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2019 Challenge – Clearing My Kitchen of Plastic

Yep, for 2019 I am making a concerted effort to clear my kitchen of plastic! Plastic! Yikes – this stuff is bad, bad for our environment and at TOB I aim to make a difference in my plastic usage this year. Even my man, Dan is onboard – in fact he spearheaded the idea. We were having a convo with respect to what we could do differently in our lives this year. Of course you know the usual suspects, loose weight, exercise more, show more gratitude……Interestingly none of those ideas were discussed during our discussion.

Greenpeace together with the #breakfreefromplastic coalition conduct a beach cleanup activity and brand audit on Freedom Island, Parañaque City, Metro Manila, Philippines. The activity aims to name the brands most responsible for the plastic pollution happening in our oceans.
A banner reads “Polluted by Single-use Plastic”.
Freedom island is an ecotourism area which contains a mangrove forest and swamps providing a habitat for many migratory bird species from different countries such as China, Japan and Siberia.

When I asked him what he was considering or reflecting on during a long walk through the Guilford Military Park, one of our fav places to get outdoors and be in nature, the first thing out of his mouth was, “pay off credit cards”. That’s a good one – we did this once before and will bring them down to zero balances before the end of 2019. His next comment was ” get rid of plastic”! We had recently seen a news story about how severely plastics are affecting our environment and truthfully it broke our hearts and made us sick. I immediately concurred with both of his comments.

Will doing away with plastic be easy? I doubt it. Do I think if every household in the USA made some effort or steps towards eliminating plastic from their homes we could make a difference? Dang right I do. Here is how we are beginning the process.

1. No more Zip-Lock baggies for leftovers or lunch boxes.
2. No more grabbing plastic bags in the produce section of our grocery stores. I am looking for the best reusable produce bags to carry along on shopping trips. Anyone have a tried and true one?
3. No more plastic straws – ever!
4. Never use plastic bags in any store – always carry the reusable ones. We have been doing this for a few years now. I simply keep a bag of reusable bags in all of our cars and remember to carry them in and use them. If I find myself inside without my bags it’s a walk back to the car to grab them – I look at it as added steps for the day and good for me and the environment.
5. No plastic utensils when hiking or picnicking. No plastic cups, plates or bowls. This is another area where we’ve been on board for quite some time.
6. No one-time use water bottles. I will use my stainless or glass bottles on a daily basis and when traveling! This ought to save money at the airport on those one-time use water bottles we all grab once we’ve cleared security.

The bigger challenge comes when purchasing products that are over-packaged with plastic. I will be more cognizant of those types of purchases and access the need before purchasing. I will try my best to avoid these but when I cannot I will dispose of the plastic packaging by recycling.

The challenge is real for me but the challenge is substantially bigger for the environment I love so much. Our oceans, rivers, wildlife, sea life, forests, mountain trails and even the city I live in. My man, Dan and I will be doing our part – consciously – what will you do?

January 16, 2019
2018 Book Review

Happy New Year everyone! 2019 is here and along with it comes my 2018 book review. I’m 2 books short of the number of books I read in 2017 but 7 for the year is nothing to be ashamed of! Please leave me a comment at the end and share which books you most enjoyed last year.

2018 ended with a quiet evening at home, some yummy food and of course a bit of bubbly! Having hosted 14 houseguests for the Christmas holiday I was anxious to get back to my current selection – The Book of Night Women by Marlon James. The review for this intense book about a young slave girl in Jamaica in the 1700’s will have to go on the review for 2019, as I simply could not finish it with a house full of company!

The first book I read last year is called The Wedding Bees by Sarah-Kate Lynch. A gift from Miss T’s dear friend Sarah. Funny how when people know I like bees I am gifted with all sorts of “bee” related stuff! This little book is to be read for the enjoyment of reading. About a beekeeper who when faced with the urge to move, brings her queen out of the hive to crawl over a map and wherever she stops is their next destination. She lands in NYC in an East Village walk-up where she sets up her hive and begins to meet a cast of quirky characters. Do you believe in love at first sight? Sugar Wallace doesn’t either and so the plot begins. Read this if you need an easy read as stated earlier, for pure pleasure.

A Man Called Ove came highly recommended. A novel by Fredrik Backman, charming and heartbreaking at the same time. Ove is the grumpiest old fart you ever met and the diverse people who enter his life, all uninvited, will cause you to look at the grumpy folks you meet in a new light. I must say I’ve never met a character quite like Ove in a book before but in life, most certainly! A New York Times best seller and with good reason.

Pulitzer Prize winner Colson Whitehead’s book The Underground Railroad made my heart stop a few times. A riveting tale of one woman’s will to escape bondage in the antebellum era will give cause to ponder. The story is written in third person with a focus on Cora, a slave on a Georgia Plantation. When approached by fellow slave Caesar, to join him in running away Cora is hesitant at first but ultimately goes along with the plan. Tracing their harrowing escape using the underground railroad will make it hard for you to put this book down.

