Carolina Bed & Breakfast
Beer, Food and Asheville: The Sierra Nevada Brewery hits a Home Run 3 Aug 2016, 5:00 am
Sierra Nevada Brewery
Asheville, it’s a beer city, it’s a foodie town, it’s a music town, it’s a mountain town. Our city is so many things! And just when we thought we had it all figured out, someone comes along and surprises us. After hearing great reviews from our guests, last week James and I took a drive out from our downtown Asheville B&B to the recently opened Sierra Nevada Brewery.
Located just past the Asheville Airport, about 20 minutes from the Carolina Bed & Breakfast, the Sierra Nevada Brewery is reached by means of a long meandering driveway which takes you past hops growing in the fields and remnants of different time when brewing beer was much less automated. It is a lovely entrance, and sets the tone for the experience awaiting you. James and I were not coming for a tour (although everyone tells me we must try one), we were taking Abby, our daughter, out to dinner and trying out a new restaurant at the same time.
A long row of Beer Taps to choose from!
Through the front windows of the brewery we could see giant copper kettles glowing in the light (hmmm, yes, need to take the tour) but our destination was the Taproom to the left. We were amazed at how busy it was for a Monday evening! We hadn’t thought to make reservations but we able to buy a flight of beer at the bar and then took it outside on the veranda to enjoy. The idea was to try the beers in the flight and then you will know which beer to buy. The sun was setting over the hills, the air was a comfortable temperature, families sat around the tables and played corn-hole. Behind us a large truck was being filled with spent grain. We did not mind at all waiting a short half-hour for a table.
Once seated inside,we were intrigued by the menu. At the Sierra Nevada Brewery they have a wide variety of small plates intended to be shared so that guests can enjoy a variety of beer and food pairings. It was at the same time elegant and fun. Not at all your usual taproom fare!
We started by sharing a plate of Duck Fat Fries, a plate of Lamb Tartare and a plate of two types of Spring Peas, Asparagus and Radish over a Goat Cheese and Black Garlic sauce. Each was delicious! Then James finished with a Burger, I had the Chicken Fried Quail and Abby went for a Mason Jar Salad. Everything was great. The service was attentive and the entire experience a pleasure. We all agreed that this would be a good spot to bring someone new to Asheville to see something a bit outside of the normal areas.
Spring Peas, Asparagus and Radish with Goat Cheese
Definitely worth the visit!
Completely Nuts Bar: A Recipe for Nuts.com 18 Jul 2016, 9:00 am
Last week I heard a recipe contest being held by Nuts.com asking people to create a snack using at least four of their products. Since it gave me a chance to take a break from working on my cookbook, (Our Family Table: Lessons and Recipes from a Life Abroad, due out October 2016) I thought “Why not?”
Then I got the list of ingredients from which I needed to use and I thought “This is completely nuts!“.
I do a lot of baking at our Asheville Inn, the Carolina Bed & Breakfast. In addition to the muffins, cookies and breads which are standard fare in the B&B industry, we like to put a small treat in our guests’ rooms while they are out at dinner. These range from mini-cupcakes to tiny tarts to small bar cookies and more. So I decided to do a take on a pecan pie bar using lots of different nuts and a light batter to bind it instead of the traditional brown sugar and dark syrup and spice combination. I chose some of the more elegant nuts on the list for this and took a step outside of the box in adding Green Tea Matcha Powder to the base layer. And finally, as a bonus item, I used almond flour to replace the flour I use in the batter. Then I took a leap of faith and put in our guests’ rooms.
Homerun! The plates came back empty and a couple of people asked me about them before they left today. In my book, that’s success!
COMPLETELY NUTS BAR
Preheat the oven to 350 degrees
Grease or line an 8X8 baking pan
1 cup unsalted butter
1/2 cup sugar
Pulse base ingredients together until it resembles green sand
2 tbsp Green Tea Matcha Powder
2 cups flour
Place butter, sugar, green tea powder and flour in the bowl of a food processor and pulse together until it looks like green sand. Pour into the prepared pan, using your hands to pat it evenly into place, and bake at 350 degrees for 20-25 minutes until starting to brown around the edges.
While the base is cooking, prepare the filling.
