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Tuesday, June 23, 2015
Keia Is Hungry Eat This: Border springs lamb ribs at Bonterra
Posted By Keia Mastrianni on Tue, Jun 23, 2015 at 12:55 PM
Inside this church turned restaurant off East Boulevard, the lamb rib appetizer might just make you see God.
Hartwick isn’t peddling your average Colorado lamb or even Australian racks. He’s working with Border Springs Farm, a small scale operation just across the North Carolina border in Patrick Springs, Virginia.
Craig Rogers, known to his devout followers as “The Shepherd” is producing some of the finest pasture-raised lamb on the market thanks to his keen understanding of grass and his hard working border collies.
Border Springs lamb feasts on a diet of high sugar grasses, perennial rye and red and white clover grass. The animals possess a much milder flavor than the average lamb product which can often hijack the palate with the taste of harsh mutton.
Hartwick takes a quarter rack of ribs and coats them in a dry rub (brown sugar, smoked paprika, cinnamon, red pepper, thyme, oregano, garlic and smoked sea salt) for 24 hours, which produces a sweet heat that’s down to caramelize when it hits a hot wood-fired grill.
Next, the ribs are smoked over oak and hickory wood before hitting the grill to seal the deal.
Hartwick brushes a fortified Cheerwine barbecue sauce on each rib and adds a schmear of tangy Alabama white sauce along with pickled onions and cucumbers to finish the dish.
Disregard the white tablecloths, tuck your napkin ‘round your neck and throw caution to the wind.
These ribs can only be eaten with your hands and reckless abandon. The rib is a layered mix of succulent, flavorful fat and tender meat with enough chew to invoke your primal tendencies.
You will want to tear every last morsel from the bone, caveman style, while chasing the richness of each bite with the cutting acidity of the pickle.
Don’t worry what that table next you is thinking as you sit in contentment with a glossy sheen lingering on your lips.
If they didn’t order the lamb ribs this time, they’ll wish they had.
Thursday, June 18, 2015
Beer Checking in at Heist Brewery
Posted By Jonathan Wells on Thu, Jun 18, 2015 at 1:06 PM
Some people enjoy their Sunday Funday on a lake, by the pool or simply escaping the heat in an airconditioned refuge. I opted for a fourth, dumber option — bike ride. At the end of that mistake, I needed a pick-me-up that brewery visits often provide. Sounds like a Heist kind of night.
Heist Brewery (2909 N. Davidson Street) opened in September of 2012 in the NoDa neighborhood, just blocks from brewing compatriots Birdsong & NoDa. It’s a brewpub, meaning there’s a full food menu accompanying their beer & cocktail offerings.
Tuesday, June 2, 2015
Food News Phat Burrito expand hours; Amelie's opens new shop
Posted By Anita Overcash on Tue, Jun 2, 2015 at 1:19 PM
Everyone always has something to bitch and moan about. One place isn't open "early enough," while others are "too far" to drive to. So, here's to hoping this news inspires you to appreciate the little things (which can also be big things - especially if you're a fan of burritos and pastries!).
Forget Taco Bell, because Phat Burrito is now open for breakfast. The long time South End location is opening shop at 7 a.m. to serve its giant burritos - now with optional stuffings of scrambled eggs, sausage and more. Set your alarms and do what you need to do to make this an extra morning stop. Phat Burrito, 1537 Camden Road. 704-332-7428.
Amelie's opened its newest location in Carmel Commons on Saturday. This comes after expansions to Rock Hill, SC and Atlanta, GA. If NoDa and Uptown aren't in the territory you frequent, here's to hoping this sweet new spot at the intersection of Pineville-Matthews Road and Carmel Road is. And remember to say "Merci!"Amelie's Carmel Commons, 7715 Pineville-Matthews Road, Suite 34B. 704-376-1782.
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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.
