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

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 2

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.
GemelliThursday-Tuesday, 4-9 p.m.Website: https://gemelli.restaurant/
AffogatoThursday-Tuesday, 9am &#8211; 3pmWebsite: https://gemelli.restaurant/affogato
Both located at: 28 Hendersonville Rd., Asheville, NC 28803 • 828.565.6111

Question 3

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 4

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 5

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 6

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 7

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 8

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 9

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 10

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.

Question 11

NEW - Coffee Shop? Bar? Local Hang Out? Yes!

Accepted Answer

It&#8217;s new, but what is it? Coffee Shop? Bar? Local Hang Out? It&#8217;s the rebirth of The Old Haywood Filling Station at 5664 NC-191 in Mills River, NC. And after spending quite a bit of time there yesterday with my pal Barrie, I can answer . . . Yes!
Rather than demolishing the tired old building and build new from the ground up, owner Max chose to rebuild, saving as many of the original features as possible. I especially like the original floor and ceiling beams. The stories that floor could tell! Owner Max told us about local old-timers showing him where they’d gather around the wood stove in the original 1958 Gasperson&#8217;s Grocery & Gas Station for warmth and, I’m guessing here, telling some whoppers. You’ll know exactly where that stove was when you look up and see the soot-stained beams that were right above it. From the beginning, Max envisioned the Filling Station becoming a gathering place again.
Casual Fridays (might be weekly or monthly?): They&#8217;re casual and fun with Sommelier John. There will be multiple wine pairings with snack foods available each time. For instance, BBQ potato chips with Pinot Noir, Kit Kat bites with a Cabernet, Cotton Candy with Prosecco, Buttered Popcorn with Chardonnay (stainless steel), etc. And Beer pairings like Nacho Cheese Doritos with a Double IPA. He recommends, “sip, snack, sip”. COST: pay for the glass of wine or beer, snacks complimentary.
Casual Friday Wine and Beer pairings with &#8220;snacks&#8221;. Don&#8217;t ask me how, but it works!
I know a little about wine and what I like and don&#8217;t, but admit no matter what I&#8217;m told to expect to taste with wine pairings, it just doesn&#8217;t happen. And I can&#8217;t tell you what sub-region the grapes came from, whether it has notes of tobacco, wood, or dirt either. So, I was wide-eyed surprised when I actually tasted what John suggested I might taste with the Banshee Pino Noir and Kit Kat combo. Definitely got the strawberry flavor.
Themed Wine Tastings (with distributers as announced) Free: The first one is set to be “A West Coast Road Trip” – wines from Washington, Oregon, and California. No date set yet.
NOTES:

I’m embarrassed to say I didn’t recognize Chef Brooke Crider behind the counter. She was totally justified in calling me out. It&#8217;s okay, Brooke. I&#8217;m so glad you did! 🙂 She’s a fabulous cook and baker and does private catering out of a commercial kitchen! The last time I saw her was when she was cooking at the Dugout during the February, 2018 Hendersonville Restaurant Week. Everyone in the Media group I brought to town to preview Restaurant Week menus was basically dumbstruck. Everything was top notch! She followed that up by competed in the 2019 NC Restaurant and Lodging Association statewide Chef Showdown. So good to see you again, Brooke!
Although Brooke&#8217;s in the house, there are very limited food options. They just don&#8217;t have the facilities or space at this time.
That&#8217;s why a rotation of Food Trucks will be on site regularly soon.
Notice in the Gallery, there aren&#8217;t TVs anywhere. There’s a hookup, but Max told us he wanted people to talk to each other rather than staring at a TV. I like it and it worked. We talked to a bunch of people while we were there.

