Culinary Revival in WNC Magazine

Culinary Revival WNC Magazine

Culinary Revival in WNC Magazine • Over Yonder, The Mast Farm Inn & Executive Chef Andrew Long are honored to be featured on the cover of WNC Magazine’s November & December 2015 edition, and in the featured article on the Appalachian Culinary Revival. WNC magazine is a bimonthly publication that captures the grandeur of the North Carolina mountains and the lifestyle of its residents through stunning photography and captivating storytelling. Every issue is a celebration of the people, culture, arts, crafts, architecture, history, and foodways of Western North Carolina. WNC magazine is sold on newsstands in select markets nationwide and has subscribers in almost every state and Canada.

The cuisine of Appalachia—centered around fresh grown produce, hand-picked fruits, long braised meats, rib-sticking cornmeal, and flour-based breads and dumplings—has forever been based on sustainability and necessity. Eat what grows. Store what you can. It was a way of living that developed as a result of the region’s remoteness.

Over Yonder
Many area chefs have long been focusing their cuisine toward the shift back to regionalism.
With the abundance of local farms in Western North Carolina, and direct contact with farmers and tailgate markets, chefs are elevating and educating with their menus.

Here, five top chefs take cues from traditional Appalachian cuisine to create modern renditions that could easily be served in their restaurants and recreated at home.

Andrew Long {Mast Farm Inn & Over Yonder, Valle Crucis}
Pheasant ‘n’ Dumplings • Chef Andrew Long runs the kitchens of two restaurants in Valle Crucis. Traditional comforting chicken ‘n’ dumplings fits perfectly into the repertoire at Over Yonder, while the nearby Mast Farm Inn allows for more adventurous experimentations. Here, Long revamps the humble dish with pheasant and chestnuts. • Click Here For RecipeClick Here For Article

Chef Andrew Long {Simplicity at The Mast Farm Inn & Over Yonder, Valle Crucis} • Over Yonder is a new destination restaurant & bar in Valle Crucis, North Carolina. Located near Blowing Rock, Boone, Banner Elk, and Linville, in The Western North Carolina High Country Mountains. Designed, owned and managed by the award-winning Mast Farm Inn, and Executive Chef Andrew Long, Over Yonder restaurant tells the story of historic Appalachian cuisine in a picturesque setting atop the rolling hills and peaks of Valle Crucis, North Carolina. Located a few hundred yards from The Mast Farm Inn. Over Yonder has a full Spirits, Beer, Wine, Mixed Beverage Restaurant ABC license and features a full service bar. Over Yonder Co-Founder, Partner and Executive Chef Andrew Long is a native son of Baton Rouge, Louisiana. Andrew grew up with the aromas of celery, bell peppers, and onions in the kitchen to go along with the seafood that was in season at the time. After learning “the finer points of kitchen subculture” while working in the restaurants of New Orleans, he moved to Charleston, SC, where he attended Johnson & Wales University and graduated in Culinary Arts. The Best Dish in North Carolina Award • Top 10 in 2010, 2nd Place in 2011 • Our restaurant Simplicity at The Mast Farm Inn was selected from among hundreds of fine dining restaurants in North Carolina for ”The Best Dish in North Carolina Award”. Best Dish is North Carolina’s Official State Restaurant Competition presented every year by The North Carolina Department of Agriculture & Consumer Services and sponsored by Our State Magazine.
Simplicity at The Mast Farm InnWebSite | Twitter | FaceBook | InstaGram | Google+ | Pinterest | LinkedIn
Over YonderWebSite | Twitter | FaceBook | InstaGram | Google+ | Pinterest

Mike Moore {Blind Pig Supper Club, Asheville}
Skillet Cornbread & Salt Pork Succotash • An eastern North Carolina native, co-owner of the erstwhile Seven Sows Bourbon & Larder in Asheville, and founder of the ever-popular Blind Pig Supper Club, Chef Mike Moore pushes the bounds of Appalachian-inspired cuisine. • Click Here For RecipeClick Here For Article

Chef Mike Moore {Blind Pig Supper Club, Asheville} • The Blind Pig based in Asheville, NC started as a small and unassuming underground supper club with a unforeseen mission to raise awareness for a local farm in WNC threatened for foreclosure. Today we are an inspired community of chefs, cooks and artisans which have delivered concept driven cuisine and experiences in unforgettable dinner productions since 2011. Through our thoughtful collaborations and networking, we continue to spotlight creative talents and bridge communities through support of local food as well as raise funds and awareness for very important charities. Mike Moore, Founder & Creative Director. Originally from Eastern North Carolina, Mike Moore relocated to Asheville, NC from San Francisco in 2005 after spending two years of formidable culinary training and in various bay area restaurants. At the bud of an ever evolving and vibrant food scene in Asheville and Western North Carolina, Mike and his wife Darlene used community initiative to form The Blind Pig Supper Club in 2011 and hosted the first underground charity dinner thereafter with a group of like minded chefs, cooks, servers and volunteers.
Blind Pig Supper Club • WebSite | Twitter | FaceBook | InstaGram | Vimeo

John Fleer {Rhubarb, Asheville}
Beer & Peanut Braised Collard Greens • Chef John Fleer transforms traditional collard greens based on taste and texture. The Winston-Salem native’s experience with the traditionally ham hock-steeped, well-cooked collards was mainly through the school lunchroom. Now, it’s one of the recurring sides in his Asheville restaurant. • Click Here For RecipeClick Here For Article

