For a second consecutive year, Sunny Point Café will host a benefit dinner for FEAST. Also: Green Opportunities seeks public input; Pisgah Coffee Roasters hosts its inaugural roastery tour; Famous Toastery opens in Asheville and more.
Asheville-based author and chef Meredith Leigh leads a workshop on cooking with fats. Also: Bites & Brews Food Truck Festival rolls into the Asheville Outlets; Sow True Seed hosts a free fermentation class; A Midsummer Wine Dinner comes to The Prince Anne Hotel; and The Chemist opens on Coxe Avenue.
Author and PBS television host Laura Theodore discusses her latest cookbook and new restaurant. Also: Fermenti offers free tastings; Folkmoot celebrates Appalachian culture and cuisine; outdoor tailgate markets return; Rise Above Deli expands; and Early Girl Eatery finds new owners.
After eight years, Chai Pani’s original downtown Asheville location has gotten a makeover. Also: Asheville Food Truck Showdown returns; Villagers hosts a fermentation workshop; Women Vinters Wine Dinner comes to Golden Fleece; Clyde’s Burger Stop opens and Asheville Pizza & Brewing Co. says farewell to its popular lunch buffet.
It’s easy to make fermented sauerkraut and pickles at home using just a few simple ingredients and inexpensive supplies.
Wedge Foundation will host the Knuckle Deep BBQ Fest. Also, Villagers hosts a fermentation workshop, Knife & Fork holds seafood pop-up dinners, Vintage Kava moves to Weaverville and the Mills River Farmers Market goes back to school.
In this week’s food news, local cidermakers join a discussion and tasting at Rhubarb, the French Broad Food Co-op hosts a class on wellness teas, a fermentation class is scheduled in Hot Springs, Santé Wine Bar & Tap Room offers a Wines of Portugal pop-up Flight Night event and early-bird tickets go on sale for Root Bound weekend in Highlands.