A new youth culinary training program pairs teens with top local chefs for training that culminates with a cooking competition.
Artists and gallery owners are recognizing the benefits of incorporating craft beverage sales into their business models.
As Best of WNC voters noted, a few types of cuisine remain under- or unrepresented in Asheville’s growing food scene.
Local butchers and chefs have weighed in with some meaty ideas — and several plant-based ones, as well — for taking your summer grill game up a notch.
By linking donations to friendly competitions and events and publicizing efforts on social media, Western North Carolina schools brought in more food and funds than ever before in this annual collection drive.
Liquor-free drinks receive the same artisan treatment as their spirited counterparts at many Asheville restaurants and bars.
A surprisingly diverse community of businesses collaborate with Western North Carolina’s hospitality sector through the Mountain Area Restaurant Vendors nonprofit group.
Increasingly, U.S. colleges and universities are working to make their institutions as environmentally sustainable as possible. These efforts cover a broad spectrum, from a recycling initiative at Stanford University that diverts 65 percent of the school’s solid waste away from landfills to Cornell’s plan to be carbon-neutral by 2035, as noted in The Princeton Review’s annual ranking […]
Many area cooking schools now offer programming that caters to meeting planners and organizations looking for an outside-the-box option for team building.
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.