Disaster Preparedness: a Personal Journey

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A Personal Journey

Some of you know I’ve lived through three disasters prior to Hurricane Helene. The first was a salt water flood when I was in my 20’s, single, and living in a beach community between two bodies of sea water. Salt water’s a whole different kind of flooding because it’s so corrosive. Then two pretty major earth quakes with Bill and our three kids in the northeast.

The second earth quake took out all communications, like Hurricane Helene did. Communications weren’t only out for the general population, they were out for ALL emergency services. Luckily, one of our elementary school teachers was an enthusiast, had all the equipment, and taught ham radio classes. Our school became emergency services headquarters. That quake also took down lots and lots of trees. We had over sixty huge 80-100+ foot evergreens, mostly Douglas Firs and Bigleaf Maples down across the roads within a few blocks of our house.

After that, I did an extremely deep dive into emergency preparedness best practices. It’s been a long time since I put together supplies for two adults and five young children, so some things have probably changed or been improved.

I’m definitely NOT an expert, but here’s an overview of what I put together for our family:

Emergency Supplies

There are lots of options when it comes to emergency supplies. Red Cross, Amazon and lots of other companies have good options. I used American Red Cross pre-packed backpacks and then added to them.

  • Supply Location: First, I chose a location in the house that was easily accessible and most likely accessible if the house came down in an earthquake – our front hall coat closet. We didn’t have a suitable outdoor location, or I would have stored them there.
  • Supply Storage & Access: Packed most of our supplies into two 55 gallon plastic trash cans with lids and wheels. Each trash can had an inventory of contentes printed and weatherproofed on top. One held camping gear: sleeping bags, ground cloth, tent, camp stove, extra fuel canisters, flint fire starters, emergency radio, and more. The other held: first aid supplies, pain killers, extra clothes, hats, glasses/sunglasses, flash lights, whistles, bug spray, feminine supplies, prescription medications, freeze dried and dehydrated meals from REI, powdered milk, energy bars, and more.
  • Prepackaged Supply Backpacks: The American Red Cross sells pre-packed Emergency Preparedness Packs and Kits (https://www.redcross.org/store/emergency-preparedness) for various numbers of people and days. You can find them on Amazon (officially licensed), as well as the Red Cross website. Sometimes a 10% or similar discount pops up on the Red Cross website.

American Red Cross Emergency Pack for 4

  • Supply Placement: Bill was at work and I was home with kids when the big quake hit, so we were separated for quite a while as he tried to get home. Because of that, I purchased a one-person backpack for Bill’s car and office (https://www.amazon.com/dp/B0CKXVR4B7), and a four-person backpack for my car (https://www.amazon.com/American-Red-Cross-Officially-Preparedness/dp/B0CKXXFRYK).
  • Supplementing Pre-packaged Supplies: I supplemented each survival backpack with tools (crowbar, saw, hammer, screw driver set, jumper cables, flares, bungee cords, rope, etc). Anything I thought might be useful. Some of that also fit in the Red Cross backpack.
  • Drinking Water: The Red Cross packaged drinking water has a 5 year shelf life. Bottled water purchased in the store doesn’t go bad, but it can start to taste like dust after a year if not stored properly or for too long. There can be other issues. I’ll leave it up to you to do your own research on this one. You can also purchase emergency drinking water pouches in quantity.
  • Communication: We had walkie talkies with a 5 mile range. Used them on the ski slopes and during other outdoor activities to keep in touch with all the kids. After losing all communication for multiple days after the big quake, I considered getting a Ham Radio license and set up for a broader, out of disaster area, reach. It’s a process, and no one in either of our families was interested, so I let it go.

