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.”
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.
Launched in mid-May, the program is a $50 million commitment to help local independent restaurants open and get back to work.
When restaurant dining rooms closed, some local chefs found a new way and personal way to share their love of cooking.
“It was an extremely tough decision,” says Chow Chow board of directors president Katie Button. “We’re determined to be back better than ever next year.”
“To be honest, if we don’t get the right help on our loans from our banks and lenders, we won’t be able to pay our bills and we will be in default of our loans, and that’s when it all crumbles. That is the fear. “
Groups are seeking support for workers and businesses through online initiatives, relief funds and lobbying efforts.
Asheville chefs are semifinalists in the Best Chef: Southeast, Rising Star Chef, Outstanding Chef and Best New Restaurant categories.
Last year, the Buncombe County Tourism Development Authority contributed $75,000 to Chow Chow through its event development incubator fund. Planning is underway for the festival’s second year, which has a projected budget of $700,000. The event is tentatively scheduled for Thursday-Sunday, Sept. 10-13, with final dates to be confirmed in November.
Organizers reflect on the highs and lows as they consider planning for future events.
Chow Chow: An Asheville Culinary Event, runs Sept. 12-15. Also: Girls Gone Wine; Mr. Sushi comes to Merrimon; Monk’s Flask debuts new menu; and more in this week’s Small bites.
Deep bonds forged between local farmers and chefs at area markets feed Asheville’s culinary creativity.
AVL Cake Lady opens on New Leicester Highway. Also: Sawhorse launches its French Canadian cuisine menu; Early Girl Eatery hosts a weekly pop-up market; and more.
From a soon-to-open spot on Hendersonville Road to established businesses like West End Bakery, the Asheville area boasts several independent bakeries that are big on bagels.
Asheville Wine & Food Festival founder and director Bob Bowles says he faced challenges in securing a suitable location for this year’s event. In the meantime, a group of local chefs and business owners are making headway with plans for a new food and beverage festival with an experiential focus for 2019.
For many local chefs, the trends that matter often have more to do with the philosophy of food than the ingredients and focus on issues like food waste and transparency.
There’s a lot of good that can come from the sharp end of a chef’s knife, the blunt pressure of a rolling pin or the flash of a deglazing pan. But more and more these days, the culinary greats seem to be taking off their aprons and stepping outside their kitchens to help shape their communities […]
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.
Local chefs gathered at The Rhu on May 9 to host a five-course dinner in support of the Haywood Street Congregation and its Downtown Welcome Table meal program.
The celebrated Spanish tapas restaurant’s expansion project will increase its seating capacity, but the primary goal for the owners is to create a more spacious and efficient work area.