Fletcher (Arden) – Have you been to Blue Ghost Brewing Company (https://www.blueghostbrewing.com/)? They’re tucked away at 125 Underwood Rd, Fletcher, NC. Even though their address is in Fletcher, I think of their location more as Arden. It’s not too far off Airport Road, down behind/past the Apple Tree Honda dealership.

I’m talking rectangular metal building that’s been tricked out with a nice, no frills bar and seating that screams, “grab a brew, some food from the food trailer (The Hungry Ghost), and come on over and hang out with your buddies for a while.”

There’s lots of table seating and plenty of parking, too.

A good selection of board games are on shelves by the back door. That’s the same door that will take you to outdoor picnic tables and play area for the kids, and the food trailer.

Head back to your crew with a “beeper” after ordering. It’ll go off when your food’s ready for pick up.

I’m not sure which beer our second had, but our third ordered the seasonal Honey Lavender Kolsch – “4.7% ABV, 25 IBUs. This beer starts with the Blue Ghost Kolsch and adds a secondary addition of fresh lavender tea and clover honey to create a beer that has a sweet flavor with a refreshing, palate cleansing finish. BACK 4/20.” He was pretty happy with his choice. See their Brews here.

It might seem a little lame not to order beer, but I was intrigued by house-made Root Beer. It was tasty, but could have used a bit more carbonation. Next time I’ll go for a beer.

Silly me. I thought the Fried Brussels ($6) were a “side”! This was a huge portion of very good sprouts served with garlic-basil aioli. Half went home with me for later, when they tasted just as good reheated. 

In a way, it was good I didn’t know how many sprouts were coming my way, because I wouldn’t have ordered these terrific Pulled Pork Tacos ($7). They’re on the menu as “pulled pork, BBQ sauce, sweet vinegar slaw, cilantro, and queso fresco, served on your choice of 2 corn or flour tortillas.”

They were excellent! One of the best pulled pork tacos I’ve had. Only thing I’d change is swapping out the corn tortillas for flour. The corn tortillas came apart under the weight and moisture of the filling. See their full menu here.

Blue Ghost is the quintessential local, small-scale brewing company made accessible to all. No hype. No pretense. Just honest, good beer and a welcoming place to enjoy it. 

Epicurean Note:

• Hungry Ghost Kitchen (the food trailer) has a monthly Sunday Brunch. The next one is on April 29th from 12-3pm. See the Facebook event details here.

Blue Ghost Brewing Company (https://www.blueghostbrewing.com/)
125 Underwood Rd
Fletcher, NC 28732
Phone: (828) 376-0159

Flat Rock – Last week my husband and I were lucky enough to attend the Season’s at Highland Lake (http://hlinn.com/seasons) Passion for Pinot Wine Dinner.

I was really looking forward to a meal prepared by Executive Chef Nate Sargent. He’d put together such great menus for Hendersonville Restaurant Week, so I had high expectations. And watching him interact with a WSPA reporter filming him cook for a Restaurant Week news story, I knew he had a fun, approachable personality.

Before the sold out dinner for 50 began, Chef Nate gave us an overview of the evening to come. He also introduced Tom Leiner, Grapevine Distributors wine expert, who had worked with Chef to pair the perfect Pinot with each course.

There was an unintentional theme that ran through the evening. It was actually pretty humorous. Chef Nate would describe each course before it was served and he just couldn’t help himself. As his enthusiasm got the better of him, he’d invariably mention – BUTTER. Rich, buttery flavor, texture, etc. By the dessert course description, the room waited with bated breath . . . and there it was, butter! The room chuckled along with a grinning Chef.

First Course: AMUSE-BOUCHE 
Paired with: 2016 Underwood Pinot Noir, Oregon, USA

A lightly Mesquite-Smoked Verlasso Salmon with Capers, Green Apple Slaw on Crostini. Some approached the crostini as a hand-held appetizer, while others used knife and fork. Either way, it was a delicious mix of smoked, salty, and sweet flavors.

