The Valle Crucis Pot Pie Weekend • Special lodging & dining package for January 8, 9, 10 & February 26, 27, 28. Presenting The Pot Pie Menu at Over Yonder to benefit F.A.R.M. Café, and featuring New Appalachia, Junior Johnson’s Midnight Moon, Blowing Rock Brewing Company & Wine to Water. See the menu & lodging packages below.
While the two night lodging packages below are available at highly favorable rates for these weekends, you do not have to be a lodging guest at The Mast Farm Inn to attend these events. Inn guests, local diners, traveling diners, and their guests, are equally welcome. Walk-ins are also welcome. You can also order from the regular seasonal menus at Over Yonder and Simplicity during these weekends.
You will find “The Valle Crucis Winter Weekends” a unique opportunity to participate, and support, this community-focused series of special events. | Reserve Lodging & Dining | Reserve Lodging | Reserve Dining |
The Mast Farm Inn & Over Yonder have designed the Valle Crucis Winter Weekends program to contribute to our Western North Carolina High Country community & non-profit organizations. The series which runs over ten weekends in January, February, and March enables us to promote North Carolina classics, foods, spirits, craft beer, and wine, and their local suppliers, while providing us all the opportunity to give back to local non-profit organizations.
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For each of the ten winter weekends in the program, five percent of our total income for the weekend (Friday, Saturday & Sunday), at both The Mast Farm Inn and Over Yonder, will be donated to the local non-profit being featured that weekend. We stress that the proceeds will be calculated from the total income at both companies for the weekend, and not just from sales of the featured services, items & products presented here.
The Valle Crucis Winter Weekends Lodging Packages • The lodging packages are priced at our absolute lowest rates, which are the Teacher’s Rates you see at www.themastfarminn.com/teachers-rates The one price rates you see there are for both nights, and not a per night price. They are 2 night packages and available for any two consecutive nights: Thursday & Friday nights, Friday & Saturday nights, or Saturday & Sunday nights.
The Valle Crucis Winter Weekends Dining Packages • Below is the program for The Valle Crucis Pot Pie Weekend. Each weekend’s featured menu will offer three variations on the North Carolina classic dishes. And we will also be serving the regular seasonal menu at both our restaurants, Over Yonder & Simplicity. This Pot Pie Weekends menu will feature: Lamb Shepherd’s Pie, Braised Leg of Lamb, Cabbage, Mash Pot Crust, Provolone. Winter Vegetable Pot Pie, Roots & Herbs, White Wine Broth, Butter Crust. Traditional Chicken Pot Pie, Potatoes, Carrots, Herbs.
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The Pot Pie Menu
Fresh F.A.R.M Seasonal Root Vegetable Pot Pie
Roots & Herbs, white wine broth, better butter crust | 13
.
Ole Junior’s Traditional Chicken Pot Pie
With potatoes, carrot, herbs, pie crust | 14
.
New Appalachian Mountain Farmer’s Pot Pie
Lamb, ground lamb sausage, cabbage, potatoes, stout gravy, mashed potato & provolone crust | 17
.
