All-female ownership, a fresh menu and the addition of evening hours mark the beginning of the West Asheville restaurant’s second year. Also this week, Bountiful Cities’ annual Urban Garden Tour and Tasting, Ultimate Ice Cream passes the torch to The Mad Dipper, a Bastille Day event at the new Quench! wine bistro and Heritage Fire hits Hendersonville.
Tag: Bountiful Cities
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What’s new in food: Sipping and savoring with award-winning mixologist Danny Childs
Gemelli, Chai Pani and other local businesses will host a series of events with the recent James Beard Award winner. Also this week: VISUALS rooftop bar opens on the South Slope, Eda Rhyne releases a new aperitivo, 10th Muse launches an East Asheville ice cream shop and more local food and beverage news.
What’s new in food: Live-fire event showcases Utopian Seed Project’s work
Four Asheville chefs will get creative with winter squash at Utopian Seed Projects upcoming Trial to Table Live Fire event. Also in this week’s food news, the third annual Taste It, Don’t Waste It! Chefs Challenge, an edible plant walk at Tempie Avery Montford Community Center, a Fish Pickin’ celebration with local chefs and more.
What’s new in food: Chef’s Experience Dinner with Cleophus Hethington
Chef Cleophus Hethington returns to Asheville for a dinner highlighting the cuisine of the African diaspora. Also in this week’s food news, WNCAP’s Dining Out for Life; a star chef Fish Pickin’ event; Hendersonville’s Cider, Wine & Dine Weekend and more.
What’s new in food: Food Waste Solutions Summit seeks action
The third WNC Food Waste Solutions Summit comes to the Mission Health/A-B Tech Conference Center; the 7th Annual WNC Fermentation Festival comes to Marshall; Buxton Hall Barbecue announces plans to close; and more!
What’s new in food: Asheville launches revamped Edibles Map
New Asheville Edibles Map reveals locations of local edible plants; Fonta Flora Brewery and Botanist & Barrel toast to tinned fish; Asheville Sport & Social Club and Devil’s Foot Beverage celebrate yacht rock; and more!
What’s new in food: Chef Elliott Moss opens Regina’s Westside
James Beard-nominated chef opens second restaurant in a matter of months along Patton Avenue. Plus, Asheville Art Museum opens exhibition focused on food; Tastee Diner opens for dinner; and more.
What’s new in food: Prost to fall at Highland Brewing Co.’s Clawtoberfest
Highland Brewing Co. debuts Clawtoberfest, a new fall celebration featuring autumnal beer, food, fun and games. Also: Bountiful Cities’ Community Garden Network hosts a Fall Equinox Garden Dinner Party; Devil’s Foot Beverage Co. launches The Mule; and more!
What’s new in food: We Give a Share rebrands as Equal Plates Project
Less than two months after assuming the role as director of We Give a Share, Madi Holtzman nervously approached founding board member Elizabeth Sims with the idea to change the local nonprofit’s name to better reflect its mission to “Make all plates equal.” Sims supported the idea, and in June, Holtzman presented her proposal to the […]
Green in brief: Morrow Landing to offer new French Broad access near Brevard
The land, purchased by Conserving Carolina, falls roughly halfway between the current Island Ford and Hap Simpson Park access points, which are separated by nearly 10 miles of river. Morrow Landing’s placement will therefore facilitate shorter trips by less experienced river users and improve access for emergency responders.
Green in brief: MountainTrue turns 2022 Bioblitz into friendly competition
“By expanding the blitz to four counties and making a game of it, we hope to be able to engage more people and find more species,” said MountainTrue Public Lands Biologist Josh Kelly. “We might even find some that have never been recorded in our region.”
What’s new in food: Southside Community Farm continues to grow
On the first Sunday of March, volunteers helped ready Southside Community Farm’s quarter-acre plot for the planting of spring crops, including potatoes, sugar peas and radishes, among others. But preparation for the site’s eighth year growing fresh produce for the Southside Community Kitchen and nearby low-income and food-insecure residents kicked off in mid-February with a GoFundMe […]
What’s new in food: The Pot Stirred prepares for grand opening
The Pot Stirred, a new CBD cafe, prepares for its launch. Plus: Elevated Kava Lounge opens in West Asheville; Valentine’s Day events; and more!
What’s new in food: Holeman and Finch Public House opens on Biltmore
When chef Linton Hopkins opened H&F Burger on Biltmore Avenue in December 2019, it was in part a reference to the cheeseburger made famous as a late-night-only special at Holeman and Finch Public House, which he and his wife, Gina Hopkins, opened in Atlanta in 2008. While the burger may have been the calling card to […]
What’s new in food: Benne on Eagle welcomes new chef
Benne on Eagle hires a new chef, We Give a Share welcomes an executive director, the Getaway fries fish on the river and more local food news.
What’s new in food: Buxton Hall BBQ fires up the smoke again
Over the last 18 months, Buxton Hall BBQ has undergone a literal trial by fire(s) before reopening to indoor diners Aug. 19 with a new look and expanded menu. The CliffsNotes: Like everyone else, the eatery closed its dining room in March 2020 in response to COVID-19, launched takeout, then reopened in July 2020 only […]
Green in brief: DNA testing reveals sources of water pollution
Conserving Carolina kicks off its 2021 Habitat at Home photo contest, the Coalition for a Bird-Friendly Asheville is advocating for bird-safe window treatments and Asheville welcomes Tracy Swartout as the Blue Ridge Parkway’s new superintendent. This and more in the latest Green roundup.
Tailgate markets use 2020 hindsight to roll out fresh plans for 2021
After a mad scramble to reinvent themselves last spring, WNC’s neighborhood tailgate markets look ahead to the 2021 growing seaso
WNC Food Justice Planning Initiative collaborates for system change
The initiative has identified six strategies: healthy food distribution, community gardens, agriculture networks, food waste, cooking and nutrition education, and the development of a regional food council.
School gardens keep growing despite pandemic
Jodie Williams, a teacher at Bell’s School for People Under Six in Fletcher, recently received a Henderson County award for supporting student health and wellness through gardening. But with many students learning online due to COVID-19, Williams and other local educators are digging deep to keep their school gardens viable.
Okra 2020 mounts successful campaign to bring pods to the people
Though Slow Food Asheville’s original plans for Aunt Hettie’s Red went awry due to the pandemic, local farmers and chefs have still managed to experiment with the heritage okra variety.