Original Air Date: October 31, 2013 Cobblestone Farmers Market, Old Salem 600 South Main St. Winston-Salem, NC 27101 336-721-7300 www.oldsalem.org/farmersmarket The Cobblestone Farmers Market is held every Saturday morning from May through November at Old Salem. The market is a fully vetted, sustainable farmers market in which all vendors meet the sustainable, naturally grown, and […]
Recipe courtesy of Chef Chris Braswell as seen on episode “Currituck Soft Shell Crabs”, season 3 Serves 4 Ingredients: 4 soft shell crabs washed and cleaned ½ pound peeled local shrimp ¼ cup olive oil 1 tablespoon garlic ½ stick of butter ¼ cup minced shallots ½ cup white wine ½ cup bread crumbs ½ […]
Recipe courtesy of Chef Chris Braswell as seen on episode “Currituck Soft Shell Crabs”, season 3 Serves 4 Ingredients: 4-8 soft shell crabs washed and cleaned 2 limes ½ cup olive oil 1tablespoon Thyme ½ teaspoon salt ¼ pepper Zest of 1 lime Grilled corn relish (recipe follows) Directions: Zest 1 Lime into a mixing […]
Recipe courtesy of Chef Chris Braswell as seen on episode “Currituck Soft Shell Crabs”, season 3 Ingredients: 2 cups buttermilk 2 eggs 1 teaspoon salt 1 teaspoon pepper 2 cups flour 2 cups blue cornmeal 6-8 soft shell crabs washed and cleaned Directions: Whisk buttermilk, eggs and salt/pepper until thickens. Pour into a shallow dish. […]
Recipe courtesy of Chef Chris Braswell as seen on episode “Currituck Soft Shell Crabs”, season 3 Serves 4 Ingredients: 3-4 eggs 1 teaspoon salt 1 teaspoon pepper 2 tablespoons Steamers Seasoning or other seafood seasoning 2 cups flour 8 soft shell crabs washed and cleaned Fresh Romaine leaves Vine Ripe Tomatoes Remoulade Sauce (recipe follows) […]
Recipe courtesy of Chef Jay Pierce as seen on episode “Plum Granny Farm”, season 3 Makes 3 Quarts Ingredients: 2 cups shiitake mushrooms, julienne cut ¼ cup butter 1 gallon chicken stock 1 pound rind of Parmesan cheese ½ pound garlic husk (see for roasted garlic below) 1 cup heavy whipping cream 1 teaspoon white […]
Recipe courtesy of Chef Jay Pierce as seen on episode “Plum Granny Farm”, season 3 Makes 3 Cups Ingredients: 4 cups cooked white beans ¼ cup Garlic Confit (recipe follows) ½ cup olive oil ¼ cup red wine vinegar ¼ cup crumbled blue cheese ¼ teaspoon white pepper 1 tablespoon kosher salt Directions: Combine all […]
Recipe courtesy of Chef Jay Pierce as seen on episode “Plum Granny Farm”, season 3 Makes 4 Portions Ingredients: 2 ounces canola oil 1 ½ cups shiitake mushrooms, julienne and par roast ¼ cup pickled leeks ¼ cup Garlic Confit (see recipe here) 3 cup parboiled pearl barley 1 teaspoon kosher salt ½ teaspoon black […]
Recipe courtesy of Chef Jay Pierce as seen on episode “Plum Granny Farm”, season 3 Makes 3 Cups Ingredients: 2 cups flat leaf parsley, chopped ½ cup garlic, peeled and rough chopped 1 cup olive oil ¼ cup lime juice Salt to taste Directions: Combine all ingredients in food processor and pulse until it looks […]
Original Air Date: October 24, 2013 TOPO Distillery 505-C West Franklin St Chapel Hill, NC 919-699-8703 www.topodistillery.com TOPO Distillery is the only distillery in the south that handcrafts and bottles its spirits from scratch using local and organic ingredients. The distillery uses North Carolina grown organic soft red winter wheat to distill award winning vodka, […]
…with Basmati Rice, Sautéed Greens and Jalapeño Honey Recipe courtesy of Chef Matthew Scofield as seen on episode “Vintage Bee Honey”, season 3 Serves 2 Ingredients: 2, 6-8oz striped bass filets, skin on and scored 1 cup baklava crumbs (may substitute with 1 cup bread crumb) 1 cup basmati rice 2 cups water or chicken […]
Recipe courtesy of Chef Matthew Scofield as seen on episode “Vintage Bee Honey”, season 3 Ingredients: 1 (16 oz. package) Phyllo dough (room temp) 1 1/4 cups butter, melted 1 1/4 cups pistachio, finely ground 1 1/4 cups walnuts, finely ground 1 cup Honey syrup (recipe to follow) 1/4 cup sugar Directions: Preheat oven to […]
