Question 1

Fun Guided History Walks Are Back in Hendersonville

Accepted Answer

Three popular guided history walks will be offered in June. Now in its seventh year, Hendersonville Guided History Walks offers 90-plus minute walks in three historic areas of town: along Main Street (Friday, June 11, 10 a.m.), in Oakdale Cemetery (Friday, June 18, 10 a.m.), and in the 7th Avenue Historic Depot District (Friday, June 25, 10 a.m.). Cost for each tour is $10 per person 10 years and older. Children under 10 are free with a paid adult. Appropriate guidelines for safety and health will be practiced, space is limited and reservations are required. Contact history walk leader Mary Jo Padgett at 828-545-3179 or email maryjo@maryjopadgett.com to make a reservation. Private tours for groups can be arranged anytime. Visit the website at www.maryjopadgett.com and click on Guided Walks to see the entire schedule for 2021.
Main Street
On Friday, June 11, the walk will start at 10 a.m. at the front steps of City Hall, corner of Fifth Avenue E. and King St. Stroll along Historic Main Street with tour guide Mary Jo Padgett to answer such questions as &#8212; who donated the land where the new town would be built, what is the age of the oldest block of buildings, what was on the third floor (and in the basement) of the old City Hall, who was the town named for, where was the Opera House, and learn about bordellos, shoot-outs, trolley lines, and stories of life in the old days on Chinquapin Hill.
Oakdale Cemetery
On Friday, June 18, the walk will begin at 10 a.m. in the cemetery on U.S. 64 W. This guided tour of Historic Oakdale Cemetery, Hendersonville’s municipal cemetery, whispers stories of the town’s early days and colorful citizens. The famous Italian marble monument which inspired the title of Thomas Wolfe’s novel Look Homeward, Angel is in Oakdale, along with both marked and unmarked graves of historic figures. The heritage of our African-American community is told in the Black section of the cemetery, while the designated Jewish cemetery reveals how the town grew to embrace ethnic and religious groups through the years. How and why the cemetery was established in 1883, names of those who helped build the town and where they were laid to rest, where the Sunshine Lady is buried, and more questions will be answered.
7th Avenue/Historic Depot District
On Friday, June 25, this walk will start at 10 a.m. at the front steps of City Hall, corner of Fifth Avenue E. and King St., then we’ll meander through this historic part of town encircling the Train Depot. When the first steam locomotive arrived in Hendersonville on July 4, 1879, crammed with tourists and visitors from the low country of South Carolina, it was the beginning of an exciting era of big-band music, dancing, numerous inns and hotels, much real estate trading, and huge agricultural growth. Money was made and lost, famous musicians and sports figures came calling, delicious food was enjoyed at every inn and boarding house … Hendersonville was in its hey-day from that moment until the financial crash of 1929. This neighborhood boasted many businesses run by Black and white owners. We’ll hear the details.
“Locals and visitors alike can celebrate and share the interesting history and architecture of Hendersonville,” Padgett said, “For example, learn how the rich natural resources here – the local clay for brick, the hand-hewn foundation rocks from local quarries, and, in fact, the heritage carried from the earlier Cherokee lifestyle – have contributed to our lives today.”
Padgett served on Hendersonville City Council for eight years, is a journalist and public relations consultant, was co-founder and former executive director of ECO, was associate editor at The Mother Earth News magazine, and conducts programs and guided tours in Paris, France, on the American Revolution. Her parents spent their honeymoon in the Skyland Hotel on Main Street. She grew up on a farm in Rutherford County, and has lived in a 100-year-old house in downtown Hendersonville for 40 years.
Hear stories about famous people, destructive fires, and more about this historic small-town gem in the mountains during Hendersonville Guided History Walks, June 11, 18, and 25 at 10 a.m.
Hear stories about Hendersonville’s Gilded Age with the coming of the railroad and well-to-do tourists. The Wheeler Hotel was one of the fancy inns located in the 7th Avenue/Historic Depot District. Hendersonville Guided History Walks are in June.
To make reservations or for more information, contact Padgett at 828-545-3179 or email maryjo@maryjopadgett.com. Visit www.maryjopadgett.com and click on Guided Walks for a complete 2021 schedule.

Question 2

Harvey's at The Henderson Announces New Dining Experience

Accepted Answer

Harvey’s @ The Henderson (https://www.thehendersonnc.com/harveys/) adapted to the Covid 19 pandemic by completely moving its dining room operation outside to its beautifully renovated covered wrap-around porch.
&#8220;Eating outside is less risky than eating inside, if everybody is six feet apart and the wait staff are all wearing masks. That keeps the risk as low as it can be,&#8221; said infectious disease expert Dr. William Schaffner, a professor of preventive medicine and infectious diseases at
Vanderbilt University School of Medicine in Nashville.
According to Chef Michael Gilligan and Mixologist Jeanne Gilligan, owners of The Henderson
Inn and Harvey’s Restaurant, our tables are six feet apart, with our wait staff wearing masks and gloves. Our guest’s safety is our number one priority along with serving award winning chef-prepared fine dining and hand-crafted cocktails using the freshest ingredients, homemade mixers. premium liquors, and the proper ice to create fresh and flavorful libations to help you unwind and savor the experience.

