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Tasting Rock Hill, SC

Laura
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Tasting Rock Hill, SC

If you’ve never been, and have only one day in Old Town Rock Hill, SC to check out the food & drink scene, where do you go? Thankfully, we didn’t have to figure it out for ourselves. Visit York County SC set up an exceptional itinerary for our small group.

NOTE: Click gallery images for details in captions.

The Mercantile, 153 E White Street

COFFEE & BREAKFAST BITES

We began with coffee and snacks at The Mercantile’s Jackass Cafe.  There’s so much going on in this 10,000 sq ft space, it rated it’s own article.

Elk Ave Tavern, 125 Elk Avenue

LUNCH

After closing down Cibi! Cibi!, their much loved food truck, to open Elk Ave Tavern, owners Anthony Legatie and Hunter Newton have their next hit on their hands.

We didn’t order lunch. Lunch ordered us! Let me take this opportunity to profusely thank the folks at EAT (see what I did there?) for the amazing spread they sent to our tables. Our server was a super friendly beast, handling quantities of food he probably doesn’t handle for two tables.

Takeaways – granted, after only one visit:

  • EAT comes off as a neighborhood Tavern in every way. It’s warm, relaxed, and comfortable.
  • Their menu is a mix of delicious creative surprises, as well as dishes more like what you’d expect at a tavern.
  • Occupancy numbers aren’t huge, so if you want to go, be strategic so you get a table. If you have a group, I’d recommend calling ahead. There are about a dozen seats at the bar. That’s where I’d sit, unless I’m with more than one other person. In that case, a table or booth would be the way to go. I don’t think they take reservations?
  • Molly and I both really liked the Smoked Pork Belly Skewers. I also loved the presentation, flavors, and textures in the Golden Beet & Burrata Salad. Details are in Gallery image captions.
  • I was mortified at the potential waste of food. We couldn’t possibly eat all, or even close to all, of the food delivered to our tables. Luckily, one of the people at our table runs a non-profit and was encouraged by our server, so boxed up as much of the leftover food as possible to share with those in need.

Rock Hill Coffee Shop & Roasters, 139 E Main Street

DESSERT & SERIOUS COFFEE

Bryan Boan, owner of Rock Hill Coffee shop and roasters, is a force of nature – especially when talking about coffee and his business. He’s passionate about “coffee culture” and “community”. He talked about single origin, blends, and sourcing beans. While you’re at the shop, get your coffee of choice, pick up a pastry, or tea if you’re in the mood. 

A few interesting Bryan Boan quotes:

  • “Think bigger. Not in numbers, but in impact.”
  • “I don’t want a hundred stores. I want three stores.”
  • “I want to have a farm in Uganda where I’ll work with the people there, growing coffee, bringing health care, and education to the farm families”.

Sleeping Giant Distillery, 122 Southern Street

TOUR & RUM TASTING

One of the most delicious things I tasted on this Crawl was Sleeping Giant Distillery’s Lemongrass & Vanilla Rum Liqueur. Oh my gosh, it’s so smooth and tasty. My only regret is not bringing a bottle home with me. It’s only available at the distillery and surrounding ABC stores.

York County’s first legal distillery since the days of prohibition, I got all caught up in the name when I saw the very “compact” building they’re in. Giant’s in the name, but not in the building. But . . . with my predicted success, they’ll probably end up in a giant building. Brothers William and Patrick founded the micro-distillery, and named it after a game they always played.

Brothers William and Patrick, Sleeping Giant Distillery

Stop in for tastes at the front counter. The business end, distillery tanks, kegs, etc., are in the back. They’re hoping to have a couple small tables with chairs out front in nicer weather.

Elsie’s at Kounter, 135 E main Street

COCKTAILS & TASTING

Elsie’s is a tucked away jewel of a speakeasy across a hallway from Kounter restaurant, both created by Chef Robert Masone. You have to say the current password, found on their social media, at a front counter. If you have it right, a button is pushed unlocking the door to the secret entrance.

There are plenty of creative, tasty dishes on the limited menu: snacks, charcuterie, and desserts. I’m guessing from the looks of the bar and watching the bartenders, I’m guessing they can whip up pretty much what ever you want in the way of a drink. They refer to what they do as “building” cocktails, as opposed to “making” them.

Bottom line, it’s a cozy, bougie, sexy, private-feeling space that has rules intended to maintain all that. Things like, put your phone on silent and no taking calls. Here’s an Elsie’s article I published back in December, 2024 that has more details.

Rock Hill, SC Getaway – The Mercantile: Cafe, DIY, Shop

Laura
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Rock Hill, SC Getaway – The Mercantile: Cafe, DIY, Shop

Rock Hill, SC might just be the next destination for a small group of us that go on three to four day getaways to not-too-far-away places. We go for food, drink, entertainment, and sightseeing and Rock Hill hits all that. It’s about 2 1/2 hours from Hendersonville, just south of Charlotte, NC. 

I was invited to explore Rock Hill recently by Visit York County, SC. Molly Fowler, aka The Dining Diva, joined me. It was great comparing opinions with Molly, as she’s a talented Chef, gardener, world traveler, and not shy about sharing.

