Tag Archives: High Country

A Can’t Miss “Feast of Thrones”

“The first lords of the Valle didn’t have much, but they had these mountains, and they knew how to use them….”—Petyr Baelish (Littlefinger)

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What could be more fun than a kickoff to the final season of our beloved series Game of Thrones? Why, a kickoff right here in the Vale Valle with Over Yonder’s Feast of Thrones.

We think it will be worth the travel time across The Westerlands and The Riverlands to the Valle of the Cross.

The “feast” will be prepared by “The Mountain” (Chef Andy Long) and his culinary knights

Supported by “A Girl Who Is Someone”: Lavadia Spaugh

Come sit on the Iron Throne and have your picture made so that your subjects can adore you on social media.  There will also be:

Costume Contest
Dragon Egg Hunt
Mead Tasting
Cersei the Mountain Dawg, Queen of the Mountains and the HooMen will be there on a leash signing pawtographs early on.

And the long night is coming and you need to feast!

FOOD FROM THE NORTH/WINTERFELL:

Brown Bread w/ cured sausages and hard cheeses
Pork Pies
Honey Chicken
Warm Cider
Applecakes
Iced Berries

We promise no Frey pie.

FOOD FROM KING’S LANDING:

Hot Pie’s Hand Pies
The Boar that Killed King Robert
Bowls O’ Brown
Fingerfish
Onion Tarts
Lemoncakes
Quail Drowned in Butter

FOOD FROM DORNE AND THE SOUTH

Grape Leaves w/ Rice, Nuts, and Lamb
Ground Peas and Flatbreads
Stewed Rabbit and Chiles
Duck w/ Lemons
Honey Biscuits
Arya’s Fig Tarts
Peaches w/ Honey & Thyme
Lemonsweet Drink

Everyone across the entire Seven Kingdoms and beyond the realm is invited to the feast. But know this! You must depart before the Game of Thrones makes its anticipated premiere.  We wouldn’t want you to be trapped beyond the wall. Aka…they’re not airing the show there. 

Feast of Thrones will be held Sunday, April 14 at Over Yonder Restaurants from 12pm-7pm. It’s a come when you can event.  Over Yonder is located at 3608 NC Highway 194 S. Sugar Grove, NC 28679

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A Look Back at A Chef’s Table at The Painted Fish

We had such a wonderful experience at our latest Chef’s Table, the dinner series that’s taken the Triad by storm that is now catching on here in the High Country.  We had a great event a year ago at Vidalia Restaurant in Boone and we really thought Chef Tom Jankovich would be the perfect chef to celebrate as we relaunch our series.  We have always loved visiting the mountains for vacation (to get away from the summer heat) and when we visited we regularly enjoyed having brunch or dinner at The Painted Fish.  If you’ve been following along you know that in the summer of 2017, we took the leap and moved here.  Twenty-five of us gathered at The Painted Fish Cafe for multiple courses, each course so different from the rest and a full testament to Chef Tom’s cafe menu that is short and sweet but diverse with something for everyone.

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A Chef’s Table celebrates our local chefs and restaurants and the farms and makers they support. It’s food and fellowship at its most fun. Typically, a Chef’s Table is all about letting the chef surprise us, but Chef Tom let us have a sneak peek of his menu and he also told us what to expect when he greeted us before the courses came out. Let’s take a look back!

Course 1: Lobster Chili with lime sour cream, salmon caviar.

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This had all the elements of your traditional chilis with spices and smokiness but with lobster. The lime sour cream was a beautiful contrast to the earthy chili.

Course 2: Baby Kale Salad, toasted walnuts, dried cherries, shade radish, goat cheese, honey white balsamic vinaigrette

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This pretty salad made for a nice palate cleanser following that robust chili. Chef Tom made a little setting of goat cheese on the bottom so that every bite got a little bit of it. And cherries and walnuts were the perfect complements. 

Course 3: Tuna Tartar, wasabi cured egg, soy foam, pickled ginger, Asian micros, grilled crostini. The Painted Fish Cafe and Beer Bar

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I don’t normally declare a “favorite” dish of the night but this had everything I loved. Tuna tartar, cool and herby, a wasabi cured egg (that the chefs had been working on for three weeks)…it was ooey and gooey but not runny…oh yum and buttery crostini. A little of the soy foam on the crostini with the tartar…seriously I could eat something like this every day.

Course 4: Lamb Chop, rosemary pesto crusted, pear croquette potato, haricot vert, lamb jus lie The Painted Fish Cafe and Beer Bar

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At this point, we’re feeling good and full, but who’s saying no to a precious little lamb chop? Not me. It was perfectly cooked with herby crust and the little potato croquette (shaped like a pear …in the spirit of Christmas) was a touch of whimsy.

Course 5: Chefs Trio Dessert, chocolate Cabernet truffle w/sea salt, tomato stuffed strawberry with balsamic syrup, champagne shot.

