Formerly Virgola, The Wine & Oyster offers an expanded menu. Also this week: Cúrate holds a five-course wine dinner, Dobra Tea leads a class on oolong tea, the Asheville Truffle Experience returns and East Fork Pottery hosts a French Broad Chocolates workshop and more.
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Small bites: ‘Repair the world’ with soup
Teams compete for top honors in the fifth annual Congregation Beth HaTephila Souper Bowl. Also: A vegan wine and cheese tasting at Greenlife Grocery, vegan barbecue at Sanctuary Brewing Co., a wine and cheese tasting with WNC Cheese Trail, Corner Kitchen Catering closes and more Asheville food news.
Small bites: Little Jumbo aims for speedy cocktails in Five Points
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.
Asheville restaurants support Planned Parenthood with Chow for Choice
Seven area restaurants will support women’s health organization Planned Parenthood on Tuesday, May 16, through the third annual Chow for Choice initiative.
Ashevilleans celebrate compassion by taking turkey off the table
Local restaurants, breweries and organizations have developed creative ways to celebrate the holiday without the meat.
Small bites: A Taste of Hemp
Hemp cheese ravioli, a vegan cheesecake with hemp crust and a dreamsicle—a kind of Creamsicle with a hemp twist—are all on this year’s menu for A Taste of Hemp.
Small bites: HempX festival makes its debut
Hemp enthusiasts prepare for industrial cultivation legalization with the inaugural HempX festival. Meanwhile, Earth Fare celebrates its 40th year; Burial Beer Co. hosts a farmhouse ale-themed foodie event; and The Market Place chef William Dissen gives English muffins a new level of pizazz.
Hail seitan: A meat lover explores Asheville VeganFest
A dedicated meat-loving omnivore faces his deepest fears and takes on Asheville VeganFest. Featuring artwork by Katrin Dohse and a photo gallery from the event by Sarah Whelan.
Asheville VeganFest: Come for the animals, stay for the food
Brother Wolf Animal Rescue hopes its inaugural Asheville VeganFest will offer opportunities to change minds and diets.
Say (vegan) cheese!
Vegan cheese isn’t an oxymoron. Some creative Asheville vegan chefs are taking the idea of dairy-free cheese to a new level.
The Block off biltmore: New vegan bar celebrates diversity, history
Reminiscent of an Prohibition-era speakeasy with its cream and burgundy walls, vinyl club chairs, old church pews and dark brown circular tables, the bar and event center pays homage to the history of the building and its surrounding neighbors. “This is an event concept bar,” says owner Cam MacQueen. “This bar is about telling the story of this space, of this block, of bringing people together.”
Let’s talk turkey: Thinking outside your own kitchen for Thanksgiving dinner
There are plenty of excellent reasons to go out to eat on Thanksgiving. No dirty dishes. No eccentric uncle’s special venison stew. But the best reasons to leave your oven off this Thanksgiving are the holiday offerings from local restaurants.
‘Bitter is better:’ Plant adds classic cocktails
“We’re indebted to all the classic cocktails,” explains Plant chef and owner Jason Sellers, pointing out the theme of the vegan restaurant’s new cocktail menu. He says the drinks are pre-prohibition, pre-martini cocktails, most of which contain at least one substituted ingredient.
I scream, you scream: Local restaurants make their own ice cream
A cold, sweet ice cream cone on a hot summer day is as American as apple pie — not to mention more seasonally appropriate. And ice cream shops aren’t the only places to get your frozen fix. If you’re looking for a dish of the cold stuff to finish off a meal at most local […]
Plant chef’s vegan ice cream hits national market
National organic convenience food brand Amy’s Kitchen recently introduced a new line of vegan-certified frozen desserts based on Plant chef Jason Sellers’ locally popular recipes. Photo by Nathan Metcalf
“Wellness” issue is a misnomer
a href=”“Calling the Jan. 25 Mountain Xpress a “Wellness” issue is quite a stretch. There were only a few articles dealing with wellness — one detailed how Asheville became an alternative medicine mecca and discussed Project Access, which provides free medical care to uninsured residents. But this so-called Wellness issue also included a piece that […]
Plant’s Leslie Armstrong talks about hosting Moby, the vegan Moogfest performer who called Asheville “idyllic,” in her restaurant.
Food news to go: News of the Asheville food scene in small bites
Restaurants are springing up everywhere. Xpress brings you the latest in Asheville food news.