Asheville – Not as in “uncooked”, but as in hard to find, Italian cuisine taken to the next level. That is unless you’re talking about this Steak Tartare sent out to us by Chef Brian Canipelli at Cucina24. Thank you, Chef!
After meeting up with friends for dinner at Sovereign Remedies, we decided to head over to Cucina24 for a(nother) drink and perhaps a little more noshing. Mind you, these friends are slightly crazy foodiots, like me: a PR company owner who reps restaurants, a professional food photographer, and a well known local freelance writer who frequently covers culinary subjects.
We sat at a dimly lit table in the bar, drifting deeper into a conversation examining the difference between chefs (and other creators) as artists versus craftsmen/women. Is there a difference?
Tagliatelle BologneseAs the discussion wound its way through agreements and disagreements, I was reminded of weed-fueled conversations back in the day – that I never took part in, of course. The difference was this one was fueled by exceptionally good cocktails and sigh-inspiring food.
Oyster Mushrooms, Flowering Thyme, and Fontina Cheese (I think)
The Beef Tartare and Tagliatelle Bolognese (a dish I love) were both really good, but the next two . . . Oh. My. Word. I have no idea what Chef did in the kitchen to create polenta that ascended the more usual mere cooked cornmeal, before topping it with a riot of fresh flavors and textures.
On the right Stracciatella & Tomatoes. I was not familiar with Stracciatella, but was informed by one in our group that it’s frequently sweet. In this case, it was not exactly savory, but seasoned to compliment the beautiful ripe tomatoes. Absolutely fabulous! Next time I go, these two dishes will be my meal, if still available.
L – Polenta with Pecans, Peach, and Berries R – Stracciatella & Tomatoes
All Cucina24 pasta is house made. Don’t remember the name of this dish or what was in it, but it was just as delicious as the others.
Tasting each dish on the table is always a great way to go. A bite of each was perfect because I was pretty full from our meal at Sovereign Remedies. My choice was dessert: Bitter Almond Panna Cotta with lemon & mint sorbet and blackberries. And coffee.
The Panna Cotta was delicious – light and had a wonderful “mouth feel” as well as flavor. I was reminded just how good when I had Panna Cotta a couple weeks later at another restaurant. Not naming names, but it was a dismal fail.
Our server said the only coffee available at that time of night was an “Americano”, but it was more like an espresso – thick and luscious. My only, and I mean only, suggestion would be to inform people that they will be charged for a second cup when asked if they’d like more coffee.
Chef Canipelli offers a prix fixe dinner that’s served “family style”, which must be ordered by everyone at the table. It’s priced at $45. A fair price when you consider the amount and quality of food you’re getting.
Consider experiencing Cucina24 if you haven’t been, and go back if you haven’t been in a while. Heck, go even if you went last night. Chef Brian Canipelli is not known to blow his own horn, so I’m going to tell you he is a Star Chefs Rising Star 2013 and a semi-finalist for the James Beard Foundation Best Chef: Southeast award 2016. No small awards.
Cucina24
24 Wall St
Asheville, NC 28801
Phone: (828) 254-6170
You heard me right. I had Shine (aka Moonshine) for breakfast today and it was over-the-top delicious!
Okay, getting real here. What I had was Peach ‘Shine Jam – Moonshine & Vanilla Bean Jam on my toast as companion to my husband’s famous mushroom, tomato, red pepper, onion, and sausage omelette.
UPDATE: Hey everyone! I just got a discount code for Carolina Epicurean readers when they shop online at Copper Pot and Wooden Spoon through August 31, 2017! Use this code at checkout: EPICUREAN30. https://shop.copperpottraditions.com/
It’s a local product, made in Waynesville, NC by Copper Pot & Wooden Spoon. Being pretty busy these days, the samples they sent me have been in the fridge for a couple weeks.
Oh, how I regret waiting to taste this jam! After my first bite, I pulled the jar back out of the fridge to check ingredients. A happy surprise. First and most prevalent, peaches. Followed by sugar (it’s jam, after all), lemon juice, and moonshine (corn whiskey), and vanilla bean. The label also notes that ingredients are natural.
