Top Chefs Unite at Asheville’s Charming Bed-and-Breakfast for Unique Communal Dining

At Applewood Manor in Asheville, North Carolina, the communal table brings together food lovers and famous chefs for unforgettable culinary events.

I’ve always believed that food tastes best when shared with friends — that is, until a recent trip to a bed-and-breakfast in Asheville, North Carolina, persuaded me that it tastes even better with strangers.

My former conviction crumbled around the cozy communal table at Applewood Manor, where over the course of a few days in mid-December, I participated in exceptional meals with a group of people I had never met — an experience I sorely missed over the past two years. The delightful twist was that the food was cooked by a Michelin-starred chef, adding an air of culinary sophistication to each meal.

The allure of Applewood Manor — a charming New England-style Colonial Revival property built in 1912 — lies in its commitment to immersive experiences. The offerings range from cycling adventures to business leadership seminars and culinary workshops. “We couldn’t be more excited to bring these world-renowned chefs to Asheville and create a unique opportunity for locals and travelers alike to interact with them in an inviting setting,” says Stephen Collins, who owns and runs the property with his wife, Robin.

Chef Mads Refslund, a pioneer of New Nordic cuisine and cofounder of Copenhagen’s legendary restaurant Noma, headlined the inaugural chef weekend. This event engaged guests at the six-bedroom bed-and-breakfast in the intricacies of the farm-to-table process. Together, we explored local farmers markets, foraged for fresh ingredients, and even sampled carpenter ants, delightfully reminiscent of citrusy blueberries.

In between activities, there was ample time to unwind and appreciate the understated luxury of the property, which is conveniently located just a short walk from downtown Asheville. Upon arrival, after a comprehensive tour of the home and gardens (including a separate peaceful cottage), I settled into the Macintosh suite. Each room is named after an apple variety and reflects artwork from Stephen and Robin’s personal collection. Some rooms feature pastoral themes, while others showcase maps of wine regions in France, where the couple also owns a separate “secret” property in Roussillon.

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My room had all the trappings of a boutique hotel: an en-suite bathroom with a Jacuzzi tub, a retro Smeg mini fridge, a writing desk, and a coffee machine. However, the most enviable detail was the Duxiana 6006 king-size bed, hidden beneath luxurious pillows, which I’d return to in a heartbeat, whether for a guest chef event or simply to relax.

Many rooms feature private balconies; from mine, I marveled at the breathtaking vistas of the Blue Ridge Mountains — another enchanting stranger I was thrilled to encounter. As I unpacked, the others begun preparing for dinner in the kitchen.

I soon joined them and enjoyed the camaraderie as we followed Chef Refslund and his sous chef, Kane Sorrells, as they guided us in preparing dinner. They demonstrated how to shuck oysters, eliminate excess moisture from freshly churned butter, and transform ants into a delightful culinary experience. It was a hands-on activity that invited laughter and conversation as we enjoyed a glass of wine. Poking your head in, one would never guess we were all strangers moments before.

We seasoned grapefruit halves with herbs and chilies while Chef Refslund taught us how to wrap the citrus in cheesecloth to infuse it beautifully. Later, the flavors melded marvelously over a tower of oysters, and the tart, briny freshness was truly astonishing.

Every dish served was an exceptional celebration of local ingredients, featuring homemade butter adorned with freshly gathered truffles and chives alongside Robin’s famous cinnamon raisin bread. Other highlights included beef tartare nestled under watercress and carpenter ant sauce, warm homemade ricotta flecked with black pepper, cabbage-wrapped oysters, and slow-roasted duck prepared over an open wood fire.

Equally rewarding was witnessing Chef Refslund’s culinary talent up close, an opportunity afforded by his friendship with Stephen and Robin. As he moved expertly around the kitchen, I marveled at his calm demeanor in the midst of the activity. “It’s just a dinner party with friends,” he shrugged, smiling at my curiosity.

This sentiment encapsulates the essence of Applewood — a dinner party with new friends, albeit with a Michelin-starred chef in the kitchen. Whether you arrive alone, with a friend, or as a couple, it’s impossible to leave feeling like a stranger; Stephen and Robin embrace every guest like family. They have cultivated an atmosphere that feels both like a getaway and a homecoming, with gas log fireplaces warming nearly every room.

Their mission is straightforward: “Offer something more than a bed-and-breakfast each day,” says Stephen. “Robin and I have always had a passion for travel and the wonderful experiences that come from visiting new places and meeting new people,” he states. The couple drew inspiration from some of their favorite places to stay worldwide, such as Soho House, Tennessee’s Blackberry Farm, and Le Phébus & Spa in the Provence region of France.

Notably, Chef Mathieu from Le Phébus is scheduled to host another intimate weekend of culinary learning in mid-February. Guests will enjoy food and wine tastings as well as cooking workshops during this culinary retreat. Proof of vaccination is required as part of Applewood’s enhanced COVID-19 hygiene protocols.

Traveling amid the pandemic has its challenges, yet I felt at ease at Applewood, knowing that diligent sanitary measures were being enforced. This sense of security allowed me to fully engage with the magical friendship-building ambiance created by the Collins’ unique brand of Southern hospitality, which transformed their lovely home into a destination of comfort and warmth, particularly appealing in the current COVID era. It all came down to the communal table.

The experience of gathering with a group of strangers to discuss culinary delights, savor wines, and forge new friendships while relishing a meal that we participated in creating was exhilarating. It should be noted that the excellent wine pairings, focused on producers from Burgundy and Bordeaux, curated by Stephen and his associate Todd Mathis, Applewood’s sommelier and founder of DNS Wines, certainly contributed to the festive atmosphere.

During our morning excursion at Cloud 9 Farm with No Taste Like Home, we learned to forage for microgreens and gather mushrooms. Our guide, Alan Muskat, jested that some of what we picked was “edible but forgettable.” In contrast, the multi-course tasting menus crafted by Chefs Refslund and Sorrells over the weekend are experiences I will fondly remember. However, it was the joyful moments spent around Applewood’s communal table, sharing laughter and enjoyment long after the last dish was cleared, that genuinely nourished my spirit.