In theory, Gov. Roy Cooper’s May 14 announcement lifting mandatory capacity and gathering limits and allowing fully vaccinated diners to leave their masks at home should allow North Carolina restaurants to get back to a pre-pandemic normal. But in practice, Cooper’s announcement doesn’t change much for many local restaurateurs. “What is driving restaurants’ decisions right now […]
Chefs Andrew McLeod and Ashley Shanti kick off a new Sunday Supper Series, strawberry season is underway, New Orleans-style shaved ice arrives in Woodfin, Curate hosts an online cephalopod dinner, paid farm apprenticeships are cropping up and more local food news.
We Give a Share plans to increase its capacity, Cúrate Spanish Wine Club hosts a series of virtual wine tastings and cooking demos and chef Susi Gott Séguret relaunches her popular Madison County foraging and dining expeditions, plus more local food news.
Local chefs and cooking instructors offer tips for helping kids learn kitchen fundamentals.
Closing a restaurant is complicated, costly and emotional say three restaurateurs who made that difficult decision in 2020 and are still navigating the after effects and determining what’s next.
While county relief has heretofore been available only in the form of low-interest loans, businesses will now be able to seek grants of $5,000 to hire or rehire employees at a living wage. Staff had previously believed such a grant program to be illegal but had since received updated guidance from the UNC School of Government.
Five Asheville restaurateurs answer four questions on the state of their industry.
Asheville’s December food news includes Spanish specialties, fried fish and a kitchen leadership changeover .
Asheville Strong’s newest initiative, Feed Our City, takes its concept from Restaurants for the People, a COVID-response program launched in mid-May by Spanish chef and humanitarian Jose Andres through his World Central Kitchen nonprofit.
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.