The Pinecrest Bed and Breakfast Asheville NC

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Asheville’s South Slope Beer and BBQ

September 28th, 2015 by Stacy Shelley

Buxton Hall Elliott Moss Buxton HallMore and more we find ourselves, along with a growing number of other locals and tourists, heading just a little south of downtown these days.  Gone are the days when this faded automotive and industrial part of the city, with its long idled warehouses, empty buildings and fenced off lots sat idle – now giving way to breweries, restaurants, shops, living spaces and even a donut shop.

Those looking for a multi-stop walking brew tour will find, tucked in between a four block area south of downtown, a cluster of six breweries (with more being planned).  This area, known as the South Slope, is establishing itself with in the region’s (perhaps the nation’s) craft beer capital as Asheville’s “Brewery District.”

Leading the charge for this transition,  was Green Man Brewery which opened over a decade ago at 27 Buxton Avenue.  The brewery — one of the oldest in Asheville — opened in 1997 and moved from the popular Jack of the Wood downtown pub to the South Slope in 2003.

Other breweries have now found their way to the neighborhood, including Asheville Brewing Company, which expanded and took over an old Cadillac dealership at the top of Coxe Avenue; Hi-Wire Brewing next door; and then Burial Beer, Twin Leaf, Wicked Weed Brewing’s Funkatorium Tasting Room, and Thirsty Monk craft beer bar at the top of the slope.

If you want to get an early start, Vortex Doughnuts has opened a delicious spot with very unique twists on the sugary delight. They hand-make yeast and cake doughnuts throughout the morning with fresh, high-quality ingredients and top them with creative glazes, toppings and fillings.

Buxton Hall Barbecue restaurant is now open on Banks Avenue nestled between Catawba Brewery and Vortex  — in a former skating rink — created by Chef Elliott Moss, former chef of The Admiral in West Asheville.   This whole hog experience was our reason for sliding down to the slope on this Saturday night.  Word of mouth was that this was the real deal and we could not wait to check out Moss’s new venture.

True to form, we found Elliott in the middle of the bustling kitchen – working the fires and tending the hogs.  You can easily see that this is truly a labor of love for him and honors his upbringing in the south.  Moss not only brings to Buxton his honest-to-goodness southern cooking, but his experience as chef at the Admiral and two other widely-regarded pop-ups at MG Road: Punk Wok and the Thunderbird.

Walking into Buxton, the smell of, well…cooked pig is thick in the air and the recent results of fire and sow coming close together are featured center stage – splayed out on the main table in the kitchen.   There is also very little separation between diners and those putting your meal together.  The open kitchen allows you to see where your meal is coming from – fully exposing patrons to the hustle and bustle, the smoke and the fire.  The sounds and smells of cooking are an important part of this dining experience.

The breaking down of the barrier between kitchen and dining space may seem like a recent trend made famous by “in the field” dinners.  As is the case in most homes; however, the desire to be close to the action – the sounds, the smells, the process of cooking, has always drawn people into the kitchen.  That tradition is what drives the open-kitchen concept at Buxton Hall.

Besides the whole-hog barbecue, Buxton features dishes like chicken bog, a “humble, working-class, stick-to-your-bones” rice and chicken dish.  An homage to being raised in rural South Carolina, Moss’ cuisine centers on the simple, slow-cooked comfort foods of both the roadside barbecue stands and the country buffets.  It’s a testament to a time when down-home Southern food was made with fresh, local ingredients rather than boxed or corporately sourced components.

Our dining experience at Buxton Hall was unbelievable. The family made a wholehearted attempt to sample almost everything on the menu.  Highlights were the buttermilk-breaded fried chicken sandwich and the pulled pork sandwich – which were reasonably priced and neither created for light eaters.  The ribs were perfectly done and will give the other famous Asheville rib joint a run for their money.  Our entire table strongly recommends the Farm and Sparrow hushpuppies.  They were simply amazing – especially when smeared with the house made pimento spread.  To slake your thirst, top notch cocktails, good wine and local brews are available from the bar.

Yes Asheville, the South Slope has an anchor restaurant to sustain you on your walking brew tour.

