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.
Creative local chefs are going vegan this month with plant-based takes on everything from kung pao chicken to a kheema sandwich.
The high-fat, low-carbohydrate nutrition plan is gaining traction as a weight-loss tactic and a means of coping with certain health issues. Local experts say the diet works well for some but not all.
While the recent passage of SB-155 was widely celebrated, skeptics have wondered just how much stimulus two hours of morning alcohol sales would provide for an already booming industry.
A last-minute decision to check out Chimney Rock during a weekend visit to Asheville resulted in a big move for John and Megan Medina.
The fifth annual event provides an opportunity to reflect on the local cider industry — one that’s grown to the extent that new types of business models and specialty stores have emerged alongside national and state associations, helping established and new producers better educate consumers and grow their brands.
After the sudden departure of chef Justin Burdett earlier this month, the nationally recognized downtown restaurant will undergo a few modifications to its original concept.
Many cultures around the world cultivate native, shade-loving plants beneath the forest canopy. Recently, more farmers in the United States have been getting excited about the potential of forest farming to diversify their crops while preserving natural environments. A forest farming workshop on Saturday, Sept. 30 and Sunday, Oct. 1, is geared to farmers of all levels who are interested in growing in the shade.