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Repast

Discover the rich history of food and drink in Western North Carolina.

Fall 2022, Features, Global Appalachia, Homepage, Repast

A Complicated Legacy

Collards dishes were shaped and developed by enslaved Africans in a way that makes them a uniquely American crop.
October 9, 2022
https://www.edibleasheville.com/wp-content/uploads/2022/10/Collards-1.jpg 1000 1500 tennille https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png tennille2022-10-09 10:39:532022-11-10 13:29:35A Complicated Legacy
The grand opening banquet of the Grove Park Inn, July 12, 1913.
Archive, Holiday 2016, Homepage, Repast

Turtle Soup and Beluga Caviar

A look at historic holiday menus reveals many surprises about Asheville’s history. Even as we see how health guidelines and social mores have changed, we also catch a glimpse of a culinary world that is not as unfamiliar as we might expect.
November 25, 2016
https://www.edibleasheville.com/wp-content/uploads/2016/11/grove-park-inn-2.jpg 1165 1500 sarah https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png sarah2016-11-25 12:27:452016-12-13 13:27:06Turtle Soup and Beluga Caviar
Vanderbilt Champagne
Archive, Homepage, Repast, Summer 2016

Inside the Wine Cellar at Biltmore Estate

The winery at the Biltmore Estate sells more than a million bottles a year, producing award-winning wines that have been served at the White House.
July 18, 2016
https://www.edibleasheville.com/wp-content/uploads/2016/07/Vanderbilt1.jpg 1812 2288 dev_edible https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png dev_edible2016-07-18 14:34:082016-10-20 13:34:52Inside the Wine Cellar at Biltmore Estate

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