15 minute read
RESTAURANT SPOTLIGHT
WYNDALL’S WONDER WHIP Owensboro’s Old Friend
Written by JOSH KELLY
Keep everything the same. That was the thought going through Seth Woodward’s head as he reopened Wyndall’s Wonder Whip on February 1, 2016, as the new owner.
Woodward said he’s always had a fascination with vintage and older things, and would acquire things that had a bit of age to them, like his first car: a 1972 Chevy pickup truck. He drove his pickup truck past Wonder Whip so much that it would blend into the scenery of the east part of the county.
But one day he drove by and realized the uniqueness of the establishment. “That place looks kind of neat, I don’t see many buildings like that every day,” he said on a casual drive by. After driving by it for years on end, the news came that the restaurant was closing, and he was surprised the Owensboro landmark would be shutting its doors. Shortly after, talks about reopening under his ownership began.
When Wonder Whip reopened, he said there was no intention to change anything, and he still doesn’t plan to change the nearly-70-year-old establishment. There were challenges that came with opening, Woodward said, but the goal of preserving the restaurant’s legacy kept the team pushing through. And Woodward felt that familiarity would continue to push the business into its first week under the new owner. “The response when it closed was so large. Everybody was so disappointed when it closed. I was hoping that a lot of that energy would be channeled into some support when we reopened,” he said.
Luckily, in 2016 people liked burgers and milkshakes just as much as they did in 1955, because the community turned out — so much so they were setting new sales records by the end of the first week. A couple things have been added to the
establishment, more picnic tables, plus Ale 8 and Orange Crush added to the drink menu, but it was almost as if it had never closed. Same burger recipe. Same seating area. Same menu.
That familiarity has remained the center part of the establishment even when things changed consistently across the city. As downtown developed; as Highway 54 grew; as Frederica changed its pace; and as the city quarantined during the pandemic, Woodward has tried to keep Wonder Whip the same since the day it opened in 1955.
Ironically, while the world was adjusting to a pandemic style, they adjusted to exactly what Wonder Whip has provided since they opened: a drive-thru experience. While other food providers were closing due to restrictions on operating, Woodward said they were seeing even more record highs in their sales, which pushed Woodward’s staff to continue to provide that quality experience. “People still have to eat and so they came to us, and so in a very short period of time, we had to figure out how to serve as many people as possible as quickly as possible, and we did it,” Woodward said.
As the pandemic continued, Woodward was proud to report they stayed open 7 days a week and never had a case of COVID-19 in their operations. By the time 2021 was coming to a close, Woodward was finishing five years in his ownership without a closure in sight. That changed in December 2021 when a car caused some structural damages. This was the first sense of the unfamiliar they had since reopening. “It’s instant. It’s tragic. It’s unbelievable. In a split second, your entire world pretty much comes to a screeching halt, and no one comes down from the clouds and fixes everything for you,” Woodward said. He said that rushed them into a process of figuring out how they were going to navigate several factors at once. Employee safety, employee pay, opening back up. But they navigated all of them effectively: there were no injuries that day, all employees remained paid, and they eventually reopened the classic drive thru again on February 1. Those rehab repairs were some of the only repairs made to the establishment since first opening up, making it like a time capsule to Woodward. “The thing that I like the most is the fact that this restaurant is basically a time capsule. In a world where everything changes all the time, this hasn’t changed basically for 67 years, and that brings some sense of comfort to people,” he said.
Woodward said the memories people have of the restaurant are like an old friend: consistent and always welcoming. And he considers himself not the owner of the space, but the caretaker of the grounds, and hence the community’s old friend, Wyndall’s Wonder Whip. “You’ve got generations of people that have worked here and ate here and thanks to their contributions, we’re still able to do what we do. At the end of the day, I’m the caretaker. I’m in charge, but without a full team of people supporting us, we wouldn’t get very far,” Woodward said. OL
WINDY HOLLOW BISCUIT HOUSE
Something Old & Something New
BRINGING DINERS LOCAL HISTORY AND A NEW TWIST ON OLD FAVORITES
Written by MARLYS MASON Photos by JAMIE ALEXANDER
Windy Hollow Biscuit House held a soft opening Mother’s Day weekend in Wesleyan Park Plaza, and since opening, Evelyn “Rooster” Miller said there has been a steady flow of traffic at one of Owensboro’s newest establishments.
Miller is not new to the restaurant business. Her uncle Tom owned Windy Hollow Restaurant and campgrounds, and when the restaurant burned in the early 1970s, her father Hal joined Tom. Tom died a couple of years later, and Miller said she grew up going to work with her dad.
“I was interested in what Hal was interested in,” she said.
