Rain Has Followed Us…

from Biloxi to Nashville to Asheville. So when outdoor activities aren’t possible, there is only one thing to do. Go out for lunch, of course.

While our RV park is named Asheville East KOA, we are really located in the small town (population about 4,500) of Swannanoa, NC. Now this would be the last place I would look for a great restaurant, but after seeing the sign for Native Kitchen and Social Pub just a mile or so down US 70, I had to check it out on-line.

“Looking more like it belongs in downtown Asheville, Native Kitchen and Social Pub is fifteen minutes east, just off the main drag through Swannanoa.

"It’s the new spot to know about for many reasons:

•There’s a friendly bar with a cool feel.

•A cozy dining room…

•The menu is innovative, reasonably priced, sourced locally, and written on fun chalk-board walls as well as in print…

•There’s live music on Friday nights…” (carolinaepicurean.com).

“Inside, an oddly, but appropriately, decorated bar is the centerpiece of the main room. The wall backing the bar is tongue and groove style, with mismatched scrap wood, giving the place a homey, cabin-like feel. Repurposed old wooden pallets have been fashioned into a stylish wine rack. The 15-seat bar is accompanied by a few high-top tables and an I-may-not-ever-get-up leather couch in the corner. A ground level stage is large enough to support a full band, which it does every Friday night.

"The décor is ‘workingman’s vibe.’ The bar features a dozen rotating taps. The majority of those spouts pour Asheville breweries, two North Carolina breweries…” (citizen-times.com).

I would describe the menu as elevated bar food. Appetizers included: Roasted Jalapeno Pulled Pork Nachos; wings with Buffalo or Asian sauces, Smoked with Beer Mustard, or Tiger (Don’t ask, I don’t know.); house made chips with horseradish sauce; Buffalo Fried Green Tomatoes; and Mac and Cheese with ground beef, tomato, and jalapeño peppers. Plus one more that I’ll get to later.

Salads also looked interesting and included: Kale-Quinoa Salad with roasted grape tomatoes, carrots, onion, Craisins, and toasted pumpkin seeds and served with orange–ginger vinaigrette; Marinated Cucumber Salad with tomato, garbanzos, onion, Greek vinaigrette, and brûléed goat cheese; and Brussels Sprout Caesar with parmesan tuille and potato croutons.

And among the sandwiches was one of the most unusual I have come across—the Catfish Reuben with malted slaw, Swiss cheese, and whole grain Dijonaise on marbled rye. Just as I had decided that this was so different that I had to try it, Chuck came up with a suggestion. How about we try their pizza?

Well, the offerings were no less creative. There was the Apple, Walnut and Fig pizza with caramelized onion, arugula, and parmesan. There was the Squash and Kale pizza with butternut squash, kale, roasted garlic, and fresh mozzarella. Or how about Duck and Gouda with duck confit, smoked gouda, spinach, and mushrooms.

So we decided to take a chance and ordered one Margherita and one Italian. But first for the appetizer.

This falls under the heading of “I am so going to steal this idea.” What? The Popcorn Brussels Sprouts with grilled lemon aioli. Take a look at this plate!

Now take a closer look!

Are these not things of beauty? And such simplicity—halved Brussels sprout hearts with a few larger leaves thrown in for good measure, flash fried in a cast iron skilled, and lightly salted in the kitchen (no salt and pepper sat on the tables). Chuck couldn’t remember ever having eaten Brussels sprouts, but he matched me fork-full for fork-full. What a great way to introduce someone to a new vegetable.

And the pizzas were no less outstanding. As you can see, they are somewhat free-form shaped. The Margherita can hold its own with any VPN Margherita with a rather thin crust topped with crushed tomatoes, fresh mozzarella, and

basil chiffonade ("made of rags" in French) applied after the pie was baked.

The Italian was spicy Italian sausage, broccoli rabe, shaved garlic, and fresh mozzarella.

The sausage had light fennel notes and the broccoli rabe had none of the strong bitter taste that one associates with this vegetable.

So who is behind this culinary goodness? Meet head chef and general manager Caine Kaar.

When we complimented him on the pizza, he told us that he comes from New Haven, CT, the home of those two famous pizza emporiums (and arch rivals) Frank Pepe Pizzeria Napoletana and Sally’s Apizza. And he explained that it took almost a year to get the crust recipe perfected.

“Native is not fast food,” advises the menu. “Everything is prepared fresh to order in our small kitchen....”

I’ll be happy to wait for this 5.0 food.

To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.