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AC Hotel Asheville Downtown Launches Trail Blazer Package

Laura
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AC Hotel Asheville Downtown Launches Trail Blazer Package

AC Hotel Asheville Downtown (https://www.marriott.com/hotels/travel/avlac-ac-hotel-asheville-downtown/) is now offering a Trail Blazer package with everything you need to hit the trails this spring and summer. Asheville’s Blue Ridge mountains offer visitors some of the best hiking trails in the world and AC Hotel Asheville has created an irresistible hotel offering for the novice to advanced hiker.

AC Hotel Trail Blazer PackageThe Trail Blazer package includes:

  • Overnight accommodations
  • Luxury picnic basket featuring place-settings for four with gourmet local snacks and hiking essentials
  • Chef-prepared charcuterie board
  • A bottle of red or white wine
  • Personalized trail map for the novice to advanced hiker
  • $50 gift certificate to dinner at Capella on 9, AC Hotel’s rooftop tapas and bar

The Trail Blazer package is available now through November 29, 2019, allowing plenty of time for guests to plan an adventurous getaway at AC Hotel Asheville Downtown. Reservations can be booked at https://tinyurl.com/booktrailblazer. Rates begin at $227 per night.

About AC Hotel Asheville Downtown
Connect to Asheville in a new way at AC Hotel Asheville Downtown, where every detail is inspired by local culture, clean design and the needs of the modern traveler. No matter what’s on your agenda, the best of Asheville is easily accessible, whether you plan to visit the Basilica of Saint Lawrence, explore the iconic Biltmore, hike one of our many scenic trails, from Chimney Rock to Mount Pisgah. Many of Asheville’s standout culinary destinations are just steps away, including Posana, Curate, Rhubarb, and our very own rooftop bar and tapas eatery, Capella on 9. From check-in to check-out, we indulge guests with all of the amenities and services they’ve come to expect, all while reflecting Asheville’s distinctive energy through local art, our laid-back vibe and unforgettable mountain views.

About AC Hotels by Marriott
AC Hotels by Marriott®, a lifestyle brand that celebrates a new way to hotel complemented by a European soul and Spanish roots, boasts more than 125 design-led hotels in 15 countries and territories. Design-driven AC Hotels by Marriott® edit away the unnecessary to remove friction, providing thoughtfully designed moments of beauty, allowing guests to focus on what’s important to them. The properties modern design for modern business include buzzing AC Lounges, the perfect place for locals or visitors to get work done in style or to enjoy handcrafted cocktails and tapas. High-design guest rooms and public spaces with sleek furnishings and intuitive technology features such as the Media Salons and AC Libraries inspire and connect. For more information, visit ac-hotels.com. For more information, visit http://achotels.marriott.com and follow us on Facebook, Twitter and Instagram.

The Northern Spy Opened in Durham on Saturday, April 27

Laura
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The Northern Spy Opened in Durham on Saturday, April 27

Stem Ciders celebrates the opening of The Northern Spy, a Bar, Restaurant, and Bottle Shop, featuring the largest variety of cider in the Southeast. Named after a cider apple variety that first originated in upstate New York around 1800, The Northern Spy features cider, beer, wine, and cocktails paired with a locally sourced, scratch-made food menu, offering ‘American Fare with a Southern Twist’.

The Northern SpyThe Northern Spy is located at 2812 Erwin Road in Durham, North Carolina (www.northernspync.com | @northernspync) in the space formally occupied by Mattie Beason’s Black Twig Cider House. Beason is now on the Stem Ciders team as a North Carolina Sales Representative, while Ivana Muszkiewicz, previously a Market Representative in Chicago for Stem Ciders, takes the position of General Manager for their Durham space, utilizing her thirteen years in hospitality.

Founded in 2013 by Eric Foster and Phil Kao, Stem Ciders produces cider founded on three main principles: quality, style, and tradition. They opened their first cider house in Denver’s RiNo Art District in 2014 and last year introduced Acreage, their first culinary venture located in Lafayette, Colorado. The Northern Spy represents their first physical presence on the East Coast, further supporting their mission to bring the American cider house experience to the forefront across the U.S.

