Carolina CiderFest is back with an even bigger and better festival! This festival will feature ample tastings of hard cider, mead, apple wine, and seltzers along with artisanal food, live music, and workshops, all in the heart of South Slope. Shay & Company is delighted to be partnering with the NC Cider Association for this amazing festival. The 2024 event is expected to draw another sell-out crowd to sample sips from a large and diverse mix of local and national, small and large pourers. In addition to tasting cider and mead, guests can enjoy bites of artisanal food including local cheeses, ice cream, and more. This year’s event will also welcome a mix of food from food trucks and local vendors for hungry cider-sippers throughout the afternoon. Your ticket includes all the cider you can drink! If you are a VIP then there will be some yummy treats for you with the ticket purchase.
This quintessential cider fest also offers arts and crafts from local vendors and live music. Again, this year, a limited number of VIP tickets offer advance entry to the event a full hour early to enjoy exclusive access to tastings from our cider and mead makers and artisanal food vendors before the crowds arrive. You may even have the opportunity to sample some specialty, small-batch, or limited-release ciders and meads that won’t be available during the regular event.
Details:
Date: June 22, 2024
Time: 11:30 am VIP Early Entry, 12:30 pm General Admission to 4 pm
Location: 24 Buxton Avenue (South Slope between Colliard and Millard Avenues) Asheville NC 28801
Parking is Ironwood Parking Garage located at 45 Federal Alley, Asheville, NC 28801
Eventbrite Link: https://www.eventbrite.com/e/827706802327?aff=oddtdtcreator
Since the event is sure to be a sell-out, attendees are encouraged to plan ahead and buy their tickets early.
VIP access starts at 11:30 AM and includes a VIP Area sponsored by South Slope Cheese and a Cheese and Cider Pairing with (3) Cideries and South Slope Cheese at 1:30 PM, followed by General Admission at 12:30 PM until 4 PM.
This year there will be a pre party at Noble Cider on June 21, 2024, from 6 to 9 am with Food Trucks, Music and Raffles and an After Party at Urban Orchard from 4 to 8 pm with DJ REXXSTEP.
We have 20 plus Cidermakers from Blakes Hard Cider, Botanist and Barrell , Gingers Revenge, Devil’s Foot Beverage to Shacksbury and we have 14 plus Artisans for our street Market and let’s not forget the food for purchase with Good Hot Fish, Greenman, Paperhouse Pizza, Bears BBQ, Piezaa, Big Foot Longs and Kente Kitchen just to name a few. Music By Lyric from 11:30 to 1 pm and White-Water Bluegrass from 2 to 4 pm with DJ AVL XLR.
Carolina Ciderfest is Produced by Shay & Company benefiting NC Cider Association.
ABOUT SHAY & COMPANY:
Shay & Company is your premier event planner in Asheville, North Carolina. From bespoke weddings to multi-weekend festivals to grand galas, we specialize in creating unique and memorable events that reflect your personal style and vision. For more information visit www.shay-company.com or follow us on Facebook and Instagram.
ABOUT NC CIDER ASSOCIATION:
The North Carolina Cider Association is a 501(c)3 member organization, established in 2020, to promote the success and popularity of the state’s hard cider producers. Thirty plus cider-maker members across the state share their love of cider at their tasting rooms with events and cider sales. The association’s goal of a completed NC Cider Trail map will be realized with a portion of Carolina CiderFest funds being used to support the final steps of creating and distributing the map. Follow NC Cider Association on Facebook and Instagram for more information.
Every now and then we make the half hour run “down the mountain” from Hendersonville to O’Darby’s Liquor Barn in Landrum, SC. This last time we stopped at The Hare & Hound Pub for lunch before heading over to O’Darby’s. Opened in 2002, the restaurant’s a Landrum icon that feels like it’s been there forever. I’m guessing the building was probably built in the late 1800’s to early 1900’s.
Hare & Hound’s location at 101 E Rutherford St. anchors both sides of the corner at one end of downtown Landrum’s two-block stretch of shops, gallerys, and eateries. Landrum’s historically an “equestrian” town. I used to frequent a second-hand shop at the other end of the two blocks. It carried the most beautiful top quality clothes, many sporting equestrian motifs, but sadly it’s gone now.
