Through their design strategies, menus and aesthetic themes, local eateries contribute to and define the city’s distinct food scene.
Representatives from Ginger’s Revenge, New Belgium, Highland and Homeplace discuss their individual taprooms’ styles.
Citrus, bitters, hibiscus and more figure in these bright, refreshing drinks that can easily be made at home.
Burial Beer Co. joins forces with Cucina 24 chef Brian Canipelli. Also: Spruce Pine BBQ & Bluegrass Festival returns; Folkmoot pairs with Blind Pig Supper Club; TreeRock Social Cider House holds its inaugural Cookie-Chill-Off and plenty more Asheville food news.
New Belgium’s Hemperor is Asheville’s most widely-available hemp beer, but isn’t the first to emerge from the local brewing scene.
Kala Brooks of Top of the Monk and Chall Gray of Little Jumbo share a wee dram of knowledge about the pride of Scotland.
Asheville-based author and chef Meredith Leigh leads a workshop on cooking with fats. Also: Bites & Brews Food Truck Festival rolls into the Asheville Outlets; Sow True Seed hosts a free fermentation class; A Midsummer Wine Dinner comes to The Prince Anne Hotel; and The Chemist opens on Coxe Avenue.
On Sunday, July 8, The Block Off Biltmore will host The Great North Carolina Vegan Barbecue Cookoff. Also: La Guinguette offers an American Wine Dinner; AUX Bar (On Fire) Guest Chef series continues; Macaron & Mimosa Flights; The Blind Pig presents: Pop Sugar; and a wine dinner with Bibiana González Rave
TreeRock Social Cider House and Ivory Road Cafe & Kitchen team up for an afternoon of sweets and drinks. Also: Dobra Tea Black Mountain announces closing date, Shrimp at the Farm returns, local breweries fight food insecurity through Hops for Hunger, The Fresh Market adds to its Local Program and Cúrate makes the list of America’s 100 Best Wine Restaurants of 2018.
From environmentally friendly takeout packaging to local sourcing to surviving on razor-thin profit margins, Asheville-area food businesses look at sustainability from multiple perspectives.
Hayrides, fishing, wine tastings, cooking demos and berry-picking are just a sampling of the events lined up for this year’s tour, which showcases more than 20 small-scale, local farms.
Local historians Nan Chase and Terry Taylor offer a talk on the history of Asheville’s grocery stores. Also: White Labs hosts The Summer of Fermentation; the latest art exhibit opens inside Posana Restaurant, Bouchon rolls out La Fête and plenty more Asheville food news.
From beans to squash, local experts talk about growing protein powerhouses in the home garden.
Employee Crystal Capettini bought the bar with the intention of preserving its historic dive bar character.
Whether its from coworkers, customers or management, sexual harassment is an issue in Asheville’s restaurants and bars.
June is high season in Asheville for local berries, including some that can be harvested in the city’s public spaces.
Celebrate AVL Beer Week with release parties, fundraisers, dinners, competitions and more at breweries and other locations throughout the Asheville area.
Blue Dream Curry House will host an anniversary party with special plates and collaborative brews. Also: Bold Rock Hard Cider hosts a Memorial Day barbecue; Green Sage announces a new location; Buxton Hall Barbecue hosts a two-night pop-up; and plenty more in this week’s Small Bites.
Although some question its overall sustainability, Blue Ridge Biofuels’ Field to Fryer to Fuel program is transitioning to a new facility and on the verge of expansion.
Liquor-free drinks receive the same artisan treatment as their spirited counterparts at many Asheville restaurants and bars.
Kitchen Ready graduates are set to showcase their culinary skills in the program’s capstone project. Also: A Taste of the Vineyard raises funds for Big Brother Big Sister of Henderson County; Dobra Tea hosts tasting class; Villagers offers workshops in canning and fermented alcoholic beverages; The Asheville Club opens and White Duck Taco relocates in the RAD.