Main Street Café to Extend Hours

Main Street Café on Main Street in Jonesborough plans to extend its hours after 36 years of serving Jonesborough residents and tourists.

Zac and Kati Jenkins, the second-generation owners of the restaurant, look to extend the hours by providing a dinner service beginning in May.

“[Dinner services] are going to go through 8 p.m.,” said Jenkins. “We are starting small, and we can always grow. If people want us to be open until 10 p.m, we’ll be open until 10 p.m.”

Since its founding in 1982, all food served at the Main Street Café has been homemade and prepared within its kitchens.

Miso’s Teriyaki House Offers Half-Priced Sushi

Miso’s Teriyaki House in Johnson City offers half-priced maki rolls on Sunday and Monday nights.

The Japanese restaurant serves traditional entrées while creating traditions for customers.

A frequent guest of the Japanese restaurant, Eliza Sullivan, always orders the California roll.

“My workers and I have taken advantage of the offer for about four months,” said Sullivan. “Since our workplace is closed on Sunday, it’s easy to meet up there and enjoy our weekly meal together.”

Customers must dine in for the half-priced maki rolls, but Miso’s accepts call-ins and delivers via Double Time Delivery.

Walk-ins are welcome, and the half-priced maki roll special begins at 6 p.m. every Sunday and Monday.

Setting the Stage: Wild Wing Café Hosts a Night of Old-School Rock

Groups of all ages rocked and rolled into Johnson City’s Wild Wing Café on Feb. 17 to watch Rusty Steele and Quarter Bounce pulsate the stage past midnight.

Originating from Virginia and Northeast Tennessee, the Gun N’ Roses tribute band classify as a classic rock band, but they accept requests from show-goers and even play a little bit of country music.

Sarah Goodpaster, the restaurant’s marketing and promotions manager who runs the show from Knoxville, networks and coordinates these events to the last chord. Goodpaster remains on the constant hunt for music groups and entertainers to keep the performances rolling.

“Some events take weeks or months of planning,” she said. “Other events like booking tribute bands are a phone call. Then, I start promoting and marketing the events.”

While arranging events proves time-consuming, Goodpaster ensures the show goes on every week at both the Knoxville and Johnson City locations for the Wild Wing Café.

“When it comes to this profession, [one must be] creative and very detail-oriented,” Goodpaster said. “I love live music and love being able to have a bit of creative freedom and, above all, having a good time. I get to throw a party every weekend”

Goodpaster set the stage for a full house, and the Wild Wing Café management fulfilled the crowd’s expectations by scheduling experienced staff to work entertainment nights.

“I don’t get too stressed out [by the crowds],” said Drew Reardon, a bar manager at the Wild Wing Café. “I’ve been in this business for 30 years. When you are staffed properly and train your staff, that’s the best way to prepare for these events.”

Employees scrambled to meet the needs of the crowd, waltzing within the bar confines or zigzagging through tight-knit friend circles and tables. The kitchen kept busy, clanging plates and glasses, while sending the waiters and waitresses with a pile of food and drinks.

After gulping down a couple of beers and inhaling wings, folks of all ages surged the dance floor as soon as Rusty Steele and Quarter Bounce broke out with Pink Floyd’s “Another Brick in the Wall.”

Mallory Garrison, a frequent guest at the Wild Wing Café, guzzled the last drops of her beer to join the dance crowd.

“It’s like a constant party,” Garrison said over the live music. “It’s a getaway from my job and from everything else that stresses me.”

Rusty Steele and Quarter Bounce serenaded the audience until the night grew short, and the audience dwindled at the show’s end.

Customers called taxis or tagged along with friends when closing time approached, leaving the sports pub with sticky fingers and a smile.

“We want to give our guests more than they expect and have them leave Wild Wing Café with more than a full belly,” Goodpaster said. “We want our guests to leave with a memory.”

Serving Jonesborough: From Nurse to Bistro Owner

Graduation season approaches, and students anticipate potential careers. Prospective alumni scramble for final letters of recommendation in hopes of embarking on entry-level employment, but are professions finalized once one launches a career?

Not for 37-year-old former registered nurse Kinsey Holliday.

Originally from Texas, Holliday, along with her parents and sister, moved to Virginia when she was 8 years old. As a child, she observed her parents, who were both healthcare professionals and “very hardworking while [she] was growing up.”

