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.