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Wednesday, February 13, 2013
Events Upcoming: Sweet Tooth Festival returns for second year
Posted By Kimberly Lawson on Wed, Feb 13, 2013 at 1:44 PM
The second annual Sweet Tooth Festival happens this year on Saturday, March 9 once again at Blacklion on Park Road. That means you've got about three weeks to purchase your $30 all-inclusive ticket to a plethora of sweets - that is, if the event doesn't sell out before then.
Don't know what a Sweet Tooth Festival is? Well, I'll just leave this here:
Oh, and this:
Better yet, you can read my post from last year here. Or check out the event's website or Facebook.
Events Eating contests highlight Vietnamese New Year celebration
Posted By Danielle Brodie on Wed, Feb 13, 2013 at 11:25 AM
This past Sunday, under two giant tents, the American-Vietnamese community of Charlotte celebrated the Vietnamese New Year at St. Joseph Vietnamese Church. The day was packed with activities for all ages including games, traditional singing and dancing, acting and, of course, lots of food. The main events of the day were without a doubt the egg roll and pho eating contests.
- Danielle Brodie
- - Matt Poilock shovels noodles into his mouth as he races the clock during the pho eating contest.
Tuesday, February 12, 2013
Drinks Drink away your journalist blues
Posted By Mark Kemp on Tue, Feb 12, 2013 at 9:10 AM
Tired of waiting around for those print journalism assignments that no longer come your way? Weary of seeing press releases run in spaces that once housed actual news stories?
Did that blogger for welovemusic.com snag your free tickets to Madonna's last tour? When you make that follow-up call for the investigative story you've been working on for the past five years, do your sources just laugh at you?
Never fear. There's a beer for you - a malted barley beer as "dark and bitter as the future of American journalism."
Monday, February 11, 2013
Events Upcoming: Breakfast of Champions
Posted By Kimberly Lawson on Mon, Feb 11, 2013 at 9:00 AM
Davidson Farmer's Market and Summit Coffee join together to bring another Breakfast of Champions (the first happened last February) on Saturday, Feb. 16. They've challenged two vendor chefs, Millstone Meadows and Chef Charles Catering, to create their own signature chili, using as many ingredients found in the market as possible. While supplies last, 60 tickets will be sold (at $10 apiece, starting at 9 a.m.) to sample the spicy goodness these two chefs come up with. To wash it down, patrons will also get to sample four different North Carolina beers, provided by Summit Coffee.
And now I can't get the song "We Are the Champions" out of my head.
Friday, February 8, 2013
Recipe Recipe: Red Velvet Cake Balls
Posted By Kelly Davis on Fri, Feb 8, 2013 at 9:30 AM
Oh, cake balls. You complete me.
Cake balls are perfect for every occasion, so why not invite them into your Valentine's Day equation? I know I'd rather get a heap of cake balls on Valentine's Day over a box of mystery chocolates any day. Half of those chocolate are just nasty. But cake balls are delightful each and every time you take a bite.
But, (and here's the only downfall of the cake ball) they take a long time to make. You have to keep in mind that they're oh so worth it. Also, you can make them in several stages if you don't have one stretch of time.
If you find yourself with not a lot of time, make the cake first, then cover it so it doesn't dry out. I prefer Pyrex dishes with sealing lids. Go ahead and make the icing if you have time, transfer to a sealable container and refrigerate. When you have more time, crumble the cake in a big bowl, add the icing, and shape into balls. If you won't be able to finish the cake balls for a day or so, when you place them in the fridge, cover tightly with plastic wrap to keep them from drying out. Then finish the cake balls when you have more time.
Thursday, February 7, 2013
Events Upcoming: Not your ordinary Valentine's Day events
Posted By Kelly Davis on Thu, Feb 7, 2013 at 12:55 PM
Whether you're single or part of a couple, everyone gets sick of the traditional wine and dine Valentine's Day experience from time to time. If the thought of a fancy meal has you yawning, here are a few alternative Valentine's Day plans for the more adventurous spirit.
- National White Water Center
(source)
Valentine's Day Zipline and Dine
The National Whitewater Center (5000 Whitewater Center Pkwy) will host the Zipline and Dine event on Thursday, Feb. 14 and Friday, Feb. 15. However, the Feb. 14 time slots are sold out, so register quickly to grab the last spots on the 15th. The event will feature an evening zipline experience for two, followed by dinner by a roaring fire with craft beer and wine.
