Christmas at Hill House

Best of the holidays to everyone!

New Time Lapse Video of Asheville and the Blue Ridge

Check out the link

http://www.youtube.com/watch?v=YyOENdBj5kA

Hill House's Neighborhood Coffeehouse Gets Makeover

Dripolator Coffee Bar is excited to take on a new name and identity as High Five Coffee Bar! On Saturday, December 15, 2012 at 190 Broadway Street, Jay Weatherly will celebrate 5 years of owning the Dripolator with the launching of a new name: High Five Coffee Bar. The launch party will be from 10:00 a.m. – 2:00 p.m. and will include live music, pulled pork from the Chop Shop, cupcakes from Short Street Cakes, Kombucha tastings from Buchi, tea infusions from Dobra, coffee brewing demonstrations, chair massages, and prizes (including gift certificates for Clasique Acupuncture and Pilates, Counter Culture Coffee, Soapy Dog, and much more).
The launching of High Five Coffee Bar will fulfill a long time dream for Weatherly.
“Taking over the Dripolator in 2007 was an honor and challenge that has opened up many new doors, and it feels like it’s time to recognize what has been created as a result.”

The launch party will be an opportunity to debut the new logo along with changes in menu, new seating construction within the shop, and the installation of a permanent collection of commissioned art from long time patron and friend Josie Mosser. “Through the rebrand we are given the chance to demonstrate that we are relevant players in the specialty coffee industry ” says Josh Beane, High Five’s head of barista training. The rebrand has been in the works for much of the year and there is quite a buzz about what changes will take place as a result.
Jay, alongside his wife Kim and daughter Via, has built a business that is responsive and reflective toward the Asheville community that they love and call home. Maintaining a tradition of giving back to the community, High Five Coffee Bar will continue to serve Asheville through monthly donations or coffee sponsorships to local non-profits and community causes. Weatherly believes any sustainable and successful business must consider its impact on both people and the planet, as well as profit. In keeping with this philosophy, much of the original buildout of the espresso bar and interior were done with non-toxic paint and re-claimed wood.
High Five Coffee Bar will continue to exclusively serve Counter Culture Coffee, who are leaders in sustainable coffee and combine their commitment to paying farmers premium prices for their quality coffee harvests grown with respect for the natural environment.

Asheville Becomes America’s First Green Dining Destination

Asheville is the first American city to earn the official designation of being a Green Dining Destination™. This month, Asheville met its goal of having 16 Certified Green Restaurants^® throughout the city, all of which have met the GRA’s rigorous certification standards.

Asheville’s Certified Green Restaurants^® are leading the way toward zero waste, energy independence, and sustainable food, said Mayor Terry Bellamy. “The Asheville area prides itself on a food culture that embraces fresh, innovative cuisine that integrates product from local growers and artisan food producers,” Asheville Convention & Visitors Bureau Executive Director Stephanie Brown noted.

 
All of Asheville’s Certified Green Restaurant^® have met the GRA's rigorous certification standards by earning at least 100 GreenPoints™ in the categories of food, water, waste, energy, chemicals, and disposables. Additionally, each Certified Green Restaurant^® has eliminated use of polystyrene foam, (aka StyroFoam™), and has implemented a full-scale recycling program.

The 16 Certified Green Restaurants^® in the city are:

The French Broad Chocolate Lounge	Homegrown
Laughing Seed Cafe,	Luella’s Bar-B-Que
Plant Restaurant	Neo Cantina
Posana Cafe	Rosetta’s Kitchen
Strada Italiano	The Corner Kitchen
The Green Sage	The Green Sage South
Tupelo Honey Café	Tupelo Honey Cafe South
Cedric’s Tavern on the Biltmore Estate	Bouchon

“We are thrilled to be one of the Certified Green Restaurants^® that has helped Asheville become the nation’s first Green Dining Destination™," says Randy Tally from The Green Sage.

Leslie H. Armstrong from Plant Restaurant adds, “Our customers care greatly about the environmental impact of the restaurants they visit. Because our menu is exclusively plant-based, our ecological footprint is inherently light. As a Certified Green Restaurant^®, we’re pleased that we can provide transparent details about how we've become even more environmentally sustainable across our operations.”

Green-minded consumers can easily locate the continually expanding list of Certified Green Restaurants^® online by visiting DinegreenAsheville.com, which also features the detailed environmental accomplishments of each location. Further, on the website, diners can learn more about the environmental impact of the restaurant industry, and encourage even more local restaurants to go green. 