Featured Cocktails
Doc Hendley’s Pineapple Upside Down
New River Apple Butter Butter Tini
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Featured High Country Non-Profit
F.A.R.M. Cafe • F.A.R.M. Cafe is a non-profit, pay-what-you-can community kitchen that builds a healthy and inclusive community. We provide high quality and delicious meals produced from local sources when available, served in a restaurant where everybody eats, regardless of means. The idea for F.A.R.M. Cafe began in 2009 when a group of citizens from High Country United Church of Christ who were concerned about the area’s unmet hunger needs discussed a community kitchen concept that was operating successfully in Salt Lake City, Utah. It was called One World Cafe. Convinced that a similar restaurant could work in the High Country, this group formed a committed Board of Directors and started ambitious community awareness and fundraising campaigns. They also befriended One World Cafe’s founder, Denise Cerreta, who visited Boone and offered valuable insight and advice for operating a successful community kitchen. | Website | FaceBook | Twitter |
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Featured North Carolina Supplier
New Appalachia • We supply a diverse collection of local food system buyers with the bounty of our region’s harvests. We are motivated by the economic opportunities created for the family-operated farms of Southern Appalachia that we get to work with, and by the stories we share along the way. Our retailers know us for our steadfast commitment to the quality and diversity of our products, and for our ability to get our grower’s goods into their hands within one day of being picked. We also love working with chefs to help them maximize their local food use or assist in their farm-to-table events. By working with each farm’s inspirations and aspirations, we work to connect them to the right opportunities. | Website | FaceBook | InstaGram |
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Featured North Carolina Spirit
Junior Johnson’s Midnight Moon • Junior was caught only once by the revenuers. It was May 2, 1956. Junior had driven all night to get home after a race in Oxford, PA. His father asked him to light the fire at the family still before daylight broke and Junior did as he was told. The revenuers had staked out the Johnson still and ambushed Junior as soon as he walked up. Junior served 11 months of a two year sentence in federal prison in Chillicothe, Ohio. He was later pardoned by President Ronald Reagan. In 2007, Junior’s life came full circle when he became part owner of Piedmont Distillers. Junior was in the moonshine business again, except this time it was legal. Junior worked with Joe Michalek to craft Midnight Moon. When time came to taste Midnight Moon for the first time, Joe called on Junior at the mechanics shop on his old farm. Like usual, he was cooking breakfast for his farm hands and friends. Joe waited while Junior and his boys taste-tested what would become Midnight Moon Original. Then finally, one of the guys said, “Damn Junior. We’ve been trying to make moonshine this good for 50 years.” Handcrafted in small batches, made from corn and triple-distilled to be clean and smooth, Midnight Moon brings together the moonshine of the past, with the know-how of today, to give you the best tasting moonshine you’ll ever have. | Website | FaceBook | Twitter | Pinterest | InstaGram |
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Featured North Carolina Beer
Blowing Rock Brewing Company • Blowing Rock Brewing Company began with a single idea—to create a beer that captured the finest qualities of the High Country. In 2007, we set out to make this idea a reality. We believed in the clean mountain water, unique ingredients, and local community of our home. We saw untapped potential for a craft beer unlike any other. The two of us spent nearly five years dedicating ourselves to research, assembling an award-winning team and perfecting signature recipes. In 2013, Blowing Rock Brewing Company opened our first brewery in the heart of historic Blowing Rock. Immediate support from the local community, followed by demand for Blowing Rock brews statewide, showed us the power of the craft beer culture and the passion of the people it encompasses. | Website | FaceBook | Twitter |
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Featured North Carolina Wine
Wine to Water • Wine To Water™ is a non-profit aid organization focused on providing clean water to people in need around the world. Today, nearly 800 million people in the world today lack access to adequate water and 2.5 billion people lack access to improved sanitation. We are devoted to fighting this epidemic. Wine symbolizes fortune in our society. Our goal is to give the fortunate population an opportunity to fight for those who can’t fight for themselves. Wine To Water was a dream that became a reality in early 2004. We held our first fundraiser in Raleigh, North Carolina in February of 2004. Originally, the concept was to put on benefit wine events then use the money raised to support water projects around the world. The first fundraiser was a great success. Other events followed and we gained confidence that Wine to Water would grow as an organization. Wine tastings have become one of many ways that we raise awareness and support for the global water crisis. We have provided clean water and sanitation to over 250,000 people in 17 countries to date. Doc Hendley is the founder and international president of Wine To Water. In 2003 he dreamed up the concept of the organization, while bartending and playing music in nightclubs around Raleigh, North Carolina. The first fundraiser was held in January of 2004 and by August of that year Doc was living in Darfur, Sudan installing water systems for victims of the government supported genocide. When Doc returned home in August of 2005, the haunting memories of what he had seen in Darfur drove him to continue building the organization he started two years earlier. | Website | FaceBook | Twitter | InstaGram |
CULINARY NOTE • Over Yonder is a seasonal, local and North Carolina supplier driven restaurant specializing in New Appalachian Cuisine. The menus, ingredients, wines, craft beers, and spirits at the time you are viewing this page are as designed and planned. In all likelihood all will be available on the day you dine with us. Please note however that while all menus will be essentially as presented here, we may make minor changes depending on availability. Some ingredients, wines, craft brewers or spirits for example may be unavailable depending on consumption or inability to get immediate resupply. In cases where that may occur, we will propose numerous substitutes of similar kinds and in the same culinary spirit.
