We’re the Gilligans and we can’t wait to meet you! As the proud new owners of The Henderson, formerly known as the Inn on Church, we are thrilled to take charge of this historic property and look forward to hosting our guests soon.
We’re the Gilligans and we can’t wait to meet you! As the proud new owners of The Henderson, formerly known as the Inn on Church, we are thrilled to take charge of this historic property and look forward to hosting our guests soon.
Announcing Our Brand New Website!
We couldn’t wait any longer to share the great news with you! We’ve just launched our new website and wanted you to be among the first to see it. Now, it is easier than ever to browse the guestrooms, check out our specials, view photographs of the area and so much more!
We can’t wait to open our onsite restaurant, Harvey’s (restaurant and bar) in the coming months. To give our guests and the Hendersonville community an early preview of all the tantalizing dishes to come, we’re hosting a family-style Thanksgiving feast. Learn more and make your reservation to join us today!
Innkeepers explored what prompted their bed and breakfast guests to book a return visit. They took a look at what distinguished their inns from beloved area hotels or short-term rentals offered by strangers. Unanimously, the answer came back: BREAKFAST.
An intrepid group of innkeepers volunteered to gather, sort and edit recipes from the inns. New photography was shot. A cookbook was born. Morning in the Mountains offers a taste of success—with 15 inns contributing to the project.
The cookbook premiered in Asheville at The Reynolds Mansion Bed & Breakfast Inn as innkeepers, surrounded by media and friends, toasted, cheered and signed books along with business supporters from the community.
Epicurean Note: I was able to sample dishes from each inn, as they’re published in the cookbook, at the premier. Every single one was beautiful to look at and delicious! Makes me want to spend the night at one (or all) of these inns just so I can have breakfast!
The book focuses on the hallmark two and three course breakfasts served at the inns. In addition, recipes nod to how innkeepers use appetizers, sweet bites and cookies to satisfy guest cravings in the afternoon and evening hours.
Partial cover image
Morning In The Mountains is organized by chapters:
Fruit: Seasonal fruit courses versatile enough to serve as breakfast starters or salads, hors d’oeuvres and light meal endings
Savory: Quiche, overnight stratas, baked egg ramekins, casseroles, shrimp and grits and more
On the Side: Side dishes, sauces, conserves, condiments and bite-size appetizers
Baked & Griddled: Inventive quick breads, baked French toast, pancakes and crispy waffles
Sweet: Homemade cookies to eat after a hike, a sweet bite left on a guest pillow, an elegant torte following a morning meal
The book will be on sale at the Asheville Visitor Center Gift Shop and Malaprop’s Bookstore/Café. Innkeepers will be calling upon other Asheville shops and bookstores in the coming days. (Keep an eye on the website for updates)
The People Behind Morning in the Mountains:
15 inns contributed to the book. Meet them: https://www.ashevillebba.com/our-inns
Additional support came from Asheville businesses tapped by the Association for help: Susan McBride (designer), Debby Maugans (editor), Erin Adams (photographer).
Landscape photography of Asheville used on the cover and inside the book were donated by Mark File of RomanticAsheville.com.
The Asheville Bed & Breakfast Association is a group of 15 unique inns located in Asheville, NC and surrounding areas. Their mission is to educate guests on the value and service offered by high-quality member inns across a variety of price points and amenities. All inns must pass review by peer innkeepers on a regular basis to remain in the Association. ABBA innkeepers serve the city’s best breakfast daily in 15 different places. https://www.ashevillebba.com/
Hendersonville – Not only is it hard to get a table without reservations made well in advance at popular Asheville restaurants these days, it’s hard just to GET to those restaurants, especially on Friday and Saturday nights.
Typical Friday – Saturday Asheville Traffic
In some ways, it’s a good problem for Asheville to have. Due to an agressive and unrelenting tourism push, there are no “slow” months in Asheville anymore. In the last year or so, at least six new hotels have been built, or are in the process of being built downtown. There’s a perpetual line out the door at French Broad Chocolates. Sidewalks are full of pedestrians. Sometimes so many, getting to your destination unimpeded becomes tactical video game worthy.
Now all that being said, I do love the energy in downtown Asheville. The cultural vibe, street buskers, mix of people, street artists, etc.
More and more, I’m hearing people who live outside Asheville say they don’t want to battle drive-in-to-town traffic and parking issues for dinner out. So where are they going? Hendersonville.
Hendersonville is about 25 miles south of Asheville and has also been changing, but in a more subtle way. You’ve noticed if you’ve paid attention over the last couple years. Demographics have quietly shifted, and continue to shift, younger. Twenty and thirty-somethings are choosing Hendersonville as the place they want to live, raise families, and – drum roll – go out. There’s also a new downtown boutique hotel on the books coming soon.
