In the restaurant industry, success rates can be shockingly low. Yet there are a handful of eateries in Asheville that have stood the test of time.
Goombay Celebration looks to honor The Block during this year’s festivities. Also: Fiesta Hendersonville returns; Chai Pani turns 10; White Moon introduces evening hours; and more in this week’s Small Bites.
Although they aren’t actually a fruit, figs are a late-summer favorite in dishes both sweet and savory.
“For many years, the stereotype was if you were a woman in the kitchen, you would do pastry, and that was seen as a lesser thing. That perception still lingers, but I think it is changing,” says James Beard Foundation Award-winning pastry chef and Asheville native Camille Cogswell.
PubCorps, a new local nonprofit, launches with a volunteer event at the Asheville Masonic Temple. Also: Metro Wine hosts a Spanish tapas dinner; The Bountiful Bonanza of Bitters comes to Villagers; Looking Glass Creamery leads a cheese pairing event; and plenty more in this week’s Small Bites.
Chow Chow: An Asheville Culinary Event, runs Sept. 12-15. Also: Girls Gone Wine; Mr. Sushi comes to Merrimon; Monk’s Flask debuts new menu; and more in this week’s Small bites.
Only in her early 20s, the chef has a flair for whimsical pastry and a soft heart for mentoring young people.
The Bier Garden hosts a seafood boil to celebrate its 25 year anniversary. Also: TreeRock Social Cider House and Appalachian Chic Food Truck team up for slider and cider pairing; chef Witt Pinkerton hosts a pop-up at Doc Brown’s BBQ; The Lord’s Acre rebrands; and plenty more in this week’s Small Bites.
Entering its fourth year, ASAP’s Local Food Experience returns to New Belgium Brewing Co. on Thursday, Aug. 15 from 6-8:30 p.m. Also: Hole Doughnuts hosts book signing; Soverign Remedies teams up with OWL Bakery; and more.
Greatest grin, sickest trick and bodacious booty are among the categories at Ole Shakey’s Best in Show dog competition. Also: Punk Rock Hot Dog Challenge; Brews, bears and wine; and more.
Deep bonds forged between local farmers and chefs at area markets feed Asheville’s culinary creativity.
Our Global Table celebrates cultural diversity while raising funds for Pisgah Legal Services. Also: Independence Day celebrations; an amateur bake off; and more.
The BLOCK Off Biltmore will host the second consecutive Great North Carolina Vegan Barbecue Cookoff. Also: The Market Place Restaurant celebrates 40 years; Tupelo Honey hosts pairing brunch; and more.
In The Whole Okra: A Seed to Stem Celebration, the author defends a vegetable that’s long been maligned by millions.
Devil’s Foot Beverage Co. recently received a $50,000 grant from NC IDEA, which is being used to help the company expand its staff and reach. Also: Bone & Broth teams up with Metro Wines; Green Opportunities Southside Kitchen prepares a free community cookout; The Lord’s Acre hosts its annual square dance; and more.
“We are continually amazed by the philanthropic nature of our culinary and hospitality community here and how generous they are to the local community,” says Mary Nesbitt, chief development officer of Asheville-based hunger relief nonprofit MANNA FoodBank.
May is the perfect month to begin adding color to the menu with salads made from locally sourced edibles.
Entering its 13th year, Café Israel returns to Congregation Beth Israel. Also: The Golden Pineapple opens; Asheville Food Truck Showdown rolls back into town; Metro Wines hosts a riesling class; and more.
Brews and Bears returns to the WNC Nature Center with the launch of its monthly summer event series on Friday, May 10. Also: Rhubarb hosts a honey-tasting event; Food For Your Fingers opens; Tressa’s Downtown Jazz & Blues closes; and more.
Jacob Sessoms joins forces with Wicked Weed Brewing. Also: Cinco de Mayo events, Curragh Chase pop-ups, Early Girl Eatery heads to North Asheville and more local food news.
Local fermentation expert Meredith Leigh will present a workshop on preserving food with the koji mold at the Mother Earth News Fair.