The We Give a Share Program helps both small farms and local families struggling to put food on the table.
A partnership between the Housing Authority of the City of Asheville and Green Opportunities is bringing together local chefs to cook meals for home-bound residents.
In the restaurant industry, success rates can be shockingly low. Yet there are a handful of eateries in Asheville that have stood the test of time.
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.
A network of local chefs, bakers and food artisans is working with the regional collective to develop innovative culinary uses for WNC’s native tree nuts.
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.
With her new cookbook, Appalachian Appetite, local chef and author Susi Gott Séguret explores Appalachian cuisine with a focus on the people and music of Madison County.
The Smoky Park Supper Club is launching a new effort to support the local community with its inaugural Small Fires dinner this Saturday.
During the Blind Pig Supper Club’s Kitchen Ready Hands dinner on Sunday, Nov. 8, four of Asheville’s top chefs collaborated with students of Green Opportunities Kitchen Ready to present a meal that raised thousands of dollars to support the culinary training program.
When the Smoky Park Supper Club opens this summer, it will be the nation’s biggest eatery made out of those recycled containers, but it will also boast something equally curious: an almost entirely wood-fired kitchen.
Get your bison and beer, goodbye to Ed Boudreaux’s, hello Stone Bowl Korean and more.
Learn to cook spring lamb, how beer goes with ice cream and more
Welcome to the Asheville of the early ‘80s—a period when restaurant development would play an important role in bolstering the emergence of downtown as a recreational and entertainment destination. Two key events in 1979 undoubtedly fueled the incipient stirrings of social activity in downtown Asheville: the launch of the Bele Chere festival, now a downtown […]