People seem to have this great big misconception that because a food has history, that must mean it's automatically healthy. "They've been eating it for 500 years! It MUST be good for me if people ate it before telegraphs were invented, right?"
No. No is the answer to that question.
You know why people ate dumplings, cornbread and anything else fried or cakey? Because it was all they had. They didn't eat those things because it was a "treat" for managing to stay conscious on a treadmill for 15 minutes before run-walking to the nearest open food court. They ate them because they were the only accessible things they could get their hands on that would let them keep farming for 18 hours a day, not because they "deserved" it. It was about survival, people.
So when the Israelites holed themselves up in a temple for eight days with only a single menorah to rely on, they ate latkes because it was all they had access to. Potatoes, oil and a few eggs. That's it. The applesauce came later, I'd imagine.
The author kindly requests you ignore his last name after reading the preceding paragraph. Seriously, just ... pretend it's not there or something.
Price's Chicken Coop, Charlotte's holy institution of fried chicken and stalwart of the community since 1962, recently updated the storefront off Camden Road in South End with new signage. I don't know about you, but I'm pretty bummed about the whole thing.
The old sign, which was second to the original, was hand-painted with care and bore just the right amount of patina. The vintage sign, albeit worn, represented the long-term staying power of the coop. For me, the sign at Price's Chicken Coop was part of its charm and nostalgia. It signaled that everything was the same as it ever was, just like the 50-year-old recipe for fried chicken and familiar faces of Price's employees.
The new sign is gleaming white and glossy with a font unlike its predecessor. The lettering is rounded, a tad reminiscent of clip-art. Updated, sure, but charming? Not quite. The sign is missing something - its soul.
Are you tired of cleaning up your kitchen post-holiday cooking? Is the entertaining honeymoon over? Maybe you're not in the mood to field drunken daggers from passive-aggressive family members, or you just plain don't feel like cooking?
Whatever the reason, Charlotte has plenty of tables with open seats and incredible spreads to satisfy your appetite for Thanksgiving Day comfort. Here's a sampling of Thanksgiving dinners to join if cooking is off the menu this year.
This is the third year for the Thanksgiving prix fixe meal at the Liberty, which will feature three courses for $29.95 per person. Selections include an adventurous take on "Bacon and Eggs" with maple and orange glazed pork belly, brioche french toast, farm egg, apple butter and a sorghum-fig glaze. Choose from Bell & Evans heritage turkey, slow-roasted prime rib, Duroc pork and wild Scottish salmon for the entree course and finish with one of four dessert options. The restaurant will be open from 11 a.m. to 6 p.m. Call 704-332-8830 for reservations. The Liberty is located at 1812 South Blvd.
The Peculiar Rabbit
The Peculiar Rabbit is covering all bases on Thanksgiving Day beginning with brunch and followed by the mid-day menu chock-full of burgers and bar bites. A special Thanksgiving dinner will be served all day as the "Blue Plate Special" featuring your choice of sweet tea brined turkey or root beer basted spiral ham and an assortment of comforting sides including corn pudding, orange-scented sweet potatoes, cider-braised greens, herb-roasted winter vegetables and more. The Thanksgiving plate is $19.95 for adults and $9.95 for children. Brunch is served 11 a.m.-3 p.m., mid-day menu begins at 3 p.m. and Thanksgiving dinner is served all day from 11 a.m.-9 p.m. Call 704-333-9197 to make a reservation. The Peculiar Rabbit is located at 1212 Pecan Ave.
Thanksgivukkah is just around the corner and with that comes all sorts of Thanksgiving and Hanukkah hybrids in the kitchen. There's manischewitz brined turkey, challah stuffing and sweet potato noodle kugel.
In Charlotte, we've got pickles and latkes. How's that for a mashup? Thanks to Bill Averbach, also known as the Pickleville Pickle Man., the fourth annual Latke Festival returns Tuesday afternoon inside the Atherton Market. Every year, Averbach celebrates the beloved potato and onion pancake with a free festival where he makes hundreds of latkes served up with traditional and non-traditional accompaniments and maybe a few jokes.
