Asheville November 2016 by City Lifestyle

Asheville NOVEMBER 2016

AshevilleLifestylePubs.com

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Asheville's Farm to Table Fare

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Lifestyle Letter

NOVEMBER 2016

all it “Farm to Table” or “Plow to Plate,” locally grown and organic food has become part of the ethos of Asheville. Being quite good at eating, Asheville is the place to be for us. Food is so many things, from healthy to deep fried and delicious. The people who bring us this food are as diverse as the things being grown and raised in these mountains. Being surrounded by people who are not only passionate but also talented at growing and preparing locally grown food is a real gift.

Food, as always, plays such an important role in our lives; with this being the season of breaking bread with friends and family, we here in Asheville just so happen to have some of the best quality food in the country grown in our backyard. Having had the chance to dine with some of these growers, chefs and makers has been an amazing experience. They are not only successful producers, but also have such a heart for quality and entertaining and making sure to provide amazing experiences. In a season for giving thanks, I'm thankful to live and eat here every day.

PUBLISHERS

Richard Mellert | Richard.Mellert@LifestylePubs.com Alana Bennett | Alana.Bennett@LifestylePubs.com Austin Bennett | Austin.Bennett@LifestylePubs.com EDITOR

Emily Glaser | Emily.Glaser@LifestylePubs.com ACCOUNT MANAGER

Austin Bennett | Austin.Bennett@LifestylePubs.com Alana Bennett | Alana.Bennett@LifestylePubs.com Joe Violi | Joe.Violi@LifestylePubs.com CONTRIBUTING WRITERS

Wesley Brown, Chelsea Bollhoefer, Emily Glaser CONTRIBUTING PHOTOGRAPHERS

Erin Adams, Chelsea Bollhoefer, Nathan Enriquez, Hank Fuseler, Emily Glaser, Shonie Kuykendall, Michelle Mcconnell Yelton

CORPORATE TEAM | Steven Schowengerdt

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To You and Yours, Austin Bennett Alana Bennett

DIRECTOR OF MARKETING ART DIRECTOR

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EDITORIAL DIRECTOR ADVERTISING MANAGER

Austin Bennett , Co-Publisher

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Asheville Lifestyle | November 2016

TALK TO US

P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 Asheville Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Asheville’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Asheville Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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November 2016

16 Ring the Bell

Departments 10

Good Times

Around Town

Hot Spot

Hometown Hero

Locals Only

Road Trip

Driverâ€™s Notebook

Sold Properties

Lifestyle Calendar

Parting Thoughts

Nightbell's Katie Button on Food and Fate

24 From Farm to Fork

Asheville's Adventurous Options for Farm to Table Fare

34 The Return of Luxury

The Continental Returns to Lincoln's Lineup

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Good Times

McKibbon Announces The Arras

McKibbon Hospitality hosted an event at Posana to unveil new details for the redevelopment of the former BB&T building site. The new project will be named Arras and include a 128-room boutique hotel, two independent restaurants from local restaurateurs Peter and Martha Pollay, condominiums, retail space and parking.

Powerful. Passionate. Playful. Visit www.ashevillelyric.org for show and ticket information 10

Asheville Lifestyle | November 2016

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November 2016 | Asheville Lifestyle

Good Times

Run the Forest 5K

Asheville Eye Associates’ 4th Annual Run the Forest 5K and 1 Mile Walk is a community wellness event which benefits IronGirls, a nonprofit designed to help girls navigate the complex transitions of adolescence by utilizing a physical fitness program to teach life skills in a safe and supportive environment.

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Around Town

AROUND TOWN

CHRISTMAS AT BILTMORE

talk, and other local singers, dancers, writers and poets will gather to celebrate the community. This year’s show will both open and close with the sounds of an African American choir singing songs of rising above oppression. The art show is free and open to the public.

