Fractals Coffee Shop and Cafe brings something completely different to Haywood Road this week. Also, the inaugural Hendersonville Restaurant Week, African Friendship Dinner at Folkmoot; THE BLOCK Off Biltmore’s first vegan mac and cheese cook-off and Asheville Humane Society hosts 15th annual Dine To Be Kind.
This year’s offerings from the 11 competing kitchens ran the gamut from classic Buffalo wings to puréed fruit-topped concoctions.
Many area cooking schools now offer programming that caters to meeting planners and organizations looking for an outside-the-box option for team building.
This new series challenges local chefs to help combat food waste by offering innovative strategies for rejuvenating restaurant leftovers.
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.
Going raw can offer health benefits, but the diet also presents challenges.
From rustic culinary classes to tea and scones, WNC food businesses are planning some creative ways to celebrate love.
Teams compete for top honors in the fifth annual Congregation Beth HaTephila Souper Bowl. Also: A vegan wine and cheese tasting at Greenlife Grocery, vegan barbecue at Sanctuary Brewing Co., a wine and cheese tasting with WNC Cheese Trail, Corner Kitchen Catering closes and more Asheville food news.
When the weather outside is frosty, simmering food on wood stoves or in slow cookers is a comforting option.
Blue Ghost Brewing Co. brings back its Soup or Bowl soup-off and Chai Pani cooks up a pop-up while it closes for renovations. Also, check out some Super Bowl Sunday options and the latest from PennyCup Coffee.
With its own local flour mill and a wealth of highly skilled and knowledgeable talent, Western North Carolina is becoming a regional hotbed for artisan baking culture.
Wicked Weed Brewing’s Funkatorium hosts the Real Estate Agents Combating Homelessness fund launch party. Also: The town of Fletcher hosts its 17th annual Chili Cook-Off; the Organic Growers School talks food sovereignty and agriculture in Cuba; Blue Spiral 1 hosts its first art dinner pairing; Your Vegan Mentor demonstrates homemade soups; and author Julia Turshen celebrates her latest cookbook at Nightbell.
Food waste is a costly problem that is particularly painful in Western North Carolina with its high rate of food insecurity. Thrifty local chefs say there are many ways to start ending food waste in the home kitchen.
The East Asheville restaurant will hold a dine-out event Jan. 10 to support an employee recovering from a debilitating seizure.
From feeding the community at Western Carolina Rescue Ministries to starring in cooking videos with Ingles Market, this local chef is determined to inject some laughter into Asheville’s food scene.
Southern tradition brings winter greens to Asheville’s New Year’s tables, but other cultures also embrace this abundant cold-weather food source.
For many local chefs, the trends that matter often have more to do with the philosophy of food than the ingredients and focus on issues like food waste and transparency.