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Thursday, March 12, 2009
Food News Cheap eats for kids
Posted By Carlton Hargro on Thu, Mar 12, 2009 at 11:12 AM
This just in from the folks at Friendly's Restaurants:
Starting on Monday, March 16, your local Friendly’s Restaurants will offer kids meals starting at $1.99 from 4 p.m.-7 pm. The event is called Menu Madness and serves as the kickoff to an entirely new kids menu with games and prizes. Collectively, Friendly’s has coined the initiative Sprinkle Vision. More information on all the details can be found at www.friendlys.com.
FYI: The nearest Friendly's to Charlotte seems to be in Huntersville. You can reach the restaurant by phone at 704-992-0500.
Recipe Buffalo Chicken Dip
Posted By Priscilla Tsai on Thu, Mar 12, 2009 at 10:17 AM
This recipe is so good, it'll blow your socks off... or so I've heard. I ran across this recipe one day as I was perusing my usual food blogs. When a friend asked me for Super Bowl food ideas, I sent this to him. He said it turned out amazing. Other bloggers who've made it have a said that their guests actually picked up the casserole dish and licked it.
I've been meaning to make this recipe myself for a while now, but I've been waiting to find the right occasion to make it. I need to justify making this dressing and cheese laden (aka. calorie-fest) dish. Perhaps soon though... I'm dying to try it. If you make it, let me know what you think!
Buffalo Chicken Dip As Made by The Bitten Word
Adapted from Frank's RedHot
INGREDIENTS
8 ounce package of cream cheese, softened
1/4 cup ranch salad dressing
1/4 cup blue cheese salad dressing
1/2 cup buffalo sauce or buffalo style barbecue sauce
1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted)
2 cups shredded meat from a fully cooked rotisserie chicken
DIRECTIONS
Pre-heat oven to 350 degrees F. In a deep baking dish, mix cream cheese, salad dress, buffalo sauce, and cheese. Stir until combined. Stir in chicken.
Bake uncovered for 20-25 minutes, until the dish is heated through. Serve with crackers, pita chips, sliced bread or vegetables.
NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad rather than 1/4 cup of each. Similarly, you can mix blue cheese and mozzarella, or use portions of each.
Food News Tuscany comes to The Capital Grille
Posted By Priscilla Tsai on Thu, Mar 12, 2009 at 9:59 AM
The Capital Grille is offering a five-course Italian meal for $49 per person. This special menu will be offered now through April 5, 2009 to introduce the launch of their partnership with Castello Banfi. The Tuscan winery's 2005 BelnerO Sangiovese di Montalcino will be served with menu items including:
Creamy Porcini Mushroom Soup Garnished with Chive Oil
Swordfish Roasted inside Parchment Paper with White Wine, Roasted Tomatoes, Oil-Cured Olives and Capers
Herb-Marinated, Dry-Aged Tenderloin with Garlic, Roasted Tomatoes, Red Peppers and Cipollini Onions
Black Truffle Mac ‘N’ Cheese
House-made caramel gelato
201 North Tryon Street
Charlotte, NC 28202
(704) 348-1400
Food News Food News: March 12
Posted By Tricia Childress on Thu, Mar 12, 2009 at 8:55 AM
Customshop, 1601 Elizabeth Ave., will host a coffee and chocolate tasting with Dilworth Coffee and Lindt Chocolates on Sunday, March 15, 2009 from 2 p.m. until 4 p.m. The tasting will feature single origin chocolates and coffees from various regions of the world including Guatemala, Brazil, and Ethiopia. This event is free, but participants need to register: 704-333-3396.
Wednesday, March 11, 2009
Taylor Eason
Posted By Web Editor on Wed, Mar 11, 2009 at 2:00 PM
email:Taylor.Eason@creativeloafing.com
Three-Course Spiel Meet caterer Holly McLelland
Posted By Ciara Lilly on Wed, Mar 11, 2009 at 9:25 AM
When Holly McLelland, owner of DELECTABLES by holly, founded the company in 1995 she sought out to provide her clients with “serious service.” She, like many caterers, had a passion for food. A passion so raging that now 14 years later, she’s still serving the Charlotte area with food that will “engage all your senses.”
Holly McLelland: I always loved to cook. I know that’s cliché, but I always loved to cook. And I always knew that I wanted to work for myself. And I like to be creative. Those three things together, it just kind of evolved that I would get into catering. Yeah, I just always wanted to do it.
What is your favorite event to cater? Can you share an experience with such an event?
I like doing it all, to be honest with you. But I think the most rewarding and challenging are major events where it calls for a lot of creativity and ingenuity.
For two years running we’ve worked with MDA of Charlotte. And it was a big Black and Blue Gala fundraiser. The cause is very near and dear to my heart, because my father passed away with ALS about five years ago. And it was an event sponsored to raise funds for ALS, but it was sponsored by Harley-Davidson. And their concept is that you can come to the party in blue jeans and tuxedo. It is kind of a merging of black tie and Harley-Davidson. So my food stations had to be representative of those two polar opposites; so we did pigs in a bandana with tools in its mouth. And blue denim and toolboxes on one station; and black tie and silver and cut glass on another. And all in the same event, just trying to marry it all together. So that was probably one of my favorite events.