MEALS ON WHEELS PLATE EXPECTATIONS Meals on Wheels is one of Asheville’s most active charities, providing meals to seniors across Buncombe County. This fall, they held a different kind of meal with their Plate Expectations Charity Auction! Guests enjoyed fresh eats from Asheville’s favorite restau-

It’s almost the most wonderful time of the year, and in the Blue

rants, including 131 Main, Bouchon and Avenue M. Auction items

Ridge that means one thing: Christmas at Biltmore. Visiting the

included vacation getaways and striking art. For every two tickets

historic and handsome home is always a joy, but never does it look

sold, Meals on Wheels can feed a local senior for an entire month. For more information or to purchase next year’s tickets, visit MOWABC.org.

THANKSGIVING IN ASHEVILLE If you burn your bird or spoil the stuffing, don’t worry—Asheville has plenty of feast options on Turkey Day! If you’d like a side of stunning views, try one of the buffets at the Omni Grove Park Inn. On the other side of town, the Grand Bohemian Hotel also offers an elegant four-course dinner and family-style dining. Other eateries around Asheville will open their doors and serve the bird this year, including Roux, Buffalo Nickel, Storm Rhum Bar & Bistro, Isa’s Bistro, Strada Italiano and Pack’s Tavern. so elegant as during the Christmas season. Beginning November 4th, visit Biltmore and celebrate the beloved traditions of the season with more than 70 sparkling and festooned trees, thousands of lights and dozens of adorned mantles. This year’s theme “Hearth and Home” draws inspiration from tales of the Vanderbilt family’s hospitality.

15TH ANNUAL SURVIVORS’ ART SHOW Every year, Our Voice hosts the Survivors’ Art Show, a creative celebration highlighting the work of survivors of sexual violence. This year’s event, which will take place on November 10th from 5 to 9 pm at the YMI Cultural Center, will feature visual and performance art by local survivors and artists. Featured artist Anne Heck will present her Pathways to Healing 14

Asheville Lifestyle | November 2016

Hot Spot

Ring the Bell

NIGHTBELL’S KATIE BUTTON ARTICLE EMILY GLASER PHOTOGRAPHY ERIN ADAMS PHOTOGRAPHY

n the time-tested battle of art versus science, right brain versus left, it’s nearly always the left—that mathematical wizard and conquerer of quadratics—that wins in the game of success. But for Asheville’s Katie Button, it was the art of cooking that conquered her brain to win her heart. In truth, it was always the kitchen that called Katie’s name. It runs in her blood: her mother ran a catering business; her grandmother raised bounties of veggies in her small

Asheville Lifestyle | November 2016

Conway garden; her great-grandmother was a renowned home cook. But practicality called: Button pursued a career in chemical engineering and flourished, first at Cornell, then on to a masters program in Paris. It was in Paris that Button’s mind began to change. “I wasn’t really excited about what I’d been studying, and I cooked the whole trip,” Button remembers. “Looking back, that was the turning point for me. I spent my entire student allowance on ingredients!”

Still, it wasn’t until she was about to begin her PhD in neuroscience that Button turned away from those obligations of traditional success and followed the dream she never realized she had. “The catering thing was something my mom did from home, and I just never thought of cooking as a career opportunity for myself—I thought of it as more of a hobby.” Just two weeks before her program began, she stepped away and into the restaurant business.

