buchi bar

The Buchi Bar @ Rosetta’s Kitchen opens for business

The Buchi Bar @ Rosetta’s Kitchen is now open and serving alcoholic and nonalcoholic drinks, including cocktails made with locally produced Buchi kombucha, fresh fruit and vegetable juices and locally made sodas and kombucha on draft. Wine, beer and Noble Cider are also available, and a dumbwaiter system allows guests to order food from Rosetta’s Kitchen located directly upstairs. Cocktails […]

Image courtesy of Seven Sows Bourbon & Larder

Seven Sows rolls out Saturday late-night menu

Beginning Saturday, June 21, Seven Sows Bourbon & Larder will host a weekly late-night eats, drinks and dance party. DJ Ghostface Kahlua will be spinning disco, funk and old-school hip hop, and the always-creative restaurant’s late-night menu will feature some rather adventurous options. Highlights  include cheddar funnel cake with foie gras gravy and crispy frog legs […]

DESSERT ON THE MOVE: Black Mountain Bakery is one of the stops on Creative Mountain Food Tours' Sweet Tooth Dessert Tour. Photo by Kathy Mundy

Small bites: A taste of Black Mountain

A new business is opening in Black Mountain that’s geared to foodies and history buffs of both the local and tourist variety: Creative Mountain Food Tours, owned by McDowell County residents Len and Sandi Eskew, will offer three themed tours that allow participants to do small-plate tastings at at least five restaurants, pubs and breweries while burning off those calories strolling through Black Mountain’s picturesque downtown.

GROWTH SPURT: Hi-Wire Brewing owners Chris Frosaker, left, and Adam Charnack, right, are increasing distribution by 75 percent. Photo by Alicia Funderburk

Beer scout: Men on a wire

When Hi-Wire Brewing opened last summer, they pretended a circus was coming to town. The owners made sure that everyone who kept an eye on the beer scene knew something was about to happen, but they didn’t give much away ahead of time. Then, after weeks of hype, Hi-Wire revealed its big surprise: It would package its beers in 12-ounce bottles, just like Highland and Green Man, and sell them in six-packs right out of the gate.

GREEN THUMBS: A student at Cullowhee Valley School gets her hands in the dirt in her school garden. Photo courtesy of Appalachian Sustainable Agriculture Project

Rainbow table: Growing a love for healthy foods

The more our children know about the food they eat, the more likely they are to make healthy food choices. Research strongly supports that children who grow their own food (yes, even preschoolers) are more likely to eat fruits and vegetables, show higher levels of knowledge about nutrition and continue healthy eating habits throughout their lives. Through gardening, children also learn responsibility (you have to water the plants), cause and effect (if you don’t water them they will wither), lessons about weather, science, an appreciation for nature and a sense of community.

MIX IT UP: David Maida drew many repeat samplers at the Just Brew It festival with a half-dozen flavored syrups in addition to his two beers. Photo by Thom O'Hearn

Beer scout: Homebrewers add flavors with syrups

Asheville Beer Week’s Just Brew It! Homebrew Festival is one of the most interesting events of the year. All stripes of homebrewers showcase all sorts of beer, with no commercial constraints (you know, like worrying if anyone is willing to buy it). So if a brewer is passionate about classic styles, she might serve a stellar Belgian Golden Strong or Altbier. The IPA-obsessed keep multiple taps of hoppy goodness flowing. And of course there are the mad scientists.

HOME COOKING: Chef Tres Hundertmark has returned to Asheville after a stint in New Orleans. Photo courtesy of Tres Hundertmark

Small bites: The return of Chef Hundertmark

Local restaurateur Michel Baudouin recently brought Asheville food-scene veteran Tres Hundertmark onboard as executive chef for his two Lexington Avenue eateries, Bouchon and Creperie Bouchon. Hundertmark, former vice president of Asheville Independent Restaurants and past executive chef of The Lobster Trap, has made Asheville his home on and off since the late 1980s, alternating with stints in […]

12 Bones Smokehouse  Photo by Cindy Kunst

Smoky, smoky mountains: The changing face of North Carolina barbecue

“Write about the succulent glories of Tar Heel barbecue at one’s own peril,” advised Rosemary Roberts of the Greensboro News & Record, adding, “It’s much safer to take on the National Rifle Association.” Barbecue is North Carolina’s love, lust and food of choice. Heck, it might as well be our state religion. And if love, religion and food are the three most common causes of rifts, rivalries and wars, barbecue is also a battleground.

PICKLE PAIR: Brandi Morrow and Beau Martin are getting ready to take their pickle-making business to the next level. Photo by Micah Wilkins

Brine and brews: Green River Picklers plans to expand in Weaverville

“Nobody would be alive without pickles and beer,” says Beau Martin, co-owner of Green River Picklers. Alcoholic beverages saved people from water-borne illnesses, and pickled and fermented foods got people through the winter long before water filters and grocery stores provided year-round produce, he explains. Bringing brine and beer together in the form of pickle-and-beer tastings is one of the first things Martin and co-owner Brandi Morrow want to do after their planned expansion to a new space in Weaverville.