Handmade skirts highlighting locally grown foods, a new homegrown delivery service from Nani’s Rotisserie Chicken, a class on country winemaking, local nonprofit news and more.
Tag: FERMENTI
Showing 1-14 of 14 results
Slow Food Asheville celebrates okra with Heritage Food Project
The okra selected for the 2020 project, Aunt Hettie’s Red, boasts both regional roots and modern acclaim. Last September, the variety was crowned the best of 54 in “The Single Biggest Chef-Centered Okra Tasting Day Ever” contest staged by the Utopian Seed Project.
Small bites: Outbreak affects food orgs
Ivory Road Café and Kitchen offers a themed, multicoursed Family Meal event every Wednesday. Also, in local food news: a fermenting workshop at Hickory Nut Gap Farm and food-security initiatives and ways to support WNC’s service industry in the face of the COVID-19 pandemic.
Fur-menting fundamentals: Local experts discuss fermented foods for pets
Local vets and pet nutrition experts say there are affordable, easy ways to improve pet gut health.
Women entrepreneurs lead WNC’s exploding fermentation industry
An interest in health inspired many female owners of local fermented food and beverage businesses.
Small bites: WNC Garlic Fest returns
From garlic honey to garlic ice cream, attendees can expect a culinary adventure at the sixth annual WNC Garlic Fest. Also: Asheville Oktoberfest, Bears Bees + Brews, Cooking with Plants culinary class and more in this week’s Small Bites
Small bites: Ending food waste in WNC
Food Waste Reduction and Recovery WNC will host its quarterly meeting in Madison County. Also: The Blind Pig presents Black Sheep; Southside Rising hosts Community Spotlight Night; 12 Bones opens its new South location; and more.
Small bites: A FEAST at Sunny Point Café
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.
Small bites: Celebrating fats
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.
Small bites: Laura Theodore celebrates new vegan cookbook at Malaprop’s
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.
Small bites: Chai Pani reopens with a fresh look
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.
Fermenting fervor: Tips from Asheville food artisans on DIY probiotic veggies
It’s easy to make fermented sauerkraut and pickles at home using just a few simple ingredients and inexpensive supplies.
Small bites: Knuckle Deep BBQ Fest returns
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.
Small bites: Talking cider at Rhubarb
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.