Several local restaurants and breweries are participating in the eighth annual Home for the Holidays Fundraiser. Also: Southern Appalachian Brewery hosts Gospel Brunch with Redneck Mimosa; The Cut Cocktail Lounge in Sylva celebrates Christmas Eve and Christmas Day; and plenty more in this week’s Small bites.
Goombay Celebration looks to honor The Block during this year’s festivities. Also: Fiesta Hendersonville returns; Chai Pani turns 10; White Moon introduces evening hours; and more in this week’s Small Bites.
MG Road will close on Aug. 3. Owner Meherwan Irani plans to use the space as a downstairs lobby bar for his restaurant, Chai Pani. Also: Asheville Tea Co. and Franny’s Farm host a hemp tea party; Asheville Pizza & Brewing Co. teams up with Luella’s Bar-B-Que; and more in this week’s Small Bites.
In The Whole Okra: A Seed to Stem Celebration, the author defends a vegetable that’s long been maligned by millions.
Local restaurant owners discuss the strategies and motivations behind their expansions.
On Saturday, Aug. 11 the the Renaissance Asheville Hotel will host the seventh annual White Fundraiser. The event benefits the local nonprofit Loving Food Resources. Also this week: Summer at the Old Dairy Barn Harvest; The 41st annual Sourwood Festival; Cider and Cheese Pairing; and plenty more.
After eight years, Chai Pani’s original downtown Asheville location has gotten a makeover. Also: Asheville Food Truck Showdown returns; Villagers hosts a fermentation workshop; Women Vinters Wine Dinner comes to Golden Fleece; Clyde’s Burger Stop opens and Asheville Pizza & Brewing Co. says farewell to its popular lunch buffet.
On Sunday, Feb. 18, Buxton Hall Barbecue will host Celebrating the Culinary Journey of the South: A Dinner Conversation with John T. Edge. Also: Haywood Common opens in West Asheville; Rezaz closes for renovations; and more in this week’s Small Bites.
The challenges of finding and maintaining kitchen help are not new to Asheville’s restaurant industry, but the problem seems to be growing for many local restaurateurs.
The upcoming concert at The Grey Eagle supports the work of Food Connection, which helps divert unused food from Asheville restaurants to organizations that feed the hungry. Also this week: Asheville Wing War, Dine To Be Kind and more local food news.
On an average night in tourist season, Asheville’s restaurants look slammed. But as the food scene continues to balloon, it begs the question: Is the bubble about to burst?
In the seven years since it opened, downtown Indian street food eatery Chai Pani has mushroomed into a multibrand restaurant group. Much of this growth has stemmed from the use of storytelling to convey the vibrant personalities and rich history behind the brand.
River Arts District Artists partners with MANNA FoodBank and Ingles for a canned food drive. Also, Highlands Food and Wine Festival celebrates its 10th year, Addison Farms Vineyard launches a wine club, the West Asheville Tailgate Market holds a Caribbean soul food supper and a new Mediterranean restaurant will open soon in the former Chorizo spot in the Grove Arcade.
The Culture Vulture Film Festival returns, Chai Pani’s documentary makes its Asheville debut and the Grail screens a documentary on NC politics starring Zach Galifianakis.
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.
Chefs from Asheville’s Chai Pani and Buxton Hall Barbecue recently took a road trip to Atlanta to join bestselling cookbook authors Matt Rodbard and Deuki Hong in presenting an extravaganza of Korean fusion cuisine.
MG Road hosts a Persian feast to support Hadaya Toys, Coffee for Champions project partners with local coffee shops to raise money for Buncombe County Special Olympics, Corner Kitchen rolls out a summer menu and the 1LUV Food & Music Festival offers 25 food trucks and local beer along with four days of music and fun.
MANNA FoodBank prepares for its largest fundraising party of the year, the Blue Jean Ball; David Meesters leads a class on healthy digestion at Villagers; Arancini makes another transformation into an Italian Sub spot; and Gaining Ground Farm and Yesterday Spaces host a dinner experience to benefit the GO Kitchen Ready program.
Full Circle Farm Sanctuary is holding its second vegan chili cook-off with entries from professional and amateur chefs; Folkmoot’s programming includes a community dinner celebrating the food and dance of India; Hops & Vines explores single hop beers at a free workshop; and Chai Pani’s Kids Eat Free program is replaced by a new method of giving.
It’s taken for granted in our culture that tipping the server or bartender is inherent to the experience of dining and drinking out. However, a recent move by the owners of Blue Dream Curry House may indicate that changes are coming to Asheville’s restaurant scene.
Feasting for FEAST fundraiser will help organizers educate more local youths on the wonders of fresh, homegrown veggies. Meanwhile, Hops & Vines is offering a cider making class, and Thirsty Monk, Table and Wicked Weed have planned specialty food and beer events.