Handmade skirts highlighting locally grown foods, a new homegrown delivery service from Nani’s Rotisserie Chicken, a class on country winemaking, local nonprofit news and more.
From work pod parties to outdoor dining with friends, Asheville chefs and restaurant owners are finding new ways to celebrate Thanksgiving in 2020.
“Restaurant people are resilient, determined and creative,” says Anthony Coggiola, owner of The Cantina at Historic Biltmore Village. “I believe we can do this.”
The challenges of finding and maintaining kitchen help are not new to Asheville’s restaurant industry, but the problem seems to be growing for many local restaurateurs.
Margaritas will be flowing as bars and restaurants celebrate Cinco de Mayo. Also, Table and Tod’s Tasties host a community cookout, Habitat Tavern and Commons launches its Sunday brunch series and more.
The Cantina at Historic Biltmore Village is vying for a $100,000 grant that will allow it to expand its Skip a Meal program statewide. Also: Rhubarb hosts its third FED Talk, a winery passport comes to Asheville, and MANNA introduces its Table for Three raffle.
Asheville Restaurant Week offers special prix fixe menus at a number of local eateries. Also this week, Burial Beer and Hickory Nut Gap Farm partner for a feast, The Farm talks about Super Bowl snacks and more.
Through grassroots community collaborations, Food Connection saves many thousands of pounds of fresh, unused food from the trash each year, transporting it by taxi to be distributed to residents in need. A federal law allows businesses to donate wholesome food items to feed the hungry without legal liability.
Asheville restaurant owners are known for their willingness to step up and give back to the community through fundraising events. But The Cantina at Historic Biltmore Village has established an ongoing giving program that regularly contributes impressive amounts of money to support local hunger-relief efforts.