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!
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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!
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 […]
In this week’s food news, a Food Connection dance challenge, new bakery developments and a hot-chicken discount for healthcare workers.
The increased attention and plaudits paid to high-profile Black chefs in America in recent years simultaneously sheds ambient light on their overall scarcity.
Through restaurant ventures and a nonprofit culinary training program, Asheville is finding fresh ways to celebrate its soul food legacy.
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.
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.
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.