Q: Eden's Garden: Fantastic Debut on Main Street Hendersonville!

Barrie and I separately (not on purpose) went to Eden’s Garden this past Friday to try their Açaí Bowls and Smoothies and absolutely loved both! She was familiar with Açaí but I wasn’t. Part of my initiation was learning Acai is pronounced “ah-sah-EE”. Owner Eden Almog told Barrie that she’s still tweaking the menu, adding things like what the options are for “choice of drizzle”, and maybe another detail or two. My small Carolina Coast Bowl (Small $9.99, Large $12.99) made with Açaí sorbet, strawberries, pineapple, granola, honey, and shredded coconut was so good! That’s the purple sorbet peeking out from under all the toppings. Just wow. We both were pleasantly surprised at how crunchy the granola stayed. My smoothie, a 16oz Heavenly Nectar Smoothie (12oz $7.99, 16oz $9.99, 24oz $11.99) made with Pineapple-Mango Sorbet, Mango, Peach Pineapple, Apple Juice, and Orange Juice had great flavor. Sweet, but not too sweet. Really good! You can find Eden’s Garden at 432 N Main St., Hendersonville, NC 28792. Look for the very narrow entrance to the long, slightly wider space. Their phone number is (828) 844-0108. This was their Soft Opening week. As of now, hours will be Seven Days a Week from Noon to 5pm. It looks like in the future they’ll take orders on their Website. Bottom line – GO! You won’t regret it.

Q: New Pies by Di Gluten Free Bakery Coming to Horse Shoe

What a gem! Didn’t expect to meet Di, owner/baker of Pies By Di, yesterday when I stopped at Horse Shoe Gap Village to see how the build-out of her new Gluten Free Bakery was going. She pulled in as I was taking pictures, so of course I explained what I was doing and chatted her up. Love conversations with people when they’re given the chance to share their dreams and plans. Di took me through the cottage where she’ll be making GF magic: front counter, children’s play, rest room, baking, and storage areas. There’s still much to do, but shouldn’t be too long if all goes well. Keep an eye on this Bakery. I predict success! Check out her story, including being diagnosed with celiac disease, and her well established Gluten Free Bakery business online: https://piesbydi.com/ As it happened, she’d baked her famous Gluten Free Lemon Blueberry Bread for a meeting at Smitten Smiths Gallery, also in the Village. If you’re not familiar, this shop was opened in 2019 by “a small group of lady metalsmiths” and I’ll say they make great jewelry. Especially earrings. There was some of the Lemon Blueberry Bread left, so she surprised me with a slice, as she recommends it’s served – warm & slathered with butter ? Super delicious! Would have never known it was GF! If you know me, you’ll be surprised I actually saved some for Bill.

