MIXING IT UP: Bartender Jack Ouellette crafts nine creative beer-and-liquor combinations at Jack of the Wood. Photo by Jayson Im

Beyond the boilermaker

Asheville takes on the beer cocktail On any given night in Asheville, people are mixing up their beer and booze, usually in the form of shots and chasers. But there’s a more refined way to enjoy the hoppy yumminess of a brew and the bite of liquor than by dropping a shot of Irish whiskey […]

FLYING BLIND: Sommelier Andy Hale of Metro Wines' Blind Tasting League says participating in blind tastings frees wine aficionados to experience different varieties without the burden of preconceived notions. Photo by Cindy Kunst

Out of sight

Blind Tasting League brings wine appreciation down to earth Currants, bramble and boysenberry are among many of the somewhat inaccessible descriptive terms I’ve heard tossed around at lofty wine tasting events over the years. The world of wine can be a bit pretentious, a trait that often leads would-be connoisseurs to settle for “critter wines” […]

GET YOUR GREENS: N'yzaya Utsey tries some kale at YWCA of Asheville. Photo courtesy of YWCA of Asheville

Rainbow table

Strategies for dealing with picky eaters Most parents face the challenge of dealing with a picky eater at some point in their child’s life. As the mother of a 5-year-old who has gone through her own phases of selective eating, I understand the struggle. We know that children develop many of their food preferences before […]

FILLING A NICHE: Homebrew Beyond the Basics is for homebrewers who have been brewing for a couple of years. Photo courtesy of Sterling Publishing

Beer scout: The pint in print

Two new books sure to satisfy homebrewers and beer lovers I could say that Mike Karnowski’s book, Homebrew Beyond the Basics, is easily the best brewing book of the year. Then again, I was his editor.   But ask anyone who’s been to Dirty Jack’s since Karnowski took over brewing the specialty beers (everything that’s not […]

CAN'T WAIT: Construction on the new brewery is almost finished.

BEER SCOUT: Is it summer yet?

Perhaps it was a coincidence that the Sierra Nevada media preview last week felt like the first real day of spring. But after winding up an entryway that will make the Biltmore Estate look over its shoulder, after walking into an entire warehouse where the lights are motion-activated and bags of malt are stacked as […]

PRESERVING THE HARVEST: A simple mixture of fresh vegetables, salt and time can yield delicious fermented results.

Cultural revolution: The revival of fermented food traditions

The kitchen of Janelle Lucido-Conate’s West Asheville home is literally bubbling with life. Its shelves and countertops, decorated with a large and motley assortment of jars and crocks, reflect Lucido-Conate’s passion for cultured foods. Each vessel is packed with a different vegetable, dairy or sourdough ferment, and all are fizzing away contentedly as beneficial microbes […]

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Beer Calendar: 4/9 – 4/15

Wednesday Asheville Brewing Company “Wet nose Wednesday” (dog-day), 5-8pm $3.50 all pints at Coxe location Catawba Slideshow & stories from the Grand Canyon, 6-7pm French Broad $7 growler fills Tiny Batch: Hoppy Red Ale Highland Live Music: Amy & Mike (acoustic), 5:30-7:30pm Hi-Wire New Release: Hop Burst Spring Ale LAB $3 pint night Oskar Blues […]

GIRL WITH A GRIST: Owner Jennifer Lapidus and head miller Stuart Wedhoft at Carolina Ground Mill. Photo by John Dickson

All Souls gets grounded

Pig roast event supports Carolina Ground Flour Mill’s wheat-seed expansion project

Jennifer Lapidus, owner of Carolina Ground Flour Mill, was on a mission to find locally grown, soft white wheat seed to stone-grind at her mill. When she called Paul Murphy, professor of crop science at N.C. State University in Raleigh, she found what she was looking for. Murphy had in fact developed a soft white wheat seed, but he advised Lapidus that there was no market for it. “I told him we are the market,” says Lapidus.

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Fire on the Rock serves up a fierce competition

In a series of Fire on the Rock cooking competitions in Wilmington, Asheville, Greensboro, Raleigh and Charlotte, North Carolina’s top culinary talents are vying for the title of the state’s best chef. A crowd of 125 foodies assembled at Biltmore Estate’s Lioncrest on Monday, March 31 to indulge in a sumptuous, six-course feast. Chef Michelle Bailey of Season’s at Highland Lake Inn & Resort in Flat Rock and her team went up against Chef Sam Etheridge and his team from Ambrozia Bar & Bistro in Asheville.

SPEAKING OUT: A Hall Fletcher student named Lydia aired her concerns at the March 18 meeting of the Nutrition Committee. "I don’t think all that sugar is good for all my friends and all the other kids in this school," she said. Photo by Micah Wilkins

And good nutrition for all

It all started with a letter from an 8-year-old to his school principal. “I wish the cafeteria were healthier,” wrote Liam Miller to Gordon Grant, Hall Fletcher Elementary’s principal. As a third-grader, Liam struggles with reading and writing, and his mother, Misty Miller, who knew that “every sentence of that letter was a struggle for […]

ON THE RISE: Pictured is City Bakery’s former head baker, Jesse Bardyn, at a previous Asheville Artisan Bread Bakers Festival. The festival, which started as a small event at Greenlife grocery, is now backed by the Breadbakers Guild of America. Photo by Suzannah Gebhart

Baked

What originally started as a married couple’s ploy to meet baking superstar Peter Reinhart has since turned into the Southeast’s largest baking and bread festival, drawing local and international world-class bakers and bread-lovers alike on Saturday and Sunday, April 12-13.