By working with the seasons, riffing off familiar recipes and being creative with embellishments, the regular contents of your kitchen can be infused with new life in 2020.
Xpress staffers share their tongue-in-cheek prognostications for the coming year. Asheville-area conspiracy theories, complaints of the gentry, uses for the sinkhole and creative panhandling pitches are all on the list.
Burnsville resident Ronni Lundy is the author of Victuals, An Appalachian Journey with Recipes, winner of the 2017 James Beard Foundation Awards for Best Cookbook and Best American Cookbook. She reflects on what she considered to be some of the most impactful developments in the local food and beverage community in 2019. Benne on Eagle. […]
Although Asheville’s locally focused restaurants have bid adieu for now to the tomatoes, eggplant and zucchini of summer, chefs find something in every season’s harvest to get excited about.
The accompanying recipe for baked butternut squash with sage and sausage uses leftovers to create an easy and satisfying option for the upcoming holiday season.
Local religious organizations come together to express gratitude and donate nonperishable food items to those in need. Also: South Asheville Cemetery Association hosts a potluck; Antidote cocktail lounge holds a Harry Potter-themed competition; and plenty more in this week’s Small Bites.
With the holiday entertaining season approaching, there’s still time to learn how to create delicious entrées, bake a beautiful pie or create an impressive spread of hors d’oeuvres.
Stepp’s Hillcrest Orchard and other area U-pick farms celebrate harvest season.
An interest in health inspired many female owners of local fermented food and beverage businesses.
The U.S. Botanical Safety Laboratory’s new gas chromatography equipment and a specially developed testing methodology are poised to bring stability and convenience to Western North Carolina’s burgeoning industrial hemp industry.
Organizers reflect on the highs and lows as they consider planning for future events.
From garlic honey to garlic ice cream, attendees can expect a culinary adventure at the sixth annual WNC Garlic Fest. Also: Asheville Oktoberfest, Bears Bees + Brews, Cooking with Plants culinary class and more in this week’s Small Bites
“For many years, the stereotype was if you were a woman in the kitchen, you would do pastry, and that was seen as a lesser thing. That perception still lingers, but I think it is changing,” says James Beard Foundation Award-winning pastry chef and Asheville native Camille Cogswell.
A simple apple crisp can be an easy, creative way to highlight locally grown fruit.
Chow Chow: An Asheville Culinary Event, runs Sept. 12-15. Also: Girls Gone Wine; Mr. Sushi comes to Merrimon; Monk’s Flask debuts new menu; and more in this week’s Small bites.
The new program will work with local farmers and landowners in an effort to develop hemp as viable crop for Western North Carolina.
Last October, the N.C. Department of Environmental Quality placed stricter controls on what outside materials MSD could accept, thus barring the plant from taking Asheville’s treatment residuals. The city’s current plan is to landfill the sludge in Buncombe County and Concord, N.C. — at over 2 1/2 times the cost of its previous disposal arrangement.
More than 30 bands on three stages plus classes covering everything from aquaponics to regenerative agriculture practices are on the schedule for the three-day festival.
As national subscription meal services like Freshly and Sakara gain popularity, similar homegrown businesses are finding success in WNC with locally produced ingredients.
The proposed two-story pavilion would provide cold storage, processing space, a value-added kitchen and more for local community gardens.
“We have to start looking at what is nature at this point? What is the nonhuman world?” maintains “Mountains Piled Upon Mountains” editor Jessica Cory. “We’ve affected the air, which affects everything else. We’re really getting to the point where we have to look at things a little differently.”