I like that ingredients are local, too. “Peaches [are] from the Western Carolinas and Troy & Sons Moonshine, distilled from locally grown corn, in Asheville NC.”
It must be the moonshine that gives it that cool, light taste and mouth-feel? Just fantastic. I’m trying to decide just which summer cocktail(s) might be notched up a bit with a touch of this jam?
They suggest “Savoring the subtle layers of flavor with your favorite soft and creamy cheeses, serve atop thick cut French Toast, dress up your vanilla ice cream, or stir into a fruity cocktail for a true Southern delight!”
Another thing that struck me about the jam is that it’s slightly runny – a good thing. You know how some store-bought jams are thick, almost too gelatinous? To me, a little runny is better. More like home made.
I have more of their products to try, and will either update this post or put information about them on my Facebook Page. See that Whole Wheat Beer Bread Mix below? The Oven Roasted Tomato and Spiced Apple Beer Jams? That’s right, their sealed shelf time in the fridge is limited! Note: the bread mix isn’t in the fridge.
Greenville, SC – Exciting 10th Anniversary Announcements from John Nolan, owner of Greenville History Tours
New Tours
1. The Greenville Breakfast Tour | $39 pp; Tuesdays and Thursdays 7:30-9:15 am. Guests will enjoy unique food and drinks at Famous Toastery, Biscuit Head, and LeGrand Bakery. This driving tour will be offered year-round.
2. The International Coffee Discovery Class | $45 pp, Saturdays 2:30-4:15 pm Guests will learn all about coffee from the places it’s grown to characteristics of bean varieties. You will see the roasting process first-hand and how to fashion your favorite cup. You’ll also taste a variety of world coffees from two brewing methods: Italian moka pot and French press.
Guests will take home freshly roasted beans of their choice. This course will be offered year-round.
3. Downtown Public Art & Architecture Tour | $20 pp; year-round, by appointment
This driving tour will take you to most of the 71 public works of art scattered throughout down town. You’ll learn about the artists, insights into the commision and meaning of each work, and see lots of interesting pictures of details, other works by these artists, and the artists themselves. You’ll even discover works that you didn’t even know about!
New Greenville Book
Lost Restaurants of Greenville | GHT owner John Nolan published A Guide to Historic
Greenville SC (History Press, 2008) and is now working on a book (Arcadia Press, fall, 2018) that captures the great nostalgic eateries of Greenville’s past, ranging from earlier times like Boston Lunch and Ye Olde Fireplace to more recent ones such as Bistro Europa and American Grocery.
New service
Shuttle Service | $100/hr., year round by appointment
Enjoy the convenience of a comfortable 15-passenger Ford Transit van with high roof, aisle seating, and a computer screen for optional viewing of historic Greenville photos.
For more information, contact:
John M. Nolan, Owner
Greenville History Tours
864.567.3940
greenvillehistorytours@gmail.com www.greenvillehistorytours.com @gvilletours
Complete list of services
West End historic walking tour | $12
South Main historic walking tour | $12
At the Chef’s Table culinary tour | $49
Greenville BBQ Trail tour | $39
Greenville Breakfast tour | $39
World Coffee Course | $45
Historic Neighborhood & Architecture tour: Northwest | $20
Downtown Driving Tour | $15 Shuttle Service | $100/hr.