“As a Green Dining Destination™, Asheville truly satisfies the 79% of people who prefer to dine at Certified Green Restaurants^®,” says Michael Oshman, CEO and Founder of the Green Restaurant Association. “We are proud of Asheville’s Certified Green Restaurants^®, and we are proud to have worked with AIR and BRSI to help Asheville achieve this historic accomplishment. 

Learn more about some of these restaurants at our site http://hillhousebb.com/restaurants.htm

For details on the GRA’s Certification Standards, visit: www.dinegreen.com/restaurants/standards.asp 

For a list of Asheville’s Certified Green Restaurants^®, visit: www.DineGreenAsheville.com/restaurants.html

About the Green Restaurant Association

The Green Restaurant Association is a national non-profit organization that provides the only official Certified Green Restaurants^® mark in the country. For 22 years, the GRA has pioneered the Green Restaurant^® movement and has been the leading voice within the industry encouraging restaurants to listen to consumer demand and green their operations using transparent, science-based certification standards. For more information, visit www.dinegreen.com

About the Blue Ridge Sustainability Institute

The Blue Ridge Sustainability Institute is a Western North Carolina non-profit that applies scientific research and advanced systems approaches to encourage fresh ideas in government and industry as well as providing practical tools for policymakers, educators, community activists, and entrepreneurs. Embracing a mission of ‘Knowledge into Action’, BRSI focuses on education, advocacy and action in support of regional, national, and international sustainability initiatives. For more information about BRSI, please contact info@blueridgesustainability.org or visit www.blueridgesustainability.org.

Junior Citizens

It was an under-30 weekend at Hill House. For the first time, everyone at the main breakfast table took advantage of our "Junior Citizens" discount. First time at a B&B for some of the group. Read more about our discount here. http://hillhousebb.com/specials.html

Thanksgiving weekend is almost full. Look for a few people to have turkey dinner at HH.

Autumn's Last Days

October is Asheville's busiest month, with people from all over coming to drive the Blue Ridge Parkway and see the autumn foliage. But at the lower elevations here in Asheville, fall thrives on into mid-November. Below are photos from yesterday of Hill House's biggest tree and a Japanese maple, one of its most delicate.
Check out the lawn in spring and summer in these photos. http://hillhousebb.com/index.html

Here is Hill House's new assistant innkeeper, Nat Allister, an organic farmer, recent Vassar College graduate, and circus novice. Watch out for him in the breakfast prep. He's got a thing for jalapenos.

Hill House Does Vegan

A couple of vegan guests incited a search for a hearty vegan breakfast recipe that would be enjoyed by all. Happy to say nearly every plate was completely polished off this morning. If you think you'd like to forego the meat and eggs and dairy (well, we did serve vanilla yogurt in bowls on the table as a topping) one morning, here's what went over well at Hill House.

Savory Sweet Potato & Pear Crumble

Filling:

2 – 3 small sweet potatoes

5 firm pears

1 1/2 Tbsp coconut oil

2 tsp fresh rosemary, chopped

1 tsp fresh thyme

Topping:

1 cup gluten-free oats

1/2 cup coarsely chopped pecans

2 Tbsp coconut oil

1/2 tsp agave nectar

generous pinch salt

Preheat oven to 375 F.  Peel and slice the sweet potatoes about 1/8″ thick.  Steam the sweet potato slices to soften, about 5 minutes.  (I use a steamer basket over simmering water, but you can also steam them in the microwave.  Just make sure to cover the container so they don’t dry out.)

Peel and slice the pears about 1/8″ thick.  Toss the sweet potato and pear slices with coconut oil and the chopped fresh herbs, reserving a hefty pinch of the herbs to mix into the topping.  Pour the filling into a glass or ceramic baking dish (mine is about 9 x 12″).

Combine the oats and pecans in a small bowl.  Add the reserved pinch of fresh herbs, a generous pinch of salt, 2 Tbsp coconut oil, and 1/2 tsp agave nectar.  Toss until well combined.  Spoon the topping evenly onto the sweet potatoes and pears.

Bake for about 40-45 minutes, until filling is soft and topping is browned and crisp.  Let cool for a few minutes before serving.  Tastes great warm or at room temperature.  Makes 8 servings.

To see some of our non-vegan entrees, look here. http://hillhousebb.com/dining.html