After years of participating at local farmers markets and hosting annual festivals, Meg Chamberlain prepares to open her first brick-and-mortar. Also: Asheville Truffle Experience returns; La Bodega by Cúrate hosts its latest Pinxto Party; and more!
Foothills Grange celebrates its grand opening on Sunday, Dec. 4. Also: Peruvian cuisine comes to the S&W Market; Morsel Cookie Co. opens on Rankin Avenue; and more!
In today’s restaurants, creating a welcoming atmosphere is nearly as crucial to a great dining experience as excellent food. But what actually goes into making great restaurant hospitality? Xpress speaks with two of the city’s award-winning restaurants to learn more.
Located on College Street in downtown Asheville, Zella’s Deli serves meatball subs and other sandwich classics. Also: Jeremiah’s Italian Ice opens on Merrimon Avenue; Gospel Ice Cream debuts at the River Arts District Farmers Market; and more!
Red Fiddle Vittles expands its catering business with a new retail space. Also: Ginger’s Revenge Craft Brewery celebrates its five year anniversary; Chef Chris Cox heads to Mother Ocean Market; and plenty more!
Two local chefs discuss Valentine’s Day failures, successes and decor.
Franny’s Farmacy continues its expansion. Plus: Cultivated Community Dinner Series launches latest Spring Series; Asheville Truffle Experience returns; and plenty more!
What was 2021 like for local chefs and food entrepreneurs? Xpress caught up with a few to get their take on another challenging year.
Smasheville sets up shop at Wedge Brewery Co. Also: Nine Mile wins big with hot sauce; Katie Button debuts on Magnolia Network; and plenty more!
Contemplating the mostly unused space that was and eventually will again be home to Cultura restaurant on Coxe Avenue, chef Eric Morris envisioned monthly collaborative pop-ups with local chefs, particularly those cooking from personal cultural traditions. “I wanted to get more perspective on what other people are cooking, give chefs without their own brick-and-mortar some […]
Radha Indian Grocers opens in West Asheville. Plus: Cane Creek Valley Farm launches Farm Kitchen; Halloween festivities planned at numerous eateries; and plenty more!
Day ToDaily delivers hot and cold beverages to downtown coffee enthusiasts. Also: Baba Nahm and Bear’s Smokehouse join forces, a local chef is featured on a National Geographic cooking series and more local food news.
Chefs Andrew McLeod and Ashley Shanti kick off a new Sunday Supper Series, strawberry season is underway, New Orleans-style shaved ice arrives in Woodfin, Curate hosts an online cephalopod dinner, paid farm apprenticeships are cropping up and more local food news.
We Give a Share plans to increase its capacity, Cúrate Spanish Wine Club hosts a series of virtual wine tastings and cooking demos and chef Susi Gott Séguret relaunches her popular Madison County foraging and dining expeditions, plus more local food news.
Five Asheville restaurateurs answer four questions on the state of their industry.
Asheville’s December food news includes Spanish specialties, fried fish and a kitchen leadership changeover .
Asheville Strong’s newest initiative, Feed Our City, takes its concept from Restaurants for the People, a COVID-response program launched in mid-May by Spanish chef and humanitarian Jose Andres through his World Central Kitchen nonprofit.
Cookbook author Ashley English describes chow chow as a “democratic” condiment. “There are so many permutations and iterations, you can customize it the way you want.”
When restaurant dining rooms closed, some local chefs found a new way and personal way to share their love of cooking.
“To be honest, if we don’t get the right help on our loans from our banks and lenders, we won’t be able to pay our bills and we will be in default of our loans, and that’s when it all crumbles. That is the fear. “
Groups are seeking support for workers and businesses through online initiatives, relief funds and lobbying efforts.