Someone told me it’s all happening at the zoo

Zoos are about animals, right? While that’s true, the NC Zoo is that and so much more. I’m talking Events, Camps, VIP Tours, Zoofari, Birds in Flight (show), Rio the 4D Experience, Air Hike Ropes Course, Acacia Station Giraffe Deck, Carousel, PicnickingAnimal Feedings, Hiking Trails, and Art in the Park!

As soon as I sat down to write about the June day I spent at the NC Zoo (http://www.nczoo.org/), the largest natural habitat zoo in the world(!), Simon & Garfunkel’s song “At the Zoo” played in my head.

The monkeys stand for honesty
Giraffes are insincere
And the elephants are kindly but they’re dumb
Orangutans are skeptical
Of changes in their cages
And the zookeeper is very fond of rum

Zebras are reactionaries
Antelopes are missionaries
Pigeons plot in secrecy
And hamsters turn on frequently
What a gas, you gotta come and see
At the zoo

Wait, what about ostriches? We went on Zoofari, an open bus that takes passengers on a big loop through a large natural habitat. Animals in this area are not caged, but live as they would in the wild, including Pearl, the ostrich.

It was fun watching polar bears in their habitat, including swimming by a large underwater viewing window. Even more fun was watching and listening to kids squealing, laughing, and yelling, “Here it comes! There it is! There it is!”

Another fantastic thing we saw was the Birds in Flight show. How great is it to sit in an outdoor venue watching different kinds of birds flying over the crowd and back? So impressed with their trainer!

ZOO FOOD

In addition to food carts, there are ten eateries spread throughout the zoo, making it easy to find something relatively close to wherever you are in the zoo.

We checked out two, Iron Hen Cafe Express (located in the North American Plaza) for breakfast, and lunch at the newest zoo restaurant, Billy D’s Fried Chicken (located in the Wachovia Akiba Market in Africa). 

As we chowed down on eggs, muffins, bagels, grits with bacon and goat cheese, and coffee, Chef Mark Hensley sat down with us to talk about sustainability at Iron Hen, including a goal of 80% local food sourcing, recycling “everything”, composting, waste vegetable oil collected for bio fuel, and serving locally roasted, organic, fair trade coffee.

Iron Hen Cafe Express

 

Chef Mark Hensley
Chef Mark Hensley

I was especially looking forward to lunch at newest zoo restaurant, Billy D’s Fried Chicken! “Billy D” is Chef William Dissen, who opened his first restaurant, The Market Place, in Asheville years ago. And almost at the same time he opened Billy D’s, he opened Haymaker in Charlotte.

We had family style lunch outside at a picnic table shaded by a yellow umbrella. Even on a hot day, it was comfortable out there. The only problem was yellow tinted photos. 

The food is delicious. It’s NOT fast food, but you will probably get your food quickly. Think typical extended family picnic food. Looking for a healthy snack? Pick up fresh apples and bananas. Oh, Billy D’s also has Banana Pudding, Ice Cream, and Ice Cream Floats.

The NC Zoo is so much more than what you’d expect when you think “zoo”. I can attest to that since I’ve been in the Asheboro area many times, and never thought it’d be worth taking time out to go to the zoo. So wrong. My attitude has been adjusted!

I dare you not to be impressed after taking a look at the zoo website. Definitely plan time for a zoo visit as soon as you can! 

Epicurean Note:

  • The NC Zoo has the biggest collection of outdoor artwork in the country!

NC Zoo
4401 Zoo Pkwy
Asheboro, NC 27205

Hosted

When locals kickstart a city’s revival with new restaurants & brewery

Asheboro’s revival at the hands of locals seems to have started in 2013 when two new businesses opened. One, a restaurant the caliber of which you would not expect to find in Asheboro – Bia’s Gourmet Hardware. The second, a brewing company that’s acknowledged as the first ever in not only Asheboro, but in all of Randolph County – Four Saints Brewing Company.

Then a second restaurant you wouldn’t expect to find in Asheboro – The Table (Farmhouse Bakery) – opened in 2015. They’ve been so successful, they opened a “grab & go” location in Greensboro at 227 S Elm St. in 2016.

Did the momentum created by these entrepreneurs contribute to Fibertex, a Danish company deciding to invest a total of $114,125,000 for a manufacturing facility in Asheboro, creating 145 new jobs? Fibertex broke ground earlier this year on March 22nd. Whose to say? I think it couldn’t have hurt. The county, seeing momentum build, put together a favorable package, winning the bid for Fibertex’s first US location.

