More of what’s going around:
-There’s a free concert this week in downtown Asheville in connection with the Southern Conference Basketball Tournament. It’s called Jamfest, and it’s set for 2:30-5 p.m. on March 5 outside the US Cellular Center. It will feature music by Lyric and Joe Lasher Jr. It’s being billed as an outdoor tailgate party. The event, sponsored by Ingles, will benefit Eblen Charities and its Hoops Against Hunger Project.
-Jim Barkley Toyota is being sold to Anderson Automotive Group and will become Fred Anderson Toyota of Asheville, WLOS reports.
-PennyCup Coffe Co., which has coffee shops in the River Arts District and in downtown Asheville, is opening an East Asheville coffee shop this spring, the Asheville Citizen-Times reports. The location will be, 6 Beverly Road, between the East Asheville Academy and Creekside Taphouse.
-ContinuuCon, the Second International Haken Continuum Conference, is set for June 8–10 in Asheville. Here’s more from a press release:
The festival’s organizers are issuing a Call for Presentations to anyone interested in presenting a program, staging a workshop, or giving a demonstration directly related to the Haken Continuum Fingerboard. Scheduled presenters include Lippold Haken, inventor of the Continuum, and Edmund Eagan, developer of the Continuum’s onboard synthesis engine, EaganMatrix.
Tickets are now on sale at continuucon.com. Ticketholders may attend a Thursday night reception, two days of conference proceedings, and a Saturday night concert. A ticket for the entire event will cost $250, but we encourage early registration by offering a discounted price of $175 if you order by April 30.
-The folks at the amazing Buxton Hall Barbecue restaurant on Banks Avenue in Asheville have announced a second restaurant concept, The Remingtin Room, is opening March 10 on the mezzanine level of Buxton Hall. Here’s more from a press release:
Buxton Hall Barbecue and James Beard Nominated Chef Elliott Moss are proud to announce an exciting new restaurant concept, “The Remingtin Room.” Beginning March 10th, the Remingtin Room will open in the mezzanine level of Buxton Hall. The new concept, a restaurant within a restaurant, will provide Elliott and his talented kitchen crew an opportunity to explore food and techniques beyond the scope of whole hog barbecue. For Buxton, this is a chance to let a group of young talented cooks that has made Buxton their home spread their wings. The same talented crew of sous chefs, Dan Silo and Sarah Cousler, as well as pastry chef Ashley Capps and her talented bakery corps will be expressing their full creative freedom, not to mention all the other talented folks that work at Buxton, including the very talented bar team. Expect dishes like smoked ribeyes and table-side tartare, as well as the utilization of our smokers and all the other wonderful elements our barbecue restaurant provides to prepare original, but elevated dishes by Moss and his team. The dining schedule will be posted in advance, with dining dates falling on Friday and Saturday nights. Reservations are recommended and can be made at [email protected]