Explore Appalachia's rich food culture in new mini documentary, restaurant menu
ASHEVILLE - For nearly 25 years, the Southern and Appalachian ingredients and recipes have been at the core of the farm-to-table restaurant, Tupelo Honey Southern Kitchen & Bar. This summer, Chef Eric Gabrynowicz is taking diners to where the food traditions began as the host of Tupelo Honey’s new micro-documentary “A Journey Through...
This upscale Townsend bistro named among ‘best of the best’ restaurants by Tripadvisor
East Tennessee is home to one of the best restaurants in the country! For the second year in a row, Dancing Bear Appalachian Bistro beat out eight million other business to receive Tripadvisor’s Best of the Best recognition. Dancing Bear Appalachian Bistro, a rustic farm-to-table restaurant with Appalachian cuisine in Townsend, was named...
Ashleigh Shanti Preserves Black Foodways of Appalachia and the South in New Book
Born in St. Mary’s, Georgia, and raised in Virginia Beach, Ashleigh Shanti’s culinary roots trace back to the Southeastern United States. Her rich family heritage stretches across South Carolina’s Lowcountry, Midlands, and the Appalachian region. Black foodways, often underrepresented, have profoundly shaped her life and cooking philosophy — which she celebrates in her first book, “Our South: Black Food Through My Lens.” Culinary Origins and Early Influences From an early age, Shanti’s most vivid memories revolved around food shaped by her family and the traditions of Southern Appalachia. As a passionate advocate of the region’s culinary history, she reflects, “Black foodways of...
Adventures on the Gorge invites public to the Taste of Bridge Day 2024
LANSING, WV (WVNS) — Prepare for your adrenaline-filled day with delicious foods from around the area, thanks to the 21st Taste of Bridge Day! Also known as “The Taste,” the culinary event will kick off at 5 p.m. and end at 9 p.m. on October 18, 2024 at Adventures on the Gorge in Lansing, WV. […]
We should all be cooking more like Appalachians
When you hear the term “Appalachian cooking,” what’s the first thing that comes to mind? If your answer is scrappy, down-home country fare, heavy on southern influence (maybe with a squirrel thrown in for good measure) you’re in good company — but you’re also wrong. At least partially.
An Asheville Chef’s Cookbook Celebrates the Rich Cuisine of Southern Appalachia Amid Hurricane Helene
“Every day is an emotional rollercoaster,” James Beard Award finalist chef Ashleigh Shanti says of life in Asheville after Hurricane Helene. At least, that’s what I think she says. Cell phone service still isn’t great in the Appalachian town, so she breaks up a little. But her next line comes through loud and clear: “This has been a really painful experience.”