Through their design strategies, menus and aesthetic themes, local eateries contribute to and define the city’s distinct food scene.
Carolina Beer Guy: Taproom styles convey breweries’ brands
Representatives from Ginger’s Revenge, New Belgium, Highland and Homeplace discuss their individual taprooms’ styles.
Hot days, breezy drinks: Asheville bartenders cool down with summer cocktail recipes
Citrus, bitters, hibiscus and more figure in these bright, refreshing drinks that can easily be made at home.
Small bites: Chef Brian Canipelli branches out
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.
Beer Scout: Hemp beers grow more popular on the local and national levels
New Belgium’s Hemperor is Asheville’s most widely-available hemp beer, but isn’t the first to emerge from the local brewing scene.
Top-shelf views: Asheville bartenders talk about Scotch whisky
Kala Brooks of Top of the Monk and Chall Gray of Little Jumbo share a wee dram of knowledge about the pride of Scotland.
Small bites: Celebrating fats
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.
Small bites: The Great North Carolina Vegan Barbecue Cookoff
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
Small bites: Mead and cupcakes at TreeRock Social Cider House
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.
Sustainability has multiple meanings for Asheville restaurants
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.
ASAP’s Farm Tour celebrates its 10th anniversary
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.
Small bites: Looking back on Asheville’s grocery scene
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.
Growing protein-rich foods in the WNC garden
From beans to squash, local experts talk about growing protein powerhouses in the home garden.
The Burger Bar gets a new owner
Employee Crystal Capettini bought the bar with the intention of preserving its historic dive bar character.
Sexual harassment is rampant in local restaurants
Whether its from coworkers, customers or management, sexual harassment is an issue in Asheville’s restaurants and bars.
Edible gems: WNC’s landscape is bursting with late-spring berries
June is high season in Asheville for local berries, including some that can be harvested in the city’s public spaces.
AVL Beer Week 2018: Events listings
Celebrate AVL Beer Week with release parties, fundraisers, dinners, competitions and more at breweries and other locations throughout the Asheville area.
Small bites: Blue Dream Curry House celebrates three years
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.
Blue Ridge Biofuels brings its closed-loop cooking oil initiative closer to home
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.
Virgin territory: Mocktails claim their own space in Asheville’s craft drinks scene
Liquor-free drinks receive the same artisan treatment as their spirited counterparts at many Asheville restaurants and bars.
Small bites: Kitchen Ready Showcase Dinner spotlights New Orleans fare
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.