From the first moment Button’s slip-resistant shoes touched the floor, she knew she was home. She worked her way up in the tough culinary allies of D.C., NYC, Spain and LA, first in the front of the house as a server, then in the back as a cook. “I was doing well in my PhD in sciences, but if felt like I was trudging along. It felt like so much effort to get anything done,” Button says. “As soon as I got into the restaurant industry, it seemed like doors and opportunities kept presenting themselves.” In a path fortuitously lined by fate, Button hopped from one prodigious role to the next, finally landing in Asheville, where she opened her distinguished eatery Cúrate home of Nightbell. Curated Appalachian cuisine in 2011. Just 3 years later, Button was ready pairs with painstakingly prepared cocktails. The for the next challenge. “We wanted a space vision was always the same, but the format has where we could be creative and venture into shifted over the years. “In the beginning, we more regional products and include the his- opened Nightbell as a cocktail bar,” Button notes. “I think I was nervous tory of the region,” she about owning and opersays. And so the spark “IF YOU KNEW ating two full restaurants. that would become Nightbell was lit. NIGHTBELL BEFORE,” Opening it as a cocktail bar Take a turn down BUTTON PROMISES, was a great transition.” Now Nightbell is much one of Asheville’s more “THEN YOU NEED TO more than a cocktail bar. innocuous streets, climb Here, Button has reimaga set of surreptitious COME BACK IN.” ined the most classic recstairs and enter the ipes born in the crooks of bricked, rustically chic our mountains with modern Asheville flair. “We found our excitement, our energy within the Appalachian region and cuisine,” Button says. “What I see is a cuisine that was created out of a tradition of use and not wasting anything… It’s through that lens that we create our menu at Nightbell.” That menu is rife with Southern favorites, chock-full of local ingredients and native elements, and held at the mercy of the changing seasons and Button’s palate. Some of the menu’s items, like the burger, remain year-round: Apple Brandy beef and Benton’s bacon, Thomasville Tomme cheese, house b&b pickles, lusty monk mustard and maitake mayonnaise rest atop a housemade grit brioche bun. Even the seemingly simple menu items are layered with Ashevillian folds, like the local Farm & Sparrow bread made with regional, local flours and grains, served with butter swirled with sorghhum (the syrup of the South) and

rendered chicken fat. The cocktail program borrows from the menu—literally; you’ll find the same housemade, locally-sourced ingredients in the drinks as in the food. Things continue to change for Button. She can now add “cookbook author” to her resume with the release of her Cúrate: Authentic Spanish Food from an American Kitchen cookbook this October (CurateCookbook.com). Those changes can be seen in Nightbell, too; with the menu, of course, and with the design as well, as furniture is rearranged, tables added, curtains drawn. “If you knew Nightbell before,” Button promises, “then you need to come back in.”

November 2016 | Asheville Lifestyle

Hometown Hero

EARNED THEIR STRIPES RED MAPLE DENTAL'S HOFFERT FAMILY'S SERVICE

ARTICLE WESLEY BROWN PHOTOGRAPHY EMILY GLASER

e are a nation built on the extraordinary concept of freedom, all thanks to the fearless men and women who commit their lives to our country. One Asheville family, Shawna and Stephen Hoffert, are the epitome of strong, humble veterans. Their’s is a story threaded with layers of military service and begins at the outset of Stephen’s military career. After growing up just outside Apex, North Carolina, he enrolled in the United States Air Force Academy. As a student, 9/11 struck at the soul of the country, and the cadets were sequestered on school grounds. When they were released, he and his classmates ventured to nearby Denver for a night out, but he never suspected that he would meet his wife that very night. Shawna and Stephen realized early on that their’s was more than young love. As they looked to the future, they began to realize some hard truths. Shawna, a dental student, and Stephen, a pilot, were essentially destined to a life of long-distance, both committed to demanding careers with unwieldy obligations. “After we’d dated for a year and a half, the reality was that I couldn’t move around with his assignments and practice 18

Asheville Lifestyle | November 2016

dentistry, and at the time there was no regional or national licensure for military spouses,” Shawna remembers. “I realized ‘I’m going to have to join the military too if we want to be together.’” So she did. Shawna received an Air Force scholarship through dental school, then a competitive residency in the Air Force. “It ended up being great, because it’s an amazing residency,” she says. “There were lots of specialists around with invaluable experience.” That certainly isn’t to say that life was easy, or even that their relationship was never long-distance. They continued to date (and even began their marriage) across state lines. Even when they were finally reunited in Shreveport, Louisiana, the birth of their first child with no local support system served as a new challenge. As their family grew, so did their record of homes. They moved to San Antonio, then New Orleans. Stephen’s deployment schedule meant missed milestones, like first words and steps. After returning from one long absence his youngest daughter didn’t even recognize him. Despite the hardships of being a “dual spouse” military family, Shawna and Stephen both continued to embrace the opportunity to serve their country until 2010 when, with three young children and an impending deployment, Shawna retired from service. She put her time to good use working in a San Antonio practice that catered to special needs children and completed complex cases in a hospital environment. After their next move to New Orleans, she completed a second intensive residency in implant dentistry. As Stephen transitioned from Active Duty to the Reserves, the family set their sights on crafting a permanent home. They hit on Asheville