While visiting my daughter in Texas last summer I finished the book that I traveled with and ended up borrowing one from her. She has no shortage of books but recommended People of the Book, by Geraldine Brooks. It was a bit slow getting into but once I found my footing it was a wonderful book. “The book” is the Sarajevo Haggadah, an illuminated manuscript that contains the illustrated traditional text of the Passover Haggadah which accompanies the Passover Seder. It is one of the oldest Sephardic Haggadahs in the world, originating in Barcelona around 1350. Using historical material, Brooks character Hanna Heath, a rare book conservator gets a phone call and thus starts the ball rolling. The Sarajevo Haggadah which disappeared during a siege in 1992 has been found and Hanna is invited to visit the U.N. to report on its condition. Puzzle-solving, romance, parent child drama, People of the Book was inspired by a true story. In the end I’m glad I read it! (apologies, as there is no photo of this book – if you borrow a book it should always be returned to it’s owner)

A fellow yogi suggested I read a book that her book club was reading called We Were The Lucky Ones by Georgia Hunter. At the age of 15 Georgia Hunter discovered that she came from a family of Holocaust survivors. After uncovering her family history she tells a story of love, tradition, narrow escapes, starvation, imprisonment, and torture. The characters and circumstances in her story mimic the Holocaust survival of her own family members. A gripping story that will leave you breathless and reading late into the night. Considering the global adversity we face today this story couldn’t be more timely!

The Immortal Life of Henrietta Lacks by Rebecca Skloot is another book I struggled to finish. This is a non-fiction book about a poor, black tobacco farmer whose cells, taken without her knowledge in 1951 became valuable tools in medicine. Her cells helped develop the polio vaccine, cloning, gene mapping and more. Her cells have been bought and sold by millions yet Henrietta is virtually unknown to the world. With Skloot’s focus on medicine the reader is also exposed to social wrongs, racism, bioethics, and the effect on a family whose mother was gone too soon. No names have been changed, no characters invented nor events fabricated. This book left me scratching my head, it raises as many questions as it answers.

A novel by Caroline Hulse, the Adults received good reviews and I was eager to read it. I was under the assumption that it was funny. I found it annoying. The “adults” Matt and Claire are divorced but decide it best for their daughter Scarlett to celebrate a normal Christmas together. Since both Matt and Claire have new love interests they determine they should all travel to a resort for the holiday celebration. Scarlett is a spoiled and sour child, while the “adults” all have their own issues, none of which seem to meld for a jolly time. It is an easy read – and you should read it for yourself – you may laugh your ass off – I didn’t. I found the characters completely un-adult like and tiresome in their interactions with each other – not funny. Anyway, you read it and tell me your thoughts!

My favorite book of 2018 is my own – a cookbook I created for my two daughters. It’s purpose to share memories, stories and recipes from our family. It is titled, ” a family’s southern cookbook” recipes from relatives, friends, & church goers saints & sinners alike. The book contains 137 recipes from appetizers to side dishes, one-bowl meals, main courses, desserts, and beverages. Full of photos of relatives, grand and great-grand parents, aunts, uncles, and of course a few of yours truly. It took me a couple of years to complete. I used a website to put it all together and wrote and arranged the book in a way that made sense to me. There are photos and stories, some my girls are familiar with, others are new to them. My hope is that they will carry on the traditions and enjoy the recipes in their lives. Did creating this cookbook get me to thinking? Why, YES it did. Could I in the future develop a cookbook that would be of interest to the public? Only time will tell – but my thinking cap is on!

Don’t forget to leave me your comments below. I like to keep a stack of books at the ready and am always open to suggestions from my readers. Here’s to good health and many good books in the new year!

January 14, 2019
Scallops in Lemon Caper Sauce ~ Homemade Gourmet
Holy Moly, we felt like were having dinner in a Michelin starred restaurant when I served these scallops in lemon caper sauce. Really they were that delicious! If I can do it you can do it. Don’t hesitate to make these scallops in lemon caper sauce and impress your family and friends too!

When I visit my local farmers market and find fresh scallops at the fishmonger I always splurge and bring some home. When buying from my local fish guy I am assured that the scallops are “dry” not “wet”. Wet scallops have been soaked in a preservative solution which prevents them from browning and also gives an off flavor. Yuck! Dry scallops have more of a beige color not pure white which is how “wet” ones appear. Always buy dry scallops if possible!

Rich in flavor, yet healthy and well worth the money spent. There are a few key points to note before you cook your scallops. Your skillet should be HOT. This is why I opt for avocado oil as it has a smoke point of around 500*. Be certain after rinsing the scallops to dry them with a paper towel or they will not brown and develop that beautiful caramel color in your skillet. Don’t over-crowd them while cooking and don’t flip too soon.

I like to serve these scallops with the lemon caper sauce over a bit of al dente pasta with a colorful salad on the side. It’s the perfect meal in my eyes. Look at that beautiful salad full of orange (my favorite color) bells , tomatoes, avocado, banana peppers, black olives, scallions and crumbled feta all tossed in a homemade herb vinaigrette.

To make an herb vinaigrette simply mix a bit of olive oil with champagne vinegar and toss in your favorite dried herbs. Basil, thyme, rosemary, tarragon, oregano. Any combination will produce a delicious dressing. Bon Appetit!
Scallops in Lemon Caper Sauce

Author: Linda Walbridge
Ingredients

Avocado oil

Butter

Sea salt

1 clove garlic, peeled and minced

Zest of 1/2 lemon

Juice of 1/2 lemon

1 Tablespoon Capers

1/4 cup white wine

1/2 cup veggie or chicken broth (no sodium)

1/2 Tablespoon Dijon mustard

Freshly ground black pepper
Instructions

Rinse scallops and dry with a paper towel.

Sprinkle scallops with sea salt.

Heat 1 tablespoon of oil in a cast iron skillet until hot – almost but not smoking.

Add scallops and saute about 2 1/2 minutes or until browned.

Add 1 tablespoon butter to pan and flip scallops.

