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

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 2

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 3

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 4

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 5

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 6

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 7

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 8

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 9

$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 10

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

Question 11

Strada Italiano & Gemelli Rebuild with Local Approach

Accepted Answer

Chef/owner Anthony Cerrato of Strada Italiano and Gemelli is taking community-driven measures to rebuild after Helene. In what is normally the city’s most profitable quarter, according to the Buncombe County TDA, Asheville restaurants are down 70-80% in October and November. Chef Cerrato is committed to keeping his restaurants in business and growing the labor market by slowly rebuilding in stages and with a symbiotic approach focused on the local community.
“Now more than ever, we have to stay strong as a community and support each other,” says Chef Cerrato. “The efforts we are putting in place are sensitive to the economic ripple effect we are all experiencing. We hope taking these measures will also help stimulate business for the restaurants, so that we can continue contributing to the local economy – through employment and also charitable contributions, which are a pillar of our core values as a company.”

Here’s what’s in store for the remainder of December and into the New Year:
STRADA MENU REVIVIAL + HAPPY HOUR
Strada’s menu has returned, almost to the full extent and with a couple of new additions. The $10 Community Meal – Spaghetti and Meatballs or Vegan Pasta Primavera offered at an affordable price in light of the ongoing financial burden many face – will remain on the menu into the New Year.
Starting December 16, Strada is offering a Happy Hour
Sunday & Monday, 4-5 pm
50% off all house-made pastas and hand-tossed pizzas

Holiday Hours
We are open and taking reservations for New Year’s Eve, and closed New Year’s Day.
Current Operating Hours
Monday & Thursday, 4-9:30 pm, Friday, Saturday, Sunday, 3-9:30 pm; we are closed Tuesday and Wednesday, with the exception of New Year’s Eve.
BRUNCH RETURNS TO GEMELLI
Starting December 20, Gemelli will reopen for Brunch on Friday, Saturday, and Sunday, from 10 a.m. to 3 p.m.
Brunch items, from top left: Egg Sandwich, Shrimp & Grits, All Star Breakfast, and French Toast Bread Pudding
The brunch menu, created by Gemelli Executive Chef Gabe Cerrato, takes a more American approach, featuring classics like an egg sandwich, shrimp and grits, biscuits and gravy, and an All Star Breakfast of eggs, potatoes, smoked or vegan sausage, and a biscuit. Shakshuka (eggs in a spiced tomato sauce with ciabatta and basil) is a popular item that is returning. A French Toast Bread Pudding with fire-roasted apple and creme anglaise hits a sweet note, while salads and a burger signal the lunch side of brunch.
GEMELLI’S NEW MENU + HAPPY HOUR
Also starting December 20, Gemelli is launching a menu expansion that will feature standard favorites like calamari and arancini, the signature Gemelli pasta and more. There will also be new additions, including a Panelle antipasti (chickpea cakes seared in evoo with arugula and lemon) and a Salmone entrée from the grill (salmon, squash risotto, and leafy greens).
December 20 also kicks off a new Happy Hour:
Half-off the entire menu, 4-5 p.m., every day we’re open. This is for dine-in only and on offer for a limited time, through the end of January. We will also offer an affordably priced drink menu.

