Advocates, activists and concerned citizens gathered at the Stephens-Lee Recreation Center on Friday, July 31, for the Asheville-Buncombe County Food Policy Council’s Meeting of the Whole.
Like the event’s name, the entertainment lineup pays homage to the musical legacy of the Big Easy, with jazzy performances by Pamela Jones, Empire Strikes Brass, Bronze + Ebony Dance Company and the Business.
Buxton Hall Barbecue — a dream project for chef Elliott Moss — has been in the works for more than a year. Now, after months of popup teasers with a variety of partners, Moss’ long-awaited South Slope restaurant is finally poised to start serving its classic, wood-fired ‘cue and Southern fare to the public.
A new vegan lunch service opens in August, Farm Burger hosts a raffle to benefit ASAP and five local restaurants win recognition from Wine Spectator magazine. Plus food writer Jonathan Ammons talks about his latest favorite dish — grit cakes at Louise’s Kitchen.
New eatery The Asheville Commissary Kitchen and Pub offers patrons an indoor, full-service dining experience, but sources its food from a rotating cast of food trucks and burgeoning chefs.
“Get your ‘cue while you can, because the wait between the end of July and mid-August will be long and meatless,” reads the Facebook event page for Moss’ final culinary pop-up at Catawba Brewing.
A new initiative of the Asheville-Buncombe Food Policy Council enlists the help of UNC Asheville students to track regional data and lay the groundwork for developing appropriate food policy for Asheville and surrounding communities.
Local farm-to-door produce delivery service Mother Earth Produce won big last night in the the Miller Lite Tap The Future small-business competition semifinals in Atlanta, taking first place among a pool of 30 contestants and bringing home a $20,000 award.
In this week’s local food news, Mela celebrates 10 years with a $10 deal, Verner Learning Center receives an early-childhood nutrition distinction, Burntshirt Vineyards is named North Carolina Winery of the Year and more. Plus food writer Jonathan Ammons talks about frozen cocktails at Tiger Mountain.
Oskar Blues Brewery hosted its 2015 Burning Can ExtravaCANza Friday and Saturday, July 17-18, at its REEB Ranch just outside of Hendersonville. Despite some complications with the North Carolina Alcohol Law Enforcement Department, a few thunderstorms and a blistering-hot afternoon sun, brewers, performers and attendees stuck it out and had a ball.
A forthcoming benefit concert series — which features American blues guitarist and vocalist Selwyn Birchwood in its first iteration — aims to “rebuild and restore the presence of blues music in Asheville” while raising funds for Brother Wolf Animal Rescue.
The event, now in its fourth year, will take place on Saturday, July 18, and is organized by Velo Girl Rides in partnership with Ingles Markets and Black Mountain Parks and Greenways. A portion of the proceeds from the tour will support the creation of more greenways.
Some Like It Hot to benefit The Hope Chest for Women Local businesses are coming together this week to sponsor Some Like It Hot, a foodcentric fundraiser for breast and gynecological cancer support organization The Hope Chest for Women. A smorgasbord of appetizers provided by Asheville restaurants and caterers, desserts from area supermarkets, Catawba Brewing […]
Not only did Dissen amass tales of glacier hikes, bear sightings and filleting salmon minutes after the catch, but the chef also returned to the Market Place with a renewed dedication to inspire his team on the subject of product sourcing.
A canteen, a café and a cozy market provide respite, food and drink to visitors and locals in Cedar Mountain — located near DuPont State Recreational Forest.
Doughnuts, craft beer, barbecue and now a quiet spot to enjoy a drink: On Monday, July 13, Public School will become the fourth business to open in the remodeled space at 32 Banks Ave.
At least one financial services firm in Asheville — Raymond James Financial Services, Inc. — is working to make vegan-friendly investing options accessible to those whose animal-conscious ethos extend beyond the dinner table.
Longtime West End Bakery pastry chef Meg Schearer starts her own business, local chefs join the 2015 Competition Dining Series, Green Opportunities holds an open house and the Pisgah Field Schools offers a waterfall tour for wine lovers. Plus food writer Jonathan Ammons tells us about his favorite snack at Creekside Taphouse.
Catawba Brewing Co. and the French Broad Chocolate Lounge have teamed up for chocolate and beer pairings before. Now they’re about to do it again. And again and again.
On Saturday, July 18, Asheville-area chefs will come together for a Blind Pig Supper Club fundraiser dubbed “The American Dream.” The event’s aimed at both helping rebuild B’s Cracklin’ BBQ and collecting food for the nonprofit Manna FoodBank.
Days ago, the chef arrived in Bristol Bay, Alaska and agreed to take Xpress’ entire readership along for a sockeye salmon sourcing adventure by sharing updates and photographs of his trip. Here is his final check-in.