Increasingly, U.S. colleges and universities are working to make their institutions as environmentally sustainable as possible. These efforts cover a broad spectrum, from a recycling initiative at Stanford University that diverts 65 percent of the school’s solid waste away from landfills to Cornell’s plan to be carbon-neutral by 2035, as noted in The Princeton Review’s annual ranking […]
The Carolina Mountain Cheese Fest returns to Highland Brewing Co. Also, The Grey Eagle Taqueria hosts a beer pairing brunch, The Montford Rooftop Bar continues its Local Partner Brunch series, White Moon Cafe opens in Sylva and the 10th Muse Coffee shop comes to London Road.
Some of Western North Carolina’s freshest spring ingredients are found outside the garden.
Mike Rangel and Doug Riley recount the origins of the brewery, pizzeria and discount cinema and how it’s remained a local favorite.
House Soda showcased its alcohol-free ginger beer at February’s AVL Beer Expo and looks to start operating out of a commissary kitchen in a few months.
Despite tight budgets and bureaucratic hurdles, school nutrition directors are accessing more locally grown foods for area students.
Patrick O’Cain of Gan Shan Station and Jacob Sessoms of Table pair up to eliminate hunger. Also: Well Played Board Game Café celebrates its year one anniversary; District Wine Bar is now open in the RAD; and Nile Mile’s Montford location expands.
**UPDATED March 27** Zillicoah releases its first canned collaboration, Hi-Wire pairs a new stout with Swedish pastries and more local beer news.
Four food and beverage businesses with diverse concepts will launch in the neighborhood this spring.
The breweries join Innovation and Balsam Falls in the county industry’s focus on the local market.
The growing network of relationships that comprises WNC’s local food system is far more complex than just farmer and buyer.
**UPDATED MARCH 14** Asheville breweries celebrate St. Patrick’s Day, Wedge at Foundation hosts Bike of the Irish, Burial welcomes 3 Floyds and more local beer news.
Although originally lauded for its ability to stop erosion, kudzu fell from grace when its vigorous vines started to take over the landscape of the South. But a group of Asheville permaculture enthusiasts choose to view the plant in a more favorable light.
Part of a Knoxville, Tenn.-based franchise chain, The Casual Pint is the latest southside outpost for draft and packaged beer.
The 2014 James Beard Leadership Award-winner Karen Washington will lead a workshop in anticipation of the Organic Growers School spring conference. Also, Food Connection hosts Chefs in Action; Curragh Chase pop-up dinner at Summit Coffee; White Labs Kitchen & Tap debuts fermentation series; Hickory Nut Gap Farm hosts whole hog butchery class; and James Beard Award semifinalists are announced.
A network of local chefs, bakers and food artisans is working with the regional collective to develop innovative culinary uses for WNC’s native tree nuts.
Formerly Virgola, The Wine & Oyster offers an expanded menu. Also this week: Cúrate holds a five-course wine dinner, Dobra Tea leads a class on oolong tea, the Asheville Truffle Experience returns and East Fork Pottery hosts a French Broad Chocolates workshop and more.
Thanks to Asheville’s reputation as a food destination, many area hotels have stepped up their restaurant game in recent years with models that bring in the talents of well-known Western North Carolina chefs and highlight locally grown ingredients. And these hot spots aren’t just trying to woo tourists — there’s also a move toward catering to a local customer base. […]
On Sunday, Feb. 18, Buxton Hall Barbecue will host Celebrating the Culinary Journey of the South: A Dinner Conversation with John T. Edge. Also: Haywood Common opens in West Asheville; Rezaz closes for renovations; and more in this week’s Small Bites.
Thirsty Monk, Oskar Blues and other businesses combine beer with an assortment of foods for a memorable night out.