“Asheboro was chosen [as the Four Saints location] because of the recent drive the city, like many small cities, has had to revive the downtown aspect of Asheboro. The recognition that a community will only strive if the community supports itself has become truth.” ~ Four Saints Brewing Company

Bia’s Gourmet Hardware
103 Worth St
Asheboro, NC 27203
Phone: (336) 610-2427

Bia's Gourmet Hardware

Bia’s is named for Bia Rich. She’s co-owner with husband Eric. Growing up in Brazil, she later landed in New York, spending a decade and a half honing her culinary skills. Like so many that move to NC, the Rich’s “came home” to the Asheboro area to be close to (Eric’s) family.

Stepping in the door, the first thing you’ll see on your right is a staircase that looks like it’s in its original early 1920’s Hardware Store location. Next comes a long bar that would be a comfortable spot to eat, drink, or both. Then a half wall topped by glass panels separating the bar from a table & chair dining area. It’s not a huge space, but it’s set up efficiently and includes a private room toward the back.

From Bia’s experienced palate comes adventurous and eclectic food. There are also options for the less adventurous. I get the impression she’s one of those people that intuitively knows how to put together ingredients not commonly seen in the same dish, creating new and wonderfully flavored menu items on the fly.

To say I was surprised to find a place of consequence like Bia’s in Asheboro is an understatement. See Bia’s menus HERE.

 

Four Saints Brewing Company
218 S Fayetteville St
Asheboro, NC 27203
Phone: (336) 610-3722

Four Saints Brewing Company

Let’s get this out of the way immediately – second only to the story of their genesis, I fell in love with Four Saints “Stout One“! Others in our group really liked all the beers we sampled.

The front of house tasting area isn’t huge, but is definitely a community gathering place. Tanks are in back. A food truck parks out front for those wanting something besides beer in their belly.

We spent time with Joel McClosky, co-founder with Andrew Deming. He shared some of the history behind moving from home brewers to brewery owners, as well as the fantastic story behind the pottery mugs many folks drink from.

Asheboro is in the same county and close to Seagrove, the pottery capital of the US. McClosky and Deming wanted to support community and locals, so approached a potter and asked about mugs for their new brewery. That potter agreed to make a fraction of the number they needed, but referred them to another potter. The same thing happened with that potter. Long story short, pottery mugs you see behind the bar are made by many different potters.

Each mug is owned by an individual, some purchased at fundraising auctions, and only that individual can use their mug. Joel told us of cases where a husband or wife asked to use their spouse’s mug and were refused until they got the owner on the phone to give their permission! All mugs are guarded as precious jewels.

Shhh. Don’t tell anyone, but we learned that McClosky and Deming are now renting the space next door and have tentative plans for a restaurant and private space available for rent upstairs.

 

The Table (Farmhouse Bakery)
139 S Church St
Asheboro, NC 27203
Phone: (336) 736-8628

The Table Farm Bakery

When I tell you how amazingly wonderful The Table is, you may accuse me of breathless hyperbole, but I assure you, it’s warranted.

See that picture above? That was my breakfast – Porridge with Fresh Blueberries and Strawberries. It’s a bowl chock full of steel cut oats, bulgar wheat, buckwheat, red rice, quinoa, brown flax, wildflower honey, and granola that’s dusted with cinnamon and served with coconut milk. It’s absolutely delicious, lighter, and way more filling than it looks.

There are plenty of options on all the menus that go beyond fruits and grains. See The Table’s menus HERE.

The Table

Espresso drinks, tea, and delicious baked-daily pastries are also available at The Table. Co-owner Dustie has it all going on here; engaging, but functional serving pieces, the best quality ingredients she can find – think European butter that’s been churned longer to achieve a higher butterfat level used for pastries, and a personal commitment to her employees that includes recognizing something each of them loves and then helping them grow in that area. One example is noticing a love of photography one of her baker’s had. Dustie helped her get a good camera and take photography classes. Now the baker takes all photos used for The Table’s promotions and social media.

Dustie Gregson has big plans for downtown Asheboro – and beyond.

She and Table co-owner, husband Andy, “have partnered with Jerry Neal, a deep-rooted businessman and investor from Randolph County, to fulfill a dream of revitalizing downtown Asheboro. They brought on other visionaries that not only want to develop downtown Asheboro, but to infuse it with arts and theater that will grow into the community, area schools and perhaps even around the state” ~ North State Journal. The company they created for these ventures is VSR (Vision to Sow and Rebuild), LLC.

Their first project is re-purposing a group of buildings on the same block as The Table. Re-named Mill 133, Asheboro Hosiery Mills and Cranford Furniture Company Complex (also known as Cranford Industries and National Chair Company) is a historic textile mill and furniture factory complex. The complex includes three brick industrial buildings erected from 1917 through the 1940s and the Cranford Industries Office constructed in 1925. Also on the property are the contributing Cranford Industries Smokestack and a lumber shed (both built in the 1950s). The Mill was added to the National Register of Historic Places in 2011.” ~ Mill133.com.

