Black Mountain, North Carolina

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Farmer's Film Benefit Today

Thursday, October 13, 2011

FARMERS FILM FUNDRAISER

Farmers’ Film is the story of four small independent farmers in the Southern Appalachians who are filming their harvest season. The question each farmer asks is: how can I make farming work? Working with the Organic Growers School, and with support from Appalachian Sustainable Agriculture Project and Slow Food Asheville, these video stories support the local food movement of Western North Carolina. Meet Meghan, a first year farmer, Jeanette and Frank, as they turn their 3-generation tobacco farm in Candler to producing organic vegetables and meat, to Sue and Nick, who have raised sheep for 37 years, to Jen and Andy, as they attempt to grow their cheese business from a local to a regional and a national success. These stories will be show on USAToday and WLOS this November. To see the season’s webisodes and to learn more about the filming visit www.farmersfilm.com

EGGPLANT PARMESAN PIZZA

RED SAUCE, SHREDDED WHOLE MILK MOZZARELLA, FRIED EGGPLANT FROM HARVEST TABLE FARM TOPPED WITH FRESH BASIL $12.95

CHEESE BURGER PIZZA

RED SAUCE, SHREDDED WHOLE MILK MOZZARELLA, CHEDDAR CHEESE, FRESH ORGANIC GROUND BEEF AND TOMATOS FROM HOMINY VALLEY FARMS LAND AND CATTLE TOPPED WITH DICED PICKLES AND ROMAINE LETTUCE $12.95

25% OF ALL PROCEEDS TODAY GO TO THE FARMERS FILM! 



Winners Annouced for Pizza and Drawing Contests

Thursday, October 13, 2011

FRESH’s Head Chef Mark Tomczak and his wife, Courtney Smith have always enjoyed entertaining guests with great food and music.  So it was no surprise that FRESH’s One Year Anniversary Celebration was a big hit for hungry regulars and first time customers alike.  

 “The celebration was a weekend of customer appreciation,” says Mark.  “We wouldn’t have made it through our first year successfully unless people kept coming back. We’ve had a great first year and it’s because of local folks who are spreading the word, and visitors who leave and send friends our way.”

 Throughout the weekend, 50 names were drawn for free t-shirts and FRESH mugs. There was also a drawing contest for kids. “Pizza maker CJ Minton drew a fantastic Halloween-ish Pizza Delivery character and we selected a grand prize winner and four runners up,” says Courtney.  The winners will all receive a free t-shirt and our Grand Prize winner will have his photo on our webpage and get a t-shirt and a free pizza:
Grand Prize Winner: Cayden Bemis, age 10; Black Mountain Elementary

Runners Up:

Rachel Hutchins, 9 years old; Pleasant Gardens Elementary School (McDowell Co.)

Catherine MacNichol

Emma Turner, age 9; ArtSpace Charter School (McDowell Co.)

Riley B.

 Also featured was a design-your-own pizza contest. “The competition was fierce,” says Mark. “The kitchen crew narrowed our 40+ entries down to 10 and from those we picked four winners.”  Each winner receives a pizza and a t-shirt from FRESH and each pizza will be featured for a week as a special in October and November.

The pizza contest winners are:

The Harvest Moon                          Submitted by:            Marsha Crites, Jackson County

White pizza with butternut squash, caramelized onions, goat cheese and rosemary.

 

The Pear-A-Sciutt(o)                      Submitted by:            Mary Jo Hogan and Ed Manning, Buncombe County

White pizza with virgin olive oil, goat cheese, prosciutto, roasted garlic and pears.

 

The Chicken Coup                          Submitted by:            Marrion Ward, Swannanoa

Pesto base with chicken, bacon, spinach and mushrooms

 

Pommes de Terre                           Submitted by:            Trent Smith and Tiffany Anderson, from Black Mountain

Pesto base with onions, gorgonzola, potatoes, ricotta and basil

 The weekend celebration started on Thursday with the new menu. New features include the already popular, “Sicilian” pizza featuring capicola (a thin-sliced ham). The Amore sandwich at lunch will become a family favorite with house-made meaty sandwich dipped in an egg batter and pan-fried. We have also expanded our gluten-free options to include bread for sandwiches.

