More Than a Drop to Drink
For the first time, the 26-year-old Organic Growers School Spring Conference — the largest grassroots conference in the South — will be held at…
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Fishing for Something Different
Mauricio Montano doesn’t care about comfort food — at least not when it comes to his latest venture, Mariscos, a high-concept restaurant specializing in…
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Going for Gemütlichkeit
After opening their doors on January 15, Guidon Brewing Company owners Mike and Connie Baer aim to attract people of all ages to visit…
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Triskelion: One Year In
After homebrewing for eight years, husband-and-wife team John and Becky Ayers decided they wanted to join the brewing community by launching their own downtown…
Read MoreBreaking Bread
Tryon Arts & Crafts School is in search of locals who love cooking to host at-home workshops for a “Local Kitchens” series. On Saturday,…
Read MoreEat Your Medicine
Right in time to stave off midwinter colds, the Hendersonville Community Co-op hosts a class titled “Culinary Medicine for the Kitchen Apothecary” on Saturday,…
Read MoreToasting Another Addition
Among the flurry of other bar/restaurants that opened last December, Cask and Wine on Main joins the queue. Owned by Steven Bivens, it’s a…
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The Sweetest Month
Hendersonville’s Gateaux Cakes & Pastries is offering three baking classes on Saturdays in February. Lindsay Cromartie, owner, describes her bakery as “European influenced with…
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Flood of Favorites
Because their stated theme is “approachable French,” restaurateurs Janna and Chuck Watson probably couldn’t help naming their new restaurant after Western North Carolina’s famous…
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Modest Dreams, Major Taste
Thanks to reality TV, today’s career cooks are expected to be entertainingly tyrannical and/or ultra-charismatic — obsessive-compulsive at the very least. And chefs don’t…
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