Gone Fishin’: Sunburst Trout Farms
Rainbow trout from Sunburst Trout Farms is what’s for dinner You can’t toss a trout without it hitting a menu in Asheville that carries at least one dish fr...
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The Life of Pie: PIE.ZAA
PIE.ZAA super-sizes the perennially popular pizza pie It goes without saying – but we’ll say it anyway – that if your standard whole pizza is bigger than...
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Food for Thought: William Dissen of The Market Place
The Market Place restaurant owner/chef William Dissen publishes his first cookbook Thoughtful Cooking Were it not for singer/songwriter Michael Franti, chef Wil...
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Hot Buns & Tasty Meat at Zella’s Deli
Hot Buns & Tasty Meat. That’s the attention grabber Zella’s Deli partners Mike Reppert, John Tressler and Ivy Lamos stenciled in big block letters acr...
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Piece of Cake: Laughing Seed’s Tiffany Schultz says vegan baking is easy; it’s gluten free that’s tricky
Tiffany Schultz is kidding when she claims she was born with a Betty Crocker cookbook in her hand, but baking is deeply embedded in her DNA.  The midd le of f...
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East meets West: Chef Ray Hui of Gan Shan
First-generation Chinese American chef Ray Hui brings the special to Gan Shan West Asheville can thank Shakey Graves for bringing Ray Hui to town, and restaurat...
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March 6 General Membership Meeting Follow Up
At our General Membership Meeting on March 6, 2024, we covered several topics. Below you’ll find links to the presentations from our guest speakers. Bunco...
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City Council Candidates Respond to AIR’s Questionnaire Prior to Primary on March 5
We asked candidates running for Asheville City Council to respond to our questionnaire. Early voting for the primary election is now underway. The primary elect...
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Devil’s Foot Beverage Company spun an expectant mother’s desire for nonalcoholic choices into a thriving and visionary business
In 2015, Alabama transplant Ben Colvin and his wife, Vashti, were expecting their first baby. What they didn’t expect was that her pregnancy would inspire Col...
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Peruvian chef Santiago Vargas uses empanadas to introduce his country’s diverse cuisine to Asheville
When asked why he chose to devote his life to cooking, chef Santiago Vargas laughs out loud. “Because I’m crazy!” he says. Standing behind the counter of...
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