Luella’s Bar-B-Que will duplicate its pork-purveying efforts with a new location in Biltmore Park; Asheville Wine & Food Festival has announced its first Asheville Cocktail Week; Local Provisions is serving Italian wines with the flavors of winter at a pairing dinner; and The Hop Ice Creamery is celebrating its first year with free kiddie scoops for all.
Urban Orchard’s specialty ciders are used by The Hop to make several frozen treats; Foothills Meats has added another business partner and announced a CSA with meat and house-made deli products in addition to expanding into Charlotee; MG Road will host a wintery dining experience with the help of guest chef James Grogan; and MetroWines donates a portion of select sales to combat muscular dystrophy.
A fundraiser for West Asheville’s Center for Honeybee Research showcases 27 honeys of the world; Asheville Brewers Supply hosts a seminar on insurance for beer entrepreneurs; Oskar Blues Brewery and The Cheese Store of Asheville plan a tasting; the Town of Fletcher hosts its 15th annual Chili Cook-Off; and Valet Gourmet partners with another food delivery service.
Shortly after opening, West Asheville newcomer Arancini morphed from a fast-casual Italian eatery to a wine bar; Fifth Season Gardening Co.’s event schedule now includes Friday evening beer samplings plus monthly fundraisers for local nonprofits; Living Web Farms’ Patryk Battle teaches gardeners to increase tomato yields through grafting; and Isa’s Bistro offers a beer dinner and weekly discounted wines.
WNCW and Appalachian Sustainable Agriculture Project have teamed up to launch a new radio series called Growing Local; Villagers hosts a class on fermenting garden products into alcoholic beverages; Living Web Farms offers a knife skills workshop; plus Asheville Restaurant Week and Asheville Wing War approach.
Smiling Hara Tempeh is bolstering its partnership with Whole Foods with the release of a new heat-and-eat product line in addition to opening a new factory; winter farmers markets are kicking off in Western North Carolina; MANNA FoodBank warehouse is sporting a new roof, thanks to several local businesses; and PennyCup Coffee Co. has a new downtown store.
A silent auction at Appalachian Vintner raises money for local charities; a grant allows the Appalachian Sustainable Agriculture Project to coordinate a conference on farm-to-school programs; the Biltmore Estate adds a new restaurant; and Season’s at Highland Lake offers a Christmas Eve buffet.
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.
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;
Poppy Handcrafted Popcorn is offering fans free popcorn and more during the company’s first anniversary celebration. Meanwhile Standard Pizza Co., has a new downtown location; Asheville’s gluten-less population convenes for an educational event; Black Mountain Ciderworks is throwing a Halloween bash and Bomba is rolling out a multi-cultural menu.
HardLox festival sources its Jewish delicacies from across the country. Also coming up in Asheville are the RAD Farmers Market benefit dinner, Top of the Monk’s Halloween celebrations and Nutty Buddy Nursury’s fruit tree seminar.
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.
Dave’s 209 is serving up burgers and hand-dipped shakes to locals and visitors in Hot Springs. Meanwhile, Asheville will soon host a soil-building class, Noble Cider’ grand-opening party and a brain-food trivia game.
Longtime West End Bakery pastry chef Meg Schearer starts her own business, local chefs join the 2015 Competition Dining Series, Green Opportunities holds an open house and the Pisgah Field Schools offers a waterfall tour for wine lovers. Plus food writer Jonathan Ammons tells us about his favorite snack at Creekside Taphouse.
Tickets for the second Western North Carolina Battle of the Burger are on sale this week. Plus, local restaurants and wineries have special events planned for Independence Day.
Fresh Lunch brings a new daytime delivery service to downtown, Standard Pizza plans a Biltmore Village location and Asheville breweries sponsor the Beer City Cup soccer tournament. Plus food writer Jonathan Ammons talks about simple snacks at 5 Walnut Wine Bar.
Local food trucks get ready for battle, Appalachian Vintner helps raise money for a local child undergoing cancer treatments and Highland Brewing Co. pairs food with brews for its new Flights and Bites series.
Cooking classes in Clyde, new management at Stonebowl, big changes for Tupelo Honey and a Whole Foods event celebrating a favorite Italian cheese.
Smiling Hara begins Hempeh distribution, Moose Café celebrates its first year in Hendersonville, Marc Williams does a class on DIY fermented beverages and Foothills Meats offers a workshop on the nutrition of animal-based protein.
A local chiropractor hosts his 19th annual food drive, A-B Tech’s culinary team heads to the nationals and Asheville readies for a Wing War, plus food writer Jonathan Ammons dishes on Nine Mile’s Groundation Salad.
Asheville celebrates truffles, Oskar Blues partners with King James Public House, Asheville’s French Quarter celebrates Mardi Gras, a chili cook-off in Fletcher,
plus January tea events.