Serving hot coffee from Bean Werks Coffee in West Asheville and delivering the freshest omelets around!
Thank you to everyone that has come out to support local food, small businesses and Farm To Fender!
We are changing up our schedule for the fall. You can check out the new fall menu below! The brisket is to die for, and the collards, well, the collards will be the best you have ever tasted. (That is just what they tell me)
We have indoor dining available courtesy of Cin-Toms Custard Shop. Warm and cozy for these cold winter months!
Saturday and Sunday
Closed (except for catering services and special events)
In addition to our normal breakfast and lunch hours you can also find us at Southern Appalachian Brewing in Hendersonville. The first Thursday of each month we team up with Nitro Grass for an evening of great bluegrass and ridiculously good food! Check their webpage for the most up to date event information!
Serving a great crew at SAB!
You never know who you are going to run into down here at Southern App! Here we have the world renown Myron Mixon checking out the F2F rig. Good times!
I look forward to serving you the greatest tacos around and the “Flying Goat B.L.T.” that will probably change your life!
Check out our full menu for all of our offerings…
The new Huevos Rancheros is turning heads! This dish is amazing!
Some of the chalk board features we are seeing this fall include:
> White Truffle Potato Soup
> Pecan Encrusted Sweet Potato Cakes
> Confit Pork Belly with Sweet Chili Glaze
> Panko and Herb Seared NC Tilapia with Sriracha Aoli over Garlic Sauteed Local Chard
> Charleston Shrimp and Grits-
N.C. ground Yellow Grits with Sauteed Shrimp and Caramelized Onions topped with Tasso Gravy
Check out our chalkboards, Facebook page and Twitter account @farmtofender for our daily features.
Hickory Nut Gap Farms provides our beef for the Smoked Brisket Sandwich Smothered in Yeti Sauce
Always check our chalkboard for the features of the day! Here is a pic of shrimp tacos that were a true crowd pleaser!
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!!
April 27th is quickly approaching. Permits, paint and purveyors are all coming together in a way that makes me feel super blessed. I have had some hiccups along the way for sure. For a short time, learning all the permitting and regulations that go with the food truck became quite stressful. My mind, as a chef went straight to all the food stuff, I was ready for health regulations, purchasing, pricing and menus. Things like parking regulations for the truck in its’ off hours, keeping the truck connected to power during those off times and city ordinances seemed to just keep my mind bogged down. Luckily, I conquered the process and made it out the other side unscathed and ready with more momentum than ever!
Leading into this last two week stretch before the soft opening all the blocks seem to be falling into place. Thursday afternoon I picked up the truck from the first round of paint by our artist Jason Brake. I must say, this truck is looking FINE! After I picked up the truck, I got the the it inspected by the health department and now I am awaiting my final paperwork from the city for my business license.
Less than 60 hours from the moment I type this, I will legally be able to sell food in the city of Asheville from Farm To Fender! This has significant meaning for me. The food truck has been a dream for me since before there were food trucks on the east coast. I remember in 2002, while still at Johnson and Wales University in Charleston, my buddies and I wanted to make a gourmet quesadilla truck. Duck confit tacos and braised short rib quesadillas…good stuff! It never happened, but the dream never died.
I remember coming through Asheville when I was 16 years old and having an intense desire to live here. Through my crazy course of life events I have been led back here, via Charleston and New Zealand. My note pads full of notes and ideas lurk in almost every drawer. The thing that I find the most interesting is, through those years, everything had one common element: A restaurant in Asheville, with simple delicious local food and a color scheme of green, white, stainless, and tan. Seem familiar? Yea,I thought so! The funny thing is, through this whole truck process I never really thought much of those note pads. But the ideas found their way out, through me, through my subconscious thoughts. It was not until standing a looking at the truck after the first coats of green and white went on that I made the connection. Holy moly, this IS my restaurant in Asheville!!! Sometimes, you get so caught up in the moment that you lose sight of what it took to get you there. Chasing your dream, persistence and having people that believe in you is what makes dreams reality. I am living breathing proof and I could not be more thankful for that!