Vegetarian and gluten-free options are available, but please call Guest Services to let them know of your dietary restrictions at 704-397-3900. Tickets are $75 per person, which includes two drink tokens, and may be purchased on the event website. This event is not limited to couples.
Liquid Diet Featured Cocktail: Charlie Chaplin
Posted By Lauren Blake on Thu, Feb 7, 2013 at 9:00 AM
Found: 'Stache House Bar & Lounge (1520 South Blvd.; 704-335-0530; www.StacheHouseCLT.com)
Ingredients: Hendrick's gin, freshly squeezed lime juice, agave nectar, muddled basil, topped with club soda
- Meredith Jones
- Ben Clousher, holding a Charlie Chaplin
Whether you prefer the refinement of Hendrick's gin (such as that found in the Charlie Chaplin), or a sip that has more of a bite like Bulleit rye whiskey (try the Tom Selleck), true craft cocktails await you at South End's newest watering hole. Here you'll find hand press juicers churning out the freshest ingredients right before your eyes. 'Stache mixologist Ben Clousher, who has been tending bar for 13 years in and around Charlotte, is passionate about the craft that goes into the art of a manicured drink. In response to the imagination behind each handcrafted cocktail, he admits, "It's going to take a bit longer than your normal turnaround time, but just the same as you wouldn't want a 50-dollar steak at Del Frisco's to hit your table 10 seconds after you ordered it, you have to appreciate the kind of craftsmanship that is going on behind these drinks."
Wednesday, February 6, 2013
Events Upcoming: Pewter Rose Farewell Party
Posted By Kimberly Lawson on Wed, Feb 6, 2013 at 12:24 PM
"It's so hard ... to say goodbye ... to yesterday ... ayyyyy."
That lyric from the classic Boyz II Men song played in my head when I read the press release from Pewter Rose Bistro, announcing its Farewell Party to benefit its displaced employees after closing Jan. 20 and to help cover the unexpected damage costs after structure and equipment problems.
The food, wine and silent auction will take place Feb. 10 at Bonterra Restaurant (1829 Cleveland Ave.) at 7 p.m. Wine selections are courtesy of Saintsbury, Bouchaine, and Solena vineyards.
"As we begin to mend our hearts from the loss of this family gem, our only desire is to give back to those who have been so loyal to The Pewter Rose over the years. The event will establish a 'trust fund' of sorts to help our faithful employees as they begin to find new work in this difficult economy," said Pewter Rose owner Susie Peck in a press release.
For your invitation to The Pewter Rose Farewell Party, email Peck at FarewellPewterRose@gmail.com.
Friday, February 1, 2013
Recipe Vegan Dessert Recipe: Peanut Butter Coconut Blondies With Chickpeas
Posted By Kelly Davis on Fri, Feb 1, 2013 at 9:20 AM
In celebration of Super Bowl Sunday, I want to share with you an amazing dessert I made two years ago to take to a Super Bowl Party. The party guests were a mixture of omnivores, lactose-intolerant people and vegans, so I decided to develop a vegan dessert recipe that everyone could (and would!) enjoy.
- Kelly Davis
- The addition of chickpeas makes butter and eggs unnecessary.
While I have been making black bean brownies for years by simply combining a blended can of black beans (with the juice) with a box of brownie mix (Ghiradelli is my favorite), until this point I had yet to use this easy trick to veganize desserts in any other way. Although I'd like to take full credit for this idea, it was my husband who suggested I use chickpeas to make a non-chocolate dessert bar.
And from this moment of genius, Peanut Butter Coconut Blondies were born.
If you're unsure about using chickpeas in a baked good, please take my word for it. I'll stake my reputation on these blondies. You can't taste the chickpeas at all, even in the batter. And feel free to lick the bowl because there's no eggs, which means there is no risk for salmonella.
Word to the wise: these babies go fast. So don't be shy about snagging one before the rest of the guests get one or you'll never know how good they are. And if you're catering to a less adventurous crowd, then let the chickpeas just be our little secret - at least until the platter has been licked clean.
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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.