For the fall and winter season, The Henderson has installed a series of fabric roll-up curtains to cover the porch area so as to provide a weather break for outdoor seating. The curtains are made with a revolutionary ‘Soltis 92 Solar Screening Mesh’ which is breathable so as to maintain the air flow but as the mesh holes are so small rain cannot permeate the fabric.
The dining area is now heated with a series of 46,000 BTU Aged Chestnut Gas Patio Heaters which give off radiant heat and project a warm glow during dinner hours. The porch at Harvey’s @ The Henderson is now open year-round with dinner service Thursday through Saturday from 5pm – 8pm and Sunday Brunch from 10am to 1pm.
The Gilligans shared that they scored a 99 out of 100 on their latest Health Inspection. Also by following all CDC requirements for quests staying at the Inn and dining at their restaurant, their top priority is the health and safety of their guests, staff, and community.
Harvey&#8217;s @ The Henderson
201 3rd Ave. W.
Hendersonville, NC 28739
(828) 696-2001
Press Release

Question 3

Citizen Vinyl: Put Another Record On

Accepted Answer

&#8220;Put another record on
Round and round and round and around &#8211; oh
Ah &#8211; see him smile.&#8221; ~ Genesis
Session Bar & Café is my beat, but you can feel a different kind of beat pulses throughout the entire building at Citizen Vinyl (https://citizenvinyl.com/).
&#8220;Citizen Vinyl is a communal space housing a record press facility, café, bar, recording studio & record store – located in the historic Citizen Times building in downtown Asheville. This grand civic space serves to celebrate the history of manufacturing & craft – alongside the current state of music, food & beverage within our local community.&#8221; Citizen Vinyl
If you want a quick overview, as well as access to an easy way to take a deeper dive, go to their website and look at the main menu. It&#8217;s all there.
I was most interested in Session Bar & Café, but was also totally entranced by vinyl production side of the business. How cool is it to have this in Asheville!?! It&#8217;s a great addition to the entire regional music scene.
Session Bar & Café
A new place to grab a bite to eat in downtown Asheville! Two local power hitters, Chef Graham House, formerly of Sovereign Remedies, and Susannah Gebhart of OWL Bakery are the creative forces behind Session&#8217;s Menu. See some samples they whipped up for us in the gallery. The food matched the vibe. Tasty and as expected according to their menu, with a few creative twists. Loved the cocktails.
Vinyl
They&#8217;ve come at the business of vinyl from a lot of different directions: the retail record shop, recording studio, their ability to make vinyl masters, as well as large and short album runs, and the rooftop, which may be used for intimate live performances.
With the record press installed and running on the main floor, you&#8217;ll be able to watch it do its magic through large interior windows while you have lunch, sip a latte, or meet with friends for cocktails.
Take a look inside Citizen Vinyl:

Citizen Vinyl
14 O Henry Ave.
Asheville, NC 28801

Question 4

Pre-Order Drive-Thru Holiday Cookies at Mills River Presbyterian Church

Accepted Answer

On Saturday, December 12, 2020, Mills River Presbyterian Church will host a Drive-Thru Holiday Cookie Sale. The socially-distanced event will be held from 10am to 1pm in the church parking lot off Schoolhouse Road in Mills River.
The public is invited to pre-order boxes of cookies or make their selections the day of the sale. A wide variety of cookies will be available for $8.00 per box.
Each box contains about two dozen homemade cookies. Buyers can select all of the same cookie or an assortment of holiday favorites. Some of the popular cookies at the sale include snickerdoodle, chocolate chip, molasses, peanut butter and oatmeal. Half-pound bags of homemade Chex mix will also be available for $4 each.

“We’re taking this sale outdoors in 2020 to make it as safe as possible for everyone,” says Jackie Auten, co-chair of the event. “Pre-orders are now being taken. These will be boxed and ready for immediate drive-thru pick up on December 12. We’ll also have a safe way for on-site orders to be quickly filled.
“Our initial Holiday Cookie Walk was so popular last year that we want to make it available again in 2020. Whether you’re purchasing a single box for yourself or multiple boxes for family, office workers and friends, we invite everyone to drive-thru to get delicious homemade cookies for the holidays!”
For more details on the fundraising event and to get an order form for the cookies, contact Jackie Auten at jackieauten48@gmail.com or 828-891-5354.
Mills River Presbyterian Church is located at 10 Presbyterian Church Road in Mills River, accessible from Haywood Road or Highway 280. For more information, call 828-891-7101 or visit www.millsriverpresbyterianchurch.com.

