Local restaurant owners discuss the strategies and motivations behind their expansions.
“More than anything, automation has made work more manageable, and also it’s made the management of items and data more simple,” says Randy Talley, co-owner of the certified green and sustainability-focused Green Sage Cafe.
The Story of BBQ in N.C., a free exhibit, runs at the Western Office through Saturday, March 23. Also: St. Patrick’s Day events; macaroni and cheese challenges; and more.
Sanctuary Brewing Co. hosts its fourth annual Puppy Bowl. Also: Super Bowl chili cook-off at Craft Centric Taproom & Bottle Shop; First Friday Fish Fry; and plenty more.
The Social invites amateurs and professionals to compete in its inaugural Biscuit & Gravy Battle. Also: Fermented Pairings Series Vol. 9: Wintertime Treats; Brunch with Santa Claus; Cacao Alchemy and plenty more.
Foothills Meats revives its Butcher Table dinner series in Black Mountain. Also, OWL Bakery hosts the Slow Food Asheville Happy Hour, the Nu Wray Inn and Homeplace Beer Co. join forces for a pop-up beer dinner series, Villagers offers a class on making ghee and much more local food news.
Tupelo Honey is set to roll out its new downtown expansion. Also: WNC Battle of the Burger returns; Foraging Dinner series continues at Nightbell; AVLCakeLady and The Ettison Group present: An Evening of Dining of Excellence; and plenty more.
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.
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.
Housed in an old gas station in Marshall, Star Diner offers the former Tupelo Honey executive chef a friendly, small-town venue for showcasing his favorite fare.
The Cantina at Historic Biltmore Village is vying for a $100,000 grant that will allow it to expand its Skip a Meal program statewide. Also: Rhubarb hosts its third FED Talk, a winery passport comes to Asheville, and MANNA introduces its Table for Three raffle.
Specialty cocktails and food items will celebrate and support pollinators during Bee City USA’s annual week of festivities.
PRESS RELEASE: An Artful Life at the Asheville Area Arts Council Gallery This April we invite you to a fantastic show sponsored by The Council on Aging of Buncombe County’s program The Geezer Gallery. The exhibition will showcase the work of lifelong master artists and we invite you to the reception April 15th from 5-8pm. […]
Holmes Desmelick is like most boys his age. He loves hanging out with his friends, playing sports and generally staying active. However, Holmes was diagnosed with an inoperable brain tumor in June 2014, and that has caused the 6-year-old to miss out on many of the things his friends get to do. Clare Desmelick, Holmes’ […]
Earlier this month, the Asheville-based regional chain introduced a new menu with a focus on small plates, seasonal specialty entries and customizable supper plates.
The Shiloh community celebrated their annual community garden potluck and summer celebration on Saturday, July 27. This year’s gathering was of particular significance to the community, as it marked the dedication of the garden’s new amphitheatre and outdoor kitchen.
Brothers Matt and Ted Lee will visit Tupelo Honey Cafe and Malaprop’s Bookstore to promote their latest cookbook, The Lee Bros. Charleston Kitchen.
It’s all about trout this month in ASAP’s Get Local initiative, which shines the spotlight on a local food each month. Tupelo Honey has provided two trout recipes for us to share with you.
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, […]
Want to sample some of what the Asheville food scene has to offer on the super-cheap? Heck yes, you do.
At 6 a.m. on the chilly fall morning of Monday, Oct 17, Tupelo Honey Café loaded a van with piping-hot breakfast goods, which they transported to the Asheville Regional Airport. There, staff of the restaurant fed about 50 members of the Washington press corps awaiting the arrival of President Obama. Video after the jump.