On Sunday, Jan. 22, the Blind Pig — a not-for-profit dinner club held in various “secret” locations around Asheville — hosted the Rising Sun dinner, a 12-course (13 if you count the pickles) Japanese meal prepared by chefs from the Admiral and Cucina 24. The event raised funds for the Appalachian Sustainable Agriculture Project. Here’s what the guests ate. (All photos inside by Justin Belleme, photo above by Mackensy Lunsford)
Listen, we know. The food world is rife with clichés that sometimes reek of snobbery. One year’s star protein (pork belly, anyone?) is suddenly passé before you can say “bacon brulée.” We still have a special place in our hearts for pork belly, of course, but you must know how to do it right (if […]
The new Tupelo Honey is set to open this summer, says owner Steve Frabitore.
The Taste of Swananoa is a complex flavor, a melange of the Hot Dog King, Pisgah beers, the Latin fare of Peubla Restaurant and more.
On Sunday, Jan. 22, the Blind Pig — a not-for-profit dinner club held in various “secret” locations around Asheville — hosted the Rising Sun dinner, a 12-course Japanese meal prepared by chefs from the Admiral and Cucina 24. The event raised funds for the Appalachian Sustainable Agriculture Project. This blogpost covers the preliminary discussion of the dinner menu between the cooks, and first appeared in a newsletter emailed to ticketholders of the Rising Sun dinner. Turning Japanese, part 2 will report details of the event itself. (Photo by Justin Belleme)
There are always plenty of ways to satiate your hunger and exercise those do-gooder muscles at the same time. Here are some opportunities to do just that around town in the next few weeks.
The event, to be held at the Masonic Temple, helps local families receive affordable pre- and post-natal care. Photo: Robyn Lee
If you’re the type that enjoys visiting bigger cities for the variety of international restaurants (beyond sushi or enchiladas), we have great news for you: Stonebowl Korean Restaurant has opened in south Asheville.
Oxygen, along with extreme temperatures, vibration and sunlight, is the enemy of wine. One local oenophile’s big idea is fighting the good fight for fresher, “greener” wine and to stay on the forefront of her trade. Carla Baden, the owner of Santé Wine Bar, closed for a renovation at the start of the new year, […]
The Appalachian Sustainable Agriculture Project is creating a Local Food Research Center dedicated to big ideas in the scaled-down world of local food. The center will research and test ASAP’s theory of food-system change, an idea grounded in the conviction that local food has the power to contribute to the greater good. ASAP preaches a […]
The big idea for local restaurants this year is going green, and we’re not talking about collards and kale. In an effort to achieve Green Certified Restaurant status through the national Green Restaurant Association, member businesses from Asheville Independent Restaurants are installing (or have already put into place) solar panels to heat water. Sound like […]
Get your bison and beer, goodbye to Ed Boudreaux’s, hello Stone Bowl Korean and more.
Asheville is on the lips of national food bloggers, as usual. They can’t seem to get enough of us. Plus: A little love for our local bloggers. (Photo via kevineats.com)
Asheville is poised to get its first dedicated food-truck food court early this year, marking the first time that truck owners will be allowed to vend in the central business district (besides during festivals and special events). The Coxe Avenue parking lot, nearing completion at press time, will accommodate four food trucks at once, with […]
Blue Water Seafood Company starts serving dinner tonight (Tuesday, Jan 10). The restaurant will also offer retail seafood sales later too.
Want to sample some of what the Asheville food scene has to offer on the super-cheap? Heck yes, you do.
The Junction now offers brunch, WALK is preparing to open on Haywood Road and (more) Latin food is on the way to Asheville.
Whole grains are a good way to get off on the right foot this New Year’s — they’re versatile, easy to store and simple to make. Pictured: Barley salad with cucumber, carrots, scallions, cherry tomatoes, mint and lime.
New Year’s Day brings with it a deluge of articles and tips on healthier practices and vows that we know we can’t stick to. Juice fast, anyone? No thanks. But we do have some other better-tasting ideas for you.
The Appalachian Sustainable Agriculture Project is creating a Local Food Research Center dedicated to big ideas in the scaled-down world of local food.
As the Asheville culinary community grows, big ideas abound. For some of WNC's rising food stars, unearthing, preserving and improving traditions seems to be the trend. While working toward the common cause of elevating the food scene, they say, returning to roots may be the quickest way to get there.
