The Meat & Potatoes Weekend 2016
The Valle Crucis Meat & Potatoes Weekend • Special lodging & dining package for February 5, 6, 7 & March 18, 19, 20. Presenting The Meat & Potatoes Menu at Over Yonder to benefit The Appalachian Theatre, and featuring Apple Brandy Farms, Defiant Whisky, Highland Brewing Company, & Biltmore Wines. See the menu & lodging packages below.
While the two night lodging packages below are available at highly favorable rates for these weekends, you do not have to be a lodging guest at The Mast Farm Inn to attend these events. Inn guests, local diners, traveling diners, and their guests, are equally welcome. Walk-ins are also welcome. You can also order from the regular seasonal menus at Over Yonder and Simplicity during these weekends.
You will find “The Valle Crucis Winter Weekends” a unique opportunity to participate, and support, this community-focused series of special events. | Reserve Lodging & Dining | Reserve Lodging | Reserve Dining |
The Mast Farm Inn & Over Yonder have designed the Valle Crucis Winter Weekends program to contribute to our Western North Carolina High Country community & non-profit organizations. The series which runs over ten weekends in January, February, and March enables us to promote North Carolina classics, foods, spirits, craft beer, and wine, and their local suppliers, while providing us all the opportunity to give back to local non-profit organizations.
For each of the ten winter weekends in the program, five percent of our total income for the weekend (Friday, Saturday & Sunday), at both The Mast Farm Inn and Over Yonder, will be donated to the local non-profit being featured that weekend. We stress that the proceeds will be calculated from the total income at both companies for the weekend, and not just from sales of the featured services, items & products presented here.
The Valle Crucis Winter Weekends Lodging Packages • The lodging packages are priced at our absolute lowest rates, which are the Teacher’s Rates you see at www.themastfarminn.com/teachers-rates The one price rates you see there are for both nights, and not a per night price. They are 2 night packages and available for any two consecutive nights: Thursday & Friday nights, Friday & Saturday nights, or Saturday & Sunday nights.
The Valle Crucis Winter Weekends Dining Packages • Below is the program for The Valle Crucis Meat & Potatoes Weekend. Each weekend’s featured menu will offer three variations on the North Carolina classic dishes. And we will also be serving the regular seasonal menu at both our restaurants, Over Yonder & Simplicity. This Meat & Potatoes Weekends menu will feature: Ribeye, Gorgonzola sauce, Crispy shallot, Sweet potato chips, G.B. or pimento cheese gravy, Tongue and Cheek, Bitter greens, Crispy parsnip vinaigrette, Potato chips, Pot Roast, Mash and butterbeans, Red wine braise.
The Meat & Potatoes Menu
Tongue & Cheek Appalachian Appetizer
Fingerling potatoes roasted in duck fat, oxtail marmalade, wilted bitter greens | 12
Ye Old Fashioned Apple Brandy Pot Roast
With mash and butterbeans, & Biltmore red braised | 14
Defiant Blue Ridge North Carolina Strip
With Gorgonzola sauce, crispy shallots & sweet potato chips, GB or pimento cheese gravy | 29
Blue Ridge New Fashioned
Dutch Creek Defiant
Featured High Country Non-Profit
The Appalachian Theatre • The campaign to restore the Historic 1938 Art Deco Theatre for live entertainment, movies & conferences. Potential for 600 plus seat venue. The non-profit organization responsible for the renovation and restoration of The Appalachian Theatre of the High Country announced some good news at Thursday’s Boone Town Council meeting, thanks to the findings of an Economic Impact and Tax Revenue Analysis of the Theatre. The purpose of the independent study, conducted by the Center of Economics Research and Policy Analysis at Appalachian State University, is to analyze and quantify the economic impacts that are projected to accrue to the region from the operations of the Theatre. The region includes Ashe, Avery, and Watauga counties in North Carolina.| Website |
Featured North Carolina Supplier
