2013 asheville wine & food festival program

august 22-24

2013 guide

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Proud sponsor of the 2013 Asheville Wine & Food Festival WELCOME TO TIMELESS INSPIRATION Experience the legacy of legendary hospitality and culinary excellence of Biltmore through America’s largest home®, 8,000-acre estate, and luxurious inn. Continue this experience in your own home with our superb wines and gourmet food available at your local grocery.

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Welcome Festival Staff Director Bob Bowles Assistant Director Kris Kraft Sponsorship Coordinator Katie Hild Marketing Coordinator Melissa Reardon PR Coordinator Lindsey Grossman Assistant Katherine Ehrlich Volunteer Coordinator Jessica Reiser Graphic Designer Jessica Wales

Special Thanks To: Ashley Hayes & Lorraine Hayes Event Design Joe Cosey Web Development Bob Durand Program Design

Music By: Ben Hovey www.benhovey.com

I can hardly believe the Asheville Wine & Food Festival is five years old! It’s grown from a small four-hour festival by the French Broad River to encompass five days of food, drinks and excitement. And this year, we have more than 60 volunteers and nearly a dozen staffers to make sure both attendees and exhibitors have a great time.

New this year was ELIXIR, which presented the opportunity to sample a fine selection of craft spirits from North Carolina distilleries. The party celebrated Asheville’s burgeoning craft cocktail scene, and featured the region’s first and only mixology competition. And if you did not make it to SWEET at the Grove Arcade, you missed the single largest gathering of chocolatiers, bakers, pâtissiers, and ice cream makers ever assembled in our region.

The WNC Chefs Challenge is in its fourth year, and each year, new chefs emerge as top competitors to vie for the winning title and $5,000 purse. Eliada, a 109-year-old nonprofit serving Western North Carolina’s children and families, was one of our beneficiaries this year. We were honored to have students from their School of Trade Arts assist each team in the competition. At the FRS Chefs Challenge Finale today, we also provide financial support to the Asheville Independent Restaurant Association’s Chefs of Tomorrow Scholarship Fund.

During today’s Grand Tasting, we hope you’ll sip and savor the flavors of the region, and in between bites pause to take in some of the extra happenings. Learn from great chefs at the Williams-Sonoma Culinary Demonstration areas; visit the Firestorm Festival Bookseller, where you can meet award-winning authors, including Nathalie Dupree, three-time winner of the James Beard Cookbook Award; or talk with the folks at FEAST and Appalachian Food StoryBank, both programs of Slow Food Asheville, and see what they’re doing to better the health of children and preserve Southern Appalachian food traditions. And don’t leave without taking home some sweet and savory souvenirs and bottles of wine. You can order from the vendors, and pick up your purchases at the Wine Pick-up Area on your way out.

I’d also like to thank all of our sponsors. EDISON craft ales + kitchen, the Grove Park Inn’s latest innovative restaurant, is our title sponsor this year. Prestige Subaru, WNC magazine, Biltmore, and many others have played a significant role in shaping the scope and feel of this festival. And thanks to you, the attendee, for supporting our efforts to bring attention and support to the region’s phenomenal food scene.

Cheers to a delicious day and we look forward to seeing you next year!

Cheers!

Honey Holler www.honeyhollerband.com Bob Bowles Founder & Director, Asheville Wine & Food Festival

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G oing Fast!

Final Few Residences Remaining!

The Fitzgerald at Grove Park offers the resort lifestyle yearround with spectacular mountain views and full access to world class amenities at The Omni Grove Park Inn. Enjoy spa, golf, a full array of sports facilities, along with a multitude of dining and entertainment options at your fingertips. And of course – the energy of downtown Asheville is just minutes away.

Come tour our designer-furnished models today and choose your Fitzgerald home.

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appetizers

Check out the array of appetizing events that took place leading up to the Grand Tasting.

