Dazed and confused might best describe the reaction from local restaurateurs to Phase 2 of the state’s COVID-19 reopening plan, with side orders of determination and ingenuity.
What people know and prefer when it comes to turkey’s signature side dish depends largely on what side of the Mason-Dixon line they grew up on.
The volunteer-driven program offers recovery support groups that leverage the camaraderie inherent in the food and beverage industry.
Hotelier John McKibbon predicts the massive 18-story project, which is filling the empty shell of the former BB&T building on Pack Square, will be complete by the end of March next year.
Burial Beer Co. joins forces with Cucina 24 chef Brian Canipelli. Also: Spruce Pine BBQ & Bluegrass Festival returns; Folkmoot pairs with Blind Pig Supper Club; TreeRock Social Cider House holds its inaugural Cookie-Chill-Off and plenty more Asheville food news.
Thanks to Asheville’s reputation as a food destination, many area hotels have stepped up their restaurant game in recent years with models that bring in the talents of well-known Western North Carolina chefs and highlight locally grown ingredients. And these hot spots aren’t just trying to woo tourists — there’s also a move toward catering to a local customer base. […]
Throughout Western North Carolina, restaurants will celebrate New Year’s Eve with parties and special dinners. Where will you ring in 2018?
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.
Locals who experience gluten intolerance and other conditions that require dietary limitations have to cope with numerous challenges when dining out and socializing.
The Pretzel Fest highlights the unique flavors offered by Asheville Pretzel Co. Also: Posana supports ASAP’s Growing Minds Program, Postero dinner benefits St. Gerard House and The Market Place hosts the James Beard Foundation’s Celebrity Chef Tour Dinner.
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.
MANNA FoodBank prepares for its largest fundraising party of the year, the Blue Jean Ball; David Meesters leads a class on healthy digestion at Villagers; Arancini makes another transformation into an Italian Sub spot; and Gaining Ground Farm and Yesterday Spaces host a dinner experience to benefit the GO Kitchen Ready program.
Asheville-area chefs have created a smorgasbord of memorable menus to commemorate the end of 2015.
This year’s fundraising dinner — prepared by Michael Marshall of the Renaissance Hotel with pours from Biltmore Wines — will enable the Literacy Council to secure volunteer tutors for some 350 locals lacking reading, writing and language skills.
A new vegan lunch service opens in August, Farm Burger hosts a raffle to benefit ASAP and five local restaurants win recognition from Wine Spectator magazine. Plus food writer Jonathan Ammons talks about his latest favorite dish — grit cakes at Louise’s Kitchen.
Chefs from 20 area businesses are donating their time and talents to create a small-plate celebration for this year’s MANNA FoodBank Blue Jean Ball fundraiser.
Asheville restaurateurs are giving the term “locally sourced produce” a new meaning by picking up a shovel and digging in the dirt themselves. This translates to a farm-to-table journey that, for some, may only be a few yards.
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 […]
Xpress recently talked to Pollay about the challenges of creating a palate-pleasing gluten-free menu, his work with Asheville’s restaurant community and his excitement about bidding farewell to winter.
At Blue Ridge Biofuels, we are always excited to see our feedstock clients being recognized for their commitment to sustainable practices in pursuit of green restaurant certification [“Asheville Restaurants Go Green,” Jan. 18 Xpress]. I would also like to add that each of the restaurants mentioned in the article, including Posana Café, Tupelo Honey Café, […]