Well Played opens Saturday, March 25. Also, LaZoom Tours has a new pop-up bar, Strange Carolinas aims to find the best burger in the state, kids can eat breakfast with Curious George and the Asheville School of Wine hosts the Mediterranean Diet Appalachian-Style dinner.
This year’s Asheville Food Truck Showdown sports a larger venue and more competition.
The celebrated Spanish tapas restaurant’s expansion project will increase its seating capacity, but the primary goal for the owners is to create a more spacious and efficient work area.
This is the 18th year for the tour and its first visit to Asheville.
Twin Leaf releases bottles of its first barrel-aged wild beer, Oskar Blues and Barley’s celebrate Cigar City’s new statewide presence and more.
Rhubarb chef John Fleer and Asheville-based author Ronni Lundy are up for awards this year, as is homegrown talent Camille Cogswell.
On Saturday, March 25, Native Kitchen and Social Pub will host Race to Recovery Benefit. The restaurant will donate 100 percent of the day’s proceeds to the Olinger family.
With its third Asheville location, PennyCup joins a growing wave of homegrown restaurants expanding to the east side of town.
Ten years is a long time for any restaurant to thrive and survive, especially in Asheville’s highly competitive dining scene. But Luella’s Bar-B-Que has reached that decade mark and will celebrate Tuesday, March 21, with a special anniversary beer plus food-and-brew pairings at both the Merrimon Avenue and Biltmore Park locations. Luella’s has teamed with Asheville’s Hi-Wire […]
The River Arts District brewery, now open weekends, is serving the original Ginger’s Revenge, a pear-rosemary ginger beer and a honey-chamomile ginger beer.
In 2016, 42 students enrolled in the GO Kitchen Ready program, and 79 percent of them graduated. Of those students, 72 percent were employed within three months of graduation, the majority within the culinary/hospitality industry.
Rezaz founder Reza Setayesh and current Rezaz owners Brian and Laura Smith are collaborating to open a grab-and-go Middle Eastern eatery downtown.
**UPDATED 3/16** Wedge at the Foundation hosts its grand opening, Catawba releases its first small-batch bottle and Asheville Brewing releases an Irish Red in honor of St Paddy’s Day.
Check out a few of the options for Asheville’s St. Patrick’s Day festivities. Also, get the details on wine dinners at Hickory Nut Gap Farm and The N.C. Arboretum plus a new breakfast pop-up at Knife & Fork.
Each month during the warm season, Garage TRS hosts an outdoor fundraiser with live rock music, food, free beer and bike-themed entertainment. The first iteration of 2017 takes place on Thursday, March 30 and benefits Brother Wolf Animal Rescue.
Admission to an upcoming barbecue benefiting FEAST includes unlimited servings of pulled pork (raised on the same pasture hosting the event), collard greens, salad greens, barbecue tofu, baked beans, corn bread, and sweet and unsweet tea. The event takes place at the Warren Wilson College Farm on Wednesday, March 29.
After living in Charlotte for more than 20 years, Ramona Young, owner of the Kente Kitchen and program coordinator for the Eagle Streets Market Development Corp., found herself starting over in Asheville. That change steered her from a corporate career path into food entrepreneurship. Her catering business, Kente Kitchen, specializes in Liberian, Nigerian and Ghanaian cuisine. Mountain Xpress: […]
UpCountry Brewing owner John Cochran talks about his journey from Terrapin Beer Co. founder to Asheville craft brewer.
Beginning April 1, the Asheville City Market will be open 8 a.m.-noon Saturdays on North Market Street between Woodfin and East Walnut streets.
With its ever-changing menu, The Remingtin Room will allow the chefs at Buxton Hall Barbecue to cut loose on Friday and Saturday nights. Also this week, Gan Shan Station announces plans for a new West Asheville location, Hickory Nut Gap Farm schedules spring events and more.