“Rather than expanding Stem Ciders through sales and distribution alone, we wanted to create a space where people can really taste and experience cider the way it’s meant to be,” said Eric Foster, co-founder and CEO. “The Northern Spy gives us a whole new playground on the East Coast where we can share our products alongside some of our other favorite ciders, wine, beer and food. We’re very much looking forward to welcoming guests into the new space. Also look out for some fun collaborations that are in the works with Botanist & Barrel, and other local craft producers.”

The Northern Spy will have 18 taps at the bar featuring a rotating offering of cider, beer and cocktails (including cocktails made with both beer and cider), often including special releases from Stem’s cellar not available anywhere else in the state.

Created by Acreage Executive Chef Eric Lee, the food menu will be available for both lunch and dinner, focusing on local and house-made ingredients. Menu highlights include Spy’s Fries – French fries with cider aioli, a Fried Bologna Sandwich, a not-so Classic Wedge Salad, and a Cider Float made with Stem’s Real Dry Apple Cider. 60 seats are available inside that includes the bar, community tables and several high tops. The outside features a patio with seating for 28.

The retail component will offer 20 doors of chilled cider, beer and wine available for purchase, presenting shoppers with a diverse offering of both local and international bottles, with a strong focus on local and regional producers.

Doors will open to the public on Saturday, April 27 at 11am. The Northern Spy will be open seven days a week (Sunday through Thursday from 11am to 9pm and Friday and Saturday from 11am to 10pm). Follow along on their website, www.northernspync.com and Instagram @northernspync.

About Stem Ciders
Stem Ciders is a craft cidery headquartered in Lafayette, Colorado. Founded in 2013 by Eric Foster and Phil Kao, Stem produces cider founded on three main principles: quality, style, and tradition. They opened their cider house doors in January of 2014 and in 2018, Acreage, their first culinary venture. In late April 2019, Stem is opening their first concept outside of Colorado, The Northern Spy, a bar. restaurant. and bottle shop located in Durham, North Carolina.

New bill aims to #FreeTheSpirits and modernize NC’s ABC system

Laura
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New bill aims to #FreeTheSpirits and modernize NC’s ABC system

The North Carolina Restaurant and Lodging Association (NCRLA), the driving force behind North Carolina’s $23.5 billion restaurant, foodservice and lodging industries, and North Carolina Retail Merchants Association (NCRMA), the voice of North Carolina’s retail industry for more than 115 years representing the state’s largest private employer, today announced joint support of House Bill 971, also known as the Modern Licensure Model for Alcohol Control, filed by Representative Chuck McGrady as a continued effort to modernize the state’s Alcoholic Beverage Control (ABC) system. The bill has three additional primary sponsors, Rep. Jon Hardister, Rep. Jason Saine, and Rep. Pricey Harrison.

BoozeThe legislation aims to improve the longstanding government management of the sale, storage, and distribution of spiritous liquor in order to implement a more efficient and effective system. NCRLA President and CEO Lynn Minges, along with NCRMA President and General Counsel Andy Ellen, are working to underscore the bill’s significance and call upon North Carolina residents to take action to help #FreeTheSpirits.

“We believe the government must continue to play an important role in the oversight of our ABC system, but we also have a need for a more modern and efficient system that offers mixed beverage permittees access to specialized products, electronic ordering and payment systems, secure delivery to their establishments, and overall improvements to business processes and efficiency,” said NCRLA’s Minges. “The introduction of this bill is an important step in the transition to a better sales and distribution model that will still allow the ABC Commission to focus in on regulatory control while also benefitting North Carolina businesses and consumers.”

