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Beltline Brew Tours

By kristenbaughman
April 26, 2013 //

Will Holland founded Beltline Brew Tours for one main reason, he loves N.C. beer. So, why not hang out with good company and hire a driver to experience all of the wonderful Greater Raleigh breweries? Seems like a fantastic idea to me, too!

I had the pleasure of attending the Raleigh Beltline Brew Tour, which covered Lonerider Brewing Company, Roth Brewing Company and Natty Greene’s Pub & Brewing. On our way to Lonerider Brewing Company, Will discussed his passion for N.C. beer with the group and gave us more information about Beltline Brew Tours. These private tours average about 3 to 4 hours and you’re guaranteed to have a great time. Not only will you tour and learn about each brewery, but the tour wouldn’t be complete without enjoying samples of craft N.C. beers.

DSC_4244-14Our first stop on the Beltline Brew Tour was Lonerider Brewing Company. I received samples of four beers and then had the opportunity to select any pint on draft. The four beers included Lonerider Brewing Company’s Shotgun Betty Hefeweizen, Peacemaker Pale Ale, Sweet Josie Brown Ale and Cowboy Black. It was our lucky day because the tour happened to stop at the brewery during the Cowboy Black release party! I loved the relaxed atmosphere of Lonerider Brewing Company and the “outlaws” working behind the bar.

DSC_9834-1After finishing our beers, Skyler led the group on a tour of the brewery. Skyler is obsessed with cartoons and his favorite beer is Lonerider’s Sweet Josie Brown Ale. Skyler told us about the history of Lonerider. The brewery opened in Jan. 2009 by three guys who originally worked at Cisco and had a passion for craft beer.

DSC_9848-8I also ate hops for the first time! I’ll never go back to sunflower seeds. Thank you, Lonerider Brewing Company for my new found favorite snack. Now, only if I worked in a brewery so I could enjoy hops all the time.

DSC_4225-6Our second stop was only about two minutes away, Roth Brewing Company. We learned on the tour that the company’s name recently changed to Gizmo Brew Works. We tried the Gizmo Honey Wheat, Raleigh Red Amber Ale, Dark Construct Stout and the Sex Viking Dunkelweizen.

DSC_9860-15After sampling some delicious N.C. beers, we took a tour and learned the history behind Gizmo Brew Works. On Jan. 1, 2013 Roth Brewing Company was sold to a new group of owners. Part of this process includes expansion and renovation of the taproom. A new bar is also in the process of being built. The bar will be twice the size of the old bar and have double the number of taps. The bigger, the better; especially when it comes to N.C. beer!

DSC_4249-20The last stop on the Raleigh Beltline Brew Tour was Natty Green’s Pub & Brewing. I enjoyed the Wildflower Witbier, Elm Street IPA and the SwampFox Belgian Blonde. Natty Green’s Pub & Brewing began as a dream of two underclassmen at the University of North Carolina at Greensboro in the early 1990′s. I know I’m thankful their dreams turned into a reality! The tour was informative and we got a behind the scenes look into brewing craft N.C. beer.

DSC_9919-25I guarantee you will have an amazing time on a Beltline Brew Tour. By the end of the day, you’ll be friends with everyone who started as a mere stranger on a bus. Not only are the tours a great way to meet new people, but you get to try new beers and learn about a few of Greater Raleigh’s amazing breweries!

DSC_9899-22Beltline Brew Tours recently added another tour called the South Wake Tour. Starting on May 18, 2013, Beltline Brew Tours will begin touring Aviator Brewing Company, Carolina Brewing Company and Holly Springs Nano Brewing. Purchase your tickets for an upcoming Beltline Brew Tour, and most importantly, happy N.C. Beer Month!

Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

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World Beer Festival Raleigh

By kristenbaughman
April 25, 2013 //

Cheers to N.C. Beer Month! Greater Raleigh is celebrating N.C.’s booming craft beer industry throughout Apr. One of the biggest beer events occurred on Apr. 13, World Beer Festival Raleigh. The festival is in downtown Raleigh’s Moore Square and features more than 100 local and national craft brewers.

IMG_2303World Beer Festival Raleigh attracts numerous visitors and locals. Tickets sell quickly and I advise you to purchase your tickets well in advance for next year. I attended the Apr. 13 afternoon session of World Beer Festival Raleigh with a group of my friends who also love beer. Beer lovers are the best people to bring along to World Beer Festival Raleigh, obviously!

