An Asheville, North Carolina Bed & Breakfast Inn

84 Oakland Road
Asheville, NC 28801

(828) 252-6433

Lake Eden Arts Festival 2013

April 22nd, 2013 by Katie Pate

The Lake Eden Arts Festival (LEAF) is a treasured tradition for many families and friends across the southeast and beyond. It’s been said that a weekend at LEAF can leave you feeling like you just completed a  year-long multi-cultural music, arts, dance, and outdoor adventures journey. A few aspects that make LEAF such a unique festival: a family friendly atmosphere, diverse arts and music, beautiful natural setting, and the intimate size. This year’s LEAF festival takes place May 9-12.

The Arts at LEAF

Handcrafts and Folk Arts: Creativity Abounds among more than 50 artisans, contemporary and folk, selling their original artwork. Enjoy pottery, paintings, clothing, jewelry, musical instruments & bring something home with you.

Yoga Barn at LEAF.

Yoga Barn at LEAF.

Healing Arts: Relax at LEAF. Experience healing traditions (like yoga and tai chi) and ancient arts with more than 40 workshops (for free) or treat yourself to a massage, rolfing, acupuncture & more (these many have a fee) with a healing arts practitioner.

Poetry: LEAF’s Poetry SLAM is not to be missed! Nationally recognized poets & daring novices blaze with energy, authenticity and power. Slammaster James Nave’ awards the winner $1000 on Saturday Night in Eden Hall.

Culinary Arts: LEAF offers gourmet international festival food. All food is freshly prepared on site.

Music at LEAF

With six stages and four days of festival, there are more musical performances than you can possibly attend! Here are some of the headliners:

  • Mavis Staples
  • Ozomatli
  • Steel Pulse
  • Oliver Mtukudzi & the Black Spirits
  • Peter Rowan Bluegrass Band
  • Abigal Washburn

See the full lineup on the LEAF website.

LEAF Venue

LEAF sits below Mt. Mitchell with mountain lakes and rolling hills in small town of Black Mountain, about 15 miles from our bed and breakfast in Asheville. 600 stunning acres feature mountain views, hiking trails,  barns, streams, and lakes for canoeing, swimming, and the zooming zipline.

While there is camping on site, if tent life isn’t for you, come and spend the night with us!



Broad River Rafting

March 30th, 2013 by Katie Pate

The French Broad River, which flows through Asheville and winds through the surrounding mountains, offers everything you could want for a fun-filled day in the great outdoors!

There are both white water rafting trips and calm canoe rides to be had on this river. You can also head north of Asheville or south and find great routes and guides to bring you on a float trip.

For example, the tour group French Broad Rafting Expeditions, in Marshall, is about 30 minutes north of the B&B and offers both whitewater and calm water trips. Experience the excitement of riding through whitewater rapids while enjoying the natural beauty of the Pisgah National Forest. During the trip, the guide will teach you the names of the rapids, the history of the river, basic paddling techniques, river safety information.

Get ready to get wet during a white water rafting trip down the French Broad River

Get ready to get wet during a white water rafting trip down the French Broad River

But most of all, you will have a fun and safe rafting experience. A nine mile trip costs $75, includes lunch and lasts 5-6 hours.

Or, if something more serene is what you would prefer, head south of Asheville to Rosman for a guided canoe trip with Headwaters Outfitters. They have a ‘signs of spring’ tour right now, where you paddle downstream eight miles, perhaps through some of the most beautiful sections of the French Broad River. Join an experienced river guide and encounter the beauty and tranquility of this ancient river as it springs to life with the melodic chatter of wildlife and the colorful burst of new foliage! The trip costs $55 and requires reservations and lasts about 4 hours.

Make North Lodge on Oakland Your Home Base!

For all of your adventures in and around Asheville, whether it be the Biltmore Estate or the French Broad River, we hope you will choose to call North Lodge bed and breakfast your home in Asheville. Along with beautiful guest rooms and delicious breakfasts included in your stay each morning, we can help you plan your trip, make reservations and facilitate any other concierge services you may need. Let us help you explore our corner of North Carolina!


