THE PODCAST
The podcast above was originally recorded on 05/19/2025 with my usual co-host Chef Tom LaFauci from Twisted Laurel Downtown Asheville…
00:00 - 04:26 INTRO: Tourists, Day-Trippers & Locals Are All Coming to WNC
04:27 - 07:52 BOUNCE BACK: Red Stag Grill, Forestry Camp & Baby Bull
07:53 - 25:22 FOODIE GAMES: These Are Not Those
25:23 - 26:14 MANNA SPOT: Please Donate to MANNA Foodbank
26:15 - 40:41 MORE FOODIE GAMES: What Am I Missing?
40:42 - 42:48 CAVIAR SUPER SERVICE: Eggs From All Species
42:29 - 46:24 BYE! Thanks To Deb & All The Listeners and WPVM 103.7fm!
46:25 - 49:14 MOWABC SPOT: Please Donate & Volunteer for Meals on Wheels
THE NEWSLETTER
RED STAG REOPEN: Just in case you hadn’t heard, The Red Stag Grill at the Grand Bohemian Lodge in Biltmore Village is back open! It's an amazing space, with incredible decor, and it was flooded up to the ceiling, through to the second floor. I thought it might never come back, and I'm so glad I was wrong! The space is as beautiful as ever, and the charcuterie table they laid out for the re-opening party was epic.
Biltmore Village ain't down for the count, Y'all! It's still here, and it's coming back to life! Go pay 'em visit at The Red Stag if you can. ❤️
FORESTRY CAMP: I finally got over to Forestry Camp at Burial Beer Co. in Biltmore Village and wow! It's so nice, and mellow, and it was beautiful outdoors, so we sat on the great big porch, and had a wonderful time! I ordered the fish, Poboy, and it was fantastically delicious! I know I'm really late to the game when it comes to this venue, but better late than never! I highly recommend the venue, and this particular sandwich!
EDIT: The Line Cook Perspective asked for more deets about this sandwich, so... The fish was a really nice, thick, perfectly tender, and mildly seasoned piece of red drum aka redfish. It was meaty enough to satisfy my carnivorous nature, but light enough that it didn't make me feel overly stuffed, even though I crushed the whole thing (Dawn took two bites). The dill pickles were large and in charge, fresh, crunchy, not overly vinegary, and seemed house-made to me, although I didn't see any claims to such on the menu. Then LTO, with the "O" coming in the form of very thinly sliced and sparcely dispersed red onion. The menu also just said "mayo," naming no specific brand, but the bread was an authentic Leidenheimer Roll. The side options were fries or mixed greens, I chose the latter, and also a side of ranch to put on... everything. 🙂
BABY BULL: My mom and I went to Baby Bull a few weeks back because she had a hankering for a lobster roll. I ended up getting both a roll and a burger. Love me some surf n turf! The weather was lovely, the food was tasty, and the company was top notch!
Warning: the little cup of green stuff has a lot of heat! I loved it, but my mom was unprepared and it lit her tongue up pretty good! I recommend taking a tiny taste first before you commit. 😂
UNLEASH THE LITTLE BEAST: One day, I channeled my inner 12-year-old and got some chicken tenders from Buxton Chicken Palace in the S&W Market, and they were frickin' perfect!!!! YUM!!! Tender (duh), juicy, crispy, piping hot, and super delish, and there were a lot of them! I got some Alabama sauce to dip 'em in, and I was in little-kid heaven.
Then I went back a one week later and got even more chicken tenders from Buxton Chicken Palace. They were equally awesome, and I dumped them out of the container so y’all could see just how many you get.
Truth: Once I unleash my inner child, he only wants more and more and more chicken tenders. I’ve had to physically restrain him ever since I ate these, but the urge is strong, and I have a feeling that I’ll give in to him again soon. He wants them with salted caramel ice cream. Little brat.
SPOTLIGHT LUMINOSA: Back in April, I took a couple of locals on a private food tour of downtown, and y'all, sometimes a dish hits the table, and everyone, including people at other tables, is like, "Oh wow!" This was one of those times. We were up on the rooftop cafe/bar of The Flatiron Hotel, on Battery Park Ave in downtown Asheville and the Luminosa kitchen sent up their “Forager Pie,” topped with ramps, knotweed, miners' lettuce, mustard flowers, and ricotta. Everybody's jaw dropped, including mine. And as long as my mouth was already open, I slid a slice right in! It was fricking delicious!!!
The fresh toppings were bright, the base had depth and comfort cooked in, and the dough was chewy and crunchy, with an umami to it that none of us could put our finger on, but everyone agreed added to the sheer impressiveness of this stellar pie. Chef Graham House and his crew are combining Italian and Appalachian ingredients and techniques, which might sound weird, but this Forager Pie kind of explains it all. The views up on the rooftop of the Flat Iron are amazing , service is always top notch, and the bar put out some drinks for my patrons that they enjoyed very much!
Not long after that, I went back to Luminosa for brunch on patio with two friends from out of town, and I got the focaccia ‘n’ gravy, which is their take on biscuits ‘n’ gravy, with house made focaccia and house made hot Italian sausage gravy, and a couple of over easy eggs.
It was super delicious, the service was beyond excellent, and it was a real pleasure to sit outside in downtown Asheville with my friends on a truly beautiful Sunday afternoon. Check their hours online, but be sure to get to the Flatiron for food on the 1st floor and the 9th. I recommend all of it very highly!
ASHEVILLE FOOD TOURS: Please sign up tot take a fun and filling food tour of downtown Asheville with me, or my compatriot, Sarah! We work for Asheville Food Tours, the first and ONLY local, family owned food tour company in Asheville. Accept no substitutes! We run tours 7 days a week, and would love to see ya!
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