Saute scallops another 2- 2/12 minutes – depending on size of scallop, until browned.

Remove scallops to a plate and add garlic and wine to skillet.

Reduce sauce by 1/2 then add zest, lemon juice, broth and capers.

Reduce by 1/2 again then whisk in Dijon, blending well.

Add scallops back to skillet until warm.

Serve over pasta with sauce and a few turns of fresh ground black pepper..
3.5.3251
November 14, 2018
Last Bee Check Up of 2018

Now that cooler temps have finally decided to stick around the bees needed one last check up. In an attempt to find thriving hives come March when the temperatures begin to warm again I’m doing my best to ensure the girls are set for winter. Inspection day saw the sun out good and strong with mid-60’s, a perfect time for a quick survey to be sure there is plenty of honey stored and that everyone looks healthy.

In 2017 when I opened the hives on a warm day in February I discovered that there were few bees and those that were there were deceased. The cause? Varroa Mites. This year when I opened the hives in early spring the bees were GONE and the culprit was nosema – the strain with no tell tale signs. Double whammy! 2 years in a row was devastating to me. So this year they have been treated for both nosema and mites. I was able to confirm nosema thanks to Dr. Sam. The resident vet at the science center was able to have an autopsy run on a couple of live bees that were still in one hive and verify why there were no bees.

Here is what I found. 2 supers full of frames like this one above. Full of honey! In both hives! That is ample food for both hives to survive winter and not go hungry. Box #1 – check

On check up day the bees could not have been more calm or sweeter. As I explored the hives, removing one super from each it became evident that the honey was aplenty. Periodically when a hive is opened and frames are removed the girls have built their comb in an unconventional pattern. This causes the beekeeper, me, to pop open sealed honey stores. When the frames go back in it is comparable to putting a puzzle together. Because of this it is always important to note which frame goes where in the super. Below you see what I mean by unconventional? This comb full of honey looks nothing like the one pictured at the top of the page. The bees in this hive like nooks and crannies in their comb.

In the Bee Movie below you see how the girls are not about to waste a drop of spilled nectar. Near the end of this short video you can see where the wax was broken open on some of the comb. When the adjacent frame is replaced it does patch back up hopefully leaving only a small amount of extra work for my girls.

Bee Movie – Bee Check Up

Seeing how strong, healthy and active my bees seem to be checks box #2. I did not choose to continue digging deeper into the hive. This is not the time of year when there would be a large amount of brood although it’s always a sign of a present queen. As the day progressed the temperatures begin to drop a bit so I closed up the hives without delay. I made one last check up by pulling out the bottom boards to look for any dead varroa. The count was low and since I treated with mite strips I’m crossing my fingers that the count inside is low as well.

There will be one last visit to the hives to remove the feeders from the fronts of the hives and place entrance reducers on before frigid temps move in. The feeders will stay on a couple of more weeks and then I’ll block the front of the hive with the exception of one small opening to keep out mice or any other critter looking for a warm winter home. I’ll spend winter with my fingers crossed for strong, healthy happy hives next spring. Until then – remember to do your part to help keep honey bees safe from pesticides. Plant bee-friendly flowers in your yard and call a professional beekeeper if ever you need bees removed from your residence or yard!

November 1, 2018
The Best Girls Weekend Guide To Charleston ~ A Good Time Guaranteed

I recently returned from the “Best” girls weekend in Charleston, South Carolina and you need to know how we made it so amazing! This trip was planned about 6 months ahead of time to celebrate my, ummm, hummm, birthday! Suffice it to say it was a “big” birthday. Long before the big day I knew that #1, I wanted to celebrate in style and #2, I wanted to be with my BFF’S. I live in North Carolina and most of my friends – longest – bestest – closest – live far away. Once I had a committed group I began to investigate how it could be the best girls weekend EVER!

Here’s a key factor to ensuring a wonderful time for everyone. Consider what your girls like to do or not do. I knew we would all enjoy eating great food, easy to do in Charleston. I accounted for the fact that my girls hadn’t been to Charleston had visited briefly – like overnight and would want to see a few of the highlights of the city. Most importantly I knew that we would want to have ample down time to relax and talk and laugh. I kept a group text message going and offered up ideas until about 2 weeks before we would arrive. Having my friends weigh in on what appealed to them established how we’d all enjoy our time together. Planning a couple of activities and leaving the remainder of time for spontaneity worked best for us – nobody ever got their panties in a wad!

Choosing a place to stay is simple with Air BnB and Home Away. We ended up choosing an apartment on Air BnB. I did the leg work and narrowed it down to 3 places that would comfortably accommodate all of us. 3 big beds, 2 bathrooms with a comfy and well designed living space. We voted and all agreed on Banksy Suite in the Cannonborough neighborhood. One concept Air BnB offers that simplifies the whole booking process is each person can send in their portion of the rent so no one person has to cough up the total and then be paid back. Super simple!

There were 5 of us total for all but one afternoon and evening when a friend from GSO joined us to help celebrate my big birthday dinner! Working out sleeping arrangements was a breeze. Taking into account that two friends knew each other from our former days of modeling, one asked to have a room to herself (due to snoring- I won’t mention who) leaving one friend who knew nobody but me – it made choosing room mates painless. We were all perfectly comfortable with our roomie and as you can see more than half of us do makeup out of the bathroom!

