Root Bottom Farm will host its second Pedal to Plate event on Sunday, Sept. 17. Also this week: Coffee for Champions campaign returns, North Asheville Food Truck Festival comes to town, Ole Shakey’s Getaway hosts Pig Out Luau and more.
Tag: corner kitchen
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Conscious party: Trivia night benefits local students
Children First/Communities in Schools is accepting teams and individuals for its annual trivia event, which also offers dinner, drinking and costumed antics. The fundraiser takes place at Morris Hellenic Cultural Center on Thursday, April 20.
Small bites: Asheville Restaurant Week returns for its fifth year
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.
Small bites: Follow your blintz
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.
Small bites: A Persian feast to help kids in need
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.
Small bites: Dance by the river at MANNA FoodBank’s Blue Jean Ball
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.
The winter breaks: How do offseason restaurant closures affect employees?
It’s not unusual for Asheville restaurants to close for days or even weeks during the winter off season. But how do these hiatuses affect employees?
Soundbarre Studio’s boot camp balances workouts with healthier diets
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.
Waste not: Food Connection steers surplus toward hungry people’s plates
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.
Conscious party: weakening the link between poverty and illness
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.
Small bites: Webo’s BBQ moves to River Ridge
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.
Pumpkin pleasers: Asheville food specialties welcome autumn
Most of us think pie when we hear pumpkin. But when it comes to food, chefs have enlarged brains.
1,000 handmade bowls to help end hunger
Empty Bowls is an international movement to end hunger and food insecurity, but the charity operates at a local level. Organizers will hold the annual Asheville fundraiser to benefit MANNA FoodBank on Sept. 15.
Corner Kitchen’s Scully and Westmoreland to open new restaurant on Biltmore Avenue
The new restaurant and bar, Chestnut, is the latest venture from the co-owners of the popular Corner Kitchen in Biltmore Village.
Asheville’s independent restaurants celebrate Earth Day — every day
A Green Restaurant Initiative has sparked collaboration between local eateries in the continued greening of Asheville’s dining scene. A new video detailing the process, produced by a local production company, has drawn the attention of the Huffington Post and other media outlets, helping to get the word out on a national level. The video can be viewed after the jump.
Where can I get mountain trout?
Welcome to Asheville. You’re visiting from Ithaca. You want trout, or maybe a locally brewed beer — or simply to do what the locals do. While some of what the locals do can be colorful, you don’t have to don tie-dye, find a djembe and hit the Pritchard Park drum circle to get a feel […]
Judges’ Table: unleashing one’s inner food critic, part 2
Dental floss, water-boarding and mom. Give this peanut gallery some wine, and they’ll say anything at the WNC Chefs Challenges.