Farm-to-face: eating locally when dining out

Fervent Foodie is a contributing writer for the official Urbanspoon blog.

If you’ve ever bitten into a tomato in midwinter and wondered how the mushy, lackluster mass was expected to pass for the vibrant, acidic burst a ripe tomato gives, you’ll understand one of the major perks of farm-to-table sourcing: seasonality.  While some diners expect restaurants to offer leafy green salads adorned with thick tomato wedges regardless of the season, there’s a growing movement focused on eating seasonal, locally-sourced ingredients.

Not only does this farm-to-table approach ensure the snozzberries taste like snozzberries, it also keeps more of your hard-earned money in your town, cuts down on transportation time and costs, click to continue reading

Check out the list of Charlotte’s farm-to-table restaurants!  

If a restaurant is missing, let me know and I will add it!

Roots local purveyors

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What’s a whole grain, anyway? {plus a humongous whole grain goodies giveaway}

These days, as gluten intolerances become increasingly common and more folks are pledging the Paleo diet, the healthfulness of whole grains is a debated subject.  I cannot speak for a globe of eaters on this (or any other) issue, but I can share what works best for me.  Over the years, I’ve struggled with blood sugar issues (mostly low sugar crashes) and through trial and error, I’ve determined my body functions at its best when its has several small meals spaced throughout the day, each consisting of protein, fat, and carbohydrates.  It’s no secret I love carbs.  Say it with me: CARBS ARE NOT THE ENEMY!  (In fact, carbs are ENERGY.)  Not all carbohydrates are created equal though, and that’s where whole grains come into play.

 

What’s a whole grain?

WholeGrainKernel_WGC_0In their natural state, grains consist of three parts: endosperm, germ, and bran.  When a grain is processed or refined, it is stripped of its bran and germ, leaving only the endosperm.  This gives the grain a smoother texture and improves shelf life, but leaches nutrients in the process.  Food manufacturers often add fillers (thiamin, riboflavin, niacin, iron, etc.) to enhance the nutritional stats of the processed grains.  The resulting “enriched” products are grossly inferior to whole grains.

According to WebMD (and a million other sites and research studies), a diet rich in whole grains has been shown to reduce the risk of heart disease, type 2 diabetes, obesity, and some forms of cancer PLUS improve bowel health (thank you very much!).

 

Some common types of whole grains:

*starred whole grains are gluten-free

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  • Barley
  • Buckwheat*
  • Corn* (including cornmeal & popcorn)
  • Millet*
  • Oats

 

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  • Quinoa*
  • Rice* (brown, wild)
  • Rye
  • Sorghum*
  • Wheat (includes spelt, farro, bulgur, wheatberries, and more)

 

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What am I eating?! Navigating the nutrition panel

Shopping for whole grains can be really challenging.  It’s great to shop with intention and desire to purchase whole grains, but cryptic nutrition labels can easily confuse a buyer.  The Whole Grains Council chart below is an excellent tool to assist you in finding whole grain products.

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Restaurant Roundup: The Yolk, E2, & Hazelnuts Creperie {the week in food}

If you were to look through the massive accumulation of notes in my phone, you’d see my list of must-try breakfast joints near the very top.  Me and breakfast?  We go way back.  From dad’s crispy skillet potatoes to mom’s buttery pancakes, with as much cereal as one child can physically consume crammed in between, breakfast has long been a love of mine.  I’m always on the lookout for the yolkplaces to add to my list.  Just two days after meeting Gregory Collier, Chef and owner of The Yolk Cafe in Rock Hill, SC, I made the voyage south to try out his breakfast wares.

From any seat in the family owned and operated restaurant you can see Chef Greg at the helm in the open kitchen and his wife, Sabrina, assisting customers.  The restaurant has the feel of a diner with its vinyl booths and classic metal swiveling bar stools.  The menu, however, rings a different tune.  Take, for example, the Valencia omelet (my first choice), which is made with zucchini, squash, roasted tomato, and mozzarella or the fun-guy egg white omelet with mushrooms, herbs, and pungent asiago cheese.  Just these two options alone include five ingredients you won’t find at a run-of-the-mill diner.  A greasy spoon, the Yolk is not.  We’re talking steel cut oatmeal, chorizo chili, and crispy capers here!

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4 delicious egg recipes to make this weekend {recipe}

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The awesome folks at Oxo recently sent me a sweet set of kitchen egg tools.  The trio includes a 3-in-1 egg separator, hand-cranked egg beater, and a flip & fold omelet turner!  Since I make eggs for breakfast  e  v  e r  y     d  a  y ,  I’ve put these tools through the ringer.  Now, I try not to play favorites, but when it comes to these gadgets I’ve got two.  Favorite #1:  the egg separator.  This little guy hooks onto the side of your bowl, which is simultaneously simple and amazing.  Buh-bye hands covered in gross egg whites!  Favorite #2:  the egg beaters!  They’re super handy when making a big frittata or egg casserole, plus with the push of a button your can remove the (dishwasher safe!) beaters.

oxo eggciting

I’ve had a set of these Oxo egg beaters since I found them in my Food Blog Forum swag bag last year, so….

I’m giving away one set of Oxo Egg Beaters!  

Check out the rafflecopter at the bottom of the post to enter the giveaway.  And in the mean time, here are four delicious egg recipes to try this weekend!

Crustless Quiche (with Yogurt!)

Crustless Quiche with Yogurt! // FerventFoodie.com

 

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Cowbell Burger & Bar — Charlotte, NC {restaurant review}

 

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Have you heard the breaking moos?  There’s a new burger joint in Uptown Charlotte!  Cowbell Burger & Bar will kick off its opening this Friday March 29th.  Located in the spot formula occupied by Nix Burgers, near the intersection of Tryon and 5th St, Cowbell will offer “artisanal burgers with a side of rock & roll.”  The restaurant joins a growing restaurant family that includes Leroy Fox (a mix of southern food and a contemporary vibe) and Mortimer’s Pub, which is located in the Epicentre and serves great sandwiches (I’m obsessed with their veg-out grinder).

Last weekend, I stopped into Cowbell for their Gulp & Graze pre-opening event.  The restaurant space has been revamped, and feels much larger than Nix.  The bar was pushed back, further from the door, leaving ample room for mingling and table seating, and the vibe is hipper too, with tufted leather chairs and low red lighting.

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