Artisan butchers require in-depth knowledge of animal anatomy and a vast toolkit of skills — and they play a key role in bringing Asheville a supply of quality meat from animals raised humanely.
Author: Dorothy Foltz-Gray
Showing 1-18 of 18 results
Sausage season: Artisan links seize Asheville appetites
The once-humble sausage takes on a starring role in Asheville’s culinary scene. Elevated by everything from handmade buns and locally made toppings to complex and artistic mixtures of herbs, spices, meats and even liqueurs, the search for local links yields a tableful of interesting — and flavorful — results.
By bread alone: Asheville Bread Bakers Festival celebrates the art of dough
Each spring, the Asheville Bread Bakers Festival brings together local bread artisans to network and learn about their craft, while offering bread enthusiasts an opportunity to admire and sample a their work. Here, four Asheville bakers talk about their passion for the art of baking bread.
Dining for Women potlucks fight gender inequality
For seven years, Kamala was an indentured servant, “rented” out by her parents for $50 a year. Today, she’s the Himalayan nation’s first female motorcycle mechanic, earning $50 a day. Kamala owes her freedom and improved prospects to Dining for Women, a global, nonprofit “giving circle.” The organization will be celebrated at A Sunset Soiree, a dinner fundraiser on Saturday, April 25.
Salad days: Asheville chefs season our plates with budding greens
The shy return of baby greens — kale, dandelion greens, watercress — elates our salad plates. And local chefs perk up as well.
Any way you slice it
“People are crazy for chips because they’re everything that our prehistoric brains say we love: fat, salt and crunch,” says Ashevillean Chris Bryant, and Asheville’s gourmet potato chip scene seems to be the proof.
Mas por favor: Dishing up authentic Latin food in Asheville
Latin fare is everywhere in Asheville, but veering off the beaten path can yield some flavorful rewards.
The waiting game: Asheville servers dish about life on the job
Working for tips and dealing with the hungry masses, the life of a restaurant server has its ups and downs. And Asheville’s waiters and waitresses have a lot to say — both good and bad — about the profession.
Heart of the matter: Fabulous feasts for Valentine’s Day
Asheville often expresses its ardor on a plate — especially around Valentine’s Day. This year, local restaurants are dishing up everything from farm-to-table to flamenco for the occasion.
Hidden chocolate
Asheville has its cacao fortresses — the French Broad Chocolate Lounge, the Chocolate Fetish and Chocolate Gems — but our sweet town also harbors countless hidden chocolate sanctuaries.
Bowled over: Local chilies and stews fire you up and take you home
On wintry nights, while snow banked against the front door, my mom made chili to eat out of small clay bowls with lids. This was not food for guests; this was for family. So, I was surprised when I found my mom’s chili at Creekside Tap House on Beverly Road.
Asheville cocktail spots raise the bar on bar food
Bar food in Asheville has turned swanky. After all, noshes have to be as elegant as Asheville’s increasingly classy craft cocktail offerings. Think Fred Astaire in coattails dancing with Ginger Rogers in rags. It just wouldn’t do. So, Asheville chefs have ratcheted up the swish in bar offerings with festive fare including small-plate dinners.
Nourishing a neighborhood: West End Bakery Cookbook embraces community input
Cathy Cleary has always had a knack for bringing people together. In 2001, she opened West End Bakery when most of West Asheville was appliance stores. Now, Cleary is celebrating and reinforcing the community she’s created with the publication of The West End Bakery Cookbook.
Circling the wagons: Lease dispute could reconfigure local food truck scene
Since 2012, the Asheville Street Food Coalition has rented and managed The Lot at 51 Coxe Ave., where assorted food trucks dole out delectable edibles to several hundred customers a week. But as of Oct. 1, Johnny and Susan Robinson, who own the lot along with Johnny’s two siblings, have taken over its management.
Pumpkin pleasers: Asheville food specialties welcome autumn
Most of us think pie when we hear pumpkin. But when it comes to food, chefs have enlarged brains.
Angling for fish: Fresh seafood in the mountains
At quick glance, fresh fish — other than the supermarket catch — may seem as rare in Asheville as a quiet night on Patton Avenue. But dig a bit, and you’ll find numerous fish sellers within a 30-mile radius whose fish passion has them pulling fish from Alaska, Scotland, Florida, and, of course, North and South […]
Asheville’s renewed love affair with fried dough
Doughnuts are about as rare in Asheville as a three-piece suit. Fortunately, a few spots throw life rings to the doughnut deprived — and more help is coming.
The french-fry fetish: Asheville’s not-so-secret vice
Asheville thinks of itself as a willfully healthy town, a place where spirulina shakes are as easy to come by as beer. But next time you order a kale salad, don’t be surprised if nestled right next to it is the best order of french fries you’ve ever had.