Thematic Powerpoint lectures about Greenville | $100/hr
Customized culinary/history tours with various restaurants throughout Greenville
*All prices are per person unless otherwise stated; prices do not include tax or gratuity
Restaurant partners for customized tours
Roost • Kilwin’s Ice Cream • Dark Corner Distillery • Sip • Tupelo Honey Café • Southern Pressed Juicery • Luna Rosa Gelato • Poppington’s Popcorn • The Nose Dive • Soby’s New South Cuisine • Soby’s on the Side • Grill Marks • The Lazy Goat • Papi’s Tacos • Passerelle Bistro • Smoke on the Water • Mac’s Speed Shop • Stax Original • Pickwick Pharmacy & Soda Fountain • Mike & Jeff’s BBQ • Henry’s Smokehouse • Bucky’s BBQ • Ink n’ Ivy • 101 Espresso Bar • The Local Cue • Rick Erwin’s West End Grille • Nantucket Seafood Grille • Rick’s Deli, Le Petit Croissant
Asheville, NC – FYI network, known for producing hit series Food Porn and Tiny House Nation, among others, is releasing a brand new series: The Know it All Guide To… It’s a fast-paced, fun, fact-filled series about the world’s most popular foods that debuts on July 31. Find out what was the largest cheese ever made, or how beer is produced on the moon. The program delivers the best places to eat, and stuffs you full of great facts, hacks, and tricks for a food journey that will leave you feeling, well, stuffed.
On August 13 at 10 p.m. EST on FYI, check on The Know it All Guide To…Bread, when Asheville’s own Chef Anthony Cerrato of Strada Italiano appears on the episode, sharing the accolades of gluten-free breads.
After discovering an allergy to gluten, Cerrato went gluten free in 2011, and, in turn, caters to those with food allergies at his restaurant. Guests can opt to order all but three pastas sans gluten as well as bread, allowing a true Italian dinner experience to those with gluten intolerance. The program’s episode featuring Strada centers around Cerrato’s signature (and delicious) gluten-free bread recipe as well as his views on Italian cooking and catering to guests with gluten allergies.
“If you have a food allergy, you should be able to come into my house and get what you need,” says Cerrato. “That’s what real Italian hospitality is.”
In regards to being on the show, “It was super intense but a great experience,” he explains. “I love that I was given the opportunity to share what I know about gluten-free cooking.”
If you miss Chef Cerrato’s episode on August 14, it will be available on the website FYI.tv and the FYI app approximately 24 hours after it airs on cable.
About Strada Italiano
Strada, meaning street or boulevard in Italian, is located at 27 Broadway in downtown Asheville and calls to mind a traditional Italian neighborhood trattoria. The menu includes dishes representing all regions of Italy, including owner and Chef Anthony Cerrato’s traditional family recipes. Hand-tossed pizzas, savory pastas, grilled or sautéed meats and seafood, house-made desserts, as well as gluten-free and vegetarian options are all made to order and feature locally sourced ingredients. The drink selection includes local brews on tap, biodynamic and organically produced Italian wines, as well as a host of fine liquors and cocktails. Strada adjoins Cerrato’s other restaurant the Social Lounge, a craft cocktail bar with a rooftop patio and light fare. On request, the full Strada menu is available next door. Catering and private dining are available. Lunch hours are daily, 11 a.m.-3 p.m.; dinner is 4:30-9:30 p.m., Sunday-Thursday, and 4:30-10:30 p.m., Friday and Saturday. Both restaurants serve brunch on Saturday and Sunday. StradaAsheville.com and SocialLoungeAsheville.com.
About FYI
For your inspiration, for your imagination or for your innovation, FYI™ takes a modern spin on traditional lifestyle genres by embracing an adventurous and personalized approach to peoples’ taste, space, look, story and more. FYI covers a range of stories and experiences that reflect how people live their lives today, not defined by just one passion or interest. FYI has launched all-new genres, including trendsetting and brand-definitional series, such as Married at First Sight, Arranged, Seven Year Switch, Tiny House Nation, Unplugged Nation, He Shed She Shed and Food Porn hosted by Michael Chernow. FYI is a division of A+E Networks, a joint venture of the Disney-ABC Television Group and Hearst. The network is available in nearly 70 million U.S. homes and is one of the most upscale entertainment brands in the media landscape. The FYI website is located at fyi.tv, Twitter at twitter.com/fyi and Facebook at facebook.com/fyi. For additional press information and photography, please visit press.aenetworks.com.
About The Know it All Guide To…Bread
From the world’s biggest bagel to a decadent $200 gold-plated sandwich, the program visits the best places to eat and shows you the best hacks, how-tos, and mind-blowing facts in this fun and fast-paced food show. It debuts July 31, 2017 on FYI. Running a total of 13 30-minute episodes, the show airs on Monday nights at 10 and 10:30 p.m., with two back-to-back episodes.