IMG_2328The afternoon session was from 12noon-4pm and the evening session was from 6-10pm. With a $45 general admission ticket, I received a World Beer Festival Raleigh tasting glass, unlimited 2-ounce tastings and a festival program. Plus, the money I spent on my World Beer Festival Raleigh ticket helped to support a great cause. Artsplosure was the benefactor, an organization responsible for orchestrating First Night Raleigh on New Years Eve.

This year, World Beer Festival Raleigh featured more N.C. breweries than ever before. I always enjoy meeting local brewers and discussing my favorite adult beverages with other beer enthusiasts. Two large tents were set up at the festival, which featured only N.C. breweries. The tents were packed with people anxious to taste the wonderful craft beers N.C. has to offer. Many of the local breweries tapped special kegs specifically for World Beer Festival Raleigh.

IMG_2306I found myself spending the majority of my time during the festival in the two N.C. beer tents. After all, my goal is to drink one N.C. beer each day during the month of Apr. in honor of N.C. Beer Month! Let’s be honest, I was able to easily accomplish my goal at World Beer Festival Raleigh. I used the Untappd application on my iPhone to “check-in” all of my beer samples. Due to the excessive amount of time I spent in the two N.C. beer tents I earned the special edition N.C. Beer Month Untappd badge. I also talked to many of the Greater Raleigh breweries who were pouring samples at the festival and learned about new seasonal beers coming out soon in time for summer. One of my highly ranked beers was the Devils Tramping Ground Tripel by Aviator Brewing Company, which is based in Fuquay-Varina.

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After spending the first two and a half hours in the N.C. beer tents, we went outside to enjoy the sunshine and stumbled upon a life-size jenga game. Lucky B’s Bar sponsored the fun games, which attracted quite a crowd of spectators.

IMG_2325After watching the jenga tower topple over, we made our way to the next tent. I sampled the delicious Racer 5 IPA by Bear Republic Brewing Co., a brewery from Healdsburg, CA. I also found one of my new favorite beers, an American Porter called the Edmund Fitzgerald by Great Lakes Brewing Co. The company is based in Cleveland and the employees working the booth were quite entertaining!

IMG_2320World Beer Festival Raleigh is a great way to learn about craft beers and discover some of your new favorites. So, start perfecting your pretzel necklaces and be sure to purchase a ticket as soon as they go on sale for the 2014 World Beer Festival Raleigh.

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The Cowfish

By kristenbaughman
April 15, 2013 //

Today marks the opening day for The Cowfish at North Hills Mall, located at 4208 Six Forks Rd., Ste. 100. The Cowfish is a one-of-a-kind restaurant, ingeniously fusing burgers and sushi on the same menu. You’ll never argue over a place to dine; there’s something for every palate at The Cowfish.

The atmosphere at The Cowfish is fun with bright colored comic strips and posters lining the restaurant’s walls.

IMG_2289There’s also a huge aquarium in the center of the restaurant with chopsticks and a martini glass sticking out of the top.

IMG_2290The Cowfish even makes waiting for your table fun. You can download The Cowfish app for your smart phone. With the help of fish like Eel Eel Cool J and Mackerel Jordan, you can keep track of your place on the wait list while wandering the shops at North Hills. Your cartoon fish gets bigger as your wait gets shorter, ending with the fish getting reeled in by a hook. Voilà, your table is ready!

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I had the pleasure of attending The Cowfish’s soft opening on Fri. night. One of the most popular appetizers at The Cowfish is the crab rangoon dip. Classic crab rangoon filling is served as a creamy dip with a parmesan panko crust. Crunchy wonton crisps are drizzled with a sweet chili sauce and used for dipping. No wonder people go crazy for this appetizer, no trace of the crab rangoon dip could be found after visiting my table!

