After the sudden departure of chef Justin Burdett earlier this month, the nationally recognized downtown restaurant will undergo a few modifications to its original concept.
Posana debuts its menu for dogs. Also, Foothills Meats expands its CSA program, the Asheville City Market opens the season on North Market Street and more in this week’s Small Bites.
Whether roasted, mashed, blended in soups, pickled or sautéed, Western North Carolina’s cold-season vegetables can make winter meals a bit brighter.
River Arts District Artists partners with MANNA FoodBank and Ingles for a canned food drive. Also, Highlands Food and Wine Festival celebrates its 10th year, Addison Farms Vineyard launches a wine club, the West Asheville Tailgate Market holds a Caribbean soul food supper and a new Mediterranean restaurant will open soon in the former Chorizo spot in the Grove Arcade.
“I wanted an excuse to play with seafood,” says Sarah Cousler, creator of Dive, a seafoodcentric pop-up dinner series happening in the Remington Room at Buxton Hall Barbecue.
A $3 wristband gives guests the chance to sample jerky from all the participating chefs, both professional and amateur.
Luella’s Bar-B-Que will duplicate its pork-purveying efforts with a new location in Biltmore Park; Asheville Wine & Food Festival has announced its first Asheville Cocktail Week; Local Provisions is serving Italian wines with the flavors of winter at a pairing dinner; and The Hop Ice Creamery is celebrating its first year with free kiddie scoops for all.
Chef Justin Burdett’s new eatery will offer dinner service and Sunday brunch. Click through for photos from the recent soft opening by Cindy Kunst.
Chef Justin Burdett’s new downtown restaurant will offer modern interpretations of traditional Appalachian and Southern flavors.