Local chefs will collaborate with a Texas barbecue star for the event at Hi-Wire Brewing’s Biltmore Village location. In other local food news: Carolina CiderFest is on tap, Chestnut and Corner Kitchen are on the menu at Beloved Asheville’s Raise Another Home gala, Regina’s Westside celebrates its first birthday, Jargon hosts a magic show dinner event and more.
Local bakeries are fit to be pied for Pi Day. Also: Area St. Patrick’s Day food and fun, a sake tasting at WakuWaku, a PubCorps volunteer event at The Collaboratory and more.
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.
Foothills Meats revives its Butcher Table dinner series in Black Mountain. Also, OWL Bakery hosts the Slow Food Asheville Happy Hour, the Nu Wray Inn and Homeplace Beer Co. join forces for a pop-up beer dinner series, Villagers offers a class on making ghee and much more local food news.
Burial Beer Co. joins forces with Cucina 24 chef Brian Canipelli. Also: Spruce Pine BBQ & Bluegrass Festival returns; Folkmoot pairs with Blind Pig Supper Club; TreeRock Social Cider House holds its inaugural Cookie-Chill-Off and plenty more Asheville food news.
TreeRock Social Cider House and Ivory Road Cafe & Kitchen team up for an afternoon of sweets and drinks. Also: Dobra Tea Black Mountain announces closing date, Shrimp at the Farm returns, local breweries fight food insecurity through Hops for Hunger, The Fresh Market adds to its Local Program and Cúrate makes the list of America’s 100 Best Wine Restaurants of 2018.
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.
For many local chefs, the trends that matter often have more to do with the philosophy of food than the ingredients and focus on issues like food waste and transparency.
Chef William Dissen has been one of the faces of Asheville’s culinary scene since he bought The Market Place restaurant from its founder, Mark Rosenstein, eight years ago. On the cusp of The Market Place’s 38th year in operation, Dissen recently announced his newest venture — a 150-seat farm-to-table restaurant in uptown Charlotte. Located just around the corner […]
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features a new web comic project by local designer Anna Whitley, an equipment drive for the Blind Pig Supper Club and outreach efforts by Don’t Wreck Asheville Coalition.
A few Western North Carolina Valentine’s Day events will offer a unique experience in addition to dinner and dessert — including opportunities to give from the heart.
The Blind Pig Supper Club’s sprawling dinner events have always raised money for charity. But with the organization’s new Rally Around the Family campaign, founder Mike Moore wants to focus on helping local families in need while supporting WNC farmers.
More and more these days, young people are enrolling in culinary school in order to get into the kitchen. That rise in enrollment begs the question: Is it worth it?
On Saturday, April 2, Asheville’s Blind Pig Supper Club will bring together star chefs, including Raleigh’s Ashley Christensen, to present The Best Dinner of My LIfe, a fundraiser for Asheville yoga instructor and physical therapist Ryan Conrad, who is battling pancreatic cancer.
Whether advocating for change or dishing about microgreens, Asheville is filled with chefs who hold community close to heart.
From goose barnacles to puffer fish, Asheville chefs crave some crazy stuff.
During the Blind Pig Supper Club’s Kitchen Ready Hands dinner on Sunday, Nov. 8, four of Asheville’s top chefs collaborated with students of Green Opportunities Kitchen Ready to present a meal that raised thousands of dollars to support the culinary training program.
At a recent “research dinner” hosted by Asheville’s Blind Pig Supper Club, the mountains met the coast for a groundbreaking chefs’ collaboration and hands-on exploration of seafood sources.
When the fourth annual Lambstock festival happened last weekend in Virginia, a team of Asheville chefs were on hand to cook up a feast for the foodie revelers.
On Saturday, July 18, Asheville-area chefs will come together for a Blind Pig Supper Club fundraiser dubbed “The American Dream.” The event’s aimed at both helping rebuild B’s Cracklin’ BBQ and collecting food for the nonprofit Manna FoodBank.
Seven Sows Bourbon & Larder, one of Asheville’s celebrated and decorated downtown restaurants, will close in two weeks.
