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: Warning - Donut Stop LLC Sells Out Quickly!

Pulling up at noon, we were pretty confident we’d have our choice of fresh donuts at Donut Stop LLC in Arden. Wrong! The word’s out this is the place to get some of the best donuts in the Asheville area. They open at 5am, so folks heading out early get the best options. Storefront Hours are 5am until Sold Out every day but Sunday when they close at 2pm. Our donuts are made fresh by hand each day. With a wide variety flavors to choose from, there’s something delightful for everyone. Lucky for us there were a few left (in the back). Two Apple Fritters left? I’ll take two! Donuts filled with different Jellies or Bavarian Cream and topped with Glaze or Chocolate? I’ll take one of each! Barrie scored a few, also. People have said a couple things about their donuts in general (BIG) and Apple Fritters in particular – EXTRA BIG and LOTS OF APPLE. I can vouch for both! The Apple Fritters I took home covered a “sandwich” plate. Cinnamon Twist, Raspberry Jelly Filled, and Glazed Bavarian Cream Filled.No guarantees, but we were each given a small complimentary bag of donut holes. I’ve seen others mention they were also treated to this special gift. Donut Holes Their Menu covers all the bases and is priced reasonably, in my opinion. Menu Board Let’s just say Bill was not unhappy to see me coming through the door with fresh, delicious donuts. Donute Stop LLC 2270 Hendersonville Rd, Ste 4 Arden, NC 28704 828-767-5714

Question 1

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 2

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 3

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 4

Corkscrew Willow Vineyard Wine Dinner Oct 9, 2026

Accepted Answer

October Wine Pairing & Dinner Event

Chef Vladimir Lenin of Maiz y Amor has created a four-course dinner menu inspired by CWV wines! Yes, Maiz y Amor is a food truck. I&#8217;ve had Lenin&#8217;s food at/from the truck and it&#8217;s very good.

We are excited to have Chef Vladimir prepare these platefuls from appetizers (chicken tostado), insalata (arugula & kale), main (braised beef over polenta) to dessert (dolce: deconstructed Creme Brule) and pairings for you, including our Chardonnay, Bubbly Rose, Old Vine Zinfandel & Reserve Cabernet Sauvignon!

SEE MORE, including photos, about Corkscrew Willow Vineyard.
Click here to REGISTER NOW
Your Hosts: Chef Vladimir & Joe Doccola, vintner of CWV wines.
Where: 494 Big Willow Rd, Hendersonville, NC 28739
When: Friday, October 9th from 6 to 8 pm
Cost: $65 per person

