With nearly a dozen local creameries in the area, quality, craft-made cheeses are in abundance in Asheville — something both the Cheese Store of Asheville and the WNC Cheese Trail are hoping to educate eaters about through the Carolina Mountain Cheese Fest on April 26. As a fundraiser for the festival, the Cheese Store of Asheville will host a cheese tasting and movie night this week at Metro Wines.
“Growing mushrooms at home is extremely rewarding,” says Tyler De Francisco, a hog and sheep farmer and owner of Sugar Creek Meats in Leicester. He keeps around 200 mushroom-growing logs on his property just for fun. “The quality is phenomenal, compared to anything that you can buy in the store.”
By now, no one is surprised to see MG Road hosting another pop-up event or dinner party. The crew there have been treating the Wall Street bar like a concert venue for over a year now, but instead of bands, the chefs are the show.
“We want to offer an experience akin to some of the best establishments in Paris or other cities where the atmosphere is impeccable, and the food and drink are rooted in high-quality ingredients, sourced from the local area,” says owner Charlie Hodge.
The management of Social Lounge and Tapas, formerly Sazerac, announced this week that a face-lift is in the works for the popular two-story bar and rooftop patio. Manager Aubury Phillips says the bar will close for remodeling starting Monday, Feb. 16. Scheduled changes include removing a large portion of the bar and replacing it with comfy couches and tables to […]
Things have been changing at Asheville’s beloved Seven Sows Bourbon & Larder. Hosting Blind Pig Supper Club events both regionally and on the road, chef and owner Michael Moore has found himself drawn from the kitchen more and more lately, leading to rumors that he was closing or selling the restaurant.
North Carolina’s wine fortunes have fluctuated over the years. Especially after the long stretch of Prohibition, what had once been the nation’s leading manufacturer of wine faded from the forefront of the industry.
How does Asheville, one of the busiest tourist hubs in the state — a place where you can’t throw a rock without hitting a chef or a farmer — have so many people lacking access to good food or outright going to bed hungry?
Just a few months ago, the old Gulf gas station at 143 Charlotte St. was a hollowed out shell. Peeking through broken windows, you could see piles of rubble sparkling with shards of broken glass. Now, the gray building casts a bright yellow glow from its large-pane windows, and from the street you can see crowds milling […]
It’s amazing how a little whiskey allows the continuous sniveling of your cousin’s little ankle-biters to fade into the distance like white noise. Here to assist in your holiday relief are a few recipes from local bartenders and their cocktail menus.
The Med opened in 1969, which makes it the oldest operational restaurant in downtown Asheville. The Apostolopoulos family bought it in 1975. It has always served a simple menu of breakfast and lunch, and no dinner.
It’s the monster hit, the one you just can’t get away from. For musicians, it’s that one song that, if left unplayed at a show, will leave fans outraged. And for a chef, that hit might be fried chicken okra fries or a “f**king burger.”
After 21 years of continuous ownership, the Asheville Wine Market has officially changed hands. Opened in 1993 by Eberhard Heide after he left Weinhaus, the store became Asheville’s second wine shop. But rather than a buyout, this takeover seems more like a passing of the scepter.
After years of asking for it, Asheville finally has its own Ethiopian restaurant. Addissae opened on Tuesday, Dec. 16, for the first in a string of soft-opening nights. Currently only accepting around 50 reservations per night, the owners are trying to ease into their launch.
Garrison Keillor once said, “Thanksgiving is the closest Americans will ever come to understanding the Middle East conflict.” And while most of our dinner tables might not get quite that explosive, it is always wise to keep some wine on hand as a welcomed social lubricant.
No plans for hump day? How about Whiskey Wednesday at Thirsty Monk?
Less than two weeks after the last chopstick was cleared from the final service of the Punk Wok pop-up kitchen at MG Road Bar & Lounge, chef Elliot Moss is back at it with a new project.
After 48 weeks of turning Asian cooking on its head, rogue chef Elliot Moss is bringing Punk Wok to an end following service on Tuesday, Oct. 28.
When Laurey Masterton opened her restaurant and catering company storefront, Laurey’s, in 1990, most of Asheville was still degenerate. Barley’s wouldn’t start slinging pizzas until four years later, but Laurey’s sandwich shop paved the way for an entire section of Biltmore Avenue to be revitalized.
Living in a self-proclaimed Foodtopia like Asheville, one can often go one of two directions. You can go broke eating out every night or you ignore the restaurants and just cook for yourself. Fortunately, two local authors have put together a book that meshes those two fronts together.
Click through for a slideshow of photos by Cindy Kunst and a report by Jonathan Ammons on the inaugural Taste of Our Carolina Foothills food and wine festival, held Sunday in Tryon.