WNC Chefs Challenge

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he fourth annual WNC Chefs Challenge has seen 16 of the region’s finest chefs fight to the finish in an Iron Chef-style battle for the title of Best Chef in WNC. It’s been a competition of culinary panache that began February 12, with the first round and quarterfinals taking place every Tuesday for 12 weeks at Chestnut restaurant in downtown. Diners and a panel of judges sampled dishes created around a secret ingredient—from goat cheese to strawberries to sorghum—to determine each night’s winner.

The semifinals were held August 20 & 21 at Pack’s Tavern, with Chef Daniel Wright from Tomato Jam Café taking on Chef Steven

Goff of Zambra, followed by Chef Anthony Cerrato of Strada Italiano competing against Chef Brian Ross of DOUGH. The finale, presented by FRS, takes place during the Grand Tasting. Judges include awardwinning cookbook author Nathalie Dupree, food writers Mackensy Lunsford with the Asheville Scene and Emily Patrick with the Mountain Xpress, Chestnut Chef Joe Scully, and Susi Gott Séguret, founder of the Seasonal School of Culinary Arts. Catch all the action at 2 p.m. today on the lower level, and stay tuned as the Best Chef in WNC is announced. The winner takes home a $5,000 cash prize, cookware courtesy of FRS, and, of course, bragging rights.

2013 WNC Chefs Challenge Beneficiaries

clockwise from right: Using sweet potatoes as the secret ingredient, HomeGrown prepared a braised pork belly with a sweet potato hash and a sweet potato-coconut curry sauce for the March 19th Chefs Challenge.

The 2013 WNC Chefs Challenge is proud to award $1,000 to Eliada, a 109-yearold agency serving Western North Carolina’s children and families. Students from Eliada’s School of Trade Arts (ESTA), a post-secondary vocational school and transitional living program for young men transitioning from long-term foster care to independence, had the opportunity to work alongside participants throughout this year’s Chef Challenge, offering them the opportunity to learn and grow.

Additionally, the WNC Chefs Challenge is proud to donate $1,500 to the Asheville Independent Restaurant Association’s Chefs of Tomorrow Scholarship Fund. Established through Asheville-Buncombe Technical Community College’s nationally accredited culinary program, the fund provides rising hospitality industry professionals with financial assistance.

During the May 7th challenge, West Asheville Lounge & Kitchen presented a goat cheese strawberry crepe dessert that was voted the No. 3 dish of the night.

In each Chefs Challenge except for the Finale, diners get to vote and help determine the night’s winner. It’s a great time had by all, as everyone gets to be a food critic for a night!

photographs by Camilla Calnan Photography

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appetizers

WNC Chefs Challenge

Pairing Dinners New this year, select restaurants hosted Pairing Dinners leading up to the Grand Tasting, offering diners the even more opportunity to samples Asheville’s culinary landscape.

photographs by Camilla Calnan Photography

We’d like to thank the following chefs and their teams for participating in this year’s WNC Chefs Challenge.

April Moon Harper..........Sunny Point Café Daniel Wright....................Tomato Jam Café Dan Moore.........................DoubleTree Catering Edwin French....................Pack’s Tavern Mike Fisera........................Lexington Avenue Brewery Sean Fernandez.................Ruth’s Chris Steak House Jonathan Santiago.............Biltmore Village Inn Steven Goff........................Zambra Cary Shackelford...............Deerfield Retirement Community Greg Kilpatrick..................HomeGrown Anthony Cerrato...............Strada Italiano Stuart Jensen......................Stuart’s on the Green Graham Overal.................The Blackbird Chuck Kegg.......................West Asheville Lounge & Kitchen Brian Ross..........................DOUGH Michael Marshall..............Harrah’s Cherokee Resort

August 15: Isis Restaurant & Music Hall hosted a four course dinner paired with Kosuge wines from Napa Valley. B. Kosuge Wines offers handcrafted pinot noir, chardonnay, and syrah from the Sonoma coast of California.

