What we often cull, throw away or compost can be the building blocks for new recipes, offering an infusion of flavor to many meals to come. And something deeper happens when we repurpose our scraps: a change of perspective.
Organizers say Mountain Sports Festival is a come-one-come-all event and that attitude is echoed in the multitude of nonsports attractions — in addition to extensive athletic programming — for participants and spectators of all backgrounds.
Just as Duke Ellington needed a band of skilled, talented musicians, good chefs need good support players. And Asheville’s three nominees for the James Beard Foundation’s Best Chef Southeast tip their hats to several folks whose names you might not know.
It took a hearty debate and an amendment to a city ordinance, but after being given approval last fall, Brevard’s mobile food vendors are shifting into high gear for the summer season.
Just in time for leisurely alfresco meals, Brevard’s Hobnob Restaurant – known for its busy patio – is back in business.
The restaurant has partnered with the Monterey Bay Aquarium Seafood Watch program — a group that recommends or warns against seafood suppliers based on the effects these fishing and farming operations have on the environment.
Biscuit Head chef Jason Roy and Zambra chef Adam Bannasch are joining forces to host a pop-up venture Saturday, May 16, at the West Asheville Biscuit Head.
Soda Papa debuts handmade drinks, Salt & Smoke brings another food partnership to Burial Beer, local pizza makers get set for a showdown at Pizza Pan-demonium and former Red Stag Grill chef Adam Hayes joins the team at John Fleer’s Cashiers project, Canyon Kitchen.
Seven Sows Bourbon & Larder, one of Asheville’s celebrated and decorated downtown restaurants, will close in two weeks.
Nearly a year after Asheville restaurateur Michel Baudouin announced plans to open his third eatery along with an event venue on Lexington Avenue, Cajun/Creole restaurant Lafayette is set to debut.
Owned by married couple Stephanie and Jeff Barcelona, the eatery is scheduled to open Thursday, May 14, on West Asheville’s busy Patton Avenue stretch, and the culinary twosome promise to bring something unique (and slow-cooked) to the table.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features a major expansion by Green River Picklers, a debut full length studio album for local band Clyde’s on Fire and desktop- and mobile-friendly children’s game by Canton resident Charlene Singleton.
“We don’t add anything until we find out that people in the community really want it,” says Hopey & Co. co-owner Danette Hopey. The expansion into the renovated space, she says, will include the addition of a stone-baked pizza parlor, butcher shop, espresso and fresh juice bars, ice cream shopette, bakery and a glass-enclosed wine room.
When the Smoky Park Supper Club opens this summer, it will be the nation’s biggest eatery made out of those recycled containers, but it will also boast something equally curious: an almost entirely wood-fired kitchen.
The floods of 2004 brought 8 feet of water into the building — previously a bar built in 1948 — sealing its fate after already being shuttered for five years. Slowly, the space hobbled back into the world of commerce as a small produce stand, but it’s now being primed to return to its former glory as a social hub, family gathering place and food spot.
Asheville moms are a diverse bunch, but it’s likely most would agree that a whole day dedicated to honoring and pampering them is an OK thing. For many, that might mean being treated to brunch, lunch or dinner at a local eatery. But Asheville is the current holder of the Travel + Leisure magazine title of America’s No. 1 Quirkiest Town, so for others it could translate to something completely different.
There are plenty of options for those in search of a Cinco de Mayo fiesta in Asheville, but it depends what you’re in the mood for this Tuesday, May 5.
Prolific food writer Morgan Murphy spotlights two Western North Carolina restaurants — Early Girl Eatery in downtown Asheville and Rocky’s Grill and Soda Shop in Brevard — in his forthcoming cookbook On the Road Again.
The 2015 Asheville Wine and Food Festival kicked off Friday evening with a new event: Amuse. The small-plate and craft cocktail tasting served as the preliminary round of competition for the annual mixology and culinary showdown and allowed guests to sample creative fare from five Asheville chefs and six local bartenders. Story by Gina Smith
It’s starting to become a common occurrence: Another week, another excellent Asheville chef sees national recognition.
“Why are humans drinking cow’s milk in the first place? The idea that people should drink cow’s milk has gone the way of Donna Reed and TV dinners.”