Food – Asheville Blog http://ashevilleblog.com Your Source for all things Asheville Wed, 19 Sep 2018 13:32:31 +0000 en-US hourly 1 https://wordpress.org/?v=4.5.15 Celebrating 10 Years of Taste: Taste of Asheville returns Nov. 15 http://ashevilleblog.com/celebrating-10-years-taste-taste-asheville-returns-nov-15/ http://ashevilleblog.com/celebrating-10-years-taste-taste-asheville-returns-nov-15/#respond Mon, 10 Sep 2018 13:22:15 +0000 http://ashevilleblog.com/?p=11796 Asheville’s biggest culinary event celebrates its 10th Anniversary of bold flavors and palate pleasers.

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Asheville’s biggest culinary event celebrates its 10th Anniversary of bold flavors and palate pleasers.

The Asheville Independent Restaurant Association (AIR) hosts the 2018 Taste of Asheville: Taste & Tunes Thursday, Nov. 15 at The Venue in downtown Asheville.

“We are always excited to celebrate the culinary diversity and ‘flavor’ of Asheville’s independent restaurants,” said Jane Anderson, AIR executive director. “We like to say that AIR is food in Asheville, and this event is our signature appetizer.”

 From award-winning southern cuisine to bold new worldly flavors, the Taste of Asheville brings over 40 of Asheville’s famed independent restaurants together for an unforgettable evening of sampling small bites, craft beverages, spirits and vintners.

“One of AIR’s most distinguishing features is the collaboration between local chefs, farmers, distillers and brewers,” Anderson said. “This collaboration of Asheville’s culinary spirit is truly brought to life at the Taste of Asheville in the selection of our local foods that pair well with local beverages.”

For the 10th Anniversary, AIR teamed up with the Asheville Buskers Collective to highlight the city’s celebrated street musicians.

“Attendees not only have the opportunity to taste 40 different restaurants and beverage makers, but now can enjoy the local sounds of our city’s incredible music scene in our partnership with the Asheville Buskers Collective,” Anderson said.

This event is also one of the largest fundraisers of the year to support the work of the AIR, which in turn supports the 120 members of the Asheville Independent Restaurant Association.

VIP tickets (early admission at 6 p.m.) are $100; general admission tickets ( admission at 7 p.m.) are $75. Find out more information and purchase tickets at https://airasheville.org/air-events/taste-of-asheville/

ABOUT AIR

Asheville Independent Restaurant Association is a group of over 120 locally owned, independent restaurants that serve the flourishing food scene of the Asheville, NC. As the largest organization of independent restaurants in the country, AIR is dedicated to keeping Asheville’s food scene eclectic, authentic and flavorful. This diverse community of restaurants and restaurateurs range from large to small and fine to casual dining, each bringing their own personality and talents to our vibrant mountain city.

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Highland Brewing, Sovereign Remedies, and Biltmore Winery Announce Appalachian Beer and Wine Dinner http://ashevilleblog.com/highland-brewing-sovereign-remedies-biltmore-winery-announce-appalachian-beer-wine-dinner/ http://ashevilleblog.com/highland-brewing-sovereign-remedies-biltmore-winery-announce-appalachian-beer-wine-dinner/#respond Tue, 28 Aug 2018 21:08:27 +0000 http://ashevilleblog.com/?p=11769  

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Highland Brewing, Sovereign Remedies, and Biltmore Winery  Announce Appalachian Beer and Wine Dinner

Highland Brewing Company, Biltmore Winery, and Chef Graham House of Sovereign Remedies will be hosting Grapes, Grain, & Graham, a ticketed dinner event benefitting Manna FoodBank on Sunday, September 16th, 2018. The dinner will feature four Appalachian-inspired courses expertly paired with a Highland beer and a Biltmore wine.

This event is both an exhibit of Chef House’s dedication to local agriculture and foraged ingredients as well as an exploration of the relationship between beer and wine. Drawing upon the olfactory and taste sensations of Chef House’s creations, Highland Sensory Scientist Megan Rayfield and John Justice of Biltmore Winery have selected drink pairings that highlight different aspects of each dish. Rayfield, Justice, and Chef House will guide guests through the inspiration behind courses and how the food is complemented by both the wine and the beer.