Question 5

Zen Hen Cafe Now Open in Hendersonville

Accepted Answer

Zen Hen Cafe (https://www.zenhencafe.com/) is now open in Hendersonville bringing healthy, honest food to the new quick, counter-service concept.
“This is an idea that has been near and dear to my heart for many years,” said Randy Dunn, executive chef and Zen Hen founder. “We are so excited to finally open and offer something for the entire family that is honest, healthy, quick and incredibly tasty.”
Located at 1794 Asheville Highway, Zen Hen Cafe features scratch-made build your own Buddha bowls and in-house non &#8211; GMO rotisserie chicken.
“I wanted to go back to my roots, go back to the farm,” Dunn said of his new venture. “I wanted my food to speak for itself and to be comfortable, approachable and affordable for anyone looking for flavor-forward, healthy meals.”
Dunn, a staple in Asheville’s restaurant scene, was part of the opening team for Roux in Biltmore Park in 2009. He continued to serve the community as the executive chef for both the independent restaurant and the 4-diamond Hilton hotel for over a decade.
“I’m excited to let my feathers back out, per se, and really focus on a menu that fills the need for so many people in our community right now,” Dunn said.
The “Zen” menu features build your own Buddha Bowls with fresh vegetables, house-roasted chicken, and scratch made sauces – or choose from an array of signature bowls like the Chimichurri Chicken – a Buddha Bowl featuring brown rice, rotisserie chicken, red cabbage, cherry tomatoes, chili-lime corn, jalapenos and a house-made chimichurri sauce.
The “Hen” menu features whole, half, and quarter hormone and antibiotic-free, non- GMO rotisserie chickens and family dinners with health-conscious homemade side dishes.
The menu is by design, is gluten-free and health-centric transparency is one of the overarching missions of the café. All nutrition information is available and tracked for each protein, fat and carb.
“I think one of the most unique parts of Zen Hen is in our transparency,” Dunn said. “I’ve tried all the meal prepping, Keto, Paleo, and they all worked to a degree, but I am so busy that it was hard to take the time to meal prep every day and I needed options that were quicker and more budget friendly.”
As a classically trained chef, Dunn draws much of his culinary inspiration from his childhood. His father, a dairy farmer, raised the family on their 10-acre farm in Tennessee where they grew and harvested the majority of their own meals.
Dunn went on to graduate from the prestigious Johnson & Wales Culinary School and to open national 4-diamond hotels, including MIT Cambridge where he once cooked for the ever-amazing, culinary icon Julia Childs.
“I feel like I bring a piece with me from all of my past culinary experiences, but I always want my food to speak for itself,” Dunn said.
Dunn said that he hopes Zen Hen Café will fill the need for health-conscious families in the area looking for every day meals, that are not so “everyday.”
“Someone once told me that how you live today, is how you live your life,” said Dunn. “It’s those choices that you make every day and hopefully this restaurant is going to make it easier to make those choices that matter.”
It’s good food, to put you in a better mood &#8211; or as Dunn would jokingly say – “you would cross the road for this.” For more information on Zen Hen Café, visit www.zenhencafe.com

Question 6

Griff’s Kitchen and Bar Announces Opening Date, Details

Accepted Answer

Griff’s Kitchen and Bar (https://www.griffskitchenandbar.com) has finalized plans to open, and announced details for their new restaurant located in the heart of Enka-Candler.
Griff’s Kitchen and Bar will initially open on October 7 for lunch take-out, featuring locally-focused and seasonally-inspired dishes such as house ground burgers, a cast iron salmon salad, grilled pork shoulder buns, and rotating vegetarian steam buns. Chef/owner Ian Griffin and GM/owner Gina Griffin have created a cozy neighborhood spot serving contemporary fare with a focus on local, fresh ingredients and community wellbeing.
“Hiring local, supporting small local farms, and keeping money in the local economy are our priorities when it comes to crafting a menu,” says Ian Griffin, chef/owner. This is his solo debut after working as a chef for acclaimed venues including All Soul’s Pizza, Panciuto, and Garland. Griff’s will have a focus on modern American cuisine with foreign twists.
“We’re so excited to finally open,” says Gina Griffin. “It’s been quite the journey due to the pandemic, and we’re so grateful that we’ve had a fan base from the beginning, sticking with us through all of this. We look forward to feeding everyone!”
Lunch service will be available Wednesday-Sunday, 11am-3pm. Diners can place their orders online via Toast or call to order ahead, with curbside pickup only. Griff’s Kitchen and Bar is located at 1390 Sand Hill Road, Candler, NC 28715. For questions or orders, call (828) 633-2153.
About Griff’s Kitchen & Bar
Griff’s Kitchen & Bar, created by husband-wife duo Ian and Gina Griffin, is what a restaurant was intended to be: a place where everyone feels taken care of like a regular. Whether you&#8217;re a neighbor or a new face, we&#8217;re dedicated to serving you and supporting our local community and farmers with a delicious contemporary American menu. We welcome food lovers of all tastes! Enjoy a meal crafted with ingredients &#8220;sourced from our backyard.&#8221; Learn more at https://www.griffskitchenandbar.com

