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Wednesday, April 7, 2010
Food News New food at Knights Stadium
Posted By Priscilla Tsai on Wed, Apr 7, 2010 at 10:48 AM
The Charlotte Knights baseball team kicked off their season with a sold-out exhibition home game against the Chicago White Sox last Thursday, April 1. Tomorrow is opening day and they will hit the road and take on the Gwinnett Braves.
When you catch them at their next home game on Thursday, April 15, there will be a few new concession items available to you. The stadium had a new flavor of Dippin' Dots ice cream dubbed Dragon Dots (named in honor of their dragon mascot, Homer), which is a mix of tropical fruit flavors. It's $4 for a small, and $5.75 gets you a large.
Also new is their Dragon Crisps, chips seasoned with ranch. These will come a side with the burgers. And for the kiddos, they now have $2 Tum-e Yummies drinks.
Don't forget Thursdays are "Thirst Thursdays" at Knights Stadium which means $1 drafts.
Monday, April 5, 2010
Best I've Had All Week Best I’ve Had All Week: Daffin’s Candies Chocolate
Posted By Tricia Childress on Mon, Apr 5, 2010 at 5:15 PM
Easter has become another holiday/religious celebration where candy is a necessity. But the milk chocolate I look for on Easter is the one from my mother’s hometown in western Pennsylvania.
Daffin’s is one of the candy companies almost lost to the U.S. – a regional outpost of hand decorated chocolates. In my family, the eight ounce chocolate eggs, dotted with small pastel-colored flowers, is a family tradition. Years ago these eggs were excessively decorated with multiple flowers and a ribbon of hard chocolate sealing the shell. Today these eggs have one flower. However, while the appearance has changed, the taste has not. Each American chocolate company has a subtle variation in smoothness and flavor.
Daffin’s chocolate is not the bitingly sweet flavor profile of some factory made chocolates. Plus at Easter, Daffin’s wraps their popular small chick and bunny chocolates in colorful printed foil. Daffin’s does not – nor have they ever made artisanal (all hand made) chocolates - but this is the chocolate of everyone’s American youth.
Mouthful / Priscilla Tsai Photos: The Burger Company
Posted By Priscilla Tsai on Mon, Apr 5, 2010 at 4:42 PM
The Burger Company opened today in Wesley Heights at the corner of Morehead Street and Freedom Drive.
The restaurant serves up burgers, hot dogs, salads and sandwiches, all priced under $7.50. They also have a full bar, which will make it a great neighborhood watering hole.
For lunch, you place your order at the counter and they'll bring your food to your table. For dinner service, they'll seat you and you will be waited upon. Keep in mind that burgers come solo, so you've got to order your sides (tater tots, fries, onion rings, coleslaw, chips, and sweet potato fries) separate.
For the burgers, the Burger Company grinds their own beef in-house daily. Burgers are organized into three categories – Classic, Alternative, or Stuffed. I tried the Stuffed Pesto Burger (pesto, tomatoes, and cracked black pepper with a burger stuffed with American cheese) for $6.50, along with the fried pickles, sweet potato fries, and also a few sweet potato tater tots. The cheese stuffed in the burger was barely noticeable to the eye ... but the taste was there. The tots were more like flattened sweet potato mash that had been fried. A bit too greasy, not enough crunch. The sweet potato fries were cut waffle style and were probably the best of the bunch.
To see the full menu, check out this post.
The Burger Company
1500-C Morehead Street
Charlotte, NC 28208
Friday, April 2, 2010
Mouthful / Priscilla Tsai Reb Lobster gets a makeover
Posted By Priscilla Tsai on Fri, Apr 2, 2010 at 2:55 PM
Red Lobster invited us over to visit their newly redesigned restaurant and taste their new menu last night at their Pineville location. The new design of both the interior and exterior of the restaurant was inspired by the coastal town of Bar Harbor, Maine. As part of Red Lobster's nationwide efforts to revamp their restaurants, they've added seaside touches like dark-wood paneling, soft lighting, signal flags, Adirondack chairs, nautical décor and artwork throughout the stores. Gone are the admittedly kitschy decor.
On the menu, customers will find new flavors and seafood combos. Fresh fish and lobster are available prepared over the open flame of wood-fire grills. We sampled a smorgasbord of food last night provided by Executive Chef Darryl Mickler that included Lobster Pizza, Wood-Grilled Shrimp Bruschetta, the famous Cheddar Bay Biscuits, Maple-Glazed Chicken, Maui Luau Shrimp and Slamon, Salmon topped with New Orleans Shrimp, Warm Chocolate Lava Cookie, and chocolate cake. Take a look at the feast below.
Thursday, April 1, 2010
Events / Priscilla Tsai Taste of the New South
Posted By Priscilla Tsai on Thu, Apr 1, 2010 at 3:50 PM
Levine Museum of the New South hosted their 14th anniversary Taste of the New South party, Wednesday, March 31.
Featuring the delicious cuisine of The Eseeola Lodge at Lineville Golf Club, the yearly party celebrates Southern cuisine and hospitality. In addition to the amazing food, guests enjoyed cocktails, live music, and a raffle.
"Spring at The Eseeola Lodge" was the theme of the party and whew, they went all out. Large bouquets of pastel flowers with tulips bursting out set the spring-like tone of the party. One room was flooded with green lighting and decorated with fir branches hanging from the ceiling. The stuffed bear and canoe accents really made it seem as if you were transported to the woods.
In the room dedicated to just desserts, guests nibbled on chocolate mousse, macaroons, a variety of tarts and got to admire the three-tiered cake on display. Check out the photos below to see what some naughty guests did to the cake ... I guess they couldn't believe it was real.
Food News The Burger Company opens in Wesley Heights
Posted By Priscilla Tsai on Thu, Apr 1, 2010 at 3:04 PM
This is wicked exciting news – Wesley Heights is getting another restaurant in the 'hood.
The Burger Company, opening Monday, April 5, joins The Open Kitchen and Savor Cafe and Catering on Morehead Street, down the street from the Panther's stadium.
I snagged these photos of their menu from their Facebook site. From the looks of it, they seem to have a tasty menu, and what's better, the prices are looking inexpensive. Hurray. See more photos here.
Recipe / Priscilla Tsai Hot Cross Buns
Posted By Priscilla Tsai on Thu, Apr 1, 2010 at 10:54 AM
With Easter around the corner, I figured a holiday-appropriate recipe would be nice.
There are various reasons as to why there is a cross of icing painted atop of each bun, but being an Easter food, I'm going with the reason that says the cross honors Good Friday, also known as the Day of the Cross.
The buns are made of a slightly sweetened dough, with a sprinkling of cinnamon and studded with currants. I used the dough setting of my bread maker to mix, knead, and rise the dough.
Once out of the bread maker, I found the dough to be rather sticky so I worked in a few extra tablespoons of flour to get it to a workable tackiness. After forming the 12 buns, you let them rise 35 minutes or so until they double in size. Then pop them in the oven for 20 minutes. (Your kitchen will smell pretty freaking amazing at this point.) Once fully cooled, spoon the icing over the buns to make the crosses.
To eat, re-heat them and slather on a pat of butter.
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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.
