Wicked Weed Brewing’s Funkatorium hosts the Real Estate Agents Combating Homelessness fund launch party. Also: The town of Fletcher hosts its 17th annual Chili Cook-Off; the Organic Growers School talks food sovereignty and agriculture in Cuba; Blue Spiral 1 hosts its first art dinner pairing; Your Vegan Mentor demonstrates homemade soups; and author Julia Turshen celebrates her latest cookbook at Nightbell.
Throughout Western North Carolina, restaurants will celebrate New Year’s Eve with parties and special dinners. Where will you ring in 2018?
For many local chefs, the trends that matter often have more to do with the philosophy of food than the ingredients and focus on issues like food waste and transparency.
There’s a lot of good that can come from the sharp end of a chef’s knife, the blunt pressure of a rolling pin or the flash of a deglazing pan. But more and more these days, the culinary greats seem to be taking off their aprons and stepping outside their kitchens to help shape their communities […]
Craft cocktails made quickly comes to the Five Points neighborhood. Also, The 14th annual Taste of Compassion Gala returns, the WNC Cookbook & Food Writing Festival comes back for a second year, a new cookbook celebrates local inn recipes and Nightbell and Cúrate host a benefit dinner for Homeward Bound.
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.
Milk & Honey Café brings a chef-driven food menu plus cold-pressed juices and smoothies to Arden. Also, Dobra Tea benefits Rise as One, The Hop hosts a fundraiser for ASAP and Nightbell teams with No Taste Like Home.
Hendersonville’s Historic Seventh Avenue District welcomes a new coffee venture. Also, Spruce Pine BBQ & Bluegrass Festival begins Friday, July 14; Metro Wines host multiple classes and tastings and the Asheville International Wine Competition celebrates regional wineries.
Asheville Restaurant Week offers special prix fixe menus at a number of local eateries. Also this week, Burial Beer and Hickory Nut Gap Farm partner for a feast, The Farm talks about Super Bowl snacks and more.
Whether you’re in Asheville, Hendersonville, Marshall or Saluda, Western North Carolina is planning a host of tasty New Year’s Eve options.
From dry-cured turkey to vegan mac and cheese to Caribbean coconut rum drinks, some of Asheville’s most creative chefs talk about favorite Thanksgiving foods that range from the classic to the unconventional.
Many local restaurants are adding a traditional Eastern North Carolina dish to their menus with the goal of helping victims of Hurricane Matthew.
At a recent workshop in Montana, the chef of Asheville’s Curate and Nightbell joined culinary professionals from across the country in exploring ways to advocate for food waste reduction.
Specialty cocktails and food items will celebrate and support pollinators during Bee City USA’s annual week of festivities.
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.
Asheville-area chefs have created a smorgasbord of memorable menus to commemorate the end of 2015.
From goose barnacles to puffer fish, Asheville chefs crave some crazy stuff.
Feasting for FEAST fundraiser will help organizers educate more local youths on the wonders of fresh, homegrown veggies. Meanwhile, Hops & Vines is offering a cider making class, and Thirsty Monk, Table and Wicked Weed have planned specialty food and beer events.
The Mountain Jewish Festival kicks off in Hendersonville, workshops are offered on fermented foods and foraging for mushrooms, Black Mountain Ciderworks celebrates its second year, ASAP hosts its Local Summer Cookout and food writer Jonathan Ammons talks about Nightbell’s unique take on the classic deviled egg.
During its first two years in operation, Nightbell, the second restaurant of husband-and-wife team Katie Button and Felix Meana, has morphed from a glitzy, upscale nightclub to a full-scale sit-down eatery and cocktail bar offering Button’s own brand of whimsical experimental cuisine.
Local Asheville culinary celebrity and rising international food star Katie Button has made Food & Wine magazine’s list of Best New Chefs for 2015.