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The Eater 10/9/08

Posted on October 9, 2008 by Staff

Slow Food chicken

There are still tickets left for Sunday’s big all-farm-raised chicken dinner, with pastured poultry from Castle Rock Gardens and Castlemaine farms, plus farm-raised sides, local bread, some bluegrass pickin’ and a guest chef from the acclaimed Asheville restaurant Table.

The event is a fundraiser to help local farmers attend this fall’s Slow Food Terra Madre conference in Italy.

Joanne and Brian Gallagher from Castlemain and Ristin Cooks and Patrick Walsh from Castle Rock are farmer delegates to the conference.

All tickets are $25 per meal and are sold in advance. They’re available at the farms’ booths at farmers’ markets in Carrboro and Durham or you can call Castle Rock Gardens at 636-0832.

Brunch hideaway

The folks at Citrus in Southern Village probably would rather we not describe them as tucked away in Southern Village, but they are down the hill a bit from SoVo’s commercial center. That said, it’s worth seeking them out, especially on Sunday. An eater reports that the huevos rancheros were dandy. Here’s the description from the menu: Abuela’s — Chef Marc’s grandmother’s huevos rancheros. Two eggs poached in homemade salsa and layered on corn tortillas with charro beans and queso blanca. Garnished with sour cream and avocado.
Just $7.85, ranch hands.

Aww, shucks

Ah, the months with “r” — and we’re not talking like a pirate here.
Oyster season is upon us. Please be careful with those knives. The main trick to not stabbing yourself is to not be in too big a hurry. It also helps to set your beer down first.

If you’d like to see the champions at it, and want to satisfy your oyster cravings in a big way, you may wish to head down to Brunswick County, specifically to Ocean Isle beach on Oct. 18 and 19 for the 28th Annual
North Carolina Oyster Festival.

A few years back, The Eater stumbled upon this event, which is kinda like a county fair with an unlimited supply of oysters. There are shucking championships and an oyster stew cook-off. The smell of a dozen or so steaming stations first thing in the morning is incredible.

For what it’s worth, North Carolina oystering is making a bit of a comeback since an all-time low harvest of only 38,000 bushels in 2000. In 2006, the harvest was up to 85,000 bushels. Still quite a bit down from the heydays in the late 1800s when harvests annually approached half a million bushels.

So, in celebration of “erster” season, let us know your favorite ways to consume this slipperiest of all bivalves. Send your oyster recipes to eats AT carrborocitizen DOT com

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