Local Thanksgiving dining options include everything from five-course, sit-down restaurant dinners to ready-made turkeys, side dishes and desserts to bring home.
Carnival of Nuts fundraiser supports Asheville native nut collective
The family-friendly event will feature nutty foods, carnival games, squirrel aerial shows and more in an effort to help a local native nut-growing collective buy equipment to bring its harvest to market.
Asheville food and farm tours can brighten fall and winter days
Even though the weather is getting chilly, many local tour companies continue to schedule trips to Western North Carolina farms and restaurants throughout the holiday season.
Asheville Thanksgiving events build community through food
A few local organizations and businesses are highlighting gratitude and strengthening community this Thanksgiving through food-focused events that are open to all.
Quick dish: Q+A with The Cove chef Doug Walls
Doug Walls, chef at the Billy Graham Training Center at The Cove, talks about work and more.
Pizza, hold the dairy
Vegan cheese is becoming more widely available as an option at WNC pizza joints.
Taste & Tunes: Taste of Asheville takes a musical direction
For this year’s Taste of Asheville, Asheville Independent Restaurants will partner with the local busking collective to highlight the city’s street performers.
Sonora Cocina Mexicana opens in downtown Asheville
Inspired by the north Mexican desert, the new Patton Avenue eatery offers more than just tacos.
Canyon Kitchen chef Adam Hayes presents dinner at the James Beard House
Asheville locals can get an advance taste of the menu at the Foothills Local Meats Butcher’s Table dinner this week.
Mountain Madre Mexican Kitchen opens soon in downtown Asheville
The owners of the now-closed Scully’s Bar and Grille are pursuing a long-awaited project with their new Walnut Street venture.
Small bites: Black Mountain Ciderworks celebrates Guy Fawkes Day
This week, Black Mountain Ciderworks + Meadery hosts its Guy Fawkes Celebration and Croatan release. Also, the RAD Farmers Market holds its annual fundraising dinner, Villagers offers a pickled beets workshop, Chestnut teams with the Asheville School of Wine for a dinner pairing and Lex 18 closes up shop.
Quick dish: Q+A with Sam Etheridge of Ambrozia Bar and Bistro
The North Asheville restaurant’s owner and executive chef talks about his recent expansion project, the challenges of owning an eatery in Asheville and more.
Buffalo Nickel welcomes a new executive chef
Chef John Bausone has taken over the helm of the West Asheville restaurant, bringing a few changes to the menu.
Harvesting Apple-achia: Preserving and cooking with WNC apples this season
Whether bought at a U-pick orchard or a tailgate market, Western North Carolina apples are great for fall snacking, baking, cooking and brewing. Local orchard owners and chefs talk about the fruit’s historic local provenance and many culinary uses.
Asheville chefs join fish stew fundraiser for victims of Hurricane Matthew
Many local restaurants are adding a traditional Eastern North Carolina dish to their menus with the goal of helping victims of Hurricane Matthew.
Kitchen vs. classroom: Are culinary schools necessary?
More and more these days, young people are enrolling in culinary school in order to get into the kitchen. That rise in enrollment begs the question: Is it worth it?
Quick dish: Q+A with Rezaz owners Brian and Laura Smith
Brian and Laura Smith talk about their journey from kitchen staff to owners at the Biltmore Village landmark restaurant.
Putting it on the line
Line cooks are the backbone of restaurants. They toil behind the scenes and spend long hours on their feet but get very little of the glory. “The job is physically hard, can have odd hours and puts the cook in contact with fire and sharp objects,” says Kevin Westmoreland, co-owner of the Corner Kitchen and Chestnut and president […]
Asheville Plant-Based Face-Off challenges chefs to highlight vegan cuisine
A monthlong initiative of Asheville Vegan Outreach and No Evil Foods highlights the meat-free cuisine of more than a dozen local restaurants.
Small bites: Taco Throwdown at The Grey Eagle Taqueria
The Grey Eagle hosts a taco competition, chef Katie Button celebrates the publication of her first cookbook, Siam Thai Restaurant opens in North Asheville, Living Web Farms offers a pair of workshops and Buxton Hall Barbecue brings back its femalecentric Velvet & Lace pop-up concept with the Harvest Moon cocktail series.
Quick dish: Chef Richard Petrelli of the Renaissance Asheville Hotel
The Writer’s Bistro chef talks about his new fall menu, favorite tools and ingredients and working with the hotel’s rooftop beehives.