In between the restaurant and the donut shop, and very convenient if you need to whet your whistle while waiting for a table at Buxton, is Catawba Brewing.  This recently opened brewery has a great open space with two bars and a courtyard. They have 24 taps at the front bar and another six at the back bar.

Another sweet spot that should not be ignored is the French Broad Chocolate Lounge Factory which has operated in the South Slope area since 2010.

Put on some comfortable shoes and do some urban exploring of your own.  Keep an eye out for even more breweries and restaurants.  As quickly as this section of part of Asheville is changing, several more establishments have probably opened up in the time it took us to write and post this blog. For more information call the Pinecrest Bed and Breakfast at 828-281-4275.

Zen Tubing an Asheville Outdoor Adventure

July 21st, 2015 by Stacy Shelley



We have been operating this Asheville Bed and Breakfast for almost 13 very lucky years and one of the biggest changes we’ve observed in the last several years is the duration of days our guests stay. It used to be folks would come in for a couple days to “get-away” and “recharge” – usually coming from not too distant towns and cities. More recently the average stay has    gone from just a few days to longer visits with a good number of folks even staying for a week.  Guests are coming from everywhere including a lot of international destinations.

While everyone almost certainly ventures to the Biltmore Estate for a day, or even 2, most people are looking for other adventures in and around Asheville.  We are increasingly assisting incoming guests with planning their vacation and extended stays.

Of course there is any number of outdoor activities to keep you entertained, but one of the newest and definitely most fun activity to hit the Asheville area of late is Zen Tubing.  It is the most leisurely way to enjoy an afternoon along the French Broad River.

I know what you’re thinking… tubes that you lug up the stream and float down and lug back up the stream and down again.  Not exactly..this is tubing in a Cadillac, or perhaps being Asheville – a fully loaded Prius, and there is no lugging involved.  The tube provides a soft and cushiony ride, has a back rest, a bottom (to protect your own) and can be hooked together with other floaters.

Zen Tubing has 2 locations that you can drop in from – the Southern route which drops in near Bent Creek, just a short ride south of Asheville and a Mid-town location that cruises through the River Arts District past a few Breweries ending just short of the Bywater, a great outdoor/indoor drinking and eating venue.  They even have a free shuttle to the Bywater parking lot.

The process is so easy- just park at one of the end destinations, get checked-in and take the shuttle to the put in.  The average time on the river is between 2 and 3 hours ending where your car is parked. They are open 7 days a week from 10:00 to 4:00. You just have to be out of the water by 7:00. The cost per person for adults is $20.00 and kids $15.00.

We took our kids out the last weekend of summer last year and had an absolute ball.  We decided on the Southern route and couldn’t have had a sweeter family outing.  We floated along with the current of the French Broad River, swam, swung from a rope, had a picnic on one of the many islands and relaxed.  Thinking of everything for a fun-filled trip, they even provided a tube for our cooler.

Please don’t hesitate to ask Pinecrest B & B to help you plan your trip. We’ve got some great ideas.  Contact  Pinecrest Inn at 828-281-4275 or visit our website at


Our Epicurean Wonderland Gets Bigger…Nightbell Cocktail Lounge Joins the Party

March 25th, 2014 by Stacy Shelley

food 2We are so spoiled by living in the epicurean wonderland that is Asheville.  Unfortunately, because of this it takes a lot to wow us these days — even with so many excellent restaurants and watering holes to choose from.  Irregardless, we feel it is incumbent upon us,  in the name of service to our guests, to research every nook, cranny,  bistro and cafe — leaving no new establishment unturned. Not snow or sleet, I digress…

As if she needed any more press, Katie Button’s new cocktail lounge, Nightbell, down on South Lexington Avenue, and right behind her restaurant Curate, turns out to be a classy, intimate setting that honors the traditional art of cocktails.

We were there on the early side of a Saturday night and so the mood was mellow and good for conversation.  Word on the street is that it really picks up later in the evening and the space around the bar could get a bit mosh-y, but in a lively, friendly sort of way.

Whatever your culinary desire, you will not have any difficulty finding something savory or sweet.  The “savory” offerings are served up in small plate portions and include hush puppies (with a honey, mustard dipping sauce), fish and chips, a lobster roll and duck and waffles (duck confit and an airy waffle).  We partook in the oysters which came with tinctures of lemon, garlic, fennel, thyme and horseradish, but some around our circle of friends much prefer the whole and unadulterated version of accompaniments.

