Thirsty Monk’s warehouse space at 92 Thompson St. in Biltmore Village made its debut to the public on Wednesday, May 27, as it played host to the bar and brewpub’s Not So Big BIG Beer Festival. The future home of a 15-barrel brewing system, the open-air site was the intended space for the 2014 Not […]
Nantahala Brewing Co.’s recent visit to Tasty Brewing Co. brought some Bryson City brews to Asheville Beer Week.
With its Reincarnation of Beer event on May 26, Burial Beer Co. offered an opportunity to try six of its beers that had been aged on a variety of adjuncts from raisins to mangos to bourbon-soaked oak. Food pairings from Salt + Smoke were also part of the fun.
The owners of the soon-to-open Blue Dream Curry House are planning a menu will feature a curries from Thailand, Japan, India and China, and their sights are set on offering specials from other parts of the world as well.
Not all Asheville Beer Week events are strictly about the brew. On Memorial Day, Twin Leaf Brewery celebrated both physical fitness and beer with its Run Like a Girl event, which supported Girls on the Run.
Although Suzy Salwa Phillips helped establish Asheville’s food truck scene several years ago with her mobile business, Gypsy Queen Cuisine, she now has plans to open a brick-and-mortar shop in West Asheville. Why is Phillips making the shift from truck to storefront and what does she have planned?
Sunny Point Café is well-known for its breakfast and brunch offerings, but for the past few months, Noah Hermanson, the restaurant’s self-described “libations engineer,” has been crafting a new bar program inspired by his passion for food.
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.
With his long-awaited barbecue joint, Buxton Hall, on the horizon, chef Elliott Moss marked the final night of his pop-up restaurant, The Thunderbird, with a mash-up of the two concepts that have sustained his wait for his own kitchen. On May 24, Thunder Wok Punk Bird delivered creative combinations of the Asian cuisine Moss had previously offered and the Southern cooking he loves.
Wicked Weed Brewing launched a second helping of the Funkatorium’s bottled Angel series with the release of the apricot-packed Golden Angel on Sunday, May 24.
Foragers live along a spectrum, and I’m fairly moderate, somewhere on the tamer end. I tag along occasionally with those who hew to a wilder code of living and eat closer to the land. The other day I served as assistant to well-known local, Alan Muskat, “The Mushroom Man,” on a wild foods tour he had arranged for some out-of-towners.
Asheville writer and craft beer enthusiast Edwin Arnaudin reports on his first visit to Just Economics’ Just Brew It homebrew festival.
It started with a dare in the blizzard of ’93. Robert Ploeger’s father was having a hard time growing asparagus, and Robert said, “I’ll bet you I can grow it.” That winter, he and wife, Glenda Ploeger, co-owners of Cane Creek Asparagus & Co., started what would become their first three rows of asparagus in the greenhouse attached to their Fairview home.
It’s a long, beer-loaded week, with a three-day round of festivals the first weekend. Here are a few highlights.
From $4 a la carte tapas to a glorious $100 private dinner, Asheville Beer Week gives you lots of options for brews and meals.
Beer Week is here! Need to know where to go and what to do? All things Beer Week are right here.
Asheville Beer Week gives local breweries a chance to collaborate and experiment with new and exciting brews, but specialty beer stores and growler fillers also step up with a wealth of unique offerings for festivalgoers.
What we often cull, throw away or compost can be the building blocks for new recipes, offering an infusion of flavor to many meals to come. And something deeper happens when we repurpose our scraps: a change of perspective.
Asheville’s reputation as a beer destination is chiefly due to the high-quality ales and lagers produced here. But something else is clearly going on as well: Our breweries, by and large, have a knack for branding.
Asheville Beer Week is about the brewers. And, of course, it’s about the beer. But this year, as the event enters its fourth year, the festival is also about something bigger: the local economy.
Organizers say Mountain Sports Festival is a come-one-come-all event and that attitude is echoed in the multitude of nonsports attractions — in addition to extensive athletic programming — for participants and spectators of all backgrounds.