Small bites: Blue Dream Curry House celebrates three years

DREAM COME TRUE: Blue Dream Curry House will celebrate its three-year anniversary on Saturday, May 26. Co-owner James Sutherland says the restaurant plans to partake in more community events in the coming year. Photo by Thomas Calder
DREAM COME TRUE: Blue Dream Curry House will celebrate its three-year anniversary on Saturday, May 26. Co-owner James Sutherland says the restaurant plans to partake in more community events in the coming year. Photo by Thomas Calder

Three years in, Blue Dream Curry House co-owner James Sutherland says the restaurant has found its rhythm. The first year was marked by unknowns, while the second year was spent learning from those initial discoveries. But after year three, Sutherland says, he and his team “feel like the community has really accepted us.”

On Saturday, May 26, Blue Dream will honor the milestone with an anniversary party featuring celebratory appetizers and collaborative beer specials. On tap will be a coconut curry tripel and Thai lemongrass pilsner from Pisgah Brewing Co., a plum and shiso cider from Urban Orchard Cider Co., a lychee and bourbon-vanilla ginger beer from Ginger’s Revenge, and a dragon fruit and Haw Creek Honey kettle sour from Bhramari Brewing Co.

In addition to food and drinks, there will be a $5 raffle with prizes that include a free massage from Just Relax, a free tour from Asheville Food Tours and a gift card pack to local stores that sell goods produced by Appalachian Sustainable Agriculture Project members. Live music from the Stevie Lee Combs Ensemble will start at noon.

There will also be a fundraising component to the event: Blue Dream will donate 10 percent of its sales that day to ASAP, which works to help local farms thrive and connect communities with local food. Sutherland says this is part of the restaurant’s greater goal of giving back.

“We’re really excited to be here,” he says. “We’re very grateful for this community and all the gifts it has brought to us. I think that’s what keeps it going for everyone that is here.”

The third-anniversary party runs 11:30 a.m.-9 p.m. Saturday, May 26, at Blue Dream Curry House, 81 Patton Ave. The event is free to attend. For more, visit avl.mx/4yb.

Memorial Day celebration at Bold Rock Hard Cider

Bold Rock Hard Cider will celebrate Memorial Day with a barbecue where veterans and service members will eat for free. The all-day event will feature pulled pork sandwiches, hot dogs and hamburgers plus live music.

The barbecue runs noon-8 p.m. Monday, May 28, at Bold Rock Hard Cider, 72 School House Road, Mills River. Service members who present valid ID will receive a free meal. For more information, visit avl.mx/4y7.

Make a Cake in a Mason Jar

The Garage on 25, a vintage store and coffee shop in Fletcher, will host a baking class on Tuesday, May 29. Chef Byron Ellen Shaw will teach participants how to make a cake in a Mason jar. All materials will be provided.

Make a Cake in a Mason Jar runs 6:30-9 p.m. Tuesday, May 29, at The Garage on 25, 3461 Hendersonville Road, Fletcher. Tickets are $35 per person. To learn more, visit avl.mx/4y8.

Gaining Ground Farm Dinner

A five-course beer- and food-pairing dinner to benefit Green Opportunities will take place at Yesterday Spaces in Leicester on Wednesday, May 30. Catawba Brewing will provide the evening’s brews, while chefs John Fleer of Rhubarb and Gene Ettison of the Green Opportunities Kitchen Ready program will prepare the dishes. Menu details were not available at press time, but the evening will feature local meats, as well as organic vegetables provided by Gaining Ground Farm. Proceeds from the event will benefit Green Opportunities, a nonprofit that works to train, support and connect people from marginalized communities to sustainable employment pathways.

Gaining Ground Farm Dinner runs 6-9:30 p.m. Wednesday, May 3o, at Yesterday Spaces, 305 Sluder Branch Road, Leicester. Early bird tickets are $69 through Wednesday, May 23. Tickets the week of the event are $79. For more information, visit avl.mx/4y9

Filipino food at Buxton Hall Barbecue

Two James Beard-nominated chefs will team up for a pair of pop-up, a la carte dinners at Buxton Hall Barbecue’s Remingtin Room on Friday and Saturday, June 1-2.  Chef Tom Cunanan of the Washington, D.C.-based restaurant Bad Saint and Buxton’s pitmaster, Elliott Moss, will collaborate to create a menu inspired by Filipino barbecue. Seating is limited. For those who are unable to secure a spot at the table, an after-party will be held the final night. The party will be free to attend and will feature special drinks and small plates.

The Bad Saint pop-up  runs 6-10 p.m. Friday and Saturday, June 1 and 2. To reserve a seat, send an email to reservations@buxtonhall.com. The Saturday night after-party begins at 11 p.m. To learn more, visit avl.mx/4ya

Fourth location for Green Sage Cafe

Green Sage Cafe has announced plans to open a fourth location this fall in the building formerly occupied by Atlanta Bread Co. at 633 Merrimon Ave. The latest addition brings with it a new company mantra: “Eat pure food.”  The menu will include numerous plant-based options, cold-pressed juices and a gluten-free bakery. Green Sage also plans to partner with a local chef to create an online ordering app. The new site will also serve as headquarters for the company, which has plans to expand regionally.

Green Sage has locations at 5 Broadway, 1800 Hendersonville Road and 70 Westgate Parkway. The new site will be at 633 Merrimon Ave. For more, visit greensagecafe.com.

Continental Lounge

Continental Lounge is the latest concept from Vijay Shastri, former owner of Mr. Frog’s Soul & Creole Kitchen. The new eatery, which will be at 77 Biltmore Ave., the former home of Local Provisions, will focus on comfort food. The restaurant plans to open later this month.

Rising Star Chef of the Year

On May 7, Asheville native Camille Cogswell was named the 2018 Rising Star Chef of the Year at the annual James Beard Awards. Cogswell attended Asheville High School, where she was enrolled in its culinary arts classes, and did an internship at West End Bakery. She is now the pastry chef at the Isreali restaurant Zahav in Philadelphia.

SHARE
About Thomas Calder
Thomas Calder received his MFA in Fiction from the University of Houston's Creative Writing Program. He has worked with several publications, including Gulf Coast and the Collagist. For his weekly #tuesdayhistory tidbits on Asheville, follow him on Instagram @tcalder.

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.