August 17: DOUGH offered “Be a Commis” Culinary Experience. Pronounced ko-MEE, commis is a French word meaning chef’s assistant or apprentice. Chef Brian Ross of DOUGH provided diners the opportunity to roll up their sleeves for a behind-the-scenes look at North Asheville’s newest market. A series of stations showcased how to create dishes spanning various cuisines and flavors from east to west, before diners tasted the fruits of their labor alongside samples of wine and beer.

Special Thanks also goes to: • Chestnut for hosting the preliminary and quarterfinal rounds • Pack’s Tavern for hosting the semifinals • FRS for providing the cookware for the Chefs Challenge Finale • French Broad Food Co-op for contributing pantry items for the finale • And (you’ll have to wait and see) for providing today’s secret ingredient Read all about previous Chefs Challenges on our blog at

ashevillewineandfood.com. #wncchefs #avleat

August 18: Fig Bistro was inspired by the Riviera when Executive Chef Jerami Jones presented a Euro-Mediterranean dinner that featured food and wines from Southern France, Spain, and Italy. Meet-and-greet wines and hors d’oeuvres preceeded a fourcourse dinner with wine pairings.

August 25: Cap your festival experience at Strada Italiano tomorrow. This intimate trattoria in downtown hosts Spaghetteria Sunday with Stemmari Sicilian wines on the rooftop terrace. The four-course family-style Italian meal, featuring antipasti, a poultry dish, salada course, and dessert, is paired with a selection of wines from Stemmari, which is the oldest sutainable winery in Italy.

Tickets at www.ashevillewineandfood.com!

Top: Chef Anthony Cerrato, Vijay Shastri, and Josh Burnett from team Strada Italiano Strawberries were the secret ingredient in the challenge held on April 30 between Chef Cary Shackelford with Deerfield Retirement Community and Chef Anthony Cerrato of Strada Italiano. It was a very close match, as Shackelford’s Strawberry Sabayon served in a champagne flute (above right) and Cerrato’s golden beet and strawberry salad (left) earned high points among diners.

If you took part in a Pairing Dinner this year, we thank you for your support!

Share your experience at #avleat.

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appetizers

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elixir

A Craft Cocktail Experience

n Thursday, August 22, attendees at this high-spirited bartenders brawl got to sample the best of Asheville’s craft cocktail scene. Held at The Venue in downtown, the event pit 12 of the city’s top mixologists against each other. Competitors were challenged to create drinks using an Angry Orchard hard cider, their choice of spirits provided by eight distilleries, as well as their own homemade syrups and mixers. The winner received a gift certificate to a local B&B from Angry Orchard, as well as $250 in cash, courtesy of the Asheville Wine & Food Festival. Attendees got to sample cocktails from the bartenders, plus all participating distilleries, and enjoyed beer, wine, and food provided

by The Venue. Visit www.ashevillewineandfood.com to see photos from Asheville’s hottest cocktail party and to find out who won!

Thanks to the following for injecting SPIRIT into the party!

Angry Orchard | Hard Cider Barritts Ginger Beer | Tito’s Handmade Vodka Blue Ridge Distillery | Defiant Whiskey Carolina Distillers | Carriage House Apple Brandy Howling Moon | Moonshine Whiskey

Muddy River Distillery | Carolina Rum Southern Artisan Spirits | Cardinal Gin Top of the Hill Distillery | Topo Dry Gin Troy & Sons Distillers | Moonshine, Oak Reserve & Blonde Whiskey

Participating Bars Chestnut EDISON craft ales + kitchen The Junction The Lobster Trap The Market Place MG Road OneFIFTYOne Boutique Bar & Kitchen PULP The Social Lounge Storm Rhum Bar & Bistro Vinnie’s Neighborhood Italian WXYZ Lounge

Go where no cat has gone before.

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SWEET Treats Provided By….