This year, Averbach wants to break his previous latke-making record of 650 for what would be one hell of a Thanksgivukkah miracle. Come out and show your support, if not for the Pickle man then for the sacred fried potato.
The Latke Festival is on Nov. 26, 3 p.m.-6 p.m. inside Atherton Market at 2104 South Blvd.
A local blogger and her baker blogger friends are helping to raise money for the victims of the typhoon in the Philippines that killed thousands by hosting an auction of baked goods and other items.
Head over to The Chic Life, helmed by blogger Diana, and bid on Oatmeal Cherry Chocolate Chunk Cookies, Chocolate Dipped Caramel Biscotti, Banana Nutella Bread, Pumpkin Coconut Chocolate Chip Cookies and more. You've got till 9 p.m. tonight to place your bid.
Oh my fucking good god gracious, I love pumpkin pie. Not that you fine people give a shit, but I assume you do, too. Or, at the very least, I'm not going to trust you if you don't.
That's because pumpkin pie is goddamned amazing. Forget your pumpkin spice mocha grande whatever lattes and your apple ciders, pumpkin pie IS fall. It's a freaking slice of autumn; it's the nutmeg and cinnamon-crammed exclamation point on the utter majesty that is Thanksgiving.
But that deliciousness comes with a far worse and utterly lame underscore: the crust. Because as amazing as that pumpkin pie is, you have to deal with some boring, flavorless cardboard crust that someone probably dragged out of the frozen-everything aisle and unceremoniously shoved in the nearest oven to get to it.
Doesn't pumpkin pie deserve something better? Doesn't something so creamy and pumpkiny and beautiful need something equally beautiful and delicious supporting it?
Yes. Yes it does.
That's why I threw that boring-ass crust out the window and made a gingersnap crust instead. Also, cinnamon whipped cream, because who doesn't love that stuff? Nobody, that's who.
This 5th Annual Cornucopia event, hosted by the Common Grounds Farm Stand, pops up in Myers Park this Saturday to rally for Charlotte's poor and homeless through a food-centric fundraiser for the Urban Ministry Center.
Common Grounds is a seasonal farm stand that provides locally sourced produce and artisan goods to the public with an aim toward the common good. Every penny collected at the Common Grounds farm stand goes directly to the Urban Ministry Center to help support the multitude of services and programs for one of Charlotte's most vulnerable populations.
This year, Cornucopia has recruited a number of tasty participants for an expanded take on the annual event. The food festivus will feature a vendor village including Lenny Boy Kombucha, The Naked Pig, Your Mom's Donuts, and The Scone Shop. Joining the fundraiser will be artists David French, Liz Saintsing, & The Painted Elephant.
No event would be complete without a food truck, right? The Maryland Crab & Co food truck will be on site serving up traditional Maryland style seafood and the band The Wicked Powers will provide the soundtrack.
There's more. Guests can bid on a live auction featuring a killer lineup of restaurants and food businesses including Barringtons, Block & Grinder, Chef Alyssa's Kitchen, Mimosa Grill, The Tin Kitchen, Harvest Moon & Grille, Upstream, Passion8 Bistro, Reid's Fine Foods, Heritage Food & Drink, and The Wine Bar at Foxcroft.
The farm stand cup overfloweth. In this case, eating is caring. The Common Grounds Farm Stand is located at 119 Huntley Place Charlotte, NC 28209 in Myers Park. Admission is free this Saturday, Nov. 23, 9 a.m.-1:30 p.m.
Found: Growlers Pourhouse (3120 N. Davidson St.)
Ingredients: Bulleit Rye Whiskey, Goldschlager, Grand Marnier, Uinta Punk'n Harvest Pumpkin Ale, cinnamon and sugar rim, orange slice.
