Asheville bed & breakfast photos

Archive for 2009

Snow Falls on this Asheville B & B

December 31st, 2009 by Diane Rogers

Last Friday and Saturday over a foot deep blanket of  snow fell in the Asheville, N.C. area. By 2:00 in the afternoon on Friday, our Asheville B & B had lost power which wouldn’t return until sometime late Saturday afternoon. Adventures abound as incoming guests were stranded on I-26 just 20 miles south of Asheville from Friday afternoon until they arrived on our doorstep at 6:00 on Saturday morning.  Unfortunately, the heavy white stuff took several trees and there are too many limbs down to count.  Despite the problems the weather presented it was a beautiful winter wonderland.  Although Asheville used to see more snow, they have not seen this much in many years.  We have shared some pictures of  the Pinecrest Bed and Breakfast in Asheville, N.C. following the storm.  We still have snow in the front yard, but rest assured that there is a clean path to the front door.





Asheville Gingerbread House Competition and Display

November 20th, 2009 by Diane Rogers

Contestants from across the country will bring their gingerbread house masterpieces to The Grove Park Inn this holiday season. Delight in the imagination shown in these sugar-and-spice creations, strolling through the competition display is a sure way to be swept up in the holiday spirit.

The 2009 National Gingerbread House Competition will take place on Nov. 16, 2009 and the gingerbread houses will be on display from Nov. 18, 2009 – Jan. 3, 2010.  Guests staying at our Asheville inn can view the houses Monday – Thursday, when the display is open to the public.

Guided Tours are now available through the Grove Park Inn. Go behind the scenes and to the front of the lines with their newest addition to the world of gingerbread!  Guides will share stories about the artists and their houses, details about the construction of unusual entries, and a behind-the-scenes look at the workings of the judging, competition and display itself.  These specialty tours are available Monday-Saturday throughout the display period.  Ticket prices are $10 Adults; $5 Children (12 & under).  Please contact Stacy or Janna for more information.

The holiday season is a wonderful time to visit North Carolina; let the warm hospitality at our Asheville bed and breakfast make you feel right at home.

LaZoom Comedy Bus Tour

November 12th, 2009 by Diane Rogers

This is not a typical tour bus experience, LaZoom is Asheville’s only rolling comedy tour bus.  Each LaZoom tour features a delightfully knowledgeable and witty tour guide who hits you with corny joke after corny joke and oddball characters along the way. Laugh your way through Asheville’s favorite neighborhoods and historic landmarks.

If you are visiting Asheville, North Carolina around Thanksgiving you will not want to miss LaZoom’s Annual Turkey tour.  It’s the wackiest ride in town!

Ask your Pinecrest Bed and Breakfast hosts about purchasing tickets for this fun-filled adventure.  Tours are 90 minutes long with a 15 minute break in the middle.  Beer and wine are allowed on board to responsible passengers that are 21 years of age and older.  If you want to add an extra ordinary experience to your stay at this Asheville bed and breakfast this is the ticket!

Asheville Walking Food Tours

November 12th, 2009 by Diane Rogers

While staying at this bed and breakfast in Asheville, NC enjoy a tasting of Asheville one bite at a time.  Asheville Food Tours offers two walking tours of historic Downtown Asheville restaurants and a tour of the Biltmore Village area restaurants.   During your 2 to 2.5 hour guided tour you will visit  approximately 10 to 12 establishments. The tours include tasting an array of extraordinary food and beverages and meeting the chefs and often time the owners of these unique culinary hot spots. Sample artisan cheeses and choice meats from local farms, crusty baked breads snatched from local ovens, rich hand-made chocolates and dynamic beer from  local microbreweries.   Tours are held on Tuesday through Saturday 2:00 -4:30.  Winter season rate is $25.00 per person and Spring, Summer and Fall rate is $39.00 per person. The tour also includes a return trip 10% discount Passport to participating establishments. Book your stay with this Asheville North Carolina bed and breakfast and we’ll assist you with reserving your seat on this fabulous tour.

