AVL Beer Week beer dinners and food pairings bring unusual ingredients, interesting venues, Asheville chefs and local brews together for tasty and out-of-the-ordinary events.
Trolleys will pick guests up from the Grove Arcade and usher them around town, delivering them to three separate parties throughout the evening.
MANNA FoodBank prepares for its largest fundraising party of the year, the Blue Jean Ball; David Meesters leads a class on healthy digestion at Villagers; Arancini makes another transformation into an Italian Sub spot; and Gaining Ground Farm and Yesterday Spaces host a dinner experience to benefit the GO Kitchen Ready program.
Five years ago, AVL Beer Week began — as many great things do — over a few locally crafted beers among friends. Developed as a means to support and promote Asheville’s craft brewing industry, AVL Beer Week has now become a local tradition in its own right.
True to the range of liquid creativity set to pour at each booth, the ways in which each brewery gets ready for Beer City Festival and how their beers will be shared are just as unique.
From opportunities to chat with brewers to making an IPA for a friend, nondrinking events dot the Beer Week schedule.
While Beer Flavors 101 was developed to contribute an educational component to this year’s Asheville Beer Week festivities, the purpose of the event is to engage novices and experts alike without intimidating those new to tasting techniques and terminology.
**UPDATED MAY 26** Cucina 24 hosts a Wicked Weed sour beer dinner, Hi-Wire hosts a Foothills Meats beer dinner and AVL Beer Week kicks into high gear.
Chef Ken Delia of Plant restaurant says he’s filling a local need with his new vegan breakfast/brunch series, Goldie’s Pop-Up,
Highland Brewing Co.’s Hollie Stephenson discusses making a batch of Arrogant Bastard Ale — a mainstay of her previous employer Stone Brewing Co. — in Asheville.
Hunger is an issue facing a large number of children throughout Western North Carolina. “In general it’s one in four, which is much higher than the national average,” says Kara Irani, director of marketing and communications at MANNA FoodBank. Throughout the school year, free and reduced-price food programs provide children with breakfast and lunch options. […]
City Bakery will move all of its bread-making operations from Biltmore Avenue to Fletcher in a matter of weeks; Cucina 24 adds lunch service and a sour beer dinner with Wicked Weed’s sour brews; food writer Sheri Castle stops into Rhubard to celebrate her new release; and Villagers hosts a glass on medicinal ghees.
“The overall mission is to make what can seem like a chore — working in the garden, cooking dinner — into something that is really fun,” says Evergreen Summer Adventures camp coordinator Marin Leroy.
On May 2, MANNA FoodBank welcomed Hannah Randall as its new CEO. Randall joins the organization after having served in a variety of roles with other nonprofits, including the Animal Protection Society of Person County, Carolina Cross Connection and the Lincoln County United Way. “Her commitment to the wellbeing of the greater community is obvious in everything she does, […]
**UPDATED MAY 21** Thirsty Monk Biltmore Park taps all six Beer Camp Across America collaborations, and The Junction and Hi-Wire team up for a beer dinner celebrating the restaurant’s fifth anniversary.
An interview with the husband and wife team behind Fletcher-based confectioners 50/Fifty: The Art of Dessert.
National Bike to Work Week kicks off Monday, May 16, and the initiative is getting a boost from a slew of local breweries. Each night, from May 16-20, a different brewery will host a bike-centric bash, culminating with proceeds from all events being presented to local nonprofits Asheville on Bikes and Friends of Connect Buncombe.
With previous locations in a South Asheville gas station and a food truck, the popular Asheville eatery opens its latest iteration — a brick-and-mortar restaurant in downtown Asheville.
Asheville VegFest’s smorgasbord of food and drinks will be strictly vegan, though the event aims to be as light and fun as its kombucha beer; The Inn at Glen Alpine hosts its first Turkey Tail Wine Festival; Patryk Battle leads a no-till gardening class at Living Web Farms; and the River Arts District Farmers Market opens for business.
For more than a century, Asheville has experienced alternating periods of growth and decline that have created an adaptable city full of potential. Those dynamics were and continue to be inherent to the development of its prospering food and drink scene.
**UPDATED MAY 13** Burial releases a beer commemorating head brewer Tim Gormley’s birthday, Green Man expands distribution to Georgia, and local breweries support National Bike to Work Week.