Besides just about anything chocolate, fruit cobblers are my very favorite dessert. There's just something about crusty dough and sweet fruit served steaming hot with cold vanilla ice cream. I'm a big fan of hot and cold foods served together which explains my undying love of cobbler Ã la mode.
No one seems to believe me when I say that my family's cobbler recipe is so extremely easy. Cross my heart and hope to die. It's so easy, a 7-year-old with a basic grasp of measuring cups could make this, if a parent was willing to operate the oven.
For this week's recipe, I used fresh fruit. Strawberries are so fresh and cheap right now, I'd be a fool to use anything else. In fact, one of the things I love most about this recipe is that frozen fruit works so well in it, which means you can enjoy most any kind of fruit cobbler, even in the wasteland of winter when fresh local fruit is nonexistent.
The spotlight on Southern fare doesn't seem to be dimming anytime soon - Charlotte can now count another ode to comfort food on its restaurant roster.
Describing its cuisine as "upscale soul food,"Delta's Charlotte (525 N. Tryon, former home of GW Fins) will feature lunch, brunch, dinner and live jazz and R&B throughout the week. The location is the second of what owners Coretta King and Joshua Suggs hope to be many. The duo are already planning on opening Delta restaurants in Houston, Atlanta, and Washington, D.C. over the next five years.
To celebrate the new eatery, Delta's hosted a ribbon cutting ceremony for the media, public officials and other prominent individuals:
Who's been living in this city since she was a teenager and has yet to go giddily traipsing through the halls of Discovery Place? That would be this girl. I don't know how I've managed to avoid the landmark museum all these years, but it might be time for me to check it off the Charlotte bucket list - with a pen in one hand and a cocktail in the other.
The Mixology: Combine Science with Celebration event will feature a variety of food and drink stations hosted by top area chefs. Featured chefs include molecular gastronomy phenom Chef David Quintina from Kobe Kreations, Chef Cassie Parsons from Harvest Moon Grille and the winner of Food Network's Cupcake Wars, Cupcrazed!
Door prizes and a silent auction also guarantee that you can end the night with more goodies than you began it with.
The good times keep rolling at the after-party, at Rock Bottom Brewery from 9 p.m.-10 p.m.
Saturday, May 10. 6:30 p.m.-9 p.m. Tickets are $30 each, $50 per pair (Enter code: TwoFor50 to receive this pricing). Must be age 21 years or older to purchase tickets.
Last week I brought you a delectable strawberry treat, just right for breakfast or dessert. Well, I must have scrumptious breakfasts on the brain because we're not straying far just yet.
Let's talk muffins.
I absolutely adore making muffins on the weekends. I mix everything up in a bowl, throw the batter in some muffin papers, and bake. Then I have breakfast for several days all ready to go. Muffins are delicious and easily adaptable for whatever fruit (and even sometimes veggies) are in season.
When you go out for sushi and look at the menu, do Philly Roll, Rainbow Roll, and Bagel Roll ring a bell?
Well, if you have ever ordered one of these rolls or even thought about it, listen up. These rolls likely have one thing in common and I'll give you hint, the key ingredient comes from a farm... a big aquafarm loaded with antibiotics, dyes, toxic pesticides and other harmful chemicals. This is where most of the salmon in this country comes from and where most sushi restaurants get the fish for their famous rolls.
Farming salmon has become the most popular method of bringing this fatty fish to your table - but not without health and environmental risks. If you haven't already started to think about what kind of salmon you are consuming and spending your hard earned money on, it's time to eat with your dollars. Here are three reasons why:
Tax time can make or break a budget, and if this year's filing left you feeling a little light in the pockets, you may be looking for a picker-upper of sorts to lift that broke-ass mood.
Carbohydrates, I believe this is where you shine.
This is the deal: from Friday, April 13 through Tuesday, April 17 (tax day), Bruegger's is offering its Big Bagel Bundle for $10.40 (get it?), allowing customers to choose a baker's dozen (13) of their favorite bagels and two tubs of Bruegger's cream cheese for a savings of $4-5, depending on the location.
Guests are asked to visit Bruegger's Facebook page to download and print the tax day coupon through Tuesday, April 17.
Now you know. So go on and treat yourself, you tireless little taxpayer, you.
As soon as my husband spotted the fresh strawberries I bought at the the grocery store two weeks ago, he started dropping hints about a certain recipe I made last spring. It's delicious, decadent, and actually a healthy alternative to most desserts or sweet breakfasts.
In fact, I think you'll find that it is pretty amazing if you love strawberries as much as I do ... which is a lot.
Juicy strawberries, flaky biscuits, creamy yogurt topping and a sweet honey drizzle. What's not to love?
Editor's Note: This event has been postponed.
The restaurant-scape may be dotted with sushi joints of all stripes, but how often do you get to sample from the best of the best under a Spring night sky?
The upcoming Sushi & Sake is a blowout event (happening Wednesday, April 25), for those besotted by the stuff, with more than 20 area restaurants offering a range of sushi specialties. No need to leave the party thirsty, as sake and Japanese beer will be flowing.
Proceeds will benefit Rebuilding Together of the Carolinas, a nonprofit working to preserve affordable home ownership and revitalize communities.
Entertainment will include live music and a unique silent auction.
You can purchase your tickets for $25.
A couple of years ago, I interviewed for a cashier position at a wine and beer retailer. "Oh yeah, I've got this," I thought to myself, as I concisely articulated my answers with confidence and ease. Then came one of those questions that expect a longer, more revealing answer. "So tell me, Laura. What do you know about wine?"
Cue the crickets. I should've known it was coming (the word "wine" is in the freakin' store name). "Well ..." I smiled feebly. "I know I can drink a lot of it!" I guess I got points for honesty, because I ended up landing the gig.
I'm not a cashier anymore, and I also can't say I soaked up much more wine wisdom other than knowing I definitely prefer red to white. If you're also pretty clueless as to the ways of the fermented grape, the Wine 101 Tasting can point you in the right direction.
Renowned expert Kevin Zraly has been educating the masses on all things wine for 40 years. During the seated tasting with Zraly at the Charlotte Wine & Food festivities, he will chose wines to taste that he believes are worthy of everyday enjoyment, and he'll explain his reasoning and rationale behind each pick.
Wines chosen by Zraly will be available for order on-site during the event and for purchase from Vin Master.
Registration for the event closes April 15. Tickets are available for purchase here.
$35 per person. 2pm Saturday, April 21 at The Ritz-Carlton, 201 E. Trade St.
What's cookin', good lookin'? Barbecue, that's what.
Zink American Kitchen is stepping up the idea of the Sunday family meal with their new All-American BBQ Sundays. For $24 per person, you and your nearest and dearest can dig into unlimited servings of entrees and sides fit for a southern fried king: Backyard chicken, BBQ pork ribs, pulled pork, corn on the cob (with boursin butter), aged cheddar mac n' cheese, southern beans, cole slaw, pasta salad and, if you're really going all out, peach cobbler for dessert.
If you're really looking for a deal, you can buy one All-American BBQ special and get a second half-price through April. Download your coupon here.
Love hazelnuts! A must try is the southwest veggie, best crepe ever!
So how about credit for the artist who painted the portrait. Local?
Could you please provide a link to the meal plan, I would like to pass…