1/4 unsalted butter, melted
1 1/2 cup sugar
Pinch of salt
1 tsp vanilla extract
1/4 cup lemon juice
1/4 cup milk
1 tbsp Almond Flour
2/3 cup Pistachio Nuts, coarsely chopped
2/3 cup Hazelnuts, coarsely chopped
2/3 cup Macadamia Nuts, coarsely chopped
Place the melted butter together with the sugar in the bowl of an electric mixer and blend together until light and fluffy. Whisk in the eggs, one at a time. Add the salt, vanilla, lemon juice and milk
Ready to go in the oven!
and mix until smooth. Add the nuts and almond flour and stir together. Pour over the pre-cooked base and cook for 30-35 minutes until set and a toothpick inserted in the center comes out clean.
Cool completely before cutting into bars.
Makes 16 bars.
COMPLETELY NUTS BAR!
Making the Most of Summer Fruits 13 Jul 2016, 6:00 am
One of the fun things about eating seasonally is enjoying the abundance of fruit in the summer. Yesterday James and I were able to choose between cherries, cantaloupe, watermelon, honeydew, blackberries, raspberries and peaches for lunch. Operating our Bed & Breakfast in Asheville NC means more food than most in our refrigerator. Of course, your fridge probably doesn’t have such a wide variety of summer fruits in it all at once!
With so much to choose from, why bother dressing the fruit up? And I get this. I love the “grab and go” quality of a beautiful bowl of fruit. But sometimes it’s nice to do a little bit more. So here are two wonderful and easy-to-make sauces which you can use to give your summer fruit a special flare!
Both of these recipes use Mascarpone Cheese as a base. Mascarpone is an Italian triple-cream cheese which is made, like many cheeses, through the introduction of a bacterial cultural to the cream. When you add sugar and liquids to Mascarpone, the culture is re-awakened resulting in a sauce which will thicken as it sits. This doesn’t mean you can’t make your sauce ahead. but it does mean that if you do make it ahead you should make less than you need as you will probably need to thin it down before serving.
You can serve these sauces on top of your summer fruits and berries as is, or you can take advantage of the natural affinity of these fruits to pair with the fresh herbs which are also so abundant just now. One of the best ways to do this is to make an infusion, a sort of herbal sweet tea, and toss the fruits gently in it either just before serving or the night before.
RASPBERRIES WITH LEMON MASCARPONE CREAM
½ cup fresh berries per person
1 half cup lemon curd (commercial or home made)
2 tbsp mascarpone
1 tbsp heavy cream
Arrange the raspberries in a pretty glass or bowl.
Whisk together the lemon curd and mascarpone until it is smooth. Thin with heavy cream to a thick cream. Place a large dollop on top of the raspberries.
The process used to make the sweet basil syrup in this next recipe can be adapted to other herbs and combinations. Try it with fresh mint (and a little ginger) or lemon-thyme .
Fresh Blackberries in Sweet Basil Syrup with Vanilla Mascarpone Cream
BLACKBERRIES IN SWEET BASIL SYRUP with MASCARPONE VANILLA CREAM
For the Mascarpone Vanilla Cream:
2 tbs Mascarpone (room temp)
¼ cup heavy cream
1 tsp sugar
1 tsp vanilla
For the Syrup:
1 cup sugar
½ cup water
½ cup semi-sweet wine
½ vanilla bean (or ½ tsp vanilla extract)
1 cup tightly packed Basil leaves
Juice of one lemon
Combine sugar, water and wine in a saucepan. Add the vanilla bean (or extract). Bring to a boil. Remove from the heat and stir in the basil and lemon juice. Cool to room temperature. Strain.
2 pints blackberries
Marinate blackberries in the sweet basil syrup at least 8 hours or up to two days. The longer they soak the more flavour they will pick up from the basil. Serve with a little sauce, topped with a dollop of Mascarpone Vanilla Cream (thin with cream if needed) .
Look for these recipes and more in my cookbook, Our Family Table: Lessons and Recipes from a Life Overseas, available in October 2016!
