Asheville food scene

Into the Fire with Chef Mark Rosenstein - An Asheville Food Pioneer

Chef Mark Rosenstein is widely seen as sort of one of the pioneers of the farm-to-table movement in Western North Carolina and is at his best when he is creating and cooking, with fire. We find out what he's up to now and even get him to share one of his delicious recipes.

5 Questions with Chef Mike Moore

You would think Stu Helm the Food Critic would sit down with Mike to just talk about food, food, and more food. But this time, he is asking one of Asheville's most renowned Chefs about the family friendly nature of his restaurant.

An Ashevillian Eats Iceland

Late this fall, this food lover headed to Iceland. I got my fill of several Asheville favorites before I left, worried I’d starve...

Five Reasons This Cookbook Is Different

I was asked to contribute my thoughts about how Farmer & Chef Asheville is different from other cookbooks and was thrilled...

5 Questions with Russ Keith of the Grey Eagle Taqueria

I'm doing a new thing for Grit in which I'll be conducting very short, 5-question interviews with chefs, servers, owners, staff, and patrons of local restaurants. I start off with Russ Keith of the Grey Eagle Taqueria...

Growing Goodness: Guerrilla Gardening with Chef Steven Goff

Steven Goff, Owner and Chef of King James Public House on Charlotte Street delves into this past time and sheds some light on why he does what he does...

The Hop to Open New Production Facility, Tasting Room in West Asheville

Call it Sugar Alley. Or maybe Dessert Row. But there's a sweet synergy happening on a stretch of Haywood Road that includes small businesses making cider, cakes, doughnuts and ice cream.