And town entrepreneurs have responded, opening new restaurants, bakeries, coffee roasters, cideries, and breweries. A new pub, Brooks Tavern, is on the verge of opening on 3rd Ave W, just off Main St. In addition to operating hours you’d expect, they are planning a late night kitchen, unheard of in Hville! And soon, please soon, a new restaurant with an open kitchen, very cool bar, event space, and rooftop bar is opening on Main St at 2nd Ave.
There’s even a new-ish monthly May-Sept free outdoor beer and music event, Rhythm and Brews, featuring bands leaning toward rock and funk at the north end of town. For those preferring oldies, bluegrass, and clogging, there’s still Music on Main at the southern end of town.
Of Note: Two large housing developments in Henderson County have been denied recently after citizens rallied in opposition. County Commissioners are exploring a possible moratorium on growth. One concern is that infrastructure (roads, water, sewer) have not kept up. The county comprehensive plan and/or subdivision ordinance may be updated with managed growth with today’s world in mind.
Back to Deliciousness. There are WAY too many tasty spots in greater Hendersonville and Flat Rock to list here, so I’m just going to include those on Main Street (or close by) Hendersonville, and the core of Flat Rock. Surprising how many there are!
Main Street, Historic Downtown Hendersonville
Key: H=Hendersonville, H7H=Historic 7th Ave, Hendersonville, FR=Flat Rock Most restaurants on Main Street have generous outdoor sidewalk seating SAVE THE DATE!Hendersonville Restaurant Week March 15-24, 2018
Bakery
• Underground Baking Company (H7H – fantastic breads and pastries)
• McFarlan Bakery (H – been on Main St for decades, a classic)
• Gateaux (H – new-ish in town, fabulous pastries, cakes for events)
• Flat Rock Village Bakery (FR – one of my faves, everything baked in a wood-fired oven)
• The Baker’s Box (H – on Kanuga Rd, breads, cakes, pies, sandwiches, salads, no seating) BBQ
• Flat Rock Wood Room (between H and FR – lunch and dinner, award-winning BBQ, wood-fired pizza oven)
• Hubba Hubba BBQ (FR – seasonal, excellent BBQ, fantastic outdoor seating)
• Moe’s Original BBQ (H – excellent BBQ, right on Main St) Breakfast and/or Lunch
• Flat Rock Village Bakery (FR – some breakfast items, espresso, great lunch spot)
• Cafe Crepe Mania (H – breakfast, lunch, very good crepes, try the Portobello Mushroom crepe!)
• Honey and Salt (FR – extra good breakfast spot, might wait for table, limited hours)
• Three Chopt Sandwich Shoppe (H – lunch spot, an oldie but goodie)
• Mike’s on Main (H – breakfast, lunch, authentic soda fountain, value pricing, fun)
• Mountain Deli (H – on Main, late breakfast, lunch, excellent)
• Dandelion (H – lunch, training cafe for abused folks wishing to re-enter work force, go)
• Village Café & Pub (FR – lunch, sandwiches, evening pub, good food)
• Mean Mr. Mustard Cafe (H – breakfast, lunch, good food, nice outdoor deck, drive through espresso)
• HenDough Chicken and Donuts (H – on Kanuga Rd, fried chicken, big donuts, patio) Brewery, Cidery
• Sanctuary Brewing Company (H – just off Main)
• Southern Appalachian Brewery (H7H – off 7th on Locust)
• Black Star Line Brewing (H – just off Main)
• Dry Falls Brewing Company (H – on Kanuga Rd, opening soon)
• Triskelion Brewing (H7H – set back from 7th, opening soon)
• Flat Rock Cider Works (H – on Main) Brunch
• Never Blue (H – Saturday Brunch, tapas, creative menu, excellent cocktails, delicious)
• Season’s at Highland Lake Resort (FR – Sunday Brunch, buffet, delicious!) Cafe
• Dragonfly Cafe (FR – semi-fine dining) Cajun / Creole
• Dat’s Cajun (H – Creole and Cajun cuisine, just off Main St) Chocolate, Fudge, Ice Cream
• Kilwins (H – on Main St)
• Van’s Chocolates (H – as good as European chocolates, must try)
• Sweet Frog (H – frozen yogurt, on Main St)
• Yogurt World (H – frozen yogurt, just off Main St)
• Marble Slab Creamery (H – on Main St) Coffee Shop
• Black Bear Coffee Espresso Bar and Cafe (H – on Main, breakfast pastries, sandwiches)
• Jongo Java (H – on Main, smoothies, espresso, good meeting spot)
• Independent Beans (H7H – bean roaster, limited seating, no wi-fi, excellent coffee)
• Sweet Gypsy Coffee (H – on Church St, good espresso drinks)
