The floods of 2004 brought 8 feet of water into the building — previously a bar built in 1948 — sealing its fate after already being shuttered for five years. Slowly, the space hobbled back into the world of commerce as a small produce stand, but it’s now being primed to return to its former glory as a social hub, family gathering place and food spot.
The 2015 Asheville Wine and Food Festival kicked off Friday evening with a new event: Amuse. The small-plate and craft cocktail tasting served as the preliminary round of competition for the annual mixology and culinary showdown and allowed guests to sample creative fare from five Asheville chefs and six local bartenders. Story by Gina Smith
It’s starting to become a common occurrence: Another week, another excellent Asheville chef sees national recognition.
Each spring, the Asheville Bread Bakers Festival brings together local bread artisans to network and learn about their craft, while offering bread enthusiasts an opportunity to admire and sample a their work. Here, four Asheville bakers talk about their passion for the art of baking bread.
The WNC Cheese Trail held its first Carolina Mountain Cheese Fest celebrating the region’s artisan cheese industry on April 26 at Highland Brewing Co. If you missed out on the cheesy fun, click through for a photo slideshow of the event.
For seven years, Kamala was an indentured servant, “rented” out by her parents for $50 a year. Today, she’s the Himalayan nation’s first female motorcycle mechanic, earning $50 a day. Kamala owes her freedom and improved prospects to Dining for Women, a global, nonprofit “giving circle.” The organization will be celebrated at A Sunset Soiree, a dinner fundraiser on Saturday, April 25.
With the popularity of locally made artisan cheese steadily growing in the Asheville area, local cheesemakers have planned a new festival to spotlight the craft — the Carolina Mountain Cheese Fest.
An upcoming foodie fair hosted by restaurant supplier FRS Inc. of Asheville is part trade show and part showdown. Now in its third year, the Mountain Area Restaurant Show is a free daylong fair with more than 100 commercial kitchen equipment and supply manufacturers on-site, culminating with the Whacked! cooking challenge.
The shy return of baby greens — kale, dandelion greens, watercress — elates our salad plates. And local chefs perk up as well.
“Sausage Party was born out of a really slow February,” says chef Dan Silo of MG Road’s newest pop-up restaurant. “One night I was sitting at home trying to get re-inspired and figure out something fun to do and realized all of my ideas were in the context of making sausage.”
Hints had been circulating yesterday, but Goff made sure to distance himself from the controversy by making a statement to the press early this morning: “It is increasingly public that I am no longer with King James Public House.”
During the past few weeks, these cooks have gotten used to serving three-course meals to whoever shows up. But there are no point-of-sale systems, uniformed waitresses or fancy, laminated menus here, because this isn’t your average restaurant: It’s the Southside Community Kitchen on Livingston Street, the café for Green Opportunities’ Kitchen Ready program.
From the Get It! Guide: Community tailgate markets are a labor of love that offer communities a place to gather while also providing access to fresh, local foods. If you’re thinking about organizing a market in your neighborhood, here’s some steps to consider.
Most area markets will be starting up in the next few weeks, though a few — including the Asheville City Market, the WNC Farmers Market and the Jackson County Farmers Market — are open year-round. With the help of Appalachian Sustainable Agriculture Project, Xpress is providing a roundup of regional markets, including markets accepting food assistance programs.
From the Get It! Guide: The process of becoming an urban farmer offers a quick learning curve full of chances for success or for failure. Start your journey by learning how to navigate the restrictions, requirements and resources of an urban farmer.
Asheville restaurateurs are giving the term “locally sourced produce” a new meaning by picking up a shovel and digging in the dirt themselves. This translates to a farm-to-table journey that, for some, may only be a few yards.
From the Get It! Guide: Green jobs, lush community gardens, community cookouts and water quality testing — these might not be things many in Asheville picture when they think of public housing. But residents says Asheville’s public housing neighborhoods are investing in their communities’ welfare and leading a growing interest in “greening” up the neighborhoods.
A clerical error created a confusing twist in this year’s Asheville Food Truck Showdown. Farm to Fender clearly claimed the People’s Choice Award, but naming a winner for the Judges’ Choice Award proved to be a bit more complicated. Photo gallery by Pat Barcas
Although still based in Black Mountain, Foothills Meats has a new location in Asheville, sharing space as a deli and sandwich shop within Ben’s Penny Mart.
With nearly a dozen local creameries in the area, quality, craft-made cheeses are in abundance in Asheville — something both the Cheese Store of Asheville and the WNC Cheese Trail are hoping to educate eaters about through the Carolina Mountain Cheese Fest on April 26. As a fundraiser for the festival, the Cheese Store of Asheville will host a cheese tasting and movie night this week at Metro Wines.
By now, no one is surprised to see MG Road hosting another pop-up event or dinner party. The crew there have been treating the Wall Street bar like a concert venue for over a year now, but instead of bands, the chefs are the show.