"Simplicity" is the name and spirit of The Restaurant at The Mast Farm Inn. "One Set Menu, Not A-La-Carte Dining, One Different Farmhouse Country Gourmet Meal a Day" ~ "Fine Dining Restaurant, featuring
Fresh,
Gourmet, Organic, Contemporary Regional Cuisine, in Keeping with The Western
North Carolina Culinary Heritage ~ Home Grown and Home Made on The Farm ~ Dinner
is as Good as it Gets. Dining at The Mast Farm Inn is a Step Back in
Time ~ Long Live Simplicity". 
You can also learn more about our restaurant "Simplicity" by clicking here to review The Mast Farm Inn School of Cooking website, and here to learn more about our Mother-Daughter Chef Team Marie-Henriette Deschamps & Danielle Deschamps.
You can learn more about our Birthday & Wedding Anniversary Celebration Packages by clicking here to review The Mast Farm Inn Birthday & Wedding Anniversary Celebration website. Of Course They Can All Be Customized and Personalized To Suit Your Needs
"Simplicity"
Serving Three Evenings a Week for Dinner
January, February, March, April, November, December
~ Thursdays, Fridays, & Saturdays with Seating at 6:30 PM & 7:30 PM
Serving Three Evenings a Week for Dinner
May, June, July, August, September, October
~ Thursdays, Fridays, & Saturdays with Seating at 6:00 PM, 7:00 PM & 8:00PM
Open any night by prior arrangement for Private Parties
"One Menu, Not A-La-Carte Dining, One Different Farmhouse Country Gourmet Meal a Day"
You can view samples our menus below or by clicking here:
Thursdays
Fridays
SaturdaysYou can read about the spirit of "Simplicity" by clicking here:
SimplicityThursdays
Fridays
SaturdaysMenus From 4 Recent Thursdays
::: Thursday I
THURSDAY'S
DAILY BREAD~ Country Basket of Homemade Breads & Farm Made Butter
THE
SOUP~ Fred's Cream Of Carrot Astaire with Roger's Orange Ginger, Dancing in Delight on The Farm waiting for Doc Watson at The Sugar Grove Musicfest.
THE
SALAD~ Mom's Berries on Leaves of Broadstone Greenery Feeling Home Sweet Home.
THE
MAIN EVENT~ Barnie's Drunk On Red Wine Marinated Beef Walked Over from Mayberry on Friday Morning, Andy's Righteous Wedged Potatoes, Opie's Smiling Sweet Potatoes & Aunt Bee's Open Sesame Greens Sure to Open Many Doors of Happiness.
THE
DESSERT~ "Elizabeth's Four Limited Editions" so make sure to ask what's available and tell your host what you want right up front... Ouwie, I sure hope they have something with Chocolate.
::: Thursday II
THURSDAY'S
DAILY BREAD~ Country Basket of Homemade Breads & Farm Made Butter
THE
SOUP~ Hot Potato & Cool Leek Vichyssoise Buddies from West Jefferson singing Elvis tunes while out crusin 421 in Wilkesboro, lookin for a girl named Ouwie Darlin.
THE
APPETIZER~ Smoked Trout, Carded and Found to be Underage, with Wise Old Goat Cheese, Valle Crucis Country Honey & Cheddar Bacon Cornbread with Corn
THE
MAIN EVENT~ Rose's Chicken & Dumplings, Brad's Crispy Peas, Grandfather's Mountain Carrots, Catdaddy Corn, Boone Sweet Onions, Gloria's Glorious Biscuits, all dressed up for the square dance at The Red Barn on 194
THE
DESSERT~ It's gotta be chocolate plus some other thing fixed in some way. Even if it's got berries, and other good stuff, we all know it's about the chocolate.
THE
BEVERAGES~ Rose Moonshine… Just Kidding
~ Vintage Wines and Beers from Small Vineyards & Breweries
::: Thursday III
THURSDAY'S DAILY BREAD~ Country Basket of Homemade Breads & Farm Made Butter
THE SOUP~ Carolina on My Mind Corn Chowder, with Francis' Potatoes, Sybil's Carrots, Farmer Faye's Sweet Cream, John's Bacon brought Home.