North Carolina is one of only eight states that still controls both the wholesale and retail sale of liquor. Furthermore, North Carolina is the only state in the country where local government has control over retail liquor sales. Whereas most states only have one ABC board, North Carolina has 170 independent authorities scattered throughout the state that determine how funds are allocated locally. This is a function that could be carried out by elected county commissioners and city council members that are already directly accountable to their constituents, opening an opportunity for an application process to thoughtfully allocate local tax dollars.

“There is not another product on the market that the state is in the business of selling by controlling, regulating, and allocating tax dollars. We want to modernize the ABC system to address the inefficiencies of our current government-operated monopoly, streamlining operations, fostering competition, and improving the marketplace for the consumer,” said NCRMA’s Ellen. “We support an approach that forges a fiscally responsible path, one that will uphold public safety and tax collection while continuing support for existing programs and driving additional local revenue opportunities across North Carolina.”

Under the current ABC system, consumer choice, options, and access are limited. Even as the state with the ninth largest population, North Carolina has the second lowest outlet density in the nation with only .58 ABC stores per 10,000 people. In addition, many North Carolinians have a desire to support local products, from produce to packaged goods to locally brewed beer, and there is an opportunity to improve access to spirits being produced by the state’s nearly 60 distilleries. Also, there are specialty spirits and craft brands that are simply not made available in North Carolina.

Local businesses also face an outdated process when it comes to ordering, receiving, and selling spirits. For example, for a restaurant or bar to place an order, they are able to browse and order online but are restricted to what is in stock in the county’s inventory — even if a neighboring county is showing availability. Once the order is placed, they must physically send an employee to an ABC warehouse to pick up the order, compared to having wine or beer delivered. Often, the employee is using a personal vehicle to load and unload the heavy boxes with high-value product; and since most ABC stores won’t accept electronic payment from wholesale customers, the restaurant must pay in cash or provide a check for the exact amount.

NCRLA and NCRMA believe North Carolina consumers and businesses would benefit from moving to a licensure system modeled in the way the state already sells beer and wine, as HB 971 proposes.

For North Carolina residents to learn more information and easily contact legislators in support of the Modern Licensure Model for Alcohol Control, visit www.freethespiritsnc.com or text FIXABC to 52886 to receive updates on the bill and ways to become involved.

About NCRLA
Established in 1947, the North Carolina Restaurant & Lodging Association (NCRLA) works to advance and protect North Carolina’s $23 billion restaurant, foodservice and lodging industry. The association provides access to the resources and support restaurant and lodging professionals need to lead thriving businesses, while serving as conscientious, contributing members of an unparalleled industry. To learn more information about NCRLA or its membership opportunities and cost-saving benefits, please visit www.ncrla.org.

About NCRMA
The North Carolina Retail Merchants Association (NCRMA) is a nonprofit trade association organized in 1902 to improve the business climate for retailers in North Carolina. Over 115 years later, NCRMA remains the voice of the retail industry for North Carolina. NCRMA represents the interests of individual merchants before the General Assembly and serves as a vital link to state government. Its credibility lies in its longevity and commitment to serving the ever-changing needs of its members. The Association’s membership includes more than 25,000 stores from across the state whose business represents 75 percent of North Carolina’s retail sales volume. NCRMA serves both large and small retailers from multi-state chains to local “mom and pops” and all types of merchants including antique, apparel, art, automotive, book, carpet, department, drug, electronics, floral, furniture, grocery, hardware, jewelry, paint and variety stores. For more information, visit www.ncrma.org.

Executive Chef Michael Reppert Becomes Owner of The Blackbird Restaurant

Laura
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Executive Chef Michael Reppert Becomes Owner of The Blackbird Restaurant

This spring, The Blackbird Restaurant (https://theblackbirdrestaurant.com/) began a new chapter as Executive Chef Michael Reppert took over with co-owner John Tressler at his side. After a culinary career that included graduation from Le Cordon Bleu, positions in some of Boston’s most innovative restaurants, and years spent as The Blackbird’s Executive Chef, Chef Reppert was eager to take the next step and become the owner of The Blackbird. He and John Tressler purchased the restaurant from Jesson and Cristina Gil in late March.