as a convenient middle ground between Shawna’s native Colorado and Stephen’s Apex, but they soon realized it wasn’t just convenient—it was perfect. “There isn’t a lot to not love about Asheville!” Shawna notes. Stephen chimes in with a laugh, “We just love the beauty of Asheville— and the food, and the beer!” Asheville wasn’t just the perfect place to plant their family, it also proved to be the best location to invest in a business. “What I saw in those other cities was a real struggle of the business owners to reach the community and to be known,” says Shawna. But here, the Hofferts invested in a truly local business, Red Maple Dental. Picking up the 30 year legacy of Dr. Stephen Miller, Shawna practices dentistry while Stephen is the Office Manager. They say people choose dentists based on their personality as much as their skill, and it’s easy to see why so many patients choose the Hofferts. Their kindness is practically palpable, their devotion to the community unrivaled. As a member of the Air Force Reserves, Stephen still travels south to Mississippi to teach one week each month. His unique qualifications and experience make him an invaluable asset to the fledgling team of young pilots he mentors. ““He’s really, really good at it and I’m so proud of him,” Shawna smiles. Here, the Hofferts haven't just settled—they've found home. Asheville, Shawna says, “offers a sense of community: you can take care of others, and they can take care of you.” As devoted veterans, that’s truly what the Hofferts do—they take care of our community, and our country.

(828) 258-1586 8 Medical Park Drive Asheville, NC 28803 www.ashevilleeye.com

November 2016 | Asheville Lifestyle

U Locals Only

nwill the Chill THE ADVANTAGES OF KEEPING YOUR HOME ON THE MARKET

Mark Fields & Associates, Realtors 4 Swan Street in Biltmore Village 828.253.2491 www.markfields.com ARTICLE EMILY GLASER | PHOTOGRAPHY NATHAN ENRIQUEZ

ith the first frosts of winter comes another kind of freeze— on the housing market. Across the mountains, realtors and brokers advise their clients to take down their “For Sale” signs and settle in for a long, cold winter. But according to Mark Fields of Mark Fields and Associate’s, Asheville’s preeminent luxury brokerage firm, taking your home off the market in anticipation of a slow winter season isn’t just misguided, it’s positively irrational. “People are recommended by their realtors or hear from someone else that you take your property off the market and come back fresh in the spring,” says Fields. “That is, in my opinion and evidenced by sale statistics, absolutely false.” Numbers don’t lie. As evidenced by local sales figures in 2014 and 2015, the months of December through March weren’t hailed by a complete halt of real estate sales—quite the contrary. Sales continued through the winter months across price ranges and neighborhoods. “This myth that real estate freezes or goes dormant is absolutely and completely false,” promises Fields. 20

Asheville Lifestyle | November 2016

Fields can rattle off a string of justifications for keeping your house on the market through the changing of the seasons. For one, those aforementioned numbers: there’s no proof that removing your home from the market and relisting it in the spring provides any type of advantage. In fact, he argues, keeping your home on the market through the alleged slow season is actually an inarguable advantage; because so many people do remove their listings, yours has less competition. “If you were lucky and advised to keep your house on the market, you end up being one of few properties on the market in your area,” Fields points out. “If someone looks on MLS and there’s nothing there, they’re going to buy your house.” Another similar reason to keep up that “For Sale” sign through the winter is, in fact, the busy summer season that precedes it. If you list your house in the spring amid a host of competitively priced homes with advantageous amenities— say, a pool, or a better view—those houses are going to sell through

the busy seasons of summer and fall. But that can actually work to your advantage. “If we put your property on the market and your house isn’t selling, you can watch other properties like yours sell… and [then] there’s no competition,” Fields wryly points out. “Every time one of them sell, your chances increase.” So no matter how jaded the process may become, retain your home’s place on MLS. As other properties disappear from the market in the winter, whether they’re sold in the autumnal rush or removed by ill-advised sellers, your competition is substantially diminished. Your house is then sure to grab the attention of buyers. But at the end of the day, it’s just as much an emotionally wise decision as a practical one. Rather than wrestle with weighty decisions of “to sell or not to sell,” make the decision and stick to it. “I always tell my clients, keep it listed until it sells,” says Fields. “If you’ve decided to sell your home, and you're going to sell it, you’ve made that decision. What you need to do is find the best realtor in your market to sell your type of home in your area, and then leave it with them until it sells.”

