May 2013 CHOP NC Meeting
Wednesday 5/15/13
7:00 - 8:30 pm
Flyleaf Books Chapel Hill
Welcoming our guest speaker
Bill Smith
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ABOUT BILL SMITH:
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Authors of
Not Afraid of Flavor: Recipes from Magnolia Grill
and
Sweet Stuff: Karen Barker's American Desserts
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March CHOP NC Meeting
Wednesday 3/20/13, 7 - 8:30 pm
Flyleaf Books Chapel Hill NC
Welcoming our Guest
Sheri Castle
Author of
The New Southern Garden Cookbook: tktktktk
Visit our blog for Jill Warren Lucas's interview with Sheri....
Our guest author Sheri Castle writes about food, recipes, culinary history and more. A celebrated cooking teacher, she is a North Carolina native, Chapel Hill resident, and member of CHOP NC.
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This book serves as a superb reference for cooks and gardeners, as well as a source of recipes for the benefit of farmers' market shoppers, produce-growing folks, and students of Southern food and traditions.
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Here's one of Sheri's stories from NPR's weekly feature, "Kitchen Window" in November of 2012. It's still cold enough to long for hot apple cider, and also to keep warm while reading about it and cooking some of the recipes included in the story HERE.
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CHOP NC Guests for February 2013:
Chef Stephanie L. Tyson and Vivian Joiner
of
Sweet Potatoes Restaurant
in
Winston-Salem NC.
Come hear Stephanie L. Tyson and Vivian Joiner talk about the business and pleasure of realizing their dream of opening a restaurant and making it thrive for ten years this January. Their book will make you hungry for satisfying Southern-inspired cooking, aware of how stories season traditional Southern kitchens, and ready and able to cook these dishes at home.
Wednesday, February 13th, 2013 Flyleaf Books 7:00 - 8:30 pm |
Enjoy this rare photo of co-owners Vivian Joiner and Stephanie L. Tyson, seated in their restaurant, Sweet Potatoes. You'll almost always find them there --- just not sitting down!
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CHOP NC's January Meeting is This Week ! Flyleaf Books 7:00-8:30 pm Wednesday, January 16th Guest Author Audra Ang
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CHOP NC 1/16/13 at Flyleaf Books
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We can't wait to welcome North Carolina's own
Fred Thompson
CHOP NC's Guest Author for November 2012
at Flyleaf Books
Wednesday, Nov. 14th
7 - 8:30 pm
He'll speak about his brand new book from UNC PRESS:
Southern Sides: 250 Dishes that Really Make the Plate
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Look for Fred Thompson's work....well, everywhere! He's the author of 10 previous books, so check indiebookshops; he publishes Edible Piedmont magazine; he has a column in the News&Observer, and he appears regularly on local television cooking and talking about season food.
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We can't wait to welcome
John Martin Taylor
CHOP NC's Guest Author for October 2012
Join us this Wednesday 10/17/2012 at Flyleaf Books for an evening with Taylor and his modern classic book:
Hoppin' John's Lowcountry Cooking:
Recipes and Ruminations from Charleston and the Carolina Coastal Plain
Join us at Flyleaf Books on Wednesday, October 17th for an evening with John Martin Taylor, author, culinary historian, brilliant cook and storyteller extraordinaire. What a privilege to have him join us during his book tour celebrating the 20th anniversary of his landmark book, "Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain". Check our blog and Facebook pages for more about John, his book, and his tour destinations and events this fall.
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It seems like a long time till Wednesday evening, doesn't it? Why not do a little preparation for your visit with Mr. Taylor, by reading all about him in some of the recent stories about his work and his book? Here are links to JMT-related stories from the last couple of weeks.
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John Martin Taylor, photographed at his culinary book store, Hoppin' John's, in 1988, showing a lively company of blue crabs who's boss.