On the first day I arrived with one friend who made her way to N.C. to drive down with me. Knowing that all the other girls would be spending their day maneuvering airports and Uber rides we decided to stay in that night. It was the best decision ever. I brought down a case of booze, a little something for everyone. White and Rose wines, Champagne for our first night toast, Vodka and mixers. We put together a beautiful charcuterie platter, turned on some music and settled in. This allowed everyone to relax, get reacquainted and exchange stories about our lives together – how we met, why we stay friends, stuff like that. The best part? Laughter! We all laughed till… well our sides were splitting!

For our first full day we chose to book a private tour to see bit of Charleston. There are many tour companies to choose from but I stumbled across a guide who offers private garden tours. Charleston Tea Party Private Tours is led by the lovely Laura Wickman Hipp, a native of the city. The tour begins in Laura’s beautiful home where she offers her knowledge of Charleston’s history as well as information on furniture, china, silver, paintings ~ and an abundance of personal anecdotes. Meeting Laura and hearing her stories started our first morning off on the right foot! Literally, as she and her trusty pup walked us through her neighborhood, into private gardens, one with a bevy of beehives, returning to her home for the most delightful “tea party”.

We were lucky enough to enjoy seeing inside one of the BIG houses on Meeting Street, owned by a relative of our guide. With a breathtaking view of the water and Ft. Sumter it was easy to imagine living here if only briefly.

This tour is worth your time and money, and it’s reasonably priced. Laura serves tea from her silver service accompanied by tiny tea sandwiches, lobster, pimento cheese and of course what would a tea party be without a cucumber sandwich? She exudes southern charm and made us feel as if we were “all” old friends! She even baked a special pear and blueberry sponge cake, added a candle and everyone sang Happy Birthday to me! That my friends, is southern hospitality!

Considering the number of restaurants with rave reviews in Charleston overwhelming it can be challenging to narrow down the ones to visit on any trip. We wanted one fancy dinner for my birthday night and one a tad more relaxed for Thursday evening. We chose Edmund’s Oast a unique combination of brewery, seasonally-focused kitchen, and in-depth bar program. It turned out to be amazing and perfect for a chill evening. We shared a variety of appetizers and each ordered our own entree. I found that every restaurant where we dined was happy to split bills in any fashion a party such as ours requested. Cheers to that!

Friday morning, my actual birthday, began with a drive out to Isle of Palms for our private sailing tour. Aqua Safaris offers private sailing tours of the barrier islands on a 50′ sloop. It can be booked for 2 or 3 hours. When I suggested this idea my friends all said, “YES” in a matter of minutes. We chose the 3 hour tour and set sail at 10:00 a.m. sharp. Cool breeze, comfy boat chairs, great music, beautiful scenery, bald eagles, dolphins swimming alongside the Serena, a bottle of Rose and your best friends. DO THIS! Captain John filled us in on the barrier islands as well as pointed out birds and wildlife because we were interested. He aims to please and I would book his tour again in a heartbeat.

I had my heart set on downing a few oysters on the half shell at 167 Raw but with a 2 hour wait we chose to take a stroll down East Bay and passed by Amen Street Fish & Raw Bar. Jenny and her husband had spent one evening in Charleston this summer and as we passed by she stopped and said, “this looks familiar”. Turns out it was the place they’d eaten on their one day in the Holy City. Our timing was perfect and we were seated in a large round booth in the front window. Again we ordered a variety of appetizers for all to enjoy and chose separate lunch entrees. This is where girlfriend #6 joined the party. I never gave another thought to 167 Raw because Amen was delish and so much fun!

With the smell of salt air in our hair and bellies full of seafood we took a short stroll around the corner to Charleston Tobacco and Wine where several of us picked up a few cigars for our husbands back home. A few footsteps away from Waterfront Park down a cobblestone street one is afforded a beautiful view of the Arthur Ravenel bridge and the WWll Aircraft Carrier USS Yorktown.

From the park we called for a couple of Rickshaw rides. Charleston Rickshaw is but a phone call away, with door to door service. They even rode through the park and picked us up where we sat on a wall to take in the view. 3 girls per trike and off we went for an excursion down East Bay street past Rainbow Row, alongside the battery with views of Charleston’s waterfront mansions, on to Trade street and so on. Our strong and cute guides gave us lots of info as we passed by Charleston’s historic homes, wrought iron gates and churches.

Friday night, my birthday dinner night. We had reservations at FIG (food is good) for 9:00 p.m. Getting reservations here is not difficult if you follow their rules. I did however call only minutes from the opening of the reservations lines and had a choice of 5 p.m. or 9 p.m. No matter, we weren’t to be rushed at any time and a late dinner was perfect since we’d had a later than usual lunch. There seems to be a short list of “THE” restaurants to dine at when in Charleston. Fig of course is on this list along with Husk, Magnolia, SNOB and depending on who’s list you’re reading a few others. I studied the menus of all these, narrowed it down to FIG and Husk and chose FIG as the menu called to me. It did not disappoint! Our waiter should’ve been an actor but he made a damn good waiter! The food-fabulous, the cocktails-delightful and the company priceless!

Sadly, Saturday morning we all packed and prepared to head back to our homes and families. I could easily have spent another day with these girls exploring the nooks and crannies of this legendary town. All good things must end – but not for long. We’ve already chosen the destination for next year. We will converge on Maine and enjoy all that laughing in cooler temperatures!

To surmise:
1. consider what your group enjoys as a whole and give everyone the opportunity to speak up
2. plan for down time and impromptu ideas
3. book something private just for your group
4. make sure there are plentiful potties in your accommodations
5. laugh – a lot – till your sides split – it is how the best memories are made!