Question 1

Highland Brewing Opening Oscar’s Pizza Honoring Founder Oscar Wong

Accepted Answer

Highland Brewing’s new restaurant, Oscar’s Pizza, will open on the brewery’s 40-acre Asheville campus this fall as a tasty tribute to Highland Brewing founder Oscar Wong. The pizzeria will soft open with a special event menu during the 30th Anniversary Cold Mountain weekend, Nov. 13–15, before officially opening with a more robust menu the week of Thanksgiving. Highland will celebrate Oscar’s Pizza with a grand opening event in December.
As Highland’s 40-acre campus continues to evolve as a gathering place for beer, live music, outdoor recreation, and events, a food program inspired by Oscar’s passion for bringing people together is a natural progression. Oscar’s Pizza gives guests another reason to gather around the table while carrying the community-minded spirit on which Highland was built.
Oscar’s Pizza will serve made-from-scratch thin and crispy pies, salads and shareables, with Guest Experience Director Chris Genua leading development of the concept alongside Head Chef Adam Jones. Genua brings a lifelong obsession with pizza and Southern Italian food to the menu, while Jones brings extensive experience opening concepts and leading high-volume kitchens.
Genua, a first-generation Italian American who grew up in Philadelphia, has been making pizza since childhood, starting alongside his grandmother and later with family in Italy. After moving to New York City, he spent 12 years immersed in the city’s pizza and restaurant culture, eventually taking what began as a lifelong passion into a professional setting. His restaurant experience included serving as opening general manager of Brooklyn’s The Double Windsor, where he spent six years and helped develop the food program, before moving to Asheville and leading the pizza concept for White Labs Brewing Co.
At Oscar’s Pizza, Genua is drawing on those Philadelphia, New York, and Southern Italian influences to create his take on New Haven-style pizza.
“Pizza has always been tied to family for me. I grew up making it with my dad and grandmother in Philadelphia, made it with my family in Italy, and later spent years immersed in the pizza cultures of New York and New Haven,” Genua said. “Oscar’s brings all of those influences together in a thin, crispy, charred pie meant to be shared with friends over a few Highland beers.”
Leading the kitchen alongside Genua is Head Chef Adam Jones, a Hickory, North Carolina, native who moved to Asheville to attend culinary school before building his career in kitchens across Asheville, Charleston, Denver, and Dallas. Jones has helped open new restaurant concepts and led teams in high-volume kitchens, developing an approach that balances precision, creativity, and execution at scale.
Namesake Oscar Wong was a 54-year-old retired engineer in 1994 when he broke into the beer business. He began brewing Asheville’s first craft beer, Gaelic Amber Ale, on refurbished dairy equipment in the basement of Barley’s, a pub in downtown Asheville. He would become known as the Godfather of Asheville craft beer, paving the way for what would become a vibrant local beer culture and a leading economic driver. Oscar Wong passed away in 2025, leaving an indelible mark on the Asheville community.
“He was one of the craft beer pioneers of the American South, and his commitment to high-quality beer was matched by the care he showed for his community, our staff, our family and the people he mentored,” said Leah Wong Ashburn, Wong’s daughter and President & CEO of Highland Brewing. “Oscar’s Pizza is one way that we can keep nourishing our community in his memory.”
Oscar&#8217;s Pizza pays tribute to its namesake in more personal ways, including on the box. Wong had his first encounter with pizza after immigrating from Jamaica to attend the University of Notre Dame in the 1950s. Not knowing what to do with the box, he carried it home sideways under his arm. The menu curates flavors from Wong’s heritage, including a chili-crisp and jerk-seasoned meatball pizza.
&#8220;Oscar embraced the simple joy of sitting around a table sharing food and beer with the people you love,” Genua said. “We want Oscar’s to capture that: A pizza experience that’s both nostalgic and energizing, one that honors tradition while also redefining what brewery pizza can be.”
Oscar’s Pizza is the latest addition to Highland Brewing’s evolving 40-acre campus, joining Black Dome Outfitters’ recently opened retail location and a growing lineup of food, beer, and outdoor recreation experiences. Looking ahead, Cultivate Climbing plans to expand its presence on the campus with a new 20,000-square-foot rope-climbing facility featuring 45-foot walls.
Naturally, Highland beer will be an integral part of the Oscar’s Pizza experience. The menu is designed to pair with brewery favorites including Gaelic Amber Ale, AVL IPA, and Highland Pilsner, with the Highland team ready to offer pairing suggestions to help guests find the right beer for their pie.
Learn more at https://highlandbrewing.com/oscars-pizza/ and stay tuned for opening dates and menu updates at https://www.instagram.com/oscarspizzaavl/
About Highland Brewing
Highland Brewing was founded in 1994 by Oscar Wong, a retired engineer and entrepreneur, making Highland the pioneer of Asheville&#8217;s craft beer scene. Since 2018, the minority-founded company has been proudly woman-led by Oscar&#8217;s daughter, Leah Wong Ashburn. Highland is the largest family-owned brewery native to the Southeast, distributing beers across NC, SC, TN, and GA. Committed to quality and sustainability, Highland operates one of the largest solar arrays in the U.S. craft beer industry. The hilltop destination welcomes visitors for limited-release beers, tours, disc golf, live music, outdoor retail shopping, and private events—and will soon feature a rock-climbing gym, and Oscar’s Pizza.

Question 2

Troll Arboretum Exhibit Boosted Economy by Over $6.3 Million

Accepted Answer

The North Carolina Arboretum and Explore Asheville announced that more than $6.3 million in direct spending was generated as a result of the U.S. premiere of Thomas Dambo Trolls: A Field Study outdoor art exhibit during last year’s winter season. On their first North American excursion, twelve new whimsical troll sculptures explored the Arboretum, embarking on a curious journey to learn about humankind and generating significant winter visitation Nov. 15, 2025 through Feb. 17, 2026.
On the heels of Hurricane Helene, Explore Asheville met with The North Carolina Arboretum about potentially partnering with artist Thomas Dambo and learned of the new traveling Dambo exhibit. Together, Explore Asheville and the Arboretum worked with Thomas Dambo and Imagine Co. to secure the North American premier and second world stop for Thomas Dambo’s Trolls: A Field Study — with Explore Asheville as presenting sponsor.
Vic Isley, President & CEO for Explore Asheville and the Buncombe County tourism Development Authority shared, “We were a proud collaborator with The North Carolina Arboretum to bring the Trolls to our region, inspiring economic, emotional and environmental benefits for our community over the winter season.”
According to a report commissioned for Explore Asheville by Tourism Economics with assistance from The North Carolina Arboretum:

152,427 guests generated $6.35 million in direct spending.
Food & beverage outlets in the area benefited from $2.6 million in spending, followed by lodging establishments at over $1.1 million, retail shops at roughly $1 million, entertainment venues at $905,000, and local transportation at $670,000.
Visitors traveled from 49 states, D.C., Puerto Rico, the U.S. Virgin Islands, and abroad — filling traditionally slower winter months.
The period saw the highest recorded attendance in the Arboretum&#8217;s 40-year history.

