Foodwise, there’s plenty to do and taste in October, and we’ve rounded up some of what Asheville has to offer in quick-hit fashion:
First, go out for a slice! Circle in the Square Pizza opened in downtown Asheville at 12 Biltmore Ave. on Sept. 24. The pizza shop is open Monday through Thursday, 11:30 a.m. until 8 p.m.; Friday from 11:30 a.m. until 9 p.m.; Saturday from noon until 8 p.m.; Sunday from noon until 6 p.m.
On Wednesday, Oct. 5, join the Weinhaus at South Asheville's Chef Mo’s for a five-course wine dinner in the private dining room. Chef Mo's is located at 900 Hendersonville Road in Suite 201. Cost for the event is $65, dinner begins at 7 p.m. Call the Weinhaus at 254-6453 for reservations and more details.
Not enough wine for you? On Thursday, Oct. 6, join The Wine Studio of Asheville for Wine 101, a crash course in some of the major varieties of the world. Six tastes for $10, 7-9 p.m. The Wine Studio is located at 169 Charlotte St. Registration and more information at http://www.winestudioasheville.com.
Prefer beer? Asheville’s Oktoberfest takes over Wall Street in downtown Asheville on Saturday, Oct. 8. More about that in Brews News, or check the event’s Facebook page.
Or maybe you’d prefer altruism and barbecue to street drinking? Try the Forget-Me-Not Jam (also on Oct. 8), a benefit for the Walk to End Alzheimer's, at Moe’s Original Bar-B-Que on 4 Sweeten Creek Road. The event is from 4 until 9 p.m., and more information can be found on the Forget-Me-Not Jam Facebook page.
On Wednesday, Oct. 12, Vinsite wine shop and Table collaborate to bring you a wine tasting and dinner featuring Rosenthal Wine Merchant selections. A reception and wine tasting will be held at Vinsite from 5 until 6 p.m. and dinner begins at 6:30 p.m. at Table. $65 per person. Vinsite is located at 64 Broadway St. and Table is located at 48 College St. Reservations can be made by calling Table at 254-8980 or Vinsite at 252-4545.
On Thursday, Oct. 13, get a "Taste of Local" at Ingles on Tunnel Road, featuring local vendors and farmers whose products are sold at Ingles, as well as a cooking demo from chef Adam Hayes of the Red Stag Grill at the Grand Bohemian hotel. 3 until 6 p.m.
Also, Asheville’s (somewhat) underground supper club, the Blind Pig, just announced two events:
The first, “An Offal Experience,” will take place on Nov. 4. The featured chefs are Matthew Dawes, Anthony Gray and Jeremy Hardcastle. The menu will revolve around offal — cockscombs, tongue, etc. The second, “Appalachia Avant-Garde,” features the “cuisine of yesteryear,” cooked by chef William Dissen (The Market Place) and crew, and will take place on December 4. Yes, this is far in advance, but with only 50-60 seats sold, tickets go fast.
Reservations are required for both events, and further details are provided upon the purchase of a ticket. Dinner locations are kept secret until the last minute, so attendees must be prepared to be somewhat spontaneous. Ticket information and more can be found at http://blindpigofasheville.com.
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