Jennie Lou Nelson, Josh March and Jackson Zoeller spread holiday cheer, one beverage at a time.
Like every small town and big city in America, Asheville faced unprecedented challenges when COVID-19 turned the entire restaurant industry upside down, sending many to a takeout-only model that required a dependence on food containers, bags and disposables. Unsurprisingly, that had a significant impact on waste and recyclable collections.
Vinnie’s Neighborhood Italian recently opened its second location. Also: Harvest Pizzeria eyes opening on South Slope, Chow Chow 2021 winds down and more!
An increasingly popular national model, hospitality and restaurant groups typically invest in and support chefs or restaurateurs with big dreams and small budgets in opening new concepts or growing an original location into multiple stores.
In a beleaguered industry, workers and business owners deal with a host of challenges from unstable finances to rude and unreasonable customers.
Local restaurant owners face increasing challenges and difficult decisions as Buncombe County lowers dining room capacity to 30%.
Restaurants that were set to debut or relaunch during the state’s pandemic dining room shutdown find creative ways to persevere.
The owners of WNC’s independent restaurants have faced the complex question of whether to shutter entirely or devise a transition to takeout.
On Tuesday, March 3, Mother Ocean Market will host its grand opening. Also: The Whale: A Craft Beer Collective and 12 Bones team up for a leap year beer dinner; Noble Cider hosts its fifth annual Chili Cookoff, benefiting Girls on the Run of WNC; Root Down Kitchen opens at Salvage Station; and plenty more in this week’s Small Bites.
The Asheville Outlets hosts its inaugural Asheville Food Truck & Craft Beer Festival. Also: Postero hosts Hendersonville Rescue Mission fundraiser dinner; Art & Pie II returns to Buxton Hall Barbecue; Taste of Asheville comes back for more and Taste Carolina Gourmet Food Tours arrives to Asheville
The upcoming concert at The Grey Eagle supports the work of Food Connection, which helps divert unused food from Asheville restaurants to organizations that feed the hungry. Also this week: Asheville Wing War, Dine To Be Kind and more local food news.
Many local restaurants are adding a traditional Eastern North Carolina dish to their menus with the goal of helping victims of Hurricane Matthew.
This week the HardLox Jewish Food and Heritage Festival returns to Pack Square, Hickory Nut Gap Farm turns 100, Dobra Tea adds a variety of hot chocolates to its menu and a The Byrish Haus and Pub opens on Patton Ave.
FRS Asheville’s Whacked brings together local chefs, school food service directors and Green Opportunities Kitchen Ready trainees for an off-the-wall culinary contest; fermentation revivalist Sandor Katz offers food preservation workshops at Rhubarb and the Asheville Food Park; chef Katie Button’s new cookbook is already topping online lists; chef Eric Scheffer hosts an Argentinian feast at Hickory Nut Gap Farm and Asheville gets a new restaurant ordering website.
Everything from beef tartare to torched marshmallow s’mores was on the menu last night as Asheville Independent Restaurants celebrated the local food scene with its annual Taste of Asheville event.