Hi folks. I'm going to be away from my blog for a few days because I'm having back surgery. I can be in touch via email but not to sit in front of the computer. Or to go out and have great meals. Or to cook at home. So don't forget me. Take this time to visit some of the links to the left.
Four Square restaurant offered a four course dinner from appetizer to dessert for $35. A friend and I had it last night. It was rich in taste and texture, some heat, some sweet. And the wine pairings were right on. Every item on the menu came from North Carolina, and coincidentally, seated behind us, were the Brinkley's who appear every week at the Durham Farmers Market and who provided the corn for the creamed corn in the Entree last night. Fresh and sweet and crunchy. Perfect ripeness, perfectly prepared. Lucky for us, Chef Shane Ingram surprised us with an Amuse-Bouche of fried green tomato topped with tomato and apple salsa. In it were also capers and horse radish. The menu will probably be different next week because Shane changes it every week according to what's in season. It's a light dinner, appropriate for a summer evening. If you prefer, you can order from the regular menu to get the full size plates. But either way you can be assured of having Shane's delightful mastery of flavor and texture.
J. Betski's in Raleigh is offering specials on July 1, 2, and 3, leading up to July 4. They are also selling their house made Kielbasa for grilling for $10 a pound. Orders need to be in by Wednesday, July 1st by 5 p.m. and picked up on Thursday July 2 or Friday July 3. Call 919-833-7999.
Chef Michael Chuong at An in Cary is offering 25% off the total bill for lunches during July. Call 919-677-9229.
Good deals!
Yesterday, on the bright, hot afternoon, a friend and I went to Local Yogurt owned by the people at Six Plates wine bar. The local part turns out to be a rich selection of local produce and products. There were blueberries, blackberries, and peaches, for example. And Dolly Mama's chocolate bits! That's why I chose the chocolate soft yogurt which is creamy and full of fresh flavor. On top of that serving were abundant pieces of Dolly Mama's chocolate. I could have had two more because that serving was so good. I'll have to go back on our hot, scalding days and have vanilla with blueberries and on another day mango with peaches or blackberries. Can't wait. Local Yogurt is easy to get to and parking is in front. It's right across from Nana's on University at the intersection of Chapel Hill.
Chef Bret Jennings of Elaine's on Franklin in Chapel Hill has agreed to appear with me and Chef Bill Smith, Crook's Corner, at the reading scheduled at the North Carolina Literary Festival on September 13 at 12:20 p.m. The two of them will brings treats for the audience. I can't wait for the event. It'll be as much fun as it was to interview the chefs. I'll give a reading from the book, probably about Bret and Bill, and they will talk about the life of the chef. Then we get to have the goodies. I think it'll be a great, and fun, event.
This week Michael and I are going to have the summer dinner special at Four Square with Chef Shane Ingram. That's four courses for $35. Not bad.
The first and only chef I've contacted to appear with me at a reading for the book, Chefs of the Triangle: Their Lives, Recipes, and Restaurants, has said, "Yes!" He'd be honored. So Bill Smith at Crook's Corner will appear with me at the NC Literary Festival at UNC-Chapel Hill on Sept. 13 at 12:20 p.m. I hope the rest will be as cooperative. I'm proud to appear with them beside me.
Zely & Ritz in Raleigh is having a special Summer Liquor Dinner prepared with Chef Sarig Agasi and bar tender "extraordinaire" Jay Early. It will be held on June 24 at 7 p.m. They also have a Bastille Day French Wine Dinner planned for July 14 at 7 p.m. Zely & Ritz feature fresh food from Coon Rock Farm in Hillsborough.
My new Facebook friend, Paul Mosca, offered to provide chocolates at Raleigh's Quail Ridge Books and Music reading of Chefs of the Triangle: Their Lives, Recipes, and Restaurants. I haven't contacted the chefs yet, but the wonderful chocolate seeds from his shop, Nahualli Trading Co., will be a delightful accompaniment to whatever the chefs bring. Paul's website is www.nahuallitrading.com.
Four Square restaurant is offering a $35 per person, four course dinner from June 22 to July 27. Chef Shane Ingram is a extraordinary chef and he features fresh farmers' market products. Not to be missed.
Piedmont chefs, Drew Brown and Andy Magowan, were at the Slow Foods Farm to Fork picnic this past Sunday, as were many of the regions best chefs. But the Piedmont chefs had a whole ram they cooked over a spit borrowed from Vin Rouge. Another example of how our chefs interact and cooperate to make their fabulous food.
Tonight I making really good fried potatoes to serve with steak and salad that includes Durham Farmers' Market lettuce, green onions, and heirloom tomatoes. To make the potatoes take 2 Yukon Gold potatoes and cube them into 1/2 inch pieces. Place peanut oil in frying pan that is large enough so the potatoes are not crowded and heat on medium heat. Place cubed potatoes in heated oil and cook, stirring and turning with a spatula, until soft to a fork prick and browned on at least one side. Salt liberally to taste. Place cooked potatoes on a plate with doubled paper towel to absorb some oil. Remove paper towel and salt again to taste. Serve.
For dessert, blueberries and cream, of course.
The publisher, John F. Blair, Publisher in Winston-Salem, North Carolina, has obtained several reading dates and places for me and the book, Chefs of the Triangle: Their Lives, Recipes, and Restaurants. They are:
September 13, 12:20 p.m., North Carolina Literary Festival, UNC-Chapel Hill campus
September 24, 7:30 p.m., Quail Ridge Book and Music Shop, Raleigh, NC
September 25, 7:00 p.m., Regulator Book Shop, Durham, NC
October 15, 7 p.m., Barnes & Noble, Cary, NC
I'll follow up with more specific information later as we get closer to the dates.
Whew! I finished my web page and published it. It probably won't be available for two or three days, but I hope you check it out. Any comments or suggestions to make it (even) better are welcome. I won't necessarily agree with all of them, but some I will. The address is www.annprospero.net.
I want to add other foodie sites to my list of blogs at the left hand of this page. If you know of any that I don't have, please let me know.
This weekend I'll get the page proofs (galleys) of my book and will have to check it for any errors or omissions. Glad to do it because it's too hot to go out later than the morning.
And yesterday I made peach preserves using just sugar, peaches, and lemon juice. It turned out to be exactly the right consistency. I did that by continuing to simmer/boil until the juice thickened on the spoon.
