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Monday, August 14 2017 / Published in Weekly Feature

Never Blue & Chef Jesse Roque: Family, Farming & Fantastic Food

Brittle Basket

By Britney Grover

Despite its size, Hendersonville is a “don’t-miss” when visiting either Tryon or Asheville, North Carolina, both a short drive away. What the town may lack in area or population, it more than makes up for in charm and attractions. Hendersonville’s historic Main Street has everything from museums and historic buildings to toy stores, jewelry stores, florists and plenty of other unique shops to keep anyone occupied for hours — or at least until your dinner reservation at Never Blue, the restaurant that’s reason in itself to visit Hendersonville and a culinary experience of a lifetime.

Chef Jesse Roque in front of her Never Blue restaurant in Hendersonville, North Carolina, a short drive from the Tryon International Equestrian Center.

Culinary Journey

It was the beauty and charm of the Hendersonville area that drew Chef Jesse Roque there and inspired her to open a café. She grew up learning to cook in Tampa, Florida, pursuing her passion for food at culinary school and with internships at famed hotels and restaurants. She was apprentice to “Rock n’ Roll Chef” Kerry Simon at Mercury in South Beach, Florida, and became executive pastry chef at the AAA Four Diamond Charleston Grille of Charleston Place Hotel under Bob Waggoner. Jesse opened Ya Ya’s Euro Bistro locations in Memphis, Tennessee, and St. Louis, Missouri, but all the accolades of world-famous chefs and acclaimed restaurants seem to pale in comparison to the success, love and genuineness of Never Blue’s heartfelt and family-driven venture.

“Around 10 years ago, my mom wanted a change so she packed up and moved from Florida to Hendersonville,” Chef Jesse shared. “I came up to visit her and fell in love with the area.” Her mother, Pam Cosner, is a talented artist with a penchant for painting wildlife. So the idea for Never Blue started as a café and art gallery, named after the street Pam lived on.

“When we saw this space on Main Street, we thought it would make a great café,” Jesse said. “I called my boyfriend, now husband, Edson, and asked if he’d move with me to Hendersonville so we could open a café/bakery and art gallery with Mom.” Never Blue opened in February 2008 after a year of remodeling.

Pam’s artwork is a big part of the Never Blue atmosphere. “She’s crazy talented,” Jesse said about her mother. “She freehanded the koi fish tile work on our bar, and the paintings, stained glass work and clay sculpture pieces are all hers. On Fridays and Saturdays, she’s here making her rounds talking to guests. She’s part of the Never Blue experience on the weekends.” Pam’s paintings on display in the restaurant sell quickly — especially her horse paintings, reminiscent of Jesse’s childhood riding.

Never Blue offers a covered patio area to enjoy items on their mouth-watering menu.

Food & Family

As Never Blue has grown, so has the Roque family. Edson and Jesse have two daughters, Violet and Lily Jo. “Never Blue is a part of our family,” Jesse said. “Edson is co-chef and is in the kitchen every day. I homeschool our girls on Mondays and Tuesdays, and most days, they’re at the restaurant with us. I was pregnant with Violet when we were remodeling the space, and Lily Jo came close behind. My girls have grown up here.”

When asked how she balances life as a chef and as a mother, Jesse responded, “A chef and mom is just who I am. My girls have grown up around food and respect how it’s grown and sourced. They know how to forage for wild edibles, take care of our family chickens that lay eggs for the restaurant, and know how to pickle and can seasonal produce.”

At their home, Moon Forest Farm, the Roques grow vegetables and unique herbs for Never Blue, in addition to producing all of the restaurant’s eggs. Jesse’s belief in growing and sourcing local products helped her win Chef of the Year at the North Carolina Restaurant and Lodging Association Chef Showdown in 2016, in which she produced a dish made entirely from North Carolina ingredients: Candied Peach–Whole Grain Mustard Glazed Pork Cheek Tostada with Fried Okra Shavings, Pickled Queso Blanco-Sweet Corn Relish and a Dandelion–Quelites Green Goddess Cream.

The Never Blue menu consists of equally tantalizing dishes. “Over the last nine years, the restaurant has grown from a café to a globally inspired tapas restaurant influenced by the Cuban, Filipino and Greek flavors of my childhood in Florida,” said Jesse. “My husband Edson’s Mexican heritage is also a huge influence on the menu at Never Blue.”

