Southern tradition brings winter greens to Asheville’s New Year’s tables, but other cultures also embrace this abundant cold-weather food source.
Throughout Western North Carolina, restaurants will celebrate New Year’s Eve with parties and special dinners. Where will you ring in 2018?
Casteel talks about UNC Asheville’s sustainability and food waste prevention efforts.
For many local chefs, the trends that matter often have more to do with the philosophy of food than the ingredients and focus on issues like food waste and transparency.
The Malvern opens, offering local and regional liquors and liqueurs. Also: Italian Nights at Isis Music Hall, a holiday party at Hole Doughnuts, DxE holds a holiday potluck, Ambrozia Bar & Bistro hosts a Christmas Eve dinner, MG Road brings the holiday spirits and Silvermoon Chocolate looks to expand.
For some diners, it’s all about dessert. Asheville restaurants, bakeries — and even breweries — boast sweet treats that keep customers coming back for more.
The sudden closure of the area’s only poultry processing plant in October not only caused a pre-Thanksgiving scramble for local turkey producers, but continues to impact Western North Carolina’s small farms.
S&W Artisanal offers a taste of the Mediterranean to Asheville. Also: La Guinguette hosts a wine dinner; The Hop Ice Cream brings back its ice cream yule log; Firestorm Books & Coffee hosts a vegan cookie swap; Hickory Nut Gap Farm offers holiday baskets; and French Broad Chocolates announces new holiday treats.
It’s easy to make fermented sauerkraut and pickles at home using just a few simple ingredients and inexpensive supplies.
The two long-awaited Asheville beer businesses are set to launch this month.
**UPDATED DEC. 7** Black Cloud and Whistle Hop turn one, Rayburn Farm and Archetype host a pineapple sage brew-off, and Cliff Mori talks American sours in this week’s local beer news.
Holiday festivals and gatherings are in the works at West Village Market & Deli, Blue Ridge Food Venture and Addison Farms Vineyard. Also, Farm Burger South Asheville hosts a Farm Supper, Meredith Leigh leads a charcuterie workshop and NorthStar Bakehouse celebrates its grand opening.
From root to leaf, this Western North Carolina root crop has culinary uses far beyond the traditional brown sugar and marshmallow holiday treatment.
Pull Up at the Peel Deli and Grill expands its lunch options. Also: East Fork Asheville hosts a cake-off; Sandy Mush Mountain Music and Square Dance returns; French Broad Chocolate Lounge hosts a book signing; the Flatiron Building celebrates 90 years; and Foothill Meats opens a second location in Black Mountain.
A second-generation American, Papanastasiou talks about life in a family of Greek restaurateurs and what it’s like keeping up with three busy Asheville bars and eateries.
Members of the Eastern Band of Cherokee Indians talk about Thanksgiving and indigenous food culture.
In WNC’s immigrant communities, the Thanksgiving table often holds a mix of American traditions and international flavors.
Asheville businesses give patrons the opportunity to grab a beer while shopping for garden supplies, outdoor gear, groceries or interacting with working glassblowers.
Burial releases three packaged beers, Catawba releases two and Highland brings back Black Watch in this week’s local beer news.
A sampling of local restaurant options for those who prefer to have someone else do the holiday cooking.