Luxury hotels in many metropolitan tourist destinations are known for restaurant concepts that bank on high-profile celebrity chefs. But Asheville hotels, while pushing the parameters of standard hotel dining, are taking a different approach.
Appetite for Life: Recipes for a new year
By working with the seasons, riffing off familiar recipes and being creative with embellishments, the regular contents of your kitchen can be infused with new life in 2020.
Small bites: Pet Wants launches in Asheville
Local resident and dog enthusiast Christian Ray recently launched Pet Wants Asheville, offering fresh ingredients to canines and felines alike. Also: Waynesville Chili Cook-off Stroll returns; Black Bear Brunch; and plenty more in this week’s Small bites.
Everything in Moderation: Vodka, the spirit that plays well with others
Although it’s colorless and essentially flavorless, vodka is the most popular spirit in the U.S.
(HUMOR) Xpressers almanac: What will 2020 bring?
Xpress staffers share their tongue-in-cheek prognostications for the coming year. Asheville-area conspiracy theories, complaints of the gentry, uses for the sinkhole and creative panhandling pitches are all on the list.
Album review: ‘Brassterpiece Theatre’ by Empire Strikes Brass
‘Brassterpiece Theatre’ is a fully realized effort that demonstrates the facility of this powerful musical outfit.
Editor Gina Smith reflects on Asheville’s 2019 food scene
What trends did you observe in covering Asheville’s food scene in 2019? Bubble tea. CBD. Plastic straw angst. Food halls. Ramen — so much ramen. All those trends were evident this year in Western North Carolina, but in 2019, Asheville also stepped into a couple of national conversations in a meaningful way. In August, we […]
Food writer Ronni Lundy reflects on WNC’s 2019 food scene highlights
Burnsville resident Ronni Lundy is the author of Victuals, An Appalachian Journey with Recipes, winner of the 2017 James Beard Foundation Awards for Best Cookbook and Best American Cookbook. She reflects on what she considered to be some of the most impactful developments in the local food and beverage community in 2019. Benne on Eagle. […]
Jane Anderson: Growth and resilience flavored Asheville’s restaurant industry in 2019
The executive director of Asheville Independent Restaurants looks back at a year of success and change for Western North Carolina’s food scene.
Small bites: The business formerly known as District Wine Bar
Following a trademark dispute, District Wine Bar has announced it’s in the processing of changing its name. Also: The Scarlet Bee plans a dim sum pop-up. And if you need plans for New Year’s Eve, we’ve got you covered.
Chill Cereal Bar & Cafe is a mother-and-son venture
Patricia and Elijah Waters take their cereal-focused pop-up concept to events from bridal showers to volunteer group meetings.
Asheville restaurants struggle with the lunch slump
A number of local restaurants are choosing to do away with their lunch menus as midday service proves to be less financially viable.
Everything in Moderation: Celebrating with Champagne
The French sparkling wine is rich in history and tradition and also surprisingly versatile.
Small bites: In the North Carolina Spirit
Local culinary and beverage specialists are teaming up to donate food, funds and holiday gifts to local families in need. Also: Asheville Tea Co. hosts a holiday tea and pastry pairing; Four Sisters Bakery teams up with Black Mountain Recreation and Parks; Mamacita’s Taco Temple holds a tequila dinner; and plenty more in this week’s Small bites.
Asheville chefs suggest creative makeovers for Thanksgiving leftovers
From turkey to cranberries, local chefs have some fresh ideas for using up those holiday leftovers.
Asheville’s locally sourced restaurant menus shift with the seasons
Although Asheville’s locally focused restaurants have bid adieu for now to the tomatoes, eggplant and zucchini of summer, chefs find something in every season’s harvest to get excited about.
Appetite for Life: The secret life of squash
The accompanying recipe for baked butternut squash with sage and sausage uses leftovers to create an easy and satisfying option for the upcoming holiday season.
Stuffing versus dressing: Can’t we all just get along?
What people know and prefer when it comes to turkey’s signature side dish depends largely on what side of the Mason-Dixon line they grew up on.
Small bites: Thanksgiving dining options
Not in the mood to cook this Thanksgiving? Not to worry! There are plenty of Thanksgiving options in and around Asheville. Also: Double D’s celebrates 20 years; Southern Storytellers Supper Series hosts latest event; and more in this week’s Small bites.
WNC school food pantries and programs fill gaps in student food access
Federal free and reduced-price lunch and breakfast programs help ensure that the 53% of public school students who qualify are fed when they’re at school. But what happens when those kids go home for the evening or the weekend?
Small bites: Community interfaith Thanksgiving celebration
Local religious organizations come together to express gratitude and donate nonperishable food items to those in need. Also: South Asheville Cemetery Association hosts a potluck; Antidote cocktail lounge holds a Harry Potter-themed competition; and plenty more in this week’s Small Bites.