July 7, 2014
On June 21, Saturday, Wines of South Africa “From BBQ to Braai” came to Asheville’s organic Katuah Market(from 2:00 to 5:00 pm). Braai is the South African word for “barbeque”, doubling (as it does, in English) for both the name of the actual grill and also the amicable gathering of people around it.
Wines of South Africa (WOSA) originally started the event to introduce Americans to the multi-faceted culinary traditions of South Africa, which fuse European, African and Asian influences. This year, renowned Chef Hugo Uys (of longstanding fame in New York City, but originally from Johannesburg) will create original dishes that pay homage to both South African Braii and good ole, down home, North Carolina BBQ. To top it off, he’ll pair each dish with a South African wine.
Perhaps, best of all, proceeds from the affair will go to benefit the Asheville Area Habitat for Humanity. Eating delicious food, drinking great wine, learning new culture and helping others, all in one afternoon?… Sign me up!
July 4, 2014
Monday, Tuesday and Wednesday evenings are “all-you-can-eat mussel nights” at Asheville’s downtown, French bistro, Bouchon. Have as many bowls as you want, with five different sauces to choose from:
Parisienne: White wine, thyme, onions, garlic & butter
PBR: Steamed in Pabst Blue Ribbon beer with Lusty Monk mustard & butter
Mediterranean: White wine, onions, tomato, roasted garlic & saffron
Le Bleu: White wine, bacon, onions, parsley & blue cheese
Pernod (a French, anise-flavored aperitif): cream sauce
In short, mmmmmmmmmm! Served with all of the pommes frites you can eat, as well!
Bouchon and it’s more casual cousin, Creperie Bouchon have both been in the local news lately, as their owner, Michel Baudouin has brought famous Chef Tres Hundertmark on as executive of both kitchens. Chef Hundertmark is expected to introduce crepes inspired by his most recent travels to the Big Easy.
Now, you have the perfect excuse to extend your weekend stay at Applewood Manor Inn, and take a 10 minute stroll into town for a taste of Franch, Southern style. “Allons-y!”… (“Let’s go!)