Categories
Community

Local baristi featured in new book

Coffee Drinks, a new book by Michael Turback, features three local baristi:

• The Open Eye’s Lena Abed’s Kiva Han, which took second place in the 2005 Southeast Regional Barista Competition
• Open Eye co-owner Elizabeth Justus’ Macchiato Brule, which won second place in the 2003 Southeast Regional Barista Competition
• Caffe Driade’s Erik Karlsson’s Swedish Coffee “Cake”, sixth-place finisher in the 2005 Southeast Regional Barista Competition

The drinks were chosen based on appearance, creativity and taste.

Categories
Miscellany

New (meal) deals unearthed

In our continuing quest to help you dine more on your dollar, we’ve updated our list of recession meal deals. This morning at Elmo’s we discovered the Breakfast Blue Plates, a set of specials available Monday through Friday from 6:30 to 11:30 a.m. and Saturday and Sunday from 6:30 to 8 a.m. that includes:

Pancakes and bacon OR Eggs, $4.75
Two eggs any style and some sides, $5.50
Biscuit and gravy plus two eggs any style, $5.50

There also are dinner Blue Plates daily for under $8.00.

And in case you missed it, here’s our ongoing list:

Acme: Choice of entree, $12.95. Every Tuesday
Akai Hana: Varying lunch plates, $8.00. M-F/Early Bird Dinner (choice of chicken teriyaki combo or sushi platter), $13.00. 5-6 p.m. daily
Anna Maria’s Pizzeria: Large cheese pizza (add a topping for $1.50) $6.95. Every Monday
Carolina Brewery: Pints, $3.00. Every Tuesday/Kids eat free every Monday
India Palace: Lunch buffet, $7.00. 11:30a.m.-2:30p.m., M-F; 12-2:30p.m. Sat. & Sun.
International Pizzeria III: Large pizza and a pitcher of domestic beer, $10.00. Every Tuesday; 2 large pizzas, $13.95, daily
Milltown: Lunch Special (soup of the day & choice of prime rib, grilled chicken or grilled cheese half-sandwich), $5.00. 11a.m.-2p.m., T-F
Panzanella: 1 cheese pizza, one pizza of your choice, large Weaver Street house salad, $20.00. 5:30-9p.m., Sundays & Wednesdays
Southern Rail : Half-price bottles of wine. Wednesday nights
Wing Man: Wings, 45 cents each. Tuesdays

Got another suggestion? Let us know by commenting here or dropping a line to margot@carrborocitizen.com.

Categories
The Eater

This week’s Market recipe

Creamy Spinach and Smoked Gouda Gratin
from Sheri Castle of Creative Cooking

3 pounds baby spinach, or your green of choice
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped (about 1 cup)
Smoked Gouda Béchamel (recipe below)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup toasted fresh breadcrumbs
1/4 cup (2 ounces) shredded smoked Gouda

1. Wilt the spinach in a large pot of boiling, salted water until completely tender, about 3 minutes for spinach. Drain in a colander and press out as much water as possible.
2. Preheat the broiler. Arrange an oven rack about 10 inches below the heat.
3. Heat the olive oil in a medium, ovenproof skillet over medium-high heat.
4. Add the onion and cook until softened, about 5 minutes.
5. Stir in the wilted spinach and the Smoked Gouda Béchamel. Reduce the heat to medium and cook until bubbling, about 1 minute.
6. Season to taste with salt and pepper.
7. Sprinkle the top with the breadcrumbs and cheese.
8. Place the skillet in the oven and broil until the top of the gratin is
golden and bubbling, about 2 minutes.
9. Serve hot.

Makes 6 to 8 servings.

Smoked Gouda Béchamel
2 tablespoons butter
2 tablespoons instant or all-purpose flour
1 1/2 cups whole milk
1/2 cup (4 ounces) shredded smoked Gouda
1/2 teaspoon smoked or sweet paprika
Pinch of freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Melt the butter in a medium saucepan over medium-high heat.
2. Whisk in the flour and cook, whisking constantly, for one minute.
3. Add the milk and bring to a boil, whisking constantly.
4. Reduce the heat to medium and cook, whisking constantly, until the sauce thickens, about 5 minutes.
5. Add the cheese, paprika and nutmeg and stir just until the cheese melts.
6. Season to taste with salt and pepper.
7. Use at once or transfer to a bowl and press plastic wrap directly down on the top (to prevent a skin forming) and refrigerate.

Categories
Miscellany

Mobil Guide honors local eateries

The Mobil guide has bestowed its prestigious four-star rating to two area eateries:

The Carolina Inn’s Carolina Crossroads, which won the designation for the ninth year, serves Southern cuisine for breakfast, lunch and dinner, in an upscale atmosphere.

The Fearrington House Restaurant, a certified Green Restaurant, serves sophisticated contemporary cuisine in an elegant country inn setting.

Only two other establishments in North Carolina earned four stars: Cary’s Herons at the Umstead Hotel and Charlotte’s Gallery restaurant.

Categories
Miscellany

Last-minute V-Day tips

We know it’s been a busy week and maybe the whole Valentine’s Day timely tips for you.

First, if you’re just getting around to thinking about what to give your darling, check our gift Guidelines for Valentine’s Day giving.

If chocolate’s a must-have for your Valentine, considering buying it from one of our fine local providers listed here.

And if you’re planning to cook up something for your loved one, remember these helpful hints from Glasshalfull Chef Ricky Moore:

• Don’t be generic about it. You could buy that heart-shaped box of chocolates, but don’t.
• Let your passion for your loved one drive your choice of dish and ingredients.
• Remember that cooking for someone is one of the most intimate things you can do. That’s good stuff.

