With his long-awaited barbecue joint, Buxton Hall, on the horizon, chef Elliott Moss marked the final night of his pop-up restaurant, The Thunderbird, with a mash-up of the two concepts that have sustained his wait for his own kitchen. On May 24, Thunder Wok Punk Bird delivered creative combinations of the Asian cuisine Moss had previously offered and the Southern cooking he loves.
What we often cull, throw away or compost can be the building blocks for new recipes, offering an infusion of flavor to many meals to come. And something deeper happens when we repurpose our scraps: a change of perspective.
Just as Duke Ellington needed a band of skilled, talented musicians, good chefs need good support players. And Asheville’s three nominees for the James Beard Foundation’s Best Chef Southeast tip their hats to several folks whose names you might not know.
It took a hearty debate and an amendment to a city ordinance, but after being given approval last fall, Brevard’s mobile food vendors are shifting into high gear for the summer season.
Just in time for leisurely alfresco meals, Brevard’s Hobnob Restaurant – known for its busy patio – is back in business.
Seven Sows Bourbon & Larder, one of Asheville’s celebrated and decorated downtown restaurants, will close in two weeks.
A recent preview dinner offered a taste of new menu items from the Grand Bohemian Hotel’s executive chef, Scott Ostrander. “This is about giving everybody an idea of what the Red Stag Grill is going to be about from the spring on into the summer,” Ostrander says.
When the Smoky Park Supper Club opens this summer, it will be the nation’s biggest eatery made out of those recycled containers, but it will also boast something equally curious: an almost entirely wood-fired kitchen.
The floods of 2004 brought 8 feet of water into the building — previously a bar built in 1948 — sealing its fate after already being shuttered for five years. Slowly, the space hobbled back into the world of commerce as a small produce stand, but it’s now being primed to return to its former glory as a social hub, family gathering place and food spot.
The 2015 Asheville Wine and Food Festival kicked off Friday evening with a new event: Amuse. The small-plate and craft cocktail tasting served as the preliminary round of competition for the annual mixology and culinary showdown and allowed guests to sample creative fare from five Asheville chefs and six local bartenders. Story by Gina Smith
It’s starting to become a common occurrence: Another week, another excellent Asheville chef sees national recognition.
Each spring, the Asheville Bread Bakers Festival brings together local bread artisans to network and learn about their craft, while offering bread enthusiasts an opportunity to admire and sample a their work. Here, four Asheville bakers talk about their passion for the art of baking bread.
The WNC Cheese Trail held its first Carolina Mountain Cheese Fest celebrating the region’s artisan cheese industry on April 26 at Highland Brewing Co. If you missed out on the cheesy fun, click through for a photo slideshow of the event.
For seven years, Kamala was an indentured servant, “rented” out by her parents for $50 a year. Today, she’s the Himalayan nation’s first female motorcycle mechanic, earning $50 a day. Kamala owes her freedom and improved prospects to Dining for Women, a global, nonprofit “giving circle.” The organization will be celebrated at A Sunset Soiree, a dinner fundraiser on Saturday, April 25.
With the popularity of locally made artisan cheese steadily growing in the Asheville area, local cheesemakers have planned a new festival to spotlight the craft — the Carolina Mountain Cheese Fest.
An upcoming foodie fair hosted by restaurant supplier FRS Inc. of Asheville is part trade show and part showdown. Now in its third year, the Mountain Area Restaurant Show is a free daylong fair with more than 100 commercial kitchen equipment and supply manufacturers on-site, culminating with the Whacked! cooking challenge.
The shy return of baby greens — kale, dandelion greens, watercress — elates our salad plates. And local chefs perk up as well.
“Sausage Party was born out of a really slow February,” says chef Dan Silo of MG Road’s newest pop-up restaurant. “One night I was sitting at home trying to get re-inspired and figure out something fun to do and realized all of my ideas were in the context of making sausage.”
Hints had been circulating yesterday, but Goff made sure to distance himself from the controversy by making a statement to the press early this morning: “It is increasingly public that I am no longer with King James Public House.”
During the past few weeks, these cooks have gotten used to serving three-course meals to whoever shows up. But there are no point-of-sale systems, uniformed waitresses or fancy, laminated menus here, because this isn’t your average restaurant: It’s the Southside Community Kitchen on Livingston Street, the café for Green Opportunities’ Kitchen Ready program.
From the Get It! Guide: Community tailgate markets are a labor of love that offer communities a place to gather while also providing access to fresh, local foods. If you’re thinking about organizing a market in your neighborhood, here’s some steps to consider.