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  <title>Creative Loafing Charlotte: Food &amp;amp; Drink</title>
  <link>http://charlotte.creativeloafing.com</link>
  <description>Charlotte Creative Loafing Weekly Newspaper, shelter from the mainstream for news, event listings, dining, movies and music..</description>
  <language>en-us</language>
  <copyright>Copyright 2009Creative Loafing Charlotte. All rights reserved. This RSS file is offered to individuals, Creative Loafing Charlotte readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact Creative Loafing Charlotte.</copyright>
  <managingEditor>online@creativeloafing.com</managingEditor>
  <webMaster>webmaster@creativeloafing.com</webMaster>
  <pubDate>Sat, 21 Nov 2009 00:00:01 MST</pubDate>
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    <item>
    <title>Wines to pair with the feast and fowl</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/wines_to_pair_with_the_feast_and_fowl/Content?oid=773313</link>
    <description>
      <![CDATA[
       
      
        By Taylor Eason
      
      
      Like so many other proud American foodies, I look forward to the last Thursday of November. It&#39;s the day to gorge on unbelievable quantities of carbs and collapse from the sheer weight of ingested food and drink. It&#39;s also a day of futility -- &#39;tis impossible to resist another slice of succulent turkey, pumpkin pie or heaping mound of Dad&#39;s spicy BBQ pork. Perhaps pathetic, but everyone else is doing it. And a great bottle of wine helps to wash
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    </description>
    <category>Food &amp;amp; Drink/Corkscrew</category>
    <pubDate>Tue, 17 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>Plant food: Real Food Charlotte, Zizi&amp;#39;s Vegetarian To Go</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/plant_food_real_food_charlotte_zizi_s_vegetarian_to_go/Content?oid=773316</link>
    <description>
      <![CDATA[
       
      
        By Tricia Childress
      
      
      Since 1991, the nearby town of Asheville has had The Laughing Seed, a wildly successful vegetarian restaurant that started life as a corner bar in a gym, then moved to a larger location. That restaurant has developed a regional, if not a statewide, following for its creative twists on global cuisines utilizing local ingredients. Charlotte has had food emporiums that offer vegetarian choices -- and for a while, a delightful push-the-envelope vegetarian restaurant, The Peaceful Dragon, with a professionally trained
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    </description>
    <category>Food &amp;amp; Drink/Features</category>
    <pubDate>Tue, 17 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>Wineries embrace social media but how well?</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/wineries_embrace_social_media_but_how_well_/Content?oid=767160</link>
    <description>
      <![CDATA[
       
      
        By Taylor Eason
      
      
      In case you haven&#39;t noticed, the whole world is high on social media marketing. It&#39;s so pervasive, it&#39;s no longer cool really. I liked it better when &quot;status update&quot; and &quot;tweet&quot; were a foreign language uttered only by those &quot;in the know.&quot; These tools, however, are incredibly useful, so their propagation isn&#39;t particularly shocking. And wineries, blissfully nestled in their outdated marketing efforts, made a slow jump onto this fast-moving bandwagon late in the game. But now they&#39;re riding it
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    </description>
    <category>Food &amp;amp; Drink/Corkscrew</category>
    <pubDate>Tue, 10 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>Eating your words: DIY tales of your culinary youth</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/eating_your_words_diy_tales_of_your_culinary_youth/Content?oid=767165</link>
    <description>
      <![CDATA[
       
      
        By Tricia Childress
      
      
      My grandmother&#39;s recipes are a collection of spotted index cards and tattered newspaper clippings bound together with a handful of aged, colored rubber bands in a give-away Rumford Baking Powder cookbook. Another ancestor valued her Chess Pie recipe to such an extent that she wrote it into the centuries-old family Bible. I didn&#39;t discover that recipe until I stumbled upon the verse. While I am grateful that I have many family recipes, the majority of family recipes are isolated in
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    </description>
    <category>Food &amp;amp; Drink/Features</category>
    <pubDate>Tue, 10 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>Riesling revival: It&amp;#39;s one versatile grape</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/riesling_revival_it_s_one_versatile_grape/Content?oid=761104</link>
    <description>
      <![CDATA[
       