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September 2012 Meeting
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October 2012 Meeting
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Debbie Moose pours out the story of Buttermilk
for CHOP NC
Wednesday September 19th, 2012
Flyleaf Books
Come and get yourself a nice, cool drink of buttermilk, that iconic Southern beverage essential in traditional Southern baking and a daily pleasure for the many of old folks back in the last century. Did your Granddaddy crumble up chunks of dinnertime (that's actually 'lunchtime' in modern parlance) cornbread in a tall sturdy glass, pour in buttermilk and enjoy his creation standing at the kitchen sink? Mine did. Journalist, cookbook author, blogger, and Triangle resident Debbie Moose brings her knowledge of Southern cooking in general and buttermilk in particular to our first meeting of Fall 2012 at Flyleaf Books. (If you can bring a snack, do so! If not, come on anyway. Hope to see you there.)
To visit Debbie's Moose blog "Moose Musings", click HERE.
CHOP NC 's plans have changed:
No meeting at Flyleaf next week, because lots of us will be rolling over to
The Regulator Bookshop
on Ninth Street in Durham
Wednesday June 20th at 7 pm
for some quality time with
JOHN T. EDGE
For all the event details, click this link:
http://www.regulatorbookshop.com/event/john-t-edge-only-burger
To read Victoria Bouloubasis 's in today's INDY WEEK story about the event,
CLICK HERE!
CLICK HERE!
Click this link above for a great story from this week's New York Times in which Mr. Twitty is quoted
Special Event!
"Them Old Slavery Foods”:
Liberating a Cuisine in Chains in Antebellum North Carolina
by Culinary Historian Michael W. Twitty
The Southern Discomfort Tour
Thursday, June 7, 2012 6:30 - 8:30 pm
Flyleaf Books Chapel Hill NC
"Them Old Slavery Foods”:
Liberating a Cuisine in Chains in Antebellum North Carolina
by
Michael W. Twitty
Thursday, June 7, 2012
6:30pm – 8:30pm
Short reception to follow Mr. Twitty's presentation
Flyleaf Books
752 Martin Luther King Jr Blvd
Chapel Hill NC
For more information, contact Holly Smith at 919-962-1345 or hasmith@email.unc.edu
Join culinary historian Michael W. Twitty for the inaugural event on his Southern Discomfort Tour, a journey through the "Old South," to discover the food and history of his family and of all Southerners. Mr. Twitty's will discuss the foods and foodways of enslaved North Carolinians, tracing the deep roots of this cuisine from West and Central Africa and the Caribbean to North Carolina’s sandhills, red clay and rolling hills. Mr. Twitty will examine this compelling history and the enduring legacy of those traditions today.
Michael W. Twitty is a culinary historian, historic interpreter, Jewish educator and living history professional from the Washington D.C. area. He has given over 130 presentations about the complexities of history, identity, race and religion for the Smithsonian Institution, the Library of Congress, Colonial Williamsburg and the Symposium on Food and Cookery at St. Catherine’s College of Oxford University England. For complete details about the Tour participants, route, schedule, venues and opportunities to interact with the journey--visit:
http://thecookinggene.com
Spread the word. This will be a unique, memorable event. Also, a delicious one. Stay for refreshments and conversation with Mr. Twitty following his presentation.
Liberating a Cuisine in Chains in Antebellum North Carolina
by
Michael W. Twitty
Thursday, June 7, 2012
6:30pm – 8:30pm
Short reception to follow Mr. Twitty's presentation
Flyleaf Books
752 Martin Luther King Jr Blvd
Chapel Hill NC
For more information, contact Holly Smith at 919-962-1345 or hasmith@email.unc.edu
Join culinary historian Michael W. Twitty for the inaugural event on his Southern Discomfort Tour, a journey through the "Old South," to discover the food and history of his family and of all Southerners. Mr. Twitty's will discuss the foods and foodways of enslaved North Carolinians, tracing the deep roots of this cuisine from West and Central Africa and the Caribbean to North Carolina’s sandhills, red clay and rolling hills. Mr. Twitty will examine this compelling history and the enduring legacy of those traditions today.
