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Comment Archives: stories: Food & Drink: Eat My Charlotte

Re: “Rock and Rye knocks colds out

Better than any cold medicine you can buy. This really works!

21 likes, 1 dislike
Posted by thomas on 12/26/2014 at 8:35 PM

Re: “Yes, Virginia, there is healthy fast food in Charlotte

Informative post, I am sharing some informative “1000 top Paleo Recipes” tips about weight loss which your visitors may like:

Posted by Zarah Ka on 12/24/2014 at 4:35 AM

Re: “Charlotte’s first edible walkway is planted

Wonderful thing for the community!

Posted by Faith Sadley on 12/18/2014 at 6:43 AM

Re: “Wake 'N' Bake-Off starts holiday season on a high note

Where can we find more information on next years event?

Posted by Kai's KookiesandMore on 12/15/2014 at 4:41 PM

Re: “The Yolk re-opens in Rock Hill

"Ignore the old Big Wok II sign"? That's kinda harsh. I'm not a fan, but they didn't go anywhere.

Posted by Smeg on 12/15/2014 at 7:35 AM

Re: “The Yolk re-opens in Rock Hill

To the previous person: you're missing out. Worth it...

3 likes, 0 dislikes
Posted by Chris Sullivan on 12/15/2014 at 12:07 AM

Re: “The Yolk re-opens in Rock Hill

im not waiting in line for an egg, potatoes and bacon, no effing way

1 like, 11 dislikes
Posted by Cubbiebear on 12/12/2014 at 1:50 PM

Re: “An epic list of places to do brunch in Charlotte

the wine shop at rivergate is wonderful and THE FLIP SIDE cafe the chef and owner is great you might rember him from wining the fire in the city for 3 years in a row yes chef john from mumiosa grill

4 likes, 3 dislikes
Posted by chef daniel szabo on 12/06/2014 at 11:43 AM

Re: “An epic list of places to do brunch in Charlotte

Had a great time at Sunday brunch at Tupelo Honey. Started off by being shunted to a table next to the passageway to the restrooms and bar area, so we got to enjoy the constant parade of waiters going back and forth during our meal. Things got even better when we realized we weren't exactly thrilled with the menu, but then came the biscuit (one each) - which were greasy and so full of shortening, I literally had a thin film of shortening stuck to the roof of my mouth for 10 minutes afterward. But most of all I enjoyed the utterly disinterested, marginally attentive waiters, having to wait till doomsday for drink refills, plus again, the cavalcade of waitstaff whizzing by our conveniently placed table. The one saving grace was that the food was very good. Everything else - not so much. I could have used another biscuit, but it was hard enough getting someone's attention for drink refills so I didn't bother about the biscuit. No one on staff seemed to like being there. This place needs a BIG improvement in its service, and has a loooong way to go before achieving actual "attentive service" status. Maybe they'll do that, but I won't know because I won't be going back.

6 likes, 10 dislikes
Posted by John Grooms on 11/30/2014 at 3:41 PM

Re: “An epic list of places to do brunch in Charlotte

Surprised that in all of the summaries there was not one mention of the quality of the coffee. Brunch in Paris is nothing without good coffee and that's what we're expecting here. Will try some out and post our favorite! Thanks for the list.

5 likes, 7 dislikes
Posted by Wayne on 11/23/2014 at 9:08 PM

Re: “OMB stands tall in national competition

We slipped to No.2 ... Get on there and vote!

1 like, 0 dislikes
Posted by David Aurelius on 11/21/2014 at 2:08 PM

Re: “A spotlight on NoDa's first professional female brewer

Great reporting on a new wave of breweries hitting all of NC - glad to see a female in the business featured!

Posted by raleigh resident on 11/07/2014 at 2:09 PM

Re: “Eat This: Porchetta at Little Spoon Eatery

Thats NOT real porchetta! please don't tell readers this is what porchetta is supposed to be? Where is the crispy skin? The porchetta sandwich I had a little spoon a few weeks ago was a limp, fatty, white pork sandwich. It was greasy, under-cooked, and tasted nothing like any of the great porchetta sandwiches I have had all around the country and world. I would love for it to be better, it just isn't the real thing: a sliced hunk of tender and juicy pork rolled in herbs and topped with crispy skin. The bun was the best part-

1 like, 0 dislikes
Posted by labrams on 11/07/2014 at 11:24 AM

Re: “Bosky Acres' farm dinner raises money to complete cheese cave

I've had a chef crush on Joe for of his students married my son...Ai's loss was HG's gain... The entire Grand Strand is so fortunate to have chef Bonaparte. Best wishes for a very bright and tasty future.

