Wine dinner at Gideon Ridge Inn Saturday April 13, 2013. Featuring the cuisine of Michael Foreman with the big Cabs of Robert Craig Winery of Napa. Call for reservations

Course I

Magret Duck Gallentine

Smoked Jowl/Fig Preserves, Cracked Oat Crackers, Molasses/Coffee Gastrique, Fresh Cress

(Mt. Veeder 2010)

Course II

Maine Lobster Salad

Grilled Celery, Endive, Grilled Plum, Golden Beet, Hoisin Mustard, Bacon/Cocoa Bread Croutons

(Affinity 2010)

Course III

Smoked Veal Cheeks

Peach/Blood Orange-Brined, Applewood Smoked, Golden Raisin/Chamomile Flower Orzo with Mustard Greens, Tarragon/Apple Coulis, Thyme Ice Cream

(Durrell Vineyard Chardonnay 2010)

Course IV

Kobe Shortrib

Coffee Braised, Lavender/White Pepper Hollandaise, Roasted Fava Beans, Spring Root Vegetable Purée, Black Cherry Jus

(Howell Mountain 2010)

Course V

Lavender/Burnt Honey Poundcake

Candied Blood Orange Rind, Sweet Pickled Apple, Country Ham/Pumpkin Seed English Butter Toffee

Spring in Blowing Rock?

March 25, 2013.  Real Spring, with Daffodils and temperatures in the 60's, should arrive next week.  

Guests Enjoy Sunrise

Warm weather in December. Guests enjoy the sunrise looking down on the fog that covers most of the North Carolina Piedmont.

Beautiful Fraser Fir trees arriving this week from Appalachian Evergreens.  Choose and cut close to Blowing Rock.  Click on picture for directions and information.

November Sunset

We love November.  Town is less crowded.  The sunsets are intense through the newly bare trees.  Afternoons still are warm.  And as evening cools, guests enjoy fire by the fireplace

Autumn Sunrise

A Hickory in full yellow at sunrise at the Gideon Ridge Inn. The brilliant yellow only lasts a few days.

There were predictions of a short and rather dull fall leaf season this year. But this year has been great. Warm weather is about to end. Some rain is coming. Looking forward to favorite month, November.

Please enjoy this picture.

Grilled Pork Chop with Figs & Bourbon Glaze

As part of our upcoming Cochon Boucherie Festival, we give you our recipe for Bourbon Glazed Pork Chops, one of our most popular entrees at Bistro Roca.

4 center cut thick pork loin chops, with bone

For the Marinade

3 tbs Dijon Mustard

2 cloves Garlic peeled and crushed

1 shallot sliced

1/4 cup olive oil

1tbs salt

1 1/2 tsp pepper

2 tbs chopped Rosemary

Blend together all ingredients and rub on both sides of Pork chops. Let sit for 2 to 6 hours.

Sauce For Pork Chop

1/2 cup Brown Sugar

1/2 cup Bourbon

1/2 cup Soy Sauce

2 tbs Green peppercorns

1 sweet onion sliced

Bring these ingredients to a boil and remove from heat

Add 20 dried figs and let rehydrate.

Grill Pork Chops on a meduim hot fire. We recommend cooking to medium, about 150˚ F internal temperature.

Garnish Pork with Figs and use glaze as a sauce over the Grilled pork chop. Serve with Mashed potatoes and braised Greens.

Cooking Classes and Dinners

Gideon Ridge and Bistro Roca, with Executive Chef Michael Foreman, announce the Cochon Boucherie Festival, April 5 to 7, 2011, to be held in conjunction with the Blowing Rock Culinary Month.

Gideon Ridge has procured a 250 pound Berkshire pig, currently being raised in Happy Valley, NC. We will receive the freshly killed (and inspected) pig on Monday, April 4, and participants in the Cochon Boucherie will participate in all aspects of the cutting, preparation, cooking, and eating of the pig.

The pig is being raised by a small producer in Happy Valley, NC, about 20 minutes from Blowing Rock. The family operation primarily raises goats and produces goat cheese. The pigs are fed goat whey as part of their diet.

We envision this event to be a sophisticated version of the traditional Appalachian “Hog Killing” party, where extended family and neighbors help to prepare and smoke the hams, bacon and sausages, while preparing the evening party feast.

The culinary program at Gideon Ridge Inn and Bistro Roca is the result of the efforts and experience of Michael Foreman, Executive Chef. For more than ten years, he has been preparing meals at Gideon Ridge using local ingredients long before the current “farm to table” movement was popular. Bistro Roca was started 6 years ago and is a casual dining experience using many of the same fresh ingredients and culinary techniques used at Gideon Ridge. In previous years, Michael has purchased pigs from this producer in Happy Valley and served the pork at both Gideon Ridge and Bistro Roca. This is the first time we have held a class.

Cost: The three night package for Cochon Boucherie Festival, including classes, special dinners, wine tastings, and three nights at Gideon Ridge Inn is $750 double occupancy, $625 single occupancy. The two night package including classes, special dinners, wine tastings, and two nights at Gideon Ridge Inn is $600 double occupancy, $475 single occupancy. For people who want to take the classes and have the dinners, the cost is $250 per person. (plus $15 per person for each breakfast, if desired) For a one day class including dinner is $125.

Call Gideon Ridge Inn for information: 828-295-3644 or 888-889-4036

Vision Cellars Wine Dinner March 4, 2011

Vision Cellars, Mac McDonald to host wine dinner at Gideon Ridge March 4, 2011.

