Blue Ridge Food Ventures is planning its annual holiday market, including a smorgasbord of locally made products that are ripe for gifting. Meanwhile, West Asheville gets a new ice cream joint; Chabad House celebrates the 10th iteration of its Chanukah Live celebration; Buxton Hall hosts a monthly night honoring lady bartenders; and Addison Farm Vineyards prepares to host its Handcrafted Christmas with shopping and refreshments.
Asheville is a hotbed for culinary entrepreneurship, but the path to success can be rocky. What does it take beyond a tasty product or a knack for cooking to build a flourishing food business?
Soda Papa debuts handmade drinks, Salt & Smoke brings another food partnership to Burial Beer, local pizza makers get set for a showdown at Pizza Pan-demonium and former Red Stag Grill chef Adam Hayes joins the team at John Fleer’s Cashiers project, Canyon Kitchen.
The city’s local push has transformed from mere trend to full-fledged movement, a move that now seems natural, but how did local businesses get whipped into such a unified front?
From the Get It! Guide: No one could have imagined that Blue Ridge Food Ventures would become one of the best-known facilities of its type in the country or remain the largest in the Southeast to this day. Since its official opening in 2005, Blue Ridge Food Ventures has helped launch more than 250 small businesses.
For many of us, when we think of preserved foods, we picture our grandparents carefully canning tomatoes from their garden, or the menu at a trendy restaurant featuring sauerkraut or pickled quail eggs. But imagine what food preservation means to someone experiencing food insecurity or to a donation grower faced with excess produce rotting in the field, and the image becomes something quite different.
Citing the ever-growing craft beer industry, quality of life and ample support for early-stage businesses, Popular Mechanics named Asheville the second best up-and-coming city for entrepreneurship in a Jan. 13 article.
More than two dozen vendors gathered for Blue Ridge Food Ventures’ annual holiday market, held 9 a.m. to 7 p.m. Wednesday, Dec. 10, on A-B Tech’s Enka campus. The event, which drew about 750 shoppers last year, brings together craft food purveyors from Blue Ridge Food Ventures and other suppliers of small-batch goods. “We started […]
“This is one of my favorite events of the year because it’s all about mindfully deciding where to spend holiday dollars,” says Lindsey Mudge, communications and operations manager of HandMade in America. She’s talking about the nonprofit organization’s annual Cool Craft Market — an indoor shopping experience featuring more than 40 vendors of crafts (think […]
It’s Saturday morning, and Blue Ridge Food Ventures is redolent with the sharp scent of fresh-cut ginger. Located on A-B Tech’s Enka campus, the big industrial space has become the base of operations for roughly 60 entrepreneurs at any given time. Open 24 hours a day, the kitchens are used for everything from rolling raw […]
Pork devotees can celebrate International Bacon Day (and Labor Day weekend) on Saturday, Aug. 30, by pigging out at the second annual BaconFest Asheville; Asheville Wine and Food Festival and updates on Addissae Ethiopian Restaurant, Vortex and Hole Donuts.
Local entrepreneurs have some interesting food products in the works, and Blue Ridge Food Ventures aims to help them get their businesses started.
This town is long on charm, but short on souvenirs. But if you’re looking for a taste of Asheville that you can take home with you, we're practically up to our eyeballs in locally made mustard, jams, hot sauce and chocolates. Here are just a few of our favorite things. Many of these foods are […]
More than 30 entrepreneurs working with Blue Ridge Food Ventures will showcase their products next Tuesday, Sept. 23, at the organization’s Second Annual Marketplace — a dream event for folks who gravitate toward the sample set-ups at grocery stores.