BOWLED OVER: Cúrate and Nightbell chef and co-owner Katie Button says that being able to customize her dinnerware was a major factor in choosing to work with Alex Matisse and his Marshall-based East Fork Pottery.  "We can talk about the type of food we have and the types of colors and textures and things we're looking for in the restaurant, and he makes it happen," says Button.

Home plates: Asheville restaurant­s set the table with locally crafted ceramics

Restaurateurs have long supported neighborhood artisans by enlisting them to create their signage and décor. But the ceramic vessels that hold Asheville’s locally sourced works of culinary art have largely remained standard-issue, industrially produced dinnerware. While many chefs would undoubtedly prefer to present their fare on unique, handcrafted dishes, there are plenty of reasons — […]

TOUGH COMPETITION: At last year's event, chef Joe Mitchell of Chestnut restaurant worked on prying open the jaws of a cooked lamb's head — the competition's secret ingredient.

Small bites: Getting wacky at Whacked

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.