As the minutes pass I am growing more and more excited. It is like it has been Christmas Eve for three weeks and I still have two more weeks to go. On one hand, the day cannot come soon enough, but on the other hand, there is so much to do!
Planting onions. Perfect for cool weather French Onion Soup!
Coffee grinders, insurance, business cards, stickers, twitter, facebook, permits, permits and more permits. I thought that we were almost done with the truck exterior when we painted it green. But then, we needed to decide on vinyl lettering or a mural. You know us, we are going for a mural! From commissary kitchen to carrot providers everything needs to be just right. We have spent countless hours perusing green service ware online and going through samples when they arrived in the mail. Progress is being made on all fronts and I am super excited about our new espresso machine that will grace our service window with her glorious Italian beauty.
The cedar trim is in place around the menu boards and I dropped the truck off today for the first phases of mural artwork. The artist for this project is none other than Jason Brake. He is a phenom mural artist. Don’t believe me, check it out here.
These are a few ideas and glimpses of what is to come!
Nicole has been the greatest support through this crazy process and I cannot thank her enough! Her is a shot of her standing in front of our newly assembled cold frame and bean trellis.
Soon our garden beds will overflow into the truck and the real fun will begin!!
Soft opening will be held on April 27, 2013. Click here for location! I would like to give a special shout out to the folks at “Simply Home”. These are great local business owners who have supported Simply Done Cuisine Catering from the beginning. I want to especially thank Drue and Allen Ray (founders of Simply Home) and also Cameron Kempson for your continued support and all of your help in my new adventure start up business.
Thanks to you all!
Check back soon for more up dates and soon you can follow the Farm To Fender food truck on twitter @Farmtofender!
Well I know it has been quite sometime since my “oh so eloquent” words have graced these pages but hey, I’ve been busy paying the bills and working on some really exciting new projects.
The big daddy moment I have been waiting for for almost 10 years has finally arrived. Thanks to help from family, friends and loved ones we have purchased a food truck. For almost 11 years now I have had the desire to take my food mobile, to have a larger audience, and most importantly be able to call it my own. I, like most other chefs, wants his or her own restaurant. We put together a business plan for a restaurant a few months ago and well, we never won the lottery so it didn’t happen. I searched the web for a good deal on a used truck. I was relentless, on my phone, my i-pad, any time we were in a new city I gently grazed the classifieds. Time passed and the food truck business plan was looking more and more like a real possibility everyday. Crunching the numbers, creating menus, costing menus, looking at permits and regulations, places to vend etc… Then a friend pointed me in the direction of a great used truck just outside of Asheville.. My plan was near completion. Now, knowing that I could make money at this crazy venture we decided to go look at the truck. Except for the color I was in love at first sight.
Previously the “Pink Taco” food truck
This is a great truck, nearly fully equipped with all of the goodies that I need. She is a 24′ Chevy 350 and runs like a top. I do know people that love the color of this truck but it is really not for me.
I am lucky and blessed to have wonderful— I mean great, great, great super awesome wonderful friends that show relentless support and enthusiasm for this project. We joined our forces 2 weekends ago and transformed this truck. Many hands makes for light work!
Thanks to the Weller’s for allowing me to use their property for this project!
This truck took a bit of doing. We sanded the whole truck with 60 grit paper, that was followed with a round of 220 grit to smooth things out. Then it was onto the primer to make sure none of the pink was going to come back and haunt us!
Jeremy Reid making things happen from the top down! Thanks a million brother!!
Thanks to Brian Weller for making this time lapse video of all the hard work!!
After we had all of the pink hidden, the rust removed and previous drips sanded to a smooth finish and primed I was ready to GO GREEN!
The first coat of green went on late into the evening….