Shrimp & Grits

Never Bland

Though the menu changes at least twice a year, the quality, freshness and passion behind each dish never does. “The atmosphere is great and the food is spectacular,” said Sidelines Editor Jan Westmark of her visit to Never Blue. “The Shrimp & Grits were amazing, and the Devils on Horseback made me want to cry, they were so good!”

The Never Blue take on Shrimp & Grits is gulf shrimp with rainbow peppers, scallions, spicy tasso ham cream sauce, smoked gouda-sour cream grits and fried okra. The Devils on Horseback are a fine-tuned version of the traditional: marcona almonds and medjool dates wrapped in house-cured sorghum bacon with goat cheese, mango blossom honey and a marcona almond dust. Both classics are on the permanent tapas menu alongside other dishes, many that outperform their common names such as Beans & Rice (turmeric basmati rice, Cuban-style black beans, chipotle ranchero, scallions and crisp corn tortillas).

Devils on Horseback

In addition to tapas, Never Blue has a long list of delectable tacos and a fresh seasonal menu, but be sure to save room for dessert: The Brownie comes hot from the oven, a chocolate fudge brownie iced with dark chocolate ganache in Tahitian vanilla bean crème anglaise, topped with house-made candied pecan ice cream, dark chocolate sauce and pecans, all wrapped in a crispy thin layer of phyllo pastry. If that doesn’t make your mouth water, perhaps the Brittle Napoleon will: crispy marcona almond planks served with white chocolate-vanilla bean mousse, fresh seasonal berries, meyer lemon curd, raspberry dusted lemon meringue mushroom, raspberry coulis and blueberry coulis.

Chef Jesse talks to a customer under a horse painting by Jesse’s mom and resident artist Pam Cosner.

For Chef Jesse, the bright future of her young family and thriving restaurant is just the icing on the cake. She doesn’t get caught up with ambition and plans for the future, but instead chooses to stop and smell the roses — or rather, tapas — enjoying the moment and savoring every bite. “Never Blue has become a favorite of the Western North Carolina community,” she said. “Our customers are a part of our restaurant family. We’ve thrown around opening a taco truck or a second location, but who knows what the future holds.”

Visit www.theneverblue.com.

Photos courtesy of Never Blue

 

 

 

 

Double D Trailers Info

Tagged under: Hendersonville, jesse roque, never blue

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It's #STUDSunday and today's featured stallion is. It's #STUDSunday and today's featured stallion is...

 ✨PF'S DIAMO BLUE✨
Diarado-Diamant de Semilly- Chacco Blue
17.0hh, Oldenburg International Hunter Derby/ Jumper Stallion
An outstanding Pedigree- Chacco Blue and Diamant de Semilly
WBFSH/ Rolex top ranking Jumping Sires 2017 thru 2022
Standing at Ryan Pedigo Sport Horses, in California

For more information, you can contact 
🖥Ryanpedigosporthorses.com
🖥Ryan.p.f@hotmail.com
☎️(714) 357-2714

You can find ALL of the stallions featured towards the back of the magazine in the equestrian gallery. Keep a look out EVERY Sunday for a new handsome STUD muffin🧁 and don't forget to subscribe to get your very own edition of Sidelines Magazine, the magazine for horse people, about horse people 🦄

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Annette Longenecker wasn’t just born into horses Annette Longenecker wasn’t just born into horses—in a way, she was born into her career. She grew up in Mechanicsburg, Pennsylvania, where her parents ran a farm. Her mother taught, and her father had a jump business and then created one of the first horse show software programs: Ryegate Show Services, Inc.

Riding all her life, Annette spent many years as a groom and loved it, but knew it wasn’t what she wanted to do as a career. After she finished college, Annette’s father recruited her to help process entries at Ryegate. Since her father, Lloyd Longenecker, founded it in 1981, Ryegate has provided show management and office staff for some of the largest shows in the country. Now, Annette has taken over from her father and directed the company as it focuses on managing memberships and rankings for organizations such as the North American League, WIHS Championships and Equitation, Rolex/USEF Computer Ranking and National Medal Series (THIS NCM and Ariat NAM). Ryegate also provides scoring software for use with video walls, and production teams for hunter and jumper shows.