First stop on our “Crawl” was The Mercantile. It’s a General Store (“Modern General Store”) of sorts, but oh so much more! There’s A LOT going on in this 10k sq ft space that was previously home to a Coca-Cola factory. Warning – it’s very easy to go down the rabbit hole while exploring their website.

  • The Jackass Cafe – Cafe/Coffee Shop/Wine Bar
  • Multiple DIY Bars: Flowers, Soaps, Spices, “Trucker” Hats, Jewelry, and Candles
  • Murals by “world-renown Muralists”
  • Event Venue: Makers Markets are held in this 2nd floor space, or outside. The venue is also available to rent for your event.
  • The Rock Hill Community Fridge: a first in Rock Hill, created by and hosted at The Mercantile. “Free food for anyone who needs it. Powered by the community, for the community.”

Opened in 2018, The Mercantile is the oldest of businesses opened in the last few years during a renaissance of “new, small and locally owned” businesses within easy walking distance in Rock Hill’s charming downtown.

“City of Rock Hill leadership has done a great job on revitalization of the downtown. First, there were some opportunity zones and tax incentives in the past and now cater towards other areas surrounding downtown. Also, there has always been a lack of residents (people living downtown) which is slowly shifting. Two relatively new apartment complexes are in downtown…The Exchange and The Anderson which have added many young couples especially to the area. I’ll also add that the business owners are doing a really good job of working together to create a vibrant environment downtown. Definitely “a rising tide lifts all boats'” mentality.” – Andy Clinton, President/CEO Visit York County, SC

We had a great time exploring what felt like all ten thousand square feet! There’s so much going on here, it could easily become overwhelming if not for the thoughtful layout. Each area – merchandise, DIY bars, cafe, etc., is an independent vignette, separated from the others through thoughtful design.

Molly left with a package of Angel Hair Pasta to cook at home, and we both left with our Soap Bar creations.

Click on images for captions and to enlarge.

 

The Mercantile
153 E White St.
Rock Hill, SC 29730
(803) 366-6372

Nice-Casual Fine Dining at The Silo Cookhouse

Laura
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Nice-Casual Fine Dining at The Silo Cookhouse

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.

The Silo Cookhouse
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.

The Silo Cookhouse
I sat at the bar, sipping an Old Fashioned, while I looked through the menu. That’s a real candle. I was happily surprised it was real instead of battery operated.
The Silo Cookhouse
Fireplace flanked by pieces of art.
The Silo Cookhouse
By the time I left, the chickens had settled to roost on the entrance railing. Pretty cute!

Their menu isn’t extensive, but most people should be able to find something they’ll like. I’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.

NEW! Hearth and Herron Restaurant to Open at 337 7th Ave

Laura
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NEW! Hearth and Herron Restaurant to Open at 337 7th Ave

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’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
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’ve messaged, but haven’t gotten a response. If I’m made aware of corrections, I’ll update this article.

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

Laura
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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
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.

Abuela's Little Kitchen

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! 😅

Abuela's Little Kitchen

Gobsmaked! Dinner at 131 Main

Laura
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Gobsmaked! Dinner at 131 Main

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’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 “six steps of importances” system in order from most to least important.

“If you see a hand up and you’re doing a first round or a greet, that’s more important. If you’re manicuring or bussing a table, then food is more important, so you stop what you’re doing and go get and run the food.” 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’s hands without missing a beat describing desserts, and into the passer-by’s hands. If I’d have blinked, I’d have missed it.

131 Main
One of multiple dining areas. The bar is on the other side of the colorful hanging “bowls”, for lack of better description.

Seating is in multiple areas – 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 – important after Hurricane Helene. Sometimes clear, sometimes not, like in my cocktail.
  • Drinks: Wine – generous pour. Old Fashioned – larger than some on the portion scale. 
  • That Chilled Wild Rice Salad served with the Cedar Plank Salmon was fantastic! I’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’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.


 

New Pies by Di Gluten Free Bakery Coming to Horse Shoe

Laura
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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/

Pies by Di

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.

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

Laura
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NEW – Coffee Shop? Bar? Local Hang Out? Yes!

It’s new, but what is it? Coffee Shop? Bar? Local Hang Out? It’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’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’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 pairing: Wine, Beer, and Snacks
Casual Friday Wine and Beer pairings with “snacks”. Don’t ask me how, but it works!

I know a little about wine and what I like and don’t, but admit no matter what I’m told to expect to taste with wine pairings, it just doesn’t happen. And I can’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’s okay, Brooke. I’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’s in the house, there are very limited food options. They just don’t have the facilities or space at this time.
  • That’s why a rotation of Food Trucks will be on site regularly soon.
  • Notice in the Gallery, there aren’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.
    • “The Old Haywood Filling Station is more than just a coffee, beer, and wine venue. It’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.” – 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/

Register Now for ASAP’s 2025 Business of Farming Conference

Laura
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Register Now for ASAP’s 2025 Business of Farming Conference

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’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.

ASAP Business of Farming Conference 2025

“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’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.

ASAP Business of Farming Conference 2025

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.

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

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

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.

“We know what they are going through in North Carolina,” said Chef John Harris, New Orleans chef-owner of Lilette and Bouligny Tavern and organizer of Cooks for Carolina. “Asheville is such a beautiful part of the country, and I love spending time there, so it’s especially important to me to support these chefs and restaurants. I want to see them survive and come back stronger.”

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’ 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.”

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