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.
Local bakers celebrate Halloween with the flavors or pumpkin spice, caramel apple, sweet potato, candy corn and more.
Black Folks Camp Too founder Earl B. Hunter Jr. said new marketing collaborations would help him develop more interest in camping among the Black community. And later this month, Asheville-based artist Matthew Willey will begin work on a giant mural of honey bees at Hendersonville’s Hands On! Children’s Museum.
October will see the second coming of King Daddy’s plus a new rotisserie chicken concept from Chai Pani Restaurant Group.
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.
Under Gov. Roy Cooper’s new executive order, bars, movie theaters, small outdoor entertainment venues, conference centers and amusement parks can operate at 30% of capacity or 100 seated guests, whichever is less.
Our beloved, memory-triggering local restaurants are deeply personal keepers of happy experiences.
Tasty Greens, GRIND, Morsel Cookie Co. and Leo’s House of Thirst are among the many new food and beverage businesses opening this fall in Asheville.
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.
At a time when COVID-19 makes meeting up for in-person sports less safe, says Asheville Parks and Recreation staffer Maxime Pierre, virtual activities provide an outlet for competition and help to keep the department relevant. But he says video games also allow the city to engage with a larger group of residents than had been served through traditional sports.
Though my friends and family were taken aback when I suddenly — to them — decided to leave Nashville, they were delighted at my destination. “Asheville? I love Asheville!”
“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.
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.
With permission from the city, businesses with private parking lots can now convert 50% of their parking area to dining. To expand onto public sidewalks, businesses must be able to maintain 6 feet of clear space for diners and pedestrians.
“Restaurant people are resilient, determined and creative,” says Anthony Coggiola, owner of The Cantina at Historic Biltmore Village. “I believe we can do this.”
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.