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.
Although Asheville City Council approved a 14-point Food Action Plan three years ago that included a goal of implementing underutilized city-owned land for agricultural purposes, to date little headway has been made in that area.
At a pop-up event this weekend, chef Nate Allen will highlight the cuisine of the Levant region while raising money to help the displaced people of Syria.
As Asheville’s craft cocktail scene gradually comes of age, some local bars are focusing on building sizable and varied liquor selections.
Whether it’s bean-heavy, meat-only or completely vegetarian, everyone has their own favorite style of chili. And winter is the perfect time to sample some of Asheville’s offerings.
Situated at the edge of the South Slope brewing district, Bhramari Brewhouse offers not only its own house-made beers, but also a full bar and an intriguing food menu from some Asheville food scene veterans.