Displaying items by tag: cuisine

travel chefstableWhat started as a job while in high school turned itself into a lifelong career and passion for Josh Monroe.

“It’s about using the best possible ingredients you can find and being able to let those ingredients shine in every dish,” he said.

art frDebbie Milner has a simple philosophy.

“If I won’t eat it, I won’t sell it,” she said.

Standing next to a large display case at Sentelle’s Seafood in downtown Clyde, Milner points out all of the right-off-the-boat and shipped to Southern Appalachia products her family business offers.

art theplaceIt’s my favorite place to sit.

In a diner, tucked away in a booth, with a notebook, pen and endless cups of coffee. It’s where I feel most comfortable, and at peace, when immersing myself in society. While the organized chaos of the breakfast rush swirls around me, I am completely focused on writing, only to be pleasantly interrupted by a conversation or interaction nearby that has piqued my interest.

All in the family

art frLouis Perrone loves being part of an Italian family.

“I come from a big family — always a reason to celebrate, always a reason to eat,” he smiled.

Good for what ales you

art frA rising tide lifts all ships.

It’s not only a motto for life, but also for the ever-evolving cultural ambiance in downtown Sylva. From mainstays City Lights Café, Heinzelmannchen Brewery, Lulu’s On Main and Guadalupe Café, to newcomers like Innovation Brewing, Mad Batter Food & Film and The Winged Lion, the nightlife options of this small mountain town has made it a hot spot for the curious and intrigued “after 5” crowd.

And coming into the fold with its “Grand Opening” Feb. 5-7 is Tonic, a craft beer market specializing in hard-to-find ales, food delivery service, jovial conversation and a hearty helping of Southern Appalachian string music. 

Tasting local

travel corkbeanEating with integrity, living with gratitude. When family, friends and the curious alike wander into the Cork & Bean in downtown Bryson City, co-owner Scott Mastej aims to put forward that exact message and philosophy.

“Our food is nourishing them. You are what you eat, and it’s really important to use to provide them with the freshest, most local and organic dishes possible,” he said. “We see those happy faces here, people enjoying our food and company, and it’s just so gratifying that they like what we do.”

tg cataloocheeStanding atop the 5,000-foot Cataloochee Ranch mountain retreat in Maggie Valley, the vastness and endless beauty of Western North Carolina stretches out before your eyes. Heading towards the main building, you reach for the doorknob and enter eagerly. Soon, your body, mind and soul are soaked by the sounds of friends, strangers and old-time string music.

tg omalleysIt’s about making everyone feel welcome for Lynn Stanberry.

“You get a warm feeling coming in here,” she smiled. “There are college kids, locals, people on vacation. It all kind of mixes and blends well together.”

tg pizzaIt was time for something different.

“We’ve been looking at doing something like this for years,” said Sally Peterkin. “And when we found the right place, we knew it was time to do it.”

art frRunning downhill with a tray of wine glasses, Janelle Trevino had a simple objective: she didn’t want to drop any.

“It was intense,” Trevino said. “It’s a lot harder than it looks. I was pretty nervous.”

A server at Tipping Point Brewing in Waynesville, Trevino and her three teammates participated in The Greater Waynesville Wine Race on April 26. Taking place on Miller Street in downtown Waynesville, the spectacle, put on by the Relay for Life of West Haywood, brought together a handful of local restaurants to raise awareness of cancer through a fun and unique occasion.

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