Chef John Fleer {Rhubarb, Asheville} • A native of Winston-Salem, NC, Fleer was named one of the “Rising Stars of the 21st Century” by the James Beard Foundation and is a three-time finalist for the James Beard “Best Chef in the Southeast” award. Inspired by the “culture of food” he experienced in Venice while a Religion and Philosophy major at Duke University, John began his culinary career humbly, working in kitchens as a way to pay for graduate school in Religion and Culture at UNC. His passion ignited, Fleer enrolled at the Culinary Institute of America.Rhubarb, at the heart of Asheville on Pack Square, is a comfortable place for friends, families and strangers to simply lean in and enjoy the company-a place where food and drink is at its uncomplicated best. Chef John Fleer, a three time James Beard nominee for Best Chef Southeast has created a menu inspired by seasonal, local ingredients and pays homage to the bounty of regional and American cooking. A wood-fired oven and grill complement the rustic creations. Wine selections are entirely ecological and sustainable. The bar pays tribute to the early 20th century cocktail culture.
Rhubarb • WebSite | Twitter | FaceBook | InstaGram | OpenTable

Nate Allen {Knife & Fork, Spruce Pine}
Fried Trout Rolls with Bacon Grits & Trout Tartare • “Ever since people have been pulling trout out of the creeks and lakes around here, these fish have been dunked in cornmeal and thrown in oil,” says Chef Nate Allen of Knife & Fork in Spruce Pine. • Click Here For RecipeClick Here For Article

Chef Nate Allen {Knife & Fork, Spruce Pine} • In the mountains just off the Blue Ridge Parkway, facing the North Toe River and a pair of railroad tracks, sits our small and simply appointed restaurant. The hills around us are home to a great many talented farmers, craftsmen and artists of all kinds. creativity, hard work and community abound in this small town. We are grateful and lucky to be here. Nate Allen is the chef/owner of Knife & Fork. He has worked all over the world cooking and studying various cultural relationships to food. He is an entertainer who has always loved the magic that occurs when people break bread and share wine and time. Dedication to an authentic taste of time and place has led Nate on a mission to use only the most perfect locally available products prepared and presented in a way that reflects the moods and tones of each micro season.
Knife & Fork • WebSite | Twitter | FaceBook

Duane Fernandes {Isa’s Bistro, Asheville}
North Carolina Apple & Sorghum Hand Pies • Chef Duane Fernandes crisscrossed the East Coast after culinary school, with time spent at New York City’s Per Se, Charleston’s Peninsula Grill, and locally at Horizons at Grove Park Inn. While leading the kitchen at Isa’s Bistro in Asheville, a love for desserts got the chef thinking about traditional apple turnovers and the deep spices of Appalachian apple stack cake. • Click Here For RecipeClick Here For Article

Chef Duane Fernandes {Isa’s Bistro, Asheville} • Serving lunch and dinner seven days a week, as well as Sunday brunch, Isa’s menu is specialized to celebrate the freshness of Western North Carolina’s seasonal harvest and fresh local produce. Executive Chef and General Manager Duane Fernandes brings his seasoned culinary finesse to the table preparing cuisine that is innovative, seasonally inspired and new American. Chef Fernandes leads the culinary team at Isa’s Bistro after taking leave from the four-star Horizons restaurant at the Grove Park Inn Resort & Spa. Fernandes also previously acted as the Executive Chef of Gabrielle’s at the Richmond Hill Inn. Educated at Johnson & Wales University and then the Culinary Institute of Charleston, Fernandes spent much of his early career polishing his abilities in the celebrated kitchens of Charleston’s four-diamond Peninsula Grill and the five-diamond Jefferson Hotel in Richmond, VA. His blossoming career then led him to the kitchen of Thomas Keller’s iconic Michelin 3-star Per Se in New York.
Isa’s Bistro • WebSite | Twitter | FaceBook | OpenTable

WNC Magazine • "What you love about Western North Carolina in a magazine."
WNC Magazine"What you love about Western North Carolina in a magazine." Every issue is a celebration of the people, culture, arts, crafts, architecture, history, and foodways of Western North Carolina. Written and designed to appeal to residents, visitors, and second-home owners, WNC is the only magazine focused on the entire 24-county region and delivers a readership that reaches far beyond. WNC magazine’s content covers the following 24 counties: Alleghany, Ashe, Avery, Buncombe, Burke, Caldwell, Catawba, Cherokee, Clay, Graham, Haywood, Henderson, Jackson, Macon, Madison, McDowell, Mitchell, Polk, Rutherford, Swain, Transylvania, Watauga, Wilkes, and Yancey. WNC magazine is sold on newsstands in select markets nationwide and has subscribers in almost every state and Canada. WNC magazine makes a great gift. Use the postage-paid subscription card found in each issue or order by phone, e-mail, or on our website. A complimentary card is sent with each order, indicating who the gift is from and when the recipient should expect his or her first issue. For more information about advertising opportunities in print and online, please fill out the online form available by clicking here, and an account representative will contact.
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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
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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.

WNC Magazine • Publisher
Constance E. Richards • Writer
Johnny Autry • Photographer
The Mast Farm Inn • Graphics Arts
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The Mast Farm Inn, Historic North Carolina Country Inn & Restaurant, Valle Crucis, NC