Although some question its overall sustainability, Blue Ridge Biofuels’ Field to Fryer to Fuel program is transitioning to a new facility and on the verge of expansion.
Wedge Foundation will host the Knuckle Deep BBQ Fest. Also, Villagers hosts a fermentation workshop, Knife & Fork holds seafood pop-up dinners, Vintage Kava moves to Weaverville and the Mills River Farmers Market goes back to school.
The Church of the Advocate celebrates 20 years of service in Asheville. Also in this week’s food news: a beer and pie pairing with Twin Leaf Brewery and Whisk AVL, Real Food Revolution Dinner 2, wine dinner at Chestnut with Mountain Brook Vineyards and PRIDE Family Picnic.
Black-Eyed Susan Cafe is now open in Black Mountain. Also, Buxton Presents celebrates Fonta Flora’s State of Origin Festival, Asheville VeganFest returns, Metro Wines hosts a class and more Asheville food news.
On Saturday, May 6, a Soul-Caribbean themed meal, live music and silent auction will mark the second Soul Shakedown by the River, a benefit for Green Opportunities.
With its ever-changing menu, The Remingtin Room will allow the chefs at Buxton Hall Barbecue to cut loose on Friday and Saturday nights. Also this week, Gan Shan Station announces plans for a new West Asheville location, Hickory Nut Gap Farm schedules spring events and more.
Asheville Restaurant Week offers special prix fixe menus at a number of local eateries. Also this week, Burial Beer and Hickory Nut Gap Farm partner for a feast, The Farm talks about Super Bowl snacks and more.
This week, Black Mountain Ciderworks + Meadery hosts its Guy Fawkes Celebration and Croatan release. Also, the RAD Farmers Market holds its annual fundraising dinner, Villagers offers a pickled beets workshop, Chestnut teams with the Asheville School of Wine for a dinner pairing and Lex 18 closes up shop.
This week the HardLox Jewish Food and Heritage Festival returns to Pack Square, Hickory Nut Gap Farm turns 100, Dobra Tea adds a variety of hot chocolates to its menu and a The Byrish Haus and Pub opens on Patton Ave.
Specialty cocktails and food items will celebrate and support pollinators during Bee City USA’s annual week of festivities.
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.
Anne Livengood, Avena Joyce and Katie Jennings-Campbell have designed an eight-week boot camp that sets a goal of three to four classes a week for participants and engages local chefs to help them learn to eat well.
Through grassroots community collaborations, Food Connection saves many thousands of pounds of fresh, unused food from the trash each year, transporting it by taxi to be distributed to residents in need. A federal law allows businesses to donate wholesome food items to feed the hungry without legal liability.
Proceeds from the fifth annual Poverty Forum — featuring healthcare innovator Rishi Manchanda as keynote speaker — will help Pisgah Legal Services continue to represent WNC citizens who cannot afford an attorney.
Octopus, bread-in-a-can, crazy fish hats and impromptu, a cappella beach songs shared the stage with local chefs at last night’s FRS Tanked competition. Click through for a slideshow of the event by Cindy Kunst and a report by Jonathan Ammons.
Webo’s BBQ moves to River Ridge, the Asheville Wine & Food Festival dishes out its annual carnival of edible delights, Mela opens a new restaurant at UNC Asheville, The Fresh Market celebrates Hatch chiles and the Henderson County Cooperative Extension offers a workshop on preserving tomatoes.
From $4 a la carte tapas to a glorious $100 private dinner, Asheville Beer Week gives you lots of options for brews and meals.
An upcoming foodie fair hosted by restaurant supplier FRS Inc. of Asheville is part trade show and part showdown. Now in its third year, the Mountain Area Restaurant Show is a free daylong fair with more than 100 commercial kitchen equipment and supply manufacturers on-site, culminating with the Whacked! cooking challenge.
“People are crazy for chips because they’re everything that our prehistoric brains say we love: fat, salt and crunch,” says Ashevillean Chris Bryant, and Asheville’s gourmet potato chip scene seems to be the proof.
Growing numbers of Asheville residents are going caveman. Proponents say the paleo diet (mostly meat and veggies plus a moderate amount of fruit and nuts) greatly improves their overall health. And for those living with health challenges, healing through diet can provide a welcome sense of control and empowerment.
Everything from beef tartare to torched marshmallow s’mores was on the menu last night as Asheville Independent Restaurants celebrated the local food scene with its annual Taste of Asheville event.