Entering its seventh year, Asheville Restaurant Week begins Monday, Jan. 21. Also: Science Pub series returns; Chestnut hosts six-course wine dinner; Dobra Tea West Asheville leads a course on the history of tea; and plenty more.
A sampling of local restaurant options for those who prefer to have someone else do the holiday cooking.
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.
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.
From vegan centerpieces to creative ways to treat leftovers, local chefs offer homegrown ideas for Thanksgiving Day dishes.
WNC beverage enthusiasts are harnessing the kick of ginger in their alcoholic and nonalcoholic brews.
Chefs from 20 area businesses are donating their time and talents to create a small-plate celebration for this year’s MANNA FoodBank Blue Jean Ball fundraiser.
With a sunny forecast and a high of 63, Easter Sunday this year looks to be a great day to get out and enjoy a special brunch. But how do you decide where to eat in Foodtopia?
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.
There are plenty of excellent reasons to go out to eat on Thanksgiving. No dirty dishes. No eccentric uncle’s special venison stew. But the best reasons to leave your oven off this Thanksgiving are the holiday offerings from local restaurants.