Question 5

Highland Brewing Celebrates 30 Years of Cold Mountain Nov. 12–16 '26

Accepted Answer

What began as a winter seasonal at Highland Brewing in 1996 has grown into one of Western North Carolina&#8217;s most enduring holiday traditions. This November, Asheville&#8217;s original craft brewery celebrates 30 years of Cold Mountain Winter Ale and three decades of the fans, gatherings and traditions that have grown up around it.
From Nov. 12–16, Highland Brewing will mark the milestone with new and limited anniversary beers, five days of music and festivities, and a culinary collaboration with one of the South&#8217;s most celebrated chefs.
The celebration begins Thursday, Nov. 12, with Highland&#8217;s 7th Annual Cold Mountain Beer Dinner featuring Chef Taylor Montgomery of Montgomery Sky Farm, the 2026 James Beard Award winner for Best Chef: Southeast. The Leicester, N.C.-based chef will create a curated multi-course dinner paired with Cold Mountain releases and specialty offerings, bringing together two distinctly Western North Carolina stories for the milestone anniversary.
&#8220;For decades, the release of Cold Mountain Winter Ale has brought people together at a special time of year,&#8221; said Nikki Mitchell, Vice President of Brand Development, Highland Brewing. &#8220;It&#8217;s incredible how a seasonal beer has become a tradition shared by our team, our community and generations of Highland fans across the Southeast. For the 30th anniversary, we’re continuing to honor the traditions that make Cold Mountain a legacy brew while creating, unforgettable experiences with new spinoff flavors, bottle offerings and surprises on campus.”
From Winter Seasonal to Western North Carolina Tradition
Highland Brewing opened in Asheville in 1994, becoming the city&#8217;s first legal brewery since Prohibition and helping lay the groundwork for the craft beer community that would eventually make Asheville one of America&#8217;s best-known beer destinations. Just two years later, Highland introduced Cold Mountain Winter Ale.
The 5.9% ABV spiced winter ale, with notes of vanilla, hazelnut, dark fruit and cinnamon, developed a following that extended well beyond the beer itself. Its annual November arrival became a reason to gather at Highland, evolving over three decades into the brewery&#8217;s biggest annual event and, for many fans, the unofficial beginning of the holiday season in Western North Carolina.
Thirty years later, Cold Mountain Winter Ale remains at the center of the celebration, while Highland continues to honor the beer that started the tradition.
Cold Mountain at 30
For the anniversary, Cold Mountain Winter Ale returns in bottles and on draft and joins three spin-offs in a special 30th Anniversary Variety Pack of 16-ounce cans. The eight-pack includes Original Cold Mountain, returning Coconut Cold Mountain, and two new releases: Chocolate Orange Cold Mountain, pairing rich chocolate with bright citrus notes, and Pumpkin Spice Latte Cold Mountain, featuring cinnamon, nutmeg, ginger, cloves and coffee notes.
Two limited bottle releases take Cold Mountain even further. Barrel-Aged Cold Mountain (11% ABV) is whiskey barrel-aged with notes of vanilla, cinnamon and hazelnut. The anniversary also marks the debut of Double Barrel-Aged Bourbon Pecan Cold Mountain (13% ABV), Highland&#8217;s first-ever bottled double barrel-aged Cold Mountain, featuring bourbon and toasted pecan notes.
At the brewery, fans can explore four more Cold Mountain variations available only on draft during the celebration: Chai, Sour Cherry, Apple Cider Donut and Imperial Cold Mountain.
Five Days of Cold Mountain
Following Thursday&#8217;s beer dinner with Montgomery, the celebration expands across Highland&#8217;s East Asheville campus Friday through Sunday with live music, specialty food experiences, anniversary beer releases and the Cold Mountain Classic Volleyball Tournament.
On Monday, Nov. 16, Highland&#8217;s campus will be open to the public with no ticket required. Cold Mountain will be available on draft and in packages, and the Highland merch store will be open.
Three decades after its debut, Cold Mountain remains rooted in the same simple idea: brew something special for the season, bring people together and give them a reason to return year after year.
Tickets, the complete event schedule and Cold Mountain 30th Anniversary beer information are available at highlandbrewing.com/coldmountain.
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 2016, the minority-founded company is 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, and private events—and will soon feature an outdoor retail shop, a rock-climbing gym, and a pizza restaurant opening in 2026.
Press Release

Question 6

Finding the Perfect Apple Cider Donut and Orchard

Accepted Answer

Celebrating Apple Cider Donut season at Henderson County, NC apple orchards, Barrie and I decided to do an informal Apple Cider Donut Throwdown. We spent time at six of eight orchards. One of the eight we skipped because it was closed, and the other because we couldn’t get there that day.
We got a feel for the vibe at each orchard while picking up enough donuts for ourselves, our husbands, and the throwdown.
FYI, when you search an orchard online, top results show a helpful breakdown similar to: Hours & Directions, Apple Varieties, Plan Your Visit, Make a U-Pick Appointment, and Attractions.
ORCHARDS MAPPED &#8211; Click this link or the image below for the live Interactive Henderson County NC Apple Orchard Map with more Orchard Pictures and Videos.

Orchard Notes
All the orchards were busy. We planned to go during the week when it would be quieter, but ended up going on a Saturday. They were all very organized, but a few were super organized, moving donuts to packaging and counter, and people right through lines & purchases.
Most orchards have U-Pick available. A number of the orchards are also growing gorgeous flowers for sale. It’s a treat just looking at fields of tall, colorful flowers.

Grandad’s Apples is on a beautiful property with easy access. Long range views and pretty pond. Their fun Apple Cannon shoots over the pond. Nice shaded seating by the pond, also. Going on a weekend? Check out their excellent corn maze and Kids Zone tractor train.

Jimmy Nix & Sons Apple House was low on apples when we showed up, but getting more ready for sale. We headed over to The Nix Pumpkin Patch from there. They had apples as well as pumpkins for sale, and beautiful in-field flowers. There are a few things for kids to do. On weekends try one of Papa & Nana&#8217;s Old Fashioned Homemade Fried Pies.