Lessons Learned

  • What Personal Items to Take? Update 1/13/2025: When asked, I always say, imagine your house is on fire. What are the first 5 things you’ll grab? Then think about the next 5. Make a list, because you never know what you’ll do in a crisis. If possible, always keep those things in the same, easily accessable place.
  • Emergency Supplies: There are lots of options when it comes to emergency supplies. Red Cross, Amazon and lots of other companies have good options. Figure out what you need and which supplier puts those together best.
  • Generator: Critical if you’re on a well! If you’re planning on getting a generator, consider a “Standby Generator” that connects directly to a Natural Gas line. Many use natural gas and/or propane. They turn on and off automatically, whether you’re home or not, so no worrying about a power outage when you’re not home. And no finding a place to store a portable generator and gas to power it safely, as well as rolling it out, hooking it up, and keeping the tank full every time the power goes out. Remember gas station pumps run on electricity, so don’t work when the power’s out.
  • No Generator: Before we had a generator we’d do a few things you might already do, but I’m going to mention it here anyway. Before disaster strikes, always keep gallon jugs (milk jugs) of water into your freezer. They’ll keep things cold for a while when the power’s out. As they melt, move one or two into your refrigerator to keep those things cool. You can also drink the melted water if needed. If you have plenty of warning, fill your bathtubs with water for flushing and to drink.
  • Transportation: As a general rule, don’t let your vehicle get lower than ¼ tank at any point. More is better. Sometimes disasters happen with little or no warning.
  • Cash on Hand: Don’t rely on credit cards alone. Cash is King when power grids & machines get dinged! Keep some cash on you and some in your house. If you’re worried about cash at home, get a fire/water proof safe that you can tuck away somewhere and bolt to the floor. During WNC’s recent Hurricane Helene disaster, banks were closed and retail (restaurants, shops) credit card systems were down, so “cash only” for an extended period of time. Everyone headed to ATMs, which quickly ran out of cash.
  • Food Supply: Keep your pantry stocked. Don’t have much room for extra food? Maybe keep a couple boxes of non-perishables in your garage or a closet. Grocery stores had no power and were closed for days after Hurricane Helene. Without free meals served up by volunteers, churches, World Central Kitchen, and others, a LOT of people would have gone hungry.
  • Cooktop: Choose a gas cooktop if possible. Natural Gas works when the power’s out. You just need to turn a burner on and light it with a lighter or match. Burners can be turned on for heat, also, if you have no other heat source.
  • Wood Stove: We learned firsthand how critical it is to have a heat source during a disaster. That is why we will always have a wood stove. A wood stove (or fireplace insert) that has a top area big enough to cook on, as we did during previous disasters.
  • Central Meetup Place: It might sound a little over the top, but we used to have a central meetup place in the country set for our family in case some crazy nation-wide disaster happened. If that did happen and there was no way to communicate, we’d all try to get to that place. We let that slide over time, but with so many people stranded and isolated for weeks or more after Helene, we’ll be setting a new meetup place.

One Last Thing

Now that Bill and I have experienced total, multiday loss of ALL communication – again, and our children & other family are scattered across the country, I’m researching hand-held radios and walkie-talkies that don’t require an operator’s license, contract, have nationwide coverage, and won’t break the bank. Multiple people in our family will have one.

*If I missed anything, I’ll update this post.

Strada Italiano & Gemelli Rebuild with Local Approach

Asheville’s Strada Italiano & Gemelli Restaurants Rebuild with a Local Approach
Featuring Happy Hours, 828 Burger Night, Brunch Revival & More

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.”

Strada Italiano

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

Strada Italiano

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.

Gemelli Restaurant

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

Elsie’s Chic Speakeasy Opens in Downtown Rock Hill, SC!

Chef Rob Masone is opening the first official speakeasy in York County, SC. He’s converted a Civil Rights historic landmark into chic space in Downtown Rock Hill, SC. For all you North Carolinians, Rock Hill is about a half hour south of Charlotte.

Tucked away inside a new street-front bodega, York County’s first-ever speakeasy has announced their opening for today, December 13th. Located at 135 East Main Street in downtown Rock Hill, Elsie’s includes a charcuterie to-go shop, a hidden speakeasy and a second-level private event space.

