Q: Abuela's Little Kitchen, a Breakfast & Lunch Must!

Abuela’s Little Kitchen, 8 Long Shoals Rd in Arden serves Breakfast during all open hours. Their extensive MENU features Breakfast and Lunch dishes and is varied. Cocktails are available. There’s also a SENIOR (over 55) menu section. See their full MENU on their FB “About” page. NOTE they currently have a.25 cent upcharge per egg posted. Fair until prices go down. Pictured above: Mexican Eggs Benedict ($12.99): A (HUGE) English muffin spread with avocado topped with two poached eggs, bacon, chipotle hollandaise, jalapenos and cilantro. Served with home potatoes. Owner Tania Trejo describes the menu as “a mixture of American breakfast with Mexican breakfasts.” Adding, “we sell from pancakes to crepes, toast, but we also sell pambazos, huevos rancheros, and we are very popular for our chilaquiles.” Abuela’s Little Kitchen Crepe ($9.99 plus extra toppings at .99 each): This one’s topped with Nutella, bananas, and toasted pecans. Choose two or four crepe “sections”. Both our completely different meals were terrific! Service was attentive and friendly. When owner, Tania Trejo decided to open this spot, she already had an existing location, under the same name farther down Long Shoals Rd. The name of that location is now, “Abuela’s Cravings” (https://www.abuelascravings.com/). Their Menu is more Mexican “street food” and desserts now. Some are referring to this Abuela’s location as “recently new”, but they opened in early 2023 in the previous JK’s Kitchen location. Hours are 7am to 3pm 7 days a week. Current Hours are 7am to 3pm, 7 days a week. Parking’s easy and free in a lot next to the restaurant. They have a nice covered patio on the side of the restaurant. Push HARD to open the door. And if it’s a windy day, get ready for all the hair on your head to blow back as soon as the door’s open! ?

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

Hungry in Hendo - a New Dining Series

Accepted Answer

Tiffany had an idea . . . What if we feature Hendersonville restaurants we love in a dining series called Hungry in Hendo, recording and sharing our experiences so people get a real look at what each place is like? I&#8217;m not going to lie, I was really hesitant, warning her that I usually come off as having the personality of a slug on video. We decided to give it a shot anyway, starting with Postero.
Judging by the reaction to the Reel, recorded and edited by Tiffany and Nick Lacey, it was a success! Not only that, we had delicious meals & drinks . . . and fun! Side note, we pay for our own meals.
So, where do we go from here? There&#8217;s no set schedule. We&#8217;ll take it a step at a time, but we&#8217;ve got a few ideas we&#8217;re tossing around.
You can find the Lucey&#8217;s on their Marketing Company website, the Lucey Agency, as well as multiple social media platforms, listed in the site footer (bottom). They also own and manage the Hungry in Hendo website and social media (Facebook and Instagram). And I&#8217;m here on Carolina Epicurean, as well as Facebook, Instagram, and X.
Below are still shots I took. Lost my head and dug into the Beet and Goat Cheese Tartare (delicious) before taking a picture. If you&#8217;re curious, it&#8217;s in the Reel. Click the images for captions.

Postero
401 N. Main St.
Hendersonville, NC 28792
828-595-9676

Question 2

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 3

El Paso Tacos and Tequila Set to Open This Week in Hendersonville!

Accepted Answer

Family owned and operated El Paso Tacos and Tequila plans to open at 117 South Main Street in Hendersonville, NC this Thursday or Friday, April 3rd or 4th. Fingers crossed. After spending time with second-generation owners on-site today, getting the grand tour and talking with them about their history and plans, I&#8217;m will tell you that you&#8217;re going to love this new Main Street Tex-Mex eatery!
They&#8217;re a family owned and operated business that looks to be in expansion mode. Their original Florida location was opened in 1995. Nine locations are currently open and another three are &#8220;Coming Soon&#8221;, including the one in Hendersonville.

Owners explained they&#8217;ll be serving up &#8220;authentic Tex-Mex, including family recipes&#8221;, and a variety of handcrafted Margaritas and other cocktails from their full bar. Things like:

Birria Tacos, a type of flavorful meat stew from Mexico, traditionally made with goat but also made with beef, lamb, mutton, or chicken. The chili pepper broth that the goat or beef is braised and stewed in, is the central component of this dish.
Traditional Carnitas are made in-house with beer-braised pork.
Their enchelada and burrito sauces are also made in-house.