What makes your catering company distinctive?
Well, we have lots mantras, lots of beliefs around here. I think the first thing that makes DELECTABLES by holly unique is the team that works here. I really do feel like I’m blessed to have the most incredible people around me that I could possibly have. Also, we believe all your senses need to be engaged on every event. We believe that needs to happen in the first 10 seconds. So we talk about that, how are we going to create that “big wow” first impression? Furthermore, we prepare everything that we prepare from scratch. We do not open boxes, and lay pre-made orders out on the tray and put them in the oven. And lastly, we are definitely a relationship-oriented firm, we value our relationships and we work hard on our relationships.
(photo by Logan Canale)
Tuesday, March 10, 2009
Recipe Irish soda bread
Posted By Priscilla Tsai on Tue, Mar 10, 2009 at 11:12 AM
Celebrate St. Patrick's day by baking a loaf of Irish soda bread, a type of quick bread that originated in Ireland. The history, according to Wikipedia, is as follows:
Soda bread dates back to approximately 1840, when bicarbonate of soda was introduced to Ireland. Because the climate of Ireland hinders the growth of hard wheat (which creates a flour that rises easily with the assistance of yeast), bicarbonate of soda replaced yeast as the leavening agent.There are several theories as to the significance of the cross in soda bread. Some believe that the cross was placed in the bread to ward off evil. It is also possible that the cross is used to help with the cooking of the bread or to serve as a guideline for even slices.
Soda bread eventually became a staple of the Irish diet. It was, and still is, used as an accompaniment to a meal.
And now that you know the history of Irish soda bread, you may now proceed to make the following recipe! I made this myself and it turned out pretty tasty. This bread recipe is easy, too, because no yeastie beasties or kneading is required.
IRISH SODA BREAD WITH RAISINS (Recipe from Epicurious.com)
Nonstick vegetable oil spray
2 cups all purpose flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
2/3 cup raisins
Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.
Monday, March 9, 2009
CL Flickr
Posted By Web Editor on Mon, Mar 9, 2009 at 3:20 PM
Stare and drool. That's what foodies do when they come across mouth-watering food photography.
We figured that Charlotte foodies and CL lovers might want a place to show off their wonderful and luscious food-related photos taken in Charlotte restaurants, kitchens, dining rooms and beyond.
So we created a Flickr group where you can share your photos of food and anything else food-related. We're hoping you want to share your photos with the CL Flickr universe.
Here’s how it works.
1. Follow the guide lines below, and join CL’s Flickr group.
2. Upload to the group your photos of food, restaurants, your kitchen culinary projects, etc.
Any questions? E-mail me (priscilla dot tsai at creativeloafing.com).
Commence shootin’.
How to get your photos on CL's food section
Here's how to participate:
1. Join Flickr, if you haven't already.
2. Join the Creative Loafing's Charlotte Food Flickr Group.
3. Add photos to the group by clicking "Send to Group" on the page of the photo you'd like to add.
4. Done! Your picture will be added to CL’s photo feed on the right side of the food section (www.clclt.com/food).
Some guidelines to get you started:
* No porn, please (we know it when we see it).
* Likewise, no copyright violations.
Food News Bye Bye, Restaurant i
Posted By Priscilla Tsai on Mon, Mar 9, 2009 at 11:39 AM
Sayonara!
According to the message on Restaurant i's answering machine, the restaurant has been sold. Not sure what's going into its spot on East Boulevard in Dilworth. Anyone know?
Friday, March 6, 2009
Food News Food News: March 6
Posted By Tricia Childress on Fri, Mar 6, 2009 at 4:55 PM
• At the Duke Mansion, 400 Hermitage Rd., Executive Chef Mark Shook is teaching an “Elegant Sunday Brunch Cooking Class” on Monday, March 9, at 6 p.m. Recipes include Blood Orange Mimosas, Apricot Almond Scones, Prosciutto and Goat Cheese Strata, and Dark Chocolate Raspberry Pie. $40 per person or $65 per couple, plus tax. 704-714-4400.
• Sonoma Modern American, 100 North Tryon St., is hosting a Fisher Vineyards dinner with winemaker Whitney Fisher, including the Rose of Syrah and Hidden Terrace Syrah, on Thursday, March 19, at 6:30 p.m. $100 inclusive of tax and gratuity. 704-332-1132.
• The Wine Vault is hosting a four-course dinner at Ratcliffe's on the Green on Monday, March 23, with wines from Willm Gentil Pinot Gris, La Ferme Côtes du Rhône, Daniel de L'ansee Sauvignon Blanc, Les Jamelles Cabernet Sauvignon, and Les Jamelles Merlot. $58 inclusive of tax and tip. 704-548-9463.
