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The Eater

Posted on January 8, 2009January 8, 2009 by Staff

Welcome back
After taking feasting season off to concentrate on the tasks at hand, The Eater returns and would like to first off welcome back all the students and others who spent the holidays elsewhere. Also deserving of a welcome back are the regulars at the Carrboro Farmers’ Market, who got back to work last weekend after taking the last Saturday in 2008 off.

There’s a lot of meats available this time of year and plenty of root vegetables for your winter dishes.

Cheese Pork!
One of The Eater’s winter favorites is back at Crooks Corner. Cheese Pork! (the exclamation point is mandatory) is a pork steak crusted with swiss cheese and other stuff and fried in Maderia. Served with mashed rutabagas and sautéed leeks and cabbage. $15.95

Local Food summit
Farmers and friends, mark your calendar for March 2 and 3, the dates for the North Carolina Local Food Systems Summit in Raleigh. Details will be available shortly, we’re told. The event is hosted by North Carolina State University and the Center for Environmental Farming Systems. The summit is part of a CEFS-led effort to create a statewide action plan for building a local food economy.

Whole Foods expansion
Regular shoppers already know about the 11,000 square feet of added space at Whole Foods at Elliot Road in Franklin Street. If you’re not a regular, you might want to check it out. The place is massive, with produce, wine and cheese and a new juice bar in the newly opened area. More renovations, including an expanded bakery, are on the way.

Oysters, oysters, oysters

This holiday season seemed a bit more oystered than year’s past, thanks to the shellfish procurement skills of fellow eaters. Particularly nice was the fact that most of the oysters came pretty clean and didn’t require that much scrub work.

A really fine batch, including tasty bluepoints, came via Whole Foods. Tom Robinson’s seafood also has a steady supply these days.

A lot of eateries have the mollusks on the menu these days. If you gotta go DIY with ‘em, please remember to wear a thick glove and be careful.

First, you make a roux

The above is the all-purpose punch line to any joke about Louisiana or New Orleans. It’s also step one, no doubt, for some of musician Mel Melton’s recipes. Melton, the king ‘round here of the bluesy harp and a master of Pelican State cuisine, has opened Papa Mojo’s Roadhouse just a short drive down N.C. 54 in the Greenwood Commons shopping center off N.C. 55. There’s music there, naturally, as well as Melton’s take on traditional Cajun and Creole dishes. The Eater’s hearing good reports from those who’ve made the trip. Try the cochon de lait.

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