Rezaz Kitchen

Rezaz Kitchen

Rezaz Restaurant

Rezaz Restaurant

Wayside Bar and Grill

Wayside Bar and Grill

Mark owner of Wayside briefing the tour

Mark owner of Wayside briefing the tour

LaPaz Mexican Restaurant

LaPaz Mexican Restaurant

Chelsea's Tea Room

Chelsea's Tea Room

Corner Kitchen

Corner Kitchen

Fig Bistro

Fig Bistro

Fig Bistro Kitchen

Fig Bistro Kitchen

Stovetrotters Bistro

Stovetrotters Bistro

Stovetrotters Bistro

Stovetrotters Bistro

Trolley Tours of Asheville

November 12th, 2009 by Diane Rogers

During your visit to Asheville, North Carolina and this Asheville Inn enjoy a ride on a Gray Line Historic Trolley Tour.  There is no better way to discover what Asheville has to offer than on a Gray Line Trolley Tour.  Hop on board one of the RED trolleys for a fully narrated journey, highlighting the history, homes and hot-spots of Asheville.  Learn about Asheville’s early settlers, famous citizens and illustrious authors through interesting stories and colorful anecdotes.  The tour includes our own diverse Montford Historic District, the Grove Park Historic District, the Grove Park Inn Resort & Spa, award winning Grovewood Gallery,  Art Deco-rich Downtown, the River Arts District and the quaint historic Biltmore Village .

Enjoy the tour at your own pace.  Remain on board the trolley for a  1.5 to 1.75 hour tour, or hop-off at any of Gray Line’s 9 trolley stops to shop, dine and explore, then re-board the next trolley to continue your tour.  Join the tour at the Visitor Center or any tour stop and enjoy a beautiful ride through Asheville. Tickets can be purchased at this Asheville Lodging or at the Visitors center just 4 blocks away.  Tours run seven day a week, March thru December. Tickets  for adults are $20 per person; Children (5-11 years) $10 and children under the age of 5 are carried free.  This is a great way to get familiar with Asheville.

River Arts District Studio Stroll November 14 & 15

November 12th, 2009 by Diane Rogers

Twice a year Asheville’s River Arts District opens to the public for a free Studio Stroll. This year more than 110 artist studios will be open. The artists will welcome you into their studios to talk with them, view their latest artwork and watch demonstrations. On display will be painting, pottery, glass, photography, drawing, jewelry, quilts, ironwork, sculpture, book arts, woodworking and much more. The Asheville Historic Trolley Tours will provide free shuttle service between the buildings during the Studio Stroll. When you arrive at this Asheville, NC  bed and breakfast we will provide you with the 2009 Studio Guide which includes maps, directions and artist directory. Venture out, take a walk and enjoy the Asheville arts scene.

Candlelight Christmas Evenings at the Biltmore Estate

September 29th, 2009 by Diane Rogers

While visiting our Asheville, NC  Bed and Breakfast experience a magnificant evening at the Biltmore House during Candlelight Christmas Evenings. Firelight and candlelight fill the house with a warm glow and accent delicate ornaments and priceless treasures. You will see over 50 decorated trees ranging from 4 to 35 feet tall inside the house and another 50 decorated trees outside the house.  Approximately 300 poinsettias and 500 other plants at any given time adorn the house, which are replaced midway through the season.  There are over 30,000 lights in the house, and around 125 candles. Decorating all of  the trees require over 25,000 ornaments. Needless to say Christmas at the Biltmore Estate is over the top.

To help you get into the holiday spirit there will also be choirs singing European carols, vintage ballroom dancers, and dramatic Christmas readings. The Front Lawn of  the Biltmore House sets the scene with a sparkling holiday illumination of evergreens bathed in thousands of twinkling lights.

Candlelight evening  tickets are being offered from November 6 through January 2, 2110 and must be purchased through the Biltmore. Candlelight tickets include evening admission to the Biltmore House and daytime estate visit to the Winery, Gardens and Riverbend Farm.  Make this a must see attraction while visiting this Bed and Breakfast in Asheville, North Carolina.

Journey to Asheville’s Foodtopia

September 13th, 2009 by Diane Rogers

Asheville, North Carolina is rapidly becoming a food paradise – some have even proclaimed the city the first “Foodtopian” society — boasting 17 farmers’ markets, 135 independent restaurants and seven local breweries. Locals and visitors alike are lucky to find themselves in a place where the quality of food, and where it comes from, and how it is grown are so important.