1 like, 0 dislikes
Posted by Jim Alexander on 10/31/2014 at 8:50 AM

Re: “Panthers fumble with misplaced beer cart

Great points Jonathan. As a craft beer drinker and aficionado, seeing anything owned by AB much less MADE by them called craft really irks me. It's not semantics, it's not a simple mistake, it's ignorance by people that think "beer is beer" and that's all that matters.

All that said, I enjoy a Shock Top now and then, and even though Goose Island doesn't taste as good as it did five years ago, it's still nice to have that option in North Carolina.

But most importantly, North Carolina (and South Carolina for that matter) has WAY too many award-winning, revolutionary craft breweries that should be celebrated instead of AB macrobrews produced 300+ miles away infringing on the "craft" and "local" monikers.

8 likes, 0 dislikes
Posted by Joe Matthews on 10/28/2014 at 1:34 PM

Re: “Panthers fumble with misplaced beer cart

Pretty harsh words for this. I'm willing to bet this was just a simple mistake by an employee that didn't know.

1 like, 6 dislikes
Posted by Karen Goetsch Paulson on 10/28/2014 at 9:54 AM

Re: “Rock and Rye knocks colds out

My great-grandfather used to drink a bit of this before going out to work on the farm in the winter, and a shot before bed each night. My grandfather did the same, and I never knew him to have a cold. I keep a bottle around and at the first sign of any cold or cough, drink about half a cup over ice, go to bed, and get up the next day feeling great! It works!

25 likes, 6 dislikes
Posted by Cathy on 10/14/2014 at 8:21 AM

Re: “Rock and Rye knocks colds out

I do understand, my mom gave r&r to me as well, I live in nyc and no liquor store gave it where xan I find it

10 likes, 17 dislikes
Posted by Barbara Cole on 10/01/2014 at 5:22 AM

Re: “Local markets stay hot even when the temperatures drop

Chef Alyssa (from Chef Alyssa's Kitchen) kicked off the Chef in the Market! Series at Atherton and will close it out on Small Business Saturday. She is also hosting the 3rd (and final) Gather Dinner at Atherton Market

For Davidson Market - just this past Saturday she had a Chef Demo and will also be competing in the Chef Challenge on November 1st.

1 like, 0 dislikes
Posted by Chef Alyssa's Kitchen on 09/22/2014 at 4:10 PM

Re: “North Carolina apple days are upon us already

The Southern Heritage Apple Orchard was created in 1997 and is part of Horne Creek Living Historical Farm, one of twenty-seven historic sites operated by the North Carolina Department of Cultural Resources. Lee and Edith Calhoun donated all of the apple trees which are in the orchard.

A number of years ago, the orchard became mature enough to start selling apples. We do not give apples away. Apple sales from the orchard go back into covering the costs associated with its operation.

Growing four hundred different varieties of southern apples, some of which are very disease prone, is a highly complex and challenging project; for that reason, you do not often see these apples grown today in commercial orchards. Fungal diseases are hard to control when this many varieties are involved. As a consequence, a small percentage of the fruit can't be sold for eating or cooking purposes. We sell those apples as deer apples. Other varieties that we have in the orchard will not keep for more than a few days and the selling window is very short. The remainder of the crop is sold to the public at the site's visitor center, at off-site festivals, at our Annual Cornshucking Frolic on the third Saturday of October, and for research purposes.

In addition, when the fruit load is too heavy on the trees, we often have to thin it out. Because it is not ripe, that fruit can't be used.

I hope this information clarifies our operation at the Southern Heritage Apple Orchard.

Lisa R.Turney
Site Manager
Horne Creek Living Historical Farm

1 like, 0 dislikes
Posted by Horne Creek Farm on 08/30/2014 at 12:47 PM

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