A-B Tech graduate Sara Monson oversees the culinary program at Asheville High School, the most popular career-training courses at the school.

This summer ramen bowl takes 30 minutes and uses fresh veggies from the garden. Pair it with the Grüner Veltliner from Marked Tree Vineyard.

Explore Asheville’s Asian markets, which offer a variety of ingredients, everyday items and specialty items you won’t find elsewhere in town.

This is one of our favorite light summertime lunches! Serve with salty plain potato chips and a glass of white wine or tart lemonade.

Local hunter Dan Chase bags squirrel and bear, and shares tips and tricks for a walk on the culinary wild side.

Fresh grapes are soaked in Prosecco, cooled in the fridge, and then coated with the vibrant hues of sanding sugar.

Eat. Drink. Think. Local.

Available weekly from May to October.

Learning to Chill