After several delays, Gemelli launches in the Westgate Regional Shopping Center. Plus: Cultura reopens; The Whale hosts Yacht Rock Zwanze Day; and more!
For many first-time and established restaurateurs, the current market and supply chain issues continue to create ongoing challenges for new projects. For some local chefs, the result has meant pushing back start dates, while depending ever more on the ambiguous promise of “Opening Soon.”
Just Economics of Western North Carolina updated its hourly living wage for all Buncombe County employees to $17.70 in January, a 40-cent increase over the 2021 living wage for employees without employer-provided health insurance — and a $1.90 hourly raise for those with insurance.
Vegans and vegetarians craving a lox bagel now have options thanks to Faux Lox Foods. Also: television personality Samantha Brown visits Asheville; Metro Wines hosts its latest tasting; and more!
The city of Asheville has farmland available in East Asheville for local growers, plus Growing Minds revamps its website, Baby Bull opens in the old Broth Lab space, Well-Bred Bakery heads downtown and more local food news.
Chefs and restaurant owners whose menus support plant-based choices have witnessed a steady increase in interest and responded in kind.
Restaurants, brewers, hoteliers, tour companies and retailers were all among the 449 named Paycheck Protection Program beneficiaries with headquarters in Asheville. At least 46 of those entities also received help from the Buncombe County Tourism Development Authority to fill needs unmet by the federal loan effort.
The Westgate store is the first of eight Earth Fare supermarkets to reopen.
“More than anything, automation has made work more manageable, and also it’s made the management of items and data more simple,” says Randy Talley, co-owner of the certified green and sustainability-focused Green Sage Cafe.
From prickly pear cactus to jackfruit, Asheville restaurants are offering broader selections of meat-free tacos.
From handmade mustard to green mango and honey amba, the once-humble condiment is grabbing more of the spotlight these days.
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.
If you live in Asheville, you may have received a mailer recently offering a $25 gift card at Green Sage Café if you signed up with Arcadia Power. Like a number of other local businesses, the eatery proudly proclaims its use of green energy. But apart from the solar panels glinting on some rooftops, there’s […]
A black tea made from the yaupon holly, the only known caffeinated plant indigenous to North America, is creeping onto Asheville store shelves and coffee shop menus.
Anne Livengood, Avena Joyce and Katie Jennings-Campbell have designed an eight-week boot camp that sets a goal of three to four classes a week for participants and engages local chefs to help them learn to eat well.
Local bakers and makers share details on the handmade, seasonal goodies coming out of their kitchens.
Feasting for FEAST fundraiser will help organizers educate more local youths on the wonders of fresh, homegrown veggies. Meanwhile, Hops & Vines is offering a cider making class, and Thirsty Monk, Table and Wicked Weed have planned specialty food and beer events.
The self-guided, art-themed block party takes visitors on a 15-location stroll and features the paintings, sketches, ceramics, wood crafts, tiles, sculptures, clothing, jewelry and other works of two dozen makers.