Flight Savor Fare » Yummy Stuff!

Artists Reception Last Night at Flight

foodie2 — Thu, 30 Jul 2009 06:02:53 +0000

for Bob Davis (on the walls at Flight) and Marilyn Bailey, local jeweler with national reputation. Rob outdid himself with savory platters of tomato salad, scallops, lamb chops — it just kept coming. Nan chose some red and white party wine to go with it all. Many still stayed for dinner!

Marilyn Bailey

Bob Davis, Nancy and Sam Neill

Here one instant, gone the next!

Grass fed, locally grown, all natural lamb

foodie2 — Mon, 01 Jun 2009 18:58:26 +0000

Flight is now serving East Fork Farmlamb.

“At East Fork Farm you’ll find only natural, wholesome food nourished through sustainable methods. No sub-therapeutic medication or hormones for our animals, no animal by-products in our animals’ feed, no synthetic pesticides or fertilizers on crops or pastures—that’s our pledge.”

and the lamb tastes better, too.

New menu items – Yum!

foodie2 — Wed, 06 May 2009 22:51:49 +0000

New for Spring –

Braised Pork loin with fresh mango salsa – had a taste at Flight today and pork loin is truly the other white meat. Lean, healthy and the mango salsa is refreshing and fruity.

Speaking of chicken – grilled with Moroccan spices and tapenade. Says WOW in your mouth — this is not your mother’s Sunday chicken

The strip steak with bone-in is, Sam claims, the “best steak I’ve ever put in my mouth.”

Portobello Cap on the applewood grill with changing stuffing.

We’ve had grilled grouper with ginger soy cream as a special and it’s proved so popular, Chef is putting it on the menu.

Spring Pasta – a light fettucine dish with fresh asparagus, basil, garlic

Some new additions in small plates (in the old days called appetizers):

Twice cooked pork wrap and shrimp spring rolls

photos to come!

Flight’s spring tasting menu

foodie2 — Thu, 02 Apr 2009 14:35:58 +0000

April is here! Mike Phillips predicts one more snowfall, but still it is spring. The dafs are blooming, so are the cherry trees. If there is one more snow, we can just laugh at it.

Flight is ready for Spring! The restaurant is freshly painted and the menu has been refreshed as well. May it do the same for you.

Come in. Bring friends.

Spring Tasting Menu

Choose one from each course

Appetizer

Greek Salad or
Soup of the Day

Entree

Carolina Mountain Trout with pecan bourbon butter

Grilled Quail with molasses and black pepper

Grilled Filet Mignon with house steak sauce

Sampler size dessert

Flourless Chocolate Cake
Vanilla Creme Brulee
Housemade Coffee Ice Cream

Three course $30

$2 Tapas! $2 high gravity beer! $5 martinis!

foodie2 — Fri, 06 Mar 2009 14:19:09 +0000

Monday and Tuesday nights Flight is offering a selection of 5 tapas for $2 $2 high gravity beer served at the bar only.

The rest of the week, the goodies are available too, but for $4 and $3 respectively. Special Selection of martinis $5 all week!

Valentine’s Day at Flight Wood Grill

foodie2 — Fri, 13 Feb 2009 15:50:41 +0000

Sparkling wine, great food and thine.

What creates a memorable Valentine’s Day? Attention to details. See earlier post, What She Really Wants for Valentines Day.)

For him, remember to open the car door and place your hand gently under her elbow as you escort her to Flight. Open the heavy glass door for her unless Melissa has beat you to it. Then, take off that baseball cap and stuff it somewhere.

For her, remember he has gone to some trouble to create a special moment, so dress up! Give the boy something to look at while you dine on that lobster — they like sparkly things like diamond earrings and your eyes. Be very appreciative because what can you really buy for a guy for Valentine’s Day? A baseball cap?

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Vegetables by Subscription

foodie2 — Sun, 08 Feb 2009 14:10:24 +0000

The “Eat Local” food movement is big here in Western North Carolina and one that Flight Wood Grill has participated in to the fullest extent possible. (There isn’t much local produce available in February.) Now, a local organic farm, Cane Creek Valley Farm, is offering subscriptions. Yes, you can have a box of freshly picked veggies dropped off every week to your home. For details, check out there website at canecreekorganics.com.
Here’s to healthy eating, at home and at Flight!

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Magical Nights at Flight

foodie2 — Tue, 30 Dec 2008 18:47:06 +0000

Every night at Flight is fun, interesting and yummy, but last night was simply magical.

Our friends Chusy Haney-Jardine and his wife, Jennifer, came to dinner. Those of you from the Asheville area may know the duo as the writers and producers of the film,“Anywhere USA” which began life as Asheville: The Movie. It won an award at Sundance last year. But, they came last night to talk to youngest daughter about Brazil because she’s off to Rio
to do a semester abroad on January 6th. (Is it evil to be jealous of your child?) Although Chusy is Venezuelan and Jennifer from these parts, they lived in Rio for two years before moving to Asheville (now that is culture shock) and had much practical information to share. We were drinking Argyle Pinot Noir, a treat because it has been impossible to get of late, something about we went over our allocation? and then we switched to Sanford, the wine Paul waxed rhapsodic about in the film “Sideways.” Chusy had the filet which is amazingly superior to home/other restaurants, Jennifer, mixed grill with scallops that melt in your mouth and hold on so well to that applewood essence. I had the mahi with some wonderful light red sauce, a new taste. That Rob, he’s so creative and full of surprises. Liza and Dawson had a Sleigh Crash martini to share. It’s so fun being 21. Scintillating conversation, of film and Rio, the best libations and excellent food make for a wonderful evening. It became magical when the romantic duo sitting a few tables down came over to talk to us. The beautiful, elegant, makeupless woman began speaking Portuegese to Chusy and Jennifer.

I looked at Sam and said, “Are we still in Hendersonville?”

Eat Seasonally at Flight

foodie2 — Tue, 04 Nov 2008 20:51:49 +0000

Flight has joined forces with the Appalachian Sustainability Agriculture Project (ASAP) whose mission is to “collaboratively create and expand regional community based and integrated food systems that are locally owned and controlled, environmentally sound, economically viable, and health-promoting.”

Put simply, the idea is to make more local food products available to local restaurants and institutions so that we may all benefit.

Nan Jennings found this quote on line

It’s important to know the source of your food for economic, nutritional, and even spiritual reasons. But the plain fact of the matter is that food that’s from closer to my kitchen door is going to be fresher, and fresh tastes best.” When we eat out of season — gobbling shipped-in strawberries in January, for instance — Kurt says our sense of taste degrades: “Our palate weakens just as our eyesight would if left in the dark for too long.”

Chicken Pot Pie! It’s not the one Mom (or Swanson’s) used to make, though

foodie2 — Fri, 10 Oct 2008 01:53:57 +0000

Chef Rob has created a gourmet chicken pot pie. Sounds like an oxymoron but it is comfort food and delicately tasty at the same time. A very hard mark to hit, I think, because I cannot abide when “they” add lobster to good old fashioned macaroni and cheese. I think the secret is in the broth or it could be, like Robin says, “It’s just a yummy bowl of carbs.” Well, there is lots of chicken in it.

Judge for yourself. The chicken pot pie is the fall entree on Flight’s new prix fixe dinner which also includes an appetizer and dessert.