The taps are flowing at Tasty Beverage Co., and saisons are in season at Burial Beer Co.’s Sharpen the Blades festival.
Three teams competed and chef Joe Mitchell of Chestnut restaurant led his team to victory in the April 22 Whacked! culinary competition during the Mountain Area Restaurant Show at FRS.
Your Best of WNC votes actually create a historic narrative of our region — albeit an often humorous one.
“I was curious to find no mention of how good raw milk tastes, compared to pasteurized homogenized milk, in your articles on the subject.”
Bean Vegan Cuisine gets set to open in Arden, food trucks return to Reynolds Village, Biltmore revisits dinner theater, Publix gets set to open on Hendersonville Road and Race to the Taps combines running and local beer.
“As the popularity of raw milk grows, it needs to be both the responsibility of the farmer and of the consumer to be educated of the risks and talk openly about them. “
For seven years, Kamala was an indentured servant, “rented” out by her parents for $50 a year. Today, she’s the Himalayan nation’s first female motorcycle mechanic, earning $50 a day. Kamala owes her freedom and improved prospects to Dining for Women, a global, nonprofit “giving circle.” The organization will be celebrated at A Sunset Soiree, a dinner fundraiser on Saturday, April 25.
With the popularity of locally made artisan cheese steadily growing in the Asheville area, local cheesemakers have planned a new festival to spotlight the craft — the Carolina Mountain Cheese Fest.
MANNA FoodBank’s newly announced capital campaign, the Space to Erase Hunger, includes a comprehensive plans to achieve an “integrated facility,” through a complete overhaul of current warehouse operations.
“In Reading food rights and raw-milk activist David Gumpert’s [interview] on ‘The raw milk debate,’ I was struck by his passion for his subject, but at the same time his ignorance and omission of one of the most important facts as to why the pasteurization of milk has become mandatory in this country.”
An upcoming foodie fair hosted by restaurant supplier FRS Inc. of Asheville is part trade show and part showdown. Now in its third year, the Mountain Area Restaurant Show is a free daylong fair with more than 100 commercial kitchen equipment and supply manufacturers on-site, culminating with the Whacked! cooking challenge.
Asheville is about to get pied — in the hand. Business partners Vincent Gagnon and Matt Bailey, who recently launched a Kickstarter campaign to fund their business opening, have lofty goals of becoming Asheville’s first exclusive pie purveyors.
Far from the lawn nuisance it’s often considered in our culture, the dandelion has actually been celebrated since ancient times as one of the world’s top health-promoting herbs. Chris Smith of Sow True Seed offers several tasty and nutritious ways to prepare this easily identifiable and abundant wild edible.
The shy return of baby greens — kale, dandelion greens, watercress — elates our salad plates. And local chefs perk up as well.
Yes, they’re striking for an increase in wages, but it’s not just about that, and the issue goes beyond conditions at fast-food chains.
By borrowing the flash-chilling process from beer brewers, Waking Life Espresso co-owners Jared Rutledge and Jacob Owens say they’ve perfected the art of iced-coffee. Now the two are making strides to get their product into more and more hands, by selling online, signing a larger scale distribution deal and scoping out a second location in East Asheville.
Most new breweries want to talk about their beer. But for Joe Dinan and Lisa McDonald, the team behind Sanctuary Brewing, it’s all about something else: the animals.
The owners of Blue Kudzu Sake Company, local sake brewery in the River Arts District, announced today that “with heavy hearts” Blue Kudzu Sake “will stop flowing … on April 18.”
The new Wall Street bar is planed to open in time for high tourist season in late May, featuring cocktails, an outdoor patio in the front, and a modern, lounge-inspired atmosphere.
“Sausage Party was born out of a really slow February,” says chef Dan Silo of MG Road’s newest pop-up restaurant. “One night I was sitting at home trying to get re-inspired and figure out something fun to do and realized all of my ideas were in the context of making sausage.”
Hints had been circulating yesterday, but Goff made sure to distance himself from the controversy by making a statement to the press early this morning: “It is increasingly public that I am no longer with King James Public House.”