Hemp cheese ravioli, a vegan cheesecake with hemp crust and a dreamsicle—a kind of Creamsicle with a hemp twist—are all on this year’s menu for A Taste of Hemp.
Hemp enthusiasts prepare for industrial cultivation legalization with the inaugural HempX festival. Meanwhile, Earth Fare celebrates its 40th year; Burial Beer Co. hosts a farmhouse ale-themed foodie event; and The Market Place chef William Dissen gives English muffins a new level of pizazz.
A dedicated meat-loving omnivore faces his deepest fears and takes on Asheville VeganFest. Featuring artwork by Katrin Dohse and a photo gallery from the event by Sarah Whelan.
Brother Wolf Animal Rescue hopes its inaugural Asheville VeganFest will offer opportunities to change minds and diets.
Vegan cheese isn’t an oxymoron. Some creative Asheville vegan chefs are taking the idea of dairy-free cheese to a new level.
Reminiscent of an Prohibition-era speakeasy with its cream and burgundy walls, vinyl club chairs, old church pews and dark brown circular tables, the bar and event center pays homage to the history of the building and its surrounding neighbors. “This is an event concept bar,” says owner Cam MacQueen. “This bar is about telling the story of this space, of this block, of bringing people together.”
There are plenty of excellent reasons to go out to eat on Thanksgiving. No dirty dishes. No eccentric uncle’s special venison stew. But the best reasons to leave your oven off this Thanksgiving are the holiday offerings from local restaurants.
“We’re indebted to all the classic cocktails,” explains Plant chef and owner Jason Sellers, pointing out the theme of the vegan restaurant’s new cocktail menu. He says the drinks are pre-prohibition, pre-martini cocktails, most of which contain at least one substituted ingredient.
A cold, sweet ice cream cone on a hot summer day is as American as apple pie — not to mention more seasonally appropriate. And ice cream shops aren’t the only places to get your frozen fix. If you’re looking for a dish of the cold stuff to finish off a meal at most local […]
National organic convenience food brand Amy’s Kitchen recently introduced a new line of vegan-certified frozen desserts based on Plant chef Jason Sellers’ locally popular recipes. Photo by Nathan Metcalf
a href=”“Calling the Jan. 25 Mountain Xpress a “Wellness” issue is quite a stretch. There were only a few articles dealing with wellness — one detailed how Asheville became an alternative medicine mecca and discussed Project Access, which provides free medical care to uninsured residents. But this so-called Wellness issue also included a piece that […]
Plant’s Leslie Armstrong talks about hosting Moby, the vegan Moogfest performer who called Asheville “idyllic,” in her restaurant.
Restaurants are springing up everywhere. Xpress brings you the latest in Asheville food news.