both restaurants are beautifully designed. Each in their own way exude welcoming, luxurious comfort.

Our cocktails were expertly crafted by friendly, attentive bartender, Savvy. And the garnishes were the freshest I’ve seen at any bar. On a fun note, Savvy used a tool called a Flavour Blaster to make a rosemary smoke-filled bubble on top of my Mountain Air cocktail. It’s their take on a French 75. Pop the bubble and watch that rosemary smoke swirl and settle on your drink. 

https://youtu.be/jv7A5d_1w5c

A few notes on District 42:

  • Craft cocktails range from $11 to $16, with a few served up in a glass dispenser for 2-4 or 6-8 people. Not sure what well drinks run.
  • If you want to impress, or have the budget, order the 2oz spirit that goes for $350 (not a typo).
  • There are a number of super-cozy seating areas and a raised “VIP” area (anyone can sit there) that’s also used as a stage for live music.
  • Bar design was thoughtful with under-lighting, a few purse hooks, outlets, and lovely stools. As Barrie pointed out, they can use more purse hooks because you can’t hang most purses from the seat arms or backs.
  • They serve small plates, and are open all day, 7 days a week.
  • Wi-Fi is available.

 

Is Hotel Arras the most beautiful hotel in Asheville? I vote “yes”, but you should go for dinner, a drink, both, or spend the night, and see what you think.

Farmers: sign up for NCDA&CS Agricultural Disaster Relief Program Nov 6-20

Owner
-
0
Farmers: sign up for NCDA&CS Agricultural Disaster Relief Program Nov 6-20

Starting Nov. 6, farmers in Buncombe, Haywood, Henderson, Rutherford and Transylvania counties will be able to sign up for the NCDA&CS Agricultural Disaster Program for relief from Hurricane Florence damage. The sign-up period will begin Nov. 6 and will end on Nov. 20.

The Agricultural Disaster Program program will directly assist farmers who suffered losses to commodities, livestock, poultry and aquaculture because of excessive rain and flooding that occurred between May 15, 2018, and Dec. 31, 2018. The N.C. Department of Agriculture and Consumer Services will administer the program.

“Farmers need to take action now to get their Farm Service Agency forms in order so they will have the necessary documents to apply for assistance,” said Agriculture Commissioner Steve Troxler. “I cannot stress enough that producers need to file their applications during the sign-up period. There will be no extensions to this deadline.”

Producers in these five counties who experienced a verifiable crop loss as a result of excessive rain and flooding that occurred during the time period, will need to go to their local United States Department of Agriculture Farm Service Agency office to file the necessary paperwork for FSA Form 578. This is a required document in the application process for producers who experienced loss with apples, corn for grain, grass, tomatoes or other field crops.

Producers without a 2018 FSA Form 578 on file can request a manual form at their local USDA Service Center/FSA Office. Please start this process as soon as possible. It could take up to 30 days to complete.

For application instructions and access to the application portal, go to www.ncagr.gov/agriculturaldisasterprogram.

Local FSA and Cooperative Extension offices will be available to assist farmers with applications. For more information, visit www.ncagr.gov/agriculturaldisasterprogram or call 1-866-645-9403.

Hurricane Relief Program

The Swag Named No. 1 Resort in South by Conde Nast Traveler Readers!

Owner
-
0
The Swag Named No. 1 Resort in South by Conde Nast Traveler Readers!

The Swag (https://www.theswag.com/), a luxury all-inclusive resort in the Smoky Mountains, has been named a Top 10 Condé Nast resort in the United States and has earned the No. 1 spot on the prestigious list in the South.

Epicurean Note: If you are up for an adventure and a fabulous meal, head to The Swag for dinner. Be sure to make a well-ahead reservation. If it’s a clear night, go outside after dinner and look up. You’ll be amazed!

The Condé Nast Traveler 2019 Readers’ Choice Awards recognize the best resorts in the United States and by region as voted by readers. This is the third year in a row that The Swag, located just outside Waynesville, North Carolina, has earned recognition.

The Condé Nast Traveler review calls The Swag “a mountaintop getaway of logs, fieldstone, shake roofs and natural rock porches (and) at an elevation of 5,000 feet in the Great Smoky Mountains, the views can’t be beat. The owners are delightful and engaging, and the staff are friendly and efficient.”

Annie Colquitt, proprietor of The Swag, along with her husband David Colquitt, thanked the resort’s guests for both visiting The Swag and voting for the resort.

“We always strive to offer a luxurious experience in a rustic atmosphere, focusing on warm and welcoming service to make sure every guest feels at home,” Annie Colquitt said. “Our guests are at the heart of everything we do. We can’t thank them enough for voting and for loving The Swag as much as we do. It’s an honor to be recognized again.”

Now in its 38th season, The Swag offers unparalleled hospitality, natural beauty and tranquility at its mountaintop inn. Sitting on 250 acres, it delivers fine dining and award-winning accommodations.

