A sampling of local restaurant options for those who prefer to have someone else do the holiday cooking.
Let’s talk turkey: This week’s issue of Mountain Xpress is perfect for your post-meal perusal. Check out stories on Thanksgiving, fun things to do, an innovative program aimed at helping inmates re-enter society, an update on air quality and a whole lot more. Until then, check out some of our top stories from last week.
After two years in business, Asheville Food Park is abandoning its original vision of operating as a food truck destination. Changes are also underway with the park’s brick-and-mortar components.
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.
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.
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
Authenticity is paramount to the chef’s vision for bringing Japanese izakaya cuisine to Asheville.
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.
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.
A new café and doughnut shop comes to the Jackson Building. Also, Hole Doughnuts hosts a Halloween party; Sunshine Sammies flaunts a strange seasonal theme; Edible Musings leads a vegan Thanksgiving workshop; Yesterday Spaces’ hosts Farmer’s Bounty Dinner and Ivory Road Cafe & Kitchen holds the inaugural South Asheville Pie Contest.
Polanco brings a fresh take on Mexican fare to the former Vincenzo’s space. Also, Warren Wilson College hosts the Regional Food Waste Summit, White Labs Kitchen & Tap opens on South Charlotte Street, chocolate comes to The Collider and Abby Artemisia hosts a workshop on foraging.
Catch up on highlights you may have missed from last week’s Xpress — and see what we’ve got in store for you this week. Newspapers should be hitting the stands later this afternoon. Available at all Xpress distribution locations by Wednesday!
This month the Asheville Buncombe Food Policy Council seeks approval from the city for a revised version of its Food Action Plan.
Hickory Nut Gap Farm hosts its inaugural Sausage Festival. Also, Buxton Hall Barbecue hosts a preservation pop up dinner; a traditional foods potluck comes to the West Asheville Community Center; Fill the Plate fundraiser is in full swing at Fresh Market, Marco’s Pizzeria changes its name and Frostbite Ice Cream closes its North Asheville location.
Creative local chefs are going vegan this month with plant-based takes on everything from kung pao chicken to a kheema sandwich.