The work didn’t stop for server Horus Runako when Wicked Weed was forced to stop in-person dining. After spending the last two months helping with delivery food and beer orders, he — along with most customers — is excited to return to the restaurant setting.
Tag: Wicked Weed
Showing 1-21 of 31 results
Small bites: Open Oven launches in Black Mountain
After eight years on the road, the owners of Melt Your Heart food truck have opened a new brick-and-mortar restaurant. Also: Halloween bash at Pack’s Tavern; The Blind Pig Supper club celebrates The Wizard of Oz; Ivory Road Cafe & Kitchen hosts a Day of the Dead dinner; and plenty more in this week’s Small Bites.
Small bites: Mead and cupcakes at TreeRock Social Cider House
TreeRock Social Cider House and Ivory Road Cafe & Kitchen team up for an afternoon of sweets and drinks. Also: Dobra Tea Black Mountain announces closing date, Shrimp at the Farm returns, local breweries fight food insecurity through Hops for Hunger, The Fresh Market adds to its Local Program and Cúrate makes the list of America’s 100 Best Wine Restaurants of 2018.
Yeast tamers: WNC brewers explore the potential of brettanomyces
Brettanomyces, commonly known as “brett” in the brewing community, was traditionally regarded as a wild beer contaminant. But this wild card is beloved by Asheville-area brewers looking to spice up their offerings with unique flavors.
MANNA taps into local beer scene with Hops for Hunger initiative
Partnerships with local breweries will help raise much-needed summer funding for MANNA FoodBank.
Letter: Thanks to Wicked Weed for positive community impact
“Why is it we celebrate tech startups that get acquired, yet shame a craft beer startup that gets acquired? Wicked Weed has been a tremendous steward to our community — as being a great place to work, as a supporter of many community causes, as a purchaser of local goods.”
Don’t chain your dog
Small bites: City Bakery expands into a new production facility
City Bakery will move all of its bread-making operations from Biltmore Avenue to Fletcher in a matter of weeks; Cucina 24 adds lunch service and a sour beer dinner with Wicked Weed’s sour brews; food writer Sheri Castle stops into Rhubard to celebrate her new release; and Villagers hosts a glass on medicinal ghees.
#avlfood: Instagram showcases Asheville’s food photography
Sometimes it’s not just about eating that awesome dish of ice cream or plate of tacos, it’s about photographing it and sharing the experience on social media. Professional photographers, bakers and social media masters talk about what goes into making a successful, food-focused online persona — and why being on Instagram matters.
Fonta Flora, Wicked Weed bring home awards at GABF
Wicked Weed, Fonta Flora and more North Carolina breweries score big at the Great American Beer Festival.
This weekend in beer: Noble Cider grand opening, Wicked Weed Pickin’ & Pullin’
Beer Scout can’t cover every event in print, so here’s a handy guide to some of this weekend’s upcoming beer- and cider-related happenings.
Small bites: Feasting for FEAST
Feasting for FEAST fundraiser will help organizers educate more local youths on the wonders of fresh, homegrown veggies. Meanwhile, Hops & Vines is offering a cider making class, and Thirsty Monk, Table and Wicked Weed have planned specialty food and beer events.
Asheville Beer Week: Wicked Weed’s Funkatorium launches Golden Angel sour
Wicked Weed Brewing launched a second helping of the Funkatorium’s bottled Angel series with the release of the apricot-packed Golden Angel on Sunday, May 24.
Asheville Beer Week 2016: Food Pairings
From five-course dinners to small-plate samplings, Western North Carolina chefs and brewers are pairing up their bites and brews
Beer Scout: Green Man’s Mike Karnowski to open brewery
Karnowski is leaving the red-hot Slope to build a brewery of his own with his wife, Gabe, in Weaverville. “My brewery will be in a cool old firehouse right behind Main Street [at 8 Merchant Alley],” says Karnowski. “It will be fun to bring it back to life.”
Beer Scout: Sanctuary Brewing
Most new breweries want to talk about their beer. But for Joe Dinan and Lisa McDonald, the team behind Sanctuary Brewing, it’s all about something else: the animals.
Wicked Weed breaks ground on new 50,000-barrel production facility
On March 18, Wicked Weed brews flowed from taps set up in a Candler parking lot — the future home to the local brewery’s new, 40,000-square-foot production facility. The groundbreaking celebration began at 3 p.m. on Wednesday, with an afterparty at the Funkatorium, home to Wicked Weed’s barrel-aged sour beers.
Eat no evil: The plant-based meats of No Evil Foods
“I think we have consistently proven that our products don’t fit into either of those categories of being vegetable meat or being the substance that wants to taste like meat,” says Sadrah Schadel, co-owner of No Evil Foods. “We are plant meat. We are meat. We provide that same satisfaction.”
Check for a shadow: It’s almost Stout Hog Day
For their annual “beer connoisseur’s twist to Groundhog Day,” Pisgah Brewing plans to have 17 taps flowing, with seven of its own beers and 10 guest beers.
Wicked Weed’s terrible twos
Hard as it is to believe, Wicked Weed is less than two years old — well, at least until Dec. 28. The brewery plans to ring in its second anniversary by releasing a special beer one day early, Terrible 2’s Centuplicate IPA, on Saturday, Dec. 27. This beer is the company’s biggest and hoppiest IPA […]
Beer Scout: Cold Mountain and more
You never know when winter will hit in Asheville. This year, with early November snow, it seems the upcoming release of Cold Mountain from Highland Brewery is right on time. Community liaison Drew Stevenson says there’s even more to look forward to this year as the company plans to expand the release celebration at the […]