Michael W. Twitty is a culinary historian, historic interpreter, Jewish educator and living history professional from the Washington D.C. area. He has given over 130 presentations about the complexities of history, identity, race and religion for the Smithsonian Institution, the Library of Congress, Colonial Williamsburg and the Symposium on Food and Cookery at St. Catherine’s College of Oxford University England. For complete details about the Tour participants, route, schedule, venues and opportunities to interact with the journey--visit:
http://thecookinggene.com
Spread the word. This will be a unique, memorable event. Also, a delicious one. Stay for refreshments and conversation with Mr. Twitty following his presentation.
Traditional meal prepared in a plantation kitchen by Mr. Twitty....
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"Old-school 'cue" by M.W. Twitty, 2010
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CHOP NC April 2012
Join us at Flyleaf Books on Wednesday, April 18th for an evening with Mama Dip
Come to our April 18th meeting, where our special guest speaker will be Mrs. Mildred Council, whose Chapel Hill restaurant, Mama Dip's Kitchen, is a beloved destination for classic Southern cooking, from smothered porkchops, chicken and dumplings and black-eyed peas to fudge pudding, poundcake, and pecan pie. Her two best-selling cookbooks belong in your library of traditional Southern cooking, both for her moving narrative of her life in food and for an abundance of old-school recipes that light up the 21st century table. As always, if you can bring along a snack, do so. If you can't, come on anyway. CHOP NC always has a gracious plenty of good snacks and good company to go around
Wednesday, April 18th 7pm at Flyleaf Books in Chapel Hill.
CHOP NC March 2012
Grace Young: Stir-Frying to the Sky's Edge - March 21, 7pm at Flyleaf Books
Please join us for our March meeting as we host author, culinary instructor, and food historian extraordinaire Grace Young for an evening of fun, conversation, and of course food. Grace's latest book, Stir-Frying to the Sky's Edge, demystifies and celebrates the art of stir-frying with instruction, stories of home cooks and professionals, and recipes from across the world.
About Grace:
Grace Young is the winner of the 2011 James Beard International Cookbook Award for Stir-
Frying to the Sky’s Edge. It was also named one of the top cookbooks of 2010 by NPR, Washington
Post, Good Morning America, and Huffington Post. She is a food writer and the author of Wisdom
of the Chinese Kitchen (winner of the IACP Le Cordon Bleu International Cookbook Award) and
The Breath of a Wok (winner of the IACP Le Cordon Bleu International Cookbook Award, The Jane
Grigson Award for distinguished scholarship, and the World Food Media Awards’ Best Food Book in
Australia). In 2008, Grace received the eGullet Society for Culinary Arts & Letters Culinary Journalist
Scholarship for research for Stir-Frying to the Sky’s Edge. Young’s work has appeared in Bon Appétit,
Food and Wine, Gourmet, Gastronomica, and Saveur magazine where she is also a contributing editor.
She teaches Chinese cooking and always travels with her own wok. For seventeen years, Young was
the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by
Time-Life Books. She lives in New York City with her husband.
Frying to the Sky’s Edge. It was also named one of the top cookbooks of 2010 by NPR, Washington
Post, Good Morning America, and Huffington Post. She is a food writer and the author of Wisdom
of the Chinese Kitchen (winner of the IACP Le Cordon Bleu International Cookbook Award) and
The Breath of a Wok (winner of the IACP Le Cordon Bleu International Cookbook Award, The Jane
Grigson Award for distinguished scholarship, and the World Food Media Awards’ Best Food Book in
Australia). In 2008, Grace received the eGullet Society for Culinary Arts & Letters Culinary Journalist
Scholarship for research for Stir-Frying to the Sky’s Edge. Young’s work has appeared in Bon Appétit,
Food and Wine, Gourmet, Gastronomica, and Saveur magazine where she is also a contributing editor.
