At MG Road, chef Elliott Moss’ Punk Wok pop-ups gave Monday nights new flare, with Asian dishes making their way from his hands to the bar’s temporarily punked-out lounge area. Now the series makes a comeback at Buxton Hall Barbecue on four nights in February.
Four Hi-Wire brews will be paired with small-plate offerings from the menu of Aloft’s WXYZ bar during an event Tuesday evening to benefit MANNA FoodBank.
Tom Whittington is gearing up to launch his annual Chiropractic Opportunity Week — a community-wide event anchored by a food drive that the East Asheville chiropractor has hosted for 20 years.
Asheville Biscuitry opened Jan. 13, taking over Dough’s former location on Merrimon Avenue in North Asheville.
To help its neighbors in Madison County manage these costs, local nonprofit organization Madison Has HEArT is hosting its third annual Fanciful Flea event on February 13 from 10 a.m. until 4 p.m. at the Marshall Island Studios in downtown Marshall.
In spite of today’s winter storm, a few local restaurants, breweries and bars are staying open for hardy souls who want to brave the elements.
Whether it’s bean-heavy, meat-only or completely vegetarian, everyone has their own favorite style of chili. And winter is the perfect time to sample some of Asheville’s offerings.
Shortly after opening, West Asheville newcomer Arancini morphed from a fast-casual Italian eatery to a wine bar; Fifth Season Gardening Co.’s event schedule now includes Friday evening beer samplings plus monthly fundraisers for local nonprofits; Living Web Farms’ Patryk Battle teaches gardeners to increase tomato yields through grafting; and Isa’s Bistro offers a beer dinner and weekly discounted wines.
Take a peek at what happens during Sierra Nevada and Wicked Weed Funkatorium tours.
From sipping chocolates to cayenne-infused coffees, Asheville businesses are whipping up warming drinks to chase away the winter blues.
**SNOW UPDATE JAN. 23** Check throughout the day for updates on inclement weather hours for Asheville breweries, beer bars, and bottle shops. Green Man brings back Dweller, Asheville Brewing debuts beers inspired by The Beatles and The Who and Burial hosts a double bottle release.
Asheville may be way ahead of the curve when it comes to plant-based living, but with fast-food restaurants on every other corner, there is still plenty of room for growth in that area in Western North Carolina. That’s where Plant Based WNC comes into play. The new group (or “pod”) is part of a larger effort to promote […]
Great Harvest Bread Co., brings handmade loaves, made-to-order sandwiches and sweet baked offerings to South Asheville beginning Friday, Jan. 22, when the company celebrates its grand opening.
Local beer enthusiasts willing to make the trek to Morganton this weekend can expect to find a unique triple release event at Fonta Flora Brewery that supports the work of the Foothills Conservancy of North Carolina.
Whether advocating for change or dishing about microgreens, Asheville is filled with chefs who hold community close to heart.
Just a stone’s throw from Asheville, the little town of Brevard is building a dining scene that’s well worth a daytrip — or two.
Burial is planning a large-scale brewing expansion and more for its new 1.4-acre property.
WNCW and Appalachian Sustainable Agriculture Project have teamed up to launch a new radio series called Growing Local; Villagers hosts a class on fermenting garden products into alcoholic beverages; Living Web Farms offers a knife skills workshop; plus Asheville Restaurant Week and Asheville Wing War approach.
When Smith’s eldest son, Jonah, was in his last year of high school, she decided to give him a series of cooking lessons so he’d be self-sufficient when he left home. Those tutorials sparked the idea for a memoir that deftly stitches together family life, stories from her stints as the drummer in The Blake Babies, Antenna and The Mysteries of Life, and personal food-related memories.
**UPDATED JAN. 15** Hi-Wire debuts a new Hop Circus brew while Appalachian Vintner collaborates with Olde Hickory and Wicked Weed with Devil’s Backbone.
Owner and founder Louise “Lulu” Sharpe plans to open her second manufacturing facility, retail space and café in West Asheville.