Arboretum Executive Director Drake Fowler said, &#8220;Thomas Dambo&#8217;s &#8216;Trolls, A Field Study,&#8217; was an unprecedented success for The North Carolina Arboretum. We are so grateful for the participation and support of Explore Asheville and the Buncombe County Tourism Development Authority and were thrilled by the enthusiasm for this display and its ability to bring people back out into nature during a time when winter keeps a lot of folks indoors.”
ABOUT EXPLORE ASHEVILLE AND THE BUNCOMBE COUNTY TOURISM DEVELOPMENT AUTHORITY
Explore Asheville is the official destination marketing and management organization for one of the most deeply rooted and creative destinations in the mountains of western North Carolina. Explore Asheville is powered by the Buncombe County Tourism Development Authority, a public authority that has been investing in and building community since 1983. The authority has committed $108 million in grants to 55 community projects as well as more than $2.3 million in grants through the Always Asheville Fund to more than 500 small travel and hospitality businesses to reopen in the wake of Hurricane Helene.
ABOUT THE NORTH CAROLINA ARBORETUM
The North Carolina Arboretum boasts 434 acres of trails, forest, and cultivated gardens nestled in the Bent Creek Watershed of Pisgah National Forest. The North Carolina Arboretum is open year-round and is committed to inspiring connection through wonder knowledge and stewardship. Educational programs for children and adults, special events, and exhibits can be found at ncarboretum.org.
Press Release

Question 3

Was Biltmore Golf Championship Asheville Worth It?

Accepted Answer

Here is the Early Findings from the Biltmore Championship report from Explore Asheville, Buncombe TDA.
The inaugural Biltmore Championship Asheville exceeded expectations, drawing strong support from the community and visitors alike. Early highlights include:

Tens of thousands of fans welcomed
Sold-out weekend tickets
More than 1,100 volunteers played a critical role in the event&#8217;s success
171,000 average Golf Channel viewers across four days
24.3 billion in preliminary total media reach
More than $615,000 raised for area nonprofits in year one: $575,000+ through the PGA TOUR Birdies for Charity program + $40,000 in additional grants

We are working with our partners to evaluate direct spending and economic impact data in the weeks ahead.
Press Release

Question 4

Spooky Cocktail now at Mellow Mushroom Asheville

Accepted Answer

Now available for $9 across all participating Mellow Mushroom Asheville through Monday, November 2, the Wicked Wizard is made with Don Q Cristal Rum, fresh sour, lime juice, Mellow’s Moondust syrup (made with blue spirulina & Monin Dragon Fruit Syrup), cream of coconut, coconut milk & blueberry flavored popping pearls. It’s garnished with a thick sugar rim. 
“The Wicked Wizard is pure Halloween magic, with Mellow’s signature purple color and popping pearls that give the cocktail a playful, bubbling-cauldron effect,” says Elizabeth Brasch, EVP of People & Brand at Mellow Mushroom. “We wanted to create something visually unexpected and trend-forward, without losing sight of making a cocktail that tastes every bit as good as it looks.”
Press Release

Question 5

New Coffee Shop and Climbing Gym Opening in Hendersonville

Accepted Answer

NEW COFFEE SHOP opening at 417 South Main St, Hendersonville in the the old Badcock Home Furniture & More store. The building&#8217;s main new tenant is Basecamp Boulders, &#8220;Hendersonville&#8217;s first climbing gym&#8221;, founded and owned by Jack Lynch. UPDATE: see their working site-plan and wall design here: https://www.basecampnc.com/about
The building itself has an interesting ownership history that includes another surprising (to me) local business, as well as an out-of-state LLC. I haven&#8217;t had time to dig through and verify all the details, but the important thing is this feels like a winner.
I first met Robert and Emily Gunn in March, 2023. They were in the Ecusta Market and Cafe planning stages and stopped to check out another food/products related company in Crate Wine Market&#8217;s parking lot.
They&#8217;ve just recently made their official &#8220;WE’RE OPENING ANOTHER COFFEE SHOP!&#8221; announcement:
We are in the very early stages of opening Crash Pad Coffee, a small coffee shop inside the upcoming Basecamp Boulders (a climbing gym & fitness studio) located at at 417 South Main Street in downtown Hendersonville. We’ve officially signed our lease, we’re starting the buildout with our new friends at Basecamp, and we are SO EXCITED!
Basecamp Boulders owner Jack Lynch
If you were around during the construction phase of Ecusta, come follow along for this one too! Crash Pad Coffee is built around the idea of a crash pad becoming home base for a day out climbing. It’s the place to sit, take a break, talk through the next climb, and hang out with your people. We want the coffee shop to feel like that too.
A place to land before you get back out there. #FuelForTheAdventure
And this is important: you do NOT have to be a member of Basecamp Boulders to come to Crash Pad! We’ll have our own entrance off Church Street from the parking lot shared with Blue Ridge Beer Garden, plus dedicated Crash Pad parking spaces.
We do hope you check out Basecamp though because this place is going to be incredible — climbing for kiddos and adults, a 24-hour fitness center, personal trainers, showers, sauna, cold plunge and more. How cool is it that we’re getting a climbing gym downtown???
Crash Pad will be a much smaller operation than Ecusta, but you can expect the same incredible coffee program you know from us here, high-quality local pastries, a solid smoothie lineup and easy grab-and-go sandwiches and salads.
Robert and I really love what we’ve already built, and somewhere along the way we realized we REALLY like building community-focused hospitality businesses. We’re so excited to be part of the Basecamp Boulders story and to create another little gathering place in Hendersonville.
No website yet, but Crash Pad Coffee is live on Facebook Basecamp Boulders and Instagram @basecampboulders, so come follow along as we build this thing.

