What does the average person need to know about food? How can Asheville increase its food security? How can more food be grown in the city? The answers may not be easy, but they’re free: Six local food experts are convening a no-charge community discussion panel on Nov. 8 to address those questions and more. The Sustainable Asheville-sponsored event, featuring representatives from NC Extension, Asheville Vegetarians, Warren Wilson College’s Agriculture Program, Appalachian Sustainable Agriculture Program and two community-garden projects, begins at the Unitarian Universalist Church of Asheville, 1 Edwin Place, at 7 p.m. Learn more at www.sustainableasheville.org.
La Riserva, the eagerly anticipated contemporary Italian restaurant by chef David Sparacino, has opened at 342 N. Main St. in Hendersonville. The restaurant’s Web site promises artisan-made breads, fresh ingredients and overall culinary excellence—“providing his guests with the ultimate dining experience is [Chef Sparacino’s] life,” the online text exalts. Apparently the place is already the hit with some bigwigs: golfer Tom Fazio recently hosted a benefit party there. Call 692-6636 for information.
“NO, NO, NO!,” log cabin cooking maven Barbara Swell yelps on her Web site. “Don’t buy a frozen crust and pour in a can of pumpkin pie filling and call that pie!!!” Instead, Swell counsels, study pie-making in her “Make the Best Thanksgiving Pies Ever!” course. The one-night session in Swell’s 1940s cabin kitchen is scheduled for next Wednesday, Nov. 7, and includes instruction in amaretto cranberry, apple dumpling and heirloom squash pies. To register for the $35 class, call 298-2270.
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