• Appalachian Coffee Co (H – very limited seating, drive through)
• Coffee Bar on White (St) (H -good espresso drinks, at Kanuga and White) Craft Cocktail/Wine Bar
• The Poe House (H – wine bar, craft cocktail bar, live music, cool ambiance) Crepes
• Cafe Crepe Mania (H – on Main, breakfast & lunch, limited menu, good crepes) Deli
• Mountain Deli (H – on Main, late breakfast, lunch, excellent) Diner
• Pop’s Diner (H – just outside downtown on Main, authentic classic diner) Fine Dining
• Brandy’s on Main (H – on Main, lovely menu, nice ambiance)
• Postero (H- on Main, EXCELLENT food, great bar, classic and craft cocktails)
• Renzo’s (H – on Main, delicious Italian)
• Season’s at Highland Lake Resort (FR – wonderful location, historic, great food) German
• Haus Heidelberg (H – at southern end of town, traditional German fare, market) Irish Pub
• Hannah Flanagan’s (H – on Main, local favorite, good bar, good food)
• Black Rose (H – on Main, local favorite, good bar, good food, pool tables upstairs) Italian
• Renzo’s (H – on Main, delicious Italian)
• Mezzaluna (H – on Main, excellent Italian, wood-fired oven local and visitor favorite)
• Mona Lisa (H – just outside downtown, authentic Italian) Mexican
• Sol Y Luna (H – on Main, very good Cali-Mex, good margaritas) Pizza
• 2 Guys Pizza & Ribs (H7H – outside downtown, good food)
• West First (H – just off Main, artisan thin crust pizza, wood-fired oven, good house salad, busy) Pub / Bar and Grill
• Olive or Twist (H – off Main, bar and grill, live music)
• Brooks Tavern (H – off Main, opening soon, late night kitchen, pub food) Southern
• Daddy D’s Suber Soulfood (H7H – authentic Southern cuisine, local family owned, some of the best fried chicken around) Sports Bar
• The Dugout (H – on Main, sports bar, live music) Sushi
• Umi (H – on Main, Sushi & Fine Japanese Dining, excellent food, busy)
• Champa (H – on Main, Sushi & Thai, beautiful interior, good food) Tapas
• Never Blue (H – on Main, local favorite, great cocktails, delicious creative menu) Thai
• Thai Spice (H – on King St just off Main, very good Thai)
• Lime Leaf (H – on Main, great ambiance, very good Thai)
• Champa (H – on Main, Sushi & Thai, beautiful interior, good food)
If I’ve forgotten any restaurants that should be on this on Main or nearby list, let me know in a comment.
Asheville – Asheville On Tap is bringing you more than 100 craft beers from over 50 breweries on November 11, 2017 at the U.S. Cellular Center.
Asheville On Tap is dedicated to showcasing specialty beers and craft breweries from around the country including local brews and new releases. This year’s event will feature styles from Green Man Brewery, Boojum Brewing Co, Lazy Hiker Brewing Co, Wicked Weed Brewing and more, while also delivering authentic, craft beer-focused experiences filled with live music, great vendors, and delicious food.
“We are excited to return to Ashville for our second annual Asheville On Tap craft beer festival as we continue to build upon the success and excitement of last year’s event,” stated Brittany Gilman, Marketing Manager of America On Tap Craft Beer Festivals. “Asheville’s love for craft beer is contagious and we’re honored to be able to provide an outlet for the community to come together and enjoy a day overflowing with fun, while celebrating our appreciation for craft beer.”
The Asheville On Tap event will take place at the U.S. Cellular Center from 2:00 p.m.-5:00 p.m. with special VIP early-access admission at 12:30 p.m. Throughout the event festival goers will enjoy live music from local musician, Adam Pitts. Attendees can also peruse and interact with vendor booths & activations, such as the local Hazel Twenty mobile boutique, a live podcast from Brewpon and a Rugged & Refined Experience presented by Men’s Journal and Oris Swiss Made Watches.
The full beer list has been released on the website and tickets are selling quickly. Limited VIP tickets remain, which include early admission to the event, a food voucher and a commemorative hat. Also new this year is group ticket pricing, which offers 10 tickets for the price of eight tickets, available for both the VIP and General Admission sessions. Prices subject to change. For more information, and to purchase tickets to the Asheville On Tap event, please visit us at AshevilleOnTapBeerFest.com.
