Starting with this week’s issue, Xpress is zhuzhing up the “What’s New in Food” news roundup with a makeover. You can still expect the usual digestible bites of Western North Carolina food and beverage news, just in a fancier package. Kay West is expanding what used to be each week’s lead news item into its […]
The spacious new Biltmore Park location will focus on neighborhood hospitality. Also in this week’s food news: Flour grows its presence in the S&W Market, local bartender takeovers raise funds at the Low Down, new locals-only burger specials, Beradu announces a new breakfast concept, and more.
A downtown gluten-free restaurant marks a milestone anniversary. Also in this week’s local food news: Equal Plates Project debuts a new catering program that gives back, Mother’s Day dining options, culinary summer camps, FEAST’s fundraising plant sales and more.
New Asheville Edibles Map reveals locations of local edible plants; Fonta Flora Brewery and Botanist & Barrel toast to tinned fish; Asheville Sport & Social Club and Devil’s Foot Beverage celebrate yacht rock; and more!
Mother Ocean Seafood Market is teaming with Pleb Urban Winery, offering food truck service outside the River Arts District venue. Also: PicklePalooza 2022 returns Saturday, July 23; Barn Door Ciderworks hosts its latest dinner; and more!
Water Street opens, Bold Rock adds downtown tap room, Noble Cider adds Sunday brunch and more
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.