Question 7

NEW: Garden Jubilee 2020 Nurseries & Orchard Tour

Accepted Answer

The 2020 Garden Jubilee has been reformatted to avoid totally cancelling the event by shifting the festival from Main Street to the individual nurseries and orchards for the safety of festival goers and vendors. The event has been extended to four days, Friday, May 22 through Monday, May 25 of Memorial Day Weekend.
Henderson County offers a wealth of agritourism related business, which includes nurseries, farms and orchards. The self-guided Nurseries & Orchard Tour will introduce the public to a whole new experience, by having access to products that they may not have access to on Main Street, due to space constraints. By visiting these locations, people will have the opportunity to peruse their entire inventory, for a much broader selection of merchandise.
Local nurseries will be selling annuals, perennials, shrubs, trees, vegetable plants, herbs, hanging baskets, planter boxes, garden accessories, flowers pots, garden soil and much more. Some of the products to be found at the orchards include cider, produce, baked goods, apple chips, jams, jellies, honey and apple butter. Several of the stops along the way, will feature crafters, selling such items as: pottery, soap, wind spinners, wreaths, aprons, jewelry, wind chimes, bells and sculptures.
For a list of participating locations (nurseries & orchards) and vendors (craft & food) visit, , https://www.visithendersonvillenc.org/garden-jubilee Check back often for updates.
A brochure is being created with a map and listing the participating Henderson County nurseries and orchards. For more information call the Visitor Center at 828-693-9708.

Question 8

Asheville Culinary Festival Chow Chow Postpones Until September 2021

Accepted Answer

Asheville’s new culinary festival, Chow Chow, is being re-scheduled for September 2021 due to the disruption and uncertainty caused by Covid-19.
After the Board of Directors of Chow Chow, a 501(c)(3) organization, determined launching ticket sales in April was unrealistic, the group also considered the future rules and regulations regarding social gatherings and the indeterminate nature of the impact of the pandemic. As a result, the board voted to postpone the festival until September 2021.
“It was an extremely tough decision and a decision that we don’t make lightly. We so appreciate the support of the community, our sponsors, and our partners during last year’s festival as well as in preparation for 2020. We’re determined to be back better than ever next year,” said Board of Directors President Katie Button. “We’ll all be ready to welcome friends and family back to Asheville and we think Chow Chow will be a great way to celebrate our re-opened doors.”
The organization will also continue its mission in 2020 with a series of events, dinners and an on-line presence that will offer meaningful content celebrating farmers, chefs, makers, and artists. The board remains committed to elevating Asheville’s greater creative community through food and the communal table.
The festival will also shift its focus to support the many farmers, restaurants, chefs, artists, makers, and non-profits severely impacted by Covid-19.
Watch for updates on their Facebook Page: https://www.facebook.com/chowchowavl/

Question 9

Order Online - Pick an Outdoor Spot - Picnic!

Accepted Answer

Season&#8217;s at Highland Lake announces &#8220;Picnic-on-Property&#8220;, a new safe way to get outside and enjoy a great meal!
It&#8217;s been weeks since this community was quarantined to their homes. In that time, Season’s at Highland Lake has adapted by offering fresh, local cuisine in a manner that is both safe and convenient. A new Take Out menu was created while Season’s market was added to offer essential items. A new online ordering and payment platform was launched to allow customers to easily place orders any time of day. Additionally, curbside pick-up and home delivery services were added to promote social distancing and provide safe operations for everyone.
While social distancing efforts remain crucial, Season’s at Highland Lake has heard the struggles that people are experiencing. The “trapped at home” mentality is weighing heavy on nearly everyone while the concern for safety is still paramount. People want to get outside but the health risks of doing so can often present a challenge. It is with this in mind that Season’s at Highland Lake is excited to announce their newest offering in response to this new reality.
Starting today (May 1st), Season’s at Highland Lake is pleased to begin offering a new concept for safe dining. The “Picnic on Property” is an alternative to eating at home that allows a safe way to get outside and enjoy a delicious meal. As a part of Highland Lake Inn & Resort, Season’s is able to take advantage of the spacious nature of their 26-acre property.

Guest can choose from a variety of outdoor tables that have been set up across the property (A larger map can be found here). From peaceful lakeside locations to shaded, grassy areas, there are many options to choose from. Guests will place an order and select “Picnic” at the beginning of the process. They will arrive at our curbside area at the specified pick-up time. Each order will include everything needed to enjoy the meal on property. Once the guest has their food, they just pick a spot and enjoy their picnic on property.