THE APPETIZER & SALAD~ Ricotta Ravioli Cause Marie's Italian, With Secret Butter Recipe 007 & Unwise Sage Sauce On Mixed Greens from Across The Street. Really!
THE MAIN EVENT~ Slow Chicken Nascar Style but Mighty Low on Points & Ashe County Cheese trucked over by Junior Johnson, Bridal White Basmati Rice & Door Opening Sesame Green Beans.
THE DESSERT~ It's a selection... but I sure hope they have something with Chocolate.
THE BEVERAGESSee Other Side of This Almanac for "Pedram's Selection" of Profitable Vintage Wines and Beers from Small Noble Vineyards & Breweries. How will our servers get you to leave them a big tip if they don't get you plastered. Unh? Answer Me That :-)
::: Thursday IV
THURSDAY'S DAILY BREAD~ Country Basket of Homemade Breads & Farm Made Butter
THE SOUPFred's Cream Of Carrot Astaire with Roger's Orange Ginger, Dancing in Delight on The Farm waiting for Doc Watson at The Sugar Grove Musicfest.
THE SALADLost Shrimp on Leaves of Broadstone Greenery feeling at Home in a Blanket of Pink Aurora Borealis.
THE MAIN EVENTWatauga County Pork & Ashe County Cheese in a Fresh Blanket from Deep Gap, White & Wild Basmati Rice & Opens All Doors Sesame Green Beans from Near The New River.
THE DESSERT"Elizabeth's Four Limited Editions" so make sure to ask what's available and tell your host what you want right up front... Ouwie, I sure hope they have something with Chocolate.
THE BEVERAGESSee Other Side of This Almanac for "Pedram's Selection" of Profitable Vintage Wines and Beers from Small Noble Vineyards & Breweries. How will our servers get you to leave them a big tip if they don't get you plastered. Unh? Answer Me That :-)
Thursdays
Fridays
SaturdaysMenus From 4 Recent Fridays
::: Friday I
FRIDAY'S DAILY BREAD~ Country Basket of Homemade Breads & Farm Made Butter
THE SOUP~ Better Buttery Butternut Squash & Chicken Broth Soup, with Masculine Apples & Feminine Cinnamon. With an over the counter dose of Chicken Broth for good health. Yep Chicken Broth. Like Gil says: from "chicken soup so lovingly prepared even the chicken gets well."
THE SALAD~ "Broadstone Road Crossing Salad" with Greens and Vegetables which just walked over from around the Mast Farm Organic Garden while dodging Francis' Porsche tractor doing 9.11 miles an hour as the sheriff watches approvingly.
THE MAIN EVENT~ Not So Wild Turkey Roll with Sage Butter, Stuffing with Gentle Breads, Apples & Raisins with Wild Rice, Whole Grain Rice, and White Rice, and a Sweet Potato showered with Honey, Molasses & Brown Sugar to slow it down so we could catch it.
THE DESSERT~ "Cousin Fred's Four Limited Editions None of Which Contain Lettuce" so make sure to ask what's available and tell your host what you want right up front... Ouwie, I sure hope they have something with Chocolate.
THE BEVERAGESSee Other Side of This Here Almanac for "Pedram's Selection" of Profitable Vintage Wines and Beers from Small Noble Vineyards & Breweries. How will our wait staff get you to leave them a big tip if they don't get you plastered. Unh? Answer Me That :-)
::: Friday II
FRIDAY'S DAILY BREAD~ Country Basket of Homemade Breads & Farm Made Butter
THE SOUPIron Pumping Anvil Thumping Lentil Soup, with Sausage for Extra Heft, Thyme which stands still for no one, Lip Smakin Garlic,and Onion Country Cousins from Deep Gap
THE SALADWild Tomato & Domesticated Goat Cheese Tart with Blind Joe from Valle Crucis Salad with greens which just crossed Broadstone Road from our garden fleeing the bunny rabbits.
