During its first two years in operation, Nightbell, the second restaurant of husband-and-wife team Katie Button and Felix Meana, has morphed from a glitzy, upscale nightclub to a full-scale sit-down eatery and cocktail bar offering Button’s own brand of whimsical experimental cuisine.
Surrounded by Leicester’s stretch of the Blue Ridge Mountains, Shady Place’s cattle drink water from pure mountain springs and eat grass, hay, and corn produced on-site. The animals are raised by hand and treated like pets by the entire family, including the Morgans’ sons Nathanael and Eli.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features a life-sized equestrian art installation by Nora Hartlaub, Gypsy Queen Cuisine’s new brick-and-mortar home, an action-packed board game and a comic series created by three locals.
This week, chef Dissen is traveling to Bristol Bay, Alaska, and he’s agreed to take Xpress’ entire readership along for the ride by sharing updates and photographs of “one of the most sustainable fisheries on the planet.”
Warner finalized the sale of his Lexington Ave. bar to husband and wife team Khio and Mindy Dinh of Morganton after a serious heath scare cemented his decision to exit the industry. Although he’s divesting his involvement, Warner’s legacy in the local club scene remains significant.
The Asheville Wine and Food Festival’s Essence features showdowns among local chefs and mixologists; it’s time for Food Truck Friday at Reynolds Village; two local breweries collaborate to support Asheville greenways and more.
Western North Carolina is now home to a growing number of craft distillers making legal moonshine. Blending traditional recipes with new technology and methods, these pioneers are bringing Appalachia’s most fabled and misunderstood product into the 21st century, changing cultural perceptions even as they adapt to shifting economic realities.
Since 2013, Amy Pickett has sold made-from-scratch gelato from a mobile cart in downtown Asheville. In August, she’ll move her whole gelato production to the Gypsy Queen Cuisine Deli & Market on Patton Avenue.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features a photo book capturing Hickory Nut Gap Farm’s storied past and present, a “Barnraiser” to help the farm build a kitchen and butchery on-site and a mobile app for mental wellness information hub MindPod Network.
“Everyone has their own way of thinking about what Rosetta’s is and isn’t,” says Rosetta’s Kitchen and Buchi Bar owner Rosetta Buan. “Some people see it as a really punk enclave; some people think we are only a hippy-friendly establishment. … A lot of the time it is just a matter of what time you show up. The Buchi Bar celebrates its first anniversary this weekend with drink specials, music and more.
The once-humble sausage takes on a starring role in Asheville’s culinary scene. Elevated by everything from handmade buns and locally made toppings to complex and artistic mixtures of herbs, spices, meats and even liqueurs, the search for local links yields a tableful of interesting — and flavorful — results.
Pack’s Tavern turns five, Season’s at Highland Lake does a Father’s Day brunch buffet, Hickory Nut Gap Farm hosts an open house and Mamacita’s heads to Charlotte Street. Also, food writer Jonathan Ammons lets us in on his favorite local flavors with What’s Wowing Me Now.
Western North Carolina farmers have repeatedly called for a new slaughterhouse and red meat processing plant that meets current needs. But the high cost of such facilities and uncertainty concerning its economic feasibility have hindered efforts to establish one here.