About Townsquare Media, Inc.
Townsquare Media, Inc. is an integrated and diversified media and entertainment and digital marketing services company that owns and operates market leading radio stations, digital and social properties and live events in small and mid-sized markets across the United States, delivering national scale and expertise to the communities it serves on a local level. The Company owns and operates 309 radio stations, over 325 search engine and mobile-optimized local websites in 66 small and mid-sized U.S. markets, making Townsquare the third largest owner of radio stations in the United States by number of radio stations owned, and approximately 650 live events. The Company supplements its local offerings with the nationwide reach of our owned, operated and affiliated music and entertainment websites, which, on a combined basis, attracted one of the largest audiences among music-focused digital advertising networks as of September 2015 as well as certain large scale live events. For more information, please visit www.townsquaremedia.com.
Co-owners Katy and Joe Kindred of Kindred Restaurant and soon-to-open Hello, Sailor are excited to welcome Chef Craig Deihl to their restaurant family in North Carolina. Most recently Executive Chef of Cypress and Artisan Meat Share in Charleston, SC, Chef Craig brings his talents and seasoned leadership to Hello, Sailor as Chef de Cuisine. Joe Kindred continues to oversee culinary operations at both Kindred and Hello, Sailor. The two met participating in events, collaborated over recent years, and share similar values in consistently producing the best quality experience for guests.
“Chef Craig and I became fast friends years ago when he was in town for an event in Charlotte. I always have admired and been inspired by his passion and commitment to his craft,” shares Executive Chef and Co-owner Joe Kindred. “We were looking for like-minded, strong, creative leaders to join our growing team and Craig, also equally as important his family, were up for a new challenge. We are excited to welcome him to our close-knit community.”
Chef Craig is a two-time James Beard Award finalist for Best Chef Southeast, a husband, and father to two young children. A graduate from Johnson and Wales University in Charleston, SC, Chef Craig trained under Chef Donald Barickman of Magnolias and the two opened Cypress in 2001, where he was promoted to Executive Chef after six months. In 2007, Chef Craig composed Cypress, a cookbook of his traditional low country cuisine combined with flavors from around the globe.
Located on Lake Norman in Cornelius, NC, Hello, Sailor will offer dockside dining and cocktails with a vibe inspired by mid-century Palm Springs, complete with outdoor tiki bar on the deck. Katy Kindred, who designed Kindred, has taken full design control of this space. The menu will feature well-sourced seafood with a “modern fish camp” feel. Chef Joe grew up on Lake Norman and spent his summers going to a small fish camp called Jack’s, which is the location of Hello, Sailor.
The restaurant is slated to open in December 2017.
About Kindred:
Conceptualized by husband and wife duo Joe and Katy Kindred, seasonally inspired Kindred showcases contemporary chef-driven American cuisine in Davidson, NC. Opened in February 2015, the restaurant is in a historic building on the main stretch of downtown Davidson, about 20 miles outside of Charlotte. North Carolina native Joe serves as chef, while Katy manages the front of the house at their first restaurant, a dream-come-true scenario for the husband-wife duo who have spent the better part of a decade fine-tuning this concept. Kindred was named one of Bon Appetit’s Hot 10 Best New Restaurants for 2015 and received a four star review for all categories from The Charlotte Observer. For more information please visit the website or find Kindred on Facebook, Twitter, or Instagram.
Charlotte – From Nov. 1 – 20, celebrate The Palm Charlotte’s 20th anniversary with exclusive, three-course lunch and dinner menus specially curated for the occasion. Serving previously-offered selections such as the Tomato and Onion Salad and Lobster Ravioli a la Vodka, The Palm’s nostalgic menu items are sure to bring back warm memories with exceptional company.
In honor of the restaurant’s opening year, The Palm Charlotte’s 20th anniversary lunch menu is available for $19.97 and features guests’ choice of Grilled Chicken Paillard with basil pesto, baby arugula, cherry tomatoes and grilled asparagus salad, Lobster Ravioli a la Vodka with a garlic crostini or Pan Seared Jumbo Scallops served with shaved, roasted fennel salad, tarragon buerre rouge and micro greens, in addition to a starter salad and dessert.
The three-course dinner menu, available for $69, offers guests their choice of Palm classics including a 14-ounce Prime New York Strip or 9-ounce Filet Mignon served Classic Oscar style, for an additional $12, or Lobster Oscar style topped with butter-poached Nova Scotia lobster meat, asparagus and béarnaise sauce, for an additional $15. The menu also includes a choice of starter, individual side and delectable dessert offerings.