“This is just one way that we can serve our community and provide a way to stimulate mental health by getting outdoors” says Season&#8217;s F&B Manager, Peter Fassbender. “We are fortunate to be located in such a beautiful area. We hope that guests will take advantage of the spring weather and enjoy the natural beauty of our property.”
To learn more about menu offerings or online ordering, visit HLIresort.com/seasons. Please contact Peter Fassbender, F&B Manager, at pfassbender@hlinn.com with any questions.
Season’s at Highland Lake is located at Highland Lake Inn & Resort in Flat Rock, NC. For over 20 years, they have used the finest local and organic ingredients to create contemporary cuisine. The historic charm is undeniable on a property that has been community treasure for over a century. In addition, they host private functions and offer signature wine dinners and other special events.
Season&#8217;s at Highland Lake Inn & Resort | 86 Lily Pad Lane, Flat Rock, NC 28731

Question 10

Asheville Restaurants, their Humans, and COVID-19

Accepted Answer

Watching Asheville restaurant owners and employees speak about handling the COVID-19 crisis, you can feel their search for reason and a way forward as they speak about how they&#8217;ve been affected, what they&#8217;ve done so far, and what they&#8217;re thinking about doing to survive going forward.
&#8220;It&#8217;s all about Community&#8221;
Shannon McGaughey, Co-Owner, Vivian, Bill Tanner, Co-Owner, PennyCup Coffee Co., and Tony Walker, YouthBuild Case Manager, Green Opportunities
 
Adam Thome, Owner, 67 Biltmore
 
Gerry Mahon, Owner, Mellow Mushroom Asheville

Claire Brooks, Taproom Manager, Noble Taproom & Cidery, Chris Cogswell, Owner Appalachian Chic Food Truck

Videos by Amplified Media. Follow their Vimeo Channel and look for #AshevilleStrong.

Question 11

Henderson County, NC Restaurant Worker Relief Fund

Accepted Answer

To date, the Support Henderson County Restaurant Workers fund (https://www.gofundme.com/f/henderson-county-nc-restaurant-staff-support), organized by myself (Laura Huff) and managed along with Jason Reasoner, co-owner of Postero, and Lisa Hoffman, co-owner of Underground Baking Co., has sent Ingles grocery/gas cards to close to 90 furloughed Henderson County restaurant workers.
Hot Dog World Staff
At first, we were cautious, keeping the amount we put on most of the Ingles cards at a level that would allow us to help the most people possible.
Season&#8217;s at Highland Lake Staff
But because of GENEROUS DONATIONS, this campaign has raised more money than we thought possible, allowing us to raise the amount we send all vetted furloughed restaurant workers. Not only that, we went back and sent an additional card to those that received the lower amount, bringing everyone up to the same amount of support.
To a person, everyone who has received an Ingles card has been so appreciative of the help, we thought we&#8217;d share some messages of thanks we&#8217;ve gotten.
Umi Japanese Fine Dining
*************************************
This first message is from someone who got a second card:
&#8220;I am so grateful for your extension of an Ingles card for my family! I cannot thank you enough!! My husband and I both work on main Street in the food industry, and we have two children. We so appreciate your blessing!
I would like you to know that I received a second card in the mail today and I wanted to let you know that I am aware this may be an accident. I would like to return it if there was another need somewhere in our community. I saved the return address from where the initial card was sent. I can mail it back there, if it&#8217;s a good spot for you! I just don&#8217;t wish to be greedy during such a trying time. Thank you for your time! And most importantly, thank you for your kindness!!&#8221;
*************************************
Postero Staff
&#8220;Thank you so much for the gift card!! It&#8217;s a saving grace, and brought tears to my eyes. ♥️?&#8221;
*************************************
&#8220;Thank you so much for your gift cards..it’s very thoughtful of you and I’m sorry if I seemed short at all..I was so overwhelmed by what was going on and my jobs getting shut down.
I ended up getting a night job at Walmart and I got my stimulus check. Your gifts cards and everything has been a really big blessing!
Thank you again for showing such kindness to me and I hope you are doing well:)&#8221;
*************************************
&#8220;We all thank you all who put this together to help us out!&#8221;
************************************
Shine Staff
&#8220;Wow. Thank you so much. I super appreciate it!
It truly is a huge struggle.&#8221;
************************************
&#8220;Thank you so much for the Ingles gift cards for me and my family it helped out alot.&#8221;
************************************
The French Broad, A BookBar & Kitchen Staff
We know you have lots of choices when it comes to helping during this terrible time, and so appreciate a donation in any amount you can make to this campaign: https://www.gofundme.com/f/henderson-county-nc-restaurant-staff-support
If you&#8217;re not able to donate at this time (or even if you are &#8211; thank you!), please share this post or the GoFundMe campaign link above.
Apply for an Ingles Grocery/Gas card by submitting this short form: https://hendersoncountyra.org/support-request/
Full Disclosure:

100% of donations (minus the 2.9% +.30 cents per donation GoFundMe fee) go to vetted by employer, furloughed Henderson County restaurant workers who apply.
To date, all but one applicant has received an Ingles Grocery/Gas card.

