In the aftermath of Tropical Storm Fred, Gaining Ground Farm lost 85% of what was in the ground and about 30% of its gross revenue for the season. Despite the heavy hit, the farm bounced back thanks to the support from locally owned restaurants.
Tag: Mark Rosenstein
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What’s new in food: Benne on Eagle welcomes new chef
Benne on Eagle hires a new chef, We Give a Share welcomes an executive director, the Getaway fries fish on the river and more local food news.
What’s new in food: Jazzy Vegetarian kicks off a new season
Hendersonville-based television host Laura Theodore explores easy vegan recipes in the upcoming season of Jazzy Vegetarian. Also in this week’s food news, Madison County chef and author Susi Gott Seguret releases a new book of culinary quotations, NC State University’s EmPOWERing Mountain Food Systems hosts the 2021 Regional Agritourism Seminar in Waynesville, Jeter Mountain Farm rolls out a new indoor play area and more.
Spring brings new opportunities for local restaurants and food companies
We Give a Share plans to increase its capacity, Cúrate Spanish Wine Club hosts a series of virtual wine tastings and cooking demos and chef Susi Gott Séguret relaunches her popular Madison County foraging and dining expeditions, plus more local food news.
Black chefs forge their own paths in Asheville’s food scene
The increased attention and plaudits paid to high-profile Black chefs in America in recent years simultaneously sheds ambient light on their overall scarcity.
Local produce distributor steers its business over rough roads
Making tough choices and trying out a variety of business models allowed Mountain Food Products to keep its trucks rolling through the pandemic.
New initiative connects local farmers with residents facing food insecurity
The We Give a Share Program helps both small farms and local families struggling to put food on the table.
Asheville Housing Authority turns to local chefs to reopen Southside Community Kitchen
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.
A look at the resilience of Asheville’s legacy restaurants
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.
ASAP hosts its inaugural Healthy Eating in Practice Conference
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.
Nuts in the kitchen: Acornucopia Project envisions an edible future for WNC
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.
Seasonal School of the Culinary Arts presents all-star lineup of chefs and authors
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.
Small bites: Double D’s Coffee and Desserts launches ‘readable patio project’
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.
Asheville chef’s new cookbook honors the flavors of Appalachia
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.
Smoky Park Supper Club kicks off Small Fires fundraising series
The Smoky Park Supper Club is launching a new effort to support the local community with its inaugural Small Fires dinner this Saturday.
Ready Hands: Local chefs partner with Green Opportunities culinary students for Blind Pig Supper Club benefit
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.
From the hearth: Smoky Park Supper Club breaks new ground
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.
Food news to go: News of the Asheville-area food scene in small bites
Get your bison and beer, goodbye to Ed Boudreaux’s, hello Stone Bowl Korean and more.
Food news to go
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 […]