IMG_2272What makes The Cowfish so unique is their “burgushi” concept, which consists of sushi rolls created utilizing beef and burger components and non-traditional ingredients, as well as sandwiches created using sushi components. The Cowfish originated in Charlotte, home to the popular wrestler, Ric Flair who is a loyal patron of The Cowfish. He has his own menu item, “the Nature Boy’s WOOOOO–shi BuffalOOOOO–shi roll,” which we had to try. Ric Flair’s creation includes sauteed chipotle bison, fried green tomato, grilled onions and feta cheese rolled inside, and then coated with crispy tempura flakes. The roll is topped with fresh green tomato, chipotle aioli, diced tomato and red onion, and thinly sliced jalapeño pepper. We also sampled the deliverance roll, a Southern style Bar-B-Q-shi. Tender pulled pork, tangy BBQ sauce and tempura onion strings rolled with seaweed and rice are tempura battered and flash fried. Each piece is topped with homemade bacon coleslaw, which gives the roll that extra Southern flare.

IMG_2276If you’re already a sushi lover, try one of the fusion sushi rolls. Master Chef Rifali’s nirvana roll is incredible. This avocado, cream cheese and yellowfin tuna roll is topped with whitefish and baked with spicy mayo and sweet eel sauce. The roll is finished with a drop of The Cowfish’s delicious cilantro pesto. Four different types of roe also top the sushi roll, creating a rainbow of color on your plate.

IMG_2280What makes The Cowfish so appealing to guests is that there is a menu item for everyone. If you aren’t a fan of seafood, you can choose from The Cowfish’s long list of gourmet burgers. We split the black truffle cheese burger, which is topped with black truffle cheese, roasted shallots and truffle-infused sauteed mushrooms. The burger is served on a soft brioche bun and topped with leaf lettuce and roasted garlic aioli. Any of the burgers can be created using the beef burger, ahi tuna steak, grilled chicken, lamb burger, grilled portabella, turkey burger, veggie burger or chipotle bison. You have to order the Thai cucumbers as your side, they are the perfect mixture of sweet and spicy!

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The Cowfish bento boxes offer a sampling of both burger and sushi. I tried the ultimate “Brento” bento box, which includes a double-stack version of the featured mini-burger of the week, sweet potato fries, Thai cucumbers, edamame and your choice of a four-piece premium fusion specialty roll.

brentoYou’ll need to split dessert at The Cowfish. Trust me, the desserts are well worth it and massive! The fresh berry tall cake reminds me of summer. Moist lemon pound cake and vanilla bean ice cream layers are stacked high to the sky, literally! The dessert also includes fresh strawberries, raspberries and blackberries. I’m not sure how our server managed to carry this massive dessert to our table.

berryChocolate lovers unite! The mousse is loose includes assorted layers of classic fudge brownie, chocolate mousse and vanilla mousse. You’ll need a box to take home your leftovers of this divine dessert.

IMG_2287As you can see, The Cowfish is going to be Raleigh’s hottest new restaurant. Grab your fellow Foodies and head out to The Cowfish. The spring weather is beautiful and I highly recommend sitting on the patio, which will be open year-round.

IMG_2291Although The Cowfish does not accept reservations on the weekends, you can rent The Cowfish party bus for $50. The bus holds ten people and will pick you up and drop you off in Raleigh. The bus also guarantees you a weekend reservation. You’ll have an awesome time with your friends on The Cowfish party bus!

IMG_2295Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

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Dishcrawl

By kristenbaughman
April 13, 2013 //

Dishcrawl is a nationwide “restaurant crawl” concept that recently made it’s way to Raleigh in Feb. Adam Heidrick is the Raleigh Dishcrawl ambassador and it’s his job to work with restaurants to organize these secretive dining events. Guests purchase tickets online for $45 and ticket holders are notified of the meeting location via email about 48 hours before the event.

I participated in the downtown Raleigh’s Warehouse District Dishcrawl at the end of Mar. The first stop on our tour was Humble Pie, a tapas restaurant and bar. I enjoyed my sample of crispy collards, which are flash fried collards topped with peppers and almonds. I almost stole my friend Aimee’s plate, who was also on the Dishcrawl tour. I definitely would have liked another helping of the crispy collards but I knew it would be important to pace myself for the evening.

IMG_1672The next sample at Humble Pie was a braised short rib tostada. The tostada was flavorful and included spinach, onion, peppers and chimichurri. Once again, I could have used a massive plate of the braised short rib tostadas; however, we still had three more restaurants to visit on our gastronomic adventure.

