Bacon is king at the fifth annual 105.9 the Mountain’s BaconFest Asheville. Also: Vegan Awareness Week begins Monday, Aug. 28, Slow Food Asheville holds a tomato tasting at The Wedge at Foundation and The West Asheville Tailgate Market teams up with Salt & Smoke for its first 2017 supper.
A competition at Ole Shakey’s Getaway highlights locally made beef jerky. Also, MetroWine celebrates the solar eclipse, Living Web Farm offers a class on homemade sauces, Hickory Nut Gap Farm leads a course in the art of sausage-making and Sovereign Remedies goes to the theater.
Film historian Frank Thompson displays his versatility, Asheville School of Film teaches the unspoken rules of working on a movie set and more.
A new pie cafe hits South Asheville. Also, Urban Orchard Cider Co. will host a five-course live fire dinner, Asheville Breakfast Rotary Club and Hickory Nut Gap Farm team up for a fundraiser and lots more in this week’s Small Bites.
The Grail’s Silent Sundays series highlights comedy shorts, FierceFlix holds a pair of fundraisers and more.
The Grail’s Silent Sundays series continues with a Buster Keaton comedy, Hickory Nut Gap Farm hosts a Family Movie Night and more.
Check out a few of the options for Asheville’s St. Patrick’s Day festivities. Also, get the details on wine dinners at Hickory Nut Gap Farm and The N.C. Arboretum plus a new breakfast pop-up at Knife & Fork.
With its ever-changing menu, The Remingtin Room will allow the chefs at Buxton Hall Barbecue to cut loose on Friday and Saturday nights. Also this week, Gan Shan Station announces plans for a new West Asheville location, Hickory Nut Gap Farm schedules spring events and more.
Asheville Restaurant Week offers special prix fixe menus at a number of local eateries. Also this week, Burial Beer and Hickory Nut Gap Farm partner for a feast, The Farm talks about Super Bowl snacks and more.
This week the HardLox Jewish Food and Heritage Festival returns to Pack Square, Hickory Nut Gap Farm turns 100, Dobra Tea adds a variety of hot chocolates to its menu and a The Byrish Haus and Pub opens on Patton Ave.
Downtown’s Iron Hen Café holds its grand opening, The Vegan Experience opens at The Block off Biltmore, Local Provisions hosts a French wine dinner and Folkmoot focuses on Middle Eastern cuisine.
Asheville GreenWorks’ upcoming fundraiser, which features dancing and barbecuing, takes place at Asheville Outdoor Center on Thursday, Sept. 29.
Increasing demand for locally raised meats has Western North Carolina farmers traveling long distances and sitting on waiting lists for regional slaughterhouse services. But is an Asheville-based slaughter facility feasible?
Some Asheville-area groups and companies are providing assistance after parts of Louisiana received over 21 inches of rain in two days earlier this month. From cash donations to volunteering on the ground, here are a few ways that Asheville residents can participate in relief efforts for flood victims. Flood relief benefit at the Double Crown Maddy […]
As the cost of growing food in Western North Carolina rises, local farmers are feeling the squeeze. Increasingly, many are turning to agritourism to help their enterprises stay afloat.
In this week’s food news, a creative new mobile coffee business gets ready to hit the streets, Salt & Smoke rolls out a permanent presence at Burial Beer Co., Hickory Nut Gap Farm hosts a probiotic drinks workshop and Foothills Meats Food Truck adds lunch hours.
Asheville writer, audio documentarian and singer-songwriter Carla Seidl wraps up her two-year local foods project, Earth Flavors, with a reflection on what she learned from her many interviews with local growers and foragers.
Hickory Nut Gap Farm hosts a new Friday night dance series, Little Sparrow Coffee and Kitchen is set to open in Woodfin, Ambrozia adds lunch, and Tryon offers its annual Blue Ridge Barbecue and Music Festival.
The Atlanta-based company opens its newest location on Hendersonville Road Monday, May 9.
French food snob Pierre Geaux (an alter ego of local homesteading authority Bill Whipple) will host Organic Growers School’s upcoming farm-to-table benefit dinner, curated by Meredith Leigh. The event is at UNCA on Saturday, March 12.
Shortly after opening, West Asheville newcomer Arancini morphed from a fast-casual Italian eatery to a wine bar; Fifth Season Gardening Co.’s event schedule now includes Friday evening beer samplings plus monthly fundraisers for local nonprofits; Living Web Farms’ Patryk Battle teaches gardeners to increase tomato yields through grafting; and Isa’s Bistro offers a beer dinner and weekly discounted wines.