Don’t trash that doggy bag! Asheville culinary experts have some creative ideas for giving new life to leftover restaurant meals.
The inaugural Cider, Wine and Dine Weekend spotlights and celebrates Henderson County’s agritourism industry. Also: UpCountry Brewing continues its Pint Night series; Pisgah Coffee Roasters opens; Great Harvest Bread Company partners with MetroWines for an evening workshop; and Corner Kitchen hosts beer pairing dinner.
The Carolina Mountain Cheese Fest returns to Highland Brewing Co. Also, The Grey Eagle Taqueria hosts a beer pairing brunch, The Montford Rooftop Bar continues its Local Partner Brunch series, White Moon Cafe opens in Sylva and the 10th Muse Coffee shop comes to London Road.
Author and PBS television host Laura Theodore discusses her latest cookbook and new restaurant. Also: Fermenti offers free tastings; Folkmoot celebrates Appalachian culture and cuisine; outdoor tailgate markets return; Rise Above Deli expands; and Early Girl Eatery finds new owners.
Despite tight budgets and bureaucratic hurdles, school nutrition directors are accessing more locally grown foods for area students.
Patrick O’Cain of Gan Shan Station and Jacob Sessoms of Table pair up to eliminate hunger. Also: Well Played Board Game Café celebrates its year one anniversary; District Wine Bar is now open in the RAD; and Nile Mile’s Montford location expands.
With a far out feeling, voting has begun for the beloved annual Best of WNC awards. Only you can decide who’ll be feelin’ it in the new summer of love, when winners are announced this August. You have until 11:59 p.m. on the night of Saturday, April 28 to complete your ballot and make sure your voice is heard. […]
Although many of the region’s community-minded food businesses and breweries are known for their support of charities and causes, some were designed from the very beginning with a higher calling in mind.
Four food and beverage businesses with diverse concepts will launch in the neighborhood this spring.
After eight years, Chai Pani’s original downtown Asheville location has gotten a makeover. Also: Asheville Food Truck Showdown returns; Villagers hosts a fermentation workshop; Women Vinters Wine Dinner comes to Golden Fleece; Clyde’s Burger Stop opens and Asheville Pizza & Brewing Co. says farewell to its popular lunch buffet.
The growing network of relationships that comprises WNC’s local food system is far more complex than just farmer and buyer.
Fractals Coffee Shop and Cafe brings something completely different to Haywood Road this week. Also, the inaugural Hendersonville Restaurant Week, African Friendship Dinner at Folkmoot; THE BLOCK Off Biltmore’s first vegan mac and cheese cook-off and Asheville Humane Society hosts 15th annual Dine To Be Kind.
After a major renovation, Rezaz has reopened with a new look and a fresh menu. Also: Noble Cider holds its third annual Chili Cookoff, The Inn on Biltmore Estate earns accolades, Gan Shan West hosts Sunday Japanese izakaya pop-ups and Edna’s of Asheville has closed.
This year’s offerings from the 11 competing kitchens ran the gamut from classic Buffalo wings to puréed fruit-topped concoctions.
This new series challenges local chefs to help combat food waste by offering innovative strategies for rejuvenating restaurant leftovers.
The 2014 James Beard Leadership Award-winner Karen Washington will lead a workshop in anticipation of the Organic Growers School spring conference. Also, Food Connection hosts Chefs in Action; Curragh Chase pop-up dinner at Summit Coffee; White Labs Kitchen & Tap debuts fermentation series; Hickory Nut Gap Farm hosts whole hog butchery class; and James Beard Award semifinalists are announced.
Formerly Virgola, The Wine & Oyster offers an expanded menu. Also this week: Cúrate holds a five-course wine dinner, Dobra Tea leads a class on oolong tea, the Asheville Truffle Experience returns and East Fork Pottery hosts a French Broad Chocolates workshop and more.
Thanks to Asheville’s reputation as a food destination, many area hotels have stepped up their restaurant game in recent years with models that bring in the talents of well-known Western North Carolina chefs and highlight locally grown ingredients. And these hot spots aren’t just trying to woo tourists — there’s also a move toward catering to a local customer base. […]
On Sunday, Feb. 18, Buxton Hall Barbecue will host Celebrating the Culinary Journey of the South: A Dinner Conversation with John T. Edge. Also: Haywood Common opens in West Asheville; Rezaz closes for renovations; and more in this week’s Small Bites.
Going raw can offer health benefits, but the diet also presents challenges.
From rustic culinary classes to tea and scones, WNC food businesses are planning some creative ways to celebrate love.