We had lots of fun seeing all of your Tupelo Honey parties submitted in our drawing for a two-night
stay for two in Asheville at the lovely Applewood Inn, tickets to Biltmore Estate and non-stop dining at
Tupelo Honey Café. All of the submissions seemed to confirm that Tupelo Honey recipes make for a fun
and delicious gathering. Our winner is Barbara ? from Decatur, GA, whose culinary club gathers routinely
for good food, good drink and good company. We were blown away by their incredible spread and their
video of the evening, all set to the soundtrack of Van Morrison. Congratulations, Barbara!
And we have a winner…
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Tupelo Honey is proud to be one of the first supporters of this exciting initiative!
GO-Kitchen Ready Program To Provide Launching Pad For Food Service Careers And Life Skills Training
An innovative joint venture between Green Opportunities, Goodwill Industries of Northwest North Carolina, Inc., Asheville City Schools Foundation, AB-Technical Community College, the Asheville Independent Restaurant Association and MANNA FoodBank will provide career opportunities in the food service industry, life skills training and potential job placement for future students of the new GO – Kitchen Ready Training Program.
The program, managed by Green Opportunities, will offer training in basic food service and technical skills in culinary, baking, food safety and sanitation, nutrition instruction, food vocabulary and kitchen math. A portion of the class will focus on such life skills training as interviewing, job search and retention skills, resume writing and management of personal finances. The use of local food products will be a key component of the program.
Students completing the program will be certified with “kitchen-ready” skills, including a SERV-SAFE certification and a mentoring program supported by Asheville area restaurants. GO, in association with the Asheville Independent Restaurant Association, Goodwill Industries and Asheville City Schools Foundation, will provide job placement support.
Classes are scheduled to begin in March 2012 and will be held Monday through Thursday on the campus of William Randolph School. The curriculum includes 192 hours of hands-on kitchen instruction as well as 96 hours of classroom instruction over a twelve-week period. Two twelve-week sessions will be conducted in the first year of the program and classes will be limited to 15 students.
Costs for participating in the program will be covered for qualified applicants. GO will use the training to produce meals for distribution through MANNA FoodBank as well as for some school meals for students and their families at William Randolph School.
The GO Kitchen-Ready program is modeled after similar programs in other communities organized under the umbrella of Catalyst Kitchens, a network of organizations with a shared vision of empowering lives through job training, self-generating revenue through social enterprise and nourishing bodies and minds through quality food service. The Asheville initiative was launched with a start-up financial gift from the Asheville Independent Restaurant Association, with leadership and vision for the project originating with Michel Baudouin of Bouchon Restaurant. Other key supporters of the project are Steve Frabitore of Tupelo Honey Cafe, Anthony Cerrato of Fiore’s and BB&T.
Mark Rosenstein, founder and former owner of The Market Place, is spearheading the research, development and launch of the Asheville program as its project manager.
Green Opportunities is an Asheville-based nonprofit organization dedicated to improving lives, communities and the environment through innovative green collar job training and placement programs. The Asheville Independent Restaurant Association’s mission is to unite the independent restaurant community as committed to local people, local philanthropies, local businesses, local food and the local economy through genuine food and signature hospitality.
For more information about the program: GO – KITCHEN READY or contact Mark Rosenstein at 828-335-3328 or mark@greenopportunities.org
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Thank you from Tupelo Honey Cafe
All of us at Tupelo Honey Cafe would like to thank each of you for your support and patronage. We are truly blessed to have so many folks who love to congregate and share a meal together under our roof. We’re also very excited about 2012 and several new initiatives we’ve got under way. So stay tuned, be safe, enjoy being together and know that we are grateful to every one of you! Here’s to 2012!
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Here Come Tupelo Honey’s Twelve Days of SWEET
It’s beginning to look a lot like, well, you know, and we will be featuring 12 different gift ideas beginning December 6 through December 17 – as well as offering 20 percent off orders of $75 or more during that same time period! We’ve been busy sending out many of these items in our new and beautiful custom gift boxes, and the response has been terrific. We believe we have something for just about everyone on your list so look for each of these items to be featured on Facebook and via Twitter. And go to our online store ANYTIME during our special 12-day celebration and take advantage of our 20 percent off orders of $75 or more.