Elsie's Speakeasy

The 900-square-foot speakeasy is named after Chef Masone’s beloved grandmother, Elsie. The cozy space will accommodate 45 guests and feature a counter bar with 14-16 seats. Dark floral wallpaper, subdued lighting and family heirlooms will contribute to the luxe speakeasy vibe. The hidden entry is through a concealed door in the cheese shop. Chef Masone wanted to create a memorable entrance, but one hiding in plain sight. And yes, a secret code word will be required to enter. Hint: it can be found inside a neighboring business or posted on social media.

“As we’ve refined our original vision for this space, we’ve focused on creating a truly unexpected experience,” says Chef Rob Masone. “Every element, from the secret entrance to our extensive cocktail program, has been carefully curated to bring something unique to both downtown Rock Hill and York County.”

Chef Rob Masone

OF NOTE, Chef Masone temporarily closed his restaurant, Kounter, while he and his staff supported lineman working to restore power to North Carolina areas affected by Hurricane Helene by serving 600 to 800 meals a day at a Duke Energy’s Kings Mountain training facility.

The speakeasy will offer 50 exclusive annual memberships. Members will get VIP treatment with personalized decanters displayed on a dedicated wall, private access during special hours and exclusive invites to special events.

Elsie’s bar menu aims to feature a mix of classic and modern cocktails, along with non-alcoholic options and house-made elements, including dry ice, smoked cocktails and herbal infusions sourced from local vendors. A selection of small-bite, gourmet sweets will also be served.

Elsie's Speakeasy

Patrons will access the speakeasy through a 400-square-foot European-style cheese and charcuterie shop. The bodega will showcase an Italian flywheel meat slicer with a cherry-red finish, matching the iconic refrigerator at Chef Masone’s flagship restaurant Kounter, in the historic former McCrory’s Five and Dime. Customers can shop daily for a carefully curated selection of local goods.

The 1,800-square-foot private event space upstairs is expected to open in Spring 2025.
Vinyet Architecture and Copper Dwelling and Design oversaw the architectural transformation and interior design of the 3,000-square-foot building previously occupied by Edward Jones investment banking company.

About Chef Rob Masone
A York County, South Carolina native, Chef Rob Masone was born and raised in Rock Hill. Following many successful years as an Executive Chef throughout the Carolinas, Chef Masone ultimately planted roots in Rock Hill with the opening of his first restaurant, Kounter, in the historic former McCrory’s Five and Dime. In addition to Kounter, Chef Masone owns and operates Kre8 Xperiences, a full-service events and catering company. Chef Masone earned a spot on the 2023 roster of South Carolina State Chef Ambassadors.

Thanks to Visit York County for bringing this terrific new space to my attention.

Fantastic Cooks for Carolina Dinner Series

New Orleans Chefs Come Together to Support Asheville, North Carolina’s Independent Restaurants

The devastating aftermath of Hurricane Helene has left restaurants in Asheville, North Carolina in a dire situation. Recognizing the urgency, over twenty New Orleans chefs and restaurant owners have united to create Cooks for Carolina. This dinner series will provide crucial support to independent restaurants and restaurant employees in Asheville and Buncombe County. Each New Orleans restaurant will send 100% of the proceeds from its individually created event to the nonprofit Explore Asheville’s Always Asheville Fund, which is coordinating the distribution of grants to small, independent restaurants in Asheville and Buncombe County.
 
Several North Carolina chefs, including Jacob Sessoms, Peyton Barrell, Trevor Payne & Matt Dawes, will join the New Orleans restaurants to share what they are going through as they rebuild. Events begin on November 6 and continue through the holidays. Reservations are required and can be made HERE.
 
“We know what they are going through in North Carolina, and we know what it’s like to be waiting for potable water,” said Chef John Harris, chef-owner of Lilette and Bouligny Tavern and local 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.”
 
“First and foremost, I want to express our deep gratitude to all of the New Orleans chefs and restaurateurs for their interest in helping us,” said Jacob Sessoms, founder and chef-partner at Perfectly Ad Hoc Hospitality Group in Asheville, NC. “We know they understand our situation better than anyone, and it’s no surprise how quickly they jumped to our aid; it’s part of what makes New Orleans so special.”
 
