Gourmand owners Katie Grabach and Peyton Barrell want to bring Paris’ popular cave à manger dining experience to Asheville’s historic S&W Market. Also, a new owner joins All Souls Pizza; Asheville Beauty Academy’s The Parlor serves late night tacos; and more!
With the holiday season underway, Xpress speaks with local pie experts and enthusiasts about the secrets to making a perfect homemade pie.
Rowan Coffee opens on Broadway, Bhramari Brewing Co. hosts Above the Clouds Festival, La Tapería debuts in Black Mountain and more local food news.
The celebrated pastry chef is busy collaborating with friends as she prepares for her next big step.
Deep bonds forged between local farmers and chefs at area markets feed Asheville’s culinary creativity.
Margaritas will be flowing as bars and restaurants celebrate Cinco de Mayo. Also, Table and Tod’s Tasties host a community cookout, Habitat Tavern and Commons launches its Sunday brunch series and more.
The Blue Ridge Food Ventures 2016 Holiday Market offers a one-stop shop for local goods. Also, Villagers holds a bone broth workshop, Buxton Hall hosts a six-course pop-up dinner, Gypsy Queen Cuisine adds a brunch menu, Le Bon Cafe offers drive-thru coffee service in Arden and NatGeo highlights Asheville’s food scene.
This week, Black Mountain Ciderworks + Meadery hosts its Guy Fawkes Celebration and Croatan release. Also, the RAD Farmers Market holds its annual fundraising dinner, Villagers offers a pickled beets workshop, Chestnut teams with the Asheville School of Wine for a dinner pairing and Lex 18 closes up shop.
Pop-up events allow restaurants and other venues to make creative and profitable use of their spaces during off hours. But Asheville business owners also use the concept to help budding entrepreneurs gain a foothold and hone their skills.
Asheville VegFest’s smorgasbord of food and drinks will be strictly vegan, though the event aims to be as light and fun as its kombucha beer; The Inn at Glen Alpine hosts its first Turkey Tail Wine Festival; Patryk Battle leads a no-till gardening class at Living Web Farms; and the River Arts District Farmers Market opens for business.
People are opinionated about their pizza. Whether its New York-style thin crust, Chicago deep-dish or something completely different, everybody has their likes and dislikes. A few Asheville pizza makers recently told Xpress what they think it takes to create an amazing pie.
HardLox festival sources its Jewish delicacies from across the country. Also coming up in Asheville are the RAD Farmers Market benefit dinner, Top of the Monk’s Halloween celebrations and Nutty Buddy Nursury’s fruit tree seminar.
Feasting for FEAST fundraiser will help organizers educate more local youths on the wonders of fresh, homegrown veggies. Meanwhile, Hops & Vines is offering a cider making class, and Thirsty Monk, Table and Wicked Weed have planned specialty food and beer events.
All Souls Pizza will help the Montford Farmers Market’s transition to its new incarnation as the River Arts District Farmers Market with a welcome-to-the-neighborhood bash at 6 p.m. Wednesday, July 9, in its field at 175 Clingman Avenue. The festivities will also celebrate All Souls’ first anniversary and mark the beginning of drink service […]
Pig roast event supports Carolina Ground Flour Mill’s wheat-seed expansion project
Jennifer Lapidus, owner of Carolina Ground Flour Mill, was on a mission to find locally grown, soft white wheat seed to stone-grind at her mill. When she called Paul Murphy, professor of crop science at N.C. State University in Raleigh, she found what she was looking for. Murphy had in fact developed a soft white wheat seed, but he advised Lapidus that there was no market for it. “I told him we are the market,” says Lapidus.
