Midwood SmokehouseFS Food Group has sent the owner and pitmaster of Midwood Smokehouse to camp in Texas. The professional barbecue camp was put on by Texas A&M University and Texas Foodways. “We are always working on our craft. We wanted to go here and not only work with some of the best pitmasters in the country, but to learn from the leading authorities in the BBQ world,” Owner of Midwood Smokehouse Frank Scibelli said.Midwood’s owner and pitmaster had attended brisket camp there previously, and this time worked with regional barbecue authorities, meat science professors and well-known pitmasters. The week in Austin included butchery and cooking demonstrations, sauces, spices, smoke and more. Midwood utilizes quality ingredients in its barbecue, slow smoking it for 14 hours in a wood-burning smoker with hickory from North Carolina. Pulled pork, beef brisket and ribs are on the menu at the Plaza Midwood spot as well as traditional Southern sides such as macaroni and cheese. • Midwood Smokehouse 1401 Central Ave. 704-295-4BBQ www.midwoodsmokehouse.com.Block & GrinderB&G owner Jed Kampe and his 3-year-old son Henry recently hosted story time at the Myers Park restaurant, reading “Cloudy With a Chance of Meatballs” to a sold-out crowd. Parents and 25 children from South Charlotte Playgroup listened to the story, heard about B&G’s farm-to- table philosophy and got a behind-the-scenes tour of the kitchen to see how meatballs are made. The children then got to make and roll their own meatballs, which Chef Mike Courie then cooked with pasta for them. Kampe hopes to host another reading session, stay tuned. • Block & Grinder 2935 Providence Road 704-364-2100 www.blockandgrinder.com.UpstreamA BYOB dinner is happening at this Philips Place spot Aug. 9. Chef Tom Dyrness prepares the dinner; you bring your favorite bottle of wine. Dinner begins at 6:30 p.m. with a reception featuring sparkling wine. The menu has butter-poached Nova Scotia lobster, cast-iron Alaska Halibut, confit of prime strip loin and a merlot-braised blackberry tart. Cost for the four course event is $55 per person; call for reservations.• Upstream 6902 Philips Place Court 704-556-7730 www.upstreamseafood.com.e2Owner Emeril Lagasse and Chef de Cuisine Tommy Mottola are offering some new summer menu items at Uptown’s e2. Highlights from the new menu include pork belly lettuce wraps with pickled carrots, sugar snap peas and crispy pork ears, a sirloin steak with curly spinach and creamer potatoes, Maple Leaf Farm duck with Anson Mills hominy, watercress and Minus 8 vinegar, and a grilled peach salad with mascarpone, basil, local honey and cashews. Also on the menu is a filet mignon C.A.B. with carrot vinaigrette, field bean relish, corn shoots and potato puree.• e2 Emeril’s Eatery 135 Levine Avenue of the Arts 704-414-4787 www.e2emerils.com.City TavernSaturday and Sunday brunch is served at City Tavern’s three locations: SouthPark, Stonecrest and Rivergate. Options include waffles, omelets, eggs, French toast and assorted salads and sandwiches. Beverage specials include select wine for $5, $4 bloody marys and $3 mimosas. Stick around after brunch; after 3 p.m. all-you-can-eat crab legs and $3 Coronas. Not available on the weekends? Check out the bar specials 4-11 p.m. Monday through Friday such as 40-cent wings, half price appetizers and filet or Cajun chicken sandwiches for $5. Specials are available at the bar only at all three locations. • City Tavern SouthPark: 4331 Barclay Downs Drive 704-442-4000 Stonecrest: 7828 E. Rea Road 704-543-8587 Rivergate: 14142 Rivergate Parkway 704-504-8888 www.city-tavern.com.Mama Ricotta’sMama Ricotta’s has won an award from Wine Spectator Magazine for its extensive wine list. Look for Mama’s in the magazine’s annual dining guide, due out at the end of August. This is the second time the restaurant has achieved the national honor.• Mama Ricotta’s 601 S. Kings Drive 704-343-0148 www.mamaricottasrestaurant.com.
Friday, Jul. 19, 2013
Charlotte new menu items are plentiful
Jenny Brantley is a freelance writer. Have restaurant news or a story idea for Jenny? Email her at email@example.com.
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