      
        By Taylor Eason
      
      
      People &quot;say&quot; red wines match better with fall weather, but that&#39;s bunk. Riesling, the adaptable, comforting father of white wines, can be all weather, all things to all people, anywhere and everywhere. And it&#39;s finally experiencing a well-deserved renaissance across the country -- as quite possibly the world&#39;s most perfect white. Snubbed almost as often as White Zinfandel, riesling&#39;s reported sweetness serves as its downfall and its saving grace. But riesling is the Sybil of grapes: Its multiple personalities run
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    </description>
    <category>Food &amp;amp; Drink/Corkscrew</category>
    <pubDate>Tue, 03 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>Trini and Cuban spots show their stuff</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/trini_and_cuban_spots_show_their_stuff/Content?oid=761110</link>
    <description>
      <![CDATA[
       
      
        By Tricia Childress
      
      
      Although over 7,000 islands create the group of landforms which comprise the Caribbean, most people have a tendency to lump the cuisines in the same pot. But each Caribbean nation developed a cuisine dependent on its local food sources and history: the mix of immigrants and indigenous people. Nowhere is this more true than the country of Trinidad and Tobago, the most southern of the chain of islands dotting the Caribbean, only seven miles from the Venezuelan coast. The cuisine
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    </description>
    <category>Food &amp;amp; Drink/Features</category>
    <pubDate>Tue, 03 Nov 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>Taste wine like a pro</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/taste_wine_like_a_pro/Content?oid=754767</link>
    <description>
      <![CDATA[
       
      
        By Taylor Eason
      
      
      Wine tasting brings all senses to the forefront, except maybe the ears. But I&#39;ve begun salivating at the pop of a Champagne cork so I&#39;m thinking they might count, too. To truly assess a wine, professionals must factor out all other external noise -- dog barking, food wafts, a woman&#39;s scurrilous perfume -- and focus all their senses on the liquid in their glass. But analyzing wine isn&#39;t as self-important or daunting as pedantic wine snobs want you to think.
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    </description>
    <category>Food &amp;amp; Drink/Corkscrew</category>
    <pubDate>Tue, 27 Oct 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>Arthur Avenue preserves Italian culinary heritage</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/arthur_avenue_preserves_italian_culinary_heritage/Content?oid=754769</link>
    <description>
      <![CDATA[
       
      
        By Tricia Childress
      
      
      I needed a sfogliatelle fix. I&#39;m not Italian, but I spent my high school years outside Manhattan, in northern Jersey, so many of my friends were Italian-American. After school, their moms replicated favorite down-home dishes. Visiting these kitchens was like winning a first-class plane ticket to some Italian port city like Naples or Genoa. Buying Italian pastries -- including sfogliatelle, cookies and breads -- was easy. I knew the owners of these shops; I went to school with their kids.
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    </description>
    <category>Food &amp;amp; Drink/Features</category>
    <pubDate>Tue, 27 Oct 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>Wineries step into the green</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/wineries_step_into_the_green/Content?oid=749812</link>
    <description>
      <![CDATA[
       
      
        By Taylor Eason
      
      
      Whether through intellectual masturbation or action, we&#39;re all trying to do our part to be green. We recycle, buy organic food, or chat about how cool solar power could be. But buy organic wine, we have not. Organic food sales have grown nearly 20 percent per year over the past seven years but, for whatever reason organic wines haven&#39;t captured our imaginations or mouths. (Think they might taste gross? My palate has not detected a discernable difference.) Countless wineries --
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    </description>
    <category>Food &amp;amp; Drink/Corkscrew</category>
    <pubDate>Tue, 20 Oct 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>Chef talk: Kelly Weber</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/chef_talk_kelly_weber/Content?oid=749814</link>
    <description>
      <![CDATA[
       
      
        By Tricia Childress
      
      
      WHO: Kelly Weber, a recent Johnson &amp; Wales University graduate, who was the head line chef at M5 Modern Mediterranean Restaurant and is now in the kitchen with Chef Tom Condron at recently opened The Liberty, 1821 South Blvd. Creative Loafing: You told me once that your height was an advantage in the kitchen. Is this still true? Kelly Weber: This statement is still very true, and being taller than normal for my gender is something I am thankful for
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    </description>
    <category>Food &amp;amp; Drink/Cover Story</category>
    <pubDate>Tue, 20 Oct 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>The Food Issue &amp;#39;09: Women in Charlotte&amp;#39;s food industry</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/the_food_issue_09_women_in_charlotte_s_food_industry/Content?oid=749819</link>
    <description>
      <![CDATA[
       