Question 6

18 Farms Participating in ASAP’s Farm Tour Sept. 19–20!

Accepted Answer

ASAP (Appalachian Sustainable Agriculture Project) announced 18 farms participating in the 2026 Farm Tour, taking place Saturday and Sunday, Sept. 19–20, noon to 5p.m. All farms are located within an hour of Asheville. Tourgoers will experience working farms through guided and self-guided tours, demonstrations, interacting with farm animals, u-pick fruit and flowers, local food and drink tastings, and more. Spanish-language tours will be offered at several farms. The Farm Tour is appropriate for attendees of all ages and abilities.
Farms on the tour showcase the diversity of agriculture in the region, from vegetables to livestock, orchards to homesteads. Seven farms, noted with an asterisk, are new to the tour in 2026. The Farm Tour features five clusters to help visitors maximize their time at farms. Tourgoers should select two to four farms to visit each day, spending around an hour at each. Descriptions of farm offerings, plus a map, driving directions, and tour tips, are available at asapconnections.org/farmtour. A free printed guide will also be available in mid-August.
Farms on the 2026 Farm Tour
View farm locations in a Google Map »
Read all farm descriptions »
Haywood Cluster
The Ten Acre Garden »
KT’s Orchard & Apiary »
Trinity Bison Ranch »
Leicester Cluster
Durrant Farms Estate »
Addison Farms Vineyard »
Good Wheel Farm »
Black Thorn Farm »
Two Trees Farm/Sustainabillies »
Barnardsville Cluster
Burley Stick Farm »
The Never Ending Flower Farm »
Big Ivy Beef Cattle Co. »
Morganton Cluster
Pick Dee’s Berries »
Lee’s One Fortune Farm »
Smallholding Farm »
Perry’s Berry’s Vineyard & Winery »
Foothills Cluster
Encompass Farm »
Moonchild Farm »
Overmountain Vineyards »
“We are excited to be back on ASAP’s Farm Tour after a challenging two years of recovery,” shares Sara Martin of Two Trees Farm/Sustainabillies. “Farm Tour is one of our favorite ways to build relationships with our community and help people learn about small-scale, sustainable farms. It was a hard choice to pass on participating last year, but the farm wasn’t able to sustain a crowd. We are so proud of all of the work we have done to rebuild after Helene and cannot wait to share in ASAP’s celebration of local agriculture.”
Advance passes are on sale now for $35 at asapconnections.org/farmtour. One pass admits a carload of visitors to all farms both days. Pending availability, passes purchased the weekend of the tour will be $45. ASAP is also seeking volunteers to help staff the tour. In exchange for working one day of the tour, volunteers may attend for free on the other day. Sign up at asapconnections.org/farmtour.
Themed lists, which categorize farms based on specific interest, can help attendees tailor their Farm Tour experience. The Tasty Tour, sponsored by Red Fiddle Vittles, includes farms with food and beverages that you can sample during the tour. The “Show Me How It’s Done” Tour, sponsored by Wicked Weed Brewing, features farms with education and demonstrations on how to produce your own food or use specific techniques. The Foodtopia Tour, sponsored by Explore Asheville, includes farms that have developed relationships with restaurants in Buncombe County. The Kids Tour offers activities geared toward kids. WNC Magazine is the Farm Tour’s top media sponsor. Find a full list of sponsors at asapconnections.org/farmtour.
Additional funding was provided by the United States Department of Agriculture (USDA) Agriculture Marketing Service Farmers Market Promotion Program; USDA National Institute of Food and Agriculture Southern Sustainable Agriculture Research and Education Program; and USDA National Institute of Food and Agriculture Southern Extension Risk Management Education Program.
Press Release

