After decades at 425 N Main St in Hendersonville, landmark Swanson’s organ, piano, and gift shop closed. Word on the street is, what’s about to happen should be a winner.
Not too long after Swanson and Sons Management, LLC put the building up for sale, it caught the eye of Franklin, NC based Vandrake Investments, LLC.
And it looks like it didn’t take too long after the mid-February, 2019 sale for the new owners to begin demolition work on the 1896 building.
Word on the street is that it’s going to be a coffee shop/wine bar at street level and an apartment upstairs.
Just look at that original rock wall! I’m so hoping they can save that and incorporate it into the new space. So many cool things you could do with that.
There’s a LOT of brick in Hendersonville. Much of it is original to the historic buildings lining Main Street. It’s especially nice when that, too, can be incorporated into new use designs. Imagine what those walls have heard over more than a century in this mountain town.
Main Street recently lost a coffee shop on it’s southern end, leaving Black Bear Coffee Co at 318 N Main St to support the coffee habits of locals and visitors on their own. They’re one block away, on the other side of the street from this new coffee shop (if that’s what it’s really going to be). But given what I’ve been able to learn about the new owners at 425 N Main, I’m thinking this coffee shop/wine bar is going to have a totally different vibe than Black Bear.
Disclaimer: I could be completely wrong, but don’t think so! 🙂
The Dollywood Foundation’s My People Fund continues to provide for the local community with Dolly Parton most recently presenting $200,000 to the fire chiefs of the eight volunteer fire departments located in Sevier County. Eight departments receive $20,000 each, $40,000 to benefit fire training center.
The money, which Parton donated on Saturday, will be used to support the volunteer fire departments in multiple ways. Each department receives $20,000 of the money for needed resources and equipment. The final $40,000 will go toward the construction of a new classroom at the countywide training center.
After the pivotal role the departments played in fighting the 2016 wildfires, Parton said the donation only made sense at this time.
“It’s only fitting that the last of the My People Fund will go to those who were the first to respond to the fires,” Parton said on Saturday.
Tim Baker, Chief of Waldens Creek Volunteer Fire Department and Sevier County Fire Chiefs Association President, said the money comes at a crucial time for both his department and the training center. The new classroom at the training center will be used by all county fire departments and local law enforcement.
“We are so thankful for this donation to all of the fire departments and for our training center,” Baker said. “The Waldens Creek VFD will use part of the money to purchase gear and part of the money to replace the roof on the station.
“We needed about $40,000 to meet our goal for the classroom and now we have it,” he continued. “This is fantastic.”
The Dollywood Foundation established the My People Fund just 48 hours after the 2016 wildfires. The Fund provided $1000 each month for five months to Sevier County families whose primary residences were destroyed in the fires. During the sixth month, a $5000 check was provided to each family.
Tailgate tents are going up, and area farmers markets are opening outdoors for the season.
Celebrate spring by getting a taste of what Appalachian Grown™ farms are growing. At early spring markets find fresh salad mix, root vegetables, spring greens, mushrooms, apples, spring onions, microgreens, meats, cheeses, eggs, baked goods, honey, preserves, and a wide selection of plant starts. Produce offerings will differ from market to market based on the location of vendor farms—microclimates vary greatly in the region. But the season changes quickly, with new offerings sprouting up each week.
Molly Nicholie, ASAP’s Local Food Campaign Director, is always excited for the opening of
markets each year. “Outdoor farmers markets are one of my favorite harbingers of spring.
Whether I’ll be returning to a long-time favorite market or discovering new markets in the
region, showing up to reconnect with farmers and friends is a great way to renew your
community connections and find a fresh start to the season.”
With more than 100 farmers markets across the region, there are opportunities to explore local food and farm offerings throughout the mountains. Find a list of spring tailgate pening days below. For a complete list of the tailgate markets in the region, including their season start dates, visit ASAP’s online Local Food Guide at appalachiangrown.org. The 2019 print guide hits stands in mid-April.