QUICK LINKS
The Valle Crucis Winter Weekends • Overview
All Fridays, Saturdays, and Sundays for all weekends in January, February, March, starting January 8th and running till March 27th, except for February 12, 13 and 14th. • Presenting 5 Menus over 10 weekends at Over Yonder, to benefit 5 Western North Carolina High Country non-profit organizations, and featuring 20 North Carolina Food, Spirit, Beer & Wine producers and suppliers. | Click Here | Reserve Lodging & Dining | Reserve Lodging | Reserve Dining |
The Pot Pie Weekend
January 8, 9, 10 & February 26, 27, 28 • Presenting The Pot Pie Weekend Weekend Menu at Over Yonder, to benefit F.a.r.m. Café, and featuring New Appalachia, Junior Johnson’s Midnight Moon, Blowing Rock Brewing Company, & Wine to Water • Featured Foods: Winter Vegetable Pot Pie, Roots and Herbs, White Wine Broth, Butter Crust, Traditional Chicken Pot Pie, Potatoes, Carrots, Herbs, Lamb Shepherd’s Pie, Braised Leg of Lamb, Cabbage, Mash Pot Crust, Provolone. | Click Here
The Mountain Trout Weekend
January 15, 16, 17 & March 4, 5, 6 • Presenting The Mountain Trout Weekend Menu at Over Yonder, to benefit Valle Crucis Elementary School, and featuring Sunburst Trout Farms, Covington Spirits, Fullsteam Brewery & Shelton Vineyards • Featured Foods: Smoked Trout Mousse, Roasted Beet And Potato Salad, Roe, Toast, Pan-Fried NC Rainbow Trout, Sweet Potato Casserole, Napa Slaw, Almonds, Smoked Onion Tartar, Whole Roasted Trout, Winter Squash Hash, Fried Collard And Peanut Slaw. | Click Here
The Heritage Pork Weekend
January 22, 23, 24 & March 11, 12, 13 • Presenting The Heritage Pork Weekend Menu at Over Yonder, to benefit Valle Crucis Community Park, and featuring Heritage Farms Cheshire Pork, Troy & Sons, Asheville Distilling Company, Mother Earth Brewing & Shelton Vineyards • Featured Foods: Pork Belly Skewers, Muscadine Bbq, Hoe Cake, Pickled Cabbage, Pulled Pork Sandwich, Moonshine Bbq, Napa Slaw, Pickles, Pork Chips, Stuffed Pork Tenderloin, Scallion, Mushroom, Almond, Bacon, Cheese, Whole Grain Mustard Sauce, Crispy Brussels Sprouts, Roasted Vegetables. | Click Here
The Meat & Potatoes Weekend
February 5, 6, 7 & March 18, 19, 20 • Presenting The Meat & Potatoes Weekend Menu at Over Yonder, to benefit The Appalachian Theatre, and featuring Apple Brandy Farms, Defiant Whisky, Blue Ridge Distilling, Highland Brewing Company, Biltmore Wines • Featured Foods: North Carolina Strip, Sweet Potato Fries, Gorgonzola Sauce, Pot Roast, Mash and Butterbeans, Red Wine Braise, Wilted Bitter Greens, Fingerling Potatoes Roasted in Duck Fat, Oxtail Marmalade. | Click Here
The Chicken & Dumplings Weekend
February 19, 20, 21 & March 25, 26, 27 • Presenting The Chicken & Dumplings Menu at Over Yonder, to benefit The Blue Ridge Conservancy, and featuring Joyce Farms, TOPO Organic Spirits, Natty Greene’s Brewing Company & Shelton Vineyards • Featured Foods: Gumbo Stuffed Fried Dumpling, Chicken, Creamy Root Vegetables, Cheddar Biscuit Dumplings, Red Chicken Confit with Andouille and White Beans, Crispy collards, Grit Dumplings. | Click Here
For More Information
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Stay in Touch • www.themastfarminn.com/stay-in-touch
The Mast Farm Inn is an award-winning historic country inn & restaurant in the Valle Crucis Historical District of North Carolina, which has been welcoming guests since the 1800s. The Mast Farm Inn is a Historic Hotels of America hotel, a Select Registry Inn, and is on The National Register of Historic Places.
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