Hendersonville Restaurant Buzz (mostly)

Stop! Before you read any further, get a nice hot cup of tea or coffee, maybe a scone or bagel, find a comfortable chair and dig in to the latest Hendersonville, NC Buzz.

New features on the Hendersonville Epicurean blog:

Downtown 7th Ave E Restaurants Mapped
Downtown - Opened Mondays (restaurant listing)
The Foodie BlogRoll is back (links to almost 2000 food bloggers worldwide)

Laurel Park Buzz

Dixie Diner (1724 Brevard Rd, Hendersonville, NC (828-697-5025) is now open for dinner Wednesdays, Thursdays and Fridays from 4:00PM to 8:00PM.

Main Street Buzz

111 S Main St - (Update 4/6/08 - Potenza has a new owner - and not. New owner J. Joeseph Lewis is the Executive Chef and previous co-owner with Victor and Robbin Giancola. Chef Joe is pursuing his own vision in the form of Sq 1. An interesting point to note is that Sq 1 will begin serving Sunday Brunch from a breakfast oriented menu this coming Sunday, April 13th, that includes things like French Toast, Crepes, Omelets, Eggs Benedict and some a la carte lunch items. Hours - 7 days 4:30PM to 10:00PM, Sunday Brunch 11:00AM to 3:00PM. I plan on stopping in for Brunch and wish him all success! ) Potenza has closed for an overhaul. This location will be reopening soon as Sq 1 (Square One). I took a look at the new menu posted outside and was very happy to see mid-range pricing (hope it stays that way) and a nice variety of dishes: Appetizers such as Smoked Trout Dip, Grilled Asparagus and Steamed Mussels averaging $7; a very nice selection of salads; five entrees each-Land (avg. $13 with two priced at $8) and Sea (avg. $16) and six House Specials (avg. $16). The most expensive item on the menu is Lamb Tenderloin at $21, but there are also entrees at $10 and $11. Fries or veggies are included with entrees.

122 N Main St (non eatery) - This space was the long time location of Elizabeth of Carolina clothing store. It's now set up as office space that looks like it's for NC Center for Retirement and Estate Planning.

226 N Main St - Could Mezzaluna actually be Mezzaluna Pizza Co? They have done a fantastic job on the remodel so far and much to my utter delight and undying gratitude they have torn off the facade left from JRD Classics days, revealing the original exterior brick. LOVE IT!!

514 N Main St (non eatery) - All Nations Trading is now open. Owners Jim and Anita Earnest offer quite a variety of Native American jewelry and artwork created by Navajo, Cherokee, Zuni and Plains Indians artists. Love the beautiful and reasonably priced tee-shirts.

423 N Main St (non eatery) - Mountain Song Gallery is rumored to be opening in the next couple of weeks. Peeking in the window, I could see lots of framed artwork leaning up against the walls.

437 N Main St - Champa Sushi and Thai Cuisine (previous Double Olive location) The owner says he feels that Sushi and Thai cuisine at the same restaurant will work well together. He describes Champa as a fine dining establishment with a menu pricing range that includes something for every dining budget. He also mentioned a surprise, but told me he didn't want to spoil it by giving it away before the tentative May opening.

7th Ave E Area Buzz

411 7th Ave E - Daddy D's Suber Soulfood is now open. They've been open a little more than a week and were swamped this past Sunday. The owners have worked hard to put Daddy D's together, doing much of the work themselves and with friends. This place is all about traditional soul food. A (paraphrased) line from the 1942 movie, Holiday Inn, comes to mind - "don't ask why, just go and God Bless America". Daddy D's is also one of the downtown restaurants that's open on Mondays. See their current hours on the "Downtown Hendersonville" listing of restaurants.

They're still getting the kinks out, so bear with them while they wait for a phone line to be installed (no credit cards until the phone is in). They are also tweaking the menu frequently enough that printed menus have temporarily been replaced by a chalk board that displays each days fare.

604 7th Ave E - Swanner Restaurant Equipment Co. Years ago I discovered restaurant supply stores. Many of them, including Swanners, sell retail as well as wholesale. You can pick up a case of wine glasses, individual whisks of varying sizes, strainers, spatulas, heavy duty cooling racks, etc - some at ridiculously low prices. Swanners has been at this address for a long time, but it's a small location and easy to miss if you're not careful.

822 Locust St - Know anyone who is looking for 3000 square feet for a cafe or sandwich shop? The owner of Old Towne Market (828-693-0855) is looking for such a business to lease the space next to the Market in hopes of forming a somewhat symbiotic relationship, providing shoppers the luxury of browsing through the large home decor/antique shop with the convenience of having lunch all at the same location. Think Red Hat Society outing. The space, large parking lot and retaining wall will be undergoing major renovations that new business owners can customize if they get involved soon.

