Asheville restaurateurs Peter and Martha Pollay anticipate a 2018 launch for the two independent eateries they will operate within the planned Arras mixed-use project.
Enjoying Asheville’s restaurant scene can be cost-prohibitive, but a number of local eateries make it a point to keep menu prices affordable.
Feasting for FEAST benefits school cooking and gardening classes, a benefit for Louisiana flood victims features Cajun cuisine, Sierra Nevada takes over the bar at The Market Place and the city of Asheville rolls out a guide for aspiring restaurant owners.
**UPDATED SEPT. 25** Highland Gaelic Ale cans hit the shelves, Thirsty Monk and French Broad Brewery make a collaborative wheat ale and Bruisin’ Ales hosts a benefit with Olde Hickory for Pints for Prostates.
Enjoy sounds, tastes, dances and artistry from about 20 Latin American countries at Hendersonville’s Main Street on Sunday, Sept. 25.
San Diego-based yeast producer White Labs is now hiring for its Asheville facility, and local breweries focus on supporting environmental sustainability and conservation efforts.
In an upcoming series of workshops, Dobra owner Andrew Snavely will offer local tea lovers a chance to dive into the flavors, history and origins of their favorite varieties.
This year’s Taste of Our Carolina Foothills culinary event features an expanded capacity and a wider variety of vendors with its shift to the Foothills Equestrian and Nature Center.
Rolling out on Sept. 18, the inaugural Pedal to Plate event will offer tours of six Madison County farms along a 33-mile bike route, followed by a locally sourced farm dinner at Root Bottom Farm.
He hails from Chicago, though, “as a musician,” he said during his performance, “I always wanted to be big in Asheville. I love it here.”
The free, family-friendly event in the River Arts District will celebrate Asheville’s coffee shops, baristas and roasters.
**UPDATED SEPT. 19** Greenman releases Bootsy and Maceo, Fonta Flora is set to host NC’s first Zwanze Day and White Labs starts accepting applications
MANNA Express began last fall with deliveries of fresh produce, baked goods, dairy and meat going out to a handful of partners and agencies in Buncombe County. In the past few months, the program has stretched outward to all 16 counties that MANNA serves.
Soumu festival returns with traditional African fare, a new wine shop comes to North Asheville, Hendersonville chef Jesse Roque wins Chef of the Year title and more news from Asheville’s food scene.
After buying the downtown restaurant from longtime owner Roz Taubman in May, the Gils talk about their previous restaurant experience and future plans for their new business.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features a butcher shop in East West Asheville and one couple’s renovations for a music and dance studio space.
Black Mountain chefs and farmers collaborate for a twist on the idea of street food. Proceeds from the event will fund scholarships for local students pursuing careers in agriculture.
Increasing demand for locally raised meats has Western North Carolina farmers traveling long distances and sitting on waiting lists for regional slaughterhouse services. But is an Asheville-based slaughter facility feasible?
Co-founder Jimi Rentz discusses the history of Asheville’s first beer festival.
Asheville’s annual Goombay Festival offers learning and networking opportunities for culinary trainees.
FRS Asheville’s Whacked brings together local chefs, school food service directors and Green Opportunities Kitchen Ready trainees for an off-the-wall culinary contest; fermentation revivalist Sandor Katz offers food preservation workshops at Rhubarb and the Asheville Food Park; chef Katie Button’s new cookbook is already topping online lists; chef Eric Scheffer hosts an Argentinian feast at Hickory Nut Gap Farm and Asheville gets a new restaurant ordering website.