The new downtown al fresco food and drink venue joins a recent wave of rooftop bar openings.
Three days of festivities followed by nearly a week of locals-only tours will mark the grand opening of New Belgium Brewing’s Asheville facility and the company’s 25th anniversary.
Isis and the Rankin Vault topped a field of fierce competitors at this year’s local burger showdown.
Poetry-themed drinks and live music continue after the untamed variety show, which runs Sunday-Monday, Aug. 28-29.
Hi-Wire debuts a DIPA with all local ingredients, Asheville Brewing releases a Lionel Richie-themed saison and more.
As the cost of growing food in Western North Carolina rises, local farmers are feeling the squeeze. Increasingly, many are turning to agritourism to help their enterprises stay afloat.
Noble Cider highlights pie to raise money for Make-A-Wish, a new Irish pub opens downtown, Buxton Hall Barbecue celebrates its first birthday, The Farm Kitchen hosts a wine dinner and Asheville restaurants keep topping national lists.
Willie Watson and Tellico start the inaugural event inside Pisgah’s taproom on Friday, Aug. 26, before the remaining roots acts unfold inside and out, all day on Saturday, Aug. 27.
Festival organizer Kris Kraft talks about the numerous changes to this year’s festival and why there is no longer a WNC Chef’s Challenge. Photo gallery from Sweet and the Grand Tasting by Adam McMillan
The River Arts District’s new Salvage Station outdoor music and events venue that keeps food and drinks in the spotlight.
With intimate, hands-on classes that spotlight classic cocktails, The Imperial Life mixologists Ben Johnson and Jasper Adams are empowering Asheville’s home bartenders one drink at a time.
Asheville and its surrounding area continue to see culinary expansion. While this is good news for residents and tourists, some businesses are struggling to stay staffed.
The Asheville Wine and Food Festival caps its eighth year with an updated Grand Tasting event; Gan Shan Station brings Charleston chef Daniel Heinze onboard for Sunday Supper, Appalachian Appetite photo contest looks for images of family recipes; Sanctuary Brewing Co. hosts and anniversary bash and The Cheese Store of Asheville plans a pairing event with Blue Ghost Brewing Co.
**UPDATED AUG. 20** Hops and Vines and Altamont sell, three breweries release beers to benefit the Blue Ridge Parkway and Waynesville hosts its second Beer Faire.
A love of science and dinosaurs prompted brewer Tim Weber to craft two Tyrannosaurus Rex-themed beers to raise money for the Asheville Museum of Science’s relocation efforts.
A growing number of outdoor dining options allows diners to take advantage of both Asheville’s vibrant food scene and its beautiful vistas.
The new club is aimed at creating a forum for local fermentation enthusiasts of all skill levels to exchange ideas and materials, experiment and gain new knowledge.
Hemp cheese ravioli, a vegan cheesecake with hemp crust and a dreamsicle—a kind of Creamsicle with a hemp twist—are all on this year’s menu for A Taste of Hemp.
Two of North Carolina’s three community colleges with degree-based brewing programs are in the Asheville area.
With a new event series at The Hop, owner Greg Garrison hopes to raise awareness of and funds for local nonprofits while carrying on the memory of beloved community organizer Steve Liebenhaut.
**UPDATED AUG. 14** Catawba’s King Don returns, Hi-Wire releases an ESB in honor of Barnaroo and tickets go on sale for the Tryon Beer Fest.