Questions or thoughts? Please leave me a comment – I’m already planning Maine and would love to hear your suggestions!!

October 18, 2018
Behind The Scenes At Community Table

A pleasant early fall evening set the stage for Triad Local First’s Community Table, a gathering of local businesses, chef’s, distillers, breweries and community members. Community Table is a yearly fundraiser for the promotion and support of local businesses. I had the privilege of documenting what goes on behind the scenes as a select group of chef’s came together to make this “table” a reality.

As guests approached Double Oaks Bed and Breakfast, this years venue, it appeared that there was simply a party about to take place. However, upon entering the back grounds, dazzled with twinkle lights, beautifully set dinner tables, music, and stunning flower arrangements, it became apparent there was much more going on behind the scenes. The Double Oaks garages had been transformed into kitchens, set with long tables to accommodate the 100 plus plates that would be served to the guests. Headed by James Patterson, executive chef at Sedgefield Country Club were a band of local chefs at the ready. This is where the sense of community truly showed it’s face.

Platters of hors d’oeuvre’s lined tables as guests begin to flow onto the scene. Pre-dinner bites were provided by Jay Pierce of Mozelle’s Fresh Southern Bistro, Travis Myers of Willow’s Bistro, John Jones, Anders Benton of GIA, Jeff Bacon of Providence, and Michael Harkenreader of Undercurrent. I caught Michael Harkenreader in the tiny kitchen of Double Oaks preparing charcuterie trays before the guests began to arrive. When asked what his favorite cuisine is he replied, “I am excited for local, seasonal food.” I’ll second that!

As this year’s group of chef’s put the finishing touches on their dishes before plating I felt as if I was observing a splendidly choreographed dance. Preparing locally sourced fare the chefs volunteer their time to turn out a 5 course meal to be served after the guests are called to dinner by a clanging dinner bell. Mary Lacklen, who organizes Community Table, now in it’s 8th year comments, “Watching these chefs who are all competitors, helping plate each other’s food, asking the chef who developed the dish how it should be plated, all working together. This is the sense of community.” Not only are the chef’s doing a precise sway but the volunteer servers delivering the food have their own efficient system of serving the food to each guest while still warm from the kitchen.

1st course by Chef Kris Fuller, you know her from the Crafted restaurants, was titled “East Meets West”. Are you ready for this? A fried oyster served over an oyster on the half shell, topped with Collard Green Kimchi, sided with Gochujang Corn Pudding and a Charred Scallion Aioli. When asked her least favorite food Kris told me, ” I hate plain mayonnaise. If it’s not flavored, it’s non-existent.” I inquired where her inspiration comes from in the kitchen. She told me, ” I always keep a nod to southern roots. People struggle with different courses because they are intimidated by a menu which they don’t understand.” Her goal is to give her guests a taste of many cultures keeping it in a realm that doesn’t scare them away from trying something new.

2nd course prepared by Chef James Patterson fit perfectly into 6 degrees of southern, this years theme. James put together “JP’s Uptown Down South Shrimp and Grits”. I think we’d all agree it doesn’t get more southern than that! Pairing coastal Carolina shrimp with Tasso Ham Gravy, Cajun fried Guilford Mill Grits, Shaved Parmigiana, Crispy Homeland Creamery Buttermilk Shallots, sprinkled with Fair Share Farms Micro Greens. The fried grit cake melted in your mouth and the shaved parmigiana was a delicious addition to one of Patterson’s most popular creations. He’s been dishing up his version of shrimp and grits for over 20 years. By now, the guests were on the edge of their seats to discover what the 3rd course would hold.

I caught up with James for a couple of quick questions as he orchestrated the entire behind the scenes crew. He revealed that if his mom was serving Thanksgiving dinner the dish he’d be most fired up about would be her cornbread dressing, not stuffed in the turkey but in a casserole dish. He quickly followed up with, “but the oyster dressing….I’d be all over that too”. He mentioned he enjoys recalling those memories and you can rest assured he’s creating memories with his young daughter in the kitchen today.

“From The Fields”, Sweet Tea Grilled Manchester Farms Quail served over Sweet Potato-Carrot Agrodulce, Dressed Greens, Angostura-Tarragon Muscadines, with Brown Butter Walnut Soil appeared as the 3rd course. Chef Reed Gordon was slaving over a large fire pit to ensure his quail were done to perfection. When quizzed about where in the world he’d spend his last weekend dining out he told me, “Cambodia or Tokyo”. He went on to say that he and his wife love to travel and when doing so are fond of walking, eating and enjoying the full experience. A unique presentation of delectable quail over creamy sweet potatoes and topped with juicy muscadines tasted splendid for a late September evening.

Is your mouth watering yet? Because if it’s not wait until I tell you about the 4th course and then of course there was dessert! As diners awaited the final two courses they enjoyed sipping on speciality cocktails from Fainting Goats Spirits, Sutler’s Spirit Company, wine from Hazel Jean Vineyard and cold brews from Preyer Brewing, and Thirsty Souls Community Brewing. After dinner tea was provided by Vida Pour Tea.

Chef Chris Blackburn created the 4th course which he captioned, “Southern Exposure”. A total twist on the tamale which he told me can’t be found on his menus at either Scrambled or Lindley Park Filling Station. A delicate tamale with just the right amount of lamb to masa was presented beautifully garnished with tiny flowers and micro greens. Rising Meadow Farms Smoked Lamb Tamale embellished with Black Eyed Pea, House-made Homeland Creamery Ricotta Salata, Charred Faucet Farms Cherry Tomato Salsa Roja, Harmon Poached Egg, East Branch Ginger Macro Beet and Cilantro Salad, Smoked Corn Crema, and Bone Broth.