Last but certainly not least is the April 5th Community Clean Up of 7th Ave E - The ongoing revitalization effort continues with 7th Ave Business District members and volunteers gathering this Saturday, April 5th, at Old Towne Market (see address above) at 9:00AM to work together cleaning up the entire 7th Ave E district. At 12:30PM free hot dogs and drinks will be served to all participants in the parking lot of Old Towne Market. The clean up then continues until 4:00PM. I understand a number of city employees will be volunteering, so come on out and join them supporting your community by pitching in and helping with this worthwhile cause.

Hendersonville or Bust

Here's the "skinny" (not likely after a week of vacation eating) on spring break in DC with teenagers.

Teens Favorite Memorials and Monuments: Korean War Veterans Memorial (all the war memorials, really), FDR and Lincoln Memorials (click photos for clearer images)

Vietnam Veterans Memorial - The Wall

Korean War Veterans Memorial

Teens Favorite Museum: United States Holocaust Memorial Museum

Teens Favorite Activities: Smithsonian's National Zoo (Invertebrates and Pandas) and touring the monuments by night

Panda at Smithsonian's National Zoo

Teens Sorry They Missed/Want to do Next Time: International Spy Museum

Teens Overall Impression: DC was great, but we're glad we live in Hendersonville!

Food Notes:

Amphora Bakery, Herndon, VA - we discovered this bakery in a business park while waiting for seating to begin at the Industrial Strength Theatre. We thought we were going to each get a small dessert and drink, but we got so much more. We chose to sit upstairs on a balcony and got a surprise view of a baker in action using machines we didn't know existed. During the day you can sit here overlooking pastry chefs creating work-of-art cakes and other goodies while you enjoy the fruits of their labors.

Sabra - My sister introduced me to one of her favorite liqueurs. Sabra is a chocolate orange liqueur imported from Israel. Loved the delicious flavor, but at 30% alcohol, the kick is a bit much for me, even when sipping really slowly.

Wegmans - If you haven't been to a Wegmans, imagine Whole Foods and Earth Fare on steroids. We decided to treat ourselves and the kids to dinner at Wegmans. That's right, dinner at the grocery store. We each got just what we wanted from the amazing array of "soup to nuts" hot and cold dishes offered buffet style.

Chocolate Taste Testing - For an evening activity we did a home chocolate taste test (chocolate-a recurring theme with me) beginning with milk chocolate, moving on to darks from various countries with increasing percentages of cocoa and ending with Spicy Maya chocolate. Oh-My-Goodness!

We began by warming up a tiny bit of each chocolate by rubbing a few shavings between our fingers to release the full aroma. Then we put a small piece in our mouths to melt and described what we thought the underlying tastes were. We cleansed our pallets between each type of chocolate.

Unfortunately, one of the chocolates reminded my sister of "dirt" - not a good thing! We asked if she had perhaps meant "earthy"?

Another chocolate was so bitter, it dried our tongues out - yuck. That one would be a good choice for baking.

Here's what we tasted:

• GuyLian - Belgian Chocolate (Milk)
• 56% cocoa Asian Dark - mixture of Asian beans from Forastero and Criollo trees. Advertised to have a hint of herbs
• 65% cocoa Aztec Gold - blend of South American and Caribbean beans from Ecuador (Arriba), Columbia (Trinitario) and Santo Domingo (Criollo) mixed with African beans
• 70% cocoa African Ebony - Ivory Coast, Ghana and Nigeria beans with a touch of Sao Tome (an island nation in the Gulf of Guinea, off the western equatorial coast of Africa)
• Hachez 88% cocoa
• Chuao Spicy Maya - Venezuelan dark chocolate infused with Pasilla Chile and Cayenne Pepper ("feel your throat warm and your nose tickle with each mouthful") - my sister said her throat was on fire, one teen spit it out and I liked it

So in the end, we decided that we all liked dark chocolate with a high enough cocoa percentage to have a really strong, deep chocolaty flavor, but also high enough in cocoa butter to still taste creamy.

After all that, my choice for an "everyday" (not really every day!) dark chocolate fix is still a couple of Dove Dark Chocolate Miniatures!

Chalk up another road trip success. Can't wait to do it again!

Road Trip - Destination DC

We're off to our nation's capital with teenagers, hoping to expose them to the wonders of Washington, DC in a way that will inspire them to want to know more about the history of our country and the world.

Look for new posts in early April.

Add Your Review

Hendersonville Epicurean is testing a new feature - now you can add your own review/comment on Downtown Hendersonville Restaurants. Along with reviewing a restaurant, you can also rate it using a star rating system. Just go to the Downtown Hendersonville page, under Restaurant Picks and click on "Write a review". Reviews will be moderated.

