Asheville Foodie

Asheville's First Ever Small Plate Crawl

2012-01-17T07:00:00.000-05:00

Tuesday, February 21 - Thursday, February 23, 2012

Taking the lead from her neighbor Hendersonville, Asheville will soon host the Asheville Small Plate Crawl. Presented by the Asheville Independent Restaurant Association and Carolina Epicurean; there will be over two dozen Independent Restaurants will offer small plate samples of what they do best. With prices between $3. and $8., this is our chance to hit as many of these restaurants as possible!

Whether checking out a new dining spot for the first time, checking in at an old favorite you haven't been to in a while or stopping in at your regular haunt - the Asheville Small Plate Crawl promises to offer a variety of excellent food at amazing prices. If you've been to the Hendersonville Small Plate Crawl, then you know what's in store for you in late February.

Check out the growing list of participating restaurants to plan out your dining opportunities. Several of the menus are already listed as well. William Dissen at the Market Place restaurant is offering a tempting Smoked Chicken Spring Roll for only $4.00 featuring local chicken, brown ale collards, smoked cheddar with a sweet chili sauce. I can't wait!

Here is how the Asheville Small Plate Crawl website describes the event -

Dozens of independent restaurants will create special Small Plate Menus, priced from $3 to $8, featuring their cuisine and Chef’s talent. Crawl from restaurant to restaurant from 11:30AM to 9:00PM – lunch and dinner hours – sampling the best of Asheville’s culinary scene.

Restaurants participate all three days during the same block of time: 11:30AM to 9:00PM, 11:30AM to 3:00PM or 5:00PM to 9:00PM.

Print the Crawl AIRpass at AshevilleSmallPlateCrawl.com/AIRpass and AshevilleSmallPlateCrawl.com/Maps. An AIRpass is not required, but is needed to enter the prize drawing. Prizes will be listed on the Crawl website. Present the AIRpass

Participating restaurants are located in downtwon Asheville, Biltmore Village, North, South, East and West Asheville

Include a restaurant outside of Asheville's downtown core in the "5 or more" to double your prize winning chances (AIRpass entered into drawing twice)! Qualifying restaurants will be indicated on the AIRpass. Drop the completed AIRpass off at any participating restaurant. Winners will be contacted by email.

Groups and sharing are okay, so you don't get too full before trying all your favorite restauratns AND the ones you've always wanted to try

This is a rain-or-shine event. Small plates taste just as great no matter what the weather!

Shout Out in Honor of an Old Friend - Elaine D. Sammons

2012-01-14T13:07:00.002-05:00

I met Mrs. Sammons in the fall of 1991 on my first day of work after completing a week of training. She had lunch in the then Carolina Cafe with her assistant Dagmar (sorry, not sure of the spelling of her name after all this time). I wasn't nervous waiting on her table - what made me nervous was all the managers peaking through the door from the kitchen! Over the years I got to know her a little better and was able to spend time with her on occasion.

She was a no nonsense business woman. She had a vision of what she wanted and expected everyone else to come around. Yes, she would hear other opinions and even allow them to weigh in on her decision - but when she made up her mind, it was made up.

She had a knack for getting to know employees as well. She would ask about their family and would check in on them the next time she saw them remembering the details about what she was told from previous conversations. It was impressive that she cared for so many enough to ask and remember the details.

I visited with her in her Dallas penthouse apartment once and drove her to see a movie matinee. We stopped for ice cream afterward to treat ourselves. She gave me the full tour of her place and even apologized that the jewelry closet was locked that day. Another time she wanted to sing hymns after dinner so we all joined in (even though I can't carry a tune in a bucket!) and sang along with her. It makes me smile even now.

There was another time when I was escorting her back to her apartment on the Club Floor of the Inn. She was riding in her scooter (it was difficult for her to walk the length of those long hallways at that time) and she put it into high gear! I had to jog along side just to keep up with her and was out of breath by the time we arrived at her door - partly because I was laughing the whole way.

The stories we have about Mrs. S could fill several large volumes. I truly appreciate the impact that she had on Asheville and the scores of people she influenced over the years. She has an impressive legacy and a continued place in my heart.

Following is the obituary that was posted in the Dallas Morning News -

Sammons, Elaine D.

Elaine Dewey Sammons, a quiet and generous philanthropist and Chairman of Sammons Enterprises, Inc., passed away peacefully Wednesday, January 14, 2009. She was born in Pontiac, Michigan, and moved to Dallas when she married businessman Charles A. Sammons in 1963. Elaine D. Sammons was elected to the Sammons' Board of Directors in 1982 and became Chairman in 1988. With her professional hospitality background, she took a special interest in Sammons' Grove Park Inn Resort & Spa in Asheville, North Carolina. Her guidance resulted in a historical restoration and expansion of the resort in the early 1980s and the addition of the world class Spa in 2001. Her sense of corporate responsibility and community involvement was acknowledged most recently when Sammons Enterprises, Inc. made a $15 million gift to name the park in the Dallas Center for the Performing Arts district in honor of Elaine D. and Charles A. Sammons. An avid supporter of the arts, Elaine D. Sammons also served as Chairman Emeritus of the Sammons Center of the Arts since 1980. Her private philanthropy supported education, medicine, the arts and the underserved. Quietly, she made contributions including $2 million to establish the Elaine Dewey Sammons Distinguished Chair in Cancer Research in honor of Dr. Eugene Frenkel at the University of Texas, Southwestern Medical Center, and $1 million to support First Lady Laura Bush and the U.S. Library Foundation. The Elaine Dewey Sammons Foundation contributed to several worthy causes. In addition she provided a major contribution for a new Chair in honor of Dr. John Fitzgerald in Pulmonary Research at the University of Texas, Southwestern Medical Center at Dallas. The Chair in honor of Dr. Fitzgerald will become a Distinguished Chair later this year. Elaine Sammons is survived by her son, Cuyler P. Medore and his wife, Brenda, of Gulf Stream, Florida; 3 grandchildren and 5 great grandchildren. Visitation will be held Friday, January 16, 2009, at 6:00 pm followed by the Rosary at 7:00 pm in Chapel E at Sparkman Hillcrest Funeral Home, 7405 Northwest Highway, Dallas. A Funeral Mass will be celebrated at Holy Trinity Catholic Church, Saturday, January 17, 2009, at 11:30 am, 3811 Oak Lawn Ave., Dallas. The burial will follow the Funeral Mass at Rose Hill Cemetery in Ardmore, Okla. Memorial contributions may be made to The Salvation Army.

Published in Dallas Morning News from January 16 to January 17, 2009

Asheville Gluten Free Expo

2012-01-02T07:00:00.000-05:00

Ingles Markets and the Asheville and Hendersonville Gluten Free Support Groups will host a Gluten Free Expo in Asheville, NC on Saturday March 24, 2012, from 10 am until 2pm. The expo is expected to bring over 50 gluten free local and national vendors, including many chances to sample and purchase gluten free products. Based on last years turnout the organizers expect over 1000 attendees.

The Event will be held at the Renaissance Asheville Hotel, 31 Woodfin Street · Asheville, North Carolina 28801.

For visitors: a $5 entry fee will be collected.

For vendors: REGISTRATION & Deposit DEADLINE – FEBRUARY 1, 2012

For more information visit http://www.ingles-markets.com/ask_leah/glutenfreeexpo.php

Happy New Year's in the Amish Tradition

2011-12-31T23:39:00.000-05:00

Not everything about New Year's was memorable or exciting. Take sauerkraut being one of the staples for us on New Year's Day! Yeah, I'm German through and through but that still doesn't get me excited about sauerkraut. I still want to share our sauerkraut recipe with you so look for it at the end of this post. Other aspects of the New Year were a little better.

I always remember my parents singing this song to us on New Year's Eve or New Year's Day. When I moved away from home I would still make a point to call home soon after mid-night and my parents would sing it for me over the phone. It is a little strange that I never thought to learn the song myself - but you know how you get caught in the bonds of tradition! The New Year just didn't seem right until I hear it sung.

This is known more as the Swiss New Year's song but good luck if you try to find it any where except in the Amish culture. I posted the photo above so you can see the notes with it also. Most of the time the notes are never included with the words, everyone just knows the tune.

To make things a little easier the words in German and then again in English for the song are posted below.

Neujahrs-Lied
Die Zeit ist ankommen, das freudige Jahr,
Gott wolle euch geben das ganze Neujahr.
Gott wolle euch geben das ganze Neujahr.

Viel Gluck und viel Segen in euerem Haus,
Gott wolle euch geben den Segen in's Haus.
Gott wolle euch geben den Segen in's Haus.

Im Himmel, im Himmel, am himmlischen Thron,
Gott wolle euch geben im Himmel den Lohn.
Gott wolle euch geben im Himmel den Lohn.

Wir wollen's beschliezen, un wunschen dabei,
Gott wolle euch geben das ewige Reich.
Gott wolle euch geben das ewige Reich.

New Year's Song
'Tis time now to welcome the Happy New Year,
God grant you to live and enjoy the New Year.
God grant you to live and enjoy the New Year.

Good fortune and blessings to dwell in your home,
God grant you such blessings this year in your home.
God grant you such blessings this year in your home.

In heaven before the great heavenly throne,
God grant you reward in that heavenly home.
God grant you reward in that heavenly home.

In closing this year, we repeat this one wish,
God grant you on high once that heavenly bliss.
God grant you on high once that heavenly bliss.

Sauerkraut Recipe

5 lbs Cabbage (about 3+ regular heads)
3 Tbl Canning Salt (course Kosher salt)

Shred the cabbage and place half of it into a crock and sprinkle half of the salt over it. Place the remaining cabbage in the crock, sprinkling the rest of the salt over the top. Compress the cabbage to extract the water out of the cabbage until the juice covers it.

Place a plate or hard flat object over the cabbage and add additional weight on top and cover (using a large bag filled with water is an easy way to weight it down as well). This should be kept in a well ventilated room at normal room temperatures around 68 - 72 degrees, but not below 60. At the high end range the process will take about four weeks.

After two days, check the cabbage and continue to do so every couple of days. When scum accumulates on the top just skim it off. This is only yeast and mold and will not damage the sauerkraut unless left alone. If the juice turns color at the top remove it as well as spoiled cabbage.

Yields about 2 quarts

An Indiana Christmas Remembered - Presents, Meals and Live Christmas Trees

2011-12-24T08:00:00.000-05:00

The house we moved to in Berne during the Storm of the Century (1978)

I believe the reason the Holiday Season is so hard on everyone and so many people end up depressed is not just because of so much time with family or the hustle and bustle of shopping but trying to recreate that childhood experience. Our younger years are usually remembered as a more magical time when the challenges of each day were a mere haze. At least that's the way I remember it.

The family photos are from Christmas 1995 - a few of my nephews and nieces

Each year Dad would bring home a live Christmas tree and we would assist Mom in decorating it once Dad got it set in the stand. Popcorn was popped (on the stove of course) and thread to make garland, lights were untangled and each bulb checked, ornaments were hung carefully (a few were broken in the process every time). Dad would climb the limbs of the 50' pine tree in the front yard and string it with the larger outdoor bulbs. As dozens of Christmas cards arrived throughout the month from family, friends and Dad's business partners - Mom would tape them to the door frames coming into the kitchen to put each on display. Generally the house was made festive and ready for the Season.

Mom and Dad surrounded by family opening gifts

Oddly, presents didn't accumulate during the month. On Christmas Eve, we would gather around the tree in the living room and enjoy some family time. Finally we were forced off to bed 'before Santa arrived'. One year we heard Santa's sleigh bells which initiated the chaos of three of us younger kids screaming and running to hide so Santa wouldn't see us still awake. One of my brothers and I ended up in a cabinet under the kitchen sink. I'm not saying that's where we should have ended up, that's just where we did end up. I found out later that one of my older brothers (there were seven kids at that time, two more came along since that particular Christmas) took a strand of old sleigh bells and ran around the house through the snow shaking them. Like I said, it was a magical time when Santa really did come to our house.

Family photo just before opening presents

We finally would get to sleep and dream of all the excitement of the approaching dawn. I've never been a morning person except on those special days like Christmas. As soon as my eyes would open a smile would form on my face. My brothers and I would wake each other up with a shout, jump from bed and race downstairs to the tree. Under and around the tree presents were wrapped and stacked high for us to stare at in utter amazement, but nothing was unwrapped without due process. Its Christmas after all and we had more to experience first.

Everyone carved out a spot to open their presents

Our kitchen was large with a dining table to the side that actually fit the nine of us. The turkey was in the oven cooking away, pies were made and all manner of pots were busy creating our fantastic meal. On the dining table each Christmas morning we would find at our seat a plate made specifically for us with an orange, and uncracked nuts, candy and chocolate. Again, it all appeared as if by magic over night!

The kitchen with Mom and Dad in full swing

When Mom had everything just right - as a family we would meet in the living room around the Christmas tree. Dad would read the Christmas story from the Bible followed by a prayer and then we would all sing Christmas carols together (sometimes that part was a little frightening since most of us can't carry a tune to save our lives). The excitement continued to build until the songs were all sung and the older kids were allowed to begin pulling presents from around the tree one by one. The name on the present would be called and the present handed over. Its at this point that ceremony was gone (its hard to hold a rabid dog back) our parents always knew to let us dig right in and tear the wrapping paper apart to see what Santa brought us this year.

My brother Myron and his wife Liz

It was years later when I found out that Mom would hide the presents around the house during the month as she purchased them. She was good at it too! Even after finding this out, we couldn't find the secret stash. On Christmas Eve after we went to bed she would wrap all of the presents, catch a couple hours sleep in between putting the 20 - 30 pound turkey (that is not an exaggeration by the way) in at 4:00 AM and prepping the rest of the meal. Talk about magic! What she was able to do to create that feeling for us is nothing more than one of the amazing secrets of the universe!

Bowls of candy, fruit and nuts are a must

The Christmas meal evolved over the years. The younger years it was very traditional with the oven roasted turkey with stuffing cooked inside, mashed potatoes and gravy, sweet potatoes with marshmallows on top, green beans, creamed corn, cranberry sauce, green jello salad with cottage cheese and pineapple, hot delicious rolls with butter and more. The desserts were many of the standards like pumpkin pie, pecan pie and decorated sugar cookies. To this line up (since Mom loved to experiment with new recipes) were all manner of foods that she would 'try' on us. Not all were successful and we weren't always willing to comply but through this several of our current day 'traditional' Schwartz Holiday foods were born. I still remember the first year she explained the Seven Layer Salad which became one of her staples at all the big gatherings for years.

Sometimes you just have to stop and savor the moment

The remainder of the day was spent putting tracks together for our train or race car set, assembling presents and playing with our new toys. It was agreed that with permission we could play with some of the stuff another sibling got but that wasn't always a sure bet. We snacked on candy, goodies and left overs through the rest of the day.

Mom and Dad

Christmas is a magical time of year when we allow it to be. While we had our traditions they did evolve to handle a rapidly growing family with new ideas and new recipes. Many of the old ones were still used but Mom isn't the only one in the family that 'tries a new recipe' on the rest of us. The old traditional family dinner turned into a Brunch eventually complete with Mom's famous sausage gravy and biscuits. The old and the new with the old and the young - seems fitting that we combine the best of both since that's what life does for us anyway.
I wish you a very Merry Christmas with your loved ones and may it be as special as the ones you remember as a kid!

Making Pomegranate Liqueur

2011-12-20T07:00:00.000-05:00

Since I was in the mood to made liqueur and pomegranates were available it only made sense to create some pomegranate liqueur as well. An often overlooked fruit because of the apparent time commitment in retrieving the seeds, known as arils. A little time spent with pomegranates though can bring a whole new appreciation for this wonderful fruit. The first trick is getting the arils out without wasting an entire afternoon.

Open the fruit by using a knife to score it and break it open. The arils are divided by white pulp membrane that floats in water while the arils sink. Using a bowl of water can aid in separating the two. One method to retrieve the arils is to freeze the entire fruit enabling you to separate the arils and the membranes. For use of the fruit fresh though, slice the whole fruit in half, score the outer rind several times, hold the fruit half firmly and swat the rind with a spatula or large spoon. This should discharge most of the arils into the bowl you have waiting with few to remove from the pith.

If you don't take the time to taste a few at this point, you'll miss out. Kids will love to taste them also - they seem a bit fascinated by them actually. Now its time to create your liqueur.

Pomegranate Liqueur Recipe

4 Pomegranates, large
4 Cups 100 proof vodka
2 Cups Sugar
1 Cup Water
1 1/2 tsp Orange zest
1 TBL Lemon juice, freshly squeezed

Yield: about 5 cups

Separate the arils and place into a large bowl removing all the white membrane/pith which is too astringent. To this add the sugar, while crushing the fruit mix the two ingredients and allow to stand for an hour. Add the vodka, water, orange zest and lemon juice, mix thoroughly and allow to stand covered for another hour.

Place this into a container or containers that can be sealed tight (if you divide into multiple containers be sure to put equal amounts of solid and liquid into each one). Set container(s) in a cool dark place for 45 days. Once or twice per week rotate the containers on end or shake to dislodge the solids.

Using a large coffee filter to strain, pour the liquid and solids into the filter allowing the juice to drip freely through it. Because of fine sediment you may wish to repeat this process again. Allow it time to drip without pressing and you will be rewarded by not forcing the harsher tannin and astringency from the aril solids into your liqueur. Discard the solids.

Into a bottle that can be sealed, pour your liqueur. Have fun with your choice of bottle whether you keep this for yourself or use it as gifts. You want to showcase your effort in a beautiful bottle to feature your new pomegranate liqueur.

