Winter 2018 Food Life by IWANNA USA

Kitchen Conversations with Postre Caramels

WINTER 2018 VOL . 5, NO. 1

FoodLifeMag.com

Downtown Sweets with Stu Helm

INCLUDES

FOODLIFEMAG.COM | WINTER 2018

features WINTER 2018 VOL. 5 â&#x20AC;¢ NO. 1

COOK IE S, CAKE S AND CH O COLATE S, OH M Y!

Meet the husband-wife duo behind 50/Fifty by JONATHON AMMONS

T H E SUN IS ALWAYS SHI NI NG ON SOUTH LE XI NGTON Sunshine Sammies brings icecream sandwiches to downtown Asheville by TIFFANY NARRON

25 YEA R S OF GROWI NG R E SILI E NCE

Field notes from the Organic Growers School by SHANE MAXSON

WINTER 2018 | FOODLIFEMAG.COM

VOL. 5 NO. 1

WI N TE R 2 0 1 8

Kitchen Conversations with Postre Caramels

Downtown Sweets with Stu Helm

O N THE CO V ER Delectable chocolate pastry from Old Europe Photo by Bev Hollis

STAY CO NNECTED

FoodLifeMag.com facebook.com/foodlifemag WINTER 2018

INCLUDES

VOL . 5, NO. 1

FoodLifeMag.com

the guide

KI TCHEN CO N V ER SATI O N S 19 Tiffany talks with Joe Scott of Postre Caramels. 10 UN EXP ECTED, YET AWESO M E SWEET THI N G S I N DO WN TO WN ASHEV I LLE 28 Stu Helm breaks down the best sweets around. HO W BEA N - TO - BAR CHO CO LATE I S M ADE 30 A behind-the-scenes look at the French Broad Chocolate Factory

CA LEN DAR 32 DI N EO UT R ESTA U RANT G UI DE 35

recipes GLUTEN FREE TRIPLE CHOCOLATE COOKIES 15 TA R R AG O N HO NE Y G LAZED CA R R OTS 22 O R A N G E CR AN BE RRY CO R N BR EAD CAK E 27

30 4

FOODLIFEMAG.COM | WINTER 2018

WINTER 2018 | FOODLIFEMAG.COM

EDITOR’S LETTER My Dad is a man who has plenty of dadisms. But my alltime most favorite is, “Man cannot live by candy alone. He also needs cookies, cakes and pies.” You can probably guess that I come by my sweet tooth honestly. In fact, I come from a whole line of bakers starting with my great grandfather who started his own little bakery in Cascade, Idaho in the early 1900s. And despite the fact that he was diabetic, he became famous in his little town for making the best Butter Rolls — a delicious sweet bread topped with buttercream icing and nuts. My grandma, who grew up working in the bakery, told me he would taste the baked goods and then spit them out because of his medical condition. I’m not sure if that’s a physician approved way of keeping your blood sugar under control, but he was definitely doing something right.

My great grandfather's bakery on a snowy day in Cascade, Idaho, 1936.

Through the years, I have had my fair share of delicious desserts. In fact, it’s my favorite meal! So it seemed an obvious choice to feature everything sweet for our very first winter issue of Food Life. Deciding the theme may have been easy, but deciding on which desserts to include was definitely a challenge. It’s a hard job, but somebody has to do it. Thankfully, I have a little help from my friend, Stu Helm, who gives us a tour of some of the best sweets in Asheville (page 28). And he should know because he eats for a living. We also got our golden ticket to the French Broad Chocolate Factory (page 30). We found out all about bean to bar chocolate and spoiler alert: there is no chocolate river. We talk caramel and everything food business with Joe Scott from Postre Caramels (page 19). And we find out why it’s always so sunny on South Lexington (page 12), plus much more. So wipe that drool off your chin and dig in y’all!

EDITOR twelsh@iwanna.com 6

FOODLIFEMAG.COM | WINTER 2018

General Manager/Publisher PATRICIA MARTIN BETTS Editor TIFFANY WELSH Art Director SAMANTHA BLANKENSHIP Proofreader CARMELA CARUSO Production/IT Manager JEFF RUMINSKI Contributors JONATHON AMMONS PHILIP BOLLHOEFER SHANE MAXSON CHELSEA LANE PHOTOGRAPHY AMELIA FLETCHER TIFFANY NARRON TIM ROBISON STU HELM Advertising Consultants PAM HENSLEY RICK JENKINS ROSE LUNSFORD Production DAVID DENTON RANDY WHITTINGTON Distribution Manager SAM HOWELL A Publication of

I WA NN A P UB L I C AT I ON S 3 1 CO L L E GE PL ACE A S H E V I L L E O F F I CE PAR K, I WAN N A BUI L D I N G A S H E VI L L E , N C 28801 828. 274. 8888 Food Life, a publication of IWANNA, has accepted contributions which may not reflect the opinion of the publisher. No portion of Food Life may be reproduced without permission of the publisher.

WINTER 2018 | FOODLIFEMAG.COM

FEATURE

5 0/ F I F T Y

Cookies, Cakes and Chocolates, Oh My! by JONATHAN AMMONS photos by TIM ROBISON

“Perfection is never something you attain, it is something you work for. Because once you reach it, it is gone. It can never be perfect.” 8

FOODLIFEMAG.COM | WINTER 2018

— Thomas Keller

VISIT 50FIFTYTHEARTOFDESSERT.COM

IT MAY BE REDUCTIONIST TO SAY, but there are often two types of people in culinary school: the ones who like precision and detail, scales, measuring spoons, and calculated ratios, and those who like to improvise, a dash of seasoning here, a splash of stock there, a drizzle of sauce stirred in at the last minute. The latter typically prefers the grill, complete with all its savory meats and sauces, the former, typically goes for pastry. There’s something about the mentality of a pastry chef, a dedication to coming as close to a perfect execution of a recipe as possible, and then doing it all again tomorrow. “I like to have a recipe to follow. I’m not good at just throwing stuff together,” says Mandy Butler, who, along with her husband, Chris, runs 50/Fifty: The Art of Dessert, a sweet-centric catering company. “The culinary school that I attended taught sweet and savory, but I found out I liked the sweet better.” “I was always cooking with my grandma,” she says, “and then I took a couple Home Economics classes in high school and I just thought, well, let’s see where this goes!” Having grown up in a small town outside Pittsburgh, she attended University of Pennsylvania’s newly opened Academy of Culinary Arts in Punxsutawney, where she was just one of 100 students. In 1998 she moved to Naples, Florida for her internship at the Ritz Carlton, where she met Chris. There she worked with renowned chocolatier Norman Love, an internship that turned into a ten year career. Chris, the other half of that 50/Fifty split, was working front of house for the Ritz at the time. Originally from the small city of Westerly, Rhode Island, he attended culinary school at Rhode Island’s Chariho Technical. “My grandparents ran a nursing home for about 35 years and my grandfather was the chef and my grandmother did everything else.” He tells, “My mother was really sick when we were young, so I spent most of my time with my grandmother and grandfather. I was literally in the kitchen preparing meals and serving food as a child, just developing a knack for hospitality.” How the two wound up in Asheville, though, is a bit of a long shot. “We’d both been living down in Florida for 13 or 15 years, and we were both sick of it,” says Mandy, “We literally just picked somewhere on a map, and I just picked Asheville. We came here on our honeymoon for just a week and then we moved here. That was seven years ago.” In 2010, the restaurant scene in Asheville was just starting to hit full throttle, garnering national attention. A deserted downtown was booming again with small breweries and up and coming restaurants suddenly drawing tourists from around the country. After a three week stint with the Biltmore Estate and three years with the French Broad Chocolate Lounge, the Butlers decided to open a kitchen of their own. “When I left the Ritz, it was a lot of high volume, large banquet parties,” she says, “We were just producing mass amounts of stuff ... which we were still doing a good job with, but I just wanted to be able to focus on smaller stuff and do our own thing.” They began working alongside catering companies like Colorful Palate and Corner Kitchen, getting to know event coordinators and wedding planners in the area. “It was kind of like we were getting on-the-job training,” adds

WINTER 2018 | FOODLIFEMAG.COM

FEATURE

5 0/ F I F T Y

Chris, noting that they had initially looked at opening a retail space, but after seeing the exorbitant rents and lack of small storefronts in Asheville, they decided to take a different route. And having become so plugged in to the catering scene opened doors they hadn’t anticipated. “We met all the wedding planners, went to all the event spaces, and we learned all of that. We didn’t even realize how valuable all that information was until we decided we were only going to [cater to] weddings.” One might expect a wedding-centric market would mean a life making massive stacked cakes with elaborate garnish and not much else, but that is far from the course that 50/Fifty has taken. “It’s not like we’re just doing a three tiered cake for one wedding.” He tells, “We’ve become known for doing dessert bars; so we do anything from tarts to macaroons, little banana pudding cups to tiramisu...it’s really anything and everything.” Those dessert bars are certainly eye catching, with dozens of single serving sweets that look as much like modern art pieces as they do something edible. “I feel like I learned a lot from Norman love,” says Mandy. “Coming out of culinary school, it was my ﬁrst real job working with him and to have him take me under his wing and teach me everything he knows, I deﬁnitely owe a ton of what I know to him.” Spending nearly a decade working under one of the toughest and most well-respected chocolatiers in the country seems to have stuck with her, too. You can see Love’s styling in the neon Pollock style splatters of colors that flash across the dark backgrounds of earth toned chocolates. Splashes of bright airbrushed or hand painted oranges, greens 10

FOODLIFEMAG.COM | WINTER 2018

or reds on deep browns, with a metallic sheen. The look is striking and the style acutely speciﬁc. Quality work always speaks for itself and the amount of work they have been lining up shows the respect they have garnered. “There was one week where we did nine weddings in one weekend and I really don’t know how we pulled that off.” Mandy laughs, noting that this has been their busiest year, having designed all the desserts for over 80 weddings in 2017. That’s a lot of work, doubly so when you consider that they have a oneyear-old daughter to tend to as well. “Making everything is a huge task in and of itself, but delivering and setting things up is a whole other part of it. There are venues that are a half hour to two hours away.” When asked what sets them apart from the other dessert specialists in the area, Chris notes, “We aren’t really pigeon holed into doing one culinary style. Since we do weddings, clients usually come to us with what they are looking for and we just put our own little spin on it.” But he notes that what distinguishes their work the most may simply be the fact that they aren’t actually from here. “There’s such a focus on Appalachian everything here. Well, I feel like we are the other option. We are so saturated with Appalachia, which is great, but that is not us. That market is already saturated, so we do everything else. Although, since we’ve lived here we’ve developed a great red velvet cake and a great hummingbird cake! I do love some hummingbird cake!” For more info visit 50fiftytheartofdessert.com.

Karen Washington

Dan Kittredge

Sobande Moss Greer

Beth and Shawn Dougherty

Russell Hedrick

Celebrating 25 Years of Education Friday–Sunday • March 9–11, 2018 • UNC Asheville 150+ classes on organic growing and sustainable living Expert instructors • Trade show • Seed exchange Registration is now open • OrganicGrowersSchool.org

WINTER 2018 | FOODLIFEMAG.COM

The Sun Is Always Shining on South Lexington by TIFFANY NARRON photos by TIFFANY WELSH IF YOU’RE A TRIED AND TRUE MOUNTAIN DWELLER OF THE PAST FOUR YEARS, you’ve likely seen the small wooden ice cream cart painted in summery hues of blues and greens topped with a colorful umbrella making its way up, up, UP Lexington Avenue and onto the corner of Patton. You may even be aware that the darling little two-wheeled buggy with a hand-painted sun adorning its side was the start to one sweet story for Susie Pearson. As a long-time lover of baking, the young and energetic founder of the beloved ice cream sandwich company Sunshine Sammies, found herself working desk jobs in the years prior to founding her sweet startup. She knew that just wasn’t quite the right ﬁt for her spirit and left the ofﬁce to work for friends and local tempeh makers Smiling Hara at farmers markets and in their production facility at Blue Ridge Food Ventures. She says that hands-on experience and time spent in food production with them was a huge help and inspiration in churning her passion in the kitchen into something she could call her own. After seeing so many entrepreneurs at the markets and in that production space, Pearson knew she wanted to do some12

FOODLIFEMAG.COM | WINTER 2018

thing she felt passionate about for herself. So, she started making cookies and talked to Kevin and Lucia Barnes, the owners of Ultimate Ice Cream, about hand-scooping their ice cream in-between two of her homemade cookies, recreating a classic sweet treat in their own homegrown style. Their first summer in business, they also made an arrangement with Short Street Cakes to use their facility after-hours — coming in, setting up, baking and breaking down all in one shift. For one woman with an idea, Pearson had found herself nestled into quite a community of fellow food-makers and entrepreneurs. The next step was how they’d sell these delectable collaborative desserts. “A lot of people who sell frozen things from carts use dried ice or use a charged cold plate but it was all really expensive and buying a finished cart with all of that was just more than we (my boyfriend Luke and I) could do at that time,” Pearson shares, sitting atop a bar stool staring out at Lexington Avenue behind the Orange Peel. “So Luke was like, well I can make one using solar panels, because he’s handy, plus it was way more affordable, and a much more efficient option anyway. It

SUN SHI N E SA M M I ES

ended up working really well and saved us a ton of money and so our little ice cream sandwich solar push cart company was born and aptly named Sunshine Sammies.” The duo took to the streets with their solar-powered ice cream sandwich cart in the summer of 2013, sharing that between tourist foot traffic and a consistent crowd of supportive locals, their first summer was a huge success. They already knew they’d need a second location, or vehicle, and invested in a vintage delivery van, which they restored and dubbed Sunny. The next summer they took Sunny on the road, hitting festivals and events in Raleigh, Atlanta, Knoxville and beyond as their solar-powered cart held down its Asheville home on Patton Avenue. “It was fun,” she said smiling and recalling summertime on the truck.“Luke and I did all the festivals together. We got to see some new cities that we hadn’t been to. It was hot and we were smushed into this small space together. It’s like a 1973 vintage truck. It’s fun and a lot of hard work like any food truck owner will tell you. You’re in it because you like to do it. It’s not some cushy set-up.” Pearson decided to move on from their first home in the Short Street production space to a shared facility in East Asheville alongside their friends at Ultimate Ice Cream and local jam makers Imladris Farms. “Susie came to us when we opened our creamery and community kitchen space where we make our super premium ice cream in small batches, Co-Owner Lucia Barnes of the husband and wife duo of Ultimate Ice Cream shared. “Baking days were the best because the aroma of her cookies filled our workspace. We are happy to have taught and helped a local business that is a part of our Asheville community.” At the end of the summer of 2016, Pearson was walking inside downtown motorcycle repair shop Moto Vicious with a handful of cookies as a thanks to the

