Hi-Wire Brewing’s Mountains to Sea Collaboration 12-pack celebrates breweries from across North Carolina, The Whale taps beers from Duluth, Ga.’s Good Word Brewing and more local beer news.
Asheville breweries make a splash at this year’s Great American Beer Festival
Several local breweries traveled to Denver, Colo., for the 33rd annual event, with three bringing home top honors.
Small bites: Cooking with Food Waste
In her upcoming class Meredith Leigh teaches ways to eliminate food waste. Also: Blue Cheese Festival launches; Ciao Asheville hosts pasta making class; Thanksgiving pre-orders arrive; and plenty more in this week’s Small Bites.
Women entrepreneurs lead WNC’s exploding fermentation industry
An interest in health inspired many female owners of local fermented food and beverage businesses.
Beer today, gone tomorrow: Asheville beer happenings Oct. 8-14
**UPDATED OCT. 9** Archetype has its first small batch bottle release, Pisgah rolls out a new LEAF session brew and more local beer news.
Small bites: Chef Brian Canipelli launches a pair of new projects
Chef Brian Canipelli is busy with a new Wall Street eatery and South Asheville restaurant. Also: Butcher’s Table Dinner returns; Black Bear BBQ hosts a family feast; and more in this week’s Small bites.
Inaugural Chow Chow culinary festival sets the table for growth
Organizers reflect on the highs and lows as they consider planning for future events.
Beer today, gone tomorrow: Asheville beer happenings Oct. 1-7
**UPDATED OCT. 4** Highland celebrates Barrel-Aged Beer Day, Oskar Blues collaborates with The String Cheese Incident and more local beer news.
Carolina Beer Guy: Asheville’s popular fall beer festivals evolve
Organizers of Brewgrass, Asheville Oktoberfest and Burnpile 2019 discuss their popular events.
Small bites: WNC Garlic Fest returns
From garlic honey to garlic ice cream, attendees can expect a culinary adventure at the sixth annual WNC Garlic Fest. Also: Asheville Oktoberfest, Bears Bees + Brews, Cooking with Plants culinary class and more in this week’s Small Bites
Adventure is on the menu at WNC restaurants
Some local restaurants push culinary boundaries, with palate-challenging dishes like cricket tacos, mustard ice cream, liver pudding and more.
Beer today, gone tomorrow: Asheville beer happenings Sept. 24-30
**UPDATED SEPT. 27** Zebulon releases a beer three years in the making, Burial debuts Bolo Six Ways and more local beer news.
Everything in Moderation: The cider side of sipping
Local cideries apply creativity to the fruit of Western North Carolina’s abundant apple harvests.
Small bites: Asheville Coffee Expo returns to the RAD
Baristas, roasters and coffee shop owners unite for the fourth annual Asheville Coffee Expo. Also: BeLoved Asheville celebrates Puerto Rican culture and cuisine; Sunflower Diner hosts a grand opening celebration; and more in this week’s Small Bites.
Beer Scout: Homeplace Beer Co. builds second Burnsville location
John Silver plans to open his brewery’s new three-story location in early 2020.
A look at the resilience of Asheville’s legacy restaurants
In the restaurant industry, success rates can be shockingly low. Yet there are a handful of eateries in Asheville that have stood the test of time.
Beer today, gone tomorrow: Asheville beer happenings Sept. 17-23
**UPDATED SEPT. 20** Catawba continues its month of German-style small-batch brews, Oskar Blues adds a 100-calorie IPA to its year-round lineup and more local beer news.
Small bites: Goombay brings it back to The Block
Goombay Celebration looks to honor The Block during this year’s festivities. Also: Fiesta Hendersonville returns; Chai Pani turns 10; White Moon introduces evening hours; and more in this week’s Small Bites.
Carolina Beer Guy: Thirsty Monk hires new brewer, revamps Gerber Village location
Paul Friedheim is the company’s new lead Asheville-based brewer, while 2X4 Brew Pub opens in the former Thirsty Monk Gerber Village location.
Asheville chefs reflect on figs
Although they aren’t actually a fruit, figs are a late-summer favorite in dishes both sweet and savory.
Pastry chefs step into the culinary spotlight
“For many years, the stereotype was if you were a woman in the kitchen, you would do pastry, and that was seen as a lesser thing. That perception still lingers, but I think it is changing,” says James Beard Foundation Award-winning pastry chef and Asheville native Camille Cogswell.