Fairview – Looking Glass Creamery has hired Sean Stanley as Retail Manager for the growing, and soon to be expanded, Cheese Shop at the company’s original Fairview location. For the past seven years, Sean has been with Whole Foods Market across the Southeast, working in cheese, beer and wine. In 2014, he was designated an American Cheese Society Certified Cheese Professional ™, one of only 740 worldwide. Stanley brings with him an extensive knowledge of cheese varieties, origins, and styles and a passion for working with people. “Throughout my career, the overriding motivator has been building meaningful relationships with guests, and sharing the joy that comes from eating great food.” When Sean isn’t behind the counter in the cheese shop he will be helping with cheese production and streamlining processes and procedures in all areas of the business. “I’m so excited to be working with a group of people that represents what’s great about American cheese making: hard work, preservation of tradition, and enthusiasm about sharing what they do every day.”
Effective July 13th, the Cheese Shop hours at Looking Glass Creamery are being expanded. The shop will be open from 11am to 5pm Thursday through Sunday. “Our goal in expanding the hours and adding Sunday is to give the Asheville community more opportunity to come enjoy the beautiful space and amazing experience we have just down the road,” says Stanley. In addition to the made-to-order cheese plates and retail goods currently featured, the shop will offer an expanded selection of wine and cider, local and southern products, and select guest cheeses from southern cheesemakers in its case.
Also, beginning in August, the renovated loft of the creamery will open for additional seating, as well as an educational and special event space. “Our tiny 250 square foot cheese shop just got a little less tiny.” says owner Jennifer Perkins. “It will still be the quaint, little cheese shop that our customers know and love but with a little more elbow room, a great view and private corners to enjoy a cheese plate even when it’s raining.” The space will also be used for intimate private events and small corporate receptions at the Creamery.
Starting in August, a regular series of classes will be held in the new space, revolving around cheese education, pairings, and beyond. Classes in the “First Friday” series will be held on the first Friday of every month from 6pm to 8pm. Buy tickets for LGC events at: http://ashevillecheese.brownpapertickets.com/ or visit the Store section of the company’s website.
The first class in the series will be:
August 4th:Not Just for Curd Nerds: An Introduction to Cheese with Looking Glass Creamery
Long-time employee, Ashley Ioakimedes, will continue her role in the retail and production side of the business, but expand her responsibilities to include managing off-site events, tastings, and festivals. “I’m looking forward to bringing our products out into the world a little more, and teaming up with some of the immensely talented food and drink companies we are lucky to have in this area” says Ashley. The company will be working with local breweries, wineries, and food producers to put together some innovative events, tastings, and pairings around Asheville and in WNC.
Looking Glass Creamery is a small, family cheesemaking operation started in 2009 by husband and wife team, Jennifer & Andy Perkins. The company makes fresh to aged cow milk cheeses as well as caramel from the milk of their pasture based herd in Columbus, NC. Their original location is open to the public from 11am to 5pm every Thursday through Sunday at 59 Noble Rd in Fairview, NC. The company has garnered national recognition and awards by the American Cheese Society & Good Food Awards and numerous regional and national publications. Find their products at the best restaurants and retailers in WNC & beyond.
Asheville – Waking up to an email yesterday from friends saying they were in town and asking if I could meet for dinner was perfect!
They chose Sovereign Remedies, which was great because I’d been meaning to go for a while now. Friends have been raving about their food program as well as their cocktails.
Every one of our cocktails was superb!
L-R Frozen Green Point, Frozen Negroni, Forks of Ivy (behind the Negroni), Dark and Stormy
Sovereign Remedies has managed to create an amazing food program considering the size of their kitchen. When I told another friend that a group of us were going, she said, “focus on vegetables” and “I’ve had their chicken, and it was good”.
So we went “veggie”. And sharing is SOP (standard operating procedure) with this group.
