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?
Co-founder Jimi Rentz discusses the history of Asheville’s first beer festival.
Asheville’s annual Goombay Festival offers learning and networking opportunities for culinary trainees.
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.
**UPDATED SEPT. 10** Hi-Wire hosts its inaugural Oktoberfest celebration, Catawba releases a collaborative Märzen and the Monk Beer Academy focuses on Bret beers.
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. […]
Whether savory or sweet, jams and other preserves have become a favorite way for local food businesses to highlight Western North Carolina’s harvests.
**UPDATED SEPT. 1** Wicked Weed’s collaboration with Creature Comforts hits distribution, breweries benefit the Blue Ridge Parkway Foundation and Thirsty Fest 2016 kicks off.
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.
Three days of festivities followed by nearly a week of locals-only tours will mark the grand opening of New Belgium Brewing’s Asheville facility and the company’s 25th anniversary.
Isis and the Rankin Vault topped a field of fierce competitors at this year’s local burger showdown.
Poetry-themed drinks and live music continue after the untamed variety show, which runs Sunday-Monday, Aug. 28-29.
Hi-Wire debuts a DIPA with all local ingredients, Asheville Brewing releases a Lionel Richie-themed saison and more.
As the cost of growing food in Western North Carolina rises, local farmers are feeling the squeeze. Increasingly, many are turning to agritourism to help their enterprises stay afloat.
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.