“All right, guys, let’s circle up!” barks chef Liam Luttrell-Rowland. “Let’s pray, and then let’s get to work.” White chef’s coats pop out from around every corner, circling the expo counter as his crew’s heads are bowed. During the past few weeks, these cooks have gotten used to serving three-course meals to whoever shows up. […]
As a relatively new winery, Addison Farms Vineyard is still experiencing many firsts — from the planting of its first vines in 2009 to its first grapes crush in 2010 to the addition of many new varietals over the years. On Saturday, April 11, owners Jeff and Dianne Frisbee will embark on another new venture […]
Spring is a time for new beginnings, so it’s fitting that Catawba Brewing Co. is kicking off the season by embarking on the next stage of the company’s future in Asheville. Asheville has been the brewery’s largest market since it opened in Morganton in 1998. Brothers and co-owners Billy and Scott Pyatt knew almost from […]
Local Asheville culinary celebrity and rising international food star Katie Button has made Food & Wine magazine’s list of Best New Chefs for 2015. In an article on F&W’s website announcing the nominations, the magazine’s editor in chief describes Button’s restaurant Curate at 11 Biltmore Ave. as the “coolest Spanish tapas spot in the country” and cites Button’s diverse […]
When, after my mother’s death, my father married a woman a few ticks above us on the social pecking order, I was initially intimidated — and depressed. Poor Dad was marrying a snob. Our life would never be the same. But when the bride told me her favorite food was potato chips, I knew we’d […]
From the Get It! Guide: Community tailgate markets are a labor of love that offer communities a place to gather while also providing access to fresh, local foods. If you’re thinking about organizing a market in your neighborhood, here’s some steps to consider.
Dobrá Tea will soon join the booming scene in West Asheville. Befitting of a company that draws inspiration from the change of seasons, the new location at 707 Haywood Road is slated to open on June 21, the summer solstice.
2015 marks the fourth year of River Link’s al fresco music series aside the River Arts District’s beloved French Broad River. The concerts, held on five separate Friday evenings from May through October, “assemble a top notch mix of quality national acts and local favorites” at no charge to attendees.
Second Spring Market Garden offers fresh veggies year-round, Blue Ridge-Asheville Movement and Flow Arts Society hosts annual Waffle-Off Championship and Plant holds vegan cooking classes.
Elements Real Food not only gives Roaming in the Raw its very own stationary kitchen, but will provide its owners with a home base from which to grow their health-focused business.
Over breakfast at the Beard House in Greenwich Village, James Beard Foundation president Susan Ungaro announced the final nominees for the 25th annual James Beard awards.
Among the list of names was Asheville’s own John Fleer, chef at Rhubarb, downtown’s upscale farm-to-table eatery.
Websites such as Groupon and local outfit Asheville Deal offer patrons an opportunity to try out, at a discounted rate, restaurants they might not otherwise venture into. It’s obvious what’s in it for diners, but why do successful local establishments opt to take part in these programs?
Hi-Wire Brewing Co. just officially announced its second location. The brewery will build a 26,000-square-foot production facility at 2 Huntsman Place. The address may sound unfamiliar, but it’s on the edge of Biltmore Village.
The sixth annual Waffle-Off Championship and Brunch is “part waffle contest, part potluck and all fun,” according to organizer Paul Van Heden, who has scheduled the event for Sunday, March 29, from 10 a.m. to 12:30 p.m. at the Asheville Commissary.
Despite efforts to tweak the store model and cut costs, new competition in the past year from national brands like Trader Joe’s and Whole Foods made it nearly impossible for Katuah Market to compete, says owner John Swann.
Catawba Brewing is putting the final touches on its South Slope brewery and tasting room. The space, which is next door to Vortex Donuts at 32 Banks Ave., is about 5,400 square feet.
Longtime downtown favorite Laurey’s Café is closing effective immediately.
On March 18, Wicked Weed brews flowed from taps set up in a Candler parking lot — the future home to the local brewery’s new, 40,000-square-foot production facility. The groundbreaking celebration began at 3 p.m. on Wednesday, with an afterparty at the Funkatorium, home to Wicked Weed’s barrel-aged sour beers.
Asheville restaurateurs are giving the term “locally sourced produce” a new meaning by picking up a shovel and digging in the dirt themselves. This translates to a farm-to-table journey that, for some, may only be a few yards.
Local bartenders to square off during Bar Wars AVL, French Broad Food Co-op seeks community input on expansion plans, the Mills River Farmers Market lines up new vendors and the Barefoot Wine founders to offer business advice at UNC Asheville workshops.
Jubilee! Community Church is hosting a night of dancing, singing and bidding to get the Bounty & Soul mobile market on the road.