2654075393_b55deeb4f2When you stay at River House Inn, try to make a special trip to this quaint downtown to discover some great art! Sally Mae’s Emporium has a wide variety of local art. Acorn Gallery has originals and limited edition reproductions by Raney Rogers, one of North Carolina’s most well-known artists. The Ashe County Arts Council has changing exhibits and a gallery shop (also ask them about their Barn Quilt Tour). Originals Only Gallery has original works of art by one of Ashe County’s favorite artists, Joan Stiles Bell, and fine handcrafted wood furniture by Tom Sternal.

R T Morgan Art & Glass By Camille. has sculpture and paintings by internationally known artist R.T. Morgan and stained glass by regionally known artist Camille Morgan. SMART Gallery offers exquisite paintings, photography, fine woodworking, furniture, stained glass, jewelry, pottery, live art, and workshops. West Jefferson’s downtown area hosts several murals that create a “walking tour.”

The murals are the works of local artists and others in North Carolina that depict the area’s history and unique character. Stop at the Ashe County Cheese Store, offering more than 50 varieties of cheese, gifts, souvenirs, snacks, plus our own Ashe County Cheese, Country Butter, and fresh cheese curd. And don’t miss Bohemia, art gallery and coffee shop.

Visit the town of West Jefferson: http://www.townofwj.com

For more info on River House Inn, visit: http://riverhousenc.com/

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virginia creeper trail

virginia creeper trail guide

The Virginia Creeper Trail Guide is your comprehensive online information and services resource for your enjoyment of Virginia’s premiere mountain biking trail. I have listed bike rental & bike shuttle services, food, lodging and specialty shops. Not to mention trail maps, trail advisories, photo gallery and current weather.

The Virginia Creeper Trail stretches 35 miles from Abingdon Virginia thru Damascus Virginia to the NC State Line near Whitetop Virginia. The Virginia Creeper Trail is open to hiking, mountain biking and horseback riding. The former rail bed passes through the back country of Southwest Virginia. The Virginia Creeper Trail is rich in beauty and regional history. This is a biking adventure that you and your friends will talk about for a long time.

For more information visit http://www.vacreepertrail.com

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Canoe the New River!!!

inncanoe

Despite its name, the New River is considered by some geologists to be possibly one of the oldest rivers in the world, between 10 million and 360 million years old. It is considered to be second in age only to the Nile River and thus the oldest in North America. It was dedicated as a National Scenic River in 1976. On July 30, 1998, President Clinton came to northwestern North Carolina in July to designate the New River an American Heritage River.

River House has a few canoes, kayaks and tubes of its own, and we’d be delighted to drive you upstream and let you float back to the Inn (ask us about rates for that). Take a two hour paddle or float down the river.

For more info visit: http://riverhousenc.com/

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Fishing in the North Carolina Mountains: Choose your spot from a mile of the New River that runs through our farm.

The section of the New River adjacent to River House has been restocked with another 1,800 rainbow and brown trout!

Small mouth bass fish are also numerous. The popular Helton Creek, a delayed-harvest trout stream, flows into the New River about 1/2 upstream. The section of the New River adjacent to River House has been restocked this spring with another 1800 rainbow and brown trout!

It’s catch and release. Here are some fishing tips:

  • Use barbless hooks.  If you use a net, use one made of rubber. It is less harmful to fish scales, gills and eyes. Only net your fish if it is the only way to control it.
  • Wet your hands when handling fish. Dry hands and gloves will remove its protective mucous (slime) coating and scales. These protective layers help prevent infection by waterborne disease. Do not beach a fish or let it flop around the deck of the boat.
  • Try not to remove the fish from the water. If you must, be quick and gentle, do not squeeze the fish. Needle nose pliers, hemostats, de-hookers etc., will speed up the removal of a deep set hook.
  • To revive the fish, hold it under the belly and by the tail, keep it in an upright position underwater, do not move the fish back and forth (this is also a good time to get a measurement and take a photo). If you are fishing in a river or stream, hold the fish facing the current. Be patient and give the fish as much time as it needs to recover and swim away on its own.

For more info visit: http://riverhousenc.com/

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Spring at last. We have missed seeing all of you!

River House opens April 2nd. Our first Sunday Salon on April 6th features Appalachian State University Flautist Dr. Nancy Schneeloch-Bingham and Guitarist Gabe Fankhauser with a program of Irish and Scottish traditional tunes from slip jigs and slides to hornpipes and reels.

Music begins at 4:00. A four-course menu by Chef Bill Klein follows at 6:00 – and River House recently received the People’s Choice Award for Best Fine Dining Restaurant in the county. .

For reservations, please call 336-982-2109.

 Riverhouse Website – 336-982-2109

Reservations

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Diningrm

F i r s t   C o u r s e

Black Tiger Shrimp
shaved fennel and citrus salad, saffron vinaigrette

Duck Confit
French lentils, braised endive, bacon

Marinated Tuna Tartare
wakame, cucumber sorbet, wasabi oil

Arugula Salad
pecorino romano, croutons, roasted red pepper vinaigrette

M a i n   C o u r s e

Marinated Lamb Loin
roasted eggplant, shiitake mushrooms, sautéed spinach,
Asian pear chutney

Alaskan Halibut
fingerling potatoes, leeks, micro herbs

Filet Mignon
reggiano risotto, Maine crab, asparagus, bordelaise

Breast of Chicken
baked polenta, mushroom ragout, haricots verts, tomato confit, tapenade

D e s s e r t

Bread Pudding
brandied currants, caramel sauce, crème anglaise

Zinfandel Berries
fresh berries tossed in a red zinfandel and lavender honey reduction, served with basil ice cream

Trio of Sorbets
strawberry red wine, pineapple-star anise, coconut

Vanilla Bean Crème Brûlée

For more info on River House Inn, visit: http://riverhousenc.com/

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house-11Chef Bill Klein began his training at age 21 working at River House.  Given his dedication, his skills and his extraordinary palate, Gayle encouraged him to broaden his culinary horizons.  So he left River House and embarked on a journey of discovery that has led him full circle.