Between the four of us we ordered:
Chickpea Fries ($7) – fermented pepper, harissa, and dill yogurt. I didn’t actually taste the fries, but I’ll just say they were gone in no time.
Chickpea Fries
Perfect New Potatoes ($10) – corn stuffed squash blossom, blackberry, red onion marmalade, and brown butter. This creative combination was definitely a hit. Love it when fresh fruit like berries are added to vegetable and meat dishes.
Perfect New Potatoes
Two dishes tied as my personal favorites. The Summer Plum and Nectarine Salad ($10) – sorrel cucumber gel(!), blistered Padrón peppers, sunflower seed, holy basil, and pedro ximénez, a white Spanish wine.
I wasn’t familiar with Padrón peppers. I learned they’re usually mild, but a small percentage can be really hot depending on the amount of sun, heat, and water they get when growing. These were mild, tasting somewhere between a green and red Bell pepper. The gentle blistering left them crunchy inside. Perfect.
Summer Plum and Nectarine Salad
And the Tomato & Gherkin ($10) – fried okra, lavage oil, New Zealand spinach, and pickled pepper. You really should get this dish, even if you aren’t sure about fried okra – light and crunchy on the outside, creamy inside.
Tomato & Gherkin
Sovereign Remedies is knocking it out of the park when it comes to creatively conceived and executed dishes. They’re in a small corner location one block off Broadway. Make sure you include a meal and cocktails here on your “Asheville Must Visit” list.
Food is available downstairs where there’s definitely a cool cocktail bar ambiance and somewhat limited seating. A small dining room is upstairs that can be more comfortable for small to medium groups. If you have a large group, give them a call. You might be able to book the upstairs room.
Sovereign Remedies
29 N Market St #105
Asheville, NC 28801
Phone: (828) 919-9518
Searching for the best out of the way North Carolina restaurants? Here are the top 11 culinary outposts in unexpected places that are absolutely travel-worthy.
A couple on the list aren’t exactly “out in the middle of nowhere”, but are beacons of culinary excellence that stand out among nearby peers, if there are any.
Off The Square is literally just off the town square in Albemarle. Albermarle is a small town that serves as Stanly County seat and was a former booming textile mill community. Off The Square was opened by a couple who returned after leaving NC for the bright lights of NYC. They have won culinary competitions such as Best Dish NC. They take pride in sourcing locally, supporting farmers and other producers.
Whatever they’re serving, it’s good. If Creme Brulee is on the menu, order it.
Grilled lamb chops with a fresh mint pesto served over garlic mashed potatoes and roasted winter vegetables. Image: Off the Square
One of my all time faves! Kitchen Roselli is a family run restaurant that really is in the middle of nowhere. They serve roll-your-eyes-up-in-your-head Italian. Some refer to their Gnocchi as heavenly pillows. I’ve had them and they’re amazing. Roselli’s is especially known for their HUGE Cream Puffs. Order yours when you are seated because they will probably be sold out by the time you’re done with dinner. #testify
Matt Register, his wife, and his parents are frequently all on hand. Matt’s family goes back quite a bit in Garland. Given the chance, they’ll tell you what used to be here and there around town, including where Southern Smoke BBQ is located. At their last “Southern Supper“, my husband and I sat at a table with long-time Register family friends. One told us a story about growing up poor in Garland. The owner of the General Store would help out anyone that needed help with money and in other ways, too. He kept a running total in a book at the store, but never mentioned paying off the loans to anyone. The man telling the story got help through his high school years, including help with what he needed to go to the prom, but payed off all $500 as soon as he could.
The food’s down home delicious! Be prepared to wait in the line that forms before they open. As of this writing, they are only open on Thursday and Friday from 11:30am to 3pm. They are also working on getting a food truck on the road.
You’ve probably heard about Vivian Howard and her husband, Ben. How they are wildly successful, with an award-winning PBS show, an award-winning cookbook, Deep Run Roots, and tons of media coverage.
