Where everybody knows your name: Tipping Point Brewing celebrates five years

art frIt all started in a boat. “Dan [Elliot], Jon [Bowman] and I were fishing on Wolf Lake,” Doug Weaver said. “And we started kicking around the idea of having our own place, and here we are today.”

Sitting around a desk in the basement of Tipping Point Brewing in Waynesville one recent morning, the trio laughs and reminisces like a band of high school chums at a reunion. They’re longtime friends, and they’ve created something special in this flourishing downtown of arts, small business and culinary delights.

This must be the place

art theplaceThat song — you know that song — came over the stereo and I felt my shoulders relax.

Serving up Southern cuisine and camaraderie

wib roosterThere was little fanfare in 2010 when Mary Earnest opened the Blue Rooster, a Southern diner in a strip mall past its prime.

Mobile vendors finding permanent homes in WNC

coverAs the food truck fad filters into counties west of Asheville, local governments are trying to find a fair balance between encouraging entrepreneurship and protecting their brick-and-mortar food establishments.

SEE ALSO: Food trucks offer different flavors

Making mobile vendors more stationary is one way towns have chosen to deal with the new influx of culinary entrepreneurs. As long as they can find a steady flow of customers, the vendors don’t seem to miss the nomadic lifestyle food trucks are accustomed to. Some food truck vendors have hitched their wagons to craft breweries, while others have found a few reliable spots within their county.

Food trucks offer different flavors

fr foodtruckfoodMobile vending is no longer limited to fast food staples like pizza, hamburgers and hotdogs.

From the farm to your plate — The Chef’s Table

travel chefstableWhat started as a job while in high school turned itself into a lifelong career and passion for Josh Monroe.

“It’s about using the best possible ingredients you can find and being able to let those ingredients shine in every dish,” he said.

This must be the place

art theplaceOften times as a journalist, you just simply can’t get to everything.

Maggie Valley welcomes new restaurant

fr andolinisBy Katie Reeder • SMN Intern 

When his restaurant doors are open, Chris Chagnon keeps busy, playing the role of owner, chef and greeter.

New restaurant hopes to bring foot traffic back to downtown Canton

fr imperialBy Katie Reeder • SMN Intern 

A great restaurant at a great location in a great town — it’s all part of The Imperial’s appeal, according to the restaurant’s assistant manager Monte Bumberknick.

Filling Station scales up: Owners eye expansion opportunities

fr fillingstationIf you’re going to do something, do it right. That is Barry and Helene Tetrault’s motto, and that is exactly what they’ve done with their Bryson City business the Filling Station Deli & Sub Shop.

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