This week, Creative Loafing unveils a new Web mini-series called Swig. For the next few weeks, we'll take you into some of Charlotte's most popular bars and restaurants and ask bartenders how to make some of their most popular drinks.
In this episode of "Swig," bartender Adam Frers of Soul Gastrolounge, 1500-B Central Ave., shows us how to make Soul's X-Rated Martini.
According to the "Eat This, Not That" guide to fast food, Chick-Fil-A's chicken sandwich rates a C+ on the grade scale. The rating didn't completely surprise me since there's very few fast food entree items that make good marks, but the guide doesn't explain why the grade is so low (I'd suspect the 1370 mg of Sodium). But thanks to Food Babe, I discovered what really goes into my favorite chicken sandwich. Check out her blog post and see what I'm talking about.
Executive Chef Gene Briggs of Blue Restaurant & Bar is hosting a tomato-centric cooking class this month as part of his monthly cooking demonstrations at the restaurant.
If you've got tomatoes galore growing in your garden, you might want to sign up for this class. The demonstration titled "Tomatoes, Tomatoes, Tomatoes," will take place 11 am to 1 pm this Saturday, Aug. 13.
On the menu are:
The cost for the class is $39.95 per person (excludes tax and gratuity).
Blue Restaurant and Bar
5th and College St.
Charlotte, NC 28202
Oyster lovers won't want to miss this event. Growlers Pourhouse is hosting a Beer and Oyster Pairing on Tuesday, August 16.
You can get your $10 tickets at the door, or purchase them in advance by emailing email@example.com or calling 704-910-6566.
Space is limited, so you might want to reserve your seat today.
3120 North Davidson Street
Charlotte, NC 28205
Full of bright summer flavors, this is Roasted Shrimp Orzo Salad is one of my favorite dishes.
Pick and choose to include your favorite summer veggies, but here I've done a shrimp orzo (a type of pasta that looks like rice) salad of cucumbers, red onions, a mix of olives, grape tomatoes, spinach, parsley, and feta.
It's all tossed with an easy dressing made of fresh lemon juice, olive oil, and a little salt and pepper. Serve it room temperature, or chilled for a refreshing warm-weather dish.
Remember how I said all boys love cinnamon sugar Snickerdoodle cookies? Well, one of the biggest Snickerdoodle fans I know is my boyfriend Mike. So to celebrate his birthday, I turned that cookie into a cake.
Here it is: A cinnamon-flecked cake slathered in brown sugar buttercream, and garnished with Snickerdoodle cookies.
(The cake banner was made with kabob skewers, twine, magazine pages, and a little rubber cement.)
Make it for the Snickerdoodle-lover in your life.
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