Avett Brothers band member Joe Kwon will visit our Harvest Moon Grille!
Harvest Moon Grille | Farm to Fork in Uptown Charlotte, NC
The best meal I had in Charlotte, a couple of weeks ago, was a braised pork cheek sandwich from the Harvest Moon Grille. Today I was looking at their website and saw this little tidbit. Apparently, Joe Kwon, Avett Brothers’ bassist and known food enthusiast, is going to be there helping prepare a menu for a day. I would kill to be able to be in Charlotte again for this.
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posted 13 June, 2011
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posted 30 December, 2010
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This is a duck in red curry. I ate it. I ate it good. (Taken with instagram)
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posted 21 December, 2010
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Dinner care of Oliva Bella (Taken with instagram)
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posted 10 December, 2010
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Pho weather (Taken with instagram)
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posted 24 November, 2010
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Ribs from Sav’s Grill.
Friday date night’s exploration of new local restaurants continues to be a success.
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posted 19 November, 2010
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A few nights ago, after watching Anthony Bourdain’s Provence episode, I decided to try making an aioli. It went a lot better than I thought. Emulsification isn’t so hard…
Three days later, though, the garlic smell is just now leaving my pours.
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posted 17 May, 2010
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We no longer buy spaghetti sauce from a jar at the Drury house.
I don’t mean that nearly as snobby or as “Aaaayy, mamma mia!” as it sounds, I promise. It’s just once you find a recipe that you like, you don’t really want to go through the motions of making spaghetti if it isn’t going to taste as good.
And I know, “You don’t have kids, blah, blah, blah…” You’re right. We don’t. When we do have kids I’ll invite you over for a can of SpaghettiOs and tell you how right you were.
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posted 12 April, 2010
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Dinner at Marikka’s. Guh…
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posted 26 February, 2010
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Back last month Sara and I went to Louisville to hear TV chef, world-traveler, and total bad-ass Anthony Bourdain speak. During the Q & A portion of the night someone asked Bourdain what he would choose to eat as his last meal. Bourdain actually seemed to think about the question - which was odd to me because I would assume this was the kind of question he would get all the time. His answer was bone marrow on crusty bread with a pinch of sea salt. It was such an interesting answer I decided that moment I had to try it eventually.
Several weeks later and a call to local butcher and I had my marrow bones. Cooking them is really easy; fifteen minutes in a 450 degree oven.
The taste was very rich. A little fatty. The texture was a lot like an oyster. The whole experience was kind of oyster-ish. I couldn’t get Sara to partake.
I really enjoyed them but I don’t know that I’d choose them as my last meal. That’s honor is still reserved for a Little Debbie Swiss Roll and a can of Mountain Dew.
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posted 25 November, 2009
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Mashed boo-tatoes
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posted 15 October, 2009
by patchdrury - Reblogged from myhalloween
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Baxter Station - sirloin with crab meat and chipotle hollandaise sauce
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posted 25 September, 2009
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Breakfast at Lynn’s Paradise Cafe… ggguh… So… full…
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posted 25 September, 2009
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Joe B’s!
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posted 09 August, 2009
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The bird
o I decided I was going to cook Thanksgiving dinner for Sara’s family this year. Actually Sara decided we were both gonna do it, but I’m a control freak, so that meant I did it by myself (and Sara needed the sleep).
The first thing I did was put our bird into a brine, two days before it was to be cooked. The brine was made of water, brown sugar, salt, two oranges, two lemons, and rosemary. I didn’t have a non-reactive container big enough to hold it all, so I used three trash bags, one inside of the other:
Once the big day arrived, I got up around 7:00 am, and started chopping vegetables for the stuffing. The veggies were roasted then combined with some mushrooms, chicken stock (I was gonna make my own stock, but decided to make it easy on myself when the day came), breadcrumbs and spices. Here’s the veggies roasting away, and the bird stuffed full of the eventual mixture:
Besides using the brining process to flavor the bird, I also rubbed some butter under it’s skin. I was told by one person that this was probably redundant in the face of a two day brine, but decided to go for it anyway. When has butter ever been redundant?
Once the turkey was stuffed and buttered, I tied it up and shingled it with bacon strips. Because bacon makes everything better:
The turkey cooked under a tin foil tent for about three hours. I put it in at 450 to sear the bird and then immediately turned the oven down to 325 for a long, slow cook. I basted it every 20 minutes or so. For the last half hour I removed the tin foil tent and the bacon and added some butter to give the bird time to brown.
When it was all done I sliced it up (badly - I’m a terrible carver) and served it on a bed consisting of the bacon I’d wrapped it in, and some sautéed mushrooms.
Along with the bird, I made garlic and thyme mashed potatoes, broccoli casserole, fresh green beens with shallots, sweet potato casserole, and of course the stuffing from inside the bird. Here’s the casseroles:
There was only one casualty. I gave the tip of my thumb for everyone’s culinary enjoyment:
Everybody seemed to enjoy the food and I had a blast cooking it. I’m looking forward to next year already.
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posted 03 December, 2007
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