IMG_1676We left Humble Pie and walked a few blocks to Five Star, one of my favorite, sophisticated Chinese restaurants. A generous sampling of some of the most popular Five Star entrees was placed in front of each guest. The crispy green beans were delicious, as always. I also enjoyed the Five Star General’s Chicken, which was juicy and had a nice spicy flavor. My favorites was the heat seeker shrimp, which is lightly fried and served with a spicy sauce.

IMG_1683I enjoyed Five Star and had an excellent time hanging out with Adam. I’m so thankful for his dedication to Dishcrawl. Adam hopes more visitors continue to come out to this unique dining experience for a taste of Raleigh’s greatest restaurants.

IMG_1728Our third stop was Jibarra, a contemporary Mexican restaurant that puts a modern spin on traditional dishes. Aimee and I ordered a few margaritas made with the best tequila and freshest ingredients. I selected the blood orange margarita, which included Degollado Tequila, triple sec, blood orange puree and fresh citrus. Although alcoholic beverages are not included on the tour, I highly recommend this margarita. Honestly, you have to quench your thirst after walking for your food!

IMG_1698 I was impressed by Executive Chef Oscar Diaz of Jibarra. He introduced each of his dishes to the Dishcrawl group and gave the audience an opportunity to ask him questions about the restaurant. The first dish we sampled was called coctel de camaron, which is a shrimp cocktail with cucumbers, tomato, cilantro and avocado with a dash of spices. We also tried the huitlacoche empanada, crispy puff pastry with a Mexican corn-truffle filling served over a sweet corn pureé. My favorite dish was the bulgogi tostada, which successfully fused Asian and Mexican cuisines. The tostada included thin-sliced ribeye, ginger, onions and bulgogi sauce with garnishes and sriracha on a fried wonton tostada.

IMG_1704Our last stop on the tour was Brewmasters Bar & Grill for “dessert.” The owner provided four different four beers, which were each paired with two different foods. One of my favorite pairings was the Mother Earth Dark Cloud Dunkel with raw almonds. I also enjoyed the Stoudts Fat Dog Imperial Oatmeal Stout with brownies and raspberries.

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Dishcrawl is journeying to the center of downtown Raleigh on May 1 at 7pm. Purchase your tickets for the next Dishcrawl event and join in on the food adventure. Dishcrawl is a great event for visitors to get a taste of Raleigh’s finest restaurants. I guarantee you’ll have a fun, food-filled evening!

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Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

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Who’s Left Cooking?

By kristenbaughman
April 10, 2013 //

The Chef’s Academy has an annual competition between their students called, “Who’s Left Cooking?” The competition occurs during the first three weeks of Apr. and is open for anyone to attend. I had the opportunity to be a judge for the competition’s first round, appetizers. Chef James Clark of the Carolina Inn and Chef Jimmy Reale of the Chapel Hill Country Club joined me in the difficult task of selecting the teams to advance to the second round. The second round will be on Apr. 12, when The Chef’s Academy students discover the secret fish they will be cooking. The third Friday, Apr. 19 is the entrée course round; the last two teams standing will compete in a dessert round the same day to determine the ultimate winner. Visitors should definitely come to Greater Raleigh to attend this unique event. Anyone is welcome to watch the students during the heat of the competition and to listen to the judges during their deliberation.

The “Who’s Left Cooking?” competition is similar to the popular Food Network show, Chopped. Chef Eddie Wilson, Chef Instructor at The Chef’s Academy presented the three secret ingredients to the students. The facial expressions of the students were priceless!

IMG_1964The students were shocked when Chef Eddie presented them with ice cream beans and Maitake and Enoki mushrooms. None of the students or judges had ever seen an ice cream bean and were surprised to taste it’s sweet, vanilla flavor. Each team would have an hour to create a beautiful and delicious appetizer to successfully impress the judges. If they could win the judges over, they would secure their spot in round two of the “Who’s Left Cooking?” competition.

IMG_2014After the secret ingredients were revealed, the teams immediately got to work planning their appetizers. The students smelled and tasted the ingredients before executing a game plan.

IMG_2019The students were required to select their teammates and unique team names a few days before the competition. The “Food Fighters” were one of my favorite teams to watch during the appetizer battle. They worked well together and consulted each other during every step of the cooking process. This team was meticulous and kept their work station clean, which was important because sanitation and waste management were two categories being judged.

