This Friday, Asheville welcomes back Goose Island Beer Co. for the annual release of its highly sought-after Bourbon County Brand Stout, last featured here during the brewery’s Asheville Migration Week events.
The Golden Fleece: Slow Earth Kitchen brings Greek cuisine to Asheville this winter. Meanwhile, Rhubarb’s chef John Fleer is planning a collaborative holiday dinner;
Thanksgiving can be a heartwarming holiday full of good food and family. But kitchen calamities, unruly house guests, uncooperative appliances and other snafus can sometimes conspire to dim Thanksgiving Day’s rosy glow. Some Asheville residents — including a few Xpress staffers — were willing to share their own stories about surviving Thanksgiving.
Back of House is a new monthly column from former Xpress Beer Scout writer Thom O’Hearn profiling local chefs and brewers.
MANNA FoodBank erected a 10-ton structure of food donated by Ingles Markets for its annual kick off to the holiday season. Click through for a photo gallery from Pat Barcas.
Whether your preference swings to white or red, four Asheville oenophiles have suggestions for perfect wines to grace the Thanksgiving table.
**UPDATED NOV. 25** Highland releases Black Watch, Burial hosts its annual Thanksgiving potluck and Bourbon County spreads through town.
Chef Justin Burdett’s new eatery will offer dinner service and Sunday brunch. Click through for photos from the recent soft opening by Cindy Kunst.
Downtown’s new vegan, social justice bar has planned a soft opening this week with open house events and a vegan soul food Thanksgiving soireé.
A new fast-casual Italian eatery is taking over the Haywood Road space previously occupied by Pineapple Jack’s.
Asheville Independent Restaurants presented its annual foodie kick off to the holiday season Thursday with the 2015 Taste of Asheville.
Asheville and environs have seen considerable change in the 77 years since Wolfe’s death, yet many of the aspects he wrote (and sometimes fumed) about seem uncannily familiar. And as current residents ponder the challenges the city faces today, a look at several of the celebrated author’s key themes might prove instructive.
The American chestnut tree’s flavorful nuts were once a vital part of the diets of humans and wildlife alike in Western North Carolina. Its importance is remembered in the traditional foods of the Cherokee, and the nearly extinct tree is slowly making a comeback with the help of some dedicated locals.
From vegan centerpieces to creative ways to treat leftovers, local chefs offer homegrown ideas for Thanksgiving Day dishes.
With the launch of his new Weaverville brewery, Zebulon Artisan Ales, former Green Man brewer Mike Karnowski aims to tap into the rich history of brewing and revive beer recipes from ages past.
Oskar Blues’ CAN’d Aid Foundation is seeking competitive talents for its chili cook-off in Brevard. Meanwhile, FEAST and Asheville Middle School team up for a pie fundraiser; MetroWines’ Anita Riley invites two women behind Hi-Wire Brewing’s branding to the shop; Smiling Hara Tempeh’s Hempeh makes its way to grocery shelves; and Lex 18 hosts an Appalachian-themed evening.
**UPDATED NOV. 20** Small batches galore at Burial and Highland, Pisgah’s Chocolatized Vortex II ready for preorder and the return of Shelton Bros. imports.
Adorn Salon & Boutique owner Rebecca Hecht has plans to bring a new convenience market to the downtown area.
From potlucks to free community dinners to gourmet, multicourse meals, Asheville-area restaurants have a staggering number of options for those who want to stay out of the kitchen on Thanksgiving Day.
The release party for Billy Jonas Band’s new Jewish-themed album will benefit Kids4Peace, an interfaith community of youths who attend camps and other events to promote harmony among different cultures. The performance is at Altamont Theatre on Sunday, Nov. 22, at 7 p.m.
Sanctuary Brewing Co. and Full Circle Farm turn the tables on the conventional Thanksgiving dinner by offering an opportunity to meet — not eat — a turkey at this week’s ThanksLiving event.