FEATURE

owner for allowing them to park their downtown solar cart next to his garage. He shared with her that they were going out of business and wished her the best for the following year. She looked around and knew that this space would be their next home and set off in making it happen. In July of 2017, she giddily opened the doors to her first stationary ice cream sammie locale. “We took it over last winter and started working on it, filing all the permits with the city and all of that fun stuff,” she laughs. “That was a learning experience. Then we opened at the end of June six months ago after Luke spent months of time refinishing the floors and welding the bar together. He really made this space what it is. So this will be our first full winter being open because we’ve always been mobile and just shut it down. It’s funny, we were listening to Christmas music and making ice cream sandwiches the other day and I was just laughing about how that felt here in our own space.” With their very own brick and mortar space to call home, the company now produces every piece of their pie — ice cream, cookies and all. They also source as many of their ingredients as locally as possible and have a lot of fun whipping up new flavors using ingredients from fellow Western Carolina makers. Their in-house menu boasts a full list of local collaborations and interesting flavors you wouldn’t expect to find on an ice cream menu. Rayburn Farms is one local partner who they source baby ginger and hibiscus flowers from. “Normally you get dried hibiscus leaves to make a tea or something like that. But when you get the actual pods like in a flower form, there’s a whole seed and if you cook it down it gets gelatinous. Then we’re on the phone telling Michael at Rayburn what’s going on and we’re all figuring it out together, which makes it that much more fun.” At around $4-$5 a sammie, this craft ice cream certainly boasts more flavor and care than what you’ll find at most grocery stores in the frozen section. “I would rather not sell ice cream if we can’t make it with the good stuff that we want to. Most of the time people come in and we let them sample and they can WINTER 2018 | FOODLIFEMAG.COM

VISIT SUNSHINESAMMIES.COM tell it’s well made and that we’re supporting local farmers and makers in co-creating this product.” The two push carts and Sunny the truck are all still part of the Sunshine Sammies family as well as their wholesale production. Right now, you can ﬁnd several flavors of ice cream sandwiches in 100 Ingles locations, several Earthfare locations, the French Broad Food Co-op and a variety of other venues and spaces like locally owned downtown theater Grail Moviehouse as well as many WNC hotels. When asked about sweet treat competition amongst other WNC-based dessert makers, Pearson shrugs and says it’s non-existent really. In fact, most of the ice cream makers talk to one another about upcoming events and shows to make sure they can all share and not overlap. “I think people shop around and like speciﬁc things at each business, like a certain flavor here and another flavor at The Hop or Ultimate. We try to focus on what we do and have fun with what we do. You can’t worry about what other people are doing. You just gotta do your own thing to the best of your ability and I think that’s how they all feel too.” You can visit Sunshine Sammies at 99 South Lexington Avenue in downtown Asheville. They are open Thursday-Sunday. For more information about where to buy, catering or wholesale, check their website at www.sunshinesammies. com

FOODLIFEMAG.COM | WINTER 2018

RECIPE

THE GUIDE

Gluten Free Triple Chocolate Cookies

recipe and photo by TIFFANY WELSH

2 C Gluten Free 1-to-1 Flour 2/ 3 C Cocoa Powder 1 tsp Baking Soda ½ tsp Baking Powder ½ tsp Salt ¾ C Coconut Oil ¾ C Sugar 2/ 3 C Light Brown Sugar 2 Large Eggs + 1 Yolk 2 tsp Vanilla Extract 1 tsp Espresso Powder 2 C Good Quality Chocolate, roughly chopped Preheat oven to 350 degrees. Line baking sheet with parchment paper. Sift flour, cocoa, baking soda, baking powder, salt and espresso into a medium bowl. Set aside. In an electric mixer, cream coconut oil and sugars until fluffy. Add eggs one at a time, mixing 30 seconds between each addition. Add vanilla. Turn mixer to lowest setting and add flour slowly. When it is nearly all incorporated add in the chocolate. Scoop into 1 ½" balls and place on baking sheet. Flatten slightly with your fingers. Bake for 9-10 minutes until edges are set. Cool 5 minutes on sheet, then remove to wire rack. Makes 36 cookies.

WINTER FALL2018 2015| |FOODLIFEMAG.COM FOODLIFEMAG.COM 15 5

FEATURE

OR GA N I C GR O WE R S S C H O O L

25 Years of Growing Resilience: Field Notes From the Organic Growers School by SHANE MAXSON photos by AMELIA FLETCHER

Cradled in the Southern Appalachians, Asheville is no stranger to rugged independence and a do-it-yourself attitude. Highland farmers had to bootstrap their way through the challenges of farming in a mountainous region which deďŹ ed conventional reason. ALTHOUGH PEOPLE HAVE ALWAYS GROWN FOOD WHERE THEY LIVED, agricultural research has mostly been dedicated to the flat fertile soils of river valleys, plains, and irrigated deserts. At this moment tucked, in the coves and narrow bottomlands of the surrounding mountains along with city yards and parks, the grassroots food economy is growing despite the challenges it faces. Starting a garden, let alone a farm, from scratch is a daunting and intimidating undertaking. When unpredictable weather patterns, marginal soils, and steep topography are thrown in, it might seem quite impossible. In 1993, regional farmers and agricultural extension specialists got together in an attempt to build an educational platform offering regionally speciďŹ c information for growing crops organically in the mountain communities of Western North Carolina. The Organic Growers School (OGS) was born. The founders spent years accumulating knowledge from across the country, seeking foundational skills which could be adapted to the diverse biosphere of the southeastern mountains. 16

FOODLIFEMAG.COM | WINTER 2018

Pooling their knowledge and recruiting seasoned teachers, OGS has crafted a learning experience accessible to all levels of expertise and abilities. What started a quarter century ago with a small gathering of one hundred people has blossomed into an organization that hosts two conferences a year as well as a multitude of year-round programs and special events. There is a tremendous grassroots shift happening across the country. Even as food markets consolidate and their product selection homogenizes, local farmers are literally coming out of the hills to populate the growing farmers market scene. Bringing with them the freshest produce and a great diversity of products with prices better than or comparable to the supermarket. There are folks who have solved the problem of mowing the lawn by leasing their yards to urban farmers in exchange for year round produce and eggs. A robust local food system is growing right at our doorstep-- oftentimes adversity creates opportunity. OGS Executive Director Lee Warren is passionate about

VISIT ORGANICGROWERSSCHOOL.ORG

supporting area farmers, homesteaders, gardeners, and just about anyone who wants to learn how to grow food in the mountains. She believes that food security is imperative to having a thriving community. “100 years ago 50% of the population were farmers, 50 years ago that number was 30%. In 2017 only 2% of the population were growing the food the other 98% eat.” Warren shares these staggering numbers to prove a point; not only is the education provided by OGS relevant, it is vital to us all. “You don’t need to be a farmer to beneﬁt from the programs offered by OGS. The spring conference offers classes on cooking, preserving food, and backyard gardening. One class in particular shows how you can grow food without even having land.” The genius of the Organic Growers School is how it adapts and expands based on the needs of the community. Offerings provide for home cooks, gardeners, homesteaders, and farmers. Topics range from “Beekeeping Basics” to “Healthy Soul Food” and everything in between. This diversity and community driven education are the things which make OGS so special. “To rebuild a path towards agriculture in our region, we need to invest in the next generation of family farmers and backyard growers of all income and education levels,” states Warren. “Addressing the food crisis is going to take all of us. And we must start now.” This year marks the 25th anniversary of the Organic Growers School. With an anticipated 2500 attendees, it will be the largest Spring Conference yet. This growth speaks volumes to the positive impact OGS has had on the region's communities. Each year new farms are setting up shop at the farmers markets, urban food production is blossoming at Patchwork Urban Farms and the George Washington Carver Edible Park, while area restaurants are able to boast about the fresh local farm products on their menus. These achievements are both directly and indirect-

ly influenced by the work of OGS. Dylan Ryals-Hamilton began volunteering with the Organic Growers School in 2012 and by 2014 he became the organizer for the “Community Food” track at the Spring Conference. ”There are a lot of good causes out there that are very worthy of our efforts and intentions, but this [OGS Spring] Conference event really builds a kind of community that can be hard to ﬁnd in our day-to-day lives,” he says.“Many of the classes that we offer at the conference not only help the people you might think of as traditional farmers, but also people living in urban areas, people who rent or don't even own the land they live on, even people living in dense urban areas with no access to land, to take their food security and food sovereignty into their own hands.” The Organic Growers School is more than conferences and it’s more than farmer programs; OGS is a shift in the way we think about our food. “We want a garden, orchard, and chickens in every yard. And we want the average person including the low-wealth folks to populate their daily lives with home-grown food,” emphasized Warren. “When we talk about food systems and getting people to grow food, we're talking about turning everything around. But that's hard to see. It's not a gritty social mission. It's a complex way of seeing the world...the challenge is getting people to see the big picture and how important land-based skills really are.” The education that OGS provides is linked to the land and at the end of the day it really speaks to the production of better food and healthy communities. “Over the past several generations we've lost most of our basic skills such as growing our own food or even cooking it,” says Ryals-Hamilton. “By empowering people to take control of their own personal well-being, I believe we help lift our entire society up.” Find more info at organicgrowersschool.org WINTER 2018 | FOODLIFEMAG.COM

Find your farm share

CSA Fair

Community Supported Agriculture

PRESENTS THE 4TH ANNUAL...

March 15, 3-6 pm | New Belguim Brewing Co.

asapconnections.org

29 APRIL

Y SUNDA D BREW.ICNOGM

HIGHLAN M

ES INCHE A T N U O

E F E ST

Visit HendersonvilleRW.com for details!

Discounted Prix Fixe Menus at Hendersonville & Flat Rock Restaurants 2-3 Course Prix Fixe Lunch $10 & $15* 3 Course Prix Fixe Dinner $20, $30 & $35* *Beverage, tax, and gratuity not included.

FOODLIFEMAG.COM | WINTER 2018

KI TCHEN CO N V ER SATI O N S

THE GUIDE

Q&A with

Joe Scott of Postre Caramels by TIFFANY WELSH You’ve probably seen Postre Caramels around town at the farmers market or local events. They are purveyors of small batch caramel sauce, caramel chews and lollipops made from simple, high quality ingredients. We recently had the pleasure if visiting their production facility in North Asheville to talk with co-owner Joe Scott about everything to do with the caramel business.

Tell me how long you’ve been doing this? Two years ... two and a half years, although it was only part-time at ﬁrst.

Do you have a background in candy making? Jamie does. She’s the pastry chef. We were both into cooking. We met in Seattle and then we ended up starting a restaurant together. Jamie was doing the pastries and cooking and I was cooking. We were the only two cooks in the restaurant for six years. It was a small restaurant — only twelve tables. It was a romantic idea to own a restaurant, but after six years we were ready to move on to something else.

So you owned a restaurant? I had no idea. Jamie has a pastry degree — were you also in the food industry before that, Joe? Yes, I was a cook before. I went to a short culinary program in Colorado. Then I moved to Napa Valley and cooked there for several years and then moved to Seattle. Actually our restaurant was outside of Seattle in a tiny town on Whidbey Island in the Puget Sound — about an hour and a half from Seattle.

What brought you to Asheville? We moved back to this area to be closer to family. It just made sense for us to move and we cooked, so that’s a skill set that can up and move wherever. We just knew we didn’t want a restaurant again because we were tired of the hours. We wanted to move to Asheville and enjoy the restaurants and do something else in the food world. That’s how the caramel business sort of evolved, because it was something Jamie did well and it had been on our menu and we grew it out of that.

So the caramel recipe is something you created? Yes, the sauce was. The caramel chews evolved out of that. The sauce didn’t take a lot of tinkering. We already knew what the basic recipe would be. But we still had to ﬁgure out the process with the state lab to make sure it’s safe to package. The caramel chews were WINTER 2018 | FOODLIFEMAG.COM

THE GUIDE

KI T C H E N C O N VE R S ATI O N S

more trial and error. We knew the ingredients we wanted to use and we didn’t want to add a lot of junk to make it work better. So that took more massaging to make it work.

Well, they are delicious. We think they’re really good. The biggest issue is shelf life. People want to keep caramels for a year, but that’s not really how it works. If you get a caramel that has thirty ingredients and a bunch of weird stuff and it wasn’t even really cooked the way a caramel is — that’s a lot of what is out there — that’s made to last forever. But really true craft caramel like we make is not meant to stay fresh forever. So it’s a battle to ﬁnd a niche in the market because shelf life is important to retailers and you want to get in front of bodies.

I’ve seen your stuff at Ingles. Did you ﬁnd it challenging to get into the local supermarkets?

I guess there are a lot of unknowns when you’re creating a new food product. There are not that many local companies to model after. There are resources, like Blue Ridge Food Ventures. Someone could walk through the farmers market and talk to other companies and ask where to start. A lot of people don’t realize food products have to be analyzed by the state lab. You have to ﬁgure out where FOODLIFEMAG.COM | WINTER 2018

What makes your caramels better than the rest? Caramel will start to separate over time, you can’t help it, unless you want to put a lot of additives in it and we don’t. There are already companies out there doing that and we don’t want to compete against them. The way we compete is to make something that is better. And then we ﬁnd people who are willing to pay more for something better. Because it is better.

“The way we compete is to make something that is better. And then we ﬁnd people who are willing to pay more for something better.”

Whole Foods was a challenge. It took us about a year to get in. Ingles wasn’t. Leah McGrath, their dietician, is out all the time and she sees products and brings them back to their Vice President. They have a good onboarding process and they are really easy to work with. The packaging of our sauce is probably the biggest issue. The consumers love it, but the retailers don’t because it’s hard to display. So we probably didn’t think that through fully. Plus, that’s been a challenge for us because of the cost to do it. For us to generate new flavors or recipes it’s a huge expense because we have to buy a minimum of 15,000 tubes. For a company our size, that’s a big endeavor. If I was doing glass jars, I could order jars and do smaller quantities of test products before we purchase so many. So we are toying with new packaging.

to produce it. That’s where Blue Ridge Food Ventures can really help.

like caramel?

It’s a noticeable difference. The ﬁrst time I had handmade caramels at a farmer’s market, it was amazing. Yes, it’s melt in your mouth, buttery, delicious ... All of those things. It’s intense and people have a piece and they say they don’t need a lot. I’m surprised at how many people come to me at an event or market and say “I don’t like caramel” and then they have it and they say “Oh! I like that!” That’s because they’ve never had a real caramel.

I love your caramels, but I had to give up dairy. Have you ever thought about making a vegan caramel? We have a lot of vegans come to us and ask about caramels. Initially we toyed with making a coconut caramel sauce. The flavor we came up with was tasty, but it is really unstable and it separates really quickly. The chews might work because they set up. And there is no dairy in the lollipops.

I imagine you have eaten a lot of caramel. Do you still

I’ll always love caramel. Every now and then I’ll have our sauce on ice cream. And then you realize what it’s all about.

Do you have any advice you would give someone else who wanted to take their food idea and start producing it in the way you do? Start small. Don’t overextend yourself. Start in a low tech way and prove the concept before you start putting money in. Get to events like farmers markets and get people interested. It’s hard to jump

VISIT POSTRECARAMELS.COM right in, because the sales are not going to come that fast. Talk to as many people as you can. No advice is bad advice. Deﬁnitely don’t jump into the middle of a lot of competition. Even though Asheville is a small city, there is a lot of entrepreneurial spirit. So there are a lot of resources for the size of the city. But Asheville is a small market.

If you could share a meal with one person, alive or dead, who would it be and why? Julia Child. She’s great. I cooked at a restaurant in Napa Valley called La Toque. We started a program through the Beard House called Masters of Wine. And the ﬁrst master of wine that they were going to toast to was Robert Mondavi. So Robert Mondavi came to the restaurant. We built this whole menu around him and had guest chefs in. Our head chef and owner came in one day and he was not one to get flustered by famous people, but he came in and he was really over the moon about something, and he said he’d just gotten a note from Julia Child’s publicist that she was very interested in the dinner. And they wanted to know if it would be possible for her to attend. She didn’t end up coming, she couldn’t do it for whatever reason. But I was close. I cooked for Mondavi. And almost for Julia Child, which would’ve been a huge highlight, not that I would’ve had time to sit down and eat with them. But that’s my brush with fame. Visit postrecaramels.com for retail locations.

