comike-duchess.blogspot.com
CoMike and the Duchess: May 2015
http://comike-duchess.blogspot.com/2015_05_01_archive.html
CoMike and the Duchess. Connie and Mike Johnson's full-time RV travels in their Dutch Star motor home. Sunday, May 31, 2015. Last Days at the RV-Dreams Reunion Rally. We decided to give The Duchess a bath, so Connie and I got out the washing equipment and proceeded to get started. It took us a couple of hours to do all of the sides (we decided to wait on the roof), but The Duchess looks much nicer now. We also clean all of the mirrors and tried to get the dead bugs off of the front panel. Which is a shop...
innaroundthecorner.com
Local Dining - Inn Around the Corner Bed & Breakfast - Black Mountain, North Carolina
http://innaroundthecorner.com/local-dining
Inn Around the Corner Bed & Breakfast – Black Mountain, North Carolina. For More Information Call: 828-669-6005. Rooms & Rates. Artisan Gourmet Market Coffee and Wine Bar. 2 East Market St. Mon-Sat. 8am-7pm, Thurs 8am-8pm. Sun 8am-3pm. Market -Mon-Sat 10am-7pm, Sun 10am-3pm. Wine Tastings Thursdays, 5pm-7pm. Berliner Kindl German Restaurant and Deli. Sun 11:30-3:00 Mon-Sat 11:00 am-8:00 pm. Black Mountain Ale House. Open Mon.-Thurs. 3pm, Fri. Sun. 11:30am, Sun. Brunch 11:30-3:00pm. 203 East State Street.
blackmountainfarmandfork.com
CHEFS
http://www.blackmountainfarmandfork.com/chefs.html
8203;Carl Tayloe from. Que Sera is a Black Mountain culinary gem nestled in the Junction Building by the historic train depot in downtown Black Mountain. Que Sera offers a fun, upscale casual dining experience with an eclectic menu of dishes created from the finest, freshest ingredients. 8203;Dylan and Heidi Stockman from Stockwild Kitchen. Jenny and Kaylea Bowman from the. Mark Tomczak from Fresh Pizza. 8203;Mark's commitment to local, organic ingredients means he works closely with local farmers and fa...
blackmountainfarmandfork.com
Menu
http://www.blackmountainfarmandfork.com/menu.html
Chef Mark Tomczak from. And Bud Rainey from. A little sweet and savory to begin your dining experience. Luxe Italian sausage on a “Fresh” baguette. 8203;with a dollop of Lusty Monk mustard and Imladris jam. Chefs Bud and Carissa Rainey from. A fall inspired starter to warm your tummy. Candy roaster squash soup artfully served in a halved acorn squash. Chef Mark Tomczak from. Chef Kaylea Bowman from the. Cornbread croutons, creamy chocolate lab cheese and sunflower sprouts served with a sweet corn dressing.