On the sweeter side, you can have anything from root beer floats (vanilla bourbon and nitro coulant, with tart cherry and a house root beer syrup spiked with bourbon), dark and stormy cocktails (a frozen treat layered with rum, roasted pineapple, ginger beer, grilled lime, five spice and mint) to a mascarone cheesecake in morello cherry, chocolate forest and pistachio moss or petit fors.

Cutting to the chaser — Cocktails, old classics, new perspectives and out of the ordinary are the main attraction here.  The food 3focal point of the establishment is the walk up bar.  We had an (okay, maybe two)  old-fashions (with Redemption Rye and an iceburg cube – done right), a Negroni,  a Rye Sling (made with Bulleit Rye and chai infused cocchi di torino).  All great examples of what a cocktail can be in the hands of a talented tender and a little creativity.

A smaller, by Asheville standards, collection of beers (6 draft/6 bottle) and wine(a diverse palette palate of 6 – 10 selections) is offered, but nonetheless a diverse lineup to whet any discerning (or just thirsty) whistle.

The ambiance is sophisticated.  The lighting is on the darker side and there are cushioned seats toward the back with small tables to set your work of potion art down.  A perfect setting for close friends or even a romantic date if you time it right.  Straight to the top of the charts, this Asheville establishment should be put on your list as a must visit.  In honor of the cocktail.

For more on our restaurant reviews and outings around town, visit our blog at  Our Bed & Breakfast is dedicated to enhancing your culinary experience while visiting, both here with our farm to table breakfasts and around Asheville.  For reservations at our Award Winning Asheville Inn, call 888-811-3053.


Pinecrest Bed & Breakfast Review by Carolina Epicurean

January 23rd, 2014 by Stacy Shelley

Pinecrest Bed & Breakfast 

(Originally published at

January 16, 2014

Searching online for the perfect place to stay when you’re traveling can be stressful. If you’re like me, you look at lodging websites, carefully examining ALL the photos – especially shots of breakfast, if it’s offered. Then you go to TripAdvisor, Yelp, or both, reading reviews and looking at ALL their photos.

Your search for places to stay in Asheville just became easier! After a most wonderful opportunity came my way in the form of an Asheville Bed & Breakfast Association invitation to tour some of their Inns along with my friend Nichole Livengood, of Gap Creek Gourmet, I feel confident recommending any of their member Inns.

Who knew there were so many unique Asheville area Inns and Innkeepers!?! We’re not talking cookie-cutter by any stretch of the imagination. This article is part of a series in which you’ll get a feel for some of the seventeen B&Bs that are part of the Asheville Association.

Carolina Ep_InnPinecrest Bed & Breakfast

Sometimes I like the anonymity of hotels, but more often than not, B&Bs are my cup of tea. Innkeepers are a special breed. They like people and often like to cook lovely afternoon snacks and special breakfasts.

I’d seen Pinecrest B&B many times when parking for the annual Asheville Greek Festival held at the church next door. Last month my friend, Nichole Livengood (Gap Creek Gourmet), and I had the opportunity to spend the night.

Nichole arrived in time to enjoy what she describes as “the best brownie she’s ever had”, one of the homemade desserts Pinecrest Innkeeper Stacy puts out each afternoon for guests. By the time I checked in, it was too close to dinner for a brownie, but I shamelessly secreted one of them away for later that evening.

Early risers find their way to the bright sun porch for self-serve coffee or tea. In the evening, wine is available here.

Carolina Ep_Inn3It’s the perfect spot for reading the morning paper, catching up on email – via good Wi-Fi throughout the B&B – or chatting with other guests.

There’s something about breakfast around a large, beautifully set table, exchanging stories with a group of interesting folks.

This morning, we started off with a fresh strawberry parfait, banana bread, coffee or tea.

Followed by our choice of French Toast (bread from Asheville’s beloved City Bakery) served with home-made syrup,Carolina Ep_Inn5 and local Hickory Nut Gap sausage patties or, Oven Roasted Tomato and Smoked Mozzarella Frittata with Hickory Nut Gap sausage patties.