Can’t swear to this without much more research (wink), but The Hare & Hound feels like a community hub. Lunch or dinner hours, there’s a cozy, family-friendly vibe inside and out. They even have extra high highchairs for high-tops if that’s your choice for seating. It’s got that semi-darkish pub feel inside, with plenty of interesting decor. Not so dark you can’t see your food, though. You’ll recognize all the dishes on the menu and know how to pronounce all the ingredients. And those dishes lean towards hearty.
Servers are friendly and efficient. They’ve got a solid cocktail program, as well as wine & beer. Outdoor seating is shaded and lovely in nice weather. Do NOT leave without having Dessert!
Checked out Pisgah Bakehouse for the first time this past Wednesday and left happy. All pastries and breads made in-house in their wood-fired oven. Nice fresh ingredients in our sandwiches. The pastry case totally hijacked my sandwich-only intentions. It MADE me leave with an Almond Croissant!
They “opened in the fall of 2023 bringing hand crafted food, brick-oven breads and pastries to Brevard, NC. The Bakehouse is the third bakery/cafe location under the ownership of David Workman who, with his team, has been producing from scratch food at Flat Rock and Fletcher Village Bakeries for almost 20 years.”
Now the Bakehouse makes pastries and breads for all three Workman properties in their new wood-fired oven. Bakehouse Chef Daniel Goodsen points out this includes laminated pastry doughs for their Danish and Croissants.
Not sure if they’re always as busy as they were when we stopped in, but the line to order took a while to work our way through. I’m thinking there were quite a few Brevard College students there, as well as families and other folks out for lunch.
Place your order, take a number, and they’ll bring your food to you. Drinks are self-serve to the left of the counter. There’s a sign on the counter saying expect sandwiches to take 25 minutes. I timed them. We had our sandwiches in 9 minutes 27 seconds, even though they were busy. Better to under promise and over deliver, I guess. In nice weather, I think I’d choose outside covered patio seating.
You won’t get bored watching the kitchen action while you’re in line. It’s fast, furious, and non-stop for the impressive number of staff back there! I was watching pastries being made and things going into and out of the oven.
Pisgah Bakehouse is right off the new Brevard roundabout/rotary/traffic circle/whatever you grew up calling them. See their address below the gallery. There’s a parking lot, but it’s tight-ish and limited. We were lucky someone left just as we arrived and we were able to slide into that parking spot.
Root & Bone to Open its Doors at The Crossroads (Hwy 64 & the Ecusta Trail) in Hendersonville NC in Late Spring 2024
Anticipation is mounting as the well regarded restaurant brand Root & Bone prepares to open its doors soon. Two James Beard Award-nominated Chefs, Jeffrey McInnis and Janine Booth, are excited to introduce their special blend of “elevated southern comfort” food, showcasing locally sourced farm-fresh ingredients. We’re talking about honest southern food at its finest.
Chef Janine Booth and Chef Jeff McInnis
Root & Bone draws its name from the staples of the American diet: meat and vegetables. It promises to deliver culinary excellence with southern charm to the vibrant food scene of Hendersonville. “The Crossroads” is the name of the complex housing Root & Bone, which includes a unique bar with classic Rock ‘n Roll flair, an outdoor deck, front porch, and a private wine cellar perfect for private parties and dining. Together the entire complex presents itself as a great new dining option for locals, providing a space to unwind while enjoying a chat at the bar, as well as serving as a prime location for special events and private parties.
THE FOOD
Rooted and raised in the South, Chef Jeff McInnis grew up with southern comfort food and hospitality in his blood. His partner Chef Janine Booth hails from Australia, and brings with her a a true passion for uniting people through food. This power couple already boasts several successful restaurants across the country and the Caribbean, with numerous accolades including four James Beard Award nominations! They are thrilled to be opening their fourth Root & Bone here in WNC, where they intend to establish roots for the long haul. Root & Bone will showcase their southern-inspired cuisine with a modern twist, featuring award-winning dishes such as the “Sweet Tea Brined Fried Chicken” (dusted in lemon powder with spicy honey), “Braised Brisket Meatloaf” (with house-made tomato jam), “Grilled Peach & Tomato Caprese Salad” (with pimento cheese croquette), and Barbecue Spareribs” (with pickled chilies & smokin rosemary), alongside classic casual items like the “R&B Burger” (with house-made bacon) and “Crispy Fried Chicken Biscuits” (with pepper jelly).
