A network of local chefs, bakers and food artisans is working with the regional collective to develop innovative culinary uses for WNC’s native tree nuts.
After 24 years in the industry, Asheville’s oldest craft brewery embraces a new look.
Formerly Virgola, The Wine & Oyster offers an expanded menu. Also this week: Cúrate holds a five-course wine dinner, Dobra Tea leads a class on oolong tea, the Asheville Truffle Experience returns and East Fork Pottery hosts a French Broad Chocolates workshop and more.
**UPDATED FEB. 22** Hillman and The Whale collaborate on a New England IPA, Black Cloud hosts a fruit beer tap takeover and more local beer news.
Located next to Westville Pub, the brewery plans to have house beers on tap by late March.
The music-filled benefit for T.H.E. Center for Disordered Eating takes place Feb. 26 at Oskar Blues Brewery.
Thanks to Asheville’s reputation as a food destination, many area hotels have stepped up their restaurant game in recent years with models that bring in the talents of well-known Western North Carolina chefs and highlight locally grown ingredients. And these hot spots aren’t just trying to woo tourists — there’s also a move toward catering to a local customer base. […]
Valentine’s events abound, Hi-Wire’s Sour and Wild Program releases two new bottles and more local beer news.
The Biere de Femme festival moves to Raleigh on March 3, celebrating the creations of female brewers and the growing number of women in North Carolina’s beer industry.
On Sunday, Feb. 18, Buxton Hall Barbecue will host Celebrating the Culinary Journey of the South: A Dinner Conversation with John T. Edge. Also: Haywood Common opens in West Asheville; Rezaz closes for renovations; and more in this week’s Small Bites.
The latest in the brewer profile series looks at the owner and head brewer of Homeplace Beer Co. in Burnsville.
Going raw can offer health benefits, but the diet also presents challenges.
Thirsty Monk, Oskar Blues and other businesses combine beer with an assortment of foods for a memorable night out.
From rustic culinary classes to tea and scones, WNC food businesses are planning some creative ways to celebrate love.
Teams compete for top honors in the fifth annual Congregation Beth HaTephila Souper Bowl. Also: A vegan wine and cheese tasting at Greenlife Grocery, vegan barbecue at Sanctuary Brewing Co., a wine and cheese tasting with WNC Cheese Trail, Corner Kitchen Catering closes and more Asheville food news.
**UPDATED FEB. 8** Sweeten Creek offers a new beer as its first crowler release, Burial celebrates Mardi Gras and the launch of its Ambient Terrain series and more local beer news.
Proceeds from the barista latte art competition on Feb. 8 at Vortex Doughnuts benefit the Tranzmission Prison Project.
Along with a new location, this year’s festival adds a VIP lounge with a rolling selection of small-batch and rare beers.
Of the four key ingredients necessary to make beer, malted grain has long been the unsung hero. While brewers and consumers alike can be swayed by the sex appeal of a new hops variety or a particularly interesting yeast strain, attention to malt has arguably been a tertiary concern. That state of affairs is changing […]
When the weather outside is frosty, simmering food on wood stoves or in slow cookers is a comforting option.
Blue Ghost Brewing Co. brings back its Soup or Bowl soup-off and Chai Pani cooks up a pop-up while it closes for renovations. Also, check out some Super Bowl Sunday options and the latest from PennyCup Coffee.