Cochon555’s national Heritage Fire tour lands in Asheville on Sunday, July 17.
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Cochon555’s national Heritage Fire tour lands in Asheville on Sunday, July 17.
Madi Holtzman, the new director for We Give a Share, notes her vision for the nonprofit’s future. Also: Asheville Independent Restaurant Association names its new executive director; River Arts District Farmers Market lands a new location; and more!
What was 2021 like for local chefs and food entrepreneurs? Xpress caught up with a few to get their take on another challenging year.
The Market at Underground Baking Co. in Hendersonville is on the cusp or reopening. Also: New Origin Brewing Co. opens, Chop Shop Butchery returns to in-house workshops and plenty more local food news.
As Asheville began reimagining itself over the last 20 years, its dense urban core of older yet viable structures has allowed local, independent restaurants and breweries to obtain affordable — if somewhat decrepit — spaces for their ventures along with opportunities for architects and designers to transform them.
The Asheville Ben’s Friends chapter hosts a crawfish boil, Western North Carolina AIDS Project gets set for Dining In for Life 2021, Chow Chow announces its 2021 festival schedule and more local food news.
The increased attention and plaudits paid to high-profile Black chefs in America in recent years simultaneously sheds ambient light on their overall scarcity.
Local restaurant owners face increasing challenges and difficult decisions as Buncombe County lowers dining room capacity to 30%.
Cousins Cuban Café launches in Black Mountain, Rhubarb and Cucina 24 reopen their dining rooms, The Omni Grove Park Inn’s National Gingerbread House Competition offers a virtual cooking class series, and more local food news.
Cookbook author Ashley English describes chow chow as a “democratic” condiment. “There are so many permutations and iterations, you can customize it the way you want.”
The We Give a Share Program helps both small farms and local families struggling to put food on the table.
A partnership between the Housing Authority of the City of Asheville and Green Opportunities is bringing together local chefs to cook meals for home-bound residents.
“For many years, the stereotype was if you were a woman in the kitchen, you would do pastry, and that was seen as a lesser thing. That perception still lingers, but I think it is changing,” says James Beard Foundation Award-winning pastry chef and Asheville native Camille Cogswell.
Deep bonds forged between local farmers and chefs at area markets feed Asheville’s culinary creativity.