Thank you,
Laura Huff, Carolina Epicurean, LLC
Jason Reasoner, Postero
Lisa Hoffman, Underground Baking Co

Question 12

Chef-Driven Restaurant, Griff’s Kitchen & Bar, to Open In Enka-Candler NC

Accepted Answer

When Gina and Ian Griffin met working at the same restaurant, Gina was the front-of-house manager and Ian was the sous chef. The very first conversation they had, they shook hands over a deal to open a restaurant together. Gina would manage the front of the house and Ian would helm the kitchen. After falling in love and moving to Asheville, they decided it was time to seal the deal. They would set out to create a neighborhood spot where customers and employees were excited and comfortable to be there. Griff&#8217;s Kitchen & Bar (https://www.griffskitchenandbar.com/) will be that spot.
Slated to open late summer 2020, Griff’s Kitchen & Bar will be the place they’ve envisioned, where the food is outstanding and the environment is inviting to all. Located at 1390 Sandhill Road, Suite 6, the new restaurant will give the community a space to relax after work, watch the game, or bring their families out for a meal.
Gina currently works as the business manager at Mountain Area Residential Facilities and has plans to set up a program for those with disabilities to find employment at Griff’s. “We care about who works for us, who comes to eat, and the food we serve,” Gina said. “We want to use our restaurant as a platform for those who may not have a voice.”
Ian is currently a chef at All Soul’s Pizza in Asheville and was previously a chef at Garland and Panciuto. “We understand the difficult time we are all in. I, too, have been recently laid off from All Soul’s Pizza,” he said. “The way the community has come ‘together’ by staying home and staying well has been incredible. Alone together, we will get through this and when we do, we can all share quarantine stories over a great meal at Griff’s.”
Griff’s Kitchen & Bar will serve lunch and dinner, focusing on contemporary American cuisine that takes inspiration from foods across the globe. The seasonal local menu will include weekly specials that have a unique international flair.
In addition to the handcrafted, chef-driven menu, the owners of Griff’s are focused on employee well-being, transparency in the kitchen, and education for customers about all the moving parts involved with running an independent restaurant.
“The word ‘local’ is a big buzzword in restaurants, but it’s easy to say and very difficult to execute,” Ian said. “To me, it means hiring local, supporting small local farms, and most importantly, keeping money in the local economy. The Enka-Candler community has been so welcoming and supportive. We’d like to give back and help build the community in any way we can.”
From the food and the drinks to the atmosphere and the service, Griff’s Kitchen & Bar welcomes the community to dine in at their neighborhood spot for a meal that you’ll bring your friends back for.
Griff’s Kitchen & Bar is slated to open summer 2020 in the heart of the Enka-Candler community. For updates, visit www.griffskitchenandbar.com.
Epicurean Note
It feels odd, publishing a &#8220;new restaurant opening&#8221; announcement at this time. But in a way, it&#8217;s a reminder that life goes on &#8211; and it will go on, after COVID19 restrictions are lifted. It&#8217;s a ray of hope, looking toward the near future.

Question 13

Highland Lake Receives Environmental Sustainability Award

Accepted Answer

The Henderson County Chamber of Commerce presented Highland Lake Inn & Resort (https://hliresort.com/) with this year’s Environmental Sustainability Award. The Flat Rock, NC resort was able to reduce energy consumption by 10% and also played an active role in educating the public about sustainability by facilitating a Climate Crisis Forum. In addition, they continue to implement several environmentally friendly practices that include:
A comprehensive recycling program for staff and guests.

The implementation of brown, unbleached paper towels and toilet paper that is made from recycled materials.
All straws and stir sticks in the restaurant are compostable.
Composting organic waste from the restaurant in their garden
The recycling of all grease and oily liquids from the restaurant.
The elimination of Styrofoam &#8211; replaced with compostable corn cups.
A 2-acre garden provides organic vegetables for the restaurant.
Point of use water cooler’s deployed to avoid the use of plastic water containers.
“Save Our Planet” signage is used to encourage the reuse of towels.
Bulk dispensers for soap and shampoo eliminate wasteful individual containers.
Low-flow shower heads and adjustable toilet valves to reduce wastewater.
Room cleaning products that are all bio-degradable and phosphate-free laundry detergents.
Motion sensor technology is used throughout the property to reduce energy waste in unused rooms, at vending machines and other public areas.
All new HVAC units have SEER ratings of 19 or higher.
All new window units are dual pane and energy efficient.
The entire property uses energy efficient LED lighting.
Digital programmable set-back thermostats are used to reduce energy waste throughout the property.
Reversible ceiling fans are used in lodging, offices and the restaurant to reduce heating costs in cooler months.
Season’s restaurant follows the guidelines of the Monterey Bay Aquarium’s Seafood Watch program to ensure we purchase only sustainably caught seafood.

Highland Lake Inn & Resort is committed to demonstrating the importance of sustainable operations. As the hospitality industry rapidly grows in Western North Carolina, local hoteliers play an integral role in preserving natural resources. Each year, the goal is to operate in a manner that is more efficient than the last and provide guests an environmentally friendly place to enjoy.
Highland Lake Inn & Resort was honored to receive this recognition and thanks their staff and guests for continually making the environment a priority. Senator Chuck Edwards presented the award to Peter Fassbender, who accepted the award on behalf of Highland Lake Inn & Resort.
For questions or additional information, please contact Kim McCall at kmccall@hlinn.com.

