Most restaurants open with a bang — banners, grand-opening parties, VIP tastings and the like. But as Asheville’s market gets more and more saturated with eateries, a new trend is emerging: the quiet entrance. This summer, two established bar venues silently launched kitchens led by up-and-coming chefs, bypassing opening frivolities in favor of a more […]
Asheville Wine & Food Festival founder and director Bob Bowles says he faced challenges in securing a suitable location for this year’s event. In the meantime, a group of local chefs and business owners are making headway with plans for a new food and beverage festival with an experiential focus for 2019.
The award-winning author of The Cooking Gene will speak at the upcoming Carolina Mountain Literary Festival and UNC Asheville’s annual Farm-to-Table Dinner on the Quad as well as in the 2018 UNC Asheville Greenfest keynote lecture at Lipinsky Hall.
Local workers, counselors and restaurant leadership discuss how the industry-wide problem affects Asheville’s food scene.
What’s happens when a new chef steps into the leadership role in a well-established kitchen?
Sand Hill Kitchen nabbed its first grand prize from the panel of judges, while the Rankin Vault regained people’s choice honors after losing the crown in 2017.
Citrus, bitters, hibiscus and more figure in these bright, refreshing drinks that can easily be made at home.
For many Western North Carolina chefs, having control of a menu offers a means of honoring family history and celebrating culinary heritage.
From environmentally friendly takeout packaging to local sourcing to surviving on razor-thin profit margins, Asheville-area food businesses look at sustainability from multiple perspectives.
Whether its from coworkers, customers or management, sexual harassment is an issue in Asheville’s restaurants and bars.
No stranger to the local restaurant business, Vijay Shastri has big plans for the space at 77 Biltmore Ave.
Asheville-area initiatives are seeking to connect food-insecure communities with fresh, locally grown food while also supporting WNC farmers.
Don’t trash that doggy bag! Asheville culinary experts have some creative ideas for giving new life to leftover restaurant meals.
Although many of the region’s community-minded food businesses and breweries are known for their support of charities and causes, some were designed from the very beginning with a higher calling in mind.
Four food and beverage businesses with diverse concepts will launch in the neighborhood this spring.
This year’s offerings from the 11 competing kitchens ran the gamut from classic Buffalo wings to puréed fruit-topped concoctions.
This new series challenges local chefs to help combat food waste by offering innovative strategies for rejuvenating restaurant leftovers.
Warm winter cocktails offer healing and comfort in a mug.
Food waste is a costly problem that is particularly painful in Western North Carolina with its high rate of food insecurity. Thrifty local chefs say there are many ways to start ending food waste in the home kitchen.
The East Asheville restaurant will hold a dine-out event Jan. 10 to support an employee recovering from a debilitating seizure.
Lower margins on Asheville’s craft brews could negatively impact local restaurants.