The shy return of baby greens — kale, dandelion greens, watercress — elates our salad plates. And local chefs perk up as well.
Yes, they’re striking for an increase in wages, but it’s not just about that, and the issue goes beyond conditions at fast-food chains.
By borrowing the flash-chilling process from beer brewers, Waking Life Espresso co-owners Jared Rutledge and Jacob Owens say they’ve perfected the art of iced-coffee. Now the two are making strides to get their product into more and more hands, by selling online, signing a larger scale distribution deal and scoping out a second location in East Asheville.
Most new breweries want to talk about their beer. But for Joe Dinan and Lisa McDonald, the team behind Sanctuary Brewing, it’s all about something else: the animals.
The owners of Blue Kudzu Sake Company, local sake brewery in the River Arts District, announced today that “with heavy hearts” Blue Kudzu Sake “will stop flowing … on April 18.”
The new Wall Street bar is planed to open in time for high tourist season in late May, featuring cocktails, an outdoor patio in the front, and a modern, lounge-inspired atmosphere.
“Sausage Party was born out of a really slow February,” says chef Dan Silo of MG Road’s newest pop-up restaurant. “One night I was sitting at home trying to get re-inspired and figure out something fun to do and realized all of my ideas were in the context of making sausage.”
Hints had been circulating yesterday, but Goff made sure to distance himself from the controversy by making a statement to the press early this morning: “It is increasingly public that I am no longer with King James Public House.”
It is spring in Asheville, and something amazing has happened in my family. Strawberries are back in season, and my daughter, a fairly selective eater, has decided that strawberry-and-kale smoothies are awesome.
After advancing by popular vote and facing a panel of judges, Donnie Pratt of Cucina 24 has been crowned the victor of Bar Wars AVL 2015 — a friendly competition aimed at raising glasses and funds for local charities.
Hosts, servers, bus staff, bartenders, oyster shuckers, line cooks, prep cooks, dish washers, stewards. Asheville restaurateur Michel Baudouin is hiring in full force this week for three of his restaurants.
How do we build a community around another beverage that has innate healing qualities?
During his decadeslong career, journalist, editor and author David E. Gumpert has written about everything from food rights to entrepreneurship to family history. But in recent years, he’s focused on raw milk.
Raw milk comes straight from the cow — it hasn’t been pasteurized (heated to high temperatures for specific lengths of time to kill potentially harmful pathogens). Though both the FDA and the Centers for Disease Control and Prevention warn against unpasteurized dairy products in no uncertain terms, the product remains in high demand.
This week: MetroWines transforms into a living estate-sale venue, a new Cajun restaurant comes to downtown and The Market Place has ramps.
Highland is celebrating its mascot, Scotty, as he turns 21. After all, the brewery says, he’s finally old enough to drink beer.
Greasy beans are a southern Appalachian specialty, little or unknown outside this area. According to Sow True Seed founder and owner Carol Koury, greasy beans have been grown in these mountains probably for as long as there have been whites in Appalachia.
From the Get It! Guide: According to MANNA FoodBank’s 2014 Map the Meal Gap study, food insecurity affects 15.3 percent of Western North Carolina. But several local efforts are looking to stop hunger in WNC, bringing the battle to the fields, the pantries, the neighborhoods and even city hall.
With a sunny forecast and a high of 63, Easter Sunday this year looks to be a great day to get out and enjoy a special brunch. But how do you decide where to eat in Foodtopia?
From the Get It! Guide: John, a self-described “poster child for carnivores,” may seem like an odd match for Ann, a devoted vegan. But Ann’s beliefs inspired a change in John’s lifestyle — one that John says saved his life.
During the past few weeks, these cooks have gotten used to serving three-course meals to whoever shows up. But there are no point-of-sale systems, uniformed waitresses or fancy, laminated menus here, because this isn’t your average restaurant: It’s the Southside Community Kitchen on Livingston Street, the café for Green Opportunities’ Kitchen Ready program.