NCPI Workmark
Articles in regional publications that pertain to a wide range of North Carolina-related topics.

Search Results


3 results for "Fried food"
Currently viewing results 1 - 3
PAGE OF 1
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:
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:
Full Text:
Record #:
12465
Author(s):
Abstract:
Home-grown fried-seafood restaurants, like Catfish Cove and Riverview Inn, are thriving across the state with their mega-portion-plus-value meals. A number of them are now in the second- and third-generation of ownership. Bailey discusses the success of these restaurants through several generations.
Source:
Full Text: