Opening tonight is Rudys Italian Restaurant & Bar, 6414 Rea Road, (formerly Firenze). You may know Rudy Amadio from Dolce Ristorante in Dilworth. In the kitchen here is Chef Charlie Rios. The menu is similar to Dolces with one big exception: At Rudys the gnocchis are made on Thursday night (not Tuesday as in Dilworth). Rudys has wine by the glass ($7 to $11) or bottle ($26 to $80). Hours are 5 p.m. until 10 p.m. Monday through Thursday; 5 p.m. until 11 Friday and Saturday. They will be open on Valentines Day. Lunch begins Feb 15. Lunch hours are 11:30 a.m. until 2 p.m. 704-544-4949.
Harvest Moon Grille the orange gourmet food truck owned by Grateful Growers Farm has been parked near Johnson & Wales University every Monday and Wednesday since the beginning of December. On their opening day, I released my Intro to Food Writing class (I also teach at J&W) so students could buy one of their marvelous pork sandwiches. Their menu changes weekly, but the best I had this week was their Three Little Piggies Pasta with pancetta, country ham, and smoked ham (from animals raised on their farm and products cured there as well) bathed in a garlic cream sauce with slivers of green peppers and mushrooms over an organic penne. All this for $6.
The Eat My Charlotte Foodie Tour: Chicken Wings hits the streets March 6. To ensure we will be taking y'all to the best wing spots in town, we did our highly scientific and methodical research yesterday by driving around Charlotte and taste-testing it all. Here's a few pictures of what we tried. You may be tasting a few of these on the tour.
Tickets for the tour will be available for purchase online in the next week.
I found it! It's parked in an inlet off Tryon Street, between 4th and 5th Streets.
Check out these photos of Charlotte's newest food "truck" Harvest Moon Grille. For more info on HMG, read my earlier post.
You can stop being jealous of NYC and LA for their plethora of food trucks. Well, as least a little less jealous. Charlotte's got a new food truck! Harvest Moon Grille, serving locally grown food from Grateful Growers Farm, will be cruising Uptown serving lunch daily. This "meals on wheels" will focus on providing local fresh, affordable and delicious food.
You can find them today from 11 am to 2 pm at Bank of America Plaza on Tryon Street, near 4th street. Look for the orange truck. (Click here for a map)
Moon Shot (soup) - Potato with our smoked polish sausage
Side - a salad of fresh julienned cabbage
The "real" Ham-burger - Grateful Growers ground pork burger with lettuce, tomato, onion, mushroom and peppers on a yeast roll.
The Bird - Grateful Growers pasture-raised chicken in a salad with dates, apples + pecans topped with dandelion greens.
Beef + Cheddar - thinly sliced Gilcrest beef with melted cheddar topped with a chowchow aioli on a yeast roll.
Falafel Burger - (yes, we love vegetarians too!). Falafel with carrot and onion pattied into a burger and served on a yeast roll with lettuce, tomato and chowchow aioli
To drink - Fresh apple cider from Hendersonville NC
"Fer laters" - Pink Lady Apples or Cassie's amazing flourless chocolate torte
Grateful Growers Farm (pork, chicken)
Gilcrest Farm (beef)
Yah's Best (chowchow)
T+K Farm (eggs)
Niese's herbs (lettuce)
Rosemary Pete's Herbs (dandelion greens)
36th Street Bakery (yeast roll)
Sunny Creek Farm (potatoes)
Brushy Mountain Apples (pink lady apples)
Apple Wedge Cider, Hendersonville (cider)
Packed with loads of vitamin C, vitamin A, and fiber, butternut squash is as nutritious as it is tasty. This velvety soup highlights the nutty, sweet flavors of the squash and makes for a great winter soup. Pureeing sauteed butternut squash, carrots and onions together lends a thick texture to the soup without the use of heavy cream, which keeps it light. With only six ingredients, it couldn't be easier. (Pst...Use pre-peeled and diced squash to save time.)
Butternut Squash Soup (from Cooking Light)
1 tablespoon butter
3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
3/4 cup chopped carrot
1/2 cup chopped sweet onion
2 1/2 cups fat-free, less-sodium chicken broth
1/4 cup half-and-half
1/8 teaspoon salt
To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Eat steak for a cause and meat, I mean meet, new people.