She teaches Chinese cooking and always travels with her own wok. For seventeen years, Young was
the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by
Time-Life Books. She lives in New York City with her husband.
About Stir-Frying to the Sky's Edge:
Like Young’s previous cookbooks, this book is crafted with spectacular photographs and elegant writing, Filled with a wealth of instruction, cultural history, personal experiences, and hard-earned advice, this the first and only Chinese cookbook to describe the optimal approaches for stir-frying meat poultry, fish, shellfish, vegetables, rice, and noodles. Young advises, for example, that when stir-frying meat, poultry, or shellfish the ingredients must be spread around the wok and seared briefly before stir-frying. She explains why a wok is preferable to a skillet for stir-frying rice and noodles and describes the distinctions among different types of woks and skillets and how they affect results. She categorizes vegetables by texture and instructs on their different cooking times. This expert guidance will benefit novice and experienced cooks alike.
Stir-Frying to the Sky's Edge offers over 100 recipes, with classic dishes from Guangzhou (Canton), Shanghai, Fujian, Sichuan, Hunan, Beijing, and Hong Kong, such as the revered Kung Pao Chicken, Stir-Fried Ginger Beef, and Dry Fried Sichuan Beans. Further enriching the book is Young’s fascinating history of stir-frying’s place in the Chinese Diaspora. She shares innovative crossover recipes that illustrate the adaptability of the stir-fry technique for fusing the traditions of numerous cultures including surprises such as Chinese Trinidadian Stir-Fried Shrimp with Rum, Chinese-Jamaican Jerk Chicken Fried Rice, and Stir-Fried Bok Choy with Pancetta from France.
Beyond the lessons and recipes Stir-Frying to the Sky's Edge so generously provides are the human stories of how this simple cooking technique enabled generations of Chinese around the world to eat well and with exquisite economy. Young’s research extended to such unexpected countries as Trinidad, Holland, Germany and Canada. She also interviewed Chinese who grew up in Peru, Jamaica, Burma, Malaysian, Singapore, Vietnam, Macau, India, Indonesia, South Africa, Libya, and the Mississippi Delta. With tales that illuminate the Chinese philosophy of cooking and examine the Chinese experience through the lens of stir-frying, it is an invitation to understand stir-frying as an expression of cultural continuity.
There is an age-old Chinese expression: “One wok runs to the sky’s edge,” which means one who uses the wok becomes master of the cooking world. As the wok user becomes master of the cooking world, so does the user of Stir-Frying to the Sky's Edge become master of the stir-fry.
Stir-Frying to the Sky's Edge offers over 100 recipes, with classic dishes from Guangzhou (Canton), Shanghai, Fujian, Sichuan, Hunan, Beijing, and Hong Kong, such as the revered Kung Pao Chicken, Stir-Fried Ginger Beef, and Dry Fried Sichuan Beans. Further enriching the book is Young’s fascinating history of stir-frying’s place in the Chinese Diaspora. She shares innovative crossover recipes that illustrate the adaptability of the stir-fry technique for fusing the traditions of numerous cultures including surprises such as Chinese Trinidadian Stir-Fried Shrimp with Rum, Chinese-Jamaican Jerk Chicken Fried Rice, and Stir-Fried Bok Choy with Pancetta from France.
Beyond the lessons and recipes Stir-Frying to the Sky's Edge so generously provides are the human stories of how this simple cooking technique enabled generations of Chinese around the world to eat well and with exquisite economy. Young’s research extended to such unexpected countries as Trinidad, Holland, Germany and Canada. She also interviewed Chinese who grew up in Peru, Jamaica, Burma, Malaysian, Singapore, Vietnam, Macau, India, Indonesia, South Africa, Libya, and the Mississippi Delta. With tales that illuminate the Chinese philosophy of cooking and examine the Chinese experience through the lens of stir-frying, it is an invitation to understand stir-frying as an expression of cultural continuity.