Again, Vivian and Ben “came home” to Vivian’s home town after honing her chef-cred in NYC. I won’t bother telling the much told story here since it’s easy to find online. The thing is, lots of people think this has been easy for Vivian and Ben. That fame and fortune magically came their way. Actually, they’ve worked incredibly hard to get where they are today. If you get the chance, say hello to Vivian and Ben. They’re good people.
The food is wonderful. Many dishes are family recipes as they have always been, or tweaked by Vivian. We took a road trip to Kinston with another couple. Dinner at Chef and the Farmer, Dessert and drinks next door at their Boiler Room Oyster Bar, and overnight in a nearby B&B. In the morning, we checked out the Farmers’ Market (had to leave before Vivian got there to do a demo) across the street from Chef and the Farmer and then toured a few wineries on the way back “up the mountain” to Asheville.
Image: Chef and the FarmerWatermelon Salad. Image: Chef and the Farmer
Canyon Kitchen at Lonsome Valley is a seasonal spot, open in the warmer months. Chef Adam Hayes is at the helm. He’s not only Executive Chef, managing what happens at the restaurant, he also manages the gorgeous organic garden just outside the open-air restaurant and an on-site chicken house. He’s continually expanding the garden, seeking out heritage seeds in particular.
This is a great place to go whether it’s for an event or dinner with friends. The food is top notch and the views are killer! Just a heads up, Chef Hayes serves styled courses on large, white plates that sometimes make portions look small. Believe me, you’ll be happily sated by the time you finish your meal. I love the drive, but for some of you – you know who you are – beware winding mountain roads.
Consistantly good food. Owners committed to sourcing locally and supporting farmers. Watch their website and/or social media channels for special dinners like their August 19th “Best Wines You’ve Never Heard Of Tasting” and their August 20th “Six Course Vegan Tasting Menu”.
My fondest memory of Heirloom is the time an entire glass of red wine was spilled on me and into my purse, which I’d set open on the floor for easy camera access. The poor server was mortified. His face . . . They handled it well and we thoroughly enjoyed our dinner, even if I was a bit “damp”.
Great food. Great views. Chef Zeb McDermott was born and raised in Asheville. After his formal education, he honed his skills in Portland, OR and Boston before returning to NC. Another one, right? He now attributes his success to “lots of trial and error”. Zeb prides himself on sourcing fresh and in season produce and meats, as well as on building lasting relationships with local farmers. Call to make your reservation.
Image: Mountain Magnolia InnAtlantic Salmon topped with a sauce made of eggplant, red peppers, garlic and onion served over roasted broccoli. Image: Mountain Magnolia Inn
Gamekeeper is a super cool spot in the mountains between Boone and Blowing Rock. Yes, they serve game meats – probably tastier than what you’ve had before – but many standards, too.
It feels like you’ve found a mountain lodge on top of a hill, out in the woods. A lodge where they know their way around the kitchen. They say of themselves, ” As one of the first restaurants in the area to embrace farm to table, everything on our menu reflects this philosophy.” And I can tell you that they live that statement.
Gamekeeper is a semi-seasonal spot like a lot of higher elevation mountain restaurants. Beginning in November, they cut their operating days back to Thurs – Sat, so call to make a reservation and be sure they’re open. The decor is cozy, warm and welcoming.
Image: The GamekeeperCocoa rubbed, grilled elk denver leg with blue mac and cheese, veggies. Image: The Gamekeeper
I can’t say enough about Spring House co-owners Lynette Matthews-Murphy and Executive Chef Tim Grandinetti. They are the epitome of Southern grace and hospitality. Their desserts and drinks are awesome, too. If you’re not up for dinner, check out the Library Bar. It’s a great place to hang out. The ebullient Chef Grandinetti kills it in the kitchen and is also known for his BBQ prowess.
Grandinetti goes by Doc Brownstone when it comes to BBQ, and holds the multi-day Doc Brownstone’s Sweet Summer Luv Luv Festival at Spring House every year. Talented guest chefs come in from out of state and have a huge BBQ party. It’s a ticketed event held outdoors on the tented lawn. You can watch the action close up before, during, and after dinner. Go if you can.