Question 7

Affagato Gelato & Espresso Cafe Opens in Biltmore Village

Accepted Answer

Following the opening of Gemelli’s new location in Biltmore Village in late April, owner and Chef Anthony Cerrato opens Affogato, a gelato and espresso cafe located within Gemelli. The little sister concept is open during daytime hours, 9am &#8211; 3pm, Thursday Tuesday. Customers can enjoy Counter Culture coffee and espresso drinks, served hot or iced, in addition to baked goods and artisanal Italian gelato.
Gelato flavors rotate, but staples include vanilla, vegan vanilla, chocolate, Sicilian pistachio, and strawberry cheesecake.
Affogato has partnered with Lost Mountain Bakery for its sweet and savory baked goods. The Asheville-based artisan bakery specializes in naturally leavened breads and French viennoiserie made with local Carolina Ground Flour and European flours. The rotating selection includes cornettos and other Italian pastries, muffins, biscotti, and savory, flaky handhelds.
The namesake Affogato is a classic Italian treat. Bitter, hot espresso served over cold, sweet vanilla gelato delivers a delicious sensory experience in a cup.
In addition to coffee and espresso drinks, guests can also enjoy a Matcha Latte, grab-and-go Galvanina organic Italian sodas, canned Italian beer, mini mimosa and bellini bottles, and other craft NA beverages.  
LUNCH COMING! 
Looking ahead, Affogato plans to offer lunch in the near future, offering vegetarian and meat, gluten-free focaccia sandwiches, salads, and the Gemelli Burger.
ABOUT GEMELLI 
Inspired by the Cerrato family’s Italian heritage, Gemelli crafts house-made pasta and New Italian American dishes, including vegan and gluten-free options. Every dish is prepared from scratch and cooked to order. Gemelli (pronounced juh-MEL-lee) is a playful, intertwined pasta whose name means “twins” in Italian. It’s also an ode to owner and Chef Anthony Cerrato’s twin daughters and a celebration of bringing flavors and people together. The kitchen is helmed by Executive Chef Gabe Cerrato (Anthony’s son) and Chef de Cuisine, Chuck Baudendistle.
Gemelli
Thursday-Tuesday, 4-9 p.m.
Website: https://gemelli.restaurant/
Affogato
Thursday-Tuesday, 9am &#8211; 3pm
Website: https://gemelli.restaurant/affogato
Both located at: 28 Hendersonville Rd., Asheville, NC 28803 • 828.565.6111

Question 8

What’s Up With Dixie Diner & Laurel Park Road Work?

Accepted Answer

In light of swirling misinformation and confusion about the Brevard Road/US 64 Improvement project through Laurel Park and which businesses/properties will be affected, I spoke directly with all primary sources involved in the project, getting the real skinny.
Those sources would be the owner of Dixie Diner (the restaurant business), the owner of the property and building housing Dixie Diner, who also owns the Car Wash and Energy Mart gas station & convenience store, and the DOT Civil Engineer referred to me by DOT state, regional, and local offices, that’s working on the project.
Here’s What’s Up:

The DOT has never had and does not have any plans to require demolition of any buildings.
Proposed easements for drainage, construction, and utilities along US 64 will mean loss of Dixie Diner’s front parking lot and some land in front of both the Car Wash and Gas Station at the US 64/Brevard Rd/Daniel Dr intersection.

This should mean a permanent Dixie Diner front parking lot sinkhole fix. Finally.
Not sure if the Dixie Diner rear parking lot will be expanded.
Dixie Diner’s front door will be 25’ to 30’ from the new Sidewalk.
Energy Mart pumps have already been removed from the gas station, but underground tanks will remain in place for now. No word yet on whether pumps will be placed somewhere else on adjacent property with access to the tanks or not.

The roundabout at US 64 and Daniel Drive will be raised about six feet from current road level. (Should be interesting)
A new retaining wall will curve around the corner of the gas station closest to the Daniel Dr roundabout.
Both sides of US 64 will have a 5’ wide Bike Lane AND a 5’ wide Sidewalk.

NOTE: I believe this project has a 2028 estimated completion date. You know how construction goes. Changes and delays happen. Business and property owners can always change their mind and decide to put land or buildings to different uses. Just know the DOT is not taking any buildings as of now.

Question 9

Eden's Garden: Fantastic Debut on Main Street Hendersonville!

Accepted Answer

Barrie and I separately (not on purpose) went to Eden&#8217;s Garden this past Friday to try their Açaí Bowls and Smoothies and absolutely loved both! She was familiar with Açaí but I wasn&#8217;t. Part of my initiation was learning Acai is pronounced &#8220;ah-sah-EE&#8221;.
Owner Eden Almog told Barrie that she&#8217;s still tweaking the menu, adding things like what the options are for &#8220;choice of drizzle&#8221;, and maybe another detail or two.

My small Carolina Coast Bowl (Small $9.99, Large $12.99) made with Açaí sorbet, strawberries, pineapple, granola, honey, and shredded coconut was so good! That&#8217;s the purple sorbet peeking out from under all the toppings. Just wow.
We both were pleasantly surprised at how crunchy the granola stayed.