For reference, here&#8217;s their Spartanburg, SC Menu.
They did a LOT of the build-out themselves, including a shiny brand new kitchen in back and lots of rewiring and tiling. Interesting to note, they discovered original exterior windows under drywall in the rear dining area. They couldn&#8217;t be saved, so the spaces were tiled over. Murals on the walls were hand-painted by a guy they know and brought in from Texas.
A note about the bar top. Did my best, but I couldn&#8217;t get a good shot of all the work they did setting bottle tops in clear resin without reflections, because there are so many fun light fixtures.
Decor&#8217;s super fun, colorful, and energetic. It&#8217;s very similar, if not identical in many ways, to their Spartanburg restaurant. Not sure about their other locations. Lighting felt magical during the day. It&#8217;ll be even more so at night. Save me a seat at the bar!
I might be off by a seat or two, but there&#8217;s plenty of seating inside and out. About 126 total, including 23 at the bar and 34 outside. Tables outside look a little beaten up, because they are. They&#8217;re actual tables from cantinas that have seen their fair share of action.

El Paso Tacos and Tequila
117 South Main St
Hendersonville, NC 28792
Facebook

Question 4

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 5

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 6

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 7

Nice-Casual Fine Dining at The Silo Cookhouse

Accepted Answer

On my own, I treated myself to Dinner at The Silo Cookhouse at The Horse Shoe Farm.
There might be more free range chickens than the last time I was there? Had to edge one of the cluckers out of a parking space. By the time I left, three of them were roosting on the porch railing (see pictures). Pretty cute, actually.
Bananas Foster Cheesecake: dark rum caramen, brown butter milk crumb, and coconut tuile. Delicious! Nice to have less than massive dessert portions.
Ambiance is similar to that of a mountain lodge: seating, fabrics, art, decore, and an active stone fireplace. I particularly like the bar stools. Lots of character and comfy.
I sat at the bar, sipping an Old Fashioned, while I looked through the menu. That&#8217;s a real candle. I was happily surprised it was real instead of battery operated.
Fireplace flanked by pieces of art.
By the time I left, the chickens had settled to roost on the entrance railing. Pretty cute!
Their menu isn&#8217;t extensive, but most people should be able to find something they&#8217;ll like. I&#8217;d call Silo Cookhouse nice-casual fine dining. Cost, especially for Main courses, leans toward fine dining pricing. Creativity and care is apparent in everything that comes out of the kitchen.

Question 8

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 9

Abuela's Little Kitchen, a Breakfast & Lunch Must!

Accepted Answer

Abuela&#8217;s Little Kitchen, 8 Long Shoals Rd in Arden serves Breakfast during all open hours. Their extensive MENU features Breakfast and Lunch dishes and is varied. Cocktails are available. There&#8217;s also a SENIOR (over 55) menu section. See their full MENU on their FB &#8220;About&#8221; page. NOTE they currently have a.25 cent upcharge per egg posted. Fair until prices go down.
Pictured above: Mexican Eggs Benedict ($12.99): A (HUGE) English muffin spread with avocado topped with two poached eggs, bacon, chipotle hollandaise, jalapenos and cilantro. Served with home potatoes.
Owner Tania Trejo describes the menu as &#8220;a mixture of American breakfast with Mexican breakfasts.&#8221; Adding, “we sell from pancakes to crepes, toast, but we also sell pambazos, huevos rancheros, and we are very popular for our chilaquiles.”
Abuela&#8217;s Little Kitchen Crepe ($9.99 plus extra toppings at .99 each): This one&#8217;s topped with Nutella, bananas, and toasted pecans. Choose two or four crepe &#8220;sections&#8221;.
Both our completely different meals were terrific! Service was attentive and friendly.
When owner, Tania Trejo decided to open this spot, she already had an existing location, under the same name farther down Long Shoals Rd. The name of that location is now, &#8220;Abuela&#8217;s Cravings&#8221; (https://www.abuelascravings.com/). Their Menu is more Mexican &#8220;street food&#8221; and desserts now.

Some are referring to this Abuela&#8217;s location as &#8220;recently new&#8221;, but they opened in early 2023 in the previous JK&#8217;s Kitchen location. Hours are 7am to 3pm 7 days a week.
Current Hours are 7am to 3pm, 7 days a week. Parking&#8217;s easy and free in a lot next to the restaurant. They have a nice covered patio on the side of the restaurant. Push HARD to open the door. And if it&#8217;s a windy day, get ready for all the hair on your head to blow back as soon as the door&#8217;s open! ?

