The annual event has pivoted its 2020 efforts to offering a curated collection of locally made fermented foods and beverages.
Sales of the catered Break Your Fast meals will support Jewish Family Services’ holiday meal program, which delivers kosher meals to isolated seniors.
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.
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.”
With safety precautions in place and plenty of outdoor space, local orchards welcome guests for U-pick and other activities.
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!”
“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.
Although The Block is closed for business, owner Cam MacQueen intends to keep the CommUNITY Meals initiative going.
The Hideaway On Broadway pop-up restaurant features a menu from chef Austin Tisdale and wine pairings through a partnership with Metro Wines.
The Free Clinics’ annual Sunset Dining event adapts with delivered meals and virtual entertainment.
The Westgate store is the first of eight Earth Fare supermarkets to reopen.
When restaurant dining rooms closed, some local chefs found a new way and personal way to share their love of cooking.
The okra selected for the 2020 project, Aunt Hettie’s Red, boasts both regional roots and modern acclaim. Last September, the variety was crowned the best of 54 in “The Single Biggest Chef-Centered Okra Tasting Day Ever” contest staged by the Utopian Seed Project.
The more collaborations, the better for everyone,” says The Hop co-owner Greg Garrison.
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 […]
GAP co-founder and Asheville business owner David Anderson brings the national disaster relief organization home, setting up a mobile kitchen in West Asheville.
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.
Ivory Road Café and Kitchen offers a themed, multicoursed Family Meal event every Wednesday. Also, in local food news: a fermenting workshop at Hickory Nut Gap Farm and food-security initiatives and ways to support WNC’s service industry in the face of the COVID-19 pandemic.
The celebrated pastry chef is busy collaborating with friends as she prepares for her next big step.
More new farmers than ever before will share information about their offerings at the 10th annual event on March 12.