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.