Picnic On Top of Cold Mountain 6 Jul 2016, 2:44 pm
James and I are getting ready for another big hike, this time across the width of the UK. It’s a long hike, 190 miles, and will take us almost three weeks to complete so we have begun training in earnest. Of course it’s not really fair to call it “training” when it is so much fun and something we would be doing anyway! This 4th of July we decided to take a picnic to the top of Cold Mountain.
It’s not an easy hike. At 6,030 ft the summit is an arduous 11 mile round trip adventure which climbs 3,000 feet to the mountain’s top. But it’s worth the effort. Cold Mountain is part of the Shining Rock Wilderness area in the Pisgah National Forest. As such it is left as much as possible in its natural state. If you read Charles Frazier’s novel “Cold Mountain” or saw the 2003 movie of the same name, then you will understand me when I say the mountain is probably much like it was during the Civil War. The trail is well worn but narrow and filled with rocks and roots. Shortly after we began the ascent the noise of the Daniel Boone Boy Scout Camp faded behind us. Sunlight filtered through the trees and the only sounds (besides our breathing) were the whine of the
One of the many beautiful wild flowers growing on Cold Mountain
occasional gnat and birds singing in the distance. Hiking in the Blue Ridge Mountains, I often ponder how hard life must have been for the early explorers and settlers. I find myself thinking about hiking in long skirts and heavy shoes, helping to manhandle wagons over the passes and back down into the valley’s below and I am filled with awe for their accomplishment.
We saw no one as we climbed. There was the occasional leaf pierced by someone’s hiking pole and once I saw a boot print but other than that it was completely ours. After about two and a half hours of hard work we came upon a rocky outlook. The trail guide said that the view from the top was obscured by bushes and suggested this outcrop as a good picnic place. So we off-loaded our day packs there and climbed the last quarter mile enjoying the freedom of a dropped 20 pounds! You can imagine our feelings when we reached the pinnacle of Cold Mountain and discovered that someone else had gotten there first. Isn’t that just the way of life? If you want go to turn around in a driveway the car behind you will always belong to the driveway’s owner. And if you climb a deserted mountain the only person you meet will be enjoying the view from top (and there was totally a good place to picnic there!). But nevermind. He was a nice man and had an interesting story so it was all good. Saying good-bye, we returned to our bags and spent a lovely half an hour looking at the view and sharing our picnic.
Nope, we didn’t get there first!
After that it was down and down and down and down until we reached the base and returned to the Carolina Bed & Breakfast, tired but happy.
Summer in My Asheville Garden 20 Jun 2016, 5:30 am
Victory in The Garden!
It’s definitely summer here in Asheville. The days are long (and hot) and my garden is growing like crazy, albeit helped by James’ faithful rounds of watering at the Carolina Bed & Breakfast.
Our flower gardens are onto their fourth year and have moved from newly-planted to established.You have probably seen pictures of the flowers which cycle through from snow-drops to daffodils, peonies to daisies, lilies to pansies, mums to winter roses and more. My tiny vegetable garden gets less publicity. We have so many wonderful farmer’s markets here in Western North Carolina that we don’t need to grow much. What we do grow is more for the pleasure (and challenge) of produce from our own garden.
I have to be honest that before moving here my experience with vegetable gardens was limited to watching my mother as I was growing up, and appreciating the labors of our gardener in England. He was named Mr. Green (for real) and came with the house. The owners rightly wanted to make sure that the well-established garden was properly taken care of. The garden there was bountiful with fresh fruits and vegetables ranging from artichokes to melons and more. It was not until we bought our Asheville Bed and Breakfast that I had the space, time, and climate to try a garden of my own. The learning curve has been slower than I would have liked, delayed by construction and changes in landscaping. Every time I thought I had a good site we had to move it and it took forever to find a place where there was enough sun. But this year it seems to all be coming together. Here is what I have learned:
Plant radishes early and often. An early hot spell put an end to my radishes. Did you know that radishes produce roots when the temperature is under 80 degrees but anything above that and they work on sprouting leaves and flowers? Neither did I! So good-bye to radishes for this year. (note to self, plant earlier and more often next year).