 The partnership of Highland Brewing Company, Biltmore Winery, and Sovereign Remedies is one that is thoroughly rooted in Western North Carolina’s culture. Highland Brewing is the pioneer of Asheville’s nationally recognized craft beer industry. The Biltmore Winery, meanwhile, has developed from a small part of the Biltmore Estate to now being the country’s most visited winery. Finally, Sovereign Remedies represents Asheville’s now nationally recognized culinary scene. Having recently been invited to cook at the James Beard House in New York City, Chef House’s creations reflect a changing view of Appalachian cuisine and terroir.

A portion of each ticket sale will go to Manna FoodBank, an Asheville-based non-profit dedicated to ending hunger in Western North Carolina.

 

DETAILS

Sunday, September 16th at 5:00 PM

At the Highland Brewing Company, Asheville, NC

Dinner is limited to 100 guests

Tickets: $100, including tax & gratuity

Tickets are online at https://www.etix.com/ticket/p/6291151/grapesgrain-and-graham-asheville-highland-brewing-company

 

About Highland Brewing Company:

Highland Brewing was founded in 1994 by retired engineer and entrepreneur Oscar Wong, establishing it as the pioneer of Asheville, NC’s now booming craft beer industry. An annual production of around 46,000 barrels makes Highland the largest independent family-owned brewery born in the Southeast and it has the third largest solar array in an American craft brewery. The Asheville brewery is in a rehabilitated manufacturing facility on a hilltop, affording space for thousands of visitors to enjoy limited release beers, tours, and live music. Today, the company is led by Wong’s daughter, Leah Wong Ashburn, and has 50 full-time employees. For more information visit www.highlandbrewing.com. 

About Sovereign Remedies and Chef Graham House:

A native of the wooded land between Asheville and Brevard, North Carolina, Graham is no stranger to the botanical bounty of the Blue Ridge Mountains. His experience as an adolescent included exploring the countryside, collecting wild flowers, weeds, vegetables, and finding things that came straight from the earth. This fascinated him far more than hunting and fishing.  After attending the well-known AB Tech Program for culinary school, a family tragedy sent him to Atlanta, where he worked his first job in a high-end restaurant, Pricci.  There, he found himself constantly inspired by the chefs he worked with, but also reluctant to settle. This mindset sent him traveling to work for restaurants like Osteria Del Bouche in Lake Como, Italy; Rotisserie and Wine with Jeremy Fox, who would become a major influence in his career; and on to Redd in Yountville, California, and Prospect in San Francisco. Graham made his homecoming to Asheville to become the Executive Chef at Sovereign Remedies, where his commitment to working with local farmers and foragers continues to shape his style and constantly changing seasonal menu of local fare. http://www.sovereignremedies.com/ 

About Biltmore Winery:

Located in Asheville, N.C., Biltmore was the vision of George W. Vanderbilt.  Designed by Richard Morris Hunt, America’s largest home is a 250-room French Renaissance chateau, exhibiting the Vanderbilt family’s original collection of furnishings, art and antiques. Biltmore Estate encompasses more than 8,000 acres including renowned gardens designed by Frederick Law Olmsted, the father of American landscape architecture. Among the many attractions on the estate is the nation’s most visited winery, started in 1985 in a converted dairy barn. In keeping with the Vanderbilt tradition of entertaining in style and embodying the agricultural legacy of its founder, Biltmore produces award-winning wines at the estate Winery in Asheville using fruit harvested from its own vineyard as well as from partners in N.C. and other premium growing regions including California and Washington. To learn more about Biltmore Wines, please visit www.BiltmoreWines.com.

About Manna Foodbank:

MANNA FoodBank is a 501(c)(3) non-profit organization serving Western North Carolina since 1983. As an accredited member of Feeding America, the nation’s largest domestic hunger relief organization, the mission of MANNA FoodBank is to involve, educate, and unite people in the work of ending hunger in Western North Carolina. MANNA serves over 200 community-based non-profit food assistance agencies in 16 Western North Carolina counties and distributed 18.2 million pounds of food in 2017/2018. For more information, visit MANNAFoodbank.org, or call 828-299-FOOD.