Dustie took a surprising amount of time out of her morning to talk with us about her family, journey to date, and plans going forward. The more I saw and heard, the more she reminded me of Joanna Gaines, star of HGTV show Fixer Upper with husband Chip. Wonder if Dustie’s husband Andy is anything like Chip?

 

Just for the heck of it, I thought I’d include a shot of the Downtown Farmers Market location across the street from The Table.

Farmers Market

If you’re anywhere near Asheboro, you really should plan a visit to one, two, or all three of these spots owned by visionary leaders willing to take a chance on their community, while supporting it at the same time.

Chef Scott Crawford Announces New French Bistro, Jolie

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Releigh – This week, Chef Scott Crawford announces his next restaurant project – a French Bistro named Jolie. (https://www.facebook.com/jolierestaurantraleigh/) “We announced Crawford Hospitality two years ago this month, and are proud that we continue to do what we set out to do – to serve our community with inspired restaurants and gracious hospitality, and cultivate a strong team and positive food and beverage culture,” offered Crawford, whose 4 ½-star restaurant Crawford and Son was named the Triangle’s “Restaurant of the Year 2018” by the News & Observer, and whose most recent attention has been for his commitment to mentoring addicts in the industry through Ben’s Friends.

This Fall 2018, Crawford will open a French bistro named for and inspired by his daughter, Jolie, next door to his eponymous, Crawford and Son. “Our daughter Jolie is the inspiration for this beautiful, lively French bistro,” explained Crawford. “It’s always been part of our plan to bring this iconic restaurant experience to Raleigh,” said Crawford, who traveled to Paris this year with his family, and there discovered his daughters’ natural affinity for the French language, cuisine and joie de vivre. “We’re excited because we believe this classic French restaurant experience is essential to a thriving neighborhood, and here, we’ll be able to revisit time-honored dishes from our classical training, and modernize using new techniques, too.”

Scott and Jolie Crawford

At Jolie, Crawford and his team – Chef de Cuisine Bret Edlund, Pastry Chef Krystle Swenson and General Manager John May – will bring the timeless French bistro to life in the burgeoning Person Street neighborhood in downtown Raleigh, through classics like Steak Frites, Rabbit Cassoulet and a Frozen Grand Marnier Soufflé, and new adaptations like Turnip Vichyssoise with smoked trout and caviar, Foie Gras Stuffed Chicken with hazelnut pomme purée, and Pork Cheeks with maple lentils and mustard sauce. To complement, Crawford plans an all-French wine and beer list and an aperitif-driven cocktail program. Jolie will be open six nights a week, and for Sunday brunch, offering items like a Scrambled Duck Eggs with Truffles. And recently, Chef Scott Crawford hosted renowned Chef Sean Brock of Husk Restaurant for a special “Oakwood & Friends” dinner, where they collaborated on a menu celebrating the Nouvelle French cuisine of their early culinary training, a nod towards the French dishes to-come at Jolie.

Louis Cherry Architecture, the firm also responsible for interiors at Crawford and Son, will design the cozy 35-seat corner restaurant, with 10-seat bar at an open kitchen, and 25-seat pergola-covered rooftop, with a bright, light and feminine stroke, capturing the joyful spirit of Crawford’s daughter Jolie, and that quintessential Parisian dining experience. The renovation will introduce windows on all sides to allow more light in, a semi-open facade so that diners may spill out onto the sidewalk at brunch and dinner, and a greenhouse style structure on the rooftop for comfortable dining in every season.

“Crawford and Son remains our flagship restaurant, and our incubator for training new talent and recipe tasting,” offered Crawford, whose newest menu includes Shaved Baby Turnips with lemon, capers, ramp vinegar and basil, Olive Oil Poached Sea Bass with leeks, fennel, tomato confit and meyer lemon, and a Strawberry Drop Biscuit.

Chef Scott Crawford opened Crawford and Son in November 2016 – a neighborhood restaurant referencing his commitment to family and community – and in 2018, it was named the “Triangle’s Restaurant of the Year.” Through his restaurant group, Crawford Hospitality, Crawford plans additional restaurants, including a French bistro, Jolie, a tavern concept, and more. A five-time James Beard Foundation semifinalist for “Best Chef: Southeast,” Crawford also earned the coveted Forbes Five-Star award at Herons in The Umstead Hotel and Spa, at The Georgian Room at The Cloister Hotel and at The Woodlands Resort & Inn. Prior to opening Crawford and Son, he showcased his progressive take on Southern comfort food as executive chef of Standard Foods, where he also spearheaded the restaurant’s whole-animal butcher program and backyard feeder farm. Crawford’s leadership extends beyond the kitchen; he joined the Board of Ben’s Friends, and founded its Raleigh chapter – a support group for food and beverage professionals who struggle with substance abuse and addiction. Crawford is committed to introducing inspired restaurants, cultivating a healthy work-life balance in the culinary industry, and mentoring food and beverage professionals.

