Asheville restaurant owners are known for their willingness to step up and give back to the community through fundraising events. But The Cantina at Historic Biltmore Village has established an ongoing giving program that regularly contributes impressive amounts of money to support local hunger-relief efforts.
Breakfast and lunch tacos inspired by the cuisine of Austin, Texas, and Mexico will be the focus at new West Asheville eatery TacoBilly.
After a very long wait, the Smoky Park Supper Club — the nation’s largest shipping-container restaurant — has set an opening date. And executive chef Michelle Bailey gives a peek at what she’ll be creating in the restaurant’s wood-fired kitchen.
Monday nights in Asheville are about to take on a cross-country flavor as MG Road cocktail lounge introduces its newest popup concept, Libation Migration, on Monday, Sept. 7.
Whether it’s fine dining, chocolate pairings, barbecue or curry, Catawba’s new initiatives aim to show beer’s versatility with food.
Burgers are big in WNC. Event organizers estimate that more than 1,000 people turned out for Sunday’s WNC Battle of the Burger in the River Arts District.
A standing-room-only crowd was on hand Saturday to watch four top local chefs battle to impress judges at the 2015 Asheville Wine & Food Festival’s Chefs Challenge. A photo gallery by Cindy Kunst shares scenes from the competition and the festival.
Webo’s BBQ moves to River Ridge, the Asheville Wine & Food Festival dishes out its annual carnival of edible delights, Mela opens a new restaurant at UNC Asheville, The Fresh Market celebrates Hatch chiles and the Henderson County Cooperative Extension offers a workshop on preserving tomatoes.
North Carolina has always had a complicated relationship with alcohol. However, alcohol has consistently been an economic driver in North Carolina, as it still is, with 130 craft breweries as of 2014 – the most of any Southern state. As the craft brewing industry in the region grows into a multimillion-dollar business, the desire to review the statutes and improve communication with state officials has come to the forefront.
Stop by the new shop on Weaverville Road for hand-dipped, gourmet chocolates and truffles, chocolate-dipped fruits and nuts, house-made marshmallows, cherry-coconut bombs, hot chocolate, coffee and more.
Our first round of Best of WNC results were released in this week’s print issue. The results are now posted online — in a highly visible and easily accessible format.
Chef Patrick Abernathy has spent the past 15 years working at notable Asheville eateries, but Chupacabra Latin Café in Reynolds Village is his first solo project.
Like the event’s name, the entertainment lineup pays homage to the musical legacy of the Big Easy, with jazzy performances by Pamela Jones, Empire Strikes Brass, Bronze + Ebony Dance Company and the Business.
Bask is celebrating the first anniversary of debut LP American Hollow with a bespoke beer created by Burial Beer Co., and a set at the Mothlight on Friday, July 25, at 9 p.m.
Oskar Blues Brewery hosted its 2015 Burning Can ExtravaCANza Friday and Saturday, July 17-18, at its REEB Ranch just outside of Hendersonville. Despite some complications with the North Carolina Alcohol Law Enforcement Department, a few thunderstorms and a blistering-hot afternoon sun, brewers, performers and attendees stuck it out and had a ball.
Not only did Dissen amass tales of glacier hikes, bear sightings and filleting salmon minutes after the catch, but the chef also returned to the Market Place with a renewed dedication to inspire his team on the subject of product sourcing.
Days ago, the chef arrived in Bristol Bay, Alaska and agreed to take Xpress’ entire readership along for a sockeye salmon sourcing adventure by sharing updates and photographs of his trip. Here is his final check-in.
The Market Place chef William Dissen is traveling to Bristol Bay, Alaska, and he’s agreed to take Xpress’ entire readership along for the ride by sharing updates and photographs of “one of the most sustainable fisheries on the planet.”
North Carolina’s alcohol laws are slowly changing to allow greater freedom for the state’s growing number of brewers, distillers and bar owners. However, despite the progress, local industry advocates say many key concerns remain untouched by recent reforms.
This week, chef Dissen is traveling to Bristol Bay, Alaska, and he’s agreed to take Xpress’ entire readership along for the ride by sharing updates and photographs of “one of the most sustainable fisheries on the planet.”
Western North Carolina is now home to a growing number of craft distillers making legal moonshine. Blending traditional recipes with new technology and methods, these pioneers are bringing Appalachia’s most fabled and misunderstood product into the 21st century, changing cultural perceptions even as they adapt to shifting economic realities.