Red Fiddle Vittles expands its catering business with a new retail space. Also: Ginger’s Revenge Craft Brewery celebrates its five year anniversary; Chef Chris Cox heads to Mother Ocean Market; and plenty more!
The Trashy Vegan owners launch a new doughnut shop in Black Mountain. Plus: Asheville Restaurant Week 2022 arrives; Spicewalla and Poppy’s Handcrafted Popcorn collaborate; and plenty more!
Vegans and vegetarians craving a lox bagel now have options thanks to Faux Lox Foods. Also: television personality Samantha Brown visits Asheville; Metro Wines hosts its latest tasting; and more!
Vinnie’s Neighborhood Italian recently opened its second location. Also: Harvest Pizzeria eyes opening on South Slope, Chow Chow 2021 winds down and more!
Editor’s note: Recipes for items featured can be found at the end of this article. Now that the Fourth of July is behind us but several more months of outdoor cooking remain, it might be a good time to set aside the sizzling sirloin and shriveled up hot dogs to poke around some more adventurous ways […]
As Asheville businesses begin to resurface from the crushing effects of COVID-19, the S&W Building and the Grove Arcade are being reimagined as vibrant, food-focused community gathering spots.
An increasingly popular national model, hospitality and restaurant groups typically invest in and support chefs or restaurateurs with big dreams and small budgets in opening new concepts or growing an original location into multiple stores.
Handmade skirts highlighting locally grown foods, a new homegrown delivery service from Nani’s Rotisserie Chicken, a class on country winemaking, local nonprofit news and more.
Five Asheville restaurateurs answer four questions on the state of their industry.
October will see the second coming of King Daddy’s plus a new rotisserie chicken concept from Chai Pani Restaurant Group.
When restaurant dining rooms closed, some local chefs found a new way and personal way to share their love of cooking.
Asheville chefs are semifinalists in the Best Chef: Southeast, Rising Star Chef, Outstanding Chef and Best New Restaurant categories.
Last year, the Buncombe County Tourism Development Authority contributed $75,000 to Chow Chow through its event development incubator fund. Planning is underway for the festival’s second year, which has a projected budget of $700,000. The event is tentatively scheduled for Thursday-Sunday, Sept. 10-13, with final dates to be confirmed in November.
In The Whole Okra: A Seed to Stem Celebration, the author defends a vegetable that’s long been maligned by millions.
Local restaurant owners discuss the strategies and motivations behind their expansions.
Asheville Wine & Food Festival founder and director Bob Bowles says he faced challenges in securing a suitable location for this year’s event. In the meantime, a group of local chefs and business owners are making headway with plans for a new food and beverage festival with an experiential focus for 2019.
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.
On Saturday, Aug. 11 the the Renaissance Asheville Hotel will host the seventh annual White Fundraiser. The event benefits the local nonprofit Loving Food Resources. Also this week: Summer at the Old Dairy Barn Harvest; The 41st annual Sourwood Festival; Cider and Cheese Pairing; and plenty more.
The challenges of finding and maintaining kitchen help are not new to Asheville’s restaurant industry, but the problem seems to be growing for many local restaurateurs.
In the seven years since it opened, downtown Indian street food eatery Chai Pani has mushroomed into a multibrand restaurant group. Much of this growth has stemmed from the use of storytelling to convey the vibrant personalities and rich history behind the brand.
The Culture Vulture Film Festival returns, Chai Pani’s documentary makes its Asheville debut and the Grail screens a documentary on NC politics starring Zach Galifianakis.