If you can even consider dessert now I assure you there was something for everyone on the “Sweet Southern Sampler” the 5th and final course of the evening. Chef Brian Dicey offered 5 mini desserts to conclude the Community Table meal. Chocolate Chess Pie, Pecan Pie, Blackberry Meringue Cone, Key Lime Pie and Strawberry Mouse in a Chocolate Cup. Drool…….Oh and Brian filled me in on his favorite way to dine out. He smiled as he divulged, “I like to sit by the kitchen and have the chef bring out what he likes best, off the menu dishes”.

No doubt a gang of celebrity chefs, ahhhhmazing food, refreshing beverages, a homey and gorgeous setting, first-class musicians, and a bevy of beautiful people made the night a great success. Seeing the work that took place before the first high heel stepped foot on the grounds gave me a great appreciation for Mary Lacklen, organizer, Luck Davidson, Chariwoman, James Patterson, Executive Chef for 2018 and the crew of chefs and servers assembled. It takes a village. A significant sense of community was felt by everyone in attendance and a wonderful time was had by all. Here are a few more photos from the evening. I’ll be looking for you next year!












October 5, 2018
Countdown To The Community Table Greensboro

I don’t know about you but I am definitely in countdown mode. There is a great deal of anticipation about the upcoming Community Table fundraiser in Greensboro. If you’ve not read my two previous posts and learned of all the amazing participants, I’m talking top chefs, distilleries, breweries and more, you can catch those here and here. Today I’m divulging the final 5 chefs who will be feeding you if you’re lucky enough to hold a ticket. Haven’t snagged your seat at Community Table yet? Click here to do so now!

Double Oaks BnB is the setting for this years table. Nestled behind towering oaks over 200 years old this turn-of-the-century colonial revival mansion, completed in 1909, sets the stage for an evening of enjoyment, entertainment, laughter and community. The house is the only known residential design of G. Will Armfield (1848–1927), a Guilford County native who pursued a successful career as a dry goods merchant before taking up architecture in his late 50s. Fully restored to it’s original glory Double Oaks hosts weddings, private events, business functions and public gatherings. Double Oaks is located at 204 North Mendenhall St., Greensboro, NC.

Ready to meet the remaining chefs involved in this years Community Table? This is one powerful group of chefs. I am super excited about each of them. Let’s begin with Chef de Cuisine, Michael Harkenreader of Undercurrent Restaurant, where elegant dining is the name of the game. A graduate of The Culinary Institute of America A.S. 2001 and University of Delaware B.S. 2004, Michael has been at Undercurrent for over 10 years. Chef Harkenreader serves fresh, local and seasonal fare and isn’t that exactly what Community Table is all about? Always striving to be creative, Chef Michael finds gratification in serving a menu of regionally influenced dishes. Yum!

I’d now like to introduce you to Reed Gordon, Chef de Cuisine at Greensboro Country Clubs’s Farm Course located off Carlson Dairy Road. When I learned that Reed grew up watching cooking shows such as “The Galloping Gourmet” and Justin Wilson’s “Louisiana Cooking” I knew the love of food must be ingrained in his soul. Before earning a degree in Food and Nutrition from Appalachian State he worked at Chick-Fil-A and continued to do so as he worked through college. Keeping his education even more local he also completed Culinary school at Guilford Technical Community College. Chef Gordon’s dedication to his craft will no doubt ensure us of something tasty prepared by him just for Community Table diners.

Voted Best Chef in Guilford County this year, what an honor to welcome Chef Chris Blackburn to our round up of top chefs. Chef Blackburn is co-owner and founder of Lindley Park Filling Station with his partner, Sarah Keith. The two partners also offer breakfast, brunch and lunch at Scrambled Southern Diner. With two restaurants under his belt Chris is always on the lookout for quality ingredients as he knows that’s what is needed to turn out quality food. Chris grows his own garden where local and fresh is certain. “I like to watch things grow, knowing that they will be on someone’s plate in my restaurant,” says Blackburn. North Carolina born and raised, Chris relies on the inspiration from his grandmother’s home cooking fused with his own bold spirit in the kitchen. Best Chef in Gilford County 2018 – what other than great provisions can we expect from Chris Blackburn?

Genius behind the innovative menu at GIA Eat Drink and Listen is Chef Anders Benton. Chef Anders will be joining the chefs in the kitchen on September 30 for Community Table. Anders originally intended to become a classical guitarist. After pursuing music studies at Penn-Griffin School for the Arts, Weaver Academy and East Carolina University, he reappeared in professional kitchens in Greensboro. Benton began his career in the kitchen at the age of 15, washing dishes at the Moose Cafe. His attention to trends in the culinary world quickened his promotion to executive chef at GIA. I’m curious to see what trends he’ll share with us at Community Table.

Before I wrap up our amazing cast of chefs let me acquaint you with Chef John Jones. One of the original partners at Southern Lights as well as one of the first hires at Quaintance Weaver, personal chef and the co-creator of The Next Supper, an underground dining collective. Former associations with Marshall Freehouse, J Pepper’s Southern Grille, Bin 33 and Lucky 32, where Jones is credited with creating a popular “mustard vinaigrette” which has never been revised. I feel it safe to say John is a veteran on the Greensboro restaurant scene. This guy is one creative dude!

