Hunger is an issue facing a large number of children throughout Western North Carolina. “In general it’s one in four, which is much higher than the national average,” says Kara Irani, director of marketing and communications at MANNA FoodBank. Throughout the school year, free and reduced-price food programs provide children with breakfast and lunch options. […]
City Bakery will move all of its bread-making operations from Biltmore Avenue to Fletcher in a matter of weeks; Cucina 24 adds lunch service and a sour beer dinner with Wicked Weed’s sour brews; food writer Sheri Castle stops into Rhubard to celebrate her new release; and Villagers hosts a glass on medicinal ghees.
“The overall mission is to make what can seem like a chore — working in the garden, cooking dinner — into something that is really fun,” says Evergreen Summer Adventures camp coordinator Marin Leroy.
With previous locations in a South Asheville gas station and a food truck, the popular Asheville eatery opens its latest iteration — a brick-and-mortar restaurant in downtown Asheville.
Asheville VegFest’s smorgasbord of food and drinks will be strictly vegan, though the event aims to be as light and fun as its kombucha beer; The Inn at Glen Alpine hosts its first Turkey Tail Wine Festival; Patryk Battle leads a no-till gardening class at Living Web Farms; and the River Arts District Farmers Market opens for business.
On Friday, May 13, the Tunnel Road bar celebrates its 35th year in business with throwback specials, music and neighborly fun.
The Atlanta-based company opens its newest location on Hendersonville Road Monday, May 9.
The Pizza PanDemonium (now in its second year) offers pizza, beer, music and fashion, all while benefitting The Appalachian Angels and Eblen Charities.
Out-of-towners who flock to Asheville for mountain views, world-class dining and a taste of Appalachian culture probably don’t often make a point of including a drive to northwest Buncombe County on their travel itineraries. Sparsely populated rural communities like Sandy Mush, Leicester, Newfound and Alexander tend to be pretty far off the radar for tourists — and even for […]
Congregation Beth Israel’s 11th annual food and culture event honors the Jewish state’s independence.
Buffalo Nickel expects a run on mint juleps at its second Derby Party; Post 70 hosts its own Derby Day Cookout; Luella’s Bar-B-Que opens a second location in South Asheville; and Velvet & Lace hosts its last dark and witchy cocktail party.
A musical program featuring local clown Ash Devine provides teachers with classroom incentives while educating Asheville elementary school children about how chocolate is grown, harvested and processed.
Waynesville honors one of mother nature’s most pungent offerings for the 86th year; Farm Burger adds a South Asheville location; and Belly Up Food Truck helps out those in need of food with a new pay-it-forward initiative.
Once Douglas Walls, executive chef at the Billy Graham Training Center at The Cove, learned that he made the cut for “Cutthroat Kitchen,” he and his family were flown to Los Angeles where he squared off against three other chefs for $25,000.
What does a catchphrase like “sustainable tourism” mean here in Western North Carolina? How do you make it work at the ground level? Local businesses, organizations and public officials weigh in on what such a model might look like in the region.
As a vegan organization, Brother Wolf Animal Rescue is unique in its field.
At Lex 18, the gilded walls will be hung with banners featuring the house sigils of all the powerful lords and ladies of Westeros (the setting of “Game of Thrones”). The Lannister lion, the triple-headed dragon of House Targaryen and the Stark dire wolf share equal positions, signifying the truce that has been called within House Lexington.
The founders of Alchemy aim to make classical Chinese medicine part of daily life; The Community Table plans an Empty Bowl fundraiser to sustain its operations; Chef Rhabb Seymour of Udderly Not Cheese creates vegan cheese dishes for a wine pairing event; and Mojo Kitchen & Lounge plans an intricate beer dinner.
A rezoning arrangement with the city of Asheville will allow the downtown bar and restaurant to offer outdoor dining and lunch service starting in May.
On Saturday, April 16, Shovels & Rope headlines a new food-focused Oskar Blues REEB Ranch festival that features a showdown among 18 local food trucks.
In its 12th year, the Asheville Artisan Bread Bakers’ Festival offers opportunities for learning, networking and nibbling free bread; Villagers hosts a class on growing vegetables in Asheville; and Chestnut’s culinary team plans a dinner to showcase the wines of a new favorite Carolina vineyard.