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Tuesday, September 21, 2010
Food News / Smorgasbord The Capital Grille introduces new prix fixe dinner
Posted By Priscilla Tsai on Tue, Sep 21, 2010 at 11:00 AM
It's officially fall tomorrow, and while the air isn't crisp and chilly here in Charlotte (at least not yet), you can enjoy fall flavors courtesy of The Capital Grille.
The Capital Grille has rolled out a new prix fixe dinner menu inspired by the Pacific Northwest.
The three-course "Flavors of the Pacific Northwest" menu features flavors reflective of the Northwest area of the country (think cherries, halibut, Washington apples, etc). See menu below.
The $39 per person dinner is only available The Capital Grille from now until Oct. 31, so get on it.
201 N. Tryon St., IJL Financial Center
Reservations: (704) 348-1400
Monday, September 20, 2010
Food News Breaking news: Penguin Drive-In changes ownership
Posted By Carlton Hargro on Mon, Sep 20, 2010 at 3:48 PM
The Penguin Drive-In, which has been in the hands of owners Brian Rowe and Jimmy King for the last 10 years, will change ownership at the end of October.
Rowe and King will be moving about a block away to the Diamond Restaurant, which they are in the process of rehabbing, but Rowe told Creative Loafing leaving the Penguin is a shock.
“We have to go; they’re going to take over and we don’t know what they’re going to do,” Rowe said.
King and Rowe had signed two five-year lease agreements with the building’s owner, listed on the Mecklenburg County tax records as Ballentine Family Investments LLC. The current lease agreement was about to expire and Rowe said the building’s owners — who also own the name — came to him and King with an offer.
Read the rest here.
Friday, September 17, 2010
Smorgasbord / Priscilla Tsai The Pioneer Woman really does it this time
Posted By Priscilla Tsai on Fri, Sep 17, 2010 at 3:44 PM
I read Ree Drummond's blog The Pioneer Woman Cooks! almost every day. Most of her recipes are hearty foods, perfect for her family's ranching lifestyle out in the country. The food isn't dainty, but that's not what you expect from her.
Ree specializes in dishing up items that are flavorful, fatty, and rich. Mini meatball sandwiches, pastas with thick creamy sauces, chocolate sheet cakes, and the like.
I enjoy looking at the beautiful photos of her dishes oozing with butter and sauces, and delightful desserts full of sugar. I live vicariously through those photos, since my conscience never (or rarely) lets me indulge in making such caloric, sinful foods.
Well, today, she's really done it. She's packed in more butter than I ever thought possible. Today's recipe truly horrifies me.
It's called "The Bread" and it only has two ingredients. Can you guess?
Yep... bread ... and butter. Lots of it. One entire stick for each half loaf. Shut. Your. Mouth! Check it out here. I'm still in shock.
Wednesday, September 15, 2010
Mouthful Livin' la Vida loca: A look at Uptown's newest spot
Posted By Priscilla Tsai on Wed, Sep 15, 2010 at 4:18 PM
Vida Mexican Kitchen y Cantina opens at the EpiCentre Uptown on September 30.
The restaurant, which will be Uptown's only Mexican joint (besides Salsarita's), serves up "authentic Mexican cuisine and handcrafted margaritas."
Vida's bar is stocked with over 50 tequilas and they offer a "Skinny Margarita" which only weighs in at 100 calories. Guacamole gets made tableside on a cart by a specialized guacamole chef. Tortilla chips are made locally and are fried up fresh when you order. A few things to remember when you go: Get the guac, carnita tacos (made of pork confit ... or, as they say, cooked in lard), and the churros.
Creative Loafing got a sneak peek today. Take a look at what's in store:
Food News / free food / Priscilla Tsai Boston Cream Cupcake
Posted By Priscilla Tsai on Wed, Sep 15, 2010 at 3:46 PM
I snagged my free Boston Cream Cupcake from Something Classic Uptown this afternoon. The cupcake giveaway was part of Bravo's celebration of their premiere of Top Chef Just Desserts, which airs tonight.
Did you get yours? If not, it's too late now. The cupcake offer was only from 1 to 3 pm. Better luck next time!
Food News / free food Win free Outback for a year
Posted By Priscilla Tsai on Wed, Sep 15, 2010 at 11:22 AM
Now through September 30, Outback guests have a chance to win Free Outback for a Year each time they dine at their local steakhouse restaurant.
