On the first Sunday of March, volunteers helped ready Southside Community Farm’s quarter-acre plot for the planting of spring crops, including potatoes, sugar peas and radishes, among others. But preparation for the site’s eighth year growing fresh produce for the Southside Community Kitchen and nearby low-income and food-insecure residents kicked off in mid-February with a GoFundMe […]
The Odditorium adds a food menu, Botanist & Barrel opens an Asheville location in the old Over Easy Café space, Wicked Weed expands to Harrah’s Cherokee Casino Resort in Cherokee and more local food news.
Closing a restaurant is complicated, costly and emotional say three restaurateurs who made that difficult decision in 2020 and are still navigating the after effects and determining what’s next.
The BLOCK Off Biltmore will host the second consecutive Great North Carolina Vegan Barbecue Cookoff. Also: The Market Place Restaurant celebrates 40 years; Tupelo Honey hosts pairing brunch; and more.
There’s high demand in Asheville’s restaurant scene for local, pasture-raised eggs, but for small farms, scaling an egg operation to wholesale presents many challenges.
African and Caribbean flavors return to Pack Square Park during the Goombay Festival. Also: Catawba Brewing hosts Grill & Chill; Olivette Riverside Community and Farm hold a benefit dinner for Asheville GreenWorks; The Hop Ice Cream raises money for and awareness of multiple sclerosis; and plenty more.
The conundrum over the chicken or the egg is of little interest in Asheville’s food scene. The issue faced by local restaurants and chefs is which egg to use? Chicken, duck or quail?
WNC beverage enthusiasts are harnessing the kick of ginger in their alcoholic and nonalcoholic brews.
A dinner with author Robin Rose Bennett at Over Easy Café, new tabletop grills at Korean House, changes in the food-truck scene, a class on the science of cooking with Mark Rosenstein and a coffee IPA tasting event are all in the news this week.