The property offers 14 rooms, with stone fireplaces and steam showers. Most rooms also have private balconies. Outside the doors of the first-class accommodations are miles of hiking trails, expert nature guides and outdoor activities, massages, racquetball, badminton, croquet, a treehouse and more. Special events, such as cooking classes, birding chats and printmaking classes are offered throughout each season.

The Readers’ Choice Awards, created over 30 years ago, now boast more than 600,000 participants voting on more than 10,000 different hotels, resorts and destination spas around the world. The Swag earned a spot on the list based on a set of criteria for the hotel and resort category, which included ratings on rooms, service, location, food and dining, activities and facilities, design and value.

Guests not staying at the resort can book reservations to enjoy the seasonally inspired menus from the award-winning restaurant for dinner, Sunday brunch and Wednesday picnics, as well as gourmet packed lunches that are perfect to take on a hike.

To book reservations or for more information about the resort,
visit https://www.theswag.com/.

The Swag

About The Swag
The Swag offers luxurious accommodations, allowing guests a peaceful environment where they can rest, relax and rejuvenate. Located on a secluded mountaintop just outside Waynesville, North Carolina, the inn is an ideal destination for romantic getaways, weddings, corporate retreats and much more. The 2.5-mile private drive leading to the inn climbs more than 1,000 feet. For more information, visit The Swag online.

What’s up with Twisted Laurel Restaurant Group?

Owner
-
0
What’s up with Twisted Laurel Restaurant Group?

The Twisted Laurel Restaurant Group has a lot of news to share: Hard to believe the summer is over, but all of us at the Twisted Laurel Restaurant Group had a great one and hope you did too. Now as we dive into another beautiful fall in the mountains, we wanted to share what we have going on. First, if you haven’t yet seen the new and improved twistedlaurel.com, please check it out! We have a new look featuring our new menus, more details on our special event spaces like The Daphne Room downtown, and our off-site catering options throughout Western North Carolina.

Now. here’s what we have going on at all the restaurants…

Meet Chef Tom
Chef Tom LaFauciWe’d like to introduce the newest member of the Twisted Laurel family – Executive Chef Tom LaFauci who joined downtown’s Daphne at Twisted Laurel to take its menu to an exciting, new yet familiar place, bringing some old favorites back by popular demand.

“Being approachable to a large number of people is important to us.”, says General Manager Vince Charbonneau. “I am excited to have Chef Tom on board to push Daphne in a new and creative direction while staying true to Twisted Laurel’s roots. His background in quick service, corporate, fast casual, and independent restaurants is not only valuable to Daphne, but for the entire Twisted Laurel family.”

LaFauci grew up cooking with his grandfather in an Italian kitchen in New Jersey where he “was the Italian kid, standing on a chair, stirring the sauce.”

Tom continues family traditions by making all the pastas and sauces featured on the Daphne menu from scratch, including the linguini, pappardelle, and ravioli, just to name a few.

His history with big brand restaurants along with his extensive catering experience and role as Chief Smoker of an award winning competitive barbecue team makes Chef Tom the perfect person to take the helm of the Daphne at Twisted Laurel kitchen.

Chef Tom added, “Working for a brand that is established, and tasked to take it to new levels, excites me.”

We hope it excites you too!

Menu Makeover
If you have visited either Twisted Laurel West or Twisted Laurel Weaverville in the past few weeks, you might have noticed something a little different. We have new menus! But don’t worry – all your favorites are still there, we’ve just added some new dishes like a Fried Mac N Cheese appetizer and a Blackened Mahi Mahi entree. Take a look at the new menu here.

West Side Vibes
Twisted Laurel West on New Leicester Highway redesigned their patio this summer with cafe lights making for beautiful outdoor dining and fun with cornhole and giant jenga during these fall days and nights. They have also updated their daily specials which you can check out here.

“We at Twisted Laurel West absolutely love being apart of the Leicester highway community. We are coming up on our second year anniversary, and would like to thank everyone that has supported us. We currently have 40 beers on tap, 17 television’s for all the big games and a beautiful patio. Besides our new menu with some amazing new items, definitely also try our brunch menu and $6 Bloody Mary’s and $4 Mimosas every Sunday. We have recently changed our management team and have a talented new chef cooking up some amazing dishes.” – Christopher Luce, General Manager

‘Tis the Season
Did you know that Twisted Laurel Weaverville is the only restaurant offering the NFL Ticket in the North Asheville/Weaverille neck of the woods? Yep – you can watch the big games while enjoying drink specials like $4 pints on Mondays, $3 pints on Tuesdays, and $1 off select Brewery of the Month beers on Thursday Pint Nights. You can check them all out here.

And speaking of “The Season” – it’s time for holiday parties, and it’s not too late to book yours with us! Already have a venue? Let us take care of the food! Contact us today so we can help you plan the perfect off-site catering options for your event and guests.

