Walter's Blue Plate Special

Walter’s Blue Plate Special At Gamekeeper

New specials from Gamekeeper! Walter’s Blue Plate Special Every Friday Walter’s choice of soup or salad, entree & dessert $35 plus tax & gratuity...
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Gamekeeper Receiving Award

Gamekeeper Recognized By AAA For Ninth Straight Year

For the 9th consecutive year, the Gamekeeper Restaurant has been honored with AAA’s Four Diamond Award.  Gamekeeper is only one of 3 restaurants designated with the award in Western NC. “AAA’s requirements for a Four Diamond rating are scrupulous, and those...
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fruitcake

The Fruitcake

A Rundown of the Christmas Season’s Most Infamous Cake The Fruitcake Oh fruitcake…what pity I feel for you. You, in all of your overwhelming sweetness, never asked to become the tradition you are now. On your own, there is nothing particularly offensive about you, yet...
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Apples

Apples: Take A Bite

Everybody knows the wonderfulness of the apple. It’s crispy, beautiful, perfect in pies and the premiere fall fruit. Beyond stating more of the obvious, here are a few fun facts:   Palmology is the science of apple growing. Wait! That’s POMOLOGY, which deals with...
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Pumpkins

Pumpkins Are Smashing

  September 22nd officially marked the end of summer and the beginning of summer’s cooler and more fashionable sibling, autumn. Ah yes, autumn, a season of change. The green of the trees is replaced with red, yellow and orange. A warm summer breeze becomes a...
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900 Seconds With… Timberlake’s Restaurant at Chetola Resort

900 Seconds With…

TIMBERLAKE’S RESTAURANT at CHETOLA RESORT

Hunter Bowling | Executive Chef

Timberlake's Chetola

Timberlake’s, well known by Chetola residents and visitors for their distinctive menu, invites everyone in the high country to come dine!

 

What inspired you to become a chef?

My parents and grandparents installed a passion for food. They loved to cook & travel, especially in Europe, Italy, Germany and France. I traveled to Europe when I was a teenager.

 

What are the 3 keys for running a successful restaurant?

Hard work; dedication and consistency.

 

When you were growing up did you eat your veggies?

I did!

 

Did you use an easy-bake oven?

No. I used the real kitchen equipment.

 

What are your future plans for the restaurant?

We want to see the restaurant continue to succeed and expand; bring in more people from the high country. We want to build our name recognition beyond Chetola and get the word out that the restaurant is open to everyone.

 

What do you cook for yourself & your family at home?

There’s not a lot of time to cook at home! My wife and 4-year old son and I enjoy fish, fresh seafood and vegetables though. We use whatever we find at the Farmer’s Market for inspiration.

 

If you could dress any way you want, what would you wear in the kitchen?
I enjoy my chef wear.

 

What’s the weirdest thing you’ve ever eaten?

Rocky Mountain Oysters. It’s only a name, but it’s actually a bull’s testicles. I did not enjoy them!

 

You’re scheduled for the electric chair. What’s your last meal?

Surf & turf – filet with béarnaise and a lobster tail.

 

What’s your favorite kitchen equipment or gadget?

The grill. It’s my favorite way to cook seafood, meat, and vegetables.

 

The Rolling Stones or The Beatles?

It’s a close call, but The Beatles. I have every single one of their vinyls.

 

What’s the worst meal you’ve ever prepared?

An over cooked pizza. I fell asleep and the whole house filled up with smoke.

 

Who would win a fight between Spiderman and Batman?

Batman. Definitely. My son loves Batman.

 

 

 

 

 

 

900 Seconds With… Makoto’s

Makoto's Boone, NC

900 Seconds With

MAKOTO’s

Gwen Dhing      Owner | Interviewee

Ronald Dhing    Owner | Chef

Makoto’s, Boone’s premiere Japanese Steak House and Sushi Bar, has been in business 34 years.  Gwen tells us about serving “flipping good food!”

 

What are the 3 keys to running a successful restaurant?

  1.   Business success starts with knowing your “Why”.  Why do you do what you do?
  2.  Sweat the small stuff.  Attention to detail and never taking your eye off the small things is important to success.
  3. Be present! Know what is going on at your restaurant and work along side your staff.

 

Who would win a fight between Spiderman and Batman?

Batman.  Actually, Ironman is my true favorite.

 

When you were growing up did you eat your veggies?

Yes.

 

What inspired you to be come a chef/restaurant owner?

