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28 results for "Garner, Bob"
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Record #:
17284
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Garner describes the method by which Keith Allen of Allen & Son Barbecue prepares his barbecue. Hickory is the best wood to cook pork to perfection; however, it is becoming scarce, and Allen has to search for it, bring it to the restaurant, split it by hand, and reduce it to hot coals for the cooking.
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40832
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Still spearheaded the creation of East Carolina University’s Maritime Studies Program. His Navy experience, plus positive character traits inspired by his late wife, helped yield the degree program that has gained much renown since its humble beginnings in the 1980s.
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17285
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Started eighteen years ago by the late Bill McLawhorn and his wife Peggy, B's Barbecue is now run by their daughters. The place has no telephones and no take-out menus. B's operates on a frantic pace with servers passing out barbecue and chicken dinners to hungry customers until the place closes around 2 PM or when the barbecue runs out. Customers can either eat inside or outside at red-painted picnic tables.
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Our State (NoCar F 251 S77), Vol. 80 Issue 4, Sept 2012, p84-86, 88, il Periodical Website
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10021
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In this ongoing series about favorite Southern foods, Garner looks into the kitchen and discovers two of the South's fruity favorites that complete a barbecue feast--banana pudding and peach cobbler.
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Our State (NoCar F 251 S77), Vol. 75 Issue 12, May 2008, p46-48, 50, 52-54, il Periodical Website
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Record #:
7987
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In this ongoing series of favorite Southern dishes, Garner discusses the delights of barbecue and the distinct styles of preparing and serving it that developed in the Coastal Plain and in the Piedmont. He lists several eating establishments that serve good barbecue: Grady's Barbecue (Dudley); Cook's Barbecue (Lexington); and Troutman's Barbecue (Denton).
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Our State (NoCar F 251 S77), Vol. 74 Issue 3, Aug 2006, p36-38, 40, 42-43, il Periodical Website
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Record #:
8348
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In this ongoing series about favorite Southern foods, Garner looks into the breadbasket and discovers biscuits and cornbread. He includes several recipes on how to prepare them and lists two eating establishments that serve these two favorites: the Farmer's Market Restaurant (Raleigh) and Bunn's Barbecue (Windsor).
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Our State (NoCar F 251 S77), Vol. 74 Issue 7, Dec 2006, p36-38, 40, 42, 44-47, il Periodical Website
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Record #:
8854
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In this ongoing series about favorite Southern foods, Garner looks into the kitchen and discovers chicken dumplings. He includes several recipes on how to prepare this dish and lists three eating establishments that serve them, including Old School Mill's Fresh House (Locust); Stephenson's Bar-B-Cue (Willow Springs); and Hog Heaven Bar-B-Q (Durham).
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Our State (NoCar F 251 S77), Vol. 74 Issue 12, May 2007, p36-38, 40, 42, 44-48, il Periodical Website
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8113
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In this ongoing series about favorite Southern dishes, Garner discusses the delights of collard greens, their history, and how to prepare and serve them. He lists several eating establishments that serve good collard greens: Bum's Restaurant (Ayden); The Coffee Cup (Charlotte); and Bo's Café (Kenansville).
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Our State (NoCar F 251 S77), Vol. 74 Issue 5, Oct 2006, p36-38, 40, 42, 44-45, il Periodical Website
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Record #:
7751
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In this second of a series of articles on classic Southern flavors, Garner discusses country ham. He describes several major ham producers and how they cure ham. Country ham curing is generally confined to the states of Virginia, North Carolina, Kentucky, and Tennessee. He lists several eating establishments that he feels serves the best country ham: Caro-Mi Dining Room (Tyron); The Jarrett House (Dillsboro); Miller's (Mocksville); and Pam's Farmhouse (Raleigh).
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Our State (NoCar F 251 S77), Vol. 73 Issue 11, Apr 2006, p36-40, 42-43, il Periodical Website
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Record #:
9577
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In this ongoing series about favorite Southern foods, Garner looks into the kitchen and discovers one of the South's favorite tender, gravy-smothered dishes--country-fried steak. Garner discusses preparation and the difference between country-fried and chicken-fried steak. He lists some places he has found that serve a good country-fried steak, including Simmons Soul Food Restaurant (Charlotte); Riverside Restaurant (Hillsborough); and Miller's (Mocksville).
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Record #:
8471
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In this ongoing series about favorite Southern dishes, Garner dips his spoon into an eastern North Carolina specialty with a rich history--fish stew. He discusses the influence of the Neuse River on fish stew and how the stew is prepared. Two restaurants that serve tasty stew are King's Restaurant (Kinston) and Ken's Restaurant (LaGrange). The annual Grifton Shad Festival is a good opportunity to experience this unique dish.
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Our State (NoCar F 251 S77), Vol. 74 Issue 9, Feb 2007, p38-40, 42, 44-45, il Periodical Website
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Record #:
7627
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OUR STATE magazine begins a bimonthly feature on classic Southern flavors. In this first of a series of articles, Garner discusses one of the South's most famous dishes--fried chicken. North Carolina Representative Edith Warren of Farmville and famous restaurateur and cookbook author Mildred Council of Chapel Hill comment on their approach to cooking chicken. Garner describes several eating establishments where the best fried chicken can be found, including Strickland Dail Dining and Catering (Snow Hill); The Whole Truth Grocery and Lunchroom (Wilson); Ye Old Country Kitchen (Snow Camp); and Price's Chicken Coop (Charlotte).
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9565
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In this ongoing series about favorite Southern foods, Garner looks into the kitchen and discovers the fresh flavors and golden-brown crunch of fried fish. He discusses preparing several fish, such as trout and catfish. Garner lists several restaurants that prepare good fried fish, including Captain Charlie's Seafood Paradise (Swansboro); Brown Trout Mountain Grille (Lake Toxaway); Jack's Seafood Market (Raleigh); and Love's Fish Box (King's Mountain).
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Record #:
10221
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In this ongoing series about favorite Southern foods, Garner discusses the delights of livermush, a food popular in North Carolina's central and southwestern Piedmont. He describes how it is made at food-processing facilities, gives his recipe for livermush shepherd's pie, and lists several restaurants the serve this delicacy, including the Windy City Grill (Hickory) and Shelby Café (Shelby).
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Our State (NoCar F 251 S77), Vol. 76 Issue 3, Aug 2008, p42-44, 46, 48-49, il Periodical Website
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Record #:
9823
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In this ongoing series about favorite Southern foods, Garner looks into the kitchen and discovers one of the South's favorite staple's--macaroni and cheese. He includes his own recipe and lists some places he has found that serve this satisfying dish: Gateway Restaurant Raleigh); Southern Exposure (Faison); and Dish (Charlotte).
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Our State (NoCar F 251 S77), Vol. 75 Issue 10, Mar 2008, p42-44, 46, 48-49, il Periodical Website
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