Both were delicious.

After breakfast, Nichole and I spent some time chatting with owner Janna and her co-Innkeeper/daughter, Stacy, in . . . you guessed it, the kitchen. It’s a testament to Janna and Stacy, the cooking/baking magic that happens in this nice, but utilitarian space.

Carolina Ep_Inn4

When you stay at Pinecrest, be sure to ask about the famous architect that designed a major addition to this 1905 Historic Montford area home, why it was so unusual that he took on residential work, and the possible reason he did so.


Pinecrest Bed & Breakfast
249 Cumberland Ave
Asheville, NC 28801

Biltmore Village Dickens Festival & Biltmore Estate Christmas Celebrations

November 23rd, 2013 by Stacy Shelley

Looking for ways to put some nostalgic holiday fun into your next visit to Asheville?  Then don’t miss the enchanting display of lights and ornaments at the Biltmore Estate this Christmas.   Experience a magical visit to Biltmore during their Candlelight Christmas Evenings November 9 – January 4th. Take a stroll by firelight and candlelight and enjoy the bmcbeautiful display of over 50 Christmas trees and hundreds of poinsettias displayed throughout the estate.

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 ticket prices includes daytime admission to the estate grounds, winery, gardens and Riverbend Farm and nighttime admission to the Biltmore House Candlelight Evenings (by reservation only).  Book online at 7 to 14 days in advance and take advantage of discounted ticket prices.

For more holiday festivities in Asheville, join the revelry at the Biltmore Village Dickens Christmas Festival. Horse drawn carriage rides and period dressed carolers make this a very special holiday weekend December 6-8th.  Put these festive Asheville events on your must-do-list while visiting our Bed and Breakfast in Asheville this holiday season. For Inn reservations, call 888.811.3053.

Bakeries, Cake and Pies…Oh My! Asheville Bakeries Abound.

October 22nd, 2013 by Stacy Shelley

I don’t know if I’d go so far as to say there’s a bread movement afoot in Western North Carolina, but I just might! There seems to be an abundance of all things baked popping up in and around Asheville. Some of the bakeries are old time staples, while others are new on the scene, with emphasis on fresh, local and gluten free breads and cakes. Check out some of what our grand little city in the mountains has to offer.

strada bake houseStrada Bakehouse
New on the scene is the Green Certified Strada Bakehouse. Started by the same owners who run the über delicious Strada Italiano Restaurant, this European-style bakery serves up artisan loaves baked fresh daily. Melding old world techniques with modern flavors, the bakery uses a several hundred-year-old, three-step process that yields some amazing breads. One big bonus, they don’t use preservatives, conditioners, or chemicals of any kind. Only four basic ingredients can be found in these breads: flour, salt, water and leaven.

Daily Fresh Baked Breads include Peasant Batard, Red Pepper Cheddar, Sunflower Wheat, Ciabatta, Semolina Sesame, Roasted Garlic & Asiago, and Chocolate Cherry. Stop in any day of the week to pick up a fresh loaf – except Mondays, they’re closed.

West End Bakery
It’s always nice to talk about one of our favorites in trendy West Asheville – the West End Bakery and Café. This all around great, go-to-bakery uses only 100% organic flour and the freshest ingredients available. Everything served at the West End is made from scratch, and whenever possible they use locally grown produce and organic products. Gluten-Free offerings include a variety of muffins in flavors such as blueberry, pumpkin chocolate chip, and raspberry almond.
They also offer sandwiches made with their famous Gluten-free breads, but they’re popular so you got to be quick to get them. Your best bet is to order a loaf of Gluten-Free Bread to take home so you have some on hand. They also offer a rotating selection of Gluten-free desserts like Carrot cupcakes and Chocolate Mousse.

The Well-Bred Bakery & Cafe

Pastries and Cakes at Well Bread Bakery

Pastries and Cakes at Well Bread Bakery
Just ten minutes north of Asheville in downtown Weaverville, the Well-Bred Bakery and Café offers gourmet pastries, cakes, cookies, artisan breads and other fine delectable treats.  The 2013 Trip Advisor Certificate of Excellence winner boasts made from scratch confections such as Espresso Roulade, Chocolate Éclairs, Classic English Toffee, Tiramisu, Swedish Crème, Peanut Butter Pie and a host of other sweets like Key Lime Tarts, Chocolate Mint Mousse, Austrian Tea Cakes, Pecan Praline Cookies, and much, much more. Their beautiful pastry case is a feast for the eyes. If you’re like me, you’ll have a hard time deciding what you want, and instead, just get one of each – to go of course. Look for their new location in Biltmore Village, opening soon.

