After eight years, Chai Pani’s original downtown Asheville location has gotten a makeover. Also: Asheville Food Truck Showdown returns; Villagers hosts a fermentation workshop; Women Vinters Wine Dinner comes to Golden Fleece; Clyde’s Burger Stop opens and Asheville Pizza & Brewing Co. says farewell to its popular lunch buffet.
Many area cooking schools now offer programming that caters to meeting planners and organizations looking for an outside-the-box option for team building.
This new series challenges local chefs to help combat food waste by offering innovative strategies for rejuvenating restaurant leftovers.
The 2014 James Beard Leadership Award-winner Karen Washington will lead a workshop in anticipation of the Organic Growers School spring conference. Also, Food Connection hosts Chefs in Action; Curragh Chase pop-up dinner at Summit Coffee; White Labs Kitchen & Tap debuts fermentation series; Hickory Nut Gap Farm hosts whole hog butchery class; and James Beard Award semifinalists are announced.
A network of local chefs, bakers and food artisans is working with the regional collective to develop innovative culinary uses for WNC’s native tree nuts.
On Sunday, Feb. 18, Buxton Hall Barbecue will host Celebrating the Culinary Journey of the South: A Dinner Conversation with John T. Edge. Also: Haywood Common opens in West Asheville; Rezaz closes for renovations; and more in this week’s Small Bites.
“Here’s to celebrating this important and diverse technique of food production in hopes that its products continue to proliferate locally for the health and well-being of everyone.”
Going raw can offer health benefits, but the diet also presents challenges.
From rustic culinary classes to tea and scones, WNC food businesses are planning some creative ways to celebrate love.
Teams compete for top honors in the fifth annual Congregation Beth HaTephila Souper Bowl. Also: A vegan wine and cheese tasting at Greenlife Grocery, vegan barbecue at Sanctuary Brewing Co., a wine and cheese tasting with WNC Cheese Trail, Corner Kitchen Catering closes and more Asheville food news.
With its own local flour mill and a wealth of highly skilled and knowledgeable talent, Western North Carolina is becoming a regional hotbed for artisan baking culture.
The Cajun Cookoff returns to the Salvage Station. Also: Firestorm Books & Coffee hosts a vegetarian potluck, Our Global Table fundraiser benefits Pisgah Legal’s Justice for All Project, Cuban food comes to Twin Leaf Brewery, Mamacitas hosts a fundraiser for ArtSpace Charter School and Knife & Fork starts its annual winter pop-up series.
In recognition of Martin Luther King Day, Black Star Line Brewing Co. will host a vegan breakfast plus a whole day of events honoring the civil rights leader. Also: a plant-based Bravo Breakfast at the Hendersonville Community Co-op, Punk Wok Pop-Up at Buxton Hall Barbecue, the GO Kitchen Ready Showcase Dinner and more.
It’s easy to make fermented sauerkraut and pickles at home using just a few simple ingredients and inexpensive supplies.
The new Charlotte Street yeast-production and testing facility will open a fermentation-focused restaurant and taproom this fall.
Food and gardening classes can help children learn life skills, nourish creativity and connect to the natural world. But funding for these programs can be hard to come by.
A competition at Ole Shakey’s Getaway highlights locally made beef jerky. Also, MetroWine celebrates the solar eclipse, Living Web Farm offers a class on homemade sauces, Hickory Nut Gap Farm leads a course in the art of sausage-making and Sovereign Remedies goes to the theater.
Now in its 13th year, Susi Gott Séguret’s globetrotting cooking school gets set to dish up a week of classes and meals featuring some of Western North Carolina’s most celebrated chefs.
With everything from blueberries to beets ripening at WNC gardens and farms, it’s time to get busy preserving the bounty for the months to come.
Father’s Day food events, an artisan baking workshop, a South of the Border-themed picnic buffet and an educational wine tasting are all on the menu in this week’s Small Bites.
With its recent move to an unusual shared business space off Pisgah View Road, the local-foods delivery service has plans to broaden its reach.