November/December 2016

November/December 2016
The buzziest brew news around the region

Sixteen-year-old Matthew Sharpsteen brings food tours to town

Fermentation groups bubble up in WNC

The Rhu crafts a festive dessert worth sharing

The Cut Cocktail Lounge says cheers with winter libations

Ronni Lundy’s long and winding journey with Appalachian food and culture

A fledging climber’s ascent of Looking Glass brings reverence for the iconic rock’s first summit, 50 years ago

Indulge in six tasty dining and live entertainment matchups

Just in time for the holidays, four new books showcase the best of mountain-area eats

A free course in wait-staffing invites new potential employees to the table

Classes at Hendersonville’s St. Gerard House share culinary skills to individuals with autism

Commemorating the 450th anniversary of Juan Pardo’s exploration of the Carolinas

Distance: 2.5 miles round-trip, Difficulty: Easy to moderate

Penland fellow Seth Gould elevates toolmaking to an art form

Highlands Food & Wine Festival goes big for its 10th anniversary

A Waynesville purveyor of jams, jellies, and pickles updates tradition with unexpected ingredients

The scoop on WNC’s latest dining destinations

Asheville's newest Greek restaurant brings refreshing authenticity

Embark on a tour of six distinct wine-producing regions in WNC, and find out why each of our vineyards and wineries can boast of unique and notable fruits of the vine.

A father-daughter team in Ashe County stretches maple syrup making to its southernmost limits