&#8220;The Old Haywood Filling Station is more than just a coffee, beer, and wine venue. It&#8217;s a place where people can come together, share ideas, and create meaningful connections. We believe that every cup of coffee or glass of your favorite beverage has the power to bring people closer, and we strive to create an environment that fosters community and inclusivity.&#8221; &#8211; The Old Haywood Filling Station

The Filling Station’s Grand Opening is planned for February 8th, Noon to 8pm.
Ask Sommelier John, who is on staff, for a wine recommendation if you can’t choose. I hear he’s very good at it.
Max wants all wines offered to be “a step up”, but approachable, so expect a nice selection.
They JUST got the espresso machine a few days ago, but pulled (pun not intended) off a nice latte for me.
There’s plenty of room for expanded seating if needed.
There’s a nice deck with party lights out back. It overlooks an expansive open lawn area. Max plans on keeping it open for additional seating, games, etc. Corn Hole anyone?
Find them on Instagram @oldhaywoodfillingstation or their website: https://oldhaywoodfillingstation.com/

Question 12

Disaster Preparedness: a Personal Journey

Accepted Answer

A Personal Journey
Some of you know I’ve lived through three disasters prior to Hurricane Helene. The first was a salt water flood when I was in my 20’s, single, and living in a beach community between two bodies of sea water. Salt water’s a whole different kind of flooding because it’s so corrosive. Then two pretty major earth quakes with Bill and our three kids in the northeast.
The second earth quake took out all communications, like Hurricane Helene did. Communications weren’t only out for the general population, they were out for ALL emergency services. Luckily, one of our elementary school teachers was an enthusiast, had all the equipment, and taught ham radio classes. Our school became emergency services headquarters. That quake also took down lots and lots of trees. We had over sixty huge 80-100+ foot evergreens, mostly Douglas Firs and Bigleaf Maples down across the roads within a few blocks of our house.
After that, I did an extremely deep dive into emergency preparedness best practices. It’s been a long time since I put together supplies for two adults and five young children, so some things have probably changed or been improved.
I’m definitely NOT an expert, but here’s an overview of what I put together for our family:
Emergency Supplies
There are lots of options when it comes to emergency supplies. Red Cross, Amazon and lots of other companies have good options. I used American Red Cross pre-packed backpacks and then added to them.

Supply Location: First, I chose a location in the house that was easily accessible and most likely accessible if the house came down in an earthquake – our front hall coat closet. We didn’t have a suitable outdoor location, or I would have stored them there.

Supply Storage & Access: Packed most of our supplies into two 55 gallon plastic trash cans with lids and wheels. Each trash can had an inventory of contentes printed and weatherproofed on top. One held camping gear: sleeping bags, ground cloth, tent, camp stove, extra fuel canisters, flint fire starters, emergency radio, and more. The other held: first aid supplies, pain killers, extra clothes, hats, glasses/sunglasses, flash lights, whistles, bug spray, feminine supplies, prescription medications, freeze dried and dehydrated meals from REI, powdered milk, energy bars, and more.
Prepackaged Supply Backpacks: The American Red Cross sells pre-packed Emergency Preparedness Packs and Kits (https://www.redcross.org/store/emergency-preparedness) for various numbers of people and days. You can find them on Amazon (officially licensed), as well as the Red Cross website. Sometimes a 10% or similar discount pops up on the Red Cross website.

Supply Placement: Bill was at work and I was home with kids when the big quake hit, so we were separated for quite a while as he tried to get home. Because of that, I purchased a one-person backpack for Bill’s car and office (https://www.amazon.com/dp/B0CKXVR4B7), and a four-person backpack for my car (https://www.amazon.com/American-Red-Cross-Officially-Preparedness/dp/B0CKXXFRYK).
Supplementing Pre-packaged Supplies: I supplemented each survival backpack with tools (crowbar, saw, hammer, screw driver set, jumper cables, flares, bungee cords, rope, etc). Anything I thought might be useful. Some of that also fit in the Red Cross backpack.
Drinking Water: The Red Cross packaged drinking water has a 5 year shelf life. Bottled water purchased in the store doesn’t go bad, but it can start to taste like dust after a year if not stored properly or for too long. There can be other issues. I&#8217;ll leave it up to you to do your own research on this one. You can also purchase emergency drinking water pouches in quantity.
Communication: We had walkie talkies with a 5 mile range. Used them on the ski slopes and during other outdoor activities to keep in touch with all the kids. After losing all communication for multiple days after the big quake, I considered getting a Ham Radio license and set up for a broader, out of disaster area, reach. It’s a process, and no one in either of our families was interested, so I let it go.