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sweet

An Evening of Decadent Desserts

photographs by Camilla Calnan Photography

ho doesn’t enjoy dessert first? For the fourth year, the Asheville Wine & Food Festival presented SWEET, a luscious evening filled with cakes, chocolates, tarts, pastries, plus wines and spirits. Held Friday, August 23, at the graceful and historic Grove Arcade, SWEET highlighted a slew of local bakers, chocolatiers, pâtissiers, wine vendors and distillers. The shops of the Grove Arcade stayed open late, while live music by the Honey Holler old-time string quartet set a vibrant tone.

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Barritt’s Ginger Beer Blue Ridge Distilling Carolina Distillers The Chocolate Lab City Bakery French Broad Chocolate Lounge Hi-Wire Brewing The Hop Isa’s Bistro Karen Donatelli Cake Designs Kilwins Noble Cider Nuts About Fudge Pisgah Brewing Co. Rachel’s Delectables Santé Wine Bar & Tap Room Silvermoon Chocolate Southern Artisan Spirits Strada Bakehouse Sugar & Snow Sweet Monkey Troy & Sons Distillers True Confections UliMana Ultimate Ice Cream Well-Bred Bakery & Cafe

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WE’LL TAKE CARE OF EVERYTHING.

Let us welcome you, just as the Vanderbilts would have done, with world-class hospitality, attention to detail, and a relaxing escape from the ordinary.

Join us for a glorious getaway in the Blue Ridge Mountains at the only hotel on the grounds of BiltmoreŽ. Experience our field to table commitment to freshness and local products, stunning vistas, The Spa, and more—from America’s largest homeŽ and historic grounds to Antler Hill Village & Winery and our 8,000-acre backyard.

BiltmoreŽ is a proud sponsor of Asheville’s 2013 Food & Wine Festival Connect with us: biltmore.com. • biltmore.com/m-wine

She turned her can’ts into cans, and her dreams into plans.

Making culinary dreams come true

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main course

Delve into the smorgasbord of flavors and happenings at the grandest tasting of all.

sheville and Western North Carolina are blessed with a legion of farms; innovative restaurants and award-winning chefs; countless artisan food producers from cheese makers to chocolatiers; and let’s not forget the deluge of wineries, distilleries, and nearly threedozen breweries. Even locals find it almost impossible to sample every delicious flavor the region has to offer, but the spread laid out at the Grand Tasting comes pretty close.

The fifth annual Grand Tasting, presented by this year’s title sponsor EDISON at The Grove Park Inn, offers bites and sips from nearly 125 vendors, plus cooking demonstrations by celebrated chefs, the FRS Chefs Challenge Finale to name the

Best Chef in WNC, and a marketplace of Appalachian Grown Farms. Firestorm Café & Books is selling regionally penned cookbooks, and don’t miss the chance to meet some of the authors, including Nathalie Dupree, three-time winner of the James Beard book award.

Take your time to explore the upper concourse and lower arena, as there is plenty to sample and purchase. For your convenience, your orders will be waiting at the Wine Pick-up Area, located on your way out. Also, as you exit, you’ll find our official Festival Concierge, where representatives from the Asheville Independent Restaurant Association and Mountain Xpress will be on hand to guide you to your next flavorfilled adventure.

photographs by Camilla Calnan Photography

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grand tasting

Join in the Conversation! @avlwinefoodfest AVLwff avlwineandfood avlwinefoodfest

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Festival Highlights

schedule of events Williams-Sonoma Culinary Demonstration Area (SALT)

cooking demos

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1 p.m........Williams-Sonoma

arner tips from some of Asheville’s most recognized culinarians and authors during eight cooking demonstrations, which take place throughout the day on two stages on the lower level. Learn all about gluten-free cooking from expert Chef Peter Pollay of Posana Café. You’re sure to gain some Southern comfort from the recipes revealed

by Chef Brian Sonoskus of acclaimed Tupelo Honey Café. Or uncover the joy of identifying and preparing foods that grow in the wild with forager Alan Muskat, aka The Mushroom Man. See the Schedule of Events for a full listing.

