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Wednesday, October 17, 2012
Events Free prime rib dinner at Earth Fare
Posted By Kelly Davis on Wed, Oct 17, 2012 at 4:14 PM
Your eyes are not playing tricks on you. You read that right: Earth Fare in South Park is hosting a free prime rib dinner with Upper Cervical Health Care Centers of America on Tuesday, Oct. 23, at 6:30 p.m. A short presentation by Upper Cervical Health Care will take place during dinner in the Earth Fare Community Room where participants will learn how the company manages health issues of their patients without the use of drugs or surgery.
The menu for the event will be natural grass fed prime rib, mashed potatoes, grilled vegetables. A vegetarian option is available.
Registration is required by calling 704-588-5560 or by going to www.freedinnercharlotte.com. Earth Fare is located at 721 Governor Morrison St., Suite 110.
Events Dining in the Dark opens eyes
Posted By Kelly Davis on Wed, Oct 17, 2012 at 4:05 PM
- Kelly Davis
- Dining in the Dark
Originally created in Germany, "dining in the dark" is a new experience that is sweeping the country and has finally found its way to little ol' Charlotte. It's supposed to be a feast for the senses. When one of your senses is defunct, your other senses work overtime to tell your body what is going on. So dining without vision should enhance the flavors of any dish and as a result enhance the entire eating experience.
However, on Tuesday, Oct. 9, this concept was combined with a benefit for Foundation Fighting Blindness. The nonprofit works to fund and promote research that will "provide preventions, treatments and cures for people affected by retinitis pigmentosa (RP), macular degeneration, Usher syndrome, and [other] retinal degenerative diseases."
Diners at this particular event didn't actually "dine in the dark" as the original concept calls for, but instead we were wore blindfolds that shut out all light.
- The Pro Photo Group
- An attendee attempting to eat while blindfolded
Thursday, October 11, 2012
Recipe Recipe: Roasted Squash and Maple Tofu Spinach Salad {Vegan}
Posted By Kelly Davis on Thu, Oct 11, 2012 at 4:02 PM
- Kelly Davis
- Roasted Squash and Maple Tofu Spinach Salad
Salads get a bad rep during this time of year. I don't know about you, but when the cooler weather starts to set in, I'm all about chili, soups and stews — none of this cold salad mess!
But I've found a way to continue enjoying salads during the colder months. I just need to dress them up with seasonal produce and some warm toppings to take my salad aversions to salad cravings.
Yes, it is actually possible to have cravings for salads, especially when they're this yummy.
Wednesday, October 10, 2012
Food News / Dessert / Breakfast New Food Stand: Cast Iron Waffles
Posted By Kelly Davis on Wed, Oct 10, 2012 at 7:30 AM
As soon as I walked into the large airy Atherton Mill and Market on Friday morning, the scent of something unmistakably sweet welcomed me at the door and ushered me in.
- Kelly Davis
- Local Waffles at Atherton Mill Market
- Kelly Davis
- Owner Chris Duggan slaves over a hot iron
I wandered in to see the source of that intoxicating scent and found Chris Duggan, owner of Cast Iron Waffles, hard at work making his signature Belgian Leige waffles. When asked why he chose Atherton Mill as the first expansion from his storefront in Ballantyne, he replied: "I like the feel of the market and I like this area of town. I like being able to connect with out customers when they come through the market. Here, I can talk to people about how different our waffles are than the waffles they ate as a kid."
Monday, October 8, 2012
Events Myers Park Mellow Mushroom celebrates 2-year anniversary
Posted By Kelly Davis on Mon, Oct 8, 2012 at 4:05 PM
As part of its two-year anniversary, Mellow Mushroom on Selwyn Avenue will introduce two new drinks to welcome Troy and Son's Moonshine to its beverage menu.
- Kelly Davis
- Reggae Moon — made with Troy and Son's Moonshine
Certainly, moonshine has come a long way from the choice booze of hillbillies and the humble origins of NASCAR to its presence on the menu of a family-friendly restaurant in a posh side of Charlotte.
Beginning today, Mellow Mushroom will debut Reggae Moon. The colorful concoction of orange juice, grenadine, and blue curacao is a tied dyed lovers dream. Another option is the Moon Shot, a fruity mix of moonshine, cranberry juice and watermelon schnapps.
Owner Marc Kieffer explains, "Craft beer has become so popular in Charlotte, so we thought [moonshine] would be a hit as well."