Simply enter the coupon code 12DAYS when you check it out!
Start shopping now or select a featured product below.
Here are a few things you’ll find:
- A beautiful bee-embossed hand-made deviled egg plate, created by Silver Pail Pottery
- Tupelo Ho Ho Ho Gift Box – with all you need for a Merry Christmas morning’s breakfast
- Asheville-made, sleek and utilitarian, solid hardwood rolling pins
- Tupelo’s own Smoked Jalapeno BBQ sauce with a side of Tupelo Dry Rub
- A funky apron (or two) with matching mitt and a fun, hand-sewn reversible tote bag
- Pickles – considered good luck in German Christmas tradition — both Habanero Bread and Butter Pickles as well as Salt and Pepper Pickles
- Lovely, functional, hand-made wine tumblers, made exclusively for Tupelo by Barking Spider Pottery in Penland, NC
- Talk about good! Local farmer Walter Harrell’s Apple Butter and Tupelo’s biscuit mix
- New, great-looking t-shirts and caps, all with Tupelo Honey identity
- A Hostess With The Mostest Gift Bundle for your favorite holiday hostess
- A hand-made Barking Spider Pottery chips and dip platter, perfect for serving Tupelo Honey’s Warm Pimiento Cheese Dip
- A Gift Box For The Southern Cook, because you know one!
You’ll also find salad dressings, Tupelo Honey and handmade honey pots, coffee mugs, our cookbook, special dredge for your fried green tomatoes, and jams and preserves. Guaranteed to make your shopping easy, convenient and happy!
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Make It Easy This Holiday Season
Happy December! We’ll be offering ideas for food-related gifts, entertaining tips and holiday recipes with our entries this month. Our first thought has to do with the type of holiday entertaining most folks do these days. It’s unusual to find someone entertaining formally – we’re much more about gathering in the kitchen or in front of the fireplace. Just look at new home designs: there’s rarely a dining room!
So it would follow that casual dining equals casual (but fantastic) fare. Here’s a recipe for a pretty pesto that’s a little different from the pine nuts version and is delicious on crostini as an appetizer to serve while folks are milling around with drinks before dinner. Garnish it with a strip of red bell pepper for some holiday color and inspiration.
Basil Cashew Pesto
Makes 1/2 cup
1/2 cup firmly packed fresh basil
1/3 cup roasted, salted cashews
2 cloves garlic
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Combine the basil, cashews, garlic, lemon juice, salt and pepper in a food processor. Drizzle the olive oil into the mixture and blend until smooth. Serve on toasted crostini and top with a strip of red bell pepper. This will store refrigerated in an air-tight container for up to 1 week.
For more great recipes check out the Tupelo Honey Cookbook!
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The New York International Spirits Competition Announces 2011 Winners
This Year’s Spirits Competition Once Again Sets Unparalleled Standards and Uncovers the World’s Best-Distilled Spirits
In its 2nd year, the New York International Spirits Competition (“NYISC”) was held at 3 West Club on October 16th to taste, evaluate and judge over 300 of the world’s best–distilled spirits – a 65% increase from last years submissions. Over 30 countries submitted their brands to be critiqued by a hand-selected panel of A-List and key TRADE ONLY judges – buyers, retail storeowners, restaurant/bar proprietors, distributors and importers – those that have the unique ability to make a direct impact on sales.
“This year’s significant increase in submissions is a clear sign that the industry truly recognizes and appreciates NYISC’s overall philosophy of judging for real sales impact,” says Adam Levy, Founder of the NYISC. ”While other renowned competitions prize up to 85% of entrants with awards, the discerning panel and ethos of the NYISC is to honor the brands that are most deserving among their peers. This year, NYISC prized only 40% of its entrants.
The Judges awarded only 1 Double Gold Medal,14 Gold Medals, 46 Silver Medals and 61 Bronze Medals.
