Last week in Asheville, we came together in celebration of bread. At 10 a.m. on a beautiful spring Saturday morning, the doors of the Magnolia Building on the Asheville-Buncombe Tech campus swung opened to hoards of bread enthusiasts ready to taste, buy, and learn from professional bakers.
When we heard about a wine varietal that was touted as “spring in a glass,” we had to have a sample. What we found in Rueda is a wine that is indeed perfect for spring, with green apple and pear flavors, and a strong minerality we loved (without a hint of oak). And it's a perfect pairing with seafood.
Slow Food USA is one of my favorite grassroots organizations, but often local chapter events can be … slow. However, at Sunday’s Slow Food Columbia Sustainable Chefs Showcase + Potluck, I could not find a parking place.
There’s something so personable about shopping at a farmers market. Where else can you get one-on-one information from the farmer himself about an uncommon fruit, or learn about the flavor and richness of free-range eggs? I don’t know of many places where you can chat with the beekeeper about the differences in local honey varieties or learn how long it takes bread to rise directly from the baker.