THE MAIN EVENTUncommon Lamb & The Common Prune, Spicy Garlic, Thyme that is on our side, Parsley without sage and rosemary, Lemon as tart as Lennon, Smashed Potatoes With Kindness, Big Onion And Small Peas, Sautéed and Hopping Collard Greens, and a Secret Moonshine Sauce just delivered to Rick by Dale Jr.
THE DESSERTYour Mast Farm host will describe today's home made selections. Ok. I just hope it's got chocolate
THE BEVERAGES~ Vintage Wines and Beers from Small Vineyards & Breweries
~ Purely Valle Crucis Well Water Poured with Respect
::: Friday III
FRIDAY'S DAILY BREAD~ Country Basket of Homemade Breads & Farm Made Butter
THE SOUP~ Small Dannes Cream of Arugula & Potato Cream Soup with Guess What… Lots of Cream, and with Top Secret 007 Bonded Chicken Broth. Chicken Broth from Chicken Soup "so lovingly prepared even the chicken gets well." And since the Arugula is ready to harvest, most likely some Arugula in chicken soup as well. Add to that Cousin Ashley's Ashe County Cheese Biscotti With Tangi's Orlando Lemon Peel & Melissa's Deep Gap Basil and probably Pedram's Arugula Pesto.
THE SALADGranny's Apple Walnut Salad With Grandpa's Strawberry Vinaigrette And Arugula Blue Cheese
THE MAIN EVENT~ Drunk Chicken Rooster Weaving More Than a Loom, Bridal White Basmati Rice & The Freshest Mast Farm Produce from Across The Street with Secret Fixins. We're just full of secret fixins. Probably Arugula dough though.
THE DESSERT~ It's a set of limited editions so make sure to tell your host what you want right up front... Ouwie, I sure hope they have something with Chocolate. No Arugula Deserts available this evening. Come tomorrow night.
THE BEVERAGES~ Arugula Teas (Just Kidding), Not Kidding Vintage Wines and Beers from Small Vineyards & Breweries
::: Friday IV
FRIDAY'S DAILY BREAD~ Country Basket of Homemade Breads & Farm Made Butter
THE SOUPAshley's Uncommon Valle Crucis Chicken Noodle Soup Recommended by Sergio, and Right He Was. Not Just Plain Old Chicken Soup. As renown food critic Gil Chesterton says: "chicken soup so lovingly prepared even the chicken gets well." Rest Assured Not made by Daphne or anyone else from England.
THE SALADGrilled Fig & Paris Stilton Repentent Floozie Salad… fresh out of the garden and out of jail and born agin. Let's hope she gets it right this time. Lord Please Help That Gurl. She seems more mixed up than her salad.
THE MAIN EVENTBarnie's Drunk On Red Wine Marinated Beef Walked Over from Mayberry on Friday Morning, Andy's Righteous Wedged Potatoes, Opie's Smiling Sweet Potatoes & Aunt Bee's Open Sesame Green Beans Sure to Open Many Doors of Happiness.
THE DESSERT"Cousin Elizabeth's Four Limited Editions" so make sure to ask what's available and tell your host what you want right up front... Ouwie, I sure hope they have something with Chocolate.
THE BEVERAGESSee Other Side of This Here Almanac for "Pedram's Selection" of Profitable Vintage Wines and Beers from Small Noble Vineyards & Breweries. How will our wait staff get you to leave them a big tip if they don't get you plastered. Unh? Answer Me That :-)
Thursdays
Fridays
SaturdaysMenus From 4 Recent Saturdays
::: Saturday I
SATURDAY'S DAILY BREAD~ Country Basket of Homemade Breads & Farm Made Butter
THE APPETIZER~ Smoked Trout, Carded and Found to be Underage, with Wise Old Goat Cheese, Country Honey & Cheddar Bacon Cornbread
THE SALAD~ Broadstone Crossing Guard Salad. Fresh from Mast Farm Organic Garden & Porsche Barn, Walked Over Today at 9.11 MPH.