On the other hand, my tomatoes are already heavy with fruit. The ones that survived the battle with Early Blight, that is. I love heirlooms tomatoes but there is something to be said for the disease resistant Big Beef tomato! Every year I make the same mistake with my tomatoes. I buy too many plants and plant them too close together. I thought I would protect my heirlooms by
Early indications are for a great tomato harvest.
surrounding them with hybrids but they were still too close to one another and the disease spread. I always think that I will be able to pinch off the growing tips to keep the branches from spreading too far but I swear they grow two feet every night and before I know it the garden is a massive tangle of branches. So plant the tomatoes farther apart and buy fewer plants. Trust that I will get more from a few healthy plants than dozens of struggling ones.
And, at long last, I seemed to be succeeding with zucchinis. For years I have listened to jokes about the endlessly abundant zucchini plant only to watch mine wither and die after a few meager flowers. But this year I am on top of my game (at least so far) and I caught the powdery mildew at its outset. Sarah, my daughter, has made stuffed zucchini flowers for me and I harvested my first reasonably sized fruit yesterday. This year, I visit the garden every day and look at the leaves, top and bottom. And I am suppressing my dislike of pesticides and spraying and attacking disease the minute it shows up (using organic products of course!).
Stuffing Zucchini Blossoms!
And the jalapenos? Knock on wood, jalapenos have never failed me. This year is proving the same. I already have almost enough to candy my first batch. Curiously I also seem to have a white jalepeno plant. It must have gotten mixed in with the other plants. They are supposed to be slightly less spicy than the green variety which would work well here as I have to be aware that not all of our guests love fiery hot food the way my family does. No lessons to be learned here (yet). Jalapenos and I understand each other just fine!
And finally, the addition of Otis, our family cat, means that the groundhogs and squirrels are looking for another garden to pillage!
So when you visit us here at our inn, take a minute to appreciate my small plot. It probably doesn’t look like much but it’s getting there.
Food Photography at the Carolina Bed & Breakfast 5 Jun 2016, 5:30 am
Getting the cookies in the right pose! (photo courtesy of Abby Murray)
Things have been hopping here at the Carolina Bed & Breakfast. Not only has the season started for all things Asheville but I have also been working hard on my cookbook. Those of you who follow this blog may remember that one of my New Year’s resolutions was to finish my second cookbook. At the time I was just hoping for a small cookbook with recipes for some of the sweets and savory small bites we serve here at our Blue Ridge Mountain inn. I had planned to self-publish it similar to my first cookbook, Recipes from a Big Family.
Small dreams sometimes lead to big things. In January I talked with a friend who is an editor and food stylist here in Asheville. I met her when I was a contributor to Farmer & Chef South, a compilation of recipes from restaurants and B&Bs in Western North Carolina. She was very excited by my project and, before I knew it, I had an editor, a book designer, a printer and a marketing manager. And it is no longer just “Cupcakes and Canapes” (as previously titled); now “Our Family Table” contains 120 recipes and tips collected from around the world as we moved from Paris to Hong Kong to London and to Singapore with lots of travels in between.
Working on a cookbook can be a tough slog. Recipes have to be checked and doubled checked. Amounts need to be calculated (It’s not good enough to say a handful of this and a pinch of that!). Directions need to be tested, read and re-read. But it’s not all desk work. This past week we brought together my whole family and did a photo shoot hoping to come up with a cover photo as well as some other good food shots.
Getting in close over the BBQ Lamb
In preparation, I cooked for three days. Cookies needed to be made but we also needed extra batches of dough so we could take pictures of them being prepared. A full set of evening canapes plus a back up was prepared. Two of my family’s favorite dinners were cooked: Greek Lemon Chicken and a Butterflied BBQ Leg of Lamb. We all really hoped that no one would do anything in the name of photography which would render them inedible as tales of hairspray and fake ice cream made of mashed potatoes were tossed about. But I admit that I did overcook the quiche so that the pieces would hold together perfectly when sliced (shhhhh!)
A super-heated metal skewer is used to make “grill marks” on tomatoes and peppers
Then on Wednesday morning Emily boarded a flight at 4:30AM from Chicago to Asheville and Abby got up and drove from Charlotte so that “Our Family Table” would have the whole family present! For me it was a wonderful excuse to have them all together for two random days in June.
Erin Adams was our food photographer. She did a lot of the food photography for our website so I knew what to expect. She does great work so I have to make the disclaimer that the photos I am using in this blog were NOT taken by her!
