Mixing up a large quantity of cocktails ahead of a gathering can streamline drinks service while showcasing a host’s creativity.
From pies to chocolate to ice cream yule logs, it’s dessert season in WNC.
**UPDATED NOV. 14** Ginger’s Revenge brings back Appalachian Ginger, Burial releases a Stillwater collaboration and more local beer news.
East Fork Pottery moves its factory to Biltmore Village, Henrietta’s Poultry Shoppe is now open in the RAD, Metro Wines offers a Thanksgiving wine tasting, Isis gets a new executive chef, Baba Nahm goes Turkish and more Asheville food news.
The Brevard brewery’s last day of operation will be Nov. 15.
Through restaurant ventures and a nonprofit culinary training program, Asheville is finding fresh ways to celebrate its soul food legacy.
**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.
Tod’s Tasties transforms into All Day Darling, Taste of Asheville turns 10, Galactic Pizza opens on Sardis Road and more Asheville food news.
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.
The release party for Anne Fittten Glenn’s new book is Nov. 7 at Asheville Brewing’s Coxe Avenue location.
Local bartenders dispel myths about the legendary “green fairy.”
A new youth culinary training program pairs teens with top local chefs for training that culminates with a cooking competition.
**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.
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.
The latest in the brewer profile series highlights French Broad’s brewer, Aaron Wilson, who oversees some of Asheville’s oldest ales
From soups to sweets, healing mushrooms’ medicinal properties can be accessed by incorporating them in recipes.
Asheville’s pet-friendly ways extend to its breweries, but bringing animal friends to a taproom is more complicated than it may seem.
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 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.
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.
**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.