Fresh Lunch brings a new daytime delivery service to downtown, Standard Pizza plans a Biltmore Village location and Asheville breweries sponsor the Beer City Cup soccer tournament. Plus food writer Jonathan Ammons talks about simple snacks at 5 Walnut Wine Bar.
Asheville Beer Week is about the brewers. And, of course, it’s about the beer. But this year, as the event enters its fourth year, the festival is also about something bigger: the local economy.
Biscuit Head chef Jason Roy and Zambra chef Adam Bannasch are joining forces to host a pop-up venture Saturday, May 16, at the West Asheville Biscuit Head.
Soda Papa debuts handmade drinks, Salt & Smoke brings another food partnership to Burial Beer, local pizza makers get set for a showdown at Pizza Pan-demonium and former Red Stag Grill chef Adam Hayes joins the team at John Fleer’s Cashiers project, Canyon Kitchen.
Nearly a year after Asheville restaurateur Michel Baudouin announced plans to open his third eatery along with an event venue on Lexington Avenue, Cajun/Creole restaurant Lafayette is set to debut.
Asheville moms are a diverse bunch, but it’s likely most would agree that a whole day dedicated to honoring and pampering them is an OK thing. For many, that might mean being treated to brunch, lunch or dinner at a local eatery. But Asheville is the current holder of the Travel + Leisure magazine title of America’s No. 1 Quirkiest Town, so for others it could translate to something completely different.
Stepping through the door of the Beehive Coffee Bar from the parking lot of its nondescript little strip mall in Arden is a bit like entering a space-time wormhole — one that leads to a comfy spot where you can grab a fresh latte and some Wi-Fi.
At 7 a.m. Wednesday, April 29, Florida-based supermarket chain Publix will open its 1,101st store — and first Asheville location — at 1830 Hendersonville Road. During a media preview of the 50,000-square-foot store on Tuesday, some of the store’s approximately 150 employees offered guided tours of the facility’s departments and samples of its products.
In response to the April 25 earthquake in Nepal, downtown restaurant Chai Pani will donate 10 percent of lunch and dinner sales on Tuesday, April 28, to benefit ongoing rescue and aid operations in the affected area. The restaurant invites other service-industry businesses to join the effort. Following is a press release from Chai Pain: TUESDAY, […]
Bean Vegan Cuisine gets set to open in Arden, food trucks return to Reynolds Village, Biltmore revisits dinner theater, Publix gets set to open on Hendersonville Road and Race to the Taps combines running and local beer.
During his decadeslong career, journalist, editor and author David E. Gumpert has written about everything from food rights to entrepreneurship to family history. But in recent years, he’s focused on raw milk.
Raw milk comes straight from the cow — it hasn’t been pasteurized (heated to high temperatures for specific lengths of time to kill potentially harmful pathogens). Though both the FDA and the Centers for Disease Control and Prevention warn against unpasteurized dairy products in no uncertain terms, the product remains in high demand.
As a relatively new winery, Addison Farms Vineyard is still experiencing many firsts, and on Saturday, April 11, owners Jeff and Dianne Frisbee will embark on another new venture — their inaugural barrel tasting.
Second Spring Market Garden offers fresh veggies year-round, Blue Ridge-Asheville Movement and Flow Arts Society hosts annual Waffle-Off Championship and Plant holds vegan cooking classes.
Elements Real Food not only gives Roaming in the Raw its very own stationary kitchen, but will provide its owners with a home base from which to grow their health-focused business.
From the Get It! Guide: Lisa Thomson, the new CEO of The American Chestnut Foundation, says its an exciting time to be a part of TACF. For the first time in the organization’s more than 30 year history, the American chestnut has a real hope of reviving.
William Dissen, chef and owner of The Market Place restaurant on Wall Street, will collaborate with Travis Milton, chef of the Richmond, Va., Southern eatery Comfort to present a dinner benefiting the Appalachian Food Summit on Wednesday, April 15. The five-course, Appalachian-themed dinner will feature a menu highlighting both fermented and preserved foods as well […]
Asheville vegan restaurant Plant recently made The Culture Trip’s list of the 10 Best Vegan Restaurants in the USA, joining famed meat-free eateries such as New York City’s Candle 79 and San Francisco’s legendary Millennium. “Far from the big cities of its trendy cousins, Plant in Asheville, NC is rewriting all of the rules. From this small town, big ideas […]
Local bartenders to square off during Bar Wars AVL, French Broad Food Co-op seeks community input on expansion plans, the Mills River Farmers Market lines up new vendors and the Barefoot Wine founders to offer business advice at UNC Asheville workshops.
On Saturday, March 21, Asheville’s only community-owned, nonprofit grocery store will host a facilitated discussion to solicit input and ideas from residents on proposed expansion plans that could affect the south end of downtown.
From the Get It! Guide: It was midwinter of 2012, and most Asheville residents hadn’t yet turned their thoughts to ripe tomatoes and summer squash. But Essie Silvers and a handful of her neighbors had a mission to bring a farmers market to their food-insecure East Asheville community.