This NoDa chill spot serves more than just beer, sausage and bar-side popcorn. Though it's not listed on the chalkboard, there is one fall-inspired sip that isn't the seasonal pumpkin beer. "Growlers Pour House is known for our extensive beer list, which is my inspiration for a lot of the cocktails I make," says bartender Nicole Ippolito. "I often will make guests drinks with their favorite beer. The idea behind the Dirty Ol' Punk'n was to bring out the fall spice of Uinta Punk'n beer with the use of the Goldschlager." Between the whiskey, beer and spices, you can practically hear the crunch of leaves while warming up with this fall-in-a-glass cocktail.
Third generation pitmaster Samuel Jones of The Skylight Inn is headed west next week to cook some of his legendary Eastern Carolina barbecue for a special dinner at Midwood Smokehouse alongside Midwood's pit master, Matthew Barry.
Jones captains the acclaimed Ayden, N.C., barbecue joint, started by his granddaddy Pete Jones, whom many consider the "King of Barbecue." Jones comes from a long line of smoke aficionados, seven to be exact, and cooks whole hogs the same way his family did - slow over wood charcoals. The sign on the front of the theatrical capitol dome in Ayden says, "Barbecue Capitol of the World" and many who've made the pilgrimage, including me, genuflect there for the whole hog, hand-chopped with bits of crispy skin doused with vinegar sauce.
On Wednesday, Nov. 20, Midwood Smokehouse is hosting a throwback three-course meal featuring Southern hors d'oeuvres of smoked pimiento cheese and jalapeño dip, whole hog prepared by Sam Jones and warm apple cobbler for dessert. NoDa Brewing Company will provide beer pairings. A portion of the proceeds will go to benefit The Southern Foodways Alliance
Tickets are $35 (plus tax and gratuity) and guests can reserve seats by calling 704-295-4BBQ. Midwood Smokehouse is located at 1401 Central Ave.
Charlotte's newest addition to the burgeoning craft beer scene is planning to throw down this Saturday for its grand opening celebration. The Unknown Brewing Company has garnered quite the buzz since stepping on the scene earlier this summer and with good reason. They are looking to make a big splash with a 30-barrel brewhouse inside a 25,000-square-foot space near the Bank of America Stadium.
Owner Brad Shell, a seasoned veteran of big craft beer (he worked at Sweetwater Brewing Company and consulted at Terrapin Beer Co. before becoming general manager of Rogue Brewing Co.) says this grand opening is 10 years in the making.
"I got a job at a brewery on accident by drinking there," says Shell. "I worked for 10 years, studying the craft and helped build three of the top 25 craft breweries in the nation. It's time to go big or go home."
Go big, indeed. The Unknown Brewing Company is dropping a fifth of its marketing budget on the grand opening shindig with music from Nashville-based DeRobert & The Half-Truths, Charlotte's Bubonik Funk and Brooklyn-based band The London Souls plus food from Three Amigos. They will showcase three flagship beers - Over the Edge (a USPA, 6.9 percent ABV), Head First (Pale Ale, 5.6 percent ABV) and No Shame (Wheat Beer, 5.1 percent ABV) - and plan to release a different specialty beer every hour on the hour throughout the grand opening event. Shell promises an unforgettable grand finale at 9:45 p.m., which will remain unknown until then.
One thing Shell is adamant about is that The Unknown Brewing Company is not about being mysterious or ambiguous. Rather, it is about living the unknown, living without boundaries and going after the adventure.
The taproom will be open this Saturday and tours will be given throughout the day. The Unknown Brewing Company is located at 1327 S. Mint St. The grand opening event is from 4p.m. to 10 p.m. Follow The Unknown Brewing Company on Facebook.
Updating happens, I get it... But I will say I understand where you are coming…
As long as the chicken recipe hasn't changed I think I'm good with it.
The new sign looks a lot like the old one when you consider how much…
I agree with everything you said, and as a designer am constantly dismayed at the…
The change is insignificant, and if you hadn't written this article I wouldn't have even…