Middle school and high school days dwindled, and Holliday evolved into a nursing student at Virginia Highlands Community College in Abingdon, Virginia, where she pursued and obtained her Bachelor of Science in Nursing. She quickly found a job after graduation and began her career as a healthcare professional.

“I worked as a registered nurse for about four years,” said Holliday. “[Eventually,] I just got so tired of it. Nursing is just really depressing— you’re constantly around sadness, and I wanted to do something that makes people happy.”

Holliday neared her fourth year working as a registered nurse when she and her husband, Mo Farrouki, a businessman, answered a phone call that altered Holliday’s professional life.

“We got a call that a building was vacant,” said Holliday. “Our friend in Jonesborough told us to come check it out, and we got a really good deal on it. It was meant to be.”

The couple transformed the vacant building into The Black Olive, an Italian restaurant that Holliday co-operates with Farrouki, who owns another Italian restaurant, Primos, in Elizabethton.

Holliday resigned her healthcare career to tend to people in a way she would enjoy. Although she loved nursing, she needed “something different and some positivity.”

“[When you’re a nurse,] you’re serving the patients and get them everything they need,” said Holliday. “[The restaurant industry] is sort of parallel to that.”

Operating The Black Olive entails responsibilities after the dinner rush, but Holliday remains occupied past closing hours. She raises four children— one of whom is younger than a year old.

Holliday trusts the employees on days or nights she cannot be present. She holds the team to high standards “after seeing how well they work together and solve conflict.”

“It can be very stressful at times dealing with taking care of the children and all of their activities and running the restaurant,” said Holliday, “but luckily I have such a wonderful staff and help that they make it so much easier for me.”

The Black Olive marked its third year in August and commemorated several workers’ third year. According to employees, celebrations are not foreign to the Italian restaurant’s tight-knit workforce.

“An employee left after enlisting in the U.S. Army, and another moved away for college,” said Brandon Ingram, a veteran server at The Black Olive. “Kinsey threw both of them a big going-away party. It’s obvious she truly cares about her employees.”

Holliday not only caters to her customers and employees. She reciprocates to her community by supporting surrounding high schools.

“Kinsey has always been good about doing sponsorships and fundraisers within the community,” said Ingram. “I know she always gives away gift certificates to students or teams at David Crockett High School.”

A former employee, Kalliope Strapp, remembered all the donations to school soccer teams and a “large contribution to [an employee] who recently got diagnosed with cancer.”

“Every few months, Kinsey even hires actresses to show up as Disney princesses,” said Strapp. “Kinsey is an excellent boss.”

Holliday’s previous experience in healthcare enables her to go above-and-beyond in a different line of work. Employees recognize the caring qualities Holliday embodies through everyday interactions, whether it be in the workplace or on an outing with her employees.

“She’s taken us out to eat a multiple amount of times,” said Ian Messer, a host and server working toward his second year at The Black Olive. “And whenever she stops by the restaurant on days off to fill out paperwork or check on customers, she also takes the time to talk to [the employees] to see that the shift is running smoothly.”

With her active roles in the workplace, the household and the community, Holliday attributes her work ethic and motivation to her husband, who began to work when he was 7 years old.

The Black Olive is not strictly Italian; the restaurant hosts Moroccan-themed nights when customers relish dishes that Moroccan-born Farrouki prepares.

“Some of the most memorable experiences at The Black Olive are the Moroccan nights,” said Holliday. “It is very cool to hear the feedback and see how much everyone enjoys the food from his culture and background. We even have belly-dancers and Moroccan music for added excitement!”

Disney princesses and Moroccan nights at The Black Olive attract more customers, but Holliday foresees further amendments to adjust to the rising business. She and her husband consider new ideas and formulate plans to satisfy both regular and new customers.

“I see The Black Olive continuing to grow and flourish,” said Holliday. “We have plans to enclose the patio for winter months.”

Holliday never envisions herself returning to a career within healthcare, but she envisions tackling different challenges.

“I’d like to take some business courses,” said Holliday. “Maybe try different types of businesses and open them up.”

Despite devising goals for the future and taking on challenges to achieve these goals, Holliday focuses on present-day events and short-term goals while remaining receptive to what lies ahead.

Holliday found a passion in a profession that seemingly differs from her original work, but the two careers prove similar.

Although she no longer draws blood, measures heart rate or tends to sick patients, Holliday ensures other needs are met within her line of work.

“The difference [between being a nurse and a restaurant owner] is you can’t always get a good end result with nursing,” said Holliday.

What is the “end result” from dining at The Black Olive?  Homemade calzones, of course.