The Blackbird Restaurant“I’ve worked hard with so many people to nurture this place and after so long it is still here —still making great food— and I am proud,” says Chef Reppert. “I want to bring that to the forefront of the community and show everyone how The Blackbird is passionately run by people who work hard for each other and the restaurant.”

The iconic Biltmore Avenue restaurant has always focused on serving local ingredients with a southern twist, but Chef Reppert is adding his signature touch with a bounty of creative changes coming this spring. As a hands-on owner, Chef Reppert works with local and regional farmers and food producers. This not only ensures the restaurant has the freshest ingredients possible and maintains culinary integrity, but it also serves to support the local farmers.

“By working with our community to source products for the restaurant, we are establishing relationships but also encouraging a food mentality that is sustainable, meaningful, and just delicious,” says Chef Reppert.

In this spirit of community, Chef Reppert is striving to create a menu that is inclusive and encourages guests to maintain their own food intimacies while enjoying their friends and family. The seasonal dinner menu, which begins May 1, will feature an array of vegetarian, vegan and pescatarian dishes alongside the classics. This allows anyone to dine at The Blackbird in confidence while also challenging Chef Reppert’s team to expand culinary boundaries.

To expand those boundaries with some fun, Chef Reppert is serving a special $5 bar menu at The Blackbird from 3 p.m. to 5 p.m. weekdays. This gives guests an opportunity to relax and snack on fun creations between lunch and dinner. The menu is a perfect companion for exploring the restaurant’s expansive award-winning wine list or sampling the craft-made cocktails.

All the new changes mean one thing to Chef Reppert. He hopes The Blackbird becomes a gathering place for others just as it did for him and his family through the years.

“When I first started working at the Blackbird, I was a single dad trying to make a fresh start and a good life for my daughter,” says Chef Reppert. “I worked with my wife here, I developed my career, and my daughter feels at home in this restaurant. It’s always been a part of our family life, and I’m grateful to be able to make that more real by owning it.”

About The Blackbird Restaurant
Located at 47 Biltmore Ave in downtown Asheville, the Blackbird restaurant is locally owned by Executive Chef Michael Reppert and co-owner John Tressler. The Blackbird’s goal is to delight guests with cooking grounded in Southern tradition and developed with modern techniques, while creating an affordable and vibrant menu. Their signature is “New American” with Southern inspiration. Parking for the restaurant is available on Biltmore Ave, inside the Aloft Hotel parking garage. Reservations are available online through OpenTable or via phone at 828-254-2502.

ASAP’s 2019 Local Food Guide Is Here!

Laura
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ASAP’s 2019 Local Food Guide Is Here!

The growing season has arrived in Western North Carolina and the Southern Appalachians! That means it’s time to discover farms to visit, weekly farmers tailgate markets, new restaurants, and more opportunities to savor the season and celebrate the farms that surround us. The latest edition of ASAP’s Local Food Guide, the essential resource for finding Appalachian Grown™ food and farms, hits newsstands this week.

ASAP Local Food Guide“Whether you are looking for a farmers market near you or a restaurant that celebrates the bounty of our region, ASAP’s Local Food Guide is the best way to find it,” says Molly Nicholie, ASAP’s Local Food Campaign Director. “In the guide, you can find hundreds of ways to connect with and support local family farms, including u-pick, CSAs, farmers tailgate markets, restaurants, grocers, farm stands, artisan foods, and lodging.”

ASAP reconnects with Appalachian Grown farms and partners each year, so the Local Food Guide offers the most accurate, up-to-date information for consumers. The guide also features photos and articles that tell the story of the food and farms that make this region unique. ASAP’s online Local Food Guide, a companion to the printed guide available at appalachiangrown.org, is searchable by specific products or locations.