Top Honors include:
Distillery of the Year: Distell LTD of South Africa. Winner of the only Double Gold medal for their Oude Meester Souverein 18yr Reserve for $115
Winning Spirits – separated by Medal and Category
Gold
Armagnac
Marquis de Montesquiou VSOP $40
Liqueurs
Becherovka
Mezcal
Joya Azul Mezcal $45.99
Real Matlati Mezcal Alma de Espadin $60
Tequila
Don Julio 1942 Anejo
Dulce Vida Organic Tequila Blanco100 $30
El Tesoro Platinum Tequila $50
El Tesoro Reposado Tequila $54.99
Vodka
LIV Vodka $27.00
Luksusowa Vodka $14.99
Whiskey
Buchanan 18yr $76.99
Bulleit Rye $29.99
Crown Royal $31.99
Silver
Armagnac
Armagnac Castarede Reserva de la Familia $100
Brandy
Aqua Eau-de-vie $50.50
Distilleria Montanaro Grappa Barolo 1995 $71.99
Oude Meester 12 reserve $50
Remy Martin V V $40.00
Van Ryn’s 20 Yr Collectors Reserve $160
Gin
Catoctin Creek Watershed Gin $38.00
Distillery 209 $34.99
Tanqueray London Dry Gin $23.99
Tanqueray Ten Gin $29.99
Liqueurs
Art In The Age ROOT $35.00
Cask & Cream Original $10.99
Arak Kawar
Kings Ginger Liqueur $39.99
Pallini Limoncello $26.00
Solerno Blood Orange Liqueur $28.00
Mezcal
Don Julio Blanco $47.99
Don Julio 70 Anejo $79.99
Don Julio Real $350.00
El Tesoro Paradiso $109.99
Mi Casa Tequila Blanco $39.99
Mi Casa Tequila Reposado $44.99
Mi Casa Tequila Anejo $49.99
Ilegal Mezcal Anejo $108.00
Wahaka Mezcal Joven Espadin 37.99
Wahaka Mezcal Reposado Con Gusano 40.99
Wahaka Mezcal Joven Madre Cuishe 78.99
Wahaka Mezcal Joven Tobala $78.99
Rum
Bacardi Select $13.49
Botran Rum
Botran Solera
Denizen Rum $14.99
English Harbour Rum $29.99
Tequila
Jose Cuervo Silver
Vodka
Bee Vodka $48.99
Mainstay Vodka $15.00
Whiskey
Contarf 1014 Irish Whiskey
Corsair Quinoa Whiskey $45.00
Glenlivet Nadurra $59.99
Troy & Sons Moonshine $29.95
Vickers Brothers $50.00
Bronze
Brandies
Distilleria Montanaro Grappa Arneis $61.99
Oude Meester Demant $20.00
Pisco Don Alvaro $45.00
Pisco Porton $40.00
Van Ryn’s 12 Yr Distillers Reserve $65.00
Gin
Hendrick’s Gin $35.00
Gibson Gin $20.00
Sipsmith London Dry Gin $45.00
Smooth Ambler Greenbrier Gin $29.99
Liqueurs
Art In The Age Snap $35.00
Bailey Caramel $26.99
Bittermen Commonwealth $24.99
Cask & Cream Chocolate Tempation $10.99
JAAN-PAAN Liqueur $35.00
Luxardo Cherry Liqueur $23.95
St Germain $35.99
Tekirdag Rakisi Gold
Yeni Raki Ala Raki $34.90
Rum
Atlantico Platino $19.99
Atlantico Reserva $24.99
Bacardi Oakheart $13.99
Bacardi Rock Coconut $14.99
Bacardi 8 $20.02
Bacardi Reserva Limiteda $84.99
Dos Maderas 5+3 29.99
Dos Maderas PX 39.99
Envy Rum $28.00
Tequila
3 Amigos Tequila Organic Blanco $29.99
Chinaco Reposado $54.99
Don Julio Anejo $55.99
Dulce Vida Organic Tequila Anejo $45.00
Entre Dos Tierras Gold $25.00
El Tesoro Anejo Tequila $59.99
Familia Camarena Reposado $20.00
Familia Camarena Tequila Silver $20.00
Jose Cuervo Tradicional
Jose Cuervo Extra Anejo
Vodka
Broken Shed Vodka $43.10
Brooklyn Republic Vodka $23.99
Missippi River Pilot $23.99
Pyla Vodka $43.10
Purity Vodka $39.00
Reyka Vodka $22.00
Smooth Ambler Whitewater Vodka
Valentine Vodka $26.99
Whiskey
Black Bull $49.95
Buchanan Original $37.99
Bushmills Original $26.99
Crown Royal XR $139.99
Four Roses Bourbon Single Barrel $45.00
Four Roses Bourbon Small Batch $35.00
Four Roses Bourbon 2011 Limited Edition Small Batch $95.00
George Dickell 12yr 19.99
George Dickell Barrel Select 24.99
Glenlivet 12yr $34.99
Glenlivet 15yr $49.99
Highland Park 18yr 109.99
Whistle Pig
The Wild Geese Irish Soldiers Classic Blend $39.99
This Year’s NYISC 2011 judging panel included:
Chris Hiatt- Retail Store Buyer Slope Cellars, Brooklyn
Raphael Reyes- Mixologist at 1534
Francis Schott- Partner Stage Left, New Brunswick NJ and Restaurant Guys Radio