Always Asheville
 
“We are deeply moved by the outpouring of support from New Orleans and its hospitality industry,” said Vic Isley, President & CEO of Explore Asheville. “The Always Asheville Fund has been set up to help our small independent business owners with emergency grants that will aid in sustaining our deeply rooted hospitality community. This support will help keep Asheville’s restaurants open into the future.”
 
Explore Asheville, Buncombe County Tourism Development Authority’s 501(c)(6) nonprofit, has established the Always Asheville Fund to help small independent travel and hospitality businesses throughout Asheville and Buncombe County recover from the devastating impacts and aftermath of Hurricane Helene. 
Generously supported by New Orleans & Co. and the Higgins Hotel.
 
Cooks for Carolina Dinner Series (as of October 29):

For up-to-date event information and reservations please visit www.cooksforcarolina.com

Sunday, November 10
Chef Adolfo Garcia with The Caribbean Kings and Chefs Edgar Caro and Alfredo Nogueira
Location: La Boca
Time: 6:00 pm 
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Peyton Barrell 
 
Monday, November 11
Chefs Aaron Burgau, Patois; Justin Devillier, La Petite Grocery; Maggie Scales, La Boulangerie; Ashwin Vilkhu, Saffron; Sophina Uong, Mister Mao; and Michael Gulotta, MoPho 
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Peyton Barrell
 
Tuesday, November 12
Chef Edgar Caro with Chef Jimi Setchim, Brasa
Guest Chefs: Alfredo Nogueira, Cane & Table and Tony Rodrigue, Acme Oyster House 
Location: Brasa
Asheville Visiting Chefs: Chef Jacob Sessoms
 
Sunday, November 17
Chef John Harris
Location: Lilette 
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Trevor Payne
 
Tuesday, November 19
Chefs Donald Link, Stephen Stryjewski, & Ryan Prewitt, Link Restaurant Group 
Location: Cochon Restaurant at Calcasieu
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Trevor Payne
 
Wednesday, November 20
Chef Sophina Uong
Guest Chefs: Brett Monteleone, Junior’s on Harrison and Wilfredo Avelar, Mawi
Location: Mister Mao
Asheville Visiting Chef: Chef Jacob Sessoms
 
Wednesday, November 20 
Ti Martin and Lally Brennan with Chef Meg Bickford
Guest Chef: Rob Mistry, Gautreau’s
Location: Commander’s Palace
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Matt Dawes 
*supported by Cathead Distillery
 
Tuesday, November 26
Chef EJ Lagasse
 
Tuesday, November 26
Chef Phillip Lopez
Location: Galatoire’s
 
Monday, December 2
Chef Susan Spicer
Location: Rosedale 
 
December TBD: 
Chef Justin Devillier 
Asheville Visiting Chef: Chef Peyton Barrell
 

What’s Happening on Hendersonville’s Main Street – Update

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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 “What Happened on Main Street” 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 – 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 StDeluxe 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.

Dinner The Bohemian Way in Brevard

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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’s Italian. Wrong. Read the menu, start to finish and got it. And it was fun & right up our alley!

“The Bohemian Restaurant invites you on a culinary journey around the world with our diverse menu, always offering something unexpected.”

“Carefully curated with a fusion of cultures.
Each bite will make you travel with us.
Experience a melting pot of flavors.”

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’s the previuos location of Hobnob Restaurant.

The building isn’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’t huge, so I’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’t huge, but there’s a nice variety. Bill’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 – light and mildly sweet – was one of the best I’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’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 “look”. He smiled and said, “in a way. We’re all Brazilian.” He went on to say they all go to Brevard College. That’s when I asked if they play soccer. Why, yes, they do! They’re all on the team and have a Brazilian Coach. I nailed it!

The Bohemian is a great addition to the Brevard dining scene!

