Blog with asheville restaurant week

5 Blog Posts
Plate of Food - Rhubarb

Asheville Restaurant Week 2017

From Bon Appetit to National Geographic to USA Today , Asheville’s dining scene has won over the hearts (and taste buds) of many of America’s top culinary critics in the past year. Zagat even named Asheville one of the nation's hottest food cities. For ten days this month, a "who's who" of Asheville's chefs and restaurants offer you a special opportunity to

A Guide to Asheville Restaurant Week

Insider tips for navigating Asheville's week-long feast Just this week, Forbes Travel Guide wrote up Asheville as one of "Five Secret Foodie Cities" worth checking out this year, and it's not the first time that the area's food scene has been noticed by the national press. This month, Asheville is celebrating its culinary prowess (and perhaps blowing the cover off any

Winner Announced: Battle of the Bartenders

Winner Announced: Battle of the Bartenders

Bragging Rights Go To Red Stag Grill. Congratulations to Ann Walczak of Red Stag Grill . Her cocktail Smokey River  received the highest number of votes during the city-wide  Battle of the Bartender's competition. The challenge was for local mixologists to create a signature drink using a locally produced spirit from Asheville Distilling Company's Troy & Sons

Battle of the Bartenders

Battle of the Bartenders

Asheville Mixologists Go Head to Head During Asheville Restaurant Week. Restaurants participating in Asheville Restaurant Week have been invited to participate in a cocktail competition , and nine Asheville bartenders are in the running for top spot. The Challenge Create a signature drink using a locally produced spirit from Troy & Sons Distillers. The Reward Bragging rights for the best

Asheville Foodspotting: The Prince of Pigs

Asheville Foodspotting: The Prince of Pigs

Why Iberian Pork is About to Become America's New Obsession. A sampling of Spanish charcuterie available at Cúrate. Charcuterie lovers in the United States have long-savored the flavors of Prosciutto from Italy and Germany's Black Forest ham, but when it comes to cured meats, there's a new pig taking America's culinary scene by storm. It's called Jamón