Jyoti’s World Cuisine: A Friedland Family Effort
By Hope Yancey
Photos by Jonathan Cooper
Jyoti and Marc Friedland built a loyal following in Charlotte during the years they owned Talley’s Green Grocery, the natural foods market, café and bakery on East Boulevard that closed its doors in
2008.…
Greg Collier Is The Yolk’s Secret Ingredient
By Kayla Becoats
In the midst of the Wednesday morning rush at 7th Street Market, Chef
Greg Collier and his wife, Subrina, are nestled comfortably side by side sipping lattes in the new home of their wildly popular farm-to-table breakfast restaurant, The Yolk.…
Making Charlotte’s Black Coffee Shop a World Cafe
By Tonya Jameson
When Bryce Laguer envisioned opening a coffee shop in Charlotte, he knew he didn’t want it to be just another specialty coffee spot with pretty designs in the latte foam. It needed to be more and do more for the people it served.…
Dilworth Tasting Room Debuts New Fall Menu
By Lashawnda Becoats
One of my favorite pastimes is eating. I enjoy exploring the queen city not only for the best cuisine but places that also have an inviting atmosphere.
Recently I the opportunity to enjoy the new fall menu from Dilworth Tasting Room, the premiere spot in Southend to enjoy delicious cuisine and exclusive wines.…
Holiday Recipe with a Twist
The holidays are the perfect time to try new recipes for family gatherings. Pastry Chef Jamie Suddoth shares her recipe for a Yule Log cake.
Vertical Layer Yule Log Cake
By Jamie Suddoth
Prep Time: 45 minutes to 1 hour
Yield: 1 – 8 inch Cake which Feeds 10 to 12 people
Recipes:
Chocolate Roulade
4 ½ ounces Bread Flour
1 ½ ounces Cocoa powder
6 ounces Sugar
24 Egg yolks
8 Egg Whites
1 teaspoon Vanilla Extract
1 teaspoon Salt
Method of Preparation
Preheat Oven to 400 degrees
Line two jelly roll pans with parchment
Whisk together flour and cocoa, set aside
With an electric mixer whip the egg yolks, ½ the sugar and the vanilla until thick and pale yellow, set aside
Whip egg whites with salt until foam begins to form, slowly add the remaining sugar and whip to form a stiff peaked meringue
Fold in 1/3 of the meringue into the yolk mixture to lighten.…
A Taste of Eastern Europe
By Jimese S. Orange
We have Charlotte’s diverse immigrant population to thank for giving us access to a dynamic array of ethnic foods. Explore eastern European cuisine off the beaten path at family-owned restaurants specializing in Bosnian and Polish comfort foods.…
A Taste of Africa in the Queen City
By Jimese Orange
My first experience with African food was through Ethiopian cuisine. As I tore into the spongy flat bread called injera, using it simultaneously as food and a utensil to soak up the spicy assortment of stews, vivid memories of my maternal grandmother were invoked.…
Fast Food Tips: Drive Thru with Healthy Choices
By Elizabeth Colen
The other day I was driving and starving trying to find a place that I could drive thru and order, something quick. All I saw were the typical fast food chains – McDonalds, Bojangles, Wendy’s …you get my point.…
Chefs Making Their Mark in Culinary Arts
By Jimese Orange
With social media hashtags such as #blackowned, #buyblack and #blackbusiness trending, it’s easier than ever for potential customers to find and support local businesses and recycle dollars within the community, especially during the holiday season. In the culinary arts and local food scene, chefs are connecting with and servicing customers in unconventional ways, beyond the usual restaurant venture.…