Getaway to Charming Galena, Illinois

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The time we spent on our recent getaway roadtrip to Galena, IL via Columbus, IN, flew by way too quickly! We broke the drive into two days there, two days back, spending a night at the Holiday Inn Columbus each way.

COLUMBUS

Wouldn’t normally mention the hotel, but it was exceptional. There’s a nice outdoor pool, decor was fresh and interesting, and the open-air, cozy mezzanine bar was terrific. We actually had dinner there both nights. Pizza both times,because it was good, but they have salads, burgers & more.

You can learn a lot talking to bartenders. For instance, among the fine lineup behind the bar were whiskeys and distilleries I’d never hear about: Heaven Hill Distillery, Hard Truth Distilling Co, Angels Envy Distillery, Nearest Green Distillery (named after Master Distiller Nearest Green, the first known African-American master distiller), and MGP Distillery. MGP dates from the early to mid 1800’s, is one of the biggest distilleries in the country, and is behind more than 50 whiskey brands that they don’t publicly discuss.

She also told us some interesting things about the town of Columbus and a couple of annual events held there that sounded great: Ethnic Expo and State Street Taco Tour. Both are food events.

GALENA

Charming, historic Galena, IL is a testament to maintaining the heart and soul of an idea that began in the early 1800’s, when in 1818 John Tyler Armstrong built a cabin on the east bank of the Fever River (now mostly known as the Galena River). It was the first recorded permanent settlement on the Fever River. Streets and lots were first laid out as early as 1826 by Lieutenant Thomas.

Interesting to note, the river used to be much bigger. By the 1850s, Galena was the busiest port between St. Paul and St. Louis often boasting as many as fifteen steamboats at a time docked along Water Street. Over time, the river’s gotten much smaller due to settling silt and sediment that flowed down reiver over time. During mining years, the river was dredged so larger boats could still reach the docks for loads of lead.

The Galena Chamber of Commerce was established in 1838, and the town was chartered as a city in 1841. During the civil war, the town was home to nine Generals, including General Ulysses S Grant. He, his wife and four children lived in what is now a historic site for about a year. Grant returned to live in Galena after the war.

History buff? Read more about Galena’s History

This was our third visit to Galena. The last time we were in town was in 2020 during covid. Absolutely loved the way they handled the situation (see gallery below)! The charm and comfortable vibe of Galena and surrounding small towns & farmland make it a super relaxing place to spend time. There’s plenty to keep you busy: golf courses, shopping, good restaurants, wineries, breweries, a distillery, boating on the river, an 8 mile river trail for walking & biking, and more. Note: it helps if you know how to parallel park if you’re planning on parking on Main Street. 

I’ll be following up with a post covering the culinary offerings in Galena.

 

Kitchen Sync Announces New Eastside (Greer), SC Location

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Using Restaurant Week as a backdrop, one of Greenville’s most popular and highly rated restaurants –– Kitchen Sync –– announced it is beginning construction on a second location. The announcement comes eight years after opening its first location on Laurens Road.

The second Kitchen Sync will be located at 2420 Hudson Road in the Brushy Creek Crossing shopping center in the space formerly occupied by Dragon Den.

Owner and longtime Greenvillian, Kevin Feeny, said, “People have been asking us for a long time to open a second location closer to Greer and when this space came available there was no doubt it was perfect for us.”

The location at the intersection of Hudson Road and Old Spartanburg Road has many surrounding neighborhoods but not an abundance of casual, neighborhood restaurants with high quality food and drinks. This was a similar situation to Kitchen Sync’s original Laurens Road location when it opened in June 2016. Today, the Laurens Road corridor, now referred to as “Midtown”, is fast becoming a Mecca for restaurants.

With on-site parking and a soulful neighborhood vibe, Kitchen Sync offers a downtown-quality casual dining experience without the hassle. Customers of Kitchen Sync’s second restaurant can expect the same great menu offerings, exceptional hospitality and a unique blended value business model that strives toward a greater good.

“By investing in our employees and the community we serve, everyone succeeds,” explains Feeny. “Indeed, the S-Y-N-C in our name speaks to our business model and the intertwining of our values of compassion, community and stewardship into our soulful neighborhood restaurants.”

