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Brother Wolf’s 2nd Annual Kitten Shower

kittens

Join Brother Wolf Animal Rescue and other animal lovers on Saturday April 7th from noon-3pm at the Asheville Outlets on Brevard Road for our second annual Kitten Shower!

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Sean Perry Co. to Perform Volunteer Restoration on Palmer Barn in Cataloochee

Photo by Warren Reed | Flickr

In the first week of May, Asheville building contractor Sean Perry and his crew will partner for the second time with Great Smoky Mountains National Park and the Friends of the Smokies on a renovation project in Cataloochee in the North Carolina section of the park.

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ASHEVILLE BUSINESS COACH EXPANDS REACH, TARGETS SMALL BUSINESS

steve rudolph

After five years of offering specialized workshops for the Asheville Independent Restaurant Association, executive coach Steve Rudolph is launching a workshop series designed to serve the needs of the expanding business community of Asheville. Three workshops are planned for the coming months with topics including providing negative feedback to a valued employee and B2B sales.

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Looking Glass and Sugar & Snow Collaborate in the name of Great Gelato

sugar and snow

Two Asheville Area businesses, Looking Glass Creamery and Sugar & Snow Gelato are teaming up in the name of delicious gelato. Sugar & Snow Gelato is a local company that has always made their popular line of gelato from scratch. They use simple whole ingredients in their proprietary gelato recipes, versus a commercially prepared base from unknown origins that is the more typical starting point of many ice cream and gelato makers. Local sourcing and top-quality ingredients have always been important to Amy Pickett, founder of Sugar & Snow. She has used creamline milk and heavy cream from North Carolina farms from day one. When it came time to find another dairy provider to keep up with demand, she saw an opportunity to bring her sourcing even closer to home. She decided to reach out to Jennifer Perkins of Looking Glass Creamery to see if there was a possibility of using the milk from the company’s herd of pasture based dairy cows.

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Biltmore Village Oyster Bar Shucks Franchise

Nan and Steve Klein

A popular Asheville restaurant is shucking its franchise shell. Formerly Virgola, local owners Steve and Nan Klein have parted ways with their franchise affiliation to become The Wine & Oyster, an independently-owned restaurant in Asheville’s flourishing culinary community.

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Black Friday Double-Release at Catawba Brewing

catawba brewing

Catawba Brewing Co. releases two new additions to their Specialty Series – both slated for 5-state distribution – with a Double-Release Party on Black Friday, November 24 at all locations.

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Before The Flood Screening At The Collider 11/28/17

Before The Flood

Climate change is the “single greatest threat to a sustainable future” and a “golden opportunity to promote prosperity, security and a brighter future for all.”

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Asheville Yoga Center Fundraises for MANNA FoodBank

manna food bank

One in four children in Western North Carolina are faced with hunger and the insecurity of not always knowing where their next meal will come from. Throughout the month of November, Asheville Yoga Center is collecting food and cash donations for MANNA FoodBank to help combat hunger in our community and throughout the holidays.

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A Future Without Chocolate? Terrifying!

chocolate

Just in time for Halloween, “A Future Without Chocolate? Terrifying!” includes chocolate tastings, discussions with a climate scientist, and film clips from an upcoming documentary on chocolate.

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Looking Glass Creamery Welcomes Sean Stanley

looking glass creamery

Looking Glass Creamery has hired Sean Stanley as Retail Manager for the growing, and soon to be expanded, Cheese Shop at the company’s original Fairview location. For the past seven years, Sean has been with Whole Foods Market across the Southeast, working in cheese, beer and wine. In 2014, he was designated an American Cheese Society Certified Cheese Professional ™, one of only 740 worldwide. Stanley brings with him an extensive knowledge of cheese varieties, origins, and styles and a passion for working with people. “Throughout my career, the overriding motivator has been building meaningful relationships with guests, and sharing the joy that comes from eating great food.” When Sean isn’t behind the counter in the cheese shop he will be helping with cheese production and streamlining processes and procedures in all areas of the business. “I’m so excited to be working with a group of people that represents what’s great about American cheese making: hard work, preservation of tradition, and enthusiasm about sharing what they do every day.”

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