UNC Asheville’s third annual Farm-to-Table Dinner on the Quad drew more than 300 guests for an evening centered on the theme of migration.
State legislation passed at the end of May offers an affordable way for eateries to expand their menus and draw more customers.
Root Bottom Farm will host its second Pedal to Plate event on Sunday, Sept. 17. Also this week: Coffee for Champions campaign returns, North Asheville Food Truck Festival comes to town, Ole Shakey’s Getaway hosts Pig Out Luau and more.
Although Western North Carolina’s craft brewing industry has grown exponentially in the last decade, DWI arrests have decreased significantly.
Food and gardening classes can help children learn life skills, nourish creativity and connect to the natural world. But funding for these programs can be hard to come by.
African and Caribbean flavors return to Pack Square Park during the Goombay Festival. Also: Catawba Brewing hosts Grill & Chill; Olivette Riverside Community and Farm hold a benefit dinner for Asheville GreenWorks; The Hop Ice Cream raises money for and awareness of multiple sclerosis; and plenty more.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features Sow True Seeds downtown move plus a new studio album by Eleventy Seven.
A new crop of eateries and drinking spots is changing the face of the West Asheville business corridor.
The New York City-based author and baker launches her new book, Toast & Jam, in Asheville with events at OWL Bakery and East Fork Pottery.
Hunger Action Month brings a fresh-produce hub for Haywood and Jackson counties, an expansion of the MANNA Packs for Kids program and a new initiative that engages tourists in raising funds to alleviate food-insecurity in Asheville and beyond.
The North Carolina Apple Festival returns for its 71st year. Also: Whole Foods Market and Greenlife raise funds for Asheville City Schools Foundation, the Acupuncture for Digestive Health offers a free event on fats, The Asheville School of Wine hosts a canned wine tasting event and French Broad Chocolates announces plans for expansion.
Chef Chris Sizemore talks about the Fairview eatery’s unique space, its menu and quirky decor and some interesting plans for the future.
The challenges of finding and maintaining kitchen help are not new to Asheville’s restaurant industry, but the problem seems to be growing for many local restaurateurs.
Bacon is king at the fifth annual 105.9 the Mountain’s BaconFest Asheville. Also: Vegan Awareness Week begins Monday, Aug. 28, Slow Food Asheville holds a tomato tasting at The Wedge at Foundation and The West Asheville Tailgate Market teams up with Salt & Smoke for its first 2017 supper.
The downtown shop’s first cookbook features eight chapters of recipes both savory and sweet.
A competition at Ole Shakey’s Getaway highlights locally made beef jerky. Also, MetroWine celebrates the solar eclipse, Living Web Farm offers a class on homemade sauces, Hickory Nut Gap Farm leads a course in the art of sausage-making and Sovereign Remedies goes to the theater.
Entering its ninth year, the Asheville Wine & Food Festival will take place at Pack Square Park. Also: Taco Throwdown and Tequila Tasting returns to The Grey Eagle, Table hosts Service Industry Luncheon, Noble Cider teams up with OWL Bakery and Looking Glass Creamery for an evening event and more in this week’s Small Bites.
A local farm has launched plans to turn a vacant lot on Fairview Road into a market and café, bringing much-needed food access and a social hub to one of Asheville’s food deserts.
Now in its 13th year, Susi Gott Séguret’s globetrotting cooking school gets set to dish up a week of classes and meals featuring some of Western North Carolina’s most celebrated chefs.
Commissioners are looking to allow alcohol sales in unincorporated areas of the county. The law allows for restaurants and grocery stores to sell alcohol starting at 10 a.m. but does not allow for state-run ABC stores to open.
Rooftops offer businesses the opportunity to turn under-utilized space into blooming (and buzzing) food-production spots.