Examples of Kitchen Sync’s greater good:

  • Blended value business model that values people, planet and profit.
  • Investing in quality of life for employees with offerings like five-day work weeks, health benefits, and flexible scheduling.
  • #1 independently-owned Green-certified restaurant in the U.S. for eight years running.
  • Nurturing strong relationships with community social enterprises, such as Jasmine Kitchen and Soteria CDC.
  • Kitchen Sync founded and funds the KISS FOUNDATION (Kitchen Sync Stewardship) that invests and participates in select community stewardship initiatives.

Once complete, the 3,500 sq. ft., facility will seat approximately 100 guests indoors and 25 to 30 outdoors. In addition to building an outdoor patio for dining, Kitchen Sync is adding 500 sq. ft. to the interior. A cozy new bar will seat approximately 15, and a comfortable blend of tables and booths will be available inside the dining room.

Anyone interested in sampling the Kitchen Sync experience at the 1609 Laurens Road location will have a unique opportunity during Restaurant Week, August 15-24, 2024. The Restaurant Week offering may be found on the Kitchen Sync website at kitchensyncgreenville.com. Full menus and additional restaurant information is available on the Kitchen Sync website.

Local companies LMG Architects and Cely Construction have been retained for design and construction of the new restaurant.

About Kitchen Sync

Established in 2016 in Greenville, SC, Kitchen Sync is a locally owned, soulful neighborhood restaurant offering farm-fresh, scratch-made fare served with extraordinary hospitality. The ‘sync’ comes from a business climate and culture with the values of community responsibility, ecological integrity, and compassion ‘baked’ into the company DNA. Evidence is realized in a work culture that respects and nurtures individuality and authenticity; support of local social enterprises such as Soteria CDC and Jasmine Kitchen; and being ranked the nation’s #1 Independently Owned Green Certified Restaurant since 2016. For more information, visit kitchensyncgreenville.com.

Kitchen Sync
2420 Hudson Road (In the Brushy Creek Crossing shopping center)
Greer, SC 29650

WonderWorks Special Sensory and Homeschool Days

WonderWorks Pigeon Forge is hosting some special events that locals and visiting families alike will not want to miss out on. WonderWorks Pigeon Forge is hosting a Sensory Day event and multiple Homeschool Days in the coming weeks and months. These events give everyone a chance to experience all the fun this indoor amusement park for the mind has to offer, all while making it more comfortable for some and providing an excellent learning environment for all.

“Our upcoming Sensory Day event is a great opportunity for guests to experience our attraction without feeling overwhelmed. Many exhibits will be altered, but they’ll still be just as fun!” said Joe Baumgartner, general manager at WonderWorks Pigeon Forge.

WonderWorks will offer a special Sensory Day on Sunday, August 25, 2024, from 2-6 pm. During this special event, the exhibits will be altered to provide limited stimulation for guests with special needs. The altered exhibits aim to make the facility more comfortable for everyone to interact with and participate in each activity without being overwhelmed. Admission tickets for Sensory Days are $15 per person, plus tax, and can be purchased upon arrival. To get more information about Sensory Days, visit the site at: https://www.wonderworksonline.com/pigeon-forge/sensory-nights/.

WonderWorks is also offering Homeschool Days during September and October 2024, on weekdays when school is in session, from open until 3 pm. Homeschool students, teachers, and their families can take advantage of tickets that are just $13.99, plus tax. Guests must show their homeschool ID or proof of homeschool affiliation at the admissions counter upon arrival to redeem this deal. Homeschool groups with 10 or more who make advanced reservations qualify for an even lower discounted rate of $11.99, plus tax, per ticket. The special homeschool rates are not available on holidays.

Homeschool families and groups can enhance their learning experience with classroom activities, lesson plans, scavenger hunt, and more. All of these options are available upon request. To get more information about homeschool tickets, visit the site at: https://www.wonderworksonline.com/pigeon-forge/homeschool/.