Question 10

Gobsmaked! Dinner at 131 Main

Accepted Answer

Be sure to make a reservation if you want to go to 131 Main, 308 Thetford St, in Biltmore Park, South Asheville. The word is out. Expect one of the best restaurant experiences you&#8217;ll have.
With a clear view of the open kitchen, I watched, fascinated by the elegant, effecient pace. It was like a modern dance production. When I asked how servers knew whose order was up when the expeditor(s) raised their hand with no other identifier like number, name, etc., our server, Chris, explained their &#8220;six steps of importances&#8221; system in order from most to least important.
&#8220;If you see a hand up and you&#8217;re doing a first round or a greet, that&#8217;s more important. If you&#8217;re manicuring or bussing a table, then food is more important, so you stop what you&#8217;re doing and go get and run the food.&#8221; Chris
Steps of Importances (as I heard them)

Greet
First Round (drinks)
Guest Request (anything a guest might need to complete their dining experience)
Running food
Manicuring tables
Bussing tables

I watched staff at the next table, hands full of cleared plates, explaining desserts. Another staff member came by and like magic, those dirty dishes passed seamlessly out of the dessert explainer&#8217;s hands without missing a beat describing desserts, and into the passer-by&#8217;s hands. If I&#8217;d have blinked, I&#8217;d have missed it.
One of multiple dining areas. The bar is on the other side of the colorful hanging &#8220;bowls&#8221;, for lack of better description.
Seating is in multiple areas &#8211; all with a warm, friendly feel. Lighting is enough to easily read menus, but not enough to ruin the ambiance.
The Food
Details of each dish are in the gallery image captions below.
Notes

Water was delivered with perfectly clear ice, prompting me to ask if they had a clear ice program. Nope. Just triple filtered water &#8211; important after Hurricane Helene. Sometimes clear, sometimes not, like in my cocktail.
Drinks: Wine &#8211; generous pour. Old Fashioned &#8211; larger than some on the portion scale.
That Chilled Wild Rice Salad served with the Cedar Plank Salmon was fantastic! I&#8217;d be temped to have it as an entree.
Entrees: Whoa! Large portions for the Salmon and Ribs. More than half of those fall-off-the-bone, house-smoked ribs went home with me.
Salmon: Great flavor, moist, generous center cut portion.
Ribs: Whole rack is your menu only option if you want these delicious ribs. A large empty bowl (you know what it&#8217;s for) and heated damp towels (nice touch) arrived with the ribs.
Renovations: A small part of the restaurant is blocked off, but the important thing to know and plan for, is that Restrooms are in a trailer at the side of the building. See the last gallery picture.

Question 11

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 12

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 13

Register Now for ASAP’s 2025 Business of Farming Conference

Accepted Answer

Registration is now open for the 22nd annual Business of Farming Conference, presented by ASAP (Appalachian Sustainable Agriculture Project), will be held Feb. 22 from 8:30 a.m. to 4 p.m. The conference will take place at Blue Ridge Community College in Flat Rock, Henderson County, NC—which is a location change from A-B Tech, as originally announced. The A-B Tech Conference Center is undergoing repairs after serving as a disaster relief location during Hurricane Helene.
The conference focuses on the business side of farming, offering beginning and established farmers financial, legal, operational, and marketing tools to improve farm businesses and make professional connections. This year&#8217;s conference will also have a strong emphasis on resilience planning and resources for post-Helene recovery. More than a dozen workshops will be led by innovative farmers and specialists, including You Can’t Do It All: Hiring and Keeping a Productive Team and Planning for Farm Resiliency. A full list of workshops is at asapconnections.org.

“Heading into the first growing season post-Helene, farmers especially need opportunities like ASAP’s Business of Farming Conference to come together to share in learning, commiserate, network, share experiences and solutions with one another, or simply socialize after a hard year,” said David Smiley, ASAP’s Local Food Campaign Program Director. “A significant portion of this year&#8217;s workshop content is designed to help farms navigate the post-storm farm business landscape, including potential financial, business planning, and market outlet hurdles and opportunities.”
The popular Grower-Buyer Meeting, in which farmers meet with chefs, grocers, wholesalers, and other buyers to discuss their products and potential business relationships, will be held at lunchtime. Other networking opportunities include an exhibitor hall and one-on-one sessions to ask questions around food safety, tax, and legal topics. Embedded within the conference is the Farmers Market Summit, a chance for farmers market managers from across the region to come together for peer-sharing, technical assistance support, and annual planning.

Registration is now open at asapconnections.org. The cost is $75 by Feb. 1 and $95 after, with a discount for farm partners registering together. Scholarships are available for limited-resource and BIPOC farmers. The registration price includes a locally sourced breakfast and lunch. Lunch is sponsored by Farm Burger.
Support for the conference is provided in part by Dogwood Health Trust, NC Tobacco Trust Fund Commission, Sustainable Agriculture Research and Education (SARE), U.S. Department of Agriculture (USDA) National Institute of Food and Agriculture.
ABOUT ASAP (APPALACHIAN SUSTAINABLE AGRICULTURE PROJECT)
ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. To learn more, visit asapconnections.org.

