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What is your favorite part of being a restaurant owner in Asheville?
Being able be a part of a community, especially in West Asheville. Working with a diverse group of people who help build and grow the restaurant on a daily basis.
What is the background of your restaurant’s name?
We struggled for months but one day my partner (my mother) came in and had driven past a small church called Sunny Point, and for whatever reason it stuck.
What ingredient could you not live without?
Coffee gets me up in the morning! It can be used in sweet and savory applications, spice rub, or bar infusions… endless possibilities, and it wakes me up!
What is your favorite dish on your menu?
For dinner, it would be our pork belly nachos right now. They are spicy and savory and just the right amount of food. During the day it’s huevos with avocado. You would think I would be tired of them after 15 years, but the dish still rings true to who we are with local chorizo and house made green salsa.
What is your favorite dish from a fellow AIR restaurant’s menu?
Vinnie’s eggplant parmesan hits the spot.
Why did you choose Asheville to open your restaurant?
I grew up in Waynesville, moved to Atlanta, and wanted to come home to raise my young (at the time) kids with the support of my family, and open a restaurant. It takes a village to raise a restaurant and kids!
What is your favorite chef’s tool and why?
I laughed when I saw this question. The one item that I could not do without is a white bar towel. I use it to pull things out of the oven, sauté eggs on the line, wring out tofu, and clean the edge of a plate before it goes to the table. A fresh clean one is gold to a line cook.