Small Bites

Luella's Bar-B-Que: Luella's is teasing the imminent rollout of a new look and new menu, but the restaurant's already introduced its newsiest news item: Sunday brunch kicked off this month, inaugurating the north Asheville joint's seven-day-a-week service schedule. Luella's brunch menu includes smoked brisket and sweet-potato hash, maple bourbon Texas toast and an array of liquor drinks. Brunch is served every Sunday from 11 a.m. to 3 p.m. at 501 Merrimon Ave. For more information, call 505-RIBS.

Luella's BBQ Photo by Jonathan Welch

Francine Delany New School: A West Asheville charter school is adding a competitive element to its annual community gathering, choosing a winner in its first-ever chili challenge on Thursday, Feb. 25. Last year, the school served chili at its benefit program, but the cook-off format's new this year. According to organizer Ted Duncan, a helping teacher at the school, a parent suggested the switch. "We thought it was a good idea," he says. The cook-off at Malvern Hills Presbyterian Church, 2 Bear Creek Road, is scheduled for 6 to 7:30 p.m. Attendees should bring enough chili to feed 10 people, although hungry participants who don't have time to cook may purchase a family-sized portion of chili for $10. To keep the event green, the school's also urging attendees to bring their own bowls and utensils. To learn more, e-mail Duncan at ted@fdnsc.net.

Upstate Chili Cookoff: If the winners of Francine Delaney's contest want to continue on their route to chili stardom, they might consider entering an upcoming competition in nearby Belton, S.C. The Upstate Chili Cook-off is the state's first chili competition to be sanctioned by the International Chili Society. There aren't any sanctioned cook-offs on the North Carolina calendar this year, so the April 17 event could be local chiliheads' best chance to sample some world-class chili. According to a recent report in the Greenville News, the cook-off's still accepting registrants for its competition, people's choice and firefighter's divisions. It's $85 to enter, although firefighters who bring a fire truck can compete for free. For more information, visit www.upstatechilicookoff.com.

ASAP: The littlest locavores will soon be able to acquaint themselves with the region's farm-to-table scene, thanks to a children's version of Appalachian Sustainable Agriculture Project's popular local-food guide. The children's guide — which will debut this spring alongside its grown-up counterpart, now in its ninth year — will feature profiles of farm kids, an introduction to school gardens and activity pages. ASAP's also planning to release a pint-sized "thousands of miles fresher" sticker designed for bikes. To learn more, call 236-1282.

Kathmandu Cafe: Homebrews and grain liquors are among the most popular alcoholic drinks in Nepal, but the nation's cuisine is also a fine match for wine. The folks at Weinhaus are partnering with their neighbors, Manoj and Sushila Lama of Kathmandu Café, to explore pairing wine, fresh curry and clay-baked naan at a five-course dinner on March 9. The dinner begins at Kathmandu Café, 90 Patton Ave., at 7 p.m. Tickets are $50. For reservations, call 252-1080.

 

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