Holiday Hours
We are open and taking reservations for New Year’s Eve, and closed Christmas Eve, Christmas
Day, and New Year’s Day.
Operating Hours Starting Dec. 20
Thursday & Monday, 3-8:30 p.m.; Friday, Saturday, & Sunday, 10 a.m.-3 p.m. for brunch, 3-8:30 p.m. for dinner; we are closed Tuesday and Wednesday, with the exception of New Year’s Eve.
828 BURGER NIGHT AT GEMELLI
When Chef Gabe isn’t cooking Italian food, he loves a good burger (especially pickles) and
wanted to create a night around it.
Every Monday (starting Dec. 30), 3-8:30 pm
$8.28 burger and rosemary fries special
The Gemelli Burger, normally $17, features two smashed patties, smoked cheddar, onion,
house-made pickle, and aioli on a sesame bun.
LOOKING AHEAD – Announcing Wine By the Vines 2025
In January, we will bring back our popular Wine By the Vines 5-course paired wine dinners. The dinners have traditionally focused on the food and wine of the different regions of Italy. In 2025, we’ll be exploring beyond the Italian border to offer diners a passport to other parts of the world. The dinners are $75 per person for a five-course meal that includes generous pours of paired wines. Wine By the Vines will take place the 3rd and 4th Thursdays of each month, giving diners two opportunities to attend each month’s themed dinner. Here are the themes for our first six months of 2025:
January: Argentina
February: Burgundy & Beaujolais
March: Americana
April: Sicily
May: Spain
June: Greece
More details to come.
ABOUT
Chef Cerrato is a longtime restaurateur in Asheville and has been a generous community
supporter for many years. A son of a big Italian family and graduate of AB-Tech’s esteemed
culinary program, Cerrato learned the ropes in independent and corporate restaurants in
Raleigh and Asheville, before striking out on his own in 2012, when he opened Strada Italiano and adjacent Social Lounge on Broadway Street downtown.
Strada’s menu represents many regions of Italy as well as Chef Cerrato’s Italian family recipes.
Hand-tossed pizzas, fresh, house-made pastas, grilled or sautéed meats and seafood,
house-made desserts, as well as gluten-free and vegan options are all made to order and
feature locally sourced ingredients. The menu is a creation of Corporate Chef Vladimir
Marto-Gonzales, in collaboration with Chef Cerrato. Strada adjoins Social Lounge, a craft
cocktail bar with a three-season rooftop patio, serving Strada’s full menu.
Strada Italiano & Social Lounge, 27 Broadway St., Asheville, NC 28801 | 828.348.8448
StradaAsheville.com | SocialLoungeAsheville.com
Monday & Thursday, 4-9:30 p.m.: Friday-Sunday, 3-9:30 p.m.; closed Tuesday & Wednesday
Gemelli, also a twisty pasta whose name is derived from the Italian word for “twins,” opened in September 2022, serving simple, authentic Italian food and scratch-made pastas in a casual European-inspired dining room. Like Strada, Gemelli offers many gluten-free, vegan, and diet sensitive options. The menu is the creation of Executive Chef Gabe Cerrato (Anthony’s son), who’s trained in restaurants in Asheville, Denver, and San Diego before stepping up to lead Gemelli’s kitchen and menu.
Gemelli, 70 Westgate Pkwy., Asheville, NC 28806 | 828.565.6111 | Gemelli.restaurant
New Hours as of Dec. 20. Monday & Thursday, 3-8:30 p.m.; Friday-Sunday, 10 a.m.-8:30 p.m.; closed Tuesday & Wednesday

Question 12

What's Happening on Hendersonville's Main Street - Update

Accepted Answer

Here’s what’s new on Main Street, Hendersonville as of Thursday, August 22, 2024. A few changes have happened since my previous June, 2024 &#8220;What Happened on Main Street&#8221; article. Images below.

119 S Main St – The Tipsy Taco buildout’s coming along. New and existing equipment’s being stored in space to the left while work continues on the right. Looks like sheetrock’s going up on a new bar(?) and walls.
117 S Main St – Elena’s Taco Cantina has had brand new double glass doors with glass upper and side panels installed, replacing the single wooden door. Doors and windows are still papered.
101 S Main St – The Kingmaker’s Draft (Board Games & Beverages) is closed. This space is still empty, but it looked like, to a “casual observer”, that someone might be interested. A couple people were on site, taking pictures & texting. Might be something. Might not.
114 N Main St – Wild Mountain Trading Co opening soon.

Ed and Dee Sine recently moved to Main Street after 34 years at 8,000 foot living on the side of a Colorado mountain. Co-owner Dee told me the “very, very friendly people and climate” were the two big draws for them. They’re opening multiple business entities, similar to those they owned and ran in Colorado, in this two-story space.

First: Wild Mountain Trading Co (gift shop) – the website’s live, including the ability to purchase items online. The website shows mounted signage on the building, but nothing’s up on the exterior yet.
First: Wild Acoustic Music Co (Instrument Shop) that also offers Music Lessons.
Second: Wild Moose Café and Coffee Bar &#8211; coming once retail is up and running. Pastries, sandwiches & soups to stay or go, and espresso.
Third: Ticketed live acoustic Music Events with local musicians held upstairs as “mini-concerts” where you can talk and enjoy a quiet evening. Drinks and bites, including charcuterie will be available up there.