THE CROSSROADS
The Crossroads and Root and Bone in Horse Shoe NC
This multifaceted venue houses Root & Bone Restaurant, along with its unique Rock ‘n Roll bar, outdoor deck & bar, front porch, and The Little Root Market & & Café, perfect for local coffee and special pastries for a a quick stop-and-go grab while passing down Hwy 64/Brevard Road. The Little Root Market will offer a unique array of retail and locally sourced provisions for all locals and visitors needing a a quick bite on the road. The Crossroads name stems from the famed Blues Guitarist Robert Johnson of the 1930s. Legend has it Johnson made a deal with the devil in his quest for fame, quickly becoming known throughout the land. In 1969, Johnson’s hit song Cross Road Blues* was covered by the British band Cream, perpetuating his legendary status. Johnson died at 27, much like Jimi Hendrix, Janis Joplin, Jim Morrison, and many other rock icons would in the future, aka “Rock’s 27 Club”. By the main bar at The Crossroads, you’ll find a montage of exclusive and historic Rock photographs from the 1970s & 1980s, including Leon Russell, Jeff Beck, James Brown and even The Stones — all captured live in their early days. The Crossroads will feature an exclusively curated music playlist spanning many genres with no boundaries – from the passion of the Blues to World Beat and Reggae, offering a different vibe every night of the week!
Root & Bone and The Crossroads will cater to everyone, offering affordable family-friendly comfort food, the best Bourbon cocktails in WNC, and occasional live music performances. The Crossroads is located at 4165 Brevard Road, Horse Shoe, NC 28742. For more information or to join our VIP Guest List, visit: https://TheCrossroadsNC.com. The Crossroads is owned by the same local family that owns The Horse Shoe Farm, right up the road on South Rugby.
Auction House Food Hall‘s concept is fun and perfect for its Fletcher, NC location at 29 Fanning Bridge Road. That said, I’m going to sum up my two visits as, first visit – “don’t need to ever go back”. Second visit – “okay, I’ll give them another try after this one”. See why I went back after that first visit and the gallery below for more details.
First visit take: love the concept, super creative fun decor, love that they included a pass through bar to lots of fun outdoor seating and stage area, still deciding on exterior only for going from one floor to the other (it was raining this day), hated the dry & chewy Fish Camp Twenty Five Fried Cod Sandwich I ordered, and liked the Crab Hush Puppies. My friend’s KO Burger burger, ordered with katchup, was impossible to pick up and eat because there was so much katchup on it, everything else slid out into a big katchupy mess.
Second visit take a few days later with two other friends that wanted to give them a try: The Chicken Tinga Quesadilla from Mercado Cantina had plenty of chicken in it and was tasty. Even though three of us liked and shared the zesty Blue Collar Bourbon Social Fried Brussels Sprouts, there were plenty left to take home. We didn’t order a Burger this time, but DID see one waiting for pickup and it looked 100% better!
Overview: There’s plenty of seating throughout. Ordering at Mercado Cantina on the main, street level, is fine. Ordering from Fish Camp, KO Burger, and Blue Collar is all done at Blue Collar, and is less than fine. That wasn’t a problem during the first visit because there weren’t very many people there. It WAS a problem on the second visit because there were a lot of people there and everyone was in one long line to order. It took quite a while to get up to the counter to place our order. We went back up to the main floor with our pagers and then back down again to pick up our food. All lower level food pickups are done at the center window between KO Burger and Fish Camp.
Spaces: Weather permitting, I will always choose dining and hanging out in the outdoor space out back. Next, I’d choose the upper level because it feels open with lots of windows, airy, kind of energized. There are also a few tables that look good for seating on a narrow upper level deck, overlooking the outdoor seating below. Finally, downstairs seating.
Parking: Is plentiful and easy in the huge parking lot they put in behind the building. Lower access is quick and easy. Upper level access from the lot is either up exterior stairs on the far side of the building, or up a long accesible ramp on the near side.
