A celebration of locally grown food and neighborhood relationships, the Oakley Farmers Market and the adjacent Oakley Community Garden are giving a much-needed boost to a predominantly low-wealth community that the U.S. Department of Agriculture considers a food desert. But what brought them all together was as simple as a sign.
Asheville’s culinary scene is about to catch fire. Chef Anthony Cerrato of Strada Italiano will go head to head on March 10 against Chef Samuel Ratchford of Boone’s Vidalia Restaurant and Wine Bar to kick off this year’s round of Western North Carolina Fire on the Rock Competition Dining Series battles.
Denise Barratt, registered dietitian nutritionist, will do a food demonstration using foods grown by local farmers at the Appalachian Sustainable Agriculture Project’s Annual CSA Fair on Thursday, March 13, 3-6 p.m. at Jubilee Community, 46 Wall St. Barratt also will share information about her upcoming cooking series, Taste the Season: Making the Most of Your […]
Man v. Liver is a book by Asheville native and illustrator Neil Hinson and author Paul Friedrich that centers around a simply drawn figure called “man” and his Dean Martin-esque one liners. Hinson describes the book as “a 100-page collection of sayings that we wish we remembered saying at the bar.”
Asheville, NC, March 4, 2014– French Broad Food Co-op, Asheville’s only nonprofit and community-owned grocery store announces it is now Living Wage Certified. The Co-op opened in 1975 and has faced a myriad of challenges as big box competitors moved to town.The Co-op has remained true to its values and watched as one after another, […]
PRESS RELEASE from Hickory Nut Gap Farm A good old-fashioned barn raising is the highlight this week at Hickory Nut Gap Farm. A crew of 60 men from the Union Grove Amish Church are constructing a new workshop and equipment shed at the farm Wednesday-Friday, March 5-7. The crew was hired for the job due […]
PRESS RELEASE from Jersey Mike’s Subs ASHEVILLE, N.C. – The Boys and Girls Clubs of Buncombe County is joining forces with five Jersey Mike’s Subs restaurants in the Asheville area for the 4th Annual March “Month of Giving” fundraising campaign. During the month of March, customers can make a donation to the charity at any […]
PRESS RELEASE from The Fresh Market The Fresh Market, Inc. (NASDAQ: TFM) was founded with one simple goal in mind: to bring friends, family and neighbors high-quality products in a warm and friendly atmosphere with superior customer service. On Wednesday, March 5, at 8 a.m., the specialty grocer invites you to celebrate the grand opening […]
Amid the gentle hills and rolling pastures that surround the Mountain Horticultural Crops Research and Extension Center in Mills River, local farmers left their work behind on Thursday, Feb. 27, to attend the WNC AgOptions 2014 Award Ceremony.
On Wednesday, March 5, The Junction will host a five-course dinner paired with carefully selected wines from Kermit Lynch. The five featured wines are all from small vineyards with limited production. Richard McKinney of Tryon Distributors will be on hand to discuss the wines, and each selection will be available for purchase at the conclusion […]
Last weekend more than 250 farmers and budding agricultural entrepreneurs gathered at Warren Wilson College for Appalachian Sustainable Agriculture Project’s 11th annual Business of Farming Conference. Photo by Josh O’Conner
Short Street Cakes will celebrate its fifth year in business on Tuesday, March 4, by partnering with its Haywood Road neighbor, Urban Orchard Cider Co., and turning the bakery's annual birthday event into a Mardi Gras Block Party. According to Short Street owner Jodi Rhoden, there’s more to the plan than just partying down: The […]
Tupelo Honey Cafe is partnering with the Shiloh neighborhood to build an amphitheater and outdoor kitchen for the South Asheville community.
When we think of pickles, it’s unlikely that we picture the series of legal and bureaucratic hoops necessary to bring them to market. However, last week in Asheville a group of potential food entrepreneurs dove head first into the challenge of re-imagining pickles in just such a context. Photo by Josh O’Conner
Next week Asheville Independent Restaurant Association’s Small Plate Crawl will offer an affordable and fun way to get a broad sampling of the area’s culinary offerings. Tuesday-Thursday, Feb. 25-27, more than 20 AIR-member restaurants will feature special, low-priced small-plate menus with a price range of $3-$8, providing the perfect opportunity for a midweek night out on the town. 
Anyone who has sipped on the delightfully potent “green faerie” knows that she is a magical little vixen indeed. Thanks to Mary Rich Hill and her company Spirit Savvy, you can discover for yourself the charms of absinthe at the Dance With the Green Faerie benefit for the Asheville Art Museum this Sunday. 
PRESS RELEASE from Falderal Winery HENDERSONVILLE, NC – Falderal Winery is open through February 28. A selection of the winery’s small-batch wines is still available, however, and wine-making and beer-making supplies and gift items are on sale at 20 percent off the regular price. An assortment of wine racks and other floor items are available […]
To help fend off the cold at winter's bitter end, Xpress is celebrating spoon-friendly, warming nourishment: homage to soups and stews. Photo by Nick Moen
The James Beard Foundation has tapped Chef William Dissen of Asheville’s The Market Place Restaurant to helm a dinner event on March 22 at the James Beard House in New York City’s Greenwich Village. Photo courtesy of William Dissen
A.J. Gregson and Autumn Pittman are bringing their unique brand of Latin-food mojo to downtown Asheville. The pair – partners in both business and life—recently took over the kitchen at One Stop Deli & Bar on College Street and is making some creative changes to both the space and the menu. Photo by Carrie Eidson
If you’re a true Romeo (or Romea), you’ve no doubt got everything worked out for celebrating Valentine’s Day: flower delivery scheduled, champagne chilling and — most importantly — dinner reservations made. If you’re like the rest of us workaday schlubs however, your dinner reservations for the Big Day Of Love are no more real at this point than a bow-wielding winged baby.
