Pop-up events allow restaurants and other venues to make creative and profitable use of their spaces during off hours. But Asheville business owners also use the concept to help budding entrepreneurs gain a foothold and hone their skills.
Tag: Buxton Hall Barbecue
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Chill out: Laid-back cocktails for summer in Asheville
Local bartenders offer ideas and recipes for making cooling summer drinks using scratch-made syrups and simple ingredients.
Brews and bites: Food and beer pairings add flavor to AVL Beer Week schedule
AVL Beer Week beer dinners and food pairings bring unusual ingredients, interesting venues, Asheville chefs and local brews together for tasty and out-of-the-ordinary events.
Small bites: Buffalo Nickel brings the Kentucky Derby to West Asheville
Buffalo Nickel expects a run on mint juleps at its second Derby Party; Post 70 hosts its own Derby Day Cookout; Luella’s Bar-B-Que opens a second location in South Asheville; and Velvet & Lace hosts its last dark and witchy cocktail party.
The Final Ritual: Buxton Hall’s Velvet & Lace hosts its last bewitching hurrah
If you haven’t yet fallen under the spell of Buxton Hall Barbecue’s monthly Wicca-themed extravaganza, Velvet & Lace, you have one last chance. Organizer’s Kelly Vormelker and Sam Pennington started the bewitchingly memorable pop-up concept to celebrate outstanding women behind the bar, and after six months of parties, it is time to pack the cauldron away. […]
Punk Wok is reborn at Buxton Hall Barbecue
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.
Weather or not: Restaurants open in Asheville, Jan. 22
In spite of today’s winter storm, a few local restaurants, breweries and bars are staying open for hardy souls who want to brave the elements.
Where to eat in WNC while ringing in 2016
Asheville-area chefs have created a smorgasbord of memorable menus to commemorate the end of 2015.
Small bites: The Lantern brings coastal flavors to Hendersonville
A new restaurant is set to open at Hendersonville’s historic Charleston Inn; Metro Wines hosts a high-flying fundraiser for A-B Tech aviation scholarships; Buxton Hall Barbecue plans a late-night holiday dance party; Burial Beer works on a kitchen build-out for Salt & Smoke; and the Italian Cookie Lady hosts holiday truffle cake-pop parties.
Small bites: Blue Ridge Food Ventures Holiday Market
Blue Ridge Food Ventures is planning its annual holiday market, including a smorgasbord of locally made products that are ripe for gifting. Meanwhile, West Asheville gets a new ice cream joint; Chabad House celebrates the 10th iteration of its Chanukah Live celebration; Buxton Hall hosts a monthly night honoring lady bartenders; and Addison Farm Vineyards prepares to host its Handcrafted Christmas with shopping and refreshments.
Buxton Hall is coming
Buxton Hall Barbecue — a dream project for chef Elliott Moss — has been in the works for more than a year. Now, after months of popup teasers with a variety of partners, Moss’ long-awaited South Slope restaurant is finally poised to start serving its classic, wood-fired ‘cue and Southern fare to the public.
Chef Elliott Moss holds last pre-Buxton barbecue downtown, July 25
“Get your ‘cue while you can, because the wait between the end of July and mid-August will be long and meatless,” reads the Facebook event page for Moss’ final culinary pop-up at Catawba Brewing.
Buxton Hall Barbecue and Catawba Brewing partner for summer series
Catawba Brewing Co. and Buxton Hall will team up this summer for three nights of barbecue, beer and music.
The Thunderbird’s final flight
With his long-awaited barbecue joint, Buxton Hall, on the horizon, chef Elliott Moss marked the final night of his pop-up restaurant, The Thunderbird, with a mash-up of the two concepts that have sustained his wait for his own kitchen. On May 24, Thunder Wok Punk Bird delivered creative combinations of the Asian cuisine Moss had previously offered and the Southern cooking he loves.
Asheville Beer Week 2016: Food Pairings
From five-course dinners to small-plate samplings, Western North Carolina chefs and brewers are pairing up their bites and brews
Asheville Beer Week hit list
It’s a long, beer-loaded week, with a three-day round of festivals the first weekend. Here are a few highlights.
Asheville Beer Week 2015: Beer dinners
From $4 a la carte tapas to a glorious $100 private dinner, Asheville Beer Week gives you lots of options for brews and meals.
The boys’ house: MG Road hosts a Sausage Party
“Sausage Party was born out of a really slow February,” says chef Dan Silo of MG Road’s newest pop-up restaurant. “One night I was sitting at home trying to get re-inspired and figure out something fun to do and realized all of my ideas were in the context of making sausage.”
Farewell, Punk Wok: Chef Elliott Moss moves on to new projects
After 48 weeks of turning Asian cooking on its head, rogue chef Elliot Moss is bringing Punk Wok to an end following service on Tuesday, Oct. 28.
The long hello: Permitting issues drag on for South Slope ventures
Driving by the old Standard Paper Sales building, you can see construction workers carrying equipment in and out and hear the sounds of loud machinery. Vortex had originally planned to open in the space in June, and four other South Slope businesses had their sights on the space for September. As the summer slips away, you can’t help but wonder what’s holding up those projects.