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.
This fall, an international animal rights organization spearheaded a campaign to stop a small Western North Carolina permaculture school from hosting its annual home-butchering workshop.
There’s a lot of good that can come from the sharp end of a chef’s knife, the blunt pressure of a rolling pin or the flash of a deglazing pan. But more and more these days, the culinary greats seem to be taking off their aprons and stepping outside their kitchens to help shape their communities […]
The annual food festival featured a panel discussion with local chefs Susi Gott Séguret and Mike Moore on the history and evolution of Appalachian cuisine.
The Buncombe County Young Democrats and the Asheville Sustainable Restaurant Workforce hosted a forum for Asheville City Council candidates this week that probed issues affecting the city’s population of restaurant and hospitality workers.
This month the Asheville Buncombe Food Policy Council seeks approval from the city for a revised version of its Food Action Plan.
While the recent passage of SB-155 was widely celebrated, skeptics have wondered just how much stimulus two hours of morning alcohol sales would provide for an already booming industry.
After the sudden departure of chef Justin Burdett earlier this month, the nationally recognized downtown restaurant will undergo a few modifications to its original concept.
With kitchen scraps, herbs, spices and inexpensive liquors, it’s easy to adopt preservation methods used by Asheville bartenders to create flavored infusions for the home bar.
State legislation passed at the end of May offers an affordable way for eateries to expand their menus and draw more customers.
Although Western North Carolina’s craft brewing industry has grown exponentially in the last decade, DWI arrests have decreased significantly.
The challenges of finding and maintaining kitchen help are not new to Asheville’s restaurant industry, but the problem seems to be growing for many local restaurateurs.
The brainchild of River Arts District bar manager Palmer Fox, new Apple iOS application Barley can cut the time it takes bartenders to complete the ABC ordering process by as much as 75 percent.
Now in its 13th year, Susi Gott Séguret’s globetrotting cooking school gets set to dish up a week of classes and meals featuring some of Western North Carolina’s most celebrated chefs.
Although it never made it into the approved budget, a provision included in North Carolina’s spending plan this spring calling for statewide cuts to food assistance had WNC hunger-relief organizations on high alert.
Chef William Dissen has been one of the faces of Asheville’s culinary scene since he bought The Market Place restaurant from its founder, Mark Rosenstein, eight years ago. On the cusp of The Market Place’s 38th year in operation, Dissen recently announced his newest venture — a 150-seat farm-to-table restaurant in uptown Charlotte. Located just around the corner […]
This year’s Asheville burger competition saw the Salvage Station take home top honors among the judges’ picks, while a three-time champion was unseated for the people’s choice title.
A recent visit from international beer importers may point to new distribution possibilities for Asheville’s brewing industry.
Locals who experience gluten intolerance and other conditions that require dietary limitations have to cope with numerous challenges when dining out and socializing.