Central Mountains Regional Tailgate Markets
Asheville City Market – Downtown: April 6 (Saturdays, 8am–noon)
Asheville City Market – South: April 3 (Wednesdays, noon–4pm)
Black Mountain Tailgate Market: May 4 (Saturdays, 9am–noon)
East Asheville Tailgate Market: May 3 (Fridays, 3–6pm)
Hot Springs Homegrown and Handmade Market: April 6 (Saturdays, 10am–2pm)
Mars Hill Farmers & Artisans Market: April 6 (Saturdays, 9am–1pm)
North Asheville Tailgate Market: April 6 (Saturdays, 8am–noon)
River Arts District Farmers Market: May 1 (Wednesdays, 3–6pm)
Sundays on the Island: March 31 (Sundays, noon)
Weaverville Tailgate Market: April 3 (Wednesdays, 2:30–6pm)
West Asheville Tailgate Market: April 9 (Tuesdays 3:30–6:30pm)
WNC Farmers Market: open year–round (daily, 8am–6pm)
Yancey County Farmers Market: April 27 (Saturdays, 8:30am–12:30pm)
Foothills Regional Tailgate Markets
Caldwell County Farmers Market: May 4 (Saturdays, 6am–noon)
Hildebran Farmers Market: May 7 (Tuesdays, 8am–1pm)
Historic Marion Tailgate Market: May 7 (Tuesdays 3–6pm, Saturdays 9am–noon)
Lenoir Downtown Farmers Market: open year–round (Thursdays, 10am–5pm, Saturdays,
10am–2pm)
Morganton Farmers Market: April 27 (Wednesdays 11am–3pm, Saturdays 8am–noon)
Rutherford County Farmers Market: April 20 (Saturdays, 9am–1pm)
Sawmills Farmers Market: May 7 (Tuesdays, 3–6:30pm)
Valdese Farmers Market: May 24 (Fridays, 11am–4pm)
Southern Mountains Regional Tailgate Markets
Columbus Farmers’ Market: April 6 (Saturdays, 8am–noon)
Flat Rock Farmers Market: May 2 (Thursdays, 3–6pm)
Henderson County Curb Market: open year–round (Tuesdays, Thursdays, and Saturdays,
8am–2pm)
Henderson County Tailgate Market: April 6 (Saturdays, 8am–noon)
Mills River Farmers Market: May 4 (Saturdays, 8am–noon)
Saluda Tailgate Market: May 3 (Fridays, 4:30–6:30pm)
Transylvania Farmers’ Market: open year–round (Saturdays, 8am–noon)
Near West Regional Tailgate Markets
Franklin Farmers Tailgate Market: open year–round (Saturdays, 8am–noon)
Haywood’s Historic Farmers Market: April 20 (Wednesdays, 3:30–6:30pm, Saturdays
8am–noon)
Jackson County Farmers Market: April 6 (Wednesdays, 3:30–6:30pm, Saturdays, 9am–noon)
Original Waynesville Tailgate Market: May 15 (Wednesdays and Saturdays, 8am–noon)
Swain County Farmers Market: May 3 (Fridays, 9am–1pm)
The ‘Whee Market: April 2 (Tuesdays, 3–6pm)
Far West Regional Tailgate Markets
Brasstown’s Farmers Market: April 24 (Wednesdays, 10am–2pm)
Graham County Farmers Market: July 13 (Saturdays, 8am–noon)
High Country Regional Tailgate Markets
Alleghany County Farmers’ Market: May 4 (Saturdays, 9am–noon)
Ashe County Farmers Market: April 20 (Saturdays, 8am–noon)
Avery County Farmers Market: May 9 (Thursdays, 4:30–7pm)
King Street Market: May 14 (Tuesdays, 4–7pm)
Yaya Village Farmers’ Market: TBA (Saturdays, 10am–2pm)
Spruce Pine Farmers Market: April 24 (Wednesdays, noon–4pm)
North Georgia Farmers Markets
Blue Ridge Downtown Market: June 1 (Saturdays, 8am–noon)
Clarkesville Farmers Market: May 4 (Saturdays, 9am–noon)
Clayton Farmers Market: April 27 (Saturdays, 9am–12:30pm)
Dahlonega Farmers Market: May 4 (Tuesdays, 2–6pm, Saturdays 8am–1pm)
Lavonia Farmers Market: April 3 (Wednesdays and Saturdays, 7am–11am)
Union County Farmers Market: June 1 (Tuesdays, 2–6pm, Saturdays, 7am–1pm)
White County Farmers Market: June 15 (Saturdays, 7:30am–noon)
Upstate South Carolina Farmers Markets
Anderson County Farmers Market: June 1 (Tuesdays, Thursdays, and Saturdays, 8am–1pm)
Clemson Farmers Market: May 2 (Fridays, 3–6pm)
Foothills Heritage Market: May 4 (Saturdays, 8am–noon)
Hub City Farmers Market: April 6 (Saturdays, 8am–noon)
Landrum Farmers Market: TBA (Saturdays, 8am–noon)
Norris Farmers’ Market: TBA (Mondays, 3–6pm)
TD Saturday Market: May 4 (Saturdays, 8am–noon)
Travelers Rest Farmers Market: May 4 (Saturdays, 8:30am–noon)
East Tennessee Farmers Markets
Dandridge Farmers Market: May 4 (Saturdays, 8am–noon)
Depot Street Farmers Market: May 4 (Saturdays 9am–1pm)
Dixie Lee Farmers Market: April 27 (Saturdays, 9am–noon)
Ebenezer Road Farmers Market: April 9 (Tuesdays and Fridays, 3–6pm)
Erwin Farmers Market: July 2 (Tuesdays, 5–8pm)
Fox Park Fair: May 4 (Tuesdays and Fridays, 2–5pm)
Gatlinburg Farmers Market: June 1 (Saturdays, 8:30am–noon)
Greeneville Farmers Market: May 11 (Saturdays, 9am–1pm)
Johnson City Farmers Market: TBA (Wednesdays and Saturdays, 7am–2pm)
Jonesborough Farmers Market: May 4 (Saturdays, 8am–noon)
Market Square Farmers’ Market: May 1 (Wednesdays, 11am–2pm, Saturdays, 9am–2pm)
Maryville Farmers Market: April 20 (Saturdays, 9am–noon)
New Harvest Park Farmers’ Market: April 11 (Thursdays, 3–6pm)
Newport Farmers Market: May 1 (Wednesdays and Saturdays, 9am–1pm)
Sevierville Commons Farmers Market: May 31 (Fridays, 9am–1:30pm)
Seymour Farmers Market: June 1 (Saturdays, 8am–noon)
ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)
ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more about ASAP’s work, visit asapconnections.org, or call (828) 236-1282
It takes special culinary skills to be presented with several secret ingredients in the morning and then whip up delicious and Instagram-worthy dishes for 160 guests by the evening. Chef Andrew Smith of bu*ku in Wake Forest outlasted seven other chefs to claim the top prize in the third annual Cooking for a Classic tournament-style chefs competition: a restored 1981 JEEP Scrambler.