Visit www.CrawfordandSonRestaurant.com and follow Crawford and Son on Instagram and Twitter at @CrawfordnSon. Follow Chef Scott Crawford on Instagram @ChefScottCrawford, on Twitter @chefcrawford, and on Facebook at Scott Crawford.

Follow @JolieRestaurant on Instagram & Twitter and Jolie Restaurant on Facebook.

Jolie
620 N. Person St
Raleigh, NC 27604
(919) 307-4647

Release

Art of the State: Seagrove Pottery

Seagrove – It’s about the clay. Back in the day, folks living in the Seagrove, NC area discovered large veins of clay perfect for pottery. And it wasn’t all about creating works of art, although that happened, too. Plates, platters, bowls, mugs, and other everyday pottery items were commonly made by local potters. Today, people from all over the world travel to see and purchase Seagrove pottery.

I hadn’t spent a lot of time in Randolph County, “The Heart of NC” – until three weeks ago. “The towns of Archdale, Asheboro, Franklinville, Liberty, Ramseur, Randleman, Seagrove, Staley and Trinity are located within Randolph County with Asheboro being the county seat.”

As guests of Randolph County, our group spent three and a half enlightening days exploring the towns of Seagrove, Asheboro, and Randleman with Tammy O’Kelley, Visitors Bureau Executive Director. I’ll be telling you about some great restaurants, a fun brewery, and animal adventures in future articles.

Did you know that Seagrove is known as “’The Handmade Pottery Capital of the United States,’ and people visit from as far away as China and Australia, not to mention each of the 50 states?” ~ Heart of NC. We spent time at five different pottery shops/studios, the North Carolina Pottery Center, and as an added bonus, the Carolina Bronze Sculpture Garden & Foundry!

Each pottery shop is unique in their method, design, and history. The thing about pottery – and all art, really – is that part of appreciating the art is appreciating the people behind the art.

See the GALLERY at the end of this article for more pictures of the potters and their work.

Thomas Pottery – Art and nature come together at this shop. Bobbie and Scott Thomas have created a gorgeous place to visit with beautiful landscaping, decor and covered porch seating where you can relax and take in the view. Their on-site shop is in an authentic cabin they had moved to their property.

Thomas Pottery is also where we did a little test with Mary Murkin, owner of Carriage House Tea. We put some of Mary’s cold tea in glass, pottery & plastic pitchers, checking after some time had gone by which kept the tea cool the longest. Surprise! Who knew the pottery pitcher would win? Results: Glass 65°, Plastic 62°, and Pottery 58°. Now we all know!

What keeps liquid cool longest?

What keeps tea cool longest?

 

 

 

 

 

Eck McCanless Pottery – Eck (his real name) McCanless is a second generation potter who learned the craft by practicing in his parents shop. He’s best known for his truly gorgeous “agateware”. Of course it looked effortless when he demonstrated creating a piece for us. That’s what the best do, make their craft look effortless.

Eck McCanless Pottery

Kings Pottery – Terry and Anna King make functional kitchenware, tableware, and traditional salt glazed pottery fired in a wood kiln, but they are especially known for their face jugs. They’ve been featured on Antiques Road Show as folk art appraisers.

These two have also created a lovely place to visit. The outdoor landscaping inspired and captivated my imagination.

Kings Pottery

Original Owens Pottery – Founded in 1895 and spanning three centuries, Original Owens Pottery is the official oldest pottery shop in North Carolina. It’s operated by Boyd Owens (son of well known M.L. Owens), who began his craft as a child working with his siblings, mother and father. Owens is famous for the hard to achieve red glaze. Just gorgeous! I left this pottery shop with four of his pieces, including a red glaze piece.

Boyd Owens, Original Owens Pottery

Seagrove Stoneware – David Fernandez and Alexa Modderno own Seagrove Stoneware Inn and Pottery. The Inn is housed in a beautiful, large home on the same property as their shop and gallery. If you stay at the Inn, you can have your own pottery making experience. We spent time with David, who is also the Mayor of Seagrove by the way. He’s very involved in the Seagrove community; serving on the board of the Seagrove Area Potters Association, the board of the NC Pottery Center, and has served as a Town Commissioner.

