View allAll Photos Tagged pulledpork
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
Last week I picked a pork shoulder roast as part of my extras in the share. Almost immediately, I heard pulled pork calling my name. This oven cooked version is based on the method published in Cook's Illustrated which involves liquid smoke in brining and the rub. The pork was covered under parchment and foil to roast to fork-tender. It was then given a brief uncovered roasting to give the outside some crispness.
This sweet and tangy sauce is made with defatted pan dripping and maple syrup, for that Canadian touch.
The coleslaw is also pulled together with mainly contents from my share including purple cabbage and carrots. I added green onion and cilantro for more savory flavour. I couldn't decide between a oil/vinegar or creamy dressing...so I did both. I dressed the coleslaw with olive oil, rice vinegar, sugar, salt, pepper, greek-style yogurt, and maple mustard.
I'm very pleased with this dish and definitely see myself making pulled pork more often from now on!
I followed the recipe from Cook's Illustrated (via The Bitten Word)
Oskar Blues Grill & Brew, located at 303 Main Street, was opened in 1997 by Dale Katechis. The restaurant offers Cajun, Creole and Southern-Style comfort food along with their award winning beer. Oskar Blues & Grill hosts live roots music in the basement music room, and has an old school arcade. Oskar used to brew all their beers in the pub, and in 2002 set up a canning operation in a 60-year old barn next door, before moving operations to nearby Larchmont. Oskar Blues distributes its craft-brewed beers, including Dale's Pale Ale, Old Chub, Gordon, and Ten FIDY, nationwide in cans.
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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-
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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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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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Rib eating contest.
The BEST BBQ Rib competition west of the Mississippi at the John Ascuaga's Nugget Casino Resort. Can't grill it Till you Kill it, I love animals they taste good.
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
- - -
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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these were even better than you think they might be. from the Tastee Bytes truck in the south bay, cannot recommend enough
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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A tray of whole hog-style pulled pork is submitted for judging during the 2015 ArkLaTex Ambassadors BBQ Cook-Off on Saturday, April 25.
Held each Spring in downtown Shreveport's Festival Plaza, the ArkLaTex Ambassadors BBQ Cook-Off is an up-and-coming regional barbecue competition. This National BBQ Festival-sanctioned competition attracts barbecue teams from throughout the South to compete for trophies and cash prizes in categories including chicken, pork ribs, brisket, overall grand champion and people’s choice award. For more information, visit arklatexambassadors.com. Photos by Casey Habich Photo and Design.
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
- - -
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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-
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Hearty Midday Fare: pulled pork, black-eyed peas, coleslaw, green beans, whole baby beets, stewed tomatoes and mashed potatoes with gravy.
Pulled Pork after 19 hours on the Big Green Egg. Nearly Perfect.
Write up / recipe here:
www.friday.com/bbum/2006/12/05/slow-cooked-boston-butt-pu...
Inside the Food Building, a higher-end vendor sells pulled pork sandwich. I really like the neon sign. I also found the row of pay phones very interesting. One doesn't see so many pay phones anymore.
Seeing the pulled pork sandwich reminds me something with my dad. Many years ago, when I was 10 or so, one day dad and the two of us monkeys went to browse in a shopping centre. There was some sort of German food festival (was it Oktoberfest??) and one featured item was some German-style pulled pork sandwich. It must have been quite expensive as my dad would only buy one for us. Oh man!! It tasted so good! Honestly it's one of the only two food items in my life that I really savour.
(for English scroll down)
Am 19. Juni 2015 verlegte die Weinkellerei F. W. Langguth Erben aus Traben-Trarbach die Welt der Erben Weine für einen Abend von der Mosel an die Spree und feierte mit „Hot Barbecue“ die erfolgreiche Premiere einer neuen Veranstaltungsreihe. Mit der „Erben Tafelrunde“, einer Serie von Pop-up-Events, möchte das Familienunternehmen Langguth seine Traditionsmarke künftig einem jungen, urbanen Publikum näher bringen. - Ziel von Langguth ist es, den Teilnehmern an den Veranstaltungen ein ungewöhnliches, überraschendes und mit allen Sinnen erfahrbares Markenerlebnis rund um die Erben Weine zu bieten und dadurch die Grundlage für eine emotionale Bindung zu fördern.
Die Premiere fand an einem Ort statt, der selbst in Berlin noch als Geheimtipp gilt - ein direkt an der Spree gelegenes, altes Kranhaus (Kranhaus Café) in Köpenick. Den rund 40 Gästen, darunter Mitglieder der wachsenden Markenbotschafter-Community der „Erben Gemeinschaft“ und Berliner Food- und Genussblogger, wurde die An- und Abreise vom und zum Historischen Hafen auf dem solarbetrieben Katamaran SOLON ermöglicht. Getreu dem Motto des Abends „Hot Barbecue: Chili trifft Erben Wein“ war das Programm als kulinarisches Crowd-Pairing-Experiment angelegt, in dessen Verlauf verschiedene Chili-Saucen, präsentiert vom Chili-Fachmann Felix Eichholtz vom Pfefferhaus Berlin mit diversen Weinen aus dem Erben Sortiment kombiniert wurden. Dazu exquisite Barbecue-Gerichte, authentisch zubereitet im „Smoker“ von BBQ-Master Adam Ramirez aus Texas von „The Pit - Real Texas Barbecue“. Anders als beim klassischen Wine-Pairing wurde den Gästen beim Crowd-Pairing pro Gang eine Auswahl aus drei Erben Weinen serviert. Die Idee hinter dem Crowd-Pairing ist, nicht Weinexperten, sondern den Schwarm per Abstimmung entscheiden zu lassen, welche Food-Wein-Kombination am besten zusammenpasst. Für den Veranstalter und die Teilnehmer war der Auftakt der Pop-up-Eventserie am Ende ein voller Erfolg.