IMG_1968Teams were often working down to the wire, making purées and chopping vegetables with only minutes to spare before the dreaded buzzer. I could feel the heat of the competition as students were getting down to crunch time. My heart was racing for the students and I even found myself biting my nails. However, I looked around and noticed students with smiles on their faces, they were clearly having a great time.

IMG_1992The students plated their appetizers for the judges, which would then be scrutinized for flavor and presentation. The “Chefs on the Come Up” team presented their appetizer quite nicely, which included a pan-fried salmon with a sweet vanilla citrus sauce.

IMG_2041One of the most flavorful dishes in the appetizer competition was by the “Unstoppable” team. Their chicken was cooked to perfection and was topped with a beautifully colored medley of peppers and onions, which captured the flavor of the ice cream bean. The mushroom risotto went along nicely with the dish as well.

IMG_1983The showstopper of the appetizer round was definitely from the one-woman team, “Chase.” She created a deconstructed chicken pot pie, which was by far the most creative dish of the competition. I was highly impressed with each layer of the dish; carrot and ice cream bean purée, a pan fried dumpling, mushrooms and potatoes, oven roasted chicken and fresh celery, carrots and bell pepper. What a tremendous job for a single person to accomplish in one hour, unbelievable!

IMG_2009I also enjoyed tasting the salmon tartar with vanilla and Serrano pepper, which was prepared by the “Las Chupacabras” team. The tartar was plated nicely and included a delicious mushroom salad with leeks, garnished with lemon zest.

IMG_2010The “Fusion Cuisine” team delivered a tasty appetizer to the judges, an Asian-style lettuce wrap. The orange vanilla bean reduction went well with the chicken and the dish was colorful.

IMG_2011I had an excellent time serving as a judge during round one of the “Who’s Left Cooking?” competition. Although we had to send two team packing, the judges provided helpful feedback to the students and had a wonderful time. Each time was amazing to watch and I was highly impressed by the skills they are mastering at The Chef’s Academy. I’m looking forward to seeing the winning team and encourage you to visit The Chef’s Academy to cheer on the students.

Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

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The Fiction Kitchen

By kristenbaughman
April 4, 2013 //

If you’re in the mood for a consistently delicious, 100% vegetarian meal, look no further than The Fiction Kitchen located at 428 S. Dawson St. in downtown Raleigh’s Warehouse District. The Fiction Kitchen successfully raised over $36,000 in their Oct. 2012 Kickstarter campaign. The funds went to purchasing new kitchen equipment for the restaurant, which has never been used to prepare non-vegetarian foods.

The Fiction Kitchen’s menu features fresh and creative vegetarian and vegan dishes. The Fiction Kitchen is truly a farm-to-fork restaurant featuring a daily farmers’ market plate crafted with local ingredients often from the State Farmers Market and the Raleigh Downtown Farmers Market. The menu is constantly changing, which reflects the seasonality of farm fresh, N.C. produce.

I’ve been to The Fiction Kitchen a few times since their grand opening. Not only will each appetizer and entrée satisfy your taste buds, but the specialty cocktails will definitely wet your whistle. The Dark and Stormy cocktail comes highly recommended from my Foodie friend, which is crafted with Gosling’s Black Seal Rum, fresh lime juice and house-made ginger ale. If you’re a fan of spice, the La Frida will be right up your alley. The cocktail is made with Tequila blanco, Triple Sec, fresh lime juice and peppercorn-chile agave.

IMG_1576The fresh spring rolls are prepared with marinated greens, mushrooms, carrots and wrapped in rice paper. The spicy peanut sauce is quite addicting and adds a delicious flavor to this vegan and gluten-free appetizer.

IMG_0418I have dreams about The Fiction Kitchen’s curry bowl, which happens to also be vegan and gluten-free. Seriously, I can’t get enough of this house-made curry dish created with coconut milk, seasonal vegetables and a rice blend. A helpful Foodie hint is to add the tinga “meat” for more protein. You can select your level of spice from one to ten. I tend to order the curry bowl at a heat level of eight or nine. Beware, it will make you sweat! I always say I’m going to bring half of the humongous bowl of curry home with me for lunch the next day. Lies! I eat the whole dish every time.

