Have a favorite restaurant dish?
Is there something you’ve had at a local restaurant that you’d love to make at home? You Asked For It, our restaurant-recipe request column, will return in February with a new writer, Jen Lover. Send requests to firstname.lastname@example.org, and make sure to include your contact information, town and what you like about the dish.
2 new cookies join the Girl Scout pack
Is it Girl Scout cookie time already?
Sort of: Charlotte’s Hornets Nest council is taking early orders until Jan. 18, although booth sales (and those order forms from your co-worker’s daughter) will start Feb. 14. Details: www.hngirlscouts.org.
Charlotte troops will have two new flavors this year: The gluten-free Toffee-Tastic is like a crunchy shortbread cookie with caramel bits, and Rah-Rah Raisin is an oatmeal cookie with tangy Greek yogurt bits. Rah-Rahs and the regular lineup – Thin Mints, Samoas, Tagalongs, Do-si-dos, Savannah Smiles and Trefoils – are $4 a box. Toffee-tastic is $5 because of costs that include a gluten-free baking facility.
Who’s making Good Food?
Eight N.C. food producers made the winners’ list for the national Good Food Awards, which recognizes the best craft products:
Looking Glass Creamery, Fairview; French Broad Chocolate and Crude Bitters, Asheville; Black Mountain Chocolate, Black Mountain; Escazu Chocolate and Videri Chocolate Factory, Raleigh; and Farmer’s Daughter and Two Chicks Farm, Hillsborough. For the full list and details on the products: www.goodfoodawards.org.
What’s on the trends roundup?
The 2015 food scene is shaping up to look a lot like 2014. The Kansas City Star put together a roundup of trend predictions from several sources. Seen these already?
The National Restaurant Association expects: Locally sourced meats and seafood; locally grown produce; environmental sustainability; healthful kids meals; natural ingredients/minimal processing; new meat cuts; hyper-local sourcing; sustainable seafood; food waste reduction; and farm/estate branded items.
At the bar, the predictions call for: Micro-distilled/artisan spirits; locally produced beer/wine/spirits; on-site barrel-aged drinks; regional signature cocktails; and culinary cocktails (with fresh savory ingredients).