Lessons Learned

What Personal Items to Take? Update 1/13/2025: When asked, I always say, imagine your house is on fire. What are the first 5 things you&#8217;ll grab? Then think about the next 5. Make a list, because you never know what you&#8217;ll do in a crisis. If possible, always keep those things in the same, easily accessable place.
Emergency Supplies: There are lots of options when it comes to emergency supplies. Red Cross, Amazon and lots of other companies have good options. Figure out what you need and which supplier puts those together best.
Generator: Critical if you&#8217;re on a well! If you’re planning on getting a generator, consider a “Standby Generator” that connects directly to a Natural Gas line. Many use natural gas and/or propane. They turn on and off automatically, whether you’re home or not, so no worrying about a power outage when you’re not home. And no finding a place to store a portable generator and gas to power it safely, as well as rolling it out, hooking it up, and keeping the tank full every time the power goes out. Remember gas station pumps run on electricity, so don’t work when the power’s out.
No Generator: Before we had a generator we&#8217;d do a few things you might already do, but I&#8217;m going to mention it here anyway. Before disaster strikes, always keep gallon jugs (milk jugs) of water into your freezer. They&#8217;ll keep things cold for a while when the power&#8217;s out. As they melt, move one or two into your refrigerator to keep those things cool. You can also drink the melted water if needed. If you have plenty of warning, fill your bathtubs with water for flushing and to drink.
Transportation: As a general rule, don’t let your vehicle get lower than ¼ tank at any point. More is better. Sometimes disasters happen with little or no warning.
Cash on Hand: Don’t rely on credit cards alone. Cash is King when power grids & machines get dinged! Keep some cash on you and some in your house. If you’re worried about cash at home, get a fire/water proof safe that you can tuck away somewhere and bolt to the floor. During WNC’s recent Hurricane Helene disaster, banks were closed and retail (restaurants, shops) credit card systems were down, so “cash only” for an extended period of time. Everyone headed to ATMs, which quickly ran out of cash.
Food Supply: Keep your pantry stocked. Don’t have much room for extra food? Maybe keep a couple boxes of non-perishables in your garage or a closet. Grocery stores had no power and were closed for days after Hurricane Helene. Without free meals served up by volunteers, churches, World Central Kitchen, and others, a LOT of people would have gone hungry.
Cooktop: Choose a gas cooktop if possible. Natural Gas works when the power&#8217;s out. You just need to turn a burner on and light it with a lighter or match. Burners can be turned on for heat, also, if you have no other heat source.
Wood Stove: We learned firsthand how critical it is to have a heat source during a disaster. That is why we will always have a wood stove. A wood stove (or fireplace insert) that has a top area big enough to cook on, as we did during previous disasters.
Central Meetup Place: It might sound a little over the top, but we used to have a central meetup place in the country set for our family in case some crazy nation-wide disaster happened. If that did happen and there was no way to communicate, we’d all try to get to that place. We let that slide over time, but with so many people stranded and isolated for weeks or more after Helene, we’ll be setting a new meetup place.

One Last Thing
Now that Bill and I have experienced total, multiday loss of ALL communication &#8211; again, and our children & other family are scattered across the country, I’m researching hand-held radios and walkie-talkies that don’t require an operator’s license, contract, have nationwide coverage, and won’t break the bank. Multiple people in our family will have one.
*If I missed anything, I&#8217;ll update this post.

Question 13

Elsie’s Chic Speakeasy Opens in Downtown Rock Hill, SC!

Accepted Answer

Chef Rob Masone is opening the first official speakeasy in York County, SC. He&#8217;s converted a Civil Rights historic landmark into chic space in Downtown Rock Hill, SC. For all you North Carolinians, Rock Hill is about a half hour south of Charlotte.
Tucked away inside a new street-front bodega, York County’s first-ever speakeasy has announced their opening for today, December 13th. Located at 135 East Main Street in downtown Rock Hill, Elsie’s includes a charcuterie to-go shop, a hidden speakeasy and a second-level private event space.