Local Discovery: Macaroon swoon at Luna's Living Kitchen
Posted By Keia Mastrianni on Mon, Oct 8, 2012 at 12:16 PM
There are many reasons to love Luna’s Living Kitchen.The fresh-pressed organic juices and artfully curated cuisine could convert even the neighborhood butcher to a raw foods lifestyle so, naturally, it’s easy to be a repeat customer.
As if an incredible menu of living foods wasn’t enough, I discovered yet another reason to return to the darling space nestled inside a row of giant glass cookie jars on top of the chef’s counter. Luna’s is serving up handmade macaroons that will have your inner fat kid reaching for the cookie jar. Only, these treats won’t leave you with a Chips Ahoy hangover.
Thursday, October 4, 2012
Recipe Recipe: Parmesan Beet Chips
Posted By Kelly Davis on Thu, Oct 4, 2012 at 3:50 PM
- Kelly Davis
- Parmesan Beet Chips
Beets are one of those vegetables that used to make me go "Blech!" I had only tried them boiled and let's face it, unless you're making mashed potatoes, you should never boil a vegetable. Boiling does nothing for food that doesn't have the most delicious reputation in picky circles. Boiling just adds insult to injury.
- Kelly Davis
- A healthier chip alternative
Beets and I have come a long way though. She went from a stranger that I avoided like the plague to a careful acquaintance I spoke to occasionally. And since discovering the deliciousness of baking or roasting beets, we're becoming good friends. Especially when she's sliced thinly and baked, all dressed up in parmesan cheese.
Yes, beets and I are getting along quite nicely.
Tuesday, October 2, 2012
Eating Healthy WTF are you eating? Think about that for a second.
Posted By Erin Tracy-Blackwood on Tue, Oct 2, 2012 at 4:11 PM
These days, most Americans can’t tell you where their food came from any more than they can tell you where Dubstep came from. It just appears on store shelves ready for consumption.
Unless you are a farmer or on a diet of whole organic foods, many of the ingredients in what you’re eating come out of a biotech lab. In this lab, they did historically unprecedented stuff like splice the DNA of fish with corn so that the corn wouldn’t die when sprayed with harsh pesticides.
“Cool, it’s science. Delicious science,” you say. The problem is, there have been no long-term independent studies of its effects on humans. Are you cool with being the test subject? Or making your children the guinea pigs?
Many countries are not. Foods derived from genetically modified organisms (GMOS ) have been banned in countries throughout the world. Those not willing to ban them have required they be labeled so consumers can choose whether or not they consent to eating them. Except for here in North America, where we take our freedom so seriously. Despite a 2007 campaign promise from President Obama to require labeling of GMO foods, they are sticking these experiments into everything from soda to tofu, and most of us are none the wiser.
Local Discovery: Paletas for the people
Posted By Keia Mastrianni on Tue, Oct 2, 2012 at 9:00 AM
Let’s just start with the flavors: Mexican chocolate, pineapple with flecks of serrano chile, avocado and lemon-scented Greek yogurt with blueberries. These are just a few of the made-from-scratch gourmet paletas or, Mexican-style popsicles, being served up by Luis Echegaray of Senor Pops.
I spotted Luis and his popsicle operation parked in front of the Atherton Mill Market on a busy Saturday morning. He was preaching the power of paletas and handing out samples to the market crowd. It didn’t take long for a sweets-loving gal like myself to casually wander within tasting distance.
Monday, October 1, 2012
Recipe Recipe: Pumpkin Black Bean Soup
Posted By Kelly Davis on Mon, Oct 1, 2012 at 12:13 PM
- Kelly Davis
- Pumpkin Black Bean Soup
This time of year, people are crazy for pumpkin. And I have to admit that I'm one of those people.
But while the rest of the pumpkin heads are clamoring for their pumpkin spiced lattes, pumpkin bread, pumpkin cupcakes and pumpkin scented candles, I'm getting a little more creative. I like the sweet spicy smell of all these pumpkin treats, but one cannot live on pumpkin bread alone.
Enter pumpkin black bean soup. It's hearty and super filling, with a subtle spice. If you're looking for more bite to your spice, toss some of my toasted spicy pumpkin seeds for crunch and another layer of delicious flavor.
This soup is perfect for those of you who can't get enough pumpkin in your life, but it's also great for those of you who just can't get on the pumpkin bandwagon. It's a completely unique take on the most loved squash of the season.
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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.