WINTER 2018 | FOODLIFEMAG.COM

THE GUIDE

RECIPE

Tarragon Honey Glazed Carrots by CHEF PHILIP BOLLHOEFFER photo by CHELSEA LANE PHOTOGRAPHY

Tarragon Honey Glaze 1 Tbsp Shallot, minced 1 Garlic Clove, minced 4 oz Chicken or Vegetable Stock 2 Tbsp Cider Vinegar ¼ C Local Honey 1 tsp Dijon Mustard 2 Tbsp Fresh Tarragon, chopped 3 Tbsp Butter ¼ tsp Salt Melt 1 Tbsp butter in medium size saute pan. Cook shallots for 2 minutes on medium heat. Add garlic and cook 30 seconds. Add stock, cider, honey, salt and Dijon and cook on medium high heat for 5 minutes or until reduced by half. Add tarragon and remaining butter and bring to a simmer for 2 minutes. Glaze should be thick enough to coat the back of a spoon. Carrots 5 lb Carrots 1 Tbsp Grapeseed Oil Salt and Pepper to taste Peel carrots and cut in half lengthwise. Toss with grapeseed oil and season with salt and pepper. Roast at 350 degree for 15 minutes or until desired tenderness. Drizzle glaze over the roasted carrots.

FOODLIFEMAG.COM | WINTER 2018

SP RIN

G SALE

Two Wheel Tractors: All-gear drive with front and rear mount attachments.

Model

722

$200 O

• • • •

Attachments: Rear-Tine Tiller Rotary Plow Power Harrow Plastic Mulch Layer

FF!

• • • • •

Flail Mower Brush Mower Sickle Bar Mower Dethatcher Chipper/Shredder

LIFETIME TRANSMISSION WARRANTY

SALE EN DS MAY 31

• • • • •

Log Splitter Dump Cart Snow Thrower Pressure Washer and much more!

ALL-GEAR DRIVE

HANDLES ROTATE 180°

REAR-TINE TILLER

PTO

Why buy a separate engine for each of your seasonal outdoor tasks? With other attachments, BCS will build raised beds, chip limbs, throw snow, and more! DOZENS OF ATTACHMENTS! Save time, money, and storage space. ROTARY PLOW

REAR-TINE TILLER

ZINK OUTDOOR POWER - MARS HILL, NC ST LIMITED TIME ONLY - OUR SALE ENDS DEC. LIVE DEMOS AVAILABLE! TRY OUT 749, TILLER & ROTARY PLOW!31 zinkoutdoorpower.com

(828) 689-3237

WINTER 2018 | FOODLIFEMAG.COM

For two decades, Karen Donatelli Cake Designs has specialized in creating beautiful, delicious, custom and specialty desserts. Karen and her team constantly work to make each cake, pastry and dessert a renowned piece of culinary art, specializing in dramatic confections that reflect clients’ personalities proving that designing and creating custom and specialty desserts is both an art and passion. The masterfully, crafted delicacies provide a unique and eye popping design with superb and innovative flavors. Products are delivered on time and just as they were ordered. Karen Donatelli Cake Designs opened the bakery and café in 2012 downtown Asheville featuring a daily bakery case with croissants, brioche cakes, and pastries made from the ﬁnest ingredients. The bakery is located at 57 Haywood Street, downtown Asheville, NC. No job is too big or too small — whether it’s an awe-inspiring celebration or an early morning ofﬁce meeting, Donatelli Cake Designs would love to create a confectionary centerpiece that will create inspired discussion long after the last bite. To learn more about Karen and the bakery and café, please visit www.donatellicakedesigns. com.

828.225.5751 Haywood Street, Asheville 24 57 FOODLIFEMAG.COM | WINTERDowntown 2018 Follow us on Facebook

WINTER 2018 | FOODLIFEMAG.COM

FOODLIFEMAG.COM | WINTER 2018

THE GUIDE

RECIPE

THE GUIDE

Orange Cranberry Cornbread Cake recipe & photo by TIFFANY WELSH

1 C Cornmeal 1 ¼ C All-Purpose Flour 2 tsp Baking Powder ½ tsp Baking Soda ½ tsp Salt ¾ C Sugar 2 Large Eggs ¼ C + 2 Tbsp Olive Oil ½ C Orange Juice, freshly squeezed 2/ 3 C Milk Zest of 1 Large Orange 2 C Fresh or Frozen Cranberries, divided 2 Tbsp All-Purpose Flour For Icing, optional: 1 C Powdered Sugar ¼ C Orange Juice Preheat oven to 375 degrees. Line and grease a springform pan. Zest and juice one large orange. Set aside. In a large bowl, combine cornmeal, ﬂour, baking powder, baking soda, salt, sugar and orange zest. In a smaller bowl, whisk eggs until frothy. Add oil, milk, and orange juice. Whisk until well combined. Pour wet mixture into dry and gently fold together with a spatula, about 15 strokes. In a small bowl, coat cranberries with 2 Tbsp ﬂour and add the berries into the batter. Fold in 2 times. Pour batter into prepared pan and bake for 45-50 minutes until toothpick inserted comes out clean. Once cake is cool, remove from pan and prepare icing. Combine powdered sugar and juice in a small bowl. Stir well. Pour over the cake and serve immediately. Refrigerate leftovers. WINTER 2018 | FOODLIFEMAG.COM

THE GUIDE

AS H E VI L L E S WE E T S

10 Unexpected, Yet Awesome

Sweet Things in Downtown Asheville 1) Amazing Cake at Bhramari Brewhouse

Who would have thought that a brewery would have some of the best cake in downtown Asheville? Not me, until I tried the eight layer cake at Bhramari brewhouse. I'd heard they have amazing cake, made by Kali Cakes, so I walked in, sat at the bar, ordered a slice of Chocokalicakesavl late Stout Cherry Cheesecake, and a glass of milk, and I'll tell you what: Heaven. I shared it with two young beer enthusiasts at the bar and they agreed, holy wow. Go try it for yourselves, there's a different cake every week. The one I ate had multiple stratum of chocolate cake, made with Bhramari's chocolate stout, which in turn is made with chocolate nibs from The French Broad Chocolate Lounge, plus chocolate cheesecake & sour cherry cheesecake, topped with Italian buttercream and surrounded by sour cherry gelée.

2) Bread Pudding at Pete's Pies

PEEEEETE’S! I love this place. It's so cozy and so cute and the people who work there are really friendly, and the pies are really really (expletive deleted) good! Of course, Pete's pies aren't sweet pies, they're meat pies. (Which is now my new favorite sentence ever!) So, I'm not adding Pete's pies to this list, but instead putting Pete's pudding in its proper place as one of the great, hidden, sweet treasures of downtown Asheville. Seek it out and taste for yourself how delicious, comforting, and satisfying one of Pete's bread puddings is. petespiesavl

by STU HELM

4) Hippy Sweets at Dobra Tea

Whether it's their ﬁg & buckwheat teacake, the matcha cheesecake, or the… ahem… a seed cookie… yes, I just said seed cookie… all of the organic, vegetarian (sometimes vegan), gluten free snacks at Dobra are actually really tasty, even that seed cookie, I promise. I go to dobrateanc Dobra more for the snacks than the tea. I'm not a big tea drinker. I once tried to order coffee at Dobra. #truestory. For newbies to Dobra and hippy chow, I recommend the pistachio rose cardamom cookie and the matcha coconut shortbread. And tea. I suppose. If I must. Can I bring in coffee from Izzy's? Or will that break the magic spell?

5) Doughp Doughnuts at The Underground Cafe

(formerly known as the Jackson Underground, formerly known as something else before that and something else before that.) Tough space. Lotta rules. Not a lotta room. No hood. No grille. No windows. Room for doughpdoughnutsavl maybe 7 tables? So many challenges for a small independent food venue. Well, Chef and Co-Owner, Jay Medford has brought some ingenuity and innovation to the tiny space under the world's tallest building on the smallest plot of land. #TrueFact Chef Jay got a special fryer that doesn't require a hood, and he's makin' burgers, sandwiches, other food items, AND ... doughnuts! Or more technically, "Doughp" doughnuts, which is his brand name for the funky flavors that he's offering in the Underground Cafe.

3) Lemon Ricotta Thingy at French Broad food Co-op This is one of my go-to treats in downtown Asheville and whenever I'm at the Co-op and they don't have these, I feel a sadness. A heartbreaking sadness. They are all of the following things: tasty; sweet, but not too sweet; sub-

FOODLIFEMAG.COM | WINTER 2018

stantial; moist as can be; relatively healthy; house-made; and 100% unique to the French Broad Food Co-op, as in: you can't get them anywhere else. Plus, they make them in small batches, so when they are gone, they're gone.

VISIT STUHELMFOODFAN.WORDPRESS.COM

6) Bindi Imported Italian Treats at Manicomio

So, I'm all about this new Manicomio's pizza place that opened up on Biltmore Ave, right where Hannah Flannigan's used to be. The two owners Mike and Jon are also nice guys, and when I asked Mike about the delicious manicomiopizzaavl looking desserts in the case, he said a few are from Geraldine's Bakery on Merrimon Ave, but the others are from an Italian desserts importer called Bindi, that has been around for about 70 years. I tried a cannoli, and BOOM, I was whisked back to Boston in the 1970's, eating at the many family owned pizzerias and restaurants in the area, and I felt as if I'd had that cannoli many times before. Taste, texture, nostalgia factor, pure comfort ... it really ticked a lot of boxes for me, so even though it's not locally made, I'm going to give it a spot on this list, because it certainly was unexpected and awesome.

7) Vegan Chocolate Trufﬂe at The Block Off Biltmore Okay, for this one, I abdicated my authority and asked my good friend and fellow Asheville Tour Guide, Paddy Riels to contribute one recommendation for this list of sweet treats in unexpected places, and without hesitation he said, "the vegan salted caramel chocolate truffle at The Block Off Biltmore." First of all: Paddy is not a vegan. Nor am I. We both respect the vegan diet, but the point is: If Paddy says it's good, it's good, so go try one for yourself, and rest assured that no animals were harmed in the making of this suggestion by my good friend Paddy.

8) Hop Ice Cream at Lexington Corner Market

The Lexington Corner Market has some of the most unexpectedly awesome eats in downtown Asheville, including really great sandwiches, my favorite boiled peanuts ever, and Corner Kitchen Chips, plus it's one of the few places in downtown that you can grab a small, single serving package of genuine local ice cream from The Hop! They've got full-sized pints of it too, but I love that I can get the tiny, cute, to-go cups of it – in both vegan and dairy – right out of the freezer case. The Lexington Corner Market is one of the best new things about downtown.

9) Sunshine Sammies at The Aloft Hotel

Yes, I have a soft spot in my heart for the Aloft Hotel, I admit it. They run an adopt-a-dog program out of their WXYZ Lounge in partnership with Charlie's Angels Animal Rescue and the dogs are all tiny and cute and make me wanna #squee out loud every time I'm in there, which is quite often because my Sunday food tours meet at the lounge and I get to hang out with the dogs and the nice folks who work there, and about a week or so ago I noticed that they sell Sunshine Sammies Ice Cream Sandwiches in their little food area for the guests and sunshinesammies stuff, and they don't even gouge on the price! Now, for real, Sunshine Sammies has their very own brand new retail location less than a block away from the Aloft Hotel on South Lexington Ave, so please go there and get freshly made, creative flavors, but I included Aloft on this list because it was very unexpected to ﬁnd this local product — among others like Munki Food and Poppy's Popcorn — being offered to the guests and other visitors at the Aloft Hotel. I like that.

10) Go On An Adventure at Sovereign Remedies

Have you been to Sovereign Remedies yet? If not, get there soon and be prepared to enjoy some of the best craft cocktails in town, the best, most creative savory food items in town, as well as desserts that are off the hook. Off the chain? Let's just say, out of this world. The last sovereignremedies time I went in there, and ﬁrst of all, I ate an insanely awesome piece of toast with housemade ricotta cheese, microgreens, and other amazings on it, but — as delicious as that was — it was just an excuse to get dessert, which I had heard from one of the chefs that day was sunchoke ice cream with chocolate mousse and sumac dusted house-made potato chips on top. Yeah. Are you kidding me? It was insane. I loved it! Now, I can't just tell you to, "go get it," because it might not be on their ever-changing menu when you go in, so instead I'll just say, before you pig out on savories at Sovereign, look at their desserts. You may want to save room for the insanity.

lexingtonmarketasheville WINTER 2018 | FOODLIFEMAG.COM

THE GUIDE

F R E N C H B R O A D C H O C O LATES

How Bean to Bar Chocolate is Made

Once the pods are cut open, the beans are harvested and dried. This is a very labor intensive process, which the Rattigan’s oversee to ensure the highest quality product.

Some of the world’s best bean to bar chocolate is made right here at the French Broad Chocolate Factory on the South Slope.

Owners, Jael and Dan Rattigan work closely with farmers in South and Central America to source cacao beans, which grow in pods like this one. 30

FOODLIFEMAG.COM | WINTER 2018

Beans are then shipped here to the factory from many different countries. Like wine and coffee, cacao beans take on a different flavor based on where they are grown.

The beans are roasted and cracked to remove the outer shell, leaving behind cocoa nibs. This is the ﬁrst point where the product is edible, though bitter and more nutty than chocolate.

FOR MORE INFO, VISIT WWW.FRENCHBROADCHOCOLATES.COM

The nibs are ground to begin the release of cocoa butter.

The blocks are later melted down for molding, enrobing or turned into pastry

The ďŹ nal product. Then everything is placed in the melanger for three days. This is where it turns into chocolate!

After it has been mixed to just the right percentage of fat and cocoa, it is poured out into these ten pound blocks.

