Our State magazine has published a list of the "must-eat" foods from all 100 North Carolina counties. You can view it here (PDF).
From those counties close to me, I'm ashamed to say I've never had the Apple Pie MmmMarmalade from Mrs. Picky Fanicky's Foods in Erwin (Harnett County). I can boast to enjoying a steak from the Angus Barn (Wake County), 'cue from Kings (Lenoir County) and the ribs from 12 Bones in Asheville (Buncombe). I've also been to the Beaufort Grocery Co. (Carteret County), but have not had the Apple Granny Chicken Sandwich; same with the Magnolia Grill's grits concoction (Durham County).
And one of these days I'm gonna brown bag it to he Beefmastor (Wilson County).
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Thursday, July 01, 2010
Thursday, June 10, 2010
Our state's food: The Tar Heel 25
The Raleigh News & Observer has put together a list (and multimedia slideshow) of the "Tar Heel 25," the 25 foods that define our state. You can read about them here.
Here are some of the highlights.
1. Banana pudding at Savor Cafe in Charlotte
2. Picking apples at Skytop Orchard in Flat Rock. "Follow the picking with the essence of apple: a cold cider slushy and a hot cider doughnut."
Here are some of the highlights.
1. Banana pudding at Savor Cafe in Charlotte
2. Picking apples at Skytop Orchard in Flat Rock. "Follow the picking with the essence of apple: a cold cider slushy and a hot cider doughnut."
Monday, December 08, 2008
Quick hits: Christmas Jam's charity aspect more important than ever, and country ham making a comeback
Christmas Jam expands to double duty
"The annual Warren Haynes Christmas Jam has long been a major force in Asheville, drawing 7,000 or more fans to the Civic Center each year, many who fill local hotels, restaurants and clubs during their stay here," says the Citizen-Times. "It's the signature concert event at the Civic Center, with an international reputation for its strong musical lineup. And it's so far pumped $665,000 into the Asheville Area Habitat for Humanity, letting the organization build about 12 homes.
"But this year, with the economy in recession, the jam's financial punch could be more important than ever. Grammy-winning guitarist Haynes, an Asheville native, is expanding the all-star jam to two nights, Friday-Saturday at the Civic Center arena. ..."
Disappearing art of the country ham
"Salty. Leathery. The skin dried so hard, it can take a band saw to cut through it. Before cooking, you have to heft it into a sink and scrub off the mold. This is not most people's definition of food. But in the Carolinas, it's a good description of one of our most important contributions to the American food story: Slow-cured country ham," says the Charlotte Observer.
"It once kept people in this part of the world alive through tough winters. It added flavor and protein to meager plates of grits and greens. It was so prized, colonists made scarce cash by shipping it to Europe for the gentry.
"Today, slow-cured country ham is not much more than a lingering taste of Carolinas history. In supermarkets, you usually find mass-produced versions that use climate controls to hurry the process. ..."
"The annual Warren Haynes Christmas Jam has long been a major force in Asheville, drawing 7,000 or more fans to the Civic Center each year, many who fill local hotels, restaurants and clubs during their stay here," says the Citizen-Times. "It's the signature concert event at the Civic Center, with an international reputation for its strong musical lineup. And it's so far pumped $665,000 into the Asheville Area Habitat for Humanity, letting the organization build about 12 homes.
"But this year, with the economy in recession, the jam's financial punch could be more important than ever. Grammy-winning guitarist Haynes, an Asheville native, is expanding the all-star jam to two nights, Friday-Saturday at the Civic Center arena. ..."
Disappearing art of the country ham
"Salty. Leathery. The skin dried so hard, it can take a band saw to cut through it. Before cooking, you have to heft it into a sink and scrub off the mold. This is not most people's definition of food. But in the Carolinas, it's a good description of one of our most important contributions to the American food story: Slow-cured country ham," says the Charlotte Observer.
"It once kept people in this part of the world alive through tough winters. It added flavor and protein to meager plates of grits and greens. It was so prized, colonists made scarce cash by shipping it to Europe for the gentry.
"Today, slow-cured country ham is not much more than a lingering taste of Carolinas history. In supermarkets, you usually find mass-produced versions that use climate controls to hurry the process. ..."
Tuesday, July 22, 2008
Ooh la la!
Who knew Vass, N.C., was such a culinary hotspot?
"In rural North Carolina, Susan Rice is planning her attack on the French.
