**Cruising into Asheville: A Foodie's Paradise**

As we embarked on our culinary journey through the vibrant city of Asheville, North Carolina, I couldn't help but think of the quintessential Southern landscape that awaited us. Our day three began with a sense of excitement and anticipation, fueled by the prospect of indulging in more barbecue delights. With a stomach already primed for the second installment of our barbecue extravaganza, we were eager to explore the diverse flavors and textures that Asheville had to offer.

Our first stop was a local eatery renowned for its mouthwatering barbecue sandwiches, Fried Chicken, and other Southern delicacies. The aroma wafting from the kitchen was nothing short of intoxicating, teasing our taste buds with promises of tender meat and crispy sides. As we dug into our meals, the crunch of hushpuppies gave way to a soft, fluffy interior that left us all agog with delight. "This is like a little pillow of joy," I exclaimed, as we devoured each bite with gusto.

The pièce de résistance was yet to come – a sumptuous banana pudding pie that had been on the menu since day one. Its creamy texture and sweet flavors were the perfect foil to the smoky, savory goodness of our barbecue fixings. And just when we thought it couldn't get any better, we were treated to a lemon meringue tart that showcased the chef's mastery of balance and restraint. With pig fat in the picture – yes, you read that right – we knew we were in for a treat.

As we savored each bite, our conversation turned to the rich history of Asheville's wineries. Our destination was a 40-year-old vineyard that had earned a reputation for producing some of the region's finest wines. The owner's decision to invite French wine makers to experiment with their terroir had resulted in a fascinating blend of old and new techniques. "We're still experimenting," our guide explained, "but what seems to be working is a Cabernet Franc that's just a little softer than its full-bodied counterpart."

As we pondered the nuances of this wine, our thoughts turned to pairing it with the evening's menu. A rabbit dish made with this very wine seemed like an inspired choice, and I couldn't help but wonder what other culinary surprises Asheville had in store for us.

Next, we delved into the world of Southern Chinese cuisine, a fusion of flavors that left me eager to explore further. The veggie dumpling was a particular standout – its spicy cauliflower and cabbage filling paired perfectly with the tofu nettle salad, while the miso and onion soup added an earthy depth to our meal.

As we strolled through the streets of Asheville, I couldn't help but feel a sense of community that seemed to permeate every aspect of this vibrant city. It was as if the very essence of neighborliness had been distilled into this one place – Edward Hopper's famous painting of a woman sitting on a porch bench seemed like an apt metaphor for our experience.

Our final destination was a charming eatery that embodied the spirit of Asheville in all its quirky, charismatic glory. With a name that seemed to defy explanation, we were drawn in by the promise of "gargantuan boards" and a wine list that read like a love letter to the region's finest vintages.

As we raised our glasses in a toast to this culinary odyssey, I knew that Asheville had indeed made my dreams come true. With its unique blend of flavors, stunning landscapes, and warm, welcoming people, this city was a foodie's paradise – and one that I would return to again and again in the years to come.

