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.
Bartender Erin Hawley and chef Sarah Cousler are joining forces to bring Girls on Deck back to MG Road. The monthly food, music and drink extravaganza celebrating local female talent debuted last summer and, after a winter hiatus, will pick up where it left off on Thursday, March 12. Lady DJs, chefs, bartenders and video artists will […]
A century ago, French suburbanites favored spending lazy weekend days relaxing at outdoor drinking establishments called guinguettes. Now, veteran Asheville restaurateurs Cecilia Marchesini and Stephane Diaz are reinventing this concept for the Western North Carolina crowd.
Todd Woods, chef de cuisine at Seven Sows Bourbon and Larder, will return to his old stomping grounds in Hickory, N.C., in a couple of weeks to join his friend and former coworker, chef Kyle McKnight, for his annual Kyle and Friends Chef Dinner. The Monday, March 23, event will bring in chefs from as far […]
Cooking classes in Clyde, new management at Stonebowl, big changes for Tupelo Honey and a Whole Foods event celebrating a favorite Italian cheese.
Sierra Nevada Brewing Co. will open the taproom and restaurant at its new Mills River facility on Tuesday, March 10. The taproom will feature 23 taps and provide a view of the brewery’s beer-making process, while the restaurant’s menu will focus on farm-to-table fare sourced from local producers.
A mix of beer and fitness is on tap for this month’s Science Pub event at the Colburn Earth Science Museum. Dr. Aaron Vaughn will discuss the biomechanics of running and coach Randy Ashley will offer his top 10 training tips for runners 5:30-7:30 p.m. Friday, Feb. 27, at the museum in Pack Place downtown. […]
Known nationally for his activism in food-related issues, the chef and owner of Asheville landmark restaurant The Market Place today joins 10 other chefs from around the country to meet with legislators in Washington, D.C., to discuss international food aid.
. Earlier this month, the Asheville-based regional chain introduced a new menu with a focus on small plates, seasonal specialty entries and customizable supper plates.