Small Bites

Clingman Café: Clingman Café‘s hard-working staffers are giving up their Sunday mornings to serve brunch from 9 a.m. to 2:30 p.m. The popular River District eatery (pictured) has had an intermittent record of Sunday service since its opening, but returned this month to the open-on-Sundays schedule. Offerings include breakfast sandwiches, pastries and fair-trade organic coffee. For more information, call 253-2177.

Photo by Jonathan Welch.

Pet Food Workshop At Earth Fare: Spot and Rover may have a fondness for raw beef and grass, but dogs aren’t always the best dieticians. Pet owners charged with choosing food for their four-legged companions are invited to learn more about commercial pet food at a workshop hosted by the south Asheville Earth Fare: “What You Should Know About Pet Food Ingredients” is scheduled for Tuesday, Feb. 10, at 6:30 p.m. Advance registration is required: Call 210-0100 to save your seat.

The Market Place: Michelle Bailey, an A-B Tech grad who’s been a member of The Market Place’s kitchen team since 2005, has been promoted to the position of executive chef. According to the restaurant’s e-newsletter, Bailey will complete a two-week training at the Naples, Fla., Ritz-Carlton under the tutelage of Market Place vet Lawrence McFadden before returning to Asheville to begin work. Following a short winter break, the Market Place will reopen this week, with a new menu featuring expanded prix-fixe selections, an artisnal-cheese cart and entrée-sized soups and salads

Asheville Independent Restaurant Association: Three non-restaurant owners have been appointed to the Asheville Independent Restaurant Association’s board in an effort to “diversify its adherents,” according to a release from the group. Jane Anderson, vice-president of the Asheville Chamber of Commerce, Sheila Tillman, associate dean of hospitality education at A-B Tech and attorney Jeri Kumar will serve one-year terms as members-at large. The board will be helmed by Kevin Schwartz, the Grove Park Inn’s food and beverage director. Schwartz succeeds Michel Baudouin, chef/owner of Bouchon, who is quoted in the release as saying, “This year’s board of directors continues to confirm and reinforce the commitment of AIR to the Asheville community.” 

Herve This: Herve This, the culinary pioneer whose scientific kitchen tinkering bequeathed a generation of chefs with the principles of molecular gastronomy (a term This and his physicist partner coined), is slated to be the opening night speaker at this summer’s edition of the Swannanoa School of Culinary Arts. The two sessions at Warren Wilson College, scheduled for July 12-18 and July 19-25, feature cooking classes led by local chefs. This year’s line-up includes Perry Hendrix, Jarod Higgins and Laurey Masterson. Tuition is $1,400, not including lodging. For more information, visit www.schoolofculinaryarts.org.

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