As opening day draws near many things still need to be accomplished (of course)! Thank you for visiting S.D.C. and I hope you can find everything you need here.
Currently the new web page for our new venture, “Farm To Fender” is under construction. So, for now all of the information will be posted to this site until we go live in a few weeks.
There have been many questions flying around regarding Farm to Fender so I thought I would include a FAQ sheet to assist you in any questions you may have. If you are seeking further information please feel free to message me.
- Does Farm to Fender cater like Simply Done Cuisine? Definitely so! Catering is still available but is restricted to nights and weekends. Events during regular business hours (M-F, 9-5) may be booked but I recommend booking at least one month in advance to ensure availability.
- How do I contact Farm to Fender or Simply Done Cuisine? I can be reached via multiple methods. Simplydonecuisine@gmail.com, or Farmtofender@gmail.com or by phone at (828)-335-0875. Please note that menu items and pricing are subject to change due to availability and freshness.
- Where can I find a menu for Farm to Fender?
- Where can I find a menu for Simply Done Cuisine? Events catered by Simply Done Cuisine are specific to your needs and wants. Due to this, menus are created per client. Because we cook with the seasons, specific pricing and availability of some products may change.
- Are your serving materials environmentally friendly? Yes, everything we use at Farm To Fender and Simply Done Cuisine are environmentally friendly products. We use tree free, 100% compostable materials. From the plates and cups, spoons to napkins and everything in between it can all go right back to mother earth. If an item is not compostable, we wash it and use it again.
- Is your food organic? Some of our menu is organic and some of it is not. We strive to use products that are raised locally. When organic is available, we purchase it as long as the price point will not crush YOUR wallet.
- Is your food local? Over 90% of out menu is sourced from within 100 miles of Asheville. Some items you just cannot get sourced locally. When items are available locally, we purchase them. (Please see the notes on the menu for the farmers that we currently are working with).
- Are you meats free range and/or humanely treated? We do everything in our power to source our meats from local providers who offer great care to their animals. I am very proud to be serving chicken from Springer Mountain Farms. A farm that in 2001, received the first ever (IN THE WORLD!!) humane certification from the American Humane Association. Pork from Hickory Nut Gap Farms and our shrimp are wild caught NC shrimp.
- Do you offer items for kids? Yes we do. Kids are our future and we have fill their little tummies with healthy real food. They change and rotate but you can always find something delicious and healthy for your little one. Items you may see, Peanut butter and jelly on homemade bread with Jack’s Nut Butter and Landris Farms Jam.
- Do your sodas contain High Fructose Corn Syrup? No, all of our sodas are 100% organic and are sweetened with 100% organic cane sugar. NO HFCS here!
- Where are you gong to be Set up Farm to Fender and How do I keep track of your current location? Farm to Fender will open its’ doors for the first time at 960 Sweeten Creek Road in the “Designer Maids” parking lot. Our scheduling goal is as follows: Monday and Friday at Designer Maids, Tuesday and Thursday on Hendersonville Rd (In the 1100-1300 Address range) Awaiting permits and land owner permissions. Wednesday should have us at “ETC“, and “ETC Too” on Patton Avenue. Saturdays you can find us Patton Avenue Pets while you come in to treat you furry little critter to one of many special services Jenna offers.
- Are there times that you are already booked and cannot take any more reservations? That, fortunately for business is the case. The dates that F2F and Simply Done Cuisine are “Sold Out” are as follows: June 8,9,15 and 20, as well as the 22-30, July 5,6,7, and 13-21 and August 7-11 and the 18th. Lastly October 13th. As you can see we are booking up fast. Please contact us as soon as possible with any future reservations to reserve you place!
I hope that this helps for all of our wonderful followers!! Thank you everyone for your support and patience and we look forward to feeding you in the future!!
Come. Eat. Enjoy!
Jeremiah
pop of the shrimp, the creaminess of the grits and the richness of the gravy. A true delight when all of the flavors come together into a southern inspired culinary explosion. When I first left Charleston and headed to New Zealand the very first thing I was asked to cook was….you guessed it, shrimp and grits. All of the sudden I was the specialist on the topic. An American, from the South, that had cooked knee deep in this southern traditional fare that had Gourmet food magazine drooling over the city. It seemed all people wanted was more shrimp…more grits!!! So, needless to say, I did not escape shrimp and grits.
Starting off on October 11th, I will be in Johnson City, TN on
cooking classes that take part at the The 
pizzaria in downtown Charleston, SC. On an average day I would make 180lbs of pizza dough, a busy weekend, 270 lb a day and when we really got crankin’ 450 lb of dough. I am not sure if you can picture this, but think of an NFL lineman made of dough. That is correct, 2 1/2 average American men made out of dough. The mixer, as tall as you are, mixing with the ferocity of a dragon just released from a cage!! Flour flying, gears whirling away and a dough hook as 
big as my leg!! Now that is a lot of dough, a lot of equipment and a lot of mixing that we are going to skip right over! I am going to show you how to prepare a no knead pizza dough, free of dragons and hooks the size of your head. It does take time though, so remember start this recipe at least a day ahead. The great part is that the dough may be stored for up to three days in the refrigerator or 30 days in the freezer.
and creates these works of art from his wood shop in Florida. Thanks for the great cutting board!
this season. Here you can see Nicole clearing out the last of our carrots for the season and harvesting from our Marconi Red pepper plants and Purple Beauty pepper plants.
broken yolk fried, soft boiled, hard boiled, over easy, over hard and poached just to name the first few that come to mind. I imagine that you have probably cooked at least an egg or two in many of the styles listed above. You may have also been scared away from the poached egg. A lot of people I talk to say that they are “scared” to try poached eggs because, “they just fall apart” or “I just don’t know how”. I am here to fix that. Poaching eggs is just about the healthiest way to cook these beautiful, oval shaped gifts from hens.
can be added to nearly any dish to enhance the nutritional value, color and flavor. For example, poached eggs over a salad, adding needed protein to those greens and a rich addition to the dressing as the yolk flows creamily though your salad. Maybe on top of a burger with caramelized onions. Another great thing to remember is that once the eggs are poached you may eat them right away as most normally do or you can store them in the refrigerator. Place them in a little hot water or in the microwave for a few seconds and voila, refreshed poached eggs in seconds with any meal!