At the Applewood Manor, the culinary experience mirrors that of the highest quality food trends from around the world.
With a focus on “Garden-to-Gut,” gourmet recipes, we are working to make the Farm-to-Table experience a pervasive one by installing gardens from which we will are able to source an estimated eighty percent of our consumable product. Many specialty species of edibles (including vegetables, fruits, spices, and soon eggs) are grown organically on site. With the addition of our four-season greenhouse, installed in the fall of 2016, we are now seed starting all our vegetables and herbs from our seed-saving program. This allows us year round growing on the property, as well as showcase the tropical specimen growing and cultivating capabilities in our region and that of our talented Gardener, Chase.
In addition to the one thousand square feet of raised beds designed specifically for this purpose, many edible species have been incorporated into the landscape decoratively in a symbiotic relationship to solely decorative species.
The process of overhauling the property to suit this new model has been a rewarding one and truly a labor of love. As the seasons progress, the crops rotate to provide the kitchen with the latest and highest quality ingredients on the market. Heritage and ancient growing techniques are carefully researched and implemented to take advantage of the generous land we have here at the manor.
We invite our guests not only to enjoy the food prepared daily at our unique three course breakfast experience, but to tour the gardens and take a look at the growing operation up-close. We are excited to share updates as we install new recreational features on the grounds and as the micro-farm evolves into the Eden that we have designed it to blossom into.
In addition to our ambitious food program, we are also adept at developing and modifying recipes to accommodate many individuals who have dietary restrictions and|or food allergies. Healhty, clean eating is fundamental to our food philosphy. Whether you find yourself with celciac disease, diabetes, have intolerances to gluten, dairy, processed sugars, meats, nuts … we have an arsenal of recipes that are not only friendly to your gut, but are tasty and beautifully presented. Vegetarians, pescatarians, vegans, paleos, whole 30s, we welcome the challenge to make your breakfast experience exceptional. Please do not hesitate to inquire more about how we can make your meals with us perfectly suited to your culinary and dietary needs.
Join chef Joshua Poindexter and horticulturist Chase McWhorter as they work daily to ensure the forward movement of this ambitious enterprise in order to provide you with a truly enjoyable and nourishing experience, one you will be hard-pressed to find at competitive locations.
Learn More About our Food & Gardens on the Blog
- Vortex Doughnuts gives back December 14, 2015 - Vortex Doughnuts in the south slope section of Asheville is a great place to stop for, well DOUGHNUTS and some of the best coffee around. In this article from the MtnExpress they discuss about giving back by brewing coffee Suke Quto Farm beginning Saturday, Dec. 5, from 10 a.m.-1 p.m., and on Tuesdays, Thursdays and Saturdays... Read more »
- Crêperie Bouchon expands October 9, 2015 - Crêperie Bouchon expands Crêperie Bouchon expands this week to to 68 N. Lexington Ave. It is one of our favorite places to eat and we are happy to see them to continue to grow! Read all about it HERE http://www.citizen-times.com/story/entertainment/dining/eat-scene/2015/09/29/crperie-bouchon-expand-lexington-ave-proper/73029192/
- Buxton Hall is opening soon August 3, 2015 - I can’t wait for this new restaurant to open. Just another great place for our guest to try when they stay with us at www.applewoodmanor.com Read more about it here at http://mountainx.com/food/buxton-hall-is-coming/ Congratulations to Buxton Hall!