2 p.m........Chef William Dissen,

The Market Place 3 p.m........Author Laurie Bakke,

Laurie Bakke’s Kitchen 4 p.m........Author Ashley English,

Small Measure Williams-Sonoma Culinary Demonstration Area (PEPPER) 1:30 p.m.......Chef Brian Sonoskus,

Tupelo Honey Café 2:30 p.m.......Chef Laurey Masterton, Laurey’s 3:30 p.m.......Chef Peter Pollay, Posana Café

Firestorm Festival Bookseller

4:30 p.m.......Wild Foods Forager

Alan Muskat

irestorm Cafe & Books, named one of the “10 Coolest Independent Coffee Shops Across the U.S.” by Zagat, hosts this year’s Festival bookstore at the Grand Tasting. Celebrated cookbook authors and chefs, including James Beard

FRS Chefs Challenge Finale 2-4 p.m. .......Cook-off Author Signings at Firestorm Festival Bookseller

The Farmers Market

1 p.m............TBD

n between bites and sips, make your way to the lower level, where the North Carolina Department of Agriculture will be on hand, along with a handful of Appalachian Grown Certified Farms. An initiative of the Appalachian Sustainable

3 p.m............Laurey Masterson, Laurey’s

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Agriculture Project, the certification is an effort to recognize farms and products that are grown or raised in Western North Carolina and Southern Appalachia. And when you purchase items bearing the Appalachian Grown logo, you’re helping support the local economy. More than 700 farms and 300 businesses are certified each year. Today, you’ll have the chance to meet members from Dillingham Family Farm, Yellow Branch Cheese, Hickory Nut Gap Farm, Foothills Farms, and Imladris Farms, among others.

2 p.m............Deborah Maugans,

Southern Food Consultants

3:30 p.m.......Brian Sonoskus &

Elizabeth Sims,

Tupelo Honey Café photographs by Camilla Calnan Photography

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Award-winner Nathalie Dupree, Debby Maugans of Small-Batch Baking fame, and Laurey Masterton of Laurey’s café and catering, will be on hand to meet, greet and sign copies of their books—the perfect Festival keepsake!

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More Highlights FRS Chefs Challenge Finale level. Using cookware courtesy of FRS, the finalists will prepare three dishes around a secret ingredient and food provided by the French Broad Food Co-op. Each team will have an hour, sans cell phones and cookbooks, to create a menu and complete their dishes to be placed before the judges.

Stay tuned as the Best Chef in WNC is named. The winner takes home $5,000 cash and gourmet cookware from FRS.

What’s on Tap?

Wine Competition

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oasting nearly 30 area breweries, Asheville’s beer industry is booming, and sampling an array of tasty suds is a must for any itinerary. And while we’re not the Asheville Wine & Food & Beer Festival—because we admit, that would be a mouthful—the festival does feature select buzz-worthy breweries, including Oskar Blues, Sierra Nevada, Burial Beer, Hi-Wire Brewing, Pisgah Brewing Co., Barritts Ginger Beer, plus ciders and spirits galore.

B Scan the QR code on your smart device for a comprehensive list of all things beer in Western North Carolina.

The Inside Scoop Get the most out of this delectable epicurean experience.

• SHOPPING STRATEGY. Use your Festival tote to load up on sweet and savory souvenirs. For your bulkier loads, make your purchase through the vendors and our volunteers will deliver your selections to the Wine Pick-up Area, located near the exit.

• STAY POISED. Juggling wine glass, plate, and more can prove challenging. Rather that turn your plate into a toppling mess, focus

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photographs by Camilla Calnan Photography

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his year’s WNC Chefs Challenge began in February with 16 chefs.

