The shy return of baby greens — kale, dandelion greens, watercress — elates our salad plates. And local chefs perk up as well.
On wintry nights, while snow banked against the front door, my mom made chili to eat out of small clay bowls with lids. This was not food for guests; this was for family. So, I was surprised when I found my mom’s chili at Creekside Tap House on Beverly Road.
Asheville Independent Restaurants readies for Taste of Asheville, WNC Health Advocates hosts a fundraising dinner, King Daddy’s adds breakfast, Loretta’s goes late-night and Black Mountain Ciderworks throws a Rabelaisian Feast.