Once in the bottle it is ready to serve. This is one that I prefer young and fresh. Chill it, blend it to make your favorite cocktail or martini or sip straight. Any way you choose to be delighted you will love your new cordial.

Cheers !

Just Another Christmas Present or a Cranberry Cordial Extraordinaire

2011-12-19T07:00:00.000-05:00

Have you ever wondered what to do with all those fresh cranberries each year at Thanksgiving? Sure, I'll put some cranberry whatever my mother-in-law makes each year on my plate. Its even kind of good with the turkey. But is this something that I go out of my way to eat? . . . No. Is this something I think of if it weren't part of the Holiday tradition? . . . No. Then it hit me.

I'm walking past the cranberries in the produce section at the store and think I can drink'em! Like most folks I like cranberry juice (why else are Cosmos so popular). I've been experimenting more lately so why not experiment with liquor also . . . cranberry can be a good starting point.

A little research later, a bit of tweaking here and perfecting there (for my tastes anyway!). Voila! I'm making liqueur in my kitchen and storing in my basement. Just in time to have backup Christmas presents for a lucky few as well.

The cool thing is that just like most recipes you can make this fit your own palate if you take the time to do so any way. Or of course you can follow my recipe and create a great result (that's me being humble, LOL). So try it out and let me know what you think.

Cranberry Liqueur Recipe

3 Cups Cranberries, fresh (one 12 oz. bag)
2 Cups Sugar
1 3/4 Cups 100 proof vodka
1 Cup Water
1 1/2 tsp Grapefruit zest

Yield: 1 quart plus

Pick through and wash the cranberries. Chop cranberries in processor until coarsely chopped, then place in large bowl. To this add the sugar, stir thoroughly and allow to for an hour or so. Add the vodka, water and grapefruit zest. Stir thoroughly again and allow to marinate for another hour or two covered.

Place this into a container or containers that can be sealed tight (if you divide into multiple containers be sure to put equal amounts of solid and liquid into each one). Set container(s) in a cool dark place for 45 days. Once or twice per week rotate the containers on end or shake to dislodge the solids.

At this point there are a number of ways to filter the liquid from the solids. Some of these methods encourage you to press the solids in order to extract all the liquid. Resist the temptation to get the last drop and you will be rewarded with less tannin influence which can add a little more astringent character to the liqueur. Nothing more than a large coffee filter is needed. Pour the liquid and solids into the filter and allow to drip freely. This may take a little time but your patience will be paid off.

You are ready to pour into a clean bottle befitting your hard work. Whether its a bottle, canteen, carafe, chalice, crock, cruet, decanter, demijohn, ewer, flagon, flask, glass, goblet, jar, jug, noggin, tumbler, urn or vial - choose a container that will show off the beautiful deep clear red of this liqueur. Be sure that it can seal tight.

One final piece of advice. Allow the liqueur to rest from a week to a month before you drink or present it. This will give it a moment to season and pull itself together a bit to add a little more finesse.

Your new cranberry cordial is ready to go. Its refreshing spirited flavor will give a little kick and a big smile.

Merry Christmas !

Are You Stressed About What to Cook for Christmas?

2011-12-17T07:00:00.000-05:00

Do you feel stressed out trying to decide what meat to cook for Christmas like apparently 3/4 of the English? If so, there is a little help from Britain's Q Guild of Butchers...

Ready for even better news!?

You don't have to fly to England to get the help you're looking for here in Western North Carolina - since the opening of The Chop Shop Butchery on Merrimon Avenue.

I realize this sounds like a commercial but rest assured no money has changed hands not even a free slice of their now famous in house smoked bacon!

As a matter of fact, the Merrimon strip is the new must stop area for any special food and wine event you may be planning. Don't get me wrong - there are a ton of great places to go in Asheville. We're blessed with many wonderful independent shops to patronize. Its just that its so handy when you have these four shops sitting on the same block.

The Chop Shop Butchery is only the most recent addition. First came City Bakery offering us fresh bread and pastries and more. Then came The Wine Studio bringing us more than another excellent wine shop but also the passion for education flowing from the owner Jessica Gualano. Next arrived Blue Water Seafood Company and our source for fresh seafood.

So now you know and can feel more confident than most of England.

Happy Christmas !

Christmas Food Court Flash Mob, Hallelujah Chorus

2011-12-16T07:00:00.000-05:00

Only a year old and already a classic for the Christmas Season . . .

The Olde Pink House is an Old Savannah Favorite

2011-12-15T07:00:00.000-05:00

The Olde Pink House comes highly recommended from every angle and everyone I asked about it before making my reservation. There are a few naysayers out there - ignore them.

The Olde Pink House is on the western side of Reynolds Square in Historic Savannah and is the oldest surviving mansion in the city. It was built for a wealthy planter, James Habersham Jr, in 1771 from land granted by the crown of England. This pink brick National Landmark has a varied and even haunted history. Habersham is said to have committed suicide in the basement after discovering that the architect of the mansion had an affair with his wife leaving him to haunt the house ever since.

The mansion has heard the whispers of independence helping to establish the independence for a young country, it has held wealth of a city as Planter's Bank (Georgia's first bank), it was a present to President Lincoln from Savannah and watched as the Civil War was waged and at times decided from within its walls. It was neglected and then used to office an attorney before becoming a book store, a tea room and finally it was restored. The William Balish family from Charleston purchased the mansion bestowing the elegance from long ago back into its stately walls.

Ghosts, staff and diners walk side by side in one of Savannah's most beloved restaurants with fare to match its history taking traditional Southern cuisine and adding a modern touch. The many ornate rooms of the mansion are now dining rooms for couples, families and groups - there appears to be a space for all to have an unforgettable experience. The mise en scène and old world Southern charm of the original artwork, heart of pine floors and 18th century antiques fuse to lead each diner into another time. The attentive staff lend their part in pulling you away from the present while allowing guests to be relaxed in casual or formal attire. Even the old bank vaults do their part as wine cellars to ensure that all is prepared. Candlelit tables, white table cloths, dim lighting and a killer menu made it a romantic evening for my wife and I.

Fried Green Tomato 'BLT'

We weren't terribly hungry actually so we split the 'BLT' Fried Green Tomatoes and Sweet Bacon with Black Pepper Thyme Buttermilk Dressing ($8.95) between us. The Chef was kind enough to plate this for us individually so we didn't have to drag from one plate to another at the table. The fried tomato was perfect only made better by adding sweet bacon of course! The buttermilk dressing made it a masterpiece - great start.

We decided to order a bottle of the 2009 Hirsch Vineyards Bohan-Dillon Sonoma Coast Pinot Noir. From cherries and plum to a touch of cola and spice with a touch of tannin, the minerality and acidity were all it needed to round it out for us. Another reason why we had such a wonderful experience.

Braised Pork

Our entrees were right on the money for us. My wife ordered the Braised Pork Shank with Pineapple Glaze, Macaroni & Cheese and Collards ($23.95) and even gave me a taste. The shank was tender and flavorful paired with the semi-sweet glaze. The mac & cheese was gone way too quickly and the collards were good Southern collards done the way momma used to do it.

Crispy Flounder

I took our server's recommendation of the Crispy Scored Flounder with Apricot Shallot Sauce, Anson Mills Grits and Collards ($26.95) which is a house favorite. I thought the presentation was impressive even though my wife wasn't thrilled but she was happy that I was happy. The flounder was slightly overcooked but quickly forgiven as I devoured the meal. For a guy who wasn't hungry I sure didn't act the part. While you already know the answer to the collards the grits were Anson Mills. Synonymous for good and part of the Southern food culture (made from organic heirloom grains in South Carolina), the Chef worked his magic once again.

The Arches

Enchanting dinner that left us happy and satisfied. We didn't even take the time to be entertained with the live music offered nightly in The Arches, the in-house bar offering in door or out door seating through a series or arched French doors.
The Olde Pink House is a must dine location when in Savannah.

Contact Information
The Olde Pink House
(912) 232-4286
23 Abercorn Street
Savannah, Georgia 31401

Cinnamon Kitchen Indian Cuisine in South Asheville

2011-12-14T07:00:00.000-05:00

We met a couple, good friends of ours, for dinner recently. They suggested Cinnamon Kitchen and honestly I couldn't place it at all but agreed. Indian sounded great and I trust their judgement after all. When we drove up to the restaurant which is located within Gerber Village in South Asheville, I recognized the store front. I had to admit to my wife and friends that I hadn't paid close attention to the sign and assumed (because of its name of course) that it was a bakery specializing in cinnamon rolls. Sounded logical to me anyway.

Our friends have eaten here several times so I was looking forward to a wonderful Indian dinner and time to relax and catch up a bit. Its a small restaurant that has nice decor. It seems a little more modern than a lot of Indian restaurants but still comfortable.

Unfortunately the server handed me a menu that had a bunch of sticky stuff on it. I excused myself, cleaned up and didn't touch the menu again after that. We all chose different items anticipating a little sharing when the meal arrived. It didn't happen. The food was wonderful and I think everyone just forgot about sharing the delicious food directly in front of their face for someone else's food that was a few more inches away from us!

We shared a Garlic Naan ($3.50) with a side of Raita ($1.95) to start the meal. I love naan! Its an incredibly good Indian comfort food and garlic makes it irresistible. The server also brought out Papad to start off that meal at no charge. Again, another good comfort food to start us out and whet our appetites.

I ordered the Andhra Chicken Curry ($15.95) with roasted chicken, coconut, poppy seeds and peppercorns. Basmati rice is served on the side along with a tiny side salad sans the dressing. The meal was hot and delicious. The curry, which I ordered medium, was flavorful but not too 'hot'. For some reason I didn't stop and take some home. I should have instead of stuffing myself so full!

I did get a taste of one other entree - the Lamb Kolhapuri ($17.95) featuring lamb with cinnamon, clove, coriander, cumin, red whole chili peppers, sesame seed, poppy seed and a touch of coconut. The depth of flavor in this dish was amazing. Its obvious by the ingredients that there is a lot going on and it didn't let us down. Wonderful combination flavors intertwined together to make it work so well.

While the server didn't shed a whole lot of confidence and didn't offer great service, we still did not lack for anything. She did a good job taking care of our needs.

I would definitely go back and dine at Cinnamon Kitchen again. If I lived closer it would be a perfect take out restaurant as well.

Contact Information

Cinnamon Kitchen
(828) 575-2100
1838 Hendersonville Road
Suite 103
Asheville, North Carolina, 28803

Vinnie Van Go-Go's Delicious Neapolitan Pizza in Savannah, Georgia

2011-12-13T07:00:00.000-05:00

Vinnie Van Go-Go's is a small pizza joint at the West end of the City Market in Historic Savannah, Georgia. They refer to their pies as New York Style or Neapolitan. They are a thin crust that is not over done by a lot of sauce on top. They take a lot of pride in their pie even though the building itself looks a little worse for wear.

The dough is made fresh every night and the use of freshly grated Parmesan and Mozzarella cheeses ensure the pie or slice each person receives will be incredible. Yes, you can order by the slice which makes it very easy to not only do a meal at Vinnies but an afternoon snack as well.

Its located conveniently in the City Market so we made good use of it while exploring the old city and visiting the market. The aroma alone is enough to pull you in but that fact that we were starving helped a bit too.

We decided to just split one slice of pepperoni since we had early dinner reservations that night. Unfortunately, you can't have just one. You can order it and they will deliver it that way. BUT you can't stop at just one. We had to order another - it was phenomenal! And for those of you that like the works on your pizza no matter how you order it. Vinnies offers a host of goodies to add to your slice or your pie - Parmesan, crushed red peppers, oregano - have at it and make it the way you want it.

An odd twist for Vinnie clientele is that they will only accept cash. Not many insist on that type of thing these days. I'm almost used to places that won't take my Amex but to not take any is quite a statement. Be sure you stop at the ATM before you go to ensure you can pay as well as tip the service staff.

I loved relaxing at one of the tables and enjoying the sites of Savannah. You will almost certainly be hit up by someone trying to sell you something from the street as well. Anticipate it and enjoy the show that this old world American city rooted in the South can give you.

Contact Information

Vinnie Van Go-Go's
(912) 233-6394
317 W Bryan Street
Savannah, Georgia 31401

What Does the S. 150: FDA Food Safety Modernization Act Mean to Local Farmers

2011-12-12T21:48:00.000-05:00

According to this YouTube video the bill S. 510 will "make it illegal to grow, share, trade or sell homegrown food".

S. 510: FDA Food Safety Modernization Act full text. Below is the official summary.

111^th Congress: 2009-2010

A bill to amend the Federal Food, Drug, and Cosmetic Act with respect to the safety of the food supply.

11/30/2010--Passed Senate amended. (This summary will be expanded.) FDA Food Safety Modernization Act -

Title I - Improving Capacity to Prevent Food Safety Problems

Amends the Federal Food, Drug, and Cosmetic Act (FFDCA) to expand the food safety activities of the Secretary of Health and Human Services (HHS), including to authorize the Secretary to inspect records related to food. Exempts certain establishments that sell food directly to consumers, such as roadside stands, farmers markets or participants in a community supported agriculture program, from specified requirements of this Act. Requires each owner, operator, or agent in charge of a food facility to identify and implement preventive controls to significantly minimize or prevent hazards that could affect food manufactured, processed, packed, or held by such facility. Sets forth provisions governing exemptions from such requirements for certain facilities. Requires the Secretary to: (1) issue guidance documents to reduce the risk from the most significant foodborne contaminants; and (2) establish minimum standards for the safe production and harvesting of fruits and vegetables based on known safety risks. Authorizes the Secretary to issue exemptions and variances from such standards. Directs the Secretary to assess and collect fees related to: (1) food facility reinspection; (2) food recalls; (3) the voluntary qualified importer program; and (4) importer reinspection. Directs the Secretary to develop voluntary food allergy and anaphylaxis management guidelines for schools and early childhood education programs.

Title II - Improving Capacity to Detect and Respond to Food Safety Problems

Requires the Secretary to: (1) allocate resources to inspect facilities and imported food according to the known safety risks of the facilities or food; and (2) establish a product tracing system to track and trace food that is in the United States or offered for import into the United States. Requires the Secretary, acting through the Director of the Centers for Disease Control and Prevention (CDC), to enhance foodborne illness surveillance systems to improve the collection, analysis, reporting, and usefulness of data on foodborne illnesses. Gives the Secretary the authority to order a recall of an article of food.

Title III - Improving the Safety of Imported Food

Requires U.S. importers to perform risk-based foreign supplier verification activities to verify that imported food is produced in compliance with applicable requirements related to hazard analysis and standards for produce safety and is not adulterated or misbranded. Requires the Secretary to establish a program to expedite review and importation of food offered for importation by U.S. importers who have voluntarily agreed to participate in such program. Authorizes the Secretary to: (1) require a certification that an article of food imported or offered for import complies with applicable requirements of this Act; and (2) enter into arrangements and agreements with foreign governments to facilitate the inspection of registered foreign facilities. Requires food to be refused admission into the United States if permission to inspect the food facility is denied by the facility owner, operator, or agent or the foreign country. Sets forth provisions governing the establishment of a system to recognize bodies that accredit third-party auditors and audit agents to certify that foreign entities meet applicable FFDCA requirements for importation of food into the United States.

Title IV - Miscellaneous Provisions

Authorizes appropriations for FY2011-FY2015 for the activities of the Center for Food Safety and Applied Nutrition, the Center for Veterinary Medicine, and related field activities in the Office of Regulatory Affairs of the Food and Drug Administration (FDA). Directs the Secretary to increase the field staff of such Centers and Office. Establishes whistleblower's protections for employees of entities involved in the manufacturing, processing, packing, transporting, distribution, reception, holding, or importation of food who provide information relating to any FFDCA violation.

The full bill is a rather long extracted document that I am sure is open to a variety of opinions. Of course any law can be abused by those so willing to do so. It does seem a straight forward protection law for our food supply.
At this time it appears that food stands and farmer's markets are excluded so the video is a little reactionary. That said, if the Congress chose to remove the exception for food stands and farmer's markets the video is a good warning.
The bill does make some exemptions for small businesses under $500,000.00 in annual food sales but does say that exemption can be waived in a case of foodborne illness outbreak.
This is a bill that warrants us to keep an eye out to see what will happen with our personal food supply in Western North Carolina.

Clingman Cafe - Get Away for Lunch

2011-12-12T07:00:00.000-05:00

The Clingman Cafe has that small diner feel from the moment you walk in the door. Just to the right as you walk in you'll see a cork board full of business cards and fliers. In front of you is the counter and order taker with chalk boards full of daily goodies surrounding her. To the right through a door is the main dining room with hand made mugs on shelves around the room.

While it has that diner feel, it also feels like it belongs in the River Arts District. The art, pottery and look is very comfortable yet artsy - not the artsy fartsy afraid to touch anything or it'll break look though. Care is even given to art placed in the bathroom so you are surrounded by creativity during your entire visit.

Clingman Club

Once I decide on my meal and order I'm told to help myself to a seat and the staff were very pleasant and told me that they would bring the food to me. Great, it gives me a minute to scope out the place while I wait. The chairs are high backed and are comfortable also. The tables are all covered with vinyl but it doesn't look cheap or like Flo's Diner. Again you feel the creativity in the air and in how each aspect of the cafe are placed together. There was outdoor seating as well but with the temperature a little chilly I stayed indoors.

I ordered the Clingman Club ($7.95) and a cup of Black Bean Soup which I substituted for the chips that normally come with it. The Club was a ciabatta roll filled with ham, roasted turkey, bacon, cheddar cheese, chipotle mayo, lettuce, tomato and red onion. Very fresh and yummy sandwich. It wasn't too big or too filling. The cup of soup was inviting and excellent! Black beans with fresh tomatoes and a bit of chili powder - perfect for a December day in Asheville.

