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Tuesday, July 14, 2009
Food News Free Soft Serve at Baskin Robbins
Posted By Priscilla Tsai on Tue, Jul 14, 2009 at 9:47 AM
We are all about some free stuff and all about some ice cream over here. And I think you are too! Now we can have both at the same time. Well, only if you are between the ages of 13 and 25.
Baskin Robbins is offering teens a free serving of Soft Serve from July 13 to July 17. Click the coupon below to print!
Monday, July 13, 2009
Three-Course Spiel It's (Ryan) Looney at Common House
Posted By Samantha Webster on Mon, Jul 13, 2009 at 1:57 PM
Many people driving down Central Avenue merely months ago became intrigued by the modern-style restaurant near the corner of Hawthorne waiting to make its debut in the Charlotte culinary scene. Perhaps the Savannah, Ga., upbringing and personable behavior of Common House’s general manager, Ryan Looney, is one of the winning factors for the restaurant, along with its upscale comfort foods and wallet-friendly prices.
Creative Loafing: What inspired you to get into the restaurant business?
Ryan Looney: I was always working for people in the restaurant business and being able to see them work with the business end of everything, I just wanted to fall into that type of role. So working in restaurants and bars, it just became something that I thought I would want to do someday. Michael Fisher (co-owner) and I worked together at Tyber Creek about 10 years ago, and one of our partners at the time was looking for people to help him open up a new bar downtown, so Mike and I jumped in on that opportunity. Then about two and half years ago, we started trying to get this put together, and that’s where we are now.
Do each of you have specialties?
Everybody definitely brings their own thing to the table. Andrew (Robinson, co-owner) is really good with food presentation, décor, all the cosmetic stuff. He’s very good with the customers, very personable. Mike is also very personable and brings a certain repertoire to us. I guess you could say I’m the organized one of the bunch. I take care of the accounting stuff, the books, the less fun stuff. We’ve pretty much got all angles covered. We got together and said Andrew would take care of the kitchen, Mike would take care of the front of the house, and I would handle the office. So all three of us just meld together and it’s alright.
What is your favorite part of the restaurant business?
Definitely how everything changes and it’s always different. We constantly have new people come in, and we can show up to work one day and we can think it’s going to go one way but it could not necessarily be like that. I’ve never worked a shift that turned out exactly the way that I predicted, or exactly the same as the one before. And seeing these people that come in on a daily basis, and bringing new people. It’s just the constant change.
free food Free Mochas at McDonald's
Posted By Priscilla Tsai on Mon, Jul 13, 2009 at 12:37 PM
Every Monday McDonald's will offer free mochas as part of their summer promotion "Free Mocha Mondays," which will run until August 3. You can get a free seven-ounce iced mocha or an eight-ounce hot mocha during the hours of 7am and 7pm. Looking at my calendar, I see today is Monday. What are you waiting for?
Find a McDonald's restaurant here.
Recipe Recipe: Peanut Butter Oreo Ice Cream
Posted By Priscilla Tsai on Mon, Jul 13, 2009 at 11:46 AM
It's hot out and I couldn't resist a trip to Cookout for a milkshake last week. My default shake flavor is always the mint Oreo, but this time I asked to get their fresh peanut butter shake mixed with Oreo chunks. Genius idea, if I do say so myself.
Inspired by this milkshake flavor combo and since it is National Ice Cream Month, I whipped out the ice cream maker this past weekend to create some Peanut Butter Oreo Ice Cream. For the ice cream base, I used David Lebovitz's Peanut Butter Ice Cream, then I mixed in chopped up Oreo cookies in the last few minutes of churning.
If you like crunch, you can even use chunky peanut butter and mix in chopped peanuts into the ice cream as well.
The recipe is quick and easy - the churning part takes less than 20 minutes. The trick is to get your ice cream maker's canister frozen real well (set your freezer temperature to the coldest setting and freeze it for 24+ hours) and chill your ice cream mix thoroughly before churning it (I put mine in the freezer for an hour or so to make sure it was nice and icy cold).
