Lack of authenticity is a common complaint made by reviewers of ethnic restaurants on sites like Yelp and Trip Advisor. But what makes a dish authentic?
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.
Local restaurants and watering holes chill out with refreshing summer options.
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.
With a new downtown space, chef John Fleer plans to connect local farmers with consumers, offer educational opportunities and promote discussions on food systems and policy.
Foothills Meats intimate family dinner-turned-Jurassic feast of epic proportions is back with a new venue at Hi-Wire Brewing’s Big Top taproom near Biltmore Village.
Local bartenders offer ideas and recipes for making cooling summer drinks using scratch-made syrups and simple ingredients.
For more than a century, Asheville has experienced alternating periods of growth and decline that have created an adaptable city full of potential. Those dynamics were and continue to be inherent to the development of its prospering food and drink scene.
If you haven’t yet fallen under the spell of Buxton Hall Barbecue’s monthly Wicca-themed extravaganza, Velvet & Lace, you have one last chance. Organizer’s Kelly Vormelker and Sam Pennington started the bewitchingly memorable pop-up concept to celebrate outstanding women behind the bar, and after six months of parties, it is time to pack the cauldron away. […]
A new effort from the organizers of the Asheville Wine & Food Festival, Asheville Cocktail Week highlights the local and regional craft cocktail scene with a week of competitions and workshops. The region’s growing distilling industry will also take the spotlight at the Southeastern Distilling Expo.
A rezoning arrangement with the city of Asheville will allow the downtown bar and restaurant to offer outdoor dining and lunch service starting in May.
On Saturday, April 16, Shovels & Rope headlines a new food-focused Oskar Blues REEB Ranch festival that features a showdown among 18 local food trucks.
Expanded capacity at the Asheville Alcoholic Beverage Control Board’s warehouse could mean local bartenders and restaurateurs will see increased availability of and dependable access to some hard-to-acquire spirits.
It’s a cool, gray morning in Weaverville as we round the bend and pull into Barkley’s Mill on Southern Cross Farm, and its greens, grays and browns, highlighted by the dusting of snow on the mountains, seem to pop out like children’s book illustrations. The long, slow hills that ripple across the farm are where […]
On Saturday, April 2, Asheville’s Blind Pig Supper Club will bring together star chefs, including Raleigh’s Ashley Christensen, to present The Best Dinner of My LIfe, a fundraiser for Asheville yoga instructor and physical therapist Ryan Conrad, who is battling pancreatic cancer.
A group of local farmers, gardeners, educators and food enthusiasts recently joined forces to participate in Slow Food Asheville’s first Heritage Food Project, honoring and promoting the Nancy Hall sweet potato.
The national television program visited Asheville in late February to spotlight the artistry of French Broad Chocolates
Chefs Nate Allen of Knife & Fork, Brian Canipelli of Cucina 24 and Cynthia Wong, formerly of Rhubarb, were all named semifinalists for the 2016 James Beard Awards on Feb. 17.
In early February, downtown restaurant The Market Place hosted more than 20 chefs and Appalachian food artisans and experts for the James Beard Foundation’s inaugural Chefs at Work on Policy and Change salon. The private discussion allowed participants to dig deeply into issues of sustainability, food inequality and cultural heritage.
At Filo’s cocktail lounge, bartender Courtney Nelson brings together cigars and fine liquors for a unique learning (and tasting) opportunity the last Wednesday of each month.