Menu Boards and Kitchen

I didn't meet the owners but they seem fun loving and a nice couple. Read about them on the Clingman Cafe website - Trip and Pamela Howell.

Contact Information

Clingman Cafe
(828) 253-2177
242 Clingman Avenue
Asheville NC 28801

River Arts District - RAD - An Explanation

2011-12-10T07:00:00.000-05:00

For those of you not from Asheville or those that haven't been down to the River yet, here's what is happening.

The River Arts District (commonly called RAD) is located along the French Broad River, just minutes from downtown Asheville. It is a community of artists in the River Arts District committed to creating art, supporting the artists in our neighborhood and producing successful art events such as the Studio Strolls. Interspersed among these studios are several restaurants to feed all the visitors strolling through the studios as well as the artists themselves.

The Hatchery Building

A list of studios and artists can be downloaded via the RAD Studio Guide. And if you rent and maintain a studio in Asheville's River Arts District, you may join the River Arts District Artists and participate in the Studio Strolls twice a year in June and November. Click here to see more on RAD membership.

There are regular studio hours but many studios schedule classes and workshops as well. Visitors can learn how the artists perform their art or learn more on how to do it themselves. See the RAD calendar for more information.

The next studio stroll is scheduled for June 9 & 10, 2012. The first, largest, and most walkable tour of working artists’ studios in the region, the River Arts District Stroll takes place in 19 historic buildings along the French Broad River. There will be artist's demonstrations and hands-on activities throughout the weekend.

Pink Dog Creative Building

Restaurants in the River Arts District include 12 Bones Smokehouse, Clingman Cafe, The Magnetic Field, Roots Cafe at the Grey Eagle, White Duck Taco Shop and The Junction. Thirsty? Try organic juice and tea at Nourish & Flourish, and our neighborhood Microbrewery: The Wedge Brewing Company.

Getting to and around in the River Arts District is a breeze. Accessible by car from Downtown, West Asheville, and Biltmore Village, there is plenty of parking. Catch the trolley at Riverview Station or any of the stops listed on the map. An Information Booth is located at the 5 points intersection of Dept Street across from the Clingman Cafe.

Cucina24 - More Than Just an Italian Restaurant

2011-12-09T07:00:00.000-05:00

Cucina24 is a beautifully decorated and conveniently located on Wall Street in Asheville, North Carolina. Many Asheville restaurants are well known for their use of local farm products and Cucina24 is no exception. The twist is that Chef/Owner Brian Canipelli uses the local food to make innovation Italian cuisine. He states on his website:

The freshest seasonal and local ingredients highlight Cucina24's menu. The farms and ranches of western North Carolina help add local flavor to classic Italian tastes.

It's been some time since I dined at one of Chef Brian's tables so I had a good reason to take my wife and friends in for dinner prior to catching a play at the Asheville Community Theatre. Since we were early we landed one of the tables beside the window facing Patton Avenue as well as the open kitchen. Perfect for watching everything - like dinner and a show before going to the show.

Pig Trotter and Foie Gras Terrince

This was the first experience at Cucina24 for my wife and friends so our server was perfect. She took the time to explain the menu as well as the details of some of the menu items we asked about. The menu itself is a daily affair. Chef Brian choreographs the details based on the local products that is available to him that day. There are non local products on the menu as well but there kind of needs to be with an Italian themed local restaurant.

Grilled Ciabatta with House Ricotta and Gremolata

We chose a couple of appetizers to share between us but I'll admit ordering the Pig Trotter and Foie Gras Terrince with Pickled currants and pistachios ($14.00) was more for me than anyone else at the table. A handsome portion of divine foie gras with an interesting blend of pig's feet involved. The pickled currant, pistachios and apple slivers was perfect with the terrine. I loved it. My less than enthusiastic dining party wasn't so enthralled.

My wife also ordered the Grilled Ciabatta with House Ricotta and Gremolata ($5.00) which was much more popular with our table overall. A generous amount of Cucina24's ricotta atop three slices of ciabatta with gremolata. It was definitely a hit.

Cured Tuna with Dried Olive, Oyster Root and Foie Gras Powder

Chef Brian graciously sent out a plate of his Cured Tuna with Dried Olive, Oyster Root and Foie Gras Powder. Our server mentioned that he experiments a lot with gastronomic concepts like powders in his dishes. The olive could overwhelm the rest of the dish if you let it but again this one another hit. The tuna was exceptional and the foie gras powder offered that extra for me that took the dish over the top.

Strettine and Veal/Prosciutto Meatballs

Our entrees were varied from a personal pizza to hanger steak. Both, I was assured, were delicious along with the Hickory Nut Gap Pork Tenderloin. I ordered the Strettine and Veal/Prosciutto Meatballs ($18.00). Strettine is similar to a slightly thicker linguine made with stinging nettles, a dish that comes from Emilia Romagna in Italy. Over the pasta were three over-sized meatballs that were some of the best that I've had in a while. I love veal in my meatballs but the prosciutto is a new twist for me that added more earthy flavors to the meatball. What a wonderful dish. It was difficult to keep my wife out of it!

Olive Oil Cake with Orange Curd and Pine Nut Brittle

We ordered dessert to share even though we didn't need it. We decided on the Olive Oil Cake with Orange Curd and Pine Nut Brittle ($6.00). Its a good thing we didn't order more or we would have polished all the plates in the house. The cake was like the rest - delicious. We did have one of us get a little selfish with the Pine Nut Brittle thought, she'll remain nameless for now.

Chef Brian and his team know what they're doing and make it look flawless. His flavors, presentations and expertise is refreshing to savor.

Contact Information

Cucina24
(828) 254-6170
24 Wall Street
Asheville, NC 28801

The Fire at Rocky's Hot Chicken Shack

2011-12-07T09:25:00.000-05:00

The fire was on my tongue, in my mouth, on my lips - it seemed to be everywhere! I just want to thank the order taker for suggesting that I order the medium wings on my first trip to Rocky's! So apparently medium = nuclear hot in Rocky speak. Seriously, I thought I could handle spice until I got into my second of three wings and flicked a little chicken in my eye (don't even ask!), started crying, wiping my nose and pretending everything was fine. I can't wait to go back again.

The menu and the hot flaming chicken

After the spice in the eye incident I made a trip to the restroom and saw the sign (shown below) on the bathroom door. They do give you fair warning with the important issues!

Take heed to the caution!

I've been wanting to try Rocky's Hot Chicken Shack for some time. It was on my wish list but having Sunday and Monday as my weekend, it can be difficult to get to some restaurants. So I finally had a day off during Rocky hours of business!

There seemed to be lots of choices and it was 'thighday' to boot. So after a short conference with the order taker (who was very helpful) I went with three wings ($3.95) medium heat, fries, corn pudding and lemonade. The sides are $1.75 each and the lemonade is fresh squeezed and $2.00 per glass.

I took my number and my lemonade, helped myself to napkins and flatware and found my seat. The wait wasn't long and I was soon looking down at some Rocky wings. Interestingly they have a dry rub on them which I didn't expect. I dove right in and was immediately introduced to Rocky's claim to fame. They were really really hot but they were also really really addicting. I couldn't stop if I tried at this point. I only kept chewing forward through sheer force of will along with blue cheese, fries, corn pudding and lots and lots of lemonade. I used everything at my disposal to keep going even the slices of white bread that are placed under the wings!

The total chicken experience

I have vowed to go back and tried the chicken route of mild (yes, I'm hanging my head in shame right now). I want to taste a little more of the chicken too and see what Rocky is up to back there. Its not that I don't trust him. It's more a point of being nosey and loving food.

In case you were wondering. The corn pudding was delicious and the fries were hot, crispy and good. The lemonade was great also! This was a total chicken experience that is worth repeating.

Rocky's has an interesting history. I pulled the following from their website.

A little more than a year after closing its doors in Arden, local Rocky Lindsley’s hot chicken shack is finally back and set to re-open on July 1 in its new West Asheville location at 1455 Patton Avenue. Rocky’s Hot Chicken Shack first opened its doors in 2009 and quickly gained a cult following as word spread about a hole-in-the-wall that served mercilessly hot chicken with a ghost chili sauce that was rumored to induce psychedelic experiences.

In fact, the shack became so popular that many evenings, late-comers and repeat offenders were greeted by a closed door and Rocky’s hand-written note: “Sorry, ran out of chicken.” Demand became so great, that Rocky’s one-man operation couldn’t keep up. In April 2010, Rocky closed the shack to avoid burnout. What he didn’t anticipate was the public outcry (and downright begging) that ensued.

Fortunately for Asheville’s hot-chicken lovers, Rocky’s devout following included a former restaurateur and retail designer who partnered with Rocky to re-open the shack with a more sustainable business model. Six months after closing his doors, a plan to reopen them was in place.

Rocky and business partner Lauren Cundiff and their crew have spent the past several months renovating the new shack, installing pressure fryers, and researching home-cooked sides, local brews and wines. Although the new building seats over 100 and has an expanded menu of sides and drinks, the heart of the shack—face-melting chicken—remains exactly the same.

Rocky’s hot chicken is still mercilessly hot (with Plain for the timid), served three ways (breast, legs or wings) with pickles on white bread to soak up the addictive sauce.

Rocky's is part of the Asheville Independent Restaurant Association for all those of you keeping track of which independents are part of AIR.

Contact Information

Rocky's Hot Chicken Shack
(828) 575-2260
1455 Patton Avenue
Asheville, North Carolina 28806

Jazz for Cows - Need I Say More?

2011-12-06T12:00:00.000-05:00

For those who love Jazz and for those that love Cows, now you can have the best of both worlds.

And if that wasn't enough, there's a part 2!

If you need your own copy, check out Jazz For Cows !

Gee Those are Good Pancakes Pancake Recipe

2011-12-06T07:00:00.000-05:00

Perfect pancakes from scratch

As a part time parent I've found that making pancakes for breakfast is actually not difficult to do as or before you have that first cup of coffee in the morning. It also makes me feel better about what I'm giving the boy before sending him off to school in the morning. The frozen waffle, Pop tart or some other over-processed food just doesn't seem right to give a young boy before shoving him out the door in the morning to receive his education.

My part time status as a parent is because we have no children of our own but we seem to collect them none the less. I am godfather to six kids and uncle to dozens more. My youngest godson has stayed with us one night a week since he was a year and a half, he'll be ten in March. So our learning curve has been a bit slower than the usual parent - we are getting a few details under our belts.

Back to breakfast, no it isn't fresh fruit and or a 'health food' but it is something that he will eat, if you know what I mean. So I'll make the pancake mix and then while my coffee is brewing and the pan is warming up I'll head to his bedroom to wake him up. We bought him a bunk bed with only a top bunk so there is more play area in his room. In order to reach him we have a step ladder by the bed for us. In the morning I turn the hall light on (so it doesn't blind the poor kid right off the bat), climb the step ladder and scratch his back until he is awake enough for me to tell him that its time to get up. This takes any where from one to a few minutes. It was only recently when I was scratching his back one afternoon that he told me that I was about to put him to sleep. Again, with my part time status I'm a little slow on the uptake, but seriously I scratch the kids' back every morning we have him for years and just now realize that it has been putting him back to sleep!

So I go back in the kitchen once he is up and put the pancakes on so he can eat them when they are fresh and hot. The extra pancakes were the prized possessions that I saved for my wife. She gets up really early and is at work before I ever get out of bed. So she gets to have day old pancakes, lucky girl! She finally suggested that I freeze the remaining pancakes for Kaleb to eat later. Once again, yes I am very slow on the uptake with this make it easy to raise a child thing.

Freeze the rest in Ziplocs for use later

The recipe will actually make eight pancakes that are roughly four inches in diameter. He will eat two for breakfast so I freeze the rest in pairs inside freezer Ziploc bags with a piece of wax paper between them so they don't stick. The next time I need them it is just too easy to pull them out and warm them up in the toaster oven. Just like they were made fresh that morning! My wife is brilliant.

Pancake Recipe

1 1/2 Cup Flour, self-rising
1/2 Cup Sugar
1 Egg, medium
1 Cup Milk, approximately
1 1/2 tsp Vanilla

Combine the flour and sugar then add the egg and vanilla. Slowly add the milk until the mixture is smooth with a thick liquid consistency (this may take a little less or a little more based on how thin you like your pancakes).

Place skillet over medium heat and once hot add butter or cooking spray. Pour about 1/4 cup pancake mixture per pancake.

Making the perfect pancake for my boy!

When pancakes bubble and brown slightly on the edges, flip them and brown on the other side. Pancakes can be kept in the toaster oven as you finish them to keep warm until the whole batch is done. Allow them to cool before placing into Ziplocs if you intend to freeze them.

I hope your kids love your pancakes too and I hope you love the time you save on those 'off' mornings when you just pull'em out of the freezer!

Asheville in Top Ten 'Best Food & Wine Destinations' from TripAdvisor

2011-12-05T09:40:00.001-05:00

This is what TripAdvisor says about Asheville.

If you’re into eating locally and supporting sustainable agriculture, go to Ashville—and eat, eat, eat. This town of less than 100,000 people has 17 farmers’ markets, and the local restaurant scene is all about taking advantage of seasonal produce. And don’t miss the area’s microbreweries.

Asheville recieves top honors along with major metropolitan areas like New York City, San Francisco and Chicago! See the top ten list here. There must be something about the South because Charleston and Savannah are on the list too with New Orleans receiving top billing!

You don't have to go far in Asheville to hear a Chef, server or restaurant owner talking about the local food they have on the menu. And you don't have to be online long to hear someone talking about the foodie scene going on in Asheville. There's a diversity in this small city that offers a little something for everyone. The good news is that it keeps getting better.

Congratulations to all the Asheville Foodies out there!

Apollo Flame Restaurants and Their Famous Greek Salad

2011-12-05T07:00:00.000-05:00

I love the Greek Salad at Apollo Flame! I get stuck in a rut at many restaurants and will order the same thing every time I dine there. At Apollo Flame its the Greek Salad and the hot Italian Sub - enough for me to take leftovers home and have a second meal later. The menu is the same on both locations and is large enough for anyone to find an old or a new favorite on it.

Apollo Flame has been around Asheville for some time. Here is a brief history from their website:

In 1974 Arthur Poulos "Papa" (1920 - 1996) opened his first restaurant with son Yiannis Poulos. Our family recipes have been passed down for three generations. Yiannis has worked in the restaurant business with his family for 35 years and has been at 485 Hendersonville road location for 20 years (original location) and our restaurant is still family owned.

Voted #1 by Mountain Xpress readers 12 years in a row, this hall of fame winner now boasts a second location on Brevard Road (run by Poulos' cousins Jimmy and Chris) and family recipes handed down from Poulos' grandfather.

"Quality, service and low prices" is Yiannis' recipe for success, he says. They also get a good jump on the competition: "we start at 6:00 am. We prepare everything fresh daily - everyday !"

I've been dining at Apollo Flame since I moved here 20 years ago. Until I read the history, I just assumed that they were always part of the Asheville landscape. Little did I know we kind of began Asheville together!

The Greek Salad has been a favorite for several reasons. It tastes great, its over sized and massive, it has a great price ($5.95), it lets me add the amount of dressing I like, it lets me take home leftovers, it has perpperoncinis, it has lots of Feta and I like it! Sounds like reason enough. The last time my wife and I went in she suggested that we share the salad. Not exactly what I wanted to do (since I love to take home what I don't eat) but I agreed to share. Marriage is about loving her enough to share my Apollo Flame Greek Salad, right!?

The Famous Apollo Flame Greek Salad

Don't forget about the hot oven subs to go with the salad. I choose the Italian ($6.55 for small and $7.60 for large) every time. It includes Genoa, Salami, Ham and cheese topped with lettuce, tomatoes, onions, mayo and house dressing of course. Fresh and hot out of the oven it becomes my perfect pairing with the salad. Choose the size based on how much you want to take home with you. I'm sure some folks go ahead and finish their plates. I'd rather not stuff myself so full and besides I get a second meal out of it.

The feel of both restaurants is more like a diner but service is usually pretty fast and friendly. The food is consistent so I don't have to worry about what's coming. I know it will be good every time.

If you've never been to Apollo Flame or its been a while - stop in and have their famous Greek Salad soon.

Contact Information

Apollo Flame Pizza
(828) 274-3582
485 Hendersonville Road
Asheville, North Carolina 28803

Apollo Flame Bistro
(828) 665-0080
1025 Brevard Road
Asheville, North Carolina 28806

Grove "Bark" Inn Hosts the Gingerbread Doghouse Competition Today

2011-12-04T22:19:00.001-05:00

Grand Prize Winner of the Gingerbread Doghouse Competition

On a clever take off the Nationally popular National Gingerbread House Competition™, The Grove Park Inn Resort & Spa hosted the first Gingerbread Doghouse Competition. The Resort partnered with local animal welfare organizations such as Animal Compassion Network, Asheville Humane Society, Brother Wolf Animal Rescue, Humane Alliance and Paws on a Mission to create a one of a kind fun loving, pet friendly, seasonally appropriate Asheville event.

Judges working hard to score each Doghouse

This fundraising event, held at the Resort's historic country club, will benefit thelocal pet charities mentioned above. Similar to The National Gingerbread House Competition™, contestants were invited to build a doghouse made entirely of edible materials - with a twist - entries must be constructed and composed completely of dog-edible materials. A panel of judges selected winners in each category and display attendees voted for the "People's Choice" award.