Peanut Butter Ice Cream
Source: The Perfect Scoop by David Lebovitz
¾ cup smooth peanut butter
¾ cup plus 2 tablespoons sugar (I used only 3/4 cup sugar)
2 2/3 cups half-and-half
Pinch of salt
1/8 teaspoon vanilla extract
Chopped Oreo cookies
Puree the peanut butter, sugar, half-and-half, salt, and vanilla in a blender or food processor until smooth.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add in Oreo chunks.
Thursday, July 9, 2009
Food News Food news: menu adds and closings
Posted By Tricia Childress on Thu, Jul 9, 2009 at 9:30 AM
Café Monte French Bakery and Bistro, 6700 Fairview Road, 704-552-1116, has recently added the pastry products from Amelie’s?: a French Bakery and are now open daily at 7 a.m.
Two restaurants which opened in the fall of 2006 have closed: locally-owned low-country cuisine Sugar Magnolia in Blakeney, and corporate chain Oceanaire Seafood Room in SouthPark. Oceanaire filed for Chapter 11 bankruptcy and closed four of its 16 restaurants: Charlotte, Cincinnati, Philadelphia, and Seattle.
Wednesday, July 8, 2009
Events Learn to make sushi
Posted By Priscilla Tsai on Wed, Jul 8, 2009 at 3:14 PM
Here's an invite we received on Facebook, which we are passing to you, our readers...
Sounds like fantastic, fishy fun.
If you want to attend, you must pre-register for this class at www.thebetterclass.com. This cost is $45.
Tuesday, July 7, 2009
Food News / Smorgasbord McDonald's to have electric car charging stations?
Posted By Web Editor on Tue, Jul 7, 2009 at 3:44 PM
I am still deciding whether to accuse McDonald's of blatantly pandering to the green consumer or applaud them for one of their most recent initiatives to open what it bills as the "first green restaurant" in Cary, North Carolina on July 14th. It has the potential to be industry changing, or also just another joke aimed at fat people.
Gizmodo reports McDonald's says the facility will not only be built using all green construction materials, but will be complete with free-to-use charging stations for your electric vehicle. That's right, while you wash down those tasty, salty chunks of charred animal flesh and yummy, deadly fried potatoes with your favorite sugary beverage, you can help the environment by charging up your eco-friendly car simply by pulling up, plugging in, and pigging out.
Liquid Diet Wanna a free trip to wine country? Oregon Wine Board launches video contest
Posted By Taylor Eason on Tue, Jul 7, 2009 at 3:34 PM
Are you a fan of Oregon wine country? Now's your chance to tell the world why their wine rocks your world, publicly. Oregon Wine Board launched their Capture the Spirit of Oregon Wine Country online video and photo contest on Facebook. To enter, you'll need to share your experiences via "creative and memorable" photo essays or 60-second videos.
And, like other video and photo competitions, there's a voting component. If you're a member of Facebook, you can vote for your favorites from July 4 to August 21. Submissions will be accepted until August 21. Based on creativity, originality and fan response, six $500 cash prizes will be awarded (three photos and three videos). But here's the best part:
Monday, July 6, 2009
Food News Friday is Cow Appreciation Day
Posted By Priscilla Tsai on Mon, Jul 6, 2009 at 4:48 PM
Friday, July 10 marks the 5th Annual Cow Appreciation Day.
If you go to any Chick-fil-A restaurant dressed as a cow this Friday, you get a free meal.
Don't have a cow costume in your closet? No worries. Chick-fil-A provides you with a free starter kit. Moo.
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Dish on this: Charlotte-based chefs join ACF Culinary Team USA 2016
As fall approaches, local chefs prepare for a culinary battle in Germany.
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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.
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What's hoppening at Unknown?
I had to check out the brewery's inaugural Improper Glassware Night.