Each of us took a turn throwing a pot. Mine is not pictured because I COULD NOT get the sides to come up! Finally, I stopped and declared my piece a candy dish!

Teaching us how to throw a pot
Owner David Fernandez and Rachel Brown @QueenCityChic

After the pottery shops, we also toured Carolina Bronze Sculpture Garden & Foundry.

Carolina Bronze Sculpture Garden & Foundry – Ed and Melissa Walker’s dream was to build the best fine art bronze casting foundry on the East Coast. In my humble opinion, they’ve succeeded. Because they do commissioned work for well known people, companies, presidential libraries, universities, and more, we weren’t able to take a lot of photos.

I will tell you that the process is amazing. And, we saw a very cool phoenix sculpture that was to be installed at Elon University a couple days after we were at the foundry. They were also working on artistic walkway railings that are going to be installed at the Smithsonian.

We were able to take a picture of Melissa showing us commissioned trains for a commercial client. 

The Walker’s property covers 55 acres. Many area people bring boxed or home made lunch to eat next to a pond with a sculpture garden around the edges that the Walkers installed. The sculpture garden is populated by their work as well as works by other well known artists.

Melissa Walker, co-owner with Ed Walker, Carolina Bronze Sculpture

North Carolina Pottery Center – The building itself is beautifully open and fresh, feeling like new construction, you’d never know it’s 20 years old. The Center has “permanent and rotating exhibits including more than 800 pieces of pottery, artifacts, and photographs tracing NC’s pottery history from Native Americans to the present.” ~ Heart of NC

North Carolina Pottery Cen

Click on any image in the gallery below to enlarge more images of the pottery shops, foundry, and pottery center we toured.

 

Plan to stay 2 or 3 days to get the most out of your Seagrove visit. You’ll be able to see a good number of the just under 100 pottery shops within a 20 mile radius in the Seagrove area. Here’s a MAP showing 42 pottery shops and the NC Pottery Center that are within 5 miles of downtown Seagrove.

Have fun and bring home the special pieces that speak to you!

Read more about the town of Seagrove HERE.

The Asbury – Defining “Modern Southern” Cuisine

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Charlotte – Staying at the historic Dunhill Hotel is always a special treat. Their location is perfect for exploring downtown Charlotte, and the experience from lobby, to The Asbury (their restaurant), to their rooms, wraps you in a congenial welcome.

Not especially “Southern”, but for one of my favorite cocktails – Dark & Stormy – I relied on The Dunhill’s bartender to jazz it up with additional bitters of his choice. Not sure if it was house Mixologist Myke Head or bartender Justin working this night, but they both mix up excellent drinks! 

The Asbury

Deviled Eggs ($6) are at the Chef’s whim, changing daily. I thought I was going to have a little “snack” as an appetizer, but these puppies were filled with a deliciously seasoned blend to just about the tipping point and topped with pickled (with ginger added) watermelon rind. I’m literally shaking my head as I write this, remembering how good (and filling) they were.

The Asbury

Soup of the Day (Market Price) is also at the Chef’s whim. The risk of too much food did not stop me from ordering this Carrot and Ginger Bisque topped with fresh greens and pickled apricots. Loved both the texture and flavor of the bisque, but did mention to my server that the apricots were a little too tart for my taste. That didn’t stop me from finishing every bit of the soup!

The Asbury

On the menu is a deceptively simple Krenz Beef Blackboard (Market Price). It’s the beef special of the day, courtesy of Krenz Ranch, a sustainable boutique beef operation in New Salem, NC owned by the family of Executive Chef Matthew Krenz. They supply all beef for The Asbury.

Filet Mignon served with crispy spiced potatoes and Rouille was on the Board. Regular readers know that’s one of my go-to’s. So predictable! Can’t remember if it was a 6oz or 8oz portion, but I sighed (just a little). My preferred filet size is right about 3oz. Chef de Cuisine Mike Long was completely awesome when he heard that, saying he had a smaller piece in the kitchen he’d be happy to cook for me. Sending hugs to Chef Mike!

Yours is going to look different of course, but this was just perfect for me! Seared nicely and full of flavor. I’d definitely recommend this entree!

The Asbury

So yes, I was pretty full, but there’s always room for dessert, right? Of the various options, that all sounded wonderful by the way, I chose a Peach Upside Down Cake ($8) made with Bourbon Caramel, fresh peaches, and oatmeal streusel. So good! I’m all about personal portion control, but I could have eaten three of these things!

The Asbury

Good thing I didn’t because Chef Mike sent out TWO more desserts for me to taste!

