AIR’s community of flavorsome entrepreneurs have made Asheville a unique dining destination. Check out our AIR culinary calendar full of local AIR events and affairs.





Plant-Based Face-Off
DATE: OCT. 1 – OCT. 31 

Presented by Asheville Vegan Outreach & No Evil Foods, sponsored by VegFund. The Asheville Plant-Based Face-Off is a competition among Asheville restaurants and chefs to create innovative new vegan dishes. Over 15 Asheville area restaurants are participating; each creating a new menu item free of animal products and offering it to guests for the month of October. Guests will spend the month dining at participating restaurants and will cast their vote for their favorites in three categories: Best Overall, Most Creative, and Best Interpretation of a Traditional Dish. Winners will receive prizes and recognition at an awards ceremony following the Face-Off.



Tod’s Tasties
Rosenthal Harvest Dinner 

Experience the rustic, neighborhood atmosphere of Tod’s Tasties with the addition of fine food & wine. Guests will dine outside in the crisp fall air while chef Jacob Sessoms prepares four abundant courses on his beloved wood-fired grill. Rosenthal representative, Joseph Frederick and Haw River Wine Man, Mike Tiano, guide guests through select wines, sharing histories and stories. $60 / person – non-inclusive of tax and gratuity. Reservations via or 828.259.8980.



Gathering Asheville: Wild Foods Foraging & Dinner Series
TIME: 6:30PM – 9:00PM

Chefs will prepare a five-course meal with optional beverage pairings using wild foods gathered locally. This is in collaboration with Alan Muskat and No Taste Like Home foraging tours. We suggest attending a tour with No Taste Like Home to experience the foraging process. Wild food tours are suitable for all ages and abilities, while the dinner is suggested for adults over 21. Space is limited to 16 participants. Reserve your spot today by calling 828-575-0375. Cost is $75 per person plus tax and gratuity.



Cena Italiana Nella Vigna Wine w/ Strada Italiano 
TIME: 6:30PM  or  9PM

Wine dinner at Addison Farms Vineyard featuring Chef Anthony Cerrato of Strada Italiano’s cuisine. Join us for special autumn evening in the vineyard. Enjoy the sunset, as Chef Anthony prepares a five-course meal and we dine around the wooden farm tables handcrafted with lumber from the farm and lift our glasses in celebration for another harvest season. Chef Anthony will also have an antipasti station including Tuscan Stuffed Figs for your sampling pleasure. Tickets are $94 + tax. Click here for details and to purchase tickets.



Isis Music Hall
Music on the Green Series
DATE: OCT. 6, 13, 20, 27
TIME: 6:30PM – 9:00PM

Catch the fall vibes with free outdoor concerts at Isis Restaurant and Music Hall. Music on the Green brings Asheville artists center stage for evenings filled with good friends, food, and amazing music. Full dinner and bar menus will be available for purchase each night. More information here!



Rezaz Mediterranean Cuisine 
Vegan Wine Dinner 

Join us for a meat-free wine pairing dinner at REZAZ inspired by No Meat Athlete, a recipe and lifestyle book chosen as a Sports Illustrated Health and Wellness Book of 2017, written by local authors Matt Frazier and Stepfanie Romine on Sunday, October 8th starting at 6pm at REZAZ in Biltmore Village. MetroWines has paired wines for each dish that have no additives, no use of animal products and no manipulation of any kind. $55 for wine, dinner, tax and gratuity! For reservations, please call REZAZ at (828) 277-1510.



Sovereign Remedies 
Cider Brunch
TIME: 10AM – 3PM 


Love cider? Love brunch? If your answer is yes, then you’re invited to spend the day with Sovereign Remedies for Cider Brunch. In celebration with Cider Fest NC, and the many amazing cider makers in our state, they’ll be hosting a cider-focused brunch featuring many of WNC favorite cider makers. Visit during brunch hours for Cider Brunch.



Buxton Hall Barbecue
Preservation Pop Up 
DATE: OCT. 15 

Join Buxton Hall for an end of season exposé of preservation techniques with Buxton Hall’s Emily Cadmus. Emily is trained in pastry and works with the Buxton Hall Barbecue pastry team. She is also a long-time experimenter with traditional foodways, researcher of American culinary histories, and explorer of the relationship between people, food, and the earth. $40 per ticket includes 3 courses and dessert. More info here.



An Evening of Sinskey Wines w/ Maria Helm Sinskey
DATE: OCT. 24 

Robert Sinskey Vineyards has held an important place on Table’s wine list for years. Table Wine stepped into the picture for this dinner, securing the collaboration with Sinskey Vineyards. This dinner presents a unique opportunity to experience some of these wines and to gain insight into everything that is Sinskey with stories from Maria Helm Sinskey. Guests will enjoy an intimate atmosphere and, of course, a bountiful amount of fine food and natural wine. Cost is $120 per person non-inclusive of tax and gratuity. Reservations at or 828.8980.