My smoothie, a 16oz Heavenly Nectar Smoothie (12oz $7.99, 16oz $9.99, 24oz $11.99) made with Pineapple-Mango Sorbet, Mango, Peach Pineapple, Apple Juice, and Orange Juice had great flavor. Sweet, but not too sweet. Really good!

You can find Eden&#8217;s Garden at 432 N Main St., Hendersonville, NC 28792. Look for the very narrow entrance to the long, slightly wider space. Their phone number is (828) 844-0108.

This was their Soft Opening week. As of now, hours will be Seven Days a Week from Noon to 5pm. It looks like in the future they&#8217;ll take orders on their Website.
Bottom line &#8211; GO! You won&#8217;t regret it.

Question 10

Wildwood Still - Asheville's Newest Rooftop Restaurant/Bar a Hit!

Accepted Answer

Wildwood Still, Asheville&#8217;s newest rooftop restaurant & bar opened this past September, a couple weeks before Hurricane Helene hit, reopening about a month ago. Reopening was delayed long enough for their 50 to 60 employees to get back to work post-Helene.
You can find this amazing addition to downtown Asheville atop the Moxy Asheville. &#8220;Moxy&#8221; is a Marriott International brand that has expanded its US presence with the launch of its first property in Asheville. The Moxy&#8217;s attached to the Aloft, as they&#8217;re both owned by McKibbon Equities and managed by McKibbon Hospitality. Quick note and new for Asheville, hotel guests are greeted with a cocktail, mocktail, or coffee along with their room key when they check-in at Bar Moxy. That&#8217;s right, the bar is the front desk. Guests can use amenities at both hotels.
Wildwood Still is referred to in a number of publications as an &#8220;independent restaurant&#8221;, which is a little confusing because it also appears to be owned by McKibben.
Executive Chef Austin Tisdale is the one to thank for the creative dishes coming out of the kitchen. You might recognize his name from his time at The Grove Park Inn, Lexington Avenue Brewery, Bargello, and Bouchon French Bistro.
After a &#8220;coming soon&#8221; additional whiskey delivery, 150+ whiskeys and bourbons will be available, along with craft cocktails, beer and wine.
&#8220;A Rooftop Bar Experience
For serious whiskey enthusiasts,
the whiskey-curious, and the
whiskey-indifferent.&#8221;
Good friends of mine, Mark and Barrie, went to Wildwood Still for dinner and drinks this past Friday. The video and images below are credited to them. Here&#8217;s what they had to say about the experience:

They were really busy! We didn&#8217;t have reservations, but we sat at the bar. (CE Note: that&#8217;s pretty much where they always sit.)
Mark got the Short Rib. A HUGE chunk of meat that was fork-tender.
Barrie got the Sea Bass &#8211; also great.
Mark tried a new Japanese Whiskey that he liked, and Barrie had Sauvignon Blanc.
The manager was working the entire room, helping in all sorts of ways, including bussing tables. I (Barrie) was impressed.&#8221;
Gorgeous seating of all types.
The view is unmatched. There&#8217;s just nothing blocking it!