Never Blue, Hendersonville

Update 5/3/08 - Never Blue is no longer doing the Sunday buffet brunch. They have extended their hours on Sunday, though. See the updated Never Blue story here.

Never Blue's "Sunday Brunch" ($19.95) is not the type of brunch you go to with gorging in mind. Leaving Never Blue this past Sunday, March 16th, with my husband and two friends, the word "light" came to mind when I thought back on our meal. But that wasn't really right because there were lots of different items to choose from and plenty of each.

Rather than light, this brunch is a buffet of beautifully prepared foods from which you have the luxury of choosing the most appealing to you - over and over if you like. The chef seems to be good at calculating quantities for the number of diners expected, so you won't see piles and piles of food, but at the same time the chafing dishes never seem to empty. This must also reduce waste.

I've been going to Never Blue since they first opened, mostly in the morning for a latte and pastry. Their hours changed recently (unfortunate for me), eliminating the early morning hours and extending open hours into the evening. According to the owners, they now have their full ABC license and some operating time under their aprons, enabling their plan of serving lunch, dinner and Sunday brunch to be put into place.

A few things besides the hours have changed since they first opened. Each time I've stopped by, there have been more servers visible and I've observed on-going training of these servers. The electronic baby grand piano has been lonely in its nook until this past Sunday, when a young man played throughout brunch. He did a very nice job providing background music and we didn't find out until later that he is also the salad prep guy! Also noticeable over time has been the willingness of the owners to adjust and refine what they're doing and gracefully listen to suggestions from customers (ahem).

(photo by Hendersonville Epicurean 2008)

Noticeable immediately when you enter Never Blue is the beautiful mosaic-tiled bar straight ahead and the wall behind it. Most work done to remodel the restaurant/gift shop space (including the mosaic tile work) was done by three family members who own Never Blue. If you're interested in seeing some photos of the construction, you'll have to visit the women's restroom (guys, just post a lookout). Next, you will probably notice the wonderful original artwork on the walls done by the owner and her friends and the gift shop section, full of a variety of items including tastefully done artificial flower arrangements and plants. "Tasteful" being the operative word here because artificials can get tacky in a hurry if you don't know what you're doing.

(photo by Hendersonville Epicurean 2008)

Finally, you'll notice the garden room, accessible through two sets of double doors, featuring patio-style furniture, a water feature and a 4-top in a wrought iron pergola. The garden effect is enhanced by the many floral arrangements (artificial) scattered throughout the room. This part of Never Blue has already been used as a place for groups to meet for lunch. In warmer months, a glass paneled garage door slides up to completely open the street end of this room.

(photo by Hendersonville Epicurean 2008)

So finally to the brunch fare! Here's what was offered on 3/16/08 (items vary from week to week):

(above photos by Hendersonville Epicurean 2008)

Made to Order Omelet Station

Made to Order Belgian Waffles with Assorted Toppings

Applewood Smoked Bacon

House-made Pork Sausage

White Cheddar-Manchego Cheese Grits

Red Bliss Fried Breakfast Potatoes

Brown Sugar Glazed Carrots

Luscious Four Cheese Macaroni

Mojo Marinated St. Louis Style Ribs

Curry Spiced Chicken

Carolina Pink Shrimp with House-made Cocktail Sauce

Chicken Queso Santa Fe with House-made Tortilla Chips

Spinach, Gorgonzola Cheese, Dried Cranberry and Candied Pecan Salad

Caesar Salad with Crispy Spiced Pumpkin Seeds and Manchego Cheese

Never Blue House Salad with Persian Lime Vinaigrette

Fresh Seasonal Fruit

Cinnamon Brown Sugar Monkey Bread with Maple Icing

Dark Chocolate and White Chocolate Fondue

Mini Cream Puffs

Chocolate Buttermilk Cake with Peanut Butter Icing

Black Cherry Crisp

Wild Main Blueberry Bread Pudding

Assorted dips and hummus

Included is your choice of coffee, iced tea, soda, orange or cranberry juice.

Most items were labeled - a "must" that isn't always done at buffets

Between the four of us, we had most of what was offered, electing coffee or orange juice to go with our food.

