The Brevard brewery’s last day of operation will be Nov. 15.
The soul of Southside: How some Asheville chefs are restoring a culinary heritage
Through restaurant ventures and a nonprofit culinary training program, Asheville is finding fresh ways to celebrate its soul food legacy.
Beer today, gone tomorrow: Asheville beer happenings Nov. 6-12
**UPDATED NOV. 8** Highland releases numerous version of this year’s Cold Mountain, Thirsty Monk and Green Man collaborate on a chartreuse-inspired saison and more local beer news.
Small Bites: Tod’s Tasties turns into All Day Darling
Tod’s Tasties transforms into All Day Darling, Taste of Asheville turns 10, Galactic Pizza opens on Sardis Road and more Asheville food news.
Beer Scout: Girls Pint Out unites women through craft brews
Over the past four years, Asheville chapter founder Mia Pedersen has organized a range of social and educational activities for local women who love craft beer.
Carolina Beer Guy: New book explores mountain brewing
The release party for Anne Fittten Glenn’s new book is Nov. 7 at Asheville Brewing’s Coxe Avenue location.
Top-Shelf Views: Asheville bartenders talk about absinthe
Local bartenders dispel myths about the legendary “green fairy.”
Y.E.S. Chef! Youth Culinary Program pairs teens with top Asheville chefs
A new youth culinary training program pairs teens with top local chefs for training that culminates with a cooking competition.
Beer today, gone tomorrow: Asheville beer happenings Oct. 30-Nov. 5
**UPDATED NOV. 1** Burial goes all out for the final Burnpile Harvest Fest to be held at its downtown taproom, Oskar Blues brings back Barrel-Aged Ten FIDY and more local beer news.
Small bites: Celebrity chef dishes up paella
District Wine Bar hosts a paella and Spanish wine fundraiser for Asheville Music School. Also in this week’s Asheville food news, GO Kitchen Ready students present their Showcase Dinner, the Acornucopia Project offers a nut foraging class, Hickory Nut Gap Farms hosts Sausage Fest, Marshall gets ready for its second Fermentation Festival and much more.
Carolina Beer Guy: Meet brewer Aaron Wilson
The latest in the brewer profile series highlights French Broad’s brewer, Aaron Wilson, who oversees some of Asheville’s oldest ales
WNC experts take medicinal mushrooms into the kitchen
From soups to sweets, healing mushrooms’ medicinal properties can be accessed by incorporating them in recipes.
Beer Scout: Local breweries take varied approaches to welcoming pets
Asheville’s pet-friendly ways extend to its breweries, but bringing animal friends to a taproom is more complicated than it may seem.
Treat yourself: Asheville scares up sweet Halloween offerings — no costume required
Black Death ice cream, Corpse Reviver cocktails and chocolate sugar skulls are just a few of the Halloween goodies on the menu around Asheville.
Halloween happenings around WNC
Halloween falls midweek this year, which means while many ghoulish entertainments will take place the preceding weekend, there are still some events to look forward to on Halloween night itself.
Small Bites: Folkmoot celebrates with soul food
Chef Clarence Robinson and artist Ann Miller Woodford headline Folkmoot’s upcoming Souther Supper Series soul food dinner. Also in this week’s Asheville food news, West End Baker and Café makes artisan pizza for FEAST, PennyCup Coffee Co. and Biscuit Head open new locations, chef A.J. Gregson moves his popular Wednesday pop-up dinner series to his new Fairview Road barbecue restaurant and more.
Beer today, gone tomorrow: Asheville beer happenings Oct. 23-29
**UPDATED OCT. 25** Wicked Weed releases this year’s Dark Arts, Twin Leaf taps a candy roaster squash beer made in collaboration with Slow Food Asheville and more local beer news.
A new cookbook tells the culinary story of John C. Campbell Folk School
From cornbread to curries, the school’s latest collection of recipes gives a glimpse into the daily life and historic background of the Western North Carolina craft school.
Carolina Beer Guy: The return of Ninjabread Man and Cold Mountain
Asheville Brewing’s popular seasonal offering is back Oct. 19, while Highland’s cult favorite will be released Nov. 8.
Carolina Beer Guy: Appalachian Ridge takes unusual approach to making cider
Appalachian Ridge Artisan Hard Cider owner Alan Ward discusses his operation’s commitment to traditional French methods.
Persimmons are one of WNC’s sweetest fall harvests
Whether cultivated or wild, American persimmons are plentiful this time of year in WNC.