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.
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.
More than 80 barbecue teams from across the U.S. competed in the Blue Ridge BBQ and Music Festival June 12-13 in Tryon. Midnight Burn, a team from Hendersonville, was among the top winners in the Kansas City Society-sanctioned event.
Asheville Bee Charmer’s Pollination Celebration event, the Around the World Honey Tasting on Monday, June 15, is focused on honeycentric fun, education and raising money for Bee City USA.
Barbecue is in the spotlight at Tryon’s Blue Ridge BBQ and Music Festival, Happy Jack’s moves beyond breakfast, Postre Caramels launches in Asheville, Addison Farms Vineyard hosts a wine dinner under the stars and Living Web Farms offers a plant-based summer cooking workshop.
Asheville bartenders raise money for local charities through Asheville Negroni Week; Dough closes its market and expands classroom offerings; Great Harvest Bread Co. comes to South Asheville; and Monte’s Sub Shop in Hendersonville opens a taproom. Plus check out local tea events for June.
A large crowd of out-of-towners and locals turned out to sample brews from more than 30 craft breweries at the 2015 Beer City Festival on Saturday, May 30.
The slow food movement is alive and thriving in Western North Carolina, but sometimes we all find ourselves in need of a quick, affordable bite on the run. An informal poll of Mountain Xpress staffers (a busy and budget-conscious bunch) revealed that, in Asheville, the need for speedy eats doesn’t have to mean a stop […]
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.