The plan is to have the gift and music shops open in time for the Apple Festival.
They’re currently in the process of setting up displays and products after spending quite a bit of time cleaning and working on the building: plumbing, electrical, new flooring behind the bar, and repairing a few holes in the walls & floor. Good thing Ed’s an Architect. They’ve also installed new kitchen equipment.
Co-owners Ed and Dee have full careers behind them. Ed has degrees in Architecture & Engineering and is Founder and Creative Director at Red Creek Design Company. Their client list is impressive and includes residential and commercial heavy hitters.

222 N Main St – Deluxe Social House could open any minute, from what I saw.

Tables are set. Someone inside was finishing up a few things. They have a Website that isn’t completely populated with Deluxe-specific information yet. Social media pages are up and running, although they don’t have any content yet. The food menu’s in the window and on the website, but the drink menu’s not public yet. Don’t be surprised if the menu, hours, etc., change after they open and do their shakeout.
The interior looks upgraded, but not completely different than it did as Black Rose.

238 N Main St – Bone & Bottle Butcher Shop a few steps closer, but it’s still in the buildout process.
459 N Main St – Franklin, NC Caffé REL French bistro owners Tracy and Katie Passmore are getting their 2nd location ready behind the papered windows and door of the previous D9 Brewing spot. They have to build a kitchen from scratch, so it’s going to take a while.

Question 13

Dinner The Bohemian Way in Brevard

Accepted Answer

Our first visit to The Bohemian Restaurant, 192 west Main Street, Brevard this week was slightly confusing. After a quick look at the menu, I was like, okay it&#8217;s Italian. Wrong. Read the menu, start to finish and got it. And it was fun & right up our alley!

&#8220;The Bohemian Restaurant invites you on a culinary journey around the world with our diverse menu, always offering something unexpected.&#8221;
&#8220;Carefully curated with a fusion of cultures.
Each bite will make you travel with us.
Experience a melting pot of flavors.&#8221;

Looking up at the entrance from the street, it felt like it was going to be an adventure getting up the stairs, through the arbor and lush plants, across the porch, and inside this once private home. All the plants made it feel quasi-tropical and semiprivate on the porch. Sit there in nice weather, if you can. The Bohemian Restaurant opened in June of 2023. It&#8217;s the previuos location of Hobnob Restaurant.
The building isn&#8217;t huge, but does have four different seating areas, each with their own character: the porch (lovely), a couple of main floor tables (good people/action watching), main floor bar (good conversation), and upstairs (airy, spaceous). Capacity isn&#8217;t huge, so I&#8217;d suggest making a reservation, just in case.
We each had a glass of wine. Bill, Scarlett Vine Cabernet (Maipo, Chile) and me, Ely Cabernet (Paso Robles, CA). Their menu isn&#8217;t huge, but there&#8217;s a nice variety. Bill&#8217;s first course, Soup du Jour Creamy Crab Bisque was good. My Side Salad had some chopped tomatoe, corn, onion, and cheese on spring mix. The dressing &#8211; light and mildly sweet &#8211; was one of the best I&#8217;ve had.
Our entrées are pictured below with descriptions. Know they were both generously portioned (half went home with each of us) and delicious. No dessert this time because we had Peach Cobbler I&#8217;d made waiting for us at home.
I asked our server if he and the other servers were related because they all had a similar &#8220;look&#8221;. He smiled and said, &#8220;in a way. We&#8217;re all Brazilian.&#8221; He went on to say they all go to Brevard College. That&#8217;s when I asked if they play soccer. Why, yes, they do! They&#8217;re all on the team and have a Brazilian Coach. I nailed it!
The Bohemian is a great addition to the Brevard dining scene!

Question 14

Brooks Tavern: Tryon vs Hendersonville

Accepted Answer

This is going to be a short article, mostly image-based. I want to say right up front, I&#8217;m a fan of both Brooks Tavern locations. Both have warm and cozy feels. Same menus, but definitely different spaces.
Hendersonville is a smaller space, therefore less seating. Choose between booth or bar seating, plus a couple tables. Original brick walls, lighting and bar design set the tone. It&#8217;s been a local hang out since it opened.
Tryon has a lot more space with multiple table/chair seating areas, a piano in one of them, and bar seating. Tables are topped with black tablecloths, that along with lots of older brick & rock walls & wood beams, add to the knotched up, but relaxed ambiance.
Eight of us met for dinner at the Tryon Brooks Tavern this week. It was a very early dinner, so there weren&#8217;t many people in the house yet. I took advantage and took lots of pictures to share.
Not pictured, because we immediately dug in, are two Appetizers. Both were very good!

