Like every small town and big city in America, Asheville faced unprecedented challenges when COVID-19 turned the entire restaurant industry upside down, sending many to a takeout-only model that required a dependence on food containers, bags and disposables. Unsurprisingly, that had a significant impact on waste and recyclable collections.
Jargon and Biscuit Head are navigating the restaurant shut-down by trying new concepts.
Local restaurant owners discuss the strategies and motivations behind their expansions.
Now in its 13th year, Susi Gott Séguret’s globetrotting cooking school gets set to dish up a week of classes and meals featuring some of Western North Carolina’s most celebrated chefs.
Double D’s Coffee and Desserts invites the community to be a part of its latest renovation project. Also in this week’s food news, Sunny Point Café hosts a benefit dinner for FEAST, Farm to Fender celebrates its grand opening and Seasonal School of Culinary Arts announces a week of classes with local celebrity chefs and authors.
The breakfast and lunch eatery, Biscuit Head Café and Provisions, will focus on jams, jellies, cat-head biscuits, house-made sodas and other decadent Southern staples.
