Sales of the catered Break Your Fast meals will support Jewish Family Services’ holiday meal program, which delivers kosher meals to isolated seniors.
More than most new businesses, restaurants are vulnerable to vagaries beyond their control, and COVID-19 has created even more speed bumps on the path from “opening soon” to “now open.”
Though Slow Food Asheville’s original plans for Aunt Hettie’s Red went awry due to the pandemic, local farmers and chefs have still managed to experiment with the heritage okra variety.
While the community’s need continues to grow, the nonprofit’s pool of volunteers has declined.
The program, explains communications coordinator Sarah Hart, allows the market to make a 100 percent match on dollars spent through SNAP. “People swipe their SNAP card for $5 and get $10 in tokens to shop the market,” she says.
“This initiative will help us gather information to better understand food waste reduction efforts and how we can best communicate those with both business and residential users,” says Asheville sustainability officer Amber Weaver.
With safety precautions in place and plenty of outdoor space, local orchards welcome guests for U-pick and other activities.
“I never thought I’d be selling candy bars,” restaurateur Charlie Hodge admits with a laugh. Yet PayDays and KitKats are among the hundreds of sundries for sale in Hodge’s newest enterprise, Bodega on Broadway.
More relaxed regulations mean food trucks can operate at apartment complexes, community centers, libraries and other locations as long as they are more than 50 feet from an occupied residence.
“We saw immediately that popcorn seemed to become a comfort food with parents sending it to their kids, friends to friends, companies to staff working remotely,” says Poppy Handcrafted Popcorn owner Ginger Frank.
Pop-up concessions events at McCormick Field serve ballpark favorites such as the Tourists Dog, chili cheese dogs, bratwurst, soft serve ice cream and, because it’s Asheville, craft beer.
“Restaurant people are resilient, determined and creative,” says Anthony Coggiola, owner of The Cantina at Historic Biltmore Village. “I believe we can do this.”
Although The Block is closed for business, owner Cam MacQueen intends to keep the CommUNITY Meals initiative going.
Restaurants, brewers, hoteliers, tour companies and retailers were all among the 449 named Paycheck Protection Program beneficiaries with headquarters in Asheville. At least 46 of those entities also received help from the Buncombe County Tourism Development Authority to fill needs unmet by the federal loan effort.
The Hideaway On Broadway pop-up restaurant features a menu from chef Austin Tisdale and wine pairings through a partnership with Metro Wines.
Restaurants that were set to debut or relaunch during the state’s pandemic dining room shutdown find creative ways to persevere.
The Free Clinics’ annual Sunset Dining event adapts with delivered meals and virtual entertainment.
The owners of the Asheville music venue are taking their taco business to Haywood County.
In search of a virtual volunteer opportunity, Karen and Steve Wilson rallied inns across the U.S. to join their new effort, Inn Support of Our Troops.
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 […]
The Westgate store is the first of eight Earth Fare supermarkets to reopen.