The Golden Fleece: Slow Earth Kitchen brings Greek cuisine to Asheville this winter. Meanwhile, Rhubarb’s chef John Fleer is planning a collaborative holiday dinner;
Back of House: Alyssa Mikus of Miami Nights
Back of House is a new monthly column from former Xpress Beer Scout writer Thom O’Hearn profiling local chefs and brewers.
Local Provisions opens this week on Biltmore Avenue
Chef Justin Burdett’s new eatery will offer dinner service and Sunday brunch. Click through for photos from the recent soft opening by Cindy Kunst.
THE BLOCK off biltmore kicks off opening with vegan Thanksgiving feast
Downtown’s new vegan, social justice bar has planned a soft opening this week with open house events and a vegan soul food Thanksgiving soireé.
Arancini Italian Kitchen brings fresh casual to West Asheville
A new fast-casual Italian eatery is taking over the Haywood Road space previously occupied by Pineapple Jack’s.
In photos: Taste of Asheville 2015
Asheville Independent Restaurants presented its annual foodie kick off to the holiday season Thursday with the 2015 Taste of Asheville.
Thanksgiving crowd-pleasers: Asheville chefs share recipes for the big day
From vegan centerpieces to creative ways to treat leftovers, local chefs offer homegrown ideas for Thanksgiving Day dishes.
Ready Hands: Local chefs partner with Green Opportunities culinary students for Blind Pig Supper Club benefit
During the Blind Pig Supper Club’s Kitchen Ready Hands dinner on Sunday, Nov. 8, four of Asheville’s top chefs collaborated with students of Green Opportunities Kitchen Ready to present a meal that raised thousands of dollars to support the culinary training program.
Any way you slice it: Asheville pizza makers dish about what goes into a great pie
People are opinionated about their pizza. Whether its New York-style thin crust, Chicago deep-dish or something completely different, everybody has their likes and dislikes. A few Asheville pizza makers recently told Xpress what they think it takes to create an amazing pie.
End of the road: MG Road’s Libation Migration pop-up series draws to a close
Atlanta bartender Miles Mcquarrie will team up with Asheville chef Chris Hathcock on Monday, Oct. 26, to host a Midcentury Cocktail Party featuring riffs on cocktail and food classics from the 1950s and 1960s. The party marks the final installment of MG Road’s Libation Migration pop-up series.
Smoke on the water: Blind Pig Supper Club hits the coast
At a recent “research dinner” hosted by Asheville’s Blind Pig Supper Club, the mountains met the coast for a groundbreaking chefs’ collaboration and hands-on exploration of seafood sources.
Local Provisions restaurant set to open on Biltmore Avenue
Chef Justin Burdett’s new downtown restaurant will offer modern interpretations of traditional Appalachian and Southern flavors.
One hour out: Fall foodie getaways that don’t stray far from Asheville
Fall weather is a great excuse for a day trip, and the areas outside Asheville offer numerous opportunities for adventures of both the active and edible variety.
UPDATED: Copper Crown restaurant set to open on Tunnel Road
With his new restaurant, Zambra chef Adam Bannasch is hoping to create a new neighborhood hangout for East Asheville. Opening dates have been announced!
Small bites: Fiesta Latina honors Hispanic Heritage Month
Fiesta Latina spices up Pack Square Park; Villagers offers a fall vinegar workshop; Hops & Vines does a yeast and fermentation class; and Asheville’s French Quarter makes some big changes.
Urban, soul and African cuisines collide at Goombay Festival
With its second appearance at Pack Square Park, the 35th annual Goombay Festival celebrated African and Caribbean culture with music, activities — and lots of food.
The Cantina at Historic Biltmore Village makes an impact on hunger with ongoing giving program
Asheville restaurant owners are known for their willingness to step up and give back to the community through fundraising events. But The Cantina at Historic Biltmore Village has established an ongoing giving program that regularly contributes impressive amounts of money to support local hunger-relief efforts.
All fired up: Smoky Park Supper Club announces opening date, menu
After a very long wait, the Smoky Park Supper Club — the nation’s largest shipping-container restaurant — has set an opening date. And executive chef Michelle Bailey gives a peek at what she’ll be creating in the restaurant’s wood-fired kitchen.
Libation Migration: New popup pairs local chefs with bartenders from across the U.S., Canada
Monday nights in Asheville are about to take on a cross-country flavor as MG Road cocktail lounge introduces its newest popup concept, Libation Migration, on Monday, Sept. 7.
Small bites: Feasting for FEAST
Feasting for FEAST fundraiser will help organizers educate more local youths on the wonders of fresh, homegrown veggies. Meanwhile, Hops & Vines is offering a cider making class, and Thirsty Monk, Table and Wicked Weed have planned specialty food and beer events.
Farm to Fender, Rankin Vault take top prizes at second WNC Battle of the Burger
Burgers are big in WNC. Event organizers estimate that more than 1,000 people turned out for Sunday’s WNC Battle of the Burger in the River Arts District.