THE MAIN EVENT~ Aunt Josie's Beef Stew Pot Pie, with Carrots borrowed from the Bunnies, Unsweetened Potatoes from Out of State, Feisty Boxster Onions, Tearful Celery Seeking Comfort, Stout Broth, Thyme, Rosemary, and Parsley, Standing Tall without Sage or Garfunkels and with Simon's Homeward Bound Butter Beans
THE DESSERT"Elizabeth's Four Limited Editions" so make sure to ask what's available and tell your host what you want right up front... Ouwie, I sure hope they have something with Chocolate.
THE BEVERAGESSee Other Side of This Almanac for "Pedram's Selection" of Profitable Vintage Wines and Beers from Small Noble Vineyards & Breweries. How will our servers get you to leave them a big tip if they don't get you plastered. Unh? Answer Me That :-)
::: Saturday II
SATURDAY'S DAILY BREAD~ Country Basket of Homemade Breads & Farm Made Butter
THE SOUPRoasted Red Tomatoes & Red Peppers Soup like a Romeo & Juliet Romance, with Mischievous Spicy Garlic from Seven Devils, Wise Gentle Cream from Banner Elk, and early Thyme which waits for no one. This Thyme unaccompanied by parsley, sage and rosemary, all detained at a wedding humming "Scarborough Fair" for Romeo and his bride.
THE SALADMast Farm Made Pork & Turkey Paté, with Cumberland Gap Sauce On Top Of a Juliet Frisé Salad Trying to break free to join her Romeo.
THE MAIN EVENTDouble O Deputy Dawg Top Secret Barbecue Turkey Under Wraps. With Bee's Fried Rice & Baked North Carolina Sweet Potato Strips waiting in the vegetable patch to arrest the groom.
THE DESSERTThere'll be no liquid desserts tonight for Romeo & Juliet, just Desserts.
THE BEVERAGES~ Vintage Wines and Beers from Small Vineyards & Breweries
~ Purely Valle Crucis Well Water Poured with Respect
::: Saturday III
SATURDAY'S DAILY BREAD~ Country Basket of Homemade Breads & Farm Made Butter
THE SOUPScarborough Fair Mushroom Cream Vayloutay, with Deep Gap Garlic, and Thyme Which Waits For No One, not even for Parsley, Rosemarie, or Sage.
THE SALADSimon's Wild Tomatoes Salad With Peach-Basil Hawthorne Vinaigrette, Ashe Country Cheese Biscotti With Kevin's Coastal Plain Lemon Peel & Sweet Basil Brown from Georgia
THE MAIN EVENTThe Beef Stew & Grilled Zucchini Nascar Truck Race Team, Many Uncle Henri Brand Vegetables From The Mast Farm requiring no speedy truck to get here.
THE DESSERT"Pedram's Four Limited Editions" so make sure to ask what's available and tell your host what you want right up front... Ouwie, I sure hope they have something with Chocolate.
THE BEVERAGESSee The Other Side of This Almanac for Garfunkel's Selection of Vintage Wines and Beers from Small Silent Vineyards & Breweries.
::: Saturday IV
SATURDAY'S DAILY BREAD~ Country Basket of Homemade Breads & Farm Made Butter
THE SOUPNot So Boring Green Pea Soup Thick as The Outer Banks Fog at Dawn's Early Light
THE SALADWild Bill's Tomato & Buffalo Mozzarella with Gentle Basil Salad, Walkin to the Marion State Fair past Linville with an Ashe County Cheese Biscotti carrying Emma's Tangy Lemony Peel & Basil Hawthorne's Forever Young Cousin from Across the Grey Pond.