This year’s series of seven Cooking for a Classic head-to-head showdowns raised $150,000 for The Lucy Daniels Center, which helps children lead emotionally healthy lives. Over three years, the competition has raised more than $400,000.
At the grand finale on March 11, Chef Smith and Chef Teddy Diggs of Coronato Pizza worked with their teams to create an appetizer, entrée and dessert incorporating at least one of the day’s secret ingredients: collard greens, mahi mahi, breakfast cereal and Ms. Ruth’s Jams. Other secret ingredients this year included octopus, Flaming Hot Cheetos, Yoohoo chocolate drink, bison short ribs, kumquats, popcorn, retro candies, sunchokes, Jarritos sodas, beets, spam and boar shank.
All competitions were held at 1705 East, Rocky Top Catering’s premier event venue in Raleigh. Guest judges and attendees scored each dish blindly without knowing which chef created which one.
Thanks to generous donations from sponsors, 100 percent of net proceeds will go to the Lucy Daniels Center. Event and media sponsors for Cooking for a Classic 2019 include US Foods, Rocky Top Catering, MoJo Performance Partners, WRAL.com Out & About, 96.1BBB and the Triangle Business Journal. In-kind sponsors include ALSCO, TOPO, Social House, Trophy Brewing Co., SpinNC, f8 Photo Studios, and Jen Rhoton Designs.
“We certainly want to congratulate Chef Smith and his amazing team,” said Don Rosenblitt, executive director of The Lucy Daniels Center. “Cooking for a Classic would not be the success it is without the generosity of the chefs, our sponsors, our board of directors, and the wonderful attendees that have made this a major annual event in the Triangle area.”
The LDC was founded in 1989 by Dr. Lucy Daniels, a noted author, educator and psychoanalyst. The Center houses the Lucy Daniels School, serving children preschool through grade 5 in a therapeutic educational setting, and a highly sophisticated assessment and treatment facility. The LDC serves more than 700+ children and families each year through the following programs: the Lucy Daniels School (K-Grade 5); SecurePath, family therapy in the community in both English and Spanish; Family Guidance Service (FGS), onsite family therapy; and LDC 4 Early Success, offering workshops and programs for teachers and parents. Almost 70 percent of these families pay less than the actual cost, and one in six receives services for free. The Lucy Daniels Center is a 501(c)(3) nonprofit, meaning that donations to LDC are tax-deductible. More information at https://www.lucydanielscenter.org.
Dollywood’s 34th season—and undoubtedly the park’s biggest ever—opened earlier this month with a special preview day for season passholders and a surprise visit from Dolly Parton. In a year that also includes the opening of the largest addition in Dollywood history later this season—the $37 million Wildwood Grove—the award-winning park’s range of unique festival offerings, spectacular shows and memorable experiences make this the best year yet to experience the spirit of the Smokies.
Veteran Dollywood guests know each season offers a completely new atmosphere for families to enjoy. With Wildwood Grove’s thrilling new attractions, award-winning entertainment and fabulous festivals, 2019 is the perfect year to take advantage of a Dollywood season pass or multi-day ticket.
Dollywood’s Festival of Nations (now-April 14) allows guests to travel the world without leaving the Smokies. Cultures from around the globe come together in this festive event which offers the excitement of traditional music, dance, food and art from a wide array of countries. A number of internationally-recognized performing groups come to Dollywood for the first time in 2019. Headliners Lizt Alfonso Dance Cuba and Drum Struck bring unique, high-energy shows to Dollywood’s stages, while a number of returning favorites allow guests to reconnect with old friends. Festival of Nations is a fun, educational and uplifting experience for families to enjoy. The Passport to Food features authentic international cuisine, while daily celebrations by visiting nations throughout the park provide an exceptional escape to another world.
