For a second consecutive year, Sunny Point Café will host a benefit dinner for FEAST. Also: Green Opportunities seeks public input; Pisgah Coffee Roasters hosts its inaugural roastery tour; Famous Toastery opens in Asheville and more.
Kitchen Ready graduates are set to showcase their culinary skills in the program’s capstone project. Also: A Taste of the Vineyard raises funds for Big Brother Big Sister of Henderson County; Dobra Tea hosts tasting class; Villagers offers workshops in canning and fermented alcoholic beverages; The Asheville Club opens and White Duck Taco relocates in the RAD.
Funded by a $10,000 grant from Mountain Area Workforce Development, a $5,000 grant from New Belgium Brewing Co. and $2,400 from the city Transportation Department, the project established a 6-foot-wide trail on the Town Branch Greenway surfaced with fine gravel. The trail will serve pedestrians and cyclists until its planned removal in 2020 to make way for the greenway’s permanent path.
“The purpose of the Southside Arts & Agricultural Center project is to support healing, restoring and reclaiming community culture; support emerging leaders; grow food; and incubate economic development.”
In keeping with the autumn harvest season, Asheville City Council will feast on a cornucopia of topics at its Oct. 3 meeting, including dam improvement, Haywood Road development and the business impact of special events.
” To all who came out on a cold, rainy night to eat, drink, dance and have a blast, we do appreciate your presence, energy and support.”
On Saturday, May 6, a Soul-Caribbean themed meal, live music and silent auction will mark the second Soul Shakedown by the River, a benefit for Green Opportunities.
In 2016, 42 students enrolled in the GO Kitchen Ready program, and 79 percent of them graduated. Of those students, 72 percent were employed within three months of graduation, the majority within the culinary/hospitality industry.
This year’s meal fed over 700 people and was served by community volunteers, including Asheville Mayor Esther Manheimer, Vice Mayor Gwen Wisler, District Attorney Todd Williams and Terry Bellamy, director of communications for the Asheville Housing Authority.
Thirty years is a long time to devote to any pursuit, and Karen Cragnolin, the oft-honored founding mother of RiverLink, can attest to that. During that time, she says she held every job in the organization and was planning to finally move on this year when, during surgery, she suffered an aneurysm that robbed her […]
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.
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.
Western North Carolina is home to a number of Earth Day-related festivities and programs. Here’s a rundown of some of the most notable events.
The Fine Arts Theatre hosts a Works in Progress screening, the Asheville Jewish Film Festival announces the titles for its spring film series and Transplanting gets its UK debut.
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.
“Asheville on Bikes has always been about people,” says director Mike Sule, calling the organization’s events friendly and festive. Upcoming fundraiser Beers for Gears will fund more advocacy efforts at city and state levels.
As the new executive director of Green Opportunities, the green jobs training program that works with low-income Asheville residents, George C. Jones plans to continue the environmental consciousness that was practiced by previous leadership, but his tenure will be guided by his business background.
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.
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.
From the Get It! Guide: Whichever way employers define “sustainable,” incorporating the effort into the workplace requires creative thought and effort.