THE MAIN EVENTOff All Things Really Scallopini Wrapped Around Fresh Man Asparagus from The Barn & Coroleone's Provolone, Mixin it Up on Saturday Night's Allright With Mushroom Cream Sauce And You Would Think You're in Tuscany Tagliatelle.
THE DESSERT"Cousin Elton's Four Limited Editions" so make sure to ask what's available and tell your host what you want right up front... Ouwie, I sure hope they have something with Chocolate.
THE BEVERAGESSee Other Side of This Here Almanac for "Pedram's Selection" of Profitable Vintage Wines and Beers from Small Noble Vineyards & Breweries. How will our wait staff get you to leave them a big tip if they don't get you plastered. Unh? Answer Me That :-)
Thursdays
Fridays
Saturdays
"Simplicity" at The Mast Farm Inn
The Mast Farm Inn is pleased to introduce a new name and an old vision for The Mast Farm Inn Restaurant.
"The New Name"
Why "Simplicity"? Because that is what we would like our restaurant to be, to express and what we would like to offer to our guests. Because as the world moves forward, more and more towards ever accelerating frenzy, we figure you can use a "simplicity" pause, some authenticity, some honesty, some integrity, in your life and therefore in your dining.
We live fast, we eat fast, it often seems we even sleep fast, and yet we enjoy life and people less and less. Perhaps the instant gratification doctrine has something to do with that. Maybe sometimes, less is effectively more, and time is not money. What makes a restaurant simple yet excellent? Among other things: a lot of thinking, hard work, talent and care but also values and convictions, and perhaps a bit of courage; sometimes the courage to be different. Come see what "Simplicity" is like. It should feel like you are eating at Grandma's.
Come relax on our simple modest farm, pause, breathe, come sense unaffected, unpretentious, down to earth pace and food; but made by people who care, and served by people who care. People who appreciate your visit, your company and the honor you do them by choosing to select their farm among the untold options available. Yes, we like good stuff well made so we are not talking "grits and butter" served on paper plates with plastic knives and forks. We love simple quality and craftsmanship, and creativity.
"The Old Vision"
From 1880 to 1996 The Mast Farm Inn Restaurant served wholesome, farm style meals at a country gourmet standard of excellence in a very homelike, farm like relaxed atmosphere. No suits, no jackets, no ties, no a-la-carte dining, one good, fresh and very complete meal a night, with lots of food; variety, quantity, quality. That is what we would like to do. We want to embrace that past, and that heritage, tradition and history. Aunt Josie did not offer a la carte dining. She made one meal a night, and that is what people ate and enjoyed. If it was chicken and people did not like chicken, no hard feelings, they simply ate elsewhere that evening; some chickens no doubt applauded that choice.
There is no shortage of places to dine in the high-country. We love sushi, but that does not mean we need have sushi at the Mast Farm Inn. We love Parisian food, but we do not need to have a Parisian restaurant at The Mast Farm Inn. A good pizza is great, we need not serve Pizza. Nor do we believe we need to attempt to please everyone and be all things to everyone. We have neither the skills nor the means to do so.
We don't just want to make home made food. We want to make the home made food your Grandmother used to make if you lived on a farm when you were 6 years old, and when she won all the blue ribbons, at all the state fairs, for her recipes, and every day you got to sample the experiments. Sure once in twenty times she dropped the ball. But 19 times it was very good to heavenly. We want the type of food like food before all food was trucked cross country from wherever wearing pesticides and flavoring rather than freshness and natural flavor, from a time before life offered so many selections and options, before we all became confused. That means among other things, less choice, more natural variety, slow food, slow dining, local produce, local traditions, sometimes failed experiments but made by someone who cares; cares not because it is on their job description, but cares because they simply care, because they respect a guest, because they want to do it right, because that is their very nature. We want to make that food and that dining moment better, and better every day by learning and improving endlessly as we move forward.