Bluegrass fans know Dollywood’s Barbeque & Bluegrass presented by BUSH’S® (May 24-June 2) provides them with 10 days of toe tappin’ music served up alongside some of the tastiest pulled pork, barbequed chicken and traditional sides anywhere! This year’s festival features an impressive bluegrass lineup with a heaping helping of free daily concerts from an amazing collection of talented performers. Grammy and International Bluegrass Music Association winner Rhonda Vincent & The Rage, IBMA winners Doyle Lawson and Quicksilver, and Dailey & Vincent are just a few of the headliners who make this annual tradition music to the ears! With the tantalizing treats from Dollywood’s award-winning chefs and the sweet sounds of bluegrass, Dollywood guests have the perfect recipe to kick off the summer!
Dollywood’s Summer Celebration (June 22-Aug. 4) is just that—a time to celebrate making memories with family at a place everyone enjoys! This summertime event gives families a unique chance to ride Dollywood’s world-class roller coasters, including Lightning Rod and Wild Eagle all day and well into the night! With the opening of Wildwood Grove, families can bask in a colorful kaleidoscope of summer fun as the area glows to life when the sun sets. Each evening ends with a spectacular fireworks extravaganza that lights up the night sky. High-energy music and shows like Dreamland Drive-In make dancing in the aisles acceptable and bring out the kid in everyone. Dollywood’s Summer Celebration is a great reminder that some of the best family memories are made after the sun goes down.
Dollywood’s Harvest Festival presented by Humana (Sept. 27-Nov. 2) provides fabulous fall family fun with the new Smoky Mountain tradition, Great Pumpkin LumiNights. Dollywood stays open until 9 p.m. every evening allowing families more time to enjoy the glow of thousands of carved pumpkins throughout the park. Several hundred performances by award-winning Southern gospel artists make the Harvest Festival’s Southern Gospel Jubilee the genre’s largest event in America. Grammy nominees The Isaacs and Ernie Haase and Signature Sound already are set to perform. Dollywood guests also can enjoy the spectacular artistry of visiting crafters from across the country, or sample the special harvest-themed food items from Dollywood’s award-winning foods team. Each day is a picture-perfect opportunity for families to enjoy the experiences of a Smoky Mountain harvest!
Named the Best Christmas Event at any theme park worldwide for more than a decade, Dollywood’s Smoky Mountain Christmas presented by Humana (Nov. 9- Jan. 4, 2020) provides the perfect holiday atmosphere to put families in to the Christmas spirit. Wander through the park’s more than five million holiday lights, enjoy the festive holiday performances and warm Christmas atmosphere, or taste the holiday-themed food, and it is easy to understand why it has become a family tradition for so many. From the cheer and joy of Dollywood’s Parade of Many Colors to traditional holiday shows like It’s a Wonderful Life and Christmas in the Smokies, Dollywood’s Smoky Mountain Christmas helps families create memories to share for a lifetime. Glacier Ridge returns to transport guests to the arctic with the Northern Lights, the Arctic Passage and a 50-ft. tall animated tree. Most of Dollywood’s signature rides and attractions operate in this merry environment. From the award-winning shows and elaborate holiday decorations to the twinkling lights and Christmas-themed menus, Dollywood captures the essence of Christmas.
For more information about multi-day ticket options or 2019 Dollywood season passes, visit Dollywood.com or call 1-800-Dollywood.
-Dollywood2019-
About The Dollywood Company: A highly-awarded and widely-recognized leader in the amusement industry, The Dollywood Company consists of the 150-acre Dollywood theme park; the 35-acre Dollywood’s Splash Country; Dollywood’s DreamMore Resort and Spa; and Dollywood’s Smoky Mountain Cabins. As unique as its namesake and owner Dolly Parton, Dollywood is the 2010 Applause Award winner, the theme park industry’s highest accolade; winner of more than 35 Golden Ticket Awards; and recipient of 26 Brass Ring Awards for Live Entertainment (more than any other theme park in the world). The park is located near Great Smoky Mountains National Park, and has been named a top three US theme park by USA Today on multiple occasions. Dollywood is open nine months a year (mid-March through early January) and offers rides and attractions, shows, and crafters authentic to the East Tennessee region. Dollywood’s Splash Country, recognized by the Travel Channel and TripAdvisor as one of the country’s most beautiful water parks and named 2009’s Must-See Waterpark by the International Association of Amusement Parks & Attractions, operates from mid-May to Labor Day. Dollywood’s DreamMore Resort and Spa, which received the 2017 Certificate of Excellence from TripAdvisor, provides guests spectacular mountain views and family-friendly amenities next door to Dollywood theme park and Dollywood’s Splash Country. Dollywood’s Smoky Mountain Cabins offers luxurious cabin accommodations overlooking Dollywood. For more information, call 1-800-Dollywood or visit dollywood.com. Operating days and hours vary.
