Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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Record #:
28497
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In 2006, Chef Aaron Vandemark opened the restaurant Panciuto in Hillsborough, North Carolina. Each dish on Panciuto’s menu is sourced from neighboring farms, artisans, and friends, and Vandemark makes sure that these people are acknowledged and known.
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Record #:
28593
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In a new series of dinners taking place around Charlotte, black chefs in the city aim to put an end to stereotypes and show their range in the kitchen. A recent Soul Food Sessions dinner explored African food with six African-American chefs working in the south cooking together for the meal. The black chefs knew they would be stereotyped and guests would expect them to cook soul food, and so they did. Each chef is profiled, their reasons for cooking are shared, and the reason for the dish selection is detailed.
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Record #:
27141
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Bill Smith is the legendary head chef at Crook’s Corner, the institution of classic Southern cuisine on the Carrboro-Chapel Hill divide. In the dozen years since Smith pioneered his honeysuckle sorbet, he has taught his employees how to pick the flowers. Now he is exploring how to preserve honeysuckles, in case they disappear in the future.
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Record #:
29676
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The Farm, located in Candler, North Carolina, is an event center, a retreat location, a rustic wedding destination, a state-of-the-art experiential teaching kitchen and a gathering place. The owners, Myron and Beverly Gottfried, teach cooking classes and host culinary escapes. The culinary ingredients are grown at the farm or locally sourced.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 13 Issue 11, November 2016,
p26-27, il, por
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Record #:
29707
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Asheville and surrounding Buncombe County have over six-hundred eateries. It is the job of an executive chef to shape a restaurant through cuisine and culinary skills, setting menus, selecting and purchasing food, overseeing inventory and managing employees. Three local executive chefs discuss their job and restaurant experience.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 13 Issue 12, December 2016,
p78-79, por
Periodical Website
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