Small Bites

Veggin out: Feeling a little too meaty? Then mark your calendar: On Monday, March 20, vegetarians across the country will be celebrating the 22nd annual Great American Meatout, which bills itself as the “world’s largest grassroots diet-education campaign.” Locally, the Asheville Vegetarians club is urging community members to “usher in spring with a health meat-free meal and move toward plant-based eating.” For more information about the Meatout or the club, visit

Lunch on the hill: The Richmond Hill Inn has opened the Ambassador’s Grille, a new lunch venue with a menu prepared by executive chef Michelle Kelley. The eatery overlooks the Inn’s formal, Victorian-style Parterre Garden. The new menu features dishes such as tempura-battered seasonal vegetables with soy-ginger aioli, and grilled marinated chicken on a baguette with fresh mozzarella, tomatoes and basil mayonnaise. There’s also a chef’s choice menu that changes daily, and fresh desserts are prepared by pastry chef Jitra Neal. Lunch entrees range in price from $6 to $15. Reservations are suggested, but not required. Richmond Hill Inn is located at 87 Richmond Hill Dr. in Asheville. For more information, call 252-7313.

Season’s new season: Season’s Restaurant at Highland Lake Inn is welcoming the warmth of spring with new menus and new hours. For lunch, diners may now find lighter items on their plate, such as shallot and lavender-marinated salmon, smoked trout and fresh citrus salad, and seafood pappardelle. The theme continues at dinnertime with spring vegetable vol-au-vent, coconut-curried chicken, and pan-seared corvina on the menu. Season’s is notable for their use of fresh, seasonal ingredients, many of which are culled directly from an on-premise organic garden. The restaurant’s new spring hours are Wed-Sat, 7:30-9:30 a.m. for breakfast, 11:30 a.m.-2:30 p.m. for lunch, and 5-8 p.m. for dinner. Season’s at the Highland Lake Inn is located in Flat Rock. For more information, visit, or call (800) 762-1376.

Through the grapevine: Chances are you spend at least some of your income on beer, wine and good food. Why not send some of your hard-earned money allotted for those pleasurable vices toward a good cause? This month, the Hendersonville Country Club will offer a chance to be philanthropic without having to abstain. The Country Club will host an event called “Vintage Carolina” to benefit the Community Foundation of Henderson County featuring a sampling of wine, beer and specialty dishes prepared by area chefs. Some of the businesses and institutions donating edibles and/or drinkables include: The Purple Sage, the A-B Tech Culinary and Pastry Club, Chef David Sparacino, and Sushi with Gusto. The event will also include a silent auction, a wine auction, live music and other entertainment. The Community Foundation was established in 1983 to ensure that Henderson County continues to flourish by helping to make grants to qualified agencies and institutions involved in matters such as conservation, the arts, health and human services. This event will be held Monday, March 27, from 6 to 9:30 p.m. Coat and tie are required. Tickets are $75 each, and can be ordered by calling the Foundation office at 697-6224.


Before you comment

The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.

Leave a Reply

To leave a reply you may Login with your Mountain Xpress account, connect socially or enter your name and e-mail. Your e-mail address will not be published. All fields are required.