The competition has placed 90 expertly crafted dishes built around 15 secret ingredients before a panel of judges and hundreds of diners who voted to determine the winners. Today, only two chefs remain to battle it out during the FRS Chefs Challenge Finale. You can catch all the fiery action at 2 p.m. on the lower

on one food and drink sample at a time.

• PACE YOURSELF. Plan your sampling around the events you want to see. Nosh between events and allow yourself to digest while you take in the cooking demos, cookbook author appearances and FRS Chefs Challenge Finale.

• HYDRATE. Drink plenty of water. Look for Jana Water hydration stations throughout the festival. The premium, bottled water also serves as a refreshing palette cleanser.

efore prohibition, North Carolina was the leading wine producer in the United States. It has taken a long time to climb back to the No. 6 position, and a lot of that help has come from ordinary folks who have a passion for making wine. That’s why the Asheville Wine & Food Festival is again showcasing through competition, what these folks are doing.

Earlier this year, winemakers were encouraged to pull their wines from their cellars to be evaluated by the French Broad Vignerons, a local group that brings together home winemakers and grape growers for training sessions, wine tastings, and camaraderie. Entries from winemakers not associated with wineries and residing in North Carolina or bordering states were accepted. The final judging will take place today during the Grand Tasting. The judges will critique the wines on color, clarity, bouquet, and flavor using a modified Davis Card wine evaluation. Stop by the Wine Competition (booth #240 in the lower level) to see who the winners are. Winners TBA throughout the day.

For info on the French Broad Vignerons, visit frenchbroadvignerons.blogspot.com.

- asheville wine & food Festival 2013

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www.usfoods.com

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exhibitor guide

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- asheville wine & food Festival 2013

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Lower Arena:

254 WayCo Ham waycohams.com

201 Jana Water janawater.com

229 Capital at Play capitalatplay.com

256 Happy Mountain Foods happymtnfarm.com

203 Blue Ridge Outdoors blueridgeoutdoors.com

230 Skyland Distributing nesdi.com

257 Williams-Sonoma williams-sonoma.com

204 Subaru prestigesubaru.com

231 Metro Wine metrowinesasheville.com

258 Beam Family Farm bffbeef.com

205 WNC Magazine wncmagazine.com

232 Blue Ridge Food Ventures advantagewest.com

259 Justus Orchard justusorchard.com

206 Blind Pig Supper Club blindpigofasheville.com

234 Biltmore Estate biltmore.com

260 Atlantic Natural Foods

207 Downtown Association ashevilledowntown.org

236 Crooked Condiments crookedcondiments.com

208 John C. Campbell Folk School folkschool.org

237 Samuel Adams Brewery samueladams.com

209 Mountain Piece Makers Quilt Guild mountainpiecemakersquiltguild.com

238 Lake James Cellars Winery lakejamescellars.com

210 Imladris Farm imladrisfarm.com

239 Sallie’s Greatest salliesgreatest.com

212 Southern Artisan Spirits southernartisanspirits.com

240 Wine Competition

213 Red Stag Grill bohemianhotelasheville.com 215 Maggie B’s maggiebswine.com 216 Sunburst Trout Market sunbursttrout.com 218 Moonshine Cakes TNmoonshinecakes.com 219 Biltmore Estate biltmore.com 221 The Scene ashevillescene.com 222 Falderal Winery falderalwinery.com 223 Amelia’s Spicing Pecans spicingpecans.com 224 Mountain BizWorks mountainbizworks.org 225 Slow Food Asheville slowfoodasheville.org 226 F.E.A.S.T. slowfoodasheville.org 228 RagApple Lassie ragapplelassie.com

255 Covington Spirits covingtonvodka.com

atlanticnaturalfoods.com 261 English Farmstead Cheese englishfarmsteadcheese.com 263 Butterfield Candies butterfieldcandies.com 264 Wine & Design Asheville wineanddesignus.com 265 The Wine Tunnel winetunnelashevillenc-com.webs.com