The standouts for my husband and me were:

• Carrots which were sliced very thinly and not overcooked. The butter and brown sugar glaze turned the carrots into comfort food, not overpowering, but allowing the carrots to be the main event in the dish.
• The made to order omelet, which even though it contained as many fillings as my husband could possibly squeeze into it, was still small enough that it could serve as the main feature for a smaller appetite or as one of many dishes for those of us with a little more "room".
• The Caesar Salad was fantastic with the spiced pumpkin seeds - a great flavor addition to a traditional salad.
• The Chicken Queso Santa Fe was delicious. I could have eaten more of it even without the house made tortilla chips, which were also good.
• I wondered if the fresh seasonal fruit was organic because the sliced melon, for instance, did not look like something out of a Gourmet magazine photo shoot, but was delicious and very flavorful.
• All of the desserts were fabulous. Moist and flavorful cake, Monkey Bread with very nice flavor. Our friends said the blueberry bread pudding was very good also.
• "Fondue" was actually warm white and dark chocolate sauces to drizzle (or pour) over whatever (no fondue pot for dipping, in other words).
• Waffles were very nice- light and fluffy inside, slightly crisp on the outside.
• People at the next table were commenting on how good they thought the chicken and ribs were. We just didn't have room after focusing on breakfast items, fruit and dessert!

On the "could be improved in my opinion" category:

• The cheese grits could have been cheesier.
• The house made sausage was tasty but a bit dry or overcooked?
• Could offer a few more toppings for the waffles.
• Choice of crisp and not-so-crisp bacon would satisfy both camps of bacon eaters.
• Another egg option would be nice.

The two co-chefs are keeping the fare at Never Blue as organic as possible. During the off season, they estimate they are about 65% to 70% organic, but expect once local organic produce is in season, they will up that percentage by quite a bit.

(photo by Hendersonville Epicurean 2008)

Evening dining takes on a completely different look with table cloths and candles creating a cozy and romantic ambiance. No matter what time of day you're there, the overall feeling inside Never Blue is a combination of youthful hipness and sophistication. I was told the name "Never Blue" reflects the owners' approach to life - positive and upbeat. You can almost feel this attitude when you walk in and are greeted.

Look for their web site to be up and running soon. Believe it or not, the owner-chef-brand-new-mom was trying to get the web site together in addition to opening a new restaurant and starting a family. She's decided to concentrate on the restaurant and her new family and get the site professionally developed. Good move!

Never Blue
119 S Main St
Hendersonville, NC
(828) 693-4646

Wednesday - Saturday 11:00AM to 3:00PM and 5:00PM to 9:00PM
(Friday and Saturday open until 10:00PM)
Sunday Brunch 10:00AM to 3:00PM
Monday and Tuesday Closed

Hendersonville Epicurean

Mona Lisa, Hendersonville

Area foodies and non-foodies alike have been buzzing about the perceived negatives of Hendersonville having more than its fair share of Italian restaurants. Among other things, they grumble that nothing is as good as the "real" Italian restaurants and food of Boston's North End and New York City's Little Italy. Yes, I know, they ARE fantastic.

Here's a newsflash - many of the Restaurateurs opening Italian restaurants in Hendersonville today are direct decendents of early 20th century Italian immigrants and in many cases are decended from, or related to, owners and chefs of those great northern Italian restaurants that have been operating for generations. The owner of one of our Italian restaurants is himself an immigrant from Italy.

In addition to Boston and NYC, there are "Little Italy" neighborhoods in Philadelphia, Wilmington (DE), Baltimore, Cleveland, Chicago, San Francisco, San Diego and probably others I'm not aware of - each with a multitude of Italian restaurants all serving authentic fare, co-existing and thriving.

Hendersonville doesn't have a Little Italy neighborhood (don't know of any in Western NC for that matter), but I'm glad we have so many good Italian restaurants. Two more have recently opened in downtown Hendersonville; Mona Lisa and La Capella Carmella, and another, Mezzaluna, is tentatively scheduled to open sometime in May.

So, whatsa matta? Nothing, in my opinion. They all offer different price ranges, ambiance, wine lists, regional dishes and specialties. Good food is good food and Italian is some of the best. If they can't cut the mascarpone, they won't last long.

Mona Lisa - Now this is GOOD Italian food.

Built in 1962, the building that now houses Mona Lisa was the first fast food restaurant in Hendersonville and a happenin' sixties burger joint called Hasty Tasty. It was a lot smaller then, but looked as it does now after a couple of additions.

(Circa 1966 photo of Hasty Tasty courtesy of Hendersonville Times-News)

The interior is homey and welcoming with a decor I'd classify as cosy and "interesting" - walls painted a metallic copper color and unexpected light fixtures on the ceiling. The flooring is rust colored quarry tile pieces - completely appropriate for a family Italian place. That being said, the decor is fine and doesn't take a thing away from the wonderful food (which is the important part, right?).

Did you hear a high-pitched "Noooooooooooo!" floating on the evening breeze a few nights ago? That would have been me after my camera's memory card corrupted, dumping all my Mona Lisa interior and food shots. Guess I'll just have to "use my words" and add photos to this review after another meal at Mona Lisa.

(Added 3/17/08)

This BlueRidgeNow.com article on Mona Lisa gives lots of details about the restaurant, so rather than repeat all that, I'll just focus on my personal encounter with the food and people at Mona Lisa.

