From stuffing to pumpkin pie, take a look at the history behind some of our favorite holiday foods, and learn some ideas for giving them a flavorful makeover.
While craft beer has put Asheville on a host of lists — including third for most breweries per capita by Forbes magazine — other beverage makers are betting that locals and visitors have a thirst for drink options other than suds. Several cideries, one of the few sake breweries in America and one of the country’s leading kombucha […]
The Asheville Outlets hosts its inaugural Asheville Food Truck & Craft Beer Festival. Also: Postero hosts Hendersonville Rescue Mission fundraiser dinner; Art & Pie II returns to Buxton Hall Barbecue; Taste of Asheville comes back for more and Taste Carolina Gourmet Food Tours arrives to Asheville
Authenticity is paramount to the chef’s vision for bringing Japanese izakaya cuisine to Asheville.
There’s a lot of good that can come from the sharp end of a chef’s knife, the blunt pressure of a rolling pin or the flash of a deglazing pan. But more and more these days, the culinary greats seem to be taking off their aprons and stepping outside their kitchens to help shape their communities […]
Asheville City Council and mayoral candidates fielded questions about everything from childhood hunger to city-county food policy partnerships at a recent food-focused forum at Lenoir-Rhyne University.
The recent Regional Food Waste Summit at Warren Wilson College provided a forum for Western North Carolina nonprofits, businesses, educational institutions and individuals to hash out the realities of the local food waste conundrum.
**UPDATED NOV. 2** Hi-Wire’s Stout Bout Festival returns, Zebulon shares three custom blends made for Tasty Beverage Co. and more local beer news.
The annual food festival featured a panel discussion with local chefs Susi Gott Séguret and Mike Moore on the history and evolution of Appalachian cuisine.
WNC cideries prefer to source their ingredients locally whenever possible. Yet April through August, it can be especially difficult to secure enough local apples to meet production demands.
Sanctuary and Catawba reps discuss the process of working with charitable organizations to create new brews.
A new café and doughnut shop comes to the Jackson Building. Also, Hole Doughnuts hosts a Halloween party; Sunshine Sammies flaunts a strange seasonal theme; Edible Musings leads a vegan Thanksgiving workshop; Yesterday Spaces’ hosts Farmer’s Bounty Dinner and Ivory Road Cafe & Kitchen holds the inaugural South Asheville Pie Contest.
Brettanomyces, commonly known as “brett” in the brewing community, was traditionally regarded as a wild beer contaminant. But this wild card is beloved by Asheville-area brewers looking to spice up their offerings with unique flavors.
New brewery owners Paul and Sarah Casey implement rebranding and plans for increased production and distribution.
Polanco brings a fresh take on Mexican fare to the former Vincenzo’s space. Also, Warren Wilson College hosts the Regional Food Waste Summit, White Labs Kitchen & Tap opens on South Charlotte Street, chocolate comes to The Collider and Abby Artemisia hosts a workshop on foraging.
Asheville has bacon to please every palate — even vegetarians
Two women-owned West Asheville eateries offer traditional Salvadoran and Honduran cuisine.
Hickory Nut Gap Farm hosts its inaugural Sausage Festival. Also, Buxton Hall Barbecue hosts a preservation pop up dinner; a traditional foods potluck comes to the West Asheville Community Center; Fill the Plate fundraiser is in full swing at Fresh Market, Marco’s Pizzeria changes its name and Frostbite Ice Cream closes its North Asheville location.
The two new programs offer in-depth training for home gardeners seeking to sustainably produce their own food and established growers looking to branch out.
Community and business representatives from across the rail industry gathered in Asheville on Sept. 22 for the Railroads & Regional Economic Development Conference. Organized by the WNC Rail Committee, the conference revealed some hints of how railroads may adapt to changing times.