Articles in regional publications that pertain to a wide range of North Carolina-related topics.
Search Results
28 results
for Garner, Bob
Currently viewing results 1 - 15
|
PAGE
OF 2
|
Next |
Record #:
5916
Author(s):
Abstract:
Ayden in Pitt County is the home of Pete Jones's famous barbecue joint, the Starlight Inn. The 70-year-old business has garnered many national awards during the years, the latest being the 2003 James Beard Foundation America's Classics award, which was only given to five restaurants nationwide.
Source:
Subject(s):
Full Text:
Record #:
7627
Author(s):
Abstract:
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).
Source:
Subject(s):
Full Text:
Record #:
7751
Author(s):
Abstract:
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).
Source:
Subject(s):
Full Text:
Record #:
7857
Author(s):
Abstract:
In this ongoing series of favorite Southern dishes, Garner discusses the delights of Brunswick stew. Stew meats include chicken, pork, beef, squirrel, or rabbit that is cooked in a large pot. Locale determines the vegetables used, but tomatoes, butter beans, corn, onions, and potatoes are favorites among stew cookers. Garner lists his own Brunswick stew recipe and a few places where good stew is prepared: Allen & Son Bar-B-Q (Chapel Hill); Bob's Barbecue (Creedmoor); and Old Hickory House Restaurant (Charlotte).
Source:
Our State
(NoCar F 251 S77), Vol. 74 Issue 1, June 2006,
p132-134, 136, 138-139, il
Periodical Website
Subject(s):
Full Text:
Record #:
7987
Author(s):
Abstract:
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).
Source:
Subject(s):
Full Text:
Record #:
8113
Author(s):
Abstract:
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).
Source:
Our State
(NoCar F 251 S77), Vol. 74 Issue 5, Oct 2006,
p36-38, 40, 42, 44-45, il
Periodical Website
Subject(s):
Full Text:
Record #:
8348
Author(s):
Abstract:
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).
Source:
Our State
(NoCar F 251 S77), Vol. 74 Issue 7, Dec 2006,
p36-38, 40, 42, 44-47, il
Periodical Website
Subject(s):
Full Text:
Record #:
8471
Author(s):
Abstract:
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.
Source:
Subject(s):
Full Text:
Record #:
8854
Author(s):
Abstract:
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).
Source:
Our State
(NoCar F 251 S77), Vol. 74 Issue 12, May 2007,
p36-38, 40, 42, 44-48, il
Periodical Website
Subject(s):
Full Text:
Record #:
9565
Author(s):
Abstract:
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).
Source:
Subject(s):
Full Text:
Record #:
9577
Author(s):
Abstract:
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).
Source:
Subject(s):
Full Text:
Record #:
9652
Author(s):
Abstract:
Garner discusses the K & W Cafeteria which is celebrating its 70th year of operation. The company operates thirty-five cafeterias in North Carolina, Virginia, and West Virginia and takes pride in the fact the \"a good 90 percent of our recipes are 70 years old.\"
Source:
Subject(s):
Full Text:
Record #:
9823
Author(s):
Abstract:
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).
Source:
Subject(s):
Full Text:
Record #:
10021
Author(s):
Abstract:
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.
Source:
Full Text:
Record #:
10221
Author(s):
Abstract:
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).
Source:
Subject(s):
Full Text: