Cochon555’s national Heritage Fire tour lands in Asheville on Sunday, July 17.
Tag: gaining ground farm
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Year in Review: Asheville chefs and restaurateurs reflect on another unusual year
What was 2021 like for local chefs and food entrepreneurs? Xpress caught up with a few to get their take on another challenging year.
Pie experts and amateurs offer insights into making the perfect crust
With the holiday season underway, Xpress speaks with local pie experts and enthusiasts about the secrets to making a perfect homemade pie.
Flooding destroyed crops, but support of community grew resolve
In the aftermath of Tropical Storm Fred, Gaining Ground Farm lost 85% of what was in the ground and about 30% of its gross revenue for the season. Despite the heavy hit, the farm bounced back thanks to the support from locally owned restaurants.
What’s new in food: Benne on Eagle welcomes new chef
Benne on Eagle hires a new chef, We Give a Share welcomes an executive director, the Getaway fries fish on the river and more local food news.
Spring brings new opportunities for local restaurants and food companies
We Give a Share plans to increase its capacity, Cúrate Spanish Wine Club hosts a series of virtual wine tastings and cooking demos and chef Susi Gott Séguret relaunches her popular Madison County foraging and dining expeditions, plus more local food news.
What’s new in food: Veggie tales, ungraped wine, Nani’s flies the coop and more
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.
Aaron Grier is thankful for new bonds
“It’s been a rough and scary year with the normal avenues for selling our produce turned on their ear. But the meaningful relationships we had with some of our chefs before the pandemic have grown unbreakably stronger. To quote chef Kikkoman Shaw at Southside Kitchen, ‘It has brought a lot of us together who might […]
Okra 2020 mounts successful campaign to bring pods to the people
Though Slow Food Asheville’s original plans for Aunt Hettie’s Red went awry due to the pandemic, local farmers and chefs have still managed to experiment with the heritage okra variety.
New initiative connects local farmers with residents facing food insecurity
The We Give a Share Program helps both small farms and local families struggling to put food on the table.
Asheville’s locally sourced restaurant menus shift with the seasons
Although Asheville’s locally focused restaurants have bid adieu for now to the tomatoes, eggplant and zucchini of summer, chefs find something in every season’s harvest to get excited about.
Diversification grants help a new generation of farmers maintain family land
WNC’s family farms are broadening their horizons to explore new avenues for income.
Small bites: Vegan Barbecue Cookoff returns
The BLOCK Off Biltmore will host the second consecutive Great North Carolina Vegan Barbecue Cookoff. Also: The Market Place Restaurant celebrates 40 years; Tupelo Honey hosts pairing brunch; and more.
Asheville Wine & Food Festival takes a break, new local festival emerges
Asheville Wine & Food Festival founder and director Bob Bowles says he faced challenges in securing a suitable location for this year’s event. In the meantime, a group of local chefs and business owners are making headway with plans for a new food and beverage festival with an experiential focus for 2019.
Small bites: The Affair in White returns
On Saturday, Aug. 11 the the Renaissance Asheville Hotel will host the seventh annual White Fundraiser. The event benefits the local nonprofit Loving Food Resources. Also this week: Summer at the Old Dairy Barn Harvest; The 41st annual Sourwood Festival; Cider and Cheese Pairing; and plenty more.
Small bites: The Southern Harvest Cookbook
A new cookbook explores recipes inspired by the four seasons. Also: Asheville City Market takes shelter from the cold; Hendersonville PFLAG hosts a barbecue fundraiser; Twelfth Night comes to Rhubarb; and Farm Burger South Asheville raises funds for Veterans Healing Farm.
Small bites: A Turkish twist at the Asheville Mall
The Döner offers kebabs and other Turkish foods at the Asheville Mall. Also: Buncombe Food Policy Council hosts a potluck, WNC Young Farmers Coalition holds a fundraiser at New Belgium, a holiday dinner at Rhubarb benefits The POP Project and City Bakery has launched its new production site.
Brews and bites: Food and beer pairings add flavor to AVL Beer Week schedule
AVL Beer Week beer dinners and food pairings bring unusual ingredients, interesting venues, Asheville chefs and local brews together for tasty and out-of-the-ordinary events.
Small bites: Dance by the river at MANNA FoodBank’s Blue Jean Ball
MANNA FoodBank prepares for its largest fundraising party of the year, the Blue Jean Ball; David Meesters leads a class on healthy digestion at Villagers; Arancini makes another transformation into an Italian Sub spot; and Gaining Ground Farm and Yesterday Spaces host a dinner experience to benefit the GO Kitchen Ready program.
Outstanding in the Field: Traveling farm dinner comes to Asheville
With prepackaged food and grocery store convenience, it seems miraculous if a child brought up today can recognize a tomato on the vine or an ear of corn fresh from the husk. Fortunately, there’s one pretty great supper club that roams the world seeking to make this connection a little more rooted, and it made a brief stop-over in the Asheville area last Thursday.
New crop: Young growers reinvent WNC traditions
The average age of Western North Carolina farmers is 57 and creeping higher every year. Where’s the next generation of agriculture entrepreneurs? Fortunately, a new breed of growers in their 20s and 30s are bridging the gap and applying innovative approaches to 21st century farming.