Food & Drink

Charlotte-area food notes

Oyster roast at VanLandingham

The third annual Shuck ‘n’ Awe Oyster Roast is 6-11 p.m. Saturday at the Historic VanLandinghamn Estate. Put on by the Plaza Midwood Neighborhood Association, it includes roasted Gulf oysters, boiled shrimp, grilled chicken, red rice and collard greens for $35. Also going on: music and dancing, a silent auction, and a pajama party for kids hosted by The Vine Church ($20 per child or $35 for a family). Details and tickets, including discounted drink tickets: www.plazamidwood.org/fling.

Want better egg whites?

Here’s a useful tip from Jane Snow’s cooking newsletter, See Jane Cook: Start on slow speed when you beat egg whites so small bubbles form. Starting at high speed produces foam with large bubbles, which break more easily and deflate your egg whites. Don’t increase the speed until an even foam has formed. And don’t sprinkle in sugar until the whites reach the soft-peak stage.

N.C. chefs converge on Hickory

Highland Avenue Restaurant in Hickory is planning a special event March 28: Kyle and Friends Hootenanny, featuring executive chef Kyle McKnight and a major lineup of statewide chefs (Ashley Christensen of Raleigh; Clarke Barlowe of Charlotte; Jameson Chavez, Rebecca Paredes and James Doss of Wilmington; Nate Allen of Spruce Pine; Matt Kelly of Durham; Mike Moore and Elliott Moss of Asheville, among others). Tickets are $150 through March 6, $175 after, and raise money for the Hickory Soup Kitchen. Details: www.highlandavenuerestaurant.com.

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