Jeter Mountain Farm Apples is a massive property with a smoke house restaurant, lots of seating, a large well stocked shop, bakery, coffee shop, ice cream shop, a large indoor play area for kids, and plenty of parking. They also make their own Hard Cider and have up to six on tap.

Justus Orchard has a bakery, ice cream shop, gift shop, farm produce shop, a separate free-standing taproom, lots of outdoor and covered seating, playground, huge bouncy area for kids, and a tractor-pulled “cow train”. In addition to apples, they grow Navaho Blackberries and Asian Pears. A nice property with plenty of parking.

Mountain Fresh Orchards grows 17 apple varieties, selling at a roadside farm market and bakery. They’re almost back to normal store stock after losing lots of trees during Hurricane Helene. Check to see if they’re running their Apple Express Train Rides ahead, if you want to take a ride.

Sky Top Orchard is super kid/family friendly expansive property with lots of play areas and activities: hay rides, apple cannon, playgrounds, big equipment to climb on, gold rush gem mine, nature walks, and farm animals. Their market is expansive and well stocked.

Stepp&#8217;s Hillcrest Orchard has a lot going on. Of note, they offer Online-Only Fall Fun Bundles: “Save money and time with ready-to-go u-pick containers, bundled activity tickets, and express check-in access.” They grow Apples, pumpkins, grapes, and flowers. Fun for the kids & family include a huge inflated jump pad, corn maze, and apple cannon. When you’re ready for a break, snack on the goodies you’ve picked up in the Picnic Shed.

Barrie’s Take
I tried them all side by side at room temperature. I will say up front that they are ALL good, especially warm (including Jeter and Holt, which I&#8217;ve had at other times). 😅 You really can&#8217;t go wrong.
I know there are a lot of Sky Top lovers, but I just didn&#8217;t get much of any apple flavor from them. It just tasted like a regular cinnamon sugar donut (which are good too!). And their interior was yellow (no sign of spices), much like a yellow cake. So that one was my least favorite. But, if you like a super light and fluffy cake donut, you&#8217;ll love that one!
The most apple flavor for me was from Mountain Fresh and Stepp&#8217;s. Mountain Fresh and Stepp&#8217;s both had nice crisp/crunchy exterior bits and great soft donut textured interior with good apple flavor. They were both darker interiors from the spices and cider.
Justus and Grandad&#8217;s tasted exactly the same to me (flavor and texture). Nix also tasted like those two, but with a slightly denser texture.
Like I said, you really can&#8217;t go wrong with any of them. I&#8217;d love a much stronger apple flavor from all of them, but that&#8217;s just personal preference. It was a yummy experiment! 😃
My Take

Overall, I agree with everything Barrie said. My two favorites were a tie between Mountain Fresh and Stepp’s. When I took a bite of each on site at the orchards, they did both have little spots of crispiness along the inside and outside edges. A plus for me.
Some had more sugar on them than others, Jimmy Nix & Sons and Stepp&#8217;s were good donuts with good flavor, but had too much sugar on the outside for my taste. Brushed a bunch off after the throwdown bite.
Some were sold/served warm, which in my opinion, enhanced texture and flavor. Some, we picked up from orchard displays, so at room temperature. We did the throwdown with all donuts at room temp.
There was a definite difference in size, with the biggest being tied between Jimmy Nix and Sons Apple House and Mountain Fresh Orchards.
Told our plumber, who was working at our house, what we were going to do and he said, he and his wife both vote for Sky Top Orchard. So I was looking forward to that one. It was a good Apple Cider Donut with cinnamon flavor, but I liked a couple others more.
Sky Top had a bit more cinnamon flavor than others. Both Sky Top and Grandad’s donuts had lighter density.
Some donuts were denser than others. I felt that Justus Orchard and Grandad’s Apples donuts were both on the denser side.
Grandad’s Apples looked on the outside like they had an extra ingredient like small bits of a spice. Pretty sure they weren’t pieces of apple.
Speaking of ingredients, comparisons were a problem. Stepps was the only orchard that seemed to put all ingredients on their label. Others had minimal information, maybe covering potential allergies?
That brings me to the most important thing about this throwdown. All the donuts were good and every person has their own taste and preferences. So don’t hesitate to get an Apple Cider Donut from whatever Orchard you go to.

