Local chefs and cooking instructors offer tips for helping kids learn kitchen fundamentals.
Author: Kay West
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Restaurateurs battered by the pandemic keep their dreams alive
Closing a restaurant is complicated, costly and emotional say three restaurateurs who made that difficult decision in 2020 and are still navigating the after effects and determining what’s next.
Restaurants reopen after winter sabbaticals
With spring just around the corner, restaurants are shaking off the dust from their winter breaks.
Commercial kitchens help food entrepreneurs realize their visions
Blue Ridge Food Ventures is the largest facility in the region offering rented kitchen, production and storage space. But several others have launched in recent years to help meet the needs and realize the dreams of Western North Carolina’s food and beverage visionaries.
What’s new in food: Veggie tales, ungraped wine, Nani’s flies the coop and more
Handmade skirts highlighting locally grown foods, a new homegrown delivery service from Nani’s Rotisserie Chicken, a class on country winemaking, local nonprofit news and more.
Black chefs forge their own paths in Asheville’s food scene
The increased attention and plaudits paid to high-profile Black chefs in America in recent years simultaneously sheds ambient light on their overall scarcity.
What’s new in food: Wine, dine and eat more chocolate
From prix fixe dinners with a view to bonbons to heart-shaped dog biscuits, local businesses are offering tasty ways to say “I love you” for Valentine’s Day.
Meditation helps stressed-out locals cope
Meditation is hot, and the connection among the mental, emotional and physical challenges brought on by the COVID-19 pandemic and a surge of interest in the practice is clear. Still, the benefits of meditation are not news to local therapists, practitioners and teachers.
What’s new in food: Your Place plus empanadas, pizza and nonprofits
A new concept takes over Foothills Butcher Bar West, plus empanadas, a new pizzeria and nonprofit news.
Boredom, stress and confinement lead to weight gain during pandemic
As alcohol consumption and stress eating increase for many locals, so do unwanted pounds.
Mask rage, other challenges create stress for hospitality workers
In a beleaguered industry, workers and business owners deal with a host of challenges from unstable finances to rude and unreasonable customers.
Asheville Restaurant Week returns
With an emphasis on takeout specials, the ninth annual event runs Jan. 19-25.
Local produce distributor steers its business over rough roads
Making tough choices and trying out a variety of business models allowed Mountain Food Products to keep its trucks rolling through the pandemic.
What’s new in food: A mix of good news and uncertainty kicks off 2021
The new year brings new restaurants and fresh collaborations while other businesses take a temporary break and a North Asheville favorite closes permanently.
New year brings new restrictions on indoor dining capacity
Local restaurant owners face increasing challenges and difficult decisions as Buncombe County lowers dining room capacity to 30%.
Remarkable tenacity: Kay West shares her top stories of 2020
Food writer Kay West reflects on her 2020 reporting.
Asheville restaurateurs reflect on 2020, look ahead to 2021
Five Asheville restaurateurs answer four questions on the state of their industry.
Market report: Regional tailgate markets’ winter plans
Local farmers markets get set for a seasonal break or shift to winter hours.
The Times at S&W bar launches a craft coffee concept
The downtown cocktail lounge has reinvented itself as a coffee shop.
Asheville chefs and bartenders share DIY gift ideas
From homemade marshmallows to batch cocktails, Asheville-area chefs and beverage experts share inspiration for gifts from the home kitchen.
Collard Week shines a spotlight on the humble Southern green
A four-day series of virtual discussions, including a cooking demo with Ashleigh Shanti, highlights the results of the Heirloom Collard Project’s 2020 crop trials.