First up was this beautifully presented and completely delicious Kiselo Namelaka ($8) with mango gelee, Huacatay sorbet, and milk crumb (Google “milk crumbs” for inspiration). Try to get a little of every component in each bite for the best effect.

The Asbury

Last, but not least – Plum Sorbet ($6) made with NC plums. After swiping a good-sized taste off the top (with a clean spoon), I gave it to the couple at the next table I’d been chatting with all evening. We all loved this fresh, light, sweet finish to a meal. So flavorful!

The Asbury

Considered one of the top fine dining restaurants in Charlotte, The Asbury really is a gem. It’s not just the food – which is truly wonderful – it’s also Chef Krenz and the team that make this spot so special. Go when you can.

Epicurean Notes:

  • Brunch is served on Saturdays and Sundays from 9 AM to 3 PM, with service from the regular menu continuing until 10 PM both evenings.
  • The Asbury has a special collaboration with Sozo Gallery to feature regional artists’ works. The work currently on the walls is beautiful.
  • I was a guest of The Dunhill Hotel for lodging and The Asbury for this meal, but know that all comments are honest.

The Asbury (http://www.theasbury.com/)
at The Dunhill Hotel (https://www.dunhillhotel.com/)
235 N Tryon St
Charlotte, NC 28202
Phone: (704) 342-1193

Chef William Dissen helps kick off new Sunday Suppers at James Beard House

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Asheville – William Dissen will help the culinary kick off the new Sunday Suppers at James Beard House, 167 West 12th Street in New York City, on Sunday, July 22. This oceanic family-style feast will highlight the delicious potential of seasonal, sustainable seafood from chef Kerry Heffernan of Grand Banks and Island Oyster (New York, New York), Pilot (Brooklyn, New York), and Seaworthy (New Orleans, Louisiana); chef Hari Pulapaka of Cress Restaurant, (DeLand, Florida); and chef Dissen, whose skills in the kitchen are only surpassed by their passion and commitment to reeling in a more sustainable catch for diners everywhere. The Seafood Supper starts at 6 p.m. and costs $95 for members and $125 for the public. For reservations and more information, call (212) 627-2308 Monday through Friday from 9 a.m. to 5 p.m. or visit https://www.jamesbeard.org/events.

About William Dissen:
William Dissen is the executive chef and owner of The Market Place restaurant in Asheville, NC, Billy D’s Fried Chicken in Asheboro, NC, and Haymaker in Charlotte, NC. He is a graduate of West Virginia University and the Culinary Institute of America in Hyde Park, New York, where he graduated with honors. In addition, he has a master’s degree in hospitality, restaurant and tourism management from the University of South Carolina. The chef is known for his firm commitment to sustainable practices and utilizing local ingredients, which were the reasons he was chosen as a member of the U.S. Department of State’s American Chef Corps and has spoken to Congress on sustainable food and food policy issues for national outreach events every year from 2013 to 2017. Chef Dissen also demonstrates his commitment to seafood sustainability as a restaurant partner and member of the Blue Ribbon Task Force for the Monterey Bay Aquarium’s Seafood Watch.

Harvey’s at The Henderson Inn

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Hendersonville – Guest post by Martha Smith. Two friends and I went to Harvey’s at The Henderson Inn for an early supper before going to Flat Rock Playhouse. On Thursday, Friday, and Saturday from 5 – 9pm, Harvey’s has a small plate menu that is also meant to be shared with friends. Having been to Brunch on Sunday we thought it would be fun to do dinner.

The special for the evening was an Asparagus Soup which two of us ordered. It was delicious.

Harvey's at The Henderson Inn
Asparagus Soup

Other items ordered were Harvey’s Salad wrapped in cucumber with a fried banana leaf to finish it off ($6).

Harvey's at The Henderson Inn
Harvey’s Salad wrapped in cucumber with a fried banana leaf

Next was Ahi Tuna Tataki ($8),

Harvey's at The Henderson Inn
Ahi Tuna Tataki

and Wild Mushroom and Truffle Empanadas with cauliflower sauce ($10).

Harvey's at The Henderson Inn
Wild Mushroom and Truffle Empanadas with cauliflower sauce

Two of us couldn’t wait to order the Creme Brulee for dessert. Yum!! All were delicious.

It would be fun to have a group and each person order different things. Plates are brought out as they are prepared and not all at one time.

Going at 5pm allowed us plenty of time to get to the playhouse on time.

Harvey’s at The Henderson Inn (https://thehendersonnc.com/harveys/
201 3rd Ave W
Hendersonville, NC 28739
Phone: (828) 696-2001

Photolog: Is the Cambria Hotel and restaurant, Hemingway’s Cuba, for you?

