>> ENCIRCLED BY STRIKING MOUNTAIN VISTAS AND ENSCONCED IN
THE SWANNANOA VALLEY, BLACK MOUNTAIN IS A PATHWAY TO WESTERN
NORTH CAROLINA.
ITS NATURAL BEAUTY, ACTIVE DOWNTOWN, AND DIVERSE CUISINE
ARE ENTICING.
>> WE LOVE THE AREA, THE RESTAURANTS, THE SHOPS, AND MOST
OF ALL THE PEOPLE.
IT'S JUST A GREAT, GREAT COMMUNITY.
>> SANDY AND LYNN ESKEW ARE PASSIONATE ABOUT BLACK MOUNTAIN.
PARTNERING WITH HISTORIC HOTELS LIKE THE MONTE VISTA AND ITS
RESTAURANT PALATE HAVE ENABLED THEM TO SHARE THEIR ENTHUSIASM.
>> TODAY WE'RE GOING TO DO A LITTLE SHRIMP STUFFED WITH GOAT
CHEESE FROM OUR LOCAL FARMS HERE, AND I'M GOING TO WRAP IT
WITH BACON AND PAN FRY IT, AND I'M GOING TO DO A LITTLE GOAT
CHEESE GRITS WITH IT AND A LITTLE HOUSE-MADE BARBECUE SAUCE
THAT I MAKE WITH A LOCAL BEER.
>> PALATE'S EXECUTIVE CHEF, POLO ALONSO, IS CREATING AN EXPLOSION
OF FLAVOR FOR FOLKS PARTAKING IN SANDY AND LYNN'S CREATIVE
MOUNTAIN FOOD TOUR.
>> WE'RE GOING TO GO TO FIVE DIFFERENT PLACES TODAY.
>> COOL!
>> IT'S A SATISFYING GASTRONOMIC JOURNEY SHOWCASING BLACK
MOUNTAIN'S HISTORY AND CHARM WHILE GIVING GUESTS INTIMATE
ENCOUNTERS.
>> SUE AND BARNEY ARE THE OWNERS AND INNKEEPERS, AND POLO IS THE
CHEF.
[WINE BOTTLE CORK POPPING] >> WE'RE GOING TO -- AH-HA!
HERE WE GO.
>> WITH THE POP OF PROSECCO, CHEF POLO'S MOUTHWATERING MINI
MEAL IS SERVED.
>> SO YOU'RE GOING TO HAVE A LITTLE HOT, SPICY, AND THEN I'M
GOING TO FINISH YOU OFF WITH, LIKE, A LITTLE DESSERT.
>> AFTER THE MONTE VISTA, ULTIMATE FOODIE TOUR TAKERS HEAD
OUT.
THEIR NEXT STOP TAKES THEM THROUGH BLACK MOUNTAIN'S
HISTORIC DISTRICT.
>> WE WANTED TO MAKE SURE THAT THE RESTAURANTS WERE LOCAL AND
THAT THEY REPRESENTED KIND OF A MOM AND POP FEEL.
>> THE RED ROCKER INN, RUN BY DOUG AND JENNY BOWMAN AND THEIR
FAMILY, OFFERS A HEAPING HELPING OF SOUTHERN HOSPITALITY.
>> TODAY WE'RE SERVING YOU BABY-BACK RIBS.
BARBECUE, OF COURSE.
THAT'S HOW WE DO IT HERE.
AND COLLARD GREENS.
THIS MENU TODAY JUST SCREAMED BEER, SO THAT'S WHAT YOU'RE
GOING TO GET.
>> RED ROCKER CHEF, KAYLEA BOWMAN, DISHES OUT SOME OF THE
INGREDIENTS IN HER BABY-BACK RIB BRAISE.
>> I PUT ORANGE JUICE, APPLE CIDER VINEGAR, CHICKEN STOCK.
>> ALONG WITH ONIONS AND A LOT OF GARLIC.
