Taste It, Don’t Waste It debuts at Wicked Weed West. Also: The Med launches late-night menu; 12 Bones Brewing turns three; and plenty more!
Tag: Clarence Robinson
Showing 1-8 of 8 results
What’s new in food: Cultura continues Cultivated Community Dinner Series
Contemplating the mostly unused space that was and eventually will again be home to Cultura restaurant on Coxe Avenue, chef Eric Morris envisioned monthly collaborative pop-ups with local chefs, particularly those cooking from personal cultural traditions. “I wanted to get more perspective on what other people are cooking, give chefs without their own brick-and-mortar some […]
What’s new in food: Chefs bring on the funk in dance off fundraiser
In this week’s food news, a Food Connection dance challenge, new bakery developments and a hot-chicken discount for healthcare workers.
Black chefs forge their own paths in Asheville’s food scene
The increased attention and plaudits paid to high-profile Black chefs in America in recent years simultaneously sheds ambient light on their overall scarcity.
The soul of Southside: How some Asheville chefs are restoring a culinary heritage
Through restaurant ventures and a nonprofit culinary training program, Asheville is finding fresh ways to celebrate its soul food legacy.
Small Bites: Folkmoot celebrates with soul food
Chef Clarence Robinson and artist Ann Miller Woodford headline Folkmoot’s upcoming Souther Supper Series soul food dinner. Also in this week’s Asheville food news, West End Baker and Café makes artisan pizza for FEAST, PennyCup Coffee Co. and Biscuit Head open new locations, chef A.J. Gregson moves his popular Wednesday pop-up dinner series to his new Fairview Road barbecue restaurant and more.
Chef Clarence Robinson specializes in culinary funny business
From feeding the community at Western Carolina Rescue Ministries to starring in cooking videos with Ingles Market, this local chef is determined to inject some laughter into Asheville’s food scene.
Conscious party: Sweethearts Supper, Songs and Silent Auction
Proceeds from the upcoming pre-Valentine’s Day dinner will support Youth Transformed for Life, an organization promoting self-improvement and personal responsibility among disadvantaged teens.