Shortly after opening in March, Ryan Falconi’s new food truck nabbed top honors in its first competition — the Oskar Blues Loaded Up and Truckin’ Food Truck-Off.
Meredith and Brandon Ellison, and Casey and Sarah Watkins talk about how they ended up running a restaurant in Swannanoa and how they hope to help build the town’s future.
The small, lunch-only café is a long-time local hangout spot in Black Mountain.
With her recently opened downtown restaurant, Esther Joseph evokes the flavors of her childhood on the Caribbean island of St. Lucia.
The New York native looks back at 23 years of running her family-owned pizza business in Asheville.
After living in Charlotte for more than 20 years, Ramona Young, owner of the Kente Kitchen and program coordinator for the Eagle Streets Market Development Corp., found herself starting over in Asheville. That change steered her from a corporate career path into food entrepreneurship. Her catering business, Kente Kitchen, specializes in Liberian, Nigerian and Ghanaian cuisine. Mountain Xpress: […]
A recent addition to Asheville Independent Restaurants’ board of directors, Kate Bannasch brings her years of experience as a server to play in her new role of owner and manager at Copper Crown.
Although it operates from a Holiday Inn, Woodfire is an independently owned restaurant with specials that cater to the local community.
Whether roasted, mashed, blended in soups, pickled or sautéed, Western North Carolina’s cold-season vegetables can make winter meals a bit brighter.
After a series of soft openings, a grand opening is scheduled for Friday and Saturday, Jan. 27-28,
FRESH Wood Fired Pizza owner
The executive chef talks about inspiration, creativity and the joys and challenges of running the popular River Arts District dining destination.
When asked why they decided to open a Latin restaurant, this North Carolina-born-and-raised couple reply, “Why not?”
Rafael and Martha Alejeo talk about their journey from dishwashers to restaurant owners, plans for the future and how a 140-pound pig helped them name their business.
Local Thanksgiving dining options include everything from five-course, sit-down restaurant dinners to ready-made turkeys, side dishes and desserts to bring home.
The family-friendly event will feature nutty foods, carnival games, squirrel aerial shows and more in an effort to help a local native nut-growing collective buy equipment to bring its harvest to market.
Doug Walls, chef at the Billy Graham Training Center at The Cove, talks about work and more.
The North Asheville restaurant’s owner and executive chef talks about his recent expansion project, the challenges of owning an eatery in Asheville and more.
Brian and Laura Smith talk about their journey from kitchen staff to owners at the Biltmore Village landmark restaurant.
Line cooks are the backbone of restaurants. They toil behind the scenes and spend long hours on their feet but get very little of the glory. “The job is physically hard, can have odd hours and puts the cook in contact with fire and sharp objects,” says Kevin Westmoreland, co-owner of the Corner Kitchen and Chestnut and president […]
The Writer’s Bistro chef talks about his new fall menu, favorite tools and ingredients and working with the hotel’s rooftop beehives.