The family-friendly event will feature nutty foods, carnival games, squirrel aerial shows and more in an effort to help a local native nut-growing collective buy equipment to bring its harvest to market.
Even though the weather is getting chilly, many local tour companies continue to schedule trips to Western North Carolina farms and restaurants throughout the holiday season.
A few local organizations and businesses are highlighting gratitude and strengthening community this Thanksgiving through food-focused events that are open to all.
“You can’t grow without having a certain amount of structure,” says new Riverbend Malthouse CEO Scott Hickman. “As companies get larger, the ones that are going to be successful are going to have that, but without losing that renegade spirit that is at the heart of what the craft brew industry is about.”
Chefs, restauranteurs and authors will come together for Barnes & Noble’s WNC Regional Cookbook & Food Writing Festival. In addition: Fifth Season Gardening Co. offers weekend workshops, Farm Heritage Trail’s holds a holiday event and tailgates markets announce winter and holidays dates.
**UPDATED NOV. 16** Wedge and New Belgium bike their collaborative Dunkelweizen over their connecting bridge, Hi-Wire releases the first two beers from its Sour and Wild Ale Program and more.
Doug Walls, chef at the Billy Graham Training Center at The Cove, talks about work and more.
With Veterans Day fast approaching, the customary forms of American celebration will be prominently on display: parades through city streets, moments of silence briefly interrupting broadcast media, solemn ceremonies at landmarks across the country, special discounts at restaurants and shops. Beyond those symbolic gestures, however, stands a large and growing need to support the many […]
Vegan cheese is becoming more widely available as an option at WNC pizza joints.
For this year’s Taste of Asheville, Asheville Independent Restaurants will partner with the local busking collective to highlight the city’s street performers.
Inspired by the north Mexican desert, the new Patton Avenue eatery offers more than just tacos.
This week, Great Harvest Bread Co. offers free handmade loaves in exchange for processed, store-bought bread.
Highland rolls out the 2016 Cold Mountain Winter Ale and Imperial Cold Mountain, Hi-Wire hosts its second Stout Bout, Goose Island Beer Co.’s Migration Week returns to Asheville and much more Asheville beer news.
River Arts District Artists partners with MANNA FoodBank and Ingles for a canned food drive. Also, Highlands Food and Wine Festival celebrates its 10th year, Addison Farms Vineyard launches a wine club, the West Asheville Tailgate Market holds a Caribbean soul food supper and a new Mediterranean restaurant will open soon in the former Chorizo spot in the Grove Arcade.
Asheville locals can get an advance taste of the menu at the Foothills Local Meats Butcher’s Table dinner this week.
The owners of the now-closed Scully’s Bar and Grille are pursuing a long-awaited project with their new Walnut Street venture.
Highland Cold Mountain Winter Ale and Asheville Brewing Ninjabread Man Porter evoke the holiday season in unique ways.
Since 2013, bars in North Carolina that operate as private clubs have been exempt from having health inspections — even if they have full kitchens and serve food. Some Asheville business owners talk about the law and its implications for the service industry.
This week, Black Mountain Ciderworks + Meadery hosts its Guy Fawkes Celebration and Croatan release. Also, the RAD Farmers Market holds its annual fundraising dinner, Villagers offers a pickled beets workshop, Chestnut teams with the Asheville School of Wine for a dinner pairing and Lex 18 closes up shop.
**UPDATED NOV. 4** Zebulon releases a pure pumpkin beer, Green Man honors Roland Knoll and the U.S. Cellular Center hosts the Asheville on Tap festival.
The North Asheville restaurant’s owner and executive chef talks about his recent expansion project, the challenges of owning an eatery in Asheville and more.