Question 7

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 8

Hey Chickadee – It’s Honey Creemee, NOT Vanilla

Accepted Answer

They don’t even have to try. Walk into Hey Chickadee in Flat Rock and you know the passion owners Meagan and Will Hayes have for what they’re doing without saying a word.
The Hayes are pros with pretty massive credibility in the Charleston and nearby islands culinary world, including fine dining. Starting with a Food Truck in Flat Rock, honing their products and plans, they’ve now opened a small shop with big ideas. The key here is not to underestimate them. They have a history of putting the hard work in and have also federally trademarked “Hey Chickadee” and “Honey Creemee”, and formed the Hey Chickadee, LLC. See About page: https://www.hey-chickadee.com/about
Unusual is the single soft serve flavor available with no plans to change that at this time. It’s their unique “Honey Creeme”. They do have a lot of creative toppings you can jazz things up with.
Jazzing up the Honey Creemee isn&#8217;t really necessary given base ingredient sourcing.
Their milk for the Honey Creemee comes from Big Bottom Milk Company in Forest City, NC. And &#8220;their rich, non-homogenized half & half in our local Pisgah Roasters coffee, because great dairy makes every sip smoother and more delicious&#8221;.
They also use local honeys. &#8221; We use different local honeys so our ice cream flavors are going to change, based on which honey we use.
&#8220;We choose better ingredients whenever we can:
• No high fructose corn syrup in our sodas
• No artificial colors or flavors in our sprinkles
• Local and regional sourcing as often as possible&#8220;
I would strongly suggest tasting the soft serve before topping, or by dipping under the topping, so you can understand what their Honey Creemee is about. You’ll experience the creaminess and actually taste the honey.
Barrie and I stopped in a few days ago for our first look.

NOTES:

Find Hey Chickadee in the building that previously housed Hubbaloo.
Current hours are very limited to: Friday and Saturday 11am to 4:30pm. The following note is probably part of the reason?
&#8220;Hey Chickadee offers private dining experiences, dinner parties, and chef-driven catering for gatherings throughout Hendersonville, Flat Rock, Lake Summit, and surrounding Western North Carolina communities.&#8221; &#8211; Hey Chickadee Website
Love the soda brand and flavors they carry &#8211; New Creation Soda Works out of Bishop, GA. Especially fun is their Split Banana Cream soda, created exclusively for the Savannah Bananas ball team.
Creative toppings are chosen with an eye to healthy ingredients. I overheard Will telling another customer that their sprinkles don’t have any of the “harmful” artificial colors. That’s an issue near and dear to me because my son is very allergic to both artificial colors and flavors.
Not pictured is my Root Beer Float. I asked them to put the Honey Creemee in the cup because I’d add the Root Beer. Then I forgot to take a shot because I’d already dug in. 😊
Meagan mentioned that they are planning on offering food choices in the future.
Hey Chickadee on Facebook and Instagram

BOTTOM LINE &#8211; GO TO HEY CHICKADEE, YOU WON&#8217;T REGRET IT!

Question 9

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 10

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 11

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 12

Treska's Cafe - Good People-Good Food-Beautiful Location

Accepted Answer

“Treska, for whom the café here is named, was the matriarch of the extended family whose members have served as the stewards of this magical [Flat Rock, NC] property since 1985.” Lindsey family history goes back further, though, to the 7-acre homestead on which they founded what is now Highland Lake Inn and Restaurant.
What has been an exclusively wedding and event property has now opened their Café to the public. Serving Breakfast and Lunch, their current days/hours are Thursday, Friday, and Saturday from 8am to 2pm.
Normally I try to give new places at least a month before going for a meal, but I’m pulling hard for Treska’s Café to be successful. Go if you can!
Paula, Barrie, and I met for “lunch” this past Thursday. It was lunch “time”, but we all ended up ordering Breakfast.
Understanding this was only their 2nd week open to public walk-ins, here’s our take:

Staff is very friendly.
There are clean, spacious dining area options inside and out.
Our meals were good and reasonably priced (see gallery image captions for details).

My Dutch Baby was a classic. Often, they’re served with fruit and syrup already (sometimes “swimming”) on top of the pancake. I liked having options with the blueberry compote and whip next to the pancake.
The blueberry compote was fabulous! Not overly sweet at all. Just enough to enhance the blueberry flavor.

