Katie Button, celebrated chef and co-owner of Asheville’s Cúrate restaurant, just signed on with Macmillan Publishers to create her first-ever cookbook. Photo by Mark Bennett.
Advantage West held the “Fry Party” last week at a kitchen at Blue Ridge Food Ventures, located on AB-Tech’s Enka campus, to bring local attention to F3, an effort, according to project director Ron Townley, that pilots a new business model for the production of biodiesel from locally grown canola. The program, he says, is aimed at ultimately reducing Western North Carolina’s dependence on imported fuels by creating a partnership among area farmers, restaurants and biofuel producers.
“Star Chefs” has been recognizing the best and brightest culinarians in specified pockets across the country since 2002, and they turned their gaze to the Carolinas this fall. In the end, more than a third of all the Rising Stars awards for both North and South Carolina were handed to WNC chefs and artisans.
Since 2002, the folks at Star Chefs have been roving the country seeking out top-notch food. Having profiled and issued their awards everywhere from cities like New York to regions as broad as South Florida, Star Chefs has now decided to profile North and South Carolina for its latest cluster of honors, the Rising Star awards, which are given to stand-out industry professionals younger than 40.
It’s Beer Week — soak up all that booze with a little food, OK? Here are a few options.
Two chefs, Katie Button of Asheville and Gunnar Karl Gíslason of Icelaned hosted a dinner and foraging expedition on the campus of Warren Wilson College.
Asheville’s Cúrate celebrates one year with a movie at The Fine Arts Theatre on March 5 and a special “new-Nordic” dinner on Saturday, March 24. Why are we telling you this already? Because tickets are likely to go fast.
It's like an accountant doing their own taxes, or a lead singer going to a Karaoke bar on a night off — sometimes what you do for a living is not what you want to do with your spare time. Case in point: chefs often don't want to be in charge of cooking when they […]
Cúrate is now open for lunch, a burger restaurant replaces Cats and Dawgs and Chef Oso brings Senegalese food back to Asheville — for a bit.
A quick look back on the year in food news.
A dish of cioppino from Blue Water Seafood Company, which opened a second location this summer on Charlotte Street — Photo by Michael Muller