Resourcefulness, hard work and tenacity have proven to be indispensable ingredients for success among many of Asheville’s leading women restaurateurs.
Chicken, black eyed-peas and collard greens are among the items to be served at the upcoming Soul Food Supper, hosted by Asheville Parks and Recreation. Also: Lookout Brewing Co. holds a mac and cheese cookoff; The Cut Cocktail Lounge celebrates Mardi Gras with a crawfish boil; and plenty more in this week’s Small bites.
Where to eat for Valentine’s Day? You’ve got options. Also: Asheville Celtic Festival debuts; Doc Brown’s BBQ hosts a vegan pop-up; and plenty more in this week’s Small bites.
“The loss of life and damage caused by current global warming demonstrates that the Earth is already too hot for safety,” states the document approved by a 6-0 vote of Asheville City Council on Jan. 28. “Restoring a safe and stable climate requires an emergency climate mobilization on a scale not seen since World War II.”
With Valentine’s Day around the corner, French Broad Food Co-op is hosting its latest workshop focused on aphrodisiacs. Also: Asheville Mardi Gras celebrates its latest Cajun Cookoff; Green Opportunities announces latest classes; and plenty more in this week’s Small bites.
For Victor Taylor of Appalachian Naturals and other Asheville-area makers of self-care products, simple and responsibly sourced ingredients are key to their businesses. They work to meet customer demand for goods that promote not just healthier skin, but also a healthier planet.
After five years, Gan Shan Station owner Patrick O’Cain has decided to close the Charlotte Street restaurant. Come spring, Jettie Rae’s Oyster House will replace the Asian-themed eatery. Also: Onesie Bar Crawl returns, Chow Chow hires an executive director and local food venues prepare for Super Bowl LIV.
Jones previously worked as the emergency services director in Anderson County, S.C., for almost 12 years and replaces outgoing Emergency Services Director Jerry VeHaun, who announced his retirement in December after serving in that role since 1972.
By working with the seasons, riffing off familiar recipes and being creative with embellishments, the regular contents of your kitchen can be infused with new life in 2020.
Local resident and dog enthusiast Christian Ray recently launched Pet Wants Asheville, offering fresh ingredients to canines and felines alike. Also: Waynesville Chili Cook-off Stroll returns; Black Bear Brunch; and plenty more in this week’s Small bites.
Although it’s colorless and essentially flavorless, vodka is the most popular spirit in the U.S.
Xpress staffers share their tongue-in-cheek prognostications for the coming year. Asheville-area conspiracy theories, complaints of the gentry, uses for the sinkhole and creative panhandling pitches are all on the list.
What trends did you observe in covering Asheville’s food scene in 2019? Bubble tea. CBD. Plastic straw angst. Food halls. Ramen — so much ramen. All those trends were evident this year in Western North Carolina, but in 2019, Asheville also stepped into a couple of national conversations in a meaningful way. In August, we […]
Burnsville resident Ronni Lundy is the author of Victuals, An Appalachian Journey with Recipes, winner of the 2017 James Beard Foundation Awards for Best Cookbook and Best American Cookbook. She reflects on what she considered to be some of the most impactful developments in the local food and beverage community in 2019. Benne on Eagle. […]
Following a trademark dispute, District Wine Bar has announced it’s in the processing of changing its name. Also: The Scarlet Bee plans a dim sum pop-up. And if you need plans for New Year’s Eve, we’ve got you covered.
The French sparkling wine is rich in history and tradition and also surprisingly versatile.
Local culinary and beverage specialists are teaming up to donate food, funds and holiday gifts to local families in need. Also: Asheville Tea Co. hosts a holiday tea and pastry pairing; Four Sisters Bakery teams up with Black Mountain Recreation and Parks; Mamacita’s Taco Temple holds a tequila dinner; and plenty more in this week’s Small bites.
Although Asheville’s locally focused restaurants have bid adieu for now to the tomatoes, eggplant and zucchini of summer, chefs find something in every season’s harvest to get excited about.
The accompanying recipe for baked butternut squash with sage and sausage uses leftovers to create an easy and satisfying option for the upcoming holiday season.
Not in the mood to cook this Thanksgiving? Not to worry! There are plenty of Thanksgiving options in and around Asheville. Also: Double D’s celebrates 20 years; Southern Storytellers Supper Series hosts latest event; and more in this week’s Small bites.
Local religious organizations come together to express gratitude and donate nonperishable food items to those in need. Also: South Asheville Cemetery Association hosts a potluck; Antidote cocktail lounge holds a Harry Potter-themed competition; and plenty more in this week’s Small Bites.