01 02 03

Don’t hire a friend. This is a business transaction, so you can’t worry about hurt-

SO YOU’VE DECIDED TO SELL YOUR HOME— NOW WHO ARE YOU GOING TO HIRE? HERE ARE A FEW POINTERS:

ing someone’s feelings. Hire an unbiased party who is the most qualified real estate professional in your specific market.

Research your realtor. Don’t go off hearsay alone (although a great recommendation can go a long way). What do they sell? How do they present properties to the market? Be demanding of your real estate agent. Realtors make a lot of money off the sale of your home, so it’s important that you make the most of your investment. Ask them about their plans to market your home. Make sure they’re going to invest in the sale of your

home with the best photography and print advertising.

It’s not the company you’re hiring—it’s the person. No matter how many great things you’ve heard about the company, make sure this specific realtor will perform for you. And remember, this isn’t a beauty competition—you want to hire the best professional for your home.

November 2016 | Asheville Lifestyle

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From

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Asheville Lifestyle | November 2016

M “ Fork to

From family-style dinners to windswept eatery tours, your farm to table escapade is just a bite away.

”

ARTICLE EMILY GLASER PHOTOGRAPHY

SHONIE KUYKENDALL & HANK FUSELER

n Asheville, “farm to table” isn’t just a kitschy slogan slapped on produce or paraphernalia to rope in customers. Here, farm to table is a veritable lifestyle. We fill our plates with a rainbowed bounty of vegetables and a pinky gradient of fresh meats, locally sourced from farms that call the loamy valleys around Asheville home. And in Asheville, “farm to table” doesn’t just mean farm stand to home kitchen. There are a myriad of experiential adventures with farm to table—or, more accurately, farm to table to delighted palate—at their core. From family-style dinners to windswept eatery tours, your farm to table escapade is CONTINUED > just a bite away.

November 2016 | Asheville Lifestyle

FROM FARM TO FORK (C ON TI N U ED)

FOOTHILLS LOCAL MEATS On a warm summer night—one of the season’s last—a crowd clusters in the rustic amphitheater behind Hi-Wire’s Big Top. It’s an amalgamation of folks that gather around the lengthy dining table; hat-clad hipsters sit side-by-side with wizened, buttoned-up gentility. They pass plates, exchange stories, and most of all, enjoy a meaty, five-course feast. This is The Butcher’s Table, a dinner series hosted by Foothills Local Meats and founder Casey McKissick and including great local chefs like Steven Goff, Craig Dehil, Kyle McKnight and Adam Hayes.. Under the bountiful shroud of summertime, a local chef and butcher collaborate on an expansive spread featuring local produce and Foothills’ meats, paired with Hi-Wire’s brews. The Butcher’s Table is the culmination of McKissick’s efforts, which began (as you might expect) on a local farm. McKissick and his family raised beef cattle, hogs and chicken to sell at local farmer’s markets and restaurants. But in 2002, his perspective widened. “I became determined to find a way to make better products that our customers wanted and have them available more hours of the day and days of the week,” he explains. “That inspiration led me to open the retail store in Black Mountain in 2013.” Though Foothills’ kitchen is no longer open to the public, you can still order online for CSA pickup in Black Mountain and at the Hi-Wire Big Top in Asheville, snag snacks from their new food truck at Hi-Wire, and through their extensive catering program, as well as, of course, their monthly dinner series. For the meats and products he makes and markets through Foothills, McKissick buys from local farmers he knows personally who raise their animals on pasture-based farms without routine antibiotics or hormones. “We have relationships of trust and commitment that benefit both businesses, but also benefit our customers in huge ways—I don't know any other way to even think about doing business,” he says. “Consumers of many types are demanding greater transparency in their food supply—and specifically in proteins such as meat and dairy,” he says. And that’s exactly what you get at the Butcher’s Table, where diners can hear the sound of their dinner sizzling—and the history of CONTINUED > the animals behind it.

