Asheville — The Economic Development Coalition for Asheville-Buncombe County has released a contribution analysis of the brewery industry in the four-county Asheville Metropolitan Statistical Area (Buncombe, Haywood, Henderson, and Madison counties). Sponsored by McGuire, Wood, & Bissette Law Firm, the study showed breweries and a small cluster of related industries created or supported over 2,500 jobs in the Asheville region in 2016.

Contribution analysis can be used to help show what an existing industry contributes to the local economy. The study was produced to add quantifiable economic insight on the industry as employment growth has been considerable: 754% from 2011 to 2016 and still adding jobs. “This was the fastest growth among manufacturing industries in the MSA in the time period,” noted Heidi Reiber, Director of Research for the EDC who conducted the analysis adding, “the study showed approximately 2,571 workers were created or supported in the Asheville MSA. These workers were paid approximately $111M in labor income as part of companies’ $365 million contribution to Gross Regional Product in 2016.” Total overall output in the study was estimated at $934 million. A future study of winery and distillery employment, as well as related impacts of the craft beverage industry on the region’s tourism and hospitality industry could measure far greater impact still.

“We are aware there are more than 35 businesses engaged in brewing in the Asheville region,” stated Rebecca Crandall, Attorney, with McGuire, Wood, & Bissette Law Firm. “The study highlights the considerable talent that has grown the national reputation of the region, and quantifies the important catalytic impact on related professional services and supply chain growth.”

Exemplary of this growth, San-Diego headquartered White Labs celebrated the grand opening of new facilities in Asheville earlier this year. At full buildout, the world leader in yeast production and fermentation sciences for the brewing and winemaking industries will employ over 65 professionals in Asheville’s growing life sciences sector. The company also provides analytical services and product related training for industry professionals with plans to open a tasting room and expanded educational facilities in fall of 2017.

“We are pleased to add this data to support what we know about the outstanding brewers in our region,” said Janice Brumit, Board Chair of the EDC. “Craft Brewing remains an engine for economic growth and regional innovation. These jobs represent opportunity and significant new career paths for residents of the Asheville region and Buncombe County.”

Infographic summary of the contribution estimates:

The Economic Development Coalition (EDC) for Asheville-Buncombe County is a public-private partnership committed to: creating and retaining high quality jobs, community leadership, and being a resource for better business decisions. The EDC accomplishes this mission through its four core services: business retention and expansion, small business and entrepreneurship, research, and marketing and recruitment. The EDC is funded by Buncombe County, the City of Asheville, the Asheville Area Chamber of Commerce and over 80 private investors through AVL 5×5. The EDC holds the prestigious distinction of being one of only 50 Accredited Economic Development Organizations in the world by the International Economic Development Council. Visit www.ashevillechamber.org/economic-development. Learn more about AVL 5×5 at www.asheville5x5.com.

The Asheville Area Chamber of Commerce is a member organization with over 1,800 member businesses and organizations. Chamber members collaborate with community organizations and coalitions to support the community and each other with the mission of building community through business. The Chamber is home to a 4,000 square foot Visitor Center that welcomes over 208,000 visitors per year.To be active in the Chamber, visit www.ashevillechamber.org.

Asheville – Asheville Farm to Table Tours will resume tours June 2, 2017. We are excited to announce a new 3 hour mini tour. This new tour will still provide an in depth, behind the scenes farm tour but will visit fewer locations than the premium 6 hour tour. At Asheville Farm to Table Tours, we lovingly create authentic, enriching and educational experiences through creativity, careful planning, and relationships with local sustainable farms.

The concept for Asheville Farm to Table Tours was developed through a love of good food, the desire to share the experience of Farm Fresh products with others and the ability to do so because of the incredible local family farms and farmers of Western North Carolina! “I realized that although the farm to table movement is vibrant in our area, there was little opportunity to experience this movement from farmer, to seed, to meal,” says Founder Ann D. Stauss.