When the restaurant burned again in 2006, Hal relocated to 8260 Kentucky Highway 81 and began serving a breakfast buffet only on Sunday mornings. The restaurant on Highway 81 houses much of the WWII and Western cowboy memorabilia that Hal was famous for collecting. In fact, in 2016 the restaurant was featured on the History Channel’s “American Pickers.”
Miller and her daughter Hallie, who lives in Florida, talked about Orlando’s food truck and breakfast options and bringing something similar to Owensboro.
“Those are the fastest-growing segments of the restaurant business,” Miller said.
Miller, who worked as the director of the Red Cross until December of 2020, and also ran Windy Hollow Speedway until the fall of 2021, knew she needed something more to do besides the Sunday buffet.
The Biscuit House occupies a bigger space than Miller and Hallie originally intended,
but they have several ideas on how to fill it and open it to the community. Miller said they can seat about 140, the same as Windy Hollow Restaurant, but there is more open space at the Biscuit House.
Miller originally thought she would hang art on the Windy Hollow Biscuit House walls, but then she went through the barn where more memorabilia was stored, and they decided to use it instead. Included are original menus from Windy Hollow, price boards and even original essays Hallie wrote about her grandfather when she was in school.
All of the items hold special significance to Miller, who continues to honor her late parents.
In fact, there is a childhood painting of her mother, Deanna, hanging by the cash register – almost looking over the cashier’s shoulder.
The country store at the front of the restaurant is also “two times bigger” than Miller intended, and it offers customers various items to browse and purchase while there. Miller said they have a small shelf of items to sell at the other restaurant and people have enjoyed that, so they decided to incorporate more merchandise at the Biscuit House.
The menu items are different than other local restaurants. The mother-daughter duo has worked with their chef to create “whole meals on a biscuit,” but Miller said most people still order the plated biscuits and gravy.
“Most everything is made from scratch,” Miller said. “We have been making changes to the menu and will continue to make changes until we hit on the formula everyone likes.”
With names paying homage to family members, like the “Hey, Scrapper” which starts with a biscuit topped with a fried chicken breast, apples and sausage gravy, or the “Hallie’s Comet,” which features scrambled eggs, bacon and apples, customers are able to experience combinations previously not imagined when considering biscuits.
Friday through Sunday Windy Hollow Biscuit House
is open from 7 a.m. to 2 p.m., but every other Tuesday night, WBIO radio hosts “Let’s Talk About Racing” and they serve a limited menu from 5 to 8 p.m. while interviews with local racers are broadcast for the live show.
“Regular folk come during this time to experience it as well as the local racing [community],” Miller said.
Diners will find meatloaf, southern smothered pork chop or even breakfast for dinner as some of the menu offerings on Tuesdays.
The space is also available to rent for larger parties.
Miller credits her daughter with being instrumental in getting the restaurant open and has enjoyed working with her to this point.
“All of the stuff on the walls makes it feel like home, but it’s different,” Miller said. “I hope people enjoy it – the atmosphere, memorabilia and food – as much as we have getting to this point.” OL
Flavor Putting the
Heart in Hart & Soul Beverages
Written by JOSH KELLY Photos by JAMIE ALEXANDER
Crashuanya Hartsfield said Hart & Soul Beverages started off when she was a kickboxing coach and cardio instructor who noticed her students were having a difficult time staying hydrated both in and outside of class. From there, she started crafting infused waters and other drinks to help her students even when they weren’t in practice.
Eventually, she started to trade the waters for her cold-pressed juices and herbal teas, which have made their way around town at different events and restaurants. One of her first partnerships in the community came with Matt Weafer at Niko’s Bakery and Cafe. There, Hartsfield keeps juices stocked for people to enjoy during their stay at the restaurant.
Hartsfield said that the thing that she thinks keeps people coming back is the fact her drinks supply a unique, all-natural experience. The drinks include infused teas, blends and some waters that are all naturally sweetened with agave. In addition, she includes natural herbs and dehydrated fruits while trying to consider how the drinks affect the body holistically. And she tries to educate her customers about the different effects the drinks have on the body and how some foods are better than others. “My blends they’re different. I don’t think they’re being offered in certain locations. But it’s different, and I love seeing my customers return. And not only returning, but they’re spreading the word and other people are coming in and buying something different,” Hartsfield said.
And the word has spread throughout town and surrounding areas as she’s often heading out of town for jobs and events, as well. Since summer has hit, she has plans for a very packed and busy season with events and personal
orders. This marks her second year with Hart & Soul Beverages. The last two years in review have been two things for her: rewarding and challenging. She said that as a single mom, juggling jobs and operating a business with no official location yet has been difficult to overcome. “Sometimes I’m going to multiple stores because something’s not at a particular store that I usually shop at, and I’m staying up all times of the night,” Hartsfield said. The rewarding part comes where people are able to enjoy the juices and learn more about healthy alternatives, but that’s not the only rewarding part. It’s the way that God has continued to show up to her throughout her time. Little moments across the entirety of the two years she has seen God provide moments of solace in her stress. “He provides. He literally does, every time I’m at the Farmer’s Market, He provides. Every time I’m at an event,” Hartsfield said.