      
        By Tricia Childress
      
      
      Food and women have a complex relationship. Of the two genders, biology assigned females as a food source for the young, prehistoric communities gave women the task of gathering and many anthropologists even argue that agriculture was invented by women. Later, women became primary food preparers and shoppers for the home, recorded the first recipes, began teaching home economics in schools, and, more recently in some cultures, started obsessing over the connection between food and the body. Yet in 2009
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    </description>
    <category>Food &amp;amp; Drink/Cover Story</category>
    <pubDate>Tue, 20 Oct 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>Chef talk: Fausta Salvitierra</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/chef_talk_fausta_salvitierra/Content?oid=749825</link>
    <description>
      <![CDATA[
       
      
        By Tricia Childress
      
      
      WHO: Restaurateur Fausta Salvitierra, a native of Pachuca, Mexico, opened Cocina Latina, in 2005. Salvitierra had worked in other area restaurants when this opportunity presented itself. On her menu are regional Mexican specialties: huaraches &mdash; oval-shaped house-made corn tortillas slathered with black beans, quesco fresco, layered with tangy bits of nopales and house-made Mexican chorizo; Mexican subs, or tortas; and lamb barbecue. Recently, she sold her second location on Sharon Amity (but the new owners have retained the name). Her
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    </description>
    <category>Food &amp;amp; Drink/Cover Story</category>
    <pubDate>Tue, 20 Oct 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>Affordable superfoods</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/affordable_superfoods/Content?oid=749827</link>
    <description>
      <![CDATA[
       
      
        By Susan Palmquist
      
      
      Do you keep seeing articles about &quot;superfoods&quot;? These are foods that pack a nutritional punch and are recommended in our daily diet. Most people think good for you foods cost more. Surveys have shown that, during the recent recession, most of us have been opting for price over nutrition. But if you take a look at the list of superfoods, you&#39;ll see most of them are inexpensive. Here is the list and how you can use them in everyday cooking.
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    </description>
    <category>Food &amp;amp; Drink/Features</category>
    <pubDate>Tue, 20 Oct 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>Top five pet peeves about restaurant wine service</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/top_five_pet_peeves_about_restaurant_wine_service/Content?oid=743185</link>
    <description>
      <![CDATA[
       
      
        By Taylor Eason
      
      
      I consider myself a fairly patient person, especially when it comes to service in restaurants. I, along with millions of others, toiled in commercial kitchens and dining rooms across the country, and certainly understand the often horrific treatment endured by smarmy scumbags masking as diners. But enough is enough. I must kvetch about wine service in restaurants. Wine is conceivably the most lucrative cash cow a server has at his/her disposal, yet so many abuse the privilege -- the privilege
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    </description>
    <category>Food &amp;amp; Drink/Corkscrew</category>
    <pubDate>Tue, 13 Oct 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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    <title>Latta Arcade celebrates 95 years</title>
    <link>http://charlotte.creativeloafing.com/gyrobase/latta_arcade_celebrates_95_years/Content?oid=743189</link>
    <description>
      <![CDATA[
       
      
        By Tricia Childress
      
      
      Long-time Charlotte residents joke, half-heartedly, that Center City is devoid of architectural examples from various periods, since many of those buildings which once stood so grandly along the streets have been imploded. Those granite pillars greeting visitors to Rock Hill, S.C.? They use to reside on South Tryon, in front of the even grander Masonic Temple. Even though many landmarks are gone, one of Charlotte&#39;s most charming buildings is celebrating its 95th year. Latta Arcade was designed by William H.
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    </description>
    <category>Food &amp;amp; Drink/Features</category>
    <pubDate>Tue, 13 Oct 2009 04:00:00 MST</pubDate> 
    <source url="http://charlotte.creativeloafing.com">Creative Loafing Charlotte</source>
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