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 […]
Author: Gina Smith
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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.
Top of the Monk to offer ‘Sunday after-brunch brunch’
What’s there to do downtown after brunch on a Sunday? Thirsty Monk is about to provide an answer to that question: Top of the Monk, the bar that occupies the third floor of Thirsty Monk’s downtown location, will be open late afternoons and evenings every Sunday beginning April 6 to offer a twist on the traditional Sunday brunch.
CSA Fair offered face time for farmers and their customers
Representatives from 15 local farms set up displays and offered the public a chance to meet their farmers face-to-face at Appalachian Sustainable Agriculture Project’s fourth annual CSA Fair at Jubilee! Community on Thursday, March 13. Photo by Toni Sherwood
Local chefs battle course for course in the Fire on the Rock Competition Dining Series
The 2014 Fire on the Rock Dining Series got off to a hot start last week with Chef Samuel Ratchford of Boone’s Vidalia Restaurant and Wine Bar and Chef Michelle Bailey of Flat Rock’s Season’s at Highland Lake both moving on to the second round.
The Quick Dish with Lexington Avenue Brewery Chef Mike Fisera
Anyone who has eaten at Lexington Avenue Brewery knows that in spite of its name the place is not just about the beer. Xpress recently talked with LAB’s chef, Mike Fisera, about inspiration, outside-the-box beer dinners and his upcoming face-off with King James Public House chef Steven Goff in the Fire on the Rock Competition Dining Series. Photo by Carrie Eidson
Moving beyond chicken nuggets
In response to parents’ concerns over the quality and nutrition of food served in Asheville City Schools for breakfast and lunch, the Hall Fletcher Parent Teacher Organization’s Nutrition Committee will host a community meeting at 6 p.m. Tuesday, March 18, at Hall Fletcher Elementary.
Collaborative dinner blends art, food and community
An artistic collaboration in the River Arts District recently pulled together an unparalleled performance piece, bringing together vitreous, ceramic and culinary artists and a blacksmith to present Pairing Elements, a five-course theme dinner, at The Bull and Beggar restaurant. Photo by Mark-Ellis Bennett
Game on
About 125 guests, mostly area hunters, gathered at Chestnut on Biltmore Avenue for the 10th annual Wild Game Dinner at the end of February. Photo by Mark-Ellis Bennett
SMALL BITES
Food Truck Showdown This year's Asheville Tattoo and Arts Expo will host the inaugural Asheville Food Truck Showdown in the parking lot of the Masonic Temple on Saturday, March 15. Organizers say at least a dozen local trucks, including El Kimchi, Gypsy Queen Cuisine, Pho Ya Belly and Farm to Fender, will present their signature […]
A three-day barn raising in one minute
A crew of 60 men from Iredell County’s Union Grove Amish Church spent three days this week constructing a new workshop and equipment shed at Hickory Nut Gap Farm in Fairview. Click through to view a time-lapse video of the build.
Tips for starting a farmers market
Do you think a tailgate market would be a great addition to your neighborhood? Starting a market may be no easy undertaking.