I hope you’ll be joining us on Sunday the 30th of September. I’ll be buzzing around with camera in hand to capture all the excitement of the day and evening.

TICKETS – CLICK HERE

Photos furnished by Triad Local First and Community Table.

September 26, 2018
Grilled Tuna With Pineapple Avocado Salsa
We love visiting and shopping our local Farmers Curb Market in Greensboro. Dating back to 1874, open Saturdays 7am- noon and Wednesdays from 8am-1pm, it is one of the oldest markets in North Carolina. Offering a variety of fresh, local produce, baked goods, arts and crafts, as well as milk, eggs, meat and seafood. On Saturday mornings it’s buzzing with vendors, growers, shoppers and neighbors.

Last time we visited we went mid-morning at which time some vendors have run out of their wares. Like our seafood guy! He didn’t have any of my husbands favorite mahi but he did a beautiful filet of tuna, not my husbands favorite. Do you know why he doesn’t like tuna? I do! Once, many years ago we spent a week at a friend’s home in beautiful Montauk, located on New York’s famed Long Island. One night our host announced tuna was on the menu and we were excited. It was prepared by searing it on the grill, leaving the center rather red and raw. That’s the issue, my man Dan does not go for sushi stye fish. He likes his fish done, not overcooked, just hot all the way through. Dan knows I like tuna, a lot, so he asked the fishmonger to slice us a generous portion for me to grill that evening.

As we left the market I promised him that after marinating the fish for a while that I’d make certain it was cooked through. I have a delicious marinade recipe that is excellent with tuna. Accompanied by a tropical salsa one would be hard pressed not to enjoy the meal. It’s a recipe I created one day and scribbled down on the back of a grocery list. I like it that way. It uses pineapple juice which makes the best marinade with a fresh tuna filet. I added a few chopped, fresh roasted hot hatch chiles to the salsa for a bit of heat this go round. You can do this too or make the recipe as is.

I delivered, as promised and we enjoyed the fish served over a bed of crispy lettuce with the colorful salsa and a loaf of crusty french bread. A delightful end of summer recipe that would be equally delicious with any white fish, such as mahi or snapper.

Coming up next will be my final post about the Community Table chefs. Remember by shopping at markets like the Curb Market in GSO you are supporting your community and keeping your hard earned bucks where you live!
Grilled Tuna With Pineapple Avocado Salsa
Ingredients

4 Fresh tuna filets

1 1/2 cup Pineapple juice

1/2 cup Soy sauce

1 T. ginger, minced

3 T. local honey

1 cup Fresh pineapple

1/2 cup chopped red onion

1 cup diced avocado

1 T. minced jalapeno, seeded

1 T. minced ginger root

1/4 cup chopped red pepper
Instructions

To make marinade:

Whisk pineapple juice, soy sauce, garlic, ginger and honey together until well blended.

Place fish in a glass dish and cover with marinade.

Allow to sit for about 20 minutes.

To make salsa:

Mix all ingredients together gently, cover and refrigerate until ready to serve.

Grill fish over medium high heat until done to your preference.

For fish that is hot through and barely pink, about 5-7 minutes per side, depending on thickness.

Serve fish over a bed of lettuce and spoon a generous amount of salsa on top.
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September 19, 2018
Meet The Chefs ~ 2018 Community Table

Only 18 days until you can meet the chefs at the Community Table fundraiser. Dinner, cocktails, cold brews, live music, you can have it all on Sunday, September 30, beginning at 4:30 in the afternoon. Benefiting Triad Local First, a non-profit membership organization based right here in Greensboro, North Carolina, with over 360 members – retail shops, real estate agents, insurance brokers, marketing and advertising firms, accountants, dentists, restaurants, farmers, breweries, and more. Did you know that when consumers, you and me, choose to support locally owned businesses, 68% of our dollars stay within our community as opposed to only 14% when we buy from non-local enterprises?

Last week I acquainted you with several of the participating chefs and beverage companies for the 2018 dinner. Today you can read about a few more players and it’s still not too late to reserve your seat at the table! You can do that right HERE!

Let’s start with Brian Dicey of Starmount Forest Country Club. Brian is responsible for preparing the dessert for this years farm to table meal and if you know me at all you know dessert is my favorite part of any meal! Life is short – eat dessert first! A southern boy, born in Georgia, Chef Dicey found his calling to the food world while a student at North Carolina State in Raleigh. After beginning at Catering Works, Raleigh’s largest caterer, Dicey found his way through many kitchens in both Raleigh and Greensboro. Chef Dicey, I can assure you I’ll be looking over your shoulder to see what sweet confection you prepare for the guests.

Chef Kris Fuller, owner of Crafted ~ The Art Of The Taco and Crafted ~ The Art Of Street Food, will be joining us this year. What a great addition she will be! Kris is known for running a tough kitchen, her commitment to accuracy has earned her numerous awards and recognition. Chef Fuller began her adventure into the culinary sector 15 years ago with an apprenticeship under Chef Chris Russell at B. Christopher’s Steakhouse. She is also owner of Bites & Pints Gastropub. Fuller’s dedication to her profession is evident on every plate of food that emerges from her kitchens.

For a fun twist on what’s in store to be savored, meet Niki Farrington of Niki’s Pickles. Producing over a 1000 gallons of pickles weekly, Niki procures all her ingredients from local farmers. Farrington, a West Virginia native who graduated from Applachian State in Boone and continued her education at University of Illinois in Chicago, where she attended the Jane Adams College of Social Work now calls N.C. her home. Niki is conquering the pickle world one sour and salty pickle at a time.

