Under state law, businesses that do not serve a certain amount of food are required to be members-only clubs. Local bar owners and bartenders say the law causes more problems than it’s worth.
Food festival season is upon us, with Organicfest, BaconFest, MusicFest and CiderFest NC just around the corner. Plus, the French Broad Vignerons have named the best wines from the Asheville Wine & Food Festival.
Whether it’s fine dining, chocolate pairings, barbecue or curry, Catawba’s new initiatives aim to show beer’s versatility with food.
Burgers are big in WNC. Event organizers estimate that more than 1,000 people turned out for Sunday’s WNC Battle of the Burger in the River Arts District.
A standing-room-only crowd was on hand Saturday to watch four top local chefs battle to impress judges at the 2015 Asheville Wine & Food Festival’s Chefs Challenge. A photo gallery by Cindy Kunst shares scenes from the competition and the festival.
About 150 people came out Saturday for the 100-kilometer Chris King Gourmet Century cycling and food event.
Asheville’s bartenders battled it out Thursday evening for top honor in this year’s Asheville Wine & Food Festival’s Elixir craft cocktail competition. Story by Jonathan Ammons and photo gallery by Cindy Kunst
A dedicated meat-loving omnivore faces his deepest fears and takes on Asheville VeganFest. Featuring artwork by Katrin Dohse and a photo gallery from the event by Sarah Whelan.
From paleo to vegan to good ol’ Southern comfort food, Asheville’s colorful and diverse salad of food philosophies helps shape our city’s identity.
Webo’s BBQ moves to River Ridge, the Asheville Wine & Food Festival dishes out its annual carnival of edible delights, Mela opens a new restaurant at UNC Asheville, The Fresh Market celebrates Hatch chiles and the Henderson County Cooperative Extension offers a workshop on preserving tomatoes.
Long a staple side item in school cafeteria lunches and frozen TV dinners, the humble tater tot is reinvented in Asheville’s ever-creative food scene.
North Carolina has always had a complicated relationship with alcohol. However, alcohol has consistently been an economic driver in North Carolina, as it still is, with 130 craft breweries as of 2014 – the most of any Southern state. As the craft brewing industry in the region grows into a multimillion-dollar business, the desire to review the statutes and improve communication with state officials has come to the forefront.
With its inaugural Mountain Brew Fest on Saturday, Aug. 22, MountainTrue hopes to highlight its conservations efforts along with the offerings of local breweries.
With the cool crispness of fall nearly upon us, two Marshall artisan businesses — Smoke Signals wood-fired bakery and Sketchbook Crafts — are partnering to celebrate the shift of seasons with food, friends and art.
Asheville bar girl explores the difference between rum and rhum and invites readers along for a tasting at Storm Rhum Bar in celebration of National Rum Day.
When the fourth annual Lambstock festival happened last weekend in Virginia, a team of Asheville chefs were on hand to cook up a feast for the foodie revelers.
Brother Wolf Animal Rescue hopes its inaugural Asheville VeganFest will offer opportunities to change minds and diets.
“The idea is to provide hot, fresh, home-cooked meals to people on the go,” says Mela co-owner and operations manager Julie Loveless. “As a UNCA alumna and a gluten-free vegan, I am well aware of the shortage of vegetarian, vegan and gluten-free options on campus.”
The Mountain Jewish Festival kicks off in Hendersonville, workshops are offered on fermented foods and foraging for mushrooms, Black Mountain Ciderworks celebrates its second year, ASAP hosts its Local Summer Cookout and food writer Jonathan Ammons talks about Nightbell’s unique take on the classic deviled egg.
Vegan cheese isn’t an oxymoron. Some creative Asheville vegan chefs are taking the idea of dairy-free cheese to a new level.
In the land of craft beer, the India Pale Ale still reigns supreme. The ever-growing trendiness of the IPA keeps craft breweries across the world constantly on the lookout for new ways to improve the bitter, hoppy ale and turn out something they can call their own — something that stands out from the pack as just a little bit different.