>> SO COME OUT OF THE BRAISE ONTO THE GRILL, SO IT'S A
MANY-STEP PROCESS.
IT TAKES ABOUT A DAY AND A HALF TO MAKE THEM.
>> IN ADDITION TO HAVING CHEFS SHARE THEIR COOKING TECHNIQUES,
LYNN AND SANDY ALSO DESIGNED THE TOURS TO BRING PEOPLE TOGETHER
TO DISCOVER THIS HIDDEN COMMUNITY, OUR STATE, AND EVEN
NEW FRIENDS.
>> SINCE WE'VE STARTED, WE'VE BROUGHT IN FOLKS FROM 13
DIFFERENT STATES, 23 DIFFERENT CITIES WITHIN NORTH CAROLINA,
AND WE ARE HOPING THAT WE CAN BRING IN MANY MORE.
>> WELCOME TO THE BLACK MOUNTAIN BAKERY.
>> OWNER STACY MANSUR PREPARED ONE OF HER BAKERY'S MOST POPULAR
ITEMS.
>> THIS IS CHICKEN SALAD ON CRANBERRY WALNUT BREAD.
>> AND PAIRED IT WITH BLACK BEAN SOUP.
THE PROMENADE THEN CONTINUES THROUGH DOWNTOWN BLACK MOUNTAIN
TO LOUISE'S KITCHEN, ORIGINALLY BUILT IN 1904.
>> WELCOME TO LOUISE'S.
MY NAME IS BUD RAINEY, AND THIS IS MY WIFE, CARISSA.
>> WHO IS BRINGING GUESTS FRESH-SQUEEZED LEMONADE AND
FLAVORFUL GRIT CAKES.
>> HOMINY GRITS MIXED WITH OUR BLACK BEAN CORN SALAD, AND THEN
WE ROLL THEM INTO THE CAKES, AND WE DUST THEM WITH CORNMEAL, AND
THEN WE FRY THEM AND SERVE THEM WITH A SOUR CREAM LIME SRIRACHA
SAUCE.
>> IT'S NOT JUST THE INGREDIENTS THAT ARE HEATING UP MANY OF
THESE AMAZING DISHES.
PERHAPS A LITTLE PROFESSIONAL RIVALRY IS BEING SERVED.
>> I THINK THERE'S A LITTLE COMPETITION GOING ON WITH THEM.
THESE CHEFS, YOU KNOW, THEY'RE ALL FRIENDS.
THEY KNOW ALL EACH OTHER.
THEY ALL COMPLEMENT EACH OTHER.
AND I CAN TELL IN THE BACK OF THEIR MIND, THEY'RE THINKING, "I
WONDER WHAT HE PREPARED FOR THEM TODAY."
>> AND IT'S ABOUT TO GET A WHOLE LOT HOTTER AT THE DOBRA TEA
HOUSE.
THIS LAID-BACK LOOSE-LEAF TEAROOM HAS 130 DIFFERENT TEAS
FROM ALL OVER THE WORLD.
>> TODAY WE'RE GOING TO SERVE A REALLY, REALLY HIGH QUALITY,
HIGH GRADE CHINESE BLACK TEA.
IT'S MADE FROM THE TIPS OF THE TEA PLANT.
SO THIS IS CALLED QI HONG MAO FENG, A HAIRY-TIPPED TEA.
>> TOPPED OFF WITH GLUTEN-FREE BLUEBERRY LEMON BARS, A FITTING
FINALE TO THIS TWO-HOUR, NEARLY TWO-MILE-LONG ULTIMATE FOODIE
TOUR.
>> THE VARIETY OF FOOD THAT YOU CAN EXPERIENCE HERE IN ONE SMALL
LITTLE TOWN IS JUST AWESOME.
>> IN BLACK MOUNTAIN FOR "NORTH CAROLINA WEEKEND," I'M STEPHANIE
BOURLAND.