The Asheville Wine and Food Festival caps its eighth year with an updated Grand Tasting event; Gan Shan Station brings Charleston chef Daniel Heinze onboard for Sunday Supper, Appalachian Appetite photo contest looks for images of family recipes; Sanctuary Brewing Co. hosts and anniversary bash and The Cheese Store of Asheville plans a pairing event with Blue Ghost Brewing Co.
**UPDATED AUG. 20** Hops and Vines and Altamont sell, three breweries release beers to benefit the Blue Ridge Parkway and Waynesville hosts its second Beer Faire.
A love of science and dinosaurs prompted brewer Tim Weber to craft two Tyrannosaurus Rex-themed beers to raise money for the Asheville Museum of Science’s relocation efforts.
A growing number of outdoor dining options allows diners to take advantage of both Asheville’s vibrant food scene and its beautiful vistas.
The new club is aimed at creating a forum for local fermentation enthusiasts of all skill levels to exchange ideas and materials, experiment and gain new knowledge.
Hemp cheese ravioli, a vegan cheesecake with hemp crust and a dreamsicle—a kind of Creamsicle with a hemp twist—are all on this year’s menu for A Taste of Hemp.
Two of North Carolina’s three community colleges with degree-based brewing programs are in the Asheville area.
With a new event series at The Hop, owner Greg Garrison hopes to raise awareness of and funds for local nonprofits while carrying on the memory of beloved community organizer Steve Liebenhaut.
**UPDATED AUG. 14** Catawba’s King Don returns, Hi-Wire releases an ESB in honor of Barnaroo and tickets go on sale for the Tryon Beer Fest.
The Sourwood Idol competition starts the weekend event on Friday, Aug. 12, and the festival continues on Saturday and Sunday, Aug. 13 and 14.
A new Arden café spotlights fresh baked goods, specialty breakfast items, sandwiches and more.
Rhubarb pastry chef Kaley Laird competes on the Tuesday, Aug. 9, episode of the popular cooking program.
Cheese plates are as adaptable and unique as the chefs and restaurants that prepare them. From the flavors of the cheeses and accompanying items to the aesthetics of the presentation, there are many elements that go into creating Asheville restaurants’ cheese boards.
The results are in for 2016 Asheville Wine & Food Festival Wine Competition. For the third year in a row, the number of entries increased more than 20 percent over the previous year’s event. Teams of judges trained by the French Broad Vignerons determined the medalists through a blind tasting format during evaluation sessions held in […]
It’s been awhile, but it looks like another restaurant will finally open in the King James building on Charlotte Street. The space’s previous occupant, the beloved neighborhood eatery and bar King James Public House, was shuttered rather suddenly in January to make way for an expansion of the Charlotte-based Dressler’s Restaurant, a white tablecloth steakhouse. Those plans seem to have […]
“I wanted an excuse to play with seafood,” says Sarah Cousler, creator of Dive, a seafoodcentric pop-up dinner series happening in the Remington Room at Buxton Hall Barbecue.
**UPDATED AUGUST 3** Burial releases two collabs, ABC taps a new sour and Twin Leaf revives its anniversary beer due to popular demand
A fixture in West Asheville for 70 years, the Tastee Diner got new owners and a makeover this spring but still stays true to its roots as a local hangout spot.
MG Road Bar and Lounge will temporarily close its doors from Sunday, July 31, to Friday, Aug. 5. The moratorium comes as part of an overall redesign. “We want the new look be a surprise,” says Michael Files, brand director. “We want people to walk in and be floored at how much we’ve transformed the […]
This year’s Asheville Homebrewers Conference features a lineup of speakers that includes nationally known beer writers and local brewing experts. Also, Zebulon Artisan Ales and Twin Leaf Brewery collaborate to support expansion of Asheville’s greenways.
Lack of authenticity is a common complaint made by reviewers of ethnic restaurants on sites like Yelp and Trip Advisor. But what makes a dish authentic?