The food - bellissimo! My compliments to Mona Lisa's Franco Bonaduce and Ralph Restucci. Picture this; your server places a plate in front of you which is almost completely covered by a "Small" Calzone ($6.50) and a bowl of made-from-scratch sauce.

I took a few bites of the sauce to really get a sense of the ingredients and flavor. It was obviously house made, light and tasting of seasoned tomatoes. The Calzone was cooked to perfection with darker areas on top identifying air pockets under slight rises in the dough. They had me right there because I knew that dough was going to be light and crispy on the outside and chewy on the inside. Among other things, I'm a carb kinda' gal.

Filling the inside were additional toppings ($1.00 ea) I'd added to the Ricotta and Mozzarella cheeses Mona Lisa's basic Calzones come filled with. There was no skimping on any of the filling ingredients. Melted cheese oozed slightly with each cut into the Calzone. Delizioso!

As I finished my meal, the server stopped by and said, "Looks like you really enjoyed that. Bet you didn't save room for dessert". To which I said, "I absolutely did save room for dessert!"

Tiramisu ($4.00) was in order since this was a "how Italian is this place?" meal. The coffee used was in-house espresso and the mascarpone mixture on top was very good - light and not overly sweet. Served with the traditional cocoa powder sprinkled on top, it more than met my expectations. Translated, Tiramisu means, "carry me up" or "pick me up" and it certainly did!

Diners at two different nearby tables ordered the "Small" Stromboli (don't know how they get away with using the word "small"). A very sweet looking woman at one of the tables delicately cut off about a third of the Stromboli to eat and asked for the remaining two thirds to be boxed so she could take it home.

Two servers managed the larger of the two dining areas (seats 36 to 40) and were very attentive. I didn't observe anyone wait at all for service. They were both cheerful and happy to answer questions as well as quickly retrieve whatever was asked for.

Can't wait to bring my family to Mona Lisa for dinner, including the high school football player. Not only will they love the food, I'll bet this will be one dinner that won't leave our teenagers hungry and looking for snacks after we get home.

Mona Lisa's wine list looked interesting, but I was by myself and didn't want to drive after a glass of wine, just in case - bummer. Another reason to go back in addition to the food!

Mona Lisa
785 N Church St
Hendersonville, NC
(828) 696-7858

Tuesday - Friday 11:00AM to 2:30PM
Tuesday - Friday 5:00PM to 9:00PM
Saturday and Sunday 5:00PM to 9:00PM
Monday Closed

You're Such a Picky Eater!

Waiter, have the cook turn down the "heat" on that dish....and hold the green leaf veggies.

If you have an aversion to spicy foods, vegetables like spinach and raw broccoli, grapefruit juice, dark chocolate and coffee, you might just be a "Supertaster".

The Science part - It's not your fault - blame your parents!

The term "Supertaster" was coined in 1991 by Linda Bartoshuk while she was a professor at Yale School of Medicine. Using PROP (propylthiouracil) to test for bitterness sensitivity, she and her colleagues found marked differences in their subject's reactions. These differences led the researchers to study the tongue anatomy. They found that Supertasters had a much higher concentration of fungiform papillae (structures at the end of the tongue that house taste buds) than Tasters and Non-Tasters.

Turns out Supertasters can hardly stand the bitter taste of PROP while Tasters find it mildly bitter and Non-Tasters don't detect any bitterness at all. Supertasters perceive most tastes more intensely than do Tasters and Non-Tasters. Supertasters also say they find alcohol bitter and irritating.

In 2004, researchers actually identified the gene resonsible for PROP sensitivity (TAS2R38). Supertasters usually have both TAS2R38 alleles (pair of genes located at a specific position on a specific chromosome) dominant, while Tasters have one dominant and Non-Tasters have both recessive.

The Fun Part - Are you a Supertaster?

Easy - Dab a bit of blue food coloring on the tip of your tongue. The papillae will remain pink while the surrounding area turns blue. A Non-Taster will have just a few papillae showing while a Supertaster's tongue will appear covered in them.

If you want to get really specific, get paper with a 7mm-wide hole (like notebook paper) and a magnifying glass. Put the piece of paper on the front part of the tongue and, using the magnifying glass, count how many pink dots are inside the hole. Fewer than 15 papillae mean you are an insensitive Non-Taster, between 15 and 35 identifies you as a Taster and over 35 papillae means you are a Supertaster.

Easier - Order a Supertaster Test ($4.95 plus shipping for two tests) Also at this site are two videos of foodies taking the test)

Easiest - Take this Supertaster Test (5 questions)

And now to completely round out this article, here's an animated YouTube video with music by John Lee of They Might Be Giants singing his song, Supertaster.

