Noble Cider reinvents its downtown presence, plus ASAP’s Appalachian Farms Feeding Families program expands, a new tailgate market emerges in Leicester, Sunflower Diner shutters 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.
When West Village Market owner Rosanne Kiely proposed Bouras turn a corner of the space into a diner, Bouras says, “I gave into it. I kept trying other things, but I’ve always gravitated back to the kitchen.”
Resourcefulness, hard work and tenacity have proven to be indispensable ingredients for success among many of Asheville’s leading women restaurateurs.
From reusing glass jars, to bulk shopping to bringing your own container for restaurant takeout and leftovers, locals are finding strategies for cutting down on food packaging.