Four Asheville chefs will get creative with winter squash at Utopian Seed Projects upcoming Trial to Table Live Fire event. Also in this week’s food news, the third annual Taste It, Don’t Waste It! Chefs Challenge, an edible plant walk at Tempie Avery Montford Community Center, a Fish Pickin’ celebration with local chefs and more.
Asheville chefs discuss local specialty markets that bring globally sourced products close to home.
For many Western North Carolina chefs, having control of a menu offers a means of honoring family history and celebrating culinary heritage.
Food trucks are a popular part of Asheville’s culinary culture. But considerations including local regulations, increasing competition, a fluctuating customer base and even the weather conspire to cause growing pains for the developing industry.
Food truck owner Suzy Phillips’ long-awaited brick-and-mortar restaurant opens this week. A Mediterranean deli will be part of the operation.
