Restaurants that were set to debut or relaunch during the state’s pandemic dining room shutdown find creative ways to persevere.
Each week the bags are themed to a different country; so far, passport stamps include Greece, Cuba, France, India, Mexico, Asia and Spain.
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 […]
Launched in mid-May, the program is a $50 million commitment to help local independent restaurants open and get back to work.
When restaurant dining rooms closed, some local chefs found a new way and personal way to share their love of cooking.
The digital cookbook raises money to support hospitality workers while keeping people connected to their favorite restaurants through recipes that allow them to recreate menu items in their home kitchens.
Dazed and confused might best describe the reaction from local restaurateurs to Phase 2 of the state’s COVID-19 reopening plan, with side orders of determination and ingenuity.
Farewell coffee shop was open only two months before it was forced to close by COVID-19. But the owners saw the store’s roll-up window as an opportunity to stay in business.
Jargon and Biscuit Head are navigating the restaurant shut-down by trying new concepts.
“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 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.”
Initially seen as a lifesaver, the Paycheck Protection Program has instead become a lead weight around the necks of many independent restaurants.
The We Give a Share Program helps both small farms and local families struggling to put food on the table.
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.
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.
Groups are seeking support for workers and businesses through online initiatives, relief funds and lobbying efforts.
“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.
When West Village Market owner Rosanne Kiely proposed Bouras turn a corner of the space into a diner, Bouras says, “I gave into it. I kept trying other things, but I’ve always gravitated back to the kitchen.”
Asheville chefs are semifinalists in the Best Chef: Southeast, Rising Star Chef, Outstanding Chef and Best New Restaurant categories.
The celebrated pastry chef is busy collaborating with friends as she prepares for her next big step.
The ninth annual Asheville Wing War returns on Sunday, March 8. Also: PennyCup Coffee Co. hosts Coffee Farmer Caravan; Asheville CSA Fair returns; and plenty more in this week’s Small Bites.