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!
The Burnsville resident turned back-of-house restaurant experience and a love of bread-making into an artisan baking business.
In its 12th year, the Asheville Artisan Bread Bakers’ Festival offers opportunities for learning, networking and nibbling free bread; Villagers hosts a class on growing vegetables in Asheville; and Chestnut’s culinary team plans a dinner to showcase the wines of a new favorite Carolina vineyard.
People are opinionated about their pizza. Whether its New York-style thin crust, Chicago deep-dish or something completely different, everybody has their likes and dislikes. A few Asheville pizza makers recently told Xpress what they think it takes to create an amazing pie.
Now that people are more conscious of what they are eating, says sorghum grower Doug Harrell, sorghum is becoming a more sought-after product. With vitamins and minerals like thiamin, iron and calcium, Harrell says “it is probably the healthiest sweetener in the nation today.”
Bar food in Asheville has turned swanky. After all, noshes have to be as elegant as Asheville’s increasingly classy craft cocktail offerings. Think Fred Astaire in coattails dancing with Ginger Rogers in rags. It just wouldn’t do. So, Asheville chefs have ratcheted up the swish in bar offerings with festive fare including small-plate dinners.