One of the many creative 'doghouses' promoting animal adoption

How it works:

Build a gingerbread house. It’s simple—the more houses we have, the more money we make for the organizations and the more impressive and fun the display becomes. Make it a family, church, business, school or social occasion and have some creative holiday fun designing and building your entry!

Other doghouses promoted fun loving pet themes

Sponsor a gingerbread house. If you’re not the baking and decorating type but still want to participate, think about sponsoring a house for the display. For a small fee, all of which will be donated to the organization of your choice, your name or your business name will be showcased with the entry for the length of the display. It’s a great way to show your support and get your name in the public eye!

Doghouses are for sale to raise money for local animal charities

Sponsor the competition. All of the creativity and hard work put into the houses by the competitors deserves to be rewarded, so help us by becoming a sponsor of the event itself. Sponsorship packages help with cash and/or goods and services prizes and also benefit the recipient organizations. Plus, we will make sure our sponsors get maximum publicity for their support in exchange!

Some doghouses sold early in the day

Purchase a gingerbread house. See a house you want to display at your home or business for the holiday season? For a set fee, all of which goes to your choice from the recipient organizations, that gingerbread house can be yours—or your dog’s! Purchasers will also have their names showcased by the selected house for the duration of the display.

Several showcased the Christmas Season

How it came about:

The idea started, as many great ideas do, on a walk in the woods. My friend, Linda Brown, and I were with the Hiking Hounds group from the Asheville Humane Society, tromping through Bent Creek discussing dogs, horses, jobs, and the like with fellow volunteers, when someone asked me what I did as the Special Events Manager for The Grove Park Inn Resort & Spa.

Great detailed were revealed in the doghouses

Now, history has taught me that when talking to locals, the simplest and most effective response to that question is, “I do Gingerbread.” For 19 years, the National Gingerbread House Competition™ & Display has been a treasured and revered part of the holiday season in Asheville and at The Grove Park Inn. As I started to explain my various roles in that event and in others, a voice drifted in from the back of the hiking group, “I could really get into gingerbread if it were about dogs.”

Pet friendly beach scene

And the rest, as they say, is history. With my Gingerbread experience and access to the most beautiful resort in Western North Carolina (now pet-friendly!), Linda’s culinary background and advice, and the fund-raising passion and expertise of Joe Grady, we are excited to present to you an event where dog lovers and owners can create canine-friendly gingerbread masterpieces to benefit area rescue groups and organizations.

Entire pet villages

Sincerely,

Heather Brannan

Special Events Manager

The Grove Park Inn Resort & Spa

Dogs were invited and special friends were available to be adopted

SPONSORS
Animal Hospital of North Asheville
Friends of Madison County Animals
Best Buy
Charlotte Street Animal Hospital
Hill House Bed & Breakfast
REI Asheville
Three Dog Bakery
Trupanion Pet Insurance
Wright Creative

On a personal note. My wife and I adopted two cats within the last year through the Asheville Humane Society. We thank them for bringing two wonderful friends into our lives.

Tupelo Honey Cafe - An Asheville Tradition of New Southern Cuisine

2011-12-03T07:00:00.000-05:00

It seems like everyone has heard of Tupelo Honey Cafe. They have been a downtown Asheville tradition for years with a line of folks at the door just waiting to get in and enjoy their cooking! Combine a favorite dining spot with a 'new' location (relatively new that is, its been open for the past couple of years) in South Asheville, a recently released cookbook that offers Tupelo recipes along with Asheville history and photos and a popular online store where there is a host of items available to purchase including preserves, pickles and pies and you have an Asheville food brand that is second to none.

Steve Frabitore leads the Tupelo team as owner and visionary also serving on the Board of the Asheville Independent Restaurant Association and the North Carolina Restaurant and Lodging Association. He seems to be constantly active and is responsible for creating the strong Tupelo name and brand. Chef Brian Sonoskus, a graduate of Johnson and Wales, has been Executive Chef at Tupelo Honey since 2001. His attention to fresh, local and imaginative cuisine is inspired, and locals and visitors alike enjoy his take on breakfast, lunch and dinner. Round the team out with Elizabeth Sims who compiled and published the Tupelo Honey cookbook as well as assist with the restaurant's marketing efforts. They are a strong team and have created a wonderful experience for which the rest of us can take advantage.

I've been to both restaurants and have tried many of Chef Sonoskus' recipes. I've always left with a happy tummy and usually have over-indulged a little too much because of his culinary skills. I visited with a friend over lunch recently at the South store and remembered that I have yet to write a post and tell the world about this popular local dining spot.

Oscar Wong (friend, fellow beer drinker and owner of Highland Brewing Company) and I met for lunch to catch up with each other and decided on Tupelo South. It was a Monday and the week after Thanksgiving so we didn't have to fight a line of folks at the door. The host sat us as soon as we arrived. The dining room is much more spacious than the downtown location. Old timey windows and doors and hung to separate and booths and tables which gives a modern twist using some older classic props. It gives you a bit of a clue as to what the menu is like as well.

Blueberry Margarita

Our server told us the specials and assisted with our decision on what to drink. She recommended Highland's Gaelic Ale and a couple of questions from me into it, we were convinced that she had no idea the owner of the brewery was one of her patrons. But we passed on beer and both elected to have the cocktail special of the day, a blueberry margarita with a lime salt rim. Yes, it tasted as good as it sounds. The tequila is infused with blueberries inhouse. Tupelo has a very creative drink menu, be sure to ask about it if the server doesn't bring it up.

We ordered and while we waited for our appetizer, our server brought us each a biscuit and some blueberry preserves. A nice Southern amuse that I thoroughly ate up. Be careful not fill up on the biscuit though, you will want to save some space. After all - you've only just begun (oh no, the Carpenters again!?).

Sheer Bliss Tupelo Burger with Fried Okra

We shared the Fried Green Tomatoes ($6.95). They were a perfect golden brown served over goat cheese grits with julienned basil topping it. Very nice combination of flavors that we both devoured. I keep thinking I need to save space, but apparently I'm horrible at practicing this.

Oscar ordered the Sheer Bliss Tupelo Burger ($10.95). A half pound of house ground beef that the menu says will leave you 'speechlessly happy'. Well they were pretty accurate. He wasn't quite speechless but he also didn't have a whole lot to say with that burger in front of him ... and he did seem fairly happy!

Southern Fried Chicken BLT

My sandwich choice was the Southern Fried Chicken BLT ($9.95). Another great decision! Perfectly fried free range chicken breast with amazing maple peppered bacon with dijonnaise and of course the L and the T. I love food. This simple yet delicious sandwich is one more reason why I love food so much. You put some basic flavors together and viola! you have a memorable meal.

Don't just stop in for lunch. Tupelo has some wonderful Breakfast and Dinner selections. Check out the Tupelo menu and you decide which meal to try first or which meal to try all over again! It always seems to be worth the visit.

Contact Information

Tupelo Honey Cafe Downtown Asheville
(828) 255-4863
12 College Street
Asheville, North Carolina 28801

Tupelo Honey Cafe South Asheville
(828) 505-7676
1829 Hendersonville Road
Asheville, North Carolina 28803

Dancing Santa Vacation Contest - Watch and Win!

2011-12-02T07:00:00.000-05:00

Dancing Santa

Enter now to win b-boy Santa's Grand Holiday Vacation Contest

B-boy Santa is back on the scene! Once again he's showing off mad skills in the streets of Asheville, and this year he's got more to offer than sweet windmills and backspins. He loaded up his sleigh with a holiday vacation prize package that will definitely put the merry into your Christmas.

Follow Dancing Santa's Asheville Itinerary

Looking for a fresher, doper getaway for the holiday season? Pack your break-dancing moves and follow in the (dance) steps of Asheville's very own Bboy Santa. A visit to Asheville is Santa's favorite way to unwind before and after the busy holidays, and a weekend away may be just what you and your crew need, too.

Day One

Opening Moves: Make the Visitor Center your first stop. Pick up a map, book a room and check out all the great things there are to do in Asheville.
Street Style: From the Visitor Center, hop on one of Asheville's trolley tours for a guided tour of downtown Asheville and its historic districts. Be sure to stop at Pack Square Park and take in the sights and sounds of downtown, including street performers, funky boutiques and the Urban Trail.
Put Your Dancin' Feet Up: Grab an evening drink at the Great Hall Bar at the Grove Park Inn Resort & Spa and get cozy in front of one of their 15-foot stone fireplaces.

Day Two

Fancy Footwork at Biltmore: Dance on over to America's Largest Home, which celebrates its birthday on Christmas Eve each year. The Biltmore House has 250 rooms, 57 decorated Christmas trees, 16 chimneys and 65 fireplaces-that's quite a workout and a lot of stockings!
Beer City Sippin' Santa-Style: Enjoy a festive evening in downtown Asheville and kick back like Santa-with one of "BeerCity USA's" signature craft brews. Or go on a microbrewery tour with the Asheville Brews Cruise! Follow Santa's lead and check out the Lexington Avenue Brewery for a delicious dinner, or try one of Asheville's 250+ independent restaurants.
Rockin' Around the Christmas Tree: Those looking for some music to go with their dance moves will enjoy catching a show at the Orange Peel, named one of the "Top Five Rock Clubs in the Country" by Rolling Stone magazine.

Day Three

Moves with a View: Welcome the day by taking in Asheville's mountain vistas. Take a sunrise drive on the Blue Ridge Parkway, go for an invigorating hike in Bent Creek Forest and wrap up with lunch at Santa's own choice, the Sunset Terrace at the Grove Park Inn.
Remix Your Relaxation: Your muscles are likely to be sore after dancing all over Asheville, so soothe them with a Gingerbread Indulgence Wrap at the Spa at the Grove Park Inn, ranked 13^th best spa worldwide. And be sure to head on over to the National Gingerbread House Competition & Display to put you in the holiday mood before you head back to the North Pole.

Prize package details:

After a big day of breakin', kick back and relax with accommodations for two nights at the famed Grove Park Inn Resort & Spa. This includes breakfast and a $100 gift card good for hotel amenities, restaurants and more.
Tour America's largest crib with two passes for Biltmore.
Show off your dancing skills with two passes to The Orange Peel Social Aid & Pleasure Club. They're good for any show.*
Scope out the scene and learn all about Asheville history with two Gray Line Trolley passes.
Refuel with fine cuisine with a gift certificate for Bouchon, one of Asheville's freshest eateries.
Asheville knows how to party. Find out why we're Beer City USA with two tickets for the Brews Cruise, a riding tour of our local breweries.**

How to win:

Watch the video and share with your friends via Facebook or Twitter.
Enter your information in the contest form.
Submit! You're one step closer to a b-boy getaway.

*Winner will need to call Orange Peel to confirm availability.
**Must be 21 or older to win. Proof of age will be required prior to receiving the prize pack.

Thirsty Monk South, South Asheville Brew Pub

2011-12-01T07:00:00.000-05:00

I know its hard to believe but I finally went to the Thirsty Monk for the first time. I don't get out as much as I thought apparently! My wife wanted a movie night and suggested that we stop at Thirsty Monk South prior to viewing the movie. Its conveniently located off Hendersonville Road in Gerber Village across the parking lot from Frankie Bones. South Asheville has more and more dining opportunities for those living, shopping or movie watching out that way so its a good location for a second store.

Thirsty Monk is one of several local dining spots that chose to set up a second restaurant in South Asheville. They join names such as Tupelo Honey, Fiore's and one of the newest Green Sage to set up in the hot spot we call South.

Thirsty Monk is known for the variety of beer they have on tap and in the bottle. The downtown and South locations do not mimic each other with every beer they carry offering a little specificity to each location. South does have few choices over all but with nearly 30 brews on tap along with the bottle selection - there's a good chance that you will find a brew of your choosing still.

My wife and I

The food menu at South is different from downtown as well. Using the extra space to now make brewing possible at South, the food is created by Frankie Bones. We just let the bartender know what we wanted and he rang it in. Within 10 - 15 minutes our food arrived by special carrier who brings the food over already plated in a thermal wrap. While the food is not piping hot, it is hot and good. Frankie Bones has a special menu created for Thirsty Monk South and keeps the options interesting and prepared well.

Monk Bread

We ordered a few items to sample through the menu and share with each other. The Monk Bread, french bread baked with mozzerella and creamy herbed tomato sauce, was a good start for us. The flavors were basic but very good. Your choice or 1/4 loaf for $3.50 or 1/2 loaf for $6.00 - a good price either way. We weren't sure if we would like the Steak Frite ($7.50) that boasted being topped with housemade mozzerella and pork gravy - but I couldn't quit eating them long after I was full. Talk about your comfort foods!

Steak Frites

We also tried the Fish Tacos and loved them. Lightly floured white fish that is fried in a flour tortilla with lettuce, spicy cajun ranch, pico de gallo and sour cream with polenta cakes on the side. For the $6.00 price tag, it was a steal with plenty to eat on the plate. We also tried the Tempura Lobster that is served on skewers, lightly fried in tempura batter with a sweet thai-chili sauce. The flavors were good but it could have been a little hotter (temerature). At $13.50 it was not the bargain we had in the fish tacos.

Fish Tacos

Thirsty Monk South along with a variety of beer opportunities and a good menu selection allows you to decide whether you want to dine (or drink) inside or out side. If you are looking for a good watering hole that provides good food in South Asheville, look no further.

Tempura Lobster

Contact Information

Thirsty Monk South
(828) 505-4564
1836 Hendersonville Road
Asheville, North Carolina 28803

Thirsty Monk Downtown Asheville
(828) 254-5470
92 Patton Avenue
Asheville, North Carolina 28801

Asheville Nominees for James Beard Awards

2011-11-30T07:00:00.000-05:00

Two local Chefs are up for three different James Beard Awards this year. But they need your assistance to land the official nominations. By taking a few minutes out of your day to sign in and vote you can help both of them receive their nominations from James Beard. With a little luck they can even win the awards and showcase Asheville nationwide!

Katie Button, Chef and co-owner of Cúrate:

Above is a link to a very important nomination, James Beard Award. Our restaurant Cúrate (tapas bar) at 11 Biltmore Avenue in Asheville NC, opened March 5, 2011. We have been very well received, and we thank all of you who have made our restaurant one of your favorite new restaurants in Asheville.

Each year, restaurants are nominated for various categories for a James Beard Award. This year, we qualify for "Best New Restaurant" (a restaurant which opened in 2011 that already displays excellence in food, beverage and service and is likely to make a significant impact in years to come) and "Rising Star Chef" (A Chef, age 30 or younger, who displays an impressive talent, and who is likely to make a significant industry impact in years to come).

Duane Fernandes, Chef de Cuisine of Horizons:

Although Chef Fernandes has worked in New York City with some of the best, most of his culinary career has been in the South. Peninsula Grill in Charleston S.C. and Lemaire in Richmond VA are a couple of the highly acclaimed restaurants he has cooked in. Formerly the Executive Chef of Richmond Hill Inn, Duane now runs the kitchen in Horizons. Horizons is the flagship restaurant at The Grove Park Inn. Each year Horizons receives several awards including AAA Four Diamond and DIRONA, among others. Duane has been behind the stoves at Horizons for over three years. In this time he has elevated Horizons cuisine to another level. With an emphasis on local and seasonal ingredients, Duane's modern presentations and flavors are exquisite.

Please take time to click the link below and vote for the "Best Chef Southeast", and all of your favorite restaurants and chefs. It is free and fast

James Beard link to vote:

http://jamesbeard.starchefs.com/awards/vote/v_register.php

Please vote, and vote for all your other favorite restaurants, cookbooks and food writers. It's a very prestigious award, not only for the individual/restaurant but the whole community!

Nominations must be submitted by December 31. Thank you in advance for taking the time to vote!

Its Time for Some Moonshine! Troy & Sons Distillers is Ready to Provide it!

2011-11-28T20:53:00.000-05:00

When everyone's friend Popcorn Sutton died, many feared that the end of moonshine was on the horizon. Well, that may be a little dramatic but who would have thought that moonshine would soon be created legally in Asheville . . . and by a woman! Without trying to sound like a bigoted guy about a woman making moonshine, its just that it was so unlikely. Not only is a woman making moonshine in the South but she found a way to create a good product besides.

Popcorn Sutton

Meet Troy Ball. Yes, Troy is a woman. Yes, she is making moonshine as well.

Troy describes herself as a life time equestrian, a mother of three sons, a graduate of Vanderbilt University, a real estate broker, green developer and one of four women distillery owners in America. She opened Troy & Sons distillery in Asheville, North Carolina in June of this year.

Troy Ball

Along with her husband Charlie, sons Marshall, Coulton and Luke as well as Oscar Wong and Frank Moretz; a team was built to open the distillery. Of course this happened after Troy researched far and wide and back in time at numerous shines and recipes to create her perfect recipe. To make her shine unique as well as a quality shine she located two 'secret' ingredients. Well, not so much secret as just plain unique.

The first is white Crooked Creek Corn. Here is what Troy says about it from the Troy & Sons website:

The corn had become virtually extinct everywhere except on the McEntire Farm...believed to be lost from Eastern Tennessee since 1840. Crooked Creek Corn™ is an heirloom open-pollinated white corn that has been grown on the McEntire farm for over one hundred twenty years. Analyzed by researchers at the University of Tennessee, this "lost corn" is an unadulterated, non-genetically modified original American corn, making our moonshine a true American spirit.

The second secret is actually a bit more widely known yet seldom used for legal moonshine - pristine mountain water. Water from the Blue Ridge Mountains, considered the world's oldest mountains, is used to create the moonshine. It offers a pure base to build upon for this local shine.

