Launched in mid-May, the program is a $50 million commitment to help local independent restaurants open and get back to work.
From dry-cured turkey to vegan mac and cheese to Caribbean coconut rum drinks, some of Asheville’s most creative chefs talk about favorite Thanksgiving foods that range from the classic to the unconventional.
Chefs, restauranteurs and authors will come together for Barnes & Noble’s WNC Regional Cookbook & Food Writing Festival. In addition: Fifth Season Gardening Co. offers weekend workshops, Farm Heritage Trail’s holds a holiday event and tailgates markets announce winter and holidays dates.
The Grey Eagle hosts a taco competition, chef Katie Button celebrates the publication of her first cookbook, Siam Thai Restaurant opens in North Asheville, Living Web Farms offers a pair of workshops and Buxton Hall Barbecue brings back its femalecentric Velvet & Lace pop-up concept with the Harvest Moon cocktail series.
FRS Asheville’s Whacked brings together local chefs, school food service directors and Green Opportunities Kitchen Ready trainees for an off-the-wall culinary contest; fermentation revivalist Sandor Katz offers food preservation workshops at Rhubarb and the Asheville Food Park; chef Katie Button’s new cookbook is already topping online lists; chef Eric Scheffer hosts an Argentinian feast at Hickory Nut Gap Farm and Asheville gets a new restaurant ordering website.