The Local Food Guide is available for free and distributed across Western North Carolina and to partners in the Appalachian Grown region. A full list of distribution points can be found at asapconnections.org. The guide can always be picked up at ASAP’s office, at 306 West Haywood Street, Asheville, NC 28801.

The 2019 Local Food Guide is made possible with support from Buncombe County Strategic Partnership fund, The Community Foundation of Western North Carolina, Biltmore, and Asheville Area Airport.

ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)

ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work in the region, visit asapconnections.org, or call (828) 236-1282.

Hotel Arras in downtown Asheville set to open this Summer

Laura
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Hotel Arras in downtown Asheville set to open this Summer

Kimpton Hotels & Restaurants announces today it will open a new hotel in Asheville, North Carolina this summer. A historic conversion of the former BB&T Bank building, Kimpton Hotel Arras will transform the tallest building in the city into a 128-room boutique hotel and bring to life a modern mountain aesthetic with locally curated artwork, culinary craftsmanship and a laid-back-meets-luxe experience. The property, located in the heart of downtown Asheville at 7 Patton Avenue, also includes 54 residences, and two independently-owned restaurants, Bargello, offering Mediterranean fine-dining, and the all-day restaurant and bar, District 42.

Kimpton Hotel ArrasDeveloper John McKibbon of award-winning McKibbon Hospitality and Glenn W. Wilcox, Sr. of Asheville-based commercial real-estate company Tower Associates, Inc. joined forces to create a top-of-the-line hotel that highlights culture, connection and community. “It’s an honor to have been trusted to transform this historic landmark into a modern destination,” says hotelier John McKibbon. “And to be able to do it under the unique Kimpton umbrella makes this project even more notable. As the pioneers of the US boutique hotel space, Kimpton’s been on our radar as a partner for quite some time. We’re thrilled to be joining their portfolio of best-in-class hotels.”

Kimpton Hotel ArrasDesigned as an inviting retreat and an immersive getaway, Hotel Arras offers a crafted experience drawn from the culture of Asheville. Named for a region in France famous for its woven fabrics, Hotel Arras captures the essence of the eclectic Asheville arts community. Immediately upon arrival, regionally influenced interiors and artwork welcome guests in the lobby. The culinary offering includes a Mediterranean restaurant dedicated to large format dishes and hand-made pastas and pizzas and a restaurant and bar space that will focus on small plates and handcrafted cocktails in a warm and relaxed setting. Both are from local husband-and-wife duo Peter and Martha Pollay of Mandara Hospitality Group. The property also features more than 5,000 square feet of flexible meetings and events space with an option to secure an exclusive wine cellar for private entertaining.

Kimpton Hotel ArrasKimpton’s chief executive officer Mike DeFrino echoes McKibbon’s sentiments. “Welcoming Hotel Arras to the Kimpton family at a time of accelerated international growth for the brand as our first property in Asheville and our third in North Carolina is exciting in many ways,” says DeFrino. “We’re thrilled to be partnering with McKibbon and know that guests will love the local feel of the hotel that’s come to be synonymous with our boutique offering.”

Kimpton Hotel Arras

Kimpton Hotel ArrasFurther immersing guests in the arts experience, all guest rooms feature works by local artists, with pieces from Catherine Murphy, John Wayne Jackson and Naomi Rogers. Other standout room amenities include floor-to-ceiling windows and spa-like bathrooms. Visitors will also appreciate the hotel’s serenity cart. This artisanal handcart, which is filled with everything from books by Asheville authors to lavender sachets and evening cordials, will be available upon request for guest room delivery.

Kimpton Hotel ArrasIn addition, hotel highlights include morning coffee and tea service, complimentary PUBLIC bikes, private Hotel Arras art tours, nightly social hour and mobile check-in. Wellness amenities abound with a massage room, yoga studio and state-of-the-art fitness center. And as with all Kimptons, Hotel Arras welcomes pets of all breeds and sizes.

Kimpton Hotel Arras is owned and will be managed by McKibbon Hospitality. To learn more about Kimpton Hotel Arras, visit www.hotelarras.com.