My Iphone shot of Erin’s set-up for my Tomato Brie Quiche. If this is good, I bet hers is amazing!
Look for my cookbook to be out in late September. I will definitely keep you posted!
Lemon Swiss Roll: A Celebration of All Things British 15 May 2016, 7:04 am
I am making a Lemon Swiss Roll today for our guests at the Carolina Bed & Breakfast. It’s a light sponge cake spread with jam (or in this case, lemon curd ) and rolled up tightly then cut into slices so a spiral of lovely yellow filling shows.
It’s because I am obsessed with the Great British Baking Show. Have you seen it? It’s the kinder, gentler, British version of an American cooking show. It takes place in a large tent on the beautiful green lawn of an old English Manor House in Berkshire (where it always seems to be raining). Mary Berry and Paul Hollywood are the judges. She is the warm and knowledgeable grandmother of British baking. She always finds something kind to say but her air of slight disappointment lets the contestant know when they have not hit the mark. Paul Hollywood is the English gentleman in his country estate blue jeans and plaid shirt who is also one of the great artisan bakers of the UK. They are joined by two classic examples of BBC TV hosts and a cast of wonderfully British people, all of whom are familiar to me from my years living outside London.
But it is the food that I love the most. It’s all about baking and it’s all about food that I once lived with and remember with affection (and longing for!). Scones, Chelsea buns, Picnic basket pie, and suet pastry puddings are mixed with more familiar foods like sponge cake, bread pudding and apple pie. In one recent episode the contestants had to make a Charlotte Royale which involved making a Swiss roll and using slices of it to line a pan before filling it with a thick mousse. Well, I am not prepared to go that far but something about the making of a Swiss roll sounded like a challenge I could rise to and have fun with.
So today I am making a sweet sponge cake, rolling it around a lemon filling and creating my own British Bake!
LEMON SWISS ROLL
For the Cake:
4 eggs, room temperature
¾ cup granulated sugar
2 tbsp oil
2 tbsp milk mixed with 1 tsp vinegar
1 tsp vanilla
1 cup flour
1 tsp baking powder
½ tsp salt
For the Filling:
½ cup Lemon Curd
¼ cup Mascarpone
Making the Cake:
Preheat oven to 325 degrees. Spray a 15” x 10” rimmed baking sheet with cooking spray, line the bottom with parchment paper and grease the parchment paper.
Mix together the flour, baking powder, and salt in a small bowl.
Using the whisk attackment, whisk together the four eggs in the bowl of an electric mixer until pale yellow (3 minutes or more). Change to the beater attachment and slowly beat in the sugar. Add liquid ingredients and beat for at least one more minute. Add the dry ingredients and beat to combine.
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes until it springs back when touched.
Take a piece of parchment paper which is larger than your cake pan and sprinkle it with sugar. You can use either cane sugar or powdered sugar, whichever you prefer. Turn out the still hot cake
Roll the sponge cake up in the parchment paper while the cake is still warm
onto the parchment paper and carefully remove the greased paper off the bottom.
Using a sharp knife carefully score a line across the bottom of the cake about three inches in. Be careful not to cut through the cake all the way. Starting at the scored end, roll the cake up tightly in the parchment paper and then leave to cool completely.
Assembling the Cake:
Mix together the lemon curd and the mascarpone until it is smooth.
Carefully unroll the cake and spread the filling on about ¾ of the cake. Go to the edges on the sides but stop ¼ of the way before the end of the cake. The filling will spread as you roll the cake and cover this portion.
Starting at the scored end again, roll the cake carefully and tightly.
Dust with powdered sugar if you wish. Slice into ½ inch slices to serve.
Once filled and rolled, trim the ends and slice into 1/2 ” pieces
I wrapped my roll in plastic wrap and chilled it in the fridge to set the filling before cutting but this is not necessary.
While you are waiting for your cake to cool, here is a lovely little poem from a book called “Please Mrs. Butler” about going to school in England which was a favorite of mine and my children when they went to grammar school there.
Last night my mum
Got really mad
And threw a jam tart
At my dad.
Dad lost his temper
Then with mother,
Threw one at her
And hit my brother.
