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WEB EXCLUSIVE As the weeks of this in-between state of isolation and partial reopening drag on, businesses that have not been able to reopen yet—or can only open at limited capacity—are feeling severe effects of the loss of a steady income.
One of the most affected sectors of the COVID pandemic in Raleigh is its once vibrant arts scene. Concerts were postponed to 2021 or delayed indefinitely, local theaters had to cancel the remainder of their 2020 season and museums are still up in the air about when they’ll be able to open up again.
David Casteel, owner of Mitchell•Casteel, the Triangle’s oldest locally owned caterer, wants to help out these local arts organizations that have been hit hard by the coronavirus shutdown. With the company’s A La Carte for the Arts menu series, for the rest of the summer, for every order placed Mitchell•Casteel will be donate $10 to a different art group each week, including the NC Opera, Raleigh Little Theater, Theatre Raleigh, NC Symphony and more.
Mitchell•Casteel is a big supporter of the local arts and the company frequently partners with the NC Opera, Carolina Ballet and Raleigh Little Theatre, collaborating on events and opening the company’s event space to the groups for functions.
“The arts are sinking to the bottom of the ocean and they need our help,” Casteel says. “Every little bit helps.”
“Our hope is to spread the word about what we’re doing so that we can raise some serious money for these awesome people while also encouraging people to eat local,” adds Nathan McDaniel, who is in charge of Mitchell•Casteel’s marketing. “We have been in this community for quite a while and we want to help give back to those we love.”
During the pandemic, Mitchell•Casteel shifted operations to focus primarily on takeout and delivery of upscale and locally sourced cuisine as the company waits for events to be allowed again. Meals offered rotate every two weeks and dishes are largely based on what can be sourced locally and what’s in season.
This week’s menu benefitting the Carolina Ballet will be available until August 22 and features dishes such as chilled heirloom tomato gazpacho, miso-honey glazed North Atlantic Salmon and Mongolian BBQ beef tri-tip, along with various sides and desserts. All menu items serve four people and must be placed at least 48 hours in advance either online or by phone.
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