Red Stag Grill Asheville NC

Its not often we have enough time to venture outside of the Queen City to check out a restaurant but this past weekend we jumped at the chance to drive to Asheville to check out the exclusive media sneak peek of the Red Stag Grill’s Oktoberfest menu.

Photo courtesy of the Grand Bohemian Hotel

So after a two hour drive we finally got to the Red Stag Grill located inside the Grand Bohemian Hotel in the Biltmore Village.

 We were greeted upon arrival by the general manager John Luckett and the rest of the Grand Bohemian staff.

We started out the night with a tour of the Grand Bohemian Hotel by Mr. Lockett. The hotel lobby is decorated in all sorts of unique one of a kind pieces carefully selected to give a rustic old world hunting lodge feel to this boutique hotel.

 Photo courtesy of the Grand Bohemian Hotel

 No detail is over looked in the decor for the hotel, including this stuffed boar topped with a special hat just in time for Oktoberfest. Apparently this isn’t the only four legged friend allowed inside the hotel… the Grand Bohemian Hotel is a pet friendly hotel without any breed restrictions.
Given our love for our girls, the fact that we can bring our two pitbulls to the Grand Bohemian Hotel instantly made it our hotel of choice the next time were in Asheville.
We made our way over to the art gallery next and gazed at a collection of artwork by local, regional, and international artist.
In keeping with the Grand Bohemian Hotel’s hunting lodge theme, the art collection reflects natural, international, and exotic subject matters.
We then started our tour of the rest of the hotel. Throughout the whole hotel there are random pieces of very unique artwork and sculptures.
We made our way upstairs to the ballroom and were awe struck by the giant chandeliers made of Swarovski crystals.
Standing directly underneath the chandeliers you get the feeling that all of the Swarovski crystals are raining down on you.
Adjacent to the ballroom was another large entertainment room with ceilings adorned with more gorgeous chandeliers and very intricate mouldings.
Even the bathrooms were decked out in the finest decor and amenities.
Before heading down to dinner we checked out one of the 104 super posh and decadent guestrooms.
Photo courtesy of the Grand Bohemian Hotel
After checking out the lavish and luxurious guest rooms we made our way downstairs to the Red Stag Grill.

Photo courtesy of the Grand Bohemian Hotel

Named after a type of deer indigenous to Europe, the Red Stag Grill is meticulously decorated with warm colors and luxurious finishes. Our exclusive media dinner was set to take place in the private dining and wine room which just screamed of opulence.

Photo courtesy of the Grand Bohemian Hotel

These LED backlit menu’s are probably the coolest thing we have ever seen at any restaurant… ever!!!! Definitely worthy of being a foodie favorite :)
Had I been paying better attention before choosing my seat at the table I may have chose to sit further away from the wall of onyx backlit by red LED’s. Although it was gorgeous to look at… it wrecked havoc on the photos of our four course menu tasting.
Our first course kicked off the night with a Sunburst Trout Schnitzel with spatzle, pickled red cabbage, and a mustard caper cream. The Sunburst Trout is a local company in Canton, NC and you could taste the freshness.
The fish was both light and flaky, but mild in flavor. The fish was also breaded and fried which added a wonderful crunch factor. The spatzle was cooked perfectly and had a touch of citrus that really helped brighten the dish. Topped with a creamy mustard sauce and brightly acidic pickled cabbage, this dish was a hit and a great way to start off the night.
The Schnitzel was paired with a 2009 Austrian GrunerVeltliner that was wonderfully light and acidic which made for a perfect first course wine.
The second course was a Smoked Duck Breast with a potato pancake and a Blue Ridge Mountain applesauce served with an Ayinger Dopplebock reduction. The duck breast was marinated in orange and the duck was bursting with citrus flavor. The duck was then hard seared to a perfect medium rare and served wonderfully crispy potato pancakes and the best apples sauce I have ever had.
The dish was served with a 2011 Rheingau Reisling that was crisp and dry which cut through the fatty duck and cleansed the pallet. I’m almost always a fan of duck and this dish did not disappoint.
The third course was a Choucroute Garnie with a traditional knockwurst, veal bratwurst, pork belly, sauerkraut, boiled heirloom potatoes, and a house smoked pork loin topped with Lusty Monk mustard.
This dish was first described to us as a big bowl of pork, and it definitely was.
Both the bratwurst and knockwurst were tender, robust with flavor, and made in house. The smoked pork loin had a wonderful aroma and flavor we all love from smoked pig. The potatoes were good but didn’t add much to the dish, unlike the sauerkraut which was delicious helped cut through the heavy pork.
The pork was served with a choice of  either a 2011 Mosel-Saar-Ruwer Riesling or Ayinger Dopplebock beer, I chose both :)
The Riesling was fantastically sweet and full of fruit with a touch of fizz, but the beer was the special part of this dish. It was very dark and rich with a touch of a sweet almost chocolate like flavor perfect for a plate full of pork.
Our favorite course is always the dessert course and this was no exception.
We were served a German Linzertorte (Almond tart with Imaldris raspberry jam). I’m always glad to see an Executive Chef who’s not afraid to bake and really glad that Chef Hayes is one of those chefs.
He prepared a wonderful Linzertorte with a rich chocolaty crust and local raspberry jam that complemented each other perfectly. It came topped with a crispy almond florentine that brought out the almond in the crust and tied the whole dish together.
The dessert round was served with a Warres 10 year Tawny Port. I’m usually not a fan of Ports and although I couldn’t finish the glass it matched surprisingly well with the Linzertorte.
After the courses were done Executive Chef Adam Hayes came out and answered a few questions for our group. According to his bio “Chef Hayes is known for integrating local ingredients and flavor into each creative dish and comes to the Grand Bohemian Hotel most recently from his role as Chef de Cuisine at Print Works Bistro at the Proximity Hotel in Greensboro, NC.”

Photo courtesy of the Grand Bohemian Hotel

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