Bottom Line: Give them a try. If it’s not the best on your first visit, go back again, giving them another chance. I’m really glad I did!
Guest post by Nick Lucey, at the The Omni Grove Park Inn in Asheville, NC.
“Guess what we’re doing this weekend, dear?” These seven dreaded words can shake any married man to his core. The words fall from my wife’s lips like a guillotine. Instinctively, my palms begin sweating, my mind races, and the excuses start percolating. Surely, something needs to be fixed around the house on Saturday … right? RIGHT?!?
My shoulders collapse under the weight of despair. As usual, she anticipates my chronic apathy while awaiting my pathetic lethargy. “We’ve been invited to high tea at The Omni Grove Park Inn.” The final n in “inn” trails off like the bitter end of a hangman’s rope. Somehow, this weekend is going to involve smelling good, wearing fresh underwear, and eating tiny food of some sort. I. just. know. it. “Oh, and you’re going to write about it,” she continues, dealing me the final, merciful death blow.
Gulp. Hey, it’s cool. I can be comfortable with this kinda stuff. Two decades as a travel photojournalist, I’ve stayed in some of the world’s poshest resorts. I’ve swam with sharks, but never experienced high tea. There’s a first for everything. And let’s face it, I’ve gotta be cool with it if I want to keep peace in the land. “Happy wife, happy life” and all that jazz, amiright? So I figured I’d better do my homework, and see what this Grove Park Inn is all about. I do my due diligence, and summon the Googles. Here’s what I discovered, in no particular order:
The venerable The Omni Grove Park Inn was built by tonic magnate (and “father of modern Asheville” fame) E.W. Grove, and his son-in-law and pharmaceutical tycoon Fred Seely. The palatial resort was hewn from native granite boulders that make the walls up to five feet thick. Four hundred men and 20 Italian stonemasones toiled 10-hour shifts six days a week to move the massive boulders — some weighing as much as five tons — with mules, wagons and ropes and into place on the side of Sunset Mountain. The inn was influenced by the austere Arts & Crafts style, which evokes a rustic grandeur that seamlessly blends with its Appalachian, western North Carolina surroundings. Admittedly, I’m a fan of the movement.
On July 12, 1913 — almost exactly one year after its groundbreaking — the original 156 rooms opened amid fanfare and an address by then-Secretary of State William Jennings Bryan, who proclaimed that the inn was “built for the ages.” The hotel then encompassed a dining room and a 120- by 80-foot lobby. From the git-go, the inn was promoted as a place to escape the pressures of everyday existence, appealing to “tired, busy people seeking to get away from excitement and annoyances, and to rest their nerves.” Alcohol was prohibited (gasp!), but bringing small children was discouraged. Whew. Now, I was truly intrigued.
Listed on the National Register of Historic Places, the inn’s past is as storied as it is illustrious. The auberge has been frequented by no less than ten U.S. presidents (including FDR, Nixon, Bush Sr., and Obama). Novelist F. Scott Fitzgerald lived there in the mid-1930s while his wife Zelda sought care for her mental health in Asheville, allowing his own to spiral downward in a way only tortured writers can. Tortured myself, I can relate. Maybe this assignment will be cathartic and self-exploratory after all? I’m already feeling better.
During World War II, the inn was used as an internment facility for Axis nation diplomats. These envoys and their staff were granted escorted trips into Asheville, where they would purchase goods from local merchants, helping to boost the economy. As the war raged on, the Philippine government functioned in exile from the inn’s Presidential Cottage. After the war, the U.S. military used the inn as a rehabilitation facility for returning sailors, and as a place where soldiers rested before being assigned to other duties. It’s said that during the Cold War, the U.S. Supreme Court planned to relocate here in the event of a nuclear attack. Talk about a winning business model — world-class chillin’ in the middle of an armageddon.
The inn’s renaissance began in the mid-1950s, when Texas businessman Charles Sammons renovated and expanded it. By the late 1980s, the property tallied 510 guest rooms spread over 140 acres. The sprawling inn is now home to six restaurants and cafes, a 44,000-square-foot spa, indoor and outdoor pools, a sports complex, gift shops, bars and lounges, an 18-hole golf course, and much, much more.
