Restaurateurs have long supported neighborhood artisans by enlisting them to create their signage and décor. But the ceramic vessels that hold Asheville’s locally sourced works of culinary art have largely remained standard-issue, industrially produced dinnerware. While many chefs would undoubtedly prefer to present their fare on unique, handcrafted dishes, there are plenty of reasons — […]
Zappers Pizzeria & Bar will debut in East Asheville just in time for Super Bowl weekend. The restaurant is taking over the 90 S. Tunnel Road location that housed Asheville landmark Frank’s Roman Pizza for nearly 40 years until it closed in November. Zappers will sling authentic New York-style pizza alongside classic pasta dishes, subs, […]
Folkmoot rings in the Chinese New Year with the help of Western Carolina University’s Office of International Programs and Services. Also, Organic Growers School hosts the Farm Dreams workshop, Asheville Independent Restaurants selects its 2017 board of directors, Publix opens in Weaverville and more.
**UPDATED JAN. 26** Highland releases its first seasonal of 2017, Burial sells its last batch of Skillet Donut Stout cans until June and more.
Chef William Dissen brings together Asheville cookbook author Ronni Lundy and Virginia chef Travis Milton for an Appalachian meal inspired by Lundy’s latest book, Victuals.
FRESH Wood Fired Pizza owner
Asheville organizations, including Food Connection and 12 Baskets Café, take advantage of the Bill Emerson Good Samaritan Food Donation Act to salvage untouched food that would otherwise end up in the garbage. These high-quality meals are then distributed to local families and individuals in need.
The Blind Pig Supper Club’s sprawling dinner events have always raised money for charity. But with the organization’s new Rally Around the Family campaign, founder Mike Moore wants to focus on helping local families in need while supporting WNC farmers.
Asheville Restaurant Week offers special prix fixe menus at a number of local eateries. Also this week, Burial Beer and Hickory Nut Gap Farm partner for a feast, The Farm talks about Super Bowl snacks and more.
Asheville Brewing and Deschutes release a collaborative bock, Pisgah releases this year’s Vanilla Porter and Wedge debuts a ginseng ESB.
The new year is bringing a new batch of beers to the local market — some bottled, others draft. Plus, there’s a new cider from Bold Rock. Here’s a rundown of what’s in the works. Asheville Brewing has teamed with Deschutes brewery of Bend Oregon to release Nottoway River Rye Bock. The draft beer arrives […]
The brewery’s second location at the Foundation doubles brewing capacity and features a more spacious taproom.
On an average night in tourist season, Asheville’s restaurants look slammed. But as the food scene continues to balloon, it begs the question: Is the bubble about to burst?
In this week’s food news, local cidermakers join a discussion and tasting at Rhubarb, the French Broad Food Co-op hosts a class on wellness teas, a fermentation class is scheduled in Hot Springs, Santé Wine Bar & Tap Room offers a Wines of Portugal pop-up Flight Night event and early-bird tickets go on sale for Root Bound weekend in Highlands.
**UPDATED JAN. 13** Hi-Wire releases bottles of its new Foeder Brett Saison, Burial features Holy Mountain saisons and more.
It seems every beer event in Asheville has its own distinct vibe. That is particularly true with the second iteration of the AVL Beer Expo, coming up Saturday, Feb. 18, at The Venue downtown. All the breweries taking part are members of the Asheville Brewers Alliance, and the emphasis is on creating an intimate environment rather […]
A recent blind tasting organized by the French Broad Vignerons proved that North Carolina wines are on par with similar vintages from Napa Valley, France and Spain.
Since its debut a decade ago, Winter Warmer has established itself as one of the foremost beer festivals in Western North Carolina. And with its focus on sturdy, warming brews, it remains a favorite among locals looking to take the edge off the winter chill.
Gluttony reigns supreme at Champlain, Buxton Hall’s latest pop-up event. Also, Mike Ferrari leads cooking classes at The Farm, Fletcher hosts its 16th annual chili cook-off, Ask Hendersonville offers a foodie prize giveaway and the Organic Growers School opens early registration for its Spring Conference.