You'll receive a scratch-and-win card with your bill which will reveal if you've won free food for a year. If you don't happen to win that grand prize, don't fret – there are other prizes too. Other offers include $10 off a meal, a free appetizer (or Aussie-Tizer, as they call them), or a free dessert.
Food News Free cupcakes from Something Classic
Posted By Priscilla Tsai on Wed, Sep 15, 2010 at 9:27 AM
Charlotte's catering and cafe company Something Classic was picked by Bravo to help promote the premiere of their show Top Chef Just Desserts today, Wednesday, Sept. 15, by giving away free Boston Cream Cupcakes from 1 to 3 pm at their East Boulevard and Uptown locations this afternoon.
A free cupcake means zero calories,* so celebrate a new season of Top Chef and eat some sweets and take some pics at Something Classic.
East Blvd.
Twin Oaks Shopping Center
1419 East Blvd
704.347.3666
Uptown at The Mint Museum of Craft + Design
Courtyard Plaza
220 N. Tryon St.
704.331.9158
* Not really, but in my fantasy world, yes.
Tuesday, September 14, 2010
Food News Enso celebrates anniversary
Posted By Priscilla Tsai on Tue, Sep 14, 2010 at 3:41 PM
Sushi spot Enso celebrates its anniversary on Thursday, Sept. 16, at its location at the EpiCentre.
Events include sushi demonstrations, a nude sushi model, martial arts demonstrations, and inflatable costume sumo wrestling.
Those who make a reservation for the anniversary celebration will receive a complimentary dessert and champagne.
To make a reservation, call 704-716-ENSO or book online at www.ensocharlotte.com.
Enso Asian Bistro and Sushi Bar
210 East Trade Street
Charlotte, NC 28202
(704) 716-3676
Recipe / Priscilla Tsai / Dessert Crazy king cake
Posted By Priscilla Tsai on Tue, Sep 14, 2010 at 11:43 AM
After spending five days in New Orleans, LA, eating my way through town, noshing on oysters, bbq shrimp, pralines, muffulettas and more, the only NOLA food I didn't get to sink my teeth into was the traditional Mardi Gras king cake. I guess they only have the green, purple and gold cake/bread during Mardi Gras time.
I've only had king cake once in my life, so I'm not even sure if I like it. The little plastic baby buried inside king cakes is kind of creepy. But if it's tasty, I'm willing to overlook the baby in my food.
To make my NOLA food experience complete, I came home and experimented making my own king cake from a recipe I found in a Southern Living Magazine cookbook. The cake isn't really a cake, but a yeasted dough that is similar to cinnamon buns. The dough is rolled out, smothered in softened butter, and dusted with cinnamon sugar before it's rolled up jelly-roll style and formed into a ring.
I only had green, pink, and rainbow sprinkles on hand, so I used those instead of the traditional colors. My crazy looking "cake" tasted pretty good fresh out of the oven and covered in icing, but it was not so tasty a few hours later when it was cold and hard.
So, experiment competed. Results: I probably wouldn't make it again.
Friday, September 10, 2010
Recipe / Priscilla Tsai / Dessert Funfetti cupcakes with chocolate frosting
Posted By Priscilla Tsai on Fri, Sep 10, 2010 at 11:17 AM
Happy birthday, Carlton!
In honor of our CL editor Carlton Hargro's birthday tomorrow, I made some festive cupcakes to celebrate the occasion. Nothing says "birthday cupcake" like a classic vanilla cupcake with thick chocolate frosting and sprinkles.
To kick it up a notch, a good scoop of colorful sprinkles were added to the batter of these vanilla cupcakes give them their rainbow-speckled insides.
The base is the same Magnolia Bakery vanilla cupcake recipe as these cupcakes here, minus the lemon zest.
The chocolate frosting is a bit different because it isn't a simple buttercream. It's a slightly tangy frosting with lots of chocolate, and a bit of cream cheese, butter, and sour cream. And by a "bit," I mean a cup...
I'll admit I might have over-frosted these and loaded up the frosting a bit too much. But for the sake of presentation, I swirled the chocolate frosting up high. It looks prettier that way, no? I won't be offended if you want to cut it down a bit.
Find Carlton on Twitter @CarltonHargro and wish him a happy birthday!
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