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A journey into the American South

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      • Food’s place in civilization and throwing down on a bowl of hot buttered grits
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      • Now THIS is a FINE Southern Menu: Nectar (Bluffton, SC)
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      • Southern accents and runny grits
      • It Ain’t Pretty But…
      • Colletta, a family-style Italian restaurant to open in Cary’s new shopping district
      • Krill, a new Asian street food restaurant, opened in Durham this week
      • Olivero: Chef Sunny G. to open a new joint in Wilmington, NC
      • I want to know more about those collard green and bacon fritters…new chefs at Littler in Durham bring quite a pedigree
      • Wait, there are folks who like to watch women eat pie?!
      • Coffee & Community: The Muse Coffee Co. & Roastery
      • Chef Dani Nation offers one-time chance to order Labneh Cheesecake with Cocoa Nib Cookie Crust and Pomegranate Topping & Honey Sea Salt Chess Pie with Lemon, Grape, and Thyme Garnish – only on Feb. 12 & 13
      • Fried Catfish & Spaghetti, Fish Yassa, and so forth: Four Dishes at Saltbox Seafood Joint for Black History Month
      • North Carolina: An app to find food trucks
      • Raleigh, NC: Bagels: Benchwarmers Bagels and Coffee
      • Raleigh: Lechon Latin BBQ Joint
      • O Po’Boy, Where Art Thou?
      • Raleigh, NC: Tacos Costa Grande food truck
      • Raleigh/Garner: Captain Stanley’s Seafood
      • On the importance of free hushpuppies
      • Wilson, NC: Whole Truth Lunchroom -Smothered fried pork chops and collard greens
      • Williamston: Shaw’s BBQ
      • HELP! I cain’t do raw oysters.
  • True and Tall Tales
    • Get Offa’ that Damn Couch: Prepositions in the U.S. South
    • Eating hot-buttered grits and wondering, “Are you livin’ high on the hog OR eatin’ too far back on the beef?”
    • A Pandemic Story About A Dog Coming Dangerously Close to Getting Sent to the Rainbow Bridge By His Own Mamma
    • Dive Bullies on Scuba Trips
    • On the importance of free hushpuppies
    • The Turkey Buzzard and Mr. Dog
  • Recipes and Concepts
    • Hmmm…I’m thinking of a Southern twist on Japan’s fruit sandwich
    • Bits and Bobs: how to test the seasoning of raw ground meat
    • Pimento cheese and chicken salad – COMBINED
    • Is it Soul Food or Traditional Southern Cooking?
    • On the importance of free hushpuppies
    • Would you eat fried squirrel? Hmmm….
    • What does the language of restaurant menus tell us?
  • Events, News, & Entertainment
    • There’s a food fight in Charleston/D.C. over fried chicken ice cream
    • Olivero: Chef Sunny G. to open a new joint in Wilmington, NC
    • I want to know more about those collard green and bacon fritters…new chefs at Littler in Durham bring quite a pedigree
    • What Matters to You at Restaurants?: Top 10 Restaurant Trends in 2022
    • Would you? Could you? McDonald’s secret app menu item: “By Land, Air, and Sea.” Mind. Blown.
    • Do you want the scent of French fries wafting from your neck and delicate bits? Okay, hot potato, here ya’ go…
    • “There wasn’t flour in those bags…it was heroin.” Yep, there’s a new true crime series set in the culinary world.
    • Chef Dani Nation offers one-time chance to order Labneh Cheesecake with Cocoa Nib Cookie Crust and Pomegranate Topping & Honey Sea Salt Chess Pie with Lemon, Grape, and Thyme Garnish – only on Feb. 12 & 13
    • Fried Catfish & Spaghetti, Fish Yassa, and so forth: Four Dishes at Saltbox Seafood Joint for Black History Month
    • Favorite Food Shows: Heavenly Bites – Mexico
    • Wine Classes at Fearrington Led by New Beverage Director (who started career at NYC’s Eleven Madison Park)
  • Cookbook & Food-Related Book Reviews
    • “Other People’s Words” brought back memories of being ashamed of my Southern accent
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    • A Southerner and her dog, Tater, in the Southwest: my new favorite hotel chain for road trips – Best Westerns with outside-facing doors
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Tag: New Orleans

April 4, 2022April 4, 2022 Speaking of the South

Olivero: Chef Sunny G. to open a new joint in Wilmington, NC

March 1, 2022March 2, 2022 Speaking of the South

Eating hot-buttered grits and wondering, “Are you livin’ high on the hog OR eatin’ too far back on the beef?”

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