241 Asheville Meet Up Group

266 Smoking J’s Fiery Foods smokingjsfieryfoods.com

242 Yellow Branch Cheese yellowbranch.com

267 Top of the Hill Distillery topofhilldistillery.com

243 Green River Picklers GRPicklers.com

268 Center for Poultry centerforpoultry.com

244 Dillingham Family Farms

269 Titos Specialty Foods titosfood.com

245 Firewalker Hot Sauce Co. firewalkerhotsauce.com 246 Saint Paul Mountain Vineyards saintpaulmountainvineyards.com 247 Foothills Pasture Raised Meats ashevillelocalmeats.com 248 Hickory Nut Gap Farm hickorynutgapfarm.com

270 Sunset Terrace groveparkinn.com/sunset-terrace 271 Cooper Pot & Spoon copperpottraditions.com 272 South Creek Vineyard southcreekwinery.com 273 North American Truffle Grower’s Association trufflegrowers.com

249 Appalachian Sustainable

Agriculture Project asapconnections.org 250 William-Sonoma Culinary Demo (SALT) 251 Firestorm Festival Bookseller firestorm.coop

274 Cúrate curatetapasbar.com 276 Sweet Water Brewery sweetwater.com 277 French Broad Food Co-Op frenchbroadfood.coop

252 William-Sonoma Culinary Demo (PEPPER)

278 FRS & Affiliates gofrs.com

253 NC Department of Agriculture ncagr.gov

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exhibitor guide Upstairs Concourse:

138 DOUGH doughasheville.com 139 Gallolea Organic gallolea.com 140 North Carolina Wine & Gifts NorthCarolinaWineGifts.com 141 Burial Beer burialbeer.com 142 Rain Tree Cellars raintreecellars.com 143 Pisgah Brewing Co. pisgahbrewing.com 144 Storm Rhum Bar & Bistro stormrhumbar.com 145 Rodney Strong Vineyards rodneystrong.com 146 Willa’s Shortbread willas-shortbread.com 147 North American Beverage Co. bermudasgingerbeer.com 148 Sierra Nevada sierranevada.com 149 Burntshirt Vineyard burntshirtvineyards.com 150 Bourgeois Wines bourgeoiswines.com 151 Fitzgerald at the Grove Park Inn groveparkin.com 152 EDISON at the Grove Park Inn groveparkin.com 153 Troy & Sons Distillers troyandsons.com 154 Waldensian Style Wine waldensianheritagewines.com 155 Strada Italiano stradaasheville.com 156 Theros Olive Oil therosoliveoil.com 157 Rosa’s Kitchen rosaskitchen.com 158 Coconut Organics coconutorganics.com