Initially the distilling took place at the McEntire farm but in the Spring of 2011, the day came to move out of the homestead. Troy & Sons joined partner Oscar Wong, founder and owner of Highland Brewing Company, one of the South's largest craft brewers. They opened the doors to the relocated, and much expanded, distillery. Located in the former Southern Railway Wheelhouse, the new space houses a custom-made 2000 liter copper Kothe Still and state of the art distilling equipment needed to produce high quality spirits. Charlie is now the master distiller, while Troy focuses on marketing, publicity and business growth.

Located in three thousand square feet of space, with an ofﬁce and tasting room, Troy, Charlie and the crew run six distillations a week. John McEntire continues to run the still two days a week starting at 4am. His presence and skills remain critical to operations.

Highland's extremely popular Tasting Room is open Thursday, Friday and Saturday nights, featuring live music and local cuisine, and Troy & Sons is open for tours and tastings on those nights as well. The trains are gone, but the old timey traditions and ﬁne spirits are here to stay.

Troy & Sons Moonshine has won the Silver medal at this years' 2011 New York International Spirits Competition!

Oscar, Troy and me

Troy and Sons are off to a good start. Look for additional products coming from them in 2012 such as aged shine that clearly boasts citrus notes perfect for your martini as well as oak aged shine that will interest the bourbon and scotch drinkers in switching over to shine. For now enjoy their moonshine straight with a bit of a burn or in your favorite cocktail.

Banana Cream Pie Recipe with Meringue

2011-11-22T07:00:00.000-05:00

Banana Cream Pie Recipe

Prepare a 9 inch pie crust (see pie dough recipe)

2 - 3 Bananas, medium
2/3 Cup Sugar
1/2 Cup All-Purpose Flour
1/2 tsp. Salt
2 Cups Milk
3 Egg Yolks, medium
2 Tbl. Butter
2 tsp. Vanilla

Meringue (see Meringue recipe)

Peel and slice the bananas into the bottom of the baked pie crust.

In the top of a double boiler combine the sugar, flour and salt. Add the milk, stir and cook (over the double boiler, not in the boiling water) for 10 minutes or until it thickens.

Remove this from the heat. Beat the egg yolks slightly. Stir half of the hot mixture into the egg yolks until it is smooth. Add the rest of the egg yolks and continue to stir until smooth and thickened.

Remove from the heat. Add the butter and vanilla and stir well.

Allow the banana cream to cool a little before pouring onto the bananas in the pie crust.

Top with meringue. Brown the meringue in the oven just long enough to turn it golden brown.

How To Make Meringue

2011-11-21T18:19:00.001-05:00

A nice topping to so many things including your favorite cream pie recipe. It is very easy and needs very little preparation.

Meringue Recipe

2 Egg Whites, medium
1/4 tsp Cream of Tartar*
*A pinch of salt can be substituted if you do not have Cream of Tartar on hand.
3 Tbl. Sugar
1/2 tsp. Vanilla

Whip the egg whites into a froth.

Add the cream of tartar (or pinch of salt). Whip again until they can stand in peaks.

Beat in one tablespoon of sugar at a time. Do not overbeat.

Beat in the vanilla.

Spread on pie and bake to brown for color or 10 minutes to cook through (depending on how thick it is on the pie).

That's it! You can now make a phenomenal meringue for your pies and desserts.

Pumpkin Cheese Pie Recipe

2011-11-21T14:58:00.001-05:00

I wanted a rich pumpkin pie last year for Thanksgiving and so put this recipe into action. A year later its the rest of the family that is itching for a beautifully rich pumpkin pie for Thanksgiving!

The pie is easy to make and while you will receive compliments from everyone . . . beware that you are about to add to your own work load each year. Hopefully, it will still be worth making the pie year after year.

Pumpkin Cheese Pie Recipe

1 8 oz. pkg. Cream Cheese
2 Tbl. Flour
3/4 Cup Sugar
3/4 Cup Cream
1/2 tsp. Pumpkin Pie Spice
2 Cup Pumpkin Meat (Fresh or canned)
4 Eggs, medium, beaten
1 tsp. Vanilla
1 9 inch pie shell

Preheat oven to 350° F.

Combine the flour and sugar in a large mixing bowl and blend the cream cheese into it. Add the remaining ingredients into the bowl and beat until smooth.

Pour mixture into a 9 inch unbaked pie crust (see pie dough recipe).

Bake at 350° F for 50 minutes or until toothpick comes out of the center clean.

I Love Pizza and I Love Pizza King

2011-11-03T07:30:00.000-04:00

Pizza King was our local pizza joint when I was a kid. Of course back then we didn’t have all the major brands that we do these days. I still remember when Pizza Hut opened and we all marveled at the idea of pan pizza. But when I visit Indiana there a few restaurants that I try to make it to and only one pizza joint – Pizza King! It is a small chain residing in Indiana, but I’ll forgive them the chain status just to have my deliciously satisfying trip down memory lane.

While there are hoagies (which they call submarines) and other such pizza house menu choices available it’s always pizza for me. The original thin crust if you please and give me my favorite pie of all time the ham and barbeque (Open Pit no less)! It wasn’t enough for my family to just reminisce over a Pizza King pie and old times, an entire new generation of Pizza King pizza lovers is on the loose – and guess who loves ham and barbeque!?

It’s hard to believe but you know kids can be finicky. There was a short span during my childhood when I decided that I didn’t like pizza any more. Liked it fine before but just apparently decided (I don’t remember why) that I didn’t care for it. So after about a year of dealing with my pouting when at Pizza King, my brother Robert made me an offer I couldn’t refuse. Voila! And Pizza King was there to recover the ashes of my love for pizza. I’m eating pizza again and it becomes a life long hobby for me. Brothers! What would we ever do without them!?

Pizza King Royal Feast

The Royal Feast has always been a family favorite as well. It’s like a supreme or any other pizza that is loaded with many of the most popular ingredients like pepperoni, sausage, onion, mushrooms, red and green pepper. Now one thing to get set in your mind is that all the proteins at Pizza King are ground or in small little chunks or cubes, even the pepperoni. My wife, who grew up eating the pepperoni discs like most of the US, doesn’t particularly care for pepperoni like this. I am doing my best to convince her that this is the way pepperoni was meant to be eaten though – just like I learned in my youth.

One more difference Pizza King has on most pizza places is that instead of the pie slice that most places give you; Pizza King slices their pizza crisscrossed to give you small squares. I don’t mind a pie sliced pizza but I can not even imagine attempting to eat a Pizza King pie that way. It just isn’t done.

Price is not an option. It can’t be if you want Pizza King pizza! The prices tend to be high to astronomical compared to the bulk of the chain brands out there. You won’t hear of a $5.00 pizza waiting for you to pick up. But if you dine at any New York style pie joints, the price is comparable. It’s either the ingredients or the New York love that is tossed into each pie that drives the price up.

Regardless, I’m taking time to stop at Pizza King and enjoy my favorite pie and my next trip down memory lane. Following are my three favorite locations.

Contact Information
Bluffton
(260) 824.4956
114 Water Street
Bluffton, Indiana 46714
http://www.blufftonpizzaking.com/

Berne
(260) 589-3515
836 US Highway 27 N
Berne, Indiana 46711

Geneva
(260) 368-9878
320 South Main Street
Geneva, Indiana 46740

Casa! Ristorante - The New Casa D'Angelo of Fort Wayne!

2011-11-01T07:00:00.000-04:00

The Casa Restaurant Group originated in 1977 when friends Jimmy D’Angelo and Tom Casaburo opened their first restaurant on Coldwater Road in Fort Wayne, Indiana. Jimmy D, as he was known, retired in 1989. The growing chain, now into the second Casaburo generation, numbers four restaurants. Casa has been an innovator introducing such things as butter and cheese based sauces, wood burning pizza ovens and wood fired rotisseries and grills.

Interior is clean and classy

All restaurants feature the unique and well-renowned Casaburo Salad and complimentary fresh baked Italian bread placed tableside. They are known for their family friendly service, generous portions, prepared with fresh ingredients, at a great value.

Traditional pastas available include manicotti, cannelloni, cavatelli, mostaccioli, capellini, tortellini, linguini, rigatoni, fettuccine, spaghetti, ravioli, and lasagna. The pastas are served in traditional sauces; meat, marinara, white cream, or butter; and often combined with a variety of vegetables, seafood or meats. Dinner entrees include chicken, veal, steak, or fish prepared in rich Italian fashion as well as pizzas, salads, soups, sandwiches and an array of additional Italian specialties.

Mom and I, along with the entire Schwartz clan, have loved
dining at any of the Casa restaurants for over 25 years!

I don't remember ever having a bad experience dining at a Casa restaurant and I have a long history walking in their doors. I even worked for the company once upon a time, but that has been a long time ago. So don't be afraid to order what looks good on the menu to you.

My two all time favorites are the Casa Salad, of course! Everyone loves it. The recipe is a closely guarded secret but I remember that it would be prepared in five gallon batches. I don't think many people will figure the math close enough to get it right even if they do get their hands on the recipe. Its much easier these days just to buy a bottle and take it home with you or order it online! The salad is a mix of romaine and iceberg lettuce, Italian cheese blend, sweet peppers and green onions. Tossed with the famous Casa dressing.

Casaburo Salad

Don't forget about their wonderful mini loaves of bread that are brought to the table hot and fresh. Its an endless supply so you are sure never to leave hungry.

The other favorite is the baked Melanzane Parmigiano offering layers of eggplant, meat sauce and blended Italian cheeses. They have so many incredible dishes yet its the eggplant parm that I fell in love with. I order it almost every time - I don't want to be too predictable.

Contact Information
(260) 436-2272
7545 West Jefferson Blvd
Fort Wayne, Indiana 46804
http://www.casarestaurants.net/

Pumpkin Carving Contest at Grove Park Inn Offers Impressive Showing from the Professional and Amateur Categories

2011-10-30T22:49:00.000-04:00

A few dozen pumpkins and tons of creativity

Every year The Grove Park Inn offers a pumpkin carving contest for employees. There are two categories, Professional (culinarians usually) and Amateur (everyone else), that sign up to receive a free pumpkin and a chance to win one of several cash prizes in each category.

Fun, scary, light hearted and more

Each year shows off the creativity of the GPI employees and what perhaps is on their minds! The pumpkins are set on display in the North fireplace in the Great Hall (lobby) of the Resort for guests and employees alike to enjoy and to fill out their vote.

Even a quote from Albert Camus (French existentialist and philosopher)

You would think that there could be a bit of duplication every year or perhaps the same employees win every year, but that's just not the case. Each year offers a new generation of pumpkins with seemingly more imaginative ideas.

These days the pumpkins aren't just carved ... they become a main ingredient in a piece of art

The time and effort that goes into this friendly competition are part of what inspires the fun that the Halloween holiday brings to the Resort and around Asheville. Halloween - its not just for Jack-o-lanterns any more!

Yes, a pumpkin does rest at the heart of the candy corn fish!

While there were many activities and events over the weekend, there are some reserved for the night of Halloween itself! Check the list of haunted and family events on the Explore Asheville site.

I ♥ Asheville and the Asheville Skyline - seems a great theme for a Halloween carved pumpkin!

Now for my favorite Halloween quote -

Halloween is the best non present gettin' holiday ever!

Happy Halloween!

AIR Taste of Asheville 2011 Is Almost Here

2011-10-28T08:00:00.000-04:00

Asheville’s premier food event, the Taste of Asheville, will be held on November 17, 2011 at The Venue at 21 North Market Street from 7:00pm – 9:00pm. This highly anticipated annual fundraising event, held by the members of Asheville Independent Restaurants (AIR), will feature food from 37 restaurants as well as wine tasting and beer tasting from local breweries. “ We are very excited about this year’s event as it has a record number of participating restaurants and will feature some of Asheville’s top chefs,” says Steve Frabatore, AIR’s president. “These same restaurants are participating in our 2012 AIR Passport, which will be kicked off that same evening ”. The AIR Passport program offers discounts at many of Asheville’s top restaurants while encouraging passport holders to try new restaurants.

This year’s AIR restaurants who are participating in the Taste of Asheville and The AIR Passport are (alphabetically):

Avenue M

Blue Ridge Dining Room

Blue Water Seafood

Boca

Bouchon

Chai Pani

Chef Mo

Chelseas Tea Room

City Bakery

Corner Kitchen

Creperie Bouchon

Curate Tapas Bar

Dining Innovations

Fiore’s

Frankie Bones

The French Broad Chocolate Lounge

The Green Sage

Homegrown

Horizons

Jack of Hearts

Jack of the Wood

Laughing Seed

Lexington Avenue Brewery

The Lobster Trap

Luella’s Bar-B-Que

Mamacitas

The Market Place

Mela Indian Restaurant

Neo Cantina

Olive or Twist

Pack’s Tavern

Pomodoros

Sunset Terrace

Tupelo Honey

Ultimate Ice Cream

Vincenzo’s

Vinnies Neighborhood Italian

A portion of the proceeds from the evening and the sale of the Passports will go to benefit AIR’s “Chefs of Tomorrow” scholarship at AB Tech. Tickets for the event are $70 for a single ticket and $125 for a pair.

Options:
1 Taste of Asheville Ticket - $70
2 Taste of Asheville Tickets - $125
1 Taste of Asheville Ticket + 1 AIR Passport (Presale*) = $120
2 Taste of Asheville Ticket + 1 AIR Passport (Presale*) = $175

Purchase tickets to Taste of Asheville.

* Passports sold with tickets may be picked up at the Taste of Asheville, Nov. 17

Stone Ridge Tavern in Asheville, North Carolina - Restaurant Review

2011-10-27T07:00:00.000-04:00

Stone Ridge Tavern is a local, family owned restaurant with an enormous rustic fireplace that frames a beautiful wood covered dining room. Large cedar trees shadow over the restaurant with two large waterfalls that come alive with turtles, frogs, and fish. It's warm, cozy, mountain lodge atmosphere will make you feel at home as you dine.

Stone Ridge Tavern's Fireplace

The menu has something for everyone. Lunch is served daily at 11am (except Saturdays) and includes fresh salads, homemade soups, delicious sandwiches, freshly ground burgers, and vegetarian specialties. Dinner is served daily at 4 pm and includes hand cut steaks, fresh seafood, authentic pastas, and BBQ ribs, and homemade desserts. Also on the menus you will find fried gator tail, spanakopita (on days the Chef prepares it) as well as a variety of sandwiches and entrees. They offer Greek, Italian and a variety of American dishes.

An interior waterfall

I ordered the Greek Salad to start my meal. It's difficult for me to pass up on a good Greek salad. The salad was served fresh and colorful with the dressing on the side so I could add dressing myself. I found the dressing a little sweet but it was a good salad none the less.

Greek Salad

I asked if the Spanakopita was available but unfortunately it wasn't the day Chef made it. Since they grind their own beef for their hamburgers I thought I would give one a try. So I opted for the Cheddar and Bacon Burger. Sometimes when restaurants grind their own beef it can be dry so the burger falls apart or gamey and strong, but not the Stone Ridge burger - it was delicious. I also had my choice of French fries, sweet potato fries, ripple potato chips, cole slaw, onion rings or potato salad. I went with the sweet potato fries and found them crispy, a touch sweet and salted perfectly.

Cheddar and Bacon Burger with Sweet Potato Fries

Stone Ridge Tavern is owned by a local family with a good reputation and a long history. Its owned by one of the sons from the Poseidon Steak and Seafood Restaurant that closed years ago. Obviously he inherited the 'foodie' gene from his parents and knew what to do with it.

Contact Information
(828) 665-3333
1003 Brevard Rd
Asheville, North Carolina 28806
http://thestoneridgetavern.com/

Hendersonville and Flat Rock Small Plate Crawl - November 8 & 9, 2011

2011-10-26T08:00:00.000-04:00

Restaurants create special Small Plate Menus, priced from $2 to $8, featuring their cuisine and Chef’s talent. Crawl from restaurant to restaurant from 11:30AM to 9:00PM – lunch and dinner hours – sampling the best of the Hendersonville and Flat Rock culinary scene.

Restaurants participate both days during the same block of time: 11:30AM to 9:00PM, 11:30AM to 3:00PM or 5:00PM to 9:00PM. See details on the Passport.

The Passport is not required, but is needed to enter the prize drawing. Present the Passport when purchasing Small Plates for validation. Buy a Small Plate at 5 or more restaurants to qualify for a prize drawing. If anyone in your group purchases a Small Plate, all Crawlers in your party can have their Passports validated! Print your Passport here.

Include a restaurant more than one block off Main Street in the “5 or more” to double your prize winning chances (Passport entered into drawing twice)! Drop the completed Passport off at any participating restaurant. Winners will be contacted by email.

Groups and sharing are okay, so you don’t get too full before trying all your favorite restaurants AND the ones you’ve always wanted to try. This is a rain-or-shine event. Small plates taste just as great no matter what the weather!

The thirty restaurants and one winery participating are:

Black Rose Public House

Black Bear Coffee Co.

Blue Mountain Deli & Bakery

Blue Water Seafood Co.

Champa Sushi & Thai

Daddy D’s Suber Soulfood

Dean’s Market & Deli

Depot Diner

Falderal Winery

Flat Rock Village Bakery

Flat Rock Wood Room

Gina Marie’s at Claddagh Inn

Hannah Flanagan’s Pub & Eatery

Haus Heidelberg German

Hubba Hubba Smokehouse

Inn on Church

Kilwin’s of Hendersonville

Lime Leaf

Marble Slab Creamery

MargaritaGrille

Mezzaluna Brick Oven-Tap House

Mike’s on Main Street

Mrs. G and Me

Never Blue

Nib’s Coffee Café

Season’s at Highland Lake Inn

Sinbad Restaurant

Sol Y Luna

Square One (Sq 1)

The Tractor Shed

Umi Hibachi Grill

For maps to the participating establishments, click here.

