Chef Brian Canipelli is busy with a new Wall Street eatery and South Asheville restaurant. Also: Butcher’s Table Dinner returns; Black Bear BBQ hosts a family feast; and more in this week’s Small bites.
Organizers reflect on the highs and lows as they consider planning for future events.
From garlic honey to garlic ice cream, attendees can expect a culinary adventure at the sixth annual WNC Garlic Fest. Also: Asheville Oktoberfest, Bears Bees + Brews, Cooking with Plants culinary class and more in this week’s Small Bites
Some local restaurants push culinary boundaries, with palate-challenging dishes like cricket tacos, mustard ice cream, liver pudding and more.
Baristas, roasters and coffee shop owners unite for the fourth annual Asheville Coffee Expo. Also: BeLoved Asheville celebrates Puerto Rican culture and cuisine; Sunflower Diner hosts a grand opening celebration; and more in this week’s Small Bites.
In the restaurant industry, success rates can be shockingly low. Yet there are a handful of eateries in Asheville that have stood the test of time.
Goombay Celebration looks to honor The Block during this year’s festivities. Also: Fiesta Hendersonville returns; Chai Pani turns 10; White Moon introduces evening hours; and more in this week’s Small Bites.
Although they aren’t actually a fruit, figs are a late-summer favorite in dishes both sweet and savory.
“For many years, the stereotype was if you were a woman in the kitchen, you would do pastry, and that was seen as a lesser thing. That perception still lingers, but I think it is changing,” says James Beard Foundation Award-winning pastry chef and Asheville native Camille Cogswell.
PubCorps, a new local nonprofit, launches with a volunteer event at the Asheville Masonic Temple. Also: Metro Wine hosts a Spanish tapas dinner; The Bountiful Bonanza of Bitters comes to Villagers; Looking Glass Creamery leads a cheese pairing event; and plenty more in this week’s Small Bites.
Chow Chow: An Asheville Culinary Event, runs Sept. 12-15. Also: Girls Gone Wine; Mr. Sushi comes to Merrimon; Monk’s Flask debuts new menu; and more in this week’s Small bites.
From conchas to cemitas, Western North Carolina’s Latino bakeries craft a huge variety of pastries, breads and more.
Only in her early 20s, the chef has a flair for whimsical pastry and a soft heart for mentoring young people.
Entering its fourth year, ASAP’s Local Food Experience returns to New Belgium Brewing Co. on Thursday, Aug. 15 from 6-8:30 p.m. Also: Hole Doughnuts hosts book signing; Soverign Remedies teams up with OWL Bakery; and more.
Greatest grin, sickest trick and bodacious booty are among the categories at Ole Shakey’s Best in Show dog competition. Also: Punk Rock Hot Dog Challenge; Brews, bears and wine; and more.
Deep bonds forged between local farmers and chefs at area markets feed Asheville’s culinary creativity.
Our Global Table celebrates cultural diversity while raising funds for Pisgah Legal Services. Also: Independence Day celebrations; an amateur bake off; and more.
The BLOCK Off Biltmore will host the second consecutive Great North Carolina Vegan Barbecue Cookoff. Also: The Market Place Restaurant celebrates 40 years; Tupelo Honey hosts pairing brunch; and more.
Located on Rankin Avenue, Noble Cider’s The Greenhouse will host its grand opening Friday, June 21. Also: SouthEast Crab Feast comes to town; the Mountain Jewish Festival returns; and more.
Local restaurants plan for Father’s Day. Also: Asheville Bee Charmer celebrates its fifth anniversary, Chris Smith leads an okra workshop and more.
To tip or not to tip? And if you do tip, how much? Those are the questions for many as more Asheville-area counter service food and beverage businesses adopt tablet point-of-sale systems.