Question 14

Salvage Station Teams Up With with Root Down Food Truck

Accepted Answer

An exciting new partnership between Salvage Station (https://www.salvagestation.com/) and the Root Down Food Truck (http://www.rootdownfoodtruck.com/) will allow the sprawling entertainment venue along the French Broad River to feature some delicious new food options while giving award-winning food truck co-owner Dano Holcomb the chance to branch into a brick-and-mortar space.
Dano’s new role at Salvage Station is going to allow him to expand on his classic training in country French and New Orleans cuisine. While the menu of many locally sourced ingredients will fluctuate with the seasons some, a variety of NOLA-inspired mains, sandwiches, and sides are in store. Standouts include a 12-hour, pecan wood-smoked and pulled pork sandwich with grilled pepper cheese; a catfish po’boy with jalapeno-avocado tartar; classic boudin balls with Creole mustard sauce as well as gumbo; hog jowl chicharrones with pepper jelly; crawfish poutine; and an alligator pie stuffed in a mini pie shell from Geraldine’s Bakery.
“Now I’ll be able to do more things that I learned in New Orleans that I haven’t necessarily been able to do with the food truck simply because our capacity was more limited, like broiled and sautéed items,” says Dano.
The menu will include vegetarian-friendly options too, including a vegan sausage sandwich with grilled seitan and a loaded black bean burger. A catering menu offered through Salvage Station’s special events will present even more options, including a slew of sides from collards and black-eyed peas to fresh seasonal salads to Creole deviled eggs.
Owned by Dano Holcomb and his wife, Julie, Root Down Food Truck launched in 2012 (in Statesville), serving Creole, Southern, and soul-influenced comfort food. Since moving to Asheville in 2014, Dano has received multiple accolades for his food, including being recognized among the South’s Best Food Trucks in both Southern Living magazine (2016) and on CNN’s Wander Musts (2019). A graduate of Delgado Culinary Arts Program in New Orleans, Dano trained in some of NOLA’s finest kitchens and worked briefly for farm-to-table pioneer Cassie Parsons at Harvest Moon Grille in Charlotte.
The Root Down Kitchen at Salvage Station will be open Tuesday through Sunday, during Salvage Station’s regular business hours. “In addition to bringing even more great music to our lineup this year, we are equally excited to offer this new menu to our food loving patrons.” says Danny McClinton, founder and owner of Salvage Station. The kick-off event on Fat Tuesday, February 25 starts at 7pm and is free to the public. Patrons can expect a special Mardi Gras-inspired menu and musical entertainment by Zydeco Yaya and Unihorn.
About Salvage Station
Founded by Danny McClinton in 2016, Salvage Station is a riverfront bar, restaurant, concert hall, and award winning special events venue located along the French Broad River in Asheville, NC. Indoor and outdoor stages are in store for many big acts in 2020, including Stephen Marley, Michael Franti & Spearhead, Big Gigantic, JRAD, Steep Canyon Rangers, and more. salvagestation.com
About Root Down
Owned by Dano and Julie Holcomb, Root Down Food Truck launched in Statesville in 2012. Hailing from an Italian household where food was a centerpiece, Dano is a Chicago area native and graduate of UNC Asheville, who spent 14 years as a NCAA Division I soccer coach before moving to New Orleans in 2009 to pursue his dream of cooking. He trained at Delgado Culinary Arts Program and in the kitchens of some of NOLA’s finest chefs, where he learned the nuances of classic Creole, French, and Southern cuisine as well as the farm-to-table ethos. In search of a city with a supportive and creative local food community, Dano found himself in Charlotte, working for farm-to-table pioneer Cassie Parsons at Harvest Moon Grille, before launching Root Down Food Truck. He and his family moved to Asheville in 2014. In addition to being recognized among the South’s Best Food Trucks in both Southern Living magazine (2016) and on CNN’s Wander Musts (2019), Root Down took top honors for four years at the Asheville Food Truck Showdown (2014, ’15, ’16, and ’18) and won People’s Choice award for the showdown in 2016, ’17, and ’19. He was also invited as a guest chef on the 2020 Jam Cruise. rootdownfoodtruck.com

Question 15

Biscuits, Beer, and BBQ - NEW in South Asheville

Accepted Answer

Asheville businesses are prospering, and they&#8217;re looking to surrounding communities for additional location sites. Biscuit Head and 12 Bones Smokehouse owners are both opening new locations in South Asheville (aka Skyland). They and the new 12 Bones Brewery Brew Master filled me in on their plans as I took a peek behind the curtains.
Biscuit Head
Tagline: &#8220;Put Some South in Your Mouth&#8221;
Website: http://www.biscuitheads.com/
Address: 1994 Hendersonville Rd, Asheville, NC 28803
The sign&#8217;s been up long enough to have folks asking if the latest Biscuit Head location will ever open. Partners Jason Roy, Michael Wester, and their wives have hung tough through almost a year of site/building upgrades at the old Dunlop Tire location and do indeed hope to open in January. As anyone familiar with construction knows, &#8220;hope&#8221; is a safer word to use than &#8220;plan&#8221;.
Businesses supporting other local businesses and artists is a way of life here. Jason mentioned that approximately 15 local artisans have worked on this project, including custom-built benches and tables. The fun wall art below is by Jenny Fares of Asheville&#8217;s Sound Mind Creative.
 
