Mobile
Wednesday, June 10, 2009
Events Father's Day restaurant specials
Posted By Priscilla Tsai on Wed, Jun 10, 2009 at 9:42 AM
If you are looking for a place to take dad out to eat on June 21, here is a list from OpenTable.com of Charlotte restaurants that are offering special Father's Day meals and deals.
| Carpe Diem Restaurant
Treat Dad to a 2-course meal featuring favorites like our buttermilk chicken breast, crab cakes, or eggs Benedict ($25/adult; $12.50/child under 12). |
Charlotte | American | $$$ |
| Del Frisco's - Charlotte
For brunch we will offer a 3-course menu ($29.95). A children's menu will be available ($9.95). For dinner we will offer a $35.95 prix-fixe menu. |
Charlotte | Steakhouse | $$$$ |
| Gallery Restaurant
Treat Dad with the perfect gift in our Fairway Ballroom - $ 48.95 adults, $ 25.95 7-12 and $ 7.95 3-6 . Very extensive Brunch items available. |
Charlotte | American | $$$ |
| La Paz
Dads get $10 towards meal! Must be w. purchase of at least one meal, dine in only. Only vaild Sunday the 21st. |
Charlotte | Mexican / Southwestern | $$ |
| McCormick & Schmick's Seafood - Charlotte (Tryon Street)
Special menu (ranges $19.95-$29.95). Complimentary dessert for Dad. Chance to win a round of golf for free & other extras. |
Uptown | Seafood | $$$ |
| Morton's The Steakhouse - Charlotte
Treat Dad to Morton's The Steakhouse this Father's Day! Enjoy a special Father's Day menu for $65 pp. Morton’s signature menu is also available. |
Uptown | Steak | $$$$ |
| Oceanaire Seafood Room - Charlotte
Join us for Father's Day at The Oceanaire. Enjoy a 3-course prix-fixe menu on our patio ($29.95). |
SouthPark | Seafood | $$$ |
| Red Rocks Cafe - Charlotte
Our regular menu & a supplemental menu w. manly features such as prime rib & char-grilled steaks. Also some seafood features. |
Charlotte | American | $$ |
| Rooster's Wood-Fired Kitchen
Serving brunch until 3pm & the regular menu after until 9pm. |
Charlotte | European | $$ |
| Ruth's Chris Steak House - Charlotte - South Park
Treat Dad to a sizzling steak this Father's Day. We're offering our 3-course Queen's Feast menu ($30), in addition to our regular dinner menu! |
SouthPark | Steak | $$$ |
| Solé Spanish Grille
Treat Dad to the perfect meal for dinner at Sole, a 3-course prix-fixe menu ($30) incl. a one glass wine, beer or beverage. Patio open; live music. |
Southend | Spanish | $$ |
| Sullivan's Steakhouse - Charlotte
Treat Dad to wonderful meal at Sullivan's. We are offering a couple of menu options: brunch ($29), dinner ($35), & also a children's menu ($9.95). |
Southend | Steakhouse | $$$ |
| Zen Asian Fusion
Treat Dad to the perfect meal, a 3-course prix-fixe menu ($30/adult) incl. 1 glass of wine, beer or beverage. Now offering a sushi menu. Patio open. |
Charlotte | Asian | $$ |
Tuesday, June 9, 2009
Recipe Recipe: Roasted Shrimp and Orzo
Posted By Priscilla Tsai on Tue, Jun 9, 2009 at 3:45 PM
My favorite contessa, Ina Garten of the Food Network, always goes all the way and never takes short-cuts. She never skimps on butter, oil, or expensive ingredients. She makes everything look so simple and easy.
On her show last week, she made this Roasted Shrimp and Orzo as part of her nautical-themed lunch. Ina created a "tablescape" using a boat flag as a tablecloth and real rope from the tack store as napkin holders. I can only hope to one day to be a hostess-with-the-mostest like she is.
Last night I tried my hand at making the orzo dish featured on the show. It turned out pretty well. Between bites of eating, my bf proclaimed that this dish was possibly one of his favorite meals so far. Light and crisp, it is great for summer entertaining. And since the dish can be served at room-temperature, it's perfect to make ahead and serve later.
Roasted Shrimp and Orzo (courtesy of Ina Garten, Barefoot Contessa)
Ingredients
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Directions
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
Events It came from Hell’s Kitchen
Posted By Kimberly Lawson on Tue, Jun 9, 2009 at 12:00 PM
Gordon Ramsey is one scary dude. Watching FOX’s Hell’s Kitchen totally gets my blood pressure up, so I’ve avoided it at all costs. But if you’re interested in hearing what it was like to actually be on the show, you’ll want to check out the Chef Lou Petrozza Experience on June 10. A contestant from season four, Petrozza gets you ready for the summer with this cooking class; he’ll show you how to make sweet and savory crepes, summer salads and more. And unlike Gordon Ramsey, I’m sure he won’t yell at you. $65. 7 p.m. Ashton Southend, 125 W. Tremont Ave. www.thebetterclass.com.
Liquid Diet Rock and Rye knocks colds out
Posted By Kimberly Lawson on Tue, Jun 9, 2009 at 11:00 AM
Not feeling too great? Is the sharp contrast of the hot weather outside and the freezing temps inside the office causing you to sniffle? Just fix yourself a drink!
A drink of rye whiskey sweetened with rock candy and perhaps some fruits and bitter herbs, Rock and Rye was once believed to be a cure-all for the common cold. So famous were the phlegm-fighting qualities of the drink in days gone by that children used to be given rock-and-rye-flavored cough drops at the first sign of hacking and whooping. Now the drink is being revived by bartenders who see it as a cure for the common cocktail.
Read the rest of this story on WSJ.com.
