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!
Tag: Foothills Local Meats
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The surprising health benefits of WNC’s fermented foods
“Here’s to celebrating this important and diverse technique of food production in hopes that its products continue to proliferate locally for the health and well-being of everyone.”
Canyon Kitchen chef Adam Hayes presents dinner at the James Beard House
Asheville locals can get an advance taste of the menu at the Foothills Local Meats Butcher’s Table dinner this week.
Abattoir blues: Demand is growing for a local slaughterhouse
Increasing demand for locally raised meats has Western North Carolina farmers traveling long distances and sitting on waiting lists for regional slaughterhouse services. But is an Asheville-based slaughter facility feasible?
Foothills Meats’ Butcher’s Table dinner series returns with mountains of food
Foothills Meats intimate family dinner-turned-Jurassic feast of epic proportions is back with a new venue at Hi-Wire Brewing’s Big Top taproom near Biltmore Village.
The art of butchery: An ancient craft is reborn in Asheville
Artisan butchers require in-depth knowledge of animal anatomy and a vast toolkit of skills — and they play a key role in bringing Asheville a supply of quality meat from animals raised humanely.