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This dessert trio had strawberries and chocolate but not just strawberries and chocolate. Each berry half was filled with a balsamic-y tomato jam. The truffles were a riff on The Painted Fish’s Chocolate Torte which is on the menu. Just in truffle form. Incredibly rich and decadent.  Plus there was champagne. IMG_1955 2

In between courses we enjoyed hearing from Shannon Carroll who was there as my guest representing Blue Ridge Women in Agriculture’s High Country Food Hub, which serves as an online farmer’s market for residents in the High Country.  Definitely check them out as they’re a great supporter of our local farms and makers in this area.

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It’s always so fun to check out what’s going on behind the scenes and get an idea how the chef is handling all these dishes. Imagine 5 courses x 25 people and we’re all getting served pretty much at once, staffed by two servers. It’s intense but I can tell  you Chef Tom Jankovich is just go with the flow. He and his sous chef, Adam Johnson, actually looked like they were having fun! I’m guessing they did.

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Toward the end, this little one, Chef Tom’s granddaughter, Kaydn, was tuckered out enough to just catch some zzz’s. So cute.IMG_0188

We’re making plans for another Chef’s Table up here in the High Country. We would love your input and suggestions on where we should go in the future. We’re thinking late January and would love to have a Chef’s Table on a monthly basis or at least every other month. Yes, during all the seasons!

Those of you who attended, we’re so grateful for your support and fellowship and we hope we see you again. Those of you just taking a look here, we hope we see you soon!

We’re on the Rock & a new Chef’s Table

Foodies!

We have moved.

We have followed our hearts and our dream of living in the absolutely stunning North Carolina mountains. Specifically right up near Banner Elk. And man oh man, is it beee-uuuu-teeee-ful!

And seriously, I’ll explain it all later but the most important thing right now is to let you know that we have jumped right in and we’re kicking off this new journey in life with another Chef’s Table...this one with Chef Sam Ratchford of Vidalia Restaurant and Wine Bar. 

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I met Chef Sam a few years ago when he walked away with the coveted Red Chef’s Jacket at Competition Dining in Winston-Salem. I’ve eaten at his restaurant too, which is why it’s so obvious that we’d want to inaugural Rockfoodies Chef’s Table to be at Vidalia, where Sam and his wife, Alyce, do classic southern dishes with a twist. And their dedication to local farms is impressive.

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Here’s where you can get your tickets! Seating is limited and we look forward to seeing you there!

PS: I promise a blog  post about the move and why we did it and the house that was supposed to be THE house and our kitchen update (which is about to happen, along with getting a pantry) is coming soon!

XOXO

 

beyond the triad: Over Yonder

We recently took a family trip to the mountains to go skiing/snow boarding. I’m not much of a skiier, more of a faller,  but I wasn’t about to waste an opportunity to cross the bridge to H’Appyness and spend the afternoon in my beloved Blue Ridge Mountains with my beloveds. After an afternoon at Sugar Mountain Ski Resort where I fell ONLY ONCE (queue applause, thank you!), I suggested to mr. foodie a warm and cozy dinner at Over Yonder in historic Valle Crucis (3608 NC Hwy 194). It really didn’t take much persuasion. We’ve been there before and blogged about it, but at the time the restaurant was known as 1816 Farmhouse and just about everything about the restaurant has changed, new ownership, now under Mast Farm Inn and a new menu. The only thing that hasn’t changed is the gorgeous ambiance of the old restored farmhouse in which they are all nestled. They allowed us to choose our table next to the fireplace in the BAR and even turned the fireplace on for us.

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The first thing about the menu we noticed is that it is more casual with prices to reflect it. By the way, we were wearing ski clothes and though I’m sure you could go dressy to Over Yonder, they certainly made us feel welcome in our most laid-back attire and hat hair. Menu items range from Pork Skins to Grit Skillets, salads and sandwiches to a selection of entrees all under $17. The NC Trout special was the highest price item on the menu and it was still under $20. Really great prices with the average about $12.

We were starving, obviously, after several hours of skiing, so we ordered the Pork Belly special appetizer with sorghum glaze, red onion slaw and some candied almonds. I actually missed the description as I wasn’t at the table at the time, but I trusted mr. foodie. The pork belly skin was crispy and the meat was silky and decadent and everything it should be. There was the smokiness to the meat and the sweetness of the sorghum that combined so wonderfully with crisp veggies and it lent a slightly Asian flavor while keeping its southern essence. And was it ever pretty.

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For my entree, I went with their custom grit skillet. There are a number of options to choose from and I chose Over Yonder’s House-made Ginger & Sage Sausage with Caramelized Onions, Peppers & Provolone, piled onto some hot and perfectly cooked Adluh grits. Just the thing after being on the slopes.

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mr. foodie ordered the Griddled Pork & Beef Meatloaf with Cheerwine BBQ Sauce with Cheesy Grits and Butterbeans.  It doesn’t get much “over yonder” than that. The meatloaf was so tender and really just melted in you mouth. No knife required.