The Colington Cafe has been in the same Outer Banks (OBX) location for well over 20 years. The restaurant’s now landmark property “is one of the oldest deeded properties in the Outer Banks, owned and passed down by many generations of the Twiford family, as was most of the property in this area”.
It’s all about seafood, baby. This is where you go for local NC seafood at its freshest and best. If you just can’t do seafood, there are a few options for you on the menu.
Image: The Colington CafeSalmon and local scallops. Image: The Colington Cafe
Kindred is one of the places I was talking about when I said a couple of spots on the list really aren’t out in the middle of nowhere. But co-owners Joe and Katy Kindred have been crushing it since the day they opened on Davidson’s main drag years ago. Their approach is seasonal, chef-driven, and they walk the talk when it comes to sourcing both their food and beverages with integrity.
The last time I was at Kindred, my friend and I sat at the bar and had drinks and murmur-worthy appetizers. Actually, I haven’t had anything less than murmur-worthy at Kindred. If you’re a regular Carolina Epicurean reader, you’ll know I publish their cocktail recipes every now and then.
Their menu changes all the time, but may offer things as varied as Grandfather’s Pickles, Warm Castelvetranno Olives (my favorite olives right now), Red Curry Sweet Potato Soup, Wagyu Beef Tartare, and Ravioli.
Image: KindredSanta Rosa plums, stracciatella, purslane, crunchy salt. Image: Kindred
Flat Rock – Four of us went to Flat Rock Wood Room for dinner a few weeks ago. I really had no intention of reviewing the place. Didn’t bring my “big girl” camera. Only my phone for pics, if I felt so inclined. Just wanted to enjoy a meal with friends.
They knew who I was, but the meal wasn’t comped or anything. We had excellent service, but as I watched the packed room throughout the evening, everyone else seemed to be getting good service, too. The Owner and the Chef did come over to our table to say hello, which we appreciated.
Speaking of the owner, I hadn’t realized that the couple who opened FRWR, Wayne and Kim Blessing, are in the process of transferring ownership to a friend, colleague, and dynamo named Jamie Guay. He’s considered the owner, but I think a few details need completing.
I say “ascending” because Wayne and Kim were able to create a top notch restaurant while at the same time competing in BBQ competitions in multiple states across the country. After meeting Jamie, I feel pretty sure he’s going to take the Wood Room to the next level. He’s a guy you should know if you get the chance.
One of the things I really like about FRWR is their commitment to community. They fed an awful lot of fire fighters and others during the WNC wildfires. And if I’m not mistaken, they helped in other ways, too.
For snacking before our entrees arrived, we ordered the Rib Teaser ($10.25): 4 St Louis Ribs served over a bed of onion straws. We put it in the middle of the table so we could all reach in for a rib. After I took the picture below, we each cut our entree into 4 parts and shared all around.
This is their “Famous Flame Broiled Pisgah Pork Burger ($13.99): hand pattied 7 oz. pork burger piled high with creamy apple slaw, and tangy BBQ sauce served on a grilled brioche bun.” It does have a little kick.
And served hot, right out of the imported wood-fired oven, Pepperoni Pizza with mushrooms. I’m not sure of the price with the added mushrooms. It’s on the menu as mozzarella cheese and pepperoni for $13.75.
All four of us thought the Brisket Stack Brioche Sandwich was the absolute best! It’s “1/3 lb of shaved marbled brisket point covered with sauce and grilled with melted provolone cheese then piled on a buttered grilled brioche’ roll topped with a generous stack of fried onion rings and covered with competition bbq sauce. Ohhhhhh yeaaaaaa” ~ Jamie Guay. PIC and I will be heading back soon so we can each have our own.
After listening to Jamie describe the Buckboard Bacon Melt, I had to order it.