The Small Plate Crawl is a great way to experience several places in one night without committing an entire evening or a whole meal to some where you haven't tried before. So head to your favorite haunts or use the Crawl to try some new ones that you've been thinking about!

I tried the Crawl last year and one of my new favorites, Umi Japanese Fine Dining, is participating again this time but using their second location Umi Hibachi Grill. I also met a couple that was moving into the area and used the Crawl to try out several of the local restaurants. You never know, you may meet some new friends too.

For more information see the Small Plate Crawl website.

Available Now: Asheville Independent Restaurants 2012 Passport - $1000 Value for $50 !

2011-10-25T22:21:00.000-04:00

Purchase Your Taste of Asheville Passport* and Save at Asheville Independent Restaurants

When you purchase AIR's Passport, you will receive a coupon booklet representing over $1000 in dining savings. The coupons are good for one year. Cost for the booklet is $50. Purchase your Passport online. You can also purchase the passport at The Asheville Store at the Asheville Convention and Visitors Bureau at 36 Montford Avenue.

* Presale Passports will be mailed November 21st, 2011.

2012 Participating Asheville Restaurants:

Avenue M
Blue Ridge Dining Room
Blue Water Seafood
Boca
Bouchon
Chai Pani
Chef Mo
Chelseas Tea Room
City Bakery
Corner Kitchen
Creperie Bouchon
Curate Tapas Bar
Dining Innovations
Fiore’s Ristorante Toscana
Frankie Bones
The French Broad Chocolate Lounge
The Green Sage
Homegrown
Horizons
Jack of Hearts
Jack of the Wood
Laughing Seed
Lexington Avenue Brewery
The Lobster Trap
Luella’s Bar-B-Que
Mamacitas
The Market Place
Mela Indian Restaurant
Neo Cantina
Olive or Twist
Pack’s Tavern
Pomodoros
Sunset Terrace
Tupelo Honey
Ultimate Ice Cream
Vincenzo’s
Vinnies Neighborhood Italian

Faded Rose - The Restaurant That Made Me the Hero of Little Rock

2011-10-18T08:00:00.000-04:00

We were in North Little Rock for a conference and wanted to catch up with friends over dinner. So the group decides to let the foodie make the call. While I don't mind choosing the restaruant it can also turn bad real quick. If the chosen eatery is having a bad night or isn't all that its cracked up to be then everyone wants to blame the person who made the choice. There's only one thing to do . . . research!

Fried Green Tomatoes

First, I find out what everyone is in the mood to eat. It could have been worse but probably not by much. I got several who said 'anything' which of course is a loaded answer. It means anything you want that I'm hungry for but I'm not gonna tell you what that is! There was also the stand by - I need a steak. Add to that someone that is itching for some fried catfish (yes, I know - oddly specific for Little Rock). There was also one the wanted Italian but offered steak as a second choice.

Fried Frog Legs

Second, I scout out Urbanspoon to see what everyone thinks and to look down the list of cuisines to see if I can find a match. As I close in on the restaurant of choice I look further at the menu and the website of each restaurant. Yes, I took it seriously! We all love to eat and we had one night to make the best of Little Rock. I knew that there had to be some good choices since we were in President Clinton's stomping grounds.

Fried Seafood Platter

I narrowed the decision down to four opportunites and talked with our group about them. I got another loaded response - 'whatever you choose will be fine with us'. Really!? I wasn't buying it but what the heck at this point I'm hungry. I went for the safest route and called the best steakhouse I had on the list. They were booked but had room in an hour. We just got out of the conference and it was 8:00 pm, no one was going to be able to wait that much longer. I know I procrastinated until the last minute and I just knew that was going to cost me big time!

Shrimp Creole

The next restaurant that could really fit the bill for what everyone was looking for was a complete unknown to all of us. Two locations with the one closest to us at 84% but the second location was in the 70s. Little beads of perspiration are beginning to pop out on my head now. The choice has to be made, its a gamble but not too risky. We caravan over to the Faded Rose on Rebsamen Park Road. By the way, I love Urbanspoon and its ability to let me switch over to my GPS to guide us right to the front door.

Bread Pudding with Rum and Brandy Sauce

We had a mixed crowd looking for a variety of foods. Faded Rose menu promises just that . . . and delivers! The apps of fried frog legs, fried green tomatoes topped with shrimp the size of Texas, fried crawfish were all fantastic. But wait, there's more! The creole salad was great too, you've got to try it. I love the spice in it! But wait, don't stop yet, there's more to come! The entrees were wonderful as well! I tried a little from across the table. The ribeye was tender and flavorful, my shrimp creole was perfect (I did add hot sauce), the Ragin' Cajun burger was great, the rest was just as good! Save a little room for dessert and share the bread pudding. Its not a huge serving but you will be full by this time and it is dense. The rum and brandy sauce that it sits in pulls it all together though! You bet I recommend this one!

Exterior of the Faded Rose

Wow! Sometimes a little risk can make you a hero. I wasn't sure what to order. I was nervous about the steaks in a cajun restaurant but I was also afraid that the seafood wouldn't be fresh and tasty. The apps set my mind free as far as the seafood, hence my decision to go with the Shrimp Creole. My father-in-law gave me a bite of his ribeye when it arrived and I had nothing to worry about either way. This is a restaurant that knows food.

With my reputation still intact thanks to the Faded Rose, the next time we all meet will just be that much more difficult to keep myself on this tiny little pedastal.

Contact Information
(501) 663-9734
1619 Rebsamen Park Rd
Little Rock, AR 72202
http://www.thefadedrose.com/

Rosepepper Cantina, Nashville, Tennessee

2011-10-11T08:00:00.000-04:00

As we were passing through Nashville, my brother-in-law took us to dinner at Rosepepper Cantina and Mexican Grill in East Nashville located on the corner of Chapel and Eastland, just minutes from Five Points. We sat indoors but Rosepepper is also known for its large outdoor patio. The dining room and patio are both filled with a variety of lights and artwork offering a vibrant busy energy to the dining experience.

Rosepepper specializes in a culinary style from the state of Sonora in Mexico. Sonora style is a type of cooking that encompasses both the classic ingredient of Old Mexico (corn, beans, tomatoes, peppers and potatoes) as well as a wide variety of influences that are part of the country's cultural history.

Ingredients and styles were introduced from the Orient, the Mediterranean, the Near East, France, Austria, Italy and even from America in the mid to late 1800's. The first brought spices to the cuisine followed by the European cooking influences and lastly the Americans who eliminated the "heat" from the spices but leaving the intense flavors. Rosepepper takes these basics and brings its own unique modern twist loaded with flavor.

Along with their unique delicious food, Rosepepper offers an award winning margarita - voted the "Best Margarita" in Nashville for nine years. Well, I couldn't let the opportunity pass by to test out the voting public of Music City! I wanted to try Josiah's Finest but finally elected to go with the Casa Margarita to see what everyone was talking about. We ordered frozen and mine with salt. Arriving in a frosted beer style mug with a handle and the bottom quarter of the drink did not look frozen, I wasn't overly impressed at first. I got over that pretty quick though. It is a wonderful margarita with a bit stronger orange hint to it than most house margaritas. I liked it, for a house (read here: NOT top shelf) margarita, it drank really good.

Overall, a good experience in my East Nashville Award Winning Margarita Sonora Style Mexican Restaurant. They keep at it and you won't be able to describe them at all. The eclectic menu has something for everyone. So the next time you have a layover in Nashville, take the time to visit Rosepepper.

Contact Information
(615) 227-4777
1907 Eastland Ave
Nashville, TN 37206
http://www.rosepepper.com/

Southern Comforts Cafe, Dandridge, Tennessee - Restaurant Review

2011-10-10T15:26:00.000-04:00

While in Dandridge staying at the Mountain Harbor Inn for a family get away weekend, we noticed that Smokey’s BBQ had closed and a new restaurant opened up in its place called Southern Comforts Café. We grabbed a menu and decided to try them out the next night for dinner. We needed to plan ahead since Dandridge is dry but you can BYOB. I had just the B of W, actually two of Bs of W, to take with us when we went back the following day. Just in case, I even took a cork screw but the manager had one also.

Southern Comforts Cafe

The staff is very friendly and the manager goes over the top to make you feel welcome. It is a nice refreshing treat to see that they are so excited about their operation and what they offer. Too many these days don’t seem to care if you are there or not.

Fried Pickles with Ranch

The menu consists of many traditional Southern Soul food classics along with a few twists. We ordered a little of everything so we could see what they had to offer. Quite honestly, I was very excited about dinner – I love the menu! We started with an order each of Fried Green Tomatoes, Fried Pickles and Fried Catfish bites for the table. My favs were the Fried Pickles with the Fried Green Tomatoes a close second. What is it about fried food!? Both of these dishes were served with a side of ranch for dipping and the tomatoes also showcased some cheese grits in the bowl. The catfish were good too I just preferred the other two dishes a bit better.

Fried Green Tomato and Cheese Grits

My wife chose the house salad is iceberg lettuce with carrots, tomatoes, cucumber slices, cheddar cheese and croutons with your choice of dressing. I elected to go with the French Onion Soup. I didn’t eat it. It was so intense with vinegar that it was inedible – the only faux pas of the meal.

Fried Chicken and Corn Meal Waffles

We all went separate directions for our entrée selections. My wife and father-in-law went for the Fried Pork Chops. They were wonderful according to both of them, but I wouldn’t know first hand since neither shared a bite with me! I went with the Half of Fried Chicken and substituted corn meal waffles with them. On the pork chop and the chicken was a golden brown crust that was fried perfectly. The chicken was very moist with good flavor but could have used a touch more spice and a little more salt. The corn meal waffles served with honey butter were amazing. For the traditional corn meal eater they are probably a little sweet but I thought they were great. My mother-in-law ordered the Black and Blue Alfredo and said it was perfect. I did get a bite and agreed that the beef, blue cheese and cheesy pasta were a wonderful combination.

Fried Pork Chops

Unfortunately we did not order dessert since the Mountain Harbor Inn provides dessert for us each night. But what I saw going to other tables tempted me enough to try and make an order with my wife making a veto at the last minute. Oh well, you win some and you lose some!

Southern Comforts Café is a good new local spot in Dandridge and will tempt you with some delicious Southern Soul food the next time you visit the quaint little town on the banks of Douglas Lake.

Contact Information
(865) 940-1616
149 East Main Street
Dandridge, TN 37725
Southern Comforts Cafe Facebook Page

Woody's Pizza & Hoagies, Asheville, North Carolina - Restaurant Review

2011-10-07T08:00:00.000-04:00

Woody's moved from the Biltmore Mall to Innsbruck Mall this year into a building that has gone through a couple evolutions as various restaurants. My first introduction was while I was buying stamps at Andy's Pak-N-Post at Innsbruck Mall. The staff had just sent someone for lunch and were passing the orders around to each one. I saw a logo for Woody's and since I hadn't been there yet and I'm nosey, I asked about the food. They gave high recommendations for the hoagies and burgers as their favorites.

The Grinder

Its a very handy restaurant for me so I've been there a few times now. Andy's staff was right, the hoagies and the burgers are good! I usually order the Italian hoagie with ham, capicola, salami and provolone. The Grinder shown above is delicious as well; it offers, ham, salami, dutch loaf and provolone. The hoagies are assembled and placed in the pizza oven to bake. They arrive hot and toasted. All hoagies include mayo, lettuce, tomato, onion, oil and hot peppers. The staff always asks if you want the hot peppers, apparently some don't like them - but for me they are perfect!

12" Pepperoni Pizza

The pizza is good with a thin crust (but not New York style thin). There is plenty of tomato sauce so if you like it with skimpy sauce, you'll need to tell them. There is an abundance of cheese and they top with spices. Its a good pie. Its not my favorite in town but its good and has a good price at $5.99 for a 12" plus $0.50 per topping.

The burgers are good with an excellent value. A hamburger is priced at $3.09 and Cheeseburger at $3.29. The basket is $2.00 more and includes french fries and your choice of homemade macaroni or potato salad. The fries are good but I was not a fan of the potato salad.

The menu is varied and offers lots of choices from apps, sandwiches, pizza, stromboli, burgers and hoagies. This local independent restaurant has good food, good prices and a convenient location. Surrounded by chain restaurants it is the obvious choice for me.

Contact information:
828-255-8310
84 Mineral Springs Road
Asheville, North Carolina 28805
http://woodyspizzaandhoagies.weebly.com/

White Duck Taco Shop Restaurant Review

2011-10-05T08:00:00.000-04:00

White Duck Taco Shop at Hatchery Studio

Since posting about the opening of White Duck Taco Shop in late May, it has been one of the most popular posts on Asheville Foodie this year! So I was looking forward to finally making it to White Duck for lunch last week. Even my in-laws made it there before I did and they were the ones to take me on our way out of town for a family weekend getaway at Mountain Harbor Inn - read about it here!

White Duck Menu Board

When you walk in the door you find the counter and menu board directly in front of you. It is a small menu and you are to order at the counter before finding your seat. Seating is in one of two areas indoors or at the picnic tables with umbrellas outdoors. The food is brought to the table for you. Under the menu board the small kitchen is visible with staff and owner, Laura, preparing the meals for diners as they order.

Jerk Chicken Taco with purple slaw and pineapple

We ordered several different tacos and shared with each other. The Chicken taco offers nice a nice spiciness set off by the slaw and pineapple.

Spicy Buffalo Chicken Taco

The Buffalo Chicken taco has medium spiced chicken with ranch to cool drizzled over the lettuce and tomato. Make note that each taco offers two small soft tortillas with which you can split the ingredients and create two small tacos for every one you order. A great way to share your taco with a friend.

Bangkok Shrimp Taco

The Bangkok Shrimp taco is sweet with a touch of spice topped with pickles and carrots. This unique combination is different but works together wonderfully! I loved it.

Fish Taco with pico de gallo and slaw

This is actually the taco that I ordered. Grilled fish paired with fresh pico de gallo and slaw. This tasted very fresh and thoroughly enjoyable. We dined at one of the picnic tables outside. I went back in for some hot sauce and Laura, the owner, noticed and offered me some of her house made green hot sauce. WOW, it was great! With various peppers including Asian peppers, habaneros, jalapenos and more. It is very hot but offers a fresh spicy flavor with a hint of citrus.

Crispy Chicken BLT

The Crispy Chicken BLT was as good as the rest with fried chicken, crumbled bacon, shredded lettuce, diced tomato and a spiced aioli. Its a beautiful BLT.

Mexican Chocolate Pot de Creme

To finish our lunch we shared the Mexican Chocolate pot de creme. A velvety dark chocolate topped with house made whipped cream with cinnamon and sugar. Its full of flavor and delicious.

After we were through I thanked Laura for her hot sauce while bragging on it. She is a very nice genuine person and obviously very proud of her taco shop.

This is another must visit restaurant location and my first review of one of a restaurant in River Arts District (RAD). Asheville's up and coming River Arts District is a fun and very tasty place to visit. Be sure you take the time to do so.

Contact information:
(828) 258-1660
1 Roberts St. Suite 101
Asheville, NC 28801
http://www.whiteducktacoshop.com/

Mountain Harbor Inn, Dandridge, Tennessee - Weekend Family Getaway

2011-10-03T12:19:00.001-04:00

View of Douglas Lake and the mountains from our suite.

We enjoyed another weekend retreat at our favorite mountain lake destination Mountain Harbor Inn near Dandridge, Tennessee. The first Asheville Foodie post about Mountain Harbor and Dandridge referred to the first trip my wife and I took to this great lake get away. This latest visit was a family retreat to celebrate my mother-in-law's 50th birthday. No, she is fine with me telling that. She doesn't look or act it!

View of the kitchen and the loft

The suite we reserved is called 'The Condo of Rich and Famous' offering three bedrooms (one in the loft), three bathrooms plus an indoor and outdoor jacuzzi, kitchen and dining room attached to a large living room as well as a private outdoor patio. The suite has a private entrance and offered lots of privacy for our family.

Kinah and I choose this bedroom so we could have a ceiling fan

Each bedroom has a king size bed for you to enjoy and each bed is different along with the color scheme in each room. Our bedroom offered windows looking out two directions and was very spacious.

Jed and Nancy chose this bedroom

This beautiful room was in the interior of the suite just off the master bathroom and a walk-in closet. Jed liked this room because of the lack of windows so he can sleep in the dark. Yes, I know. But that's just how it is. The room is beautiful with a private chandelier adding to the feeling of decadence.

We saved the loft bedroom for Levi and Katie.
We figured the newly weds could use a little space from the rest of us.

Another reason for Levi and Katie to have this room is the 36" spiral stairwell that you climb to get to the room. Its very cool but we elected the younger couple to the climb. While the bathroom was at the bottom of the stair, the feeling of privacy for this room added to the nuances of the loft.

Even though the weather turned a little chilly and overcast, we did find a sunbeam or two.
This is a view of the lake and mountains from our private patio.

The private patio outdoor seating and six person jacuzzi was perfect for us. It had an incredible view overlooking Douglas lake, the Smokey Mountains and the sunset. The weather was perfect with a slight chill of a breeze cooling us down as we soaked up the heat from the sun and the tub.

Cloudy sunset our first night

What an amazing sunset! We didn't think there would be much of a show but it turned out to be a truly gorgeous sunset.

Jed and Nancy on the sunset cruise with Mountain Harbor Inn in the back ground.