 

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Looking Glass and Sugar & Snow Collaborate in the name of Great Gelato http://ashevilleblog.com/looking-glass-sugar-snow-gelato/ http://ashevilleblog.com/looking-glass-sugar-snow-gelato/#respond Tue, 20 Feb 2018 17:48:50 +0000 http://ashevilleblog.com/?p=11503 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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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.  

The two met and discussed different options and a field trip to the dairy was scheduled very early one morning for Amy to see the farm, the cows, and the process of picking up fresh milk to transport it back to Looking Glass Creamery for production. On that day, a test batch of Amy’s proprietary gelato base was made to test the process and evaluate the resulting gelato from the new, single source, pasture-based milk of the Looking Glass Creamery herd. The resulting gelato base is the blank slate used to create many of Sugar & Snows signature flavors like RAD Mint, Double Shot Espresso, and Brown Sugar Pralines. “The first batch was excellent! It’s exciting to not only know what specific farm our milk is coming from but to have been there, seen the beautiful rolling pastures, know the farmer, and know that our milk is as fresh and local as it can possibly be.” says Amy Pickett. The cooperative endeavor will also help Sugar and Snow boost production and expand their distribution into wholesale markets. Having Looking Glass Creamery make the Sugar and Snow gelato base in their licensed dairy manufacturing facility allows Amy to focus more on sales and expanding distribution to restaurants and grocery stores. Sugar & Snow’s staff will continue to churn the gelato base in their batch freezer, bake cookies for mix-ins, and cook their other gelato base recipes at their commercial kitchen.

For Looking Glass Creamery, this type of cooperative arrangement is just what the company is looking for as they undertake an expansion and build a new creamery on their recently acquired dairy farm. “We are looking to grow our cheesemaking business but also find new opportunities that our expanded location on the farm will allow us to undertake such as making custom dairy products like Gelato base for Sugar and Snow or private label for destination companies that would like to offer a signature cheese to their guests and visitors.” says Jennifer Perkins.

Looking Glass Creamery is also excited to offer Sugar and Snow Gelato for sale in their soon to be expanded retail shop in Fairview and eventually down on the dairy farm in Columbus, NC. “We are looking forward to not only selling Sugar and Snow Gelato that will be made from our milk, but we hope we can twist Amy’s arm into making a special variety just for us featuring our dulce de leche Carmoolita with a hint of sea salt.”, says Looking Glass Retail Manager Sean Stanley.  

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Sanctuary Brewing Company to Host Third Annual Vegan Chili Cookoff http://ashevilleblog.com/3rd-annual-vegan-chili-cookoff/ http://ashevilleblog.com/3rd-annual-vegan-chili-cookoff/#respond Tue, 20 Feb 2018 17:44:25 +0000 http://ashevilleblog.com/?p=11501 Come Sunday, chili lovers from all over will be digging into bowls of deliciousness at Sanctuary Brewing Company, 147 1st Ave East in Hendersonville, NC. The popular brewery is hosting its Third Annual Vegan Chili Cookoff on Sunday, February 25th from 2 to 5 p.m., with music by the brotherly harmonic duo, Brother Bluebird.

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Come Sunday, chili lovers from all over will be digging into bowls of deliciousness at Sanctuary Brewing Company, 147 1st Ave East in Hendersonville, NC. The popular brewery is hosting its Third Annual Vegan Chili Cookoff on Sunday, February 25th from 2 to 5 p.m., with music by the brotherly harmonic duo, Brother Bluebird.

Anyone and everyone is welcome to enter the mouthwatering contest for a fee of $15. All entries must be completely free from animal products, but otherwise, anything goes! Each entrant needs to bring one full-sized crockpot of their scrumptious creation. Winners will receive a certificate and cast iron skillet, the perfect tool for the home chef. If you’re more of a foodie and less of a cook, you can taste all the chili you want for a fee of $15 for adults, $10 for kids (free under three).

“Our chili cookoff is one of my favorite events of the year,” says Sanctuary co-founder Lisa McDonald. “You’d be blown away by some of the incredible chefs we have in the area and the amazing chili they make – all animal free! Seriously, it’s not-to-be-missed for and anyone who loves great chili.”

