FESTIVAL PERKS: Asheville Coffee Expo organizers Stu Helm, left, and Angie Rainey, right, present the 2016 House Cup trophy (handmade by Helm) for the event’s best cup of coffee to Dynamite Roasting Co. owner Andy Gibbon, center right, and head roaster Thomas Lussier. Dynamite will defend its title at this year’s festival on Saturday, Sept. 30.

Asheville Coffee Expo broadens its focus and footprint

Posted on September 21, 2017September 21, 2017 by Gina Smith

This year’s festival expands onto Depot Street, adding tea vendors, yoga, cupping sessions and more.

DOWN BY THE RIVER: The patio at New Belgium Brewing's Liquid Center tasting room is popular year-round.

Carolina Beer Guy: Brews with a view

Posted on September 21, 2017September 18, 2017 by Tony Kiss

From Asheville to Sylva to Pisgah Forest, area brewery owners make the most of the natural and man-made scenery on their properties.

BREAKING AWAY: Many Asheville bartenders, including Rhubarb bar manager Spencer Schultz, create flavorful liqueurs using traditional and modern infusion techniques that translate easily to the home bar. “It’s a lot of fun working with those more dynamic liqueurs instead of just using vodkas or whiskeys,” says Schultz. “You can really start to produce some strange and beautiful things when you start to break away from typical base spirits.”

DIY bar infusions repurpose food scraps, preserve flavors

Posted on September 20, 2017September 18, 2017 by Jonathan Ammons

With kitchen scraps, herbs, spices and inexpensive liquors, it’s easy to adopt preservation methods used by Asheville bartenders to create flavored infusions for the home bar.

Smart Bets: Fiesta Hendersonville

Posted on September 20, 2017September 14, 2017 by Edwin Arnaudin

The celebration of Latin American culture takes place Sunday, Sept. 24, in downtown Hendersonville.

FREE LUNCH: Every Sunday at 1:30 p.m., the Church of the Advocate serves a free meal to those struggling with homelessness. This year the church celebrates 20 years of service in downtown Asheville.

Small bites: Church of the Advocate celebrates serving others

Posted on September 19, 2017September 18, 2017 by Thomas Calder

The Church of the Advocate celebrates 20 years of service in Asheville. Also in this week’s food news: a beer and pie pairing with Twin Leaf Brewery and Whisk AVL, Real Food Revolution Dinner 2, wine dinner at Chestnut with Mountain Brook Vineyards and PRIDE Family Picnic.

Beer today, gone tomorrow: Asheville beer happenings Sept. 19-25

Posted on September 19, 2017September 22, 2017 by Scott Douglas and Edwin Arnaudin

**UPDATED SEPT. 22** Whistle Hop brings back its Orange Blossom Ginger Tripel, UpCountry cans its second brew and more local beer news.

DINING UNDER THE STARS: More than 300 guests gathered on th e Quad at UNC Asheville recently for the university's third annual Farm-to-Table Dinner.

UNC Asheville’s Farm-to-Table Dinner focuses on immigration and cultural heritage

Posted on September 16, 2017September 16, 2017 by Audra Goforth

UNC Asheville’s third annual Farm-to-Table Dinner on the Quad drew more than 300 guests for an evening centered on the theme of migration.

SMOKE SIGNALS: Dustin McMillan tends the smoker on the patio outside Gan Shan Station. Since passage of new state legislation in May that allows outdoor grilling at restaurants, Gan Shan Station has implemented a charcoal grill for smoking meats, charring peppers and more.

Fire it up: Outdoor grilling law opens up new options for Asheville restaurateurs

Posted on September 15, 2017September 11, 2017 by Jonathan Ammons

State legislation passed at the end of May offers an affordable way for eateries to expand their menus and draw more customers.

FOCUS ON FERMENTATION: The restaurant at White Labs Kitchen and Tap will highlight microbiologically based cuisine, such as pizza made with a dough leavened with brewer’s yeast. The menu is designed by Sonoma, Calif., chef Sean Paxton, who blogs about cooking with beer at homebrewchef.com.

Beer Scout: White Labs Kitchen and Tap to open in October

Posted on September 14, 2017September 11, 2017 by Scott Douglas

The new Charlotte Street yeast-production and testing facility will open a fermentation-focused restaurant and taproom this fall.

POST-RIDE FEAST: Cyclists from last year's Pedal to Plate replenish their resources with a gourmet, locally sourced meal at Madison County's Root Bottom Farm after the day's ride.

Small bites: Pedal to Plate cycles back through Madison County

Posted on September 12, 2017September 11, 2017 by Thomas Calder

Root Bottom Farm will host its second Pedal to Plate event on Sunday, Sept. 17. Also this week: Coffee for Champions campaign returns, North Asheville Food Truck Festival comes to town, Ole Shakey’s Getaway hosts Pig Out Luau and more.

SPLENDOR IN THE GRASS: The 2017 Brewgrass Festival takes place Saturday, Sept. 16, at Memorial Stadium.

Beer today, gone tomorrow: Asheville beer happenings Sept. 12-18

Posted on September 12, 2017September 18, 2017 by Scott Douglas and Edwin Arnaudin

Brewgrass returns for its 21st year, Burial hosts its next-to-last Moonlit Art Market, Fonta Flora brings Oktoberfest and more local beer news.

