Review: Pack's Tavern Asheville

As a blogger passionately dedicated to unearthing all of Charlotte’s culinary delights, I do feel a bit guilty about already venturing west in search of good food. But we all know (well, anyone from around here) that a mere two hours outside of our Queen City there is a funky little mountain town called Asheville, that truly is a mecca for us foodies (and vampires too, but clearly that’s for another blog).

This past weekend, I was lucky enough to eat my way through Asheville and have to say, both my husband and I were a bit apprehensive when my dear friend Natalie (an Ashveville local) suggested a TAVERN for dinner. My husband actually pulled me aside and said, “Bar food?? I want something better than bar food!” (a proud moment for me, we ARE making progress with him!). The suggestion came after my husband’s flat out refusal to eat at the Laughing Seed (while I am working on his palate, we still have a long way to go before I can get him to enjoy, or even appreciate, a fully vegetarian restaurant). I too was a bit concerned that Natalie was just suggesting this restaurant to appease the caveman’s need for fried jalapeno poppers and beer.

Review: Dean & DeLuca

With such an array of prominently displayed gorgeous gourmet foods, it is difficult to decide what to splurge on. Fortunately, the wait staff will gladly give you a sample of pretty much whatever you want. Watch yourself though, as you make quickly overload with so many different, yummy temptations.

Inside, you will find the staff pleasant and helpful. Dressed in white chef coats, their attire matches the white walls and clean atmosphere. Classical music plays as light buzzing conversation echos in the background. Small tables are available both inside and out with high chairs available. Try to change your baby before leaving home though as there are no changing tables.

During this particular visit after having one too many confusing samples, I decided to play it safe and headed to the salad/sandwich bar. I was pleased to learn that sandwiches can be purchased by the half, a great option for the budget-conscious. I opted for one of their signature sandwiches; a half roasted sirloin on rye bread. It was served piled high with plenty of rare roasted sirloin, fresh spinach, havarti cheese, caramelized onions and the creamiest horseradish I have ever tasted.

Recipe: Pancetta Pasta

I have to say, my style of cooking does not usually take the art of editing into account. I can’t remember the last time I cooked something with less than 10 ingredients, and my M.O. is usually to keep tossing stuff in until it tastes good. I’ve never been one to appreciate the “less is more” philosophy, and I am sharing this recipe because it was the first recipe I’ve come across that really is all about the magic that can happen when you use simple, QUALITY ingredients.

Recipe: The Mysterious Meringue

My love affair with meringue started when my family was visiting one of my dad’s colleagues in France. They brought out an amazing dessert called “Mount Blanc,” a pile of chestnut puree, chocolate, whipped cream and wonderful meringue.

Then, in Australia, I was introduced to the pavlova. This dessert comes from either Australia or New Zealand, and I leave those Aussies and Kiwis who read this blog to fight out who claims ownership. It was indeed named after the famous ballet dancer, Anna Pavlova. When I was little I loved Anna Pavlova, mostly because I had a cutout doll of her and all her outfits. I also had one of Nijinsky, but that is not important to this story. Anyway, the first pavlova I ever had was perfect, crisp on the outside, creamy on the inside, piled high with fruits and whipped cream.

Opinion: Whining about Wine

I originally wrote this article for a Connecticut food blog two years ago. However, it is as true today as it was then. I have modified it for Charlotte audiences here.

I am the first to confess that I have a lot to learn about wine. Sure, I know enough not to make a fool of myself at a wine tasting, or so I hope, but other than that, I like to sit back and listen as my wine-expert friends discuss different aspects of their favorite wines.

But I must admit, there is one thing that bothers me about all this talk of wine.

Recipe: Delicious Chop Suey

If you are from the northeast like me, you probably are unable to find any chinese chop suey in the south. My stepmother has been making this dish since I was little to make up for the lack of options available here in the south. It has always been a crowd-pleaser in my family and I hope you enjoy this healthy, flavorful dish as much as we have!

Recipe: The Mighty Brussels Sprout

I know, I say the words “Brussels sprouts,” and you shudder, remembering those pungent soggy cabbage-like mounds that you were forced to eat as a child (I have no doubt my parents served . So, last year, when my husband, who has gradually expanded his range of vegetables, suggested we try roasting these vegetables after getting the idea from the Thanksgiving Adam Carolla podcast, I laughed hysterically. I had never liked those little guys. But this winter, I’ve become obsessed with Brussels sprouts.

Review: The Pizza Peel and Tap Room

Around dinner time, as I was thinking about the first post for this website, my son began shouting “Pizza! Pizza! Pizza!” And that got me thinking, pizza! What a great idea! I decided that I should discuss my favorite pizza joint in the area, The Pizza Peel and Tap Room. It’s true, they don’t deliver, and they are very close to where I live, but they sure have provided us with great service and fantastic pizzas!

I moved to Charlotte from a small town in Connecticut, close to New Haven, a city known for its pizza as well as a certain university. I have stood in line many times for the terrific pizza at Frank Pepe’s (only the New Haven original would do) in weather many degrees colder than the current Charlotte weather. The point is, I like pizza.

So, when we first came to Charlotte, we began to seek the perfect pizza. After several attempts, we found The Pizza Peel, a vision of Will Bigham, a local restaurateur.