City Bakery
Founded in 1999, family owned City Bakery is an Asheville staple. The downtown bakery offers a wide variety of breads daily, specializing in traditional French breads made by hand and using as little yeast as possible for more complex flavors. Their amazing pastry staff creates croissants, danishes, éclairs, cupcakes and more – fresh every day.

Their sandwiches, cookies and other bakery treats are equally as good. You can find them at three locations including downtown Asheville, Charlotte Street and a new location in Waynesville.

World’s Best Carrot Cake
It’s no small feat to be awarded as the World’s Best Carrot Cake by Fox News, but this small, unassuming bakery located on the edge of Asheville and Weaverville, has claimed this award. If you thought all carrot cakes were created equal, think again. It wasn’t enough to offer just gluten free, all natural carrot cake (a big hit by itself), the cake geniuses at World’s Best Carrot cake also created Gluten-Free Carrot Cake, Chocolate Gluten-Free Carrot Cake and Orange Citrus Vegan Carrot Cake.
Each and every World’s Best Carrot Cake is made by hand, from scratch, in small batches with care and love. It truly is the World’s Best Carrot Cake and best of all, it’s right here in our own backyard.

The Bake Shoppe
The Bake Shoppe, located in north Asheville, offers elegant and tasty cakes as well as other wonderful desserts. Run by mother daughter team Juanita Mantel and Heidi Bryson, these talented bakers have been creating award winning cakes for over 35 years. Their specialty is beautifully decorated wedding cakes, grooms cakes and anniversary cakes. They also offer a wide assortment of cakes and pies including German chocolate cake, pumpkin praline pound cake, cranberry pecan pie, coconut cream pie and more. Be sure to place your cake and pie orders in plenty of time before holiday guests arrive.

Now if reading this doesn’t make you want to head out and find a local bakery to satisfy your cravings, we must have done something wrong! If you aren’t fortunate enough to have a bakery near you, be sure to visit one of ours the next time you stay at our Asheville Bed and Breakfast. We are so proud of our local bakers. If you need a recommendation for where to go for your favorite baked treat in Asheville, just ask our innkeepers Janna and Stacy.

For more information about our Asheville B&B, visit

Our Favorite Vegan Hash or Veggie Hash with Egg Recipe

September 4th, 2013 by Stacy Shelley

market vegetables for has

Potatoes from Full Sun Farm

It seems like I do a lot of blogging about food but what can I say, I have a passion for food, especially fresh from the farm food. Last week I had many guests with certain dietary needs. Rather than make a bunch of ingredient substitutions or several different breakfasts, I decided to be bold and make one breakfast that would make everyone happy. And when I saw the beautiful variety of potatoes my friend and go-to local organic farmer, Alex Brown from Full Sun Farm had at market…my mind screamed a veggie hash with an egg or not on top.

vegan hash 2

Vegan Hash

I grabbed a hand full each of gorgeous Green Mountain, German Butterball, Papa Cacho and Russian Banana Fingerlings, some yellow onions, Red Rosa di Milano onions, red peppers, fresh basil and divine Cherokee Purple tomatoes. Unfortunately, Alex did not have any kale so I had to visit our local grocery store for some baby kale, assorted mushrooms and avocados. I also picked up some seeded bread from City Bakery for toast. I have found that not everyone is a fan of mushrooms, so I always check and if there is an objection, I just move some of the sautéed onions to a separate pan continue with the recipe omitting the mushroom step.

Honestly, I couldn’t wait to make breakfast the next morning. There are some meals you just get really excited about and this one is by far one of my very favorites. It also gets raving reviews from my guests. I am including the recipe and some pictures with this blog. Here at our Asheville Bed and Breakfast we are happy to share all our recipes with our guests. Keep in mind, I have done my best to estimate the measurements, but really I just eye it.

