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Monday, August 24, 2009
free food $5 off at T.G.I.Friday's
Posted By Priscilla Tsai on Mon, Aug 24, 2009 at 4:40 PM
No, it's not quite Friday yet, but you can still rejoice. VISA is giving you $5 off a $15 or more purchase at T.G.I.Friday's. Just pay for your meal with your VISA card.
Offer valid until 10/31/09.
Click here for details.
Friday, August 21, 2009
Events Upcoming: Wine events with Master Sommelier Brian Koziol
Posted By Tricia Childress on Fri, Aug 21, 2009 at 11:41 AM
Sibling restaurants M5 Modern Mediterranean, 4310 Sharon Road, and Zink American Kitchen, 201 North Tryon, are hosting wine events with Master Sommelier Brian Koziol of Constellation Wines U.S. A four-course $75 wine dinner will be held on Wednesday, September 2 at 7 p.m. at M5 Modern Mediterranean. Reservations: 704-909-5500. A reception with Koziol will feature six wines and light hors d'oeuvres at Zink American Kitchen on Thursday, September 3 at 6 p.m. Cost is $20 per person. Reservations: 704-444-9001.
free food Starbucks ice cream coupon
Posted By Priscilla Tsai on Fri, Aug 21, 2009 at 10:58 AM
Enjoy $1 off a pint of Starbucks ice cream with this coupon. Just fill out your info and print the offer.
Thursday, August 20, 2009
Food News Back to school food news with Counter Culture Coffee, Morton's
Posted By Tricia Childress on Thu, Aug 20, 2009 at 11:41 AM
• Counter Culture Coffee will host a Counter Intelligence Camp, a free coffee education event, on Sept. 18 and 19, 2009, at the company’s Durham, N.C., headquarters. The two-day camp includes expert-led coffee cuppings, latte art workshops, brewing labs, and a course on coffee’s history, botany, and trade taught by Director of Coffee and co-owner Peter Giuliano. Counter Intelligence Camp is free and open to the public. Registration is required: email training@counterculturecoffee.com, or call 919-433-5130.
• Morton’s The Steakhouse, 227 West Trade St., is hosting ‘What’s In the Glass?” series. The first event is “Learn to Make Morton’s Favorite Martinis” on Wednesday, Sept. 9 from 6 p.m. until 7:30 p.m. The tasting series will by led by Morton’s Sommelier Demetrius Anagnostis and will feature specialty drinks paired with a selection of Morton’s signature hors d’oeuvres. The event costs $30 per person inclusive of tax and gratuity. The second event is a tutored beer tasting on Wednesday, Sept. 16. Beers include Fat Tire, Mothership Wit (Organic Wheat), 1554 Black Ale, and New Belgium Seasonal Ale. The cost is $30. Reservations are required for these events: 704-333-2602.
Wednesday, August 19, 2009
Events Golden Krust celebrates 20 golden years
Posted By Priscilla Tsai on Wed, Aug 19, 2009 at 5:36 PM
Golden Krust Caribbean Bakery & Grill, which started in Bronx, is the the nation’s largest and fastest growing Caribbean franchise.
They are celebrating 20 years in business with 20 cent beef patties for the first 100 customers who come in on August 22.
The Special 20th Anniversary Customer Appreciation Day event will be held at the Golden Krust restaurant at 440 E. McCullough Drive (704-549-0555) and is set to kick-off at 11 am. Customers will enjoy music, free samples and lots of giveaways.
Food News New at Nonna's
Posted By Priscilla Tsai on Wed, Aug 19, 2009 at 11:22 AM
Nonna's Kitchen has a new dinner menu that will be served from 5 to 8 pm. Included is a "Create Your Own Pasta" dish for $8. You can have your choice of noodle and one sauce. If you'd like to add a meat or veggie, just tack on an extra $1.
The sauces and meat to choose from include: Marinara, Vodka, Alfredo, or Aglio Olio and for meats, Italian Breaded Chicken, Grilled Chicken, Mary’s Meatballs, or Italian Sausage.
Nonna's Kitchen
828 E. Morehead Street
www.nonnas-kitchen.com
(704) 333-4499
Tuesday, August 18, 2009
Food News News: Enso's grand opening, food at Whisky River
Posted By Priscilla Tsai on Tue, Aug 18, 2009 at 5:04 PM
Via our nightlife gal Brittney Cason:
According to Bob Durkin, the president of BMG:• The grand opening weekend of Enso begins Aug. 27. He also turned down my offer of coming with a cowboy hat, tambourine, and boa singing “don’t you wish your girlfriend was raw like sushi” like Joanna, the owner of Nikko
• Come January a Blackfinn will be opening in Phillips Place
• There are plans to start serving food at Whisky River
Food News The Nook falls into a cranny
Posted By Priscilla Tsai on Tue, Aug 18, 2009 at 4:39 PM
The Nook, which just opened in the location of the old Graduate on The Plaza not long ago, is now closed.
One of our sales reps talked to The Nook's owner today and learned that their locks have been changed and they are no longer open for business.
Too bad... they had good shish kabobs and brownies.
15% off at Tasty-Yo
Posted By Priscilla Tsai on Tue, Aug 18, 2009 at 3:50 PM
Charlotte's newest frozen yogurt shop located in NoDa is offering free Wi-Fi and 15% off your purchase (with coupon).
If you haven't checked them out yet, this is the perfect excuse to stop by and treat yourself to healthy fro yo.
You can find a coupon in this week's Creative Loafing paper on page 15!
Tasty-Yo
3116 N. Davidson St.
Charlotte, NC 28205
704-333-4551
Three-Course Spiel Down home baking with Lauren Plesz
Posted By Samantha Webster on Tue, Aug 18, 2009 at 11:08 AM
Lauren Plesz is a young art enthusiast with a big heart and an even bigger passion for baking. At only 21 years old, she already has a degree in Culinary Arts and is well on her way to being the sweetest little rock-n-roll pastry chef on the East Coast. Fearlessness and desire for unique tastes will be the key to her success in all of her dreams and future endeavors, but for now you can see and taste her delectable treats and edible designs at Down Home Baking Company, a home-based bakery in South Charlotte.
Creative Loafing: What was your main inspiration for getting into the food industry?
Lauren Plesz: It was a bit of a spur of the moment thing. I mean, everyone needs food to live. And I’m really into art, and I like making food pretty and colorful, so I figured why not make food into art? And, well, I just love food!
What are some of your favorite flavor combinations?
I kind of like weird combinations. I like sweet and savory. One of my co-workers makes chocolate-covered bacon, and it sounds disgusting but it is absolutely delicious! I think with the chewiness and saltiness of the bacon with the rich creaminess of the chocolate, they compliment each other well. I mean, there are chocolate rubs for meats. I like sweet and spicy, and hot and spicy foods.
Where do you see yourself with food in the future?
I would eventually like to open a small café type place with individual desserts, tapas, coffee, and wine. Just have a nice little place like that for people to relax and enjoy delicious foods and each other’s company.
Learn more about Down Home Backing Company at www.downhomebakingcompany.com.
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Recipe: Rose Water Tea Cookies 1
Cookies, tea and shouting. In that order. Ascending order.
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Photos: Mint Museum's Allure of Flowers After Hours
A peek into a fancy foodie fundraising event that incorporated flowers into, well, everything.
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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.
