The dreary Wednesday morning weather couldn’t put a damper on a 1 p.m. reception celebrating the new office location of the recently-rebranded Explore Asheville Convention & Visitors Bureau.
Food and gardening classes can help children learn life skills, nourish creativity and connect to the natural world. But funding for these programs can be hard to come by.
African and Caribbean flavors return to Pack Square Park during the Goombay Festival. Also: Catawba Brewing hosts Grill & Chill; Olivette Riverside Community and Farm hold a benefit dinner for Asheville GreenWorks; The Hop Ice Cream raises money for and awareness of multiple sclerosis; and plenty more.
A new crop of eateries and drinking spots is changing the face of the West Asheville business corridor.
The New York City-based author and baker launches her new book, Toast & Jam, in Asheville with events at OWL Bakery and East Fork Pottery.
Chef Chris Sizemore talks about the Fairview eatery’s unique space, its menu and quirky decor and some interesting plans for the future.
The challenges of finding and maintaining kitchen help are not new to Asheville’s restaurant industry, but the problem seems to be growing for many local restaurateurs.
Bacon is king at the fifth annual 105.9 the Mountain’s BaconFest Asheville. Also: Vegan Awareness Week begins Monday, Aug. 28, Slow Food Asheville holds a tomato tasting at The Wedge at Foundation and The West Asheville Tailgate Market teams up with Salt & Smoke for its first 2017 supper.
Although the popular cheese spread originated in New York, it has long been a staple of Southern kitchens. Asheville variations often feature unconventional additions such as as pecans and bourbon.
The downtown shop’s first cookbook features eight chapters of recipes both savory and sweet.
The Whale will showcase world beers alongside esoteric local offerings with a focus on educating independent beer lovers looking to expand their horizons.
A competition at Ole Shakey’s Getaway highlights locally made beef jerky. Also, MetroWine celebrates the solar eclipse, Living Web Farm offers a class on homemade sauces, Hickory Nut Gap Farm leads a course in the art of sausage-making and Sovereign Remedies goes to the theater.
Farmer and chef Sunil Patel gets back to his cultural roots with his monthly Indian Supper events at Sovereign Remedies.
A local farm has launched plans to turn a vacant lot on Fairview Road into a market and café, bringing much-needed food access and a social hub to one of Asheville’s food deserts.
Now in its 13th year, Susi Gott Séguret’s globetrotting cooking school gets set to dish up a week of classes and meals featuring some of Western North Carolina’s most celebrated chefs.
Rooftops offer businesses the opportunity to turn under-utilized space into blooming (and buzzing) food-production spots.
Milk & Honey Café brings a chef-driven food menu plus cold-pressed juices and smoothies to Arden. Also, Dobra Tea benefits Rise as One, The Hop hosts a fundraiser for ASAP and Nightbell teams with No Taste Like Home.
Housed in an old gas station in Marshall, Star Diner offers the former Tupelo Honey executive chef a friendly, small-town venue for showcasing his favorite fare.