Welcome back from the big Thanksgiving holiday, y’all. I hope everyone had a great break. Now back to regular programming.

More of what’s going around:

The Malvern, a new gastropub at 1478 Patton Ave. in West Asheville, has opened. The location was once the old Ron’s pool hall.

-Asheville author Anne Fitten Glenn is working on a second book about the history of beer in Western North Carolina for The History Press. The goal of the book is to examine how Asheville’s beer culture has influenced the growth of small town breweries, and other beer-related businesses, across Western North Carolina, according to Glenn. The book is set to publish in fall 2018. Glenn penned Asheville Beer: An Intoxicating History of Mountain Brewing, which was published in 2012.

-The new Jackson Underground Cafe has quietly opened in downtown Asheville.

-The new Panda Express is coming along on Tunnel Road.

-The Steep Canyon Rangers have a new album, Out In The Open, out in January. Check out a new tune from that record, Going Midwest, via Rolling Stone. The song is inspired by The Great Gatsby, according to the magazine.

-Edible Asheville is offering a workshop featuring two of Asheville’s top bar managers offering tips on how to make great holiday cocktails. Spencer Schultz of Rhubarb and Charlie Hodge of Sovereign Remedies will share tips on how to craft classic cocktails, demystify the season’s trending cocktails, and provide recipes for hosting through New Year’s Day, according to a press release. The event is set for 5:30 p.m. on Dec. 7 at Rhubarb. Cost is $34 and includes food and drink.

-In case you missed it: Hopey & Co. has opened a new tap room in downtown Asheville

-A series of construction permits was pulled recently to start building a handful of single-family homes on three sites along Roberts Street.

Thermal inversions, and the undulating sea of clouds it creates, is a cool weather phenomenon around Asheville, BBC Travel reports. Really cool graphic illustrates this.

-Sand Hill Kitchen will now be open on Saturdays from 8 a.m. to 2 p.m., according to a press release. The restaurant will be serving up its regular menu, with breakfast from 8 a.m. to 11 a.m., and lunch from 11 a.m. to 2 p.m.

-Chef Peter Pollay of Posana has been testing out some of the dishes that he’ll be serving up at the new Bargello restaurant, which will be opening up in the new Arras Hotel, under construction in the former BB&T building in downtown Asheville. Bargello will be focused on large-format, shareable dishes with a mediterranean focus.

-In case you missed it, Buchi Tea held party back in mid-October in Marshall to celebrate it’s new 30,000-square-foot production space, according to the Asheville Citizen-Times. Buchi is the popular maker of kombucha.

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