The 13th Annual New River Blues Festival. River House – August 31st

Labor Day Sunday
August 31, 2014
Gates Open at Noon
Music Starts at 1:00 PM
Festival Ends at 6:00 p.m.

Bring lawn chairs, blankets, the kids, umbrellas (rain or shine).
No coolers or pets on lawn please!
Food, mixed & soft drinks, beer and wine available for purchase!

 

JOHNNY NEEL, veteran of The Allman Brothers Band, The Dickey Betts Band, and Gov’t Mule, has an impeccable musical pedigree of the highest order. Nashville’s bluesman-keyboard-player-extraordinaire has written songs covered by John Mayall, Delbert McClinton and other legends. His warm, lived in, passionate vocals and his electrifying performance on keys will shake the mountains with exuberant musical energy!
Washington DC’s CHARLIE SAYLES is a phenomenal harmonica player who has invested his music with all the heartache of a foster child, Viet Nam vet, and wandering troubadour. Charlie’s elegant, agile playing and gritty voice won him the attention of The Smithsonian Folklife Festival where he made several apearences with Pete Seeger. This will be one of Sayles’ very rare festival appearences.. So we encourage you to experience while you can this raw, funky, mesmerizing, elusive genius. He will be joined by guitar prodigy Tony Fazio.
PAT “MOTHER BLUES” COHEN is a saucy, scintillating singer who cut her teeth in New Orleans where she reigned as the divine Mama of the blues six nights a week. Mother Blues brings to her performances all the extravagant excitement that defines the effervescent Big Easy. Her irrepressible concerts in the US and abroad have brought her international accolades and renown.
BOO HANKS stands as one of the greatest authentic Piedmont Blues discoveries in many years. Mr. Hanks performs exquisitely in the style of Blind Boy Fuller and is the last keeper-of-the-flame of that historic music. He brings to his performances all the deep experiences and insights of working in the tobacco fields nearly his entire life. Now at the age of 84, Boo’s talents have ripened and matured to their spellbinding height.
THE KING BEES have performed on numerous European festival stages, several times at the prestigious Lincoln Center, and in Mississippi juke joints. Guitarist, keyboardist Hound Dog Baskerville and bassist, singer, song writer Queen Bee Zamagni formed the band 28 years ago. Over the years they forged important musical relationships with many blues greats and have toured with BB King and Bo Diddley. Hound Dog Baskerville is a NATIONAL BLUE RIDGE HERITAGE ARTIST. They produce New River Blues Festival with Donovan Murray as an homage to the real-deal artists who created this most wonderful of American music and who generously share their extraordinary gifts. THE KING BEES will be joined by special friends.

 

 

September 7th – Wayne Henderson and Helen White

 

Wayne Henderson is a National Heritage Award recipient honored for his craftsmanship as a luthier and his renowned finger-style Appalachian guitar playing. His instruments are coveted worldwide and he sports a long waiting list for his guitars, mandolins, and banjos. Sponsored through the National Council for Traditional Arts, the Smithsonian Institute, Office of Arts America, European World of Bluegrass, Chet Atkins International Appreciation Society and numerous individual venues, Wayne has toured broadly in the U.S., Asia, Africa, and the Middle East. His lightening fast, articulate playing style was influenced by Doc Watson and EC Ball, both close friends and neighbors in this musically rich corner where Southwest Virginia meets Northwest North Carolina. His repertoire includes Appalachian fiddle tunes, Carter Family melodies and a few swing and rockabilly standards. He has won more awards at the Galax Fiddlers Convention than any other competitor in its seventy-seven year history.

 

A singer, fiddler, guitarist and tunesmith, Helen White has toured extensively with Wayne in the U.S. and Europe. Her compositions include works for theater and video projects as well as a Booklist honored recording of original songs for children. Helen is the founder and served as regional director of the Junior Appalachian Musicians (JAM) program from program inception in February of 2000 to June of 2013. This renowned program serves students in 25 mountain counties in Virginia, North and South Carolina introducing them to their musical heritage through small group instruction in the instruments and music common to the region.

 

Both Wayne and Helen are frequent instructors at major traditional music camps across the country.

 

 

Riverhouse Website – 336-982-2109

 

Reservations

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emile

  • Steinway Artist Emile Pandolfi is a performing pianist/comedian/recording artist.
  • His catalog of 28 CDs have sold nearly three million copies nationally. All were recorded on his own label, MagicMusic, which he started in 1991. He is reportedly the top-selling artist in the alternative (gift and bookstore) market in the US.
  • He has been performing 25-30 shows a year in Performing Arts Centers around the country for the past 15 years. The shows are solo two-hour performances combining his passion for the piano, his love of laughter, and his instant rapport with his audiences. Emile has never met a stranger – and his fans see it when he takes the stage.
  • His shows are so successful presenters have re-booked him as many as eight times, with three or four venue returns the usual.
  • If a comparison is called for, most people compare his shows to those of Victor Borge because of his signature combination of friendly humor and elegant interpretations supported by an extraordinary classical technique.
  • Participants in the Week with Emile in 2010 were asked to rate the week from 1 to 10. One wrote 212 – BOILING!
  • For streaming audio, video, recording catalog, and a lot of other information about Emile Pandolfi, visit: www.emilepandolfi.com.

Sunday Salons on the New River are patterned on the famous international “salons” of the past; featuring musical and theatrical performances, poetry readings, book signings, art displays and literary and historical discussions, followed by dinner. If you can’t make dinner, you’re welcome to stop by for the entertainment in the North Carolina mountains and a libation with hors d’oeuvre! But please call to reserve.

The Sunday Salons begin at 4:00 PM; hors d’oeuvre at 5:00 PM; more music and a four-course chef’s choice menu is served at 6:00 PM. Entertainment, hors d’oeuvre and dinner! Please call 336-982-2109 for more info!

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

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innfish

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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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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Next door to Room 1 behind the stone wall was Doc’s parking space.

You may have to duck when you enter the bathroom because we used a great old door that is not standard issue. A

nyway, that brings you down to the level of the Lilliputian lavatory in a little antique vanity.

Don’t worry, the shower is Brobdingnagian.
$150 Sunday-Thursday nights, $175 weekends/holidays

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

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Our guest rooms are all in converted farm buildings behind the main house. We’d much prefer to be less literal – to have you open a creaky old door and be surprised to find the king-size bed, the big Jacuzzi, the gas-log fireplace, the art,  the books – but since you insist…
Just down the walk from the main house, had been Dr. Ballou’s office where he saw patients and stored medical supplies in earlier days. Now we “store” books in a cabinet which formerly served as private club/speakeasy liquor lockers. Three misty watercolor nudes gracefully replace anatomy charts.
$150 Sunday-Thursday nights, $175 weekends/holidaysThe Weigh Station has a queen-size bed. All other rooms have king-size beds. No telephones, no TVs (but if you must watch that game, there is an old set in the library). And we do have broadband wireless access in the library and on the porch.
The nightly rates listed  – weekdays / weekends & holidays – are for two people and include full breakfast. Add $50 for each extra guest.  (After all, the beds are very big!) Pets are welcome if they are clean and quiet and can hold their liquor. There is a pet fee of $25 per visit. Guests are responsible for picking up their “litter.”  (Children, on the other hand, must be leashed and muzzled!)
For more info on River House Inn, visit: http://riverhousenc.com/
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When you stay at River House Inn, try to make a special trip to this quaint downtown to discover some great art! Sally Mae’s Emporiumhas 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 Galleryoffers 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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