For more information or to tour and taste at the French Broad Chocolate Factory, visit their website at www.frenchbroadchocolates.com WINTER 2018 | FOODLIFEMAG.COM

THE GUIDE

CALENDAR

FEB RUA RY FARM D RE A M S Feb 3 | Lenoir-Rhyne University Dreaming of starting your own farm? Farm Dreams is an entry-level, day-long workshop designed to help people who are seeking practical, common-sense information on sustainable farming and how to move forward. This is a great workshop to attend if you are in the exploratory stages of starting a farm. Register here: organicgrowersschool.org 2N D A NNU A L S OUP OR B OW L Feb 3 | Blue Ghost Brewing Company We’re celebrating Super Bowl weekend with our 2nd Soup-off! If you’ve got a SUPER SOUP (or chili) you’d like to enter, email j@blueghostbrewing.com to register. O NE S IE BA R CR AW L Feb 3 | Asheville We want you all out in your Onsies, PJ’s, Sweatpants, or Snuggie mingling in and out of 5+ different bars and enjoying some great drink specials, food specials, giveaways, and all while making hundreds of new friends. More info at barcraw-usa.com A S H E V ILLE TRUF F L E E X P E R I E N C E Feb 23-25 | Downtown Asheville Learn about the mystery of the ultra-prized truffle, attend tastings and wine-paired dinners, visit an orchard and participate in a hands-on culinary cooking classes in downtown Asheville. Register at ashevilletruffle.com

MA RCH CHE F S IN A CTI ON March 1 | Celine and Company Catering “On Broadway” Come to “Chefs In Action” to see what goes into making a Food Connection. Guests will enjoy a night of fun, music by 32

FOODLIFEMAG.COM | WINTER 2018

Papa Vay’ Landers, fundraising, drinks, and food including delectable small plates from seven of our Food Connection donor chefs. Tickets start at $65 foodconnection.co 7T H A N N UA L A SHE VILLE WIN G WA R March 4 | Expo Center, Asheville Crowne Plaza The Asheville Wing War is the most entertaining and exciting way to discover the best restaurants and chefs in your community. Our national event production company pits restaurant vs restaurant in a head to head competition and you get to be the judge! allamericanfoodfights.com O R G A N IC G R O WER S C O N F E R EN C E March 9-11 | UNC Asheville The Spring Conference is a one-of-a-kind event that offers regionally specific workshops on organic growing and sustainable living. Our mission is to provide down-to-earth, practical advice while remaining affordable and accessible to anyone who wants to participate. From $49/person per day, $99/weekend organicgrowersschool.org WEST A SHE VILLE C IDE R C R AWL March 10 | West Asheville Over 30 ciders at over a dozen restaurants, bars and bottle shops. Cider, Cider Cocktails & Food Pairings. More info at facebook.com/westashevillecidercrawl VEG E TA B LE G A R DE N IN G B A SIC S March 13 | Bullington Gardens Learn gardening basics on how to improve soil, composting, what and when to plant, pest control measures and other techniques to get your vegetable garden off to a great start in this 3 day program. Led by John Murphy. $35. More info at bullingtongardens.org A SA P C SA FA IR March 15 | Asheville At ASAP’s annual CSA fair, you can meet with local farmers in a

friendly setting and sign up to learn more or bring your checkbook to subscribe right on the spot! Groups from workplaces and religious congregations are encouraged to attend — many of the participating farms will deliver directly to these locations if there is sufficient demand. More info at asapconnections.org H EN D E RSO NV ILLE R E S TAUR AN T W E E K March 15-24 | Hendersonville and Flat Rock Hendersonville Restaurant Week gives visitors and locals the opportunity to enjoy special prix fixe menus from dozens of participating Hendersonville and Flat Rock restaurants. hendersonvillerw.com 5TH ANNU A L F O O D T R UC K S H OW D OW N March 24 | WNC Agricultural Center EXPO Building The Asheville Food Truck Showdown is an annual event produced by its founder Carey Harnash to promote Western N.C.’s food trucks and local charities. This is a family fun free event to attend. The event has music, a food truck competition, adult beverages, a rock climbing wall, bounce houses, various vendors and The VIP Tasting Experience. ashevillefoodtruckshowdown.com

A P RIL LO A D E D U P A ND T R UC K I N ’: F OOD T R UC K -O FF A ND A U RA L PLE AS UR E F E S T April 14 | Oskar Blues Brewery Oskar Blues Brewery is challenging more than twenty of the region’s best food trucks to an epic TRUCK-OFF at the REEB Ranch and you’re invited to judge. The annual Loaded Up and Truckin’ Food Truck-OFF and Aural Pleasure Fest returns April 14 with an ace lineup of music on the Ranch stage. More info at oskarblues.com 3R D ANNU A L CA R OL I N A D ON UT F E S T I VAL April 24 | Marion Western NC’s sweetest festival includes a Donut Dash 5K, half-marathon, donut-eating contest, pageant, art and a variety of vendors on Main Street in Marion, 10 AM-4 PM. carolinadonutfestival.com MOTHE R E A R TH N E W S FAI R April 28-29 | WNC Agricultural Center With more than 150 Workshops, there is no shortage informative demonstrations and lectures to educate and entertain you over the weekend. Sit in on dozens of practical workshops from the leading authorities on Modern Homesteading, Animal Husbandry, Organic Gardening, Green Building, Natural Health, Renewable Energy, Real Food and more! motherearthnewsfair.com CAR O LINA M O U N TAI N C H E E S E F E S T April 29 | Highland Brewing This fun filled festival will include hands-on activities for kids and adults, panel discussions, workshops, vendors and cheesemakers. Tickets for additional beer and wine pairings are also on sale through the Festival website for an additional $10.00. Register at mountaincheesefest.com

d ay s & h o u r s asheville city market Saturdays 9-12

Black mountain tailgate market Saturdays 11-2

ymCa winter Market Saturdays 10-12:30

ymCa winter Market South Wednesdays 4pm-6:30pm

transylvania Farmers Market Saturdays 8-12

For a complete list of the 90+ tailgates in the region, including their season closing dates, visit ASAP’s online Local Food Guide at appalachiangrown.org

WINTER 2018 | FOODLIFEMAG.COM

In our Dine Out Asheville Restaurant and Menu Guide, you’ll ﬁnd a wide variety of restaurants to visit in each neighborhood. From the River Arts District to Biltmore, the Blue Ridge Parkway to the French Broad River, Asheville’s bustling downtown and surrounding mountain communities feed your imagination with the creativity of local artists and chefs. Chefs here take inspiration from local and fresh ingredients. Dine at one of hundreds of independent restaurants, and you’ll ﬁnd grass-fed meat, farm-fresh vegetables, and artisan cheeses.

Asheville Map

Waynesville Maggie Valley

Hendersonville

DO WN TO WN

DOWNTOWN 5 WALNU T

5 Walnut St • (828) 253-2593 5walnut.com Local Fare

67 B I LTMO RE

67 Biltmore Ave • (828) 252-1500 67biltmore.com Fast Casual

ADDI SSA E

48 Commerce St • (828) 707-6563 addissae.com Ethiopian

ASHEVILLE PIZZA & B R EWING

77 Coxe Ave • (828) 255-4077 ashevillepizza.com Pizza, American

ASHEVILLE YA CHT CL U B

87 Patton Ave (828) 255-8454 ashevilleyachtclub.com Eclectic Bar Food

B AB A NA HM

1 Page Avenue #139 - Grove Arcade (828) 575-2075 • babanahm.com Middle Eastern/Mediterranean, Casual

B AR LEY’ S TA PRO O M & P I ZZERIA

42 Biltmore Ave • (828) 255-0504 barleystaproom.com Pizza, Casual

B AR TACO

121 Biltmore Ave • (984) 229-8226 bartaco.com Mexican

B AT T E RY PA RK BO O K EXC HANG E & C HAMPA G NE BA R

1 Page Ave #101 • (828) 252-0020 batteryparkbookexchange.com Wine Bar, Snacks

B EN ’S TU NE U P

195 Hilliard Ave • (828) 424-7580 benstuneup.com Asian Fusion, Brewery

B HR AMA RI BREW ING CO. 101 S Lexington • (828) 214-7981 bhramaribrewhouse.com Small Plates

T HE B IER G A RDEN

46 Haywood St • (828) 285-0002 ashevillebiergarden.com Sports bar

BI S CU I T H E AD

417 Biltmore Ave #4F (828) 505-3449 • biscuitheads.com Breakfast

TH E BL ACK BI RD

47 Biltmore Ave • (828) 254-2502 theblackbirdrestaurant.com Farm to Table

TH E BL OCK OF F BI LTMORE

39 S Market St • (828) 254-9277 theblockoffbiltmore.com Vegan

BL U E D RE AM CU RRY H OU S E

81 Patton Ave • (828) 258-2500 bluedreamcurry.com Curries

BOMBA

1 N Pack Sq • (828) 254-0209 bombanc.com Breakfast, Lunch, Dinner

BOU CH ON

62 N Lexington • (828) 350-1140 ashevillebouchon.com French

BRAS I L I A

26 East Walnut St • (828) 785-1599 brasiliasteakhouse.com Latin American

BROAD WAY ’ S

120 Lexington Ave • (828) 285-0400 Lunch, Dinner

BU CH I BAR

116 N. Lexington Ave. (828) 232-0738• rosettaskitchen.com Cocktail Bar

BU RGE RW ORX

1 Page Ave — Grove Arcade (828) 253-2333 • burgerworxavl.com Sandwiches

BU RI AL BE E R CO.

40 Collier Avenue • (828) 475-2739 Burialbeer.com Gastropub

BU X TON H AL L

32 Banks Ave • (828) 232-7216 buxtonhall.com Barbecue

CAF E 6 4

64 Haywood St • (828) 252-8333 cafe-64.com Café

CALY PS O

18 N Lexington Ave • (828) 575-9494 calypsoasheville.com Caribbean

C A R M E L’S

1 Page Ave • (828) 252-8730 carmelsofasheville.com Southern

C ATAWB A B R E WIN G C O . 32 Banks Avenue • (828) 430-6883 Catawbabrewing.com Brewery

C H A I PA N I

22 Battery Park Ave • (828) 254-4003 chaipani.net Indian

C H A M PA

3 Biltmore Ave • (828) 225-8887 champaasheville.com Japanese

C H E ST N UT

48 Biltmore Ave • (828) 575-2667 chestnutasheville.com Farm to Table

T H E C H O C O LAT E F E T ISH 36 Haywood St • (828) 258-2353 chocolatefetish.com Chocolate

C H O C O LAT E G E M S

25 Broadway St • (828) 505-8596 chocgems.com Chocolate

C H O P H O USE

22 Woodﬁn St • (828) 253-1851 chophouseasheville.com Steak & Seafood

C IT Y B A K E RY

60 Biltmore Ave • (828) 252-4426 citybakery.net Bakery

CLADDAGH RESTAURANT & PUB

4 College St • (828) 232-7282 thecladdaghrestaurantandpub.com Irish Pub

C LUB E LE V E N O N G R O V E 11 Grove St • (828) 505-1612 elevenongrove.com Cocktail Bar

DINE OUT

C ÚR AT E

13 Biltmore Ave • (828) 239-2946 curatetapasbar.com Mediterranean

DOBRÁ TEA

78 N Lexington Ave • (828) 575-2424 dobrateanc.com Tea room

DOC CHEY’S NOODLE HOUSE 37 Biltmore Ave • (828) 252-8220 doccheys.com Asian

DOUBLE D’S COFFEE & DESSERTS

41 Biltmore Ave • (828) 505-2439 doubledscoffee.com Coffee

E A R LY G IR L E AT E RY 8 Wall St • (828) 259-9292 earlygirleatery.com Southern

E N LA C A LLE

15 Eagle St • (828) 232-7012 enlacalleasheville.com Mexican tapas

FA R M B UR G E R

10 Patton Ave • (828) 348-8540 farmburger.net American

FOGGY MOUNTAIN BREW PUB 12 Church St • (828) 254-3008 foggymountainavl.com Pub

FRENCH BROAD C H O C O LAT E LO UN GE

10 S Pack Square • (828) 252-4181 frenchbroadchocolates.com Chocolate

F UN K AT O R IUM

147 Coxe Ave • (828) 552-3203 wickedweedbrewing.com Small Plates

C R Ê P E B O UR R É E

T H E G O UR M E T C H IP C O M PA N Y

68 N Lexington • (828) 350-3741 ashevillebouchon.com French Comfort Food

43 Broadway St • (828) 254-3335 gourmetchipcompany.com Chips & Sandwiches

T H E C R O W & T H E Q UILL

G R E E N M A N B R E WE RY

C UC IN A 2 4

G R E E N SA G E C A F É

106 N. Lexington Ave. thecrowandquill.com Cocktail Bar

24 Wall St • (828) 254-6170 cucina24restaurant.com Italian

27 Buxton Ave • (828) 252-5502 greenmanbrewery.com Brewery

5 Broadway St • (828) 252-4450 greensagecafe.com Café

WINTER 2018 | FOODLIFEMAG.COM

DINE OUT

D O WN TO WN

GRO VE HO U SE ENTER TA INMENT C O MPLEX

11 Grove St • (828) 505-1612 thegrovehouse.com Cocktail Bar

JERUSALEM GARDEN CAFÉ 78 Patton Ave • (828) 254-0255 jerusalemgardencafe.com Mediterranean

114 N Lexington Ave (828) 253-3747 • lorettascafe.com Sandwiches

174 Broadway St • (704) 701-8141 habitatbrewing.com Brewery

5B Biltmore Ave • (828) 251-1661 hanaasheville.com Japanese

HAYWO O D PA RK CAF É 46 Haywood St • (828) 407-4190 haywoodparkcafe.com Café

HE IWA SHO KU DO

87 N Lexington Ave (828) 254-7761 • heiwashokudo.com Japanese

HE MING WAY' S C U BA

15 Page Ave • (828) 252-0218 hemingwayscubaasheville.com Cuban

HIG H FIVE CO FF E E BAR 190 Broadway St • (828) 398-0209 13 Rankin Ave • (828) 713-5291 highﬁvecoffee.com Coffee

HI-W IRE BREW IN G

197 Hilliard Ave • (828) 738-2448 hiwirebrewing.com Brewery

HOPEY & CO

45 S. French Broad • (828) 255-5228 hopeyandcompany.com Café/Deli

T HE IMPERIA L LI F E

48 College St • (828) 254-8980 imperialbarasheville.com Cocktail bar, small bites

I S A’ S BISTRO

1 Battery Park Ave • (828) 575-9636 isasbistro.com Upscale Modern, French

I ZZY’ S CO FFEE D E N

74 N Lexington • (828) 258-2004 izzyscoffeeden.com Coffee

JA CK O F THE W OOD

95 Patton Ave • (828) 252-3445 jackofthewood.com Pub

35 Patton Ave • (828) 350-0505 thelobstertrap.biz Seafood & Steak

LO R E T TA ’S C A F É

HABITAT BREWING COMPANY

HANA

T H E LO B ST E R T R A P

M A LA P R O P ’S B O O K ST O R E & CAFÉ K ARE N D ONATE LLI BAK E RY & CAF É

57 Haywood St • (828) 225-5751 donatellicakedesigns.com Bakery

K ATH MAND U CA F E

90 Patton Ave • (828) 252-1080 cafekathmanduasheville.com Indian

K I LW I N’ S CH OCO LAT E S, F U D GE & I CE CR E A M

26 Battery Park Ave • (828) 252-2639 kilwins.com/asheville Chocolate

K ORE AN H OU S E

122 College St • (828) 785-1500 koreanhousenc.com Korean

L AU GH I NG S E E D C A F É 40 Wall St • (828) 252-3445 laughingseed.com Vegetarian

LEXINGTON AVE BREWERY 39 N Lexington Ave (828) 252-0212 • lexavebrew.com Farm to Table

55 Haywood St • (800) 441-9829 malaprops.com Café

M A M A C ITA S

77 Biltmore Ave • (828) 255-8080 mamacitasgrill.com Mexican

MANICOMIO PIZZA & FOOD 27 Biltmore Ave • (828) 505-1510 manicomiopizzaavl.com Pizza/Italian

MARBLE SLAB CREAMERY 14 Biltmore Ave • (828) 225-5579 marbleslab.com Desserts

T H E M A R K E T P LA C E 20 Wall St • (828) 252-4162 marketplace-restaurant.com Farm to Table

M AY F E L’S

22 College St • (828) 252-8840 mayfels.net Southern

58 College St • (828) 225-3256 lexingtoncornermarket.com Grab & go

70 N Lexington Ave (828) 225-8880 • melaasheville.com Indian

L I MONE S

M E LLO W M USH R O O M

50 Broadway St • (828) 236-9800 mellowmushroom.com Pizza, casual

MG ROAD

45 S French Broad Ave #190 (828) 239-8808 • littlebeethai.com Thai

19 Wall St • (828) 254-4363 mgroadlounge.com Eclectic

L I TTL E J U MBO

M O D E ST O

241 Broadway St • (828) 423-0341 littlejumbobar.com Bar

1 Page Ave #138 — Grove Arcade (828) 225-4133 • modestonc.com Italian

L I TTL E PI GS BBQ

MOJO KITCHEN & LOUNGE

384 McDowell St • (828) 254-4253 littlepigsbbq.net Barbecue

FOODLIFEMAG.COM | WINTER 2018

M O UN TA IN M A D RE K IT C H E N & A G AV E B AR 13 W Walnut St • (828) 251-8879 mountainmadreavl.com Mexican

