Blue Ridge Creamery churns out local cheese in Travelers Rest

“A cheese rind is really like a forest floor.” Christian Hansen points…

Small Plates with Ariel Turner

Dogwood Custom Knives now offers sharpening services; Greenbrier Farms’ Campfire Social menu is ridiculous; and Postmates delivers whatever you want, when you want it.

Small Plates with Ariel Turner

Restaurant Week is upon us Pull out the stretchy pants — it’s…

Small Plates with Ariel Turner

Chef Nick Graves takes on the Big Apple, Renegade Vittles pops up, Waitr delivers Liquid Highway coffee, and Yee-Haw Brewing Co. is about to open.

Feed & Seed breaks ground on market in The Commons

What better way to celebrate the ground breaking of the Feed & Seed facility at 159 Welborn St. and the receipt of a long-sought-after $250,000 grant than with a dinner prepared by one of the nonprofit’s partners, Bacon Brothers Food Group chef Anthony Gray and his team.

Veggie Tales: Spring is here, and that means lots of vegetables on menus around town

Spring has sprung, and restaurant menus all over town are reflecting the change in season with loads of fresh peas, asparagus, mushrooms, beets, ramps, mint, and basil.

Swamp Rabbit Café launches wood-fired pizza restaurant

The concept is simple: wood-fired 12-inch pizzas made from strictly local ingredients and local beer, soda and kombucha on tap, consumed outside on the patio.