Enjoy 5 courses from Chef Michael Foreman artfully paired with 4 beautiful wines from Vision Cellars. $85 per person. Opportunities to purchase and order wines.

"Vision Cellars” is a Passionate, Boutique Award-Winning Winery specializing in Pinot Noir. Established in 1995, however, the first release was the 1997 vintage. Their goal is to capture the essence of the Pinot Noir Grape. Chef Michael Foreman has worked before with Mac McDonald, creating a most memorable wine pairings.

The Art of Fire

Massive Stone Fireplace in Library

Imagine coming in from a cold hike or shopping trip, sitting on the leather firebench and warming your backside. Sharing a glass of wine with friends.

Nine Rooms with Fireplaces

Imagine your afternoon nap, shades pulled, and the fire glow lighting the room.

Imagine soaking in a warm tub viewing the fire.

Imagine a fire in your private bath.

Indulge your imagination, book a winter stay at Gideon Ridge Inn.

Remember, there is more to Romance than Valentines Day

Blowing Rock Winterfest

Come to Blowing Rock January 27 - 30 for the thirteenth annual Blowing Rock Winterfest. Make Gideon Ridge your home for this festive weekend. Bundle up and view the ice sculpture competition. Taste wine and bid at the wine auction. Enjoy the taste of the professional and amatur Chili cookoff. Then come back to the inn for a sit by the fire and wonderful dinner at Restaurant G. Reservations available.

NEW YEARS EVE AT GIDEON RIDGE

STARTER COURSES

Roasted Maine Lobster

Golden Beets, Micro Salad, and Grapefruit Vinaigrettee

Foie Gras Terrine

Savory Thyme Crackers, Violet Mustard, and Cornichon Meranque

Wood Fire Roasted Celery Velouté

Crispy Proscuitto Disc

ENTREE COURSE CHOOSE ONE

N.C. Dayboat Catch

Basmati/Lentil Cake, Roasted Local Baby Carrots,

Roasted Plum Tomato Puree, Basil Salad

Hardwood Grilled Angus Beef Tenderloin

Parsnip Puree, Apple Cider Glazed Baby Beets,

Brocolli Custard, Grilled Brie

Slow Roasted Veal Chop

Brasised Greens & Turnip Tartlet, Smoked Peppercorn Jus,

Poached Endive, Pinenut Fritter

Pan Fried Wild Duck Breast

Timbale of Cous Cous, Grilled Cucumber Salad,

Sweet Ginger Mousse, Roasted Pepper Coulis

Trio of Festive Desserts

Blowing Snow

Christmas Decorations with a little help from Winter. Such a beautiful morning.

Blowing snow and 50 mile per hour winds, every crack in the stonework at Gideon is filled with white.

This is why we love winter.

Decorations and Snow

Joy, joy, joy. A dusting of Snow on the ground. We are in the process of decorating for the holidays. The coffee smells quite good this cold morning. The fireplace heat feels warm.

Afternoon tea is special this time of year. Scones and Gingerbread with your Earl Gray or Darjeeling. Back to your room to ready for dinner. Then dine in house at Restaurant G. Please join us. You are always welcome.

Christmas Shopping in Blowing Rock

For many, Christmas shopping is more than fighting crowds at the mall. Step back to a simpler shopping experience. The shops of Main Street Blowing Rock. Stay a few nights at the Gideon Ridge Inn. Spend the evening by the fire in your bedroom wrapping the gifts you purchased that day. (yes we have tape and scissors) A few wonderful dinners and you have accomplished so much more than the trip to the mall. Call us.

Choose and Cut

A short drive from Gideon Ridge, north on the Blue Ridge Parkway to Sampson Road, is Appalachian Evergreens, one of the most beautiful choose and cut farms around. Open weekends till December 18

Expecting a Beautiful Autumn

The first signs of color are just appearing in the Mountains. We expect beautiful color for most of October. But availability is limited. Call us or check online for availability.

Art in the Park August 14

Art in the Park was created in 1962 by a handful of of area artists and craftspeople to showcase local talent. Today, Art in the Park hosts 90 artists, each juried for quality, at each show. Offerings include jewelry, pottery, fiber, glass, photography, painting and more.

As a guest at Gideon Ridge Inn, we are pleased to offer parking at Bistro Roca, which is only one block from the Art in the Park. As this is a very popular and crowded event, this makes seeing the exhibit very easy.

The next Shows are September 11 and October 2.

Guests and friends of Gideon Ridge enjoy a weekly ride leaving from Bistro Roca restaurant each Monday evening at 5:30. The ride is 2 levels: a 15 mile "intermediate level ride" and a 30 mile "more advanced" ride. Of course there are hills to climb. But there is also great conversation and encouragement among the participants. Rides will continue through the end of October. We can also arrange privately guided rides or give cue sheets for self guided rides.

Moffett Winery wine pairings will be featured at Restaurant G on Thursday, April 15 and Saturday, April 17. The wine dinner with Trent Moffett on Friday is currently sold out. But you can still enjoy an a-la-carte version of the dinner with wine pairings. Call 828-295-3644 for details and reservations.

We would like to share the tasting notes on the Moffett Willow's blend which will be featured.

Deep purple color - Powerful aroma of blackberries, spice, earth and toasted oak. The rich aromas follow through on the palate. Blend of Cabernet Sauvignon, Syrah, and Cabernet Franc. - Trent Moffett