Spring Beer Dinner 4.27.2016

Spring Beer Dinner with Southern Appalachian Brewery

1st course
Scallop Ceviche, Orange & Elderflower Granita, Hefeweizen Espuma
Southern Appalachian Hefeweizen

2nd course
Pan Roasted Sunburst Trout, Mid Spring “Hoppin John”,
Miso Butter, Lemongrass Nage
Southern Appalachian Belgian Blonde Ale

3rd Course
Postero Charcuterie:
Ashley farms Chicken Liver Mousse,
Foie Gras Pate de terrine, Joyce Farms Rabbit Rillettes,
Assorted Accoutrements
Belgian Artisanal Amber Ale
Sidecar Wild Belgian Amber (Sour)

4th Course
Pork Duo from Hickory Nut Gap Farm
24 hour Pork Belly, Rosemary & Bourbon Brined Tenderloin
Crispy Cornmeal Dumplings, Kimchi Collard Greens, Potlikker
Southern Appalachian IPA

5th Course
Hazelnut Daquoise, Dark Chocolate Ganache,
Espresso Butter Cream
Southern Appalachian Coffee Chocolate Porter

$75 (includes: food, beer, tax, and gratuity)

Tickets may be purchased  at


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Postero Update

This week is shaping up to be very spring like indeed.  Sunshine and warmer weather will always be a welcome sight in my book.  When the weather finally makes a turn like this, the local farmers always become more active. One of our newest partnerships will be with Hickory Nut Gap Farms in Fairview.  I am super excited about this partnership.  Jamie Ager is a 4th generation farmer at Hickory Nut Gap, growing up in a drafty old farm house, helping with the laying hens, sheep, cattle, and horses on the property alongside his three brothers, and parents John & Annie Ager. Amy Frey Ager, is two generations removed from her farming roots in Louisville, KY. She grew up in the suburbs of the city with an understanding of hard work and responsibility from an early age, thanks to her parents Bob & Melanie Frey.  These two have been producing some of the finest pasture raised pork I have ever had.  When I first made Jamie’s acquaintance I took my kids out to the farm to see his operation.  I loved being able to show my children how proper stewardship of land and animals can benefit our community.  For more info checkout the website or make a daytrip out to their farm.
Weekly Specials
Umami Bomb 3.8.16
Heritage Farms Bacon double cheeseburger with Brasstown NC 100% grass fed beef, American cheese, Butter griddled potato bun, 
House pickles, and “secret” sauce. 
Single $11 Double $15
Lunch Special 3.9.16
Chicken Cacciatore
Slow cooked Ashley Farms chicken with White wine, Mushrooms, Tomatoes, Capers, and Olives, Simply Buttered Carolina Gold Rice “Grits”, Preserved Lemon
Weekend Dinner Special 3.11.16
Scallops & Pork Belly
24 hour Hickory Nut Gap Farms Pork Belly with Seared Scallops, Local Organic Miso-Carrot Puree, Anson Mills Rice Middlins, 
and Roasted Brussel Leaves
Have a great week, get out there and be the best you you can be.
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Patatas Sofrito: Crispy Smashed potato with Gremolata, Pecorino, Smoked paprika Sofrito, and Aioli

Postero Update

We are starting recipe testing this week for our next menu evolution, with some changes to the menu slated for this coming weekend. We also wanted to wish a happy Five Year Anniversary to our Partner, The Underground Baking Co. Matthew and Lisa are true artisans and we are proud to be able to offer their products. If you haven’t checked them out yet, what are you waiting on?The Carolina Epicurean has just put them in her Top Ten Artisan Bakeries of NC. http://carolinaepicurean.com/2015/11/the-10-best-bakeries-in-north-carolina/ . In my honest opinion, the cookies they make are the standard to which all others are judged, those things knock my socks off. Just sayin

Anywho, here are some specials for this week

Noodle Bowl Wednesday 11.18.15
Ramen Noodles, Griddled Shrimp, Miso Broth, Red Cabbage-Bacon Kimchi,
Green onions, Poached Egg

Lunch Special 11.18.15
Heritage Farms Andouille Sausage and Seared Chicken tossed with Cavatappi Pasta, Roasted Mushrooms,Tomato, and Baby Spinach, Asiago Cream with Smoked Butter

Weekend Big Plate 11.20.15
Grilled Scottish Salmon with Celery Root Puree, Pan Roasted Brussels, Lusty Monk Miso Glaze,and Chow Chow

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The Burger you could have had

If you didn’t make it in this past Thursday, here is a glimpse of what you missed out on.  Our House Burger (Tenderloin, Brisket, Ribeye, Benton’s) on Underground Baking Co. brioche with pimento Cheese.  Sooo good! That’s ok it will return June 25th.  In the meantime here is a three for thirty to hold you over.

Three for Thirty 6.9.15
1st Course
Seared Scallops
Pan Seared Sea Scallops with Pistachio relish, Summer Melons with Chili salt and Hibiscus Bubbles

2nd Course
Ashley Farms Chicken
Pan Roasted Ashley Farms Chicken with Sugar Snaps, Roasted Carrots, and Tasso Gravy

3rd Course
Cookies and Cream
Graham Cookies and Blueberry Cheesecake Ice Cream

Lunch Special 6.10.15
Cornmeal Crusted Trout
Cornmeal Crusted Local Trout Goujonettes, with Sauce Gribiche and Green Tomato Chow Chow, Petite Salad of Roasted Beets, Avocado, Navel Orange, and Walnuts

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Thank You to Our Suppliers

We would like to recognize some of our suppliers. We are dedicated to supporting our local farms, farmers and foragers. So Thank you to Hal Oliver of Oliver’s organics for your potatoes, arugula, and radishes. Thanks to Paul Shoemaker of Holly Springs Nursery for your red Kabocha, butternut, and Hubbard squashes. Thank you Kendall Young a local mushroom hunter who just delivered some amazing Maitake mushrooms. Thank you Victor Chiarizia cheese-maker at Blue Ridge Mountain Creamery, that cave aged Blue Ridge Blue is fantastic. You all make us proud to invest in our community and put the best of WNC on the plate.