The upcoming concert at The Grey Eagle supports the work of Food Connection, which helps divert unused food from Asheville restaurants to organizations that feed the hungry. Also this week: Asheville Wing War, Dine To Be Kind and more local food news.
Asheville
Organic Growers School is hosting a Farm-to-Table Dinner fundraiser with chef John Fleer. Also, Meredith Leigh hosts a charcuterie workshop, Ole Shakey’s mixes bingo and brunch buffets, Knife & Fork join forces with Cucina 24 to explore the island of Sardinia and more.
Asheville Restaurant Week offers special prix fixe menus at a number of local eateries. Also this week, Burial Beer and Hickory Nut Gap Farm partner for a feast, The Farm talks about Super Bowl snacks and more.
On an average night in tourist season, Asheville’s restaurants look slammed. But as the food scene continues to balloon, it begs the question: Is the bubble about to burst?
In this week’s food news, local cidermakers join a discussion and tasting at Rhubarb, the French Broad Food Co-op hosts a class on wellness teas, a fermentation class is scheduled in Hot Springs, Santé Wine Bar & Tap Room offers a Wines of Portugal pop-up Flight Night event and early-bird tickets go on sale for Root Bound weekend in Highlands.
Gluttony reigns supreme at Champlain, Buxton Hall’s latest pop-up event. Also, Mike Ferrari leads cooking classes at The Farm, Fletcher hosts its 16th annual chili cook-off, Ask Hendersonville offers a foodie prize giveaway and the Organic Growers School opens early registration for its Spring Conference.
Even though the weather is getting chilly, many local tour companies continue to schedule trips to Western North Carolina farms and restaurants throughout the holiday season.
For this year’s Taste of Asheville, Asheville Independent Restaurants will partner with the local busking collective to highlight the city’s street performers.
Summer vacation can create more free time than some college students know what to do with. But last summer, Alex Perry and Mary Scarborough, 19-year-old sophomores at Berry College in Georgia, turned their downtime into an opportunity. The pair decided to visit and rank 30 coffee shops in the Asheville area and created a website with their results — ashevillecoffeecrawl.com. “I […]
Two Western North Carolina creameries brought home multiple awards for their products.
The book includes listings for restaurants along interstate highways 26, 40, 73, 74, 77, 85 and 95, including numerous Western North Carolina favorites.
Business leaders, nonprofit representatives, elected officials and political candidates from across Buncombe County gathered at the Biltmore Estate’s Lioncrest venue Wednesday, Oct. 28 for the Buncombe County Tourism Development Authority’s annual meeting.
Now in its third year, Garlic Fest will run from noon to 6 p.m. on Saturday, Oct. 1 on Asheville’s South Slope. The event will offer opportunities to sample garlic delicacies, learn about growing and cooking with garlic, purchase seed garlic to plant at home and more. The event area will be centered around the intersection of Church Street and Banks Avenue.
Whether savory or sweet, jams and other preserves have become a favorite way for local food businesses to highlight Western North Carolina’s harvests.
Three days of festivities followed by nearly a week of locals-only tours will mark the grand opening of New Belgium Brewing’s Asheville facility and the company’s 25th anniversary.
As the cost of growing food in Western North Carolina rises, local farmers are feeling the squeeze. Increasingly, many are turning to agritourism to help their enterprises stay afloat.
While tractors and mechanized farm equipment have now largely replaced draft animals, a small but passionate contingent of farmers in Western North Carolina continues to rely on them to help with the daily work around their farms and as a source of extra income at times.
Hemp cheese ravioli, a vegan cheesecake with hemp crust and a dreamsicle—a kind of Creamsicle with a hemp twist—are all on this year’s menu for A Taste of Hemp.
Artisan cheesemakers and small dairies work collaboratively to support each other’s businesses and grow Western North Carolina’s cheese scene.
