Darë Vegan Cheese receives a NC IDEA SEED grant for expansion, a new sourdough bread operation is on the rise, a new tailgate market launches in Weaverville and more local food news.
Chefs and restaurant owners whose menus support plant-based choices have witnessed a steady increase in interest and responded in kind.
Asheville’s December food news includes Spanish specialties, fried fish and a kitchen leadership changeover .
Although The Block is closed for business, owner Cam MacQueen intends to keep the CommUNITY Meals initiative going.
When West Village Market owner Rosanne Kiely proposed Bouras turn a corner of the space into a diner, Bouras says, “I gave into it. I kept trying other things, but I’ve always gravitated back to the kitchen.”
Resourcefulness, hard work and tenacity have proven to be indispensable ingredients for success among many of Asheville’s leading women restaurateurs.
Although they aren’t actually a fruit, figs are a late-summer favorite in dishes both sweet and savory.
From reusing glass jars, to bulk shopping to bringing your own container for restaurant takeout and leftovers, locals are finding strategies for cutting down on food packaging.
Polanco brings a fresh take on Mexican fare to the former Vincenzo’s space. Also, Warren Wilson College hosts the Regional Food Waste Summit, White Labs Kitchen & Tap opens on South Charlotte Street, chocolate comes to The Collider and Abby Artemisia hosts a workshop on foraging.
The HardLox Jewish Food & Heritage Festival will schlep its annual “challahbaloo” of klezmer and knishes to Pack Square on Sunday, Oct. 19. Challahbaloo! is the theme for this year’s festival, now enjoying its 12th anniversary, and as always, guests can expect to find a host of traditional Jewish delicacies for their noshing pleasure. Some […]