N IG H T B E LL

32 S Lexington Ave • (828) 575-0375 thenightbell.com Gastropub

N O B LE K AVA B A R

268 Biltmore Ave • (828) 505-8118 noblekava.com Café

N O O D LE SH O P

3 SW Pack Square (828) 250-9898 noodleshopasheville.com Asian

N UT Z A B O UT F U D GE 1 Page Ave — Grove Arcade (828) 230-1165 nutzaboutfudge.com Chocolate

O.HENRY’S/THE UNDERGROUND

237 Haywood St. • (828) 254-1891 ohenrysofasheville.com Cocktail Bar

57 College St • (828) 258-0476 Diner

MELA INDIAN RESTAURANT

L I TTL E BE E TH A I

199 Haywood St • (828) 505-8750 themontford.com Cocktails

M E D IT E R R A N E A N R E STA UR A N T

LEXINGTON CORNER MARKET

13 Eagle St • (828) 252-2327 limonesrestaurant.com Latin American

THE MONTFORD ROOFTOP BAR

55 College St • (828) 255-7767 mojokitchen.biz Fast casual

O LD E UR O P E

13 Broadway St • (828) 255-5999 oldeuropepastries.com Desserts

O F F T H E WA G O N D UE LIN G P IA N O B AR

22 N Market St • (828) 785-1390 offthewagonrocks.com/ Bar

ONE FIFTY ONE BOUTIQUE BAR

151 Haywood St • (828) 239-0239 ashevillehotellodgingdowntown.com Eclectic

O N E ST O P @ A SH E V ILLE M USIC H A LL 55 College St • (828) 255-7777 ashevillemusichall.com Lunch, Dinner, Late-night

DO WN TO WN

DINE OUT

ON E WO RLD BREW IN G

ROMAN’ S

ST R A D A ITA LIA N O

T WIST E D C R Ê P E

27 Broadway St • (828) 348-8448 stradaasheville.com Italian

62 Haywood St • (828) 505-3855 twistedcrepe.com American

T HE ORA NG E PEEL

ROS E TTA’ S K I TCH E N

SUWA N A ’S T H A I O R C H ID

T WIST E D LA UR E L

10 Patton Avenue • (828) 785-5580 oneworldbrewing.com/ Brewery

101 Biltmore Ave • (828) 398-1837 theorangepeel.net Bar, Event Space

OVER EA SY CA FE

32 Broadway St • (828) 236-3533 overeasyasheville.com Breakfast/Brunch

PAC K ’S TAVERN

20 S Spruce St • (828) 225-6944 packstavern.com American

P EN N YCU P CO FFEE CO 39 Market St • (828) 505-3609 pennycupcoffeeco.com Light Breakfast & Lunch

P ET E’S PIES

62 N Lexington Ave • (828) 505-2708 petespiesavl.com British Pub

P I LLAR RO O FTO P BA R

309 College St • (828) 575-1188 pillaravl.com American

P OLANCO RESTA U RA NT 10 N Market St • (828) 575-2576 polancorestaurant.com Mexican

P OS ANA CA FÉ

1 Biltmore Ave • (828) 505-3969 posanacafe.com American

R AN K IN VA U LT C OC K TA IL LO U NG E

7 Rankin Ave • (828) 254-4993 rankinvault.com Cocktails, American

RED GINGER DIM SUM & TAPAS 82 Patton Ave • (828) 505-8688 redgingerasheville.com Dim Sum & Tapas

T HE R H U

10 S Lexington Ave • (828) 785-1799 the-rhu.com Bakery/Café

R HUB A RB

7 SW Pack Square • (828) 785-1503 rhubarbasheville.com Upscale Modern, Farm to Table

75 Haywood St • (828) 505-1552 romansasheville.com Fast Casual

116 N Lexington Ave (828) 232-0738 rosettaskitchen.com Vegetarian

S AL S A’ S

6 Patton Ave • (828) 252-9805 salsasnc.com Latin American

S ALT & S MOK E

40 Collier Ave • (816) 739-2582 saltandsmokeavl.com Snacks & Small Plates, BBQ

S ANTÉ W I NE BAR & TA P ROOM 1 Page Ave #146 — Grove Arcade (828) 254-8188 • santewinebar.com Wine Bar, Tap Room, Small Plates

S CAND AL S NI GH TCLUB 11 Grove St. • (828) 505-1612 scandalsnightclub.com Cocktail Bar

S K Y BAR

18 Battery Park • (828) 258-1058 worldcoffeecafe.com/SKYBAR/ Bar

S OCI AL L OU NGE & TAPAS

29 Broadway St • (828) 575-9005 socialloungeasheville.com Craft Cocktails, Local Beer, Tapas

TH E S OD A F OU NTAIN AT W OOLW OR TH WAL K 25 Haywood St • (828) 254-9234 woolworthwalk.com Diner

S ONORA

89 Patton Ave • (828) 232-7370 sonoranc.com Mexican

TH E S OU TH E RN K I TC H E N & BAR 41 N Lexington Ave• (828) 251-1777 southernkitchenandbar.com Southern

S OV E RE I GN RE ME D I E S 29 N Market St • (828) 919-9518 Sovereignremedies.com Farm to Table

STORM RHUM BAR & BISTRO

125 S Lexington • (828) 505-8560 stormrhumbar.com Farm to Table

11 Broadway St • (828) 281-8151 suwanasthaiorchid.com Thai

130 College Street (828) 552-3240 twistedlaurel.com Mediterranean

TA B LE

48 College St • (828) 254-8980 tableasheville.com Farm to Table

TA K O SUSH I

63 Southside Ave • (828) 785-1991 tako-sushi.com Eclectic, Sushi

TA ST Y B E V E R A G E C O . 162 Coxe Ave. • (828) 232-7120 tastybeverageco.com Beer

T H A I TA R A

1 Page Ave #151 — Grove Arcade (828) 774-5554 • thaitaranc.com Thai

T H IR ST Y M O N K

92 Patton Ave • (828) 254-5470 monkpub.com Pub

T R A D E & LO R E C O F F E E 37 Wall St • (828) 424-7291 tradeandlore.com Coffee/tea

V O R T E X D O UG H N UTS

32 Banks Ave #106 • (828) 552-3010 vortexdoughnuts.com Desserts

WA SA B I J A PA N E SE R E STA UR A N T

19 Broadway St • (828) 225-2551 wasabiasheville.com Japanese

WE IN H A US

86 Patton Ave • (828) 254-6453 Weinhaus.com Beer & Wine

WE LL P LAY E D B O A RD GAME CAFÉ 58 Wall St • (828) 232-7375 wellplayedasheville.com Café

WH IT E D UC K TA C O S H OP 12 Biltmore Ave • (828) 232-9191 whiteducktacoshop.com Tacos

WHITE LABS KITCHEN AND TAP

T IG E R M O UN TA IN T H IR ST PA R LO UR

172 South Charlotte St (828) 974-3868 Gastropub

112 N. Lexington Ave (828) 357-5075 Bar

T R E SSA ’S J A ZZ & B LUE S 28 Broadway • (828) 254-7072 tressas.com Sandwiches

TRADE AND LORE COFFEE 37 Wall St • (828) 424-7291 tradeandlore.com Coffee

T R UE C O N F E C T IO N S

1 Page Avenue #147 - Grove Arcade (828) 350-9480 • trueconfections.net Desserts

T UP E LO H O N E Y C A F E 12 College St • (828) 255-4863 tupelohoneycafe.com Southern

T WIN LE A F B R E WE RY

144 Coxe Avenue • (828) 774-5000 twinleafbrewery.com Brewery

WIC K E D WE E D B R E W IN G 91 Biltmore Ave • (828) 575-9599 wickedweedbrewing.com Gastropub

WILD WIN G C A F É

161 Biltmore Ave • (828) 253-3066 wildwingcafe.com American, Sports bar

WO R LD C O F F E E C AF É

18 Battery Park Ave • (828) 225-6998 worldcoffeecafe.com Coffee

WR IT E R 'S B IST R O

31 Woodﬁn St • (828) 252-8211 Southern

WX Y Z B A R AT A LO FT A SH E V ILLE

51 Biltmore Ave • (828) 232-2838 Cocktail Bar

WINTER 2018 | FOODLIFEMAG.COM

DINE OUT

N O R T H / S O UT H

ZA MBRA

85 W Walnut St • (828) 232-1060 zambratapas.com Tapas

NOR TH ASHEVILLE ALLG O O D CO FFE E

10 S. Main St • (828) 484-8663 ashevillecoffeeroasters.com Breakfast, Lunch

AMBRO ZIA BA R & BI S TRO 1020 Merrimon Ave • (828) 350-3033 ambrozia-avl.com Farm to Table, Upscale

ASHEVILLE CO FF E E R O A STERS

85 Weaverville Hwy • (828) 253-5282 ashevillecoffeeroasters.com Breakfast, Lunch

ASHEVILLE PIZZA & B REWING CO

675 Merrimon Ave • (828) 254-1281 ashevillepizza.com Pizza, American

AVENU E M

791 Merrimon Ave • (828) 350-8181 avenuemavl.com Eclectic

B AVA RIA N RESTAU RANT

332 Weaverville Rd • (828) 645-8383 bavariandining.com German

B E LLA G IO BISTRO

133 Weaverville Hwy• (828) 658-9700 bellagiobistroasheville.com Mediterranean

B ONE & BRO TH

94 Charlotte St • (828) 505-2849 boneandbrothavl.com Southern, Neighborhood Pub

C E CILIA ’ S KITCH E N

961 Merrimon • (888) 434-7810 ceciliaskitchen.com Argentinian

CHARLOTTE ST GRILL & PUB 157 Charlotte St • (828) 252-2948 charlottestgrill.com Pub

CHUPACABRA LATIN CAFÉ 50 N Merrimon • (828) 333-9230 chupacabralatincafe.com Latin

C I TY BA KERY

88 Charlotte St • (828) 254-4289 citybakery.net Bakery

DO WN TO WN

DINE OUT

D E L V E CCH I OS I TA LIA N

MAMACITA’S TACO TEMPLE

UR B A N B UR R IT O

E D NA’ S OF AS H E V ILLE

8 2 8 FA M ILY P IZZE R IA

ULT IM AT E IC E C RE AM NORTH

333 Merrimon Ave • (828) 258-7222 delvecchiositalian.com Italian

870 Merrimon Ave • (828) 255-3881 ednasofasheville.com Café

132 Charlotte Street• (828) 255-8098 mamacitastacotemple.com Mexican

946 Merrimon Ave • (828) 285-0709 marcos-pizzeria.com Pizza

ELEMENTS REAL FOOD CAFÉ

M O D P IZZA

FAVILLA’S NEW YORK PIZZA

MOE’S ORIGINAL BAR-B-QUE

233 S Liberty St • (828) 412-5701 elementsrealfood.com Café, juice bar

640 Merrimon • (828) 575-9444 Favillasnewyorkpizza.com Pizza

F I RE PL ACE RE S TA UR A N T

287 Weaverville Rd • (828) 645-0321 theﬁreplacerestaurant.net American

GÀN S H AN S TAT IO N

143 Charlotte St • (828) 774-5280 ganshanstation.com Asian fusion

GE RAL D I NE ’ S BA K E RY

840 Merrimon Ave • (828) 252-9330 geraldinesbakeryavl.com Bakery

GOL D E N F L E E CE

111 Grovewood Rd • (828) 424-7655 goldenfleeceasheville.com Greek, farm to table

H I GH F I V E COF F E E B A R

190 Broadway Rd. • (828) 398-0209 Highﬁvecoffee.com Coffee

H OME GROW N

371 Merrimon Ave • (828) 232-4340 slowfoodrightquick.com Farm to Table, Diner

THE HOP ICE CREAM CAFE 640 Merrimon Ave • (828) 254-2224 thehopicecream.com Ice Cream

HOWLING MOON DISTILLERY 42 Old Elk Mountain Rd howlingmoonshine.com Distillery

L I BE R TY H OU S E C A F É

221 S. Liberty St • (828) 412-3225 libertyhousecafe.com Café

L U E L L A’ S BAR- B- Q UE

501 Merrimon Ave • (828) 505-7427 luellasbbq.com Barbecue

FOODLIFEMAG.COM | WINTER 2018

873 Merrimon Ave • (828) 774-5406 modpizza.com Pizza

72 Weaverville Hwy • (828) 505-3542 moesoriginalbbq.com Barbecue

640 Merrimon Ave #203 (828) 251-1921 • urbanburrito.com Burritos

195 Charlotte St • (828) 258-1515 ultimateicecreamasheville.com Ice cream

V IN N IE ’S N E IG H B O R H O O D ITALIAN 641 Merrimon Ave • (828) 253-1077 vinniesitalian.com Italian

Y O LO F R O ZE N YOGUR T

N E WB R ID G E C A F É

505 Merrimon Ave • (828) 255-4515 facebook.com/YoLoAsheville Frozen yogurt

N IC K ’S G R ILL

8 Merchant Alley zebulonbrewing.com Brewery

150 Weaverville Hwy (828) 712-8900 Home cooking, breakfast

1461 N Merrimon • (828) 252-9335 nicksgrillasheville.com American

N IN E M ILE

233 Montford Ave • (828) 505-3121 ninemileasheville.com Caribbean

N O I’S T H A I K IT C H E N

ZE B ULO N A R T IS AN ALE S

ZE N SUSH I

640 Merrimon Ave • (828) 225-6023 zensushiasheville.com Japanese

THE OMNI GROVE PARK INN 290 Macon Ave • (828) 252-2711 groveparkinn.com

535 Merrimon Ave • (828) 251-1960 thaikitchenasheville.com Thai

Blue Ridge Artisanal Buffet Farm to Table Breakfast Buffet

P LA N T

Great Hall Bar Drinks & Small Bites

165 Merrimon Ave • (828) 258-7500 plantisfood.com Vegan, Upscale

T H E P O TAT O WE D G E

1459 Merrimon • (828) 281-3613 Diner, breakfast

R ISE ‘N SH IN E C A F É

640 Merrimon Ave • (828) 254-4122 risenshinecafe.com Breakfast

TA C O S & TA P S

705 Merrimon Ave • (828) 232-7377 ashevillepizza.com Mexican

T H IR ST Y M O N K N O R T H 51 N Merrimon Ave #113 (828) 424-7807 • monkpub.com Pub

T O D ’S TA ST IE S & T O G O ’S 102 Montford Ave • (828) 505-3701 todstasties.com Sandwiches

Edison Craft Ales + Kitchen Farm to Table, Casual

Spa Café Café, Casual Sunset Terrace Chophouse Steak & Seafood Vue 1913 Upscale Brasserie

SOUTH ASHEVILLE 12 BONES

3578 Sweeten Creek Rd (828) 687-1395 • 12bones.com Barbecue

3 2 ° IC E B A R & LOUN GE 140 Airport Rd • (828) 684-5778 32icebar.com Lunch, Dinner, Late-night