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Asheville – Antonio O. “Tony” Fraga, Sr., President and founder of FIRC Group, along with his son, Alexander W. Fraga FIRC Group Vice President, and extended family hosted the Grand Opening event for their newest property in Asheville, the Cambria Hotel Asheville (http://www.cambriadowntownasheville.com/) two weeks ago.

A note about Tony Fraga; I was impressed with his sincerity when he spoke to all gathered for the Grand Opening, he stressed legacy and the importance, for him personally, of “leaving the world better than you found it”. He also talked about heritage and leaving something for future generations.

The FIRC team put together a lively, Cuban-influenced, oh-so-Asheville celebration I found to be completely refreshing! Three well known buskers were on hand, entertaining folks in the lobby, Silver Drummer Girl, Abby the Spoon Lady & Chris Rodrigues, as well as, The Buskits (amazingly talented 9 & 11 year old brothers), in the 4th floor restaurant and rooftop bar, Hemingway’s Cuba.

THE GRAND OPENING

I was fortunate enough to spend the night as the Fraga’s guest. This meant I could give the room and amenities the once over with a critical eye.

Conclusion? The Cambria features architectural design that impacts perception and emotion in a most positive way. For instance, the hotel rooms feel open and welcoming, even though they’re not especially large, due to angled walls, frosted bathroom glass doors and walls, and special touches like a table-top welcome tableau of local chocolate and complimentary bottled water.

Special touches abound. On check-in, you are offered a glass of champagne. On check-out, you are presented with a gift jar of local honey. Asheville is “Bee City” after all. Bedside lights are well placed and switches are easily reached. There are more than enough outlets and USB charge locations in the rooms and the mirror in the bathroom features Bluetooth speakers. Just touch the red button on the mirror and pair your device to listen to your favorite playlists!

In addition to standard rooms, there are 1 and 2 bedroom view suites with sitting/living areas and balconies furnished with very nice seating. The one we gathered in before the ribbon cutting had a great view of the 4th floor rooftop bar as well as long range views of the city and surrounding mountains.

THE ROOM & VIEW

 

Hemingway’s Cuba, overseen by Chef Duane Fernandas, has overcome initial concerns of locals regarding menu items and pricing nicely. Definitely go for a meal and/or drinks. A small group of us had “dinner” – really, we shared a variety of dishes delivered to our table and described in detail by Chef Duane. Look through the gallery below for descriptions of each dish.

I really can’t say enough about the rooftop bar. You MUST not miss it. There are fire rings with cozy, comfortable seating, umbrellas for especially warm days, and fabulous lighting at night. It’s modern, sleek, and welcoming without “attitude”. A comfortable place to hang out with friends over drinks and appetizers.

THE FOOD AT HEMINGWAY’S CUBA

 

Epicurean Notes:

  • Not in the Hemingway’s Cuba gallery, but Tres Leches Cake, a delicious dessert I’d highly recommend!
  • Cambria is a higher end property of Choice Hotels
  • This Cambria has many custom features and details. It’s not a typical Cambria Hotel.

Cambria Hotel (http://www.cambriadowntownasheville.com/en-us)
Hemingway’s Cuba (http://www.hemingwayscubaasheville.com/)
15 Page Avenue
Asheville, NC 28801
Phone: (623) 432-0198

Hemingway's Cuba Menu, Reviews, Photos, Location and Info - Zomato

Luna Hombre – New Owner means Exciting, Fresh, New Summer Menu

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Belmont, NC – Wine lovers and foodies from Belmont and the surrounding Charlotte area will be delighted with the fresh new tapas and wine by the glass offerings launching on Friday at Luna Hombre (http://www.lunahombrebelmont.com/).

Christina Cicci, Owner/Proprietor, purchased the establishment in February. She and her team have been making small enhancements to the menu and wine selection over the past few months.

“This is just a start to the amazing upgrades that we’ll be making. We’ve listened to our customer feedback and we’re bringing them a wine and tapas menu that will speak to them”, Cicci said.

Manager, Alisa Phifer, designed the new menu by looking at familiar, homey favorites and adding summer flavors, such as Heirloom tomatoes, fresh watermelon, and corn on the cob.

