Asheville’s past meets its present at the historic Burger Bar, where co-owners Celeste Adams and Chris King have worked to build a business that’s “short on frills, but long on character.”
Author: Liisa Andreassen
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Quick dish: Foggy Mountain Brew Pub
Tucked away on Church Street downtown, Foggy Mountain Brew Pub serves food, cold beer and cocktails in a warm and friendly atmosphere. Xpress recently chatted with co-owners Chris Kronberg and Samantha Rink about how Foggy Mountain has carved out a niche for itself in Asheville’s food scene.
Quick dish: Chef Chad Gibson of Sweeten Creek Brewing
Sweeten Creek Brewing is as much about the food as it is about the beer.
Quick dish: Never Blue chef Jesse Roque talks about cooking with crickets, exotic melons and more
Chef Jesse Roque describes her downtown Hendersonville restaurant, Never Blue, as a “state of mind and a matter of taste.”
Quick dish: Blue Ridge Pizza Co. is the Cheers of Etowah
Having expanded three times since it opened in 2009, Etowah’s Blue Ridge Pizza Co. is a success story rooted in family ties, loyal customers and word-of-mouth advertising.
Rainbow Community School aims to reinvent learning
What would you do if you were given the chance to reimagine the American high school — and perhaps have your vision made real? The folks at West Asheville’s Rainbow Community School are enthusiastically tackling that ambitious challenge. Last September, West Willmore, Rainbow’s curriculum director, learned through social media about XQ: The Super School Project, […]
Quick dish: Success is sweet for 50/Fifty
An interview with the husband and wife team behind Fletcher-based confectioners 50/Fifty: The Art of Dessert.
Nature’s bounty: A food foraging adventure with No Taste Like Home
A walk in the woods with a local foraging tour yields wild edibles, healing mushrooms and some new knowledge for participants.
Around the world: Asheville’s ethnic grocers offer a global culinary tour
While oversized, stinky fruit and gunpowder tea may not be on everyone’s weekly grocery list, many Ashevilleans are happy they don’t have to travel far from home to find them. Whether you have a hankering for some dragonfruit, are starting an alternative diet or just want to try a new recipe you found on the Internet, local specialty […]
Black Mountain chef to appear on Food Network’s ‘Cutthroat Kitchen’
Once Douglas Walls, executive chef at the Billy Graham Training Center at The Cove, learned that he made the cut for “Cutthroat Kitchen,” he and his family were flown to Los Angeles where he squared off against three other chefs for $25,000.
Local yolks for local folks: Fresh eggs are on the menu at Asheville markets, restaurants
The conundrum over the chicken or the egg is of little interest in Asheville’s food scene. The issue faced by local restaurants and chefs is which egg to use? Chicken, duck or quail?
Underwater rock farming, anyone? Ashevillean grows coral reefs off Florida coast
When most people think of farming, their thoughts turn to rows of neatly planted produce or herds of beefy cattle, but likely not to what Tim Birthisel, proprietor of Terra Sub Aqua, is up to. At least twice a year, this Asheville resident can be found 55 feet under — underwater, that is. And, he’s […]
Local caterers go creative
Local catering companies are creating memories by using culinary and cocktail ingenuity.
Asheville artists collaborate to create the Liberty House Coffee and Café
South Liberty Street’s newest food-focused business, Liberty House Coffee and Café, is slated to open in early March.
On the side: Asheville chefs further food causes beyond the kitchen
Whether advocating for change or dishing about microgreens, Asheville is filled with chefs who hold community close to heart.
Arizona-based Lulu’s Chocolate plans West Asheville location
Owner and founder Louise “Lulu” Sharpe plans to open her second manufacturing facility, retail space and café in West Asheville.
Sipping broths join coffee and tea on Asheville’s hot-drinks menus
Whether bone-based or vegan, nutrient-dense broths are gaining popularity locally as a hot beverage.
Checking it off: What culinary adventures do Asheville chefs have on their bucket lists?
From goose barnacles to puffer fish, Asheville chefs crave some crazy stuff.
Thanksgiving crowd-pleasers: Asheville chefs share recipes for the big day
From vegan centerpieces to creative ways to treat leftovers, local chefs offer homegrown ideas for Thanksgiving Day dishes.
Any way you slice it: Asheville pizza makers dish about what goes into a great pie
People are opinionated about their pizza. Whether its New York-style thin crust, Chicago deep-dish or something completely different, everybody has their likes and dislikes. A few Asheville pizza makers recently told Xpress what they think it takes to create an amazing pie.
Streamlined cuisine: Backcountry cooking can spice up outdoor experiences
When you carry your kitchen on your back, food and cooking equipment needs to be small and lightweight. A few local experts share ideas for creating backcountry meals that are both nutritious and satisfying.