IMG_1577The tinga tacos are a delicious vegan option. The Fiction Kitchen serves colorful, healthy food. The tinga tacos are beautifully plated and you can smell them from a mile away. The tacos include spicy chipotle soy served on a corn tortilla with cilantro slaw, savory black beans and seasoned grains.

IMG_1579You have to save room for dessert at The Fiction Kitchen. My Foodie friend and I split the salted caramel chocolate truffle pie. If you’re a chocolate lover like me, you’ll be in heaven. Wow! This pie holds a special place in my heart now.

IMG_1584The 50 seat dining area is always packed. Obviously, The Fiction Kitchen is a hit amongst vegans, vegetarians and omnivores alike! Make sure you check out The Fiction Kitchen next time you’re in the Warehouse District. It’s hard to miss the lime green restaurant on Dawson St.

26355_420444541383542_743750085_nWritten by local Foodie, Kristen. Follow her foodie adventures on Twitter!

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Big City Sandwiches

By kristenbaughman
April 2, 2013 //

Laura Bonilla, the “sandwich master” and owner of Big City Sandwiches, spent most of her adult life in New York City. Any Foodie knows that the Big Apple is known for its famous deli sandwiches. Corned beef hash? Yes, please! Add a squirt of spicy brown mustard to the huge stack of meat, serve between two pieces of fresh rye bread, and I’d call that bliss. Don’t fret; traveling to the concrete jungle or another big city isn’t necessary. Laura was inspired by New York City’s deli establishments and her extensive business travel throughout the U.S. to create a mobile truck serving gourmet sandwiches.

IMG_1569Laura recognized that each region of the U.S. and most big cities have a signature meal or sandwich. Thus, Big City Sandwiches was born and allowed Laura to create her own sandwich recipes using artisan breads, organic deli meats and locally grown produce. Every ingredient on your sandwich is guaranteed to be fresh, organic and sustainably raised. Big City Sandwiches also provides their customers with flavorful meats by roasting their pork, London broil and roast beef in-house with special spices. The delicious meats are topped with seasonal and organic produce supplied by local farmers’ markets. You can’t forget the homemade condiments and sides, guaranteed to add that extra zest to your sandwich.

The Miami is guaranteed to transport you to paradise. This grilled cubano sandwich is crafted with roasted pork, black forest ham, Swiss cheese, pickles, spicy mustard and a tangy cilantro sauce. The sandwich is grilled to perfection and served on an artisan bolillo roll.

IMG_1571The Providence is absolutely amazing. A generous portion of cranberry walnut chicken salad is served on a ciabatta roll and topped with provolone cheese, lettuce, tomato and red onion. The chicken salad is extra chunky and a perfect blend of sweet and savory flavors.

IMG_1572Big City Sandwiches also provides delicious vegetarian and vegan options. The Carrboro is a vegetarian three-cheese griller, which includes smoked gouda, provolone and cheddar grilled on artisan Tuscan bread. The Aspen wrap is a great vegan choice with plenty of protein to keep your afternoon hunger pains away! A large flour tortilla wrap is filled with hummus, tofu, sunflower seeds, roasted red peppers, red onion, black olives, cabbage salad and spinach.

I encourage you to follow Big City Sandwiches on Twitter to see where they will be serving next!

Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

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N.C. Beer Month

By kristenbaughman
March 29, 2013 //

Raise your glass for a toast to Greater Raleigh’s 11 breweries! April is officially N.C. Beer Month with the state alone claiming 61 breweries and brewpubs. Won’t you help us celebrate these fantastic craft breweries located in Greater Raleigh and throughout N.C.?

Greater Raleigh is a leader in the state’s brewing community with an additional three breweries opening their doors in the next few months. Breweries in Greater Raleigh include: Aviator Brewing Company, Big Boss Brewing Company, Boylan Bridge Brewpub, Carolina Brewing Company, Lonerider Brewing Company, Natty Greene’s Pub & Brewing, Roth Brewing Company, Raleigh Brewing Company, Sub Noir Brewing, Trophy Brewing Company and White Street Brewing.

