What we often cull, throw away or compost can be the building blocks for new recipes, offering an infusion of flavor to many meals to come. And something deeper happens when we repurpose our scraps: a change of perspective.
Asheville Beer Week gives local breweries a chance to collaborate and experiment with new and exciting brews, but specialty beer stores and growler fillers also step up with a wealth of unique offerings for festivalgoers.
Asheville’s reputation as a beer destination is chiefly due to the high-quality ales and lagers produced here. But something else is clearly going on as well: Our breweries, by and large, have a knack for branding.
Organizers say Mountain Sports Festival is a come-one-come-all event and that attitude is echoed in the multitude of nonsports attractions — in addition to extensive athletic programming — for participants and spectators of all backgrounds.
Just as Duke Ellington needed a band of skilled, talented musicians, good chefs need good support players. And Asheville’s three nominees for the James Beard Foundation’s Best Chef Southeast tip their hats to several folks whose names you might not know.
Jay Weatherly likes the “side-street feel” of his new High Five Coffee location, set to open in June on Rankin Avenue in downtown Asheville. The new site lies a few feet from the backdoor, kids entrance to one of the city’s oldest businesses, Tops for Shoes.
The restaurant has partnered with the Monterey Bay Aquarium Seafood Watch program — a group that recommends or warns against seafood suppliers based on the effects these fishing and farming operations have on the environment.
Soda Papa debuts handmade drinks, Salt & Smoke brings another food partnership to Burial Beer, local pizza makers get set for a showdown at Pizza Pan-demonium and former Red Stag Grill chef Adam Hayes joins the team at John Fleer’s Cashiers project, Canyon Kitchen.
Karnowski is leaving the red-hot Slope to build a brewery of his own with his wife, Gabe, in Weaverville. “My brewery will be in a cool old firehouse right behind Main Street [at 8 Merchant Alley],” says Karnowski. “It will be fun to bring it back to life.”
Chipotle Mexican Grill became the first national restaurant chain to ban genetically modified ingredients from its menu. But while the company has made headlines across the U.S. for its bold stance against the industry’s claim that all food is created equal, many Asheville restaurants have been waging a much quieter war of their own for years.
New Belgium Brewing Co. debuts its new Asheville distribution center this week. The facility, located in Enka Center, is 141,000 square feet. In practical terms, it will hold a total of 12 million bottles and cans, 50,000 kegs of beer, 45,000 empty kegs and 300 tons of cardboard for raw materials.