What does that mean and why are we making you read this long boring discourse. To some people food is unimportant, to others it is, and rightfully so. We do not know how to express that vision for our restaurant using a catch-phrase or sound bites. Nor do we want to be ambiguous in the hopes of enticing common denominators; we are not interested in fooling anyone. We want to make sure you like or dislike our new old restaurant based on understanding versus misunderstanding, and sound bites are often just that: ambiguities seeking common denominators. Sometimes things require writing and reading to be accurate and clear, and reading is an old tradition too. If you have read this far, you are probably a good potential guest for the restaurant. If you haven't, you have no idea what this is about and that's OK too, you'll probably like it anyway.
So what does this all mean? First and foremost this all means a fixed price, four or more course fixed menu; one menu a night, each night different, made every day for a limited number of people, who said they were coming to dinner. Like Real Grandmothers did it at home before the world became what it is today. Not all progress is forward movement, often the past contains treasures, and back to the past these days is more often than not a step in the right direction.
You should not leave hungry. It is quite the "value meal", real value, not bogus TV proclaimed value with a jingle. Think a moment about all it takes to put good food on the table when it is done by people rather than machines. It will be surprising if we make a penny from the meal. Thankfully we have the inn, so while it would be nice, it is not even an objective. You can also get great beers from macro and micro breweries, macro and micro vineyards, and we confess we will try to make money on those.
Your food will be as natural and organic as we can make it. In the growing season, It will use produce from our organic garden farm, meat and ingredients purchased as much as possible from local organic farmers and merchants. Out of season it will still be as natural and organic as we can make it, but will come from further away. It will be a surprise because real is sometimes surprising; much like real life. Most times it will be a happy surprise, sometimes an oops; most likely fewer oops than you have grown accustomed to in this day and age.
Well, we figure we have explained what we want to do, and why, and hopefully you care, and will come give us a try. Let the Front Desk know if you would like to reserve, for what dates and times.
One thing is 100% certain; we will do our very best every time out to make you an enjoyable meal.
Thanks for not yawning.
The Mast Farm Inn
Valle Crucis, North Carolina
Founded in 1880, and Trying To Get Back To Simplicity
Guest Testimonials
"Sandra, We were there with another couple in March and had a wonderful time. The service was superb, the meals were the among the best we've had anywhere, here or abroad, the rooms were very comfortable, and we even got coffee and breakfast early on Saturday morning since we had to leave early. In addition, I put the puzzle together and had it framed like the one at the desk. It's one of my favorite souvenirs from anywhere I've traveled. Thank you for a wonderful experience and we hope to come back frequently. MG"
"We loved it all! We both enjoyed our entrees our first night: Tempeh and Pork Chops and Asparagus. Also everyone who works there is gracious, smiling and is so pleased to help. Wow! Thank you & we look forward to another visit, M & G"
"Dear Family Owners of the Mast Farm Inn: Thank you so much for accommodating our early (7am) departure on 6 May (the fresh fruit and egg sandwiches got us to our destination w/o any fast food stop :-) We also very much enjoyed our fine dinner the night before (Pecan Encrusted Trout and the Squash Soup especially). Of course, walking the road down to the river and exploring the back yard and out-buildings (and swinging on the front porch) was a good way to work up an appetite for dinner. Especially friendly were your two daughters and son-in-law, who even helped us connect our e-mail. We will certainly recommend your inn to our friends and family, and we look forward to visiting again. The experience was certainly Tres Bon! Sincerely, N. & E."
"Dear Friends, I want to thank you for such a wonderful birthday week-end stay at Maple Spring and Raspberry Hill this past weekend. We all had a wonderful time, the meals were delicious both for breakfast and dinner. Thanks to the chef. Our family also enjoyed the park with the children. We will certainly recommend you to our friends. Thank you again for your hospitality. The J & H Family"
Call, or email us to inquire about reservations
Telephone: 828-963-5857
Toll Free: 1-888-963-5857
E-Mail: stay@mastfarminn.com
or Call 828-963-5857 for Last Minute Weekend Getaway Specials
Click Here to Offer a Gift Certificate or Gift Package
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