One of Bryson City’s oldest landmarks has been rescued from near obscurity to become the town’s newest showplace — the Bryson City Cork & Bean Wine Bar and Coffee House.

Owner Ron LaRocque, shown above with Rollon and Sherry Smith, completely renovated the historic Bryson City Bank, restoring many of its original architectural features. Even the original walk-in bank vault was converted into a wine vault where customers can peruse the restaurant’s selections.

Located at 16 Everett Street next to the old Courthouse, the structure was built in 1904 to house Swain County’s first bank. It was established by Stanley Black with just $5000 and was notable for having survived the Great Depression. Once it outgrew the space, the bank moved in the ’60s. Most recently, the building housed the Swain County Chamber of Commerce from 1987 to 2008.

While honey bees don’t hibernate, they do remain in their hives throughout the Winter months, living off honey they made and stored last year. And now, with warmer days and budding trees, the bees at Balltown Bee Farm are finally emerging from their hives — officially confirming the arrival of Spring in the Smokies. In another rite of Spring, Balltown’s beekeeper Kelley Penn (above) carefully inspects each hive to see how the bees fared over the Winter. “Quite well,” she said.

More than just bees, Balltown Bee Farm is a small, sustainable farm producing mixed vegetables, spring transplants and shiitake mushrooms, all raised chemical-free. You can find their products at the farmers markets in Bryson City, Sylva and Cashiers (in season).

One of the most-requested breakfasts at the Folkestone Inn Bed and Breakfast is their French Toast Sundae. And innkeepers Steve and Eva Clayton are graciously sharing their recipe with Postcards From The Smokies readers.

French Toast Sundae
Serves 6

5    eggs
2    cups Half n Half
1    Tbsp. vanilla extract
1    Tbsp. cinnamon
1    Tbsp. sugar
1/8    tsp. nutmeg
12    slices French bread, sliced 1-inch thick
Crushed cornflakes, enough to coat one side of bread
Fresh sliced fruits, in season
Whipped cream
Butter

Preheat griddle to 375 degrees. In a large mixing bowl, whisk eggs and Half n Half until well combined. Add the vanilla, cinnamon, nutmeg and sugar. Dip bread into mixture but do not soak. Dip one side of the bread into cornflakes.  Repeat with all slices.

Add butter to griddle and cook bread with cornflakes side down first. Flip when golden brown. Turn and cook other side. Place two slices on plate and top with fresh fruit. Add dollop of whipped cream. Serve with maple syrup.

On Saturday, the Bryson City Presbyterian Church’s Fellowship Hall became the Calorie Capitol of the Smoky Mountains as twenty area chocolatiers competed in the Third Annual Chocolate Cookoff. The event is a fundraiser for the Friends of the Marianna Black Library.

This year’s judges (above l-r) were Bryson City Mayor Pro-Tem Kate Welch, owner/chef Richard E. Long of Caffe Rel in Franklin, NC and Asheville TV news anchor Victoria Dunkle of WLOS Channel 13.

(left) Chef Long admires the delicate detail of Fran Brooks and Becca Wiggins’ miniature Chocolate Cones, which won both the judges’ first place and the People’s Choice awards. Second place went to Robin Hamilton for her Killer Kahlua Chocolate Mousse Cake, and Diane Cutler’s Chocolate Orange Brownies came in third.

Nothing says “October” quite like the pumpkin. And yes, it is technically a fruit because it has seeds. And even if you carve your pumpkin into a jack-o-lantern, you can still enjoy those seeds as a tasty and nutritious snack. The shells are edible and a good source of fiber. Recipe below.

Locally-grown pumpkins are available at markets and fruit stands throughout the Smokies. But for children, there’s an exciting way to get a pumpkin in the Smokies. They can ride a train, visit a pumpkin patch, meet Charlie Brown, Lucy and Snoopy and bring home their own pumpkin on the Great Smoky Mountains Railroad’s annual Halloween-themed excursion. “Peanuts — The Great Pumpkin Patch Express” continues weekends through October 25. Trains depart the Bryson City depot.

Oven-Toasted Pumpkin Seeds

INGREDIENTS
Pumpkin seeds
Cooking spray, olive oil, or butter
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice

PREPARATION
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

Preheat oven to 250 degrees F. Line a baking sheet with non-stick foil.

Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to three months or refrigerate up to a year.

If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.