Kitchen Ready graduates are set to showcase their culinary skills in the program’s capstone project. Also: A Taste of the Vineyard raises funds for Big Brother Big Sister of Henderson County; Dobra Tea hosts tasting class; Villagers offers workshops in canning and fermented alcoholic beverages; The Asheville Club opens and White Duck Taco relocates in the RAD.
After eight years, Chai Pani’s original downtown Asheville location has gotten a makeover. Also: Asheville Food Truck Showdown returns; Villagers hosts a fermentation workshop; Women Vinters Wine Dinner comes to Golden Fleece; Clyde’s Burger Stop opens and Asheville Pizza & Brewing Co. says farewell to its popular lunch buffet.
Wedge Foundation will host the Knuckle Deep BBQ Fest. Also, Villagers hosts a fermentation workshop, Knife & Fork holds seafood pop-up dinners, Vintage Kava moves to Weaverville and the Mills River Farmers Market goes back to school.
**UPDATED NOV. 2** Hi-Wire’s Stout Bout Festival returns, Zebulon shares three custom blends made for Tasty Beverage Co. and more local beer news.
Ten Thousand Villages celebrates 25 years in WNC. Also: Villager’s throws a Acornucopia Project’s tasting party, Homegrown Babies hosts the 8th annual Sweet Potato Cooking Contest, U.S. Cellular Center announces a new menu and UNC Asheville achieves Green Restaurant status.
With everything from blueberries to beets ripening at WNC gardens and farms, it’s time to get busy preserving the bounty for the months to come.
Brewing your own beer is all the rage, but for those who prefer the road less traveled, making mead at home is a more offbeat alternative. Marisa Percoco will offer up instruction for aspiring mead masters on May 14 at Villagers in West Asheville.
The Blue Ridge Food Ventures 2016 Holiday Market offers a one-stop shop for local goods. Also, Villagers holds a bone broth workshop, Buxton Hall hosts a six-course pop-up dinner, Gypsy Queen Cuisine adds a brunch menu, Le Bon Cafe offers drive-thru coffee service in Arden and NatGeo highlights Asheville’s food scene.
This week, Black Mountain Ciderworks + Meadery hosts its Guy Fawkes Celebration and Croatan release. Also, the RAD Farmers Market holds its annual fundraising dinner, Villagers offers a pickled beets workshop, Chestnut teams with the Asheville School of Wine for a dinner pairing and Lex 18 closes up shop.
Whether bought at a U-pick orchard or a tailgate market, Western North Carolina apples are great for fall snacking, baking, cooking and brewing. Local orchard owners and chefs talk about the fruit’s historic local provenance and many culinary uses.
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.
A tasting event hosted by Dynamite Roasting Co., will bring together two Honduran coffee purveyors with the locals who drink their harvests; Chelsea Wakstein leads a workshop on fermented condiments at Villagers; Firestorm Books and Coffee hosts a vegan pressure cooking demonstration; and ASAP is awarded a $45,000 grants to assist farmers and markets.
WNCW and Appalachian Sustainable Agriculture Project have teamed up to launch a new radio series called Growing Local; Villagers hosts a class on fermenting garden products into alcoholic beverages; Living Web Farms offers a knife skills workshop; plus Asheville Restaurant Week and Asheville Wing War approach.
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.
HardLox festival sources its Jewish delicacies from across the country. Also coming up in Asheville are the RAD Farmers Market benefit dinner, Top of the Monk’s Halloween celebrations and Nutty Buddy Nursury’s fruit tree seminar.
Fiesta Latina spices up Pack Square Park; Villagers offers a fall vinegar workshop; Hops & Vines does a yeast and fermentation class; and Asheville’s French Quarter makes some big changes.
Smiling Hara begins Hempeh distribution, Moose Café celebrates its first year in Hendersonville, Marc Williams does a class on DIY fermented beverages and Foothills Meats offers a workshop on the nutrition of animal-based protein.
Asheville resident Peter Pfister makes his own hard apple cider from fruit he scavenges from trees in Buncombe County. Click through for the story, a hyperlapse video of an apple-pressing and two hard cider recipes from Black Mountain Ciderworks.
Amid growing local interest in tiny homes, the Villagers shop in West Asheville will host a community discussion, film screening and small house display on Monday, Aug. 25.