Thanks to Asheville’s reputation as a food destination, many area hotels have stepped up their restaurant game in recent years with models that bring in the talents of well-known Western North Carolina chefs and highlight locally grown ingredients. And these hot spots aren’t just trying to woo tourists — there’s also a move toward catering to a local customer base. […]
Going raw can offer health benefits, but the diet also presents challenges.
Joe Greene promises his upcoming fashion show will be “much fresher because we have five clothing lines in this one [with] a whole lot of big men ripping the runway in a fly way” including, of course, his own line.
After two years in business, Asheville Food Park is abandoning its original vision of operating as a food truck destination. Changes are also underway with the park’s brick-and-mortar components.
While craft beer has put Asheville on a host of lists — including third for most breweries per capita by Forbes magazine — other beverage makers are betting that locals and visitors have a thirst for drink options other than suds. Several cideries, one of the few sake breweries in America and one of the country’s leading kombucha […]
WNC cideries prefer to source their ingredients locally whenever possible. Yet April through August, it can be especially difficult to secure enough local apples to meet production demands.
“At this point, I would guess Western North Carolina enjoys the highest density of artists and craftspeople per capita … in the U.S.,” says Jon Ellenbogen of Barking Spider Pottery. He and his wife Becky Plummer have been working together for 41 years and have participated in the Spruce Pine Potters Market every year.