Wildwood Still
61 Biltmore Avenue
Asheville, NC 28801
828-949-0191

Question 11

A Conversation with Chef Bradley Herron, Hearth and Herron Owner

Accepted Answer

“People say Hello to You in Hendersonville”
Rumors about Chef/Owner Bradley Herron’s plans to open a new restaurant, Hearth and Herron on 7th Ave E, Hendersonville, had started to swirl around town. Rather than radio silence, what many in his position do, he approached the situation head on, inviting me to give him a call: “here’s my number, give me a call, ask away”. Right off the bat, I liked this guy!
It was a call full of ease. Much like a conversation any of us would have with someone new to town. What made you choose Hendersonville? What do you think so far? And a couple more in this case: What can you tell me about the restaurant you’re opening? Will you & your family actually live here, becoming part of the community?
Q. Should I call you Bradley or Brad?
A. Either is fine. (CE Note: Don’t you just love it when people say that? Now it’s up to me to name the guy. Never did address him by name. Wink. After we meet in person I’ll know.)
Q. Why did you decide to leave Miami?
A. The pandemic triggered a property grab in Miami, a lot of new restaurants came in, paid more, and gobbled up local employees. Local restaurants lost business and were eventually pushed out. Everything got way too expensive. A nice meal for two in Miami now runs about $300-$500. We put our Miami house on the market, left and bought a house in Hendersonville.
Q. What made you choose WNC, specifically Hendersonville?
A. A couple years ago, we put feelers out in WNC, Asheville, and Hendersonville. We looked at Asheville first, but it was congested, too much going on, and not what we wanted for our family.
Q. What were you looking for?
A. We were looking for a permanent home. A family friendly place to raise our kids. People say hello to you in Hendersonville.
We purchased a home here and we&#8217;re already keeping chickens there. Cooking and having family meals at home every day is a priority. We did it in Miami and we’ll do it here.
Q. What will you name your restaurant?
A. Hearth and Herron
Q. What kind of restaurant will it be?
A. I’d describe Hearth and Herron as “New American”, really more “Farm to Table”. I’ve been meeting with WNC and Hendersonville area farmers and suppliers, planning to use of the best products available. Our menu’s been a work in progress with that in mind for the past year. We&#8217;ll be cooking in a live-wood-fire oven.
At first, Hearth and Herron be serving Dinner only. It’ll be a Mom & Pop neighborhood restaurant where patrons will get value for their money. My wife Marisa and I will both be working at the restaurant. My approach is to under promise and over deliver.
Q. Where will your new restaurant be located?
A. It’s at 337 7th Ave E in Hendersonville. It’s in what was the old Chicken Shack, built in 1930. One reason I like this location is that it’s been empty quite a while, so I’m not pushing anyone out.
Q. Have you opened, or been involved in opening a new restaurant before?
A. Yes. I’ve been involved in the opening of about 40 restaurants.
Q. What changes are you making to the building and property?
A. It&#8217;s a small building, so originally we thought we’d have a seating capacity of 35, but once we started taking down interior walls and opening up the inside of the building, we were able to up that to 50 &#8211; 60. That includes 10 bar seats and outdoor seating. We’re planning raised garden planters around the outdoor seating. (CE Note: I drove by this week and the entire lot’s been smoothed and repaved, so outside seating is completely reasonable.)
**********
Welcome to Hendersonville, Chef. I wish you all success and can&#8217;t wait to see what you create at Hearth and Herron.

Question 12

Rebuild + Regrow: A Fundraiser for Asheville Tea Company

Accepted Answer

Join Haywood Common and The Whale Saturday, March 29 from 4pm-7pm. for Rebuild + Regrow: A Fundraiser for Asheville Tea Company.
“We&#8217;ve carried Asheville Tea Company teas for many years and hold their company close to our hearts,” said Hannah Starr, owner of Haywood Common.
The local tea company lost their entire facility during Hurricane Helene.

“We are so grateful to have a platform to help them regain funds from their devastation and to collect donations from our customers to go towards their rebuild,” said Starr.
This family-friendly event brings together the community to raise money for the Asheville-based company as they continue to rebuild and regrow.
“We are all so grateful to have this support,” said Jessie Dean, Asheville Tea Company, founder. “Watching our community come together to help each other, reading letters and notes of encouragement has been incredible. It lights a fire in me to rebuild because it matters to more people than just us.&#8221;
From tea cocktails & tastings to ice cream, merch and more, there’s so much tea to spill about this fun-filled event.
The Asheville Tea Company TEAm will be set up with craft tea tastings and a donation-based blend your own tea station featuring local herbs and botanicals to create your own tea blends.
While you blend, sip into brighter days with Haywood Common’s “No Grey Days,” a delicious tea-infused cocktail with gin, lemon juice, Asheville Grey tea syrup and Cava. All proceeds from this tasty tea tonic will go back to support Asheville Tea Company.
The Whale will also be offering a donation-based draft beer during Saturday&#8217;s event.
For those with a sweet tooth, The Hop will also be scooping out their delicious new ice cream collab featuring Asheville Grey tea, with proceeds also being donated to the cause.
Plus, boogie down with live music by Asheville’s-own DJ Camaro and check out exclusive Stronger Together merch by Snow in July Designs.
“We have been in awe of our community and how we have shown up for each other and supported one another in the wake of the hurricane and are honored to be amongst so many pure hearts and lending hands,” said Starr.
Come give back, share love and be part of this special day…because of course, tea only brews stronger in hot water.
Can’t make it to the par-TEA? Be sure to visit Haywood Common throughout the month of March to sip on “No Grey Days” with proceeds going to benefit the local tea company. Asheville Tea Company is also accepting direct donations at www.ashevilleteacompany.com