“Buckboard bacon is bacon made from pork shoulder instead of pork belly. We debone pork shoulder and butterfly it out flat like pork belly. Then we use a mixture of seasonings and pink salt along with brown sugar and maple syrup brining it for 10 days. After this curing process we smoke it to 160 degrees and cool it down over night. Next day its shaved thin When the buckboard bacon melt is ordered We make a Sriracha, honey mayonnaise sauce and layer it on the top and bottom of a Cuban roll. Sliced provolone is then placed on it and a pile of shaved buckboard bacon. We then place our famous southern greens on the bacon and sweet and house brined sweet and sassy pickles. The sandwich is buttered and wrapped very tight with foil and pressed till crisp and hot on the outside and hot and melty-gooey on the inside. The salty sweet delicate flavors enhanced by the collar greens with the crispy texture of the Cuban bread is not found anywhere but the Flat Rock Wood room.”
If you’re looking for something a little different and delicious, ask your server if this is available.
The other thing to know is that Flat Rock Wood Room desserts are AMAZING! Kim had previously done the baking, but has since trained a staff member. She’s definitely rockin’ it!
Lemon Cake – had a wonderful lemony flavor. Not over the top.Chocolate cake with raspberry (I think-could be strawberry?) frosting. Fantastic!
This was a journey toward awareness and understanding. We talked with fish farmers, shell fish farmers, shrimpers, commercial fishermen, seafood packing/shipping company owners, an attorney that specializes in maritime law, and the quilting and church ladies of Harker Island who shared a home-made meal and stories of growing up in multi-generation seafaring families.
A most wonderful lunch made by the quilt and church ladies at Core Sound Museum. And their “fish tales” were fascinating!
I’ve struggled with this article because it’s about three days filled with roller-coaster emotions. First of all, I love seafood! So three days spent happily gorging myself on bounty harvested right from NC waters moments prior was a dream come true. The upside.
Southern Salt Seafood owner Sammy Boyd cleaning Tuna for our dinner!
The downside – hearing first hand the challenges faced by extremely hard working people who rely on fishing, shrimping, crabbing, and growing & harvesting shell fish for a living. It’s their life, going back generations in many cases. My natural instinct is to try to figure out how to fix things and help, but some problems are just so huge and complicated.
Talking about commercial fishing realities in North Carolina
Here’s just one story about a current hot topic that lots of folks we met were talking about. But before I tell you the story, I’ll say that all stories have two sides and we only heard one. Nevertheless, it was compelling.
We shared our table overflowing with fresh-caught NC seafood dishes at the Beaufort Grocery Company with two shrimpers: one full time who also advocates for the industry in Raleigh, and another that shrimps during the summer and teaches maritime careers at the local high school during the school year.
Pan Seared Scallops and Shrimp in Champagne Cream Sauce on Cappelini – Sourced from Fishtowne in Beaufort and Blue Ocean Seafood in Morehead City
They told us of regulations sent out from Raleigh requiring them to reduce the number of incidental fish caught in their nets when shrimping by 40%. They cut holes in their nets to accomplish the mandate (don’t ask me how the fish got out, but not the shrimp), and reduced the incidental fish caught by 52%! Above and beyond, right?
Then another mandate came from Raleigh to reduce incidental fish caught by another 40%! The frustration and worry of the possibility of loosing their businesses due to regulations such as these was plain on their faces. In fact, it was palpable.
Click, click, click – back up to a high point on the coaster. The teacher/shrimper explained that he had sold his two shrimp boats and was building a new boat from the ground up with the help of his students. They were learning boat building skills hands-on. Skills that, if need be, could be transferred to non-marine careers. What a wonderful way to learn!
And finally, whoa, back down again! If all the current proposed regulations are passed, this new, $100,000 boat will have mostly served as a lesson in boat building for students rather than a means toward years of providing a livable income for the shrimper and his family. Of course, he could sell the boat, but who would buy it? And he’d loose a part of who he is.
I’ll be writing about our incredible meals in future posts. In the meantime, take a look at more images from our trip (hover for description, click to enlarge):
I was recently asked for best restaurant in Raleigh recommendations. Not having the latest scoop, I turned to the best resource I know – Carolina Epicurean readers. The response was amazing and morphed to include Cary! If you have a restaurant you feel should be on the list, leave a comment on this post.
Note: The spreadsheet is downloadable. After you download, you can print. See the icons, bottom right.
