“Nobody would be alive without pickles and beer,” says Beau Martin, co-owner of Green River Picklers. Alcoholic beverages saved people from water-borne illnesses, and pickled and fermented foods got people through the winter long before water filters and grocery stores provided year-round produce, he explains. Bringing brine and beer together in the form of pickle-and-beer tastings is one of the first things Martin and co-owner Brandi Morrow want to do after their planned expansion to a new space in Weaverville.
Two months after receiving news that they had lost their lease at the Downtown Market building, Hi-Fi Café co-owners Aaron Gibbs and Katie Baird have decided to permanently close their small eatery this summer. Despite previous plans to relocate, the two have decided to call it quits in Asheville. Gibbs and Baird say they learned […]
An ambitious, back-to-the-roots restaurant named Buxton Hall Barbecue will open this fall in the old Standard Paper Sales Company building at 32 Banks Ave. in South Slope — focusing on traditional, wood-smoked, whole-hog barbecue.
The Center for the Study of the American South, in Chapel Hill will exhibit “Useful Work,” a collection of photographs taken by Asheville photographer Ken Abbot that capture the essence of Fairview’s simultaneously historic and progressive Hickory Nut Gap Farm. The show will feature 16 images selected from the project, which Abbot completed with funding he received from an N.C. Arts Council Artist’s Fellowship in 2006.
Newly released data pulled from Feeding America’s 2012 Map the Meal Gap study shows a 2 percent increase in food insecurity in Western North Carolina. In that year, the study found, 15.3 percent of the region’s people lacked consistent access to enough food to meet their nutritional needs, up from 14.9 percent in 2011.
Biscuit Head is spreading the love. Soon Ashevilleans who don’t happen to live in on the west side will no longer have to drive to Haywood Road to get their cat-head biscuit on (yep, that means biscuits as big as your kitty’s noggin). As of June 1, owners Jason and Carolyn Roy are opening a second location near Mission Hospital in the Biltmore Avenue location previously occupied by the much-loved Tomato Jam Café.
Five culinary students from AB-Tech took home the American Culinary Federation’s (ACF) Southeast Region Student Team Championship from the 2014 ACF Southeast Regional Conference held April 26-29 in North Charleston, S.C. Team members Alex Harris, Caroline Williams, Ruth Solis, Jay O’Hannon and Kristina Costa had the highest overall score and received a silver medal at the […]
The opening of the third Green Sage location in Westgate Shopping Center brings co-owners Randy Talley and Roger Derrough full circle: The pair established the first Earth Fare store in that same plaza 20 years ago. But with this newest manifestation of their healthy, fast-casual café concept, Talley and Derrough clearly have their sights set on the bigger picture.
Three Asheville food establishments made the top 20 list of America’s Greenest Restaurants of 2014, a ranking compiled annually by culinary website The Daily Meal based on data from the Green Restaurant Association. The French Broad Chocolate Lounge, Green Sage Coffeehouse & Café and Luella’s Bar-B-Que were ranked seventh, 10th and 19th on the list, respectively.
A-B Tech’s Culinary Arts program is heading to the South Carolina Lowcountry. A team of students from the program will test their kitchen chops in the American Culinary Federation’s 2014 Southeast Region Student Team Championship in Charleston on Monday, April 28.
Feeding America, a nonprofit, national network of food banks that is the nation’s largest domestic hunger-relief organization, released their 2014 Map the Meal Gap study, which maps food insecurity in the United States down to the county-level. The study found that for Western North Carolina food insecurity has increased slightly since last year, reaching a rate of 15.3 percent and affecting approximately 38, 420 children in WNC.
The USDA has identified several areas in WNC, and Asheville, as places without access to healthy, affordable food. But three different mobile food markets are aiming to launch this year — reducing the distance between healthy foods and communities in need.
A vibrant restaurant, brewery, wine, spirits, and boundless downtown scene have placed Asheville in the national spotlight time and again. Underground supper clubs, James Beard-nominated chefs, nationally recognized distilleries, and boasting more breweries per capita than any U.S. city, Asheville is the culinary destination. And there’s no better opportunity to sample it all in one place than during the 6th annual Asheville Wine & Food Festival, held August 21-23 at the US Cellular Center in downtown Asheville, say organizers.
In Asheville, there is no shortage of great patios upon which to sip a mimosa and cure your hangover on a Sunday afternoon. But Seven Sows announced this week that they will be bringing us yet another as they expand their hours in preparation for warmer weather. Previously only open for dinner, the restaurant will […]
Last weekend offered a whirlwind of events for the area’s food and environmentally conscious citizens, including multiple chances to see the “Lunatic Farmer” himself, Joel Salatin of Polyface Farms. Salatin has risen to notoriety through his appearances in Michael Pollan’s book, The Omnivore’s Dilemma and through his film appearances in Food, Inc. and Farmaggedon. He […]
Photo by Jonathan Ammons. Restaurants have been popping up all over West Asheville this spring with a pace and vigor reminiscent of popcorn kernels heating up in a kettle. Now Early Girl Eatery owners Julie and John Stehling have thrown their kernels into the pot with the opening of their new venture, King Daddy’s Chicken […]
YMCA of Western North Carolina is holding their annual Healthy Kids Day today, April 12, in Pack Square until 3 p.m. The YMCA designed the annual event to “inspire more kids to keep their minds and bodies active.” This year’s event also marks the launch of the organization’s new mobile food kitchen and pantry.
Haywood Road smelled of its usual cigarettes and fried food with the welcome addition of the scent of spicy garlic on Thursday night as Chef Aaron Thomas pulled his first batch of natty bread out of the oven at Nine Mile’s brand-new location in West Asheville. “Compared to our first opening [in Montford],” says Thomas, […]
Notes from the Asheville food scene
Pig roast event supports Carolina Ground Flour Mill’s wheat-seed expansion project
Jennifer Lapidus, owner of Carolina Ground Flour Mill, was on a mission to find locally grown, soft white wheat seed to stone-grind at her mill. When she called Paul Murphy, professor of crop science at N.C. State University in Raleigh, she found what she was looking for. Murphy had in fact developed a soft white wheat seed, but he advised Lapidus that there was no market for it. “I told him we are the market,” says Lapidus.
Over 75 community members attended Asheville-Buncombe Food Policy Council (ABFPC) meeting on Wednesday evening, April 2 to discuss initiatives for 2014.