Asheville chefs are semifinalists in the Best Chef: Southeast, Rising Star Chef, Outstanding Chef and Best New Restaurant categories.
Luxury hotels in many metropolitan tourist destinations are known for restaurant concepts that bank on high-profile celebrity chefs. But Asheville hotels, while pushing the parameters of standard hotel dining, are taking a different approach.
Burnsville resident Ronni Lundy is the author of Victuals, An Appalachian Journey with Recipes, winner of the 2017 James Beard Foundation Awards for Best Cookbook and Best American Cookbook. She reflects on what she considered to be some of the most impactful developments in the local food and beverage community in 2019. Benne on Eagle. […]
Organizers reflect on the highs and lows as they consider planning for future events.
July marks peak season for gathering wild edible mushroom in Western North Carolina, and many tasty varieties are already popping up on local restaurant menus.
Through restaurant ventures and a nonprofit culinary training program, Asheville is finding fresh ways to celebrate its soul food legacy.
Asheville Wine & Food Festival founder and director Bob Bowles says he faced challenges in securing a suitable location for this year’s event. In the meantime, a group of local chefs and business owners are making headway with plans for a new food and beverage festival with an experiential focus for 2019.
Nationally known speakers, cooking classes with Asheville chefs and visits to local farms and markets are all part of this new learning event for medical professionals and nutritionists.
The perennial’s tart edible stalks lend themselves to everything from pies to pickles, and its robust root systems make it an ideal plant for sharing with friends.
Some of Western North Carolina’s freshest spring ingredients are found outside the garden.
Local chefs gathered at The Rhu on May 9 to host a five-course dinner in support of the Haywood Street Congregation and its Downtown Welcome Table meal program.
Rhubarb chef John Fleer and Asheville-based author Ronni Lundy are up for awards this year, as is homegrown talent Camille Cogswell.
A few Western North Carolina Valentine’s Day events will offer a unique experience in addition to dinner and dessert — including opportunities to give from the heart.
Organic Growers School is hosting a Farm-to-Table Dinner fundraiser with chef John Fleer. Also, Meredith Leigh hosts a charcuterie workshop, Ole Shakey’s mixes bingo and brunch buffets, Knife & Fork join forces with Cucina 24 to explore the island of Sardinia and more.
With a new downtown space, chef John Fleer plans to connect local farmers with consumers, offer educational opportunities and promote discussions on food systems and policy.
MANNA FoodBank prepares for its largest fundraising party of the year, the Blue Jean Ball; David Meesters leads a class on healthy digestion at Villagers; Arancini makes another transformation into an Italian Sub spot; and Gaining Ground Farm and Yesterday Spaces host a dinner experience to benefit the GO Kitchen Ready program.
City Bakery will move all of its bread-making operations from Biltmore Avenue to Fletcher in a matter of weeks; Cucina 24 adds lunch service and a sour beer dinner with Wicked Weed’s sour brews; food writer Sheri Castle stops into Rhubard to celebrate her new release; and Villagers hosts a glass on medicinal ghees.
Chefs Nate Allen of Knife & Fork, Brian Canipelli of Cucina 24 and Cynthia Wong, formerly of Rhubarb, were all named semifinalists for the 2016 James Beard Awards on Feb. 17.
With his expansion in the old French Broad Chocolate Lounge space, Rhubarb chef John Fleer hopes to create a new bakery, retail shop and event venue that continues his theme of celebrating local edibles.
From goose barnacles to puffer fish, Asheville chefs crave some crazy stuff.
The Golden Fleece: Slow Earth Kitchen brings Greek cuisine to Asheville this winter. Meanwhile, Rhubarb’s chef John Fleer is planning a collaborative holiday dinner;