Sand Hill Kitchen

 

Jamie Wade

Chef / Owner

 

Photo by Lynne Harty

What is your favorite part of bring a restaurant owner in Asheville?

My favorite part of Sand Hill Kitchen is seeing our regular customers take pride in our neighborhood restaurant.  Our regular customers are very enthusiastic and return time and again, bringing friends and family in to try us out.  Their support has been priceless.  They lift us up every day.

What is the background of your restaurants name?

I wanted the name to reflect the place where we are (not just Asheville but Enka Candler specifically) and since we sit on Sand Hill Road, that was easy.  I like the word Kitchen rather than diner or cafe because we truly are a hard working kitchen cranking out scratch made goodness to the best of our abilities.

What ingredient could you not live without?

Duke’s mayo.  As our employee Emily always says, it is the glue that binds us together.

What is your favorite dish on the menu?

I am a fan of our beet sandwich because it is just plain delicious if not a bit usual.  It’s pastrami spiced beets, Swiss cheese, pickled onions, baby greens and a creamy lemony whole grain mustard sauce.  It’s good.  Having said that, our Reuben is really mighty and never disappoints. 

What is your favorite dish from a fellow AIR restaurant?

I am a big fan of Buxton Hall and I must say that the Mussels cooked under the pig are just about one of the best things I have ever had in my life.  Outstanding!

Why did you chose Asheville to open your restaurant?

I moved here about six years ago and loved it and knew I wanted to stay here.  My parents are here and I have a daughter who is in school.  The job market here is pretty rough and sometimes you just have to do for yourself than to seek what you need from other people’s ambitions.  Since this is where l happily landed, this is where I took the chance.

Favorite chef’s tool and why?

Not sure if it’s my favorite but I always need a bench knife.  They have a zillion uses.