Small Bites

Season’s Restaurant at Flat Rock’s Highland Lake Inn has announced their new fall menu. Executive Chef Peter Fassbender has developed a selection of seasonally appropriate, warming dishes such as wild-mushroom vol-au-vent, duck confit napoleon and a banana-pumpkin tart. For more information on Season’s menu selections or the Highland Lake Inn, visit

With a nod to fall foliage and the visitors it will bring, The Marketplace Restaurant in downtown Asheville will expand its hours to encompass Sundays in the month of October. Dinner will be served from 5:30 to 8:30 p.m. In celebration of the season, there’s also a revamped menu with such selections as hickory-smoked duck breast over heirloom-tomato gratin and wood-grilled sockeye salmon over locally grown fingerling potatoes. For more information about the Marketplace, visit; for reservations, call 252-4162.

If you’re in the mood for some great pumpkin, mark your calendar for Saturday, Oct. 21. That’s when The Copper Crest Inn at Osceola Lake in Hendersonville will host the Pumpkin Extravaganza. From 1 to 3 p.m., chef Allen Cook will share his recipes for toasted-pumpkin seeds, pumpkin pie and pumpkin bread, as well as tips on carving the perfect pumpkin. Bring your own pumpkin or purchase one on site; carving tools will be provided. The event is open to pumpkin fans of all ages; admission is $3, but children under 6 will get in free. Reserve your space by calling 692-2544. For more info, visit

Join the Weinhaus at Asheville’s Jerusalem Garden Cafe at 7 p.m. on Thursday, Oct. 26, for a beer dinner featuring artisan brews from all over the country. Food offerings will feature the Mediterranean flavors Jerusalem Garden is known for. Cost is $40 per person; for reservations or more information, call the Weinhaus at 254-6453.


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