It’s easy to make fermented sauerkraut and pickles at home using just a few simple ingredients and inexpensive supplies.
The conundrum over the chicken or the egg is of little interest in Asheville’s food scene. The issue faced by local restaurants and chefs is which egg to use? Chicken, duck or quail?
MANNA FoodBank will deliver its millionth weekend food pack to a local student; Table will explore the many Mexican moles at an upcoming dinner event; Medea’s Espresso & Juice Bar is offering a fermentation workshop; and an A-B Tech culinary arts graduate is advancing to a national-level competition.
Feasting for FEAST fundraiser will help organizers educate more local youths on the wonders of fresh, homegrown veggies. Meanwhile, Hops & Vines is offering a cider making class, and Thirsty Monk, Table and Wicked Weed have planned specialty food and beer events.
Asheville has its cacao fortresses — the French Broad Chocolate Lounge, the Chocolate Fetish and Chocolate Gems — but our sweet town also harbors countless hidden chocolate sanctuaries.
Bar food in Asheville has turned swanky. After all, noshes have to be as elegant as Asheville’s increasingly classy craft cocktail offerings. Think Fred Astaire in coattails dancing with Ginger Rogers in rags. It just wouldn’t do. So, Asheville chefs have ratcheted up the swish in bar offerings with festive fare including small-plate dinners.