What’s happens when a new chef steps into the leadership role in a well-established kitchen?
The 14th annual event offers educational opportunities along with taste-testing, free tomato sandwiches and more.
For a second consecutive year, Sunny Point Café will host a benefit dinner for FEAST. Also: Green Opportunities seeks public input; Pisgah Coffee Roasters hosts its inaugural roastery tour; Famous Toastery opens in Asheville and more.
Sand Hill Kitchen nabbed its first grand prize from the panel of judges, while the Rankin Vault regained people’s choice honors after losing the crown in 2017.
Local farmers find another revenue stream in cultivating plants for seed.
The enigmatic nightshade vegetable is a summer favorite for local chefs and farmers.
Tupelo Honey is set to roll out its new downtown expansion. Also: WNC Battle of the Burger returns; Foraging Dinner series continues at Nightbell; AVLCakeLady and The Ettison Group present: An Evening of Dining of Excellence; and plenty more.
Through their design strategies, menus and aesthetic themes, local eateries contribute to and define the city’s distinct food scene.
Representatives from Ginger’s Revenge, New Belgium, Highland and Homeplace discuss their individual taprooms’ styles.
Citrus, bitters, hibiscus and more figure in these bright, refreshing drinks that can easily be made at home.
Burial Beer Co. joins forces with Cucina 24 chef Brian Canipelli. Also: Spruce Pine BBQ & Bluegrass Festival returns; Folkmoot pairs with Blind Pig Supper Club; TreeRock Social Cider House holds its inaugural Cookie-Chill-Off and plenty more Asheville food news.
New Belgium’s Hemperor is Asheville’s most widely-available hemp beer, but isn’t the first to emerge from the local brewing scene.
Kala Brooks of Top of the Monk and Chall Gray of Little Jumbo share a wee dram of knowledge about the pride of Scotland.
Asheville-based author and chef Meredith Leigh leads a workshop on cooking with fats. Also: Bites & Brews Food Truck Festival rolls into the Asheville Outlets; Sow True Seed hosts a free fermentation class; A Midsummer Wine Dinner comes to The Prince Anne Hotel; and The Chemist opens on Coxe Avenue.
For many Western North Carolina chefs, having control of a menu offers a means of honoring family history and celebrating culinary heritage.
From Japanese kakigori to Filipino halo-halo, Asheville is serving some chilly summer treats that venture far beyond a scoop of vanilla.
On Sunday, July 8, The Block Off Biltmore will host The Great North Carolina Vegan Barbecue Cookoff. Also: La Guinguette offers an American Wine Dinner; AUX Bar (On Fire) Guest Chef series continues; Macaron & Mimosa Flights; The Blind Pig presents: Pop Sugar; and a wine dinner with Bibiana González Rave
Local butchers and chefs have weighed in with some meaty ideas — and several plant-based ones, as well — for taking your summer grill game up a notch.
TreeRock Social Cider House and Ivory Road Cafe & Kitchen team up for an afternoon of sweets and drinks. Also: Dobra Tea Black Mountain announces closing date, Shrimp at the Farm returns, local breweries fight food insecurity through Hops for Hunger, The Fresh Market adds to its Local Program and Cúrate makes the list of America’s 100 Best Wine Restaurants of 2018.
From environmentally friendly takeout packaging to local sourcing to surviving on razor-thin profit margins, Asheville-area food businesses look at sustainability from multiple perspectives.
Hayrides, fishing, wine tastings, cooking demos and berry-picking are just a sampling of the events lined up for this year’s tour, which showcases more than 20 small-scale, local farms.