I went to see “Tequila Sunrise”, starring Michelle Pfeiffer, when I was in college.  The movie made the restaurant business look fun.  I worked as a waitress at Makoto’s, then became the GM.  Ronald and I bought the business in August 2006.

 

What are your future plans for the restaurant?

To continue being the best show in town!  After 34 years of success, we’re a staple in the community.

 

 What person would you most like to cook for?

Ron would like to cook for Chef Morimoto

 

If you could dress any way you want, what would you wear in the kitchen?
Ronald would wear a suit.

 

What did you have for dinner last night?

Sushi.

 

What one word comes to mind when you hear the word FOODIE?

A person who enjoys all types of foods and makes a point to try new food experiences.

 

What’s the weirdest thing you’ve ever eaten?

Cow tongue

 

You’re scheduled for the electric chair.  What’s your last meal?

Sushi – a good point roll.  That’s tempura salmon, cream cheese, crab on top,

drizzled with eel sauce.

 

If you could dine with anyone, who would it be?

Ron would want to eat with Elon Musk, the CEO of Tesla.

 

The Rolling Stones or The Beatles?

The Rolling Stones

 

 

 

 

900 Seconds With… Over Yonder

Over Yonder Valle Crucis

900 Seconds With . . .

OVER YONDER

 Andrew Long                       Owner | Chef | Interviewer

Megan Long                          Owner

Henri Deschamps                Owner

Danielle D. Stabler              Owner

 

Andrew Long, Co-Owner & Chef spoke passionately about his love for the restaurant business and being an owner for the first time.  Over Yonder is quickly becoming a destination restaurant & bar in the heart of Valle Crucis.

 

What inspired you to be come a chef/restaurant owner?

When I was 15 I worked in a restaurant in Baton Rouge, washing dishes and bussing tables. It was a lot of fun – the work and the atmosphere – like being with a bunch of pirates. I got into food in my 20s. As I’ve matured, my reasons grow. It’s very gratifying to see someone have a good experience.

 

When you were growing up did you eat your veggies?

Yes, except corn. My Mom always served it out of a can. She also threw Velveeta cheese on any vegetable to get us to eat them!

 

 What are your future plans for restaurant?

Growing our catering business. We are building a kitchen we hope to open in about 6 months.

Becoming a Co-Owner with my wife Megan, Danielle Stabler and Henri Deschamps (of Mast Farm Inn) has removed me from the kitchen and forced me to take on different responsibilities. I’m thankful to have a competent kitchen staff and good supporting management.

Did you use an easy-bake oven when you were a child?

No

 

What did you have for dinner last night?

Ramen noodles

 

What’s your favorite kitchen equipment or gadget?

Vita mix blender

 

What’s the weirdest thing you’ve ever cooked?

That’s really in the eye of the beholder! Cheeks, tongues, tails, feet, brains. People really like frog legs, but some are freaked out by them.

 

What is your nickname?

When I was in high school, working in the restaurant all over the place, people had to walk around me because I was so big. They called me “Detour.”

 

If you could dine anywhere, where would it be?

Vietnam street food. I like the flavors & product of South East Asia and the classic heavy French influences.

 

What’s the worst meal you’ve ever prepared?

Crawfish and cream sauce! When I was in my 20’s, I was working in New Orleans. Instead of using cornstarch, I used baking soda. The pot fizzled, boiled up and exploded all over the kitchen. I tried to pass it off, but the Chef said it was inedible.

 

The Rolling Stones or The Beatles?

The Beatles

 

Kitty cats or dogs?

Dogs, even though we have about 12 kitty cats.

 

 

 

 

900 Seconds With… Eat Crow

 

900 Seconds With . . . EAT CROW

Eat Crow Foscoe NC

 

 

 

 

 

 

Meryle Geraghty, Owner | Interviewee

Dominic Geraghty, Owner | Chef  | Occasional Interviewee

 

What inspired you to be come a chef/restaurant owner?

My chef/ husband is an Executive Chef and has worked for 30 years in hotels & Country clubs.  It was the right time to do something for ourselves.

 

When you were growing up did you eat your veggies?

No

 

What are 3 keys for running a successful restaurant?

Owner | Chef     * Great help    * Consistency

 

What person would you most like to cook for?

Meryle:  The Rolling Stones  (she’s seen their last 4 tours!)

Dominic: has cooked for three Presidents, including Nixon, George HW Bush, and Bill Clinton, in Santa Fé.

 

Did you use an easy bake oven when you were a child?

Yes!

 

If you could dress any way you want, what would you wear in the kitchen?

Dominic’s wearing it!  White t-shirt & chef pants in the summer: chef jacket & chef pants in the winter.