There is an age-old Chinese expression: “One wok runs to the sky’s edge,” which means one who uses the wok becomes master of the cooking world. As the wok user becomes master of the cooking world, so does the user of Stir-Frying to the Sky's Edge become master of the stir-fry.
Grace Young at Lantern Restaurant, Chapel HillOn Tuesday, March 20th Grace will be partnering with Chef Andrea Reusing of Lantern Restaurant in Chapel Hill to cook a once-in-a-lifetime meal. The dinner starts at 6:30, and reservations are limited.
Call 919.969.8846 for more information and to make a reservation. |
More Grace! |
Chow.com: Grace Young on common stir-frying mistakes
CHOP NC February 2012
A Fried Chicken Field Trip!
Join us on Wednesday, February 15th when we head to Lucky 32 Southern Kitchen in Cary for some of Chef Jay Pierce's famous skillet fried chicken. Meet at the restaurant at 6:45pm, we'll be seated at 7. The fried chicken plate costs $17 plus tip, excluding drinks.
RSVP here by February 14th
Lucky 32 Cary is located at 7307 Tryon Road in Cary, in between US 1/64 and Kildaire Farm.
RSVP here by February 14th
Lucky 32 Cary is located at 7307 Tryon Road in Cary, in between US 1/64 and Kildaire Farm.
CHOP NC January 2012
Welcome to CHOP NC's brand new year. Looking back at 2011, we got ourselves up and running, with a half-a-dozen gatherings to organize the group and hear speakers on the subjects of food, history, culture, and culinary traditions. Great company, connections, resources, and snacks. Special thanks to Flyleaf Books and Jamie Fiocco for hosting our regular third-Wednesday meetings, to Sara Foster for hosting a planning gathering at Foster's Market in Chapel Hill, and Jill Warren Lucas for writing up her interviews with our guest speakers in advance of their events. Here's what's coming up:
January 2012: TWO (2) II Meetings at Flyleaf Books!
* Organizational Meeting: Wednesday, January 18th, 2012
7:00 - 8:30 p.m. Come look back at our first season, and help craft this year’s CHOP NC. If you can volunteer to help CHOP NC run and grow, we’ll have jobs for you to consider. If you can’t volunteer, come anyway, and give us your thoughts, ideas and company. I’ll bring rice and Thai curry. Snacks welcome but not required.
* Guest Author Event: Wednesday, January 25th, 2012
7:00 p.m. No snacks --- expecting a big crowd. Talk and book-signing with Gabrielle Hamilton, chef-owner of Prune in NYC, and author of Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef.
January 2012: TWO (2) II Meetings at Flyleaf Books!
* Organizational Meeting: Wednesday, January 18th, 2012
7:00 - 8:30 p.m. Come look back at our first season, and help craft this year’s CHOP NC. If you can volunteer to help CHOP NC run and grow, we’ll have jobs for you to consider. If you can’t volunteer, come anyway, and give us your thoughts, ideas and company. I’ll bring rice and Thai curry. Snacks welcome but not required.
* Guest Author Event: Wednesday, January 25th, 2012
7:00 p.m. No snacks --- expecting a big crowd. Talk and book-signing with Gabrielle Hamilton, chef-owner of Prune in NYC, and author of Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef.
Here are links to more on Gabrielle Hamilton, her book, Blood, Bones, and Butter, and her restaurant, Prune.
http://bloodbonesandbutter.net/news-appearances/
http://bloodbonesandbutter.net/
http://dinersjournal.blogs.nytimes.com/2011/03/01/stop-this-grill-i-want-to-get-off-or-do-i/
http://www.prunerestaurant.com/ http://www.flyleafbooks.com/event/gabrielle-hamilton-reads-paperback-release-her-memoir-blood-bones-butter-inadvertent-education
http://www.flyleafbooks.com/addresshours
Past Events
CHOP NC December 2011 Greetings and a Gift!
CHOP NC member Jill Warren Lucas* paid a holiday-season visit to the kitchen of
fellow-member
Marcie Cohen Ferris
She came back with a great story and
a recipe for sweet potato latkes. Enjoy!
