On Sunday, Feb. 18, Buxton Hall Barbecue will host Celebrating the Culinary Journey of the South: A Dinner Conversation with John T. Edge. Also: Haywood Common opens in West Asheville; Rezaz closes for renovations; and more in this week’s Small Bites.
Rezaz founder Reza Setayesh and current Rezaz owners Brian and Laura Smith are collaborating to open a grab-and-go Middle Eastern eatery downtown.
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.
Bomba adds new items to its breakfast, lunch and dinner menus. Also, Katie Button offers a cooking demonstration, Rezaz hosts its final Sofra Sunday, Metro Wines provides free wine samples and Olive or Twist announces it will close for good in January.
Anne Livengood, Avena Joyce and Katie Jennings-Campbell have designed an eight-week boot camp that sets a goal of three to four classes a week for participants and engages local chefs to help them learn to eat well.
An upcoming foodie fair hosted by restaurant supplier FRS Inc. of Asheville is part trade show and part showdown. Now in its third year, the Mountain Area Restaurant Show is a free daylong fair with more than 100 commercial kitchen equipment and supply manufacturers on-site, culminating with the Whacked! cooking challenge.
Asheville has its share of regionally representative cuisine. But should you want to expand your horizons beyond trout, grits and fried green tomatoes, there are a multitude of options at your disposal, many of them based in the traditions of far-off climes. This small mountain town has a lot of stickers on its suitcase. Himalayan? […]