F3 project aims to close the sustainability loop with canola-attachment0

F3 project aims to close the sustainability loop with canola

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 magazine scouts Asheville talent for awards

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.

Katie Button owns Cúrate with her family. Though Button has worked with some of the world’s best chefs, she’s not afraid to admit she has a soft spot for greasy food. Photo by Jonathan Welch

Chef talk

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 […]