*** ERSTER GANG ***
Truthahnbrust geräuchert an Dreierlei Käse-Dips. Dazu Grim Reaper „Rookie Goblin"
Weinauswahl
2014 Erben Patenschaft-Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Grauburgunder trocken, Pfalz
2014 Erben Spätlese feinfruchtig, Rheinhessen
*** ZWEITER GANG ***
Pulled Pork aus dem Smoker an Pariser Blattsalat und Quinoasalat. Dazu „Marie Sharp's „Hot Habanero“ Chili Sauce
Weinauswahl
2013 Erben Spätburgunder lieblich, Rheinhessen
2014 Erben Dornfelder Rosé halbtrocken, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve trocken, Pfalz
*** DRITTER GANG ***
Rinderbraten aus dem Smoker an Linsensalat und Schwäbischem Kartoffelsalat. Dazu Suicide Sauces "Habanero BBQ“ Chili Sauce
Weinauswahl
2014 Erben Regent fruchtig-süss, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique trocken, Pfalz
2013 Erben Exklusiv Spätburgunder Réserve trocken, im Eichenholz gereift, Rheinhessen
*** VIERTER GANG ***
Quark-Joghurt mit Trauben Walnuss Dessert. Dazu
Suicide Sauces "Mango Fire“ Chili Sauce
Weinauswahl
2013 Erben Exklusiv Huxelrebe Auslese, fruchtig-süss, Rheinhessen
2014 Erben Müller-Thurgau fruchtig-süss, Rheinhessen
2014 Erben Spätlese feinfruchtig, Rheinhessen
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HOT BARBECUE: Chili meets Erben wine
On June 19, 2015, the F. W. Langguth Erben winery from Traben-Trarbach moved the world of Erben wines from the Mosel to the Spree for an evening and celebrated the successful premiere of a new series of events with "Hot Barbecue". With the "Erben Tafelrunde", a series of pop-up events, the Langguth family business aims to bring its traditional brand closer to a young, urban audience in future. - Langguth's aim is to offer participants in the events an unusual, surprising brand experience around Erben wines that can be experienced with all the senses, thereby promoting the basis for an emotional bond.
The premiere took place at a location that is still considered an insider tip even in Berlin - an old crane house (Kranhaus Café) in Köpenick, located directly on the River Spree. Around 40 guests, including members of the growing "Erben Gemeinschaft" brand ambassador community and Berlin food and gourmet bloggers, were able to travel to and from the historic harbor on the solar-powered catamaran SOLON. True to the motto of the evening "Hot Barbecue: Chili meets Erben Wine", the program was designed as a culinary crowd-pairing experiment, in the course of which various chili sauces, presented by chili expert Felix Eichholtz from Pfefferhaus Berlin, were combined with various wines from the Erben range. These were accompanied by exquisite barbecue dishes, authentically prepared in the "smoker" by BBQ master Adam Ramirez from Texas from "The Pit - Real Texas Barbecue". In contrast to classic wine pairing, guests were served a selection of three heirloom wines per course at the crowd-pairing event. The idea behind crowd-pairing is not to let wine experts decide which food-wine combination goes best together, but to let the crowd decide by voting. The kick-off of the pop-up event series ended up being a complete success for the organizer and the participants.
*** FIRST COURSE ***
Smoked turkey breast with three kinds of cheese dips.Served with Grim Reaper "Rookie Goblin"
Wine selection
2014 Erben Patenschaft Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Pinot Gris dry, Palatinate
2014 Erben Spätlese fine fruity, Rheinhessen
*** SECOND COURSE ***
Pulled pork from the smoker with Parisian leaf salad and quinoa salad. Served with "Marie Sharp's "Hot Habanero" Chili Sauce
Wine selection
2013 Erben Pinot Noir sweet, Rheinhessen
2014 Erben Dornfelder Rosé semi-dry, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve dry, Palatinate
*** THIRD COURSE ***
Roast beef from the smoker with lentil salad and Swabian potato salad. Served with Suicide Sauces "Habanero BBQ" Chili Sauce
Wine selection
2014 Erben Regent fruity-sweet, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique dry, Palatinate
2013 Erben Exklusiv Pinot Noir Réserve dry, matured in oak, Rheinhessen
*** FOURTH COURSE ***
Curd yogurt with grape walnut dessert. Served with
Suicide Sauces "Mango Fire" Chili Sauce
Wine selection
2013 Erben Exklusiv Huxelrebe Auslese, fruity-sweet, Rheinhessen
2014 Erben Müller-Thurgau fruity-sweet, Rheinhessen
2014 Erben Spätlese fine fruity, Rheinhessen
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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Pork Sandwich
greens, fennel, aioli
Another excellent plate - pork was very tender and moist, I thought I tasted a little "bark". This Pork Sandwich was seemingly simple, but very well prepared - Nordic approach at it's best.
Cuban baguette - pulled pork, Gypsy ham, Gruyere, zucchini pickles, chipotle mayonnaise AUD9.5
Graham was a bit disappointed with the presentation of the squashed toasted baguette. Tasted ok though.
Trunk Bar & Restaurant
275 Exhibition St, Melbourne, VIC, 3000, Australia
+61 39663 7994
Monday - Friday: 12:00 - 00:00
Saturday: 17:00 - 00:00
Sunday: Church
Reviews:
- Trunk Diner - The Burger Adventure, Tuesday, March 1, 2011
- Trunk Diner - Urbanspoon Trunk Urbanspoon
- Trunk - by John Lethlean, The Age, February 18, 2008