 Friday night, Old Fort bluegrass band “Free Range Chicken” played to a packed house.  Courtney jumped in to play a fiddle tune or two in between seating customers and drawings for free t-shirts and mugs.  Bass player Elise Fuller said, “We’ve got a tailgate party going on out here,” in reference to a family who brought their elderly German matriarch and patriarch’s down to listen and have pizza in the back of their pick-up truck since inside seating was packed.

 “We plan to have a customer appreciation weekend annually,” says Mark. “It’s a great way to give back to the customers who have supported us so loyally throughout the year.”

 If you have a favorite pizza or salad or just love coming to FRESH, sign up for our weekly newsletter on our website, www.freshwoodfiredpizza.com. We’d love for you to share your experience about FRESH on our website, Facebook page or on Urban Spoon.

 

Congratulations to all our winners!

And thank you to all of our patrons.

 

 

 


Winners Annouced for Pizza and Drawing Contests

Thursday, October 13, 2011

FRESH’s Head Chef Mark Tomczak and his wife, Courtney Smith have always enjoyed entertaining guests with great food and music.  So it was no surprise that FRESH’s One Year Anniversary Celebration was a big hit for hungry regulars and first time customers alike.  

 “The celebration was a weekend of customer appreciation,” says Mark.  “We wouldn’t have made it through our first year successfully unless people kept coming back. We’ve had a great first year and it’s because of local folks who are spreading the word, and visitors who leave and send friends our way.”

 Throughout the weekend, 50 names were drawn for free t-shirts and FRESH mugs. There was also a drawing contest for kids. “Pizza maker CJ Minton drew a fantastic Halloween-ish Pizza Delivery character and we selected a grand prize winner and four runners up,” says Courtney.  The winners will all receive a free t-shirt and our Grand Prize winner will have his photo on our webpage and get a t-shirt and a free pizza:
Grand Prize Winner: Cayden Bemis, age 10; Black Mountain Elementary

Runners Up:

Rachel Hutchins, 9 years old; Pleasant Gardens Elementary School (McDowell Co.)

Catherine MacNicho

Emma Turner, age 9; ArtSpace Charter School (McDowell Co.)

Riley B.

 Also featured was a design-your-own pizza contest. “The competition was fierce,” says Mark. “The kitchen crew narrowed our 40+ entries down to 10 and from those we picked four winners.”  Each winner receives a pizza and a t-shirt from FRESH and each pizza will be featured for a week as a special in October and November.

The pizza contest winners are:

The Harvest Moon                          Submitted by:            Marsha Crites, Jackson County

White pizza with butternut squash, caramelized onions, goat cheese and rosemary.

 

The Pear-A-Sciutt(o)                      Submitted by:            Mary Jo Hogan and Ed Manning, Buncombe County

White pizza with virgin olive oil, goat cheese, prosciutto, roasted garlic and pears.

 

The Chicken Coup                          Submitted by:            Marrion Ward, Swannanoa

Pesto base with chicken, bacon, spinach and mushrooms

 

Pommes de Terre                           Submitted by:            Trent Smith and Tiffany Anderson, from Black Mountain

Pesto base with onions, gorgonzola, potatoes, ricotta and basil

 The weekend celebration started on Thursday with the new menu. New features include the already popular, “Sicilian” pizza featuring capicola (a thin-sliced ham). The Amore sandwich at lunch will become a family favorite with house-made meaty sandwich dipped in an egg batter and pan-fried. We have also expanded our gluten-free options to include bread for sandwiches.

 Friday night, Old Fort bluegrass band “Free Range Chicken” played to a packed house.  Courtney jumped in to play a fiddle tune or two in between seating customers and drawings for free t-shirts and mugs.  Bass player Elise Fuller said, “We’ve got a tailgate party going on out here,” in reference to a family who brought their elderly German matriarch and patriarch’s down to listen and have pizza in the back of their pick-up truck since inside seating was packed.

 “We plan to have a customer appreciation weekend annually,” says Mark. “It’s a great way to give back to the customers who have supported us so loyally throughout the year.”

 If you have a favorite pizza or salad or just love coming to FRESH, sign up for our weekly newsletter on our website, www.freshwoodfiredpizza.com. We’d love for you to share your experience about FRESH on our website, Facebook page or on Urban Spoon.

