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.
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.
Authentic dim sum comes to downtown Asheville just in time for the Chinese New Year as Red Ginger makes its debut this month.
In early February, downtown restaurant The Market Place hosted more than 20 chefs and Appalachian food artisans and experts for the James Beard Foundation’s inaugural Chefs at Work on Policy and Change salon. The private discussion allowed participants to dig deeply into issues of sustainability, food inequality and cultural heritage.
Asheville-area restaurants, breweries, bakeries and wineries are dreaming up Valentine’s Day offerings to satisfy a smorgasbord of sensibilities and budgets.
Clingman Café’s new mother and daughter owners will feature more homemade baked goods while keeping customer favorites.
Luella’s Bar-B-Que will duplicate its pork-purveying efforts with a new location in Biltmore Park; Asheville Wine & Food Festival has announced its first Asheville Cocktail Week; Local Provisions is serving Italian wines with the flavors of winter at a pairing dinner; and The Hop Ice Creamery is celebrating its first year with free kiddie scoops for all.
With its annual Mardi Gras Party on Tuesday, Feb. 9, Short Street Cakes will officially change hands as founder Jodi Rhoden passes ownership of her 10-year-old business on to employee Olga Perez.
At a pop-up event this weekend, chef Nate Allen will highlight the cuisine of the Levant region while raising money to help the displaced people of Syria.
Whether advocating for change or dishing about microgreens, Asheville is filled with chefs who hold community close to heart.
Just a stone’s throw from Asheville, the little town of Brevard is building a dining scene that’s well worth a daytrip — or two.
After only a few months in operation, Lexington Avenue Cajun/Creole restaurant Lafayette has closed permanently.
A year after opening their highly anticipated Charlotte Street restaurant, chefs Patrick O’Cain and Chris Hathcock talk about how Asheville received their adventurous brand of Asian cuisine and how their menu has evolved.
Asheville-area chefs have created a smorgasbord of memorable menus to commemorate the end of 2015.
With his expansion in the old French Broad Chocolate Lounge space, Rhubarb chef John Fleer hopes to create a new bakery, retail shop and event venue that continues his theme of celebrating local edibles.
Popular Charlotte Street eatery King James Public House will close in January. A new steak and seafood restaurant will open in its place.
Asheville’s first and only Ethiopian restaurant, Addissae, has fallen on hard times nearly a year after opening. The restaurant’s owners, Vicki Schomer and Neeraj Kebede, recently launched a GoFundMe campaign to elicit community support and help pay for the basic costs of rent, utilities, insurance and fees. “Recently we have depleted our resources and exhausted our […]
A new restaurant is set to open at Hendersonville’s historic Charleston Inn; Metro Wines hosts a high-flying fundraiser for A-B Tech aviation scholarships; Buxton Hall Barbecue plans a late-night holiday dance party; Burial Beer works on a kitchen build-out for Salt & Smoke; and the Italian Cookie Lady hosts holiday truffle cake-pop parties.
The Smoky Park Supper Club is launching a new effort to support the local community with its inaugural Small Fires dinner this Saturday.
Food trucks are a popular part of Asheville’s culinary culture. But considerations including local regulations, increasing competition, a fluctuating customer base and even the weather conspire to cause growing pains for the developing industry.
From goose barnacles to puffer fish, Asheville chefs crave some crazy stuff.
