February 7, 2016

Diner Food and Motorcycles

  By Ray Linville   What about cold temperatures makes us hungry for hot, homemade soup? When you’re traveling on a chilly winter day, do you look for a diner and hope that it has freshly made, steaming hot soup ready to serve?   As I was traveling on U.S. Highway 64 near the eastern edge of Asheboro in Randolph County, I spotted an interesting-looking two-story building. On one side … [Read more...]

Livermush Monday at the Grocery Basket & Grill in Ferguson, NC

by Leanne E. Smith At the Grocery Basket & Grill in Ferguson, North Carolina, Labor Day Monday is Livermush Monday. On the day after the Happy Valley Fiddler’s Convention, Livermush Monday is a somewhat new music gathering celebrating an older foodways tradition and the longtime local eatery. Traveling from the festival towards Wilkesboro, the first left after the parking lot shared by the Ferguson Fire … [Read more...]

Starting the New Year with Food (and Politics)

  by Ray Linville   A community can come together on special occasions, such as New Year’s Day. When the “good luck” foods of the South are provided free by elected officials and political candidates, the crowd can swell and create a huge waiting line, just the perfect opportunity for politicians to meet and greet voters and constituents to chat with their … [Read more...]

Boiled Peanuts for Sale

by Ray Linville   What makes boiled peanuts so enjoyable in the Old North State? “Boiling peanuts brings out a kind of mellowness to the nut which is ... like tasting ripeness in a pear,” says food historian David Shields.   Peanuts, planted in May, are ready for harvest in September and October. Although raw in the shell and roasted varieties are popular, this state has a long-standing … [Read more...]

Scuppernongs and Other Muscadines Are Ready

  by Ray Linville     It’s scuppernong time. The historic grape is ripe and ready across the state in grocery stores, at roadside stands, and from u-pick-it vineyards—along with other varieties of the muscadine. Autumn means it’s time to appreciate and enjoy these indigenous grapes. They sustained Native Americans, European explorers and colonists, enslaved and indentured workers, … [Read more...]

Big Oak Drive In & BBQ

by Deborah Miller A long weekend on Emerald Isle was in the works and as visions of sun, sand, and seafood swam in my imagination, a light bulb moment pushed through the haze of vacation anticipation. NC Food was about to publish a guest post by John E. Batchelor, author of Chefs of the Coast: Restaurants & Recipes from the North Carolina Coast.  Could we coordinate a dual post of one of the restaurants in … [Read more...]

Waxing Fig-Tastic: The 2nd Annual August Fig Festival on Ocracoke Island

by Leanne E. Smith It was a fluke that the 2014 Fig Festival was held in August. The fig cake bake-off that had been part of the July 4th celebration was postponed last year by a few weeks because of Hurricane Arthur. It was a success, so the organizers with the Ocracoke Civic and Business Association tried it again on Friday, August 14, 2015. Now, they hope the “fig-tastic” event, as it was called in some … [Read more...]

Collard Shack Revisited

by Ray Linville A trip to the small town of Ayden is usually for wood-cooked barbecue because it’s the home to two of the state’s premier BBQ establishments – Skylight Inn and Bum’s Restaurant. However, when I traveled there, I was searching for The Collard Shack as much as I was for chopped whole hog barbecue.   In 2011 when David Cecelski wrote about The Collard Shack in one of his legacy posts on … [Read more...]

Chefs of the Coast: Meet Chef Thierry Moity of Caprice Bistro in Wilmington

by John E. Batchelor Note:  We love seafood! So much that we practically licked our lips all afternoon when we received a copy of John E. Batchelor's newest offering Chefs of the Coast: Restaurants & Recipes from the North Carolina Coast. John agreed to a special post for NC Food. We hope you enjoy it as much as we did! ~Editor, NC Food The Chef Thierry Moity has cooked in what were, at the time , some … [Read more...]

Where Food Is More Than Only Something to Eat

by Ray Linville Food is more than simply sustenance. Kitchens are more than places to prepare and eat meals. No place is better for demonstrating the value in society of food and kitchens than The King’s Kitchen in Charlotte, NC. As its customers enjoy the menu of the day, the unemployed, underemployed, difficult to employ, and recently released prison inmates learn culinary and food service … [Read more...]