Nicole, gettin’ stuff DONE!!!!!
Finishing the first coat
The painting went great the first day! Great company was there to make it happen! A special thanks to all of our friends that made this possible, Matt K, Kelly, Brian and Ayla Jane Weller, Jeremy Reid, Kristi and David Shrum. All of you all rock and I sincerely thank you for all of your help!! Also, a very, very special shout out to my wife, Nicole. She puts up with my crazy, sometimes over the top ideas(ok, always). She lets me dream, and she fosters my dreams as if they were her own. I love her more than words can say! Thank you!
After adding the second coat of the next couple of days we ended up with a fantastic finished product!
Soon to be finished with cedar framing around the chalk boards and then we will be ready for vinyl lettering!!
The outside is nearly finished. For the inside, I am having some cooler equipment replaced and awaiting my espresso machine. Soon we will be rollin green!! Soon, oh so very soon this will be my office…
Nice and clean! (Holy guacamole, I am so excited!)
I will keep everyone updated on grand opening. Tentative soft opening on Saturday, April 27th!!!! (pending permits)
I would like to thank everyone again, especially all of the family love and financial support, all my great friends and everyone who has helped make this happen. Thank you so much!! Now, time to get cooking!
The souffle. A baked, airy and light dish, consisting of egg yolks and whipped eggs whites combined and your favorite flavors. There are so many possibilities of ingredients, a souffle can be savory and delicious or sweetened and served as a dessert.
In this version, behind closed oven doors… Egg whites gain volume forcing creamy grits and pimento cheese skyward, slowly, tastefully and deliciously. This is the delicate dance of food and science.
Timing is everything. Timing is everything. I want to mention something (timing is everything) very important (timing is everything) when making a souffle. What goes up must, and WILL come down. In the case of the souffle the “come down” part unfortunately loves to happen. There are a few little tricks that can help, but not always prevent a collapse.
Starting with the right amount of air is important, the air comes from the whipped egg whites. Egg whites separate better when chilled but the egg whites will incorporate more air if at room temperature. Simply separate the eggs ahead of time and let the whites come to room temperature, covered on the counter. Whipping the eggs with a nice solid “air structure” is important also. This can be accomplished by using a copper egg bowl. In this case the ions in the copper react with the proteins in the egg whites that makes for a sturdier froth that can whip higher and is more durable. If you do not have a copper egg bowl around, simply add 1/4 tsp of Cream of Tartar to accomplish the same effect. The last thing I can recommend is starting in a HIGH HEAT oven. Start your souffle at 425-450 degrees Fahrenheit then reduce your heat to 375 after the souffle has gone into the oven and the door is returned to the closed position. This initial high heat will shoot the souffle straight up, crisping the outer edges in the process, giving the remaining eggs on the inside something to hang on to as they reach for the stars. The lowering of the temperature will allow the souffle to cook all the way through without burning on the out side.
In this episode I will also teach you how to make your own mayonnaise, perfect for putting on the outside of the Bomber Pimento Grilled Cheese Sandwich. This episode is a real treat and the food being made will go perfectly with good ole hurricane Sandy. Warm, safe and delicious!
Please note that later this week I will be adding the footage from the cooking class at the Southwestern Virginia Higher Education Center!!! I am very much looking forward to teaching this in the classroom (kitchen!) and I am even more excited to see, and show all of you the results!
I am finally getting around to posting pictures of our now flourishing fall lettuce gardens and our ridiculous chickens (ridiculously awesome).
I also wanted to mention that my wonderful wife and I just won Best Couples Costume for the Sixth Annual Pumpkin Peddler!! This is an annual event put on by Asheville On Bikes that encourages you to “ride your city” in full costume and while promoting safe riding and multi-modal transportation. I was an angry French chef chasing my Lobster (my wife) through the streets of Asheville. Fun? Uh, yea!!!
When I left Charleston, SC almost 6 years ago I told myself I would never cook another plate of Shrimp & Grits as long as I lived.
