What was 2021 like for local chefs and food entrepreneurs? Xpress caught up with a few to get their take on another challenging year.
In the aftermath of Tropical Storm Fred, Gaining Ground Farm lost 85% of what was in the ground and about 30% of its gross revenue for the season. Despite the heavy hit, the farm bounced back thanks to the support from locally owned restaurants.
, BBQ fest on the river and Contrada is back in business on Wall Street
The new year brings new restaurants and fresh collaborations while other businesses take a temporary break and a North Asheville favorite closes permanently.
From homemade marshmallows to batch cocktails, Asheville-area chefs and beverage experts share inspiration for gifts from the home kitchen.
Cousins Cuban Café launches in Black Mountain, Rhubarb and Cucina 24 reopen their dining rooms, The Omni Grove Park Inn’s National Gingerbread House Competition offers a virtual cooking class series, and more local food news.
After more than 30 years writing about Nashville’s dining scene, Kay West reflects on some culinary highlights of her first year in Asheville.
Asheville Drag Brunch is new monthly series raising funds for local nonprofits. Also: The Block Off Biltmore hosts a vegan dessert fundraiser, Ginger’s Revenge hosts an oyster dinner, Manicomio Pizza opens Aunt Mary’s and more local food news.
Landmark restaurants changed hands, established chefs experimented with new concepts and Asheville lost one food festival and gained a new one.
On Tuesday, Aug. 28, The Hop Ice Cream Café celebrates its 40th year with free kiddie scoops of ice cream for all patrons and a musical performance by Sirius.B. Also: BaconFest Asheville returns, as does Vegan Awareness Week and plenty more.
Although local eateries work to accommodate disabled guests, accessibility and other issues continue to make dining out difficult for many.
Burial Beer Co. joins forces with Cucina 24 chef Brian Canipelli. Also: Spruce Pine BBQ & Bluegrass Festival returns; Folkmoot pairs with Blind Pig Supper Club; TreeRock Social Cider House holds its inaugural Cookie-Chill-Off and plenty more Asheville food news.
The third annual Asheville Cocktail Week returns, with a kickoff dinner at Cucina 24. Also: Rhubarb celebrates Ashley English’s latest cookbook, AUX Bar & Kitchen hosts its new series, Capella on 9 adds Sunday brunch, Congregation Beth Ha Tephila hosts a pre-Asheville Bread Festival event and Pete’s Pies closes.
Hendersonville’s Historic Seventh Avenue District welcomes a new coffee venture. Also, Spruce Pine BBQ & Bluegrass Festival begins Friday, July 14; Metro Wines host multiple classes and tastings and the Asheville International Wine Competition celebrates regional wineries.
For a limited time, Ole Shakey’s offers the chance to play nine holes of miniature golf on its side patio. Also, Cucina 24 hosts a Polynesian rum dinner, Noble Cider offers A Taste of France and more in this week’s food news.
Six Asheville bartenders took their best shot at a chance to win accommodations for three nights at the 2016 Tales of the Cocktail in New Orleans during the Sailor Jerry Spiced Rum Beat It Rummy craft cocktail competition at Tiger Mountain on June 10.
A $3 wristband gives guests the chance to sample jerky from all the participating chefs, both professional and amateur.
**UPDATED MAY 26** Cucina 24 hosts a Wicked Weed sour beer dinner, Hi-Wire hosts a Foothills Meats beer dinner and AVL Beer Week kicks into high gear.
City Bakery will move all of its bread-making operations from Biltmore Avenue to Fletcher in a matter of weeks; Cucina 24 adds lunch service and a sour beer dinner with Wicked Weed’s sour brews; food writer Sheri Castle stops into Rhubard to celebrate her new release; and Villagers hosts a glass on medicinal ghees.
Chefs Nate Allen of Knife & Fork, Brian Canipelli of Cucina 24 and Cynthia Wong, formerly of Rhubarb, were all named semifinalists for the 2016 James Beard Awards on Feb. 17.
Some of Asheville’s best craft cocktail artists provide inspiration for festive tippling.