A standing-room-only crowd was on hand Saturday to watch four top local chefs battle to impress judges at the 2015 Asheville Wine & Food Festival’s Chefs Challenge. A photo gallery by Cindy Kunst shares scenes from the competition and the festival.
Small bites: Webo’s BBQ moves to River Ridge
Webo’s BBQ moves to River Ridge, the Asheville Wine & Food Festival dishes out its annual carnival of edible delights, Mela opens a new restaurant at UNC Asheville, The Fresh Market celebrates Hatch chiles and the Henderson County Cooperative Extension offers a workshop on preserving tomatoes.
Taqueria with a twist: Chef Patrick Abernathy talks Chupacabra
Chef Patrick Abernathy has spent the past 15 years working at notable Asheville eateries, but Chupacabra Latin Café in Reynolds Village is his first solo project.
Salmon and sustainability: Chef William Dissen journeys to Alaska’s fisheries
Not only did Dissen amass tales of glacier hikes, bear sightings and filleting salmon minutes after the catch, but the chef also returned to the Market Place with a renewed dedication to inspire his team on the subject of product sourcing.
Part III: Chef William Dissen takes readers on a sustainable sourcing trip
Days ago, the chef arrived in Bristol Bay, Alaska and agreed to take Xpress’ entire readership along for a sockeye salmon sourcing adventure by sharing updates and photographs of his trip. Here is his final check-in.
Part II: Chef William Dissen takes readers on a sustainable sourcing trip
The Market Place chef William Dissen is traveling to Bristol Bay, Alaska, and he’s agreed to take Xpress’ entire readership along for the ride by sharing updates and photographs of “one of the most sustainable fisheries on the planet.”
Asheville in Alaska: The Market Place chef William Dissen takes readers on a sustainable sourcing trip
This week, chef Dissen is traveling to Bristol Bay, Alaska, and he’s agreed to take Xpress’ entire readership along for the ride by sharing updates and photographs of “one of the most sustainable fisheries on the planet.”
Asheville’s 12 Bones Smokehouse launches comfort-food cookbook
12 Bones Smokehouse recently released its first cookbook and will host a party on Sunday, June 14, to celebrate with Asheville fans.
AED: Top chefs
The Buncombe County Tourism Development Authority trademarked the term Foodtopia, and for good reason. Asheville, the farm-to-table-friendly county seat, hosts a pantheon of award-winning chefs and their renowned restaurants. The James Beard Awards are the Oscars of the food world, and several Asheville chefs, including Katie Button and John Fleer, keep making the grade. Button […]
The Thunderbird’s final flight
With his long-awaited barbecue joint, Buxton Hall, on the horizon, chef Elliott Moss marked the final night of his pop-up restaurant, The Thunderbird, with a mash-up of the two concepts that have sustained his wait for his own kitchen. On May 24, Thunder Wok Punk Bird delivered creative combinations of the Asian cuisine Moss had previously offered and the Southern cooking he loves.
Asheville Beer Week 2016: Food Pairings
From five-course dinners to small-plate samplings, Western North Carolina chefs and brewers are pairing up their bites and brews
The zero-waste kitchen: Ideas for honoring the true value of food
What we often cull, throw away or compost can be the building blocks for new recipes, offering an infusion of flavor to many meals to come. And something deeper happens when we repurpose our scraps: a change of perspective.
Leaders of the band: The people behind Asheville’s James Beard nominees
Just as Duke Ellington needed a band of skilled, talented musicians, good chefs need good support players. And Asheville’s three nominees for the James Beard Foundation’s Best Chef Southeast tip their hats to several folks whose names you might not know.
Seven Sows to close as new chef takes over
Seven Sows Bourbon & Larder, one of Asheville’s celebrated and decorated downtown restaurants, will close in two weeks.
Tasting at the Red Stag Grill: Grand Bohemian Hotel restaurant releases new flavors for spring, summer
A recent preview dinner offered a taste of new menu items from the Grand Bohemian Hotel’s executive chef, Scott Ostrander. “This is about giving everybody an idea of what the Red Stag Grill is going to be about from the spring on into the summer,” Ostrander says.
Gan Shan Station’s Chris Hathcock gets national nod from Eater
It’s starting to become a common occurrence: Another week, another excellent Asheville chef sees national recognition.
The boys’ house: MG Road hosts a Sausage Party
“Sausage Party was born out of a really slow February,” says chef Dan Silo of MG Road’s newest pop-up restaurant. “One night I was sitting at home trying to get re-inspired and figure out something fun to do and realized all of my ideas were in the context of making sausage.”
Chef Steven Goff leaves King James Public House
Hints had been circulating yesterday, but Goff made sure to distance himself from the controversy by making a statement to the press early this morning: “It is increasingly public that I am no longer with King James Public House.”
From dirt to dining room: Restaurant gardens give new meaning to farm-to-table cuisine
Asheville restaurateurs are giving the term “locally sourced produce” a new meaning by picking up a shovel and digging in the dirt themselves. This translates to a farm-to-table journey that, for some, may only be a few yards.
Root Down edges out Latino Heat at 2015 Asheville Food Truck Showdown
A clerical error created a confusing twist in this year’s Asheville Food Truck Showdown. Farm to Fender clearly claimed the People’s Choice Award, but naming a winner for the Judges’ Choice Award proved to be a bit more complicated. Photo gallery by Pat Barcas
Let there be meat: Foothills Meats opens downtown
Although still based in Black Mountain, Foothills Meats has a new location in Asheville, sharing space as a deli and sandwich shop within Ben’s Penny Mart.