The Church of the Advocate celebrates 20 years of service in Asheville. Also in this week’s food news: a beer and pie pairing with Twin Leaf Brewery and Whisk AVL, Real Food Revolution Dinner 2, wine dinner at Chestnut with Mountain Brook Vineyards and PRIDE Family Picnic.
State legislation passed at the end of May offers an affordable way for eateries to expand their menus and draw more customers.
The new Charlotte Street yeast-production and testing facility will open a fermentation-focused restaurant and taproom this fall.
Root Bottom Farm will host its second Pedal to Plate event on Sunday, Sept. 17. Also this week: Coffee for Champions campaign returns, North Asheville Food Truck Festival comes to town, Ole Shakey’s Getaway hosts Pig Out Luau and more.
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.
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.
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.
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.
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.
This year’s Asheville burger competition saw the Salvage Station take home top honors among the judges’ picks, while a three-time champion was unseated for the people’s choice title.
In its seventh year, Noble Kava launches a new location on Biltmore Avenue. Also, the WNC Battle of the Burger returns, Atlanta barbecue comes to Buxton Hall, Sovereign Remedies hosts Bad Hombres Taco Pop Up and Shuck N Brew Oyster Bar opens in Fletcher.
Local authors, chefs and bakers dish up ideas for imaginative open-air feasts.
The new pizza-by-the-slice restaurant is taking over the space that once housed Hannah Flanagan’s Irish Pub.
A new pie cafe hits South Asheville. Also, Urban Orchard Cider Co. will host a five-course live fire dinner, Asheville Breakfast Rotary Club and Hickory Nut Gap Farm team up for a fundraiser and lots more in this week’s Small Bites.
Locals who experience gluten intolerance and other conditions that require dietary limitations have to cope with numerous challenges when dining out and socializing.
Father’s Day food events, an artisan baking workshop, a South of the Border-themed picnic buffet and an educational wine tasting are all on the menu in this week’s Small Bites.