Question 13

Bake Me House Now Open on Church St in Hendersonville, NC

Accepted Answer

Meet Thipayapa Thanyadolchanokdech, aka Emily Roper, owner and baker at Bake Me House, 414 N Church Street, Hendersonville, NC. She&#8217;s been baking since before landing in Hendersonville a couple years ago, but this is her first brick and mortar bakery. Officially opened this past March 4th.
I can&#8217;t imagine the hours she keeps, doing everything herself! By that I mean not only baking everything you see in the shop, but making drink ingredients and syrups, cleaning all the equipment she and her husband had installed in the back, and cleaning the public-facing shop. I drove by before the shop&#8217;s opening and she was out front cleaning the windows and door glass.
Thipayapa Thanyadolchanokdech, aka Emily Roper, owner and baker at Bake Me House, 414 N Church Street, Hendersonville, NC
Some people refer to Bake Me House as a &#8220;Thai Bakery&#8221;. I&#8217;d say it’s an “Asian-influenced” bakery from cookies to cakes to drinks. In general that means less sweet, but delicious.
DRINKS
A few Thai drinks are available (see images). I tried the Milk Tea with Cream Cheese Mousse. It’s made with “Premium Black Tea, creamer powder, and brown sugar syrup”.
IN THE CASES
This day the smaller one on the counter held cookies you&#8217;re used to seeing like Chocolate Chip and Red Velvet. The larger case held the fun stuff &#8211; Japanese Cheese Cake (link to Emily describing Japanese vs NY Cheesecake), Matcha Cake, Coconut Cake, and more, all sold by the slice in containers.
I left with a slice of the Coconut Cake to share later with Bill. We both loved it. The frosting on top was so light and fluffy. Probably her Whipped Cream Cheese Mousse. The cake itself was a little denser than I expected, moist, had small pieces of pineapple throughout, and was just sweet enough. So good! Friends Barrie and Mark tried and liked many of the cakes. They feel all of them were low in sodium and sugar.
If you&#8217;re interested, Emily uses pretty top notch ingredients: Matcha, Chocolate, Butter. Browse through the photos on the bakery&#8217;s Facebook Page and you should be able to spot her ingredient posts.

Question 14

NEW! Hearth and Herron Restaurant to Open at 337 7th Ave

Accepted Answer

It looks like the historic, circa 1930 building at 337 7th Ave E, has been leased and is undergoing major renovations for a new restaurant, “Hearth and Herron”.** Some say it&#8217;ll be affordable and exciting, with wood-fire cooking during lunch and dinner.
Hearth and Herron, LLC owner, Chef Bradley Herron, and his family recently moved to Hendersonville from the Miami area. He spent about a decade and a half working his way up at Michael’s Genuine Food & Drink from Line Cook to Chef de Cuisine, and ultimately The Genuine Hospitality Group Senior Director of Culinary.
Chef Bradley Herron, Photo Credit: Brett Hufziger
Chef Herron’s Bio on the South Beach Wine & Food Festival website reads:
“Bradley began his career at 13 in his hometown of Laguna Beach, California in a taco shop, where he prepped and washed dishes. Herron returned to the kitchen, after having graduated in 2003 from Le Cordon Bleu College of Culinary Arts in Pasadena at Joe’s Restaurant in Venice Beach. He was quickly promoted to Sous Chef, and shortly thereafter the restaurant received a Michelin star.”
“Herron worked on the line at Michael’s Genuine Food & Drink for five months before being promoted to Chef de Cuisine. He now oversees the kitchen staff and menus of all The Genuine Hospitality Group restaurants. Basing his dishes around what is local and/or seasonal, Herron has refined his style to simple, thought out, and visually-balanced food. After learning about the Florida seasons, he uses what he can get his hands on and lets the product do the work. Always choosing his jobs based on the knowledge he may acquire has made him the chef he is today.”
If you want to know more about Chef Herron, take a look at this 2018 “Chef Q&A: Chef Bradley Herron of Genuine Hospitality Group” interview: https://nimanranch.com/blog/finest-tasting-meat/chef-qa-chef-bradley-herron-of-genuine-hospitality-group/
**To my knowledge, all the information in this article is publicly available and accurate, but hasn’t been confirmed with any of the principals. I&#8217;ve messaged, but haven’t gotten a response. If I&#8217;m made aware of corrections, I&#8217;ll update this article.

Question 15

New Pies by Di Gluten Free Bakery Coming to Horse Shoe

Accepted Answer

What a gem! Didn&#8217;t expect to meet Di, owner/baker of Pies By Di, yesterday when I stopped at Horse Shoe Gap Village to see how the build-out of her new Gluten Free Bakery was going. She pulled in as I was taking pictures, so of course I explained what I was doing and chatted her up. Love conversations with people when they&#8217;re given the chance to share their dreams and plans.
Di took me through the cottage where she&#8217;ll be making GF magic: front counter, children&#8217;s play, rest room, baking, and storage areas. There&#8217;s still much to do, but shouldn&#8217;t be too long if all goes well. Keep an eye on this Bakery. I predict success! Check out her story, including being diagnosed with celiac disease, and her well established Gluten Free Bakery business online: https://piesbydi.com/
As it happened, she&#8217;d baked her famous Gluten Free Lemon Blueberry Bread for a meeting at Smitten Smiths Gallery, also in the Village. If you&#8217;re not familiar, this shop was opened in 2019 by &#8220;a small group of lady metalsmiths&#8221; and I&#8217;ll say they make great jewelry. Especially earrings.
There was some of the Lemon Blueberry Bread left, so she surprised me with a slice, as she recommends it&#8217;s served &#8211; warm & slathered with butter ? Super delicious! Would have never known it was GF! If you know me, you&#8217;ll be surprised I actually saved some for Bill.

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