Women are becoming a force to be reckoned with in the historically male-dominated field.
Small bites: Asheville Restaurant Week returns
Entering its seventh year, Asheville Restaurant Week begins Monday, Jan. 21. Also: Science Pub series returns; Chestnut hosts six-course wine dinner; Dobra Tea West Asheville leads a course on the history of tea; and plenty more.
Beer today, gone tomorrow: Asheville beer happenings Jan. 15-21
**UPDATED JAN. 16** Pisgah and Foothills Butcher Bar collaborate on a smoked porter, Archetype has a dual can release and more local beer news.
Carolina Beer Guy: Local beer costs continue to increase
Local brewery representatives discuss the various factors that have elevated the price of craft beer.
Asheville chefs craft success at home and away
Four young chefs who got their start in Asheville culinary programs have achieved early success on both the local and national level.
Small bites: Ciao Asheville
Ciao Asheville: An Italian Cultural Forum launches on Wednesday, Jan. 16 at Metro Wines. Also: A Taste of Italy; Harvesting for the Community; Modernist Cuisine and more in this week’s Small Bites.
Beer today, gone tomorrow: Asheville beer happenings Jan. 8-14
**UPDATED JAN. 9** Asheville Brewing releases 2019 Love Ninja, Highland taps a trio of new small-batch beers and more local beer news.
Top Shelf Views: Asheville restaurant bars focus on dessert cocktails
When considering a dessert drink, “traditionally, most folks would probably think of a sweet cocktail,” says Jayson Landers, operating manager at Italian eatery Strada and its Social Lounge. “But there’s really a wide spectrum.”
(SATIRE) A Funny Taste: Asheville star chefs rebrand to taco-themed restaurants
Five celebrated Asheville restaurants announce plans to adopt taco-focused concepts. Also: A new city ordinance taps downtown retailers to support WNC’s beer industry, and two beloved local coffee shops cave to Starbucks.
(SATIRE) Rogue Beer Scout: Budweiser reveals plans for South Slope brewpub
The global giant sets up shop in Beer City, two new breweries join the scene and Scotty talks life post-Highland.
Small bites: Will cycle for food justice
Gabriel Whitlock is raising funds and awareness for The Lord’s Acre, one mile at a time. Also: Green tea class and tasting; Asheville Wine Focus Group; and Monk’s Flask.
Beer today, gone tomorrow: Asheville beer happenings Jan. 1-7
**UPDATED JAN. 3** Area breweries ease into 2019 with new releases and the return of a few favorites.
Year in review: Looking back at brewing industry news
From medals at prestigious national competitions to Asheville’s oldest brewery changing its look after 24 years, 2018 was full of major brewing news.
Year in review: Asheville food scene flashbacks
Landmark restaurants changed hands, established chefs experimented with new concepts and Asheville lost one food festival and gained a new one.
Year in review: Notable Asheville food and drink events
In a city that’s always hopping with food and drink events, here are a few that stood out from 2018.
Year in review: Asheville beer and cider industry trends
From unexpected expansions to hemp beers, the local brewing industry overlapped in a handful of standout areas over the past year.
Year in review: Creative new cocktail bars
Several bars focusing on the creative end of mixed drinks opened in Asheville in 2018.
Beer today, gone tomorrow: Asheville beer happenings Dec. 25-31
Wicked Weed turns six, Burial has its biannual release of Skillet and more local beer news.
Small bites: Strada Italiano continues its New Year’s tradition
Feast of Seven Fishes returns to Strada Italiano. Also: New Year’s celebrations at Postero, Golden Fleece, Jargon and Rustic Grape Wine Bar. Meanwhile Punk Wok returns to Buxton Hall Barbecue.
Beer Scout: Asheville beer and cider industry notables reflect on 2018
Asheville-area brewery representatives name their favorite local and nonlocal beers from 2018, as well as standout industry accomplishments.
Asheville’s independent restaurants donate millions of dollars annually to local charities
Data recently collected by the Asheville Independent Restaurants organization shows that WNC eateries contribute enormous amounts of money and time to the local community. But given the hospitality sector’s notoriously slim margins, how do these businesses manage to be so generous?