Quick Pick: Three Chopt Sandwich Shoppe, Hendersonville

Update 3/17/08 - Stopped in today with my husband for a quick lunch at 12:45PM. The place was packed with locals and visitors alike! Many customers greeted each other as old friends. There were obvious lunch-break professionals as well as families.

My husband had a Reuben - corned beef, Swiss cheese, sauerkraut and Thousand Island dressing, grilled on rye ($6.75), a bowl of Cream of Broccoli soup ($3.50) and unsweet iced tea ($1.75). I had Elizabeth's Mile Marker - smoked turkey breast, bacon, Swiss cheese, honey mustard, lettuce and tomato, grilled on sourdough ($6.75) and water with a lemon wedge. Both our sandwiches came with a pickle spear and bag of chips (your choice - regular, bar-b-que or baked).

My husband liked the soup and we both thought our sandwiches were extremely tasty. I will say that both sandwiches were very buttery on the outside due to the grilling - definitely not lo-cal fare.

Original Review

Serving sandwiches since 1981, Three Chopt Sandwich Shoppe is (according to their menu) "a hometown sandwich shoppe that prides itself on original recipes, quality products and friendly service". The Shoppe's menu includes sandwiches and subs with names like Melissa's Masterpiece (Turkey breast, Swiss cheese, mayo, lettuce, cucumber, banana peppers and Italian dressing, rolled in a handmade pita), Lovable Larry (Pastrami, Swiss cheese, coleslaw and Dijon mustard, grilled on rye) and Bountiful Barrett (Smoked ham, cheddar cheese, mustard, lettuce and tomato, grilled on rye). All are served with chips and a pickle. Most are priced just under $7.00. Chili and salads are also available.

A small bowl of popcorn is brought to your table along with flatware when your server arrives to take your drink order.

The most recent sandwich I've had at Three Chopt was the BLT (Bacon, lettuce, tomato and mayo on white or wheat toast). It came with a cup of homemade soup, chips and a pickle spear for $6.75. Between the two types of soup available that day, I chose the Cream of Broccoli and had the sandwich on wheat. There was an abundance of crisp bacon, a couple slices of meaty tomato and shredded lettuce (I'd prefer leaves of lettuce). The soup was average.

Pros: Friendly and fast service, open Monday.

Cons: Feels like the kitchen has overflowed into the dining area.

Overall Opinion: This would be a good place to pop into for a quick sandwich or bowl of chili if you're on the run.

Three Chopt Sandwich Shoppe
103 3rd Ave E
Hendersonville, NC
(828) 692-0228

Monday - Saturday 11:00AM to 3:00PM
Sunday Closed

7th Ave E - Hendersonville Buzz

Did you know that Mr. Suave and Sam's will soon be keeping Daddy D's company on the east side of downtown Hendersonville?

That's right, just around the corner from Daddy D's at 719 Maple St, Sam's BBQ Shak (that's the way they spelled it on their sign) owners are in the process of getting ready to open. Across the street from Daddy D's at 352 7th Ave E is Mr. Suave's Tortilleria.

Mr. Suave's is unofficially open, selling corn tortillas they're bringing in from another location, but in reality they are waiting for the installation of some equipment (I'm told soon, but no actual date yet) which will enable the making of fresh corn tortillas on site. They've done a fantastic job remodeling the interior of their portion of the building. I'm waiting for the official opening to buy my tortillas so I can get them warm!

This area of town is shaping up to be something completely different from Main Street, which is a good thing, giving depth to our downtown. What's happening here is ethnic and local. I'd like to thank those business owners who are putting their faith and money into 7th Ave E.

If you'd like to get involved and be part of the revitalization process of 7th Ave E, come to the "working meeting" Monday, March 10th, 6:00PM at the Train Depot. Get there a bit early - these meetings have been filling up quickly.

Daddy D's Update

In addition to the usual reasons for restaurant opening delays, Daddy D's has had the misfortune of one of the owners, who is also the cook, injuring herself in a fall.

When I stopped by this past Saturday to see how things were going, I met Reverend David Suber and a group of men from his church, Pisgah Forest's Glade Creek Baptist Church, who had surprised the Reverend, showing up to help clean, paint, build and whatever else needed to be done to get the restaurant open. Folks, this is community at its best.

(Willie Harmon painting)

(L-R Carl Conley, Rev. Suber, Gilbert Whiteside and David Allred)

(L-R Dale Nash, William Hemphill and Hohn Hemphill)

By the way, Reverend Suber told me that the cook, his sister, is determined to work from her wheelchair, albeit mostly directing other family members who are also very good cooks.

Here's a video clip of Reverend Suber talking about what's happening at Daddy D's:

Main Street and Beyond - Buzz

Spring has sprung on Main Street, Hendersonville! The daffodils and pansies are blooming, announcing Spring and heralding the imminent arrival of the tulips that are always so beautiful.

