Asheville VegFest’s smorgasbord of food and drinks will be strictly vegan, though the event aims to be as light and fun as its kombucha beer; The Inn at Glen Alpine hosts its first Turkey Tail Wine Festival; Patryk Battle leads a no-till gardening class at Living Web Farms; and the River Arts District Farmers Market opens for business.
On Friday, May 13, the Tunnel Road bar celebrates its 35th year in business with throwback specials, music and neighborly fun.
Buffalo Nickel expects a run on mint juleps at its second Derby Party; Post 70 hosts its own Derby Day Cookout; Luella’s Bar-B-Que opens a second location in South Asheville; and Velvet & Lace hosts its last dark and witchy cocktail party.
If you haven’t yet fallen under the spell of Buxton Hall Barbecue’s monthly Wicca-themed extravaganza, Velvet & Lace, you have one last chance. Organizer’s Kelly Vormelker and Sam Pennington started the bewitchingly memorable pop-up concept to celebrate outstanding women behind the bar, and after six months of parties, it is time to pack the cauldron away. […]
A new effort from the organizers of the Asheville Wine & Food Festival, Asheville Cocktail Week highlights the local and regional craft cocktail scene with a week of competitions and workshops. The region’s growing distilling industry will also take the spotlight at the Southeastern Distilling Expo.
An upcoming wine tasting fundraiser hosted by Asheville Sister Cities International aims to strengthen local bonds with the French town of Saumur. The event is at MetroWines on Sunday, April 24.
A rezoning arrangement with the city of Asheville will allow the downtown bar and restaurant to offer outdoor dining and lunch service starting in May.
For more than 20 years, the WNC Rail Corridor Committee has worked tirelessly to prove the economic viability of restoring the historic rail link between Salisbury and Asheville. With changes in the rail industry looming and younger travelers showing increased interest in train travel, the committee is partnering with towns and municipalities and freight rail companies to pursue a new, three-pronged strategy.
In addition to cheeses, meats, breads, jams and other artisan foods, Carolina Mountain Cheese Fest offers demonstrations on milking, butter-churning and mozzarella-making, plus kids activities and educational pairing workshops. The festivities are Sunday, April 24, at Highland Brewing Co.
Ahh, Spring is in the air! The tourists are buzzing around downtown and the lovely smell of Bradford pear trees is wafting on the breeze….which means we’re probably in for a heavy frost or one more freak snow shower in the coming weeks. Anyway, here’s some feature stories from the past week, if you’re looking […]
Expanded capacity at the Asheville Alcoholic Beverage Control Board’s warehouse could mean local bartenders and restaurateurs will see increased availability of and dependable access to some hard-to-acquire spirits.
Tips are highly encouraged at this competitive bartending event, not only to raise extra funds, but also because the celebrity guest with the most overflowing jar will be crowned the Mardi Gras King or Queen. The benefit night is at various bars on Fat Tuesday, March 29.
March marks the beginning of winery tour season. Western North Carolina’s wine industry boasts about 30 wineries and vineyards, many of which welcome visitors for tours and tastings.
French food snob Pierre Geaux (an alter ego of local homesteading authority Bill Whipple) will host Organic Growers School’s upcoming farm-to-table benefit dinner, curated by Meredith Leigh. The event is at UNCA on Saturday, March 12.
Members of Asheville’s culinary community are collaborating to provide a Greek-themed feast to benefit OpenDoors of Asheville, a nonprofit focused on helping at-risk, underserved youths.
Haywood County’s thriving food and beverage scene will be on full display at the upcoming 12th annual Melange of the Mountains, planned for Thursday, March 10.
MANNA FoodBank will deliver its millionth weekend food pack to a local student; Table will explore the many Mexican moles at an upcoming dinner event; Medea’s Espresso & Juice Bar is offering a fermentation workshop; and an A-B Tech culinary arts graduate is advancing to a national-level competition.
Asheville-area restaurants, breweries, bakeries and wineries are dreaming up Valentine’s Day offerings to satisfy a smorgasbord of sensibilities and budgets.
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.
At Filo’s cocktail lounge, bartender Courtney Nelson brings together cigars and fine liquors for a unique learning (and tasting) opportunity the last Wednesday of each month.
As Asheville’s craft cocktail scene gradually comes of age, some local bars are focusing on building sizable and varied liquor selections.