Just three miles from downtown Asheville, a long and winding road leads up the mountain to the Richmond Hill Inn. Six acres of authentic Victorian gardens complete with a cascading waterfall surround the rambling yellow mansion on a hill, and the large porch invites contemplation of the Blue Ridge Mountains that cascade into the distance. The estate includes forty wooded acres complete with hiking trails and guest cottages, which create a mountain getaway in the wilds of West Asheville. The estate has a rich history: Richmond Hill was built in 1889 by Richmond Pearson, a former congressman and ambassador. His wife, a blonde beauty named Gabrielle, loved to entertain the Asheville elite, who frequently journeyed up the hill to dine in the elegant Queen Anne style house. Gabrielle famously refused to honor the tradition of leaving the men to themselves after dinner, and often joined them in conversation as they enjoyed cigars and brandy.

The estate was not exclusively reserved for the rich and famous, however. In preparation for the Fourth of July in 1890, Richmond and Gabrielle invited every resident of Buncombe County to an elaborate celebration. In preparation for the affair, Richmond famously paid a thousand silver dollars to a thousand men for one hour of work to build a mile-long stretch of road to accommodate their five thousand guests. Over a hundred years later, the Inn today is an internationally recognized retreat, one of the few in the state that have been afforded four-star status by the Mobil Travel Guide. Its Croquet Cottages and Garden Pavilion have expanded the number of available rooms to 37. Even so, the staff values the intimacy of the setting that allows them to learn the names and interests of their guests. The grounds are open to the public for walking and picnicking in the same spirit that inspired the owners to invite their community to celebrate with them. The grounds are also a beautiful place for the garden symposiums that are held for the public in the spring. Gabrielle’s legacy has been continued in the prestigious four-diamond restaurant that bears her name. In the same parlor where she joined men for their brandy and discussions, intimate tables for two are set and a grand piano gently plays. The restaurant has a well-deserved reputation for romance, and befittingly, proposals, weddings, and anniversaries are regularly celebrated there. Many couples return year after year to remember the past and to savor the present. In an age of celebrity TV chefs roaring wildly in their kitchens, Gabrielle’s Executive Chef, Duane Fernandes, is a surprisingly soft-spoken man. He has a prestigious background that includes a degree from Trident Culinary School, and cooking experience with the acclaimed Peninsula Grill, the five-star, five-diamond Jefferson Hotel, and at New York’s Per Se, one of the most famous restaurants in the world. Yet Duane, a tried-and-true Southerner decided to return to his roots. His philosophy is one of simplicity. He believes that food should be fresh, made with very high quality ingredients, and prepared as simply as possible without altering or masking its original flavor. This means that he seeks out local ingredients whenever possible. Often, at least half of the produce served at Gabrielle’s is locally grown. As food safety becomes a more pressing concern, it is important to the staff of this impeccably elegant restaurant to know where their food comes from, and to have personal ties to the farmers who grow it. They also value the premium quality and freshness of their food that is driven ten miles to the restaurant, prepared, and served on the same day.

Staff members regularly shop the local tailgate markets to explore the seasonal produce and to meet members of the farming community. In fact, this was how they first discovered Spinning Spider Cheese, locally produced by Chris Owen who now makes regular deliveries to the restaurant. Long-term Asheville residents and international travelers have expressed delight in hearing stories like this, and often ask for directions so they can visit the tailgate markets themselves. As Valentine’s Day approaches and this mountain getaway in the midst of West Asheville beckons, it would be wise to remember that Gabrielle’s requires reservations, and is often booked weeks in advance. Jackets for men are also required, and due to the length of the dining experience it is unsuitable for children under eight. For more information on the Richmond Hill Inn, Gabrielle’s, or the Ambassador’s Grill, which is located in the Garden Pavilion and serves a weekly lunch menu and Sunday brunch, call 828-252-7913 or view their website: www.richmondhillinn.com

OTHER ROMANTIC B & Bs IN WNC
While the Richmond Hill Inn goes beyond the traditional B&B model to offer two full-service restaurants for guests and non-guests alike, the nearby rural mountains abound with classic, home-based bed-and-breakfast accommodations, many of which feature local farm products. These offer a perfect close-to-home romantic getaway during the winter months. Here are two excellent choices, both within a fifteen-minute drive of downtown Asheville:

Inn on Main Street
Weaverville’s Inn on Main Street is just what you’d imagine in a B&B: a 100-year-old Victorian home offering seven rooms, located on the edge of a quiet old downtown business district. Owners Dan and Nancy Ward prepare a full breakfast, served on a broad back porch (weather permitting), which includes organically-grown produce from their own gardens and from local farmers. Throughout the winter, the Inn offers many specials for couples seeking a romantic retreat. Packages include massage, spa visits, in-room flower bouquets, and more. The Inn can be reached at 828-645-4935 or www.innonmain.com.

Suzanne’s Farm and Gardens B&B
Located on seven acres in western Buncombe County, Suzanne’s Farm and Gardens B&B offers a quiet, friendly experience for people and their pets. Owner Suzanne DeJohn is a gardening columnist, web designer, photographer, and illustrator for the National Gardening Association. In season, the grounds of her B & B are teeming with plant life—from the cut flowers she sells at retailer Earth Fare to the fresh ingredients served in her delicious fresh breakfasts that also include products from local farms. Suzanne’s can be reached at 828-670-5248, or www.suzannesfarm.com

Kate Slattery is the Farm Outreach Specialist for the Appalachian Sustainable Agriculture Project (ASAP). Kate grew up on a farm in Southwest Wisconsin and worked in the retail produce industry for several years.

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