In celebration of Durham’s 150th anniversary, bars and restaurants across Durham will offer signature cocktails made with Durham Distillery’s Conniption Gin – the award-winning craft gin produced by Melissa and Lee Katrincic in the Bull City since 2013 and honored as the #1 Craft Gin Distillery in the nation by USA TODAY. Each cocktail will honor the history and spirit of the city and prominently feature one of Durham Distillery’s award-winning products, including their Conniption Navy Strength Gin, recently named “Best in the US” by the World Gin Awards.
“We’re proud to be based in Durham, and to be making world-class spirits that live up to the fantastic community and history of this progressive city,” exclaimed Melissa Katrincic.
Look for these 150th Durham-themed cocktails April through November on menus at: Alley Twenty Six, Arcana Bar & Lounge, Mothers & Sons Trattoria, Saint James Seafood, Counting House, Mateo bar de tapas, The Restaurant at the Durham, COPA, Motorco Music Hall, Jack Tar & the Colonel’s Daughter, Littler, Pizzeria Toro, Kingfisher and more!
About Durham Distillery
Founded in 2013 and opened in 2015 by Melissa and Lee Katrincic, Durham Distillery is a craft gin and liqueur distillery located in Durham, North Carolina, a diverse and progressive city whose revitalization is deemed by many to be the heart of the New South. The company produces premium gins leveraging a differentiated two-step process combining time-honored gin making traditions with techniques borrowed from modern chemistry to create spirits that are both classic and contemporary. The full product line offers CONNIPTION Navy Strength Gin and CONNIPTION American Dry Gin, DAMN FINE Liqueurs (Chocolate, Mocha and Coffee), Cucumber Vodka, and Canned Cocktails (Gin & Tonic, Cucumber Vodka & Soda). www.durhamdistillery.com
Join in the conversation on Twitter @DurhamDistiller, & @ConniptionGin on Facebook at Durham Distillery, and on Instagram @DurhamDistillery & @ConniptionGin.
Peppervine, created by the partnership of husband and wife team Chef Bill and General Manager Anita Greene of Banner Elk’s Artisanal, and Robert and Robb Lackey of Imagine One Companies and Café Rule in Hickory, NC, debuted in Charlotte’s SouthPark neighborhood recently. The restaurant offers the team’s seasonally inspired, artful cuisine, and elevated service.
At Peppervine, the team creates an approachable, yet sophisticated environment reinforced by a menu, offering modern textures and flavors, that support local farms. Chef Bill Greene brings an artful interpretation and an enduring culinary prowess to the kitchen serving seasonal, progressive dishes. Guests will be treated to Imagine One Hospitality’s approach to truly memorable dining experiences and elevated service.
Peppervine’s progressive American menu emphasizes local farms, seasonal products, wild seafood, and pasture-raised meats. The housemade products such as breads, stocks, charcuterie, and ice cream will artfully be showcased in dishes such as the baked-to-order Pimento Cheese Scones with pepper jelly and sorghum butter; Baked Sunchoke with crème fraiche, shallot butter, and malt vinegar; Lumache accompanied by confit rabbit, sugar snap peas, mint pistou, and beech mushrooms; and Beef Short Rib “Pastrami” with carrot BBQ, spiced cucumber, and shiitake duxelle.
To heighten the experience, the beverage team has curated a thoughtful wine list that complements the flavor profiles built by Chef Bill and the dining menu that changes every day. Chef Bill works in tandem with his sommeliers and team, tasting and selecting each bottle to create harmonious dining and wine options for guests. Housing a selection of old and new world wines incorporating beloved vintners and lesser-known, on-the-rise labels, bottles of wine are on display in a glass-enclosed centerpiece of the restaurant’s design and is located in the middle of the dining room. An additional wine reserve is prominently on display in one of two private dining spaces. Cocktails at Peppervine receive inventive takes and thoughtful spins on classics such as the A5 Negroni devised of wagyu-infused Toki whiskey, compressed Campari, and orange reduction as well as the Manhattan Progress comprised of Bulleit rye, sweet vermouth, star anise, and cedar smoke.
Wine, food, and drink come together in the warmly-designed space with a light color scheme illuminated by large windows and soaring ceilings. The main dining area is anchored by a sculptural wood installation from Alabama based artist Alex Pate, that is complemented by paper artist Jocelyn Chateauvert’s light fixtures. In partnership with Shain Gallery, a regular rotation of high-profile art adorns the walls and is also featured via a state of the art 4k laser resolution projection on a 120” custom coated theater painted wall within the main dining area. The inspired visuals pair with the food and drink reflecting the overall artistry of Peppervine.
Peppervine serves dinner from 5 p.m. – 10 p.m. Monday through Thursday, 5 p.m. – 10:30 p.m. Friday and Saturday, with the bar opening at 4:30 p.m., and is closed for service Sunday. Reservations can be made by calling 980.283.2333 and on OpenTable. For more information, please visit peppervine.com and stay up to date on Peppervine by following Instagram and Facebook.