“Besides running Ryegate Show Services and its various organizations, I can be found in the show office, running a scoreboard or judging jumpers at most shows,” Annette said. “I love getting to wear a few different hats at the show.”

When she’s not busy at a show, Annette lives in Annville, Pennsylvania, with her “fur-baby,” Maggie Mae, and enjoys spending time with her many godchildren. Though she doesn’t currently own any horses, Annette rides when she can at Rolling Acres Farm with Patty Foster, Ashley Foster-Worthington and Mary Lisa Leffler.

Read this month unbridled with Annette Longenecker by clicking the link in our bio. Never miss a story by subscribing to Sidelines Magazine! 🦄
📸Photo by Sheryl Sutherby

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A column from Liz Halliday-Sharp herself The spor A column from Liz Halliday-Sharp herself 
The sport of eventing is a demanding and mentally challenging discipline that requires a combination of physical and mental fortitude from both the rider and horse. While having a coach can be incredibly beneficial, self-coaching can also play a crucial role in a rider’s success.

I think that given the opportunity, most riders would like to be coached every day. The reality of life in the horse world, however, is that the majority of us need to absorb as much from the lessons we have on a limited basis and then practice those skills at home to improve.

When I am riding, I try to have a plan for the horses each day and focus on what I’m looking to achieve. It’s important to be aware of the steady improvements rather than trying to solve everything all at once. This is especially important when teaching horses new movements or exercises that they might struggle with, and we need to give them time to learn and understand what we are asking for.

I have a couple of quotes that I use regularly when I’m teaching, and these are mottos that I hold myself to in my daily work as well.

The first is, “If you do what you have always done, you will get what you have always gotten.” This is a quote that was said to me many years ago when I was still motor racing and I keep it in the back of my mind each day. It’s easy to get stuck doing the same thing every day with your horse and bad habits are hard to break, from both riders and horses!

This leads me to my next quote, which is, “If what you are doing isn’t working, try something else.” It really is as simple as that! Many riders I see keep asking a horse to do something the same way over and over with an ongoing negative response and they wonder why things don’t get better. In these circumstances, I recommend that the rider change something, even if it’s wrong.

Read the full article by clicking the link in our bio! Don’t forget to keep your eye out for our April subscription!
📸Photo by Alex Banks Photography
The✨April issue✨ of Sidelines Magazine is here The✨April issue✨ of Sidelines Magazine is here and we are so excited to feature three-day eventer Liz Halliday on the cover! Big thanks to photographer Melissa Fuller for the beautiful photo of Liz and Cooley Nutcracker- Liz Halliday-Sharp - HS Eventing. Liz and her horses have taken the eventing world by storm - and find out how Liz is at the top of the sport as a female eventer! As the horse world gears up for the Land Rover Kentucky Three-Day Event 2023, it's the perfect time to enjoy our eventing issue!! We also feature eventer and woman entrepreneur Frankie Thieriot Stutes, who is not only an eventer, but also runs Athletux and FRANKIE CAMERON handbags and accessories. And don't miss our eventing story on Robert "Bobby" Costello, who will be leading the US Eventing team to the 2024 Paris Olympics- and US Equestrian has named Bobby the eventing technical advisor/chef d'equipe!! Liz, Frankie and Bobby all have GREAT stories - don't miss any of them and don't forget to get your tickets for the Land Rover Kentucky Three-Day event! We are also excited to introduce you to hunter-jumper rider Casey Lorusso Smith, who is not only a talented rider but also a psychotherapist and incorporates horses into her career. If you are up for adventure, then read the story on dressage rider Priscilla Baldwin who certainly doesn't let any grass grow under her feet! We also head to the west coast to catch up with hunter-jumper trainer Jim Hagman of Elvenstar Farm, we feature beautiful art by equestrian artist Tammy Tappan, and we get to know Miranda Jones and her family. Miranda is not only an attorney who spends a lot of time in the courthouse, but she's a rider and spends lots of time riding, and is joined by her daughters also! We are excited to feature Stephanie Lightner in our Unbridled column, and don't miss our columnists George Williams, Robert R.L. Jacobs and Margie Sugarman! It's a great issue - and you can read it online, but don't forget to go to the website and order a subscription and get every issue delivered to your mailbox!! Enjoy this issue and enjoy the ride: Link in bio!!
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