 |
 |
 |
 |
 |
 |
 |
Quick Bites
 |
Spice Nights When Lisa and Josh Gambrell moved from Portland, Oregon, to Asheville three years ago, they missed their corner hang-out bar, and a good Ethiopian meal every once in a while. |
 |
A Matter of Taste People have balsamic vinegar wars between the blueberry and strawberry flavors and debate which is better,” laughs Meredith Whitfield, co-owner of Art of Oil. |
 |
Second Harvest Local food fans, there’s no need to mourn the passing of the harvest season.Get your palates ready for some of the same strawberries, squash, and other fare you bought at farmers markets during the wa |
 |
Pie Party “In a pie, you want the flavor of the fruit to come across,” explains baking entrepreneur Ben Herring. |
 |
Fresh Roast There are certain fixtures you expect to see in Asheville during the holiday season: wintry window displays, wreaths on lamp posts, and Sakshi Gantenbein selling roasted chestnuts, accompanied by his |
 |
A Sticky Social Making molasses is no easy process. Harvesting sugarcane or sorghum, boiling the extracted juices, and skimming the liquid as it becomes thicker can take days. |
 |
Bloody Good Everyone is bringing their own gusto to the quintessential Bloody Mary these days. |
 |
The Ghost With the Most Before you even taste its heat, the ghost pepper makes a frightening impression, according to grower Joel Mowrey. “It’s bright red and ripply—it looks like a devil’s tongue,” he says. |
 |
Stand of Plenty If you like to take the scenic route, Barber’s Orchard Fruit Stand in Waynesville is easily accessible from the Blue Ridge Parkway. |
 |
Stock Up There are some ingredients that belong in every pantry and fridge. We asked top local chefs what they think no aspiring home cook should live without. |
Search
