Some local restaurants push culinary boundaries, with palate-challenging dishes like cricket tacos, mustard ice cream, liver pudding and more.
Chef Jesse Roque describes her downtown Hendersonville restaurant, Never Blue, as a “state of mind and a matter of taste.”
Sometimes, even if you try to bee conscientious to one group, you may still bug some other one.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features a local entrepreneur’s quest to make crickets a day-to-day food ingredient, Girls Rock Asheville’s second musical summer camp and a world-class jazz album led by WCU educator Pavel Wlosok.