The sunset cruise on one of the pontoons from the Mountain Harbor Inn is always a high light. This is the coldest cruise we have taken on the lake, but MHI provided throws and hot chocolate. Billy, the owner, gave us the history of Dandridge, Douglas Lake and Mountain Harbor. We saw Kenny Chesney's lake home too!

Levi, Katie, Kinah and myself.
You can see Billy the owner of Mountain Harbor Inn and our Captain for the sunset cruise at the helm.

We did have to huddle together a bit to keep warm once the boat turned into the wind. What a great excuse to cuddle a little! We had fun together listening to Billy's stories including the connection the area has to the Manhattan Project that took place in Oakridge, TN. Its the reason Doulas Lake exists!

The sun peaked through on our chilly sunset cruise

Beautiful sunset with streams of sun beams coming through the clouds on our chilly evening boat cruise. We thought about skipping the cruise because of the weather but we were happy to be rewarded with these views once we decided to go.

Nancy showing off her signature dessert our first night

Mountain Harbor Inn is also known for their signature desserts offered to all guests between 6:00pm - 8:00pm every night in the dining room. There were four to choose from and all were delicious. Our first night we ate them prior to heading out for dinner at Angelo's. But on the second night, the staff kindly took them to our suite for us to enjoy after dinner at Southern Comforts Cafe. We also took the staff up on having smores on the main deck! It was cold but fun!

What a North Carolina Farmer and His Wife Say About Cornmeal

2011-09-22T08:00:00.000-04:00

The following are two posts from my friend Eric and his wife Melissa at the Milk and Honey Farm.

MONDAY, SEPTEMBER 12, 2011
Southern heritage staple

We want to draw your attention this week to one of our most special and at the same time most basic products, our Southern heritage staple. Do you want to break away from the standard corporate food/agriculture system? Do you want to resist the take-over of our farmland and our food supply by GMO's (genetically modified organisms) and everything that goes along with them? Do you want to help build a comprehensive local food system, independent of pesticides and non-renewable chemical fertilizers? You should try our cornmeal and grits and make them regular staples in local kitchens again! If we can recover that foundation, imagine what further steps our local food system could take! If local agriculture is going to expand into grains and field crops (and all the animal products that depend on them), it's all going to have to start with the same grain that was most practical for our great-grandparents. Cornmeal isn't just for cornbread and grits aren't just for breakfast!

Besides basic cornbread, we use cornmeal in a number of recipes including some of our regular favorites - okra fritters and cornmeal spoonbread. We also make a basic cornmeal pancake. Eric likes the cornmeal pancakes best unsweetened, topped simply with butter. Of course, cornmeal is great for breading all sorts of things, from to vegetables to poultry to fish. Hush puppies are another southern classic worth remembering. Anson Mills in Columbia, South Carolina has several cornmeal and grits recipes on its website well worth checking out: http://www.ansonmills.com/recipes-corn.htm

Grits are, of course, a great breakfast staple, whether with eggs or cheese or country ham... For expanding beyond breakfast, shrimp and grits are the classic low country combination, but one of our favorite ways to eat grits is to make an extra large batch for breakfast and pour the leftovers into a greased bread loaf pan and refrigerate until gelled...then we'll slice the grits about a half inch thick and fry in butter until the surface is crispy. It makes a great starch to go alongside most any meat and vegetables. It's certainly different from rice, but it roughly fills that niche for us in a local, homegrown way. Polenta is just the fancy name for grits. We also use cornmeal for a crust in casseroles that we'll top with things like black beans, chicken, tomatoes, cheese, peppers...

If you'd like to read the specifics about where our corn came from and what we do with it, see our blog entry http://themilkandhoneyfarm.blogspot.com/2011/05/stone-ground-heirloom-white-cornmeal.html

We've optimistically planted more than double the 'Floyd' corn this year than we've ever grown before (and convinced a neighbor to organically grow even more.) We'll be hand harvesting it all fairly soon. It's another heirloom white corn very similar to the 'hickory king' that we're selling now, but an interesting thing about 'Floyd' corn is its recessive trait that leads to a small percentage of ears that are entirely dark red. If you'd like to help out in this year's harvest, let us know! If you have any custom grinding requests, or if you'd like whole kernel corn to grind yourself or to make nixtamal with for tortillas, we're happy to accommodate with a little extra advance notice. (By the way, we're looking for a mentor to show us how to best make nixtamal/tortillas starting with whole kernel corn.) If you have any questions about differences in using homegrown cornmeal or grits like we're offering, please ask.

We're excited to be able to offer what nowadays is a very unique product. There are some historic mills that still grind corn, but we only know of one other farmer in all of North Carolina (in Old Fort) that's grinding locally grown heirloom corn (we hope there are more!). We believe it's important to preserve these heirlooms not just to maintain non-genetically modified options, but also because these varieties weren't bred to depend on high rates of conventional fertilizer, on chemical control of weeds, diseases, and insects, and on combine harvesting. That means they're all around suitable to local use on small farms and to communities deciding how to grow their own food. If you share our desire to restore a comprehensive local agriculture that doesn't depend on non-renewable chemical fertilizers and pesticides and genetically modified crops, consider making our corn a staple in your kitchen. There's a lot to enjoy.

THURSDAY, SEPTEMBER 8, 2011
Corn Bread Variations

Buttermilk Corn Bread

2 cups cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
2 eggs
2 tablespoons honey
1 tablespoon bacon fat or butter

Preheat oven to 375. Mix the dry ingredients in a large bowl. Pour in the buttermilk and honey and beat in the eggs. Melt the fat in a cast-iron skillet. Pour in the batter and bake in the skillet for 20 to 25 minutes, until risen and browned.

Cakey Corn Bread

1 cup all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup cornmeal
2 tablespoons honey
2 eggs
1 cup milk
¼ cup butter or lard

Mix together the dry ingredients. Add honey, eggs, milk, and fat. Beat until just smooth. Pour into greased 9x9x2 pan. Bake at 425 for 20 to 25 minutes.

Corn Griddle Cakes

Melt a couple tablespoons of fat in a cast-iron skillet. Mix cornmeal and a bit of salt with enough honey and water to make a sloppy batter. Spoon into hot fat and cook on one side until solid enough to flip. Cook on other side until done.

Vineyard Tour at Biltmore Estate Winery

2011-09-19T08:00:00.000-04:00

Dennis Wynne (bearded man on the left) is the Biltmore Winery Vineyard Manager

I joined the staff of Horizons restaurant from The Grove Park Inn recently on their field trip to the Biltmore Winery vineyards. I've been to the winery several times but have never taken the time to see the vineyards of the Estate. So I tagged along with this incredible staff to see the vines and meet with the Biltmore Estate Vineyard Manager, Dennis Wynne. Dennis was hired as the first Vineyard Manager and has decades of experience dealing with the challenges of vineyard management in North Carolina. His knowledge of the soil and vines is amazing as well as his passion for what he does. He loves to talk about it and to share that knowledge and passion with others. The vineyards are not open to the public but the Estate graciously gives educational tours upon request.

Cluster of Chardonnay grapes

The Estate has 94 acres of vineyards which are located in a valley near the French Broad River on the west side of the estate. The first vines were planted in 1971. Varieties grown include Chardonnay, Riesling, Viognier, Cabernet Franc, Cabernet Sauvignon, and Merlot. All grapes are picked by hand, with each harvest averaging 250 tons of grapes annually. Additional grapes are selected from vineyards in Polk County, North Carolina as well as California.

One of the first Chardonnay vines planted on the Estate

The vineyard soil is clay loam and has been given a specific soil designation referred to as Biltmore loamy sand. For those soil geeks out there, check out page 634 of the Soil Survey of Buncombe County, North Carolina create by the United States Department of Agriculture and the Natural Resources Conservation Service.

Polk County Cabernet Sauvignon grapes

After the vineyard we toured the winery and were able to see some Polk County grapes arrive. Additional recent arrivals were new oak barrels both American and French.

The darker oak barrels are American and the lighter barrels are French

It wouldn't be a complete tour without a stop in the tasting room to sample several of the Biltmore wines. Last year I attended 25th Anniversary celebration of the Biltmore Estate Winery which opened officially in 1985. They have a long history of making wine in Asheville and will be here for us for many more years to come. If you have never taken the time to visit the Biltmore Winery, it is time to do so. As the most visited winery in the country with 800,000 visitors to the winery itself each year, the Biltmore is ready for you. If you have tasted the Biltmore wine but is has been a while, again its time to do so.

Hoopers Creek Cafe, Flectcher, North Carolina - Restaurant Review

2011-09-18T16:27:00.000-04:00

I found out about Hoopers Creek at my brother-in-law's wedding. His new mother-in-law found it in her search for a caterer for the wedding reception and dinner. We all loved the food and I heard many of the guests commenting on it as well. To add to this, the caterer made the groom's cake. Or in this case ... groom's cakes. There were several cakes all boasting different flavors including chocolate, strawberry, caramel, red velvet and pistachio. A cake for every palate.

Tomorrow is my wife's birthday so she decided on going to Hoopers Creek today for lunch. Its a little drive from Asheville but its beautiful countryside, especially if you take Cane Creek Road. The building itself you can see in the above photo isn't new or big. Hoopers Creek Cafe is a diner first and foremost, when you have that firmly in mind then add the fact that Sonny Gasperson, the chef and owner, is a talented Chef. He was the opening Chef for the Chop House in downtown Asheville among other locations. He decided it was time to branch out on his own and open his own place.

The kitchen is tiny. But over the years I've learned that its not the size of a man's kitchen but rather what he can do with it. Don't read too much into that statement or you'll get off topic. There is a small counter overlooking the kitchen as well as two dining rooms. The second dining room is a little larger and boasts a bar on one side of the room with half a dozen beers on draft and apparently a small raised stage on the other. The floor is an old wooden slat floor with large cracks that takes you way back to a long forgotten era. Its really cool but ladies if you have heels, please be careful.

Because the operation is so small the service can be a little slow. But remember you've stepped into an old time era and anticipate taking your time to enjoy the company with you. The food is absolutely worth the wait. How do you know that? Because I'm writing about it. If I didn't like it so much I just wouldn't have posted anything. I ordered the Blackened Chicken Alfredo, shown above, and loved the flavors. I like a little spice and was not disappointed. Chef Sonny is know for his Prime Rib as well. My wife ordered the prime rib and of course I got a small bite. Rich, tender and flavorful.

The menu offers a variety of salads, sandwiches and entrees so everyone in your party should find something nice that they will enjoy. A word of warning though. Save room for dessert. Sonny's mom bakes the cakes for Sonny and she knows what she's doing. They are always a large slice and they are always a piece of heaven! No matter your taste, you'll find a cake flavor to your liking. I ordered the strawberry today and took about half of it home.

Hoopers Creek Cafe is a restaurant that you should try. Tell Sonny I said great job!

Contact Information
828-687-9132
144 Hoopers Creek Road
Fletcher, North Carolina 28732
http://www.hooperscreekcafe.com/
or
Chef Sonny G Catering
828-777-6424
email: chefsonnyg@hotmail.com

Schwartz Family Cookbook

2011-09-17T15:12:00.000-04:00

In honor of the 50th Anniversary of the Schwartz Reunion that was held this year on June 25 at the Lehman Park Pavilion in Berne, Indiana. Along with t-shirts, hats and pictures, the Schwartz Family Cookbook was released during the reunion.

Nova Brill, daughter of George and Lil Blount, organized, coordinated, proofed and printed the cookbook for the family. A huge undertaking with over 500 hundred recipes in this book and hundreds more awaiting a possible second edition as well. A huge debt of gratitude belongs to Nova for this project.

Since the family has shared so many recipes over the years, Nova tried to list them only once. Several of the recipes have slight variations and a few of those variations are listed in this book. Aunt Nancy's potato salad (page 34) recipe is a great example of one a recipe that many of us have and use.

Along with the shared family recipes, there are many recipes that some of us have been wanting to get from each other that have been included. The long wait is over and we have the long awaited hard to get recipes! Mom's sausage gravy recipe (page 186) falls under this category and is listed as the Deli Sausage Gravy with my name attached to it. Its her recipe though and the same one we used when we served it at the Swiss Deli.

For those of you who did not get a book yet, there are still some available.
Send $12.00 ($10.00/book + $2.00/shipping) per book to the below address.
Be sure to list your return address.

Schwartz Family Cookbook
46951 78th Avenue
Decatur, Michigan 49045

Michael Bonadies Spoke Recently to Asheville Independent Restaurant Association Membership

2011-09-17T08:00:00.000-04:00

Michael Bonadies takes time for a photo with me

Press Release:

The Asheville Independent Restaurant Association, which has grown its membership to 70 independently owned Asheville restaurants, will host a noted restaurateur, writer and consultant at its general membership meeting Tuesday, September 13 at the Asheville Chamber of Commerce.

Michael Bonadies, founding partner in Drew Nieporent’s Myriad Restaurant Group, which owns and operates such landmark New York restaurants as Tribeca Grill and Nobu as well as Nobu London, Nobu 57, Centrico and San Francisco’s Rubicon, will speak to AIR membership about restaurant trends and issues. Bonadies is responsible for management of Myriad’s consulting and contract management services, the start up of new Myriad restaurants, new business development and new restaurant start ups. He also manages the food and beverage operations for the Sports Club in Los Angeles and New York as well as The Coach House on Martha’s Vineyard.

In addition, Bonadies is a frequent contributor to Saveur, Gourmet, Wine & Spirits, Food & Wine, Sante, Food Arts and Restaurant Hospitality. He is author of Sip by Sip – An Insider’s Guide to Learning All About Wine and received the James Beard Foundation Journalism Award for Magazine Writing on Spirits, Beer and Wine in 1996.

Monday, September 12, AIR hosted a reception in the Sunset Terrace Dining Room at The Grove Park Inn Resort & Spa in honor of Michael Bonadies. This gave the membership and Board of Directors time to talk with Bonadies one on one. The following morning, Tuesday, September 13, Bonadies spoke to the AIR membership and partners at the Chamber.

Just Google his name and see the world of restaurants with which he has been involved. The man is an icon in the restaurant scene both nationally and internationally. Many of his current projects take him to Asia and the Middle East. There is a reason that so many restaurateurs take time out of their busy schedule to hear him speak.

The Chop Shop Butchery to Open Soon in Asheville, NC

2011-09-16T08:00:00.000-04:00

The art of butchery has declined drastically over the years. I remember helping my family butcher a pig and a calf every fall along with chickens and fish throughout the summer. The meat was prepared for us to eat fresh as well as frozen, canned and cured supplying our family food during the following year. But over the years our family, like many others, just quit doing it. Along with this many community butchers closed up shop in lieu of the larger more 'customer convenient' grocery stores. For convenience and profit, the cuts offered have been relegated to the most popular in most of these stores. This is not meant to knock the family butcher we have at some grocery stores. Rather it is meant to preface our need for the community butcher that can revive the 'lost cuts' and specialize in this fading art.

The Chop Shop posts the following on their FB page:

Asheville's first whole animal butcher shop featuring meats from locally sourced farms who are committed to sustainable, all-natural farming practices.

We will feature custom cut meats, a variety of house made fresh and smoked sausages, charcuterie, and many more things to come....all with the personal service of a traditional neighborhood meat market.

The Chop Shop promoted and attended the NC Choices The Carolina Meat Institute's two day butchery workshop at A-B Tech in Asheville, North Carolina featuring Master Butcher Kari Underly. The workshop was offered as a means to offer educational opportunities locally. Look for more from A-B Tech in providing a continuing education resource to Western North Carolina as well.

This was Kari Underly's second visit to Asheville. During her first visit last year she demonstrated her skill as part of the Brady Lowe's Cochon 555 hosted by Denny Trantham, Executive Chef of The Grove Park Inn Resort & Spa. Kari's book The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising is the finest book on butchery that I've seen.

Coming back to The Chop Shop, it appears that the art of butchery has been finding its way back to Asheville and I look forward to having these specialists as part of our community soon. They chose a wonderful location on Charlotte Street right next to Blue Water Seafood Company and the City Bakery as well as just down the street from The Wine Studio of Asheville.

For other good articles about The Chop Shop, check out the following:

Ashvegas

Mountain Xpress

Until they have other contact information available see The Chop Shop Facebook page.

The Beacon Drive-In: 65 Years of Doing Burgers in a Big Way

2011-09-12T10:58:00.002-04:00

Returning from our beach week in North Myrtle Beach we decided to finally try out the historic Beacon Drive-In and treat ourselves to some burgers with a long history. So we drove the three miles off Highway 26 on John B. White Sr. Blvd. which was renamed in 1999 after the Founder of the Beacon.

The Drive-In is much larger than I anticipated with a sprawling parking lot to handle the crowds that obviously flock here to get their intake of history too. The seating capacity is 350 and they advertise that they can handle groups of 100 or more. There are several signs within the building of various groups that meet there regularly. McDonald's look out . . . the Beacon takes in a million customers every year!

The menu is more diverse than only hamburgers and is fairly diverse. Think more in terms of an old time diner with a variety of burgers, sandwiches and plates (including gizzards and livers!). There is also salads, catfish, chicken, ribs, ham, turkey, breakfast biscuits and the list goes on. Also noteworthy is the Beacon Iced Tea. It is sold throughout the South but the Beacon brags of making 62,500 gallons of the tea each week! And of course, remember to leave room for the Dairy Bar offering a variety of ice cream, shakes and malts.

The ordering process at the Beacon needs to be mentioned as well. It is intimidating for first timers since they have their own lingo and you have to relay your order to J.C. at the counter who shouts it out to the open kitchen for the staff to hear and prepare. Fascinating. You have to 'talk' and 'walk' using terms like Beacon burger and 'a-plenty'. But once you have it figured out, ordering is a breeze and a little fun.

