Authenticity is paramount to the chef’s vision for bringing Japanese izakaya cuisine to Asheville.
Seasonal favorites are returning to local taprooms, bottle shops and grocery stores.
There’s a lot of good that can come from the sharp end of a chef’s knife, the blunt pressure of a rolling pin or the flash of a deglazing pan. But more and more these days, the culinary greats seem to be taking off their aprons and stepping outside their kitchens to help shape their communities […]
Asheville City Council and mayoral candidates fielded questions about everything from childhood hunger to city-county food policy partnerships at a recent food-focused forum at Lenoir-Rhyne University.
The recent Regional Food Waste Summit at Warren Wilson College provided a forum for Western North Carolina nonprofits, businesses, educational institutions and individuals to hash out the realities of the local food waste conundrum.
Craft cocktails made quickly comes to the Five Points neighborhood. Also, The 14th annual Taste of Compassion Gala returns, the WNC Cookbook & Food Writing Festival comes back for a second year, a new cookbook celebrates local inn recipes and Nightbell and Cúrate host a benefit dinner for Homeward Bound.
**UPDATED NOV. 2** Hi-Wire’s Stout Bout Festival returns, Zebulon shares three custom blends made for Tasty Beverage Co. and more local beer news.
The annual food festival featured a panel discussion with local chefs Susi Gott Séguret and Mike Moore on the history and evolution of Appalachian cuisine.
WNC cideries prefer to source their ingredients locally whenever possible. Yet April through August, it can be especially difficult to secure enough local apples to meet production demands.
From handmade mustard to green mango and honey amba, the once-humble condiment is grabbing more of the spotlight these days.
Sanctuary and Catawba reps discuss the process of working with charitable organizations to create new brews.
A new café and doughnut shop comes to the Jackson Building. Also, Hole Doughnuts hosts a Halloween party; Sunshine Sammies flaunts a strange seasonal theme; Edible Musings leads a vegan Thanksgiving workshop; Yesterday Spaces’ hosts Farmer’s Bounty Dinner and Ivory Road Cafe & Kitchen holds the inaugural South Asheville Pie Contest.
**UPDATED OCT. 26** Devil’s Night returns to South Slope breweries, Urban Orchard turns four, Burial celebrates “Stranger Things” and more local beer news.
A look back at the week in Asheville — and a sneak peek of Xpress’ upcoming issue, coming to a newsstand near you by Wednesday, Oct. 25.
Each of the nine breweries along or near Coxe Avenue will debut a beer created specially for the collaborative Monday, Oct. 30, event.
Brettanomyces, commonly known as “brett” in the brewing community, was traditionally regarded as a wild beer contaminant. But this wild card is beloved by Asheville-area brewers looking to spice up their offerings with unique flavors.
The Asheville company is set to open new facilities on the West Coast.
New brewery owners Paul and Sarah Casey implement rebranding and plans for increased production and distribution.
Polanco brings a fresh take on Mexican fare to the former Vincenzo’s space. Also, Warren Wilson College hosts the Regional Food Waste Summit, White Labs Kitchen & Tap opens on South Charlotte Street, chocolate comes to The Collider and Abby Artemisia hosts a workshop on foraging.
**UPDATED OCT. 18** Oskar Blues’ Death By Coconut and Wicked Weed’s Dark Arts receive release parties, plus other local beer news.