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.
The Writer’s Bistro chef talks about his new fall menu, favorite tools and ingredients and working with the hotel’s rooftop beehives.
Downtown’s Iron Hen Café holds its grand opening, The Vegan Experience opens at The Block off Biltmore, Local Provisions hosts a French wine dinner and Folkmoot focuses on Middle Eastern cuisine.
Owner Joel Hartzler confirms that he has sold the downtown restaurant and cocktail lounge.
Feasting for FEAST benefits school cooking and gardening classes, a benefit for Louisiana flood victims features Cajun cuisine, Sierra Nevada takes over the bar at The Market Place and the city of Asheville rolls out a guide for aspiring restaurant owners.
Soumu festival returns with traditional African fare, a new wine shop comes to North Asheville, Hendersonville chef Jesse Roque wins Chef of the Year title and more news from Asheville’s food scene.
After buying the downtown restaurant from longtime owner Roz Taubman in May, the Gils talk about their previous restaurant experience and future plans for their new business.
Asheville’s annual Goombay Festival offers learning and networking opportunities for culinary trainees.
FRS Asheville’s Whacked brings together local chefs, school food service directors and Green Opportunities Kitchen Ready trainees for an off-the-wall culinary contest; fermentation revivalist Sandor Katz offers food preservation workshops at Rhubarb and the Asheville Food Park; chef Katie Button’s new cookbook is already topping online lists; chef Eric Scheffer hosts an Argentinian feast at Hickory Nut Gap Farm and Asheville gets a new restaurant ordering website.
Whether savory or sweet, jams and other preserves have become a favorite way for local food businesses to highlight Western North Carolina’s harvests.
Local wellness, food and art vendors converged on Pack Square Park on Sunday to celebrate all things organic and sustainable.
Isis and the Rankin Vault topped a field of fierce competitors at this year’s local burger showdown.
As the cost of growing food in Western North Carolina rises, local farmers are feeling the squeeze. Increasingly, many are turning to agritourism to help their enterprises stay afloat.
Noble Cider highlights pie to raise money for Make-A-Wish, a new Irish pub opens downtown, Buxton Hall Barbecue celebrates its first birthday, The Farm Kitchen hosts a wine dinner and Asheville restaurants keep topping national lists.
Festival organizer Kris Kraft talks about the numerous changes to this year’s festival and why there is no longer a WNC Chef’s Challenge. Photo gallery from Sweet and the Grand Tasting by Adam McMillan
The Asheville Wine and Food Festival caps its eighth year with an updated Grand Tasting event; Gan Shan Station brings Charleston chef Daniel Heinze onboard for Sunday Supper, Appalachian Appetite photo contest looks for images of family recipes; Sanctuary Brewing Co. hosts and anniversary bash and The Cheese Store of Asheville plans a pairing event with Blue Ghost Brewing Co.
Hemp cheese ravioli, a vegan cheesecake with hemp crust and a dreamsicle—a kind of Creamsicle with a hemp twist—are all on this year’s menu for A Taste of Hemp.
A new Arden café spotlights fresh baked goods, specialty breakfast items, sandwiches and more.
Rhubarb pastry chef Kaley Laird competes on the Tuesday, Aug. 9, episode of the popular cooking program.
Cheese plates are as adaptable and unique as the chefs and restaurants that prepare them. From the flavors of the cheeses and accompanying items to the aesthetics of the presentation, there are many elements that go into creating Asheville restaurants’ cheese boards.
It’s been awhile, but it looks like another restaurant will finally open in the King James building on Charlotte Street. The space’s previous occupant, the beloved neighborhood eatery and bar King James Public House, was shuttered rather suddenly in January to make way for an expansion of the Charlotte-based Dressler’s Restaurant, a white tablecloth steakhouse. Those plans seem to have […]