David Lombardo – Beverage Director at Benchmarc Restaurants
Courtenay Greenleaf- Tequila Librarian La Biblioteca Richard Sandoval Restaurants
Junior Merino – Liquid Chef
David Grapshi
Nicolas Palazzi – PM Spirits
Stephanie Moreno- Spirits Buyer
Flavien Desoblin- Owner of Brand Library
Patrick McCarthy- Whiskey Buyer, Bayway Liquors, Elizabeth NJ
John Ranklin- Spirits Buyer- Chamber Street Wine Store, NY NY
Marlon Paltoo- Spirits Buyer- Park Avenue Liquors
Elana Effrat – Spirits Buyer
Jeff Galli- Spirits Buyer Char No. 4
Michael Neff- Ward III
Scott Rosenbaum- Buyer for retailer Vitis
James Menite – Fornino
David Ross -Beverage Director at Feng Asian Bistro in CT
Frank Cisneros- Mixologist at Dram
Julie Albertini- Corporate Mixologist for Allied Beverage
COMPETITION OVERVIEW
All spirits are judged by every brand’s TRUE key trade target – buyers, retail stores, restaurant & bar owners, distributors and importers. Unlike other competitions, these expert TRADE ONLY judges and their opinions have immediate impact and the ability to make a direct influence on sales and a brand’s bottom line. These panelists of trade volunteers are not involved for publicity or for their industry position as critics or members of the press. They are the decision makers, experts who have an authentic understanding of the business of buying and selling spirits.
Each product category has a sub category for pricing. Therefore, a spirit will be judged in its category along with other spirits in its same price range. Each category will have its own pricing levels and details are listed on the submission form. For example, a $35 bourbon will be placed into a judging category with a $40 bourbon and not a $70 bourbon.
Brands will be rated on a set of criteria including appearance, aroma, taste, mouthfeel and finish. Upon completion of the tastings, panelists will confer and decide which samples are award worthy.
Award levels are Double Gold, Gold, Silver, and Bronze.
- Double Gold: Phenomenal Product for Buyers
- Gold: Buyers “Love” It
- Silver: Buyers “Like” It
- Bronze: Buyers will purchase it
For more information about the competitions please visit:
www.nyibeveragecompetition.com
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Coconut Sweet Potato Bisque
Thanksgiving is around the corner and the holidays begin! We love a season that loves sweet potatoes. Here’s a recipe for a delicious bisque that delivers a uniquely (and delicious) Tupelo twist to this humble spud.
Makes 6 to 8 Servings
2 large sweet potatoes, peeled and sliced
4 cups plus 4 1/2 teaspoons water
1 14-ounce can unsweetened coconut milk
1 tablespoon brown sugar
1 1/2 teaspoons pure maple syrup
1 1/2 teaspoons tupelo honey
2 1/2 teaspoons sea salt
1/4 teaspoon pumpkin pie spice
1/2 teaspoon freshly ground black pepper
4 1/2 teaspoons cornstarch
1/8 teaspoon cayenne pepper
In a 4-quart saucepan, combine the sweet potatoes and 4 cups of water over high heat, bring to a boil, and boil for about 20 minutes, or until the potatoes are tender. Reduce the heat to medium and, using a potato masher, mash the potatoes in the water. Add the coconut milk, brown sugar, maple syrup, honey, salt, pumpkin pie spice, and black pepper and simmer for about 15 minutes, or until it begins to thicken. In a small bowl, combine the cornstarch and the remaining 4 1/2 teaspoons water to form a thick paste. Add the cornstarch mixture and the cayenne to the soup and cook over low heat for about 5 minutes longer, or until it coats the back of a spoon. Use a handheld blender to puree the soup until smooth, or use a stand blender or food processor, working in batches, and transfer the soup back to the saucepan to keep warm.
