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Tag: Laughing Seed Café
Showing 1-12 of 12 results
What’s new in food: Live-fire event showcases Utopian Seed Project’s work
Four Asheville chefs will get creative with winter squash at Utopian Seed Projects upcoming Trial to Table Live Fire event. Also in this week’s food news, the third annual Taste It, Don’t Waste It! Chefs Challenge, an edible plant walk at Tempie Avery Montford Community Center, a Fish Pickin’ celebration with local chefs and more.
Letter: Perfect Asheville Monday
“I want to encourage all my Asheville friends who have been disparaging downtown to please come back. It’s beautiful and clean, and you need to be part of all this.”
What’s new in food: AVL Honey Fest buzzes into Salvage Station
The inaugural AVL Honey Fest debuts at Salvage Station Sunday, June 5. Also: Livermush Festival returns to Marion; Well Played Board Game Café reopens; and more!
What’s new in food: Water Street launches on N. Lexington
Water Street opens, Bold Rock adds downtown tap room, Noble Cider adds Sunday brunch and more
Summer grilling ideas from Asheville chefs and shops
Local butchers and chefs have weighed in with some meaty ideas — and several plant-based ones, as well — for taking your summer grill game up a notch.
Virgin territory: Mocktails claim their own space in Asheville’s craft drinks scene
Liquor-free drinks receive the same artisan treatment as their spirited counterparts at many Asheville restaurants and bars.
AVL Beer Week 2017: Laughing Seed and Stone Brewing host Arrogant Vegetarian Collaboration
Chef Parker Schultz used an impressive selection of Stone beers as inspiration for an original menu that equaled — and arguably surpassed — its liquid counterparts.
AVL Beer Week 2017: Events
AVL Beer Week 2017 presents a full roster of special releases, tap takeovers, festivals, dinners, parties and even some opportunities for yoga and bhangra dancing.
Warming up to winter veggies: Cooking with Asheville’s cold-weather harvests
Whether roasted, mashed, blended in soups, pickled or sautéed, Western North Carolina’s cold-season vegetables can make winter meals a bit brighter.
Small bites: Feasting for FEAST
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.
Back to the hills: Asheville’s fight for a sustainable farm-to-table system
Mike Fortune started Green Hill Urban Farm nine years ago. It currently spans the yards of three West Asheville homes. Now, however, one of those properties is for sale.
