Food news to go

Bringing the beer:
A six-course beer Dinner at Zambra will highlight Terrapin Beer Company’s brews, as well as Executive Chef Adam Bannasch and team’s cuisine. The event takes place on Thursday, May 20 at 6:30 p.m., and will be hosted by Spike Buckowski, the brew master of Terrapin Beer Co. Cost of the event is $60, inclusive of tax and gratuity. Call Zambra for reservations at 232-1060. The menu:

Welcome Course 1: Terrapin Rye Pale [Pale ale with rye malt / 5.5% abv]
Spiced nuts, cheeses, housemade pretzels with honey mustard

Course 2: Sun Ray Wheat [German-style hefeweizen / 5.3% abv]
Scallop sausage with fennel, pineapple sauerkraut, crispy capers and honey toast

Course 3: Monks Revenge [Belgian-style IPA / 9.8% abv]
Local bibb salad with three graces farm feta, strawberries, bacon, croutons, buttermilk

Course 4: Hopsecutioner IPA [American-style IPA / 7.2% abv]
Soba noodles wtih poached shrimp, panang curry, cashews, pickled vegetables

Course 5: Cap’t Krunkles [Black IPA / 8.0% abv]
Venison loin confit, purple potato gratin, crispy serrano, grapefruit, pine

Course 6: Dark Side [Belgian-style Stout / 8.5% abv]
Date-stuffed beignets w/ espresso ganache, honey creme fraiche, rose petals

Beer Floats!
Join Bruisin’ Ales on Friday, May 21 from 5 until 7 p.m. for a beer and ice cream social. Antebellum Ale from Craggie Brewing makes a perfect pair with Antebellum Ale Ice Cream from the Hop. The floats are only $6 each, and come in a special Craggie Willibecker glass — which is yours to keep after sucking down your float. Bruisin’ Ales is located at 66 Broadway St. in downtown Asheville. Call 252-8999 for more information.

Spring lamb
Mark Rosenstein, former owner of the Market Place restaurant, blogger and food history maven is hosting a cooking class with two of Asheville’s most dedicated bread bakers and enthusiasts, Gail Lunsford and Steve Bardwell. The event will take place at Wake Robin Farms in Marshall.

Details from Rosenstein’s blog, “The French Broad: Lessons from an Appalachian Table:”

“Learning to cook leg of lamb in the Bulcamp style and other delicious treats. Restricted to 25 students, you will get hands-on experience with locally raised, organic leg of lamb first roasted in rosemary and then finished on the grill. Seasonal vegetables will be supplied by local farmers for this country-side meal. The preparations will take place in a certified kitchen using the wood-fired brick oven at Wake Robin Farm Breads.”

This event takes place on Sunday, May 30 from 3 until 7 p.m. All class materials are organically and locally produced. At the end of the class, participants will have the chance to enjoy the fruits of their labor with Gail Lunsford, Steve Bardwell and Chef Rosenstein. Wine and other beverages are included in the price of the class, $65 per person. Space is strictly limited, so reserve early. Call 683-2903, or register online by visiting The French Broad blog.


Thanks for reading through to the end…

We share your inclination to get the whole story. For the past 25 years, Xpress has been committed to in-depth, balanced reporting about the greater Asheville area. We want everyone to have access to our stories. That’s a big part of why we've never charged for the paper or put up a paywall.

We’re pretty sure that you know journalism faces big challenges these days. Advertising no longer pays the whole cost. Media outlets around the country are asking their readers to chip in. Xpress needs help, too. We hope you’ll consider signing up to be a member of Xpress. For as little as $5 a month — the cost of a craft beer or kombucha — you can help keep local journalism strong. It only takes a moment.

Before you comment

The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.

One thought on “Food news to go

  1. The Trolls Troll

    Regarding Izzy’s, I hope the rude, surly woman who works at the Haywood Road location joins them in N.Y.C. I wrote off that place ever since I asked a question about a bagel and she acted like I was the biggest idiot in the world. I’m definitely not the only one who has experienced this woman’s bad attitude. Perhaps she should seek a job that doesn’t involving interfacing with the public. If I want coffee in West Asheville, I go to Waking Life. They’re always friendly and don’t roll their eyes when you ask them a question.

Leave a Reply

To leave a reply you may Login with your Mountain Xpress account, connect socially or enter your name and e-mail. Your e-mail address will not be published. All fields are required.