My brother thought
It was my sister,
Threw two at her
But somehow missed her.
She is only three,
Hurled four at him
And one at me!
I said I wouldn’t
Stand for that,
Aimed one at her
And hit the cat.
The cat jumped up
Like he’d been shot,
In the baby’s cot.
The baby –
Quietly sucking his thumb –
Then started howling
For my mum.
At which my mum
Got really mad,
And threw a Swiss roll
At my dad.
Chocolate Peanut Butter Cake–What’s Not to Love? 2 May 2016, 3:05 pm
Yesterday was James’ Birthday so I took the opportunity to try out a new cake I have been thinking of offering as a “Birthday” add-on to guests at the Carolina Bed & Breakfast: a triple layer chocolate cake with peanut butter filling and chocolate ganache icing. Just saying it makes my mouth water. And it was that good! So here’s the recipe for my take on a peanut butter cup in a cake.
A few quick notes:
This recipe is for a triple layer cake because I wanted to go long on the peanut butter filling. If this is too much cake for you, you can make a two layer cake. Use the extra batter for cupcakes which you can freeze and serve later.
Chill the cake in the refrigerator before serving. This will firm up the peanut butter filling and make more elegant layers when you cut it. In this picture I topped it with crushed salted peanuts because that was what I had. But going forward I will top it with chopped peanut butter cups. Sometimes more is more!
CHOCOLATE PEANUT BUTTER CAKE
Makes three 6” layers or two 9” inch layers
For the cake:
2 cups sugar
1 ¾ cups flour
¾ cup dark chocolate cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 tsp vanilla
2 cups boiling water
Preheat oven to 350 degrees
Grease and flour your cake pans
In a large bowl stir together the dry ingredients. Add the eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Carefully stir in 2 cups of boiling water.
Pour into the prepared tins and bake for 30-35 minutes until the cake is shrinking away from the sides and springs back when touched. Cool for 10-15 minutes then turn out and cool completely on racks before finishing.
For the peanut butter filling:
1 cup butter, room temperature
1 cup creamy peanut butter
4 cups confectioner’s sugar
¼ tsp salt
3-4 tsp cream
Put the butter, peanut butter, sugar and salt in the bowl of a mixer and beat until just combined. Add the cream and beat at medium speed for three minutes.
For the chocolate ganache:
1 cup good quality chocolate
1 cup heavy cream
Finely chop the chocolate and place it in the bowl of your food processor. Heat the cream until almost boiling then pour over the chocolate. Let it sit for 2 minutes then pulse two or three times to mix it together. (if you don’t have a food processor you can do this in a heat proof bowl).
Pour the ganache into a small bowl. Fill a slightly larger bowl with ice and place the bowl with the chocolate over it. Whisk the ganache over the ice until it has thickened. This can take ten minutes or more.
1 cup coarsely chopped peanut butter cups
To assemble the cake
Spread the peanut butter filling in equal amount on two of the layers and stack them on top of each other with the plain layer on top.
Spread the ganache over the sides and top of the cake.
Pile the chopped peanut butter cups on top.
Store cake in the refrigerator.
Meet Otis: Backstage Cat at the Carolina Bed & Breakfast 22 Apr 2016, 6:30 am
Meet Otis, the newest member of the staff and family at the Carolina Bed & Breakfast.
Both James and I grew up in cat and dog families and we had always had pets of own until we bought the Carolina Bed & Breakfast in Asheville, NC. We felt at the time (and continue to feel) that an inn which claims to be “pet-free” should not make that claim if the owners’ pets have full run of the property. Guests may have pet allergies or phobias and should feel confident that a “pet-free” Bed & Breakfast will accommodate these needs. How then to explain Otis?
Last year our eldest daughter moved to Asheville and for a time she and her cat, Milo, lived with us at the inn. Milo quickly learned that he was never allowed into the inn itself and was happy in our living quarters and garden. Few of our guests ever saw him and his presence had no more impact on them than that of the cat next door. I loved having a kitty to talk to while I was working and got used to his presence by the fireplace. And I missed him when he left.
So we went to Brother Wolf Animal Rescue and came home with Otis who stole our hearts away. He was six months old when we got him having only been at the shelter for four days. He has a non-stop purring motor and is softer than soft. He is endlessly curious and loves to be where the action is.
