BYOC
Why DIY Take Out? First, this process will cut down on cost but, more importantly, waste. Empty food containers are mounting. Take a look at the contents of a trash can spilled over by bears! YIKES! Diners are leaving food on the table, reluctant to encourage this trash making process!

Plus, in the Quench! case, "bring your own container is a "lived tradition." John says when he grew up in Napa, IT was less about wine and more about family and everyday life. Farnum Kerr, John's father was a Civil Engineer. One of the high end wineries wanted a road that was not visible from the main road but could handle the weight of trucks delivering equipment and barrels. Farnum mastered it, just one of the projects for which he was honored both in California and Internationally. Mewnwhile back at home, there were five kids.

A small Italian restaurant in the back of Lawler's Liquor Store was all the rage keeping the residents stoked up on "Malfatti," and lightening the work load on a busy burgeoning wine town with this quick convenience. Malfatti is the remnants of making Ravioli. When you press down the mold to produce Ravioli squares, there remains a little sausage shaped Ravioli all around the edges. It was filled with the same filling but had this malformed shape. Instead of tossing these, they simmered them in the same homemade Italian sauce used for the well done Raviolis and sold them by the pound! But then the magic happens! Customers were encouraged to bring their own pots and pans to pick up take out. So, Malfatti went form shop to stove! Easy.

I asked Sam about BYOC. And he said "Let's Do it!"
While we will still package up your order, you can now bring your own container to Quench! for take out. The difference in the "Malfatti" experience, is that Quench! can also pair a wine with your order!

Catena Alta Chardonnay 2022-

Provelata, crostini, chimichurri, provolone and nduja empanadas

Catena Alta Malbec 2021-

Sopa de Mariscos-shrimp, mussels, tuna, chorizo, saffron chile broth, spring onion  

Catena Alta “Historic Rows” Cabernet Sauvignon 2021-    

Carbonada- fire roasted stew of short rib, corn, dried apricots, pumpkin, tomato

Nicolas Catena Zapata 2020-

Matambre Arrollado-Stuffed and rolled flank steak, cassava, red wine jus

Catena Domaine Nico Brut Sparkling-  

Alfajores, dulce de leche, coconut, guava           

Asheville, N.C.—April 2, 2025—Michelin and Travel South USA today revealed that the MICHELIN Guide American South is coming in 2025 to six states in the American South as part of a new regional approach. The geographic scope includes six states—Alabama, Louisiana, Mississippi, North Carolina, South Carolina, and Tennessee—in addition to the pre-existing Atlanta Guide. Asheville is a supporting partner of the state of North Carolina.  

Vic Isley, president and CEO of Explore Asheville powered by the Buncombe County Tourism Development Authority, shared, “Restaurants across North Carolina, including Asheville, are under consideration for this prized recognition. While there is no guarantee that any restaurants will receive the coveted recognition in the MICHELIN Guide, we believe the food culture scene in Asheville is worthy as one of the most biodiverse in the world and are proud to partner with Visit NC and Travel South USA on this initiative. We look forward to this partnership with such well-respected, global travel brands.” 

By launching this regional approach, the MICHELIN Guide is going beyond the urban areas to better uncover the region's authentic food culture. Travel South USA, participating state tourism offices, and DMOs will collaborate on marketing efforts to promote authentic Southern cuisine to domestic and international travelers, including food enthusiasts. The American South is a culturally diverse region with a vibrant culinary scene. It boasts everything from fine dining experiences to creative takes on Southern staples to international favorites.   

The MICHELIN Guide’s anonymous Inspectors are already in the field, making dining reservations and scouting for regional culinary gems.  

The full 2025 restaurant selection will be revealed later this year during the annual MICHELIN Guide Ceremony for the American South. 

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About Asheville: Asheville is where unrivaled natural beauty and bold creative expression meet. Tucked away in the Blue Ridge Mountains, this modern Appalachian food city is steps away from some of the world’s most ancient forests and the tallest peaks in the East. Known as Foodtopia, the Asheville area's deep food and beverage scene pulls inspiration from deeply rooted mountain traditions, the area's unmatched biodiversity and its creative culture as a national hub for craft and innovation. 
 

About Travel South USA:  Travel South USA is America’s oldest and largest regional travel promotion organization, formed in 1965 by a resolution presented at the Southern Governor’s Conference. The long-standing regional collaboration of the state tourism offices of Alabama, Arkansas, Georgia, Kentucky, Louisiana, Mississippi, Missouri, North Carolina, South Carolina, Tennessee, Virginia, and West Virginia provides a foundation to positively position tourism as a vital and dynamic element in the region’s economic development. Tourism ranks throughout the region as one of the top industries behind manufacturing and agriculture, and is responsible for $220 billion in spending by visitors, generating 1.56 million direct jobs, and more than $15.5 billion in state and local taxes. 

Vegetarian Tasting menu is $45 a person

(Optional wine pairing is additional is $25 a person)-

First Course-

-Baby Kale and arugula salad, heirloom tomatoes, herb focaccia, aged balsamic, EVOO, goat lady dairy chevre (paired with Campodora Albana Secco)

Second Course-

-Spring vegetable pasta primavera- fresh linguine, spring onion, asparagus, squash, Swiss chard, Reggiano cheese (paired with Terre di Giotto Sangiovese)

Dessert Course-

-Pastry crisp, Crémant sabayon, fresh berries, (Sparkling St. Eloi Crémant D’Alsace)