Guests visiting the Pinecrest Bed and Breakfast marvel at the abundance of local restaurants and are amazed at how many restaurants incorporate local seasonal ingredients into their menus.  At Pinecrest Bed and Breakfast we have also embraced this concept by using locally grown seasonal fruits and vegetables purchased from organic farmers at the local tailgate markets.  We procure our breakfast meats from Hickory Nut Gap Farm just down the road in Fairview.  The Ager family strives to mimic nature in a “perennial polyculture” that includes open fields and woodlands, grass-fed cattle, pastured turkeys and chickens, lambs and pigs, and even pastured egg production. “We maintain open land the way that nature has always done it,” says Jamie Ager.  When customers buy the Ager’s meat and eggs, sold under the business name Spring House Meats, they get delicious foods from humanely raised animals.

At our food markets, you can find everything from local free-range meats, trout caviar, hand-picked blueberries, heirloom apples, sorghum and local honey to artisanal breads and cheeses. At Asheville’s restaurants (and Pinecrest Bed and Breakfast), farm-to-table meals that feature seasonal ingredients are easy to deliver with the access to abundant farming community.

A sampling of what our guests have found on the table this summer:

Full Sun Farm, Big Sandy Mush, NC

Full Sun Farm heirlook Tomatoes and Blueberries

Local blueberries make their way into our waffles, muffins and coffee cakes.

Fresh strawberries can be found in our granola-yogurt parfaits.

Heirloom tomatoes, from Full Sun Farm, are stacked on our Eggs Benedict.

Zucchini bread includes locally grown vegetables pulled from the dirt the day before.

Farmer’s Market Frittata is loaded with locally harvested vegetables.

French Toast is made from Chiabatta bread baked daily and purchased from City Bakery

A crucial ingredient in the Apple Pound Cake is Golden Delicious Apples from Hendersonville.

Join us at this Asheville NC Bed and Breakfast to start your journey to Asheville’s foodtopia!

For a sampling of recipes please view the ” Most Requested Recipes at this Asheville Bed and Breakfast”

Lucious Veggies Gorgeous North carolina Sunflowers

Jamie Ager, Hickory Nut Gap Farm

Jamie Ager, Hickory Nut Gap Farm

Most Requested Recipes at this Asheville Bed and Breakfast

September 10th, 2009 by Diane Rogers

Our recipes are requested so often, we thought it might be a good idea to share them on our Blog.  Below we have provided a sampling of the most requested recipes here at Pinecrest Bed and Breakfast. At this point we seldom consult a formal recipe, but rather toss a little of this and a little of that into whatever we are making. To the best of our ability we have tried to provide measurements for all the recipes. Good luck and we hope to see you back at Pinecrest Bed and Breakfast, Asheville, North Carolina very soon!

Fresh Blueberry Pumpkin Muffins

Mix 1 2/3 c flour, 1 tsp. baking soda, 1 tsp. cinnamon, ½ tsp. baking powder, ½ tsp. salt and ½ tsp. allspice and set aside.

Cream 1/3 c butter softened, 1 c brown sugar, 1 egg beaten.

Blend 1 c canned pumpkin and ¼ c evaporated milk.

Combine the creamed and blended ingredients together and then gently combine the dry ingredients. Add I c fresh blueberries.

Spoon into 6-8 large muffin cups or 12 small. Top with a mixture of 2 Tbsp. flour, 2 Tbsp. sugar, ¼ tsp. cinnamon and 1 Tbsp melted butter.

Bake at 350 for 40 minutes. May require a little longer baking if using 6 large muffin cups.

Local Zucchini Bread

Mix together 3 eggs beaten, 2 c grated zucchini,, 1 c oil, 1 Tbsp vanilla, 2 c sugar, and 1 tsp salt.

In a separate bowl  mix 2 ½ c flour, 1 tsp baking soda, 1 tsp baking powder, 1 Tbsp cinnamon and 1 c chopped pecans and mix well.

Grease 2 loaf pans and bake at 350 for 50 minutes.

Grandma’s Lemon Bread

Grate the rind of one lemon and set aside.