Imagine One is the parent company of a host of businesses, including air and water filtration, music & events, and restaurants including Café Rule in Hickory. Founded by Robert Lackey more than 40 years ago, it now encompasses over 40 companies, creating more than 20,000 products that can be found in more than 45,000 stores. Imagine One is known for changing entire industries, including fan & lighting, convenience stores, and postal products. As a brand, Imagine One has a long history of revolutionary markets, bringing creativity, design, branding, innovation and developing businesses in a way to transform the consumer market place.
Two radical new dining concepts are on the verge of opening in Hendersonville, NC. They’ll be joining the burgeoning dining scene in this charming mountain town.
The FIRST NEW CONCEPT was inspired by a door – that’s right – a door. It was discovered on the top floor of a historic Main Street building, and has a dubious history.
You would have knocked on this side of the locked door.Someone manning the door would slide the cover to the side to take a look before allowing you inside.
Here’s a hint: behind this door was an establishment some people back in the day would have called a “Blind Tiger”. They would pay to see a blind tiger, or other animal attraction, and get a little bonus thrown in. A liquid bonus sometimes called “mountain dew” or “hooch”.
They’re still working on an official name, but are getting closer to opening every day. I got a sneak peak inside yesterday and think it’s going to be a fun addition to Main Street.
The SECOND NEW CONCEPT is opening in the space formerly occupied by Jongo Java at 117 S Main St., and it’s going to be truly unique. In fact, it’s the first of its kind in Hendersonville, and as far as I know, the first of its kind in the United States.
I’ve been sworn to secrecy on the concept, but can share the name: Madame Roqué’s Meat Emporium and Pickled Curiositiès.
Many of you know two things: 1. this new restaurant is being opened by the creative husband and wife team behind what comes out of the kitchen at Never Blue, the restaurant next door, and 2. their last name is Roqué.
You know how hard it is to prevent leaks these days. It’s true in the restaurant biz, too. Some non-specific info has slipped out, but come April (hopefully), all will be revealed.
One of the adult drinks that’s currently in development is this Mangonada! Que es “Mangonada”? Well, it is a deliciously velvet mango smoothie with #chamoy* and #tajin** salt rim with chunks of fresh mango and a #tamarind candy straw . . . add #tequila if you are so inclined.
*Chamoy is “a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit. Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chillis.”
**Tajin is a condiment, most consisting primarily of chile peppers, lime, and salt.
The type of restaurant may be expected by some locals, since rumors have already been flying, but the details will be unexpected. An even bigger surprise toward the back of the space may just cause some raised eyebrows. In fact, I pretty much guarantee eyebrows will be raised. That said, it’s gonna’ be fun!
Follow along as Jesse and Edson Roqué post photos of their progress, menu testing, etc. on their brand new Instagram feed @meatemporiumhvl
Following is a Facebook conversation on the Best Asheville Restaurant. A lot of different restaurants are named, but you’ll see a few more often than others. If you’re looking for an excellent place to eat out in Asheville, you now have a pretty thorough list of very good options.
Keep in mind this is a conversation on Facebook, which as a friend noted, can take “a more relaxed tone.”
Carolina Epicurean: A local Asheville pundit recently said, some consider “XXX” the best Ashevile restaurant. I couldn’t have disagree more! Which restaurant do YOU think is the best in Asheville?
Carolina Epicurean: Just so y’all know, I really want to get everyone’s opinions. This isn’t click bait! Those 10 Best this and that lists almost never get information from locals. So thank you for your honest opinions!
Coleman: Can I be totally honest and say that I am not impressed with the Asheville dining scene? I’ve lived here for six years and never been to the same restaurant twice.
Tracy Leigh: Coleman is it the food, the ambience, the waitstaff? What is Asheville lacking that would impress? Honestly inquiring.
Coleman: I would say that the ambience fits the scene. The vibe is fantantastic. I find the food to be sub-par and outdated, with a lack of variety and an emphasis on cookie cutter corporatism. I find the service to be mean spirited. Don’t get me wrong. I would love to see my new home develop a truly vibrant scene, but, it’s not going to happen if a scene rests on its laurels without proper criticism. As it stands, the consensus best restaurant in town is an overpriced turn and burn tapas joint that’s pumping 800 covers a day. We can do so much better than that.
Tracy Leigh: Coleman have you compared Zambras to Curate?
Carolina Epicurean: Excellent questions, Tracy! Can’t say I totally disagree with you Coleman. A dining scene that begins as edgy and creative can become passe when everyone is doing it, and menus can become stagnant when founding chefs open additional locations and concepts, especially out of state. Think celebrity chefs and franchises. I don’t have a problem with it. It’s a valid choice toward growth. All that said, there ARE excellent, talented chefs in Asheville that care deeply about what they’re doing. Lots of care for less fortunate and community service.