Attendees can watch their chili selections down with a whole host of craft beer options from the signature, flavorful Hop Pig IPA to the refreshing Bobby Beer Jr. Kolsch. Sanctuary has 20 rotating taps featuring freshly brewed creations from light to malty to hoppy, plus a new wine menu and cider and non-alcoholic options.

The proceeds from the cookoff will benefit Sweet Bear Rescue Farm, the new 501(c)(3) nonprofit founded by Sanctuary owners McDonald and Joe Dinan. The farm is home to 19 animals including best friends Ollie the pot-bellied pig and Charlotte the chicken; Maggie and Shadow, two newly adopted goats; George and Paul, turkeys rescued by Farm Sanctuary and who recently joined the fold, and numerous other furry/feathered inhabitants.

Sanctuary Brewing has raised thousands of dollars for charitable causes since its opening in 2015, offers free Sunday meals for anyone in need, and has a Kindness Wall outside the main entrance that’s always stocked with essentials for the local homeless population. Recently featured in Thrive and Our State magazines, Sanctuary has even garnered the attention of big names like comedian Ricky Gervais, ARCA racecar driver Leilani Munter, and filmmaker Kip Anderson (Cowspiracy, What the Health).

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Biltmore Village Oyster Bar Shucks Franchise http://ashevilleblog.com/biltmore-village-oyster-bar-shucks-franchise/ http://ashevilleblog.com/biltmore-village-oyster-bar-shucks-franchise/#respond Thu, 08 Feb 2018 15:19:39 +0000 http://ashevilleblog.com/?p=11470 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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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.

“We are locals and it is now a locally run, independent restaurant,” Steve said, who originally opened Virgola at 2 Hendersonville Road in Biltmore Station under the franchise in June of 2017.

Their new name, The Wine and Oyster, represents a new beginning for the location, the menu and for the Kleins.

“There is a lot of value in the change for us, and we hope in the community,” Steve said. “We have a lot of loyal customers and we want to continue to make this a warm cozy place for everyone to enjoy. We are maintaining our foundation, but building our own identity.”

To celebrate their grand re-opening, The Wine & Oyster is throwing a re-branding bash Wednesday, Feb. 14 with an evening of local music by Asheville’s own Jesse Barry, fine wines and of course, a feast of fresh raw oysters.

“We hope everyone can come out and celebrate with us,” said Steve. “The Village has been so supportive to us during this time and we are excited to have this opportunity
and look forward to our new beginnings.”

The decision to “unchain” Steve says, came because of the desire to create a restaurant more aligned with the independent spirit of the Asheville community.

“We wanted to be able to get more creative with our menu and offer more items that our customers request,” Steve said. “It gives us the flexibility to be able to adapt to the Asheville market, and make changes to wine and food menu that will be more attractive to customers.”

The current space, a 1,400-square foot eatery and bar, will for the most part remain the same.

However, The Wine & Oyster will expand on their menu, adding fresh ingredients and new items like flatbreads, olive and charcuterie plates and fresh salads. They also plan
to apply for a full liquor license and intend to feature whiskey from local distilleries and craft cocktails to compliment their extensive wine list.

As for the star of the sea, The Wine & Oyster will keep up to eight varieties of cold water oysters on their menu on any given day – in addition to a rotating menu of funky seasonal specials like Va Va Voom and Sex on the Beach oysters, a Valentine’s Day special.

“We wanted the ability to be more creative in the kitchen and this gives us that,” Steve said. “The food scene in Asheville is incredible and we want to be able to offer a menu
that matches that.”

For the locals and weekday visitors, they will begin weekly events and daily happy hour featuring $1 oyster of the day, shrimp cocktail for $9 (reg. $15) and your choice of three items from their charcuterie for only $15 (reg. $21).

As local business owners, they want to give back to the community. During the past few months, they have held fundraisers and donated to Habitat for Humanity, Manna Food Bank, and Caring for Children. Events are already scheduled this year to donate a percentage of sales to The Asheville Humane Society, Friends of the Smokies, the Jewish Secular Community of Asheville (JSCA) and other local charities.

“We want to give back,” Nan said. “It is something we are both very passionate about and we look forward to more opportunities to partner with many more organizations throughout our community.”

