AVL Cake Lady opens on New Leicester Highway. Also: Sawhorse launches its French Canadian cuisine menu; Early Girl Eatery hosts a weekly pop-up market; and more.
From a soon-to-open spot on Hendersonville Road to established businesses like West End Bakery, the Asheville area boasts several independent bakeries that are big on bagels.
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.
For many local chefs, the trends that matter often have more to do with the philosophy of food than the ingredients and focus on issues like food waste and transparency.
There’s a lot of good that can come from the sharp end of a chef’s knife, the blunt pressure of a rolling pin or the flash of a deglazing pan. But more and more these days, the culinary greats seem to be taking off their aprons and stepping outside their kitchens to help shape their communities […]
Now in its 13th year, Susi Gott Séguret’s globetrotting cooking school gets set to dish up a week of classes and meals featuring some of Western North Carolina’s most celebrated chefs.
Double D’s Coffee and Desserts invites the community to be a part of its latest renovation project. Also in this week’s food news, Sunny Point Café hosts a benefit dinner for FEAST, Farm to Fender celebrates its grand opening and Seasonal School of Culinary Arts announces a week of classes with local celebrity chefs and authors.
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.
The celebrated Spanish tapas restaurant’s expansion project will increase its seating capacity, but the primary goal for the owners is to create a more spacious and efficient work area.
A panel of local judges evaluated 30 honeys from around the globe to determine the 2017 Black Jar champion.
Restaurateurs have long supported neighborhood artisans by enlisting them to create their signage and décor. But the ceramic vessels that hold Asheville’s locally sourced works of culinary art have largely remained standard-issue, industrially produced dinnerware. While many chefs would undoubtedly prefer to present their fare on unique, handcrafted dishes, there are plenty of reasons — […]
Bomba adds new items to its breakfast, lunch and dinner menus. Also, Katie Button offers a cooking demonstration, Rezaz hosts its final Sofra Sunday, Metro Wines provides free wine samples and Olive or Twist announces it will close for good in January.
From dry-cured turkey to vegan mac and cheese to Caribbean coconut rum drinks, some of Asheville’s most creative chefs talk about favorite Thanksgiving foods that range from the classic to the unconventional.
FRS Asheville’s Whacked brings together local chefs, school food service directors and Green Opportunities Kitchen Ready trainees for an off-the-wall culinary contest; fermentation revivalist Sandor Katz offers food preservation workshops at Rhubarb and the Asheville Food Park; chef Katie Button’s new cookbook is already topping online lists; chef Eric Scheffer hosts an Argentinian feast at Hickory Nut Gap Farm and Asheville gets a new restaurant ordering website.
At a recent workshop in Montana, the chef of Asheville’s Curate and Nightbell joined culinary professionals from across the country in exploring ways to advocate for food waste reduction.
A flotilla of food trucks will converge on the Masonic Temple downtown on Saturday, April 2, for the third annual Asheville Food Truck Showdown. This year promises the largest contest yet, with 15 food trucks revving up for the event, which serves as a kickoff to Asheville’s food truck season. A wide range of cuisines will be brought to the table […]
It’s taken for granted in our culture that tipping the server or bartender is inherent to the experience of dining and drinking out. However, a recent move by the owners of Blue Dream Curry House may indicate that changes are coming to Asheville’s restaurant scene.
Pay-by-the-ounce frozen yogurt shop Jolly Goode is now open in Brevard; owners of Bonfire Barbecue and Cúrate are in the planning stages of expanding their separate eateries; and Publix is rolling out several programs to support the Special Olympics throughout January.
From goose barnacles to puffer fish, Asheville chefs crave some crazy stuff.
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.
During its first two years in operation, Nightbell, the second restaurant of husband-and-wife team Katie Button and Felix Meana, has morphed from a glitzy, upscale nightclub to a full-scale sit-down eatery and cocktail bar offering Button’s own brand of whimsical experimental cuisine.