(Click on pictures for clearer image)

New things of note happening on Main Street:

• 321 N Main St - Cypress Cellar restaurant is smoke free as of March 1st


• 412 N Main St - Miss Particular's antiques, new and used clothing and accessories is scheduled to open sometime in the next two weeks.


• 414 N Main St - A couple of businesses are looking at this location. Word is, the "winner" will be finalized this coming Monday. Look for more information on this location in my next Buzz post.


• 421 N Main St - Marble Slab Creamery - Remodeling construction is progressing. Look for a grand opening sometime mid to late April


• 514 N Main St - All Nations Trading is scheduled to open next week. Owners Jim and Anita Earnest will be offering quite a variety of Native American jewelry and artwork created by Navajo, Cherokee, Zuni and Plains Indians artists, many of whom are personal friends of the Earnests.

One block off S Main St at 122 W Allen is a new antique store named Nana's Antiques.

Revised: 3/10/08
Another change in the southern end of town is the opening of a new Italian restaurant in the church building next to Sinbad's:

La Capella Carmella
229 S Washington St
Hendersonville, NC
(828) 692-7171

Monday - Saturday 11:00AM to 3:00PM
Tuesday - Saturday 5:00PM to between 9:00PM and 10:00PM
Sunday Closed

Construction continues on S Main St between 1ts Ave and Allen. Don't let that stop you from visiting Savannah's on Main, Never Blue or other businesses in that block. There's plenty of parking on side streets and adjoining blocks of Main St.

.

The courthouse re-do is almost complete. It looks fantastic! I'm really looking forward to wandering through the museum that's planned at this location.

Now for the "beyond" Main Street part of this post.

I was fortunate enough to have a conversation with two wonderful ladies who were on their way to tea at Savannah's on Main. They mentioned a brand new Tea Room in Horse Shoe. So of course, I drove right over there to check it out.

Suzanne's Tea Room just opened this past Monday in the back of Classic Touch Gifts and Home Decor (wonderful little shop, I might add) at 3754 Brevard Rd/Hwy 64, Horse Shoe, NC (828) 891-7575. Hours: Monday - Friday 11:00AM to 4:00PM. They are in the Plaza at Horse Shoe shopping center. Suzanne's is just adorable and already buzzing with tea-goers. Owner, Kathy Allison told me that she named Suzanne's after her mother. Lucky for me I happened to have my camera. Look for a review of Suzanne's in a month or two.

Blackwater Grille, Hendersonville

"You live where? - That's how it usually starts. From there it goes to: "North Carolina? I love the beaches there. You don't live at the beach? Oh, well I really like Raleigh, too. No? Not Raleigh either? Western North Carolina? The mountains? Near Asheville?"

Mentioning mountains and Asheville gives people a rough idea of where Hendersonville's located. For fun, I could say I live just about in the middle of the "Southern Appalachian Highlands", a term first coined by John C. Campbell in The Southern Highlander and His Homeland published in 1921. That would really throw them!

The Southern Appalachian Highlands run approximately from the New River in southwestern Virginia southward to northern Georgia and Alabama. See the circled shaded area on the (clickable) map below.

It's interesting that John Campbell waxed poetic about our region's similarities to the Highlands of Scotland in an attempt to get away from the image of depressed social conditions other writers of the time emphasised. In fact, many of our current residents are decended from Celtic and Scots-Irish immigrants who settled here early on.

Blackwater Grille's website says, "Blackwater Grille was born out of a heritage that stretches back over 200 years to the highlands of Scotland, when two brothers, Matthew and Andrew Douglass, left their home in Iverness to make a new life in America. They soon found their way to the southern Appalachians, the area we proudly call the Southern Highlands.

Today, eighth-generation descendent, Executive Chef Scott Douglass Adams and his wife Diana own and operate a restaurant that would make his ancestors proud. He named his venture Blackwater - the English translation of the Gaelic name Douglass. And, true to his highland roots, he offers a seasonal menu, created from regional products, that celebrates the beautiful landscape and independent people of these majestic mountains."

(photo courtesy of Restaurant.com)

So my quest to define/understand "Southern Highland" cuisine ended at cuisine that is based on local/regional Western North Carolina products, recipes and traditions. Some of the items on Blackwater's menu that are especially regional are: Appalachian Game Sausages, Oatmeal Pie, Highland Trout Caesar and Apple Spinach.

My husband and I met two other couples at Blackwater Grille on February 12th for dinner. The Grille is located in the back of the Laurel Park Shopping Center. If you haven't been there before, enter the "Laurel Park Village" shopping center at the light on Brevard Rd/Hwy 64 and head to the left rear of the center.

