An ambitious, back-to-the-roots restaurant named Buxton Hall Barbecue will open this fall in the old Standard Paper Sales Company building at 32 Banks Ave. in South Slope — focusing on traditional, wood-smoked, whole-hog barbecue.
Author: Gina Smith
Showing 484-504 of 630 results
Small bites: Food news to go
The Center for the Study of the American South, in Chapel Hill will exhibit “Useful Work,” a collection of photographs taken by Asheville photographer Ken Abbot that capture the essence of Fairview’s simultaneously historic and progressive Hickory Nut Gap Farm. The show will feature 16 images selected from the project, which Abbot completed with funding he received from an N.C. Arts Council Artist’s Fellowship in 2006.
All in the family: Asheville’s brewery culture builds community
In a field flush with fresh grass and rimmed with friendly shade trees, a sizable crowd has gathered to watch local favorites The Secret B-Sides unleash some soulful tunes from an outdoor stage. It’s early on a Friday evening, and The Meadow is speckled with a patchwork quilt of picnic blankets harboring lawn chairs, food […]
Beer dinner and tap takeover at Rhubarb
PRESS RELEASE from Rhubarb Asheville, NC: Rhubarb is excited to partner with Mother Earth Brewing out of Kinston, N.C. for a beer dinner and tap takeover as part of Asheville Beer Week on Thursday, May 29, at 6:30 p.m. The dinner is five courses with pairings for $60, plus tax and gratuity. Dinner will include […]
Posana Café to host annual ASAP Growing Minds benefit
In celebration of its fifth anniversary, Posana Café will host its annual benefit dinner for the Appalachian Sustainable Agriculture Project‘s Growing Minds program 5-9 p.m. Thursday, May 22. Along with the regular menu, guests will be offered a separate menu special to the event that features dishes made entirely from local ingredients. One hundred […]
One World Brewing opens for business
After two private soft opening parties, One World Brewing opens to the public at 4 p.m. Saturday, May 17. Asheville’s newest brewery and tasting room is a bit low-profile — located in the basement beneath Farm Burger, its entrance is via an unmarked door in the alley next to Salsa’s off Patton Avenue.
The Junction to host barbecue beer dinner
PRESS RELEASE from The Junction Restaurant & Bar Asheville, NC, May 13, 2014 — The Junction Restaurant & Bar in Asheville’s River Arts District is celebrating three successful years of business with a BBQ & Beer Bash 6-10 p.m. Tuesday, May 27. This official Asheville Beer Week event will feature Foothills Brewing, including a […]
Small bites: Food news to go
Biscuit Head is spreading the love. Soon Ashevilleans who don’t happen to live in on the west side will no longer have to drive to Haywood Road to get their cat-head biscuit on (yep, that means biscuits as big as your kitty’s noggin). As of June 1, owners Jason and Carolyn Roy are opening a second location near Mission Hospital in the Biltmore Avenue location previously occupied by the much-loved Tomato Jam Café.
A-B Tech culinary team moves on to national competition
Five culinary students from AB-Tech took home the American Culinary Federation’s (ACF) Southeast Region Student Team Championship from the 2014 ACF Southeast Regional Conference held April 26-29 in North Charleston, S.C. Team members Alex Harris, Caroline Williams, Ruth Solis, Jay O’Hannon and Kristina Costa had the highest overall score and received a silver medal at the […]
Black Mountain-Swannanoa Chamber of Commerce hosts 14th Annual Rock the Taste
PRESS RELEASE from Black Mountain-Swannanoa Chamber of Commerce BLACK MOUNTAIN, NC (April 25, 2014)– The Black Mountain-Swannanoa Chamber of Commerce announces the 14th annual ROCK the Taste (formerly Taste of Black Mountain) on Thursday, May 1, 5:30-7:30 p.m. at White Horse Black Mountain. Enjoy great local food, desserts, chocolate, wine, beer, goat cheese and much […]
Free natural foods job board launches for Asheville area
PRESS RELEASE from NaturallyAsheville.com ASHEVILLE, NC (April 29, 2014) – Just launched this week, NaturallyAsheville.com is a free job board for Western North Carolina’s growing natural foods and products industry. Local companies can post open positions online at NaturallyAsheville.com, and interested community members can browse and apply for posted jobs or sign up for weekly […]
The third place: Green Sage looks ahead with Westgate location
The opening of the third Green Sage location in Westgate Shopping Center brings co-owners Randy Talley and Roger Derrough full circle: The pair established the first Earth Fare store in that same plaza 20 years ago. But with this newest manifestation of their healthy, fast-casual café concept, Talley and Derrough clearly have their sights set on the bigger picture.
Asheville eateries rank among America’s Greenest Restaurants of 2014
Three Asheville food establishments made the top 20 list of America’s Greenest Restaurants of 2014, a ranking compiled annually by culinary website The Daily Meal based on data from the Green Restaurant Association. The French Broad Chocolate Lounge, Green Sage Coffeehouse & Café and Luella’s Bar-B-Que were ranked seventh, 10th and 19th on the list, respectively.
Small bites
A-B Tech’s Culinary Arts program is heading to the South Carolina Lowcountry. A team of students from the program will test their kitchen chops in the American Culinary Federation’s 2014 Southeast Region Student Team Championship in Charleston on Monday, April 28.
Cultural revolution: The revival of fermented food traditions
For fermentation enthusiasts, the process is almost spiritual. Cultured foods “are the food of the people,” they say. “It belongs to all of us. It’s not just for foodies … or people who can afford to go out and buy raw, fermented foods at the store; it’s for all of us.”
Revival eating: An interview with fermentation guru Sandor Ellix Katz
Many of the area’s fermentation pioneers were no doubt inspired or influenced by the work of author and do-it-yourself-food activist Sandor Ellix Katz. His books — which include The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements, Wild Fermentation and The Art of Fermentation — have helped spark the modern fermentation revival.
The Junction, Hi-Wire Brewing collaborate for Spring Beer Dinner
PRESS RELEASE from The Junction The Junction will host its Spring Beer Dinner featuring Hi-Wire Brewing on Wednesday, April 23. Doors will open at 6 p.m. with the first course served at 7 p.m. The evening will feature six specialized courses paired with six different Hi-Wire brews. The cost is $65 per person (not including […]
The Quick Dish: Chef Peter Pollay
Xpress recently talked to Pollay about the challenges of creating a palate-pleasing gluten-free menu, his work with Asheville’s restaurant community and his excitement about bidding farewell to winter.
Brasilia Churrasco offers something for everyone
An excited crowd was on hand when Brasilia Churrasco Steakhouse opened its doors for business in Asheville on Thursday, March 20. Photo by Toni Sherwood
New season set to open at Canyon Kitchen
PRESS RELEASE CASHIERS, N.C. (March 24, 2014) — Executive Chef John Fleer announces the season opening for Canyon Kitchen at Lonesome Valley in Cashiers, N.C. The celebrated restaurant, located in the rustically elegant Jennings Barn at the foot of Cow Rock Canyon, will kick off the season the weekend of April 4. John and his […]
Dean Ornish dinner event
Mountain Area Health Education Center (MAHEC) will host Dr. Dean Ornish at 6 p.m. Thursday, March 27, at Asheville Community Theatre for an event centered on educating the community about food, chronic disease and aging.