We’re going to need some cold beverages to wash down all the delicious fare. Let me introduce you to another of the breweries involved in this years Community Table. Preyer Brewery will be offering up cold ones from their vast line up of beers. With names like Vanilla & Cherry Milkshake IPA, Mar-Gose-Rita Tequila Barrel Aged Gose, Preyer Strawberry Wheat Ale and Lemon CardaMom Jeans Wheat Beer , we should all be excited about sipping on a Preyer beer.

The last chef I’ll introduce you to today is Jeff Bacon, executive director of Providence Restaurant and Catering, and Triad Community Kitchen. 10 years ago Jeff created Triad Community Kitchen and now oversees a catering program as well. Providence is dining with a purpose. Home to a unique and professionally-designed paid Hospitality Residency Program, Second Harvest Food Bank’s Providence Restaurant gives graduates of its Triad Community Kitchen Culinary TrainingProgram the opportunity to work alongside seasoned professionals for up to two years, preparing them to move forward in their culinary careers and into leadership roles. Wow – that’s impressive. With Chef Bacon on the team this year you must know great things will be happening in the kitchen.

There are a few more chefs who will be bring their talents to the Community Table dinner later this month. I’ll be sharing their names and stories with you next week. Tickets are still available HERE. You don’t want to miss this important event – come on out and support the community you live in!

Photos courtesy of Community and Triad Local First.

September 12, 2018
Community Table Presents Six Degrees of Southern

Greensboro’s Community Table dinner in conjunction with Triad Local First is fast approaching. Held each year in the fall, Community Table is the only fundraiser for Triad Local First. This year the event is being held at Double Oaks B&B, a gorgeous historic property which will definitely set the stage for an evening of amazing food and a great cause. You won’t want to miss Six Degrees of Southern, showcasing local foods, wines, brews, and music under the stars.

The Orange Bee will be reporting from behind the scenes for a story to follow the event, but first I want to share a “who’s who” to get you excited about this fundraiser. Did you know this function helps to build a vibrant and strong local economy for the Triad? Here is what Triad Local First’s FB page says, “Bringing together local, independently owned businesses to promote the added value and investment of keeping dollars local.” Here Here! I’m all for supporting local community members in their endeavors, be it food, shopping, or service.

I am super excited to announce that Fainting Goat Spirits and Andrew Norman of Greensboro Distillery will be on site. Andrew, a master of craft cocktails will be pouring their Award-Winning Tiny Cat Vodka while you chow down on an array of appetizers created by some of the Triad’s best chefs!

Not a vodka lover? No worries we’ve got you covered. Scot Sanborn, the genius behind Sutler’s Spirts, a gin distiller in Winston Salem and Mark Weddle, an exceptional mixologist will be joining us for this year’s Community Table. They will hatch a delightful cocktail for you to enjoy during the appetizer hour before the 5-course meal is served.

Time to meet the chefs! Let’s talk about the executive chef for this years dinner. Meet Chef James Patterson, Executive Chef for Triad Local First’s annual fundraiser and dinner. His team of chefs is certain to blow you away! Patterson’s cuisine has been described as bold, imaginative and passionate. A native of North Carolina and a graduate of UNC Wilmington, Chef Patterson has worked with McConnell Golf Properties now for thirteen years, spending the past Four at Sedgefield Country Club as their Executive Chef while also holding a Corporate Chef position within McConnell Golf. Whoo – I can’t wait to see what he plates at this years dinner.

Patterson is being handed the baton by Chef Jay Pierce of Mozelle‘s Fresh Southern Bistro of Winston Salem. Jay continues to be a part of the fab team of chefs who’ll be serving their specialities at this years Community Table. Pierce is known for showcasing local traditions, family farms and food artisans, since he relocated to the Triad in 2006 as the Executive Chef for Lucky 32 Southern Kitchen. Creole and cajun food are some of my favorites and this chef has done stints in the kitchens of Emeril Lagasse, first in New Orleans at NOLA and then at Emeril’s Orlando. Ooohh, does that mean we could enjoy a hint of some creole-cajun at this years table?

You say you like beer? Then get exited to taste some cold brews from Thirsty Souls, Mt. Airy’s first brewery. IPA, Stout, Saison, Brown Ale, Sour and many more are brewed in house. Word has it that they also make their own in-house pizza. Something for everyone from this brew house. Can’t wait to try a sip or two!

Chef Travis Myers, a part of the Community Table team for three years now, is known for his work with local farmers providing a true farm to table experience at Willows Bistro in Winston Salem. Chef Myers sports strong southern roots and is originally from Davidson County. Well traveled, Travis still aims to preserve the importance of community and tradition. What local goodness will he be serving this year? Come on out and find out for yourself.

Tickets are still available! Click over to the Triad Local First site to grab your seats. After reading this partial list of chefs and beverage purveyors what are you waiting for? Go reserve your place at the table NOW! This year’s dinner on Sunday, September 30th will be held at the historic Double Oaks Bed and Breakfast, 204 N. Mendenhall St. in Greensboro beginning at 4:30 pm.

This is just the beginning of what you can look forward to. Next week I’ll be sharing a few more talented chefs and contributors to this years Six Degrees of Southern dinner.

Photos courtesy of Community Table & Triad Local First

September 5, 2018