Owner-operated food and drink establishments in the apple capital hope a shift in demographics and perception will widen the culinary spotlight to include Asheville’s surrounding communities.
The Asheville Wine and Food Festival’s Essence features showdowns among local chefs and mixologists; it’s time for Food Truck Friday at Reynolds Village; two local breweries collaborate to support Asheville greenways and more.
Western North Carolina is now home to a growing number of craft distillers making legal moonshine. Blending traditional recipes with new technology and methods, these pioneers are bringing Appalachia’s most fabled and misunderstood product into the 21st century, changing cultural perceptions even as they adapt to shifting economic realities.
Asheville is a hotbed for culinary entrepreneurship, but the path to success can be rocky. What does it take beyond a tasty product or a knack for cooking to build a flourishing food business?
Since 2013, Amy Pickett has sold made-from-scratch gelato from a mobile cart in downtown Asheville. In August, she’ll move her whole gelato production to the Gypsy Queen Cuisine Deli & Market on Patton Avenue.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features a photo book capturing Hickory Nut Gap Farm’s storied past and present, a “Barnraiser” to help the farm build a kitchen and butchery on-site and a mobile app for mental wellness information hub MindPod Network.
L.O.T.U.S. Urban Farm and Garden Supply does everything from greenhouse equipment sales to beehive removal. But the jewel of the business is its aquaponics system.
“Everyone has their own way of thinking about what Rosetta’s is and isn’t,” says Rosetta’s Kitchen and Buchi Bar owner Rosetta Buan. “Some people see it as a really punk enclave; some people think we are only a hippy-friendly establishment. … A lot of the time it is just a matter of what time you show up. The Buchi Bar celebrates its first anniversary this weekend with drink specials, music and more.
As part of Bee City U.S.A.’s pollinator week events, author, biologist and beekeeper Mark Winston gave a presentation called “Value or Values? Audacious Ideas for the Future of Beekeeping.”
The once-humble sausage takes on a starring role in Asheville’s culinary scene. Elevated by everything from handmade buns and locally made toppings to complex and artistic mixtures of herbs, spices, meats and even liqueurs, the search for local links yields a tableful of interesting — and flavorful — results.
Pack’s Tavern turns five, Season’s at Highland Lake does a Father’s Day brunch buffet, Hickory Nut Gap Farm hosts an open house and Mamacita’s heads to Charlotte Street. Also, food writer Jonathan Ammons lets us in on his favorite local flavors with What’s Wowing Me Now.
Western North Carolina farmers have repeatedly called for a new slaughterhouse and red meat processing plant that meets current needs. But the high cost of such facilities and uncertainty concerning its economic feasibility have hindered efforts to establish one here.
Local homebrewers have something to look forward to with the inaugural Asheville Homebrewers Conference set to happen in August. Also, take a look at one Asheville homebrewer’s award-winning white muscadine pale ale.
More than 80 barbecue teams from across the U.S. competed in the Blue Ridge BBQ and Music Festival June 12-13 in Tryon. Midnight Burn, a team from Hendersonville, was among the top winners in the Kansas City Society-sanctioned event.
Catawba Brewing Co. and Buxton Hall will team up this summer for three nights of barbecue, beer and music.
Saturday’s Bikes and Coffee Crawl allowed bicyclists to choose their own routes as they trekked from one coffee shop to another for a caffeine-fueled tour of Asheville.
Although Papa’s Pizza’s location on New Leicester Highway is removed from the bustle of the Asheville food scene, owner Kostas Dotsikas‘s vision is one familiar to downtown foodies: Greek dishes made from scratch with local ingredients. Dotsikas bought Papa’s Pizza in 2002 and runs it with the help of his sister; wife, Amy Dotsikas; and parents, Jimmy and Tina Dotsikas, who […]
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features a local entrepreneur’s quest to make crickets a day-to-day food ingredient, Girls Rock Asheville’s second musical summer camp and a world-class jazz album led by WCU educator Pavel Wlosok.
Still searching for a more permanent home, Out of the Blue Peruvian Fusion Cuisine food truck has adopted regular shifts at Catawba Brewing Co., Mountain Area Health Education Center on Hendersonville Road and Green Man Brewery.
Brewing beer on a scaled-down system can present a way for homebrewers to take their hobby commercial. The success of a few local nanobreweries has proven that starting out small can open the door for big opportunities.
Asheville Bee Charmer’s Pollination Celebration event, the Around the World Honey Tasting on Monday, June 15, is focused on honeycentric fun, education and raising money for Bee City USA.