Chef Herve This’ accent is as thick as béarnaise sauce, but I’m pretty sure I’ve heard him right. “Barbecue, we have to avoid,” he said. This is a culinary visionary, not a vote-seeking politician, so perhaps it’s silly to imagine him marking his first trip to North Carolina by eating mounds of slow-cooked pork. But […]
Author: Hanna Rachel Raskin
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Small Bites
• Wayside Bar &Amp; Grille
• Fig Bistro
• Admiral July 4 Cookout With Homemade Hot Dogs
• Flight Wood Grill
High stakes cooking in the high country
There are probably people playing hockey in Utah. Surely there's a football player biding his time on an Arizona gridiron, and a point guard fated to punch a clock in Maine. But as anyone who lives in a monosports culture like Quebec, Alabama or North Carolina can attest, games somehow mean more when played in […]
Small Bites
• The Dripolator
• Firestorm Cafe
• Appalachian Sustainable Agriculture Project
• Madison County Farmers Market
• Grovewood Cafe
Rolling out a new business model
Flavor: Honest comfort food Ambiance: None Price: $2-$5 Where: Exxon, 203 N.C. Highway 9, Black Mountain (breakfast and lunch) and The White Horse, 105C Montreat Road, Black Mountain (late night) Contact: 669-6207 Hours: Mon.-Sat., 7 a.m.-3 p.m.; Tues., Fri.-Sat., 6-11 p.m. Hours are subject to change if the chefs are hired for a catering gig […]
Small Bites
• Eats & Drinks
• John Fleer
• Clingman Cafe
• Buddha Bagels
• Asheville Wine Consulting
Building a new business
When Hermelinda Luviano offered me one of the lunch plates her hard-working crew at Delicias Latinas had prepared, I hesitated. While I was eager to sample whatever was responsible for the rich aroma emanating from her corner of the Blue Ridge Food Ventures commercial kitchen, I was short on silverware, a dilemma I feared I […]
Small Bites
• Eliada Home Trout Rodeo
• Family Farm Tour
• Victory Tailgate Market
• Williams-Sonoma
• Fisherman’s Quarters II
Red Stag Grill
Editor’s note: The new Grand Bohemian Hotel’s restaurant is intended to inspire the eater’s inner Victorian-era hunter. In that spirit, we felt it was only appropriate to review the Red Stag Grill in the style favored by the 19th century armed explorers who regaled their readers with tales of high adventures. Flavor: European-leaning carnivorous Ambiance: […]
Small Bites
• A-B Tech Culinary Arts Team
• Livermush Festival
• Earth Fare
• 131 Main
Small Bites
Caffiend Gets A Makeover: Caffiend, the coffee shop at 120A Merrimon Ave. that never closes (we mean never—owner Matt Hebb tells Xpress that the 24/7 joint doesn’t even close on Christmas) just turned a corner, celebrating two full years in business. To mark the occasion, Hebb and his staff have given Caffiend a significant makeover […]
Horizons
Flavor: Inventive continental Ambiance: White tablecloths, a piano player and the region’s longest wine list Price: $10-$39 Where: 290 Macon Ave. Contact: 252-2711 Hours: Mon.-Thu., 6 -9 p.m.; Fri.-Sat., 6-9:30 p.m. Even the oysters at Horizons have come out of their shells. I can’t recall if Horizons, the Grove Park Inn Resort and Spa’s signature […]
Small Bites
Square 1 Market: Joseph and Lindsay Lewis, who’ve been on a one-couple crusade to bring locavorism to Hendersonville, are planning to expand their reach this week with the brand new Square 1 Market. The cozy market, which will be carved out of Square 1 Bistro’s storefront kitchen, will retail fresh produce and cheeses currently unavailable […]
Like a fish to water
Eating sushi wasn’t high on Eric Wright’s life list. As new experiences go, sitting down to a dish of “bait” probably fell somewhere between capsizing a canoe and being hit in the head with a foul ball. “Eating sushi was out of the question,” Wright recalls. Sushi club: A group of Southeastern Container employees makes […]
Small Bites
Posana: The team behind Posana Café is as interested in what comes out of the new downtown eatery as what goes into it (in this case, the usual Asheville-sanctioned mix of fair-trade, organic and gluten-free food and drink). Photo by Jonathan Welch “For about two years, we were playing around with the idea of a […]
Eats and tweets
Hard as it is to believe, online social networking is still relatively new. But the seeds of the current Twitter craze that’s gripped all manner of restaurants, from latter-day chuckwagons to tony white-tableclothed eateries, were sown decades ago. All the food news that fits a tweet: June Thomas puts Twitter to work for Nine Mile. […]
Small Bites
Mayfel’s: While Mayfel’s commitment to supporting local animal-welfare organizations is probably lost on even the smartest of canines, Spot’s sure to appreciate the complimentary dog treats available weekly on the downtown-Asheville restaurant’s patio (pictured). According to office manager Suzie Corr, diners are encouraged to bring their dogs to the restaurant’s “Dog Days of Summer” promotion, […]
A dinner to remember
Prom is all about firsts: A first dress with a triple-digit price tag. A first evening out without curfew. And, for most teens, a first grappling with the question that nightly nags a vast majority of American adults: “Where should we eat?” Prom is a culinary rite of passage, marking high schoolers’ formal induction into […]
Small Bites
Philly’s: Buncombe County’s only quasi-Hungarian restaurant—Philly’s, a Black Mountain sub joint with a few choice Hungarian items on offer—is expanding its menu. The restaurant (pictured here), which opened in February, is adding new sandwiches, kids’ meals and a soup of the day to its lineup. Philly’s manager Jesse Hardy predicts that owner Andre Pasztor’s Hungarian […]
I like my wine with honey
“There’s something special about mead,” Ed Vendely muses as he peers at the straw-colored liquid pooled in his short goblet. “I think there are some aphrodisiac qualities to it. You can drink a glass of mead, as compared to a glass of wine, and it’s a totally different buzz.” Mead was once the Scotch whiskey, […]
Small Bites
Razcal’s: An Oakley area restaurant that few local foodies associate with ambitious cookery is attempting to carve out a serious culinary niche. “We’re going to emphasize in-house smoked meats,” says Razcal’s general manager Erin Walker. “We’ll have our own cured meats, our own andouille.” The kitchen manager overseeing the transition is Max Hussey, selected by […]