N.C. Beer Month is not only a celebration of excellent local beer, but gives you an excuse to try a new Greater Raleigh brewery and attend special events focused on beer. Numerous events will be occurring throughout Apr. including tours, VIP tastings, interactions with brewers, special beer dinners and cooking classes at local restaurants. Mark your calendars for the following events:

2nd Annual Chili Peppers Brewfest (Apr. 6) at Cary’s Koka Booth Amphitheatre features more than 75 craft beers and 10 different types of chili.

Pull Back the Curtain on N.C. Breweries (Apr. 3) invites beer-lovers for a rare, behind-the-scenes look into brewers and their beers from Aviator Brewing Company, Big Boss Brewing Company, Lonerider Brewing Company and Natty Greene’s Pub & Brewing.

Beer Cooking Class (Apr. 6) at Lucky 32 in Cary with Executive Chef Jay Pierce and Big Boss Brewery brewer Brad Wynn. Chef Jay Pierce is quite the rock star chef. Lucky 32’s menu is filled with eclectic Southern dishes using locally grown products. You’ll be in for a treat as you learn to pair foods with N.C. beer.

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World Beer Festival Raleigh (Apr. 13) in downtown Raleigh’s Moore Square features more than 100 local and national craft brewers. World Beer Festival Raleigh will feature more N.C. breweries than ever before! I always enjoy meeting local brewers and discussing beer with other beer enthusiasts. Plus, World Beer Festival Raleigh supports a great cause. For the third year, Artsplosure is the benefactor, an organization responsible for orchestrating First Night Raleigh on New Years Eve.

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Multi-Course Beer Dinners at all Eschelon Hospitality restaurants including: Sono Japanese Restaurant (Apr. 1), The Oxford (Apr. 8), Mura at North Hills (Apr. 15) and Cameron Bar & Grill (Apr. 22) and Zinda (Apr. 24). Let the chefs tickle your taste buds as they surprise you with innovative dishes. Get great deals on these events here.

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Brewgaloo (Apr. 27) is a local craft beer festival presented by Shop Local Raleigh. Brewgaloo will feature N.C. craft beer and the taps will be flowing from 3-9pm in downtown Raleigh’s City Plaza. Entertainment will also be provided for guests by local bands. Of course, the event wouldn’t be complete without local food trucks. Food will be offered from Klausie’s Pizza, Cafe Prost, Baguettaboutit, Big Al’s, Chirba Chirba, Lumpy’s Ice Cream, Hibachi Xpress, Only Burger, American Meltdown, Sweet Stacey Cakes and more.

brewgaloo_logo_3_copyThere are also numerous Greater Raleigh deals, discounts and special offers for N.C. beer during Apr.’s N.C. Beer Month. You’ll save money while supporting a local brewery, what could be better?

Cheers! Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

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Stop and Smell the Roses at Raleigh Little Theater

By peelerkb
March 25, 2013 //

Selecting a theater company from among the myriad of performing arts groups in the Greater Raleigh area is certainly an exciting task. The numerous theater companies, drama troupes and other dance and musical performing arts groups of critical acclaim offer an impressive repertoire of classic shows and original productions. Raleigh Little Theater (RLT) in particular, offers audiences a unique amalgamation of local talent, quality entertainment and Raleigh history. The Theater has been bringing the drama to Raleigh since its inception in 1936.

RLT was founded when a group of actors combined forces with workers from the Federal Theater Project, a New Deal venture to fund theatre and other performing arts projects in the U.S. during the Great Depression. The idea was to bring a community theater to the Raleigh area, an endeavor that continues to thrive 77 years later, making the nonprofit theater one of the oldest continuously operating community theaters in the country and a staple of the local arts community. RLT produces four full productions, ringing in more than 150 individual performances each year.

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The theater itself is a charming example of early modern classical style, an appropriate design harkening back to the origins of dramatic theater in ancient Greece. The property rests on what long ago served as the State Fairgrounds and a horse racing track until 1925, when the city took ownership of the land. Eight years later the theater moved from its original location in downtown Raleigh to its new theater in its present location on Pogue St.

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Touching the backside of the theater complex is one of Raleigh’s precious natural gems. The Raleigh Municipal Rose Garden is a breathtakingly beautiful spot, a site that is a shame to miss when the flowers are in bloom. The garden is a work of art in and of itself and serves as a fairytale venue for weddings and fetes of all kinds, as well a Sun. stroll or spontaneous picnic. When the sun once again warms the sky, the Rose Garden’s 60 beds awaken with more than 56 varieties of blooms. In the summer months the outdoor amphitheater adjacent to the garden hosts theater productions and concerts. On warm summer nights, head to RLT and the Rose Garden to get a double dose of pleasure in the thrill of outdoor theater while the luscious smell of roses wafts across your consciousness.