As one of our customers said: “As far as I am concerned, this tour should be at the very top of the list of activities in and around Asheville. From the outset, Ann was a delight to meet and the perfect guide for our visit, her van is extremely comfortable and well appointed, and our personal comfort was of utmost importance to Ann. We had an incredibly unique and memorable day interacting with the farmers as they enthusiastically guided us through their beautiful properties and explained their farming methods in an unhurried and informative manner. This tour far exceeded our expectations, and I would highly recommend it to others.”

ABOUT FARM TO TABLE TOURS
Our tours visit sustainable family farms in beautiful Western North Carolina, where the farmers share their passion and knowledge. Specializing in produce, cheese, chicken, beef or lamb, each farm adds their own unique approach to sustainable farming. At the culmination of our day, the Chef prepares a special lunch with ingredients from the farms visited. For more information on booking a tour, please visit http://www.ashevillefarmtotabletours.com/ or call 828-606-9553.

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Fairview, Columbus (Polk County) – Exciting news from one of my favorite North Carolina creameries!

Looking Glass Creamery, owned by Jennifer & Andy Perkins, is expanding production and building a new facility with underground cheese aging caves in the agricultural heart of Polk County, NC. Their existing facility located in Fairview, NC will also be renovated to offer more retail and food service options and improved parking. The new cheesemaking operation will add to the burgeoning agricultural economy in Polk County and fit well alongside the numerous vineyards, five wineries, diversified vegetable operations, and livestock farms already thriving in the area. The new facility will be located on the historic Harmon Dairy, a second generation cow dairy run by brothers, Doug and Alan Harmon.

Dawn Jordan, Director of the Polk County Office of Agricultural Economic Development, believes that the new cheesemaking facility is a perfect complement to the growing number of agritourism offerings in Polk. “The expansion of Looking Glass Creamery and the preservation of Harmon Dairy is exactly the type of agricultural operation we are looking to support in Polk County. Preserving our verdant farmland through value added processes, while supporting small family operations, represents the character and place making set forth by Polk County in its 20/20 Vision Plan adopted in 2010.”

Harmon Dairy is a 226 acre farm originally purchased in three parcels by Doug & Alan’s father in 1947. In 2013, the brothers placed the farm, as a whole, under an agricultural conservation easement to keep it intact so that it could never be subdivided and would be protected from development in perpetuity. The Harmon brothers were committed to seeing the farm continue as a working farm after their retirement and felt that adding on-farm processing of the milk into cheese was a viable way to accomplish that goal. Looking Glass Creamery has been looking at expansion options for two years trying to find the right location for their vision and growth. After 8 months of negotiations, an agreement has been reached that will fulfill the needs of everyone involved.

Natural Capital Investment Fund (NCIF) is providing the funds for the construction of the new cheesemaking facility which is scheduled to start as soon as permitting allows and is projected to take 6-9 months to complete. NCIF is a business loan fund that provides debt financing to small and emerging businesses. They have a focus on entrepreneurs and enterprises that are good stewards of natural resources. “I am so grateful to have played a role in helping Jen and Andy bring their expansion dream to life, one that has such positive impact for the larger community. This is entrepreneurial conservation at its best!”, stated Erika McGilley, Western North Carolina Regional Lender.

During the construction phase the Harmons have agreed to mentor the Perkins on the farm, training them on the daily operations of the milking parlor and in pasture and herd management. The Harmons will continue to own and operate the dairy until the creamery is operational. Once the construction of the creamery is completed and cheesemaking has commenced at the new facility, Looking Glass Creamery will take over all operations of the dairy. “We feel so fortunate that the Harmons have the vision, patience and commitment to the land and their broader community to protect this farm and find a way for it to grow with respect for the past but with an eye to the future.” says co-owner Andy Perkins. It is a rare situation where two unrelated families can cooperate in pursuit of shared goals that address preservation of agricultural traditions, sharing knowledge, growing a business, farmland preservation and transferring land ownership.