He likes to sit and watch us work at the computer although he has not yet figured out the best place from which to do this.
Otis will sit almost anywhere nearby
And he loves to climb up on James’ shoulders. He has even been known to try and sleep there.
Otis watches me work
Otis is one of the most socialized cats I have ever known. He has no fear of people and likes nothing more than to be where the action is. This is in one way perfect for a Bed & Breakfast cat but in other ways less so. He has learned not to go into the inn from the kitchen (although this does not stop him from wishing he could) and he keeps well away from the kitchen counter tops and island (his hatred of being squirted with water is much stronger than his desire to get up there). But he is, above all else, a people loving cat and we haven’t yet figured out how to keep him from running to greet our guests or wanting to join the group on the front porch.
It has become clear to us that he is a secret that will not be kept and we needed to come clean to our guests and our future guests.
So, yes, there is a cat on the property and, while we make every effort to keep him away from all of the guest areas so that our inn can continue to be considered “pet-free”, there is a chance that you may find a little ginger and white cat running up to you on the walk or brushing by you on the porch. We hope you won’t mind. And please don’t let him into the inn!
Hitching a ride downstairs in the morning
Ten of the Best Hikes Near Asheville, North Carolina 17 Apr 2016, 5:03 am
I say “ten of the best hikes” instead of “the ten best hikes” for two reasons: there are so many great hiking trails near Asheville that even if James and I closed our Asheville Bed & Breakfast for a month we couldn’t complete them all, and what makes a hike the best? Scenery, diversity, waterfalls, seclusion, berry-picking, difficulty (or ease), location, history, there are hikes with all of these aspects and what makes one good for today might make it not right for tomorrow. Hiking in the Blue Ridge Mountains or Western North Carolina provides a menu of choices to fit to your desires and skill.
Therefore in no particular order, James and I have put together this list of Ten of the Best Hikes Near Asheville, North Carolina, with the rider that these are all hikes which we have done and we invite you to send us the particulars of hikes you have loved so we can try them too!
- John Rock (5 mile loop, moderate to somewhat
difficult) James and I have hiked to John Rock more than
once, which says a lot because we like to try new hikes before
repeating old ones. The hike itself is just a short 30 minute
drive from the Carolina Bed & Breakfast. It’s a varied
hike with some nice mountain streams, a detour to a waterfall, and
forest glades which ends up on a large pluton monolith which
overlooks another, better known, pluton monolith, Looking
Glass Rock. But we like to think our monolith is the better
one! John Rock is larger and has a gentler incline than
Looking Glass Rock with the result that your picnic on the rock
will at least feel safer. In addition, it is less well-known
than Looking Glass which means you get to sit in relative seculsion
and look over at the crowds on the other side. You can read
about our hike here or get a map and more
View from John Rock
- Rattlesnake Lodge (2.6 mile out and back, moderate) The hike to Rattlesnake Lodge is perfect if you don’t have a lot of time or aren’t really interested in a long hike. At the top of the hike you will find the remains of what was once Rattlesnake Lodge, a private hunting lodge which was built in the early 1900’s and burned down in 1926. All of the materials to build the lodge were brought up by hand, there was never a road, but the lodge was large and comfortable. You can learn more about it from informational plaques at the top. Read about the Rattlesnake Lodge hike here
- Max Patch (1.4 mile short loop, 2.4 mile
long loop, easy) Max Patch combines a spectacular drive through the
mountains and valleys of Western North Carolina with a short hike
across an open “bald” which is covered with wild flowers in spring
and summer, and provides excellent views of the fall foliage in
Autumn. If you like you can continue on to Cataloochee and
watch the elk! You can read about our hike to Max Patch here and get hike information here.
You can see for miles from Max Patch bald
- Dupont Forest (0.6 to 6 miles,
easy to moderate). If you are looking for waterfalls in
Western North Carolina this is the hike for you. Three
of the most spectacular hikes in the area, Hooker Falls, Triple
Falls and High Falls, are all within an easy 2 mile hike of the car
park. If you want to continue on up the trail to Grassy Creek
and Bridal Veil Falls you can. This is where the first Hunger
Games was filmed so you may recognize the falls. There is swimming
and wading at the base of the falls if you are so inclined and, if
you do go on to the end of the hike, Lake Dense is a crystal clear
swimming hole with some picnic spots beside it.
