On Thursday, Oct. 27, the "granddaddy" of all fund-raising barbecues, the 82nd Annual Mallard Creek Presbyterian Church Barbecue (11400 Mallard Creek Road), will begin at 10 a.m. This year, the volunteers expect 20,000 hungry visitors — and politicians. Church members will cook 13,000 pounds of pork barbecue and 2,500 gallons of Brunswick stew. Although many go for the chopped 'cue and the political bantering, what's unique about this event is the Brunswick stew.
Brunswick stew is one of those Southern dishes with a hazy heritage and a recipe that varies from region to region. The Mallard Creek Brunswick stew comes from a Low Country family recipe and thus uses rice as the thickening agent.
In addition to barbecue, the end of October also is the time for pan de muertos, or bread of the dead, at Latino bakeries. Many Latin American countries commemorate the Day of the Dead (El Dia de los Muertos) — also known in some European countries as All Souls' Day — on Nov. 2. Pan de muertos is a large yeast bun topped with a dough applique shaped into bones dusted with granulated sugar. This pastry usually appears on the shelves mid-October. Pan de Muerto (85 cents, cash only) is available at area Panaderia Odalys (4404 E. Independence Blvd., 6301 N Tryon St.).
Mexican sugar skulls also help celebrate the Day of the Dead. Blank mid-sized sugar skulls that can be decorated at home are available at Pura Vida Worldly Art, 3202 N. Davidson St. (704-335-8587) for $5. Decorated skulls are $8, and sugar skulls created by local artists start at $30.
Looking for a food you can't find? Or do you know of other food items unique to the Q.C.? Whether it's regional foods or international, talk to me: tricia.childress@creativeloafing.com or 704-522-8334, extension 136.