Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features a new web comic project by local designer Anna Whitley, an equipment drive for the Blind Pig Supper Club and outreach efforts by Don’t Wreck Asheville Coalition.
A recent addition to Asheville Independent Restaurants’ board of directors, Kate Bannasch brings her years of experience as a server to play in her new role of owner and manager at Copper Crown.
Cake, cocktails and music will be in play at Short Street Cakes’ eight-year anniversary event. Also this week: tequila tastings, a Winter Beer Dinner, New Orleans cuisine and more.
The reception will honor Asheville’s black chefs, restaurant owners and hospitality employees.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features Smiling Hara Tempeh’s research trip to Indonesia plus a new album by local rock group The Luxury Spirit.
A panel of local judges evaluated 30 honeys from around the globe to determine the 2017 Black Jar champion.
Although it operates from a Holiday Inn, Woodfire is an independently owned restaurant with specials that cater to the local community.
Organic Growers School is hosting a Farm-to-Table Dinner fundraiser with chef John Fleer. Also, Meredith Leigh hosts a charcuterie workshop, Ole Shakey’s mixes bingo and brunch buffets, Knife & Fork join forces with Cucina 24 to explore the island of Sardinia and more.
Sand Hill Kitchen is a new shop offering homemade biscuits, pastries and more. Also: A winter pop-up comes to Knife & Fork, Recession Proof Mixology is happening at Sovereign Remedies and the International Black Jar Honey Contest returns with a public tasting event.
A new red food truck rolled onto the food scene in Asheville last month. Although the truck’s punny name is Bun Intended, the fresh-made, authentic Thai food and steamed buns it offers are no joke. Owner Erica Glaubitz describes her menu as a mix of traditional Thai cuisine and street food — the kind of snacks you would […]
After a series of soft openings, a grand opening is scheduled for Friday and Saturday, Jan. 27-28,
Zappers Pizzeria & Bar will debut in East Asheville just in time for Super Bowl weekend. The restaurant is taking over the 90 S. Tunnel Road location that housed Asheville landmark Frank’s Roman Pizza for nearly 40 years until it closed in November. Zappers will sling authentic New York-style pizza alongside classic pasta dishes, subs, […]
Folkmoot rings in the Chinese New Year with the help of Western Carolina University’s Office of International Programs and Services. Also, Organic Growers School hosts the Farm Dreams workshop, Asheville Independent Restaurants selects its 2017 board of directors, Publix opens in Weaverville and more.
Chef William Dissen brings together Asheville cookbook author Ronni Lundy and Virginia chef Travis Milton for an Appalachian meal inspired by Lundy’s latest book, Victuals.
FRESH Wood Fired Pizza owner
The Blind Pig Supper Club’s sprawling dinner events have always raised money for charity. But with the organization’s new Rally Around the Family campaign, founder Mike Moore wants to focus on helping local families in need while supporting WNC farmers.
Asheville Restaurant Week offers special prix fixe menus at a number of local eateries. Also this week, Burial Beer and Hickory Nut Gap Farm partner for a feast, The Farm talks about Super Bowl snacks and more.
On an average night in tourist season, Asheville’s restaurants look slammed. But as the food scene continues to balloon, it begs the question: Is the bubble about to burst?
In this week’s food news, local cidermakers join a discussion and tasting at Rhubarb, the French Broad Food Co-op hosts a class on wellness teas, a fermentation class is scheduled in Hot Springs, Santé Wine Bar & Tap Room offers a Wines of Portugal pop-up Flight Night event and early-bird tickets go on sale for Root Bound weekend in Highlands.