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!
Tag: John Fleer
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Flooding destroyed crops, but support of community grew resolve
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.
What’s new in food: Benne on Eagle welcomes new chef
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.
What’s new in food: Openings and events in and around Asheville
Addissae reopens, Avenue M hosts a Sunday Supper Series, Cultivated Cocktails offers a spirited Halloween event and more local food and beverage news.
Asheville nabs five James Beard Award nods across four categories
Asheville chefs are semifinalists in the Best Chef: Southeast, Rising Star Chef, Outstanding Chef and Best New Restaurant categories.
New Asheville hotels tap local talent to raise the bar for on-site dining
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.
Food writer Ronni Lundy reflects on WNC’s 2019 food scene highlights
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. […]
Inaugural Chow Chow culinary festival sets the table for growth
Organizers reflect on the highs and lows as they consider planning for future events.
Eat from the forest floor with foraged mushrooms
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.
The soul of Southside: How some Asheville chefs are restoring a culinary heritage
Through restaurant ventures and a nonprofit culinary training program, Asheville is finding fresh ways to celebrate its soul food legacy.
Asheville Wine & Food Festival takes a break, new local festival emerges
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.
ASAP hosts its inaugural Healthy Eating in Practice Conference
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.
Generations of flavor: Rhubarb spreads its roots from past to present
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.
Wildly prolific: Cooking with WNC’s native spring perennials
Some of Western North Carolina’s freshest spring ingredients are found outside the garden.
In photos: A Seat at the Table
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.
Asheville culinary talent shines in 2017 James Beard Foundation Awards
Rhubarb chef John Fleer and Asheville-based author Ronni Lundy are up for awards this year, as is homegrown talent Camille Cogswell.
Spread the love: Valentine’s Day feasts, fun and philanthropy
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.
Small bites: Celebrating the season with Farm-to-Table Dinner
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.
Edible education: Rhubarb’s new demo kitchen highlights farmers
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.
Small bites: Dance by the river at MANNA FoodBank’s Blue Jean Ball
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.
Small bites: City Bakery expands into a new production facility
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.