Asheville-area restaurants and grocers have a variety of vegan and vegetarian Thanksgiving meal options on offer.
The brewery’s annual competition features 21 beers from North Carolina breweries and gives way to cherished winter releases from local industry peers.
The Asheville brewery will discontinue operation at the end of the year. It has been sold to the CANarchy Collective (Oskar Blues, Cigar City), which will reopen the space in March 2019 as The CANarchy Collaboratory brewpub.
The Can’d Aid Foundation benefits from working with Oskar Blues, while Burial actively gives back through sponsorships of LEAF International and the Asheville Symphony.
Mixing up a large quantity of cocktails ahead of a gathering can streamline drinks service while showcasing a host’s creativity.
From pies to chocolate to ice cream yule logs, it’s dessert season in WNC.
**UPDATED NOV. 14** Ginger’s Revenge brings back Appalachian Ginger, Burial releases a Stillwater collaboration and more local beer news.
East Fork Pottery moves its factory to Biltmore Village, Henrietta’s Poultry Shoppe is now open in the RAD, Metro Wines offers a Thanksgiving wine tasting, Isis gets a new executive chef, Baba Nahm goes Turkish and more Asheville food news.
The Brevard brewery’s last day of operation will be Nov. 15.
Through restaurant ventures and a nonprofit culinary training program, Asheville is finding fresh ways to celebrate its soul food legacy.
**UPDATED NOV. 8** Highland releases numerous version of this year’s Cold Mountain, Thirsty Monk and Green Man collaborate on a chartreuse-inspired saison and more local beer news.
Tod’s Tasties transforms into All Day Darling, Taste of Asheville turns 10, Galactic Pizza opens on Sardis Road and more Asheville food news.
Over the past four years, Asheville chapter founder Mia Pedersen has organized a range of social and educational activities for local women who love craft beer.
The release party for Anne Fittten Glenn’s new book is Nov. 7 at Asheville Brewing’s Coxe Avenue location.
Local bartenders dispel myths about the legendary “green fairy.”
A new youth culinary training program pairs teens with top local chefs for training that culminates with a cooking competition.
**UPDATED NOV. 1** Burial goes all out for the final Burnpile Harvest Fest to be held at its downtown taproom, Oskar Blues brings back Barrel-Aged Ten FIDY and more local beer news.
District Wine Bar hosts a paella and Spanish wine fundraiser for Asheville Music School. Also in this week’s Asheville food news, GO Kitchen Ready students present their Showcase Dinner, the Acornucopia Project offers a nut foraging class, Hickory Nut Gap Farms hosts Sausage Fest, Marshall gets ready for its second Fermentation Festival and much more.
The latest in the brewer profile series highlights French Broad’s brewer, Aaron Wilson, who oversees some of Asheville’s oldest ales.
From soups to sweets, healing mushrooms’ medicinal properties can be accessed by incorporating them in recipes.
Asheville’s pet-friendly ways extend to its breweries, but bringing animal friends to a taproom is more complicated than it may seem.