Asheville Lifestyle | November 2016

November 2016 | Asheville Lifestyle

FROM FARM TO FORK (C ON TI N U ED)

ASHEVILLE FARM TO TABLE TOURS Though “farm to table” is a popular concept in Asheville, the “farm” part isn’t always accessible—or at least it wasn’t until the recent formation of Asheville Farm to Table Tours. “I realized that although the farm to table movement was vibrant in our area, there was little opportunity to experience this movement from farmer to seed to meal,” says founder Ann D. Stauss. She spent the quiet months of winter reaching out to a slew of local farms, opening her enterprise in the spring of 2016. Stauss offers three tour series: Madison County, Buncombe County and Fairview. Hop in Stauss’ fancy van, munch on your local snacks, and take to the mountains, where you’ll wander the farms with their owners at your side. Each tour culminates in an al fresco lunch featuring fresh produce and products of the farms you toured throughout the day. The Fairview tour offers an introspective peek into a range of local agriculture, from the cutest farm stand to handstirred cheeses. FLYING CLOUD FARM Verdurous fields of dahlias and okra line the roadside of Flying Cloud Farm; situated at the midpoint of this avenued acreage you’ll find their mostly unmanned farm stand, where locals stop in to pick up fresh veggies, kept cool in hinged boxes, and drop their payment into an honor-system box. Flying Cloud Farm relies on variety; it’s their insurance, and it’s their selling point. Whether you subscribe to their weekly CSA boxes or just stop in at their post at the farmer’s market, you’re bound to find a bevy of fresh produce and flowers, their selection shifting with the season. BLUE RIDGE MOUNTAIN CREAMERY Victor Chiarizia is a man of many talents—among them, glass blowing and cheese making. Nestled in a crooked curve up a nameless mountain, you’ll find Blue Ridge Mountain Creamery, where he partakes in both his arts. But with more than 23 cheeses in their arsenal, BRMC is much more than a hobby. Their cheeses are aged significantly longer than most other local cheeses (most of them for over a year), and unlike other creameries, they age their cheeses in a genuine cave, carved from the mountainside by that jack-of-all-trades, Chiarizia. HICKORY NUT GAP FARM Hickory Nut Gap Farm is a far cry from the quaint farmsteads that litter the hills to the west. This fourth-generation farm raises grassfed beef and pastured pork and chicken for distribution at local markets and restaurants and their own farm store. But they’re much, much more than just a farm. Their kitchen slings out some of the finest burgers and sandwiches in Asheville. Join them on Friday nights for a family-friendly barn dance, and check their website for fun, seasonal events and festivities.

Asheville Lifestyle | November 2016

EATING ASHEVILLE “If we were all living anywhere in the world 100 years ago, we would only be eating farm to table,” Stephen Steidle, owner of the ever-popular food tour Eating Asheville, says with a laugh. Although most Ashevillians now prescribe to that age-old tradition of farm to table, it wasn’t always that way. When Steidle first ventured into the downtown food scene ten years ago, well, it didn’t exactly exist. “There were just a few restaurants,” he says. “I found this passion to promote the great people I work with, and to see them succeed as well. I wanted to link the people who are interested in good food and the people who have good food.” Over five years ago, he began Eating Asheville. “The original concept featured only independently owned, farm to table restaurants,” he explains of the tour, which originally only encompassed

a few restaurants downtown. Since then, the enterprise has grown to include over 40 restaurants with tours in West Asheville, South Slope, downtown and even a High Roller tour for the luxuriously inclined. Every restaurant on the High Roller tour features farm to table fare, their menu selections shifting with the season and with the mood of the chef. Eating Asheville is arguably one of the best food tours in the country— and with good reason; everyone on staff is a food and beverage expert. “We have over a century of food and beverage experience, and we take a lot of pride in being able to educate people on the culture,” notes Steidle. At the end of the day, it’s about community. “It’s meant the world to me that some of these restaurants that I've worked with for a long time haven’t just gained customers, they’ve gained fans.”

