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Thursday, March 19, 2009
Culinary Gadgets and Gizmos Dress up your cupcakes with these Sophisti-Cakes cupcake wraps
Posted By Priscilla Tsai on Thu, Mar 19, 2009 at 3:39 PM
A friend recently sent me a link to a site selling cupcake sleeves. What? Sleeves? Cupcakes don't have arms!
These Sophisti-Cakes Roundabout sleeves are basically just strips of paper that can be wrapped around the base of a cupcake, but I'm impressed with how creative you can be with them. Check out these pics:
They cost $8.99 for a dozen. Eh, a bit steep. I'm sure you could just print them out yourself with a home printer.
Food News Win a Top Chef trip to New Orleans
Posted By Taylor Eason on Thu, Mar 19, 2009 at 1:31 PM
To many foodies, attending the New Orleans Food and Wine Experience is like trekking to Mecca. Some of the best food in this country originates from this home of Cajun and Creole goodness. The folks from Bravo's Top Chef and New Orleans Online are giving away an all-expenses paid, weekend vacation for two to New Orleans for the NOFWE. Dates are May 20-23, 2009 and include the following:
1) Round-trip coach class domestic air transportation for Grand Prize Winner and Guest from a major airport nearest to Grand Prize Winner's home;
2) 4 days/3 nights at the Omni Royal Orleans Hotel in New Orleans, LA (one (1) standard room, double occupancy);
Smorgasbord Re-creating the Mona Lisa in burger grease
Posted By Priscilla Tsai on Thu, Mar 19, 2009 at 10:06 AM
You know how a greasy burger can soak through the take-out paper bag and make it transparent? Well this guy uses the same grease and technique to create a masterpiece. I wonder if it'll go rancid.
Food News Food news: March 19
Posted By Tricia Childress on Thu, Mar 19, 2009 at 8:00 AM
Providence Café, 110 Perrin Place, is hosting a Treana wine dinner on Thursday, March 26 at 6:30 p.m. The cost is $60. On the menu are quail with pomegranate molasses, grilled figs, and frisee with 2006 Liberty School Chardonnay; cobia with sun-dried tomato pesto and julienne vegetables in a shellfish consommé with 2006 Liberty School Syrah; rabbit loin with rosemary red wine demi glace and papparadelle with non-vintage Triana red; and petite pear, armagnac goat cheesecake, and gianduja square with 2005 Candor Zinfandel. Call 704-376-2008 or e-mail catherine@providencecafe.com.
Wednesday, March 18, 2009
Food News More from Nonna's Kitchen...
Posted By Priscilla Tsai on Wed, Mar 18, 2009 at 1:45 PM
Nonna's Kitchen is hosting a Pacific Northwest Wine Tasting on Wednesday, April 1 at 7pm. James Corbin will bring seven of the best wines from the Pacific Northwest region as he guides guests through a tasting and tutorial. Along with the wine tasting, Nonna's chefs will be matching the wines with regional favorites. The cost to attend is $15. Call or email to reserve your seat.
Nonna' Kitchen
828 E. Morehead Street
Charlotte NC 28202
(704) 333-4499
Food News Beer dinner at Brixx
Posted By Carlton Hargro on Wed, Mar 18, 2009 at 10:45 AM
The Uptown location of Brixx: Wood Fired Pizza just sent word that it's hosting a special beer dinner next Tuesday, March 24.
The dinner starts at 6:30 p.m. and features pork from Grateful Growers Farm (a local farm) and microbrews from Asheville's Highland Brewing.
Here's a look at the full menu:
APPETIZERSt Terese’s Pale Ale
Prosciutto-wrapped Jumbo Shrimp with Bruschetta Crostinis
SALAD
Gaelic Ale
Spinach Salad Pizza
with wild mushrooms and tasso baked on goat cheese and
mozzarella, topped with spinach, warm tasso honey dijon, red
onions and boiled egg
ENTRÉE
Oatmeal Porter
Wood-fired Bone-in Pork Chop
with marsala butter sauce and parmesan whipped potatoes
DESSERT
Black Mocha Stout
Chocolate-Hazelnut Crème Brulee
Food News Food news: March 18
Posted By Tricia Childress on Wed, Mar 18, 2009 at 8:00 AM
Sullivan’s Steakhouse, 1928 South Blvd., is hosting a Microbrews of the Carolinas Dinner on Friday, March 20 at 6:30 p.m. Cost is $55, excluding tax and gratuity. The five-course dinner includes: steak tartar with citrus marinade with Blowing Rock ‘High Country’ Ale; seared tuna and micro greens with sesame toasted vinaigrette and wasabi-ginger drizzle with Duck Rabbit Amber Ale; oyster stuffed chicken roulade with citrus beurre blanc with Highland ‘Kashmir’ India Pale Ale; espresso rubbed pork loin with molasses sweet potato battonettes with Highland ‘Oatmeal’ Porter; and fried vanilla bean ice cream topped with Duck Rabbit Milk Stout, Irish cream syrup and toffee crunches.
Tuesday, March 17, 2009
Kimberly Lawson
Posted By Web Editor on Tue, Mar 17, 2009 at 4:38 PM
Kimberly is a sweet girl from Georgia, or at least she’d like to think she is, and currently serves as CL’s operations editor, often without shoes on. She earned her Bachelors in English with a minor in journalism from Augusta State University in 2006 and moved to North Carolina shortly after because she thought the weather would be cooler (it’s not). Kimberly can generally be found writing for KLEPTO, CL’s shopping blog, but she randomly contributes to other blogs as she sees necessary. You can also find her out occasionally stalking celebrities with a camera.
Food News Free wings today!
Posted By Kimberly Lawson on Tue, Mar 17, 2009 at 10:19 AM
If you plan to drink your way through St. Patrick's Day, then I would suggest you hit up the FREE wing buffet at Wild Wings Cafe (Epicentre) today from 3 p.m. to 4 p.m. Wild Wings will serve as the kickoff point for the Rockhouse Events' Irish Flu Bar Crawl. If you get there before 4 p.m., no charge. After 4 p.m. is just $5.
It's bracket time
Posted By Priscilla Tsai on Tue, Mar 17, 2009 at 9:07 AM
After you fill out your March Madness basketball brackets, go over to the blog So Good for some more bracket fun. So Good presents: Meat Madness!
In this tournament style, 32 meat face-off, So Good readers will vote on what is the greatest meat over the next 25 days. The bracket of all 32 contenders appears below. We have 4 regions. The “Red” Meat Region, the Poultry Region, the Pork Region and the Seafood Region
Here's what the bracket looks like:
This could be a toughie! I'm thinking bacon and sausage will make it pretty far. Pick your #1 meat!
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Restaurant owner Tela Loli talks business
She makes it her goal that everyone who enters Le Peep’s doors has a pleasing, and filling, food experience.
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Charlotte chefs hit the road to help flood victims
Piedmont Culinary Guild is on its way to South Carolina today.
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Priscilla Tsai