The 900-square-foot speakeasy is named after Chef Masone’s beloved grandmother, Elsie. The cozy space will accommodate 45 guests and feature a counter bar with 14-16 seats. Dark floral wallpaper, subdued lighting and family heirlooms will contribute to the luxe speakeasy vibe. The hidden entry is through a concealed door in the cheese shop. Chef Masone wanted to create a memorable entrance, but one hiding in plain sight. And yes, a secret code word will be required to enter. Hint: it can be found inside a neighboring business or posted on social media.
“As we’ve refined our original vision for this space, we’ve focused on creating a truly unexpected experience,” says Chef Rob Masone. “Every element, from the secret entrance to our extensive cocktail program, has been carefully curated to bring something unique to both downtown Rock Hill and York County.”

OF NOTE, Chef Masone temporarily closed his restaurant, Kounter, while he and his staff supported lineman working to restore power to North Carolina areas affected by Hurricane Helene by serving 600 to 800 meals a day at a Duke Energy&#8217;s Kings Mountain training facility.
The speakeasy will offer 50 exclusive annual memberships. Members will get VIP treatment with personalized decanters displayed on a dedicated wall, private access during special hours and exclusive invites to special events.
Elsie’s bar menu aims to feature a mix of classic and modern cocktails, along with non-alcoholic options and house-made elements, including dry ice, smoked cocktails and herbal infusions sourced from local vendors. A selection of small-bite, gourmet sweets will also be served.

Patrons will access the speakeasy through a 400-square-foot European-style cheese and charcuterie shop. The bodega will showcase an Italian flywheel meat slicer with a cherry-red finish, matching the iconic refrigerator at Chef Masone’s flagship restaurant Kounter, in the historic former McCrory’s Five and Dime. Customers can shop daily for a carefully curated selection of local goods.
The 1,800-square-foot private event space upstairs is expected to open in Spring 2025.
Vinyet Architecture and Copper Dwelling and Design oversaw the architectural transformation and interior design of the 3,000-square-foot building previously occupied by Edward Jones investment banking company.
About Chef Rob Masone
A York County, South Carolina native, Chef Rob Masone was born and raised in Rock Hill. Following many successful years as an Executive Chef throughout the Carolinas, Chef Masone ultimately planted roots in Rock Hill with the opening of his first restaurant, Kounter, in the historic former McCrory’s Five and Dime. In addition to Kounter, Chef Masone owns and operates Kre8 Xperiences, a full-service events and catering company. Chef Masone earned a spot on the 2023 roster of South Carolina State Chef Ambassadors.
Thanks to Visit York County for bringing this terrific new space to my attention.

Question 14

Kitchen Sync Announces New Eastside (Greer), SC Location

Accepted Answer

Using Restaurant Week as a backdrop, one of Greenville’s most popular and highly rated restaurants –– Kitchen Sync –– announced it is beginning construction on a second location. The announcement comes eight years after opening its first location on Laurens Road.
The second Kitchen Sync will be located at 2420 Hudson Road in the Brushy Creek Crossing shopping center in the space formerly occupied by Dragon Den.
Owner and longtime Greenvillian, Kevin Feeny, said, “People have been asking us for a long time to open a second location closer to Greer and when this space came available there was no doubt it was perfect for us.”
The location at the intersection of Hudson Road and Old Spartanburg Road has many surrounding neighborhoods but not an abundance of casual, neighborhood restaurants with high quality food and drinks. This was a similar situation to Kitchen Sync’s original Laurens Road location when it opened in June 2016. Today, the Laurens Road corridor, now referred to as “Midtown”, is fast becoming a Mecca for restaurants.
With on-site parking and a soulful neighborhood vibe, Kitchen Sync offers a downtown-quality casual dining experience without the hassle. Customers of Kitchen Sync’s second restaurant can expect the same great menu offerings, exceptional hospitality and a unique blended value business model that strives toward a greater good.
“By investing in our employees and the community we serve, everyone succeeds,” explains Feeny. “Indeed, the S-Y-N-C in our name speaks to our business model and the intertwining of our values of compassion, community and stewardship into our soulful neighborhood restaurants.”
Examples of Kitchen Sync’s greater good:

Blended value business model that values people, planet and profit.
Investing in quality of life for employees with offerings like five-day work weeks, health benefits, and flexible scheduling.
#1 independently-owned Green-certified restaurant in the U.S. for eight years running.
Nurturing strong relationships with community social enterprises, such as Jasmine Kitchen and Soteria CDC.
Kitchen Sync founded and funds the KISS FOUNDATION (Kitchen Sync Stewardship) that invests and participates in select community stewardship initiatives.

