Asheville restaurateurs Peter and Martha Pollay anticipate a 2018 launch for the two independent eateries they will operate within the planned Arras mixed-use project.
Feasting for FEAST benefits school cooking and gardening classes, a benefit for Louisiana flood victims features Cajun cuisine, Sierra Nevada takes over the bar at The Market Place and the city of Asheville rolls out a guide for aspiring restaurant owners.
**UPDATED SEPT. 25** Highland Gaelic Ale cans hit the shelves, Thirsty Monk and French Broad Brewery make a collaborative wheat ale and Bruisin’ Ales hosts a benefit with Olde Hickory for Pints for Prostates.
San Diego-based yeast producer White Labs is now hiring for its Asheville facility, and local breweries focus on supporting environmental sustainability and conservation efforts.
This year’s Taste of Our Carolina Foothills culinary event features an expanded capacity and a wider variety of vendors with its shift to the Foothills Equestrian and Nature Center.
The free, family-friendly event in the River Arts District will celebrate Asheville’s coffee shops, baristas and roasters.
**UPDATED SEPT. 19** Greenman releases Bootsy and Maceo, Fonta Flora is set to host NC’s first Zwanze Day and White Labs starts accepting applications
Soumu festival returns with traditional African fare, a new wine shop comes to North Asheville, Hendersonville chef Jesse Roque wins Chef of the Year title and more news from Asheville’s food scene.
After buying the downtown restaurant from longtime owner Roz Taubman in May, the Gils talk about their previous restaurant experience and future plans for their new business.
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.
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.
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 […]
**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.
Local wellness, food and art vendors converged on Pack Square Park on Sunday to celebrate all things organic and sustainable.
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.
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.