Deviled Eggs: classic creamy stuffed eggs with paprika and a sliver of Brooks famous candied bacon.
Fried Mushrooms: fresh mushrooms hand breaded to order, then deep fried golden brown, served piping hot with their homemade Ranch dressing.

Full Disclosure: I&#8217;ve done work for Brooks Tavern, building and now maintaining their website.

Question 15

Fun 80’s Flashback Weekend in Franklin, NC for Shriners Hospital

Accepted Answer

The 80’s Flashback Weekend event announced its full two-week schedule so fans can relive the quintessential Gen X decade while helping children with critical medical needs. The events will raise money and awareness for the Shriners Children’s Greenville Hospital.

Time Warps Mountain Town Back to the 1980s for Children &#8211; Annual 80’s Flashback Weekend Celebrates 10 Years and Raises Tens of Thousands of Dollars for Shriners Children’s Greenville Hospital.

Beginning July 27, the 80’s Flashback Weekend will celebrate icons like MTV VJs, Michael J. Fox, Eddie Murphy, and the music of artists like John Cougar Mellencamp while turning this beautiful mountain town into the home of western North Carolina’s largest fundraiser.
“It’s amazing that for 10 years people have traveled to our idyllic town to celebrate and help Shriners Children’s Greenville offer their life-saving work,” said organizer Dave Linn, a former Shriners patient himself. “As a parent and former patient, I know how important it is to have the healthcare industry’s best available for children in need thanks to the donations from so many good people.”
While the event is always held the first weekend of August to coincide with the original 1981 launch of MTV, this year is different because of the 80s Flashback’s 10th anniversary.

“We’ve moved the concerts to Main St. in downtown Franklin and we’re expecting massive crowds,” said Linn. “This new venue, along with the addition of food trucks and all the participating businesses, will make this annual celebration of Shriners Children’s Greenville more like a fundraising festival than anything else.”
Calendar of events:

Saturday, July 27, 7:30 p.m. &#8211; The Miss 1980-Something Pageant at the Lazy Hiker Brewing Co. of Franklin, NC.
Friday August 2, 7 p.m. &#8211; An Evening with John Mellencamp (featuring Cougar Town) on Main St. Opening act is Carbon Harry (performing the hits from the 70&#8217;s to 90&#8217;s).
Saturday, August 3 at 9 a.m. &#8211; 80&#8217;s Flashback 5K Race
Saturday, August 3 at 6 p.m. &#8211; 80&#8217;s Flashback Parade on Main St. Also, performing from 4:30 until 6 p.m. is Corey Stuart II on the Main Stage. (Best 80s theme floats win prizes. There&#8217;s no entry fee.)
Saturday, August 3 at 7 p.m. Totally Awesome 80z Party (featuring 80z Nation, one of the leading 80&#8217;s cover bands of North Carolina).

About the 80’s Flashback Weekend
For 10 years in Franklin N.C., the 80’s Flashback Weekend has turned the first weekend in August (as an homage to MTV’s 1981 launch) into the largest fundraising event in Western North Carolina. Over two weeks, the 501c3 holds multiple events to raise money and awareness for the Shriners Hospitals for Children’s in Greenville. For more information or to donate, email 80sflashbacknc@gmail.com or visit the 80s Flashback Weekend fundraising page.
About Shriners Children’s
Shriners Children&#8217;s is a network of non-profit medical facilities across North America. Children with orthopedic conditions, burns, spinal cord injuries, and cleft lip and palate are eligible for care and receive all services in a family-centered environment, regardless of the patient&#8217;s ability to pay. Care for children is usually provided until age 18, although in some cases, it may be extended to age 21.
Shriners Children&#8217;s is a 501(c)(3) nonprofit organization and relies on the generosity of donors. All donations are tax-deductible to the fullest extent permitted by law. Shriners Children’s is a registered name under which Shriners Hospitals for Children conducts activities. For more information, please visit shrinerschildrens.org.

Category: NC Mountains

About

Connect

Recent Posts

Exploring WNC Gems: The Pure and Proper

Hearth and Herron – A Hendersonville, NC Experience

Mexican Debate Over. Go to Tenango’s!

Hungry in Hendo – a New Dining Series