Hartsfield detailed a moment when she traveled to Paris, Tennessee where she arrived with no money in the cash box. Worried she wasn’t going to be able to break change or be prepared for the day ahead, she said she took a moment to reflect. And by the time the event was over, she left with a box full of money and much less worry than she arrived with. These lessons she not only pockets for herself to learn from, but she also shares them with her children as they see her continue to pursue her dream. Ultimately, that’s one of the biggest takeaways Hartsfield has for the company. While she is thankful to continue to provide a unique allnatural experience for her customers, she hopes the exposure she’s providing to her children is effective long-term. “I teach my kids not even to have faith in the things that we think are allowing us to feel blessed. Have faith in God first because that’s the one was blessed us with those things,” Hartsfield said. In the future, she looks forward to continuing those ties she’s made in the community, but also expanding beyond the area, potentially expanding just over the river. To learn more about her and order drinks, she said head to her Facebook page or her website. OL
Naysayers (Then and Now) Can’t Take Away from What Makes Owensboro Great
Written by LORA WIMSATT
The question explored in this month’s issue of Owensboro Living magazine is worth asking. What DOES make Owensboro great?
There are almost as many different answers as there are residents of our community, but there are a few “common denominators” about which everyone can agree:
Quality of life. Good roads and infrastructure. Reasonable cost of living. Access to the arts, services, resources and programs that enrich our lives. Excellent schools. Public safety. A thriving economy. Friendly residents.
However, outsiders who are considering a move to our community would do well to ignore certain comments posted on social media. It seems that no matter how good the news is – a new business is opening, an individual or organization is recognized for excellence – there are some people who pounce into the comment section to criticize and complain.
Who, after reading those negative remarks, would want to locate to the Land of Eeyore?
Oh well. It’s easier to ignore the naysayers if we realize they have always been among us. No matter how great things may have been in the “good old days” of one hundred years ago, there were always some people or entities ready to gripe about … something! Anything!
Starting, of course, with the weather.
A newspaper headline published July 28, 1922, warned “Hottest Yet is Day’s Prospect.” On the bright side, the article mentioned that “While there has been much complaint of the severe hot weather which has prevailed, no heat prostrations in the city or county have been reported. Teamsters are taking precautions with their teams during this hot period, and are not working the animals with any unusual rush.” In the meantime, “many families sought relief in auto rides or occupied their swings and front porches most of the night, none too comfortable in any event, due to the excessive heat.” In the meantime, western Kentucky was “riding on the crest of the highest crime wave in its history.” Although “bootlegger moonshiners and liquor transporters” contributed significantly to those concerns, the assistant U.S. District Attorney reminded newspaper readers that “the increase in lawlessness is not confined to whiskey law breakers.” There were also 25 cases involving stolen automobiles on his docket.
Another article claimed that the automobile, in fact, was the biggest factor in the crime wave: “The Reason for this is that the auto permits a quick getaway.” But it gets worse: Almost any day now, the airplane able to rise straight into the air will be perfected. Criminals then will have a new weapon against society. As an offset, flying police are inevitable.”
If that weren’t worrisome enough, another headline cautioned local residents that “Some Owensboro Food Stores Not Sanitarily Clean.” This alarming statistic would be revealed with the inauguration of a “gold star system” to be implemented
by the Daviess County Department of Health starting on Aug. 1.
A preliminary inspection of establishments in which food was handled or sold revealed that the majority “fell short of the standard of cleanliness and sanitation required by the State Board of Health.” Of the 129 grocery stores that were inspected, only 36 met acceptable standards. Likewise, only one of four hotels, four restaurants of 38, and no bakeries in town earned a gold star.
But despite the heat, crime and questionable quality of food, Owensboro managed to celebrate a rather significant achievement of good news: Diphtheria rates in Owensboro were listed at 3.8, compared to 6.2 in Lexington and 6.9 in Paducah. Typhoid fatalities per 100 cases were 20 for Owensboro, 22.6 for Lexington and 31.2 for Paducah.
Tuberculosis deaths, per 1,000 residents, were 1.15 in Owensboro, 2.46 in Lexington and 2.26 in Paducah. “Owensboro stands out well as one which is decreasing disease and death,” the article boasted. So there you have it. Despite the challenges of weather, crime, sanitation and disease, our city has survived – and thrived! – to become a great place to live.
But where are those flying policemen we were promised 100 years ago? OL
