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Monday, May 3, 2010
free food Free bagel and schmear from Einstein Bros
Posted By Priscilla Tsai on Mon, May 3, 2010 at 4:04 PM
Just "fan" Einstein Bros Bagels on Facebook and print our your coupon for a free bagel and cream cheese (schmear). Offer is good until May 9.
http://www.facebook.com/einsteinbros?v=app_333103777027&ref=ts
Food News A new diner to open ... next to the Ascot Inn
Posted By Priscilla Tsai on Mon, May 3, 2010 at 3:30 PM
A 24-hour diner is coming to town. And it's going to be "placed" next to Uptown Cabaret, near the Ascot Inn. Interesting ... Mmm, nothing like strippers and a heart-shaped tub with a meal.
Check out the news from Charlotte Business Journal:
Brian Dominick is bringing a new diner to Charlotte — literally. The owner and operator of the Uptown Cabaret has purchased a diner in Kings Mountain and plans to relocate it next week to property he owns at the corner of Carson and Tryon, next to the Ascot Inn. It will reopen as the Midnight Diner in a month or so, Dominick says, and will be run by an independent operator who will lease the property from him. The Midnight Diner will be open 24 hours a day with seating for around 110 customers. It will feature “Charlotte’s second-best chicken dinner,” a nod to the legendary Price’s Chicken Coop down the street. The restaurant will generate more revenue than surface parking, Dominick says, and will be a “great opportunity to enjoy great food 24 hours a day.”
Food News / Events Brew up a winner...
Posted By Priscilla Tsai on Mon, May 3, 2010 at 3:15 PM
The US Open Homebrew Competition will be held at Charlotte's Olde Mecklenburg Brewery on May 15. The winning recipe will be brewed on a commercial scale. Want to enter? See the press release below.
Charlotte, NC -- Homebrewers from throughout the Carolinas and across the US have an opportunity to showcase their original beers at the 20th annual US Open Homebrew Competition, on May 15th, 2010. The competition will be judged at Olde Mecklenburg Brewery in Charlotte.The US Open competition will be open to 28 nationally recognized beer, mead and cider categories. Prizes consist of ribbons for each category, with the winners of each flight then narrowed to three Best of Show awards. Also to be awarded is the highly coveted Gambrinus Cup; the winning recipe of this prestigious competition will be brewed on a commercial scale by Carolina Beer & Beverage and offered to the public as a premium beer at the 2010 Carolina Renaissance Festival, Saturdays & Sundays, October 9th – November 21st. This year’s Gambrinus Cup will be chosen from the top entries in the following beer styles: Extra Special/Best Bitter (8C) and English IPA (14A).
Arguably a more diversely flavored beverage than wine, beer is a complex collection of a wide range of ingredients. Amateur brewers must carefully calculate the ratio of various malts, hops and yeast along with precision timing for boiling, cooling, fermenting, and storage. Slight variation and any one of the many ingredients and steps in the brewing process can seriously change the beer’s flavor and affect the category in which the beer may be entered. Judges in the US Open have undergone rigorous Beer Judge Certification Program (BJCP) training, enabling them to successfully identify top-quality beer by smell, appearance and flavor.
The US Open Homebrew Competition will be hosted by the Carolina BrewMasters, a non-profit club whose members are dedicated to the time-honored craft of beer brewing, and is sponsored by Carolina Beer & Beverage and The Carolina Renaissance Festival. Amateur homebrewers who are interested in entering the competition can learn more online at www.carolinabrewmasters.com.
More information about Carolina Beer & Beverage can be found online at www.carolinablonde.com. More information about the Carolina Renaissance Festival can be found online at www.royalfaires.com/carolina.
Events Blynk Organic to open in Bank of America Plaza
Posted By Priscilla Tsai on Mon, May 3, 2010 at 3:01 PM
Blynk Organic is opening its second Uptown location next week. Their new eco-lounge with bamboo floors, energy efficient lighting and appliances, and eco-tiles, will be located in Bank of America Plaza.
To celebrate the opening, Blynk will be offering a week of specials:
Monday, May 10: eat free (starting at 11:00 am) - first 30 customers eat free! (limited to 1 sandwich or salad per person)
Tuesday, May 11: salad zest - all large salads half price
Wednesday, May 12: souper bowl - get a free soup with the purchase of 1 sandwich
Thursday, May 13: smoothie love - all smoothies 75% off
Friday, May 14: sandwich buff - all sandwiches half price
Whole week: free organic coffee free organic coffee between 7:00 – 9:00 am
Another new feature at Blynk is the smoothie bar where customers can order freshly mixed, healthy fruit smoothies or juices.
Recipe / Priscilla Tsai Maple-Hazelnut Oatmeal, the lazy way
Posted By Priscilla Tsai on Mon, May 3, 2010 at 8:36 AM
While browsing the shelves of the behemoth bookstore that is Powell Books in Oregon, Portland last week, I picked up a copy the cookbook Cooking Light Cook's Essential Recipe Collection: Slow Cooker. Intriguing ... healthy meals without any effort? Sure, why not give it a try.
The first recipe on my to-try list was the Maple Hazelnut Oatmeal made with steel-cut oats, gala apples, nuts, and a drizzle of maple syrup.
Steel-cut oats (also known as Irish oatmeal) is full of fiber, protein and other goodies to keep you in tip-top shape. Next time I'll probably omit the butter because it really doesn't need it. I didn't have any hazelnuts on hand, so I just used chopped pecans.
Each serving contains 341 calories, 9.2g fat, and 5.5g fiber. (If you cut out the butter, it'll take the calories and fat grams down further.)
Maple-Hazelnut Oatmeal
Ingredients
1-1/2 cups of fat-free milk
1-1/2 cups of water
2 Gala apples, peeled, cored, and cut into 1/2-inch cubes (about 3 cups)
1 cup uncooked steel-cut oats
2 tablespoons of brown sugar
1-1/2 tablespoons of butter, softened
1/3 teaspoon of ground cinnamon
1/4 teaspoon of salt
Cooking spray
1/4 cup pure maple syrup
2 tablespoons of chopped hazelnuts, toasted
Directions
1. Bring milk and water to a boil in a sacuepan over medium-high heat, stirring frequently.
2. Place hot milk mixture, apple, and next 5 ingredients into a 3-quart electric slow cooker coated with cooking spray, stir well.
3. Cover and cook on LOW 7 hours or until oats are tender.
4. Ladle oatmeal into individual bowls; top with maple syrup and hazelnuts.
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I had to check out the brewery's inaugural Improper Glassware Night.
