Asheville Restaurant Week offers special prix fixe menus at a number of local eateries. Also this week, Burial Beer and Hickory Nut Gap Farm partner for a feast, The Farm talks about Super Bowl snacks and more.
Tag: Curate
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Small bites: Bomba refreshes its menu
Bomba adds new items to its breakfast, lunch and dinner menus. Also, Katie Button offers a cooking demonstration, Rezaz hosts its final Sofra Sunday, Metro Wines provides free wine samples and Olive or Twist announces it will close for good in January.
Talking turkey: Asheville chefs reveal their own Thanksgiving dishes and memories
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.
Asheville chefs join fish stew fundraiser for victims of Hurricane Matthew
Many local restaurants are adding a traditional Eastern North Carolina dish to their menus with the goal of helping victims of Hurricane Matthew.
Small bites: Taco Throwdown at The Grey Eagle Taqueria
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.
Small Bites: Feasting for FEAST
Feasting for FEAST benefits school cooking and gardening classes, a benefit for Louisiana flood victims features Cajun cuisine, Sierra Nevada takes over the bar at The Market Place and the city of Asheville rolls out a guide for aspiring restaurant owners.
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.
Chef Katie Button leads effort to throw away less
At a recent workshop in Montana, the chef of Asheville’s Curate and Nightbell joined culinary professionals from across the country in exploring ways to advocate for food waste reduction.
Buzzin’ for Bees in Foodtopia: Bars and restaurants join Asheville’s Pollination Celebration
Specialty cocktails and food items will celebrate and support pollinators during Bee City USA’s annual week of festivities.
The tipping point: Is Blue Dream Curry paving the way for no-tip restaurants in Asheville?
It’s taken for granted in our culture that tipping the server or bartender is inherent to the experience of dining and drinking out. However, a recent move by the owners of Blue Dream Curry House may indicate that changes are coming to Asheville’s restaurant scene.
Small bites: Jolly Goode Yogurt brings froyo to Brevard
Pay-by-the-ounce frozen yogurt shop Jolly Goode is now open in Brevard; owners of Bonfire Barbecue and Cúrate are in the planning stages of expanding their separate eateries; and Publix is rolling out several programs to support the Special Olympics throughout January.
Checking it off: What culinary adventures do Asheville chefs have on their bucket lists?
From goose barnacles to puffer fish, Asheville chefs crave some crazy stuff.
Small bites: Feasting for FEAST
Feasting for FEAST fundraiser will help organizers educate more local youths on the wonders of fresh, homegrown veggies. Meanwhile, Hops & Vines is offering a cider making class, and Thirsty Monk, Table and Wicked Weed have planned specialty food and beer events.
City lights and global cuisine: Nightbell’s playful and evolving menu
During its first two years in operation, Nightbell, the second restaurant of husband-and-wife team Katie Button and Felix Meana, has morphed from a glitzy, upscale nightclub to a full-scale sit-down eatery and cocktail bar offering Button’s own brand of whimsical experimental cuisine.
Local chef Katie Button makes Food & Wine’s list of Best New Chefs for 2015
Local Asheville culinary celebrity and rising international food star Katie Button has made Food & Wine magazine’s list of Best New Chefs for 2015.
Rhubarb chef John Fleer nominated for ‘Best Chef in the Southeast’ award
Over breakfast at the Beard House in Greenwich Village, James Beard Foundation president Susan Ungaro announced the final nominees for the 25th annual James Beard awards.
Among the list of names was Asheville’s own John Fleer, chef at Rhubarb, downtown’s upscale farm-to-table eatery.
Trio of Asheville chefs make semifinals for ‘Best Chef in the Southeast’
Founded in honor of cookbook author, educator and American cuisine enthusiast James Beard, the James Beard Foundation’s mission is “to celebrate, nurture, and honor America’s diverse culinary heritage…” And three Asheville chefs — John Fleer of Rhubarb, Meherwan Irani of Chai Pani and MG Road and Katie Button of Nightbell and Curate — also have […]
Season of change: An interview with Katie Button
Asheville has no shortage of local culinary celebrities. Everyone from food truck owners to tailgate market vendors — and, of course, award-winning chefs — could claim to be a part of that group of notables. But even in the midst of Asheville’s constellation of food luminaries, Katie Button is a brightly shining star. Several years […]
Cúrate chef Katie Button signs cookbook deal
Katie Button, celebrated chef and co-owner of Asheville’s Cúrate restaurant, just signed on with Macmillan Publishers to create her first-ever cookbook. Photo by Mark Bennett.
F3 project aims to close the sustainability loop with canola
Advantage West held the “Fry Party” last week at a kitchen at Blue Ridge Food Ventures, located on AB-Tech’s Enka campus, to bring local attention to F3, an effort, according to project director Ron Townley, that pilots a new business model for the production of biodiesel from locally grown canola. The program, he says, is aimed at ultimately reducing Western North Carolina’s dependence on imported fuels by creating a partnership among area farmers, restaurants and biofuel producers.
WNC dominates Star Chefs awards
“Star Chefs” has been recognizing the best and brightest culinarians in specified pockets across the country since 2002, and they turned their gaze to the Carolinas this fall. In the end, more than a third of all the Rising Stars awards for both North and South Carolina were handed to WNC chefs and artisans.
