Western Carolinian Volume 79 Number 04

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Item 1 - Western Carolinian Volume 79 Number 04

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Western Carolinian Volume 79 Number 04

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Western Carolinian Volume 79 Number 04

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Item 4 - Western Carolinian Volume 79 Number 04

Western Carolinian Volume 79 Number 04

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Western Carolinian Volume 79 Number 04

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Western Carolinian Volume 79 Number 04

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Western Carolinian Volume 79 Number 04

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Western Carolinian Volume 79 Number 04

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Western Carolinian Volume 79 Number 04

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Item 10 - Western Carolinian Volume 79 Number 04

Western Carolinian Volume 79 Number 04

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Western Carolinian Volume 79 Number 04

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Item 12 - Western Carolinian Volume 79 Number 04

Western Carolinian Volume 79 Number 04

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Details
- Format
  - Publications (documents)
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  - Text
- Source institution
  - Western Carolina University
- Identifier
  - HL_WesternCarolinian_2013-11-01_Vol79_No04_CampusLife_B05
Transcript

F @ 4 : iB SIREN ie November 1, 2013 THE WESTERN CAROLINIAN Jamie North Staff Writer Jovhanna Graves Intern _ Located in the heart of Dillsboro, the Dills- boro Chocolate Factory issure to have some- _ thing to tickle your _ sweet tooth. | _ Started in 1999, the _ factory was originally _ located across the _ street from its cur- rent location, which it _ moved to in 2004. After _ two previous owners, | _ Tonya and Bob Wil- liams and Tammy Ses- soms currently own the chocolate factory and have for seven years. _ The shop has been family-owned and oper- ated since it opened in 1999. We were looking for something to do in self-employment, said Tonya Williams. The home-converted chocolate factory is a _ lovely place to spend a ' day. When one walks _ in, they are greeted by ' acollection of touristy _ items to the left anda _ cozy living room to the ' right. Located in the _ back of the house, past jars of coffee, shelves of colorful Jelly Beans _ and a wall of Beef Jerky _ is the open kitchen, ' which hosts countless | number of sweets. | All the fudge and _ chocolate is handmade _ on location from single _ bean Venezuela choco- | late. Mixed with Calico _ Fudges raw chocolate and vanilla fudge base with some flavoring, you experience Dills- boro Chocolate Fac- torys amazing flavors. | Their flavors of fudge _ Include Chocolate, Jamie North Staff Writer ' Itisascene that comes straight from a movie. The downtown bakery that holds a collection of delectable pastries, lunch and friendly faces that greets you as soon as you walk through the door. Main Street Bak- _ ery & Caf in downtown Sylva is just that place. Wide open windows to watch the cars pass by, artwork hanging the wall, a chalk wall for _ children to play with in - the corner, the bakery is quite a lovely place for breakfast and lunch. _ Apastry bar lines the far wall from the doors and is filled with pas- tries ranging from Mini Peanut Butter Pies for $6 to a variety of cookies for 60 cents each. A small window peers into the kitchen that ownerChad Kindy could be seen through as he prepared orders. Chad Kindy and his wife Heather Kindy have been the owners of Main . Street Bakery & Caf for the past two years. Origi- nally Annies Bakery, the Kindys bought the building when Annies moved to Asheville with the help of local invest- ments. Main Street offers breakfast Tuesday Fri- day and Sunday 8 a.m. to 10:30 a.m. and offers an assortment of bagels and coffee to start your morning off right. Some of the fan fa- vorites are the Toms Breakfast Biscuit for $4.25, which is a spicy cheese biscuit with egg, mushroom, onions and tomatoes. The Martin, $6.75, is an everything bagel with two eggs, herbed cream cheese, bacon, spinach, jalapenos, onion, tomato and avocado. All of their REATUR BES Chocolate Mint Swirl Fudge, Cookies n Cream Fudge, Peanut Butter and many more. This reporter tried the Caramel Apple Pie fudge, which tasted like freshly baked apple pie with a dash of cin- namon and caramel. Created with real apple pieces, apple cider and vanilla fudge, this fudge is perfect for the season. The Sea Salt Caramel fudge, chocolate fudge with a layer of caramel topped with sea salt, was another favorite for this reporter. The chocolate melted in your mouth and left a base of caramel to enjoy. Fudge is priced at $7.99 for half a pound. Dillsboro Chocolate Factory also offers sea- sonal fudges. We have too many flavors to put out all the time, said Tonya Wil- liams. If fudge isnt your favorite, the chocolate factory offers many other alternatives. Their truffles are priced at $1.69 per piece, and we were treated to their Chai Truffle, which is crafted with chai black tea mixed with cinna- mon and cloves. Biting into this truffle is an explosion of flavors. After the rich chocolaty shell one is greeted with a soft center. This reporter was a little overwhelmed but after some time the flavors ' mixed together into a delectable taste of chai. Other flavors include, but are not limited to, Black Rock Truffle, a crunchy dark choco- late; Lime Truffle, breakfast items are made fresh to order. Lunch is served Tues- day Friday and Sunday 11 a.m. 3 p.m. Their lunch menu contains salads, soups, deli sand- wiches and Paninis. All their lunch items come with a side that includes Greek yogurt potato salad, orzo pasta salad, potato chips or cooks choice, which is exactly _ what it sounds like. Salads range from $4.25 - $7.50, and all the dressings are house made and include ranch, lemon-garlic vinaigrette, balsamic vinaigrette and honey