Question 14

$100,000 in Grants Awarded to 10 Small, Independent Asheville Restaurants

Accepted Answer

Pictured above: Left to Right: Vic Isley, Explore Asheville; Ashleigh Shanti, Good Hot Fish; Jacob Sessoms, Perfectly Ad Hoc Hospitality; Peyton Barrell and Katie Grabach, Gourmand; Trevor Payne, Tall John’s; Matt Dawes and Drew Wallace, Bull & Beggar and Baby Bull; Brian Canipelli, Cucina 24
Timely Winter Boost Helps Local Asheville Restaurants Rebuild and Retain Staff
Explore Asheville distributed $100,000 in essential recovery grants to 10 small, independent restaurants in Buncombe County last night. This funding was raised through 13 curated dinners organized by more than 20 esteemed New Orleans chefs as part of the Cooks for Carolina initiative, dedicated to supporting local restaurants impacted by Hurricane Helene.
The dinner series, which took place last November and December across the Crescent City, was organized to provide crucial financial assistance to small, independent restaurants in Asheville and Buncombe County. All dinner proceeds were directed to the Always Asheville Fund, which Explore Asheville established in the wake of Hurricane Helene to help businesses reopen and retain their employees.
&#8220;We know what they are going through in North Carolina,&#8221; said Chef John Harris, New Orleans chef-owner of Lilette and Bouligny Tavern and organizer of Cooks for Carolina. &#8220;Asheville is such a beautiful part of the country, and I love spending time there, so it&#8217;s especially important to me to support these chefs and restaurants. I want to see them survive and come back stronger.&#8221;
The series highlighted the connection between the two Southern culinary destinations, featuring collaborations between New Orleans chefs and North Carolina culinary talents Jacob Sessoms, Peyton Barrell, Brian Canipelli, Trevor Payne, and Matt Dawes. Local participating restaurants included The Bull and Beggar, Baby Bull, Gourmand, Cucina24, Table, All Day Darling, Tall Johns, and Good Hot Fish received $10,000 grants, in addition to The Bush Farmhouse in Black Mountain and Zella’s Deli in Swannanoa for their hardship.
“We are truly grateful for the generosity shown by New Orleans&#8217; hospitality community, and we look forward to deepening the connections between our cities,” said Vic Isley, President & CEO of Explore Asheville. “We are especially thankful to John Harris and Liz Bodet for their leadership in coordinating these efforts on the ground in New Orleans. Through the Always Asheville Fund and the Cooks for Carolina initiative, we have now allocated more than $1.3 million in emergency grants to local businesses, helping preserve the creative spirit of our deeply rooted mountain community and assisting in our long-term recovery.”

Question 15

Spice of Life reimagined as community-oriented Ginkgo Tea Life

Accepted Answer

Spice of Life, opened in 2019 at 240 North Main Street Hendersonville, is restructuring and rebranding under their new name, Ginkgo Tea Life. Plans were already in the works, but after Dobra Tea closed in Asheville, owner Jeff Swientek became even more certain about the change.
Jeff’s making changes he hopes will foster a community gathering space. A place where you can relax, read, spend time with friends, while enjoying hot or cold tea or one of a few other drinks available if you’re not feeling tea that day. The day we were there, he had strawberry lemonade, blackberry black tea (turmeric bliss), and purple papaya berry non-tea drinks.
“Spice of Life is becoming Ginkgo Tea Life &#8211; a full service tea house and Tea Bar! We no longer carry spices, oils, rubs, etc. Stay tuned for updates and progress!!” – Jeff Swientek
A variety of cozy seating areas for various numbers of people are already in place, with more in the works. A large community/tea tasting table is also being custom built for center stage in the front half of the shop. When all the new seating’s in place there should be room for about 40 people.
A beautiful, long custom built wood counter has already replaced some of the previous retail space and shelves. Jeff or an employee will be making and pouring the tea of your choice. Pick from dozens of Chinese and Taiwanese loose leaf teas. (See Gallery) You’ll be able to experience “dry pours” and more formal tea brewing & pouring. I’m guessing a very formal pouring will need some advance notice.

The smaller, original bar for brewing and pouring, remains farther back in the space. I’m guessing it seats about four or five.
A new bar and “overflow” seating area will be created through a door to the very back where you can watch employees make Chai, Matcha, Teas . . . &#8220;all the things&#8221;. They’ll be pouring hot teas, iced teas, herbal elixir blends, seasonal teas, and more.
Pre-packaged foods from a baker in Hendersonville will be available. They’ll be the same Standard, good GF, and Vegan items that were offered at Dobra, if you&#8217;re familiar.
The new Ginkgo Tea Life website isn’t complete yet, but you can still find them at https://spiceoflifeinc.com.
Ginkgo Tea Life
240 North Main Street
Hendersonville, NC 28792
828-692-6363

Carolina Epicurean

NC Mountains

Category: NC Mountains

About

Connect

Recent Posts

Hungry in Hendo – a New Dining Series

Wildwood Still – Asheville’s Newest Rooftop Restaurant/Bar a Hit!

Nice-Casual Fine Dining at The Silo Cookhouse

Abuela’s Little Kitchen, a Breakfast & Lunch Must!