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Friday, February 12, 2010
Food News Rethink your Valentine's sweets says UMI Professor
Posted By Tricia Childress on Fri, Feb 12, 2010 at 1:03 PM
Pamela Rockwell, D.O., assistant professor in the Department of Family Medicine at the University of Michigan disputes the Corn Refiners Association current advertising campaign that claims high fructose corn syrup is natural. She says, “Sugar does not come from corn naturally.”
Rockwell disagrees with the sweetener’s claim to be “natural.” The association uses the term under accordance with the US Food and Drug Administration, which does not have a specific definition for the term and only restricts its use on products that contain added color, synthetic substances and flavors. High fructose corn syrup is made from genetically modified corn and processed with the use of genetically modified enzymes.
“Like sugar, high fructose corn syrup has minimal effects with moderate use, but it’s difficult to moderate intake when it’s used in many sodas, juices, condiments, salad dressings, processed foods and more,” says Rockwell, who is also Medical Director of U-M’s Family Medicine center at Domino's Farms in Ann Arbor, Mich.
“In moderation, both sugar and high fructose corn syrup are okay,” Rockwell says. “But your body metabolizes sugar better.”
Fructose is processed through the liver, causes increases in triglycerides and may cause alcoholic-type complications of fatty liver, the build-up of excess fat in the liver cells, in the long-run. Sucrose, which is table sugar, does not.
Many of the studies on this topic have been done by researchers paid for by the Corn Refiners Association, so the conclusions are suspect, Rockwell says. The Corn Refiners Association claim studies prove high fructose corn syrup to be a safe additive unlinked to diabetes and obesity, but independent studies are implying otherwise.
Related content:
Mouthful Davidson restaurant slated to open in late spring
Posted By Tricia Childress on Fri, Feb 12, 2010 at 12:47 PM
Chef Tim Groody and partners Chad Hollingsworth and Michael LaVecchia will open The Flatiron Kitchen & Tap House in late May or early June.
The restaurant will be located in Stowe’s Corner in downtown Davidson, NC. Design work is being performed by Wagner Murray Architects. On their menu will be a “pairing the best local ingredients with the highest quality meats and seafood.” Groody’s signature dish will be a Wagyu Flatiron steak and “dock to door seafood.”
The Flatiron Kitchen will also feature twenty-four beers on tap and wines selected to compliment the cuisine.
Groody, a graduate of the Culinary Institute of America in Hyde Park, NY, has been a notable chef in Charlotte since arriving in 1997. Hollingsworth and Michael LaVecchia are partners in Seafoods.com, a national wholesaler and distributor of premium seafood, meats, and gourmet items.
free food Free Fresco Taco from Taco Bell
Posted By Priscilla Tsai on Fri, Feb 12, 2010 at 11:21 AM
More free grub! Taco Bell is promoting their Drive-Thru Diet Menu with a coupon for a free Fresco Taco. You get your choice of Beef, Chicken, or Steak Taco. Taco Bell and "diet" in one sentence? I guess so. The beef, chicken and steak tacos each weigh in at 180 calories or less and 7 grams of fat or less. Coupon expires next Thursday, Feb. 18. Click here to print.
Thursday, February 11, 2010
Food News / Events Paula Deen comes to the Queen City
Posted By Priscilla Tsai on Thu, Feb 11, 2010 at 6:06 PM
Food Network's Queen of Butter, Paula Deen, rolls into Charlotte next Saturday, February 20.
The restaurateur, television chef and cook book author, will be in town to host cooking shows at Ovens Auditorium as part of the Celebrity Chefs Series.
Joining Paula on stage will be her husband and two side-kicks – her sons Jamie and Bobbie Deen, who co-manage their family restaurant, “The Lady & Sons,” in Savannah, Georgia, and star on the Food Network show “Road Tasted.”
Sit back, kick up your feet, and enjoy (but don't come too hungry) – Paula will entertain with her usual antics and demonstrate some tasty recipes. Because Ms. Deen is so popular, she will be hosting two shows on the 20th – 2 pm and 8 pm. Ticket prices range from $52 to $72. To purchase tickets, order online at Ticketmaster.com, go to Bojangles' Coliseum Box Office, or charge by phone at 1-800-745-3000. Buy Tickets
Psst... Our friends at Good Eats and Meets are pleased to offer a special $10 per ticket discount to Good Eats and Meets Members! (Becoming a member is free.)
To take advantage of this special discount, enter the password code “goodeats” under “Promotions and Special Offers” on the Ticketmaster website: http://www.ticketmaster.com/Paula-Deen-tickets/artist/1028051
The Celebrity Chefs Tour will visit Charlotte on the following dates for 2010:
· Paula Deen | February 20
· Tyler Florence | March 27
· The Neely’s | May 1
Recipe / Priscilla Tsai Double dipping: Caramelized Onion Dip and Jalapeño Popper Dip
Posted By Priscilla Tsai on Thu, Feb 11, 2010 at 9:03 AM
The Superbowl has got me in the mood for dips. Both these recipes have been in my folder of "Recipes to Try" for a while now, so I was excited to actually make them.
