In her upcoming class Meredith Leigh teaches ways to eliminate food waste. Also: Blue Cheese Festival launches; Ciao Asheville hosts pasta making class; Thanksgiving pre-orders arrive; and plenty more in this week’s Small Bites.
Chef Brian Canipelli is busy with a new Wall Street eatery and South Asheville restaurant. Also: Butcher’s Table Dinner returns; Black Bear BBQ hosts a family feast; and more in this week’s Small bites.
Twisted Laurel announces a series of new menu items and events. Also: Tex-Mex menu comes to Buxton Hall; New brunch menu at Butcher Bar West; Hopey & Company to close Sweeten Creek location and more.
Women are becoming a force to be reckoned with in the historically male-dominated field.
Foothills Meats revives its Butcher Table dinner series in Black Mountain. Also, OWL Bakery hosts the Slow Food Asheville Happy Hour, the Nu Wray Inn and Homeplace Beer Co. join forces for a pop-up beer dinner series, Villagers offers a class on making ghee and much more local food news.
Local butchers and chefs have weighed in with some meaty ideas — and several plant-based ones, as well — for taking your summer grill game up a notch.
Pull Up at the Peel Deli and Grill expands its lunch options. Also: East Fork Asheville hosts a cake-off; Sandy Mush Mountain Music and Square Dance returns; French Broad Chocolate Lounge hosts a book signing; the Flatiron Building celebrates 90 years; and Foothill Meats opens a second location in Black Mountain.
Asheville has bacon to please every palate — even vegetarians
State legislation passed at the end of May offers an affordable way for eateries to expand their menus and draw more customers.
A new crop of eateries and drinking spots is changing the face of the West Asheville business corridor.
The concept is equal parts old-school butcher shop, meat-centric restaurant and friendly neighborhood bar. The hybrid, slated for an early September opening, is taking over the 697 Haywood Road location that previously housed Bandidos Latin Kitchen.
In this week’s food news, a creative new mobile coffee business gets ready to hit the streets, Salt & Smoke rolls out a permanent presence at Burial Beer Co., Hickory Nut Gap Farm hosts a probiotic drinks workshop and Foothills Meats Food Truck adds lunch hours.
When it comes to new breweries in the Asheville area, delayed openings are almost an expectation. Permit holdups, equipment malfunctions and slow construction are all constant hiccups on the road to opening day and that first pour. Just don’t tell that to Erik Weber and Zach Horn, co-owners of Fletcher’s Blue Ghost Brewing Co. Blue […]
Although still based in Black Mountain, Foothills Meats has a new location in Asheville, sharing space as a deli and sandwich shop within Ben’s Penny Mart.
Smiling Hara begins Hempeh distribution, Moose Café celebrates its first year in Hendersonville, Marc Williams does a class on DIY fermented beverages and Foothills Meats offers a workshop on the nutrition of animal-based protein.