Webo’s BBQ moves to River Ridge, the Asheville Wine & Food Festival dishes out its annual carnival of edible delights, Mela opens a new restaurant at UNC Asheville, The Fresh Market celebrates Hatch chiles and the Henderson County Cooperative Extension offers a workshop on preserving tomatoes.
The Mountain Jewish Festival kicks off in Hendersonville, workshops are offered on fermented foods and foraging for mushrooms, Black Mountain Ciderworks celebrates its second year, ASAP hosts its Local Summer Cookout and food writer Jonathan Ammons talks about Nightbell’s unique take on the classic deviled egg.
Press release from Wild Wing Cafe: Wild Wing Cafe is hosting a watch party for American Ninja Warrior contestant and Asheville resident Miles Avery. Miles is the owner of Osega Gymnastics and a four-time coach for the U.S. men’s Olympic gymnastics team. At age 56, he is one of the oldest contestants. Wild Wing Cafe is inviting everyone […]
WNC beverage enthusiasts are harnessing the kick of ginger in their alcoholic and nonalcoholic brews.
A new vegan lunch service opens in August, Farm Burger hosts a raffle to benefit ASAP and five local restaurants win recognition from Wine Spectator magazine. Plus food writer Jonathan Ammons talks about his latest favorite dish — grit cakes at Louise’s Kitchen.
In this week’s local food news, Mela celebrates 10 years with a $10 deal, Verner Learning Center receives an early-childhood nutrition distinction, Burntshirt Vineyards is named North Carolina Winery of the Year and more. Plus food writer Jonathan Ammons talks about frozen cocktails at Tiger Mountain.
Some Like It Hot to benefit The Hope Chest for Women Local businesses are coming together this week to sponsor Some Like It Hot, a foodcentric fundraiser for breast and gynecological cancer support organization The Hope Chest for Women. A smorgasbord of appetizers provided by Asheville restaurants and caterers, desserts from area supermarkets, Catawba Brewing […]
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.