mustard. Soups range from $4.25 - $7.25 and include items like the Soup & House Salad for $6.75; a 12 oz bowl of soup with a house salad and your choice of dressing with crackers or bread. A popular item under the soups is the soup of the day, which is created daily by Chad Kindy. Their deli sandwiches are in the $6 - $7 price range. The Western Goat, for $7.25, comes with Dark Cove Farms, a local supplier, herbed cheese, avocados, Roma tomatoes, sweet onions and cucumbers. Paninis come in the $6 - $8 price range. The Doda, for $6.75, comes with salami, Dark Cove Farms goat cheese, onion, spinach and is. grilled on multi-grained bread. This reporter was treated to a half ofa Hot Italian, ham, sa- lami, provolone, oil and vinegar with Italian seasoning and sauted onions on herbed focac- cia for $8.25, and half of a Rueben, corned beef with house-made sauce, sauerkraut and Swiss cheese melted on Annies NY Rye, with a Pumpkin Bar and Spicy Cheese Taste Buds: Dillsboro Chocolate Peanut Butter Fudge sits on a shelf alongside its different-flavored companions. lime-infused chocolate; and Tail of the Dragon Truffle, which is in- fused with dried jala- peno peppers for a bit of a kick. An interesting ee that the factory offers is their chocolate shoot- ers for $2.15 per piece. Mixed with alcohol and served in small choco- late cups, the shooters are actually quite an amazing experience. Each shooter contains less than 3 percent alcohol by volume so everyone can enjoy. Their seasonal Pumpkin Shooter left both of these report- ers speechless. Made with Harvest Pumpkin ~ Pie Cream Liquor, the shooter tasted exactly like a fresh out-of-the- oven pumpkin pie. The Biscuit. The Hot Italian was lightly toasted, and looking at the meat and cheese that had melted together seamlessly, this sandwich looked almost too good to eat. Unfortu- nately, the time came to eat this beautiful meal, and it tasted just as good as it looked. It hada slight lemon-garlic taste to it, and the juices had soaked the bread and left an explosion of delicious- ness. The Pumpkin Bar that complimented the Hot Italian was an amazing fall flavor to the sand- wich. Biting into the bar was a transition of smooth pumpkin filling to a crust that was just hard enough to hold it to- gether but breaks apart effortlessly upon contact. Another toasted sand- wich, the Ruben, was just as enticing as the Hot Italian. The plethora of melted cheese just longed to be eaten. At first bite, the sauerkraut was an overpowering flavor, but just as quickly as it attacks your taste buds, the corned beef, house-made sauce and Swiss comes in and bal- ances the sour taste. A good pastry to com- pliment the Ruben that this reporter was treated to was the Spicy Cheese Biscuit. Although it is spicy, the spice actually warms the biscuit up as you eat it. Chad Kindy takes pride in all of his food, and Heather Kindy, who makes all the pastries besides the bread and bagels, knows just what sweets visitors want to indulge in. Main Street Bakery is a lovely place for a meal. Be sure to stop by and try one of their delec- table sandwiches. For more information, call 828-631-9856. chocolate cup held to- gether the soft creamy center and created a wonderful experience. One may also try their Apple Mar- tini Shooter, Fire Jack Shooter, Banana Split Shooter and others.. Even if none of the above sounds appeal- ing Dillsboro Chocolate Factory offers many different varieties of chocolates from Dark Sea Salt Caramels to White Oreos. Even their milk chocolate is an amazingly rich chocolate that made this reporter never want another Hersheys bar again. One can get a half-pound of choco- late for $11. One of the chocolate items this reporter got Bean Espresso Bark, made from ground up espresso bean from Panacea Roastery in Waynesville. This bark was quite literally a punch to the face with espresso that left this reporter ae wide- awake. The shop ne offers over 30 types of Beef Jerky. Some of the flavors offered include beef, fish, wild boar, alligator and kanga- roo. The factory also includes jerky that is made the South Afri- can way. A lot of locals drive to Tennessee to get jerky, so we wanted to make it easier for them, said Tonya Wil- liams. The shop also just to try was their cae opened its.doors ina Ue aLen Cr neiyMiptieay ors ERM URLG OUR Wuame aan yOu hs Ueitaa ls sina Gkpar tl pene er RuMUe ioral base wet. ie absy bw oe soars Rabe one ntT Mt) The Spicy Cheese Biscuit and half of a Hot Italian Sandwich Half of a Hot Italian Sandwich and Pumpkin Bar Factory Photo by Jamie North.STAFF new location in Pigeon Forge, Tennessee. We're getting our feet wet with expand- ing, Tonya Williams. said with a laugh. Its | a little different but offers a majority of the standards we have here. The shop also offers wholesale inquiries and has items for sale at locations like the Chocolate Bear in Waynesville as well as little candy stores. Located at 28 Church Street, Dillsboro, the Dillsboro Chocolate Factory is a very homey and wonder- ful place for all your favorite sweets. For | more information, call 828-631-0156 or check out their website dills- | borochocolate.com, Photo by Jamie North/STAFF Photo by Jamie North/STAFF

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Description

The Western Carolinian is Western Carolina University's student-run newspaper. The paper was published as the Cullowhee Yodel from 1924 to 1931 before changing its name to The Western Carolinian in 1933.
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  - Western Carolina University
- Format
  - Publications (documents)
  - Text
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  - Text
- Date
  - Date original: 2013-11-01
- Extent
  - Dimension: 22.75" x 11.5"
  - Pages: 12
- Subject - Topic
- Location
  - Jackson County (N.C.)
  - Cullowhee (N.C.)
- Source institution
  - Western Carolina University
- Source Collection
  - WCU Students Newspapers Collection
- Identifier
  - HL_WesternCarolinian_2013-11-01_Vol79_No04
- Repository
  - Western Carolina University Hunter Library

Western Carolinian Volume 79 Number 04

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