I was wrong.
Shrimp and Grits were a huge hit during the years that I worked in Charleston. Every single place you worked, you made some form of shrimp and grits.
Don’t get me wrong, they are delicious in almost every from you can make them. The nice 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.
Shrimp and grits are not something I cook regularly. Every now and then though I get an urge and I put something together with a little twist of something different. This is the perfect example so I thought I would share it with you. The chipotle pepper shrimp in this dish really take you to a spicy wonderland while the creamy grits and Iron skillet tomato gravy keeps the spice just enough in check to have you wanting more and more! Then, I take the extra gravy and we turn that into a Creamy Herbed Tomato Bisque. A perfect recipe to keep on the back burner with the cooler days quickly approaching.
Shrimp and grits are not the only thing I have been cooking though!! Check out these pics to see what the S.D.C. household has been grubbin’ on for dinner…
Teriyaki and Chili Glazed Egg Plant over Local Corn and Quinoa Salad
Taco Soup with Seared Shishito Peppers and Toasted Tortilla
Last Monday I was lucky enough to be featured on morning talk radio out of Bristol Virginia. Steve Hawkins of 92.9 WFHG conducted a great interview allowing me to express the importance of cooking sustainably tell how easy it is to do so.
I hope you can take time out of your busy day to hear what is up and coming at Simply Done Cuisine!!
A special shout out THANK YOU to Jennifer Ferreira for inviting me back for another season of “Cooking Along The Crooked Road”. Jennifer has played an instrumental role in promoting Simply Done Cuisine so that many people from many new states are able to enjoy what Simply Done has to offer.
Pics from the fall garden……new pics of all of our wonderful egg producing hens as they strut their stuff around the yard “free range style” and new recipes including Chipotle Shrimp and Grits with Iron Skillet Tomato Gray, Roasted Red Pepper Grits Souffle, Sprouted Chic Pea Hummus and MORE!!
There are many exciting events coming in October for Simply Done Cuisine!
Starting off on October 11th, I will be in Johnson City, TN on WJHL Daytime for an interview including a cooking demonstration on how to make Chipotle Shrimp and Grits with Iron Skillet Tomato Gravy.
I have also been invited back to take part in Cooking Along The Crooked Road. These are cooking classes that take part at the The Southwest Virginia Higher Education Center (SWVHEC). This time there will be a special episode produced just for this event!! Pictures from the cooking class will provide the pictures for that special edition of Simply Done Cuisine. For more information about the great cooking class that will be presented at this event check out Simply Done Cuisine here!!
These are both at the tail end of a busy month full of catering and special events. S.D.C. is only getting busier as the holiday season is approaching so please make your reservations NOW for catering all of your upcoming holiday events!!
Pizza dough oh pizza dough. 13 years ago I was the sole prep person for an Italian 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.
This episode of Simply Done Cuisine was a special request from Josh Hayes in Winter Park, Florida. I am not sure if you remember but Josh is the artist that designed and created the wonderful cutting board featured in the picture at the top of the page. He custom designs and creates these works of art from his wood shop in Florida. Thanks for the great cutting board!
Pictures from the garden have seemed to escape my lenses 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.
Our Fall garden is planted now and we are already seeing 6 types of lettuces, kale, broccoli and cauliflower. For the chickens we have planted Winter Rye and Fava beans that are already reaching for the sun!! Pictures of the new fall garden spread will be up soon!
There are a few up coming events that I am excited about featuring Simply Done Cuisine. Monday morning at 10:30 am, S.D.C. will be featured on Super-Talk 92.9 WFHG with Steve Hawkins out of the Tri-Cities area. We will discussing how amazingly wonderful the internet is to find recipes and assist in cooking. More to come later in October on the radio and in person as Simply Done Cuisine Travels on the road to demonstrate wonderful recipes! Check back to catch the dates and times of these featured events!!