Although I had 8 folks for this breakfast last week, I have reduced the recipe to 4 servings.

  • 2 1/2 lbs assorted small potatoes cubed
  • 1 red pepper diced
  • 2 small onions sliced
  • 2 cloves garlic minced
  • Several sprigs of chopped thyme
  • 8 oz or more assorted mushrooms
  • 1 bunch baby kale or any green leafy vegetable (stem removed)
  • 4 eggs (or not for vegan recipe)
  • 2 avocados, sliced
  • Tomatoes
vegan hash plated

Veggie Hash with Egg Breakfast

Preheat oven to 425 degrees. Wash and cube potatoes and place on large rimmed baking sheet. Generously drizzle potatoes with olive oil and salt and pepper. Bake for 35 to 45 minutes, turning half way through. While potatoes are baking, sauté onions, red pepper, garlic and thyme in a little olive oil. Once onions are soft add the mushrooms. Once mushrooms are cooked through add kale and cook for just a couple of minutes or until kale is lightly wilted. Remove from heat. Toss potatoes and veggies together. Add a fried, poached or scrambled egg to the top for those wanting the protein. Garnish with avocado and tomato.

For more fun recipes keep an eye on our blog at or even better, come visit us at Pinecrest Inn Bed & Breakfast in Asheville. We love fixing up farm fresh breakfasts for our guests and can’t wait to see you all again soon!

Don’t Miss the 10th Annual Montford Music and Arts Festival

April 22nd, 2013 by Stacy Shelley

montfordfestivalIf you plan to visit our Asheville Bed & Breakfast this May, you won’t want to miss the 10th annual Montford Music and Arts Festival. It’s the largest one day free music and arts festival in Western North Carolina, featuring two stages of ongoing live music. Take in the sounds of more than twenty bluegrass, folk, rock and contemporary musical artists including The Mad Tea, Free Flow Band, West Sound and others.

The festival is an art lover’s delight, featuring local hand-made wares from over one hundred eclectic vendors, offering unique one of a kind jewelry, up-cycled clothing, handmade pottery, wood furniture, paintings and almost anything else you can imagine. You’ll even find live plants for sale, a great selection of food and children’s activities too. It’s a great outing for the whole family. The Montford Music and Arts Festival will be held May 18th, 10a-7pm, rain or shine and is located on Montford Avenue and Soco Streets just past the Asheville Visitors Center.

For more information on this and other upcoming summer events, ask your Pinecrest Inn hosts Janna or Stacy. They’re always happy to assist Inn guests with planning their daily itinerary, recommending restaurants and even making dinner reservations. To book reservations at our Asheville Inn, please visit

Asheville Restaurant Review: Seven Sows Bourbon & Larder

April 2nd, 2013 by Stacy Shelley

As Asheville has emerged as a premier food destination, it’s become more difficult for new venues to find the space to cut out of the market. This makes opening a restaurant even more risky than normal. The competition is fierce out there.

Into the ring comes a brash new contender, Seven Sows, a collaborative effort between chef Adam Bannasch of Zambra, chef Mike Moore of Blind Pig Supper club and Jason Caughman of Pisgah Brewery. Seven Sows celebrates southern cooking and serves dinner and weekend brunches that feature local and heirloom products and a bar that focuses on bourbon.

We ventured out with friends to investigate this new eatery during its opening week. There were several birthdays around the table and I have to say that some members of the party were giddy with anticipation.

Through the doors, we found the décor rustic, nothing fancy – but definitely down home and welcoming. Authentic barn siding here. Tin roof there. A wall painting of a lady holding a ham. Nothing pretentious – you are here to eat, or drink, or both. No hoity-toity here – just good food and drink.

rest3And the menu – what fun! But, I get ahead of myself. Drinks first. It would be safe to say one of the better selections of Bourbon and Rye in the area. Actually, the selection of Whiskey, Irish Whiskey, Scotch, Brandy, Rum, Gin, Vodka, Tequila and Apertif’s are all top of the line. My husband chose the “Larceny” – for its name and he was rewarded by the butterscotch aroma and smooth, smoky flavor that warmed its path. Half of the party selected a bourbon of personal fancy (no easy choice given the list) and the other half chose grapes (of the fermented variety). Both halves were pleased with the selection and their decisions. Being a Bourbon enthusiast my husband could not resist following up the “Larceny” with a signature cocktail, a Buffala Negra (W. L. Weller 12 Yr Bourbon, Fresh Basil, Aged Balsamic, Fever Tree Ginger Ale, Simple Syrup concoction) that shoots up the charts as one of Asheville’s top elixirs.

