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.
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.
Cookbook author Ashley English describes chow chow as a “democratic” condiment. “There are so many permutations and iterations, you can customize it the way you want.”
Board member Rick Livingston, who made the motion to deny the recommendation, said the proposed SE Asphalt plant’s location in a “very residential area” off the Spartanburg Highway was incompatible with both the county’s comprehensive plan and East Flat Rock’s community plan.
WNC meat and seafood purveyors bid farewell to summer with grilling tips and ideas.
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.
Local contractors say kitchen remodels have seen a significant uptick since stay-at-home orders went into effect this spring.
With safety precautions in place and plenty of outdoor space, local orchards welcome guests for U-pick and other activities.
The WNC Cheese Trail and local wine shops and breweries take their pairing and tasting events online.
Roughly 10 small processors are available for all of North Carolina’s local livestock farmers. With higher overall demand due to COVID-19 and commodity beef producers leaning on the local supply chain in their transition to direct-market sales, some farmers can’t get meat processed until the spring of 2021.
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.
“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.
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.
A late June report from the Carolina Farm Stewardship Association found that 77% of growers reliant on agritourism had seen reduced income since the start of COVID-19. But as the pandemic continues, Western North Carolina’s farms are finding safe, creative ways to share the agricultural experience with visitors.
“Restaurant people are resilient, determined and creative,” says Anthony Coggiola, owner of The Cantina at Historic Biltmore Village. “I believe we can do this.”