Gourmand owners Katie Grabach and Peyton Barrell want to bring Paris’ popular cave à manger dining experience to Asheville’s historic S&W Market. Also, a new owner joins All Souls Pizza; Asheville Beauty Academy’s The Parlor serves late night tacos; and more!
Madi Holtzman, the new director for We Give a Share, notes her vision for the nonprofit’s future. Also: Asheville Independent Restaurant Association names its new executive director; River Arts District Farmers Market lands a new location; and more!
ASAP prepares for its new executive director. Also: Mother Earth Food expands its mission with recent grant; Chow Chow announces 2022 dates; and more!
DJ’s Pickles celebrates National Pickle Day. Plus: Iron and Oak Brisket Co. continues to craft its menu; local shops offer Thanksgiving takeout; and plenty more.
Asheville Cider Crawl is set for Saturday, Aug. 28, plus the Omni Grove Park Inn hosts its 29th annual National Gingerbread House Competition, Metro Wines raises money for homeless pets, and more local food news.
Following its July 8 conversion into a private, members-only club, only North Carolina residents and their invited guests are permitted to dine at the Smoky Park Supper Club. Other area businesses are also choosing to put locals ahead of outside visitors.
Employers, especially restaurants and other hospitality businesses, still struggle to find employees in a rebounding economy.
A new concept takes over Foothills Butcher Bar West, plus empanadas, a new pizzeria and nonprofit news.
“Hospitality and culinary professionals are being mandated and regulated out of business for the sake of optics and at the senseless sacrifice of hardworking people and their families.”
Local restaurant owners face increasing challenges and difficult decisions as Buncombe County lowers dining room capacity to 30%.
The organization has been forced to cancel it’s two biggest annual fundraisers, but it continues to support the city’s local restaurant industry.
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.
The owners of WNC’s independent restaurants have faced the complex question of whether to shutter entirely or devise a transition to takeout.
“It’s important to get our economy moving forward. We’re helping with unemployment payments, stimulus money and the businesses that continue to be open,” Gov. Roy Cooper said at an April 23 press conference. “But I won’t risk the health of our people or our hospitals. And easing these restrictions now would do that.”
Ben’s Friends, a support group for food and beverage industry workers dealing with substance abuse and addiction, held its first meeting at 11 a.m. July 23 at Posana, 1 Biltmore Ave., Asheville. Meetings will continue weekly on Tuesdays at the same time and place. No registration is required. Founded in Charleston, S.C., in 2016 following […]
“The question, to me at least, is how to fairly distribute the responsibility of city finances.”
The Church of the Advocate celebrates 20 years of service in Asheville. Also in this week’s food news: a beer and pie pairing with Twin Leaf Brewery and Whisk AVL, Real Food Revolution Dinner 2, wine dinner at Chestnut with Mountain Brook Vineyards and PRIDE Family Picnic.
The dreary Wednesday morning weather couldn’t put a damper on a 1 p.m. reception celebrating the new office location of the recently-rebranded Explore Asheville Convention & Visitors Bureau.
Western North Carolina’s booming restaurant and brewing scenes offer opportunities for jumping into semi-retirement or a phase-two career.
Folkmoot rings in the Chinese New Year with the help of Western Carolina University’s Office of International Programs and Services. Also, Organic Growers School hosts the Farm Dreams workshop, Asheville Independent Restaurants selects its 2017 board of directors, Publix opens in Weaverville and more.