The Wine & Oyster is open daily from 4 p.m. – 10 p.m. Mon – Thurs.; and 3 p.m. – 11 p.m. Friday and Saturday evening. For more information visit www.thewineandoyster.com or call 828-676-2700.

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Asheville Restaurant Week Jan 15-26 2018 http://ashevilleblog.com/asheville-restaurant-week-jan-15-26-2018/ http://ashevilleblog.com/asheville-restaurant-week-jan-15-26-2018/#respond Thu, 28 Dec 2017 16:38:58 +0000 http://ashevilleblog.com/?p=11357 In its sixth year, Asheville Restaurant Week will take place over the course of 10 days during January 15-26, 2018 and kick-off with a reception at New Belgium Brewing on January 11 2018

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Asheville celebrates culinary scene with Asheville Restaurant Week, January 15-26, 2018

–Kick-off reception January 11–

In its sixth year, Asheville Restaurant Week will take place over the course of 10 days during January 15-26, 2018 and kick-off with a reception at New Belgium Brewing on January 11th.

The concept of Restaurant Week offers locals and tourists alike the opportunity to experience dining in a new or favorite restaurant. It offers the restaurants a promotion to offer patrons during an often shoulder-season timeframe, post-holiday. This year, participating restaurants have individually tailored their menus and prices for Asheville Restaurant Week to best fit their unique offerings and offer patrons a great Asheville Restaurant Week experience. With a variety of restaurants represented, Asheville Restaurant Week offers something for everyone.

The kick-off reception will feature great-tasting menu samples provided by featured Asheville Restaurant Week restaurants along with beer from New Belgium Brewing. Information will be provided on all participating Asheville Restaurant Week restaurants. Tickets are available online.

Participating restaurants include: Ambrozia Bar & Bistro, The Bull and Beggar, Cantina at Biltmore, Chestnut, Copper Crown, Corner Kitchen, Curate, Golden Fleece Slow Earth Kitchen, Hemingway’s Cuba, Isa’s Bistro, Karen Donatelli Bakery & Café, Laughing Seed Café, The Marketplace Restaurant, Nightbell, Pillar Kitchen, Posana, Red Stag Grill, Rezaz Pan Mediterranean, Roux, Ruth’s Chris Steak House Biltmore, Storm Rhum Bar & Bistro, Strada Italiano, Table, Twisted Laurel, Virgola Biltmore, White Labs Kitchen & tap, Wicked Weed Brewing and Woodfire Bar & Grille.

For updated information on participating restaurants, menu features and to make reservations, please visit www.AshevilleRestaurantWeek.com.

Asheville Restaurant Week is presented by the Asheville Area Chamber of Commerce, Western Carolina University and PSNC Energy, and sponsored by New Belgium Brewing, Asheville-Buncombe Technical Community College, Asheville Radio Group, Allegra Asheville, Asheville Citizen-Times, iHeart Media, WLOS and WNC Magazine.

The Asheville Area Chamber of Commerce is a member organization with more than 1,700 members. Chamber members collaborate with area organizations and coalitions to support the community and each other with the mission of building community through business. The Chamber is home to the Asheville Visitor Center which welcomes over 200,000 visitors per year.

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A Future Without Chocolate? Terrifying! http://ashevilleblog.com/a-future-without-chocolate-terrifying/ http://ashevilleblog.com/a-future-without-chocolate-terrifying/#comments Sun, 15 Oct 2017 16:19:53 +0000 http://ashevilleblog.com/?p=11263 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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The Collider addresses climate change and chocolate at Oct. 24 movie night presented by Oskar Blues

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

The Collider’s monthly movie night, presented by Oskar Blues Brewery and featuring films related to climate and the environment, takes on a different flavor in October with a special presentation on chocolate.

On Tuesday, Oct. 24, in a pre-Halloween program titled, “A Future Without Chocolate? Terrifying!” the nonprofit innovation center focused on climate solutions will screen clips from the documentary, “Setting The Bar: A Craft Chocolate Origin Story.

The film follows a group of craft-chocolate makers, including Asheville’s French Broad Chocolates, as they venture into the Peruvian jungle to strengthen direct relationships with farmer communities and identify new kinds of cacao to bring to market.

