Animal-themed artwork, wine, raffle prizes and scenic views are all part of Appalachian Wildlife Refuge’s next fundraiser, which will support the opening of a rehabilitation center. The event takes place at Addison Farms Vineyard on Saturday, Aug. 6.
Although the N.C. Mountain State Fair happens in September, registration for its various culinary competitions closes on Friday, July 29.
Several years ago, the Great Recession marked the beginning of the decline of the era of fine dining in Asheville. Chefs responded by reinventing the local restaurant scene to embrace a more casual, accessible approach to offering excellent cuisine.
Chefs from Asheville’s Chai Pani and Buxton Hall Barbecue recently took a road trip to Atlanta to join bestselling cookbook authors Matt Rodbard and Deuki Hong in presenting an extravaganza of Korean fusion cuisine.
“Rotating special pastries on certain days allows us to explore different cultures through our pastries,” says Susannah Gebhart, owner of Old World Levain Bakery.
**UPDATED JULY 24** Hi-Wire turns three, Thirsty Monk raises funds for French Broad Riverkeeper and Twin Leaf taps a Peach Tea Saison.
Asheville’s past meets its present at the historic Burger Bar, where co-owners Celeste Adams and Chris King have worked to build a business that’s “short on frills, but long on character.”
Burial, Zebulon and New Belgium share their selections for the annual gathering of wild and sour ales.
An insatiable craving for Mexican food had pizza and brew man Mike Rangel dreaming of the satisfying crunch of a hard-shelled taco.
“It’s basic skills,” says Nan Chase. “Once you know how simple it is and how safe it is, people can feel encouraged to say, ‘Oh yeah, I can do some canning myself.’”
Some tell us there is more drinking and crime since the state went dry…
**UPDATED JULY 15** Appalachian Vintner shares rare Olde Hickory kegs and bottles, Bruisin’ Ales hosts three tastings and Thirsty Monk features beers from New Belgium’s Wood Cellar.
Tucked away on Church Street downtown, Foggy Mountain Brew Pub serves food, cold beer and cocktails in a warm and friendly atmosphere. Xpress recently chatted with co-owners Chris Kronberg and Samantha Rink about how Foggy Mountain has carved out a niche for itself in Asheville’s food scene.
Local restaurants and watering holes chill out with refreshing summer options.
**UPDATED JULY 9** Hi-Wire releases Batch#5 of its Single Barrel Series, Burial Ceremonial IPA cans return, and Fonta Flora releases a collaboration with Wicked Weed
In this week’s food news, Trade and Lore launches evening events, Urban Orchard Cider Co. hosts a fundraising event focused on Lyme disease, The Imperial Life plans a bartending class, The Montford Pull Up opens on Montford Avenue and California vintner Guy Davis presents a wine dinner at Canyon Kitchen.
Artisan cheesemakers and small dairies work collaboratively to support each other’s businesses and grow Western North Carolina’s cheese scene.
On June 25, after more than a year of planning, friends Vincent Gagnon and Matt Bailey officially opened Woodpecker Pie inside The Mothlight on Haywood Road.
Erik Lars Myers and Sarah Ficke reviewed 23 Asheville area breweries for the new edition of their book, which explores craft beer and brewing throughout the state.
Whether you’re a potato salad newbie or your family has been making the same recipe for generations, Asheville chefs Mike Moore and Adam Thome have advice on how to make this summer classic shine at Fourth of July cookouts.
In this week’s food news, a creative new mobile coffee business gets ready to hit the streets, Salt & Smoke rolls out a permanent presence at Burial Beer Co., Hickory Nut Gap Farm hosts a probiotic drinks workshop and Foothills Meats Food Truck adds lunch hours.