5 5 0 TAV E R N G RILLE

550 New Airport Rd • (828) 684-3173 550tavern.com Bar & grill

SO UTH AC R OPO LIS PIZZA

140-G Airport Rd (828) 684-5737 • acropolispizza.com Pizza

AN GELO ’ S PIZZA 2270 Hendersonville Rd (828) 684-7484 Pizza

AP OL LO FLA ME BISTRO

485 Hendersonville Rd (828)274-3582 •apolloflamebistro.net Mediterranean

ASHEVILLE PIZZA C OM PA NY

1850 Hendersonville Rd (828) 277-5775 • ashevillepizza.com Pizza, pub

BL U E GH OS T BRE W I N G COMPANY

125 Underwood Rd • (828) 376-0159 blueghostbrewing.com Dinner

BL U E S K Y CAF É

3987 Hendersonville Rd (828)684-1247 •iloveblueskycafe.com Eclectic

BOL D ROCK H ARD C ID E R 72 School House Road (828) 595-9940 • boldrock.com Cideries

BROOK LY N BROS . PI ZZA 3935 Sweeten Creek Rd (828) 650-0896 • bkbros.com Pizza

F ILL M Y C UP C A F É

1550 Hendersonville Rd #100 (828) 505-7579 • ﬁllmycupcafe.com Portuguese café

FIVE GUYS BURGERS & FRIES 1838 Hendersonville Rd (828) 277-3894 • ﬁveguys.com Burgers

KOREANA

K O STA ’S K IT C H E N

CARRABBA’S ITALIAN GRILL

IV O RY R O A D

B AAN THA I KITCHEN

CH ARBAR NO.7

B AK ED PIE CO MPA N Y

CI NNAMON K I TCH E N

B AR B E RITO S

CI RCL E B RANCH BB Q

1950 Hendersonville Rd (828) 676-2995 Thai

4 Long Shoals Rd • (828) 333-4366 bakedpiecompany.com Dessert

1856 Hendersonville Rd (828) 277-9000 • barberitos.com Mexican

B EAN VEG A N CU ISINE 2145 Hendersonville Rd (828) 483-6505 • eatatbean.com Vegan

B EEHI VE CO FFEE BA R

1840 Hendersonville Rd (828) 575-9242 • blazepizza.com Pizza

1916 Hendersonville Rd (828) 651-4462 • lacarretaavl.com Mexican

COPPE R RI V E R GRI L L

1302 Hendersonville Rd (828) 210-8999 • copperrivergrill.com American

E L CH ARRO

E L E NA’ S ME X I CAN G R ILL

B L AZE PIZZA

LA C A R R E TA

649 Airport Rd • (828) 687-2323 Barbecue

BILTMORE COFFEE TRADERS

3094 Sweeten Creek Rd (828) 274-1111 • blackbearpizza.com Pizza

1854 Brevard Rd • (828) 676-3870 ivoryroadavl.com Café

4055 Hendersonville Rd (828) 684-0279 • kostaskitchen.net American

1838 Hendersonville Rd #103 (828) 575-2100 • ckcuisine.com Indian

1788 Hendersonville Rd (828) 277-2248 elcharromexicangrillnc.com Mexican

B L AC K BEA R PIZZA

1981 Hendersonville Rd (828) 684-5050 • iannuccis.com Italian

221 Airport Rd • (828) 676-2844 koreanaasheville.com Korean

2 Gerber Village • (828) 277-3470 charbar7.com American grill

3732 Sweeten Creek Rd (828) 676-3188 Coffee

518 Hendersonville Rd (828) 277-9227 biltmorecoffeetraders.com Coffee

800 Fairview Rd • (828) 298-1209 jandscafeteria.com Cafeteria

G R E E N SA G E C A F É

1800 Hendersonville Rd (828) 274-4450 • thegreensage.net Café

ASI ANA G RA ND BU F F E T

332 Rockwood Rd • (828) 654-8411 carrabbas.com Italian

J & S C A F E T E R IA

620 Hendersonville Rd (828) 277-0355 juicylucysburgerbarandgrill.com American

IA N N UC C I’S P IZZE R IA & ITA LIA N R E STA UR A N T

1968 Hendersonville Rd (828) 654-8879 • asianagb.com Chinese

6 Long Shoals Rd • (828) 505-1957 Breakfast, lunch

2109 Hendersonville Rd (828) 684-0416 • frenchfryz.net American

BU RGE RW ORX

1378A Hendersonville Rd (828) 412-5212 • burgerworxavl.com Burgers

J K ’S K IT C H E N

J UIC Y LUC Y ’S

F R E N C H F RY Z

ASI AN G RILL

2635 Hendersonville Rd (828) 651-8803 Asian

DINE OUT

2424 Hendersonville Rd (828) 650-0999 Mexican

FARM BU RGE R

1831 Hendersonville Rd (828) 575-2393 • farmburger.net American

FAT CATS BI L L I ARD S 2345 Hendersonville Rd (828) 681-0555 Pub

WINTER 2018 | FOODLIFEMAG.COM

DINE OUT

S O UT H / B I LT M O R E VI L L A G E/ B I LTM O R E PA R K

M A RCO ’ S PIZZA

1854 Hendersonville Rd (828)277-0004 • marcos-pizzeria.com Pizza

M EDEA ’ S ESPRES S O & JUICE BA R

200 Julian Lane • (828) 676-3101 espressoandjuicebar.com Café

M ILLS RIVER BRE W E RY 330 Rockwood Rd, Unit 103 (828) 585-2396 millsriverbrewery.net Brewery

PACIFIC PA G O D A

1863 Hendersonville Rd #124 (828) 277-6635 • paciﬁcpagoda.com Asian

PAPA ’ S & BEER

1996 Hendersonville Rd (828) 585-2422 papasandbeerasheville.net Mexican

P OMO DO RO S

75 Long Shoals Rd • (828) 687-3884 pomodoroscafe.com Mediterranean

P OST 25

2155 Hendersonville Rd (828) 676-2577 American

R O CKY’ S HO T CH I CK E N S H A CK

TU PE L O H ONE Y C A F É 1829 Hendersonville Rd (828) 505-7676 tupelohoneycafe.com Southern

W I L D GI NGE R

1950 Hendersonville Rd (828) 676-2311 wildgingernoodle.com Vietnamese

W I L D W I NG CAF É

65 Long Shoals Rd • (828) 691-9464 wildwingcafe.com American, Sports bar

HISTORIC BILTMORE VILLAGE ASAKA JAPANESE CUISINE 801 Biltmore Ave • (828) 250-9301 asaka-japanese-cuisine.com Japanese

TH E CANTI NA

10 Biltmore Plaza • (828) 505-7682 cantinabiltmore.com Mexican

TH E CORNE R K I T C H E N 3 Boston Way • (828) 274-2439 thecornerkitchen.com Farm to Table, New American

E L CH APAL A

777 Biltmore Ave • (828) 250-9003 Mexican

3749 Sweeten Creek Rd (828) 676-3222 rockyshotchickenshack.com Fried chicken

F I G BI S TRO

S I ERRA NEVA DA

F OOTH I L L S D E L I AT H I - W I RE BI G TOP

100 Sierra Nevada Way (828) 681-5300 • sierranevada.com American, Brewery

S T O NE BO W L KO RE AN 1987 Hendersonville Rd (828) 676-2172 stonebowlkoreannc.com Korean

SWEETEN CREEK BREWING 1127 Sweeten Creek Rd sweetencreekbrewing.com Brewing

TAMARIND THAI CUISINE

330 Rockwood Rd • (828) 654-0988 eattamarindthai.com Thai

18 Brook St #101 • (828) 277-0889 ﬁgbistro.com Upscale, New American

2 Huntsman Pl • (828) 606-9372 foothillslocalmeats.com Deli

F RE NCH BROAD BRE W E RY & TAST IN G ROOM

101-D Fairview Rd • (828) 277-0222 frenchbroadbrewery.com Brewery

H I L L MAN BE E R 8 Sweeten Creek Rd hillmanbeer.com Brewery

HI-WIRE BREWING BIG TOP 2 Huntsman Place • (828) 575-9675 hiwirebrewing.com Brewery

FOODLIFEMAG.COM | WINTER 2018

DO WN TO WN

IC H IB A N J A PA N E SE ST E A K H O USE

2 Hendersonville Rd • (828) 252-7885 ashevilleichiban.com Japanese

OLD SCHOOL SUBS & SALADS 55 Sweeten Creek Rd #131 (828) 277-7750 oldschoolsubsandsalads.com Sandwiches, Deli

MOE’S ORIGINAL BAR B QUE

4 Sweeten Creek Rd• (828) 505-8282 moesoriginalbbq.com Barbecue

P O UR TA P R O O M

2 Hendersonville Rd (828) 676-2588 • pourtaproom.com Brunch, Lunch, Dinner

R E D STA G G R ILL

DINE OUT

Deerpark Restaurant Deerpark • (828) 225-6260 Southern buffet The Dining Room at Biltmore Inn on Biltmore Estate (828) 225-1699 Fine dining Library Lounge Inn on Biltmore Estate (828) 225-1699 Relaxed elegance Stable Café Biltmore House & Gardens (828) 225-6370 Appalachian Comfort Food The Bake Shop Biltmore House & Gardens Bakery The Conservatory Café Biltmore House & Gardens Café

11 Boston Way • (828) 398-5600 bohemianhotelasheville.com Fine dining

The Courtyard Market Biltmore House & Gardens Snacks

R E ZA Z

The Creamery Antler Hill Village Ice Cream

28 Hendersonville Rd (828) 277-1510 • rezaz.com Mediterranean

RUTH’S CHRIS STEAK HOUSE 26 All Souls Crescent (828) 398-6200 ruths-chris.com/asheville Steakhouse

STANDARD PIZZA COMPANY 755 Biltmore Ave • (828) 412-3190 standardpizzacoasheville.com Pizza

T H E V ILLA G E WAY SID E 30 Lodge St • (828) 277-4121 villagewayside.com American

WELL-BRED BAKERY & CAFÉ 6 Boston Way • (828) 774-5307 wellbredbakery.com Bakery

ZO E ’S K IT C H E N

14 Swannanoa River Rd (828) 505-8767 • zoeskitchen.com Mediterranean

B ILT M O R E E STAT E

1 Lodge St • (800) 411-3812 biltmore.com Bistro Antler Hill Village (828) 225-6230 Farm to table Cedric’s Tavern 828-225-1320 Antler Hill Village Global pub fare

The Ice Cream Parlor Biltmore House & Gardens Ice Cream The Smokehouse Antler Hill Village Barbecue Wine Bar at the Winery Antler Hill Village Wine & snacks

BILTMORE PARK TOWN SQUARE 1 3 1 M A IN R E STA URAN T 308 Thetford St • (828) 651-0131 131-main.com New American

A N O T H E R B R O KE N E GG

27 Schenck Pkwy • (828) 676-2823 anotherbrokenegg.com Breakfast, brunch

B R IX X P IZZA

30 Town Square Blvd (828) 654-0046 • brixxpizza.com Pizza

B T ’S B UR G E R J O IN T

33 Town Square Blvd (828) 651-8481 asheville.orderamericanburgerco. com Burgers

C O LD ST O N E C R E AM E RY 30 Town Square Blvd (828) 650-3013 coldstonecreamery.com Ice Cream

BI LTM O R E PAR K/WEST

DINE OUT

HI C K O RY TAVERN

BATTL E CAT COF F E E B A R

FIRESTORM CAFE & BOOKS 610 Haywood Rd • (828) 255-8115 ﬁrestorm.coop Breakfast, Lunch, Dinner

715 Haywood Rd • (828) 785-1761 jargonrestaurant.com Small plates

LUEL L A’ S BA R-B-Q U E

BEAN WERKS COFFEE & TEA

FOOTHILLS BUTCHER BAR WEST ASHEVILLE

K IN G D A D D Y ’S

30 Town Sq Blvd • (828) 684-0975 thehickorytavern.com Sports bar & grill

33 Town Square Blvd (828) 676-3855 • luellasbbq.com Barbecue

M OSAIC CA FÉ

1 Town Square Blvd • (828) 676-2446 Ilovemosaiccafe.com Café

N EO B U RRITO

2 Town Square Blvd • (828) 676-2066 eatneo.com Burritos

P.F. CHANG’S CHINA BISTRO 26 Schenck Pkwy • (828) 681-2975 pfchangs.com Chinese

R OUX

43 Town Square Blvd (828) 209-2715 • rouxasheville.com Upscale modern

T HI R S TY MO NK SO UTH

2 Town Square Blvd • (828) 687-3873 monkpub.com Pub

373 Haywood Rd • (828) 713-3885 battlecatcoffeebar.com Café

753 Haywood Rd • (828) 254-7766 beanwerkscoffeecompany.com Coffee, Tea

BI MBE RI BON

697 Haywood Rd • (828) 505-0328 bimberibon.com/ Eclectic

BI S CU I T H E AD

733 Haywood Rd • (828) 333-5145 biscuitheads.com Breakfast

BONF I RE BARBE CU E

1056 Patton Ave • (828) 255-0020 bonﬁreavl.com Barbecue

TH E BRE W PU MP

760 Haywood Rd • (828) 774-5550 thebrewpump.com Bar

CAS CAD E L OU NGE

235 Amboy Rd • (828) 232-7095 cascadeloungeavl.com Bar

D E S OTO L OU NGE T R AVI NIA

264 Thetford St • (828) 684-8060 traviniaitaliankitchen.com Italian

W HI C H WICH?