Second Course: FROM THE SEA
Paired with: 2016 Kurtatsch Pinot Bianco, Alto Adige, Italy

This dish was a wonderful dance between flavor and texture of Seared Sea Scallops cooked just shy of loosing their most flavorful, soft texture, smooth Fire-Roasted Artichoke Hearts, and crispy Coriander Pickled Radish & Serrano Ham Chip, drizzled with a buttery Smoked Tomato Beurre Blanc sauce.

Third Course: SALADE
Paired with: 2017 Elk Cove Pinot Gris, Willamette Valley, USA

I concede this dish looks a little like a beached ship’s hull. Normally I’m not big on wedges of lettuce, no matter what kind, but this Romaine Heart topped with Spring Pea Mousse, and served with Truffled Shiitake, Fennel Fronds, crumbled Chèvre and Candy Spiced Sunflower Seeds was surprisingly good stem to stern.

Fourth course: DECONSTRUCTED DUCK WELLINGTON
Paired with: 2014 Rock Wall Pinot Noir, Russian River, USA

There are deconstructions and then there are deconstructions. This one struck me as a minimalist inside out Wellington, with fork-tender Duck, Mushroom Mélange, and Fingerling Potato-Horseradish Puree placed gently on buttery, flaky Puff Pastry that had been drizzled with Duck-Sassafras Demi-Glace. Small-scale hearty and light at the same time, it was full-flavored and was perfectly portioned for a multi-course dinner like this.

Dessert course: SALTED CARAMEL & PEAR PASSION

Dessert was fabulous! I really hope Season’s keeps this on the menu so I can go back and have it again. Chef Nate baked buttery Dacquoise Biscuits with Hazelnuts and topped them with a mixture of William Pears in a Caramel Bavarian Cream. It was light with a brulee-like texture. Oh. My. Goodness. 

Season’s hosts a variety of wine dinners through the year, two of which are Passion for Pinot themed. Watch their Facebook Page for event announcements and get your tickets quickly, before these popular dinners sell out.

Season’s at Highland Lake (http://hlinn.com/seasons)
86 Lily Pad Ln
Flat Rock, NC 28731
Phone: (828) 696-9094

Sponsored

Asheville (Biltmore Village) – Considering all the new, sparkly openings in Asheville, it seems like Rezaz (http://rezaz.com/) – beloved by locals – has been around forever.

“The menu is also changing, with the addition of fare from North Africa, Spain and Greece. New dishes include Tunisian ahi tuna, fragrant Israeli chicken soup, Sicilian burrata cheese and grilled Delmonico steak.” ~ The Laurel of Asheville

Co-owners since 2015, Laura and Brian Smith, reopened Rezaz last month after a major remodel. The place was basically gutted and totally reconfigured. As an aside, Laura’s smile is completely infectious. You just can’t help but smile in response.

They also shook up the menu, re-focusing from Middle Eastern to Mediterranean. Not to worry, though. Some favorites like Grilled Octopus and Bento Box lunches are still available.

I’d been wanting to go for quite awhile and this remodel was the perfect motivator. The prospect of great food? Well, yeah, that too.

Complimentary house-made Banana and Focaccia Bread that arrived at our table were so good, none of us bothered dipping.

Okay. Here’s a little story for you. My sister ordered this cocktail while I was looking at the wine list, so I didn’t pay attention to ingredients. I was distracted by the three page wine folder, that when opened, was completely blank.

We all tasted the drink and agreed it was light and refreshing, perfect for warmer weather. And just look at that color!

As soon as our server stopped back to take my wine order, I said, “Nothing on your list spoke to me. Perhaps you could choose something for me?” It was fun watching her reaction when she opened it up to pick the perfect match for my meal.

Although the food pictured in the Moroccan Tagine ($22) below isn’t in focus, I wanted to show you the lovely serving piece (Tagine) they’re using. 

Here’s a better shot of the sweet & savory tagine mixture of lemon pickle, apricot, fregola, cashews, olive and chicken. You have a choice of protein: tofu, chicken, or shrimp.

What a wonderful symphony of flavors, cooked to tender perfection. This is a dish you must order when you go. 