The first is a Caramelized Onion Dip. Onions and shallots are sliced and sauteed for 30 minutes to get a nice brown caramelization. Mix up with everything white and creamy under the sun (mayo, sour cream and cream cheese), and you've got yourself a darn good dip. This dip has a kick too from the cayenne pepper in the recipe. It's not too spicy ... just a tad.
Caramelized Onion Dip
Courtesy of A Dash of Sass
Ingredients
2 large yellow onions
2 large shallots
2 tablespoons unsalted butter
3 tablespoons olive oil
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces light cream cheese, softened to room temperature
2/3 cup reduced fat sour cream
2/3 cup light mayonnaise
Directions:
Cut the onions and shallots in quarters and slice into thin strips.
Heat a large saucepan over medium heat. Combine butter and olive oil in pan.
Add the onions, shallots, cayenne, salt and pepper. Saute for about 10 minutes, until softened. Reduce heat to medium-low and continue sauteing for another 30 minutes, stiring frequently, until the onions are browned and caramelized.
Remove onions from pan and let cool.
Place cream cheese, sour cream and mayonnaise in a large bowl. Using a electric mixer, beat until fully combined and smooth.
Add the onions. Season with salt and pepper to taste.
Serve at room temperature with chips.
Wednesday, February 10, 2010
Food News Libretto's Pizzeria to open in Ballantyne
Posted By Priscilla Tsai on Wed, Feb 10, 2010 at 11:57 AM
Libretto's Pizzeria is planning to open a second Charlotte location at Ballantyne Commons East this spring.
The pizzeria, which serves up NY style pizza, expanded from New York to Charlotte's EpiCentre last year. Due to great success Uptown, they are bringing their pizzas to friends down in south Charlotte. You can count on them to cook up traditional Italian recipes handed down through generations.
Tuesday, February 9, 2010
Smorgasbord / Priscilla Tsai Pics from Cuba (or really Cuban Pete's Café)
Posted By Priscilla Tsai on Tue, Feb 9, 2010 at 6:36 PM
A trip to Cuban Pete's Café in Plaza Midwood is like taking a vacation to the tropics. Decorated with tiki torches, straw-thatched awnings, and murals of the beach (painted by owner Tony Ortiz himself), you are transported to Cuba as you walk through the doors. A long bar lines the back wall, along with a sangria bar next to it. Thoughtful touches like covering the menu with a collage of Ortiz's family photos add charm to the restaurant. Read more about the restaurant in this previous post. The restaurant has a warm, friendly vibe and the food is tasty. Take a look for yourself.
Cuban Pete’s Café
1308-E The Plaza (Midwood Corners Shopping Strip)
Charlotte, NC 28205
Monday, February 8, 2010
Valentine's Day Kisses and Hugs at Polka Dot
Posted By Tricia Childress on Mon, Feb 8, 2010 at 4:48 PM
Polka Dot Bake Shop, 1730 East Woodlawn Road, is featuring half-dozen boxes ($17) filled with Red Velvet, Kisses ‘n Cream, Death by Chocolate, and Heavenly Chocolate cupcakes. Decorations will include meringue hearts and Valentine such messages as Be Mine and XOXO. These will be available on Friday, February 12, and Saturday, February 13. The bakery will be closed on Sunday, Valentine’s Day.
Best I've Had All Week Best I've Had All Week: Cyros Sushi
Posted By Tricia Childress on Mon, Feb 8, 2010 at 4:39 PM
Even though Cyros Sushi and Sake Bar, 6601 Morrison Boulevard, has only been open a short time, proprietor Cyro has been around the sushi block a few times. Cryos is small. This is not the kind of place with oshibori (hot towels), kimonos, and shakuhachi music. But Cryos isn’t a raucous kind of place either. The only kind of vibrancy here will play out on your plate. The best I had this week was Cy’s signature roll: the Avante Garde ($11), with ahi, crab, avocado, and sprinkled with crispy microplaned bits of shallots and garlic. This is not a traditional roll, in fact, Cy will tell you (if you sit at the sushi bar) the roll has enough sauce that it shouldn’t be dunked in soy, and enough heat that wasabi isn’t needed either.
free food / Priscilla Tsai BOGO sandwiches at Einstein Bros Bagels
Posted By Priscilla Tsai on Mon, Feb 8, 2010 at 4:30 PM
Einstein Bros Bagels loves their customers. A couple weeks ago they offered free bagels and cream cheese. Now they are offering buy one, get one free Twisted Bagel Sandwiches.
Just print this coupon out, grab a friend and go.
Offer expires Feb. 16. 2010.
Einstein Bros Bagels Charlotte locations:
Bank of America Plaza, 101 South Tryon St, Charlotte - (704) 332-4015
1501 South Boulevard, Charlotte - (704) 333-4370
9201 University City Boulevard, Charlotte - (704) 687-7049
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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.