"WEBVTTKind: captionsLanguage: enhey guys I'm Gabe Kennedy and I'm taking a food road trip through the South with my good friend Chanel we have only 12 hours to explore each City so buckle up wa see this is when I think of the South this is the kind of landscape that I think of Cruising Into Asheville day three a little Bohemian a whole lot of hip let's see what kind of Southern Delights are in store so how excited are you for your second barbecue meal and a rep super excited so excited that I didn't even eat breakfast this morning right fasting I'm fasting fasting and ready to be Bliss out on more barbecue I want to try to go a little one to one cuz like what did we try yesterday and how does it compare to today I also would wouldn't mind just being guided this is a hush puppy what a crunch and then the soft yep it's a little pillow of joy you take this little pillow and then you just like stick it in here just moisturize it a little bit I never would have expected a uh a bar a barbecue muscle but I love it so this is our barbecue sandwich this is our Fried Chicken Sandwich this is a smok fried catfish OHA collard greens green beans Fried Chicken colel a macaroni salad such a legend hey Round of Applause snaps that's like Quint essential Fried Chicken today barbecue sauce on whatever you want I me why not right we barely put it down and you think we can finish this yeah I think if we put our mind to it and our hearts you think we can do it uhhuh think we can do it all right you guys we have our classic banana pudding pie we've had this on the menu since day one and then this is our lemon mering tart that we have I can't believe we're eating dessert with pig fat in it the plates were simple but so tasteful and just that balance of like sweet Savory and smoky it's going to be hard to eat other barbecue after that so you know I hear Asheville is the Paris of the South next stop is Versailles we're going to go drink some grapes when in the Paris of the South go to builtmore so what's like what's the history of this this Winery and how did you both get here the owner decided to uh to try to plant to have a Vineyard and a winery and he made the French wi maker to come here to start to experiment it's only 40 Years of History which is not sufficient to know exactly what to grow where to grow it how to grow it right which means uh we are still experimenting what what seems to be working the best in your opinion Bernard what would you what would you pair with this what would you make I be rabbit oo like for me you know Cabernet Fran is just a little softer than Cabernet San so people don't like the overwhelming Tannon of the Cabernet San sof was a really nice way of describing this par says no no I don't agree we don't always agree I don't we don't always agree it's okay we don't age yeah exactly don't know we hardly ever agree Southern Chinese food I don't even know what that is but it sounds like something I got to try I I get it thank you yeah this is like Chef table right I like it I like it today our veggie dumpling is a spicy cauliflower cabbage veggie dumpling the tofu nettle salad so it's tofu crumbled with take Nettles blanch off the Nettles uh chop those all up crumble up the tofu mix it all together season it so this is a miso and onion soup spring onions are in season right now this tofu nettle salad it's like light and creamy out a little bit of crunch these are my kind of flavors M like this is what I this these are the flavors I dream about this is perfect dude this is just Mega delish oh yeah you're slapping me across the face with flavor how beautiful is that all the old ladies in the winter for their coming for their coconut squashes so here's the pork ramond this is phenomenal we're just going to send these out as they're ready this place is all about neighbor I won't be able to drive down the street you know that you know that Edward Hopper painting uhuh yes nwks the GU sitting in the din I wanted that I wanted you to drive down Charlotte Street here and I grew up 2 miles from here I wanted you to drive down Charlotte Street and see hey here's some light here's warmth here's people you know just like have this be the center of the community yeah this has been calling my name for a while this was calling my name before I even walked in the door I saw one outside with it and I was like oh there that I'm like so I'm on like Cloud n this is so sick Asheville making my dreams come true with Veno from the barrel gargantuan Boards of barbecue and charismatic Chinese Charleston South Carolina on Deckhey guys I'm Gabe Kennedy and I'm taking a food road trip through the South with my good friend Chanel we have only 12 hours to explore each City so buckle up wa see this is when I think of the South this is the kind of landscape that I think of Cruising Into Asheville day three a little Bohemian a whole lot of hip let's see what kind of Southern Delights are in store so how excited are you for your second barbecue meal and a rep super excited so excited that I didn't even eat breakfast this morning right fasting I'm fasting fasting and ready to be Bliss out on more barbecue I want to try to go a little one to one cuz like what did we try yesterday and how does it compare to today I also would wouldn't mind just being guided this is a hush puppy what a crunch and then the soft yep it's a little pillow of joy you take this little pillow and then you just like stick it in here just moisturize it a little bit I never would have expected a uh a bar a barbecue muscle but I love it so this is our barbecue sandwich this is our Fried Chicken Sandwich this is a smok fried catfish OHA collard greens green beans Fried Chicken colel a macaroni salad such a legend hey Round of Applause snaps that's like Quint essential Fried Chicken today barbecue sauce on whatever you want I me why not right we barely put it down and you think we can finish this yeah I think if we put our mind to it and our hearts you think we can do it uhhuh think we can do it all right you guys we have our classic banana pudding pie we've had this on the menu since day one and then this is our lemon mering tart that we have I can't believe we're eating dessert with pig fat in it the plates were simple but so tasteful and just that balance of like sweet Savory and smoky it's going to be hard to eat other barbecue after that so you know I hear Asheville is the Paris of the South next stop is Versailles we're going to go drink some grapes when in the Paris of the South go to builtmore so what's like what's the history of this this Winery and how did you both get here the owner decided to uh to try to plant to have a Vineyard and a winery and he made the French wi maker to come here to start to experiment it's only 40 Years of History which is not sufficient to know exactly what to grow where to grow it how to grow it right which means uh we are still experimenting what what seems to be working the best in your opinion Bernard what would you what would you pair with this what would you make I be rabbit oo like for me you know Cabernet Fran is just a little softer than Cabernet San so people don't like the overwhelming Tannon of the Cabernet San sof was a really nice way of describing this par says no no I don't agree we don't always agree I don't we don't always agree it's okay we don't age yeah exactly don't know we hardly ever agree Southern Chinese food I don't even know what that is but it sounds like something I got to try I I get it thank you yeah this is like Chef table right I like it I like it today our veggie dumpling is a spicy cauliflower cabbage veggie dumpling the tofu nettle salad so it's tofu crumbled with take Nettles blanch off the Nettles uh chop those all up crumble up the tofu mix it all together season it so this is a miso and onion soup spring onions are in season right now this tofu nettle salad it's like light and creamy out a little bit of crunch these are my kind of flavors M like this is what I this these are the flavors I dream about this is perfect dude this is just Mega delish oh yeah you're slapping me across the face with flavor how beautiful is that all the old ladies in the winter for their coming for their coconut squashes so here's the pork ramond this is phenomenal we're just going to send these out as they're ready this place is all about neighbor I won't be able to drive down the street you know that you know that Edward Hopper painting uhuh yes nwks the GU sitting in the din I wanted that I wanted you to drive down Charlotte Street here and I grew up 2 miles from here I wanted you to drive down Charlotte Street and see hey here's some light here's warmth here's people you know just like have this be the center of the community yeah this has been calling my name for a while this was calling my name before I even walked in the door I saw one outside with it and I was like oh there that I'm like so I'm on like Cloud n this is so sick Asheville making my dreams come true with Veno from the barrel gargantuan Boards of barbecue and charismatic Chinese Charleston South Carolina on Deck\n"