The Young Affiliates of the Mint will be participating in "A Steak in our Community, Philanthropy Week at Morton's" on Tuesday, February 23.
Each night, beginning February 22, one of six local nonprofit organizations will be spotlighted in the second "A Steak in our Community, Philanthropy Week at Morton's." Each organization will get a share of the proceeds from Morton's. Tuesday's event will benefit The Mint.
The three-course meal will be available to guests for $75; with $25 of each dinner donated to The Mint. Don't forget to treat yourself to some wine with that steak 10% of all wine sales will be donated as well. The menu features:
Mixed Field Greens
Single Cut Filet Mignon,Béarnaise Sauce
Broiled Salmon Fillet,Chef's Beurre Blanc Sauce
Chicken Christopher,Garlic Beurre Blanc Sauce
Grilled Jumbo Asparagus and Mashed Potatoes
Dessert Trio featuring
Mini New York Cheesecake, Double Chocolate Mousse Cup and Fresh Seasonal Berries & Sabayon
Dinner starts at 5 pm. The meal will be large, so sharing a meal between two people is allowed. And if you can't make dinner, stop by and join the YAMs for a late drink. For reservations, call 704-333-2602 or go to www.mortons.com.
Tuesday, February 23, 2010
5:00pm - 11:00pm
227 W. Trade St.
I made my first Queen's Feast, aka Charlotte Restaurant Week, restaurant stop at The Liberty Gastropub last night. Surprisingly, the restaurant wasn't as packed as I had anticipated which was nice as a diner. The meal was leisurely, the service was attentive, and we weren't rushed out quickly, as some restaurants do for restaurant week to turn tables.
Everything I tried on the menu was superb. As the meal progressed, the dishes got better and better. I started out with the Savory Lobster Crumble, Winter Vegetables & Ritzy Cracker Topping. Baked in a baby casserole dish and topped with a smoky grilled slice of ciabatta bread, it was rich with fresh corn and potato chunks. I also dipped my fork into my friend's Wild Boar Sausage first course, which looked like a little fat potato it was so plump.
For my main, I tried Pan Roasted Golf Coast Mahi, which was placed on Low Country red rice with shrimp and sausage. The creamy rice was thick like risotto and paired nicely with the fish.
Dessert was to DIE for. Not kidding. Hands down. The best. If you go, try the Crisp Apple Pie with Butterscotch Ice Cream. The pie is actually an empanada/croissant/apple handpie type of deal. Incredibly crisp and flaky dough enveloped warm apple filling. Served with creamy caramel ice cream I was a pig in heaven. I'd go back just for that dessert. My friend suffered from a case of fullness by dessert time, so I took one for the team and devoured his Chocolate Bread Pudding, which I can say, was also very good. I am officially a Liberty Gastropig.
I think The Liberty has a few Restaurant Week reservation slots open still, so jump on it.
There may be no such thing as a free lunch in this world, but there is a free breakfast.
Click here to print!
Plaza Midwood is getting a new international resident Cuban Pete's Café. Opening Wednesday, February 10, in the space that previously housed The Graduate, Pete's will offer classic Cuban home style cooking along with traditional Cuban drinks and homemade desserts. The menu will include everything from appetizers and soups to sandwiches, seafood, and meats. And if that isn't enough, Pete's has a variety of bars to suit any taste.
Their Coffee Bar will be offering traditional coffee drinks like espresso, cafe con leche, cortadito (an espresso topped with steamed milk), plus sweet and savory foods too munch on Cuban sandwiches, media noches, guava pastries, stuffed potatoes, empanadas, croquets and more.
If you are looking for something "stronger," check out their other three bars. The main bar will offer specialty drinks, various mojitos, and local beers. The Sangria Bar will offer six different types of sangrias, and the International Rum Bar will offer, well ... rum!
Cuban Petes Café
1308-E The Plaza, Charlotte, NC 28205 (Midwood Corners Shopping Strip)
11am-10pm Monday to Thursday
11am to 11pm Friday & Saturday
Bar open until 2am
The Neely's?? What a display of pure manure. So much crap to pile on there…
Great job Deacon so very proud of you!!!