Cream  ½ c oil and 1 c sugar. Add 2 beaten eggs and lemon rind.

In a separate bowl combine 1 ½ c flour and ½ tsp. baking powder and add alternately with ½ c of milk to the creamed mixture. Fold in ½ c chopped pecans.

Line a loaf pan with wax paper. Pour batter into pan and bake at 350 for I hour

Glaze – combine the juice of the lemon with ¼ c sugar.  Pour glaze over loaf after cooling for 15 minutes.

Banana Bread

Beat ¾ cup softened butter and 1 8 ounce softened package cream cheese until creamy. Gradually add 2 cups sugar and beat until light and fluffy.  Add 2 eggs one at a time blending after each addition.

Combine in separate bowl 3 c flour, ½ tsp. baking powder, ½ tsp. baking soda, ½  tsp. salt and gradually add to wet ingredients.  Beat at low speed just until blended.

Stir in 4 medium mashed bananas, pecans (optional) and 1/2tsp vanilla extract.

Streusel topping  –  Mix  ½ c brown sugar, 1 Tbsp flour, 1 Tbsp melted butter and 1/8 tsp cinnamon and sprinkle evenly over batter.

Pour batter into 2 greased loaf pans and bake at 350 for 1 hour

Pumpkin Bread

Mix 2/3 c oil, 2 2/3 c sugar, 4 eggs, 1 (16 oz) can pumpkin and 2/3 c water.

In a separate bowl  blend 3 1/3 c flour, 1 ½ tsp salt, 1 tsp cinnamon, 2 tsp baking soda, ½ tsp baking powder, 1 tsp cloves. Mix into wet ingredients and fold in 2/3 cups chopped pecans.

Pour batter into 2 greased loaf pans and bake at 350 for 1 hour.

Fresh Blueberry Waffles  – makes 8 waffles

Mix 1 ¾ c flour,  1 Tbsp baking powder, 1 Tbsp sugar, ½ tsp salt and set aside.

Wisk 3 large eggs,  1 stick of butter melted, and 1 ½ c milk.

Make well in center of dry ingredients and pour in egg mixture.  Stir gently until just blended.  Fold in fresh blueberries.

Pour ladle full into each waffle

Farmers Market Frittata – serves 8 -10

Mix 11 eggs, 1 package parmesan cheese of good quality, handful of chopped fresh basil and a salt and pepper and set aside.

Place 1 Tbsp. olive oil in the bottom of a 12 inch non-stick frying pan or sauté pan. Add thinly sliced 1 – 1 ½  lbs red potatoes, and 1 tsp. salt to pan and cook until fork tender.

Slice one red and one yellow pepper and one onion thinly and sauté in a little olive oil in a separate pan until soft.

Add peppers to potatoes and pour egg mixture over top. Grate ½ cup fresh Parmesan Reggiano  and sprinkle over top.

Bake at 350 for 30 minutes or until top is golden brown. Slice and serve.

Spinach Cheese Egg Puff – serves 6

Mix 5 eggs beaten, ¼ c flour, 1 tsp baking powder, 1 cup cottage cheese, 2 cups shredded cheddar or Colby cheddar, ¾ of a 10 oz pkg. frozen spinach thawed and drained.  Place in 9x 9 and top with 2 cups cheese.

Bake on 350 for 40 minutes or until solid.

We usually double recipe for 8-10 and put in 9×13 (use only a whole container of frozen spinach).  There are variations to this recipe. Try zucchini, mushrooms or even green chilies instead of spinach.

Raspberry Bliss – serves 10

Combine 10 eggs, 1 ½ cups half and half, ½ c sugar, cap full almond extract. Mix until well blended and set aside.

In 2 greased glass baking pans cut 10 croissants in half and generously spread whipped cream cheese on both sides. Add handful of frozen or fresh raspberries to bottom half and replace top. Place 6 croissants in an 8X11 and 4 in a smaller pan then pour custard over croissants.

Mix ¼ c orange marmalade with ¼ cup orange juice and spoon over croissants.

Bake at 350 for 45 minutes.

