The Hop partners with Milkwood Meadows Farm and Asheville GreenWorks to highlight the underappreciated fruit.
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What’s new in food: Coffee with an extra shot of Asheville roots
Asheville native opens a coffee shop at The District in Biltmore Village. Plus, Elliott Moss’ new ventures; Asheville Mardi Gras’ Cajun Cookoff returns; and more.
What’s new in food: Chef Elliott Moss opens Regina’s Westside
James Beard-nominated chef opens second restaurant in a matter of months along Patton Avenue. Plus, Asheville Art Museum opens exhibition focused on food; Tastee Diner opens for dinner; and more.
Adventure is on the menu at WNC restaurants
Some local restaurants push culinary boundaries, with palate-challenging dishes like cricket tacos, mustard ice cream, liver pudding and more.
Small bites: New twists at Twisted Laurel
Twisted Laurel announces a series of new menu items and events. Also: Tex-Mex menu comes to Buxton Hall; New brunch menu at Butcher Bar West; Hopey & Company to close Sweeten Creek location and more.
Asheville-area food businesses prep no-sweat sweets for holiday gatherings
From pies to chocolate to ice cream yule logs, it’s dessert season in WNC.
Treat yourself: Asheville scares up sweet Halloween offerings — no costume required
Black Death ice cream, Corpse Reviver cocktails and chocolate sugar skulls are just a few of the Halloween goodies on the menu around Asheville.
Small bites: The Hop Ice Cream Café turns 40
On Tuesday, Aug. 28, The Hop Ice Cream Café celebrates its 40th year with free kiddie scoops of ice cream for all patrons and a musical performance by Sirius.B. Also: BaconFest Asheville returns, as does Vegan Awareness Week and plenty more.
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.
Chill out: Homemade ice pops take the edge off Asheville’s summer heat
Local ice pop pros have creative suggestions for making cool treats at home.
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.
Conscious party: Slide the Fletch, take two
A multitude of outdoor water games, including a 20-foot tall slide, plus live music and food make the second Slide the Fletch fundraiser appropriate for adventurers and spectators alike. Hall Fletcher Elementary hosts the benefit event on Saturday, Aug. 20.
Small bites: Seafood meets New Wave at Dive pop-up events
“I wanted an excuse to play with seafood,” says Sarah Cousler, creator of Dive, a seafoodcentric pop-up dinner series happening in the Remington Room at Buxton Hall Barbecue.
Small bites: Luella’s opens second location in South Asheville
Luella’s Bar-B-Que will duplicate its pork-purveying efforts with a new location in Biltmore Park; Asheville Wine & Food Festival has announced its first Asheville Cocktail Week; Local Provisions is serving Italian wines with the flavors of winter at a pairing dinner; and The Hop Ice Creamery is celebrating its first year with free kiddie scoops for all.
Small bites: Hard-cider ice pops from Urban Orchard and The Hop
Urban Orchard’s specialty ciders are used by The Hop to make several frozen treats; Foothills Meats has added another business partner and announced a CSA with meat and house-made deli products in addition to expanding into Charlotee; MG Road will host a wintery dining experience with the help of guest chef James Grogan; and MetroWines donates a portion of select sales to combat muscular dystrophy.
Small bites: CiderFest NC
CiderFest brings local and regional hard ciders together for a third year. Plus, Ashley English stops into Asheville to lead a lesson on DIY dairy; The Hop West celebrates five years with free ice cream for all; and Season’s at Highland Lake welcomes executive chef Steve Boeger to the kitchen.
Small bites: Poppy Handcrafted Popcorn celebrates one year
Poppy Handcrafted Popcorn is offering fans free popcorn and more during the company’s first anniversary celebration. Meanwhile Standard Pizza Co., has a new downtown location; Asheville’s gluten-less population convenes for an educational event; Black Mountain Ciderworks is throwing a Halloween bash and Bomba is rolling out a multi-cultural menu.
Reality check: Mountain BizWorks gets $1.25 million from SBA
“Since 2006, Mountain BizWorks has participated in the SBA microlending program. In that time, it has provided SBA loans to over 80 startups and 150 existing businesses,” Mike Arriola commented. “But beyond the statistics, they are helping to create the American dream for individual entrepreneurs like Greg who just spoke.”
In photos: Root Bottom’s farm-to-table dinner
Madison County’s Root Bottom Farm welcomed guests to its first farm-to-table dinner on Saturday, July 11. The dinner — one of three that Root Bottom Farm will be offering this summer — combined produce from the farm with other locally sourced foods to create a unique seasonally menu for the evening’s 30 diners.
Mystical visions: Open Hearts Art Center spotlights artist Jacob Blankenship
In many ways, Jacob Blankenship is a typical 23-year-old: He likes video games and anime, and he works part time at Pizza Hut. But one look at Blankenship’s sketchbook reveals that beneath his affable façade lies a talented and focused artistic soul.
Making it: What works (and doesn’t) for Asheville food businesses
Asheville is a hotbed for culinary entrepreneurship, but the path to success can be rocky. What does it take beyond a tasty product or a knack for cooking to build a flourishing food business?