Power was scheduled to be turned on this same day, so it was just a little dark inside, even with lots of windows on the front wall. I&#8217;ll just tell you that restrooms sport very cool tile floors and cat head wallpaper.
Biscuit Head is known for biscuits the size of a cat&#8217;s head and their Jam Bar. If you&#8217;ve been to one of their other locations, you&#8217;ve probably never seen empty jam bar, right? Well, here&#8217;s your chance. Jason was pretty happy it was in and ready to be filled with butters, jams, jellies, and honey.

The decor made me smile: a little Industrial; a little Artsy; with just a smidge of Millennial. Two things I especially like are the shelving and the lampshades that make me think of old-timey bee hives. Biscuits and Honey. Get it? And don&#8217;t miss the nod to history in the form of the original Dunlop sign mounted up high on a wall in the dining area.

Parking could have been nightmarish with just a few spots, but go around back and you&#8217;ll see more parking space created by digging in to a hillside. It could have been strictly asphalt, but a mixture of asphalt and paving stones makes for a nice look and I&#8217;m guessing they&#8217;re environmentally friendly via drainage.
Looking toward the right side of the building, you can see where the enclosed patio with  will be. There will be garage doors (think tire shop) that&#8217;ll be open in nice weather, large heaters for cooler weather, and a fun mural by well known local artist, Gus Cutty, in the works for the side of the building.

Yes, they are now hiring. Give &#8217;em a call if you&#8217;re interested.

For a little taste of what you can expect in the way of food and decor, take a look at this July, 2014 article I wrote about the very first Biscuit Head in West Asheville: &#8220;Why yes, I AM a Biscuit Head&#8221;
12 Bones Brewery & 12 Bones Smokehouse
Tagline: &#8220;Tender Butts & Sweet Racks&#8221;
Website: https://www.12bones.com/
Address: 2350 Hendersonville Rd, Arden, NC 28704
Take a look at the VERY cool building that now houses the latest 12 Bones Smokehouse location, as well as a new concept for owners Bryan and Angela King, 12 Bones Brewery.
Image: Bing Maps
Looking at the front of the building, the Brewery is on the left and the Smokehouse is to the right. Don&#8217;t panic, you&#8217;ll be able to get a beer with your food and vice versa. Seating areas include a long narrow space between the two concepts, in the Taproom, and outside on a narrow patio behind the building. If you&#8217;re lucky, you&#8217;ll get a close up &#8211; very close up &#8211; look at slow-moving trains as they go by the patio out back. It doesn&#8217;t happen too often, but does happen. I love trains, so I&#8217;d be good with that.
Not sure how the pad outside the double doors will be used. Possibly another small patio so you can eat, sip, and watch the traffic go by?
There&#8217;s plenty of parking in lots at either end of the building, so no worries there.

As far as tank rooms go, this one&#8217;s a pip. On the other side of a wall to the right &#8211; out of camera view &#8211; is the Taproom with bar service. I&#8217;m holding back images of the bar so it&#8217;ll be a surprise.
Brew Master, Scott Hettig, comes to 12 Bones Brewery from Milwaukee, Wisconsin, via a one year stint doing &#8220;production brewing&#8221; in Greenville, Mississippi. The return to &#8220;brew pub&#8221; brewing brought Scott back to the creative side he missed: collaborations with a restaurant, beer dinners, and beer pairings. As soon as he and his wife arrived in Asheville, they fell in love. Mountains, four seasons, and all. Sounds familiar, right?
Scott explained that the goal is to have the brewery up and running at the same time the Smokehouse opens, but it&#8217;s looking unlikely as of this writing due to various issues and delays. He also mentioned that as of now, the Taproom will have different (longer) hours than the Smokehouse.

So back to the double door entry. Right inside the door is where you&#8217;ll be ordering your Smokehouse fare. I do love their BBQ, so I&#8217;m pretty darned happy about this. Watch for your order to be placed by fast moving hands and arms flinging the paper it&#8217;s written on along a wire to the kitchen.

Speaking of the kitchen, the 12 Bones South location on Sweeten Creek Rd will be closing permanently on Saturday, January 5th. The upcoming widening of Sweeten Creek Rd played a part in this decision.
Almost the second it closes, all kitchen equipment will be moved to this new location, including the condiment station in an upright piano. Same menu and same employees, too.
Another piece of information of note is that the buildout includes a good-sized private event room with a small bar, access to the rear patio, brewery, and smokehouse.
On a design note, I was happy to learn that what looks like reclaimed wood is actually reclaimed wood.

As soon as they&#8217;re up and running, I&#8217;ll be popping in for some biscuits, beer, and BBQ.

Category: NC Mountains

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