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The boy kidlet was with us and he ordered Kid’s Grilled Cheese. It was really good and cheddar-y on my fave, Texas Toast. He also ordered the applesauce as a side. It was a chunky applesauce and he wasn’t a fan because he’s just like that, but it was delicious applesauce. He likes apples and we tried to explain, but he is who he is. :/

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And though I tried not to do it, I just had to get the Banana Pudding. The BEST banana pudding I’ve ever had was right there at 1816 Farmhouse so I was curious if this version would live up to my memory. It was every bit as good with a fresh whipped cream and a beautiful wafer toffee crumb rather than the traditional vanilla wafers. They stayed crispy in the pudding, which totally worked with these particular wafers. And was it ever pretty.

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mr. enjoyed a lovely Apple Cobbler with Buttermilk Ice Cream. Also delicious. You can pretty much count on a cobbler on the dessert menu at Over Yonder. The microfoodie got ice cream, of course.

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There were so many items on the menu I wanted to try…it wasn’t an overwhelming menu at all, just that everything looked really, really good with lots of local ingredients. And Over Yonder is open for lunch and Sunday brunch so if you are traveling they are definitely a place to check out. Be sure to make note of their hours below as it changes when it warms up. Of course, the Mast Farm Inn, their Mama Bear, is another place on my bucket list.

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What’s your favorite place to stay at and eat in our gorgeous NC Mountains?

Over Yonder
3608 North Carolina Highway 194
Historic Valle Crucis
Sugar Grove, North Carolina
(828) 963-6301
Hours
Jan-March: Wed-Sat, 11am-8pm; Sun: 11am-3pm
April-Dec: Mon, Wed, Thur, Fri, Sat, 11am-8pm; Sun: Noon-8pm

The New Public House & Hotel

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When we recently vacationed in the High Country, we were so delighted to see the former Crippens, which was sold earlier this year, open as a brand new restaurant. The adventurous owners behind Gideon Ridge and Bistro Roca (a triadfoodies fave) just that week opened The New Public House & Hotel as a casual and inviting tapas restaurant, with a boutique hotel following close behind. And these tapas all feature farm-to-table ingredients by the talented, award-winning, chef Michael Foreman.

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The restaurant had literally been open a day, so they didn’t officially consider themselves up and running until the very night we arrived! I don’t usually hit a restaurant so early on…give them a few weeks to get all the kinks out. But I figured with Michael Foreman heading the kitchen…well, this ain’t his first rodeo.

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Management says the place has been totally redone and I noticed a good bit of freshening up, new paint, art and fixtures, but it still has the same homey comfy-ness of its predecessor, which had a higher price-point.  There’s nothing on the menu at The New Public House more than $13. And the tapas are all shareable. You can select from Bites (slightly smaller), Garden (veggie selections), Sea, Pasture, and Mountain (a selection of mountain fare like Wild Mushrooms, etc and a few items that look like they’d belong in the Pasture category, but I’m not picking on them) :). There’s also a lovely wine bar in the center of the dining room where a wine steward expedites orders from the wait staff, which alleviates pressure from the bar. If you haven’t been to Blowing Rock, the folks who live there and travel there love their wine and cocktails, so this is a good call. It keeps the wine flowing.

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Manager Will provided us with a nice sample of his Rose to get us started along with Chef Michael’s delicious house-made bread that looked like pumpernickel but was really a rye with hints of cocoa and molasses. It’s served alongside butter and black-eyed pea hummus. And those kidlets ate that bread!

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Chef Michael sent out a gorgeous Sweet Corn Grits Tamale with local corn, grits, wrapped in corn husk. It was beautifully presented with perfectly cooked grits and sween corn and red onion. My little girl ate that! Thanks, Chef…for sure delicious and gorgeous.

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We ordered the Southern Fried Chicken wrapped in bacon (!), Fried Green Tomatoes and the Trout Cakes. If you ever get chance to order trout IN the mountains, please do. Unless they are literally driving that trout from the water to you, it won’t be nearly as fresh as you can get it there.  Simply fabulous trout. These trout cakes were no exception.

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The fried green tomatoes were fresh, firm with a coating that stay on it (important to me) and a bacon horseradish mayo which was a nice departure from the typical aioli. It was like a spicy BLT when you included them with the accompanying greens.

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I must say something about that chicken though. The little drumsticks were frenched..so you just had that adorable skinny little leg and the meat itself had been wrapped in…yes…BACON. Hello! Total satisfaction. Served with watermelon and greens.

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Finally for dessert we ordered the ice cream which featured these adorable little sugar cones ON TOP of a tiny scoop of bourbon brown sugar ice cream, all accented with fresh berries. It looked like a sweet, neat little circus.

Image 101   Cute!!! I didn’t get one :(. 4 people, 3 cones equaled nothing for me…and I WRITE this blog!)

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All in all, I’d say the kinks were no issue on the first weekend night of The New Public Ale House. The place was already pretty full by the time we left so I think the folks in the area have been looking to return to this beloved address. I’d like to go back and try a few more interesting things on the menu. And take note, it’s all very seasonal so the menu will likely change a good bit, which makes farm to table cuisine all the more exciting, especially on the Rock.

The New Public House
239 Sunset Drive, Blowing Rock, NC
828-295-3487
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