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.
Pop-up events allow restaurants and other venues to make creative and profitable use of their spaces during off hours. But Asheville business owners also use the concept to help budding entrepreneurs gain a foothold and hone their skills.
Lack of authenticity is a common complaint made by reviewers of ethnic restaurants on sites like Yelp and Trip Advisor. But what makes a dish authentic?
Chefs from Asheville’s Chai Pani and Buxton Hall Barbecue recently took a road trip to Atlanta to join bestselling cookbook authors Matt Rodbard and Deuki Hong in presenting an extravaganza of Korean fusion cuisine.
In early February, downtown restaurant The Market Place hosted more than 20 chefs and Appalachian food artisans and experts for the James Beard Foundation’s inaugural Chefs at Work on Policy and Change salon. The private discussion allowed participants to dig deeply into issues of sustainability, food inequality and cultural heritage.
It’s taken for granted in our culture that tipping the server or bartender is inherent to the experience of dining and drinking out. However, a recent move by the owners of Blue Dream Curry House may indicate that changes are coming to Asheville’s restaurant scene.
It’s the monster hit, the one you just can’t get away from. For musicians, it’s that one song that, if left unplayed at a show, will leave fans outraged. And for a chef, that hit might be fried chicken okra fries or a “f**king burger.”
An ambitious, back-to-the-roots restaurant named Buxton Hall Barbecue will open this fall in the old Standard Paper Sales Company building at 32 Banks Ave. in South Slope — focusing on traditional, wood-smoked, whole-hog barbecue.