View allAll Photos Tagged pulledpork
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
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Workshop about Lakrids by Johan Bülow was held on September 28th 2013.
All about the history of our company, sampling of the full assortment and introduction of our new cookbook. Ended with cold liquorice stouts and liquorice pulled pork burgers
Jim & Nick's BBQ, Charleston, South Carolina
October 3, 2011
Jim & Nick's BBQ
288 King Street
Charleston, SC 29401
+1 (843) 577-0406
Hawaiian Pork Sammies a la Boitano 'The Saturday Special' from 3/8. Red Hawaiian Alaea Salt rubbed Pork Shoulder, smoked overnight, pulled, piled high on King's Hawaiian Sweet Rolls; dressed with Asian Slaw and a pineapple based Sweet & Sour BBQ Sauce. Live Oak Barbecue East Side Austin Texas
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
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From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
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Warning...Week 34 contains large quantities of Meat and Beer.
Nikon FM2
AI-S Nikkor 50mm 1:1.4
Kodak Tri-X 400
HC-110 Dil. B 4:30 @ 20C
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
-
-
- - -
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
-
-
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From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
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Tomatillo, Lime Coriander
BY and my preferred savoury course of the evening. Instead of the standard shelled taco, Nota Bene's version was like a cross between a lettuce wrap and the stereotypical street food favourite. This DIY affair involved a trio of lettuce (butter and iceberg) cups, a moist pile of pulled suckling pig topped with crispy fried taco shell pieces and even better crispy thin crackling (so good), a bright tomatillo salsa and smoked sour cream.
Although random, a cube of battered fried cheese also accompanied the plate and was fantastic (esp with a squeeze of fresh lime juice).
All in all, great flavours and textures on this board.
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
-
-
- - -
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
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. . . lunch for three
Three meat platter, $53.65
"This is Texan Bar‑B‑Que. Meat that makes your mouth water. Brisket to blow you away. Pork that’ll put you down for the count. Smoked slow. Served quick. Done daily. It’s bar‑b‑que steeped in tradition. And we’re keeping as close to that as we can. Real simple. No bullsh*t. Not some dry pork drowning in sauce. Not some 10 minute steak on the rusty ol’ family BBQ. Not Montana’s. It’s bar‑b‑que learned in the pits of Texas. Bar‑b‑que from our hearts. And it’s damn tasty. Make the most of your meat."
P.S. The music is all-day country!
Thema:
Erster testlauf im smoking - und das hat nichts mit Bekleidung zu tun! Etwa 5 Kg Schweinenacken wollten in mehr als 22 Stunden zu einem herrlichen pulled pork werden!
analog: preperations for pulled pork
Nikon F 501 auf Kodak Gold200
__________________________
visit my blog
Pulled Pork Sandwich with fries or coleslaw & a fountain drink.
REO'S RIBS
4211 NE Sandy BLVD
Portland,OR 97213
Tomatillo, Lime Coriander
BY and my preferred savoury course of the evening. Instead of the standard shelled taco, Nota Bene's version was like a cross between a lettuce wrap and the stereotypical street food favourite. This DIY affair involved a trio of lettuce (butter and iceberg) cups, a moist pile of pulled suckling pig topped with crispy fried taco shell pieces and even better crispy thin crackling (so good), a bright tomatillo salsa and smoked sour cream.
Although random, a cube of battered fried cheese also accompanied the plate and was fantastic (esp with a squeeze of fresh lime juice).
All in all, great flavours and textures on this board.
slathered with mustard and then coated with a dry rub. Sat in the fridge uncovered for around 18 hours.
Bone in pork shoulder i made for my nov recipe.
Strobist info. super simple, this was more of snapshot documentation. sb-600 in shoe, bounced into ceiling.
kind of a cross between a Vietnamese vermicelli bowl and an American-style chef's salad, with other stuff thrown in
(the notes explain everything, kinda)
- Camera phone upload powered by ShoZu
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
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Read more about my adventures in food:
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-
- - -
Duroc St. Louis ribs, dry rubbed and slow smoked; hand pulled pork shoulder;
Dinosaur Bar-B-Que was launched in 1988 by John Stage and Mike Rotella as a one-room joint at 246 West Willow Street, which was built in the 1920s and home to the N&H Tavern for more than 50 years. A dining room, full bar and music space were added in 1991, and the enterprise later expanded upstairs in what was formerly Andy's Cycle Shop. Dinosaur regularly finds itself atop national best of lists. National acclaim led to regional expansion with locations in Rochester, Harlem, Troy, Brooklyn and Buffalo, and an extended product line including sauces, rubs and potato chips.