DRIVING FORCE: In 2011, fatal alcohol-related driving accidents peaked in Buncombe County, spurring the Asheville Police Department and the Buncombe County Sheriff’s Office to form the Asheville-Buncombe DWI Task Force. Pictured, from left, are task force members Deputy Ronnie Davis, Sr., Officer Matthew Craig, Sr., Officer Hunter Welborn and Sgt. Ann Fowler.

Swerving through paradise: The rise and fall of DWIs in Beer City

Posted on September 8, 2017September 5, 2017 by Jonathan Ammons

Although Western North Carolina’s craft brewing industry has grown exponentially in the last decade, DWI arrests have decreased significantly.

TWICE AS NICE: Multiple Asheville area breweries have added locations. Pictured are Hi-Wire Brewing owners Adam Charnack, left, and Chris Frosaker at their Big Top production brewery near Biltmore Village.

Carolina Beer Guy: Local breweries juggle multiple locations

Posted on September 7, 2017September 1, 2017 by Tony Kiss

Owners of local breweries with multiple locations share their origin stories and compare the spaces.

KIDS IN THE KITCHEN: Evergreen Community Charter School students Nora Oakes, left, and Kai’ana Ghassabian, right, chop potatoes from the school’s garden with teacher Marin Leroy. In lieu of formal funding for a cooking program, Leroy created a kitchen space in a science classroom with the help of donations, grants, parent volunteers and community partners.

Hungry for knowledge: WNC edible education programs cultivate relationships between students and food

Posted on September 6, 2017September 1, 2017 by Dana Schlanger

Food and gardening classes can help children learn life skills, nourish creativity and connect to the natural world. But funding for these programs can be hard to come by.

COMING BACK FOR MORE: Green Opportunities will participate again at this year's Goombay Festival. The organization is bringing its new Southside Soul food truck to the event. Pictured, from left, are Jammie Wright, Shakur Shabazz, Kierra Byers, Christine Carter, Guy Stivender and Royetta Davidson.

Small bites: Goombay Festival celebrates diversity in the mountains

Posted on September 5, 2017September 4, 2017 by Thomas Calder

African and Caribbean flavors return to Pack Square Park during the Goombay Festival. Also: Catawba Brewing hosts Grill & Chill; Olivette Riverside Community and Farm hold a benefit dinner for Asheville GreenWorks; The Hop Ice Cream raises money for and awareness of multiple sclerosis; and plenty more.

Beer today, gone tomorrow: Asheville beer happenings Sept. 5-11

Posted on September 5, 2017September 8, 2017 by Scott Douglas and Edwin Arnaudin

**UPDATED SEPT. 8** UpCountry welcomes Southbound Brewing to the Asheville market with a collaborative event and brew, Asheville Brewing and Industry Nine bring back i9PA and more local beer news.

SEEDY BUSINESS: "We take our seed quality very seriously, conducting external germination testing three times a year at a state-run laboratory," reads the campaign page of Sow True Seed. "And we store our seeds in a heat- and humidity-controlled seed storage room. That room is currently a little on the small side."

Faces in the crowd: WNC crowdfunding initiatives

Posted on September 3, 2017September 1, 2017 by Kat McReynolds

Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features Sow True Seeds downtown move plus a new studio album by Eleventy Seven.

CURATED CRAFT: Asheville's planned North Carolina Craft Beverage Museum will tell the story of the state's beers, ciders, wines, distilled beverages and soft drinks. A fundraiser for the museum will be held Sept. 7 at Barley’s Taproom & Pizzeria. As Asheville's first brewery, Highland Brewing Co., picture here, which started in Barley's basement, is sure to make the cut.

Carolina Beer Guy: Planned Asheville craft beverage museum to hold fundraiser

Posted on September 1, 2017September 1, 2017 by Tony Kiss

Barley’s hosts a fundraiser for the North Carolina Craft Beverage Museum on Thursday, Sept. 7.

NIGHT LIFE: Many of the new businesses opening on Haywood Road this year feature late-night food and beverage service, promising to increase West Asheville's draw as a destination for nocturnal fun.

Boom town: Haywood Road’s exploding restaurant, bar scene

Posted on September 1, 2017September 4, 2017 by Nick Wilson

A new crop of eateries and drinking spots is changing the face of the West Asheville business corridor.

TOAST OF THE TOWN: East Tennessee native and James Beard Foundation Book Award winner Sarah Owens will host three events during her upcoming stay in Asheville to celebrate the launch of her new cookbook, Toast & Jam.

Award-winning baker Sarah Owens debuts new cookbook with Asheville events

Posted on August 31, 2017August 31, 2017 by Gina Smith

The New York City-based author and baker launches her new book, Toast & Jam, in Asheville with events at OWL Bakery and East Fork Pottery.

FEEDING MORE KIDS: For two years, Adam Lefevre, age 4, has volunteered at MANNA FoodBank with his mother and brother assembling MANNA Packs for Kids, which are distributed weekly to food-insecure school children in Western North Carolina. A $50,000 grant has allowed the program to expand for this school year to reach hundreds more kids in need.

Call to action: WNC hunger-relief agencies celebrate progress, promote awareness

Posted on August 30, 2017August 31, 2017 by Gina Smith

Hunger Action Month brings a fresh-produce hub for Haywood and Jackson counties, an expansion of the MANNA Packs for Kids program and a new initiative that engages tourists in raising funds to alleviate food-insecurity in Asheville and beyond.

Food