Hickory Nut Gap Farm hosts its inaugural Sausage Festival. Also, Buxton Hall Barbecue hosts a preservation pop up dinner; a traditional foods potluck comes to the West Asheville Community Center; Fill the Plate fundraiser is in full swing at Fresh Market, Marco’s Pizzeria changes its name and Frostbite Ice Cream closes its North Asheville location.
In its seventh year, Noble Kava launches a new location on Biltmore Avenue. Also, the WNC Battle of the Burger returns, Atlanta barbecue comes to Buxton Hall, Sovereign Remedies hosts Bad Hombres Taco Pop Up and Shuck N Brew Oyster Bar opens in Fletcher.
Margaritas will be flowing as bars and restaurants celebrate Cinco de Mayo. Also, Table and Tod’s Tasties host a community cookout, Habitat Tavern and Commons launches its Sunday brunch series and more.
For those of us who want to kick this year to the curb and see in — albeit with some trepidation — 2017, here’s where to sip some bubbly, wear a wacky hat, dance like no one’s watching and party like it’s 1999 (there’s no shame if you secretly wish it was).
The Blue Ridge Food Ventures 2016 Holiday Market offers a one-stop shop for local goods. Also, Villagers holds a bone broth workshop, Buxton Hall hosts a six-course pop-up dinner, Gypsy Queen Cuisine adds a brunch menu, Le Bon Cafe offers drive-thru coffee service in Arden and NatGeo highlights Asheville’s food scene.
Noble Cider highlights pie to raise money for Make-A-Wish, a new Irish pub opens downtown, Buxton Hall Barbecue celebrates its first birthday, The Farm Kitchen hosts a wine dinner and Asheville restaurants keep topping national lists.
“I wanted an excuse to play with seafood,” says Sarah Cousler, creator of Dive, a seafoodcentric pop-up dinner series happening in the Remington Room at Buxton Hall Barbecue.
On Sunday, June 19, MountainTrue, French Broad Chocolates and Asheville Greenworks will host a Father’s Day River Cleanup that combines paddling and trash gathering with chocolate and beer.
A $3 wristband gives guests the chance to sample jerky from all the participating chefs, both professional and amateur.
At MG Road, chef Elliott Moss’ Punk Wok pop-ups gave Monday nights new flare, with Asian dishes making their way from his hands to the bar’s temporarily punked-out lounge area. Now the series makes a comeback at Buxton Hall Barbecue on four nights in February.
Owned by married couple Stephanie and Jeff Barcelona, the eatery is scheduled to open Thursday, May 14, on West Asheville’s busy Patton Avenue stretch, and the culinary twosome promise to bring something unique (and slow-cooked) to the table.
There are plenty of excellent reasons to go out to eat on Thanksgiving. No dirty dishes. No eccentric uncle’s special venison stew. But the best reasons to leave your oven off this Thanksgiving are the holiday offerings from local restaurants.
“Write about the succulent glories of Tar Heel barbecue at one’s own peril,” advised Rosemary Roberts of the Greensboro News & Record, adding, “It’s much safer to take on the National Rifle Association.” Barbecue is North Carolina’s love, lust and food of choice. Heck, it might as well be our state religion. And if love, religion and food are the three most common causes of rifts, rivalries and wars, barbecue is also a battleground.
An ambitious, back-to-the-roots restaurant named Buxton Hall Barbecue will open this fall in the old Standard Paper Sales Company building at 32 Banks Ave. in South Slope — focusing on traditional, wood-smoked, whole-hog barbecue.
