Roasted Veal with mushrooms and blue potatoes from Roosters in Charlotte
Lamb Lollipops from Crafted Southern Speakeasy in Lincolnton, NC
Osso Buco at The Gamekeeper in Boone, NC
Grilled Tenderloin at the McNinch House in Charlotte, NC
Chocolate Souffle’ at Aix en Provence in Charlotte
Creme Brulee at Baron’s Steakhouse in Myrtle Beach
Roasted Apple Galette at Kindred in Davidson
Chocolate Layer Cake at Twisted Oak Bar and Grill in Statesville, NC
Rolled Ice Cream at Below Zero in Savannah, GA
Apple Pie Wontons at The Cowfish in Charlotte, NC
S’Mores Trifle at 5 Church in Charlotte, NC
Brownie Sundae at Carolina Cones in Davidson, NC
Crepe Suzette from Crepe Cellar
Milk Chocolate Liquid Truffle from French Broad Chocolate Lounge in Asheville, NC
Pecan Pie a la mode at Alton’s Kitchen and Cocktails in Cornelius, NC
Coconut Cake from Chillfire in Denver, NC
Nutella and Strawberry Crepe from The Crispy Crepe in Charlotte
Apple Cobbler a la mode at Carolina Cafe in Gaffney, SC
Milk Bread Cinnamon Rolls at Kindred in Davidson
Strawberry Basil Shortbread from Crafted Southern Speakeasy in Lincolnton, NC
Doughnuts from Reigning Doughnuts in Charlotte, NC
Bourbon Brioche Bread Pudding with Caramel Sauce & Vanilla Ice Cream from Bistro La Bon in Charlotte
Bread Pudding from The Gamekeeper in Boone, NC
Fritti (dessert calzone) from Salty Caper in Mooresville
Coconut Cake from Highland Avenue in Hickory
Brownie Sundae from Whit’s Custard in Davidson
Triple Chocolate Cake at Pelligrino’s Trattoria in Troutman
Bread Pudding from Bricktop’s in Charlotte
Thicc Pie (Buttermilk Peach Custard) from The Goodyear House in Charlotte
Carrot Cake from Fin & Fino in Charlotte
Salted Caramel Truffle from Flock. Bistro in Mooresville
Nutella Budino from Link and Pin in Huntersville
Pumpkin Mousse from the McNinch House in Charlotte, NC
Appetizers are my very favorite part of the meal. Not a big commitment, you can be adventurous and not break the bank. Here is a list of my favorites:
Spinach and Artichoke Crostini from Crafted Southern Speakeasy in Lincolnton, NC
Caramelized Gnocchi from Aria Tuscan Grill
Fried Green Tomatoes at Huey’s Southern Eats in Isle of Palms
Mert’s Soul Rolls at Mert’s Heart and Soul in Charlotte
Homemade Lime Tortilla Chips served with Pineapple Mango Salsa from Caterer extraordinaire Food Junkie
Spinach and Artichoke Dip from Food Junkie
Filipino-style Pork Eggrolls with Spicy Apricot Dipping Sauce from Food Junkie
Funghi Repieni at Caruso’s in Mooresville
Peirogies from Twisted Oak Bar and Grill in Statesville, NC
Manchego Skillet at Tybee Island Social Club in Tybee Island, GA
Warm Pimento Cheese & Jumbo Lump Crab Cake from Tupelo Honey in Charlotte, NC
&
Oysters Rockefeller at the Oak Steakhouse in Charleston, SC
Shrimp Flatbread from 5 Church in Charlotte, NC
Stuffed Portabello Mushroom at Chillfire Grill in Denver, NC
Beggar’s Purse with Cream Cheese and Salmon, Rock Shrimp & Fried Calamari with Vegetables from Wasabi in Asheville
Smoked Tuna Dip from Louisiana Lagniappe
Prime Rib Stuffed Mushrooms from Alton’s Kitchen and Cocktails in Cornelius, NC
Escargot with Lemon and Sweet Pea Risotto from Flatiron Kitchen and Taphouse in Davidson
Crispy Pork Rinds with Pimiento Cheese and Valentina Hot Sauce from Root +Vine in Morganton
Shrimp Cocktail at the Pump House in Rock Hill, SC
Escargot at Gamekeeper in Boone, NC
Deviled Eggs and Millionaire’s Bacon from Bricktop’s in Charlotte
Crab Dip from Circa 1922 in Wilmington, NC
Butter Bean Spread and Marinated Shrimp from Goodyear House in Charlotte
Boone and Blowing Rock are two of our treasures near the Piedmont. Dustin and I took a little trip up to stay at Chetola Lodge for a long weekend at Valentine’s Day. We were able to get out only the first night, when we visited the Gamekeeper Restaurant, but the next night we got snowed in. It was beautiful, and cozy. A really magical evening!
