The Blue Ridge Parkway Foundation’s Find Your Pint beer series kicks off at Bhramari, Villagers offers a Fermented Alcoholic Beverages class and more local beer news.
Youth Transformed for Life’s third annual Sweethearts Supper takes place Saturday, May 12, at the Arthur R. Edington Education & Career Center. Also: a sampling of area Mother’s Day events.
The 14th annual Asheville Bread Festival returns at a new location. Also: The James Beard Foundation’s Celebrity Chef Tour dinner, A Field Guide to Mushrooms of the Carolinas; Table hosts its second Women’s Dinner: Why We Cook, FED Talks: The Magic of Fermentation and WakuWaku Eatery opens on Merrimon Avenue.
For 11 years, Stuart has been quietly making beer for the South Slope brewery — a length of tenure that puts him among the ranks of the city’s longest-serving brewers.
Burial hosts its fifth Sharpen the Blades, Bhramari releases two new cans for CBC and more local beer news.
The third annual Asheville Cocktail Week returns, with a kickoff dinner at Cucina 24. Also: Rhubarb celebrates Ashley English’s latest cookbook, AUX Bar & Kitchen hosts its new series, Capella on 9 adds Sunday brunch, Congregation Beth Ha Tephila hosts a pre-Asheville Bread Festival event and Pete’s Pies closes.
The Carolina Mountain Cheese Fest returns to Highland Brewing Co. Also, The Grey Eagle Taqueria hosts a beer pairing brunch, The Montford Rooftop Bar continues its Local Partner Brunch series, White Moon Cafe opens in Sylva and the 10th Muse Coffee shop comes to London Road.
Mike Rangel and Doug Riley recount the origins of the brewery, pizzeria and discount cinema and how it’s remained a local favorite.
House Soda showcased its alcohol-free ginger beer at February’s AVL Beer Expo and looks to start operating out of a commissary kitchen in a few months.
Patrick O’Cain of Gan Shan Station and Jacob Sessoms of Table pair up to eliminate hunger. Also: Well Played Board Game Café celebrates its year one anniversary; District Wine Bar is now open in the RAD; and Nile Mile’s Montford location expands.
**UPDATED March 27** Zillicoah releases its first canned collaboration, Hi-Wire pairs a new stout with Swedish pastries and more local beer news.
Four food and beverage businesses with diverse concepts will launch in the neighborhood this spring.
The breweries join Innovation and Balsam Falls in the county industry’s focus on the local market.
**UPDATED MARCH 14** Asheville breweries celebrate St. Patrick’s Day, Wedge at Foundation hosts Bike of the Irish, Burial welcomes 3 Floyds and more local beer news.
Part of a Knoxville, Tenn.-based franchise chain, The Casual Pint is the latest southside outpost for draft and packaged beer.
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.
Formerly Virgola, The Wine & Oyster offers an expanded menu. Also this week: Cúrate holds a five-course wine dinner, Dobra Tea leads a class on oolong tea, the Asheville Truffle Experience returns and East Fork Pottery hosts a French Broad Chocolates workshop and more.
Thanks to Asheville’s reputation as a food destination, many area hotels have stepped up their restaurant game in recent years with models that bring in the talents of well-known Western North Carolina chefs and highlight locally grown ingredients. And these hot spots aren’t just trying to woo tourists — there’s also a move toward catering to a local customer base. […]
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.
Thirsty Monk, Oskar Blues and other businesses combine beer with an assortment of foods for a memorable night out.
From rustic culinary classes to tea and scones, WNC food businesses are planning some creative ways to celebrate love.