“We love celebrating homeschool families here at WonderWorks, so our whole team is very excited to kick off our fall Homeschool Days,” said Melanie Benson, education sales manager at WonderWorks Pigeon Forge. “Spice up your curriculum with a trip to everyone’s favorite amusement park for the mind!”

Like homeschool teachers, public and private school teachers looking for great field trip opportunities this school year should look no further than WonderWorks Pigeon Forge. With over 100 interactive exhibits, teachers are sure to find a fun way to engage students actively in learning. All exhibits are based on science, technology, engineering, art, and mathematics (STEAM). They create a fun, exciting, and memorable way for students to learn. Plus, school groups can engage students with an educational scavenger hunt, take a lunch break in a private room, and more. The amusement park for the mind offers discount ticket rates for groups on field trips with prior arrangements. To get more information about school field trips, visit the site at: https://www.wonderworksonline.com/pigeon-forge/groups/pigeon-forge-field-trips/.

Locals can also join in on the fun with the numerous birthday party options, team-building experiences, student contests, local appreciation deals, and more. With over 42,000 square feet of “edutainment,” there is a wealth of fun and engaging activities for guests to explore inside. The over 100 hands-on exhibits cover themes such as physical challenges, space discovery, natural disasters, light and sound, illusion art, and more. WonderWorks Pigeon Forge is open daily, 365 days a year. For more information, visit https://www.wonderworksonline.com/pigeon-forge/.

About WonderWorks

WonderWorks, a science-focused indoor amusement park, combines education and entertainment. With over 100 hands-on exhibits, there is something unique and challenging for all ages. Feel the power of 71 mph hurricane-force winds in the Hurricane Shack. Make giant, life-sized bubbles in the Bubble Lab. Get the NASA treatment in the Astronaut Training Gyro and experience zero gravity. Nail it by lying on the death-defying Bed of Nails. Conquer your fear of heights on the indoor Glow-In-The-Dark Ropes Course. To learn more, visit https://www.wonderworksonline.com/pigeon-forge.

Low Country Oyster Co breaks ground on new Seafood Processing Facility

South Carolina-based Lowcountry Oyster Company (LowCo.) has grown exponentially since Trey McMillan founded the sustainable oyster farm in 2017 in the ACE Basin. Now, as the state’s largest oyster farm, LowCo. harvests millions of oysters annually—and McMillan has no plans of slowing down. Expansion is on the horizon as LowCo. breaks ground on its latest venture, a 6.4 million dollar project that will bring at least 30 new jobs with it.

Construction is officially underway on LowCo.’s “Oyster Outpost,” a state-of-the-art Seafood processing and cross-dock facility in Green Pond, SC. Located just over an hour from downtown Charleston and only 30 minutes from I-95, LowCo. hopes to open its doors to other seafood producers and buyers to draw interest from wholesalers and trucking lines by the end of 2024.

Lowcountry Oyster Co
New “Oyster Outpost” Rendering

“We are so proud of what we’ve accomplished over the past seven years in just 16 acres of water here in the ACE Basin,” states McMillan. “Our goal from the start has always been to feed as many people as possible on the smallest footprint possible, and this expansion will allow us to reach more oyster lovers than ever before in the Southeast and beyond. As we invest in ourselves with this exciting expansion, we’re also proud to be able to invest in others. We expect to create more than 30 new jobs in rural Colleton County over the next five years. Giving back to the community has always been important to us as a company, so we are excited about bringing economic opportunity to this area.”

This facility will have a state-of-the-art chilled water wet storage system and climate-controlled processing and holding areas – boasting over 10,000 square feet of refrigerated space – making it the first of its kind in the state. The new machines will allow LowCo. to go from processing 5,000 oysters to 20,000 oysters an hour. McMillan hopes to increase LowCo.’s production and sales tenfold, aiming to deliver more fresh South Carolina oysters to shellfish lovers nationwide.

Lowcountry Oyster Company also plans to expand into a new-build retail space in West Ashley in the near future.