They’re probably going to have some “growing pains” shifting from group meal prep/serve for events to preparing made to order meals.
Ordering at the front counter with table delivery works for now, but as they get busier, they’ll need a server or at least a runner from the kitchen. If they choose to do that, it&#8217;ll come with more revenue.
We had one little glitch. One meal came to the table well before the other two and cooled while we waited for the other two to arrive. They’ll figure it out, but for now, eat it when you get it. AGAIN – only open 1 ½ weeks.

Tucked back in a wooded area off the beaten path on a Highland Lake cove, Treska’s comes into view less like a café, but more like a storybook home in a fairy tale.
It has been a place that hosts weddings and events, but has now opened their Café to public walk-ins.
About Treska&#8217;s on Highland Lake
We went to Treska’s Café for a meal and to check out the property. It’s lovely! And as a community space, they offer a variety of ways to connect:

Weekly Coffee Socials every Thursday morning at the Café from 8am-9am. Go for coffee and engaging conversations.
Treska&#8217;s Tuesday Market: “Your local farmer&#8217;s market and more. This family-friendly event invites you to make an evening of it with fresh produce, artisan goods, live music, and good food to enjoy by the lake. Every Tuesday from May 5th through September 1st, 2026.”
Friends Over Dinner: Every Friday evening from 5:30pm-7:30pm, this “series is a thoughtful exploration of how we can weave together exceptional flavors and a gentle atmosphere to create a space of genuine ease and powerful connection.”
Community After Hours: “On Wednesday evenings from 5:30pm to 7:00pm, we gather at Treska&#8217;s cafe to engage in a World Cafe Style Salon and open up the conversation.”

Bottom line, I loved the entire experience and plan to go back to check out their Tuesday Treska’s Market.

Treska&#8217;s on Highland Lake
215 Rhett Drive
Flat Rock, NC 28711
828-989-5499

Question 13

Salty Magazine Dinner Series at The Marketplace Asheville

Accepted Answer

The Salty Magazine Dinner Series Presents
The Market Place x Alma Fonda Fina x Scoundrel x Oyster Oyster
The Market Place, 20 Wall St, Asheville, NC 28801
An Earth Day Celebration
April 22nd, 2026
RESERVE YOUR SPOT HERE
Salty Magazine and James Beard-recognized Chef William Dissen of The Market Place in Asheville, NC, will welcome Chef Johnny Curiel (one Michelin-starred Alma Fonda Fina and one Michelin-starred Mezcaleria Alma in Denver, CO), Chef Rob Rubba (one Michelin-starred and Michelin Green-starred Oyster Oyster in Washington D.C.), and Chef Joe Cash (one Michelin-starred Scoundrel in Greenville, SC). Four chefs from four states all united by an unwavering commitment to sustainable practices come together to take guests on an impressive culinary journey in celebration of Earth Day. Reservations for this unmissable experience, priced at $195 (exclusive of tax and service) with an optional wine pairing, are available on OpenTable.
Chef William Dissen

From his upbringing in the Appalachian Mountains of West Virginia, Chef William Dissen has always been in touch with the outdoors & nature. Time spent on his grandparents&#8217; farm and his grandmother’s cooking—bountiful meals straight from the garden to the kitchen table—influenced his cooking and his belief in sustainable agriculture & local cuisine. Post-graduation from West Virginia University, his study of French language and culture lead him to pursue a career in the culinary field. He enrolled at the Culinary Institute of America in Hyde Park, New York. From the CIA he left for the Greenbrier Resort in West Virginia to work under Certified Master Chef Peter Timmins, later moving on to Cypress in the lowcountry of Charleston, South Carolina. Chef Dissen continued his education by attaining a Master’s Degree in Hospitality, Restaurant & Tourism Management at the University of South Carolina. Following his dream of opening his own restaurant, Chef Dissen found the renowned Market Place Restaurant on historic Wall Street to call home. The Market Place Restaurant has been nominated by the James Beard Foundation for Outstanding Restaurant in America, and Chef William Dissen was also nominated by the James Beard Foundation for Outstanding Chef in America to recognize the restaurant and Chef Dissen’s pursuit of excellence in the kitchen and in the community.
Chef Johnny Curiel

