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Thursday, April 10, 2014
Events Upcoming: Creative Loafing's 27th Birthday Bash (w/ our own beer!)
Posted By Kimberly Lawson on Thu, Apr 10, 2014 at 3:54 PM
A note of shameless self-promotion here, folks.
WE'RE HAVING A BIRTHDAY PARTY.
(Sorry for the caps there. Marketing made me do it.)
On Saturday, April 26, come hang out with the CL crew as we celebrate 27 years in the Charlotte market. Our friends at Birdsong Brewing have created us a special beer on tap - a Rye Pale Ale (ABV 4.9 percent) - which we've named Loafy's Rye-venge.
- Here's the description of the beer: "On the nose, it has light floral and grassy aroma with a slight hint of lemon. Its delicate pepper flavors mingle nicely with a citrus undertone and it has just enough toastiness to delight your senses. It's light in taste and ABV with a well-balanced flavor that warrants another pint."
In addition, the TIN Kitchen food truck will create a Loafy's Rye-venge dish just for the evening, using CL's beer, and King of Pops will offer beer pops, also made with our brew. And yes ... there will be cake.
If you can make it out - we'll be there 7 p.m. to 10 p.m. - let's all raise a glass. Or four.
Check out the birthday details, and be sure to invite all your friends, here.
Friday, April 4, 2014
Recipe Recipe: Roasted Vegetables with Dijon Béarnaise Sauce
Posted By Scott Greenberg on Fri, Apr 4, 2014 at 1:14 PM
When the side dish takes the main stage, it can be a little weird. When you're sitting in front of a huge, glistening, vaguely suggestive sounding slab of porterhouse, it usually doesn't matter what's sitting on the plate next to it, even if it is covered in and/or filled with several types of cheeses.
But every once in a while, a side of mashed potatoes or perfectly-crispy sweet potato fries is so good that it makes that delicious beef basically non-existent. Invisible. And even though, when you're the one with the apron on, you probably planned out the meal so that the guests didn't shove a plate of bacon-wrapped asparagus into their faces before they even touched the beef wellington, sometimes the forces of flavor are just too powerful. Sometimes the side dish is so damn good it becomes the entrée.
This is one of those sides.
This is something that made me look a filet mignon with port reduction straight in the eyes and say, "Nah. I'm going home with this one." Then I sat next to those roasted vegetables with dijon béarnaise and we had our own glasses of port. And maybe a small game of footsies underneath the table. But a gentleman doesn't kiss and tell. Especially when it's with a plate full of vegetables.
Thursday, April 3, 2014
Keia Is Hungry Featured Dish: Clams/Mussels pizza
Posted By Keia Mastrianni on Thu, Apr 3, 2014 at 9:00 AM
To be honest, this column was supposed to be about something else entirely. However, a quick Friday night bite at Stagioni (715 Providence Road), the third restaurant in the Moffett Restaurant Group arsenal (which also includes Barrington's and Good Food on Montford), before a concert last week and here we are, ready to talk about pizza. Not just any pizza, either. The one with clams and mussels on it. I know what you're thinking.
"Clams and mussels? On pizza?"
Yes. Clams and mussels on pizza. Now, hear me out.
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Crockpot Arsenal: Teriyaki Sesame Pork with Asian Slaw 1
If you like sweet and smoky barbecue sauce, this will be right up your alley, but also a nice change of pace.
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Restaurant owner Tela Loli talks business
She makes it her goal that everyone who enters Le Peep’s doors has a pleasing, and filling, food experience.
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Tricia Childress