Coleman: I have not. But, that’s a bit of my point. What is the big deal about overpriced tapas in Asheville? Is there some Iberian enclave in Asheville that I am unaware of? It strikes me as as there is some bizarre sense of displacement in the city. Nine Mile was a horrifying space/time warp of a restaurant that seems as if it jumped out of a Darden executives worst nightmare? Jerk Chicken Nachos? Jerk Chicken tortellini in white wine cream? I can’t even get started on the taco trucks.
Coleman: Carolina epicurean. It’s hard to judge what we all deem as quality. Let’s establish a single, we’ll known restaurant as a baseline. On a scale of 1-10, how would you rate Buxton Hall?
Marcia: Coleman, yeah nothing is consistent. I have been to some places more than once, but it is hard to name a favorite.
CarolinaEpicurean: Coleman, I’m not going to get into rating 1-10 right now.
Coleman: I understand that. You have a promotional site. I find it very interesting that nobody wants to criticize Asheville area restaurants. It’s almost impossible to find a bad review of anything in the city. It’s a very dangerous trend that does nothing to help a scene suffering from boredom and repetition.
Marcia: Coleman, I agree. I am a total foodie, spend a great deal of my money on food. I love local, but many of these places simply aren’t that good. I guess you would have to break it down by cuisines. Buxton is another more hype than great. I feel like I could go give them some pointers and then when someone asked about barbecue or even southern, I could rate them. I give honest reviews, not meant to be mean or bad, but it is some celebrated, but awful restaurants here.
Marcia: Carolina Epicurean, So true of Nine Mile…Caribbean? No!
Joe: Five points or Little Pigs!
Carolina Epicurean: Joe, Hate to say it, but I took ice cream outside on a hot day at Harry’s and Piggy’s and it didn’t melt!
Carolina Epicurean: Joe, it’s in Hendo. Never mind. I got it confused with Little Pigs when I was replying.
Richard: Why would an epicurean ask such a question? At 2 in the morning I’d nostalgically answer the Hot Shot.
Carolina Epicurean: Haha. An important part of being an epicurean is research and gathering input. 🙂
Mitchell: I’m pretty sure you know where I stand. Seems to be a general consensus that Cúrate is the best, but I also see a lot of other great restaurants in the comments.
Carolina Epicurean: Mitchell, yes. It would be interesting and energizing, especially for locals, to see a little more craft exploration at Curate, though.
Marcia: Mitchell, not if you are really hungry.
Chrissie: Curate! But we love Posana too
Carolina Epicurean: I haven’t been to Posana in a while, but I’ve never had anything but wonderful meals there.
Chrissie: Oh and I forgot to add Buxton Hall. So yum
Linda: I love all the vegan gare Ashville offers
Carolina Epicurean: Yes, Linda. I know for a fact, people have based moving to the Asheville area on Vegetarian and Vegan options.
Kelly: Nine Mile, BinBeriBon, Copper Crown, Post 70, Sunny Point, Limones
Carolina Epicurean: Copper Crown is excellent!
Marcia: Carolina Epicurean , Nine Mile is not Caribbean, don’t like it and Post 70 is so so, but way better than Post 25.
Kelly: Marcia Nine Mile is Caribbean inspired. Delicious. Big portions, excellent price point, very friendly staff. Yummy cocktails and excellent local beers,and cidars. I enjoy post 70 because in that part of town there are not many choices for good cocktails and food. Its a locals favorite! I love sitting at the bar and the ever-changing themed menu of small plates are all delicious.
Pinecrest Bed & Breakfast Inn – Asheville, NC: Best is relative. Do you want the best $11 burger or do you want to drop $48 each for an experience? As owners of a b&b, we get asked all the time “where should we eat?” Then we start asking questions that give us clues about what would be “best” for them. And you really need to knock on our door some day you’re in AVL and say hi!
Carolina Epicurean: I’ll definitely stop by some time. Been wanting to do that for a while. I answer folks the same way you do. There are just so many places to choose from. What cuisine, ambiance, price point? Any allergies or diet preferences-vegetarian, vegan, etc.? I really wanted to see what answers I’d get throwing that very general question out there. I’m getting good information. Been thinking about writing an article on the most underrated chefs/restaurants in the Asheville area for a while now.
Diane: Carolina Epicurean good idea. Whether Curate is on the top or bottom of your list, they get plenty of press so throw a bone to some of the hidden gems. Expectations need to be realistic as well, right? How do you live up to “it’s the best restaurant ever?”
Janet: I think the fuss over AVL restaurant scene is grossly exaggerated. The only one we’d make plans to go to is Polanco, the rest are just ‘blah to ok’.
Carolina Epicurean: Going out on a limb, are we Janet? ?
Janet: Carolina Epicurean you know it!
Paula: Bull and Beggar for sure. And we also really enjoyed Red Ginger.
