I try to be a conduit of local Food News, so please check StuHelmFoodFan.com often to see what’s new and coming up in the amazing food scene of Asheville and WNC. People with Food News that they would like for me to pass along to the readers and eaters, please send me you press releases to StuHelmAVL@gmail.com, and be sure to include a graphic or photo of some kind.
THE FOOD NEWS
THIS JUST IN: From The AIR Newsletter
Button named James Beard Award nominee!
We would like to congratulate Chef Katie Button, of Curate and Nightbell, who will represent Asheville as a James Beard Award nominee. Button is among just five other nominees up for Best Chef Southeast. Winners will be announced on >May 7. We’ll all be rooting for you!
Rustic Grape Opens in Downtown Asheville
Located in downtown Asheville, just one block off of bustling Biltmore Avenue, Rustic Grape, Asheville’s newest wine bar, opens bringing a laid-back and charming atmosphere onto a lively corner patio that is abuzz with locals and visitors alike. Rustic Grape offers an array of small production wines paired with cheeses, charcuterie and other local provisions. Open everyday, except Wednesdays, on the corner of Aston St and S. Lexington.
This is Fab – Women in Hospitality Workshop
Are you a woman working in the Food & Beverage Industry? You’re invited to get empowered, educated and invigorated at Fab, a two-day educational and inspirational workshop created by women, for women in the hospitality industry. Fab, held June 10 -12 at the Beatty Center in Charleston, is about connecting, sharing and learning about the business of food and beverage. For more information visit their website. Tickets are $500 – $700 per person and can be purchased HERE.
###
THIS JUST IN: From The Center for Craft Creativity and Design!
Above: East Fork Pottery. Photo: Tim Robison. Styling: Shelter Design Studio.
###
THIS JUST IN: From our friends at Catawba Brewing
###
Catawba Brewing Releases Evening Joe Coffee Blonde and Small Batch New England Session IPA
CAN RELEASE:
Catawba Brewing releases Evening Joe Coffee Blonde (5.7 percent ABV) on Friday, March 23. This paradoxically pale-colored beer is blended with Arabica coffee to impart delicious notes of roast and chocolate typically associated with darker beer styles – without detracting from its refreshing quality. Natural vanilla flavor and lactose sugar add a hint of sweet cream to top off this café au lait-inspired cold brew.
The Evening Joe recipe is taken from Catawba’s highest rated Small Batch beer of 2017. Originally brewed in Asheville last spring for Catawba’s Passport Program, it is now being recreated for the first time at their Morganton production brewery. This new Limited Release will be available on draft and in 6-pack 12oz cans. Find it at all four Catawba tasting rooms, and in 5-state distribution.
SMALL BATCH:
Catawba taps a Small Batch New England Session IPA (4.8 percent ABV) on Thursday, March 22. A grain bill of six specialty malts, oats, and wheat provides the backbone for five hop varieties – Ekuanot, Galaxy, Debittered Loral, Simcoe, and El Dorado. The beer has a soft mouthfeel and moderate bitterness, bursting with aromas of juicy, ripe tropical fruits.
New England Session IPA is Passport Beer #12 in Catawba’s 2018 Small Batch rewards program. Brewed in their Asheville South Slope brewhouse, the beer is available exclusively in Catawba’s four tasting rooms.
About Catawba Brewing Company:
Founded in 1999 by the Pyatt family, natives of Western North Carolina, Catawba Brewing operates a main production facility in downtown Morganton, NC at 212 S. Green St; a boutique brewery/tasting room in downtown Asheville, NC at 32 Banks Ave; a tasting room in Asheville’s Biltmore Village at 63 Brook St.; and a new Catawba brewery/tasting room in Charlotte’s Plaza Midwood neighborhood at 933 Louise Ave. Catawba beers can be found in NC, SC, TN, AL, GA, and coming soon to VA. Find us at www.catawbabrewing.com
###
— END —
From left: Chef Jacob Sessoms of Table; Chef William Dissen, The Market Place; Chef Steven Goff, Standard Foods; Chef Katie Button, Curate; Chef Joe Scully, Chestnut and Corner Kitchen; Stu Helm; Chef John Fleer, Rhubarb; Chef Karen Donatelli, Donatelli Bakery; Chef Peter Pollay, Posana Cafe; and Chef Matt Dawes, Bull & Beggar./ Photo by STEWART O’SHIELDS for ASHVEGAS.COM
Stu Helm is an artist, writer, and podcaster living in Asheville, NC, and a frequent diner at local restaurants, cafes, food trucks, and the like. His tastes run from hot dogs and mac ‘n’ cheese, to haute cuisine, and his opinions are based on a lifetime of eating out. He began writing about food strictly to amuse his friends on Facebook.
__________________
External links:
__________________
Stu Helm: Food Fan 