Small bites: Buxton’s Beach Bash

NO SHOES, NO SHIRT, NO PROBLEM: Chef Elliott Moss  will be adding a Hawaiian twist to the menu at the upcoming Buxton's Beach Bash.
NO SHOES, NO SHIRT, NO PROBLEM: Chef Elliott Moss will be adding a Hawaiian twist to the menu at the upcoming Buxton's Beach Bash. Photo by Thomas Calder

Spam musubi looks like sushi, in that two of its three key ingredients are rice and nori. The distinction, however, lies in its name: a slice of grilled Spam rather than your more traditional seafood option. It’s a popular Hawaiian dish and will be on the tiki-themed menu at Buxton’s Beach Bash.

The collaborative effort takes place Saturday, April 15, on the outside patio of Catawaba Brewing Co. Buxton Hall Barbecue will offer tiki-inspired island cuisine, while Catawaba will provide pours of tropical brews. Along with the Spam musubi, guests can expect pit-smoked whole-hog barbecue plates and sandwiches (both with a Hawaiian-style sauce option), as well as an island twist on Buxton’s fried chicken sandwich, Spam-fried rice, macaroni salad and grilled pineapple salad.

In addition to food and drink, there will be live entertainment provided by DJ Dr. Filth, as well as live performances from the Ouroboros Boys and The Nude Party. Jennifer Moss, Buxton Hall’s catering director, describes both bands as ’60s-inspired surf-rock.

The live bands are a first for Buxton Hall, as is the tiki-themed menu. “We’ve never done anything like this before,” Moss says. “I hope people will come out. It’ll be a really good time.”

Buxton’s Beach Bash runs 2-8 p.m. Saturday, April 15, at Catawba Brewing Co., 32 Banks Ave. Admission is free. This is a family-friendly event. For more information, visit buxtonhall.com.

West Asheville Egg Hunt

The West Asheville Egg Hunt returns to the Rainbow Community Center on Saturday, April 15. The family-friendly gathering will offer children, kindergarten through fifth grade, the chance to hunt down and collect these prize-filled treats. Additional activities and games include cornhole, face painting and a bubble machine. This year’s West Asheville Egg Hunt has a food focus as well. Kona Ice and Mojo’s BBQ & Grill will both be participating in the event.

The West Asheville Egg Hunt runs 10:30 a.m.-1:30 p.m. Saturday, April 15, at Rainbow Community Center, 60 State St. It is free and open to the public. Street parking is encouraged due to limited space. For more information, email info@gatheringasheville.org.

Nowruz: Unity at the Table

Nowruz is the Persian New Year. It translates to “a new day” and symbolizes the coming of spring. It is also the theme for an upcoming dinner at Table restaurant. As part of a greater series of community-focused dinners, the gathering will feature three local chefs: Jacob Sessoms of Table, Meherwan Irani of Chai Pani and A-B Tech culinary instructor Reza Setayesh. Table’s general manager, Kelly Vormelker, notes that the dinner will include three family-style courses: mezza, or small dishes; a main dish; and dessert. She adds that all three chefs will be “collaborating on each course, as opposed to each chef taking a particular dish.” While menu specifics will not be released, Vormelker says guests can expect dishes that include hummus, eggplant, saffron, goat meat and chicken, along with dessert pastries inspired by all three cultures represented — Persian, Sephardic and Parsi. The dinner will include shared carafes of wine.

Nowruz takes place at 6 p.m. Thursday, April 13, at Table, 48 College St. Tickets are $80 per person, tax and gratuity not included. All proceeds benefit Compañeros Inmigrantes de las Montañas en Acción, a local organization that strives to create inclusive communities with justice, freedom and equality for all. To learn more about the organization, visit cimawnc.org. For reservations, email info@tableasheville.com or call the restaurant at 828-254-8980.

Brunch at Star Diner

On Easter Sunday, Star Diner will launch a Sunday brunch menu. Highlights will include crab cake Benedict with asparagus, two poached eggs and béarnaise sauce; Annie’s challah French toast with amaretto whipped cream, toasted almonds and maple syrup; and the Star tenderloin burger, a combination of ground beef, veal, pork and bacon, stacked with seared foie gras, lettuce, tomato and pickled red onions. Among the menu’s beverage choices are mimosas, bottomless coffee and Bell’s Two Hearted IPA. Prices range from $12-$20.

Star Diner is at 115 N. Main St., Marshall. Brunch will be served noon-3 p.m. Sundays beginning April 16. Reservations are encouraged. Call 828-649-9900. For more on Star Diner, visit avl.mx/3ia

Weeknight specials, kids menu at Gan Shan Station

Gan Shan Station has rolled out a new themed weeknight specials menu. Mondays are $2 off draft beer; Tuesdays are Build-A-Bowl Ramen Night with plates starting at $9; Wednesdays are $4 per plate Bun Night; Thursdays are $44 Whole Fish Night. The restaurant also now offers a kids menu with choices such as grilled chicken tenders, chicken wings and a fresh veggie plate. Kids desserts are available as well. Prices range from $5 to $8.50.

Gan Shan Station is at 143 Charlotte St. Hours are Monday-Saturday 11:30 a.m.-10 p.m. For details, visit ganshanstation.com.

High Five Coffee opens new location in Woodfin

High Five Coffee will open a third location at 2010 Riverside Drive in May as part of the Mill at Riverside complex. In a press release, owner Jay Weatherly says, “This new location will be an easy spot for folks in the Woodfin and the North Asheville area to grab a coffee and a snack. It’s a unique little outpost right on the river that I believe will become a sweet spot for locals, offering a nice reprieve from the hustle and bustle of Asheville.” Specialty coffee, canned and draft beer, and grab-and-go foods are all on the shop’s streamlined menu.

The new High Five Coffee will be at 2010 Riverside Drive. Hours will be Monday-Sunday 7 a.m.-8 p.m. For details, visit highfivecoffee.com.

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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.

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One thought on “Small bites: Buxton’s Beach Bash

  1. Lan Sluder

    Love the cover of this issue! I also like the bee veil style worn by the beekeepers in the photo. I have an old style veil and need to get one of these, as they keep upset or defensive bees farther away from your face.

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