Apple Brandy Beef • Apple Brandy Beef is raised on our third generation family farms in the foothills of western North Carolina. The same foothills made famous by moonshiners and bootleggers since the years of prohibition. Apple Brandy Beef derives from cowherds consisting of Hereford and Angus cattle. For generations our family has selected specific genetics in an effort to produce a superior cow herd. The beef available for purchase is the product of these prestigious cow herds. We know the pedigree and complete history, including exact age, of each animal that goes into our beef program. On our farms we do NOT use synthetic hormones or antibiotics, except for medical necessity. The majority of the year our cattle can be found on one of our family’s farms in the foothills of Wilkes County. During the summer months when temperatures begin to rise, our cattle are moved to lush pastures along the Blue Ridge Parkway. The cattle love the cool mountain air and the native blue grass pastures. If you have traveled the parkway near Doughton Park you may have seen them in one of the several pastures outlined by the Parkway’s signature split rail fences. | Website | FaceBook |
Featured North Carolina Spirit
Defiant Whisky, Blue Ridge Distilling • Defiant Whisky is a single malt whisky distilled by Blue Ridge Distilling Company located in picturesque Golden Valley, North Carolina. Defiant is a new way of distilling. We’re not bound by barrels or recipes or tradition. Our guides are the best ingredients, Mother Nature and our own intuition. We only use four ingredients. Nothing more. Premium American white oak, toasted to perfection. Specially cultured yeast, selected by Tim. Two-row premium brewer’s barley. Pure water from the Blue Ridge Mountains. Start with quality, end with quality. We’re starting a revolution in the whisky world. Join us. | Website | FaceBook | Twitter | InstaGram |
Featured North Carolina Beer
Highland Brewing Company • Highland founder, Oscar Wong, was born in Jamaica in 1940. At 18, he left the island to attend the University of Notre Dame, where he completed his masters in Civil/Structural Engineering. After retiring early from a successful engineering career that took him all over the country, Oscar landed in Asheville in 1994 and started Highland Brewing “as a hobby” in the 3,500 square foot basement of Barley’s Taproom in downtown Asheville. Highland Brewing Company rolled out its first kegs in December 1994. Built almost entirely of retrofitted dairy equipment, our original brewery in downtown Asheville could produce up to 6,500 barrels of beer per year. At the new location we now have capacity to brew over 50,000 barrels annually with room to grow. Until 1998, our beer was available only in kegs and hand-filled 22-oz. bottles. That year, we added a four-head bottling machine which enabled us to start packaging in 12-oz. bottles. In 2002, a used Krones bottling line was installed, capable of filling 7,200 12-oz. bottles per hour. Although we brewed twice daily, four days per week, the demand for our beer continued to exceed supply. | Website | FaceBook | Twitter |
Featured North Carolina Wine
Biltmore Wines • Founded on a love of the land – and a passion for entertaining – the Vanderbilt legacy lives on in shades of red, white, and rosé. Biltmore winemakers Bernard Delille and Sharon Fenchak bring together the art and science of winemaking. Despite their distinctly different backgrounds, the two share a common approach to winemaking as they create high-quality wines that are true to varietal character as well as food-friendly and a great value. Together, they have developed an outstanding portfolio of award-winning wines worthy of the finest Vanderbilt traditions of taste and style. | Website | FaceBook | Twitter | Google+ | Pinterest | InstaGram |
CULINARY NOTE • Over Yonder is a seasonal, local and North Carolina supplier driven restaurant specializing in New Appalachian Cuisine. The menus, ingredients, wines, craft beers, and spirits at the time you are viewing this page are as designed and planned. In all likelihood all will be available on the day you dine with us. Please note however that while all menus will be essentially as presented here, we may make minor changes depending on availability. Some ingredients, wines, craft brewers or spirits for example may be unavailable depending on consumption or inability to get immediate resupply. In cases where that may occur, we will propose numerous substitutes of similar kinds and in the same culinary spirit.
