Gabriel Whitlock is raising funds and awareness for The Lord’s Acre, one mile at a time. Also: Green tea class and tasting; Asheville Wine Focus Group; and Monk’s Flask.
In a city that’s always hopping with food and drink events, here are a few that stood out from 2018.
Several bars focusing on the creative end of mixed drinks opened in Asheville in 2018.
Feast of Seven Fishes returns to Strada Italiano. Also: New Year’s celebrations at Postero, Golden Fleece, Jargon and Rustic Grape Wine Bar. Meanwhile Punk Wok returns to Buxton Hall Barbecue.
Mealtimes can offer the ideal setting for establishing or expanding a mindfulness practice.
Bounty of Bethlehem continues its quest to provide a Christmas meal for residents in need. Also: O’Hole-y Night returns to Hole Doughnuts, Lookout Brewing Co. hosts Christmas Eve by Candlelight, The Cut Cocktail Lounge celebrates the holidays with a pair of special dinners and plenty more.
Making syrups for cocktails is a fun and forgiving process that encourages experimentation.
Local brewery representatives discuss the benefits and drawbacks of using glass growlers or aluminum Crowlers for on-demand packaged beer.
Three local specialty food shop owners agree that Asheville offers a friendly environment for starting and growing unique, food-focused businesses.
This week, The Hop Ice Cream gets set to open a new store in Black Mountain, Chow Chow: An Asheville Culinary Festival is on the calendar for September 2019, Bold Rock Hard Cider celebrates facial hair with Winter BeardFest, the Monte Vista Hotel hosts an ugly Christmas sweater murder mystery dinner theater and more Asheville food news.
The latest in the brewer profile series spotlights Highland’s Trace Redmond and his research and development work on the brewery’s pilot system.
From a soon-to-open spot on Hendersonville Road to established businesses like West End Bakery, the Asheville area boasts several independent bakeries that are big on bagels.
A quarter-cent sales tax on all purchases in Buncombe County would be earmarked for transit improvements, as required by state law, while a 1 percent tax on prepared foods and beverages bought in the city could be used as general funds. Both taxes would require approval by voter referendum, projected to take place in 2020.
It’s bourbon whiskey that best deserves the appellation of “the quintessential American spirit,” says Casey Campfield of downtown bar The Crow & Quill. “There’s a poetic allure to the history of bourbon that really appeals to me.”
Foothills Meats revives its Butcher Table dinner series in Black Mountain. Also, OWL Bakery hosts the Slow Food Asheville Happy Hour, the Nu Wray Inn and Homeplace Beer Co. join forces for a pop-up beer dinner series, Villagers offers a class on making ghee and much more local food news.
MG Road kicks off the holiday season with a Christmas cocktail pop-up. Plus, a new food entrepreneurship center is planned for the WNC Farmers Market, Villagers announces its impending closure and more local food news.
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.
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.
Tod’s Tasties transforms into All Day Darling, Taste of Asheville turns 10, Galactic Pizza opens on Sardis Road and more Asheville food news.
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.