101 The Tree & Vine thetreeandvine.com 102 McManis Family Vineyards mcmanisfamilyvineyards.com

113 Native Vine Vineyard nativevineswinery.com

126 MG Road chaipani.net

159 Selina Naturally selinanaturally.com

114 The Chocolate Lab thechocolatelab.biz

127 Lusty Monk Mustard lustymonk.com

160 UliMana ulimana.com

103 Asheville Goods ashevillegoods.com

115 Pack’s Tavern packstavern.com

128 Muddy River Distillery muddyriverdistillery.com

161 WNCW wncw.org

104 Flint Hill Vineyards flinthillvineyards.com

116 Bodega Gratia bodegagratia.com

129 Isa’s Bistro isasbistro.com

162 Spice & Tea Exchange spiceandtea.com

105 Ben’s Tune Up benstuneup.com

117 Howling Moon Distillery howlingmoonshine.com

130 Linville Falls Winery linvillefallswinery.com

163 Winehaus weinhaus.com

106 Carolina Distillery carolinadistillery.com

118 Charleston Woodworks charlestonchops.biz

131 Oil & Vinegar oilandvinegarusa.com

164 Asheville Chamber of Commerce ashevillechamber.org

107 Hi-Wire Brewery hiwirebrewing.com

119 Tryon Distributing tryondist.com

132 Shelton Vineyards sheltonvineyards.com

165 Horizons at Grove Park Inn groveparkinn.com

108 Chestnut Restaurant chestnutasheville.com

120 Farm Burger farmburger.net

133 5 Walnut Wine Bar 5walnut.com

166 Santé Wine Bar & Tap Room santewinebar.com

109 Row 11 Winery roweleven.com

122 Oskar Blues oskarblues.com

134 Roots & Branches rootsandbranchesavl.com

167 Big T Coastal Provision bigtcostalprovisions.com

110 PLANT plantisfood.com

123 Sunny Point Café sunnypointcafe.com

135 Blue Ridge Distilling blueridgedistilling.com

168 Parker Binns Vineyards parker-binnsvineyard.com

111 Angry Orchard Cider angryorchard.com

124 Addison Farms Vineyard addisonfarms.net

136 Childress Vineyards childressvineyards.com

112 Empire Distributing empiredist.com

125 Chai Pani chaipani.net

137 French Broad

Chocolate Lounge frenchbroadchocolates.com

NP-1 Festival Concierge

Asheville Independent Restaurant

Association & Mountain Xpress

16

WP

Wine Pick-up Area

- asheville wine & food Festival 2013

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CA ITALat LAY 310 S. Elm St. High Point, NC 27260 (336) 889-7573 www.braxtonculler.net Official Dealer Of

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dessert

Resources for a sweet ending

Festival Concierge

A

fter enjoying the offerings put forth by our local vendors, the question remains what to do with your evening? The Asheville Independent Restaurant Association and Mountain Xpress will be on hand at the official Asheville Wine & Food Festival Concierge, located near the exit, to help answer that question. Get directions to independent dining recommendations, downtown hotspots, and suggestions for evening excitement to continue the festivities while the night is still young.

Use your smart device to scan these QR codes to unlock a wealth of resources for further exploration of the local food scene.

Appalachian Sustainable Agriculture Project’s Local Food Guide features farms, farmers markets, and much, much more. asap.org

Mountain Xpress’ Food & Drink Guide offers an extensive list of where to eat around town, plus a food blog. avleats.com

Asheville Independent Restaurant Association’s Dining Guide offers a list of Asheville’s independently owned eateries. airasheville.org Slow Food Asheville hosts a slew of food-centric celebrations to explore authentic flavors of the region. slowfoodasheville.org

Explore Asheville provides a wealth of resources on the city’s Foodtopian Society, plus an extensive dining guide. exploreasheville.com

WNC Magazine’s Dining Guide offers the most comprehensive guide to dining around Western North Carolina. wncmagazine.com

Wine Pick-up

Need A Ride?

avor your Festival experience by taking home wines and other savory and sweet goodies. You can purchase wines directly from the vendors while you sip and stroll. For your convenience, volunteers will pick up your selections and store them safely until your departure.

When you are ready to claim your purchases, simply stop by the Wine Pick-up Area near the exit on your way out the door.

Should you need a ride to your next destination, please phone one of our local cab companies.

S

Beaver Lake Cab Company........ (828) 252-1913 Checker Cab Service.................. (828) 254-1155 New Blue Bird Taxi Company...... (828) 258-8331 Yellow Cab Company................ (828) 253-3311

asheville wine & food Festival 2013 -

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%'/ /23;7 8,) *33( ')2) What’s new in the independent restaurant scene, what’s fresh at the farmers market, food events you can’t miss and what’s cooking: Every week award-winning food writer Mackensy Lunsford brings you Asheville’s food scene in Asheville Scene and the Asheville Citizen-Times.

Get Asheville Scene and Friday-Sunday Asheville Citizen-Times

$

1

95 per

week

Visit CITIZEN-TIMES.com/WF or call 1-800-672-2472

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6-WF

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Thank You!

to our...

t i t l e sp o ns o r

f e s t i va l s p o n s o r s

m e d i a pa r t n e r s

supporters

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