The Valle Crucis Winter Weekends • Overview
All Fridays, Saturdays, and Sundays for all weekends in January, February, March, starting January 8th and running till March 27th, except for February 12, 13 and 14th. • Presenting 5 Menus over 10 weekends at Over Yonder, to benefit 5 Western North Carolina High Country non-profit organizations, and featuring 20 North Carolina Food, Spirit, Beer & Wine producers and suppliers. | Click Here | Reserve Lodging & Dining | Reserve Lodging | Reserve Dining |
The Pot Pie Weekend
January 8, 9, 10 & February 26, 27, 28 • Presenting The Pot Pie Weekend Weekend Menu at Over Yonder, to benefit F.a.r.m. Café, and featuring New Appalachia, Junior Johnson’s Midnight Moon, Blowing Rock Brewing Company, & Wine to Water • Featured Foods: Winter Vegetable Pot Pie, Roots and Herbs, White Wine Broth, Butter Crust, Traditional Chicken Pot Pie, Potatoes, Carrots, Herbs, Lamb Shepherd’s Pie, Braised Leg of Lamb, Cabbage, Mash Pot Crust, Provolone. | Click Here
The Mountain Trout Weekend
January 15, 16, 17 & March 4, 5, 6 • Presenting The Mountain Trout Weekend Menu at Over Yonder, to benefit Valle Crucis Elementary School, and featuring Sunburst Trout Farms, Covington Spirits, Fullsteam Brewery & Shelton Vineyards • Featured Foods: Smoked Trout Mousse, Roasted Beet And Potato Salad, Roe, Toast, Pan-Fried NC Rainbow Trout, Sweet Potato Casserole, Napa Slaw, Almonds, Smoked Onion Tartar, Whole Roasted Trout, Winter Squash Hash, Fried Collard And Peanut Slaw. | Click Here
The Heritage Pork Weekend
January 22, 23, 24 & March 11, 12, 13 • Presenting The Heritage Pork Weekend Menu at Over Yonder, to benefit Valle Crucis Community Park, and featuring Heritage Farms Cheshire Pork, Troy & Sons, Asheville Distilling Company, Mother Earth Brewing & Shelton Vineyards • Featured Foods: Pork Belly Skewers, Muscadine Bbq, Hoe Cake, Pickled Cabbage, Pulled Pork Sandwich, Moonshine Bbq, Napa Slaw, Pickles, Pork Chips, Stuffed Pork Tenderloin, Scallion, Mushroom, Almond, Bacon, Cheese, Whole Grain Mustard Sauce, Crispy Brussels Sprouts, Roasted Vegetables. | Click Here
The Meat & Potatoes Weekend
February 5, 6, 7 & March 18, 19, 20 • Presenting The Meat & Potatoes Weekend Menu at Over Yonder, to benefit The Appalachian Theatre, and featuring Apple Brandy Farms, Defiant Whisky, Blue Ridge Distilling, Highland Brewing Company, Biltmore Wines • Featured Foods: North Carolina Strip, Sweet Potato Fries, Gorgonzola Sauce, Pot Roast, Mash and Butterbeans, Red Wine Braise, Wilted Bitter Greens, Fingerling Potatoes Roasted in Duck Fat, Oxtail Marmalade. | Click Here
The Chicken & Dumplings Weekend
February 19, 20, 21 & March 25, 26, 27 • Presenting The Chicken & Dumplings Menu at Over Yonder, to benefit The Blue Ridge Conservancy, and featuring Joyce Farms, TOPO Organic Spirits, Natty Greene’s Brewing Company & Shelton Vineyards • Featured Foods: Gumbo Stuffed Fried Dumpling, Chicken, Creamy Root Vegetables, Cheddar Biscuit Dumplings, Red Chicken Confit with Andouille and White Beans, Crispy collards, Grit Dumplings. | Click Here
For More Information
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The Mast Farm Inn is an award-winning historic country inn & restaurant in the Valle Crucis Historical District of North Carolina, which has been welcoming guests since the 1800s. The Mast Farm Inn is a Historic Hotels of America hotel, a Select Registry Inn, and is on The National Register of Historic Places.