Food & Drink

Charlotte-area food notes

Fall beer season is heating up

Two fall events for your beer calendar (save room for a lot more):

▪ Olde Mecklenburg Brewery, 4150 Yancey Road, is expanding its annual Mecktoberfest from two days to three. Planned for 11 a.m.-11 p.m. Sept. 25-27, it’s a free event with live music that celebrates German-style food and beer. Details:

▪ Charlotte Beerfest has released the list of 200 craft beers, specialty and national beers that will be available at the event, a part of the new Southern Sauce Beer, Barbeque and Bands Festival Sept. 18-19 at Romare Bearden Park and BB&T Ballpark in uptown Charlotte. Devils Backbone Brewing of Virginia is a sponsor, and locals will include Catawba Brewing, Red Clay Ciderworks, D9, Lenny Boy and Sugar Creek. Tickets range from $50 to $100; get details at

Learn to make bread at your own pace

Charlotte bread expert Peter Reinhart of Johnson &Wales University is offering an online course in artisan bread making through Usually $39.99 but on sale right now for $19.99, you get access to 10 video lessons, downloadable recipes and Q&A with Reinhart in a virtual classroom. It covers everything from basics to babka. To register, go to

Cake mix, pure and simple

Pillsbury debuted a new line of cake mixes this summer without a lot of things: Purely Simply has no artificial coloring or ingredients. Purely Simple includes white and chocolate cake and cupcake mixes, chocolate chip and sugar cookie mixes, a chocolate chunk brownie mix, and buttercream and chocolate frosting mixes. Look for it at supermarkets from $1.99 to $3.29.

Cookout for a Cause

Headlines Barber Shop will hold its third Cookout for a Cause, 1-5 p.m. Sept. 13 at Reedy Creek Park, 2900 Rocky River Road. The cookout raises money for Second Harvest Food Bank of Metrolina. It’s free, but you can make donations and buy raffle tickets. Details:

Coming Friday

Observer restaurant reviewer Helen Schwab checks out three new options for pizza around Charlotte. See what she found, along with more restaurant news, in Friday’s CLT.