The a la carte menus are also available for lunch and dinner. For more information and to make a reservation, please call The Palm Charlotte at (704) 552-7256 or visit thepalm.com.
About The Palm
Known for their signature dishes including Prime Aged Steak and Whole Nova Scotia Lobsters, the menu also includes The Palm’s renowned Italian fare including Chicken Parmigiana, Veal Martini and Baked Clams Casino and an award-winning wine list. The Palm’s philosophy is simple: Treat guests like family, serve great food, and always exceed expectations. Owned and operated by members of the Bozzi and Ganzi families since the company’s founding in 1926, The Palm serves as a second home for countless patrons across the United States and abroad. The Palm is still owned by the same two families. Celebrating its 90th year, The Palm continues its legacy as a favorite gathering place and dining destination for families, friends and business colleagues alike. For a virtual experience and to find a Palm Restaurant near you, please go to thepalm.com.
Charlotte – Visitors and Charlotteans will have two new hotspots to enjoy when Angeline’s, an Italian-influenced modern American restaurant, and Merchant & Trade, a 19th floor rooftop bar and lounge atop Kimpton Tryon Park Hotel, open in the heart of uptown Charlotte on Wednesday, November 1.
Executive chef Robert Hoffman, most recently of SaltRock Southwest Kitchen, a Kimpton restaurant in Sedona, AZ, helms the culinary programs of both Angeline’s and Merchant & Trade. A Chicago-native, Hoffman mastered his craft in top kitchens across the Windy City and has held chef-level positions at Michelin-starred restaurants. Hoffman is supported by pastry chef Chelsea Ecdao and lead bartender Henry Schmulling. Andrew Carlson, another Kimpton alum, serves as food and beverage director and leads the team that will bring Angeline’s and Merchant & Trade to life.
ANGELINE’S:
At Angeline’s, which seats 134 and faces 3rd Street across the street from Romare Bearden Park, guests will find a welcoming vibe, unfussy yet knowledgeable service, organic and sustainable ingredients and a trend-forward beverage program. The restaurant’s focus is rustic, locally sourced ingredients with an emphasis on wood-fired cooking. The restaurant opens up onto patio dining with the city’s linear park, which connects Romare Bearden Park to Tryon Street, as a backdrop.
Chef Hoffman’s dinner menu includes Carpaccio with 21 day dry-aged ribeye, mustard greens, Caesar dressing and shaved pecorino; Braised Oxtail Strozzapreti with taleggio fonduta and sauce arrabiatta; Wood Fire Roasted Branzino with roasted red pepper coulis, olive tapenade, roasted cauliflower, salmon roe; and Bucatini alla Vongole with Manila clams, soave, red chili and parsley, as well as sides including Anson Mills Polenta, Charred Broccolini and Roasted Cauliflower. For those craving something sweet, pastry chef Chelsea Ecdao offers choices including Zeppoles with buttermilk ice cream and cinnamon sugar and Pineapple Cake served with apricot lemon curd, compressed pineapple and lemon sorbet. Guests can expect an elevated experience throughout the entire meal, with craft coffee and espresso, daily house-made bread and pasta as well as house-made salumi and fromaggi.
Complementing the culinary offerings, Angeline’s bar program, led by Henry Schmulling, also takes its inspiration from Italy. The curated beverage list features grappa, Italian craft beers and amaros along with craft cocktails and artisan American spirits and beer, including local brews. The inventive cocktail lineup includes the Cold Storage with vodka, Cointreau Orange Liqueur, Dubbonet Blanc, simple syrup and fresh lemon juice garnished with a dehydrated orange slice.
The approachable look of the 2,774-square-foot restaurant matches its menu. Some elements are built on a grand scale: A full-height “wine wall” shows off the restaurant’s extensive Italian wine selection. Others, like the 18-seat bar, are cozy and intimate. The vibe is relaxed and convivial (there’s a communal table and a fireplace) with artisanal touches, such as polished copper and whiskey-colored ombre glass chandeliers and beer taps suspended from the ceiling. Angeline’s design was concepted by acclaimed restaurant design firm The Johnson Studio at Cooper Carry, which has the reputation for producing some of the nation’s most forward-thinking restaurant designs.
Led by general manager Dan McCormick, the restaurant will be open for breakfast and dinner and includes a private dining room, with a seated capacity of 36. Breakfast will feature biscotti, brioches, frittatas, French toast, fresh-squeezed and fresh-pressed juices, organic coffee and more.