800-CHETOLA (243-8652) :: 828-295-5500
185 Chetola Lake Drive :: Blowing Rock, NC 28605
The grounds of this gorgeous resort are worth a visit, even if you park and walk around a bit. Ponds, swans, walking trails…very natural and peaceful.
We stayed in the Bob Timberlake Inn and it was so personal. They have cozy (if a tiny bit outdated in decor) rooms with fireplaces and whirlpool tubs and they have a wine and cheese tasting every evening. We also enjoyed the indoor pool while it snowed outside. Magical!
3005 Shulls Mill Road
Boone, North Carolina 28607
828.963.7400
First thing you should know is you need a reservation. The winter hours are scarce and the tables were full when we were there. Second thing you need to know is that if it is winter, you’ll need to call to make sure the restaurant is open. The drive up is curvy and scary on a snowy road. But…it certainly is charming in a snowy setting once you reach your destination.
As you might suspect, the restaurant has a glamorous hunting lodge feel. There are fireplaces blazing inside and twigs along with eclectic artwork and low lighting. It’s easy on the eyes and comfortable. We were seated immediately and enjoyed wonderful service all night.
We started our meal with the Mixed Game Grill which had a variety of (chef’s choice) grilled game meats, sausages and dipping sauces. On the night we visited, we got grilled ostrich and elk, yak and emu sausages, and mustard, horseradish and a peach-pear barbecue sauce for dipping. All of these meats were topped with some hand-cut seasoned fries. The grilled ostrich was crispy and hearty, not too gamey, as I was afraid. The elk was absolutely the best thing I ate all night; it was grilled to perfection with a smoky crust. I’d order a plateful of that. The yak sausage was cooked crispy but it was dry and quite gamey tasting. Not my favorite. The emu sausage was better, with a creamier texture. The fries were without question the best I’ve had. They were planks of starchy deliciousness, seasoned properly.
A perfect accompaniment to this dish were the sauces that were served with it. First there was a mustard sauce that was thick with whole mustard seeds; very bold! There was also a horseradish sauce that was creamy and had just enough bite. My favorite was the peach pear barbecue sauce. It was sweet and matched perfectly with the char on the grilled meats.
I had the Pheasant Pot Pie. It was surprisingly good, but I’m not sure everyone would like it as much as I did. The filling tasted a little “gluey” but it was so flavorful I overlooked the somewhat unpleasant texture. The pheasant itself was cooked beautifully, and tasted like…wait for it…chicken. But incredibly flavorful and tender chicken! The pastry shell was flaky and perfect. I also loved the accompanying vegetables with just a bit of char on them. My only real criticism was that the whole dish lacked salt and it wasn’t provided on the table. That is a bold move on a chef’s part, and in this case the move was the wrong one. Chefs: put salt and pepper on your tables. We won’t think less of you for it.
Dustin had the Grilled Bison Hangar Steak, served with roasted potatoes and root vegetables. Honestly, his was a little gamey tasting for me, but it was cooked well. Again, we found the dish lacked seasoning. Still, it was an experience.
********
My girlfriends and I went back for a visit and it was even better than the first time. Service was amazing and the food was phenomenal. Here are some pics we took:
