Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features a butcher shop in East West Asheville and one couple’s renovations for a music and dance studio space.
Black Mountain chefs and farmers collaborate for a twist on the idea of street food. Proceeds from the event will fund scholarships for local students pursuing careers in agriculture.
Increasing demand for locally raised meats has Western North Carolina farmers traveling long distances and sitting on waiting lists for regional slaughterhouse services. But is an Asheville-based slaughter facility feasible?
FRS Asheville’s Whacked brings together local chefs, school food service directors and Green Opportunities Kitchen Ready trainees for an off-the-wall culinary contest; fermentation revivalist Sandor Katz offers food preservation workshops at Rhubarb and the Asheville Food Park; chef Katie Button’s new cookbook is already topping online lists; chef Eric Scheffer hosts an Argentinian feast at Hickory Nut Gap Farm and Asheville gets a new restaurant ordering website.
Curious about the logistics that go into creating honey’s sweet sticky goodness? Join the Transylvania Beekeeping Club for its inaugural Honey and Bee Expo at Brevard Little Theater on Saturday, Sept. 10. The family-friendly event will include bee-focused activities for the kiddos, demonstrations, educational speakers and samplings of Pooh bear’s favorite edible. The club created the […]
Food writer Ronni Lundy will celebrate the release of her new book, Victuals: An Appalachian Journey, with Recipes, with a Lunch Launch book-signing event Wednesday, Sept. 7, at Early Girl Eatery. Featuring 80 recipes and anecdotes, Victuals — pronounced “viddles” — spotlights staples of Appalachian cuisine such as apples, corn, sorghum and beans along with the people and […]
Whether you’re hunting for a bargain or looking to make some extra cash, gathering with neighbors at a local flea market could be just the ticket. Flea market regulars say the connections that form between buyers and sellers are a unique aspect of the experience, and their value can equal or exceed the monetary rewards.
He is remembered as a risk-taker with a vision, a leader in the West Asheville renaissance and a successful restaurateur. The community suffered a great loss when Roland Knoll, owner of the Lucky Otter and co-owner of both Nine Mile restaurants and The Trailhead in Black Mountain, passed away Aug. 11 after an extended struggle with cerebellar ataxia. […]
The Heavenly Greenhouse Hot Pepper Eating Contest begins with contestants consuming a jalapeño and ends 16 rounds later with the Carolina Reaper.
Local wellness, food and art vendors converged on Pack Square Park on Sunday to celebrate all things organic and sustainable.
The new downtown al fresco food and drink venue joins a recent wave of rooftop bar openings.
Isis and the Rankin Vault topped a field of fierce competitors at this year’s local burger showdown.
Noble Cider highlights pie to raise money for Make-A-Wish, a new Irish pub opens downtown, Buxton Hall Barbecue celebrates its first birthday, The Farm Kitchen hosts a wine dinner and Asheville restaurants keep topping national lists.
Festival organizer Kris Kraft talks about the numerous changes to this year’s festival and why there is no longer a WNC Chef’s Challenge. Photo gallery from Sweet and the Grand Tasting by Adam McMillan
Asheville and its surrounding area continue to see culinary expansion. While this is good news for residents and tourists, some businesses are struggling to stay staffed.
The Asheville Wine and Food Festival caps its eighth year with an updated Grand Tasting event; Gan Shan Station brings Charleston chef Daniel Heinze onboard for Sunday Supper, Appalachian Appetite photo contest looks for images of family recipes; Sanctuary Brewing Co. hosts and anniversary bash and The Cheese Store of Asheville plans a pairing event with Blue Ghost Brewing Co.
The new club is aimed at creating a forum for local fermentation enthusiasts of all skill levels to exchange ideas and materials, experiment and gain new knowledge.
Hemp cheese ravioli, a vegan cheesecake with hemp crust and a dreamsicle—a kind of Creamsicle with a hemp twist—are all on this year’s menu for A Taste of Hemp.
With a new event series at The Hop, owner Greg Garrison hopes to raise awareness of and funds for local nonprofits while carrying on the memory of beloved community organizer Steve Liebenhaut.
The Sourwood Idol competition starts the weekend event on Friday, Aug. 12, and the festival continues on Saturday and Sunday, Aug. 13 and 14.
A new Arden café spotlights fresh baked goods, specialty breakfast items, sandwiches and more.