 

Congratulations to all our winners!

And thank you to all of our patrons.

 

 

 


The Laurel of Asheville Features FRESH

Monday, October 10, 2011

The Laurel of Asheville features FRESH in October Issue   (Click link above or read full article below )

Skipping classes is something with which most of us can relate -- and while many skip school to hang out with friends, chef Mark Tomczak had a higher purpose. He spent his afternoons helping his mother prepare food for his 13-member family. Chopping onions beside Rose, with the sweet smell of garlic sizzling on the stove helped Mark understand the difference between feeding people and nourishing them.

As chef and co-owner of Fresh Wood Fired Pizza & Pasta in Black Mountain with his wife Courtney Smith, Mark’s culinary creativity is driven by his desire to nourish, both body and soul. “It’s the quality of our food that sustains us,” Courtney says.

Now entering its second year, Fresh has firmly established relationships with local farmers as well as growing herbs in the restaurant’s garden. Weekend specials highlight produce fresh from the farmer’s market such as the grilled peach salad this summer, or squash soup in the fall. Although there are standards in the kitchen, Mark practices a more fluid style of cooking. You will find no recipe books behind the line. “Mark becomes a magician in the kitchen,” jokes Courtney. 

As a professionally trained ceramic artist (his ceramic pieces are displayed at the restaurant) with a master of fine arts degree, he approaches cooking much as he does creating pots. “It’s the alchemy of transformation—similar to the kiln. He loves the discovery of the unknown,” she says.

A large imported Italian wood fired oven dominates the dining area, which turns out power house pizzas (including a perfected gluten-free crust) with toppings that include fresh arugula, Kalamata olives, wild mushrooms, local goat cheese, fresh basil, and smoked salmon (not all on the same pie mind you). Pizzas are offered in 12-inch rounds. “You don’t need huge portions when the ingredients are so nutrient rich,” Mark says.

The Chica Bella, a FRESH favorite, is a very agreeable combination of pesto, ricotta, mozzarella topped with arugula and walnuts. A protein-packed option is the Scarface featuring savory Italian sausage, pepperoni, and spicy salami with mozzarella and red sauce. Vegan and gluten free options are available. The Veggie Delight brings pungent freshness with spinach, Kalamata olives, mushrooms, sun-dried tomatoes, roasted red peppers, onions, roasted garlic, mozzarella, and red sauce.

The starters and salads are equally appealing. The Tuscan offers a blend of spring greens, arugula, local goat cheese, cherry tomatoes, and toasted pecans served with a light lemon-parsley vinaigrette. Soups are made fresh daily and starters, such as the Three-dip Crustini served with olive tapenade, creamy artichoke hearts, and roasted red pepper hummus, will help stave off hunger pangs.

Baker, E.C. Cleary makes European-style fresh bread in the wood oven every morning including Rustic Italian, baguettes, Sourdough and Cranberry Walnut. The desserts are all handmade—Tiramisu, German Chocolate Cake, Kiwi Strawberry Tart with a silky custard filling are three options we tried that are worthy of a special trip. There is also a gluten-free Decadent Chocolate Torte on the menu.

Mark moves in and out of the kitchen bringing savory and sweet dishes to sample, he adds, “I use fresh produce, locally-sourced from farmers and creameries in the area when available because I think my customers have discriminating tastes and want to eat food that’s good for their family.”  His goal is to help people see and taste the difference that naturally grown foods can make on one’s health and well-being. “It is also about supporting the local economy and not contributing to the decline of the planet,” says Courtney.    “We want people to taste the difference of food that is locally grown, artfully prepared, adapted to accommodate their dietary needs and served by people who care,” says Courtney.

Visit 100 South Ridgeway Avenue in Black Mountain and online at freshwoodfiredpizza.com. The restaurant can be reached at 669.6999.