Born into a family of chefs, Johnny grew up in Guadalajara, Mexico with an irresistible allure for the kitchen, beginning his culinary career at age 14 as a dishwasher in his father’s restaurant. At age 18, Chef Curiel went on a culinary immersion to Mexico with a simple mission: to unearth the heart and soul of his country’s rich and diverse cooking traditions. His journeys took him from bustling restaurants and street food stands to abuelas’ home kitchens, learning age-old techniques and wisdom of generations along the way. Drawing on his experiences in Mexico, Curiel joined Chef Richard Sandoval’s renowned team to cook at restaurants around the U.S. and Mexico. He established himself in Denver’s burgeoning culinary scene, and his talent led him into restaurant consulting –– from coast to coast –– where he finally gained his father&#8217;s approval and the courage to start his own concept. Chef Curiel made his solo restaurant debut with Alma Fonda Fina, a restaurant dedicated to sharing the integrity, tradition and culturally rich experiences that defined his culinary journey and create a transportive dining experience that embodies the beauty of Mexico. As Chef Curiel continues to push the boundaries of taste and tradition, he pays homage to his roots and uses food as a way to showcase his cultural pride. Alma Fonda Fina was awarded one Michelin Star in 2024 and Mezcaleria Alma was awarded one in 2025.
Chef Rob Rubba

Rob Rubba is an American chef, environmentalist, and activist from the East Coast state of New Jersey. He trained under chefs like Guy Savoy, George Perrier, and Gordon Ramsay, and has worked in Michelin-starred restaurants in New York City, Chicago, and Los Angeles. His professional reputation was solidified after founding and running Hazel, a successful restaurant in Washington, D.C. In 2018, he decided to set out on a new path and opened Oyster Oyster in Washington D.C., which was founded upon his commitment to serving the ecosystems around him while also serving good food. Oyster Oyster also sources the rest of its seasonal ingredients from sustainable farms, most of which are small and local, and earned a Michelin star in 2023 and a Michelin Green Star in 2024. Rubba is also a co-founder of Bakers Against Racism, an online bake sale initiative that led to the delivery of $2 million to social justice organizations during the global protests for racial justice in 2020.
Chef Joe Cash
Chef Joe Cash spent years in the world’s top kitchens before returning to his hometown to open Scoundrel. He began his culinary career in Greenville before moving to New York where he cooked at acclaimed three Michelin-starred and New York Times four-starred Per Se. He then moved to Copenhagen to cook at the Two-Michelin-starred Noma. In 2014, Cash returned to New York from Denmark to become the Executive Sous Chef at hospitality powerhouse Major Food Group’s flagship, Torrisi Italian Specialties, working closely with Chef Rich Torrisi. When Major Food Group won the bid to bring new life to the iconic Midtown Manhattan skyscraper, The Seagram Building, Cash was tapped as the Executive Chef for The Pool, Major’s premiere dining destination. In 2021, Cash moved back to Greenville to open Scoundrel, which has received critical acclaim, including being named one of Esquire’s Best Restaurants in America and a James Beard Semifinalist for Best New Restaurant. In 2025, Scoundrel was awarded one Michelin star.
About Salty Magazine
Salty Magazine, founded by Chef Geeta Bansal, is a unique quarterly print and digital publication. It is an independent democratic platform that provides an unbiased arena for free expression, where divergent voices of the culinary fraternity exchange ideas, concepts, and experiences at all levels. Invited members of the international gastronomic community share their thoughts and views in exclusive interviews and features penned by them with readers around the globe. Salty has been fortunate to have the support of and feature renowned and emerging chefs, food scientists, historians, front of house, beverage professionals, designers, visionaries, producers, social entrepreneurs, and food activists.
The Market Place
20 Wall St
Asheville, NC 28801
828 252 4162

Question 14

Your belly knows best. Go to Brü Avl!

