Heart Healthy from WakeMed Heart Center

Author Archive: Flavor, NC

rss feed

Onions | Engelhard, NC
[ 2 ] April 23, 2019 |

Onions | Engelhard, NC

Original Air Date: April 23, 2019 Middle Creek FarmsDawson and Bethany Pugh396 White Plains Rd, Engelhard, NC 27824Phone: (252) 925-3051 Middle Creek Farms is a 4th generation family-owned and operated farm that grows Mattamuskeet Sweet Onions, field corn, soybeans, cotton, red, yellow and blue potatoes in Eastern NC. Cypress Hall219 Middle StreetNew Bern, NC252-633-5909cypresshallrestaurant.com Fresh, […]

Read More

Coal Roasted Sweet Onion & Gorgonzola Tart
[ 0 ] April 23, 2019 |

Coal Roasted Sweet Onion & Gorgonzola Tart

Recipe courtesy of Chef Ashley Moser.as seen on episode “Onions | Engelhard, NC“, Season 8 Ingredients: 1 recipe tart dough (recipe below) 3 NC sweet onions 8 ounces crumbled Gorgonzola 2 Granny Smith apples, cored and thinly sliced 1 ounce aged balsamic vinegar Directions: Place whole unpeeled onions over coals of a medium hot fire, […]

Read More

From the Vineyard | Linville Falls & Twisted Vine Wineries and Medaloni Cellars
[ 0 ] April 16, 2019 |

From the Vineyard | Linville Falls & Twisted Vine Wineries and Medaloni Cellars

Original Air Date: April 16, 2019 Linville Falls Winery 9557 Linville Falls Hwy. Linville Falls, NC 28647 Blue Ridge Parkway Mile 317 (828) 765-1400 Tasting Room Hours: 
Summer Hours | April – October | 12-6pm daily
Winter Hours | January – March | 12-5pm, Thursday-Sunday
Holiday Hours | November – December | 12-5pm dailywww.linvillefallswinery.com/ We’re Linville Falls Winery, […]

Read More

Grilled 14 Spice Grouper Collars with Braised Collards & Country Ham Gastrique
[ 0 ] April 9, 2019 |

Grilled 14 Spice Grouper Collars with Braised Collards & Country Ham Gastrique

Recipe courtesy of Chef Bud Taylor.as seen on episode “Grouper | Sneads Ferry, NC“, Season 8 Country Ham Gastrique: Ingredients: Drippings From 2 Slices Of Browned Country Ham 3 T Butter 1/4 Cup Brown Sugar 1/2 Cup (125Ml) Apple Cider Vinegar Sea Salt Freshly Ground Black Pepper Directions: Heat the butter, ham drippings and brown […]

Read More

Grouper | Sneads Ferry, NC
[ 0 ] April 9, 2019 |

Grouper | Sneads Ferry, NC

Original Air Date: April 9, 2019 The Bistro at TopsailPlease click for a note from Chef Bud Taylor. The Bistro at Topsail, a fine-dining farm to table restaurant holding the recent distinctions of Open Table’s 2016 Diners Choice award, Wine Spectator’s 2017 Award of Excellence and Winner of The James Beard Foundation’s 2017 Blended Burger […]

Read More

Cornmeal Crusted Grouper & Grits
[ 0 ] April 9, 2019 |

Cornmeal Crusted Grouper & Grits

Recipe courtesy of Chef Bud Taylor.as seen on episode “Grouper | Sneads Ferry, NC“, Season 8 Grits (Ratio: 3 Parts Water/1 Part Whole Milk/1 Part Grits): Ingredients: 1 Cup Stone Ground Yellow Grits (Adluh Mills, Anson Mills or Other Quality Brand, Don’t Use Quick Grits) 1 Cup Whole Milk 3 Cups Cold Water 6 Tablespoons […]

Read More

Pan Roasted Grouper
[ 0 ] April 9, 2019 |

Pan Roasted Grouper

Recipe courtesy of Chef Bud Taylor.as seen on episode “Grouper | Sneads Ferry, NC“, Season 8 Pan Roasted Grouper: Ingredients: 4 4Oz. Grouper Filets (About 1 inch thick) 2T Butter ¼ Cup Canola Oil Salt & Pepper Directions: Season fish with salt & pepper. Heat skillet and add oil and butter to pan. Place fish […]

Read More

Roasted Beet Salad with Herbed Goat Cheese and a Dijon Vinaigrette
[ 3 ] April 2, 2019 |

Roasted Beet Salad with Herbed Goat Cheese and a Dijon Vinaigrette

Recipe courtesy of Chef Jeremy Kulers.as seen on episode “SoCo | Farm to Table“, Season 8 For the Herbed Goat Cheese Ingredients: 4oz plain goat cheese, room temperature 1 Tbsp. + 1 tsp. shallot, minced 1 Tablespoon fresh tarragon, chopped fine Directions: In a small bowl, incorporate all ingredients with a fork or spatula until […]

Read More

Braised Pork Belly with Blueberry Puree
[ 0 ] April 2, 2019 |

Braised Pork Belly with Blueberry Puree

Recipe courtesy of Chef Jeremy Kulers.as seen on episode “SoCo | Farm to Table“, Season 8 For the Pork Brine (good for 3 to 8 lbs. of pork) Ingredients: 1 gallon water 1 cup Morton’s kosher salt 1 cup brown sugar 12 garlic cloves, peeled and smashed ½ cup Dijon mustard Directions: Combine all ingredients […]

Read More

SoCo | Farm to Table | Wilson, NC
[ 0 ] April 2, 2019 |

SoCo | Farm to Table | Wilson, NC

Original Air Date: April 2, 2019 Text or Call: 252.363.3716Email: info@soconc.com6538 Slabtown Rd. Wilson, NCwww.soconc.com Owners: Jeremy Law and Kimberly Kulers Reservations Only: Friday and Saturday Since 2010, SoCo has focused on being scratch-made and intimate. Whether you’re having dinner or getting married here, your experience is small-batch and personalized. Your food is prepared and […]

Read More

Coconut Custard
[ 0 ] April 2, 2019 |

Coconut Custard

Recipe courtesy of Chef Jeremy Kulers.as seen on episode “SoCo | Farm to Table“, Season 8 Ingredients: 4 eggs 
1/3 cup granulated sugar 
1 2/3 cups heavy cream 1 cup coconut milk 
1/2 cup unsweetened shredded coconut, optional 
3/4 teaspoons coconut extract 
Pinch salt Directions: Preheat oven to 300F. Whisk eggs and sugar in a medium […]

Read More

From The Vineyard | Shelton / JOLO / Vineyard on the Scuppernong
[ 5 ] April 19, 2018 |

From The Vineyard | Shelton / JOLO / Vineyard on the Scuppernong

Original Air Date: April 19, 2018 Shelton Vineyards286 Cabernet Lane Dobson, NC (336) 366-4724 Hours: Monday – Saturday 11:00 am – 5:00 pm Sunday 12:00 pm – 5:00 pmsheltonvineyards.com Founded in 1999 by Brothers Charlie and Ed Shelton, Shelton Vineyards was envisioned as a new agricultural resource for an area once dependent on tobacco farming. […]

Read More

Please visit our generous underwriters.:
NC Farm FreshNorth Carolina Pork Council