My choice was the Parisian Beef Bourguingon ($26). Imagine a boneless Short Rib resting in a shallow bowl of Red Wine Jus topped with Potato Beignets (herbed mashed potatoes, deep fried), Grilled Asparagus, and bread crumbs.

I would have been happy stopping at the short rib in red wine jus, to tell you the truth, but asparagus and potatoes completed the meal beautifully. Meat – fall-apart tender; Asparagus – al dente and bursting with a lightly smoked flavor; Potatoes – subtly seasoned and an interesting concept.

Three of us shared this large slice of Coconut Cake layered with lemon curd. Absolutely fantastic flavor and great texture! You must order this, too – even if you’re full. Take it home for later if you have to.

Actually, you really should try everything in this post. All our meals were generously portioned. So much so, we all went home with enough for a hearty snack or mid-day meal.

Rezaz has a small lot next to their building, but it’s frequently full. We parked in the free Village lots across the street and walked the block or so.

If you’ve never been, or haven’t been since Laura and Brian remodeled, you must go.

People frequently ask me that impossible to answer question – “What’s your favorite restaurant in Asheville?” My answer is always, “There are so many fabulous restaurants in Asheville. It depends on the cuisine you’re in the mood for, your preferred price range, and ambiance.” And then I list off three or four favorites. Rezaz in now on the top tier of that list.

Rezaz (http://rezaz.com/)
28 Hendersonville Rd
Asheville, NC 28803
Phone: (828) 277-1510

Hendersonville – Only three years before the 1898 Waverly Inn  (https://www.waverlyinn.com ) was built in Hendersonville, the word “Brunch“, a portmanteau, was coined in Britain to sugest a new Sunday meal for “Saturday-night carousers” in the writer Guy Beringer’s Punch magazine article “Brunch: A Plea”.

“Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.” ~ Guy Beringer

Brunch happens at 1898 Waverly Inn every Sunday, and is indeed “cheerful and sociable”. Not so sure about “inciting”.

My sisters, son, husband, and I went for the $20 pix prixe Easter Sunday Brunch this past weekend. Drinks were not included in the price, but four very reasonably priced ($5 and $6) mimosas were on the menu: Orange, Cranberry, Creamsicle, and Caramel Apple. I had two. Don’t judge.

First up were THE most delicious Hot Cross Buns I’ve ever had. That seems a pretty strong statement, but it’s true. Not only were the buns delicious, the “honey butter” was more of a super light citrus (orange and lemon) oh so delicious frosting. It melted just enough to moisten the bun, but not fall off to the side.

My son really enjoyed the Spring Mix Salad with Grapes and Pistachio Crusted Goat Cheese. I didn’t take a taste, but according to him, everything was fresh and the balsamic dressing was very good.

Apparently it was too hard for my sisters to choose between the Soup and Salad options. They both ordered the Cream of Asparagus Soup (as did hubs and myself), AND a salad to go, intending to have it later with dinner at home.

Everything on the menu was house-made, including the balsamic dressing, soup from scratch, and dessert. Hats off to Chef Lily!

Oh, that soup! The mouthfeel was thick and luscious and bursting with flavor.

Co-owner Mike Burnette and wife Tracey were both on hand, helping with service. But, in addition, Mike had smoked the Honey Glazed Smoked Easter Ham himself. It was served with a cold Potato Green Bean Salad.

Know that I’d sign up for Mike’s honey glazed smoked ham any time! Every bite of this sweet, smoked ham was very good. Although we liked the potato, bean, and egg salad, the general consensus at our table was that we would have preferred a warm side.

Chef Lily’s Coconut Cream Pie was such a perfect finish! Light, refreshing, and just sweet enough. The jelly beans were cute, but I took a pass this time.

Mike also smokes pork for their BBQ dinners and events. Looks like they have live music by Nitrograss on the front lawn scheduled for April 12th. BBQ and refreshments will be for sale. They’re good about posting events on their Facebook Events page.

