After five years, Gan Shan Station owner Patrick O’Cain has decided to close the Charlotte Street restaurant. Come spring, Jettie Rae’s Oyster House will replace the Asian-themed eatery. Also: Onesie Bar Crawl returns, Chow Chow hires an executive director and local food venues prepare for Super Bowl LIV.
A number of local restaurants are choosing to do away with their lunch menus as midday service proves to be less financially viable.
Local fermentation expert Meredith Leigh will present a workshop on preserving food with the koji mold at the Mother Earth News Fair.
One shop is slated to open in West Asheville in April and another downtown this summer with more on the horizon.
Love is in the air and on the menu at many local restaurants, bars and breweries in and around Asheville.
Four young chefs who got their start in Asheville culinary programs have achieved early success on both the local and national level.
On Thursday, Sept. 13, ASAP will bring farmers and restaurants together in its third annual Local Food Experience. Also: Asheville Pizza & Brewing Co. rolls out a collaborative pizza series; Oak and Grist Distilling Co. celebrates its first bottle release; Asheville Community Garden Network hosts its annual dinner; and more.
Patrick O’Cain of Gan Shan Station and Jacob Sessoms of Table pair up to eliminate hunger. Also: Well Played Board Game Café celebrates its year one anniversary; District Wine Bar is now open in the RAD; and Nile Mile’s Montford location expands.
Authenticity is paramount to the chef’s vision for bringing Japanese izakaya cuisine to Asheville.
State legislation passed at the end of May offers an affordable way for eateries to expand their menus and draw more customers.
New farmers markets emerge and established markets move to innovative locations as Asheville businesses seek fresh ways to interact with the community.
The owners of Jargon and Gan Shan Station discuss the ins and outs of launching an eatery in Foodtopia.
Frostbite Ice Cream Bar expands to north Asheville. Also: Blue Dream Curry House celebrates two years, A Taste of Portugal comes to La Guinguette and Put It Up! Youth Food Preservation Camp is now open for enrollment.
Catawba Brewing Co. and Buxton Hall Barbecue welcome spring with a tiki-themed outdoor bash. Also, Table hosts Nowruz, a community focused Persian, Sephardic and Parsi dinner; Star Diner in Marshall rolls out brunch; Gan Shan Station has new offerings and plenty more.
Cheese is king at the third annual Carolina Mountain Cheese Fest. Also, A pop-up comes to Gan Shan Station, food trucks rally at the Asheville Masonic Temple, free samples are offered at MetroWines and a few local restaurants bid farewell.
Restaurateurs have long supported neighborhood artisans by enlisting them to create their signage and décor. But the ceramic vessels that hold Asheville’s locally sourced works of culinary art have largely remained standard-issue, industrially produced dinnerware. While many chefs would undoubtedly prefer to present their fare on unique, handcrafted dishes, there are plenty of reasons — […]
From dry-cured turkey to vegan mac and cheese to Caribbean coconut rum drinks, some of Asheville’s most creative chefs talk about favorite Thanksgiving foods that range from the classic to the unconventional.
The Asheville Wine and Food Festival caps its eighth year with an updated Grand Tasting event; Gan Shan Station brings Charleston chef Daniel Heinze onboard for Sunday Supper, Appalachian Appetite photo contest looks for images of family recipes; Sanctuary Brewing Co. hosts and anniversary bash and The Cheese Store of Asheville plans a pairing event with Blue Ghost Brewing Co.
Local restaurants and watering holes chill out with refreshing summer options.
Trolleys will pick guests up from the Grove Arcade and usher them around town, delivering them to three separate parties throughout the evening.
A year after opening their highly anticipated Charlotte Street restaurant, chefs Patrick O’Cain and Chris Hathcock talk about how Asheville received their adventurous brand of Asian cuisine and how their menu has evolved.