The Grove Park Inn’s westerly-facing terrace, tailor-made for perfect sunsets.
As we ventured onto the property, our cares disappeared just as quickly as our car was whisked away by the friendly valets. We checked into our comfortable room in the Sammons wing, with incredible views of the Asheville skyline and crepuscular-rayed Blue Ridge Mountains beyond. The subsequent 24 hours were nothing short of miraculous.
The inn’s west-facing orientation on Sunset Mountain affords amazing views of the melting sun, a perfect setting for adult beverages on the terrace, and gazing longingly into your partner’s eyes. We continued our twilight merrymaking, retreating to one of the inn’s eateries — the Blue Ridge — and consumed so much delicious sustenance that I literally groaned as I slid myself away from the table. We stumbled down the long corridor and into the elevator, and descended into the dueling piano bar, which was way more fun than either of us thought possible. I can get used to this kinda thing. Being middle aged and allergic to the dark, however, it was well past our bedtime, so we retired to our chamber to sleep comfortably and rest up for our raucous tea party the next day. Besides, smelling nice don’t come easy. Or quickly.
The day of reckoning had finally arrived. I took a deep breath as we boarded the shuttle, and bounced along the property road down to the Country Club. I mustered up the courage, and we entered the opulent hall. We waltzed in, freshly showered and ready to do battle, accompanied by live violin music (“Baby Got Back” just hits different when played by a 16th-century stringed instrument). We took our seats in front of a large shelf of hors d’ouevres, which contained diminutive macaroons, quiche tarts, tea sandwiches (you know, with the crusts cut off), scones, mini-croissants, and other bite-sized marvelous morsels. It’s a good thing I cleaned up for this, because gorging yourself on tiny treats is an exhausting endeavor. Signalling surrender, I raise my pinkie into the air, and sip a fine cup of Earl Grey, all the while, every chromosome in my body screams for war movies, violent sporting events, and a trip to my local hardware store.
When the dust settled, I had survived a high tea, at the incredible The Omni Grove Park Inn no less. We had gorged ourselves on delicious foods, toured opulent grounds, witnessed a life-changing sunset (and a freak northern lights show after dark), slept among the ghosts of presidents, and had everything put in perspective. All said and done, the The Omni Grove Park Inn is definitely somewhere I’d like to stay if there were ever a nuclear war. Because if doomsday ever comes, I want to be well rested, well fed, and properly bathed.
Meet Tiffany and Nick Lucey
Tiffany and Nick Lucey have backgrounds in publishing, photojournalism, media, marketing, business ownership & management, and more. They also produce fantastic imagery and videos. All images in this post are courtesy of the Lucey’s. Learn more about these two impressive humans here: https://luceyagency.com/who-we-are/
Root & Bone restaurant with indoor & outdoor seating coming to Horse Shoe on the Ecusta Trail, along with new music venue, Crossroads. They’ll be in the previous Fidalia’s location. I’ve included shots of both signs because they can be hard to read if you’re driving by. Root & Bone’s sign is on the roof.
They’re currently hiring a Server (or Servers).
This looks like the third Root & Bone location with a fourth in NYC’s East Village that closed after an 8 year run. Additional locations for this brand and another by these chefs are located in multiple states, including Miami, FL. It also looks to me like they’re in a growing phase. A guitar on the Crossroads sign suggests a bar or space with live music?
Claywood started Lunch service Wednesday, April 24th. Taking full advantage, we ordered off the menu, but were also treated to a few extras by Carly, co-owner with her husband, Scott. Thanks, Carly!
I went in saying, “No alcohol for me, thanks” and ended up with an Espresso Martini that tied with one I had in MA as the best I’ve tasted. Ever. It’s made with equal parts of Mr Black (essentially a cold brew infused vodka), aka an australian cold brew liquor, Tito’s vodka, and cold brew espresso, and a generous dollop of Brett’s incredible house-made espresso whipped cream. He pointed out that the whipped cream floats to the top and the finely ground espresso beans settle to the bottom of the glass after the drink sits for a bit.
