The fifth annual event provides an opportunity to reflect on the local cider industry — one that’s grown to the extent that new types of business models and specialty stores have emerged alongside national and state associations, helping established and new producers better educate consumers and grow their brands.
After the sudden departure of chef Justin Burdett earlier this month, the nationally recognized downtown restaurant will undergo a few modifications to its original concept.
This year’s festival expands onto Depot Street, adding tea vendors, yoga, cupping sessions and more.
From Asheville to Sylva to Pisgah Forest, area brewery owners make the most of the natural and man-made scenery on their properties.
The Church of the Advocate celebrates 20 years of service in Asheville. Also in this week’s food news: a beer and pie pairing with Twin Leaf Brewery and Whisk AVL, Real Food Revolution Dinner 2, wine dinner at Chestnut with Mountain Brook Vineyards and PRIDE Family Picnic.
The new Charlotte Street yeast-production and testing facility will open a fermentation-focused restaurant and taproom this fall.
Root Bottom Farm will host its second Pedal to Plate event on Sunday, Sept. 17. Also this week: Coffee for Champions campaign returns, North Asheville Food Truck Festival comes to town, Ole Shakey’s Getaway hosts Pig Out Luau and more.
Brewgrass returns for its 21st year, Burial hosts its next-to-last Moonlit Art Market, Fonta Flora brings Oktoberfest and more local beer news.
Although Western North Carolina’s craft brewing industry has grown exponentially in the last decade, DWI arrests have decreased significantly.
African and Caribbean flavors return to Pack Square Park during the Goombay Festival. Also: Catawba Brewing hosts Grill & Chill; Olivette Riverside Community and Farm hold a benefit dinner for Asheville GreenWorks; The Hop Ice Cream raises money for and awareness of multiple sclerosis; and plenty more.
A new crop of eateries and drinking spots is changing the face of the West Asheville business corridor.
The New York City-based author and baker launches her new book, Toast & Jam, in Asheville with events at OWL Bakery and East Fork Pottery.
The challenges of finding and maintaining kitchen help are not new to Asheville’s restaurant industry, but the problem seems to be growing for many local restaurateurs.
Bacon is king at the fifth annual 105.9 the Mountain’s BaconFest Asheville. Also: Vegan Awareness Week begins Monday, Aug. 28, Slow Food Asheville holds a tomato tasting at The Wedge at Foundation and The West Asheville Tailgate Market teams up with Salt & Smoke for its first 2017 supper.
Although the popular cheese spread originated in New York, it has long been a staple of Southern kitchens. Asheville variations often feature unconventional additions such as as pecans and bourbon.
The Whale will showcase world beers alongside esoteric local offerings with a focus on educating independent beer lovers looking to expand their horizons.
A competition at Ole Shakey’s Getaway highlights locally made beef jerky. Also, MetroWine celebrates the solar eclipse, Living Web Farm offers a class on homemade sauces, Hickory Nut Gap Farm leads a course in the art of sausage-making and Sovereign Remedies goes to the theater.
Farmer and chef Sunil Patel gets back to his cultural roots with his monthly Indian Supper events at Sovereign Remedies.
Now in its 13th year, Susi Gott Séguret’s globetrotting cooking school gets set to dish up a week of classes and meals featuring some of Western North Carolina’s most celebrated chefs.