Asheville Food and Beverage United becomes an official labor union; Mast General Store hosts chef Jason Smith for book signing; The Whale achieves global recognition; and more!
Beer Scout: Local breweries embrace classic Czech pours
Burning Blush, DSSOLVR and Leveller are among the few local taprooms offering traditional, foam-heavy pours.
What’s new in food: Beradu opens in Black Mountain
A new market and restaurant in Black Mountain. Plus, local breweries collaborate to aid Maui wildfire relief; ice cream yule logs; and more.
Whatever it takes: Fruits, vegetables, whole grains and healthy proteins
“We provide a service that brings mobile markets with fresh fruits, vegetables, healthy proteins and whole grains directly to people’s homes,” says Sonya Jones, executive director of Caja Solidaria.
Professional and amateur chefs share their Thanksgiving Day go-to recipes
In the spirit of Thanksgiving, Xpress reached out to local residents — both professional and amateur chefs — for their favorite recipes and the stories behind them.
Whatever it takes: The benefits of talking to local farmers
“Many first-time market shoppers can find the experience overwhelming or intimidating, so I would offer the suggestion of walking around the market first to get a sense of what’s available and make a plan for what you want to buy,” says Molly Nicholie, executive director of ASAP.
What’s new in food: A Southern eatery opens in North Asheville
Deep South Kitchen opens on Merrimon Ave. Plus, Warren Wilson’s Farm School General Store; Brevard gets a cannabis cafe; and more.
What’s new in food: Local goods and takeout market opens on Patton Avenue
The Market at Sage and Spice opens in West Asheville. Plus, Saluda’s Purple Onion celebrates 25 years; Asheville updates outdoor dining program; and more.
What’s new in food: Food Waste Solutions Summit seeks action
The third WNC Food Waste Solutions Summit comes to the Mission Health/A-B Tech Conference Center; the 7th Annual WNC Fermentation Festival comes to Marshall; Buxton Hall Barbecue announces plans to close; and more!
What’s new in food: The Radical opens in the RAD
Chef Jacob Sessoms opens three new eateries in a RAD hotel. Plus, hosts of the N.C. Food and Beverage Podcast throw Champtober Fest; Urban Orchard celebrates 10 years; and more.
After midnight: Asheville’s late-night eats scene
Where can locals and tourists go to get a bite after midnight? There are more options than you may think.
Salt Face Mule grows North Buncombe’s craft beverage scene
The Asheville area’s newest brewery is located in the former Play Station amusement center.
What’s new in food: Carolina CiderFest debuts at McCormick Field
Shay & Co., in partnership with the N.C. Cider Association, hosts its inaugural Carolina CiderFest on Saturday, Oct. 21, 11:30 a.m.-3 p.m., at McCormick Field. This is the first Asheville cider event owned and produced by the cider makers, according to Shay Brown, founder and owner of Shay & Co. Carolina CiderFest will feature a […]
What’s new in food: WNC FoodWorks opens at WNC Farmers Market
WNC FoodWorks opens at the WNC Farmers Market. Plus, JAMBAR opens east coast hq in Asheville; a mobile nonalcoholic bar; and more.
Fresh Dish: Suzy Phillips on why eggplants get a bad rap
“In [Lebanon], everybody cooks — it runs through our veins,” says Suzy Phillips, owner and chef of Gypsy Queen Cuisine.
What’s new in food: Asheville Oktoberfest returns to Pack Square Park
Asheville Oktoberfest returns for first time in four years; Asheville Art Museum hosts a Hospitality Workers Date Night; Asheville Drag Brunch hosts The Wizard of Oz themed event; and more!
What’s new in food: Asheville food scene gets Lucky
Lucky’s Asheville Food opens food truck and concession stand. Plus, a new brewery in Weaverville; Pop Bubble Tea celebrates Chinese Mooncake Festival; and more.
What’s new in food: Cultivating care on Franny’s Farm
Franny’s Farm hosts a fundraiser for Elderflower Care Community; DSSOLVR hosts its second annual Shrektoberfest; Sweeten Creek Brewing calls all Hobbit lovers; and more!
Fresh Dish: Queenie Mcleod on whole fish and callaloo
“[Owning a food truck] is constant maneuvering and pivoting — and figuring out what works,” says chef Queenie Mcleod, owner of Queens Island Cuisine food truck.
A beer reporter’s quest to master the mash
Oh boy, now they’ve got this knucklehead making beer…
What’s new in food: Coffee with an extra shot of Asheville roots
Asheville native opens a coffee shop at The District in Biltmore Village. Plus, Elliott Moss’ new ventures; Asheville Mardi Gras’ Cajun Cookoff returns; and more.