*Enjoy Jill's blog, Eating My Words, & follow her @jwlucasnc
Oct. 19: Elaine Maisner, Senior Executive Editor at UNC Press
This month, on Wednesday, October 19th, we’re delighted to welcome Elaine Maisner, senior executive editor at University of North Carolina Press.* Since 1994, Elaine has overseen the creation and publication of numerous books, on culinary topics and many other subjects, including Holy Smoke!" by John Shelton Reed and Dale Volberg Reed. On this month’s third Wednesday, at the wonderful, welcoming, and literarily-magnificent Flyleaf Books of Chapel Hill, NC, Elaine Maisner will discuss the extensive list of culinary-themed books published by UNC Press, while focusing on a few classics and some of the titles for which she as served as editor. Come to Flyleaf, 7 to 8:30 p.m., to hear Elaine Maisner’s presentation, visit with fellow friends of CHOP NC, and enjoy some tasty snacks.
October 19, 7 p.m. to 8:30 p.m.
Flyleaf Books 752 Martin Luther King Jr. Blvd, Chapel Hill, NC (919) 942-7373
Free and open to the public. Bring your friends, and a snack to share if you'd like!
*We’ve changed our plans for our upcoming October meeting, due to a scheduling conflict for the Reeds. We will look forward to a presentation on their research for “Holy Smoke” at a meeting next year.
October 19, 7 p.m. to 8:30 p.m.
Flyleaf Books 752 Martin Luther King Jr. Blvd, Chapel Hill, NC (919) 942-7373
Free and open to the public. Bring your friends, and a snack to share if you'd like!
*We’ve changed our plans for our upcoming October meeting, due to a scheduling conflict for the Reeds. We will look forward to a presentation on their research for “Holy Smoke” at a meeting next year.
Nov. 16: Randy Fertel "The Gorilla Man and the Empress of Steak: A New Orleans Family Memoir"
“His mother was the ‘first lady of American restaurants.’ His father was ‘odd, self-centered and nuts.’ Randy Fertel leverages a raucous New Orleans upbringing, in which Salvador Dali and Edwin Edwards play bit parts, to tell the story of an uncommon American family, defined, in equal measure, by bold swagger and humbling vulnerabilities.”
– John T. Edge, series editor of Cornbread Nation: The Best of Southern Food Writing
November 16, 7 p.m. to 8:30 p.m.
Flyleaf Books 752 Martin Luther King Jr. Blvd, Chapel Hill, NC (919) 942-7373
Free and open to the public! Bring your friends, and a snack to share if you'd like!
– John T. Edge, series editor of Cornbread Nation: The Best of Southern Food Writing
November 16, 7 p.m. to 8:30 p.m.
Flyleaf Books 752 Martin Luther King Jr. Blvd, Chapel Hill, NC (919) 942-7373
Free and open to the public! Bring your friends, and a snack to share if you'd like!
Sept. 21 2011: Charles B. Thompson, Jr. "Spirits of Just Men"
Spirits of Just Men tells the story of moonshine in 1930s America, as seen through the remarkable location of Franklin County, Virginia, a place that many still refer to as the "moonshine capital of the world."
Charles B. Thompson, Jr is the curriculum and education director at the Center for Documentary Studies and a lecturer of cultural anthropology at Duke University.
Sept. 21, 2011 7:00 p.m. to 8:30 p.m.
Flyleaf Books 752 Martin Luther King Junior Boulevard Chapel Hill, NC 27514
Free and open to the public! Bring snacks to share if you'd like.
Charles B. Thompson, Jr is the curriculum and education director at the Center for Documentary Studies and a lecturer of cultural anthropology at Duke University.
Sept. 21, 2011 7:00 p.m. to 8:30 p.m.
Flyleaf Books 752 Martin Luther King Junior Boulevard Chapel Hill, NC 27514
Free and open to the public! Bring snacks to share if you'd like.