ABOUT KIMPTON HOTELS & RESTAURANTS
San Francisco-based Kimpton Hotels & Restaurants is the original boutique hotel company, which pioneered the concept of unique, distinctive, design-forward hotels in the United States in 1981. Anchored in one-of-a-kind experiences, Kimpton now operates more than 60 hotels and 80 restaurants, bars and lounges across urban locations, resort destinations and up-and-coming markets in the United States, Canada, Europe, Caribbean and Greater China. Kimpton spaces and experiences center on its guests, offering inspiring design to forward-thinking flavors that feed the soul. Every detail is thoughtfully curated and artfully delivered, so that guest experiences remain meaningful, unscripted and ridiculously personal.

In January 2015, Kimpton became part of the InterContinental Hotels Group (IHG) family of hotel brands. For more information, visit www.KimptonHotels.com.

ABOUT MCKIBBON HOSPITALITY
Headquartered in Tampa, FL, McKibbon Hospitality creates memorable hospitality experiences that inspire brand and property loyalty. It’s how we’ve grown into one of the largest (and most awarded) hotel development and management companies in the country. We build and operate hotels across the country for Marriott, Hilton, Hyatt, IHG and other iconic hospitality brands. We guide every facet of hospitality development and management, from site selection, design and construction management to hotel openings, operations and renovations. Beyond building and managing hotels, we create experiences that reflect and define the local culture. Our legacy is built on a foundation of integrity, anchored in how we value our guests, treat our associates and partners, and give back to our communities. Visit McKibbon.com to learn more.

Twisted Laurel Avl rebrands as Daphne at Twisted Laurel

Laura
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Twisted Laurel Avl rebrands as Daphne at Twisted Laurel

Twisted Laurel’s downtown location has a new menu and name! With the same owners, staff and heart, it is now called Daphne at Twisted Laurel (https://www.twistedlaurel.com/location/asheville/) with a focus on casual, New American Cuisine by Executive Chef Michael Achberger.

Twisted Laurel Downtown AshevilleSome lunchtime favorites remain such as Old World salad and pasta dishes, Handhelds, and Stone Hearth Pies, and they have expanded to showcase an ever-changing, creative, seasonal menu. Their Soul Brunch Sunday has a unique menu that changes weekly accompanied by smooth, soulful sounds care of our resident DJ’s Jasper and Chris.

With their beautiful, dog-friendly Daphne at Twisted Laurel’s patio that directly faces Pack Square Park, it’s the perfect place downtown to eat, drink, and soak up Spring in downtown Asheville.

Their private event space upstairs, The Daphne Room, is a premier location for gatherings such as business meetings, birthday parties, and even wedding receptions. Be sure to also ask us about our expanded on and off-site catering menus.

Chow Chow: An Asheville Culinary Event, Tickets on Sale Now!

Laura
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Chow Chow: An Asheville Culinary Event, Tickets on Sale Now!

Tickets for Asheville’s new culinary festival, Chow Chow are officially on sale! Set for September 12-15, Chow Chow is a new category of food festival, created to celebrate the unique community of chefs and makers throughout Asheville and Appalachia. The schedule’s nearly two dozen signature events highlight the diversity of the culinary landscape. To purchase tickets and to learn more about Chow Chow visit the official festival website, chowchowavl.com

Chow Chow Culinary EventSCHEDULE OF EVENTS AND TICKETS
Click here below to see the schedule of events, and purchase your tickets.

