Get Tickets Now to the Season's Best Performances - Rapid River ...
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R A P I D R I V E R A R T S & C U L T U R E M A G A Z I N E<br />
restaurants & wine<br />
Empty Vessels, Friends Lost, Remembering Good Times<br />
- PLUS, AN ASHEVILLE MARDI GRAS UPDATE<br />
Da Svedanya, Vadim Bora<br />
The passing of Asheville artist Vadim<br />
Bora continues <strong>to</strong> be a heavy-heart matter<br />
for those who knew him. He was among <strong>the</strong><br />
very best of <strong>the</strong> creative talent that walked<br />
Asheville’s down<strong>to</strong>wn sidewalks. He never<br />
failed at giving a pleasant hello and sincere,<br />
attentive smile.<br />
There was something<br />
<strong>to</strong> him, not just what his<br />
lines, curves, and colors<br />
said about his mind and<br />
soul, or what Russian<br />
sense and spice powered<br />
his hand and colored his<br />
images. His consistent<br />
politeness underscored a<br />
sound and brilliant mind.<br />
In my possession and<br />
pride, a painting by Bora<br />
of a tray of empty bottles<br />
and used wine glasses. The title is “After <strong>the</strong><br />
Party,” and I specifically remember my first<br />
glance, it giving me a visual echo of one of<br />
my favorite real-life sights: dirty glasses -<br />
evidence of a good time had <strong>the</strong> night before<br />
with good friends and good wine.<br />
I realized <strong>the</strong> pleasure of this sight a few<br />
years before, after I hosted my first supersized<br />
dinner party. I requested that all glasses<br />
be left on <strong>the</strong> table. They were ra<strong>the</strong>r nice, all<br />
hoity-<strong>to</strong>ity Riedel and Waterford and all that,<br />
and because guests are often under <strong>the</strong> delusion<br />
that <strong>the</strong>y are being helpful by piling every<br />
dirty thing in your kitchen sink, I wanted<br />
<strong>to</strong> avoid <strong>the</strong> risk of broken glasses. The next<br />
morning, <strong>the</strong> sight of 50 dirty glasses on <strong>the</strong><br />
dining table delighted me <strong>to</strong> <strong>the</strong> max.<br />
Likewise, <strong>the</strong> sight of spent, empty<br />
bottles seems <strong>to</strong> be a universal fascination<br />
that begins for many people right around<br />
<strong>the</strong>ir coming of legal drinking age. A decorative<br />
motif that really should end by <strong>the</strong> end<br />
of college, this is <strong>the</strong> hoarding of alcoholic<br />
beverage bottles and <strong>the</strong>ir proud display a<strong>to</strong>p<br />
refrigera<strong>to</strong>rs and cabinets. In part, <strong>the</strong>y are<br />
‘Brew News’ cont’d from pg. 24<br />
liance members but are $25 for <strong>the</strong> general<br />
public. Ticket price includes a buffet-style<br />
barbecue dinner and two drink tickets for<br />
Highland pints. Don’t miss this opportunity<br />
<strong>to</strong> meet an icon in <strong>the</strong> brewing industry.<br />
For eight years, Joe Zinich<br />
has been taking a selfguided,<br />
high-intensity <strong>to</strong>ur<br />
of <strong>the</strong> Asheville beer scene.<br />
Contact him at: jzinich@<br />
bellsouth.net.<br />
The Oyster Lunch, 1734<br />
The Oyster Lunch, 1734<br />
by Jean François de Troy<br />
reminders of good times had, and also, at<br />
that age, elements of <strong>the</strong> competition that<br />
suggests that he with <strong>the</strong> most bottles has<br />
had better times than you.<br />
(Wine collec<strong>to</strong>rs and enthusiasts are <strong>to</strong><br />
be given something of a pass on empty bottle<br />
collecting, by <strong>the</strong> way. “Dead soldiers” are<br />
more like trophies.)<br />
One of my three<br />
favorite paintings in all<br />
<strong>the</strong> world is a scene featuring<br />
French aris<strong>to</strong>crats<br />
feasting on oysters and<br />
white wine. “The Oyster<br />
Lunch” was painted in<br />
1734 by Jean Francois de<br />
Troy.<br />
The floor of <strong>the</strong><br />
scene is littered with<br />
baskets overturned, spent<br />
oyster shells and empty<br />
bottles. Red-faced, effete, elite men are<br />
partying hard. In <strong>the</strong>ir self-consciously fancy<br />
(ridiculous) attire <strong>the</strong>y have managed <strong>to</strong><br />
hold on <strong>to</strong> <strong>the</strong>ir napkins, <strong>the</strong> only remaining<br />
evidence that <strong>the</strong> men actually have some<br />
manners, manners that will be certainly not<br />
recovered until a later scene and after a day’s<br />
rest.<br />
Being <strong>the</strong> dandies that <strong>the</strong>y were, it is<br />
clear in <strong>the</strong> “The Oyster Lunch” that <strong>the</strong><br />
men had no compunction or concern being<br />
recorded in a giant painting as <strong>the</strong>y aban-<br />
doned <strong>the</strong>ir etiquette. If <strong>the</strong> evidence shows<br />
that <strong>the</strong>y had what constituted a good, great,<br />
or wild time, it is <strong>the</strong> same mentality that<br />
says “he who dies with <strong>the</strong> most <strong>to</strong>ys wins.”<br />
That is why we like images of dirty<br />