Once complete, the 3,500 sq. ft., facility will seat approximately 100 guests indoors and 25 to 30 outdoors. In addition to building an outdoor patio for dining, Kitchen Sync is adding 500 sq. ft. to the interior. A cozy new bar will seat approximately 15, and a comfortable blend of tables and booths will be available inside the dining room.
Anyone interested in sampling the Kitchen Sync experience at the 1609 Laurens Road location will have a unique opportunity during Restaurant Week, August 15-24, 2024. The Restaurant Week offering may be found on the Kitchen Sync website at kitchensyncgreenville.com. Full menus and additional restaurant information is available on the Kitchen Sync website.
Local companies LMG Architects and Cely Construction have been retained for design and construction of the new restaurant.
About Kitchen Sync
Established in 2016 in Greenville, SC, Kitchen Sync is a locally owned, soulful neighborhood restaurant offering farm-fresh, scratch-made fare served with extraordinary hospitality. The ‘sync’ comes from a business climate and culture with the values of community responsibility, ecological integrity, and compassion ‘baked’ into the company DNA. Evidence is realized in a work culture that respects and nurtures individuality and authenticity; support of local social enterprises such as Soteria CDC and Jasmine Kitchen; and being ranked the nation’s #1 Independently Owned Green Certified Restaurant since 2016. For more information, visit kitchensyncgreenville.com.
Kitchen Sync
2420 Hudson Road (In the Brushy Creek Crossing shopping center)
Greer, SC 29650

Question 15

Low Country Oyster Co breaks ground on new Seafood Processing Facility

Accepted Answer

South Carolina-based Lowcountry Oyster Company (LowCo.) has grown exponentially since Trey McMillan founded the sustainable oyster farm in 2017 in the ACE Basin. Now, as the state&#8217;s largest oyster farm, LowCo. harvests millions of oysters annually—and McMillan has no plans of slowing down. Expansion is on the horizon as LowCo. breaks ground on its latest venture, a 6.4 million dollar project that will bring at least 30 new jobs with it.
Construction is officially underway on LowCo.&#8217;s &#8220;Oyster Outpost,&#8221; a state-of-the-art Seafood processing and cross-dock facility in Green Pond, SC. Located just over an hour from downtown Charleston and only 30 minutes from I-95, LowCo. hopes to open its doors to other seafood producers and buyers to draw interest from wholesalers and trucking lines by the end of 2024.
New &#8220;Oyster Outpost&#8221; Rendering
&#8220;We are so proud of what we&#8217;ve accomplished over the past seven years in just 16 acres of water here in the ACE Basin,&#8221; states McMillan. &#8220;Our goal from the start has always been to feed as many people as possible on the smallest footprint possible, and this expansion will allow us to reach more oyster lovers than ever before in the Southeast and beyond. As we invest in ourselves with this exciting expansion, we&#8217;re also proud to be able to invest in others. We expect to create more than 30 new jobs in rural Colleton County over the next five years. Giving back to the community has always been important to us as a company, so we are excited about bringing economic opportunity to this area.&#8221;
This facility will have a state-of-the-art chilled water wet storage system and climate-controlled processing and holding areas – boasting over 10,000 square feet of refrigerated space – making it the first of its kind in the state. The new machines will allow LowCo. to go from processing 5,000 oysters to 20,000 oysters an hour. McMillan hopes to increase LowCo.&#8217;s production and sales tenfold, aiming to deliver more fresh South Carolina oysters to shellfish lovers nationwide.
Lowcountry Oyster Company also plans to expand into a new-build retail space in West Ashley in the near future.

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