In a city that’s always hopping with food and drink events, here are a few that stood out from 2018.
In recognition of Martin Luther King Day, Black Star Line Brewing Co. will host a vegan breakfast plus a whole day of events honoring the civil rights leader. Also: a plant-based Bravo Breakfast at the Hendersonville Community Co-op, Punk Wok Pop-Up at Buxton Hall Barbecue, the GO Kitchen Ready Showcase Dinner and more.
The reception will honor Asheville’s black chefs, restaurant owners and hospitality employees.
A few local organizations and businesses are highlighting gratitude and strengthening community this Thanksgiving through food-focused events that are open to all.
Asheville’s annual Goombay Festival offers learning and networking opportunities for culinary trainees.
Proceeds from the upcoming pre-Valentine’s Day dinner will support Youth Transformed for Life, an organization promoting self-improvement and personal responsibility among disadvantaged teens.
Decades spent as a soul food chef, restaurateur and champion of equality issues have led Asheville resident Hanan Shabazz to her current role an instructor in the Green Opportunities Kitchen Ready culinary training program.
During the Blind Pig Supper Club’s Kitchen Ready Hands dinner on Sunday, Nov. 8, four of Asheville’s top chefs collaborated with students of Green Opportunities Kitchen Ready to present a meal that raised thousands of dollars to support the culinary training program.
With its second appearance at Pack Square Park, the 35th annual Goombay Festival celebrated African and Caribbean culture with music, activities — and lots of food.
Longtime West End Bakery pastry chef Meg Schearer starts her own business, local chefs join the 2015 Competition Dining Series, Green Opportunities holds an open house and the Pisgah Field Schools offers a waterfall tour for wine lovers. Plus food writer Jonathan Ammons tells us about his favorite snack at Creekside Taphouse.
An upcoming foodie fair hosted by restaurant supplier FRS Inc. of Asheville is part trade show and part showdown. Now in its third year, the Mountain Area Restaurant Show is a free daylong fair with more than 100 commercial kitchen equipment and supply manufacturers on-site, culminating with the Whacked! cooking challenge.
During the past few weeks, these cooks have gotten used to serving three-course meals to whoever shows up. But there are no point-of-sale systems, uniformed waitresses or fancy, laminated menus here, because this isn’t your average restaurant: It’s the Southside Community Kitchen on Livingston Street, the café for Green Opportunities’ Kitchen Ready program.
Everything from beef tartare to torched marshmallow s’mores was on the menu last night as Asheville Independent Restaurants celebrated the local food scene with its annual Taste of Asheville event.
Local worker-owned mobile produce vendor Ujamaa Freedom Market was among 12 nonprofit organizations in the Southeast tapped to receive grants from Whole Foods Market’s Whole Cities Foundation.