Some Like It Hot to benefit The Hope Chest for Women Local businesses are coming together this week to sponsor Some Like It Hot, a foodcentric fundraiser for breast and gynecological cancer support organization The Hope Chest for Women. A smorgasbord of appetizers provided by Asheville restaurants and caterers, desserts from area supermarkets, Catawba Brewing […]
Not only did Dissen amass tales of glacier hikes, bear sightings and filleting salmon minutes after the catch, but the chef also returned to the Market Place with a renewed dedication to inspire his team on the subject of product sourcing.
Hi-Wire Brewing Co. has only been open downtown for two years, but the company’s second (and significantly larger facility) is already set to come online in Biltmore Village.
The recent Glenmorangie Scotch dinner at Strada Italiano offered samplings of several Glenmorangie whiskeys paired with dishes by Strada chef Anthony Cerrato.
Wicked Weed started with a longtime relationship between two families, combined with creative and practical brewing by brothers Walt and Luke Dickinson, the expertise and wisdom of Rick Guthy, the innovation and insight of his wife, Denise, and the ideas and hard work of their son, Ryan Guthy.
Madison County’s Root Bottom Farm welcomed guests to its first farm-to-table dinner on Saturday, July 11. The dinner — one of three that Root Bottom Farm will be offering this summer — combined produce from the farm with other locally sourced foods to create a unique seasonally menu for the evening’s 30 diners.
A canteen, a café and a cozy market provide respite, food and drink to visitors and locals in Cedar Mountain — located near DuPont State Recreational Forest.
Doughnuts, craft beer, barbecue and now a quiet spot to enjoy a drink: On Monday, July 13, Public School will become the fourth business to open in the remodeled space at 32 Banks Ave.
At least one financial services firm in Asheville — Raymond James Financial Services, Inc. — is working to make vegan-friendly investing options accessible to those whose animal-conscious ethos extend beyond the dinner table.
The artisan wine and cheese industries in Western North Carolina are experiencing a major growth spurt as increasing numbers of entrepreneurs seek out careers in these fields.
Insects may make more people cringe than salivate, but some Ashevilleans aren’t afraid to add them to the menu.
Longtime West End Bakery pastry chef Meg Schearer starts her own business, local chefs join the 2015 Competition Dining Series, Green Opportunities holds an open house and the Pisgah Field Schools offers a waterfall tour for wine lovers. Plus food writer Jonathan Ammons tells us about his favorite snack at Creekside Taphouse.
Firestorm Books & Coffee is back. And though the doors are currently open — the coffee flowing and the pages turning, the 7-year-old cooperative will host its official grand opening celebration on Sunday, July 12.
Cold-brew coffee isn’t difficult to make, but it takes time and patience. As outdoor temperatures rise, local baristas work to keep up with demand.
Dozens of canning breweries from around the country will be at the Friday and Saturday, July 17-18 event; there’s running, paddling, riding and dirt-jumping and live music. Presumably any of those activities can be accompanied by a canned adult beverage.
Catawba Brewing Co. and the French Broad Chocolate Lounge have teamed up for chocolate and beer pairings before. Now they’re about to do it again. And again and again.
On Saturday, July 18, Asheville-area chefs will come together for a Blind Pig Supper Club fundraiser dubbed “The American Dream.” The event’s aimed at both helping rebuild B’s Cracklin’ BBQ and collecting food for the nonprofit Manna FoodBank.
Days ago, the chef arrived in Bristol Bay, Alaska and agreed to take Xpress’ entire readership along for a sockeye salmon sourcing adventure by sharing updates and photographs of his trip. Here is his final check-in.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features a Smash Box’s expansion into a brick-and-mortar location, two locals’ efforts to empower citizens of Nepal to build resilient housing and The Village Potters’ new wood kiln project.
On Tuesday, July 7, a portion of Mela Indian Restaurant’s lunch and dinner profits will raise money for Asheville teacher Laurie Joens’ ongoing treatment for breast cancer.
A local restaurateur is preparing to serve her take on the flavorful dim sum small plates with an open kitchen concept this fall.