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. 22** 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.
In an upcoming series of workshops, Dobra owner Andrew Snavely will offer local tea lovers a chance to dive into the flavors, history and origins of their favorite varieties.
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.
Increasing demand for locally raised meats has Western North Carolina farmers traveling long distances and sitting on waiting lists for regional slaughterhouse services. But is an Asheville-based slaughter facility feasible?
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.
Curious about the logistics that go into creating honey’s sweet sticky goodness? Join the Transylvania Beekeeping Club for its inaugural Honey and Bee Expo at Brevard Little Theater on Saturday, Sept. 10. The family-friendly event will include bee-focused activities for the kiddos, demonstrations, educational speakers and samplings of Pooh bear’s favorite edible. The club created the […]
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 […]
Whether you’re hunting for a bargain or looking to make some extra cash, gathering with neighbors at a local flea market could be just the ticket. Flea market regulars say the connections that form between buyers and sellers are a unique aspect of the experience, and their value can equal or exceed the monetary rewards.
Whether savory or sweet, jams and other preserves have become a favorite way for local food businesses to highlight Western North Carolina’s harvests.
**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.