FRESH Celebrates One Year Anniversary This Weekend

Sunday, September 18, 2011

We are thrilled by the support that the Black Mountain community has offered to us in our first year of business and the FRESH team wants to say “Thank You” to all our loyal customers out there. We’re throwing a ONE-YEAR ANNIVERSARY PARTY this coming weekend from Thursday, September 22nd through Sunday, September 25th. Here’s our line-up of events:

Thursday, September 22nd         Unveiling of our new menu

  • Look for new items on our lunch, dinner and kids menus
  • Kids eat free off the children’s menu all day
  • Drawing contest for kids
  • Try our newest pizza – “the Sicilian” – featuring a spicy, thin-sliced Italian ham called capicola, fresh tomatoes and basil, herbed ricotta and mozzarella over red sauce.
  • Try out our new sandwich - “the Amore” – capicola, salami, prosciutto, provolone and pesto on house bread, dipped in egg and pan-fried.
  • Build your own salad from local greens, choose one of our homemade dressings and top it with pizza items off our menu.
  • Taste the difference that our newly installed water filtration system makes.
  • Sample our breads – Cranberry Walnut, Spinach Feta, Olive Rosemary
  • Enter our design-your-own pizza contest.

Friday, September 23rd          Live music, drink and dinner          specials

  • LIVE MUSIC  -
    • Come out from 6:00 to 7:30 and hear Free Range Chicken, featuring Mark and Elise Fuller on guitar, vocals and bass, with special guest Courtney Smith (FRESH Co-Owner) on fiddle
    • Free samples of pizza’s you haven’t tried yet (rotating)
    • ½ off all beverages including alcohol ($2.00 pints)
    • FRESH T-shirt and mug give-aways! 
    • Design-your-own pizza contest continues.  
    • Sample our breads – Cranberry Walnut, Spinach Feta, Olive Rosemary

Saturday, September 24th          Drink and dinner specials

  • Free samples of pizza’s you haven’t tried yet
  • ½ off all beverages including alcohol ($2.00 pints)
  • Free samples of deserts
  • FRESH T-shirt and mug give-aways! 
  • Design-your-own pizza contest continues.
  • Sample our breads and desserts

Sunday, September 25th          Drink and dinner specials

  • Pizza contest winner announced – Top 5 entries (as judged by our culinary staff) will be made and offered for sampling at noon and 6 pm
  • Winning pizza designer wins a T-shirt, a mug and free pizza.  The winning pizza will be featured on our menu through October.
  • Free samples of pizza’s you haven’t tried yet
  • ½ off all beverages including alcohol ($2.00 pints)
  • Free samples of deserts
  • FRESH T-shirt and mug give-aways! 
  • Design-your-own pizza contest continues.
  • Sample our breads and desserts



A Spicy Perspective Review

Sunday, September 04, 2011

Blog Reviews FRESH as "inspired."

Read what “A Spicy Perspective,” blogger Sommer Collier had to say about FRESH when she visited us in February, 2011:

“There’s an on-going argument in Asheville of who makes “The Best Pizza.” Several local pubs and Italian restaurants vie for this title, but of course “best” is an evasive concept. After all, perception is one’s reality. So let’s speak in terms of “special” instead of best, shall we?

One of my favorite hobbies is stumbling across new restaurants. I’m always on the lookout for something special, unique…inspired.

Not long ago, we stumbled into FRESH Wood Fired Pizza & Pasta in Black Mountain, NC, just outside of Asheville. This serene little village is known in our region for its pristine views, family values, and reverent support of local artists and entrepreneurs. Downtown Black Mountain consists of boutiques, ice cream parlors, wine shops and fantastic restaurants. It would appear Fresh owner, Mark Tomczak, chose the right place to settle!”

To read the entire blog article and see photos, click this link: http://aspicyperspective.com/2011/02/fresh-wood-fired-pizza-giveaway.html

FRESH APPROACHES ONE YEAR ANNIVERSARY

Saturday, September 03, 2011

It is hard to believe that we are approaching our first year anniversary at FRESH Wood Fired Pizza and Pasta. Yet the weather has begun to cool at nights, school has started and we are quickly approaching fall. It has been a wonderful and challenging experience for all of us involved in this FRESH endeavor and so many people have contributed to making the restaurant as successful as it has been for our first year.

We want to invite you personally to join us on September 23, 24, 25 and 26th for a FIRST YEAR ANNIVERSARY BASH! Our party begins on Thursday, with the unveiling of a new menu. Look for new lunch selections, a new kids menu, pizza additions and a wider selection of fresh breads, desserts and pastries.

