In the aftermath of Tropical Storm Fred, Gaining Ground Farm lost 85% of what was in the ground and about 30% of its gross revenue for the season. Despite the heavy hit, the farm bounced back thanks to the support from locally owned restaurants.
Benne on Eagle hires a new chef, We Give a Share welcomes an executive director, the Getaway fries fish on the river and more local food news.
As Asheville began reimagining itself over the last 20 years, its dense urban core of older yet viable structures has allowed local, independent restaurants and breweries to obtain affordable — if somewhat decrepit — spaces for their ventures along with opportunities for architects and designers to transform them.
The Asheville Ben’s Friends chapter hosts a crawfish boil, Western North Carolina AIDS Project gets set for Dining In for Life 2021, Chow Chow announces its 2021 festival schedule and more local food news.
Local restaurant owners face increasing challenges and difficult decisions as Buncombe County lowers dining room capacity to 30%.
Menu options, order deadlines and pickup details for a few Asheville-area Thanksgiving takeout feasts.
Cookbook author Ashley English describes chow chow as a “democratic” condiment. “There are so many permutations and iterations, you can customize it the way you want.”
Luxury hotels in many metropolitan tourist destinations are known for restaurant concepts that bank on high-profile celebrity chefs. But Asheville hotels, while pushing the parameters of standard hotel dining, are taking a different approach.
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.
Baristas, roasters and coffee shop owners unite for the fourth annual Asheville Coffee Expo. Also: BeLoved Asheville celebrates Puerto Rican culture and cuisine; Sunflower Diner hosts a grand opening celebration; and more in this week’s Small Bites.
“For many years, the stereotype was if you were a woman in the kitchen, you would do pastry, and that was seen as a lesser thing. That perception still lingers, but I think it is changing,” says James Beard Foundation Award-winning pastry chef and Asheville native Camille Cogswell.
From pies to chocolate to ice cream yule logs, it’s dessert season in WNC.
Some of Western North Carolina’s freshest spring ingredients are found outside the garden.
With its own local flour mill and a wealth of highly skilled and knowledgeable talent, Western North Carolina is becoming a regional hotbed for artisan baking culture.
Asheville coffee shops feature fall-flavored beverages that will make you forget about pumpkin spice.
Local authors, chefs and bakers dish up ideas for imaginative open-air feasts.
Local chefs gathered at The Rhu on May 9 to host a five-course dinner in support of the Haywood Street Congregation and its Downtown Welcome Table meal program.
Thirsty Monk’s Open Brewing becomes a coffee pub while the chain’s efforts to purchase French Broad Brewing Co. continue.
Valentine’s Day gifts don’t have to stop with chocolates and flowers. Western North Carolina’s independently owned retail shops have some creative ideas for pleasing anyone’s beloved foodie.
Chefs Nate Allen of Knife & Fork, Brian Canipelli of Cucina 24 and Cynthia Wong, formerly of Rhubarb, were all named semifinalists for the 2016 James Beard Awards on Feb. 17.