Breakfast is served weekdays from 6:30 to 10 a.m. and dinner is served Sunday through Wednesday from 5 to 10 p.m., and Thursday through Saturday from 5 to 11 p.m., with lunch and brunch service to be offered in the coming weeks. Valet parking, located on Church Street, is available for dinner service. View the full menus at angelinescharlotte.com/menus. For more information or to book a reservation at Angeline’s, visit angelinescharlotte.com. For an inside look, follow the restaurant on Instagram and Facebook.
MERCHANT & TRADE:
Merchant & Trade, with its stunning city views, is likely to become the city’s most celebrated nightlife and special event destination. The 4,500-square-foot space, on the 19th floor of Kimpton Tryon Park Hotel at the corner of 3rd and Church Streets, will be home to a lively social scene, handcrafted cocktails and a music program featuring DJs and bands most Thursday, Friday and Saturday evenings, all curated by social programming manager Samuel Bunch.
A stone fireplace, fire and water features and lush greenery, along with cozy lounge furniture, create an unparalleled atmosphere for al fresco socializing. The bar is situated to offer guests unobstructed views of Romare Bearden Park and BB&T Ballpark. The large, open floorplan is designed to also accommodate space for private events, whether a small get-together or a party that fills the full rooftop. The sky-high refuge also offers an intimate and private VIP lounge space for groups up to 20.
Merchant & Trade’s culinary menu features an array of American small plates, many perfect for sharing. Signature bites include Blue Crab Rolls with carrots, celery, fennel, avocado mousse, citrus aioli and potato chips; Pork Belly Lettuce Wraps with kimchi, rice, braised pork belly and mung bean sprouts; and General Tso’s Roasted Cauliflower with Napa cabbage and charred scallions. A Double Pimento Cheese Burger, Red Miso Chicken Wings and Ceviche will also be in the lineup.
The bar program will focus on boutique spirits, house-made mixers and will incorporate locally-sourced produce into the cocktails. Offerings include innovative cocktail service, classic cocktails and festive, large-format cocktails. Lead bartender Henry Schmulling has created a selection of inspired signature cocktails including The Peanut Butter Falcon with High West Double Rye Whiskey, Cynar Amaro, Licor 43 Vanilla Liqueur and peanut butter/molasses candy syrup garnished with a Mary Jane Taffy Candy. Beer will be available in bottles as well as on tap, with the latter including a large selection of Charlotte-based craft beer.
Charlie Janke serves as general manager and Brian Kenney supports Robert Hoffman as chef de cuisine.
Merchant & Trade is open Monday to Wednesday from 4:30 p.m. to midnight and Thursday to Saturday from 4:30 p.m. to 2 a.m. Valet parking is located on Church Street. For more information or to book a reservation visit merchantandtrade.com. Get social with the 19th floor rooftop bar and lounge on Instagram and Facebook.
ABOUT ANGELINE’S
Angeline’s, a modern American, Italian-influenced restaurant, is located in the heart of uptown Charlotte. The menu, created by executive chef Robert Hoffman, offers seasonally driven, inventive cuisine with simple, flavorful and inspired compositions. Angeline’s will be open for breakfast and dinner daily, with lunch and brunch to be added at a later date, and features a private dining space. For more information, please visit angelinescharlotte.com.
ABOUT MERCHANT & TRADE
Merchant & Trade, a 19th floor rooftop bar, lounge and event space, offers a lively social scene, social bites, expertly crafted cocktails, curated music and urban sophistication. For more information, please visit merchantandtrade.com.
ABOUT KIMPTON RESTAURANTS
Kimpton has more than 70 unique restaurants, bars and lounges across the country helmed by renowned chefs and bartenders who offer guests a chance to dine like a local. Common cornerstones of each restaurant and bar include heartfelt care; chef-crafted, seasonal menus that celebrate local farms and purveyors; and striking interiors with vibrant style and design. Signature cocktails are created by expert local bartenders, and wines are chosen with a nod toward artisanal and sustainable selections. Distinct restaurant concepts range from rustic Italian cuisine in the Pacific Northwest to oceanic fare on the Florida coast and alluring rooftop lounges and bars tucked away in Washington, D.C. For more information, visit www.KimptonHotels.com/dine.
Winston-Salem – Chef Timothy Grandinetti of Spring House Restaurant, Kitchen & Bar announced the official release of his first cookbook, Soulful Harvest: Signature Recipes, Timeless Techniques & Culinary Reflections was Thursday, October 19, 2017. The 238-page cookbook features 190 of Chef Grandnetti’s favorite recipes and is a culinary journey inspired by a lifetime of creative cooking in cadence with the seasons using ingredients harvested from area farmers and producers.
