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.
Shortly after opening in March, Ryan Falconi’s new food truck nabbed top honors in its first competition — the Oskar Blues Loaded Up and Truckin’ Food Truck-Off.
Black-Eyed Susan Cafe is now open in Black Mountain. Also, Buxton Presents celebrates Fonta Flora’s State of Origin Festival, Asheville VeganFest returns, Metro Wines hosts a class and more Asheville food news.
Chef Parker Schultz used an impressive selection of Stone beers as inspiration for an original menu that equaled — and arguably surpassed — its liquid counterparts.
With its recent move to an unusual shared business space off Pisgah View Road, the local-foods delivery service has plans to broaden its reach.
Bounty & Soul’s VegOut fundraiser returns for its second year. Also, Native Kitchen and Social Pub holds a fundraiser for the Autism Society of North Carolina, Backyard BBQ Competition takes place in Brevard, the fourth annual Skillet Six Ways returns and more.
The owners of Jargon and Gan Shan Station discuss the ins and outs of launching an eatery in Foodtopia.
Frostbite Ice Cream Bar expands to north Asheville. Also: Blue Dream Curry House celebrates two years, A Taste of Portugal comes to La Guinguette and Put It Up! Youth Food Preservation Camp is now open for enrollment.
The small, lunch-only café is a long-time local hangout spot in Black Mountain.
Western North Carolina’s booming restaurant and brewing scenes offer opportunities for jumping into semi-retirement or a phase-two career.
Bring a dish to Common Table, a monthly potluck at Habitat Tavern and Commons. Also, Green Man Brewing teams up with Verbena Cakes and Catering for a beer pairing dinner, Living Web Farms offers a course on salt, nutritionist Denise Barratt hosts a spring cooking class focused on clean eating and Billy Goat Bikes combines cycling with tacos, gelato and beer.
Asheville chef Zika Singogo is partnering with local farmer and food supplier Kendall Huntley to provide sustainability-focused food at the Cradle of Forestry.
The Pretzel Fest highlights the unique flavors offered by Asheville Pretzel Co. Also: Posana supports ASAP’s Growing Minds Program, Postero dinner benefits St. Gerard House and The Market Place hosts the James Beard Foundation’s Celebrity Chef Tour Dinner.
Lahey will be a featured guest presenter at the 13th Asheville Artisan Bread Bakers’ Festival on Saturday and Sunday, May 6-7.