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.
Just a stone’s throw from Asheville, the little town of Brevard is building a dining scene that’s well worth a daytrip — or two.
Decades spent as a soul food chef, restaurateur and champion of equality issues have led Asheville resident Hanan Shabazz to her current role an instructor in the Green Opportunities Kitchen Ready culinary training program.
The number of craft distilleries is growing in North Carolina, with a few artisans just outside the Asheville area producing aged spirits that are finding their into WNC cocktail bars.
From German cookies to Middle Eastern bazella riz, members of Asheville’s immigrant communities talk about their holiday customs and memories.
Some of Asheville’s best craft cocktail artists provide inspiration for festive tippling.
Popular Charlotte Street eatery King James Public House will close in January. A new steak and seafood restaurant will open in its place.
Now in its second year, Bountiful Cities’ Put Your Hoe Down fundraising event on Saturday, Dec. 5, will feature food by celebrated local chefs, cocktails, live music and dancing.
The Smoky Park Supper Club is launching a new effort to support the local community with its inaugural Small Fires dinner this Saturday.
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.