The move will enable Looking Glass Creamery to expand production, improve their affinage and allow them to tell the whole story of the farm and their cheeses from the cow to the customer. The company will host culinary events and dinners that are centered around the farm, the dairy and the cheese made on the property. Visitors to the farm will be able to see the production floor through a picture window to watch the cheese making process and peek into an aging cave. Looking Glass will be adding ice cream and several varieties of blue cheese to their regular product line. A farm store will be added later to the Polk County facility where visitors can purchase cheese and other products made on the farm. Once the production is re-located to Polk County, the company’s original location in Fairview, NC will be renovated and the hours of operation will be expanded. The renovations will include an enlarged retail area, additional seating, light food service, and a small classroom space. Their original location is already a popular, off-the-beaten-path destination for locals and visitors to the area.

“We have been blessed with this opportunity but with that blessing comes a lot of uncertainty and new responsibilities. It is our customers, independent restaurants and retailers that have made us successful over the past 9 years. As we grow new roots in Polk County, we look forward to sharing the farm and the cheesemaking process with our long-time supporters and develop new ones in Polk County, Greenville, and Charlotte too, “ says co-owner Jennifer Perkins.

Many people, businesses and entities contributed to the evolution of this endeavor. Looking Glass Creamery would like to say a special thanks to our families and friends, our employees, Appalachian Sustainable Agriculture Project, Austin CPA, Bryan C. Young, the Branan Law Firm, Economic Development Partnership of North Carolina, Growing Rural Opportunities, Natural Capital Investment Fund, North Carolina Department of Agriculture, North Carolina Department of Commerce, Polk County Soil & Water District, Polk County Economic Development and Agricultural Economic Development Offices, our dear friend Ken, and the vision of Doug & Alan Harmon.

Looking Glass Creamery is a small, family run cheesemaking operation which was started in 2009 by husband and wife team, Jennifer & Andy Perkins. The company makes fresh to aged cheeses and caramel sauce from cow’s milk. Looking Glass Creamery has garnered regional and national recognition for their product line including awards by the American Cheese Society and the Good Food Awards. They operate a cheese shop at their original location in Fairview, NC which is open Thursdays 1pm-5pm, Friday & Saturdays 11am to 5pm. Their product line is available at the best restaurants and retailers in Western North Carolina. Distribution in NC and regionally is available through Cornucopia Cheese & Specialty Foods and Cheney Brothers.

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Asheville/Candler, NC – An easy fifteen minute drive west of downtown Asheville, grand dame Engadine Inn, of Engadine Inn and Cabins, has presided over comings and goings from her hillside vantage point since 1895.

Engadine began life as private home to Captain John Keais Hoyt, “a former Confederate Officer in Company K, 3rd Alabama Infantry in Stonewall Jackson’s Brigade”, and his family. Captain Hoyt planted grapevines and became a successful vintner, selling his popular Engadine wine nationally as well as locally.

Sadly, during early prohibition, authorities came on to the property and destroyed barrels full of aging wine, bottled wine, and production equipment. Can’t begin to imagine how the Hoyt family felt as they stood by helplessly watching a lifetime of work destroyed.

The good news is that one of Captain Hoyt’s original grapevines still grows on the grounds. Perhaps one day, there may be Engadine wine available again?

Over the years, Engadine has been a summer home, full-time home, and beginning with a conversion in 1994, an Inn. See the full history of Engadine, including why the name “Engadine” here.

Engadine, the Inn, sits snug against a hill that acts as prow for the 12 acre compound known as Engadine Inn and Cabins. Six rental cabins have been placed strategically for optimal views on rolling hills behind the Inn.

As guests of Engadine, courtesy of Rick, Tom, and the Asheville Bed and Breakfast Association (ABBA), my husband and I paid particular attention to detail during our two night stay. The Inn’s interior is gorgeous and kept very clean, as was our cabin. Full of fantastic woodwork and architectural touches like fabulous, carved hinges on room doors. Of course, the first thing I noticed, me being me, was their food-related Sanitation Rating of 100. Made me smile and anxious to see the kitchen.