264 Thetford St • (828) 676-3048 whichwich.com Sandwiches

YAYA’S FRO ZEN YO G U R T 27 Schenck Pkwy, Ste 130 (828) 676-2336 • yayasyogurt.com Frozen yogurt

WEST ASHEVILLE T HE ADMIRA L

400 Haywood Rd • (828) 252-2541 theadmiralasheville.com Gastropub

AR C HETYPE BREWIN G

265 Haywood Rd • (828) 505-4177 archetypebrewing.com Brewery

ASHEVILLE SANDWICH CO 794 Haywood Rd • (828) 252-0110 ashevillesandwichco.com Sandwiches

504 Haywood Rd • (828) 255-1109 desotolounge.com Pub fare

D OBRA TE A W E S T

707 Haywood Rd • (828) 505-4307 dobrateanc.com Tearoom/Vegetarian

THE DOUBLE CROWN BAR 375 Haywood Rd thedoublecrown.com Bar

E D D I E ’ S D OG H OU S E & BAR B Q S H AK

408 Old County Home Rd (828) 505-4144 • eatateddies.com Hot dogs, barbecue

E L PARAI S O

1047 Haywood Rd • (828) 255-5148 Mexican

E L Q U E PAS A

891 Patton Ave • (828) 255-2227 Mexican

FAVILLA’S NEW YORK PIZZA 1093 Patton Ave • (828) 575-9444 favillasnewyorkpizza.com Pizza

697 Haywood Rd Unit E (828) 417-7081 foothillslocalmeats.com American

JARGON

444 Haywood Rd • (828) 785-1690 ashevillekingdaddy.com Chicken & Wafﬂes

M O O SE C A F É

FORAGE

428 Haywood Rd B • (828) 252-8888 floraevents.com Coffee

F R O ST B IT E IC E C R E A M

1475 Patton Ave • (828) 774-5245 frostbiteicecream.com Ice Cream

G A N SH A N WE ST

285 Haywood Rd • ((828) 417-7402 ganshanwest.com Asian

G R E E N SA G E C A F É

70 Westgate Pkwy • (828) 785-1780 thegreensage.net Café

G R E E N T E A SUSH I

2 Regent Park Blvd • (828) 252-8300 greenteasushi.com Japanese

GYPSY QUEEN DELI & MARKET

807-A Patton Ave • (828) 575-2758 gypsyqueencuisine.com Mediterranean

HAPPY HILL RESTAURANT 1400 Patton Ave • (828) 258-0736 Diner

570 Brevard Rd • (828) 255-0920 eatatthemoosecafe.com Southern

N E O B UR R IT O

1341 Parkwood Ave • (828) 772-9602 neoburrito.com Burritos

N IN E M ILE

751 Haywood Rd • (828) 575-9903 ninemileasheville.com Caribbean

N O B LE H A R D C ID E R

356 New Leicester Hwy (828) 575-9622 • noblecider.com Cidery

P IZZA M IN D

285 Haywood Rd • (828) 575-9181 pizzamindavl.com Pizza

T H E O D D IT O R IUM

1045 Haywood Rd• (828) 575-9299 ashevilleodditorium.com Bar

O R IE N TA L PAV ILIO N

48 Westgate Pkwy • (828) 236-3839 orientalpavilion.com Chinese

O WL B A K E RY

H O LE D O UG H N UT S

295 Haywood Road • (919) 785-1770 owlbakery.com Bakery, Coffee & Tea Shop

T H E H O P WE ST

625 Haywood Rd • (828) 575-9370 oysterhousebeers.com Brewery, seafood

168 Haywood Rd • (828) 774-5667 facebook.com/holedoughnuts Doughnuts

721 Haywood Rd • (828) 252-5155 thehopicecreamcafe.com Ice cream

ISIS RESTAURANT & MUSIC HALL 743 Haywood Rd • (828) 575-2737 isisasheville.com New American

IZZY ’S C O F F E E H O USE

976 Haywood Rd • (828) 258-2004 izzyscoffee.com Breakfast, Lunch

O Y ST E R H O USE B R E W IN G

PA PA S & B E E R

1000 Brevard Rd • (828) 665-9070 papasandbeerasheville.com Mexican

R E J AVA N AT IO N C A F É

909 Smokey Park Hwy (828)670-5595• rejavanationcafe.com Café

R O C K Y ’S H O T C H IC KE N SH A C K 1455 Patton Ave • (828) 575-2260 rockyshotchickenshack.com Fried chicken

WINTER 2018 | FOODLIFEMAG.COM

DINE OUT

W E S T / R I VE R A R TS D I S TR I CT/EA ST

S H O R T STREET C AK E S

225 Haywood Rd • (828) 505-4822 shortstreetcakes.com Bakery

STANDARD PIZZA COMPANY 631 Haywood Rd • (828) 255-8122 standardpizzacoasheville.com Pizza

S T O NE RIDG E TAV E RN

1003 Brevard Rd • (828) 665-3333 thestoneridgetavern.com American

STONE ROAD RESTAURANT & BAR 328 New Leicester Hwy (828) 412-3810 stoneroadrestaurant.com American

S UNNY PO INT C AF É

626 Haywood Rd • (828) 252-0055 sunnypointcafe.com Upscale comfort food

TACO BILLY

W E S TV I L L E PU B

777 Haywood Rd • (828) 225-9782 westvillepub.com Pub

Y OS H I D A J APAN E SE S TE AK H OU S E

4 Regent Park Blvd • (828) 252-5903 yoshidaasheville.com Japanese

Z I A TAQ U E RI A

521 Haywood Rd • (828) 575-9393 ziataco.com Mexican

RIVER ARTS DISTRICT 1 2 BONE S S MOK E H O USE 5 Foundry St • (828) 253-4499 12bones.com Barbeque

AL L S OU L S PI Z Z A

175 Clingman Ave • (828) 254-0169 allsoulspizza.com Pizza

201 Haywood Rd • (828) 505-0088 tacobillyasheville.com Tacos

AS H E V I L L E GU I TA R B A R

TASTEE DINER

TH E BU L L AND B E G G A R

575 Haywood Rd • (828) 412-5566 tasteedinernc.com Diner

T I G ER BAY CA FE

373 Haywood Rd • (828) 713-3885 Barbecue, eclectic

UNIVERSA L JO IN T

784 Haywood Rd • (828) 505-7262 ujasheville.com American

UPCO U NTRY BRE W I NG 1042 Haywood Road (828) 575-2400 upcountrybrewing.com Brewery, American

URBAN ORCHARD CIDER CO 210 Haywood Rd • (828) 774-5151 urbanorchardcider.com Cidery, Small Plates

WEST ASHEVILLE LOUNGE & KITCHEN (WALK) 401 Haywood Rd (828) 505-7929 • walkavl.com Gastropub

W E ST END BA KE RY

757 Haywood Rd • (828) 252-9378 westendbakery.com Bakery

122 Riverside Dr • (828) 616-0504 Bar

37 Paynes Way • (828) 575-9443 thebullandbeggar.com Upscale Modern

TH E BY WATE R

796 Riverside Dr • (828) 232-6967 bywater.bar Bar

CL I NGMAN CAF É

242 Clingman Ave • (828) 253-2177 clingmancafe.com Breakfast, Brunch, Lunch

F RE S H W E S T

342 Depot St • (828) 552-3917 freshwoodﬁredpizza.com Pizza

GI NGE R’ S RE V E N G E 829 Riverside Dr, Suite 100 (828) 505-2462 gingersrevenge.com Brewery

THE GREY EAGLE TAQUERIA 185 Clingman Ave • (828) 271-7987 thegreyeagle.com Latin American

NE W BE L GI U M B R E WIN G 21 Craven St. • (828) 333-6900 newbelgium.com/brewery/asheville Brewery

FOODLIFEMAG.COM | WINTER 2018

O LE SH A K E Y ’S G E TAWAY

790 Riverside Drive • (828) 545-6985 Oleshakeys.com Bar

P E N N Y C UP C O F F E E C O 362 Depot St pennycupcoffeeco.com Coffee

T H E SA LVA G E STAT IO N

468 Riverside Dr • (828) 407-0521 salvagestation.com American

SMOKY PARK SUPPER CLUB

T H E D O N E R — KE B AB S A N D FA LA F E LS

3 S Tunnel Road • (828) 301-4072 thedoneronline.com Kababs

T H E D R IP O LAT O R C O F F E E H O USE

221 W State St • (828) 669-0999 Coffee

E A ST V ILLA G E GRILLE

1177 Tunnel Rd • (828) 299-3743 eastvillagegrille.com American

350 Riverside Dr • (828) 350-0315 smokypark.com American

FA IRV IE W TAV ERN

ULT R A C O F F E E B A R

F ILO

242 Clingman Ave • (828) 253-2177 clingmancafe.com Café

WEDGE BREWING COMPANY

37 Paynes Way, Suite 001 (828) 505-2792 • wedgebrewing.com Dinner, Late-night

WH IT E D UC K TA C O SH O P 1 Roberts St • (828) 258-1660 whiteducktacoshop.com Tacos

EAST ASHEVILLE ASHEVILLE DISTILLING COMPANY 12 Old Charlotte Highway (828) 575-2000 ashevilledistilling.com Distillery

B O N E F ISH G R ILL

105C River Hills Rd • (828) 298-6530 boneﬁshgrill.com Seafood & Steak

B UF FA LO WILD WIN G S

831 Old Fairview Rd• (828) 505-7236 Pub

1155 Tunnel Rd • (828) 298-9777 ﬁlopastries.com Bakery

HAPPY JACKS

84 Mineral Springs Rd (828) 774-5382 Breakfast, Lunch

H IC K O RY N UT G AP FARM 57 Sugar Hollow Rd • (828) 628-1027 hickorynutgapfarm.com Farm to Table

H IG H LA N D B R E W IN G CO 12 Old Charlotte Hwy (828) 299-3370 highlandbrewing.com Brewery, Food Trucks

IN D IA G A R D E N

80 S Tunnel Rd • (828) 298-5001 indiagardenasheville.com Indian

J & S C A F E T E R IA

800 Fairview Road • (828) 298-0507 jscafeteria.com American

T H E LO C A L J O IN T

4 Tunnel Rd • (828) 251-7384 buffalowildwings.com Sports Bar

1185B Charlotte Hwy• (828)338-0469 Farm to table, casual

C O P P E R C R O WN

M A C K K E LLS

1011 E. Tunnel Rd • (828) 505-7531 coppercrownavl.com Bistro, New American

160 Tunnel Rd • (828) 253-8805 facebook.com/mackkellspubandgrill American

CORNERSTONE RESTAURANT

M A M A ’S & B E E R

C R E E K SID E TA P H O USE

M IK A D O J A PA N E S E ST E A K H O USE

102 Tunnel Rd • (828) 236-0201 cornerstonerest.com American

8 Beverly Rd • (828) 575-2880 creeksidetaphouse.com Barbecue, Grill

1235 Tunnel Rd • (828) 298-3838 Mexican

45 Tunnel Rd • (828) 258-9696 mikadojapanesesteakandsushi.com Japanese

EAST/BLA CK M O UN TAI N M OMENTS CO FFEE B AR

2304 US Hwy 70 • (828) 686-5679 momentscoffeebarandcatering.com Café

NACHOS & BEER

230 Charlotte Hwy • (828) 298-2280 Mexican

N EO B U RRITO

4 S Tunnel Rd #750 • (828) 772-9619 neoburrito.com Burritos

O’CHARLEY’S RESTAURANT 2 Kenilworth Knoll • (828) 281-0540 ocharleys.com American

OK I E DO KIES

2375 US Hwy 70 • (828) 686-0500 okiedokiesbbq.com Barbecue

OL I VE G A RDEN

121 Tunnel Rd • (828) 255-9887 olivegarden.com Italian

PAPA’S & BEER

17 Tunnel Rd • (828) 255-2204 papasandbeerasheville.net Mexican

P EN N YCU P CO FFEE CO 6 Beverly Rd. pennycupcoffeeco.com Coffee

P EP P ERO NI’ S

1115 Tunnel Rd • (828) 575-9990 eatpepperonis.com Pizza

P I AZ Z A

4 Olde Eastwood Village Blvd (828) 298-7224 • piazzaeast.com Pizza

P OM O DO RO S G REEK & I TAL I A N CA FÉ

1070 Tunnel Rd • (828) 299-3032 pomodoroscafe.com Greek, Italian

POST 70 INDULGENCE BAR AT FILO 1155 Tunnel Rd • (828) 298-9777 ﬁlopastries.com Small Plates, Cocktails

R OOT BA R

1410 Tunnel Road • (828) 299-7597 facebook.com/rootbarnumberone Bar

T HE SO CIA L

1078 Tunnel Rd • (828) 298-8780 thesocialasheville.com American

TU RGU A BRE W I NG COMPANY

27 Firefly Hollow Dr • (828) 222-0984 turguabrewing.com Brewery

U LTI MATE I CE CRE A M

1070 Tunnel Rd • (828) 296-1234 ultimateicecreamasheville.com Ice Cream

W E BO’ S BBQ

800 Fairview Rd. Suite C8 (828) 298-1035 • webosbbq.com Barbecue

W H I S TL E H OP BRE W IN G COMPANY 1288 Charlotte Highway (828) 338-9447 • whistlehop.com Brewery

W OOD F I RE BAR & G R ILLE 1450 Tunnel Rd • (828) 298-5611 ihg.com Bar, Grill

BLACK MOUNTAIN ARTISAN GOURMET MARKET 2 East Market St • (828) 357-5500 artisangourmetmarket.com Café

BE RL I NE R K I ND L

121 Broadway Ave • (828) 669-5255 berlinerkindl.homestead.com German

THE BLACK BEAR TAVERN 10 E Market St • (828) 357-8470 American

BLACK MOUNTAIN ALE HOUSE 117 Cherry St • (828) 669-9090 blackmountainalehouse.com Pub, American

BLACK MOUNTAIN BAKERY 102 Church St • (828) 669-1626 bakedinblackmountain.com Bakery, Lunch

BLACK M OU NTAIN BISTR O 203 East State St • (828) 669-5041 blackmountainbistro.com New Southern

BLACK MOUNTAIN CIDERWORKS + MEADERY

104 Eastside Drive • (828) 419-0089 blackmountainciderworks.com/ Brewery

B LA C K M O UN TA IN M ILL & P IZZE R IA 29 Vance Ave • (828) 419-5039 blackmountainmillandpizzeria.com Pizza

DINE OUT

M A C ’S

104 West St • (828) 669-0668 American

MY FATHER’S PIZZA & PASTA 110 Cherry S • (828) 669-4944 myfatherspizza.com Pizza

BLUE RIDGE BISCUIT COMPANY

601 W State St • (828) 357-8501 Breakfast & brunch

COACH HOUSE SEAFOOD & STEAK 508 W State St • (828) 669-4223 Seafood, steak

N AT IV E K IT C H E N AN D SO C IA L P UB

204 Whitson Avenue• (828) 581-0480 nativesocialpub.com Eclectic

D A R K C IT Y D E LI & P UB

PALATE AT THE MONTE VISTA

122 Cherry St • (828) 357-5300 darkcitydeli.com American, Pub

308 W State St • (828) 669-8870 themontevistahotel.com Upscale

DOBRÁ TEA

P H IL’S B A R - B - Q UE PIT

120 Broadway Ave • (828) 357-8530 dobrateanc.com Café

701 NC Highway 9 • (828) 669-3606 philsbarbquepit.com Barbecue

DRIPOLATOR COFFEEHOUSE

PISGAH BREWING COMPANY

221 West State Street (828) 669-0999 Coffee

150 Eastside Drive • (828) 669-0190 pisgahbrewing.com Brewery

DYNAMITE ROASTING COMPANY

Q UE SE R A

3198 Old US Hwy 70 (828) 357-8555 dynamiteroasting.com Café

R E D R O C K E R IN N

FRESH WOOD FIRED PIZZA 100 S Ridgeway • (828) 669-6999 freshwoodﬁredpizza.net Pizza

H E Y H E Y C UP C A K E

102 West State St • (828) 669-2253 heyheycupcake.com Cake Shop

K ILWIN ’S C H O C O LAT E S 116 W State St • (828) 669-6119 kilwins.com/blackmountain Chocolates

LA G UIN G UE T T E

105 Richardson Blvd (888) 434-7810 • laguinguettenc.com French & Latin

LO O K O UT B R E WIN G C O . 103 S. Ridgeway Ave #1 (828) 357-5169 lookoutbrewing.com Brewery

LO UISE ’S K IT C H E N

101 Black Mountain • (828) 664-9472 queserarestaurant.com Upscale Southern

136 N Dougherty St • (828) 669-5991 redrockerinn.com Southern

R O O T S & F R UIT S M A RKE T 151 S Ridgeway Ave• (828) 664-0060 rootsandfruitsmarket.com Market/café

SA K E SUSH I

6 E Market St • (828) 669-8833 sakesushiblackmountain.com Japanese

STRAIGHTAWAY CAFÉ & PUB 1722 NC Hwy 9 • (828) 669-8856 thestraightaway.com Café, pub

