Categories
Food

Loco for chocolate

Two of our favorite local food producers are collaborating to bring more sweet goodness to our taste buds. Beginning Feb. 4, 10 varieties of Locopops will be available at Matthew’s Chocolates (170 N. Churton St.) in Hillsborough. And on Feb. 6, all Locopops outlets will begin offering Matthews Chocolates Barks. The Chapel Hill location is at 231 S. Elliott Rd.

You can read more about Matthew’s Chocolates for Valentine’s Day in the February Mill, included in this week’s Citizen.

Categories
Arts & Music

EVENT: Art and music collide

The Bizart Collection presents “local artists and musicians coinciding” from 6 to 9p.m. on Fri., Feb. 13 at Bleeker Street Gallery (406 E. Main St.) in Carrboro. The gallery will feature works from Justin Blatt, Justin Hall, Todd Emmert and Chief, accompanied by musical guests Impossible Arms, Inspector 22, Rayswore, Smurt1 and Password to Larkspur Lane. For more information, visit the event’s Facebook page.

Categories
Arts & Music

READING: Steve Cushman

North Carolina author Steve Cushman will read from his latest book, Fracture City on Tues., Feb. 5, 7 to 8 p.m. at Market Street Books in Southern Village.

For more information on this or other events, visit www.marketstreetbooks.com, or call 933-5111.

Categories
Arts & Music

READING: Kate Betterton

Author Kate Betterton will read from and sign her book, Where the Lake Becomes the River, on Sat., Feb. 14, 11 a.m.–1 p.m., at McIntyre’s Fine Books in Fearrington Village. The book won the 2008 Novello Literary Award.

Betterton also will talk about publishing on Fri., March 20 from 3:30 to 5 p.m. when the Friends of the Chapel Hill Library will present a “Meet the Author Tea” in the Library Meeting Room.

For more events featuring members of the N.C. Writers Network, visit www.ncwriters.org.

Categories
Miscellany

This week’s edition of The Citizen

In this week’s edition of The Carrboro Citizen you’ll find:
• Aldermen to reconsider road connectivity policy
• Recycling market crash hits county budget
•County considers long-term waste alternatives
• Council OK’s Innovation Center
• Flora: Winter green, but not evergreen

In Opinion:
• A hospital visit amid troubling news
• For real mental health reform, listen to the consumers
• The real state health plan crisis

Categories
Arts & Music Food

PANEL: Food writing in the New South

The North Carolina Writers Network and Market Street Books will present “Talking at the Table: Food Writing in the South”, a panel discussion featuring Debbie Moose, John Shelton Reed and Bill Smith, among others, discussing the role of traditional foods in the culture of the South. The program is from 5 to 7 p.m. on Sunday, February 15, at the Horace Williams House, 610 Rosemary St., in Chapel Hill.

Light refreshments will be served and live bluegrass music played during a reception. Tickets are $50 each, and are available at Market Street Books and www.ncwriters.org. Proceeds from ticket sales, as well as a portion of book sales, will go to support the Network.

Categories
Miscellany

What’s at Market

Here’s what’s at the Carrboro Year Round Farmers Market:

Lettuce, tomatoes, pac choy, flour, onions, garlic, arugula, beets, broccoli, brussels sprouts, cabbage, carrots, cauliflower, collards, fresh herbs, kale, leeks, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, NEW chicken-sausage, maple sausage, smoked ham, smoked ham hocks, liverwurst, lamb, bacon, chicken, eggs, cow’s milk cheeses, breads, doughnuts, tortes, pies, cakes, jams, and relishes

The Market runs from 9am-Noon every Saturday on the Town Commons at Town Hall

Categories
Miscellany

Tuscan Kale with Raisins and Pine Nuts

Recipe Provided by: Sheri Castle from Creative Cooking with Sheri Castle

3 bunches (about 2 1/2 pounds) Tuscan kale (a.k.a. Cavolo Nero, Lacinato, or Dinosaur kale)
3 tablespoons olive oil
2 small yellow onions, peeled and minced
1/4 cup red wine vinegar
4 tablespoons raisins, plumped in hot water and drained
4 tablespoons pignoli (pine nuts), toasted
Salt and pepper

1.Remove and discard the stems and center ribs from the kale and shred it. Working in batches, blanch the kale in a large pot of boiling salted water for 2 minutes per batch. Transfer the blanched kale with tongs to a colander and drain well, pressing out as much water as possible.
2.Warm the olive oil in a large, heavy skillet over medium-high heat.
3.Add the onions and cook, stirring often, until tender, about 8 minutes.
4.Add the kale, vinegar, raisins and pine nuts and warm through.
5.Season with salt and pepper.
6.Serve warm or at room temperature.

Makes 6 to 8 servings

Categories
Miscellany

Get yer Barackwurst here!

Chef Ricky Moore of Carrboro’s Glasshalfull hasn’t stopped celebrating the inauguration of Barack Obama earlier this month. In observance of the history-making president’s taking office he create Barackwurst, “a hybrid of the Chicago Dog and the DC Halfsmoke,” he explains. “Folks were going gaga over them when I served them on January 20th.” The smoked and grilled wurst is garnished with lilikoi mustard, spicy pineapple relish, and Chicago- and DC-style garnishes. It’s available on Fridays and Saturdays only — and only at the bar.

Categories
Miscellany

NCDPI seeks student speakers

The 13th annual Raising Achievement and Closing Gaps Conference seeks student speakers. Sponsored by the State Board of Education and the North Carolina Department of Public Instruction, the conference will be held March 30 to April 1 at the Joseph S. Koury Convention Center, Greensboro. Three students will be selected to make presentations to kick-off the event on March 30 from 7-9 p.m. For more information, visit www.ncpublicschools.org/ and click on the appropriate link under “News”.

Categories
Miscellany

Local deals on tasty meals

A couple weeks ago, we published a list of local meal deals in an effort to help you stretch your dining dollar. We also promised to keep that list updated. So here’s the latest:

Acme: Choice of entree, $12.95. Every Tuesday
Akai Hana: Varying lunch plates, $8.00. M-F/Early Bird Dinner (choice of chicken teriyaki combo or sushi platter), $13.00. 5-6 p.m. daily
Anna Maria’s Pizzeria: Large cheese pizza (add a topping for $1.50) $6.95. Every Monday
Carolina Brewery: Pints, $3. Every Tuesday/Kids eat free every Monday
International Pizzeria III: Large pizza and a pitcher of domestic beer, $10.00. Every Tuesday
Milltown: Lunch Special (soup of the day & choice of prime rib, grilled chicken or grilled cheese half-sandwich), $5.00. 11a.m.-2p.m., T-F
Southern Rail :Half-price bottles of wine. Wednesday nights
Wing Man: Wings, 45 cents each. Tuesdays

Know of other locally owned eateries featuring a fair deal on a square meal? Send it to margot@carrborocitizen.com.