A tasting event hosted by Dynamite Roasting Co., will bring together two Honduran coffee purveyors with the locals who drink their harvests; Chelsea Wakstein leads a workshop on fermented condiments at Villagers; Firestorm Books and Coffee hosts a vegan pressure cooking demonstration; and ASAP is awarded a $45,000 grants to assist farmers and markets.
Celtic Sea Salt is seeking recipes that showcase the company’s various product lines for a highly seasoned cookbook; MG Road hosts chef Nohe Weir-Villatoro for a Morrissey-themed vegetarian dinner; Dobra Tea West serves organic vegetarian fare; and The Bull and Beggar launches Sunday brunch.
A new downtown coffee shop aims to create a hub for community building and social justice in the wake of Waking Life.
A black tea made from the yaupon holly, the only known caffeinated plant indigenous to North America, is creeping onto Asheville store shelves and coffee shop menus.
To help its neighbors in Madison County manage these costs, local nonprofit organization Madison Has HEArT is hosting its third annual Fanciful Flea event on February 13 from 10 a.m. until 4 p.m. at the Marshall Island Studios in downtown Marshall.
From sipping chocolates to cayenne-infused coffees, Asheville businesses are whipping up warming drinks to chase away the winter blues.
Great Harvest Bread Co., brings handmade loaves, made-to-order sandwiches and sweet baked offerings to South Asheville beginning Friday, Jan. 22, when the company celebrates its grand opening.
Just months after opening its first storefront on Depot Street, the local coffee roaster has launched a new café and retail space downtown.
On Saturday, Dec. 19, Medea’s Espresso & Juice Bar will celebrate the holidays and kick off the cafe’s new nonprofit venture — and the community is invited.
This month, Vortex Doughnuts and 1000 Faces Coffee are raising awareness and encouraging conversation about coffee farming and sustainability through a partnership with nonprofit organization The Chain Collaborative. A special pour-over bar at Vortex’s South Slope shop is part of the plan.
The candlelit evening will also feature photos, spoken word and several short video presentations depicting previous aid trips taken by Hadaya’s founders; a silent auction of gift cards to local businesses; and Habibi baklava, Roots hummus and other refreshments.
Poppy Handcrafted Popcorn is offering fans free popcorn and more during the company’s first anniversary celebration. Meanwhile Standard Pizza Co., has a new downtown location; Asheville’s gluten-less population convenes for an educational event; Black Mountain Ciderworks is throwing a Halloween bash and Bomba is rolling out a multi-cultural menu.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features two café business plans born from the Waking Life controversy.
An upcoming foodie event in Tryon highlights culinary delights from the Carolina foothills. Asheville eaters, on the other hand, can check out WNC Garlic Fest, Posana’s benefit dinner for ASAP’s Growing Minds Program, Ashley English’s canning class or Wild Wing Café’s stein-holding competition. Plus, food writer Jonathan Ammons talks about one of his favorite Asheville restaurant appetizers.
The duo opens Mountain Spirit Coffehouse’s eleventh season at the Unitarian Universalist Congregation of Asheville on Sunday, Sept. 13, at 7 p.m.
Dave’s 209 is serving up burgers and hand-dipped shakes to locals and visitors in Hot Springs. Meanwhile, Asheville will soon host a soil-building class, Noble Cider’ grand-opening party and a brain-food trivia game.
Chef Patrick Abernathy has spent the past 15 years working at notable Asheville eateries, but Chupacabra Latin Café in Reynolds Village is his first solo project.
With the opening of its third Asheville-area tearoom, Dobra proves that WNC is developing a love for tea.
Firestorm Books & Coffee is back. And though the doors are currently open — the coffee flowing and the pages turning, the 7-year-old cooperative will host its official grand opening celebration on Sunday, July 12.
Cold-brew coffee isn’t difficult to make, but it takes time and patience. As outdoor temperatures rise, local baristas work to keep up with demand.
A local restaurateur is preparing to serve her take on the flavorful dim sum small plates with an open kitchen concept this fall.