For appetizers and to get into the theme, we sampled: Shaved Country Ham Board with selections of Benton’s Tennessee Month and Mangalitsa and Colonel Newsom’s Aged Kentucky ham. Pickled vegetable, grilled bread mustards, Texas Pete Mayo, and Sweetgrass Dairy Appalachian Cheese.

And Cone O’ Chicken Cracklins and the Buttermilk Hushpuppy Basket (with hot pimento cheese). We turned our gazes on to the entrees. Not one of our self-described “foodies” was adventurous enough to try the Pig Head Meatloaf with apple chutney, pickled mustard seeds, Southern Appalachia Sorghum, crispy pig ear and grilled bread, but maybe next time and after a few more bourbons.

We did have and enjoy the Mountain Goat with Brunswick Stew (and cornbread). No self-respecting southern kitchen could hang its sign if there were no fried chicken wasn’t coming out of it. No offense Gramma, butrest4 this buttermilk fried chicken with crawfish mac and cheese and giblet and egg gravy — oh my.

And more items you would not expect on a “new Asheville” menu. The Laughing Seed (a very popular vegetarian restaurant here in Asheville) is not laughing at this lineup of southern fare. Beeler’s Farm grilled Duroc Pork Chop, Quail, Foothills Braised Pork Shank and Dry Aged Cab Ribeye to name a few.

Given the birthday celebrations, we ordered one of each of the desserts, sampled and passed them around theres2 table — partaking in Crème Brulèe, Blueberry Buckle, Butterscotch pudding and a sweet Fudge sauce, marshmallow, Cheerwine Syrup treatment that elevated the traditional Train City’s Moon Pie. I was surprised not to see any banana pudding, but not a complaint was heard and none of these particular decadent treats made it around the table twice.

Side Historical Note: The south’s favorite snack food, the Moon Pie originated in 1917. During the 1930’s, the Moon Pie found its place in Southern folklore as part of the “working man’s lunch.” Coal miners and laborers would enjoy the biggest snack on the rack, a Moon Pie and a 10 ounce RC Cola each for a nickel.

This is fine southern cooking treated with creativity and respect. I don’t remember Mama serving up any such fixins.’ A great place to visit before you head out on your dirt track date or go to see a show.

Here at Pinecrest Bed and Breakfast we’d be happy to secure you a dinner reservation during your visit to this Asheville Inn. Please call our toll free 888-811-3053 or visit our website at

Winter Holiday in Asheville

January 10th, 2013 by Stacy Shelley

Happy New Year ! This year marks our 10 year anniversary as owners of this Asheville Bed and Breakfast. It’s hard to believe how fast time has flown by and here we are starting the New Year off much like last. The weather has been very mild, no snow and quiet. Even though January and February are usually slow months, it’s a great time to visit. The Biltmore Estate is still magnificent and less crowded. You can purchase your 2 day ticket for $35.00 from this Asheville Inn. Guests receive a complimentary audio guide with purchase. Children 16 and younger enjoy free admission.

Asheville’s restaurants are calmer – making reservations unnecessary on most nights and giving you some extra flexibility in your schedule. With temperatures expected to continue to be mild this year, outdoor hiking and activities are abundant. Strolling the streets of Asheville is a more leisurely and relaxed experience.

Here at Pinecrest Bed and Breakfast, our rates are reduced through March 31st. We also allow for one night bookings on the weekend, except certain holidays. This year we are offering an additional 5% savings if you book 2 weekend nights (Fri, Sat, Sun) through March 31st in the Grace, Thomas Wolfe or Wible suites.

Valentine’s day falls on a Thursday this year and we expect that the weekend following Valentine’s day to be busy, so you may want to start your planning your get-away now. We would really enjoy the opportunity to host you during your visit to Asheville. Please call our toll free 888-811-3053 for additional information or book online.