Foothills Meats intimate family dinner-turned-Jurassic feast of epic proportions is back with a new venue at Hi-Wire Brewing’s Big Top taproom near Biltmore Village.
Ole Shakey’s celebrates jerky with Great American Jerk Off competition
A $3 wristband gives guests the chance to sample jerky from all the participating chefs, both professional and amateur.
Brews and bites: Food and beer pairings add flavor to AVL Beer Week schedule
AVL Beer Week beer dinners and food pairings bring unusual ingredients, interesting venues, Asheville chefs and local brews together for tasty and out-of-the-ordinary events.
Small bites: City Bakery expands into a new production facility
City Bakery will move all of its bread-making operations from Biltmore Avenue to Fletcher in a matter of weeks; Cucina 24 adds lunch service and a sour beer dinner with Wicked Weed’s sour brews; food writer Sheri Castle stops into Rhubard to celebrate her new release; and Villagers hosts a glass on medicinal ghees.
Quick dish: Success is sweet for 50/Fifty
An interview with the husband and wife team behind Fletcher-based confectioners 50/Fifty: The Art of Dessert.
Food for thought: Booms, busts and Asheville’s culinary culture
For more than a century, Asheville has experienced alternating periods of growth and decline that have created an adaptable city full of potential. Those dynamics were and continue to be inherent to the development of its prospering food and drink scene.
Black Mountain chef to appear on Food Network’s ‘Cutthroat Kitchen’
Once Douglas Walls, executive chef at the Billy Graham Training Center at The Cove, learned that he made the cut for “Cutthroat Kitchen,” he and his family were flown to Los Angeles where he squared off against three other chefs for $25,000.
Small bites: Alchemy tearoom focuses on Chinese medicine
The founders of Alchemy aim to make classical Chinese medicine part of daily life; The Community Table plans an Empty Bowl fundraiser to sustain its operations; Chef Rhabb Seymour of Udderly Not Cheese creates vegan cheese dishes for a wine pairing event; and Mojo Kitchen & Lounge plans an intricate beer dinner.
Small bites: Festival features WNC’s upper crust
In its 12th year, the Asheville Artisan Bread Bakers’ Festival offers opportunities for learning, networking and nibbling free bread; Villagers hosts a class on growing vegetables in Asheville; and Chestnut’s culinary team plans a dinner to showcase the wines of a new favorite Carolina vineyard.
Save Ryan’s Asana: Blind Pig Supper Club hosts fundraiser for Asheville yoga instructor
On Saturday, April 2, Asheville’s Blind Pig Supper Club will bring together star chefs, including Raleigh’s Ashley Christensen, to present The Best Dinner of My LIfe, a fundraiser for Asheville yoga instructor and physical therapist Ryan Conrad, who is battling pancreatic cancer.
Taco Temple opens on Charlotte Street
The owner of Mamacita’s is bringing a new tacocentric restaurant to Charlotte Street that will feature handmade tortillas with corn imported from Mexico.
French Broad Chocolates featured on PBS show ‘A Craftsman’s Legacy’
The national television program visited Asheville in late February to spotlight the artistry of French Broad Chocolates
Hall Fletcher Elementary hosts third annual Star Chef Junior Cook-Off
Local chefs gathered at Hall Fletcher Elementary School Friday to judge dishes prepared from fresh ingredients by teams of fourth-grade students vying for awards in several categories.
WNC restaurants participate in Asheville Humane Society’s Dine to Be Kind fundraiser
Now in its 13th year, the Asheville Humane Society’s Dine To Be Kind fundraiser offers a daylong opportunity on Tuesday, March 8, to dine out in support of animals in need.
Asheville’s culinary community caters OpenDoors Art Affair 2016
Members of Asheville’s culinary community are collaborating to provide a Greek-themed feast to benefit OpenDoors of Asheville, a nonprofit focused on helping at-risk, underserved youths.
In photos: Fifth annual Asheville Wing War
The sold-out 2016 Asheville Wing War saw one downtown restaurant dominate both the Judges’ Choice and People’s Choice in the specialty wings category.
Mélange of the Mountains highlights the flavors of Haywood County
Haywood County’s thriving food and beverage scene will be on full display at the upcoming 12th annual Melange of the Mountains, planned for Thursday, March 10.
Local caterers go creative
Local catering companies are creating memories by using culinary and cocktail ingenuity.
Asheville Truffle Experience returns to explore the fabled fungi
The Asheville Truffle Experience happened downtown last weekend for the second time in as many years with guest speaker appearances from regional experts and master chefs sharing their knowledge on the fabled Tuber melanosporum. A continuation of a smattering of past truffle-related events in the Asheville area, this year’s festival was organized by Susi Gott Séguret. Séguret says she […]
Small bites: A dozen local bands play for Food Connection
Food Connection’s largest fundraiser of the year is a music sampling of Western North Carolina; Catawba Brewing Co., serves up a beer-filled brunch to take the edge off winter; The French Broad Vignerons seeks potential wine judges; and Bee School is nearly in session at The Center for Honeybee Research.
Three Asheville chefs nominated for 2016 James Beard Awards
Chefs Nate Allen of Knife & Fork, Brian Canipelli of Cucina 24 and Cynthia Wong, formerly of Rhubarb, were all named semifinalists for the 2016 James Beard Awards on Feb. 17.