Hello Asheville!

Who likes lists? Lists are fun. Lately I’ve been keeping a list of ALLL the places that I eat at every month, and then posting my lists to FaceBook.

This time around, I actually talked to Chef Joe Scully (from Corner Kitchen and Chestnut) about each and every one of the venues on my May List during the pilot episode of AVL Food Fans, which is our brand-spankin’ new podcast!


Left: Chef Joe Scully looking a little bit like he can’t believe he agreed to do this podcast. Right: Me! Looking a little bit like I need to wash and comb my hair. Photo by Matt Johnson, who looked more than a little bit excited later in the podcast when I mentioned the “Poutine Hot Dog” I got at Imperial Life.

You can listen to AVL Food Fans first episode on the player right below, or by going to

Joe and I also talked to Mikey Files, who is the Promo and Branding Guy at MG RoadChai Pani, and Buxton Hall BBQ about building fires indoors and on the streets, connecting great food and real people, the “Summer of the Sandwich” happening at MG Road, and three Buxton Pop-ups scheduled at Catawba Brewery over the Summer months. I highly recommend that you attend those pop-ups, my friends. Buxton’s Chef Elliott Moss has been serving up some insanely good food at these types of things.

AVL Food Fans was produced, streamed live, and is currently hosted by Matt Johnson of Zapow! Productions on Battery Park Ave. It’s a sweet deal. For a cool hundy you schedule an hour with Matt, you go to Zapow, sit down at a mic, and he does everything else. EVERYTHING. Full service. You just have to talk, “Blah blah blah,” and Matt streams it live, and then within 24 hours it’s hosted on its very own web page. I Highly recommend Matt and Zapow for anyone who wants to do a podcast. You can find them by… doing a Google search for Zapow. C’mon, People. I am not gonna provide a link to every dang thing I mention. I’m not nearly as full-service-y as Matt. I kinda suck that way.

Chef Joe is a natural behind the mic, BTW, and has the best line of the whole show, about “making a conversational gambit with a hot dog.” I LOL’d out loud when I listened later.

Anyhoo…  here’s that list for the month May.  I ate at all of the following establishments…

67 biltmore downtown eatery + catering
All Souls Pizza
Biscuit head
Blue Dream Curry House
City Bakery
Clingman Cafe
Dairy Queen
French Broad Food Co-op
Fresh Wood Fired Pizza and Pasta (Fresh West)
Gàn Shān Station
The Imperial Life
HOLE – Hot Doughnuts and Fresh Coffee
The Junction
King Daddy’s Chicken and Waffle
King James Public House
MG Road
The Nightbell
Old Europe Pâtisserie
Red Stag Grill
Rise ‘n Shine Cafe
Sovereign Remedies
El Torito
Vortex Doughnuts
Well-Bred Bakery Biltmore
West End Bakery
World Coffee Cafe Asheville
YoLo Asheville

I did not eat at The Corner Kitchen or Chestnut.

Sorry, Joe.



stu_helm_2013Stu Helm is an artist and writer living in Asheville, NC, and a frequent diner at local restaurants, cafes, food trucks, and the like. His tastes run from hot dogs and mac ‘n’ cheese, to haute cuisine, and his opinions are based on a lifetime of eating out. He began writing about food strictly to amuse his friends on Facebook. 

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  1. Ashvegas Dad June 17, 2015

    Keep it coming, I don’t live in Asheville anymore but love to hear about what’s going on. Well done, Stu and Joe.

  2. Jeff June 4, 2015

    Submit it to iTunes, will ya!

    1. Stu Helm June 5, 2015

      🙂 I think we need 2 episodes in the can before iTunes will accept it, Jeff, but we are poised to do our next show, and then it’ll be up on iTunes!

  3. burnsey June 4, 2015

    Stu,try Whitt’s on Merrimon for soft serve.

    1. Stu Helm June 5, 2015

      Now… we’ve been to Whit’s, but it’s been a while. I did ask Dawn on that day, “Isn’t Whit’s soft serve?” And she said, “no.” Do they have both, Burnsey?

      1. burnsey June 5, 2015

        Whit’s is custard. Technically, you are correct, it isn’t soft serve, but the differences are in the preparation of the end product.
        Custard ice cream is made with egg yolks as the thickening agent in milk while soft serve uses cream, and sometimes starch, as a thickener. Vanilla custard ice cream usually has a yellow hue from the egg yolks, while vanilla soft serve is usually white.
        I love soft serve, but I’ll take custard any day over soft serve.

  4. RobotDanceMonkey1975 June 3, 2015

    Stu that’s not the “voice” I’ve been reading the food reviews with in my head! Yours is very “chummy-sounding and non-aggressive.” Yet I’ve been reading your reviews in a “mean, cartoon bandit-style voice.”

  5. Sean Lally June 3, 2015

    Great job on the podcast launch. An RSS feed from the get go, whoo hoo! 🙂


    1. Stu Helm June 5, 2015

      Thank you, Sean! It was really fun to do, and we’re looking forward to doing the next one!


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