"Her strategy does not involve guns or soldiers. Instead, the assault is gastronomical, as she starts a 200-acre black truffle 'farm' in hopes of earning beaucoup d'argent from the sale of the musky, earthy, aromatic fungi," writes the Associated Press.
"Truffles, which grow underground among the roots of trees, are prized by chefs and gourmands, but difficult to cultivate. A pound of fresh French Perigord truffles can cost more than $1,500 retail, depending on the season. White truffles from the Alba region of Italy are even more expensive.
" 'We're trying to make it more of an American product, where we can enjoy it here,' said Rice, whose farm is near Vass, N.C., about 50 miles southwest of Raleigh. ..."
"In America, the truffle has only recently wafted into popular food consciousness, which has become much more global with the popularity of cable food networks and the organic and natural foods revolution. Even Cheesecake Factory, the American chain restaurant known for giant portions, has offered white truffle oil as a topper to its pasta Bolognese, at a $3 premium.
"To help educate the American palate, Rice has enlisted the help of celebrity Italian chef Nick Stellino, who has had television cooking shows and written several cookbooks. ...
"Brent Demarest, a produce buyer for Whole Foods Market, is interested in Rice's operation and, if the quality of the truffles is good, plans to sell the North Carolina truffles in its stores. ..."
Kudos to Rice. And to North Carolina.
"In rural North Carolina, Susan Rice is planning her attack on the French.
"Her strategy does not involve guns or soldiers. Instead, the assault is gastronomical, as she starts a 200-acre black truffle 'farm' in hopes of earning beaucoup d'argent from the sale of the musky, earthy, aromatic fungi," writes the Associated Press.
"Truffles, which grow underground among the roots of trees, are prized by chefs and gourmands, but difficult to cultivate. A pound of fresh French Perigord truffles can cost more than $1,500 retail, depending on the season. White truffles from the Alba region of Italy are even more expensive.
" 'We're trying to make it more of an American product, where we can enjoy it here,' said Rice, whose farm is near Vass, N.C., about 50 miles southwest of Raleigh. ..."
"In America, the truffle has only recently wafted into popular food consciousness, which has become much more global with the popularity of cable food networks and the organic and natural foods revolution. Even Cheesecake Factory, the American chain restaurant known for giant portions, has offered white truffle oil as a topper to its pasta Bolognese, at a $3 premium.
"To help educate the American palate, Rice has enlisted the help of celebrity Italian chef Nick Stellino, who has had television cooking shows and written several cookbooks. ...
"Brent Demarest, a produce buyer for Whole Foods Market, is interested in Rice's operation and, if the quality of the truffles is good, plans to sell the North Carolina truffles in its stores. ..."
Kudos to Rice. And to North Carolina.
Wednesday, February 21, 2007
Food tourism in N.C.
This article on CNN.com's Travel page about "food tourism" got me thinking: Would
you travel far distances to try out or enjoy different foods in North Carolina? If so, what would they be?
"Nationwide, an increasing number of vacationers are basing their travel around food and wine — and a study released Wednesday says that 27 million Americans have made culinary activities a part of their travels within the last three years," says CNN.
" 'It's something that really took off in the past five years or so,' said Cathy Keefe, the manager of media relations for the Travel Industry Association of America, which h
elped pay for the study along with Gourmet magazine and other organizations. ..."
Personally, there are some places that are known for food and worth the drive. The obvious ones are barbecue in Goldsboro, Wilson or Kinston; seafood in Morehead City; Moravian cookies in Old Salem; wine in Asheville.
But some are not so obvious: A Pepsi in the soda's birthplace, New Bern; Ashe County cheese in West Jefferson.
I'm sure there are more out there. What are your choices?
you travel far distances to try out or enjoy different foods in North Carolina? If so, what would they be?"Nationwide, an increasing number of vacationers are basing their travel around food and wine — and a study released Wednesday says that 27 million Americans have made culinary activities a part of their travels within the last three years," says CNN.
" 'It's something that really took off in the past five years or so,' said Cathy Keefe, the manager of media relations for the Travel Industry Association of America, which h
elped pay for the study along with Gourmet magazine and other organizations. ..."Personally, there are some places that are known for food and worth the drive. The obvious ones are barbecue in Goldsboro, Wilson or Kinston; seafood in Morehead City; Moravian cookies in Old Salem; wine in Asheville.
But some are not so obvious: A Pepsi in the soda's birthplace, New Bern; Ashe County cheese in West Jefferson.
I'm sure there are more out there. What are your choices?
Subscribe to:
Posts (Atom)