Multifaceted food and drink venue Asheville Food Park is now open on Amboy Road. The ambitious project brings a bar, coffee shop and farm market along with a rotating schedule of food trucks and pop-up shops to the historic riverside location.
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.
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.
Chef Justin Burdett’s new downtown restaurant will offer modern interpretations of traditional Appalachian and Southern flavors.
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.
Asheville is a city full of transplants that loves to celebrate its diversity. Yet the area’s third-biggest immigrant population goes mostly unnoticed.
With his new restaurant, Zambra chef Adam Bannasch is hoping to create a new neighborhood hangout for East Asheville. Opening dates have been announced!
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.
An upcoming foodie event in Tryon highlights culinary delights from the Carolina foothills. Asheville eaters, on the other hand, can check out WNC Garlic Fest, Posana’s benefit dinner for ASAP’s Growing Minds Program, Ashley English’s canning class or Wild Wing Café’s stein-holding competition. Plus, food writer Jonathan Ammons talks about one of his favorite Asheville restaurant appetizers.
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.
Breakfast and lunch tacos inspired by the cuisine of Austin, Texas, and Mexico will be the focus at new West Asheville eatery TacoBilly.
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.
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.
Whether it’s fine dining, chocolate pairings, barbecue or curry, Catawba’s new initiatives aim to show beer’s versatility with food.
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.
Stop by the new shop on Weaverville Road for hand-dipped, gourmet chocolates and truffles, chocolate-dipped fruits and nuts, house-made marshmallows, cherry-coconut bombs, hot chocolate, coffee and more.
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.
Like the event’s name, the entertainment lineup pays homage to the musical legacy of the Big Easy, with jazzy performances by Pamela Jones, Empire Strikes Brass, Bronze + Ebony Dance Company and the Business.
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.
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.
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.”