On Friday, Saturday and Sunday, come and dine with us and sample some anniversary specialty pizzas, wine and beer specials, a design your own pizza contest (voted on by patrons), drawings for our new colored t-shirts and FRESH mugs, and as always scrumptious salads, soups, appetizers, pasta, pizza and desserts. We plan to continue honoring our commitment to providing patrons with locally sourced food, prepared FRESH by hand every day and served with grace and excellence. We have been so fortunate to have customers who come back often and recommend us to friends. We feel like we now have a large extended family that we would have never met if it had not been for FRESH and the opportunity to serve you. We are instituting regular email newsletters to keep our customers informed about our weekly special menus, news about our staff, updates on our local suppliers, FRESH bread offerings and upcoming events and happenings.  

Check out our website in the next few weeks to see new photos, updated menus and the ability to sign up for specialized notifications including “Specials of the Week,” a “FRESH Bread” mailing for those of you who want to know when it’s hot out of the oven, and a “Birthday Club,” with deals just for you on your special day. We look forward to seeing you during our Anniversary Celebrations.

All the best,

Mark Tomczak and Courtney Smith


Employee of the Month = Betty DeHart

Thursday, September 01, 2011

Betty DeHart, House Manager at FRESH,
is Employee of the Month!

Betty grew up near Lansing, Michigan and has lived in North Carolina for the last 10 years. She is married to Matt DeHart who is a preschool teacher at Montreat Morning School. The couple met at the Texaco in Black Mountain where Matt came in daily for a soda even though he could have quenched his thirst for free at his workplace, Pizza Hut. Betty’s legendary charm caused him to keep coming back for more, which is exactly what our customers see in Betty.   Betty says of her draw to food service, “I got into the restaurant business when I was young, like many teens looking for a job, but discovered that I enjoyed talking with customers, watching families interact and having a one-on-one relationship with people.”  She worked at the Morning Glory for 3 years before it moved to Cheshire.

 Betty says she drove past FRESH many times it was under construction. “One day I decided to go in and see what it was all about. I talked to the owners, Courtney and Mark, and went home feeling excited about the possibility of working with people who shared my food values.”

“I have such picky standards for my own family’s table and I am equally picky about the food I serve others. I have always been aware of healthy food and as an adult I see how important it is to eat healthy and shop locally.”

Betty and Matt have three beautiful children, who you may see on occasion at the tall tables eating pizza. Noah Matthew, 7, is a second grader at Black Mountain Primary; Coralee Louise, 4 and Maura Grace, 3 are both at Montreat morning school.  You will find the DeHart family shopping on Saturday mornings at the Black Mountain Tailgate Market. She also is doing her part in sharing her love of quality food and gardening with children. She is the gardening coordinator at Black Mountain Primary school.

 When she’s not training new staff, serving customers or managing the front of the house at FRESH, Betty spends her free time organizing community events and volunteering at her children’s school.

“I love being part of the fresh family. I am proud to serve local, fresh food to our customers.”

 


FRESH Benefit for Local Teacher

Friday, February 11, 2011
Come out today and help us celebrate Black Mountain's own Carolyn Van Over, a founding teacher of ArtSpace Charter School. She recently survived an aneurism and two brain surgeries. Eat at FRESH today and help out Ms. Lyn and her family. FRESH will donate 50% of the proceed to the Van Overs in appreciation of her dedication to educating the children of the Swannanoa Valley.

Specials of the Day!

Today's soups will be French Onion and Cream of Asparagus with Shitake Mushroom. YUM! The dinner specials will be Cheese and Spinach Ravioli and a brand new pizza - The Alaskan. This specialty pizza, which is not on the menu, features a dill cream sauce with capers base, mozzarella, red onions and smoked salmon.

GLUTEN-FREE PIZZA CRUSTS

Monday, December 20, 2010

We are delighted to announce. . . . (drum roll please!) that we are now making our very own GLUTEN-FREE PIZZA CRUSTS! We were carrying Udi's and they were good, but smaller than our regular 12 inch pizzas. And since we couldn't purchase them wholesale and they were pre-made, we had to charge more for them for a smaller pie, which didn't seem right. Come try FRESH's own Gluten-Free pie.