Getting Into That Beach Frame of Mind

21 Jun stiller

What’s a beach trip without music? As we all get ready for the upcoming 4th of July celebration, we’re curious what everyone is listening to when lounging on the beach with a cold drink in hand?

I have a collection of songs in a Spotify playlist that I’ve dubbed “Beach Drink” and serves as a good jumping off point when festivities begin for my own liking, but I want to add to it.

Lately for me, Nathaniel Rateliff & The Night Sweats is a band I can put on and not have to worry about skipping through songs.They’re probably most widely known for their song “S.O.B.”, a song everyone equates to a raucous drinking good time but is actually about Rateliff’s own struggle with sobriety.

My favorite of theirs at the moment is “Howling at Nothing,” a soulful three minute song that feels like something out of the 1960’s.

Other favorites from the playlist below are:

Ain’t Nothing Wrong With That – Robert Randolph & The Family Band
You Don’t Have to Believe Me – Eric Hutchinson
Jackson – Carolina Chocolate Drops

That Beach Feel
At The Beach – The Avett Brothers
Watermelon – Sol Driven Train
Three Little Birds – Bob Marley & The Wailers

Winding down the day/night
El Camino – Amos Lee featuring Willie Nelson
Hold On – Alabama Shakes
The Gardener – The Tallest Man on Earth

What’s that song/band that puts you in beach/drinking mood?


10 Jun

Psssst.  Charlotte. Hey, Charlotte. Look at this. LOOK. AT. THIS.

Cuban (Havana Harry's).jpg

Do you know what this is?  Do you?

It’s a Cuban Sandwich.

Do you know what goes on a Cuban Sandwich?

Sliced ham, sliced roasted pork, Swiss cheese, yellow mustard, and sliced pickles. If you’re a girl from the Tampa Bay area, like me, you also get some salami. Cuban sandwiches were born in Tampa, if you didn’t know. If you’re from Miami you put some mayo on there.  No biggie.

But Charlotte, you know what doesn’t go on a Cuban sandwich?

  • Lettuce (NEVER do this. Ever.)
  • Barbecue sauce
  • Dijon mustard
  • Spicy mustard
  • Jalepenos
  • Grill marks (because it’s pressed, you know?)

Pork is preferably roasted and sliced, not pulled or chopped. And please, please make it on Cuban bread. Pretty please?

Not saying these things aren’t tasty on a sandwich, because they are. They just don’t go on a Cuban sandwich.

Not gonna lie, it drives me a little crazy that the North Carolina version of a Cuban sandwich is heavy on pulled pork. Pulled pork is just so dang ubiquitous here, that it seems like most restaurateurs never question whether or not it belongs on this type of sandwich.

And for those that would sully greatness by adding lettuce (::cough cough:: Midwood Smokehouse) please stick to what you know (and do well), and leave Cuban sandwiches to those who care to do it right. At some point your “Southern twist” on the Cuban sandwich makes it not a Cuban any more.

The beauty above comes from a tiny shop in Largo, FL, called Havana Harry’s Market. If you’re down that way, definitely stop in on your way to the beach, the sandwiches are legit. You can pick up some black beans and rice and Cigar City beer while you’re there.

Havana Harry's Sign.jpg

Diggin’ that ‘do, Harry

Not that all Cuban sandwiches in the Charlotte Metro area are terrible. There’s a Colombian bakery in Stallings called Lucy’s Bakery & Deli. Sandwiches are made with mojo pork, sometimes sliced, sometimes shredded. They also sell guava and cheese turnovers, so it’s hard to get mad about the shredded pork. And the owners are some of the nicest people you’ll ever meet. I feel a little like I’m back in Florida every time I go.

I’m generally okay with a chef putting his/her own spin on a dish, especially a spin that brings it closer to the amazing Southern cuisine we can get here in Charlotte. But some things are better left un-spun.

Just my two cents.


And….we’re back. Kind of.

20 May

Goodness, it’s been a LOOONG time since either of us posted on this blog. The WordPress dashboard is informing me that it’s been more than 2 years since we last posted, and that in that time we’ve received 33 views…so my guess is that no one’s missed us too much🙂

To be honest, I’m not sure there’s much direction for this blog going forward, but since we’re using it primarily as a way to be creative together, I guess that’s okay. We’ve still been having food adventures, and have tried to expand our horizons a bit. My apologies in advance for the crappy phone-grade pictures…

In October 2014 we took Portland, Oregon, by storm with two of our favorite people, Josh and Adara. Or maybe we should say that Portland took us…I’ve never wanted to NOT come home from a trip so badly!