Categories
Miscellany

Stretching your dining dollar

A few updates to our growing list of dining specials:

Acme: Choice of entree, $12.95. Every Tuesday
Akai Hana: Varying lunch plates, $8.00. M-F/Early Bird Dinner (choice of chicken teriyaki combo or sushi platter), $13.00. 5-6 p.m. daily
Anna Maria’s Pizzeria: Large cheese pizza (add a topping for $1.50) $6.95. Every Monday
Carolina Brewery: Pints, $3.00. Every Tuesday/Kids eat free every Monday
India Palace: Lunch buffet, $7.00. 11:30a.m.-2:30p.m., M-F; 12-2:30p.m. Sat. & Sun.
International Pizzeria III: Large pizza and a pitcher of domestic beer, $10.00. Every Tuesday; 2 large pizzas, $13.95, daily
Milltown: Lunch Special (soup of the day & choice of prime rib, grilled chicken or grilled cheese half-sandwich), $5.00. 11a.m.-2p.m., T-F
Panzanella: 1 cheese pizza, one pizza of your choice, large Weaver Street house salad, $20.00. 5:30-9p.m., Sundays & Wednesdays
Southern Rail : Half-price bottles of wine. Wednesday nights
Wing Man: Wings, 45 cents each. Tuesdays

Miss one? Let us know by commenting here or dropping a line to margot@carrborocitizen.com.

Categories
Food

New local chocolate sources added

We heard from the folks at Weaver Street Market about two sources of local chocolate, so here’s the updated list:

Chapel Hill Toffee
www.chapelhilltoffee.com, 906-1726
Milk and dark chocolate varities available at Weaver Street Market, WomanCraft and A Southern Season

Luca*
www.lucachocolate.com, 208-7982
Chocolates of all kinds hand-made in Ramseur and available at Weaver Street Market

Carolina Confectionery Company
www.carolinaconfectionery.com, 967-7500
Hand-made toffee from mom’s recipe and other candies
Valentine’s specials: Heart-shaped box of toffee ($35)
or Heart-shaped box of truffles ($40)

Matthew’s Chocolates

107 N. Churton St., Hillsborough, 732-0900
Selection of chocolate changes weekly

Miel Bon Bons Patisserie & Confiserie
www.mielbonbons.com, Carr Mill Mall, 967-2313
Hand-crafted petit fours and bon bons

* Yes, we know Ramseur isn’t in Orange County, but many locavores consider “local” within 150 miles of the “centroid”, which in our case is Citizen Tower. So Ramseur, at a mere 45 miles, is in.

Categories
Food

Local sources for V-Day chocolates

You might have caught the feature on locally made chocolates in last week’s Mill. We’re reprinting the list of resources here in hopes you’ll help us add to it:

Carolina Confectionery Company
www.carolinaconfectionery.com, 967-7500
Hand-made toffee from mom’s recipe and other candies
Valentine’s specials: Heart-shaped box of toffee ($35)
or Heart-shaped box of truffles ($40)

Matthew’s Chocolates
107 N. Churton St., Hillsborough, 732-0900
Selection of chocolate changes weekly

Miel Bon Bons Patisserie & Confiserie
www.mielbonbons.com, Carr Mill Mall, 967-2313
Hand-crafted petit fours and bon bons

Who’d we miss? Drop a line with the business’ name and contact information to margot at carrborocitizen.com or post a comment here. We’ll keep updating the list as we find new sources.

Categories
Food

Glasshalfull’s V-Day menu

Chef Ricky Moore at Carrboro’s Glasshalfull just emailed us the official menu for Valentine’s night. Now, you certainly can head over there on the 14th and order off the regular menu, but why would you want to pass up this menu created especially for two:

First Course
Oyster, Leek and Truffle Soup
Or
Frisee’ Salad, Shitake Mushrooms, Parmesan and Sherry Vinaigrette

Main Course
Each dish serves two guests, please choose one:
Fish: Salmon “Chateaubriand” with Salsify, Snow Peas and Caviar-Champagne Buerre Blanc
Or
Duck: Honey Roasted Magret Duck Breast, Butternut Squash, Red Cabbage and Pear Vinegar Sauce
Or
Lamb: Grilled “Heart of the Lamb Leg”, Garlic Potato Puree, Hazelnut Green Beans and Rosemary Jus

Sweet Course
Chocolate-Chiptole Pot de Crème and Passion Fruit Milkshake

This “menu for lovers” is $60 per couple (plus tax and gratuity). Reservations are recommended. Call 967-9784.

Categories
Food

Loco for chocolate

Two of our favorite local food producers are collaborating to bring more sweet goodness to our taste buds. Beginning Feb. 4, 10 varieties of Locopops will be available at Matthew’s Chocolates (170 N. Churton St.) in Hillsborough. And on Feb. 6, all Locopops outlets will begin offering Matthews Chocolates Barks. The Chapel Hill location is at 231 S. Elliott Rd.

You can read more about Matthew’s Chocolates for Valentine’s Day in the February Mill, included in this week’s Citizen.

Categories
Arts & Music Food

PANEL: Food writing in the New South

The North Carolina Writers Network and Market Street Books will present “Talking at the Table: Food Writing in the South”, a panel discussion featuring Debbie Moose, John Shelton Reed and Bill Smith, among others, discussing the role of traditional foods in the culture of the South. The program is from 5 to 7 p.m. on Sunday, February 15, at the Horace Williams House, 610 Rosemary St., in Chapel Hill.

Light refreshments will be served and live bluegrass music played during a reception. Tickets are $50 each, and are available at Market Street Books and www.ncwriters.org. Proceeds from ticket sales, as well as a portion of book sales, will go to support the Network.