Less than two months after assuming the role as director of We Give a Share, Madi Holtzman nervously approached founding board member Elizabeth Sims with the idea to change the local nonprofit’s name to better reflect its mission to “Make all plates equal.” Sims supported the idea, and in June, Holtzman presented her proposal to the […]
Caribbean-inspired dishes are on the menu at Little Chango Hispanic Craft Kitchen. Plus: El Gallo lands new ownership; Buxton Hall BBQ is still accepting holiday pie orders; and plenty more!
Andaaz and Ukiah Japanese Smokehouse debut, while Table and The Golden Pineapple get a post-pandemic reboot.
An increasingly popular national model, hospitality and restaurant groups typically invest in and support chefs or restaurateurs with big dreams and small budgets in opening new concepts or growing an original location into multiple stores.
With spring just around the corner, restaurants are shaking off the dust from their winter breaks.
Restaurants that were set to debut or relaunch during the state’s pandemic dining room shutdown find creative ways to persevere.
Asheville chefs are semifinalists in the Best Chef: Southeast, Rising Star Chef, Outstanding Chef and Best New Restaurant categories.
Jacob Sessoms joins forces with Wicked Weed Brewing. Also: Cinco de Mayo events, Curragh Chase pop-ups, Early Girl Eatery heads to North Asheville and more local food news.
Patrick O’Cain of Gan Shan Station and Jacob Sessoms of Table pair up to eliminate hunger. Also: Well Played Board Game Café celebrates its year one anniversary; District Wine Bar is now open in the RAD; and Nile Mile’s Montford location expands.
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.
