Small Bites

Posted on by Hanna Rachel Raskin

As the landscape sprouts, it makes seasonal sense to eat green, leafy things. That’s why the Earth Fare in West Asheville is celebrating spring with an all-vegan beer dinner next Thursday, April 24. The menu, prepared by vegan chef Gail Doherty, will feature Asian-esque dishes made with local, organic foodstuffs. A portion of the $25 ticket price will be directed to NC GreenPower, a statewide renewable-energy initiative. Tickets are available at the market in the Westgate Shopping Center.

How long does it take to make 100 jars of jam? According to John Rushing, who’s leading a class for Blue Ridge Food Ventures on the art of large-scale preserve-making, two hours should do the trick. To learn his methods—and find out how to upsize your recipes, use pectin for low-sugar preserves and check the pH of your mixture—join his daylong workshop on Thursday, April 24, at 10 a.m. Registration is $10. To sign up for the workshop, send your name, address, phone number and e-mail address to mlsurgi@awnc.org.

Although their press release suggests that “every day is Earth Day” at Green Sage Coffeehouse and Café, the new eco-friendly eatery couldn’t let the holiday pass without special attention. On Tuesday, April 22, customers toting their own mugs will qualify for a free fill of Fair Trade coffee or tea. And if you inadvertently leave your mug at home, Green Sage will sell you one of their signature cups for just $6—with the first beverage on the house. Green Sage is located at 5 Broadway in downtown Asheville; call 252-4450 for more information.

SHARE

Thanks for reading through to the end…

We share your inclination to get the whole story. For the past 25 years, Xpress has been committed to in-depth, balanced reporting about the greater Asheville area. We want everyone to have access to our stories. That’s a big part of why we've never charged for the paper or put up a paywall.

We’re pretty sure that you know journalism faces big challenges these days. Advertising no longer pays the whole cost. Media outlets around the country are asking their readers to chip in. Xpress needs help, too. We hope you’ll consider signing up to be a member of Xpress. For as little as $5 a month — the cost of a craft beer or kombucha — you can help keep local journalism strong. It only takes a moment.

Before you comment

The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.

2 thoughts on “Small Bites”

  1. and again

    so you reprint their press releases with your name on it? classy.
    that’s the same advert for the vegan dinner that they read you over the intercom while you’re shopping at the store.

  2. Jon Elliston

    Dear “and again,”

    The information is drawn from a release — here’s the full text:

    Organic 4-Course Gourmet Vegan Dinner with an Asian Flare
    04/24/08
    6 PM

    Come Celebrate Spring with a Gourmet 4-Course Organic Vegan Dinner with local chef Gail Doherty. Featuring local produce & Organic Brew from Pisgah Brewing. Tickets can be purchased at Customer Service for $25. Portion of proceeds to benefit NC GreenPower.
    Appetizer:
    Golden Thai Basil Spring Rolls Rice paper filled with a blend of sesame-shredded cabbage, carrots, and fresh basil leaves. With Smokey tamari tofu and finished with a spicy peanut ginger sauce.

    Live Pad Thai Salad Dehydrated young coconut noodles, spiralized zucchini, carrots, daikon and snow pea shoots tossed in a live cilantro tamarind dressing. Topped with chopped peanuts.

    Entrée:
    Asian Filo Stack Flakey, sesame filo dough, layered with crunchy herb encrusted tempeh, sautéed bok choy, basil infused eggplant and frizzled leeks. Then finished with a creamy coconut curry sauce.

    Dessert:
    Green Tea Ice Cream Cake Moist chocolate cake filled with refreshing green tea ice cream. Topped with a dark chocolate sauce and raspberry coulis.

Leave a Reply

To leave a reply you may Login with your Mountain Xpress account, connect socially or enter your name and e-mail. Your e-mail address will not be published. All fields are required.