Erica Abrams Locklear will discuss her new book Appalachia on the Table with chef John Fleer at Malaprop’s on Tuesday, April 18.
Newstock launched at Riverview Station. Also: Rhubarb introduces Tuesday Table; Dilbar brings Indian street food to Biltmore Avenue; and plenty more!
Ron Jimenez had a literal eye-opening epiphany. “I woke up one morning a couple years ago with an out-of-the-blue conviction to become a vegetarian,” he recalls. “From that day forward, I stopped eating meat and cut back on all animal products.” Raised in Asheville, Jimenez later relocated to Florida to pursue his culinary education before returning to […]
Smasheville sets up shop at Wedge Brewery Co. Also: Nine Mile wins big with hot sauce; Katie Button debuts on Magnolia Network; and plenty more!
In the aftermath of Tropical Storm Fred, Gaining Ground Farm lost 85% of what was in the ground and about 30% of its gross revenue for the season. Despite the heavy hit, the farm bounced back thanks to the support from locally owned restaurants.
Benne on Eagle hires a new chef, We Give a Share welcomes an executive director, the Getaway fries fish on the river and more local food news.
Addissae reopens, Avenue M hosts a Sunday Supper Series, Cultivated Cocktails offers a spirited Halloween event and more local food and beverage news.
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.