Note: my cutoff for dining at Buncombe County restaurants is 92. If their Sanitation Rating is below 92, I turn around and go somewhere else. I qualify this with Bumcombe County because inspectors seem to be subjective by county. My cut off for Watauga County, for instance, is lower because health inspectors there give much lower ratings on average.

We toured the beautiful, spacious Inn rooms, but stayed in the Blue Ridge Mountains Cabin. Our french door entry overlooked a new plateau recently built for weddings and other events. It’s a lovely spot to enjoy sunsets from. We set ourselves up in two of the colorful Adirondack chairs with a bottle of wine, and glasses from our cabin kitchen, and lazily sipped as we watched the sun go down over the tree tops.

That’s the Inn and cabins. What about the two guys? Tom Watson and Rick Bell came “home” to WNC, purchasing the property in November, 2014. They have some some pretty ambitious plans for the place, but before I get to that, I’d like to say these two are pretty golden; funny, sincere, and they can cook! PIC and I are looking forward to meeting up with Rick and Tom for dinner and a night on the town soon.

Breakfast is included with a room stay, but extra if you stay in a cabin. The thinking behind this is that when the Inn is full, there aren’t enough seats in the Dining Room. And cabins have their own kitchen, cooking gear, dishes, and utensils. I would like to suggest to Rick and Tom that they provide a starter supply of coffee, creamer, sweeteners, etc., in the cabins.

Rick does the breakfast cooking, rotating menus so you will never get a repeat meal during your stay. He’s also happy to adjust the menu as much as possible for many dietary restrictions.

Tom was quick to fill our mugs with coffee, and re-fill often, while we chatted with Rick as he cooked.

Our breakfast began with caramelized baked apples topped with yogurt and house-made granola. The aroma had us salivating, waiting patiently to be served.

Oh, I forgot to mention that if you are staying in the cabins, wish to have breakfast, and the Inn is full, there might just be room at the “Chef’s table” in the kitchen. You can also request a Continental Breakfast delivered to your door. The Dining Room is gorgeous and definitely should be enjoyed while visiting with other guests, but if you’re staying in the Inn for multiple nights, you might ask if you can breakfast in the kitchen, also. We pretty much camped out there.

The main course was a lovely quiche, two sausage links, home fries and tomato garnish. We did not go hungry.

We spent some time in Asheville; dinner at Posana followed by dessert at French Broad Chocolate Lounge, both in the heart of downtown. Asheville is extremely walkable. Park in a city garage for first hour free, $1 each additional hour. My go-to city garage for the Pack Square area is at the Aloft Hotel on Biltmore Ave. Same pricing.

Since we’re locals, we spend a lot of time in Asheville, so during our second day at Engadine we headed an hour and a half north, across the Tennessee border to visit Davy Crockett’s birthplace at the Davy Crockett State Park in Limestone, and President Andrew Johnson’s home and National Historic Site in Greenville. We were smitten with historic downtown Greenville! More about that easy, scenery-filled road trip in a future post.

Tom and Rick have some pretty amazing plans for the property, focusing on expanding offerings and facilities for weddings, corporate, and other events. Up next, if I’m not mistaken, is a fresh new exterior refurbishment and paint job. A new website is already in the works and should launch soon.

One of the great things about Engadine is the combined number of rooms, including space for down time if needed, available for groups. It’s perfect for a family reunions, for instance. Everyone can hang out together comfortably indoors or out.

It’s not too late to book a stay at Engadine Inn and Cabins for Fall Leaf Viewing! Check availability and make reservations here.

Epicurean Notes:

• Once you exit I 40, GPS can be a bit wonky. Following these directions will get you there.
• “Accommodations range from stately quarters featuring free WiFi, cable TV, private bathrooms and gas fireplaces, to cabins with living rooms, full kitchens and private porches. Most rooms have wood floors and some have claw-foot tubs or whirlpools.”
• If booking via online discount sites, note any additional fees.

Engadine Inn & Cabins
2630 Smokey Park Hwy
Candler, NC 28715
Phone: (828) 633-1110