DJ’s Pickles celebrates National Pickle Day. Plus: Iron and Oak Brisket Co. continues to craft its menu; local shops offer Thanksgiving takeout; and plenty more.
Tag: Michel Baudouin
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Asheville Independent Restaurant Association fights to help members stay aloft
The organization has been forced to cancel it’s two biggest annual fundraisers, but it continues to support the city’s local restaurant industry.
Restaurants invite guests back to dine and socialize at a safe distance
As restaurants and event spaces in Asheville have begun to reopen for on-site service, “dining out” has taken on new meaning. With many people still cautious about sitting inside a confined space, restaurants that have wide-open outdoor spaces are finding ways to use those areas wisely as they welcome back staff and customers safely. “We […]
Asheville independent restaurants struggle to stay in business
Initially seen as a lifesaver, the Paycheck Protection Program has instead become a lead weight around the necks of many independent restaurants.
Asheville’s immigrant chefs feed the local community
Western North Carolina, which, despite a paucity of ethnic and racial diversity demographically, boasts a wide range of global culinary representation.
Asheville’s independent restaurants donate millions of dollars annually to local charities
Data recently collected by the Asheville Independent Restaurants organization shows that WNC eateries contribute enormous amounts of money and time to the local community. But given the hospitality sector’s notoriously slim margins, how do these businesses manage to be so generous?
Small bites: Katie Button opens a bagel shop
Chef Katie Button is set to open a New York-style bagel shop downtown. And in other local food news, Asheville Pizza Co. features a French-inspired pizza created by chef Michel Baudouin, Ivory Road Café & Kitchen hosts its second pie contest and local food businesses compete for the title of Asheville Pimento Cheese Champion.
The breaking wave: Is Asheville’s restaurant market oversaturated?
On an average night in tourist season, Asheville’s restaurants look slammed. But as the food scene continues to balloon, it begs the question: Is the bubble about to burst?
Land of the sky-high rents
As commercial rents rise ever higher in Asheville’s downtown, local business owners and other community members hope the area’s popularity won’t lead to increasing homogenization, the proliferation of national chains and the loss of the city’s unique character.
Bouchon part deux: Bistro announces East Asheville location
Michel Baudouin, owner of downtown Asheville restaurant Bouchon, plans to open a second Bouchon location in East Asheville’s Haw Creek community. The announcement comes just months after Baudouin’s Cajun/Creole restaurant concept, Lafayette, closed after less than a year in business. The new eatery will be at 184 New Haw Creek Road in the former Fellowship Free Will Baptist Church. […]
Downtown Cajun/Creole restaurant Lafayette closes
After only a few months in operation, Lexington Avenue Cajun/Creole restaurant Lafayette has closed permanently.
Ready Hands: Local chefs partner with Green Opportunities culinary students for Blind Pig Supper Club benefit
During the Blind Pig Supper Club’s Kitchen Ready Hands dinner on Sunday, Nov. 8, four of Asheville’s top chefs collaborated with students of Green Opportunities Kitchen Ready to present a meal that raised thousands of dollars to support the culinary training program.
Small bites: Fiesta Latina honors Hispanic Heritage Month
Fiesta Latina spices up Pack Square Park; Villagers offers a fall vinegar workshop; Hops & Vines does a yeast and fermentation class; and Asheville’s French Quarter makes some big changes.
Cajun/Creole restaurant Lafayette set to open
Nearly a year after Asheville restaurateur Michel Baudouin announced plans to open his third eatery along with an event venue on Lexington Avenue, Cajun/Creole restaurant Lafayette is set to debut.
Help wanted: Restaurateur Michel Baudouin hires for three eateries, including latest project, Lafayette
Hosts, servers, bus staff, bartenders, oyster shuckers, line cooks, prep cooks, dish washers, stewards. Asheville restaurateur Michel Baudouin is hiring in full force this week for three of his restaurants.
Asheville’s food pioneers: An interview with three of the founders of Asheville Independent Restaurants
One of the most notable aspects of Asheville’s culinary community is its focus on camaraderie rather than competition. Tangible proof of this phenomenon is the success of Asheville Independent Restaurants, an organization formed in 2002 by a group of local chefs and restaurant owners who joined forces to create a united front for the betterment of Asheville’s […]