For the first time visit, I decided to order the Beacon burger which consists of two large hamburger patties on an over sized bun with mustard, mayo, tomato and cole slaw. The sandwich comes with fries or if you order it 'a-plenty' it will come with the addition of onion rings as well.

It's a large sandwich and I'll admit that I couldn't finish it all. What a shame since it was so good. It is easy to see why the Beacon has been so popular for a life span - good food, prepared fresh by people who care. Try it six days each week but not on Sunday, they're closed.

You can also connect with the Beacon Drive-In on Facebook.

Contact Information
864-585-9387
255 John B. White Sr. Boulevard
Spartanburg, SC 29306
The Beacon Drive-In

God Bless America

2011-09-11T15:09:00.000-04:00

Today is a day of memory of the tragedy that terrorists brought to this nation 10 years ago and of the ongoing commitment this country has to freedom around the globe. Even though our political leaders fail us often, it is 'we the people' who make up this wonderful God fearing nation. In honor of those who died for the rest of us I offer the following two videos. Remember. Remember them, remember freedom, remember our God.

God Bless the USA

God Bless America

North Carolina Mountain State Fair - Sept. 9 - 18, 2011

2011-09-09T08:00:00.001-04:00

“Farm Fresh Fun” is the 2011 North Carolina Mountain State Fair theme to be celebrated September 9th – 18th.

The NC Mountain State Fair celebrates the people, agriculture, art and tradition that make our region great. Their mission is to create unique experiences at an exceptional value in a safe, clean environment that is accessible to all.

For more information on the schedule of events or review the entertainment schedule for the Fair.

September 9th - 18th, 2011
Tickets:
$7.00 Adult
(Advance Discount Tickets $6.00)

$3.00 Children 6 - 12 years of age.
(Advance Discount Tickets $2.00)

$3.00 Senior 65 years and older.
(Advance DiscountTickets $2.00)

Children 5 years and under FREE
Groups (30+ people) Advance discount price $5.00

Purchase advance discount tickets at Ingles, the WNC Ag Center and the WNC Farmers Market.

Hours:
Friday & Saturday: 9am - 12 Midnight
Sunday: 9am - 11pm
Monday - Thursday: 3pm - 11pm

For directions to the WNC Ag Center.

Hickory Nut Gap Farm's Corn Maze & Pumpkin Patch

2011-09-08T08:00:00.007-04:00

Visit the Farm from 9-6pm seven days a week in September and October.
Fall Hours: September 1-October 31 (9-6pm Daily)

Wind your way through the maze, pick your own pumpkin, fill your bag with certified organic apples, hold a baby chick, visit with animals and enjoy a day with your family. General Admission covers all your farm activities for the day but pony rides (Sat & Sun. ONLY) are a little extra ($5). Bring lunch or buy it at the farm and picnic in the shade of the sycamore.

Stop by and see what they have done up on berry hill, there are exciting things growing at Hickory Nut Gap: blackberries, blueberries, asparagus, raspberries. There is a certified organic upick berry operation ready for harvesting coming in June 2012.

FALL ADMISSION*
Sept & Oct only
*No Admission Fee charged for Store Purchases
Adult $5
Youth $3
2 and Under FREE

GROUP RATE
(15 or more) $3

APPLES
Certified Organic $2.00/lb
Bulk Certified Organic $1.75/lb
Low Spray $.75/lb
Bulk Low Spray $.50/lb

PUMPKINS $3-10

For more information on Hickory Nut Gap Farm.

Feasting for Feast with Asheville Affliates and Slow Foods Asheville!

2011-09-06T08:00:00.001-04:00

Support the Slow Foods Asheville F.E.A.S.T. program while feasting on Asheville’s finest restaurant fare. Asheville Affiliates and Slow Foods Asheville are excited to host this special culinary event.

Enjoy a bounty of local food and locals chefs from The Marketplace, Curate, Fiores, Roots, Cucina 24,Solace, Cafe Ello, The Southern, Earth Fare, West End Bakery, Corner Kitchen, Greenlife, and Table. Beer will be provided by Catawba Valley Brewing Company, and Mirassou Wine will be served as well.

Live music my Sara Fields and Firecracker Jazz Band Alum Jon Corbin!

Tickets are $25 pre-event and $30 at the door.
RSVP on Facebook or buy tickets at http://www.slowfoodasheville.org/.

Time: Thursday, September 22 · 6:30pm - 9:30pm

Location: The Venue Asheville

Lexington Avenue Art and Fun Festival - Sept. 3 - 5, 2011

2011-09-02T08:00:00.003-04:00

Once a year Lexington Avenue is closed in downtown Asheville for this all day, all local, all original street fair that has grown to be the largest independent street fest in the southeast! This jam-packed day is filled with wild street performers, unique artwork, a wide variety of music, and just about everyone who wants to have some fun and celebrate in the streets of Asheville. Arts2People has been presenting LAAFF for 10 years with the support of the Asheville Community. No Dogs are allowed at LAAFF, not even if they're dressed in costume.

Background
From the LAAFF website:

Greetings, fans of the strange and unusual! We are so glad that you have found your way once again onto the street that is the Heart, Horror and Glory of fringe living in A'ville, Lexington Avenue! Welcome to the 10th amazing year of the most unlikely, death-defying, uncanny, yet successful cultural phenomenon that is The LAAFF Festival! LAAFF is the proof that it is possible to defy cultural norms, the laws of physics, and the bounds of decency, and yet produce revenue, even for the arts and artists! How have they let us get away with it? The mind boggles...

LAAFF began as a block party thrown by the then proprietors of Sky People Gallery & Design Studio, Kitty Love and Michael Mooney. Joining with Arts 2 People, and making LAAFF a benefit for the Asheville Mural Project was the first serendipitous confluence in a long line of mini-miracles that followed. The spirit of collaboration, love of independence and creativity, the opportunity for free expression, and the sheer enjoyment of working with like minded freaks made LAAFF a meaningful endeavor for all those with an investment in the street and the culture it supports. Begun in part as a way to promote independent business on Lex, the festival has grown into an example of a unique economic development perspective. Only locally crafted goods and services will ever be found at LAAFF, showing what potential for economic health exists when we use our money briskly within our community. We believe that LAAFF itself, and outdoor cultural programming generally, provides financial opportunity and business incubation for creative professionals. Our commitment to being green while we do it all is evidence of our festival-wide policy on the use of all compostable materials, free water, and no itty-bitty water bottles!!

The content of LAAFF, guided by a group manifesto, is master minded by the community. As funds slowly grew, mini grants have provided the opportunity for artists to bring their creative ideas out for others to enjoy and be inspired by. Interactive content at the festival helps participants realize that art and creativity are joys available to all. LAAFF intends to bring out the kindergartener in everyone: the hidden dancer, singer, painter, writer and director we all were when we were five, before we knew what was "good."

LAAFF wouldn't exist without the financial support of its sponsors, and the hundreds of musicians and performing artists who have given their time for free over the years. The hundreds of hours and dollars generously given have supported the endeavors of Arts 2 People, which provides free art classes to those who can benefit most from the restorative power of creative activity, offers professional development training for artists, makes public art happen through the Asheville Mural Project, is home to the Moving Women Dance Company, and participates in advocacy for the arts through civic engagement.

We appreciate your presence at LAAFF, and hope that it will inspire you to deepen your participation in the arts in Asheville, and in your own creativity.

Be sure to check out the schedule as well as the band biographies for LAAFF.

For more information on the Lexington Avenue Art and Fun Festival.

North Carolina Apple Festival - Sept. 2 - 5, 2011

2011-08-31T08:00:00.001-04:00

Festival Highlights

The North Carolina Apple Festival is held annually over Labor Day Weekend in Hendersonville, North Carolina. It has been one of Western North Carolina’s Premier Family Festivals for over 60 years.

From September 2 -5, 2011, you can enjoy 4 days of fun including one of the most best known Street Fairs in the Carolinas with Freshly Picked Apples, Arts & Crafts, Festival Food and FREE Entertainment at the Historic Courthouse on Hendersonville’s Beautiful Main Street.

Start your day off with one of the breakfasts and then spend the rest of the day enjoying the excitement of Main Street as well as many other activities across the community. And on Labor Day, don’t forget the King Apple Parade!

Please leave your pets comfortably at home, the City of Hendersonville's ordinance prohibits animals in the event area.

North Carolina Apples

The apple has been called the loveliest of all fruits. It is also one of the most important agricultural crops grown in Henderson County. During a normal year it brings in an average income of $22 million dollars or more. Growing apples has been part of Henderson County's culture and heritage since the mid 1700s. Today there are approximately 200 apple growers in Henderson County. North Carolina is the 7th largest apple-producing state in the nation and Henderson County grows 65% of all apples in North Carolina.

The North Carolina Apple Festival is proud to include local apple growers in the Street Fair. You can purchase a few apples or bushels of fresh locally grown apples. Many of the growers also feature items such as fried apple pies, apple cakes, apple butter and apple cider at the Festival.

The Street Fair operates on Friday to Sunday from 10:00 am until 8:00 pm. Due the King Apple Parade, there is a mini-street fair on Monday, Labor Day which opens at 10:00 am and ends following the parade.

For more information about the North Carolina Apple Festival.

The Onyx Orchard Cheese Company Opened in July

2011-08-29T08:00:00.002-04:00

We have a new specialty shop in Asheville featuring cheese, cheese and more cheese! I love cheese! They do of course offer additional items but its the cheese I'm excited about if you haven't noticed.

The following is the information they have on their FaceBook account. I haven't been down to see them yet, but I see cheese in my future!

We are a specialty cheese retailer and wholesaler featuring more than a 150 fine cheeses from around the world. We also carry specialty wine and beer, bread, fruits and nuts, chocolates, crackers and oils. And for a Summer heat buster, we serve up 32 flavors of Hershey brand ice cream. We are located at 89 Patton Avenue in downtown Asheville, North Carolina. We open our doors on July 1, 2011 at 4 P.M. Sample, Savor, and Smile! See you then.

FaceBook link

30th Anniversary Goombay Festival - August 26 - 28, 2011

2011-08-27T17:13:00.000-04:00

Can you believe that its already been 30 years that we've held the Goombay Festival in the area. The Festival is going on now, so check out the links below to find out more!

GoomBay is a three day African-Caribbean festival, located in downtown Asheville, that lives up to its West African name, meaning rhythm or drum, with rhythmic sounds and colorful sights. The Goombay dancers wear colorful costumes and high headdresses topped with feathers. Often times, grotesque masks help to enhance the free and exotic movements.

Two stages, 3 days of entertainment from jazz, soul, gospel, reggae to stiltwalkers, drummers and a parade, this is a Goombay you won't want to miss. Festivities start on Friday, August 26th at 12:00pm. Live entertainment from 12:00pm til 10:00pm on Friday and Saturday... and Sunday begins with a worship service at 10:00am and ends with a dove release and the closing ceremonies at 6:00 pm. Don’t forget the delicious and exotic foods and amazing local wares that will be available from a variety of vendors (long-time favorites and new) throughout the festival area, as well.

Children's Area will be opened from 1:00 to 6:00 PM on Saturday Only. It will be located at the Ray Auditorium.

For more information about Goombay, click here.

Entertainment schedule, click here.

Directions to Goombay, click here.

Wine Swirling And What It Means !

2011-08-26T21:04:00.000-04:00

A friend sent me this and I just had to share it with all of you. Its an interesting concept that I can be talked into believing from the few attempts that I've made at testing this since I read it first.

Good luck in your swirling!

I don't how long the question has been around about what direction you should swirl your wine, probably longer than I think, but it is interesting. This idea starting circulating around Napa via Twitter and here it is in a nutshell. When you swirl your wine to the left (counter clockwise) the scent you pick up is from the barrels over the grapes, what we call the spice shelf. When you swirl the wines to the right (clockwise) you pick up more flavors from the fruit.

I've shown this to clients in the tasting room and experimented with it myself and found it to be true, and especially noticeable with wines that have spent significant time in newer oak barrels. The question comes up, why is that? Now, as a master herbalist and aroma-therapist, and as someone who has lectured extensively on natural health, anatomy and physiology I know a thing or two about plants, and how people perceive them. So, based upon what I know about how living cells function, these are my insights.

Like all living things wine cells have a magnetic polarity, just like humans and the Earth. The positive pole is more highly charged, just like the North Pole of the Earth, which is why there are Northern Lights in the Arctic Circle, but not Southern Lights in the Antarctic. This polarity tends to keep wine cells generally upright, spinning on their axis when they are being swirled. This magnetic action within a liquid is commonly demonstrated in laboratories. Because plant molecules are mostly liquid, when they form they are also subject to the electromagnetic forces that are a component of the rotation of the Earth. As a result, the pores on the surface of the molecules develop based on that rotation, like the shingles on a roof.

When you swirl the wine counter-clockwise you are pushing against the molecules nap, just like stroking the fur of a cat the wrong way, this dislodges anything on the surface. Since the flavor from the barrel is introduced fairly late in the wine's development it tends to concentrate in the outer layers. When you swirl the wine counter-clockwise it dislodges that flavor, while at the same, pushing liquid into the pores, inhibiting the fruit flavors that are inside the cell from coming out.

In comparison, when you swirl the wine clockwise the pressure of the surrounding fluid forces the fruit flavors out through the pores. It also pushes any flavors concentrated on the surface down onto the skin of the molecule. The fact that the wine is alive, electrically charged, and still changing is why this happens. So, when you swirl the wine to the right or left think of it as if you are stroking your favorite pet. Sometimes they like it rough, but mostly they like it smooth.

- Ralph de Amicis

New Video about Horizons Restaurant at The Grove Park Inn

2011-08-09T16:30:00.000-04:00

Horizons has long been one of my favorite restaurants.

Here's why...

Chef de Cuisine Duane Fernandes at Horizons at the Grove Park Inn Resort & Spa has implemented major changes recently, making the restaurant a generous, hospitable location for local guests. With the comfort and pleasure of WNC residents in mind, the restaurant is offering a 20% local discount every Tuesday & Wednesday. All one must do is show a valid WNC drivers license.

Chef Fernandes has also re-vamped the menu to offer a greater variety both in price and style. Where there was once a pre-fixed, condensed menu of a few of the Chef’s selections, they now offer soup such as the Lobster Bisque, second course fare like the Ahi Tuna in Chilled Lemongrass Ginger Broth & of course a variety of savory dinner entrees. You can view the current menu here:
http://www.groveparkinn.com/admin/UserFiles/File/PDF/HDR.DinnerMenu.6.23.11.pdf

While Horizons is and always will be an elegant dining experience, they have also dropped the dress code to allow diners to more fully relax & feel comfortable. They want the restaurant to feel like a peaceful getaway where you can really unwind and enjoy their award winning Chef’s delectable presentations, the breathtaking view of the Blue Ridge Mountains right outside and perhaps a selection from the award winning wine list.

“We do all of this because we truly strive to create a full sensory dining experience for each and every one of our guests.”

-Chef Fernandes, Executive Chef @ Horizons

To share this transformation with WNC residents, Horizons has produced a new commercial, which introduces you to both Chef Fernandes and the head server at the restaurant. They discuss the feel of the dining experience; the unique, immaculate presentations from the chefs; and the experience and breadth of knowledge of the wait staff.

Two Dogs Dining

2011-07-30T19:00:00.001-04:00

I haven't been available much, my apologies.

I'll be posting more again soon.

Until then, I give you . . .

Nova's Cinnamon Roll Recipe

2011-07-04T12:10:00.000-04:00

Nova and I at the Schwartz Reunion

Nova Brill is my first cousin and the person responsible for assembling the Schwartz Cookbook containing hundreds of family recipes. Many of us have talked about accomplishing this task for years, but Nova is the one to finally organize the family and finalize the project.

I found some great recipes in the cookbook from Nova and wanted to share one of my new favorites.

Cinnamon Roll Recipe

Rolls
1 Cup Milk, scalded
2 Pkgs. Yeast (4 1/2 tsp or 1/2 ounce)
1/2 Cup Sugar
2 Eggs, beaten
1 Cup Water, lukewarm
1/2 Cup Butter
1 1/2 tsp. Salt
7 Cups Flour

Scald the milk and pour over the sugar, salt and butter. Allow this to cool until it is lukewarm. In another bowl dissolve the yeast in water. Put both mixtures together and add flour gradually, beating well. Add a little more flour so it is not real sticky. Knead the dough for 5 minutes. Let the dough rise until it is double in bulk. Punch down and roll it out to 1/2" thickness. Add the filling evenly over the dough and roll it like a jelly roll. Slice 1/2" - 1" thick and place on baking pan. Let rise for about 1 hour. Bake at 400° F for 10 minutes or until they are done. Frost and serve warm.

Filling
6 TBS Butter
2 TBS Cinnamon, ground
1 Cup Brown Sugar

Optional
1 Cup Nuts, chopped (use your favorite, I love pecans)

Brush dough with butter. Mix remaining ingredients and sprinkle evenly over dough.

Frosting
3/4 Stick Butter (6 TBS)
1 lb. Powdered Sugar
1/4 tsp. Vanilla
Hot Water

Melt the butter and add to powdered sugar and vanilla. Blend until smooth. Add a few drops of hot water at a time until the consistency runs but remains thick. Ready to frost the rolls.

Everyone loves a good cinnamon roll. Now you don't have an excuse not to make them for you family.

Note for the family: Nova is the daughter of Aunt Elizabeth (Lil) Schwartz Blount. Nova made note on this recipe that there was a note on her original copy that the recipe came from Fannie Mae Schwartz.