“I’m incredibly grateful for the community that Sawhorse has managed to cultivate, both among our guests and our staff. Our guests have been overwhelmingly supportive and understanding throughout the pandemic, and our staff has somehow managed to maintain a smile and a work ethic I’ll never forget.” – Dan Silo, chef and owner of Sawhorse
“Gratitude is something that takes cultivating in times like these when business owners like me are navigating huge changes. It is good to have people around you to help you see the sunny side of things and the realistic side of things, and for those people, those conversations, my staff and the community support for […]
From work pod parties to outdoor dining with friends, Asheville chefs and restaurant owners are finding new ways to celebrate Thanksgiving in 2020.
Menu options, order deadlines and pickup details for a few Asheville-area Thanksgiving takeout feasts.
Throughout this year’s agricultural season, migrant farmworkers have struggled to find child care for young kids who would usually spend their days in classrooms.
Asheville Strong’s newest initiative, Feed Our City, takes its concept from Restaurants for the People, a COVID-response program launched in mid-May by Spanish chef and humanitarian Jose Andres through his World Central Kitchen nonprofit.
Food Lion and Ingles are increasing their support of WNC food banks as food insecurity grows and the holidays approach.
The directors of MANNA FoodBank, Bounty & Soul and Beacon of Hope say their organizations are persevering to meet the community’s ongoing need in an ever-shifting landscape.
Whirly Bird recently opened its order window inside Asheville Sandwich Company, piquing the curiosity of people waiting for their sandwiches.
Cousins Cuban Café launches in Black Mountain, Rhubarb and Cucina 24 reopen their dining rooms, The Omni Grove Park Inn’s National Gingerbread House Competition offers a virtual cooking class series, and more local food news.
As winter approaches, an uptick in business could be on the menu for local meal delivery services.
Addissae reopens, Avenue M hosts a Sunday Supper Series, Cultivated Cocktails offers a spirited Halloween event and more local food and beverage news.
The organization has been forced to cancel it’s two biggest annual fundraisers, but it continues to support the city’s local restaurant industry.
Inspired by their fast friendship and nearly identical cooking and childhood backgrounds, chefs Zakeya Cheeks and Victoria Wilson quit their jobs in October and launched Twisted Trap Dinners, a food truck and catering business that serves what Wilson calls “gastro soul.”
The annual event has pivoted its 2020 efforts to offering a curated collection of locally made fermented foods and beverages.
Local bakers celebrate Halloween with the flavors or pumpkin spice, caramel apple, sweet potato, candy corn and more.
Mother Earth Food and Zadie’s Market have navigated the challenge of coordinating product sourcing, order fulfillment and delivery processes to create online grocery businesses that support local farms and producers.
October will see the second coming of King Daddy’s plus a new rotisserie chicken concept from Chai Pani Restaurant Group.
An online cooking series from AARP North Carolina and Asheville Buncombe Institute of Parity Achievement brings together three generations of women to promote safe voting options and share family recipes.
A partnership with the ASAP Farmers Market and a recently launched online sales platform are making the college’s pasture-raised meats more accessible to consumers.
Spicy soups, baked apples, buckwheat pancakes and cheesy dips are some of the recipes Asheville chefs and cookbook authors lean into as cold weather approaches.