Although originally lauded for its ability to stop erosion, kudzu fell from grace when its vigorous vines started to take over the landscape of the South. But a group of Asheville permaculture enthusiasts choose to view the plant in a more favorable light.
Over a dozen neighborhood businesses will participate in the cider-centric, self-guided crawl on March 10.
After a major renovation, Rezaz has reopened with a new look and a fresh menu. Also: Noble Cider holds its third annual Chili Cookoff, The Inn on Biltmore Estate earns accolades, Gan Shan West hosts Sunday Japanese izakaya pop-ups and Edna’s of Asheville has closed.
This year’s offerings from the 11 competing kitchens ran the gamut from classic Buffalo wings to puréed fruit-topped concoctions.
7 Clans Brewing debuts its first beer, Hi-Wire hosts its second NC Small Batch Festival and more local beer news.
Part of a Knoxville, Tenn.-based franchise chain, The Casual Pint is the latest southside outpost for draft and packaged beer.
Many area cooking schools now offer programming that caters to meeting planners and organizations looking for an outside-the-box option for team building.
ASHEVILLE
This new series challenges local chefs to help combat food waste by offering innovative strategies for rejuvenating restaurant leftovers.
Highland releases Imperium, Catawba brings back Peanut Butter Jelly Time, and more local beer news.
The 2014 James Beard Leadership Award-winner Karen Washington will lead a workshop in anticipation of the Organic Growers School spring conference. Also, Food Connection hosts Chefs in Action; Curragh Chase pop-up dinner at Summit Coffee; White Labs Kitchen & Tap debuts fermentation series; Hickory Nut Gap Farm hosts whole hog butchery class; and James Beard Award semifinalists are announced.
The long-awaited South Slope brewery held its soft opening Feb. 16 with plans for a March 23 grand opening.
The annual fundraiser for the Brain Injury Association of North Carolina takes place March 4 at Highland Brewing Co.
A network of local chefs, bakers and food artisans is working with the regional collective to develop innovative culinary uses for WNC’s native tree nuts.
After 24 years in the industry, Asheville’s oldest craft brewery embraces a new look.
Formerly Virgola, The Wine & Oyster offers an expanded menu. Also this week: Cúrate holds a five-course wine dinner, Dobra Tea leads a class on oolong tea, the Asheville Truffle Experience returns and East Fork Pottery hosts a French Broad Chocolates workshop and more.
**UPDATED FEB. 22** Hillman and The Whale collaborate on a New England IPA, Black Cloud hosts a fruit beer tap takeover and more local beer news.
Located next to Westville Pub, the brewery plans to have house beers on tap by late March.
The music-filled benefit for T.H.E. Center for Disordered Eating takes place Feb. 26 at Oskar Blues Brewery.
Thanks to Asheville’s reputation as a food destination, many area hotels have stepped up their restaurant game in recent years with models that bring in the talents of well-known Western North Carolina chefs and highlight locally grown ingredients. And these hot spots aren’t just trying to woo tourists — there’s also a move toward catering to a local customer base. […]
Valentine’s events abound, Hi-Wire’s Sour and Wild Program releases two new bottles and more local beer news.
