With organic roots and fruits, Devil's Foot Beverage Company creates locally brewed, farm-to-can craft nonalcoholic beverages. With less than half the sugars of traditional

It is a pleasure to have worked for agriculture, food, and nutrition for most of my adult lifetime. I have covered almost all of the food groups, having been employed by the dairy industry,

Brian is originally from Atlanta, but has been in Asheville since 2002. He attended culinary school in Charleston at Johnson & Wales. He opened cucina24 in 2008 and took over the food

Recognized as a “culinary game-changer” in Zagat Magazine and as one of the “top 30 chefs under 30” during his time in Colorado, Brian’s career began modestly

Residing in and revitalizing the South Slope District of Asheville, NC, Burial Beer Co. began its life in summer 2013 as a one-barrel system that grew to a ten-barrel system in just over a year. Since then it has expanded to include two taprooms and two production locations and is committed to

Founded in 2018 Booda Kombucha is a newcomer to the beverage scene in Asheville, NC. It was started by making authentic kombucha in small batches and delivering to local doorsteps! Word of

Chef Craig Deihl believes in the process – his process, to be exact. In the kitchen, Craig shows his team exactly how a recipe should be composed from start to finish; every minute,

Camille Cogswell is the Pastry Chef of Zahav, Philadelphia’s landmark Israeli restaurant from four-time James Beard Award winning chef/owner, Michael Solomonov, and two-time James Beard

Charles is a South Carolina native with a knack for butchery who is actively helping promote sustainable whole animal utilization and local craft meats at his workshop The American Pig. He

Foothills Meats began as a diversified family farm in 2002. Today Foothills serves WNC as the premier local meat experts with 2 restaurants, a food truck, a full service catering program, a

My bartending career started in 1992 and still goes strong as I operate bars in Chapel Hill, NC and Charlotte, NC. I recently started learning about restaurants as I have been fortunate

Ginger's Revenge is dedicated to producing exciting and creative craft beverages from sustainably sourced ingredients, and is one of only a handful of breweries in the country that

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. Proudly

We brew sessionable farm-to-pint beers using lots of local ingredients from Yancey County and nearby. At Homeplace, you’ll find plenty of lagers, table beers, hoppy American and malty

Innovation Brewing has been hand crafting artisanal ales and lagers in the mountains of Sylva, NC since 2013. We specialize in unique and creative beers while also providing staple styles,

Local chefs often refer to Chef Jacob Sessoms as a pioneer of creative cooking in Asheville, North Carolina. After stints at Washington Park with Chef Jonathan Waxman and Savoy with Chef

Jael Rattigan, co-founder and CEO of French Broad Chocolate, a certified B Corp located in Asheville, believes in using business as a force for good. What started in 2006 as a mom & pop

In the summer of 2016, Kirsten and her daughter were looking for a place in South Asheville to sit and enjoy a slice of homemade blueberry pie and a cup of coffee. There was no such place.

H&H Distillery has been cultivating craft spirits for over 4 years. We age with care, choice oaks and unique flavors. Choosing the spirit you put in your glass is the most important piece when making your cocktail. Working with reputable sourcing and knowledgeable distillers, our spirits have

Haw River Wine Man is based on providing authentic wines of value and integrity. Founded in 1995 by James Stock, I began working in 2001 when we grew our small company of just a few producers

Miles Macquarrie is the Beverage Director and Co-Owner, along with Matt Christison, Bryan Rackley, and Jesse Smith, of acclaimed Atlanta restaurants Kimball House and Watchman’s Seafood and Spirits. With Macquarrie at the helm, Kimball House is a five-time James Beard Foundation nominee for

Since 2007, The Old Wood Co., has been a leader in the creation and collaboration of custom designs for projects in both the commercial and residential markets. Our attention to detail,

Olé & Obrigado represents a collection of fine wines crafted by family-owned wineries in Spain and Portugal. A collaboration among business partners Patrick Mata, Alberto Orte and

Head Brewer and co-owner of Asheville Brewing Co.

Peter Pollay is Executive Chef and Co-owner of Mandara Restaurant Group, which runs Posana Restaurant and two soon-to-be opened restaurants, Bargello and District 42 in the Hotel Arras in

PJ Jackson is a NC native from the Charlotte area, where he grew up hunting and fishing with family and friends. After graduating with a BS in Industrial Design and Sustainable Development from Appalachian State, he worked on sport fishing yachts before starting a career in orthopaedic sales and

I grew up on the southside of Atlanta in Fayette County but spent most of my high school career at a boarding school in the middle of nowhere southwest VA. Ever since then I have been obsessed with nature and the forest which heavily influences the food I like to cook. I attended culinary school

Susannah Gebhart's baking path began under the tutelage of a fourth generation baker of Spanish and Italian descent. Her formal studies in food anthropology, travels, and personal inquiry into historic and cultural foodways have informed her approach to creating products with both integrity

Unspoken Tradition is about new, original Bluegrass. Inspired by their own influences and the roots of traditional music, they bring a sound that is both impassioned and nostalgic, hard-driving but sincere. Their 2019 release from Mountain Home Music Company, Myths We Tell Our Young, debuted at

Established in 2008, the Wedge is a neighborhood brewery with two locations in the heart of Asheville’s River Arts District. The Wedge serves as a gathering place for people of all ages

From his upbringings in the hills & mountains of Appalachia, Chef William Dissen always has been in touch with the outdoors & nature. Spending time on his Grandparents’ farm – watching his Grandmother cook bountiful meals straight from the garden to the kitchen table –