“Soulful Harvest is part cookbook, part culinary memoir,” said Chef Grandinetti, who began culling recipes from his repertoire almost 10 years ago. “After cooking for our guests at Spring House for over five years, and immersing our culinary culture into that historic place, the time felt right to finally put my many inspirations into a cookbook to share with others.”
“My hope is that my story and the dishes we include in Soulful Harvest will ignite and encourage home cooks as well as up-and-coming chefs searching to expand their culinary knowledge,” said Chef Grandinetti who recently launched a series of Soulful Harvest cooking classes and dinners based on the cookbook. “One of my favorite things about this cookbook is how much it mirrors Spring House, inviting people to gather and break bread together.”
Soulful Harvest is now available for order at www.SpringHouseNC.com. Beginning Friday, October 20th, signed copies of the cookbook are available for purchase at Spring House Restaurant, Kitchen & Bar; Quanto Basta Italian Eatery & Wine Bar; and Southern Home and Kitchen. Registration for seasonal cooking classes based on Soulful Harvest is available at www.shopsohonc.com
About “Soulful Harvest: Signature Recipes, Timeless Techniques & Culinary Reflections”
Soulful Harvest is Chef Timothy Grandinetti’s new cookbook and culinary memoir. It includes 190 recipes, 164 photos and 238 pages detailing dreamy dishes and tales from Chef Grandinetti’s life in kitchens around the world, including his flagship restaurant, the award-winning Spring House Restaurant, Kitchen & Bar in Winston-Salem, North Carolina.
About Chef Timothy Grandinetti
Chef Grandinetti credits his passion for cooking to his earliest childhood memories of large family gatherings that centered on delicious Italian specialties, love, and laughter in Hudson, New York. Today, Chef Tim brings to the table top-notch culinary experience and a fervent passion for seasonally-inspired, fresh, natural food. Prior to opening Spring House Restaurant, Kitchen & Bar in April 2012, followed by Quanto Basta Italian Eatery & Wine Bar in March 2015, he served as Chef /Director of Farmstead Operations at Overlook Farm in St. Louis, MO. Grandinetti held prominent management roles with the Marriott Corporation, leading the culinary brigade at the Renaissance Grand in Downtown St. Louis, MO; then serving as Regional Executive Chef of the Marriott Twin City Quarter in Winston-Salem, NC from 2004 to 2009.
A creative Chef with an engaging personality, Grandinetti has traveled extensively, while sharing his craft and skillfully showcasing a repertoire of time-tested seasonal dishes. Chef Grandinetti is a fourth-generation culinarian, highly respected for his culinary professionalism and passionate approach to foods and the total dining experience. He was invited to compete on the Food Network’s Chopped: BBQ Pitmasters, in April 2012. Sought after for his ability to share and teach through cooking classes, Chef Tim’s culinary demonstrations and his ardent discourse on all things “farm-to-table” have made him a hit at festivals such as Bon Appetit Magazine’s Vegas Uncorked Food & Wine Festival, and SALUTE, The North Carolina Wine Festival.
Chef Grandinetti continues to tend to the earth, nourish souls, mentor, and cook professionally alongside his talented
culinary teams at Spring House Restaurant, Kitchen & Bar and Quanto Basta Italian Eatery & Wine Bar.
About Spring House Restaurant, Kitchen & Bar
Spring House opened in April 2012 in the former A.H. Bahnson House, a gracious 1920 former residence in downtown
Winston- Salem listed on the National Register of Historic Places. Lovingly restored by co-founder Lynette Matthews-Murphy and under the leadership of award-winning Chef Timothy Grandinetti, the culinary team creates made-from-scratch, seasonally inspired dishes sourced from local producers.
Golden Valley – Defiant Whisky is proud to introduce the newest member of the Blue Ridge Distilling Co. family, Defiant Rye. Already proving a force to be reckoned with in the world of whiskies, the 100 percent Rye has won multiple awards in 2017, including silver medal at the San Francisco World Spirits Competition, bronze medal at the North American Bourbon & Whiskey Competition, and bronze medal at Tasting Spirits.
For those not familiar with Defiant Whisky, the distillers took risks from day one to redefine the process and it paid off big time. Choosing to defy the odds once again, this time they took on Rye. Working with Rye is a challenge due to its temperamental characteristics. In true Defiant spirit, the distillers said challenge accepted! “It was a natural curiosity for tackling the hardest grain to lauder”, says the Defiant team. “We gave it a shot because that is what we like to drink, and very few people make 100 percent rye whisky.” The distillers continue to push boundaries, creating an end product of the elusive spirit that is bold, edgy and rebellious.