 

What did you have for dinner last night?

Meryle:  diet shake

Dominic:  pasta

 

What one word comes to mind when you hear the word FOODIE?

In-the-know

 

What’s your favorite kitchen equipment or gadget?

Dominic:  a good sharp knife

 

What’s the weirdest thing you’ve ever eaten?

Nothing comes to mind.

 

You’re scheduled for the electric chair.  What’s your last meal?

Meryle:  big bowl of linguini & clam sauce

Dominic:  as an Englishman, beef wellington, medium-rare

 

What is your nickname?

Dominic:  Nig-nog  (an English expression meaning goofball)

Meryle:  doesn’t have one but likes Sunny!

 

Parting words?

Dominic:  Go forth & come fifth.

 

EAT CROW is known for their impeccably delicious, made-from-scratch cakes & pies and a variety of English specialties, including:  sausage rolls; Cornish pasties; pork pie; pork or beef sausage; eclairs, cakes; scones; treacle tarts and anything that tickles your fancy!

Fruit Loops

FRUIT LOOPS

Cheryl Westbrook

6 August 2015

Ok guys, time for a bit of honesty here. This is my third story on FRUIT and you know what, I have hardly had anything to do with this food group until I started writing about them. It’s fair to say that my ingestion of these berries has been extremely limited and has probably been more in the realm of cereal than actual partaking.

In my home we sustained ourselves with lance crackers, Stouffers and macadamia nuts. This is sort of a crazy coincidence – the nut thing – as I grew up in the Carolinas but my mother ultimately chose to live the last decade of her life in Hawaii. I sincerely doubt that she ate any more fruit there than she did in NC, or SC for that matter, but I do know she enjoyed her fair share of macadamia and pistachio nuts.

So here I am writing, for the third time, about the fruit of the month, the blackberry. I found some in my back yard and enjoy picking them with my youngest son. The greatest benefit is gained by eating the berries just as you find them, in the raw.

Blackberries are high in antioxidant levels, well known for reducing the risk of cancer. Their dark blue color ensures that they have the highest antioxidant levels of all fruits.

Like the blueberry, the blackberry helps skin retains its youthfulness by tightening tissue. They are also beneficial in retaining memory and clarity of thought.

Unlike the strawberry, which is questionably not even a fruit, blackberries have a number of nicknames: bramble, dewberry, lawer (no y) and thimbleberry.

They also are the only fruit with a technological notoriety. If one googles blackberry, the first thing that comes up is the hand-held device.

Keeping it real: there are some less-than-appealing health topics the berries help with. I’ll just list them without going into detail, trusting your ability to conceptualize and visualize:

  • blackberries help soothe the effects of diarrhea (I’m assuming these “effects” are negative.) and help alleviate hemorrhoids. Drop some of the black babies in your blended smoothie or perhaps mix with yogurt or cereal. Tea is great too and can be consumed every day without any adversity. It can be a bit bitter, but you know that honey can help.
  • Blackberries have a hefty dose of vitamin K in their composition, providing a muscle relaxer for labor pains
  • If eaten as part of consistent diet, they can help regulate menstruation and are very effective in helping blood to clot. They have phytoestrogens, literally “plant estrogens”.
  • In general, blackberries are wonderful for soothing the tummy or sore throat. Their leaves can even be used as compresses for nasty cuts and rashes as their high levels of vitamin C and tannins help boost immunity.

On a more palatable note: when used as a gargle or mouthwash, the astringent tannins help with oral hygiene.

Over 2000 years ago Galenos, a Roman army doctor, had his soldiers chew the leaves and bark of the blackberry plant. He believed they encouraged physical resistance and strengthened gums. He was right!

At Timberlake’s Restaurant at Chetola, Dessert Chef, Alicia Holsclaw, makes a scrummy blackberry cobbler and uses the berries in other desserts as well. The blackberries are often added as edible garnish on their breakfast menu or as a compote for yogurt topping.

Andy Long, Executive Chef and Co-Owner of Over Yonder, does a seasonal blackberry cobbler with buttermilk ice cream. A forager from Lenoir brings the berries to OY every week and they use every one of them!

The Gamekeeper uses locally-sourced blackberries as compote for BBQ sauce. They are also good on duck & pork and as a coulis, according to Wendy Sykes-Gordon, Chef | Owner.

So delicious; blueberries are so enjoyable in their simplicity or in multiple recipes. How fortunate we are to have easy access to these delights.

 

timberlakes-thumbOver Yonder Valle CrucisGamekeeper Boone NC

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