Biltmore Festival of Flowers

March 15th, 2013 by Katie Pate

The Biltmore Estate is an American version of Downton Abbey. The main house is a Châteauesque-styled mansion built by George Washington Vanderbilt II between 1889 and 1895. It is the largest privately owned house in the United States at over  175,000 square feet with over 250 rooms. The owners are still Vanderbilt descendants and today it stands out as one of the most prominent remaining examples of the Gilded Age, the time period after the Civil War, when the nation experienced huge economic growth.

The estate also has beautiful grounds and significant French and English style gardens. Biltmore-festival-of-flowers

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Southern Conference Basketball in Asheville

March 3rd, 2013 by Katie Pate

The Southern Conference Basketball Tournament returns to Asheville for 2013!
Don’t miss this opportunity to watch your favorite SoCon team. All games will take place at the Arena and Kimmel Arena on the UNCA campus from March 8 to 11. Ticket prices range from $11 for single game tickets to $90 for passes to all the games. To purchase tickets and get schedule details, check the Explore Asheville website.

Other Events Around Asheville for the Southern Conference

Plan some extra time for R&R in the beautiful mountain city of Asheville. The Magnolia Oyster Bar & Grill (26 Walnut Street) will have an opening night celebration after the games finish on Friday, with live music from the Vinyl Brothers Big Band from 9-11 p.m.
Saturday participate in the Downtown Dribble, a parade that you can march in! Bring your basketball to Vance Monument, in Pack Square, at 9:45 a.m. The parade runs to the U.S. Cellular Center, about 3 miles away.

Asheville Lodging for the Southern Conference

We still have plenty of space available for you at our Bed and Breakfast. The Geranium Room has a queen bad with a large

geranium room, red and white decor

The Geranium Room at North Lodge B&B

claw-foot soaking tub and fluffy robes. Or choose the Library room, a bright and airy guestroom with lots of shuttered windows as well as a LCD flat screen TV with DVD player. Along with offering luxurious and comfortable accommodations, we have several packages and add-ons to enhance your visit in Asheville.


For new reservations only, stay any two consecutive nights and all week day rates (Sun-Thur Good through March 31) are 20% off.

Tiffany Room regularly $160 now $128. Carolina and Magnolia rooms regularly $140 now $112. Geranium regularly $130 now $104  . Library regularly $120 now $96 . (Sun-Thur only, Good through March 31)  You must mention this ad when making reservation. These rates are per night rate.

See the rest of our specials and packages for your stay in Asheville.

Pilobolus Dance

February 24th, 2013 by Katie Pate

Are you ready to see an amazing display of coordination, athleticism and artistry? A performance by renowned dance troupe Pilobolus needs to be on your to-do list!

The group is coming to Asheville on Tuesday and Wednesday March 19 & 20. The show takes place at the Diana Worthan Theater at 2 South Pack Sq. Both shows start at 8 p.m. and ticket prices range from $48 for regular admission to $10 for a student ticket.

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Baked Egg In A Birds Nest

December 12th, 2012 by North Lodge


  • 2 1/2 cups hash brown potatoes
  • 1 tbs dried onions
  • 1 tbs chopped chives
  • 2 tbs parmesan cheese
  • 3 tbs. margarine or butter, melted
  • 1 tsp. salt
  • 8 eggs
  • 2 strips crumbled bacon
  • 1 cup cheddar cheese


Heat oven to 375°.

Toss potatoes with margarine or butter, egg, onion, chives, parmesan cheese and salt.

Press about 1/3 cup potato mixture firmly in bottom and up sides of 8 greased muffin cups

Bake 20 minutes.

Remove from oven.

Carefully break 1 egg into each potato nest.

Sprinkle approx. 1 Tbs cheddar cheese on each egg

Place 1 Tbs crumbled bacon on each egg

Bake 15 to 18 minutes longer or until eggs are desired done-ness

If necessary, loosen edges of nests with knife.

