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Monday, July 6, 2009
Three-Course Spiel Meet Amy Fanetty, juice bar manager
Posted By Christian Yoder on Mon, Jul 6, 2009 at 12:00 PM
Twenty years ago Amy Fanetty answered a want-ad in a paper put out by Berrybrook Farm, an organic health food store on East Boulevard, looking for a manager of its juice bar. When she first arrived on the scene, Berrybrook Farm was primarily a grocery store that concentrated on organic foods, with the juice bar she was asked to run was a smaller side operation. Although the on-the-shelf grocery style shopping is still the establishment’s primary focus, the juice bar located inside the store has since become a big attraction in its own right. The juice bar has since developed a regular clientele of both vegetarians and those that just enjoy healthy alternatives. The expanded menu now includes a variety of breakfast and lunch items that span a broad range of vegetarian choices.
Creative Loafing: So what does a juice bar entail exactly?
Amy Fanetty: Well it’s morphed into a lot more than just a juice bar. I started here in '89, and worked here for eight years, then I left for a while after having a child. When I first came here we were just making soups and smoothies, then we started working with burgers and hot dogs, just trying to expand and get some more stuff here. The menu is strictly vegetarian, so our hotdogs and burgers are made from tofu. But we’re expanding our menu.
What does best here?
Our soups are probably the most popular. We have a featured soup of the day on our calendar on the menu. But it also depends on the time of the year. Right now in this heat smoothies are really popular. And now we’re keeping the juice bar open until six. We used to cut out at four, but demand has been so high that we stay open later.
Do you grow any of the produce? Is there an actual Berrybrook Farm somewhere?
No, no (laughs). We joke about that a lot. We go to the local farmers market when they’re in town. We have several other suppliers as well.
Berrybrook Farm is located at 1257 East Blvd.
free food BOGO Blizzard Treats at Dairy Queen
Posted By Priscilla Tsai on Mon, Jul 6, 2009 at 11:19 AM
Food News Food news from Providence Café, Athens Foods
Posted By Tricia Childress on Mon, Jul 6, 2009 at 10:14 AM
• Providence Café, 110 Perrin Place, 704-376-2008, is offering three courses for $28 during July.
• Athens Foods is offering $12,000 in cash prizes for the winners of “Make it Fabulous with Fillo” recipe contest. The contest begins Aug. 1 and runs through February 1, 2010. Athens is seeking “original, quick and simple recipes” using Athens Mini Fillo Shells or elegant, restaurant-style recipes including Athens Fillo Dough. Cash awards include a $5,000 grand prize and two $1,500 first place prizes. There are also weekly, monthly, and fan voted winners. www.phyllo.com.
Friday, July 3, 2009
Events Villa Antonio hosts Russian River wine tasting
Posted By Tricia Childress on Fri, Jul 3, 2009 at 10:11 AM
Villa Antonio, on South Boulevard, is hosting a Russian River wine tasting on Wednesday, July 8 at 6 p.m. Included are five wines, appetizers, and live music for $20. 704-523-1594.
Thursday, July 2, 2009
Smorgasbord A Little Taste of Independence
Posted By Priscilla Tsai on Thu, Jul 2, 2009 at 2:24 PM
A young blogger made this impressive flag cake for the Fourth of July. How cool is this? 
Recipe Blueberry Crumb Bars
Posted By Priscilla Tsai on Thu, Jul 2, 2009 at 11:06 AM
These Blueberry Crumb Bars from epicurious.com look scrumptious. I think I'll try to make these for my Fourth of July feast this year. What makes them attractive is that they are blue (so they go with the red, white and blue theme), call for only a short list of ingredients, and the directions are pretty simple.
I instruct you to make them with me. Here's the recipe.
Blueberry Crumb Bars
Ingredients
Crust:
- 2 cups all purpose flour
- 1 cup old-fashioned oats
- 1 cup (packed) golden brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup sliced almonds
Filling:
- 3 cups fresh blueberries (about 15 ounces) or one 12-ounce package frozen blueberries (do not thaw)
- 1 cup blueberry preserves (10 to 11 ounces)
- 1 tablespoon all purpose flour
- 1 teaspoon finely grated lemon peel
Directions
For crust:
Preheat oven to 375°F. Butter bottom of 13x9x2-inch metal baking pan. Whisk flour, oats, sugar, salt, and cinnamon in large bowl. Add 1 cup butter; rub in with fingertips until mixture sticks together in small clumps.
Transfer 2 cups to medium bowl; mix in almonds and reserve for topping.
Press remaining crumb mixture evenly onto bottom of prepared pan. Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes.
For filling:
Mix all ingredients in medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over.
Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.
Food News Earth Fare and the beef product recall
Posted By Tricia Childress on Thu, Jul 2, 2009 at 11:05 AM
Earth Fare says it has not been affected by the recall of beef products from JBS Swift Beef Company due to E.coli contamination since their beef is supplied by small-scale, local ranches. JBS Swift Beef Company, a Greeley, Colo., establishment is voluntarily expanding its June 24 recall to include approximately 380,000 pounds of assorted beef primal products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. Earth Fare’s beef products come from Montana Ranch, a co-op of small farms and ranches in the mid-west, and Hickory Nut Gap Farm, located in Fairview, NC. The company has never received its beef from JBS Swift Beef Company, the source of the contaminated beef, and will not do so in the future.
Food News France tries to lure diners away from fast food
Posted By Tricia Childress on Thu, Jul 2, 2009 at 10:05 AM
In order to help their struggling restaurants during the economic downturn, France reduced the value-added tax (VAT) from 19.6% to 5.5% at brasseries, bistros and cafés on July 1. Restaurateurs are hoping that this tax advantage will lure diners away from fast food (Mon Dieu!) places back to their eateries.
Read more here.
Wednesday, July 1, 2009
Events Celebrate July 4th with food
Posted By Priscilla Tsai on Wed, Jul 1, 2009 at 4:08 PM
Here's a list of restaurants and bars offering July 4th specials:
Penguin
Annual Pig Pickin'
July 4
Intermezzo
4th of July from the Patio
All appetizers half price 5-7pm and all martinis half price.
Wild Wing Cafe
The Red, White and Blue Bangaroo!
$2.50 Bud, $3 Firefly Sweet Tea Vodka, Red & Blue Jell-o shooters and music provided by DJs.
All locations.
July 4
LOFT 1523
Firework Viewing Party
July 4
Lebowski's Grill & Pub
4th of July Specials
$1 PBR, $2 Michelob Ultra, $3 well drinks
July 4
Alley Cat
1st Annual Queen City Hot Dog Eating Contest
Registration 6 -8pm. Contest starts at 8. $20 entry feed. $2 door donation includes one free hot dog.
July 3
Halo
32oz Long Islands, margaritas and sex on the beaches. Ladies in free.
July 3
Buckhead Saloon
Red, White and Boom!
Live music, free cover before 10pm, $5 all bombs, specials on domestics and liquor.
July 3, 4
Food News Food news: Restaurant closing
Posted By Tricia Childress on Wed, Jul 1, 2009 at 11:46 AM
Sunday, June 28 was the last day of operation for Sonny’s Real Pit Bar B Q, 4301 Monroe Road.
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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.