In the past two years, we’ve also taken a few trips home to visit family and got to visit breweries that we’ve been trying to go to forever. Not pictured – all the amazing home cooking🙂

And of course we’ve been up to some other shenanigans. Last year, we joined a CSA, which has elevated our fresh vegetable game substantially. We also did some hiking, drank more beer, ate some great food…

And we pirated it up in Key West…but that’s a story for another day😉




Culinary Goodness from Fire in the City

19 Aug

It was a great Fire in the City dinner with some spectacular food created by Chefs Clark Barlowe of Heirloom Restaurant and Luca Annunziata of Passion8 Bistro. The Got to Be NC Competition Dining Series kicked off its first battle last night, and below are photos of the six courses with their descriptions. The secret ingredients were Eggs and Molasses.

The overwhelming favorite dish by diners was course 4! Surprising to me was Heirloom’s dessert (course 5) getting slightly edged out by Passion8’s (course 6). Must be the chocolate sweet-tooth in me coming out. Congratulations to both chefs and their teams on a great night, and to Chef Luca Annunziata on the win!

Course 1 – Maple Leaf Farms Duck Sausage Joyce Farms Poulet Rouge Scotch Egg, Petite Herb Salad, Quick Dill Pickle, Harrell Hill Farms Sorghum Syrup Molasses Duck Jus – by Heirloom Restaurant

Course 2 – Ponzu Harrell Hill Farms Sorghum Syrup Molasses Glazed Tuna, Soft Boiled Joyce Farms Poulet Rouge Egg, Sesame Sorghum Duck Yolk, Roasted Beets, Radish Chervil Lemongrass Coulis, Cucumber, Orange Dust – by Passion8


Course 3 – Woody &Wilcox Birdbrain Farms Ostrich Egg Fried Flounder, 3-Times Cooked Potato Chips, Brussels Slaw, Ostrich Egg Sauce Gribiche – by Heirloom Restaurant


Course 4 – Raviolo a la Joyce Farms Poulet Rouge Yolk, Ostrich Egg Carbona, Crispy Oyster Mushroom, Roasted Harrell Hill Farms Sorghum Syrup Molasses Party Pan Squash, Charred Corn – by Passion8


Course 5 – Harrell Hill Farms Sorghum Syrup Molasses Cake, Sorghum Dark Chocolate Cremeux, Sorghum Mousse, Sorghum Raspberry Caramel, Raspberry Anglaise, Vanilla Tuille – by Heirloom Restaurant


Course 6 – Harrell Hill Farms Sorghum Syrup Molasses & Milk Chocolate Caramel Cup, Citrus Curd, Sorghum Madeline, Blackberry and Pom – by Passion8

Fire In The City Kicks Off Tonight!

18 Aug

compdiningIn just a few hours, we’ll be sitting down to the first of the Fire In The City dates of the Got to Be NC Competition Dining Series for 2014 at Bonterra Wine Room. For those not familiar with the event, think Iron Chef, pitting two local chefs, a secret NC-sourced ingredient, and six courses to wow the dining room while making sure to incorporate the ingredient in each course. Attendees vote for their favorite of each course, while not knowing which chef came up with either creation. In the end, scores are tabulated and the chef with the highest score is crowned the winner for the night.

Now, do that over eight preliminary rounds, and another seven nights of the winners battling each other, and you get the winner of Fire In The City. Similar events take place in Wilmington, Asheville, Greensboro, and Raleigh throughout the year. In the Fall, winners from all five cities will meet in Raleigh to compete against each other in a champions round.

Tonight, we’ll see Luca Annunziata from Passion8 take on Clark Barlowe of Heirloom Restaurant. We’re excited to see the unique creations that are sure to come from these two talented chefs. If you can make a future competition, it is well worth your time!

Not Your Dad’s Uptown Charlotte

17 Jun View from BB&T Park
View from BB&T Park

View from BB&T Park

Let me apologize to Uptown Charlotte. You’ve been neglected, and I won’t let it happen again. For some time, Christy and I rarely found ourselves traveling to Uptown on the weekends. With so many other areas of the city booming (South End, Plaza Midwood, & NoDa to name a few), it was easy to turn a blind eye to the tall buildings and all the city has to offer. Now it seems like we can’t get enough. Over the last month, Uptown seems like a second home…and we can’t wait to get back soon. Here are some highlights:

Van Gogh Alive @ Discovery Place – A really unique and powerful exhibit about Vincent Van Gogh that highlighted both his art and writing. We weren’t expecting to have such an emotional response from the display, but a focus on Van Gogh’s own mental health coupled with the powerful backdrop of music and imagery left us in awe. I only wish we mentioned this sooner, as the exhibit has come to an end.

The Asbury – Located in The Dunhill Hotel, The Asbury offers a unique take on Southern food. The kitchen uses local and regional ingredients to create visually stunning dishes that are equally delicious.