Attendees will have the opportunity to sample single-origin chocolates while a local climate scientist and representatives of French Broad Chocolates discuss the natural environment the chocolates are produced in, to include climate, soil and topography.

Doors open at 6:30 p.m.; the program begins at 7. The family-friendly event is free and open to the public with a suggested donation of $10 per person or $20 per family. Popcorn and a selection of Oskar Blues craft beers will also be provided. Due to limited space, early arrival is encouraged.

The Collider is located at 1 Haywood St., on the top floor of the Wells Fargo building in downtown Asheville at Pritchard Park. Access to the building for evening events is through the glass door facing Patton Ave., around the corner from the ATM machine.

About The Collider

The Collider is a nonprofit, nonpartisan, non-advocacy innovation center focused on catalyzing solutions for the problems of climate change. Located in the heart of downtown “Climate City,” Asheville, N.C., The Collider offers cowork, business, and event space in addition to providing memberships, education, internships, sponsorships, and public opportunities to “collide.” In March 2018 The Collider is spearheading a new conference on the business of climate, ClimateCon 2018, aiming to address the opportunities for innovative solutions for climate change. More info on The Collider is available at thecollider.org. Follow The Collider on Facebook, Twitter, and Instagram.

About Oskar Blues Brewery

Founded by Dale Katechis in 1997 in Lyons, Colorado, Oskar Blues Brewery launched the craft beer-in-a-can apocalypse with hand-canned, flagship brew Dale’s Pale Ale. Today, Oskar Blues is one of the fastest growing breweries in the country and operates breweries in Longmont, Colorado, Brevard, North Carolina, and Austin, Texas while producing 200,884 barrels in 2016. The original canned craft brewery continues to push innovation with the opening of its Austin, Texas brewery and creations like The Crowler and Hotbox Coffee Roasters. Oskar Blues is available in all 50 U.S. states, Washington, D.C., parts of Canada, Puerto Rico, Sweden, Spain, Chile, the Netherlands, Belgium, the U.K. and Australia.


 

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Benevolent Spirits: Houston Hurricane Harvey http://ashevilleblog.com/benevolent-spirits-houston-hurricane-harvey/ http://ashevilleblog.com/benevolent-spirits-houston-hurricane-harvey/#respond Sat, 02 Sep 2017 01:01:58 +0000 http://ashevilleblog.com/?p=11209 Heirloom Hospitality Group has organized an effort among the Asheville food and beverage community to raise money for those affected by Hurricane Harvey. 

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Heirloom Hospitality Group has organized an effort among the Asheville food and beverage community to raise money for those affected by Hurricane Harvey. 

The fundraiser, called “Benevolent Spirits: Houston” and starting today, September 1 through September 7, will donate all proceeds from select drinks served at participating Asheville bars, restaurants and coffee shops to the Harvey relief fund at The Greater Houston Community Foundation, The Center for Disaster Philanthropy and the Houston Food Bank. 

Cúrate will have one drink special and Nightbell will have two (exact names TBD) that guests can order to help support the cause. Donation envelopes will also be available for direct contributions.

Owners have pledged to donate proceeds from drink specials to three charities:

Particpating venues (list will be updated):

The Chocolate Fetish doesn’t sell drinks, so they’re donating proceeds from sales of their chocolate cowboy boots this week, as well as matching employee donations.

In addition to this program, Asheville restaurants are helping in other ways. Vinnie’s is donating 15% of proceeds from a select night. The Cantina owner Anthony Coggiola is heading to the Houston area to work with his past colleagues in Texas law enforcement to set up refuge for families of the responders.

Visit one of these participating venues, and raise a glass to help Houston and surrounding areas!

benevolent-spirits

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Looking Glass Creamery Welcomes Sean Stanley http://ashevilleblog.com/looking-glass-creamery-welcomes-sean-stanley/ http://ashevilleblog.com/looking-glass-creamery-welcomes-sean-stanley/#respond Tue, 11 Jul 2017 22:28:12 +0000 http://ashevilleblog.com/?p=11144 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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sean stanley
Sean Stanley of 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.”

