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.”
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.
Sweeten Creek Brewing is as much about the food as it is about the beer.
Chef Jesse Roque describes her downtown Hendersonville restaurant, Never Blue, as a “state of mind and a matter of taste.”
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.
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, […]
An interview with the husband and wife team behind Fletcher-based confectioners 50/Fifty: The Art of Dessert.
A walk in the woods with a local foraging tour yields wild edibles, healing mushrooms and some new knowledge for participants.
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 […]
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.
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?
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 catering companies are creating memories by using culinary and cocktail ingenuity.
South Liberty Street’s newest food-focused business, Liberty House Coffee and Café, is slated to open in early March.
Whether advocating for change or dishing about microgreens, Asheville is filled with chefs who hold community close to heart.
Owner and founder Louise “Lulu” Sharpe plans to open her second manufacturing facility, retail space and café in West Asheville.
Whether bone-based or vegan, nutrient-dense broths are gaining popularity locally as a hot beverage.
From goose barnacles to puffer fish, Asheville chefs crave some crazy stuff.
From vegan centerpieces to creative ways to treat leftovers, local chefs offer homegrown ideas for Thanksgiving Day dishes.
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.
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.