A downtown gluten-free restaurant marks a milestone anniversary. Also in this week’s local food news: Equal Plates Project debuts a new catering program that gives back, Mother’s Day dining options, culinary summer camps, FEAST’s fundraising plant sales and more.
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.
Luxury hotels in many metropolitan tourist destinations are known for restaurant concepts that bank on high-profile celebrity chefs. But Asheville hotels, while pushing the parameters of standard hotel dining, are taking a different approach.
Thanks to Asheville’s reputation as a food destination, many area hotels have stepped up their restaurant game in recent years with models that bring in the talents of well-known Western North Carolina chefs and highlight locally grown ingredients. And these hot spots aren’t just trying to woo tourists — there’s also a move toward catering to a local customer base. […]
Asheville restaurateurs Peter and Martha Pollay anticipate a 2018 launch for the two independent eateries they will operate within the planned Arras mixed-use project.
Asheville restaurateurs are giving the term “locally sourced produce” a new meaning by picking up a shovel and digging in the dirt themselves. This translates to a farm-to-table journey that, for some, may only be a few yards.
