Jargon and Biscuit Head are navigating the restaurant shut-down by trying new concepts.
Meredith Leigh advises a DIY approach to sourcing meat
“A lot of my work right now is in helping people organize themselves and understand how they might create collaborative means of accessing meat,” says author, butcher, chef and instructor Meredith Leigh.
Community aid helps WNC food banks meet challenges
The impacts of COVID-19 on demand, supply and distribution for local hunger relief organizations were immediate and profound, thrusting MANNA FoodBank and its smaller partner agencies into a triage response.
Local meat providers find increased consumer demand
As retailers face potential shortages of large-scale commodity meats, Asheville consumers look to local farms and butchers.
Chow Chow board postpones culinary festival to September 2021
“It was an extremely tough decision,” says Chow Chow board of directors president Katie Button. “We’re determined to be back better than ever next year.”
Local chefs celebrate Mother’s Day in the kitchen with their kids
“I think it’s hard for people who are used to doing it for a living, where you have to be fast,” says Sand Hill Kitchen owner and chef Jamie Wade. “I’ve really had to work on my patience, but we have a lot of time on our hands.
The Hop Ice Cream Cafe partners with #AshevilleStrong to create specialty flavors
The more collaborations, the better for everyone,” says The Hop co-owner Greg Garrison.
Luxury chocolate maker pivots from bonbon molds to face shields
“The face shields are a necessity for people putting their lives on the line,” says Refined Designs Chocolate owner Timothy Maguire. “The chocolates are a morale booster, and we’re happy to do what we can.”
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.
Dining Out for Life fundraiser tweaks model in response to restaurant closures
For 18 years, the Western North Carolina Aids Project has counted on the generosity of local, independent restaurants to fuel its annual fundraiser. With those restaurants struggling to stay afloat, WNCAP is hoping to return their kindness with a COVID-19 twist on Dining Out for Life. “Typically, the event model is based on participating restaurants […]
Asheville’s independent restaurants weigh their options
The owners of WNC’s independent restaurants have faced the complex question of whether to shutter entirely or devise a transition to takeout.
New initiative connects local farmers with residents facing food insecurity
The We Give a Share Program helps both small farms and local families struggling to put food on the table.
Ivory Road Café & Kitchen prepares free meals for health care workers
When local restaurants were forced to close their dining rooms to prevent the spread of COVID-19, chef Jill Wasilewski found a new way to feed people.
Grassroots Aid Partnership mobilizes to provide free meals
GAP co-founder and Asheville business owner David Anderson brings the national disaster relief organization home, setting up a mobile kitchen in West Asheville.
Asheville Housing Authority turns to local chefs to reopen Southside Community Kitchen
A partnership between the Housing Authority of the City of Asheville and Green Opportunities is bringing together local chefs to cook meals for home-bound residents.
Mother Earth Food expands to meet new demand
Business for the Asheville-based produce and grocery delivery service has tripled with COVID-19 social distancing measures in place, allowing it to support more local growers.
Asheville hospitality industry rallies support for struggling businesses, workers
Groups are seeking support for workers and businesses through online initiatives, relief funds and lobbying efforts.
As the service industry suffers, Ben’s Friends offers sobriety support to workers
“Losing a job disconnects you from your people,” says chef Paul Cressend, Jr. “Maintaining connections is key to being healthy.”
Local tailgate markets scramble to meet the challenges of COVID-19
Market organizers have gotten creative, quickly setting up new systems and online platforms.
J Bread owner Jay Seibert has a passion for sourdough rye
The Burnsville resident turned back-of-house restaurant experience and a love of bread-making into an artisan baking business.
Esther Joseph closes Calypso restaurant to focus on feeding body and soul
“I want to create a truly sacred space where I can provide people with what they need to nourish themselves in body and soul, find transformation and shift their lives into something worth living. That is my intention now,” says Joseph.