Accepted Answer

Brü Avl&#8217;s tagline,&#8221;Taps, Coffee, Grub&#8221;, is definitely an understatement. That&#8217;s obvious when you read through their menu and see what&#8217;s coming out of the kitchen pass-through. We watched new-ish to the area Chef Carlos bringing dishes to Co-owner with her husband Justin, Layla Neuroth at the bar.
If you&#8217;re not familiar, Brü Avl has been in business right off Pack Square at 5 Biltmore Ave for about six months.
Welcome to Brü – Downtown Asheville&#8217;s [all day] Gastro Café where every bite is a journey to the source. We proudly serve elevated cocktails, curated wine, craft beer, and delicious food, all created with fresh, seasonal ingredients, and a commitment to sustainability and community building. &#8211; Executive Chef, Layla Neuroth
Duh, it’s Brew not Brah. I wasn’t paying attention to the umlaut on the &#8220;u&#8221; and thought Brü was pronounced with a short &#8220;u&#8221;, as in &#8220;It’s Asheville, Brah&#8221;.😅 Got that squared away pretty quickly.
The Food
Barrie and I went to Brü for lunch this past Wednesday, but because they serve their entire menu during all operating hours, one of us had a Waffle ( Breakfast/Brunch) and one of us had a solid Lunch offering, the Ultimate Bacon Sandwich. Makes sense when you see owners refer to Brü as an &#8220;all day gastro café&#8221;. See Brü&#8217;s current Menu.
Owners Layla and Justin Neuroth come to Asheville via Austin, TX and Southern California with deep industry experience, including as restaurant owners. They brought all that with them and jumped in with what so many locals appreciate and love:
farm-to-table sourcing from as many local farms as possible, such as Hickory Nut Gap [and Terramonga Farm] in Fairview. However, despite the organic ingredients and in-house cooking, the, couple want their fare to be as accessible to the Asheville community as possible &#8211; 828newsNOW
Färmesē
The Neuroth’s have been in Asheville for over a year, though, opening their “underground” bar, Färməsē (pronounced Pharmacy) Cocktail Lounge next door to Brü in late January, 2025.
Färmesē is more than just farm to glass cocktails…it’s an experience.  We provide curated craft tastings, trendsetting new techniques and ingredients, live house music from tenured DJs, all served up in a very vibey underground Asheville setting.
Quick aside, Layla’s a true mixologist. I need to take an investigative deep dive into that at Färməsē. 😊 All simple syrups, shrubs, clarifications, and infusions are made in-house by hand by Layla. She’s very into the craft of mixology. Working in the field since her teen years, she told us, “I change out the drinks menu every three months because there’re always new fruits and herbs to use”.
Food from Brü can be ordered and will be brought down to Färməsē. During the busy season, artisan charcuterie boards with things like chorizo Fundido, Spinach Artichoke Dip, and more are available.
More on Färməsē in a future article.
What’s with the Octopi?
Once inside Brü, be sure to take in the entire wall covered with an octopus mural. If you keep an eye out, you&#8217;ll spot a couple more octopi in other spots. Layla has a thing for them. She explained why she finds them so fascinating. They&#8217;re full of spirit, smart, adaptable, and they wander and weave their way through things. She recommended checking out the movie, “My Octopus Teacher”.
NEW – April 1st is the expected launch date for Chef Carlos’ Peruvian Dinner concept/menu. It’ll run from 5:30pm to close.
Also anticipated to begin on April 1st is a conversion from ordering at the bar to full service. This is from an employee, not owners, so could change.

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Brü Avl
5 Biltmore Ave
Asheville, NC 28801
828-412-3364

Brü Avl
5 Biltmore Ave
Asheville, NC 28801
828-412-3364

Question 15

Warning - Donut Stop LLC Sells Out Quickly!

Accepted Answer

Pulling up at noon, we were pretty confident we&#8217;d have our choice of fresh donuts at Donut Stop LLC in Arden. Wrong! The word&#8217;s out this is the place to get some of the best donuts in the Asheville area.
They open at 5am, so folks heading out early get the best options.
Storefront
Hours are 5am until Sold Out every day but Sunday when they close at 2pm.
Our donuts are made fresh by hand each day. With a wide variety flavors to choose from, there’s something delightful for everyone.
Lucky for us there were a few left (in the back). Two Apple Fritters left? I&#8217;ll take two! Donuts filled with different Jellies or Bavarian Cream and topped with Glaze or Chocolate? I&#8217;ll take one of each! Barrie scored a few, also.
People have said a couple things about their donuts in general (BIG) and Apple Fritters in particular &#8211; EXTRA BIG and LOTS OF APPLE. I can vouch for both! The Apple Fritters I took home covered a &#8220;sandwich&#8221; plate.

Cinnamon Twist, Raspberry Jelly Filled, and Glazed Bavarian Cream Filled.No guarantees, but we were each given a small complimentary bag of donut holes. I&#8217;ve seen others mention they were also treated to this special gift.
Donut Holes
Their Menu covers all the bases and is priced reasonably, in my opinion.
Menu Board
Let&#8217;s just say Bill was not unhappy to see me coming through the door with fresh, delicious donuts.
Donute Stop LLC
2270 Hendersonville Rd, Ste 4
Arden, NC 28704
828-767-5714

Category: NC Mountains

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