BECOME A CHOW CHOW VIP
By purchasing a VIP ticket, you’ll become a Friends of Chow Chow passholder and receive:

An invitation to attend special Chow Chow Friends Party

Access to:

  • Pickled in the Park Grand Tasting for Friday, Saturday, and Sunday
  • VIP Party on Thursday
  • VIP Lounge at Pack Square
  • Mountaintop Soiree Opening Party on Thursday
  • Chow Time Closing Party on Sunday
  • $500 to use toward other Chow Chow tickets
  • Opportunity to attend select sold-out events through July 31, 2019 (based on availability)
  • Personal concierge service throughout the year with ticketing
  • VIP bag
  • VIP recognition on website

A portion of membership fee is tax deductible

LEARN MORE AND BECOME A VIP

Call for Chefs – 2019 NCRLA Chef Showdown

Laura
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Call for Chefs – 2019 NCRLA Chef Showdown

From all of those who apply for the NCRLA Chef Showdown, 50 chefs from across the state will be invited to participate in one of 5 preliminary rounds across the state: New Bern, Charlotte, Asheville, Greensboro and Chapel Hill. Each of these are private events where chefs present a dish to a panel of three judges.

In both the preliminary and regional rounds chefs will be given a presentation time and will be expected to arrive at the preliminary or regional venue about 1 1/2 hours ahead of their designated time slot. We will take head shots of each chef at each of the preliminary rounds. In the case of your chefs in Hendersonville, your preliminary round would be in Asheville on June 3 and then the regional round would be in Charlotte on August 19.

NCRLA Chef ShowdownEach venue has a full kitchen where chefs will prepare 4-5 plates of the same dish for a photo plate and plates to present to the judges. Chefs may bring ingredients and dishes prepped and done ahead of time so they can just finish things off and plate in the host kitchen or, if they would like and time allows, they may prepare the dish from beginning to end in the host kitchen.

Once chefs have presented to the judges they will be free to leave. Each chef is allowed one sous chef in the kitchen to prep and plate if needed. Each chef may also bring along 2 guests or PR people to observe. Guests and PR representatives may not be in the kitchen while chefs are prepping.

For the complete set of rules see the NC Chef Showdown website here – https://www.ncrla.org/wp-content/uploads/2019/03/NCRLA-Chef-Showdown-Rules_2019_final.pdf

Then, based on scores , 20 chefs will move on to one of 3 statewide regional rounds in Charlotte, Raleigh and Wilmington, again just chefs presenting to a panel of 3-4 judges.

The same panel of judges will be at each of the regional rounds. The winners will be selected based on the scores from the regional rounds.

All chefs invited to regionals will go on to the Showdown in Durham at Bay 7 on Sept 30 where they will cook the same dish they prepared for the regional competition. This year chefs won’t have to stress over cooking for judges at the big event, just for the crowd of 350-400 ( sample sized plates) Showdown-goers, who will be voting for People’s Choice winners.

Winners (selected based on the regional scores) will announced the evening of Sept 30th. The results: the 2019 NCRLA Chef of the Year and the 2019 NCRLA Pastry Chef of the Year. The prize package for each of these championships includes $250 cash and the honor of becoming a member of the 2019 NC Department of Agriculture’s team of Culinary Ambassadors.

The cocktail competition between six NC distilleries represented by six NC mixologists will take place at the Sept 30 Showdown as we have done before.
This year, the applying North Carolina distilleries will team up with a North Carolina mixologist of their choice as a part of the application process. Of all the distillery/mixology teams to apply, six distilleries and the mixologists they have paired up with will be invited to attend the Sept 30 NC Chef Showdown in Durham.

Here each bar will serve the crowd a cocktail specifically crafted for the occassion featuring all local ingredients; and then at a specified time each mixologist will present and craft his or her cocktail on stage in front of a trio of judges. The result: the 2019 NCRLA Mixologist and Distiller of the Year.

If have a mixologist who might be interested in teaming with a NC distillery you can visit the website for Rules specific to distilleries and mixologists: see page 4 – https://www.ncrla.org/wp-content/uploads/2019/03/NCRLA-Chef-Showdown-Rules_2019_final.pdf

Sponsored in part by the NC Dept of Agriculture, this event is once again all about supporting local farmers and producers by showcasing GotToBeNC proteins, produce and product on the plate and in the glass.

Applications are being accepted now through April 17.

