Most restaurants open with a bang — banners, grand-opening parties, VIP tastings and the like. But as Asheville’s market gets more and more saturated with eateries, a new trend is emerging: the quiet entrance. This summer, two established bar venues silently launched kitchens led by up-and-coming chefs, bypassing opening frivolities in favor of a more […]
Amazing Pizza Co. goes from food truck to brick-and-mortar restaurant. Also, the Asheville Food Truck & Craft Beer Festival rolls back into town, a few tickets are still available for the Highlands Food & Wine Festival and more local food news.
In 2014, the owner of Charley King’s Jamaican sauce business received hip and femur replacements and rehabilitative therapy with support from the N.C. Department of Health and Human Services Division of Vocational Rehabilitation Services. He has spent the last two years rebuilding Charley King’s from that medically imposed hiatus, and on Sept. 10, he was recognized with the DVRS Small Business Award.
As its name implies, dent corn has a small dent in each kernel and is mostly used in its dried form as a grain.
A renewed focus on farming aims to provide STEM education opportunities for students while ultimately making the organization self-sustaining.
An ever-increasing interest in hemp’s medicinal and culinary applications is giving rise to new partnerships.
The prolific, native berries, can easily be found along the edges of forests or in grassy or disturbed areas in Western North Carolina August through December.
On Thursday, Sept. 13, ASAP will bring farmers and restaurants together in its third annual Local Food Experience. Also: Asheville Pizza & Brewing Co. rolls out a collaborative pizza series; Oak and Grist Distilling Co. celebrates its first bottle release; Asheville Community Garden Network hosts its annual dinner; and more.
On Saturday, Sept. 1, plēb urban winery celebrates its grand opening in the River Arts District. Also: Postero hosts a fundraiser for Pisgah Legal Service; Craft Centric Taproom & Bottle Shop teams up with Three Eggs Cakery; the North Carolina Apple Festival returns; and more.
Eliada Farms Weeks kicks off Saturday, Aug. 18 at Soverign Remembers. Also: Ben’s Tune Up hosts Slushie Fest; West Asheville Tailgate Market throws a block party; Haywood Street Congregation introduces WelcomeFEST 2018 and more in this week’s Small Bites
Through a partnership with Patchwork Urban Farms, chef Gene Ettison is leveraging a new entrepreneurial venture to bring healthy meals and grocery options to Asheville’s food deserts.
The 14th annual event offers educational opportunities along with taste-testing, free tomato sandwiches and more.
For a second consecutive year, Sunny Point Café will host a benefit dinner for FEAST. Also: Green Opportunities seeks public input; Pisgah Coffee Roasters hosts its inaugural roastery tour; Famous Toastery opens in Asheville and more.
Local farmers find another revenue stream in cultivating plants for seed.
From environmentally friendly takeout packaging to local sourcing to surviving on razor-thin profit margins, Asheville-area food businesses look at sustainability from multiple perspectives.
Hayrides, fishing, wine tastings, cooking demos and berry-picking are just a sampling of the events lined up for this year’s tour, which showcases more than 20 small-scale, local farms.
Local historians Nan Chase and Terry Taylor offer a talk on the history of Asheville’s grocery stores. Also: White Labs hosts The Summer of Fermentation; the latest art exhibit opens inside Posana Restaurant, Bouchon rolls out La Fête and plenty more Asheville food news.
From beans to squash, local experts talk about growing protein powerhouses in the home garden.
June is high season in Asheville for local berries, including some that can be harvested in the city’s public spaces.
Blue Dream Curry House will host an anniversary party with special plates and collaborative brews. Also: Bold Rock Hard Cider hosts a Memorial Day barbecue; Green Sage announces a new location; Buxton Hall Barbecue hosts a two-night pop-up; and plenty more in this week’s Small Bites.
Although some question its overall sustainability, Blue Ridge Biofuels’ Field to Fryer to Fuel program is transitioning to a new facility and on the verge of expansion.