“Ask French Master Butcher Marc Pauvert or Chef Michael Sullivan who the better butcher is and each will point to the other. What is certain is that both preserve a wealth of knowledge as rare as gold.” In her write-up about the The Art of Butchering and Curing event, Ashley at The Olive and The Sea walks us through the economies… Read More
Olive This! treated the Charlotte Food Bloggers to a night of olive oil and vinegar tastings at our April meetup, and taste we did. Salad dressing is a common use when pairing olive oil and vinegar, so naturally, we ate our fair share of salad. But we did not stop there. We poured olive oil and balsamic vinegar over everything… Read More
How do you all feel about shellfish? In particular, how do feel about oysters? Before our visit to Sea Level, we felt pretty good about oysters. After our visit to Sea Level, we are full on oyster fans. Not only did we enjoy a fabulous oyster and wine pairing, we learned a lot about oysters beyond the half shell.
NoDa’s Crepe Cellar helped the Charlotte Food Bloggers kick the week off right, treating us to burrata and beer last Monday night. A light but flavorful cheese, burrata is made from mozzarella cheese curds. A portion of the curds, along with heavy cream and a pinch of salt, are whipped smooth while other curds are heated and stretched to form a firm shell. The cheese shell… Read More
Aside from being asked to pass the shaker, do you give much thought to salt? Maybe you have wondered why recipes call for kosher salt instead of table salt. Perhaps the mineral only crosses your mind when a hearty dose of rock salt is needed to help your homemade ice cream along. We think about salt a lot. Lucky for us, Amy… Read More