I was anxious to hear the reactions of our dining companions to the food at Blackwater because they are all extremely well traveled and love good food; one of them was born and raised in Germany and has done a lot of European dining, one of them is a dentist by profession and is passionate about his hobby of gourmet cooking.

The interior dining area at the Grille is basically one big open area with a nice rock-faced fireplace along the wall that backs to the kitchen and a bar tucked away in one corner. Seating for 50 or 60 is available on a deck area in nice weather. Additional options for large parties are a private dining room that holds 40 or the entire restaurant during lunch hours when they are normally closed.

(photo courtesy of Restaurant.com)

At first the layout was a bit too open and barren for my taste, but after settling in with our friends at a corner table with the centrally placed fireplace burning as a cozy backdrop, I felt relaxed and comfortable.

(photo courtesy of Restaurant.com)

Talking about all six meals seems a bit daunting, so I'll tell you what we had and mention the highlights in detail.

• Two of us ordered the Grilled Shrimp - two skewers of large grilled shrimp with a sweet and spicy red pepper glaze. The smaller portion came with one skewer. ($18.75 or $15.00/smaller portion)
• Spicy Chicken Penne - herb-roasted chicken and game (elk) sausage coins tossed with a spicy marinara, peppers and onions. ($17.50 or $14.00/smaller portion)
• Coalminers Ravioli - spinach and walnut ravioli, fresh baby spinach and toasted walnuts, tossed in Parmesan-smoked bacon cream. ($17.00 or $14.00/smaller portion)
• Roasted Duck Breast - served with zinfandel raspberry-pear relish. ($19.75)
• Wild Salmon - Alaskan sock-eye salmon, finished with a citrus marmalade butter sauce. ($19.50 or $15.25/smaller portion)

Those of us not ordering a pasta dish had a choice of two sides to go with our entree. Between the four of us we tried:

• Sweet Potato Medallions with Molasses - I hadn't had molasses on sweet potatoes before. It was a delicious combination with the sweet potatoes. Could this be a traditional Southern Appalachian Highlands cuisine item?
• Sauteed Sugar Peas and Carrots - Crisp and flavorful.
• Toasted Barley and Mushrooms - If you like starch dishes which are subtlety mushroom-flavored, this is it. We thought it would be a good balance dish for the spicy shrimp, but our group felt it was a bit too mild in flavor.

Before our entrees arrived at the table, we had the Butternut Squash Bisque ($6.00/bowl, $4.75/cup) and a basket of bread to share.

For dessert, we shared Tasting Plates (your choice of 3 desserts)($8.00) We tried Oatmeal Pie (great flavor, a texture someone growing up eating it might like, though), Warm Chocolate Brownie and Vanilla Ice Cream (great), McConnell Farms Seasonal Ice Cream (peppermint bark w/chocolate) (delicious) and Sweet Potato Cobbler (unusual, interesting and tasty).

The highlights:

• Beginning with the bread - it was fantastic! I meant to ask where they get it, but forgot. Wonder if it's made in-house or maybe from the Flat Rock Bakery?
• The Butternut Squash Bisque was creamy and wonderfully seasoned. It rated very high with all of us.
• Both of us ordering the smaller portion of Grilled Shrimp thought the portions were just right - plenty to eat, but didn't leave you feeling over-full. The shrimp were cooked beautifully (not over or under cooked) and the spicy seasoning was extremely tasty and not overbearing. I had a glass of the chef recommended Gewurztraminer with mine. A totally fantastic pairing with the shrimp.
• The Wild Salmon was cooked to perfection. The citrus marmalade butter sauce enhanced the flavor of the salmon without overpowering it.
• Roasted Duck Breast can taste very fatty or greasy when not cooked correctly. Blackwater's was done beautifully. It looked to have been cooked medium, with a nice pink middle. Both texture and flavor were wonderful.
• The diner who had the Coalminers Ravioli remarked that the flavoring was unusual and delicious.
• My husband totally enjoyed the Spicy Chicken Penne. When I asked how the elk sausage was, he said, "great" and kept eating. Guess he didn't feel any further discussion was necessary!

We noticed that some of the items on the menu were followed by an (HB). We found out this stands for "Highland Blends", a product line developed by Chef Scott after people continued to ask how he achieved the flavors he did at the restaurant. The company sells Wood Chips and various Rub and Spice mixes.

One of our party brought up the point that it was very unusual for everyone in a group of six to rave about their meal. Usually someone has something they didn't care for or they think could be improved on. Besides the two minor issues with the Toasted Barley and Mushrooms and the Oatmeal Pie (which are really just personal preference), we all left Blackwater Grille sighing with contentment. I'm looking forward to a reunion with this group at Blackwater soon!

Blackwater Grille
1715 Brevard Rd
Hendersonville, NC
(828) 693-0856

Monday - Saturday 5:00PM 'till close
Sunday Closed