This month, Vortex Doughnuts and 1000 Faces Coffee are raising awareness and encouraging conversation about coffee farming and sustainability through a partnership with nonprofit organization The Chain Collaborative. A special pour-over bar at Vortex’s South Slope shop is part of the plan.
Now in its second year, Bountiful Cities’ Put Your Hoe Down fundraising event on Saturday, Dec. 5, will feature food by celebrated local chefs, cocktails, live music and dancing.
The Smoky Park Supper Club is launching a new effort to support the local community with its inaugural Small Fires dinner this Saturday.
Food trucks are a popular part of Asheville’s culinary culture. But considerations including local regulations, increasing competition, a fluctuating customer base and even the weather conspire to cause growing pains for the developing industry.
After a name change and many months of planning, Asheville’s newest brewpub is set to take flight this month on the South Slope.
Blue Ridge Food Ventures is planning its annual holiday market, including a smorgasbord of locally made products that are ripe for gifting. Meanwhile, West Asheville gets a new ice cream joint; Chabad House celebrates the 10th iteration of its Chanukah Live celebration; Buxton Hall hosts a monthly night honoring lady bartenders; and Addison Farm Vineyards prepares to host its Handcrafted Christmas with shopping and refreshments.
**UPDATED DEC. 4** Thirsty Monk hosts Winter Brew Nights while Highland (Devil’s Britches) and Green Man (Holly King and Forester Stout) bring back seasonal favorites.
The Golden Fleece: Slow Earth Kitchen brings Greek cuisine to Asheville this winter. Meanwhile, Rhubarb’s chef John Fleer is planning a collaborative holiday dinner;
Back of House is a new monthly column from former Xpress Beer Scout writer Thom O’Hearn profiling local chefs and brewers.
**UPDATED NOV. 26** Highland releases Black Watch, Burial hosts its annual Thanksgiving potluck and Bourbon County spreads through town.
Chef Justin Burdett’s new eatery will offer dinner service and Sunday brunch. Click through for photos from the recent soft opening by Cindy Kunst.
Downtown’s new vegan, social justice bar has planned a soft opening this week with open house events and a vegan soul food Thanksgiving soireé.
A new fast-casual Italian eatery is taking over the Haywood Road space previously occupied by Pineapple Jack’s.
Asheville Independent Restaurants presented its annual foodie kick off to the holiday season Thursday with the 2015 Taste of Asheville.
Asheville and environs have seen considerable change in the 77 years since Wolfe’s death, yet many of the aspects he wrote (and sometimes fumed) about seem uncannily familiar. And as current residents ponder the challenges the city faces today, a look at several of the celebrated author’s key themes might prove instructive.
With the launch of his new Weaverville brewery, Zebulon Artisan Ales, former Green Man brewer Mike Karnowski aims to tap into the rich history of brewing and revive beer recipes from ages past.
Oskar Blues’ CAN’d Aid Foundation is seeking competitive talents for its chili cook-off in Brevard. Meanwhile, FEAST and Asheville Middle School team up for a pie fundraiser; MetroWines’ Anita Riley invites two women behind Hi-Wire Brewing’s branding to the shop; Smiling Hara Tempeh’s Hempeh makes its way to grocery shelves; and Lex 18 hosts an Appalachian-themed evening.
**UPDATED NOV. 20** Small batches galore at Burial and Highland, Pisgah’s Chocolatized Vortex II ready for preorder and the return of Shelton Bros. imports.
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.