Barrie told Brett what flavors she gravitates to, and he made her a delicious custom rum cocktail. Something new to me was the Angostura Amaro, and Italian herbal Liqueur, from the same company known for their Angostura Bitters. See more about Angostura Amaro here: https://angosturabitters.com/portfolio/amaro-di-angostura/
We left with an even deeper appreciation for Claywood’s food and bar programs. Mixologist/Bartender Brett’s depth of knowledge and creativity behind the bar is one of the best in the area.
See image captions for more details.
Claywood
317 7th Avenue E
Hendersonville NC 28792
828.471.7500
There’s a new program in Hendersonville whose mandate is to help the homeless and isolated, including senior citizens living on their own. The approach is to use good, healthy food as a tool, a lubricant, in building relationships. The goal is to engage, establish trust, and ultimately enable a lifestyle change for the better.
Engage WNC recently got their 501(c)(3) non-profit standing. They don’t have an online presence yet, but it’ll come after they’re better established. A marketing consultant is currently helping with what they need to get started online and for print materials. The eight-member Board have partnered with the Hendersonville Community Co-op, but other businesses and organizations have heard about them and are also helping.
Engage’s Executive Director Judith Long explained, “It’s about relationships and leaning into social isolation and loneliness in an effort to help people get to the next place/step in whatever’s going on.” Meals are prepared by Chef Donnie Simmons in the new (Nov 2023) Co-op kitchen and then taken to homeless camps and a couple other locations for people struggling with substance use and homelessness. They plan to add taking meals and building relationships with isolated frail elderly folks in the future.
“The way you challenge addiction is connection” Judy Long
Once that relationship is built, they assist people with other parts of their lives, like navigating Medicaid, navigating Social Security, getting them to a hospital for procedures, etc. so they can help that person make positive changes in their lives. Often, they’re asked for Narcan, which they provide, as well as drug test strips. Casually keeping up with the folks they’ve all gotten to know, they share amongst themselves things like, this person’s still alive, this person went to rehab, this person’s doing well, this person’s not.
Something I hadn’t thought about was transportation. Engage will give people bus tickets to get to places they need to get to around town. The tradeoff for a bus ticket is taking a Narcan box, also.
In addition to outreach, Engage WNC will be organizing “Community Plates” in the Co-op’s courtyard. It’ll be another way to build community as folks and families can sit down, have family-style meals and conversations.
Where does the money come from to feed all these people? Judy explained that at this point they have limited funds and are building a budget, but they’re using food gleaned from Co-op excess that’s perfectly good, but isn’t fit for retail sales – the “ugly vegetables”.
Word’s beginning to spread. This past holiday season, a grocer didn’t sell a number of turkeys and donated them. A baker had extra pies that they donated. Ruth’s Chris recently donated hundreds of pounds of cleaned and prepared potatoes. At least once a week the owner of Hendersonville’s Blue Meadow Farms donates something. They’ve had many offers of help, but are building the coalition slowly, so they have infrastructure in place and aren’t overwhelmed.
At this point, they’re providing about 2,500 meals a month! I have a feeling that will hold steady, or more likely, grow. It’s anywhere from 75 to 150 meals a day, depending on the day and products they have to work with, but Chef Donnie thinks they have capacity for 1,000 meals a week (Monday through Friday) if there’s enough produce.
In addition to taking care of others, they make sure to take care of themselves, too, with a weekly communal meal for the team and others that are invited – like me. If you’ve been a volunteer, you probably know about burnout. A shared meal and conversation about the previous week helps. They refer to the meal as “Chef curated” because after a theme’s chosen, Donnie assigns courses. Each person brings a dish and during the meal, they pick a theme for the following week.
This is a group to watch. I expect we’ll be hearing more about them as they grow and expand. Along with so many other organizations in Hendersonville, they’re focused on helping the community as much as they possibly can.
This Mother’s Day, pamper your mom witha weekend retreat at The Omni Grove Park Inn – a 513-room resort set in the Blue Ridge Mountains of Asheville, North Carolina – where classic charm and luxury meet to create an enchanting experience. Create lasting memories in the mountains this holiday with a fun-filled weekend inclusive of yoga and dance classes, audio tours of the historical property, and an exclusive Mother’s Day Tea Party featuring local live music, delicious hors d’oeuvres, artisanal activities and more to celebrate those special matriarchs in your life.