For more great Tupelo Honey Cafe Recipes order our Cookbook!
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Remember to Say Thank You!
Thanksgiving is right around the corner and I am reminded of how much I enjoy this holiday. Could it be because I love to eat? Undoubtedly. But it’s really the gathering of family and friends around my table that makes me happy. That and cooking with my sister. This year, we’re making a couple of things from Tupelo Honey’s cookbook. And I’m bringing a Tupelo Honey Pecan Pie. Yum!
If you live in the Asheville vicinity and have kitchen hangover after cooking up a storm, take heart! You can bring all of your crew and nosh at Tupelo. Our new fall menu offers just what you need to offset turkey overload. And sample one of our new infused Troy and Sons moonshine cocktails. Can you say Moonswine Mary?
Wherever you are this Thanksgiving, just be certain you take time over the holiday to look around the table and say thank you.
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Tupelo Honey Cafe and Troy & Sons Distillers Co-Brand Unique ‘Grits With Buzz’
In an exclusive agreement, Tupelo Honey Cafe and Troy & Sons Distillers are co-branding Crooked Creek Corn grits, made from a non-genetically modified, heirloom American corn, grown in Old Fort, NC. The corn is used in making Troy & Sons hand-crafted, small-batch moonshine, now sold in North Carolina and Florida.
Stone-ground on a mill founded in the 1800s, the grits are being used to make Tupelo Honey’s Cheesy Grits cakes in both the downtown restaurant as well as at the restaurant’s south location at 1829 Hendersonville Road. “They are fresh and delicious grits,” said Chef Brian Sonoskus, “and our grits cakes are extremely popular with our customers, so we’re excited to feature this unique product.”
The grits will also be sold under a co-branded label at both Tupelo Honey restaurants, in Tupelo Honey’s on-line store and at Troy & Sons Distillery at 12 Old Charlotte Highway, adjacent to Highland Brewing in Asheville. “Our hope is to eventually expand distribution,” said Tupelo Honey Cafe owner Steve Frabitore. “We also hope to expand the products to include cornbread and hush puppy mixes.”
“Partnering with Tupelo Honey just makes sense,” said Troy & Sons owner Troy Ball. “Our brands both stand for authentic, southern Appalachian traditions but with a creative and fun twist. We joke about how our product could be described as ‘grits with buzz.’”
The grits cakes are featured on the restaurant’s new fall/winter menu and will be available beginning November 10. Packaging for the grits is being created by Design 1 and product should be available for sale by early 2012 according to Frabitore.
For more information about Tupelo Honey Cafe, visit www.tupelohoneycafe.com. For more information about Troy & Sons, visit www.troyandsons.com
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Welcome Back, Mr. President!
What a day! We all loaded up around 6 a.m. this morning and took a killer Tupelo Honey Cafe breakfast our to the Asheville airport, where we fed around 50 members of the Washington Press Corps, there to hear President Obama speak. The President began by saying how much he loved Asheville (and who can blame him?) and how he was glad to be back. Maybe I should work for the tourism department, he quipped. Our Convention and Visitors Bureau crew never misses a beat, of course – check it out: http://blog.exploreasheville.com/2011/10/president-obama-visits-asheville-wants.html
But we’re thinking Tupelo Honey is a pretty great ambassador for our fair city and we pulled out all the stops for breakfast – sweet potato pancakes with spiced pecans and peach butter, blueberry and cream cheese stuffed French toast, goat cheese grits, local sausage and bacon, custom omelets, a quiche with mushrooms, broccoli and roasted red pepper. They loved it! And we gave each of them one of our cookbooks so they could remember us and be enticed to visit Asheville again.
We heard Chinese, Italian, German, French – and saw folks from all over the world there in our little airport hangar, gathering around the table in unison and kum-ba-yah mode over some Tupelo Sweet Potato Pancakes. It was a beautiful thing. Here’s what ABC White House Correspondent Ann Compton had to say:
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