Despite the destruction of its East Asheville facility, Western North Carolina’s main hunger-relief hub is finding ways to serve the community. Also: updates from Equal Plates Project, WNC Food Systems Coalition, Food Connection and Asheville Independent Restaurants.
In response to the catastrophic damage caused by Hurricane Helene, MANNA FoodBank is launching a critical donation and distribution effort to support those affected across Western North Carolina.
The Main Street business serves made-to-order doughnuts in the morning and bowls of noodles and broth in the evening. Also in this week’s food news: A new cocktail bar for book lovers, Asheville Dispensary opens a location in the RAD, Westival celebrates West Asheville food, Asheville Greek Festival returns and more.
The new rooftop bar and restaurant celebrates whiskey and Japanese flavors. Also in this week’s food news: Dogwood Cottage Baking expands to a larger space, Mother Ocean Seafood Market adds dinner service, chef Silver Iocovozzi gets another national nod, Westival festival highlights West Asheville restaurants, Regina’s welcomes fall pop-up events and much more.
Chefs Jill Heaton and Terri Terrell represented Asheville in the N.C. Restaurant & Lodging Association Chef Showdown grand finale. Plus: Utopian Seed Project’s Trial to Table, expanded food options at the N.C. Mountain State Fair, and more!
On Saturday, Sept. 7, the Burton Street Community Association will honor the legacy of E.W. Pearson with free food, activities, music and more at the Buncombe County District Agricultural Fair. Also in this week’s food news: A new late-night hot dog eatery, Asheville Charcuterie Co.’s first brick-and-mortar space and more.
The new restaurant at The Odd on Haywood Road features the flavors of the chef’s native Oaxaca, Mexico. Also in this week’s food news: Leicester Labor Day BBQ at Addison Farms Vineyard, the N.C. Apple Festival marks its 78th year, a fermentation field-trip opportunity, Asheville Sandwich Company’s return and more.
Asheville was a host site this summer for a team of Princeton University and Spelman College interns who gathered stories from WNC’s Black and Indigenous farmers, gardeners and seed savers.
Metro Wines has partnered with chef Sam Etheridge to launch the new concept in Reynolds Village. Also in this week’s food news, Mayfel’s closes permanently, La Bodega by Cúrate hosts a dessert pop-up, Dripolator expands to Tunnel Road and more.
On June 1, JW Jones officially purchased the 30-year-old business from Tedd Clevenger.
From raw foods to baked treats, some local entrepreneurs’ offerings are seriously going to the dogs.
The new Haywood Road coffeehouse aims to provide an alcohol-free space for community connection. Also in this week’s food news: a dinner series from Storm Rhum chef Jay Medford, a summer cocktail collaboration at Nine Mile, new wine and cider releases and more.
The inaugural event runs Aug. 14-18.
The soon-to-open business will fill the space across from Carrier Park vacated by Cascade Lounge and Home Ground Coffee & Deli. Also in this week’s food news: Big Tikka opens on Rankin Avenue, the A-B Tech culinary team brings home its second national title, Southside Community Farm hosts its monthly BIPOC Farmers Market and more.
Brewery owners discuss the perks and drawbacks of operating in a small town and how they’re navigating the challenges of an ever-shifting industry.
Coffee, sandwiches, fruit smoothies and fresh-baked pastries are on the menu at the new downtown spot. Also this week: Loretta’s Café has closed, 12 Baskets rolls out a new dining and grocery model, High Five Coffee adds weekend brunch service and much more.
“A lot of times, even locals haven’t heard of these [places] or been there yet,” says Kaye Bentley, founder of Asheville Rooftop Bar Tours. She brings her guests — locals and tourists alike — to bar across Asheville.
One of The Hop and Lee’s One Fortune Farm’s favorite collaborations is their peach ice cream, which was released last week.
Local entrepreneurs, retailers and business experts talk about what it takes for homegrown food and beverage businesses to get their products into grocery stores.
A new agreement with UNC Asheville has moved the market back to its original tree-covered lot for the summer. Also in this week’s food news, canning workshops and wine classes, the closure of a North Asheville neighborhood restaurant, summer menus and ice cream flavors and much more.