MIXED OLIVES assorted Mediterranean olives, lavash 8

HUEVOS IBERICOS deviled egg platter with ham, watermelon rind giardiniera 9.5

WATERMELON and HEIRLOOM TOMATO SALAD chevre, fennel vinaigrette, cracked black pepper 11

SIANO BURRATA BOARD roasted tomato, lavash 11

QUESO PIMENTO manchego, poblano, pimento, lavash 9

PATATAS farmer’s potatoes, chorizo (optional), saffron aioli 8

CARNE KABOBS A LA CARTE

  • CHICKEN caribbean drum pan style 4.5BE
  • EF chimichurri marinade 4.5
  • TUNA wasabi pea and sesame encrusted 5.5
  • SHRIMP thai red curry, coconut, lime 4.5

WILD MUSHROOM FLATBREAD wild mushrooms, garlic, thyme, manchego, red wine, puff pastry 12

AVOCADO FLATBREAD avocado, lime, pickled red onion, balsamic reduction, sea salt, puff pastry 12

LUNA SLIDERS beef, queso pimento, mixed greens, tomato, brioche 11

HOMBRE SLIDERS beef, wild mushrooms, manchego, brioche 10

STREET CORN summer cobs, charred, ancho and lime butter 8

FARM FRESH VEGGIE chef selected and prepared market price*

Cicci shared, “We’ve kept a few of our most popular items and just made small tweaks, such as our house Queso Pimento and Luna Sliders and Patatas and have added some vegetarian options. I’m super excited about the shareability of the new menu. That’s what we’re all about, bringing people together and sharing. We’re a place to let your hair down, relax and share conversation, wine, beer and food.”

Luna Hombre – located in the historic Belmont Drug building on Main St. in downtown Belmont. The 2,000 square foot space the historical integrity in tact with exposed brick walls, a welcoming bar with white marble bar top, eclectic artwork that creates a relaxing, unpretentious ambiance.

Luna Hombre offers over 20 wine selections by the glass and over 42 options of bottle and can craft beers, 6 rotating local draft beer on tap, and a wide selection of wine bottles to share and enjoy there or to take home.

Website: www.lunahombrebelmont.com

Facebook: LunaHombre – Home | Facebook

Address:
31 N. Main Street
Belmont, NC, 28012
(980)283-7005

Hours: Tuesday- Saturday 2pm-10pm

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Sean Umstead and Michelle Vanderwalker announce Kingfisher opening in Durham

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Durham – Sean Umstead announced today that he will open Kingfisher (https://www.kingfisherdurham.com/) in downtown Durham with his wife and business partner, Michelle Vanderwalker in late 2018. Kingfisher – an intimate cocktail bar, located next to The Durham Hotel at 321 East Chapel Hill Street – will highlight fresh and skillfully preserved fruits and produce from North Carolina farms in craft cocktails and small plates. The basement space will reflect the couple’s honed sensibility and Vanderwalker’s artistic background.

Umstead, one of the area’s respected bar experts, recently received high praise from James Beard Foundation award-winning chef Ashley Christensen who said, “…[St. Roch] packs a secret weapon: general manager Sean Umstead is making some of the most creative cocktails in the area.” At St. Roch Fine Oysters & Bar in Raleigh, Umstead is responsible for all aspects of service and bar. His experience in the food and beverage industry also includes The Umstead Hotel & Spa and as beverage manager at Counting House inside the 21c Museum Hotel in Durham. Umstead’s reputation extends beyond the Triangle as well; he won the regional Copper & Kings’ “Mixt8pe Cocktail Competition” with his Carrot & Fennel Sazerac – and he’ll compete for the national title in Louisville, Kentucky this July.

Kingfisher

Kingfisher’s interior design will be led by Vanderwalker of Vanderwalker Design, who works as an artist specializing in handmade ceramics. The cozy, warmly lit interior will feature Vanderwalker’s ceramic dishes exclusively; her craftsmanship and creativity will be evident throughout, including on the custom tiled bar. Kingfisher’s convivial bar, relaxed lounge seating and semi-private booths will provide a unique space for any type of evening. Vanderwalker is also tapping into the talents of other North Carolina makers for signature items such as handcrafted leather menu covers by Margaret Hennessey.

Umstead will serve craft cocktails celebrating the seasonal nature of North Carolina’s harvest. Kingfisher will celebrate NC produce year-round: with in-season stars as well as preserved specialties. Umstead’s work with North Carolina strawberries is already underway, thanks to 75 pounds purchased this spring from Lil’ Farm. These strawberries, preserved in various ways, will find their way into cocktails throughout the year. This preparedness helps Umstead offer drinks like a local strawberry daiquiri year-round, whether with strawberry vinegar in the fall or strawberry preserves in the winter. Kingfisher will also offer a selection of small plates and a sophisticated wine and beer list.

Kingfisher is named after the unique birds who live along the banks of North Carolina’s rivers, including the nearby Eno River. Like its namesake, Kingfisher aims to be a unique, fascinating presence in Durham. Kingfisher is slated to open in 2018.

Visit www.KingfisherDurham.com to sign up for updates; Follow Kingfisher on Instagram, Facebook and Twitter @kingfisherdurm.

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