If you go, there’s a shared parking lot between 1898 Waverly Inn and The Charleston Inn. Enter from one-way N. Main St, just before it merges with N. King St.

1898 Waverly Inn (https://www.waverlyinn.com/) 
783 N Main St
Hendersonville, NC 28792
Phone: (828) 693-9193

West Asheville – Have you been to Foothills Butcher Bar and Kitchen (https://www.foothillslocalmeats.com/) yet? It’s one of my go-to spots for an in-house butcher and what they call “honest meats”. 

Open for a while now, but easy to miss if you don’t know where to find them, look for Foothills tucked away at the back of a small, L-shaped mall right next to the West Asheville Ingles Market. See satellite MAP here: https://goo.gl/maps/GwLFRsmJ8ET2 

But wait! Not only can you get fresh cuts of meat, you can also order from their kitchen menu (eat-in or to-go), and full bar! 

“Our West Asheville Butcher Bar and Kitchen is a family-friendly destination for eat-in or take-out, grabbing a pint of local beer or a casual cocktail after work, or swinging by to pick up fresh grocery staples or your weekly Meat CSA package from our butcher counter.”

Yes, I took a picture of their glassware. Can’t you just imagine an Old Fashioned or other whiskey drink in that tumbler, served with an awesome grilled steak?

I went for a “classic” and ordered the Foothills Burger ($13). Take two luscious ground beef patties, top with lettuce, tomato, onion, house pickles, ketchup, mustard, Dukes (mayo, for the uninitiated), and american cheese, on a sesame seed bun from Annie’s Bakery.

Rarely [?] do I eat an entire burger in one sitting, let alone a double-patty burger. But yes I did! So delicious, with a perfect char. And the fries held their own, too. 

If memory serves, the sandwich pictured next was on the “specials board”. According to the lunch pal that placed the order, it was completely tasty! Very tender, easy-to-bite meat, pickles, mustard, mayo, and melty cheese.

I’m a huge fan of Charcuterie Boards, but feel Foothill’s Butcher’s Tray ($14) is a little out of the ordinary. Perhaps more of a purist’s take. The assorted house made deli meats and Charcuterie are on the “heavier” side, encouraging savoring the meat for the meat’s sake rather than putting it on a cracker and topping it with relish or chutney – which I also love.

Take sink-your-teeth-in bites and savor what it is your’re eating. Also on the tray are local mustard and “fixin’s” like pickles and pickled onions. You can add local cheese selection for $3, which is what happened here.

A good Reuben ($13) is always one of my top lunch choices. Foothills makes theirs with thin sliced, house cured pastrami, sauerkraut, Swiss cheese, thousand island dressing, served on Annie’s Bakery marble rye bread. And, boy, was it delicious! Portioned generously with just the right amounts of pastrami, sauerkraut, and cheese. This is what I’ll be getting the next time.

They have a cold case toward the back of the shop that keeps a nice selection of fresh products chilled. I didn’t check with them, but I’m betting you could order ahead if you wanted special cuts or a large quantity of something specific.

And for a special treat for the pups! Nice.

There’s just one caveat: seating is of the metal type and slightly narrow with side supports for the seat back. Interpret that as seating may not be the most comfortable for some folks.

Epicurean Notes:

• Sunday Brunch with full bar and specialty cocktails is offered from 11am to 3pm. See the menu here.
• They park their Food Truck at Hi Wire Brewing’s Big Top Taproom at 2 Huntsman Place, Asheville NC 28803. Visit this page for days/hours and a link to order and pay online for dine-in or take out.
• Their Catering menu and details are here.
• Foothills offers two types of CSAs:
  • Meet Share CSA – “‘Heat and eat” dishes, seasoned meats for easy cooking, and Foothills house deli meats all created by Chef Dave Kane”
  • Butcher Shop CSA – “Fresh, uncooked, unseasoned beef, pork, and chicken for your fridge or freezer. For folks who love to buy in bulk!”

Foothills Butcher Bar & Kitchen (https://www.foothillslocalmeats.com/)
697 Haywood Rd Unit E
Asheville, NC 28806
Phone: (828) 417-7081