Charlotte Knights Baseball – There isn’t a better view of the Charlotte skyline than when you’re sitting in BB&T Ballpark during a Charlotte Knights game. I’ve actually been twice in the last four weeks, and each time was equally fun! Some outstanding food is available at the park, including Queen City Q and Whisky River. Craft beer fans have plenty of options as well, including local favorites Olde Mecklenburg Brewery and NoDa Brewing. Regional craft brewers with beer options include Natty Greene’s and Foothills. You don’t have to be a fan of baseball to go to a game. Honestly, I can’t even tell you who won either game. If you plan on going though, make sure you buy your tickets well in advance. The Knights are leading the league in attendance and sellouts are frequent.

Women of Vision: National Geographic Photographers on Assignment @ Mint Museum – The exhibition covers 11 women photographers and their assignments while working for National Geographic. Each presents a unique story through the lens of their camera. A pretty inspiring collection of photographs that aren’t only visually stunning, but showcase the often dangerous lengths assignment photographers go to get a story.

5Church Restaurant – 5Church feels like it belongs in a bigger city like New York or Chicago. Attention to detail runs rampant in both decor and the food. I’d argue it is probably the most popular restaurant in the city. If you go, be sure to look up. Sun Tzu’s The Art of War is handwritten in its entirety across the restaurant’s ceiling. On this trip, we enjoyed the Artisan Cheese Plate, Black Bean Hummus, Grilled C.A.B. Hanger Steak, and Carolina Catfish. Dessert made us pucker with the “Lemon Tart” Pistachio Cookie & Pomegranate Sorbet.

Charlotte Symphony Summer Pops @ Romare Bearden Park – Another new addition to the Uptown landscape is Romare Bearden Park. The open area was the perfect setting for the Charlotte Symphony’s first live concert in Uptown in 10 years. Food trucks were on hand to feed the masses before the free concert. The symphony played “Music of the Movies” and included:

  • Highlights from Jurassic Park
  • Suite from Gladiator
  • Theme from Schindler’s List
  • Star Trek: Into Darkness
  • Themes from 007
  • Cinema Paradiso
  • Suite from Titanic
  • Imperial March from Star Wars

If you aren’t finding something to do in Charlotte, there really is no excuse. In addition to all we did in the last month, SpeedStreet and Taste of Charlotte were also taking place in Uptown. Navigating the city isn’t hard (except when festivals close down streets). If city parking seems difficult, park further out from the city and take the Lynx Light Rail into town.


Something Old & New

17 Apr

So we’ve been to some really great places recently and just wanted to highlight two that we love.

Rooster’s Wood Fired Kitchen (Southpark)

roostersRooster’s isn’t new, and it certainly wasn’t our first visit…but it had been some time since we were last there. It never really disappoints, which is why it is almost always busy no matter the time of day. The hickory wood fired-ovens fill the restaurant with a great smoked aroma that instantly makes you hungry.

Anyone who enjoys southern cuisine should drop everything they’re doing and head to Rooster’s immediately.

Our suggestion is to order a few of the vegetable sides for the table (they’re all large enough to share). We started with fried okra, skillet fried corn, and fire roasted beets. Fried okra is quickly becoming a favorite thing for me. Most I’ve had is heavy on the batter and completely overpowers the okra itself. Rooster’s batter is really light and flaky and seems to barely hang onto the okra, allowing you to really taste the hard-to-describe flavor of the vegetable. You won’t be disappointed with the corn or beets either. I’ve never been a fan of beets, but Rooster’s is making me a believer.

I ordered fried oysters and the arugula salad with chevre, and Harmony Ridge Farm apples for my entree. I was worried the oysters wouldn’t be enough because it came from the antipasti portion of the menu. I was pleasantly surprised when 6-8 large, meaty oysters were presented in front of me. A more firm batter than the aforementioned fried okra made for a nice crunch that complemented the soft of the oyster itself.

Christy’s hangar steak was cooked perfectly and really tender. A friend ordered the boneless beef short rib, which piqued my interest, and will likely be on my list for a future visit. Looking forward to coming back soon.

Pint Central (Plaza Midwood)

pint-central-logoWow…we really like this place. Our visit was mid-day on a Saturday during March Madness, just as the weather was getting warmer. We got our first taste of NoDa Brewing’s CAVU here (very highly recommended). Pint Central has 28 drafts and over 50 bottles of craft beer available.

First impression – The place feels cared for…which after talking with one of the owners, Carlos, is absolutely validated. He came to our table and introduced himself (something that should happen everywhere, but never does). He mentioned they did most of the work themselves, including building the bar and having his mom design the tables.

pint-centralCarlos’ brother is responsible for the menu. The food isn’t your typical bar fare. The empanadas were some of the best we’ve had, with a light, croissant-like crust that almost had us order another round. The garlic parmesan fries were a great blend of flavors piled high on curly fries (who doesn’t love a curly fry?). Other highlights were the eggplant dip and Brussels sprouts.  I look forward to trying the avocado fries and caprese stack on a future visit.

Just a great experience all around. If you’re looking for a place to hang out, give Pint Central a visit. With the weather warming up, they have a really nice patio that’s sure to get busy as more people discover it’s there.

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