Three-Course Spiel Restaurant owner Tela Loli talks business
Posted By Samantha Webster on Tue, Jun 9, 2009 at 10:00 AM
Tela Loli knows her business. Albanian-born Loli came to America blind to the fact that she would soon become manager and co-owner of the nationally acclaimed breakfast restaurant, Le Peep. In the seven years that she and the restaurant have been around, Loli has made it her goal to make sure that everyone who enters Le Peep’s doors has a pleasing, and filling, food experience. With a large menu featuring delicious breakfasts, brunches and lunches, Le Peep has a lot to offer, all before its 2:30 p.m closing. Even when the doors of the restaurant are locked, Loli makes sure that Charlotte stays full and happy by offering catering for those craving Le Peep’s unique hospitality and mouthwatering menu for parties and events.
Creative Loafing: Did you come to America with the intention of entering into the food industry?
Tela Loli: The truth, no. I love cooking and taking care of the customers. I’m a very friendly person. If I were in any other business, it would be accounting, so mixing my love of food and pleasing the customers with my business background works. I never thought that I would be in the food industry, but working with Le Peep gave me a feel for how it would be working in the U.S. and I love it. It’s been seven years and we’re still going strong.
Events Cigar Dinner at Zebra
Posted By Priscilla Tsai on Tue, Jun 9, 2009 at 10:00 AM
Does dad like cigars and food? Then treat him to Zebra's Cigar Dinner for Father's Day.
Zebra restaurant in SouthPark is teaming up with Outland Cigar Company and Bruce Julian Clothier for the special dinner on Monday, June 22.
The dinner begins at 6 pm with hors d'oeuvres and wine. From there, you will be served an array of appetizers (including crab cakes and foie gras), Zebra's delicious (and my favorite) signature Angel Hair Basket with beef, scallops and shrimp, and a sampler dessert platter.
Dinner, three cigars, and a glass of wine will cost $55 per guest, or $100 per couple.
4521 Sharon Road
Charlotte, NC 28211
(704) 442-9525
Monday, June 8, 2009
Recipe Recipe: Strawberry Ice Cream
Posted By Priscilla Tsai on Mon, Jun 8, 2009 at 3:39 PM
A haiku:
Cool, creamy, and pink
Dotted with red strawberries
Tastes like the summer
And a recipe:
Strawberry Ice Cream
1 small box instant vanilla pudding (made with box directions, milk added)
2 cups mashed berries
2 cups sugar
1 pint whipping cream
1 can evaporated milk
Mix all the ingredients together and chill until very cold. Then pour into your ice cream maker's canister. Churn until thickened, then freeze for a couple hours to firm it up.
I made this recipe yesterday. Pudding mix is an interesting ingredient, but it works -- this ice cream is good. The recipe made enough mix for two batches of ice cream for me (I used a Cuisinart duo flavor ice cream maker and the canisters are a bit smaller than other makers). Be sure not to overfill your ice cream maker -- fill it 3/4 full only to leave room for the ice cream to aerate and grow.
Food News Starbucks goes instant
Posted By Kimberly Lawson on Mon, Jun 8, 2009 at 10:04 AM
In its ever uphill battle to stay afloat, Starbucks recently launched VIA, an instant coffee mix, in Chicago, Seattle and London.
While the United States is mostly a brewing country, 80 percent of people in the United Kingdom who drink coffee use instant. The numbers are even more dramatic the further east you go. So, it stands to reason that with Starbucks seeing fewer customers thanks to a deepening recession, some innovation is in order. VIA was in development for the past 16 years and Starbucks felt now was the time to unleash the beast.
Read the rest of this Reuters story here.
Friday, June 5, 2009
Liquid Diet How do we feel about green wine?
Posted By Kimberly Lawson on Fri, Jun 5, 2009 at 4:58 PM
Columnist Tony Cecchini has a secret love, and it's green.
Vinho Verde (pronounced veen-yo vaird) is the name of a large region of northern Portugal, and by extension its wines. Though over half of those are brutally harsh reds that rarely see these shores, what we mean when we talk about traditional vinho verde here is a shockingly idiosyncratic white wine: bone-dry, extremely low in alcohol, lemony-tart, limpid almost to the point of being watery and with a very slight fizz. The wines can be melon-soft or have grapefruit-peel zest, but they are all easy-access, up-front quaffers, perfect for the beach and its accompanying seafood. It’s called "green wine” not for its cast, but perhaps because, more than almost any other wine, it is made to be drunk as young as possible (and also because the region is the greenest in Portugal).
Read the full story at T Design and Living.
Food News Food news: Sundays at Zink, more
Posted By Tricia Childress on Fri, Jun 5, 2009 at 10:00 AM
• Every Sunday this summer, Zink American Kitchen, 201 North Tryon St., will serve a family-styled, all you can eat dinner: salad, barbecue beef brisket, pulled pork, smoky barbecue chicken, corn on the cob, Carolina cole slaw, molasses baked beans, cornbread, summer pasta salad and peach cobbler with vanilla ice cream. $18.95 per person; children 10 and under are free, but have a special menu.
• New York Times writer Frank Bruni, a Carolina grad, will turn in his restaurant-critic credentials when his memoir, Born Round: The Secret History of a Full-Time Eater, is published in late August.
-
Dish on this: Charlotte-based chefs join ACF Culinary Team USA 2016
As fall approaches, local chefs prepare for a culinary battle in Germany.
-
Recipe: Roasted Vegetables with Dijon Béarnaise Sauce
Vegetables. Cheese. Béarnaise. These are things you're going to put in your mouth shortly after reading this.
-
What's hoppening at Unknown?
I had to check out the brewery's inaugural Improper Glassware Night.
