From cultivating fungus to manipulating gluten, local entrepreneurs take a scientific approach to crafting savory and satisfying vegan proteins.
Asheville-area breweries share the stories behind their more oddly dubbed releases.
WNC organizations need donations and volunteers to make Thanksgiving dinner a reality for locals experiencing hunger and homelessness.
Wedge Foundation will host the Knuckle Deep BBQ Fest. Also, Villagers hosts a fermentation workshop, Knife & Fork holds seafood pop-up dinners, Vintage Kava moves to Weaverville and the Mills River Farmers Market goes back to school.
**UPDATED NOV. 17** Vadim Bora Russian Imperial Stout returns at Wedge, Hi-Wire releases a Strongman mix pack and more local beer news.
Asheville Brewers Alliance and the Asheville Area Habitat for Humanity team up for The House that Beer Built.
From stuffing to pumpkin pie, take a look at the history behind some of our favorite holiday foods, and learn some ideas for giving them a flavorful makeover.
While craft beer has put Asheville on a host of lists — including third for most breweries per capita by Forbes magazine — other beverage makers are betting that locals and visitors have a thirst for drink options other than suds. Several cideries, one of the few sake breweries in America and one of the country’s leading kombucha […]
A number of Asheville restaurants take pains to make sure their menus offer above-average transparency so customers know what they’re getting and can make informed choices when ordering.
French Broad River Brewery’s expansion will force the community art space to relocate once its lease is up after January 2018.
The Asheville Outlets hosts its inaugural Asheville Food Truck & Craft Beer Festival. Also: Postero hosts Hendersonville Rescue Mission fundraiser dinner; Art & Pie II returns to Buxton Hall Barbecue; Taste of Asheville comes back for more and Taste Carolina Gourmet Food Tours arrives to Asheville
Fonta Flora turns four, Habitat turns one, Cold Mountain and Barrel-Aged Ten Fidy return in this week’s local beer news.
Authenticity is paramount to the chef’s vision for bringing Japanese izakaya cuisine to Asheville.
Seasonal favorites are returning to local taprooms, bottle shops and grocery stores.
There’s a lot of good that can come from the sharp end of a chef’s knife, the blunt pressure of a rolling pin or the flash of a deglazing pan. But more and more these days, the culinary greats seem to be taking off their aprons and stepping outside their kitchens to help shape their communities […]
Asheville City Council and mayoral candidates fielded questions about everything from childhood hunger to city-county food policy partnerships at a recent food-focused forum at Lenoir-Rhyne University.
The recent Regional Food Waste Summit at Warren Wilson College provided a forum for Western North Carolina nonprofits, businesses, educational institutions and individuals to hash out the realities of the local food waste conundrum.
Craft cocktails made quickly comes to the Five Points neighborhood. Also, The 14th annual Taste of Compassion Gala returns, the WNC Cookbook & Food Writing Festival comes back for a second year, a new cookbook celebrates local inn recipes and Nightbell and Cúrate host a benefit dinner for Homeward Bound.
**UPDATED NOV. 2** Hi-Wire’s Stout Bout Festival returns, Zebulon shares three custom blends made for Tasty Beverage Co. and more local beer news.
The annual food festival featured a panel discussion with local chefs Susi Gott Séguret and Mike Moore on the history and evolution of Appalachian cuisine.
WNC cideries prefer to source their ingredients locally whenever possible. Yet April through August, it can be especially difficult to secure enough local apples to meet production demands.