November 2016 | Asheville Lifestyle

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Road Trip

The Hostess City GET AWAY TO GEORGIA'S JEWEL, SAVANNAH ARTICLE EMILY GLASER

ubbed the Hostess City, Savannahâ€™s epithet rings true at the Mansion on Forsyth Park. Standing sentinel over the cityâ€™s charming Forsyth Park, a sprawling 10-acre complement to the two dozen squares that punctuate the city blocks, this modern-meets-historical getaway is arguably the best accommodation in a city renowned for its hosting. The boutique hotel draws inspiration from the mansion itself, a 19th century red-bricked, turreted architectural beaut. The 126room inn, decked in dead-ringer bricks that pair seamlessly with its namesake neighbor and the rows of historic buildings that flank

Asheville Lifestyle | November 2016

it, may be traditional in its exterior, but its interior is anything but. Owner Richard Kessler, whose properties include our own Grand Bohemian Hotel Asheville, infused the property with his personal collection of modern art. The hotel draws its design inspiration from that art collection: a marbled white courtyard accented with pops of primary color, traditional furniture painted white and swathed in velvet, chandeliered hallways and foyers, and guest rooms with stylish, contemporary furnishings and luxurious amenities. The old mansion itself is home to 700 Drayton, a low-country restaurant decked in rich wood and leather and home to a menu of

Southern staples with flair. If you’re afraid these recipes will haunt your dreams (Savannah is the most haunted city in America, after all), fear not: a class at the in-house 700 Kitchen Cooking School will teach you to make your favorite recipes at home. Chef Peter Russo goes over everything from the basics (the best way to cut an onion) to the trickiest tricks of the trade (rendering duck breasts). In John Berendt’s Midnight in the Garden of Good and Evil, a native Savannahian notes, “In Savannah the first question people ask you is ‘What would you like to drink?’” At Casimir’s, the jazzy upstairs bar at 700 Drayton, that quote comes to life with freshly-muddled and sprigged cocktails worthy of literary mention. Or stop in at the Bösendorfer Lounge, located just off the hotel’s lobby, for a nightcap before an evening of sweet slumber in your plush bunk. In Savannah, history and myth are draped across streets and facades like the Spanish moss in her trees, but the Mansion on Forsyth Park offers a modern respite at day’s end.

ASHEVILLE LIFESTYLE’S GUIDE TO SAVANNAH This jewel of the South lies just four and a half hours down the road, the perfect destination for a jam-packed long weekend. WHERE TO EAT & DRINK

◆The Olde Pink House ◆Dine on Southern favorites in this masterfully-maintained Colonial mansion on the edge of picturesque Reynolds Square. Our pick: Shrimp and Grits with country ham gravy and cheddar grit cakes. ◆Rocks on the Roof ◆The Bohemian Hotel Savannah Riverfront’s rooftop bar offers the best sunset in the city—and the best cocktails, too—in a chic, contemporary package. Our pick: the peachy-sweet Savannah mule.

WHAT TO DO

◆Old Town Trolley Tours ◆For a quick-and-easy sampling of the city’s history and sights, hop on the trolley. Occasional stops even offer visits from the city’s most famous callers, like Forrest Gump. ◆Blue Orb Ghost Tours ◆It wouldn’t be a trip to Savannah without a walk on the other side. Take a peek into the underbelly of Savannah’s iconic landmarks on this ghostly tour. ◆Tybee Island ◆Savannah’s beach lies just 20 minutes outside the city, and it’s worth a day trip. Work up an appetite on Captain Mike’s Dolphin Tours, then head to the Crab Shack for fresh seafood on the water. November 2016 | Asheville Lifestyle

