What to know about Beer, Bacon & BBQ Festival, Oaxabrunch, Mother's new supper specials

ASHEVILLE - Cider and wine bar to host local chef for authentic Mexican cuisine pop-up; a South Slope café adds elevated dinner specials to its menu; and a festival unites chefs and craft beverage makers in the name of bacon, barbecue and beer.

Chef Luis Martinez and Botanist and Barrel will present Oaxabrunch, a pop-up with a menu celebrating cuisine from Oaxaca, Mexico.
Chef Luis Martinez and Botanist and Barrel will present Oaxabrunch, a pop-up with a menu celebrating cuisine from Oaxaca, Mexico.

Oaxabrunch

Botanist and Barrel’s upcoming monthly brunch pop-up will showcase authentic Mexican cuisine prepared by chef Luis Martinez.

Oaxabrunch will be from noon-4 p.m. July 9 at the wine and cider tasting room, 32 Broadway St. downtown Asheville.

Co-owner Lyndon Smith said that Oaxabrunch, the third installation of the series, was launched to show the versatility and beauty of North Carolina cider and wine with food.

Chef Luis Martinez, a native of Oaxaca, Mexico, will host a one-day pop-up at Botanist and Barrel in Asheville on July 9.
Chef Luis Martinez, a native of Oaxaca, Mexico, will host a one-day pop-up at Botanist and Barrel in Asheville on July 9.

Martinez’s culinary passion, career, and appreciation for food began with his mother and grandmother in Loxicha, Oaxaca, in Mexico. It's where he gained a deeper appreciation for the cuisine of their home and techniques like nixtamal, used to make corn tortillas and tamales.

The Oaxabrunch menu will include pozole – hominy, pork, avocado, cabbage and vegetables – and chilaquiles – corn chips served with salsa roja, queso fresco, cilantro and a sunny side egg.

Botanist and Barrel sommelier and pommelier Amie Fields will pair a wine or cider with each dish.

Walk-ins are welcome.

Tortilla chips made by chef Luiz Martinez.
Tortilla chips made by chef Luiz Martinez.

Reservations are encouraged at checkout.square.site.

The $5/person deposit will be credited toward the final bill at the event.

For more, visit botanistandbarrel.com and  facebook.com and follow @luismartinezcreative.

Sundays at Mother

Mother has launched weekend suppers at its South Slope café, 244 Short Coxe Ave.

The bakery’s regular hours are 10 a.m.-7 p.m. Wednesday-Sunday. One supper special dish will be offered 3-7 p.m. Friday-Sunday, weekly.

“We were inspired by our chef, Alek Kubicki, who expressed a desire to make very limited quantities of more elevated dishes, such as house made sourdough pastas,” co-owner and baker Heidi Bass said in an email. “He has a lot of ideas up his sleeves and we'd be silly not to share his talents with our community.”

Mother, a bakery and cafe, has introduced weekend supper specials. For July 7-9, the featured dish is sourdough agnolotti with, snap peas, garlic scapes, ricotta and brown butter.
Mother, a bakery and cafe, has introduced weekend supper specials. For July 7-9, the featured dish is sourdough agnolotti with, snap peas, garlic scapes, ricotta and brown butter.

Mother offers bread and other baked goods, as well as sandwiches, specialty toasts and other casual plates on its café menu. The Sunday dishes will be more complex with portion sizes large enough for a full meal for an individual or to share as a snack with another person, Bass said.

On July 7-9, Kubicki will prepare sourdough pierogi with duck confit and cucumber salad.

Mother also offers wine and other libations that may be paired with the dish.

Later this month, Mother will host its first Sunday Service, a casual, ticketed wine-tasting event. Co-owner and wine director Brett Watson will lead a discussion around the café’s communal table.

For updates, visit motheravl.com and follow on Instagram @motheravl.

Beer, Bacon and BBQ Festival

Devil’s Foot Beverages will host its Beer, Bacon and BBQ Festival from noon-5 p.m. July 15 at its taproom, The Mule.

Special guest chef and food makers Steve Goff of Tastee Diner/Brined and Cured, Garage BBQ and Smokeshow will be challenged to make barbecue dishes and sauces made with Devil’s Foot soda, which are recommended for brining and as a marinade.

Five breweries will join the reverie -- Newgrass Brewing (Shelby), NoDa Brewing (Charlotte), Hi-Wire Brewing, Burial Brewing and Aslin Beer Co. (Pittsburgh, Pennsylvania).

Devil's Foot, an Asheville beverage company, will host the Beer, Bacon and BBQ Festival on July 15.
Devil's Foot, an Asheville beverage company, will host the Beer, Bacon and BBQ Festival on July 15.

Sanctum Sully, a popular local band, will show off a different set of skills, preparing bacon accompaniments as “Smoked ‘Em Sully.”

Music will be performed by Rahm Mandelkorn Trio.

Vinyl album deejay sets will be led by Devil’s Foot co-owner Jacob Baumann and Jack and Sarah of the Grey Eagle.

Tickets are $50, which includes unlimited beer samples, while supplies last, and three food tickets.

For more, visit devilsfootbrew.com.

Food news you may have missed:

  • Check out the list of Asheville-area restaurant openings from January to June 2023 here.

  • Check out the list of Asheville-are restaurant, bar, brewery closings in the first half of 2023 here.

  • Learn more about Mother's new bakery café here.

Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Email her at tkennell@citizentimes.com or follow her on Twitter/Instagram @PrincessOfPage. Please support this type of journalism with a subscription to the Citizen Times.

This article originally appeared on Asheville Citizen Times: Beer, Bacon & BBQ Festival, Oaxabrunch, more to eat in Asheville