Lift to serving plate with 2 forks.

Serves 8

Breakfast Soufflé

December 12th, 2012 by North Lodge

Enjoy this Breakfast Soufflé recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.

Breakfast Soufflé

  • 2 sticks butter
  • 4 cups ricotta cheese (or cottage cheese)
  • 6 eggs
  • 6 TBS sugar
  • 1 cup bisquick
  • Cinnamon sugar (optional)

Preheat oven to 350 degrees

Melt butter and pour over ricotta cheese in a large bowl. Add eggs, sugar, then bisquick, mixing well after each addition. Pour mixture into an 8 X 13 rectangle pan (lightly sprayed with Pam). Sprinkle with cinnamon sugar and bake for 45 minutes. Cut into squares and top with berry sauce.

Hint: I have used both ricotta and cottage cheese and can’t tell the difference.

Serves 10 to 12

Berry Sauce

  • 1 cup frozen berries
  • 1 cup water
  • 1 cup sugar
  • 2 TBS corn starch

Combine sugar, water and corn starch in a sauce pan and bring to a slow boil. Add frozen berries, bring to a simmer and stir until the berries pop.

Banana Bread

December 12th, 2012 by North Lodge

Enjoy this Banana Bread recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.

  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup butter
  • 3 cups white sugar
  • 3 eggs
  • 6 very ripe bananas, mashed
  • 1 (16 ounce) container sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 teaspoons baking soda
  • 4 1/2 cups all-purpose flour
  • 1 cup chopped walnuts (optional)


1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

Blueberry Strata

December 12th, 2012 by North Lodge

Enjoy this Blueberry Strata recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.

  • 15 Slices of bread cut into 1″ cubes
  • 1 lb Cream cheese cut into 1″ cubes
  • 1 cup blueberries
  • 12 eggs
  • ¼ cup maple syrup
  • 2 cups milk
  • 1 tbs vanilla

Spray 9×13 inch glass dish

Place ½ of the bread cubes in the bottom of the dish

Top with cream cheese and 1 cup blueberries. Arrange remaining bread cubes on top of blueberries.

In large bowl, whisk eggs, syrup, milk and vanilla. Pour over bread. Press so all is covered with egg.

Cover with foil, which has been sprayed with Pam and chill over night in the refrigerator. Could be baked right away but not as good.

Preheat oven to 350 degrees. Bake 30 minutes with foil on then uncover and bake for an additional 30 minutes or until puffed and lightly brown.



  • 1 cup sugar
  • 2tbs cornstarch
  • 1 cup water
  • 1 cup blueberries
  • 1tbs butter

In small saucepan stir sugar, water and cornstarch over medium heat stirring until thickened. Stir in blueberries and simmer until berries burst (5 minutes).

Add butter and stir until melted. Spoon Strata onto plate and top with sauce.

Bread Pudding with Vanilla Sauce

December 12th, 2012 by North Lodge

Enjoy this Bread Pudding recipe from the kitchen of North Lodge on Oakland bed and breakfast in Asheville, NC.

  • 1 loaf france bread
  • 1 quart milk
  • 3 eggs
  • 2 cups sugar
  • 2 TBS vanilla
  • 1 cup raisins
  • 1 TBS nutmeg
  • 3 TBS butter

Preheat oven to 350. Tear bread into a medium bowl. Pour milk over break and mix well; set aside to soak 5-10 minutes. Combine eggs, sugar, vanilla, raisins and nutmeg. Add to bread mixture, stirring until combined. Melt butter in a 1½ quart baking dish. Pour in bread mixture. Bake 45 minutes or until firm. Remove from oven and allow to cool. Divide into desired portions and top with warm vanilla sauce.

Vanilla Sauce

  • ½ cup butter
  • 1 cup sugar
  • 1 egg well beaten
  • ½ cup half and half
  • 1 Tbs Vanilla

Dissolve butter, half and half and sugar in double boiler. When very hot add egg and whish fast so sauce doesn’t curdle. Cool, stir in vanilla.