Whether your preference swings to white or red, four Asheville oenophiles have suggestions for perfect wines to grace the Thanksgiving table.
During the Blind Pig Supper Club’s Kitchen Ready Hands dinner on Sunday, Nov. 8, four of Asheville’s top chefs collaborated with students of Green Opportunities Kitchen Ready to present a meal that raised thousands of dollars to support the culinary training program.
Alcohol Law Enforcement and the Asheville Alcoholic Beverage Control board have been in the spotlight in recent months due to high-profile stories that centered around citations issued at local beer festivals and breweries. Take a closer look at these agencies and their respective roles.
From improving food access to supporting urban agriculture, the six Asheville City Council candidates shared their views on local food issues at a recent forum hosted by the Asheville Buncombe Food Policy Council.
Atlanta bartender Miles Mcquarrie will team up with Asheville chef Chris Hathcock on Monday, Oct. 26, to host a Midcentury Cocktail Party featuring riffs on cocktail and food classics from the 1950s and 1960s. The party marks the final installment of MG Road’s Libation Migration pop-up series.
In addition to knowing how to put out fires and save people’s lives, firefighters need to have a few culinary skills to carry them through long shifts in the firehouse. Step into the kitchen at West Asheville’s Fire Station 6, and find out what’s cooking.
At a recent “research dinner” hosted by Asheville’s Blind Pig Supper Club, the mountains met the coast for a groundbreaking chefs’ collaboration and hands-on exploration of seafood sources.
**UPDATED OCT. 21** Classic Riverside Drive bar Ole Shakey’s is now under the ownership of Charlie Hodge, a leader in Asheville’s craft cocktail community.
With an upcoming forum for Asheville City Council candidates, the Asheville Buncombe Food Policy Council hopes to make food insecurity one of the front-and-center campaign issues.
With its second appearance at Pack Square Park, the 35th annual Goombay Festival celebrated African and Caribbean culture with music, activities — and lots of food.
Octopus, bread-in-a-can, crazy fish hats and impromptu, a cappella beach songs shared the stage with local chefs at last night’s FRS Tanked competition. Click through for a slideshow of the event by Cindy Kunst and a report by Jonathan Ammons.
The addition of fluoride to municipal drinking water supplies has been a controversial topic for many years, with opponents asserting that fluoridation carries health risks that outweigh any benefits. The Asheville Buncombe Food Policy Council has taken a stand on the issue.
After a very long wait, the Smoky Park Supper Club — the nation’s largest shipping-container restaurant — has set an opening date. And executive chef Michelle Bailey gives a peek at what she’ll be creating in the restaurant’s wood-fired kitchen.
Under state law, businesses that do not serve a certain amount of food are required to be members-only clubs. Local bar owners and bartenders say the law causes more problems than it’s worth.
Burgers are big in WNC. Event organizers estimate that more than 1,000 people turned out for Sunday’s WNC Battle of the Burger in the River Arts District.
A standing-room-only crowd was on hand Saturday to watch four top local chefs battle to impress judges at the 2015 Asheville Wine & Food Festival’s Chefs Challenge. A photo gallery by Cindy Kunst shares scenes from the competition and the festival.
Asheville’s bartenders battled it out Thursday evening for top honor in this year’s Asheville Wine & Food Festival’s Elixir craft cocktail competition. Story by Jonathan Ammons and photo gallery by Cindy Kunst
A dedicated meat-loving omnivore faces his deepest fears and takes on Asheville VeganFest. Featuring artwork by Katrin Dohse and a photo gallery from the event by Sarah Whelan.
When the fourth annual Lambstock festival happened last weekend in Virginia, a team of Asheville chefs were on hand to cook up a feast for the foodie revelers.
Although gentrification may be watering down the legacy of longstanding watering holes, several beloved dive bars stand strong in Asheville.
Buxton Hall Barbecue — a dream project for chef Elliott Moss — has been in the works for more than a year. Now, after months of popup teasers with a variety of partners, Moss’ long-awaited South Slope restaurant is finally poised to start serving its classic, wood-fired ‘cue and Southern fare to the public.