Carolina Epicurean: Ooo! Temporarily forgot about Red Ginger. Another underrated spot in town.
Carolina Epicurean: Vivian has been at the top of my list for a while now. Such a creative mash-up of cultures and cuisines, including Nordic and foraging (also basic to Nordic) Great recap of the awards, Jason!
Jason: Carolina Epicurean Thank you for sparking a great discussion here; hope to see you out and about soon!
Carolina Epicurean: It’s always fun to run into you, Jason!
Wren: I love Zambra!
Carolina Epicurean: Gosh! Haven’t been to Zambra in years! Always good food and a good bar program. When we first went, we had to use our cell phones to see the menu. Then the servers started offering flashlights. It was hysterical watching the dining room as random people turned them on and blinded themselves and others in a small radius. Another place I need to get back to!
Marcia: Yeah, kinda dark and grungy, haven’t been in a long time.
Wendy: All Day Darling Cafe
Chris: Wendy we just ate there last week!
Carolina Epicurean: Haven’t been yet, Wendy. Guess I’d better get there asap! 🙂
Wendy: Their greens are amazing. Even for breakfast.
Chris: Carolina Epicurean The Steak Bowl was great.
Shannon: Chestnut, Rhubarb, Curate… The Admiral gets special mention.
Barbara: Curate but lots of great choices!
Matthew: Vivian, cucina, admiral. They are all outstanding.
Wren: Nine Mile — Unique, nowhere else like it.
Lynn: Wren Barnett agree
Mike: nowhere in Jamaica that’s for sure!
Beth: We also love Gan Shan Station. My husband lived in Singapore and has travelled for business in Thailand, Malaysia, Japan, etc. He said it’s the most authentic he’s tasted. We love the whole crispy snapper!
Hannah: yes! Gan Shan is great!
Beth: We still love Curate, as sharing small plates is our favorite way to eat. There are so many, it’s hard to choose!
Lisa: Curate, hands down
Nancy: Red Stag Grille
Paul: Curate without question
Amie: Ambrozia & cucina 24!
Chris: Zambra Tapas
Jeffrey: Limones
Beth: AUX Bar
Beth: Ghan Shan Station
Kristen: Cucina 24, Bull and Beggar, Vivian…Over Easy for brunch…OWl for baked things
Jason: Vivian restaurant just won Best New Restaurant AND Restaurant of the Year at last night’s Stoobie Awards.
What happens in the kitchen, stays in the kitchen. They’ve kept it quiet, but I’m going to expose a couple fresh Hendersonville chefs!
They didn’t exactly sneak in to town, but fresh-to-Hendersonville chefs Max Kopshina and Joe Visone joined Chef Don Paleno in the kitchen at newly opened Shine without much fanfare. They’ve been butchering, grilling, and creating ever since.
Chef Max Kopshina is “a graduate of The Culinary Institute of America, Hyde Park, New York. He attended The Academy of Culinary Design, Seabreeze High School, Daytona Beach, Florida.” His later attendance at the CIA included an internship at the quintessential Napa Valley restaurant Press, in St. Helena,California. Then Max spent four years in New Orleans, Louisiana at Cochon, along side James Beard Award winning chefs learning his way around a hog, working as a butcher, and eventually earning a spot as Sous Chef.”
Chef Joe Visone is a Palm Beach, Florida native and recent resident of Martha’s Vineyard, Massachusetts. He loves time in the kitchen or by the grill perfecting family recipes . . . especially his Italian side”. I’m especially looking forward to trying those dishes, Chef!
Hendo locals know Chef Don Paleno as the creative force behind the food truck at popular Triskelion Brewing prior to joining Shine. But what they might not know is that he is an “American Culinary Federation Certified Executive Chef and current chapter president of the WNC Culinary Association of the ACF.”
“His career has included positions as sous chef at The Boathouse at Beach Inlet, Isle of Palms, South Carolina, executive chef at The Bayhouse Restaurant, M. Waterfront Grille and The Old Collier Golf Club in Naples, Florida. Locally, Chef Paleno has led as executive chef at Champion Hills Golf Club, and The Colorful Palate Catering Company.”
Keep an eye on this crew as they tweak recipes and Shine’s menu, making improvements during these first few weeks open to the public.
Not too long after Swanson and Sons Management, LLC put the building up for sale, it caught the eye of Franklin, NC based Vandrake Investments, LLC.
Word on the street is that it’s going to be a coffee shop/wine bar at street level and an apartment upstairs.
Main Street recently lost a coffee shop on it’s southern end, leaving Black Bear Coffee Co at 318 N Main St to support the coffee habits of locals and visitors on their own. They’re one block away, on the other side of the street from this new coffee shop (if that’s what it’s really going to be). But given what I’ve been able to learn about the new owners at 425 N Main, I’m thinking this coffee shop/wine bar is going to have a totally different vibe than Black Bear.