Orange French Toast with local Chiabbata Bread– serves 4

Mix 1 ½ c half and half  or whole milk, 5 eggs beaten, ¼ c sugar, 1 tsp vanilla and zest of one orange. Pour over 8 slices chiabbata bread and let sit for 45 minutes.  (good idea to slice the bread and set out  night before)

Melt lots of butter on griddle and grill until lightly browned on both sides.

Pinecrest Bed and Breakfast Syrup. Mix 1 ½ cups brown sugar, ½ c corn syrup and ½ c water in sauce pan and bring to a boil.  Add 2 Tbsp butter and bring back to a boil turn down heat to a simmer. Remove from heat after 5 minutes.

Optional – add ½ c toasted halved pecans.

Orange French Toast

Orange French Toast

Hendersonville Apple Pound Cake

Blend 1 ½ tsp vanilla, 1 ½ c sugar, 1 ½ c oil, 3 eggs, 3 c flour, 1 tsp baking soda, 1 ts. salt.  When mixed almost has consistency of cookie dough batter.

Stir in 3 cups chopped peeled apples (2 to 3 yellow delicious), 1 c coconut and 1 c nuts (pecans)

Bake in Bundt pan at 350 for 1hr to 1:15hr

Cool, turn out and punch small holes in top and pour glaze over cake

Glaze – Mix 1 stick of butter, 1Tbsp corn syrup, ¾ c sugar, ½ tsp baking soda, ½ c buttermilk, 1 tsp vanilla and boil for 5 minutes.

Lemon Glazed Cake

Combine 1 box lemon cake mix, 1 box instant lemon pudding, ¾ oil, ¾ water and 4 eggs. Blend well and pour into Bundt pan. Bake for 50 minutes or until tooth pick comes out clear.

Glaze- Mix 1 c powdered sugar with ¼ c lemon juice and spoon over cake. May need to add more sugar or juice depending on desired consistency.

Lemon Glazed Cake

Lemon Glazed Cake

Butter Pecan Cake – same as above but use butterscotch pudding and butter pecan cake mix. Use glaze from Apple Bundt Cake.

Chocolate Cake – same as above but with chocolate cake  mix and chocolate pudding.

Everything Cookies – makes 6 dozen cookies

In a roasting pan combine 2 sticks softened butter, 6 eggs, 1 lb. brown sugar, 2 c sugar, 1 Tbsp vanilla, 4 tsp baking soda and 3 cups peanut butter.

Add 9 cups quick or old fashion oatmeal, ½ Tbsp Karo light syrup,  16 ounces chocolate chips and 16 ounces butterscotch chips and mix by hand.

Scoop rounded tablespoons onto ungreased cookie sheet.

Bake at 350 for 12 – 15 minutes.  Cookies freeze well.

Fresh Fruit Parfait

Fresh Fruit Parfait

Sante Wine Bar downtown Asheville, NC

August 13th, 2009 by Diane Rogers

Santé Wine Bar is located in downtown Asheville in the north east corner of Asheville’s Grove Arcade, just a pleasant walk away from our Asheville Bed and Breakfast.   Sante’s is a wonderful  place to start your evening whether it’s on their large outdoor patio or in the main bar with it’s various nooks and crannies. If you are a wine enthusiast you will be impressed by the variety of wines and if you are a novice Sante’s is a great place to get your feet wet. You might want to start with a flight of Santé’s signature wines, which change frequently.  The wide variety of wines may include California Cabernet Sauvignon’s, Pinot Noir and  Russian River Valley Chardonnay.  Sante’s also offers light fare. They have several cheese boards to select from.  We particularly enjoy the cheese board featuring a delicious true Bleu Cheese, Jarlsburg, Brie,and Chevre served with grapes and olive mélange. They also offer dips of all sorts.  A must on the menu is the Chunky Pesto Dip, which is twist on an old classic it’s made with whole pine nuts, ricotta, hand chopped basil & parmesan.

The owners relocated to Asheville after selling their homes in California. It was their feeling downtown Asheville was just the perfect place for an affordable wine bar and they couldn’t have been more right. Glasses of wine start at $4.50 and the most expensive bottle tops out at $55.00.  The best part is you can purchase a bottle of the wine you fell in love with and take it home or back to our Asheville, NC  Bed and Breakfast!

Sante Wine Bar a short walk away from our B & B