Driver’s Notebook

THE CONTINENTAL RETURNS TO LINCOLN'S LINEUP

THE RETURN OF LUXURY ARTICLE WESLEY BROWN

is for luxury. L is for lavish. And L is for Lincoln. For nearly 80 years Lincoln has defined the American luxury automobile market. But for the past 13 years, Lincoln has been without its flagship luxury sedan, the Continental—until now. The Continental returns this fall with the 2017 model, a modern and elegant take on the new brand of luxury. Sleek and stylish, the Continental is everything its grandest models were in the past, and so much more. From the moment you approach the new Continental that trademark opulence glows— literally. Near the car with your key in hand and LED signature lighting in the front and rear of the car alights, as well as subtle mat lights that illuminate the pavement around the front doors, and a warm interior glow beckons you inward. Take it as your welcome gift because you, my friend, have arrived. All the senses are satisfied with the luxurious features found throughout the interior of the Continental. The panoramic sunroof reveals an expansive view above, extending an already roomy cabin. Top-of-the-line Revel audio transforms the cabin into a personal amphitheater with unique listening options, while Active Noise

Asheville Lifestyle | November 2016

Control and acoustic laminated glass eliminate all illusions of the outside world. And for touch, relax into Perfect Position Seats, which can be adjusted and customized in 30 different positions. But it’s not all comfort; the Continental offers true torque, too. Twin turbochargers offer quiet power and responsive speed to the eager driver. With Lincoln Drive Control, the driver can choose from three settings (comfort, normal and sport) to optimize every driving experience, adapting steering and suspension to the situation. Pre-Collision Assist and Pedestrian Detection use state-of-the-art technology to make your ride even safer, and the 360-degree camera system helps with that pesky parallel parking. Welcome the return of the Continental—and luxury—at Asheville Ford Lincoln. THE BASICS

2017 Continental Base Price: $44,560 Fuel Economy: 19 city/26 highway Horsepower: 305 to 400 horsepower Engine: 2.7 L V6, 3.0 L V6, 3.7 L V6 Photos courtesy of Lincoln.

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November FRIDAY & SATURDAY AT 7:30, SUN- NOVEMBER 11 & 12 DAYS AT 2:30 THROUGH THE 20TH NORTH CAROLINA BANJO CLINIC HOW I LEARNED TO DRIVE

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NOVEMBER 5 WESTERN NORTH CAROLINA POTTERY FESTIVAL DILLSBORO Over 40 master potters from 17 states will gather on the charming streets of Dillsboro, one of the Southeast's best arts events. Check out WNCPotteryFestival.com for more info.

NOVEMBER 12 & 13 RIVER ARTS DISTRICT STUDIO STROLL RIVER ARTS DISTRICT Although it's always fun to check out artists and their wares down in the RAD, the twice annual Studio Stroll is an opportunity to meet almost all the resident artists, who hang out in their studios and work throughout the weekend.

NOVEMBER 18 - JANUARY 1 NC ARBORETUM'S WINTER LIGHTS

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Sample over 150 of America's best brews and listen to live music at this event, which celebrates local and national craft beer.

NOVEMBER 10 - 13 HIGHLANDS FOOD & WINE FESTIVAL HIGHLANDS Formerly known as Highlands' Culinary Weekend, this fabulous celebration of local food, wine, music and more will return to Highlands this November. Eat, drink and be merry! 38

Asheville Lifestyle | November 2016

CONTINUED >

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Lifestyle Calendar

(CON TI N UED)

NOVEMBER 19 ASHEVILLE HOLIDAY PARADE DOWNTOWN

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Parting Thoughts

A Simple Setting ARTICLE AND PHOTOGRAPHY CHELSEA BOLLHOEFER

In this season of giving, sharing and gathering, a simply set table let’s the food—and the company—do the talking. Food photographer and stylist Chelsea Bollhoefer of Chelsea Lane Photography sets the tone (and the table) for all occasions.

Consider your colors. I chose two primary colors, navy and amber, but kept everything else neutral to avoid clutter.

A small bunch of fresh herbs accents each plate. Keep them weighted against the wind by tying them to silverware.

Asheville Lifestyle | November 2016

Avoid centerpieces that obstruct your guests’ view (and conversation). Eucalyptus is a fresh alternative that gives a touch of greenery without the height.

Classic silver elevates an otherwise casual setting.

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