Asheville Restaurant Week offers special prix fixe menus at a number of local eateries. Also this week, Burial Beer and Hickory Nut Gap Farm partner for a feast, The Farm talks about Super Bowl snacks and more.
In this week’s food news, local cidermakers join a discussion and tasting at Rhubarb, the French Broad Food Co-op hosts a class on wellness teas, a fermentation class is scheduled in Hot Springs, Santé Wine Bar & Tap Room offers a Wines of Portugal pop-up Flight Night event and early-bird tickets go on sale for Root Bound weekend in Highlands.
The Döner offers kebabs and other Turkish foods at the Asheville Mall. Also: Buncombe Food Policy Council hosts a potluck, WNC Young Farmers Coalition holds a fundraiser at New Belgium, a holiday dinner at Rhubarb benefits The POP Project and City Bakery has launched its new production site.
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.
FRS Asheville’s Whacked brings together local chefs, school food service directors and Green Opportunities Kitchen Ready trainees for an off-the-wall culinary contest; fermentation revivalist Sandor Katz offers food preservation workshops at Rhubarb and the Asheville Food Park; chef Katie Button’s new cookbook is already topping online lists; chef Eric Scheffer hosts an Argentinian feast at Hickory Nut Gap Farm and Asheville gets a new restaurant ordering website.
Rhubarb pastry chef Kaley Laird competes on the Tuesday, Aug. 9, episode of the popular cooking program.
With a new downtown space, chef John Fleer plans to connect local farmers with consumers, offer educational opportunities and promote discussions on food systems and policy.
AVL Beer Week beer dinners and food pairings bring unusual ingredients, interesting venues, Asheville chefs and local brews together for tasty and out-of-the-ordinary events.
The city is seeking definition in its relationship with the busking community, and both buskers and businesses are speaking out about the issues that matter to them in hopes of fostering a healthy relationship in an area of the city where space is at a premium.
MANNA FoodBank prepares for its largest fundraising party of the year, the Blue Jean Ball; David Meesters leads a class on healthy digestion at Villagers; Arancini makes another transformation into an Italian Sub spot; and Gaining Ground Farm and Yesterday Spaces host a dinner experience to benefit the GO Kitchen Ready program.
City Bakery will move all of its bread-making operations from Biltmore Avenue to Fletcher in a matter of weeks; Cucina 24 adds lunch service and a sour beer dinner with Wicked Weed’s sour brews; food writer Sheri Castle stops into Rhubard to celebrate her new release; and Villagers hosts a glass on medicinal ghees.
Chefs Nate Allen of Knife & Fork, Brian Canipelli of Cucina 24 and Cynthia Wong, formerly of Rhubarb, were all named semifinalists for the 2016 James Beard Awards on Feb. 17.
With his expansion in the old French Broad Chocolate Lounge space, Rhubarb chef John Fleer hopes to create a new bakery, retail shop and event venue that continues his theme of celebrating local edibles.
From goose barnacles to puffer fish, Asheville chefs crave some crazy stuff.
The Golden Fleece: Slow Earth Kitchen brings Greek cuisine to Asheville this winter. Meanwhile, Rhubarb’s chef John Fleer is planning a collaborative holiday dinner;
This year’s fundraising dinner — prepared by Michael Marshall of the Renaissance Hotel with pours from Biltmore Wines — will enable the Literacy Council to secure volunteer tutors for some 350 locals lacking reading, writing and language skills.
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.
Whether it’s fine dining, chocolate pairings, barbecue or curry, Catawba’s new initiatives aim to show beer’s versatility with food.
The 2015 Asheville Wine and Food Festival kicked off Friday evening with a new event: Amuse. The small-plate and craft cocktail tasting served as the preliminary round of competition for the annual mixology and culinary showdown and allowed guests to sample creative fare from five Asheville chefs and six local bartenders. Story by Gina Smith
Over breakfast at the Beard House in Greenwich Village, James Beard Foundation president Susan Ungaro announced the final nominees for the 25th annual James Beard awards.
Among the list of names was Asheville’s own John Fleer, chef at Rhubarb, downtown’s upscale farm-to-table eatery.
Founded in honor of cookbook author, educator and American cuisine enthusiast James Beard, the James Beard Foundation’s mission is “to celebrate, nurture, and honor America’s diverse culinary heritage…” And three Asheville chefs — John Fleer of Rhubarb, Meherwan Irani of Chai Pani and MG Road and Katie Button of Nightbell and Curate — also have […]