Here are the hiking directions to the
It’s all about the waterfalls in Dupont Forest!
- Graveyard Fields (3.2 mile loop, easy to moderate) I am including this on the list because it is a great hike, encompassing waterfalls, views and blueberries to pick (in season). But Graveyard Fields is also one of the most popular hikes off the Blue Ridge Parkway. So popular that in 2014 the parking lot was expanded and rest rooms added. On weekends and especially in October you will share this hike with many others. If you are okay with that then definitely consider doing this hike. A short 30 minute drive from the Carolina Bed & Breakfast on the Blue Ridge Parkway (worth doing anyway) brings you to the previously mentioned parking lot. You will go through tunnels formed by Rhododendrons, through grassy fields with great views and see three separate waterfalls. Instructions are here and you can read some history about Graveyard Fields here
- Old Mt. Mitchell and Camp Alice Hike (4
mile loop, moderate to difficult) You could do what most
people do and drive to the summit of Mt. Mitchell or you could take
the Old Mitchell Trail which will pop you out at the top (where you
can feel superior to those who drove) and then loop you back down
by way of an old logging trail with beautiful unobstructed views
and few people. The hike is varied and includes some big
steps up so it is definitely not for those looking for an pleasant
stroll. Don’t miss the spur to Camp Alice, it is well worth
it. And for those who don’t feel up to the summit hike, it is
possible to just do the Camp Alice spur which is short and pretty
easy. You can read about our experience and some of the history
of Mt. Mitchell as well as Camp Alice here and
hiking directions are here.
Looking down from Mt Mitchell to the Camp Alice trail
- Shortoff Mountain (4.5 mile out and back,
moderate to difficult). Shortoff Mountain overlooks the
Linville Gorge and Lake James which would be reason enough to do
this hike. But to make it even better two large natural
forest fires in 2000 and 2007 have opened up most of the hike so
that you have unobstructed views all the way up and back
down. After a somewhat strenous ascent in the first mile you
will proceed along the ridge soaking in the views (and sunlight)
all the way. Because of the lack of shade, I would not
recommend doing this hike on a hot summer day but in spring and
fall it is glorious. History and instructions for the Shortoff Mountain Hike
Lake James as seen from Shortoff Mountain
- Hot Springs and The Appalachian Trail (various, moderate to difficult). James and I originally did this hike as what was supposed to be a ten mile loop along parts of the Appalachian Trail. You can read about our hike here. And if you do read about it, you will also read about our difficulties following the trail. I revisited the site we used for the trail information and found that it has been changed and the site no longer includes a trail map or good directions. So why am I including it on this list? Because there are a lot of hikes around Hot Springs, with lots of variety and different degrees of difficulty so it is worth going to, especially if you can end up in one of the hot springs at the end. So here is a link to a good site with lots of suggested hikes and perhaps we will see you there!
- Greybeard Trail (9.5 mile loop, difficult) The base of Greybeard Trail is located in Montreat, home of Billy Graham and Montreat College, and just a short distance from Black Mountain. Even if you don’t take a hike, either of these locations are worth a visit. This hike is a serious and lengthy climb which should only be attempted if you are in good shape and have enough time to make it up and down before dark. As a reward, you will have spectacular views especially as you hike along the Seven Sisters Ridge. Enjoy a picnic near the summit and reward yourself with pizza and beer in the town of Black Mountain before heading home again! Here are some good directions for the Greybeard Trail Hike and here is the story of our hike from the Carolina Bed & Breakfast to Greybeard Mountain
- Okay, I admit it, I am cheating! There are so many
wonderful hikes around Asheville, in the Blue Ridge Mountains and
in the wilderness areas near here, that I know the tenth best one
is still waiting to be discovered. So we will keep hiking and
keep sharing the stories of our hikes and we look forward to you
visiting us at the Carolina Bed & Breakfast, our Asheville Inn,
and sharing your knowledge with us!
Panoramic view from Shortoff Mountain