Menu and Opening Date Revealed for Charlotte-Based N.C. Red

Laura
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Menu and Opening Date Revealed for Charlotte-Based N.C. Red

From the award-winning creator of Barrington’s, Good Food on Montford, and Stagioni, New England-New South restaurant N.C. Red (https://www.restaurantji.com/nc/charlotte/nc-red-/) is officially ready to debut with an opening on April 18. Owner Bruce Moffett is also proud to reveal the restaurant’s menu. For starters or “Northern Smalls,” the menu includes Point Judith Calamari, Stuffies (NC clams with peppers, bread crumbs, and Chouriço), Baked Seafood Casserole, Seafood Cakes, and Lobsta Roll. An impressive oyster and clam program sourced from both coasts made the menu as well, served up as Grilled, Rockefeller, Casino, or Broiled. As if that doesn’t already make your mouth water, the “Fixin’s” section includes a large selection – from Buttermilk Biscuits, Smoky Mac and Cheese, and Braised Collard Greens, to Corn Pudding and Fried Pickled Green Tomatoes. View the full menu here.

N.C. Red Oysters Rockefeller
Oysters Rockefeller

“N.C. Red is unlike any of my former restaurants,” explained Moffett, owner of Moffett Restaurant Group. “The artwork in the space along with the atmosphere of Plaza Midwood give it this unique quality that just makes you want to come and stay for a while. I’m thrilled to share this with Charlotte.”

Andrew Dodd will join Moffett at N.C. Red as a partner and Executive Chef, transitioning from his previous executive chef position at Stagioni. A native of Nashville, Dodd has an impressive background of working in the restaurant industry since he was 15 years old. Dodd moved around the U.S. and worked in kitchens in Seattle, Spokane, and Boston before moving to Charlotte in 2007 to attend Johnson & Wales University in Charlotte.

“The more we worked together, the more I loved the vision Bruce had for N.C. Red, and I look forward to introducing an elevated culinary experience to our guests,” says Dodd. “Coming up with a menu that included a mix of classic Southern cuisine with Northeastern style seafood, with a focus on sustainably-farmed bivalves from coast to coast farms, was really exciting. Additional dishes featured on the menu include Nashville Hot or Fried Classic Chicken, Firestyle Steamed Mussels and Clams, Rhode Island Clam Chowder, Poached Crab Salad, and a daily special of pies.”

The restaurant will open in the former Penguin Drive-In space in Plaza Midwood, with some original design features remaining from the drive-in. The restaurant selected award-winning, local artist, Randall Kane, known for his mural art and decorative painting, to add local flair to the space. Some of Kane’s work will include an octopus painting on the exterior of the building, and hand-painted oyster wallpaper in the restrooms.

Stemming from Moffett’s upbringing along the New England seashore, the restaurant is a nod to both his past and present. The name N.C Red combines his love for his adopted home of North Carolina with Rhode Island’s state bird, the Rhode Island Red Rooster. Moffett plans to continue expanding in Charlotte with a fifth restaurant, Bao + Broth, opening later this spring. The restaurant will be located within the forthcoming Optimist Hall with executive Chef Larry Schreiber at the helm.

About Moffett Restaurant Group: Owned by Chef Bruce Moffett, Moffett Restaurant Group is a collection of restaurants in Charlotte, North Carolina. The restaurants include upscale, American cuisine at Barrington’s, tapas-style food at Good Food on Montford, authentic Italian at Stagioni, and a blend of Northern shore food with a Southern twist at N.C. Red. MRG understands that dining out is as much about the experience as it is about the food. While all four MRG restaurants have their own style, décor, and cuisine, they share one quality: a comfortable setting paired with innovative, seasonally-driven dishes. In spring of 2019, MRG will be adding another restaurant to the group; Bao + Broth. To learn more about Bruce Moffett and Moffett Restaurant Group, visit our website here or follow along on Instagram at @ChefBruceMoffett, @stagioniclt, @goodfoodclt, @barringtonsclt, and @ncredclt.

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