WNC Magazine

November/December 2018

Love It! - November/December 2018

Throw a festive fête with help from local experts

Savor the Season

From apps to mains to sweet finishes, get inspired for your holiday feast with our editors' picks for 10 festive recipes

School Under Scrutiny

The FBI’s files on Black Mountain College tell a little-known story of art, politics, and surveillance

The Culinary Diplomat

With a local farm-to-table ethic, Chef William Dissen serves up sustainable food initiatives to global leaders

Bird’s the Word

Source your Thanksgiving turkey from area farms and markets

Toasts with the Most

Give back to good cause when you imbibe these local brews

Celebrate the season with sparkling recommendations from one of Boone’s longtime experts

Appalachia Cookie Company’s 30 Thirty Project helps feed the hungry

Fresh Inspiration

John C. Campbell Folk School’s new cookbook brings seasonal recipes to the table

New & Notable - November/December 2018

The scoop on WNC’s latest dining destinations

Jargon

New owners showcase international flavors

RECIPES

Rabbit Two Ways

Shaved Brussels Sprouts

Benneflour Pie Crust

Loose Leaf cocktail

Piney Old Fashioned

Bacon-wrapped Pork Tenderloin

Three-Squash Soup

Roasted Sweet Potato Chess Pie

Sugar Cookie Martini

Lobster Risotto

Sugar Smack Bacon

Goat Cheese & Grape Pistachio Balls

Winter Vegetable Salad

Flourless Chocolate Torte