Defiant approached Rye Whisky in the same ambitious manner as their Defiant American Single Malt, using only four quality ingredients: unfiltered pure mountain spring water, specially cultivated yeast, malted rye, and American toasted white oak. The 92 proof whisky is already turning heads with its rich, spicy and smooth mouth feel which captured the fine art of the true Defiant style with a lush amber color and delicate notes of honey, vanilla, caramel and tannins.
Defiant Rye launched this month across North Carolina and can be found at most ABC stores within the state. Don’t see it on the shelf? Simply ask the store to place an order. Whisky enthusiasts can also pick up a bottle in-house at the Defiant store. Blue Ridge Distillery is open for tours Monday through Friday, giving visitors the opportunity to dive deeper into how the whisky products are made and even try a sample or two.
Defiant Rye Whisky is a product of Blue Ridge Distilling Company. For more information about Defiant Rye Whisky or to schedule a tour of the distillery, please call 828-245-2041 or email info@blueridgedistilling.com.
About Defiant Whisky
Defiant is a new way of distilling. We’re not bound by barrels or recipes or tradition. Our guides are the best ingredients, Mother Nature and our own intuition. We only use four ingredients, nothing more: premium American white oak, toasted to perfection; specially cultured yeast, selected by owner Tim Ferris; premium brewer’s malt; pure water from the Blue Ridge Mountains. Start with quality; end with quality. We’re starting a revolution in the whisky world and we are doing it the Defiant way.
Learn more at www.DefiantWhisky.com.
Asheville – Zillicoah Beer Company (ZBC) held their soft launch on Friday, October 20th. Located two miles outside the heart of downtown Asheville at 870 Riverside Drive, it is the first brewery in Woodfin. The property sits on a 4-acre parcel with nearly 900 feet of French Broad Riverfront west of University of North Carolina. Founding partners Jonathan Chassner, Jeremy Chassner, Mike Healy, and Steve Wilmans come from several local craft breweries and embody a background rich in experience, creativity and innovation. Co-Founder and Head Brewer Johnathan Parks joins the team having hailed from Hi-Wire Brewing.
The founders envisioned a nature centric location with a focus on social drinking and outdoor activities, akin to a park setting where patrons could enjoy craft beer. To this end, the brewery takes its name from the Cherokee word for the French Broad River itself, which serves as a focal point for the social areas of the property.
“This project has been a labor of love, and we’re stoked to finally be opening our doors to the community,” said Jeremy Chassner. “I’m really excited to sit by the river with a beer and some food from Taqueria Muñoz.”
Taqueria Muñoz will have a permanent food truck located at the brewery. The tasting room will rotate up to twelve taps, including in-house beers and guest taps, and will also accommodate non-beer-drinkers with a selection of wines.
ZBC will specialize in open-fermented farmhouse ales and lagers, along with barrel-aged offerings. Four foeders are set to arrive in November to complement the already ample selection of wine barrels and stainless-steel wine tanks, to be used as aging vessels. The space also contains a bottle-conditioning room, custom built open-fermentation room, pilot brew system, and two separate cellars for fermenting, aging, and blending.
The tasting room, which was largely assembled by the founders by hand, uses reclaimed wood from the Rankin Press Lofts Building and will be accessible through roll-up doors and a service window. This destination brewery is geared toward on-premise sales, with an ever-rotating tap selection of small batch, limited brews, alongside the craft beer staples like IPA and porter that Asheville beer drinkers have come to expect. One thing you won’t see is a production scale brewhouse.
Johnathan Parks explains, “We chose to open without a brewhouse so that we could focus on fermentation. We’ve forged great relationships with some local brewers over the years. We want to spend time creating beers alongside them, where we’ll brew with partners around town and bring the wort back for fermentation at ZBC. This opens up endless learning opportunities as well as meaningful collaborations.”
About Zillicoah Beer Company Zillicoah Beer Company (ZBC) specializes in open-fermented farmhouse ales and lagers. It is the first brewery in Woodfin, NC and is located on the eastern bank of the French Broad River. Zillicoah takes its name from the Cherokee word for the River itself, which serves as a focal point for the social areas of the property. The brewery’s tasting room rotates up to twelve taps including in-house beers and guest taps. The nature centric location focuses on outdoor activities and social libation offerings along with bites from their food partner Taqueria Muñoz. The space is just two miles outside of downtown Asheville at 870 Riverside Drive, Woodfin, North Carolina. Tasting room hours vary. To learn more, visit Facebook and Instagram, @ZillicoahBeer.
