Check out a few of the options for Asheville’s St. Patrick’s Day festivities. Also, get the details on wine dinners at Hickory Nut Gap Farm and The N.C. Arboretum plus a new breakfast pop-up at Knife & Fork.
Admission to an upcoming barbecue benefiting FEAST includes unlimited servings of pulled pork (raised on the same pasture hosting the event), collard greens, salad greens, barbecue tofu, baked beans, corn bread, and sweet and unsweet tea. The event takes place at the Warren Wilson College Farm on Wednesday, March 29.
After living in Charlotte for more than 20 years, Ramona Young, owner of the Kente Kitchen and program coordinator for the Eagle Streets Market Development Corp., found herself starting over in Asheville. That change steered her from a corporate career path into food entrepreneurship. Her catering business, Kente Kitchen, specializes in Liberian, Nigerian and Ghanaian cuisine. Mountain Xpress: […]
Beginning April 1, the Asheville City Market will be open 8 a.m.-noon Saturdays on North Market Street between Woodfin and East Walnut streets.
With its ever-changing menu, The Remingtin Room will allow the chefs at Buxton Hall Barbecue to cut loose on Friday and Saturday nights. Also this week, Gan Shan Station announces plans for a new West Asheville location, Hickory Nut Gap Farm schedules spring events and more.
The battle raged hot and heavy at All American Food Fights’ sixth annual Asheville Wing War on March 5. This year’s sold-out event drew the largest crowd yet with nearly 1,000 attendees converging on the Crowne Plaza Resort for the festivities. Each year, about a dozen restaurants go head to head, each offering both traditional […]
Asheville chefs and restaurant owners are hosting dinners and coordinating initiatives in support of national groups like Planned Parenthood, the ACLU, NAACP and others.
Dozens of collaborators — from restaurants to artists and stylists — make Open Doors’ Art Affair into a “spectacle” of creativity, according to event chair Dosty Quarrier. The fundraiser’s eighth annual iteration takes place at the Foundation on Saturday, March 11.
The upcoming concert at The Grey Eagle supports the work of Food Connection, which helps divert unused food from Asheville restaurants to organizations that feed the hungry. Also this week: Asheville Wing War, Dine To Be Kind and more local food news.
Student lunch debt is a growing problem in public schools across the nation. The Asheville and Buncombe County school systems together have about $39,000 worth of food debt, most of it from lunches.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features a new web comic project by local designer Anna Whitley, an equipment drive for the Blind Pig Supper Club and outreach efforts by Don’t Wreck Asheville Coalition.
A recent addition to Asheville Independent Restaurants’ board of directors, Kate Bannasch brings her years of experience as a server to play in her new role of owner and manager at Copper Crown.
Cake, cocktails and music will be in play at Short Street Cakes’ eight-year anniversary event. Also this week: tequila tastings, a Winter Beer Dinner, New Orleans cuisine and more.
The reception will honor Asheville’s black chefs, restaurant owners and hospitality employees.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features Smiling Hara Tempeh’s research trip to Indonesia plus a new album by local rock group The Luxury Spirit.
A panel of local judges evaluated 30 honeys from around the globe to determine the 2017 Black Jar champion.
Although it operates from a Holiday Inn, Woodfire is an independently owned restaurant with specials that cater to the local community.
Organic Growers School is hosting a Farm-to-Table Dinner fundraiser with chef John Fleer. Also, Meredith Leigh hosts a charcuterie workshop, Ole Shakey’s mixes bingo and brunch buffets, Knife & Fork join forces with Cucina 24 to explore the island of Sardinia and more.
Sand Hill Kitchen is a new shop offering homemade biscuits, pastries and more. Also: A winter pop-up comes to Knife & Fork, Recession Proof Mixology is happening at Sovereign Remedies and the International Black Jar Honey Contest returns with a public tasting event.
A new red food truck rolled onto the food scene in Asheville last month. Although the truck’s punny name is Bun Intended, the fresh-made, authentic Thai food and steamed buns it offers are no joke. Owner Erica Glaubitz describes her menu as a mix of traditional Thai cuisine and street food — the kind of snacks you would […]
After a series of soft openings, a grand opening is scheduled for Friday and Saturday, Jan. 27-28,