First stop: the New England Culinary School in Vermont, where he earned his culinary arts degree and spent time cooking with Madeleine Kamman.  A world-renowned chef, restaurateur and author of The Making of a Cook, she sparked Bill’s interest in methods of traditional French cooking.  To become expert in French cooking, of course, demands training in France, so Bill went abroad to work with some of the best.

His teachers read like a Who’s Who of French cuisine, owners of two and three star Michelin rated establishments:Chefs Jacques and Laurent Pourcel, twins who had just been named the best new chefs in France at Le Jardin des Sens in Montpelier; Chef Antoine Westermann, who has held the highest Michelin rating for more than 25 years at Restaurant Buerehiesel in Strasbourg; and Chef Didier Clement, at Le Grand Hotel de Lion d’Or in Romantin.

Bill returned to the United States after a year, but his training was far from finished.  Gary Danko recruited him for the opening of Restaurant Gary Danko in San Francisco, which the James Beard Foundation named the best new restaurant in America that year, 1999.  Bill was part of the team that prepared the James Beard Foundation Dinner in New York.  Then Bill then went to work for Ron Siegel, the first American to win the Iron Chef competition.  They revamped a struggling San Francisco restaurant called Masa’s, which, within months, won the coveted four-star designation by San Francisco restaurant critic Michael Bauer.

With this amazing tutelage, Bill became the Executive Chef of Fig Bistro in Asheville, a restaurant that was a true reflection of his style and talent.  After 6 years, he left Fig to work a short stint at The Biltmore and has now returned, once again, to take the reigns of the wonderful kitchen at River House.  The classes offered here are intended to give the students a “taste” of the knowledge, techniques, and skills needed to make food amazing.  We are pleased to be able to offer this special opportunity for you to peer into the mind and spirit of an incredibly talented chef and to share in the culinary delights that are a part of the magic of River House.

River House Inn & Restaurant, Le Grand Hotel de Lion d’Or, Le Jardin des Sens, Restaurant Buerehiesel, Gary Danko, Masa,’s Fig Bistro, Biltmore Estate Bistro, and full circle, River House Inn & Restaurant.

Topical Seminars (1/2 day):    Seminars are designed to cover very specific culinary concepts and teach techniques for execution.  They are intended to be short, focused courses for individuals really interested in learning chef’s techniques.  Chef will host Seminars on Mondays (March through May) that cover different functions within a professional kitchen including: saucier (stocks & sauces), grillardin (grilling), friturier (frying), poissonier (fish & seafood), potager (soups), legumier (vegetables), patissier (pastry & desserts), and boucher (butchery).

Cost is $100/person (Maximum 5): includes the class & lunch.  Offered on Mondays: April 7, 21, 28 & May 5, 12, 19, 2014.  Will offer March, April, & May 2015.                                          

Garde Manger Package:        The term “garde manger” (French for “keeper of the food”) originated in pre-Revolutionary France.  At that time, maintaining a large supply of food and beverage was an outward symbol of power, wealth and status.  It is because of this duty of supervising the preserving of food and managing its utilization that many interpret the term “garde manger.” Modern garde manger can refer to a station that is generally an entry level cooking position within a restaurant.  This package will give the participant the chance to work with chef on menu planning, recipe preparation and execution, and incorporates demonstrations, recipe knowledge, and development of basic techniques.

Cost is $300/person or $480/couple and includes an overnight stay, breakfast, the class, and the culminating dinner.  $50/person additional dinner guests (excludes tax, tip & alcohol)  Courses are available on Wednesdays: April 9, 23, 30, May 7, 21, 28, Sept 3, 10, & Nov 5, 12, 19 of 2014.  Maximum 2 participants.

Apprentie Chef Package:       The Apprentie or Apprentice is someone who wishes to gain theoretical and practical training in school and work-experience in the kitchen. There are many core technical components that a chef utilizes to create a memorable meal. This package will give the participant an opportunity to work closely with the chef on menu development, technical execution of core components like stocks & sauces, daily planning, preparation, and cooking for service. Incorporating demonstrations, recipe knowledge, and hands-on experience, the participants will be engaged in 3 days of service giving them a comprehensive insight into being a chef.

Cost is $650/person or $960/couple and includes 3 overnights, breakfasts, the class, and culminating dinners. Maximum 4 participants.

Course dates for 2014:  September 15, 16, 17         

Course dates for 2015:  March 16, 17, 18 & Sept 14, 15, 16

To sign up for culinary courses, please contact us by email: jeng@skybest.com
More info at http://riverhousenc.com/cooking_classes.html!

We look forward to hearing from you.
Gayle Winston, Inn-keeper
Jennifer Gordon, Manager
Bill Klein, Chef

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