There are some new things happening at Twisted Laurel. The restaurant, which has locations in downtown Asheville, Weaverville and Leicester, recently overhauled its Asheville menu, is rolling out a beer pairing dinner at its Weaverville location and has plans for a New Orleans-style brunch to celebrate Mardi Gras.
“We are excited about elevating the food and experiences that we offer at all three locations,” says brand manager Ayana Dusenberry.
The transformation comes partially courtesy of chef Mike Achberger, formerly of Table, who joined Twisted Laurel last year as executive chef at its Asheville location. With his input, the space recently reopened as Daphne at Twisted Laurel. “Mike’s background and vision was the perfect match with where the restaurant wanted to go,” says Dusenberry. Focused on modern, New American cuisine, menu highlights include smoked trout fritters, tagliatelle bolognese, pork crepinette and grilled tempeh.
In addition to new bites at Daphne, Twisted Laurel’s Weaverville space will launch its inaugural beer pairing dinner series on Thursday, Feb. 28. The four-course meal will feature pours from Boojum Brewing Co. paired with dishes such as roasted squash and carrot soup, roasted golden and purple beets, braised pork cheek and creamy caramel budino with candied hazelnuts and crème Chantilly. The beer dinner concept will eventually expand to all three locations, notes Dusenberry.
On Sunday, March 3, Daphne at Twisted Laurel will offer a Mardi Gras brunch featuring items such as Cajun fried chicken and sweet potato biscuits, bacon and praline waffles, shrimp and grits, and king cake fritter. Along with the food, DJ Jasper and DJ CsyZebbyTembo will spin New Orleans-inspired soul, funk and jazz.
Twisted Laurel has locations in downtown Asheville, Weaverville and Leicester. The beer pairing dinner launches Thursday, Feb. 28, at 10A S. Main St., Weaverville. Tickets are $35 for bar seating and $45 for dining room. Seating is limited. The Mardi Gras Brunch begins at 11 a.m. Sunday, March 3, at Daphne at Twisted Laurel, 130 College St. To learn more, visit avl.mx/5pb.
King cake ice cream at The Hop
The Hop will honor Mardi Gras starting Friday, March 1, with the release of a new king cake ice cream at all four locations. In addition, The Hop Ice Creamery will offer special Mardi Gras-themed flight nights.
The king cake ice cream will be available starting Friday, March 1, while supplies last. For more information, visit avl.mx/wordcaok.
Louisiana-style buffet dinner
Western Carolina Community Action, which assists and advocates for low-income and underserved people in Henderson, Transylvania and Polk counties, will get a head start on Fat Tuesday with a Mardi Gras party on Friday, March 1. The event will feature cocktails and a Louisiana-style buffet dinner with live music performed by Bayou Diesel. Guests are encouraged to come in their best Mardi Gras garb. The celebration will include a costume contest.
The party runs 6-9 p.m. Friday, March 1, at the Hendersonville Country Club, 1860 Hebron Road. Tickets are $75 per person/$125 a pair. For more information, visit avl.mx/5p9.
Fourth annual chili cook-off
Noble Cider and Girls on the Run of WNC will host the fourth annual chili cook-off fundraiser on Sunday, March 3. All proceeds will benefit the nonprofit, which empowers girls through experience-based activities that integrate running. Chilis will be judged in the categories of traditional, vegetarian and most creative. Registration to compete is $15.
The fourth annual chili cook-off runs 3-5 p.m. Sunday, March 3, at Noble Cider, 356 New Leicester Highway. Cost is $10 to sample the chilis, $15 to enter a dish. For details and tickets, visit avl.mx/5p7.
Tex-Mex menu comes to Buxton Hall
On Sunday, March 3, Buxton Hall Barbecue welcomes Miguel Vidal, owner and pitmaster of Valentina’s in Austin, Texas. Vidal will team up with Buxton’s Elliott Moss to create a Tex-Mex-inspired barbecue brunch. “I’ve always been a huge fan of Miguel’s style,” says Moss in a press release. “He has a passion for the food he creates, and it really shows in the flavor.”
Brunch begins at 11 a.m. Sunday, March 3, at Buxton Hall Barbecue, 32 Banks Ave. For menu details and pricing, call Buxton Hall at 828-232-7216.
New brunch menu at Butcher Bar West
Foothills Meats has introduced a new brunch menu at its Butcher Bar West on Haywood Road. Highlights include buttermilk biscuits and gravy, fried bologna biscuit, breakfast poutine and Butcher’s breakfast platter (two Darby Farms eggs cooked to order, red potato home-fries, Adluh stone ground grits, a house-made buttermilk biscuit or toast and a choice of breakfast sausage, chorizo, bacon or country fried steak). In a press release, owner Casey McKissick says, “We have a passion for bringing local farm partners in to create a menu that everyone will love. It’s not intended to be fancy, just good, quality ingredients that make up crowd-pleasing dishes that are perfectly executed.”
Brunch starts at 9 a.m. Saturdays and 10 a.m. Sundays at Butcher Bar West, 697 Haywood Road. For more information, visit avl.mx/5p6.
Hopey & Co. to close Sweeten Creek location
On Saturday, March 30, Hopey & Company will close its 121 Sweeten Creek Road location. The local grocery store has operated out of the space for 22 years. According to a statement by owners Tory and Danette Hopey, employees will move to the store’s two other locations. In their statement, the Hopeys encourage customers to keep an eye out for upcoming promotions, as well as a few surprises before the store’s closing. Living Stone Design + Build plans to renovate the Sweeten Creek Road location, converting the property into headquarters for its new offices.