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.
Small bites: The Malvern opens in West Asheville
The Malvern opens, offering local and regional liquors and liqueurs. Also: Italian Nights at Isis Music Hall, a holiday party at Hole Doughnuts, DxE holds a holiday potluck, Ambrozia Bar & Bistro hosts a Christmas Eve dinner, MG Road brings the holiday spirits and Silvermoon Chocolate looks to expand.
Room for dessert: Asheville eateries feature unique sweet endings
For some diners, it’s all about dessert. Asheville restaurants, bakeries — and even breweries — boast sweet treats that keep customers coming back for more.
Small bites: Winter Local Art and Food Festival returns to West Village Market & Deli
Holiday festivals and gatherings are in the works at West Village Market & Deli, Blue Ridge Food Venture and Addison Farms Vineyard. Also, Farm Burger South Asheville hosts a Farm Supper, Meredith Leigh leads a charcuterie workshop and NorthStar Bakehouse celebrates its grand opening.
Sweet potato underground: The lowdown on WNC’s favorite fall and winter tuber
From root to leaf, this Western North Carolina root crop has culinary uses far beyond the traditional brown sugar and marshmallow holiday treatment.
Small bites: Pull Up at the Peel Deli and Grill
Pull Up at the Peel Deli and Grill expands its lunch options. Also: East Fork Asheville hosts a cake-off; Sandy Mush Mountain Music and Square Dance returns; French Broad Chocolate Lounge hosts a book signing; the Flatiron Building celebrates 90 years; and Foothill Meats opens a second location in Black Mountain.
Quick dish: A Q&A with Emilios Papanastasiou of Post 25
A second-generation American, Papanastasiou talks about life in a family of Greek restaurateurs and what it’s like keeping up with three busy Asheville bars and eateries.
Attitude of gratitude: Asheville residents from around the globe dish about Thanksgiving
In WNC’s immigrant communities, the Thanksgiving table often holds a mix of American traditions and international flavors.
Small bites: Dining out on Thanksgiving
A sampling of local restaurant options for those who prefer to have someone else do the holiday cooking.
Small bites: Knuckle Deep BBQ Fest returns
Wedge Foundation will host the Knuckle Deep BBQ Fest. Also, Villagers hosts a fermentation workshop, Knife & Fork holds seafood pop-up dinners, Vintage Kava moves to Weaverville and the Mills River Farmers Market goes back to school.
Green bean casserole, redux: Asheville chefs revisit standard holiday dishes
From stuffing to pumpkin pie, take a look at the history behind some of our favorite holiday foods, and learn some ideas for giving them a flavorful makeover.
Small bites: Asheville Food Truck & Craft Beer Festival
The Asheville Outlets hosts its inaugural Asheville Food Truck & Craft Beer Festival. Also: Postero hosts Hendersonville Rescue Mission fundraiser dinner; Art & Pie II returns to Buxton Hall Barbecue; Taste of Asheville comes back for more and Taste Carolina Gourmet Food Tours arrives to Asheville
Quick Dish: A Q&A with Khan Kogure of Charinko
Authenticity is paramount to the chef’s vision for bringing Japanese izakaya cuisine to Asheville.
Issues on the table: Asheville chefs lobby food policy in Washington and beyond
There’s a lot of good that can come from the sharp end of a chef’s knife, the blunt pressure of a rolling pin or the flash of a deglazing pan. But more and more these days, the culinary greats seem to be taking off their aprons and stepping outside their kitchens to help shape their communities […]
Asheville chefs bring story of Appalachia to the Triangle’s Terra Vita Festival
The annual food festival featured a panel discussion with local chefs Susi Gott Séguret and Mike Moore on the history and evolution of Appalachian cuisine.
Small bites: The Underground Café with DoughP Doughnuts gets set to open
A new café and doughnut shop comes to the Jackson Building. Also, Hole Doughnuts hosts a Halloween party; Sunshine Sammies flaunts a strange seasonal theme; Edible Musings leads a vegan Thanksgiving workshop; Yesterday Spaces’ hosts Farmer’s Bounty Dinner and Ivory Road Cafe & Kitchen holds the inaugural South Asheville Pie Contest.
Salvadoran restaurants add to diverse flavors of Patton Avenue
Two women-owned West Asheville eateries offer traditional Salvadoran and Honduran cuisine.
New chef, management bring changes at Local Provisions
After the sudden departure of chef Justin Burdett earlier this month, the nationally recognized downtown restaurant will undergo a few modifications to its original concept.
Small bites: Church of the Advocate celebrates serving others
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.
Fire it up: Outdoor grilling law opens up new options for Asheville restaurateurs
State legislation passed at the end of May offers an affordable way for eateries to expand their menus and draw more customers.
Beer Scout: White Labs Kitchen and Tap to open in October
The new Charlotte Street yeast-production and testing facility will open a fermentation-focused restaurant and taproom this fall.