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.
Fractals Coffee Shop and Cafe brings something completely different to Haywood Road this week. Also, the inaugural Hendersonville Restaurant Week, African Friendship Dinner at Folkmoot; THE BLOCK Off Biltmore’s first vegan mac and cheese cook-off and Asheville Humane Society hosts 15th annual Dine To Be Kind.
After a major renovation, Rezaz has reopened with a new look and a fresh menu. Also: Noble Cider holds its third annual Chili Cookoff, The Inn on Biltmore Estate earns accolades, Gan Shan West hosts Sunday Japanese izakaya pop-ups and Edna’s of Asheville has closed.
This year’s offerings from the 11 competing kitchens ran the gamut from classic Buffalo wings to puréed fruit-topped concoctions.
Many area cooking schools now offer programming that caters to meeting planners and organizations looking for an outside-the-box option for team building.
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.
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.
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.
Blue Ghost Brewing Co. brings back its Soup or Bowl soup-off and Chai Pani cooks up a pop-up while it closes for renovations. Also, check out some Super Bowl Sunday options and the latest from PennyCup Coffee.
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.
Wicked Weed Brewing’s Funkatorium hosts the Real Estate Agents Combating Homelessness fund launch party. Also: The town of Fletcher hosts its 17th annual Chili Cook-Off; the Organic Growers School talks food sovereignty and agriculture in Cuba; Blue Spiral 1 hosts its first art dinner pairing; Your Vegan Mentor demonstrates homemade soups; and author Julia Turshen celebrates her latest cookbook at Nightbell.
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.
The East Asheville restaurant will hold a dine-out event Jan. 10 to support an employee recovering from a debilitating seizure.
The Malvern opens, offering local and regional liquors and liqueurs. Also: Italian Nights at Isis Music Hall, a holiday party at Hole Doughnuts, DxE holds a holiday potluck, Ambrozia Bar & Bistro hosts a Christmas Eve dinner, MG Road brings the holiday spirits and Silvermoon Chocolate looks to expand.
Holiday festivals and gatherings are in the works at West Village Market & Deli, Blue Ridge Food Venture and Addison Farms Vineyard. Also, Farm Burger South Asheville hosts a Farm Supper, Meredith Leigh leads a charcuterie workshop and NorthStar Bakehouse celebrates its grand opening.
WNC organizations need donations and volunteers to make Thanksgiving dinner a reality for locals experiencing hunger and homelessness.
Wedge Foundation will host the Knuckle Deep BBQ Fest. Also, Villagers hosts a fermentation workshop, Knife & Fork holds seafood pop-up dinners, Vintage Kava moves to Weaverville and the Mills River Farmers Market goes back to school.
The Asheville Outlets hosts its inaugural Asheville Food Truck & Craft Beer Festival. Also: Postero hosts Hendersonville Rescue Mission fundraiser dinner; Art & Pie II returns to Buxton Hall Barbecue; Taste of Asheville comes back for more and Taste Carolina Gourmet Food Tours arrives to Asheville
Asheville City Council and mayoral candidates fielded questions about everything from childhood hunger to city-county food policy partnerships at a recent food-focused forum at Lenoir-Rhyne University.