T H A I B A SIL

227 W State St • (828) 664-4322 Thai

T H E T R A ILH E A D

207 W State St • (828) 357-5656 TheTrailheadRestaurant.com Gastropub

115 Black Mountain • (828) 357-5446 louisesblackmtn.com American, Breakfast & Lunch

T O WN P UM P TAV E RN 135 Cerry St • (828) 357-5075 Bar

WINTER 2018 | FOODLIFEMAG.COM

DINE OUT

B L A C K M O UN TA I N / H E N D ER SO N V I LLE

VERA NDA CA FE & GI F TS

BU RGE RW ORX

H A N N A H F LA N A G A N ’S

M A RY ’S B UR R ITOS

WHITE HORSE BLACK MOUNTAIN

CAF E ON TH E V E R A N D A

H A R RY ’S G R ILL & B B Q / P IG G Y ’S IC E C R E A M

M C FA R LA N B A KE RY

119 Cherry St • (828) 669-8864 verandacafeandgifts.com Café, lunch only

105-C Montreat Rd • (828) 669-0816 whitehorseblackmountain.com Light Fare

HENDERSONVILLE 2 G U YS PIZZA & RI BS

1307 7th Ave E • (828) 693-6755 2guyspizza.net Pizza & more

ALYKAT DELI

1201 Asheville Hwy • (828) 697-0311 alykatdeli.com Deli

THE BAKER’S RACK & CAFÉ 414 N Church St • (828) 513-1015 bakersrackandcafe.com Bakery

B AY BREEZE SEAF OOD

1830 Asheville Hwy • (828) 697-7106 baybreezeseafood.com Seafood

B E IJ ING CHINES E

411 Kanuga Rd • (828) 693-3710 Chinese

B I NIO NS RO A DH OU S E 1565 Four Seasons Blvd (828) 693-0492 binionsroadhouse.com American

B LA CK BEA R CO F F E E CO 318 N Main St • (828) 692-6333 blackbear.coffee Café

BLACK ROSE PUBLIC HOUSE 222 N Main St • (828) 698-2622 Pub

BLACKBERRY MOUNTAIN CAFE

1908 Haywood Rd • (828) 692-4100 Café

BLUE RIDGE PIZZA COMPANY

6336 Brevard Rd • (828) 891-5648 Pizza

B RA NDY’ S O N M AI N

111 S Main St • (828) 513-1240 brandysonmain.net American

638 Spartanburg Hwy (828) 595-9800 American

130 Sugarloaf Rd (828) 692-7914 • aditc.com Lunch café

CH AMPA

437 N Main St • (828) 696-9800 champanc.com Asian

DADDY D’S SUBER SOUL FOOD 411 7th Ave E • (828) 698-7408 Soul Food

D AND E L I ON

127 Fifth Ave W • (828) 595-9365 safelightfamily.org/dandelion.htm Café, breakfast & lunch

D I X I E D I NE R

1724 Brevard Rd • (828) 697-5025 Diner, breakfast & lunch

TH E D U GOU T

300 N Main St • (828) 696-1665 theoriginalhannahflanagans.com Irish Pub

102 Duncan Hill Rd • (828) 692-1995 harrysandpiggys.com Barbecue & Ice Cream

H A US H E ID E LB E R G

630 Greenville Hwy • (828) 693-8227 hausheidelberg.com German

H E N D O UG H C H IC K E N & D O N UT S 532 Kanuga Rd • (828) 595-2885 hendough.com Chicken & donuts

HUBBA HUBBA SMOKEHOUSE 2724 Greenville Hwy, Flat Rock (828) 694-3551 hubbahubbasmokehouse.com Barbecue

H V L D O N UT S

430 N Main St • (828) 692-9262 Sports bar & grill

622 N Main St • (828) 974-2710 HVLdonuts.com Café

TH E D U TCH CU P B O A R D

IA N N UC C I’S

6500 Brevard Rd • (828) 891-9050 thedutchcupboard.com Diner

F I RE S I D E RE S TAU R A N T & PANCAK E I NN 295 Sugarloaf Rd • (828) 697-1004 ﬁresidepancakeinn.com Breakfast

FLAT ROCK VILLAGE BAKERY

2710 Greenville Hwy• (828) 693-1313 flatrockwoodﬁred.com Bakery

F L AT ROCK W OO D R O O M

1501 Greenville Hwy• (828) 435-1391 flatrockwoodroom.com BBQ, pizza

GÂTEAUX CAKES & PASTRIES 315 S Church St • (828) 513-1920 gateauxhvl.com French bakery

GREAT AMERICAN HOT DOG

808 Greenville Hwy • (828) 697-2266 Hot Dog

TH E GRE E N ROO M C A F É 536 N Main St • (828) 692-6335 thegreenroomcafe.biz Café

FOODLIFEMAG.COM | WINTER 2018

1508 Asheville Hwy • (828) 693-4300 iannuccis.com Italian

JOEY’S NEW YORK BAGELS 1500 Haywood Rd • (828) 692-1220 joeysnybagels.com Breakfast & lunch

J O N G O J AVA

117 South Main St • (828) 696-9052 jongojava.com Café

K ILWIN ’S

506 N Main St • (828) 698-9794 kilwins.com/hendersonville Chocolate

T H E LA N T E R N

755 N Main St • (828) 513-5033 thecharleston.net Lowcountry inspired

LIM E LE A F T H A I F USIO N 342 N Main St • (828) 692-3300 limeleaf101.com Thai

T H E LO F T C A F E & P UB

111 Joel Wright Dr • (828) 595-9997 Pizza, sandwiches

1971 Asheville Hwy • (828) 696-9888 marysburritos.com South American

309 N Main St • (828) 693-4256 mcfarlanbakery.com Bakery

M E A N M R . M USTARD E X P R E SS

605 Kanuga Rd • (828) 698-8584 meanmrmustards.com Breakfast & lunch

M E ZZA LUN A

226 N Main St • (828) 697-6575 mezzaluna-hendersonville.com Italian

M IK E S O N M A IN

303 N Main St • (828) 698-1616 mikesonmain.com Sandwich & soda shop

M O E ’S O R IG IN AL B B Q 114 N Main St • (828) 595-9200 moesoriginalbbq.com Barbecue

M O N A LISA

785 N Church St • (828) 696-7858 monalisaofhville.com Italian

M O N T E ’S SUB SHOP

2024 Asheville Hwy • (828) 693-3112 montessubshop.com Sandwiches

M O UN TA IN D E LI

343 N Main St • (828) 693-0093 mtndeli.com Deli

M USTA N G C A F É

140 Tracy Grove Rd • (828) 693-8444 Breakfast, lunch

N E V E R B LUE

119 S Main St • (828) 693-4646 theneverblue.com Eclectic small plates

OLD ETOWAH SMOKEHOUSE 6577 Brevard Rd • (828) 513-1680 BBQ

O LD O R C H A R D TAV E RN

201 Sugarloaf Rd • (828) 595-8155 cascadesmountainresort.com American

PA PA S & B E E R

1821 Asheville Hwy • (828) 692-9915 papasandbeerasheville.net Mexican

HEN DER SO N V I LLE/ WAYN ESV I LLE P I -S QU A RED PIZZA

1972 Haywood Rd • (828) 693-0799 pi-squaredpizza.com Pizza

P I TA EXPRESS

1034 Greenville Hwy• (828) 696-9818 pitaexpresshville.com Mediterranean

T HE P O E HO U SE

105 1st Ave W • (828) 696-1838 thepoehouse.com Pub/small plates

P OP ’S DINER

860 N Main St • (828) 693-1035 Diner

P OS T ERO

401 N Main St • (828) 595-9676 postero-hvl.com New American

R EN ZO ’ S RISTO RA NTE 502 N Main St • (828) 551-7766 renzos.us Italian

SAKURA JAPANESE CUISINE

825 Spartanburg Hwy, Suite 12 (828) 697-1700

sakurajapanesecuisine.squarespace.com

Japanese

SANCTUARY BREWING CO 147 First Avenue E • (828) 595-9956 sanctuarybrewco.com Vegetarian

S EAS ONS

86 Lilly Pad Ln, Flat Rock (828) 696-9094 • hlinn.com Upscale Modern

SOL Y LUNA CALI-MEX GRILL

1715 Brevard Rd • (828) 692-4888 Mexican

SOUTH ROCK BAR & GRILL

830 Greenville Hwy • (828) 698-2490 southrockgrille.com American

S UM O’S J A PA NESE S T EAKHO U SE

1730 Asheville Hwy • (828) 513-5077 sumos.co Japanese

TAQUERIA MU NO Z # 2

2111 Asheville Hwy • (828) 513-1199 Mexican

T EQUI LA S BA R & G R I L L 300 Freeman St • (828) 693-0450 el-paso-mexican.com Mexican

FROG’S LEAP PUBLIC HOUSE

TH AI S PI CE

220 S King St • (828) 693-7323 thaispicehendersonville.com Thai

TH RE E CH OPT S AND W I CH S H OPPE

103 3rd Ave E • (828) 692-0228 Sandwiches

44 Church St • (828) 456-1930 frogsleappublichouse.com Pub

B O G A R T ’S

303 S Main St • (828) 452-1313 bogartswaynesville.com American

TOOL E Y ’ S CAF É

2024 Asheville Hwy • (828) 693-9999 Café

U ND E RGROU ND BAK IN G CO 352 7th Ave E • (828) 674-7494 undergroundbaking.com Bakery

W E S T F I RS T W OOD - F IR E D 101B 1st Ave W • (828) 693-1080 flatrockwoodﬁred.com Pizza

Z E K E ’ S GRE E NS I D E TAV E RN

470 Brickyard Rd, Etowah (828) 891-7022 • etowahvalley.com American

J A C K T H E D IP P E R

76 Waynesville Plaza (828) 246-9766 • jackthedipper.com Ice cream

BOOJUM BREWING COMPANY

50 N Main St • (828) 246-0350 boojumbrewing.com Brewery, American

BOURBON BARREL BEEF & ALE

454 Hazelwood Ave • (828) 452-9191 bourbonbarrelbeefandale.com Steakhouse, American

B R E A K IN G B R E A D C A F É 6147 Pigeon Rd • (828) 648-3838 breakingbreadcafenc.com American

AMMONS D RI V E - I N & D AI RY BAR

1421 Dellwood Rd • (828) 926-0734 ammonsdriveinn.com Drive-in diner

562 Russ Ave • (828) 456-6761 Seafood

30 Church St • (828) 452-6210 thechefstableofwaynesville.com Fine dining

C H UR C H ST R E E T D E P O T 34 Church St • (828) 246-6505 churchstreetdepot.com American

C LA SSIC WIN E SE LLE R

BL OS S OM ON MAI N

C LY D E ’S R E STA UR A N T

128 N Main St • (828) 454-5400 blossomonmain.com Thai

BOCELLI’S ITALIAN EATERY 319 N Haywood St • (828) 456-4900 bocellisitalianeatery.com Italian

3796 Jonathan Creek Rd (828) 926-7877 Diner

J IM ’S D R IV E IN

1794 S Main St • (828) 456-9805 Diner

K A N IN I’S

1196 N Main St • (828) 452-5187 kaninis.com American

1092 N Main St • (828) 550-2265 Diner

LOG CABIN FROZEN TREATS

BE ARWATE RS BRE W E RY 101 Park St • (828) 237-4200 bwbrewing.com Brewery, snacks

J CREEK CAFE

K O R N E R ST O N E K A F E

C A P TA IN ’S B AY

C H E F ’S TA B LE

WAYNESVILLE

3360 Crabtree Rd • (828) 627-3331 haywood209cafe.com Diner

79 Elysinia Ave • (828) 456-7275 haywoodsmokehouse.com Barbecue

TH E U GLY MU G

633 N Main St • (828) 698-8048 umisushinc.com Japanese Fine Dining

H AY WO O D 2 0 9 C A F E

H AY WO O D SM O K E HOUS E

1729 Brevard Rd • (828) 693-1373 American

U MI S U S H I

DINE OUT

20 Church St • (828) 452-6000 classicwineseller.com Small plates, wine

2052 Dellwood Rd • (828) 400-7596 logcabinfrozentreats.com Ice cream

M A G G IE ’S G A LLE Y

1374 Sulphur Springs Rd (828) 456-8945 • maggiesgalley.com Seafood

PA N A C E A C O F F E E HOUS E 66 Commerce St • (828) 452-6200 panaceacoffee.com Café

T H E PAT IO B IST R O

2107 S Main St • (828) 456-9135 Diner

26 Church St • (828) 454-0070 patio-nc.com Breakfast, lunch

C O R K & C LE AV E R

PISGAH INN RESTAURANT

176 Country Club • (828) 456-7179 thewaynesvilleinn.com American

FAT B UD D IE S R IB S & B B Q 193 Waynesville Pl • (828) 456-6368 fatbuddiesribsandbbq.com Barbecue

Blue Ridge Parkway Milepost 408.6 (828) 235-8228 • pisgahinn.com American

P UB 3 1 9

319 N Haywood St • (828) 456-3040 pub319socialhouse.com Bar & grill

WINTER 2018 | FOODLIFEMAG.COM

DINE OUT

WAYN ESV I LLE/ M A G G I E VAL L E Y

SA K I SUSH I

J. ARTHUR’S RESTAURANT

SMOKY MOUNTAIN SUB SHOP

LE G E N D ’S SP O R T S GRILL

68 Howell St • (828) 246-0905 facebook.com/sakisushi Japanese

29 Miller St • (828) 456-3400 smokymountainsubshop.com Deli

T H E SWA G

2300 Swag Rd • (828) 926-0430 theswag.com Fine Dining

T H E SWE E T O N IO N

39 Miller St • (828) 456-5559 sweetonionrestaurant.com Southern

TRAILHEAD CAFE & BAKERY

18 North Main St • (828) 452-3881 trailheadcafebakery.com Café

WAY N E SV ILLE P IZZA C O 32 Felmet St • (828) 246-0927 waynesvillepizza.com Pizza

2843 Soco Rd • (828) 926-1817 jarthurs.com American

3865 Soco Rd • (828) 926-9464 legendssportsgrill.org American grill

M A G G IE VA LLEY R E STA UR A N T

2804 Soco Rd • (828) 926-0425 Southern

M O O N SH IN E G RILLE

2550 Soco Rd • (828) 926-7440 moonshinegrille.com American

M O UN TA IN E E R R E STA UR A N T

6490 Soco Road • (828) 926-1730 American

P IN H IG H B A R & GRILLE 1819 Country Club Dr (828) 926-4848 maggievalleyclub.com American

P O P ’S G R IT S & EGGS

MAGGIE VALLEY APPLE ANDY’S RESTAURANT 3483 Soco Rd • (828) 944-0626 American

C ATA LO O C H E E R A N C H 119 Ranch Dr • (828) 926-1401 cataloochee.com American

C O UN T RY V IT T LE S

3589 Soco Rd • (828) 926-1820 countryvittlesrestaurant.com American

F R A N K IE ’S ITA LIA N T R AT T O R IA

1037 Soco Rd • (828) 926-6216 frankiestrattoria.com Italian

GUAYABITOS RESTAURANT 3422 Soco Rd • (828) 926-7777 Mexican

FOODLIFEMAG.COM | WINTER 2018

3253 Soco Rd • (828) 944-0677 Breakfast

RENDEZVOUS RESTAURANT 70 Soco Rd • (828) 926-2325 maggievalleyhotel.com American

SALTY DOG’S SEAFOOD & GRILL 3567 Soco Rd • (828) 926-9105 American

SM O K E Y SH A D O W S LO D G E & COUNTRY GOURMET DINING 323 Smokey Shadows Ln (828) 926-0001 smokeyshadows.com Farm to table, Southern

SN A P P Y ’S ITA LI AN R E STA UR A N T & P IZZE RIA 2769 Soco Rd • (828) 926-6126 snappysitalian.com/ Italian

WINTER 2018 | FOODLIFEMAG.COM