glasses. It’s why I paid a very fair price for<br />
Bora’s “After <strong>the</strong> Party” and why every man<br />
in that painting would have paid <strong>to</strong>p franc<br />
for “The Oyster Lunch” or even a simple<br />
image of a soiled Sèvres saucer.<br />
Great values & styles<br />
FREE Wine Tastings on Saturdays<br />
from 2 <strong>to</strong> 5 p.m.<br />
Goodbye, Flying Frog<br />
After a fifteen-year run, Chef Vijay<br />
Shastri and <strong>the</strong> Shastri family closed <strong>the</strong><br />
Flying Frog Café, both <strong>the</strong> fine dining<br />
downstairs and <strong>the</strong> bar and sidewalk café<br />
as well. As with many closings, <strong>the</strong>re are<br />
always multiple fac<strong>to</strong>rs, and as <strong>the</strong> restaurant<br />
business goes in Asheville, this is yet ano<strong>the</strong>r<br />
reminder <strong>to</strong> believe not one damn thing you<br />
hear in local restaurant business gossip. The<br />
economy has been very hard on extra special<br />
fine dining, particularly on white tablecloth<br />
restaurants. The Frog is no exception.<br />
The Shastris were pioneers in <strong>the</strong> Asheville<br />
dining scene. They had a truly independent<br />
and unique approach <strong>to</strong> menu creation.<br />
The mixed heritage of <strong>the</strong> family (Eastern<br />
European and Indian) was represented on<br />
<strong>the</strong> menu, <strong>to</strong> <strong>the</strong> delight, and sometimes <strong>to</strong><br />
<strong>the</strong> confusion, of cus<strong>to</strong>mers. Ashevillians<br />
were often at a loss for <strong>the</strong> words <strong>to</strong> describe<br />
<strong>the</strong> Frog’s continental and Indian and German<br />
menu. I always thought it made sense.<br />
It was a most interesting menu and reflected<br />
<strong>the</strong> mixed heritage of <strong>the</strong> family, presented<br />
with skill and flavors that no o<strong>the</strong>r kitchen<br />
in <strong>the</strong> region offered.<br />
I must finish with a metaphorical raised<br />
glass <strong>to</strong> one of <strong>the</strong> best chefs and most<br />
generous guys I know. While Vijay Shastri’s<br />
future work is unannounced, I look forward<br />
<strong>to</strong> it when <strong>the</strong> time is right for it <strong>to</strong> be done.<br />
The now-vacant space in <strong>the</strong> groundlevel<br />
corner of <strong>the</strong> Haywood Park Hotel will<br />
surely not be vacant for long. Those of you<br />
who think we have lost one of our favorite<br />
bars should have confidence that someone<br />
worthy will take charge. I anticipate my<br />
warm wea<strong>the</strong>r seat in <strong>the</strong> best people-watching<br />
perch in Asheville.<br />
Tasting wine is not only fun, but it presents a chance <strong>to</strong> learn about<br />
wine and what it is about a particular wine that you like, or don't<br />
like. You can sip while you shop. Find some new favorites — try<br />
it before you buy it. We will usually have a few whites and a few<br />
reds open, with <strong>the</strong> occassional guest speaker. Please s<strong>to</strong>p by!<br />
Wine Retail ~ Tastings ~ Wine Classes<br />
Great wines for any occasion and budget.<br />
BY MICHAEL PARKER<br />
February 2011<br />
Events at <strong>the</strong> Weinhaus<br />
Tuesday, February 22<br />
Vincenzo’s Italian restaurant will serve<br />
a multi course dinner accompanied by<br />
fine wines designed <strong>to</strong> match <strong>the</strong> meal, a<br />
wonderful way <strong>to</strong> chase away <strong>the</strong> winter<br />
blues. The time is 7 p.m. The cost is $60<br />
all inclusive. Please call <strong>the</strong> Weinhaus for<br />
reservations at (828) 254-6453.<br />
Friday, February 25<br />
Friday night flights at <strong>the</strong> Weinhaus will<br />
present a tasting of “Pinot Noirs from<br />
Around <strong>the</strong> World.” The price is $10 for<br />
a tasting and light hors d’ouvres. Time is<br />
5:30-7:30 p.m. Held at <strong>the</strong> Weinhaus, 86<br />
Pat<strong>to</strong>n, Ave. Asheville.<br />
The Weinhaus, 86 Pat<strong>to</strong>n Avenue<br />
Asheville, NC (828) 254-6453<br />
Asheville Mardi Gras<br />
and <strong>the</strong> Grand Krewe<br />
Tune in <strong>to</strong> <strong>the</strong> Facebook page for Asheville<br />
Mardi Gras and <strong>the</strong> <strong>to</strong>-be-scheduled events<br />
of <strong>the</strong> Grand Krewe, <strong>the</strong> krewe for wine<br />
drinkers. The parade marches on March 6,<br />
Bacchus Sunday, down<strong>to</strong>wn at 3 p.m.<br />
The Grand Krewe will be announcing:<br />
• an event at <strong>the</strong> Wine Studio of Asheville<br />
• <strong>the</strong> Running of <strong>the</strong> Winos, from wine bar<br />
<strong>to</strong> wine bar, in down<strong>to</strong>wn Asheville<br />
• pre-parade ga<strong>the</strong>ring for March 6<br />
Anyone who wants <strong>to</strong> join <strong>the</strong> Grand Krewe<br />
is welcome. Find us on Facebook by search-<br />
ing for “Grand Krewe, Dionysiaque.”<br />
www.<strong>the</strong>AshevilleWineGuy.com<br />
555 Merrimon Ave.<br />
(828) 254-6500<br />
Vol. 14, No. 6 — RAPID RIVER ARTS & CULTURE MAGAZINE — February 2011 25