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The repertoire of RLT is vast and impressive, ranging from Shakespearean classics to The Rocky Horror Picture Show. All costumes and scenery settings are produced on-site and in-house by a talented group of passionate artists. Legendary names such as Andy Griffith, Clay Aiken and Evan Rachel Wood have appeared on the marquis, actors who nurtured their beginning talents on the RLT stage. As well as endowing the Raleigh community with exemplary theatrical performances, RLT provides children and adults with nationally acclaimed arts education.

Starting this weekend, RLT will put on Tigers Be Still, a comedy with heart about an unemployed art therapist and an escaped zoo tiger. Quite intriguing. Beginning Apr. 12, Oscar Wilde’s beloved play The Importance of Being Earnest will begin a three-week run. This will be the theatre’s third run of the show, their first production of this particular play was staged during the theater’s second season in 1936!

Check out upcoming performances and schedule your next trip to Raleigh Little Theater here.

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Categories Creative Genius, Free Spirit, Uncategorized

The Fire Pit: Whole Hog Butchery Class

By kristenbaughman
March 20, 2013 //

The Fire Pit is a high-quality, locally-owned BBQ and smokehouse in Wake Forest. The Fire Pit specializes in smoking a variety of meats, fish, shrimp and whole hams in their 100% wood-fired smoke pit. The Carolina oak and hickory woods are locally sourced from the restaurant owner’s farm. In addition to the variety of smoked meats, The Fire Pit cures and smokes their own bacon. You’ll even find house-made smoked salt on all of the tables.

IMG_0300Andrew Forster, a native of Long Island, has cooked throughout the United States, including a private chef on NASCAR driver Jeff Gordon’s private yacht. I attended Chef Andrew’s whole hog butchery class at The Fire Pit. He taught the class participants about the different cuts of pork and how to cook each cut.

IMG_0327Chef Andrew placed a hog on the table in front of the participants. He discussed each section of the hog, starting with the head and ending at the back.

I learned a lot of new information about the different cuts of pork. For instance, The Fire Pit uses the pork shoulder for their BBQ because this cut is particularly fatty and weighs around 17 pounds. The pork shoulder can also be cut into two parts, the Boston butt and the picnic shoulder. We were served mini sliders during this portion of the presentation, which were topped with The Fire Pit’s delicious, smoked pulled pork.

IMG_0344Chef Andrew also explained the different types of ribs. I learned that St. Louis-style ribs are near the hog’s belly and have more meat compared to baby back ribs. Baby back ribs are above the St. Louis style ribs and are tenderer. Chef Andrew then discussed how to cure and smoke bacon, which is from the midsection or belly of the hog.

I found the whole hog butchery class to be very informative. Chef Andrew was laid back and allowed the participants to ask questions or make comments. We discussed the economics of each cut of pork. For example, the trotters are not popular in the US; however, they are a common food in other parts of the world.

My favorite part of the class was learning about the traditional techniques of larding and barding. Chef Andrew walked the participants through these techniques and demonstrated how to sew and stitch bacon fat into a beautiful cut of pork tenderloin.

IMG_0352At the end of the whole hog butchery class, each participant received a hefty platter of food. The Fire Pit’s Southern sides, sauces, relishes and desserts are made in-house. I had the opportunity to try a variety of sides like the collard and mustard greens with ham hocks, apple chutney, braised green cabbage and German potato salad. We were also served a generous portion of the pork tenderloin, which Chef Andrew had used in his larding and barding demonstration.

IMG_0362Chef Andrew offers a variety of cooking classes at The Fire Pit. The next class is a sausage-making workshop on Mar. 25, 2013 at 6:30pm. In this hands-on class, you’ll learn how to make three different types of sausages, which include The Fire Pit’s house sausage, Bratwurst and sweet Italian. Chef Andrew will guide the participants through the different stages of preparing the sausages and will cook a wide range of delicious sausage dishes to sample.

Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

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Categories Foodie, Uncategorized
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