From potlucks to free community dinners to gourmet, multicourse meals, Asheville-area restaurants have a staggering number of options for those who want to stay out of the kitchen on Thanksgiving Day.
Sanctuary Brewing Co. and Full Circle Farm turn the tables on the conventional Thanksgiving dinner by offering an opportunity to meet — not eat — a turkey at this week’s ThanksLiving event.
During the Blind Pig Supper Club’s Kitchen Ready Hands dinner on Sunday, Nov. 8, four of Asheville’s top chefs collaborated with students of Green Opportunities Kitchen Ready to present a meal that raised thousands of dollars to support the culinary training program.
Pie is not only the ultimate comfort food — it also offers endless opportunity for culinary creativity, be it sweet or savory.
Hops & Vines is adding a new series to its class lineup. Meanwhile, Trout Lily of Fairview will host its sixth annual Bluegrass Oyster Fest; Ultimate Ice Cream partners with Youth Outright for the month of November; Living Web Farms teaches several donation-based food classes; and Edison Craft Ales + Kitchen adds local beers to its brunch menus.
**UPDATED NOV. 11** Font Flora turns two, Pisgah rolls out a 10th anniversary DIPA and Cold Mountain gets a four-day release.
Putnam comes into this weekend’s Finals competition as the leading “All Around Cowgirl,” having scored more points in multiple categories than her competitors, in addition to being ranked fourth overall in barrel racing and ninth in breakaway roping. True to her family legacy, she has established herself as a top competitor in her chosen sport, translating her heritage of winning and love for speed from the asphalt to the cow-pen.
People are opinionated about their pizza. Whether its New York-style thin crust, Chicago deep-dish or something completely different, everybody has their likes and dislikes. A few Asheville pizza makers recently told Xpress what they think it takes to create an amazing pie.
Hi-Wire is bringing in 15 breweries for a stout-focused battle of the beers. Also, Catawba Brewing Co. announces expansion plans, and Highland Brewing Co. gets set for its annual Cold Mountain Winter Ale release.
**UPDATED NOV. 5** Thirsty Monk launches monthly Beer Academy, Burial and The Junction join forces and Hi-Wire hosts a stout showdown.
In a recent blind tasting, two panels of judges from the French Broad Vignerons determined the top hard ciders for this year’s CiderFest NC competition.
Urban Orchard Cider Co. hosts a free Halloween celebration with entertainment, a costume contest and a special flight of spicy ciders.
Food truck owner Suzy Phillips’ long-awaited brick-and-mortar restaurant opens this week. A Mediterranean deli will be part of the operation.
**UPDATED OCT. 30** Lookout brings back Jive Turkey, Asheville Brewing does the same with NinjaBread Man and Appalachian Vintner gets creative with s’mores.
Multifaceted food and drink venue Asheville Food Park is now open on Amboy Road. The ambitious project brings a bar, coffee shop and farm market along with a rotating schedule of food trucks and pop-up shops to the historic riverside location.
Atlanta bartender Miles Mcquarrie will team up with Asheville chef Chris Hathcock on Monday, Oct. 26, to host a Midcentury Cocktail Party featuring riffs on cocktail and food classics from the 1950s and 1960s. The party marks the final installment of MG Road’s Libation Migration pop-up series.
Western North Carolinians looking to stay fit and blow off steam might turn to yoga or try outdoor activities like running, hiking or biking. But these days, growing numbers of area residents are taking their quest to a different level that includes armbars, takedowns and sometimes getting punched in the face.
Asheville Pizza and Brewing Co. will soon consolidate its entire brewing operation to the downtown Coxe Avenue location — opening up opportunities for more experimentation, more aging and blending possibilities and, ultimately, more beer.
At a recent “research dinner” hosted by Asheville’s Blind Pig Supper Club, the mountains met the coast for a groundbreaking chefs’ collaboration and hands-on exploration of seafood sources.
Chef Justin Burdett’s new downtown restaurant will offer modern interpretations of traditional Appalachian and Southern flavors.
**UPDATED OCT. 21** Brooklyn Brewery returns to the Asheville market in a major way, Wedge releases its first cans and Burial hosts its second Burnpile Harvest Fest.