Effective July 13th, the Cheese Shop hours at Looking Glass Creamery are being expanded. The shop will be open from 11am to 5pm Thursday through Sunday. “Our goal in expanding the hours and adding Sunday is to give the Asheville community more opportunity to come enjoy the beautiful space and amazing experience we have just down the road,” says Stanley. In addition to the made-to-order cheese plates and retail goods currently featured, the shop will offer an expanded selection of wine and cider, local and southern products, and select guest cheeses from southern cheesemakers in its case.

Also, beginning in August, the renovated loft of the creamery will open for additional seating, as well as an educational and special event space. “Our tiny 250 square foot cheese shop just got a little less tiny.” says owner Jennifer Perkins. “It will still be the quaint, little cheese shop that our customers know and love but with a little more elbow room, a great view and private corners to enjoy a cheese plate even when it’s raining.” The space will also be used for intimate private events and small corporate receptions at the Creamery.

Starting in August, a regular series of classes will be held in the new space, revolving around cheese education, pairings, and beyond. Classes in the “First Friday” series will be held on the first Friday of every month from 6pm to 8pm. Buy tickets for LGC events at: http://ashevillecheese.brownpapertickets.com/ or visit the Store section of the company’s website. The first class in the series will be:

August 4th: Not Just for Curd Nerds: An Introduction to Cheese with Looking Glass Creamery

Long-time employee, Ashley Ioakimedes, will continue her role in the retail and production side of the business, but expand her responsibilities to include managing off-site events, tastings, and festivals. “I’m looking forward to bringing our products out into the world a little more, and teaming up with some of the immensely talented food and drink companies we are lucky to have in this area” says Ashley. The company will be working with local breweries, wineries, and food producers to put together some innovative events, tastings, and pairings around Asheville and in WNC. The next off-site event will be:

Aug 14th: Noble Cider and Looking Glass Cheese (at Noble Cider) featuring Ashley Ioakimedes.
Tickets available at http://www.brownpapertickets.com/event/3034432

Looking Glass Creamery is a small, family cheesemaking operation started in 2009 by husband and wife team, Jennifer & Andy Perkins. The company makes fresh to aged cow milk cheeses as well as caramel from the milk of their pasture based herd in Columbus, NC. Their original location is open to the public from 11am to 5pm every Thursday through Sunday at 59 Noble Rd in Fairview, NC. The company has garnered national recognition and awards by the American Cheese Society & Good Food Awards and numerous regional and national publications. Find their products at the best restaurants and retailers in WNC & beyond.

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Beer & Chocolate Pairing at Catawba Brewing http://ashevilleblog.com/beer-chocolate-pairing-catawba-brewing/ http://ashevilleblog.com/beer-chocolate-pairing-catawba-brewing/#respond Mon, 03 Jul 2017 17:42:11 +0000 http://ashevilleblog.com/?p=11115 Catawba Brewing extends the Independence Day celebration with another edition of their popular Beer & Chocolate Pairing on Wednesday, July 5. This event pairs four specialty Catawba beers with chocolate in Catawba's South Slope Rickhouse bar under the crystal chandeliers. Guests will smell, sniff, chew-melt, and sip in an interactive exploration with their tablemates under the expert guidance of Crawford Rizor, Head Chocolate Producer of the South Slope's favorite chocolate factory - The French Broad Chocolate Lounge. Catawba's Certified Cicerones will collaborate with these experts of edible art to select beers that elevate the pairings beyond the sum of their parts.

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Catawba Brewing extends the Independence Day celebration with another edition of their popular Beer & Chocolate Pairing on Wednesday, July 5. This event pairs four specialty Catawba beers with chocolate in Catawba’s South Slope Rickhouse bar under the crystal chandeliers. Guests will smell, sniff, chew-melt, and sip in an interactive exploration with their tablemates under the expert guidance of Crawford Rizor, Head Chocolate Producer of the South Slope’s favorite chocolate factory – The French Broad Chocolate Lounge. Catawba’s Certified Cicerones will collaborate with these experts of edible art to select beers that elevate the pairings beyond the sum of their parts.

For tickets, please visit:
https://www.eventbrite.com/e/beer-chocolate-pairing-tickets-35378422815?aff=eac2

Who: Catawba Brewing and French Broad Chocolates 

What: Chocolate and beer pairing

When: July 5th, 2017 at 7 PM

Where: 32 Banks Ave, Asheville

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