The Twisted Laurel Mobile Eatery – which made appearances all summer long at places like Homeplace Beer Company in Burnsville and at concerts at The Barn at Paint Fork in Barnardsville – is also available for special events from weddings to sporting events to holiday parties!

We have something for everyone – from traditional to trendy – and can work with your budget to make sure that the food is a deliciously unforgettable part of your gathering. Just give us a call and let us know what you have in mind.

* All Twisted Laurel restaurants offer catering, to-go orders, can accommodate large parties, and have dog-friendly outdoor seating. Be sure and call the restaurant of choice for any questions, to make reservations, or place any orders!

Teachers always get 15% off.

Twisted Laurel

Say Cheese! WNC Cheese Trail Events and Announcements

Owner
-
0
Say Cheese! WNC Cheese Trail Events and Announcements

Blues Cheese Festival Saturday, October 19
with Mac Arnold and the WNC Cheese Trail
125 South Main Street, Hendersonville NC

The WNC Cheese Trail is happy to partner with the Center for Arts and Inspiration for an afternoon and evening of fantastic music by blues legend Mac Arnold. What goes better with the blues than cheese? The WNC Cheese Trail will be in the lobby with cheese for sample and purchase along with wine and non-alcoholic beverages. Some of the creameries represented will be Blue Ridge Mountain Creamery, English Farmstead Cheese, Round Mountain Creamery and Yellow Branch Farm. 10% of each ticket sale goes to the WNC Cheese Trail so come on out for blues and cheese!

More Information and Ticket Purchase

WNC Cheese Trail Open House November 10
Fairview & Black Mountain

Now’s your chance to get a behind-the-scenes tour of a couple of our creameries and visit some of our associate members along the Trail. Join us on Sunday November 10th.
Cost is $10/person and includes 2 creamery tasting tours. See below to plan your visit.

Purchase Tickets In Advance Online (+$1.26 service fee)

Creamery Tasting Tours Nov 10
Purchase tickets at first creamery
($10/person includes both creameries).
You’ll be given a wrist band for your visit to your second creamery.

11 a.m. or 2 p.m.
Round Mountain Creamery Tasting Tour
Visit the facilities to learn more about this Grade A Goat Dairy: Grade A designation, the animals, cheese making process from milking to retail. You’ll end your tour with a tasting that includes different goat-milk cheeses made at Round Mountain Creamery.

12:30 or 3:30 p.m.
Blue Ridge Mountain Creamery
Tasting Tour and Glass Blowing. During your visit you’ll learn about the cheese making process from unloading the milk tank to aging cheese in the cave. Victor, the owner of Blue Ridge Mountain Creamery and Fruit of the Fire glass blowing, will be on hand to answer questions about both art forms – glass blowing and cheese making!
Your tour will end with a cheese board of cow-milk cheese made at Blue Ridge Mountain Creamery.

Click HERE for suggested itineraries & maps

Visit Our Associate Members Along the Trail
Hours and Information for Sunday, November 10

Hickory Nut Gap Farm 10 am – 6 pm

Hickory Nut Gap Farm is a family fun stop along the Trail. Stroll out to see the animals and visit the farm store open from 10 – 6 p.m. Lunch menu 11 – 4 pm. with Sunday Brunch starting at 10 a.m. Fall Festival activities (dependent on the weather) include hay rides, kiddie carts, bouncy house, meadow maze, scavenger hunt and more for $10 admission (4 yrs & under free). Nov 10 Farm Tour at 2:30 p.m. with advance purchase tickets ($12/person). Call the farm store to reserve your spot – (828)628-1027.

Looking Glass Creamery 11 am – 5 pm

A shining star along the WNC Cheese Trail, Looking Glass Creamery would love to have visitors during their normal hours of operation. Stop by the shop to relax in the garden with wine and cheese and to say hi to Goat Ambassadors Vivian and Tess. They love visitors. Cheese Plate service stops at 4 p.m. but the shop remains open until 5 p.m.

Turgua Brewing 1 pm – 6 pm

Turgua Brewing is an out of the way favorite and a perfect stop for a rest while out on the Trail. Valley of the Birds has made its home in Fairview at the end of a gravel road. Come to relax and enjoy the beautiful setting and their delicious beers and cider on tap. Be sure to say hi to Phil the head brewer when you arrive. Check their FB page to see who else might be at the brewery on Nov 10 serving up food or playing music.

WNC Cheese Trail

The WNC Cheese Trail Board of Directors

The board of directors invites the community to apply for two open board positions that will begin January 2020. We have two board positions opening on January 1 and we invite you to consider becoming a board member. We are seeking a secretary and a treasurer.
Please contact Katie Moore for more information: katie@csasheville.com or (828) 484-1586

1...161718...40Page 17 of 40