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Giveaway! Autographed Sean Brock DVD

3 Feb



This is weekend I met celebrity chef, Sean Brock, at my neighborhood The Fresh Market. Pretty cool, right? He was in Greensboro for the Atlantic Foodways Conference and spent some time getting to know our community. Thanks to my friends at The Fresh Market for hosting the fun cheese and wine party!

I was was lucky enough to pick up a signed DVD of The Mind of a Chef: Sean Brock. And, I’m giving it away to one of you! Leave a comment about your favorite Southern food and enter to win! I’ll announce the winner this Sunday, February 9th!

Special Event at The Fresh Market!

22 Jan



My local partner in all love of food, The Fresh Market, is sponsoring avery exciting conference in Greensboro! We are so lucky to have the headquarters of the corporation here in our hometown — and even more lucky that they are so generous to the community. The Atlantic World Foodways 2014 Conference is in Greensboro and partnering with UNCG, Quaintance Weaver and the The Fresh Market. They are bringing some super stars in the food scene to Greensboro and you can meet them! And learn and dine throughout the week!

I am personally looking forward to meeting Sean Brock of Husk in Charleston. Check out all the opportunities below. Maybe I will see you Saturday at the wine & cheese event at The Fresh Market?!?


Homemade Pasta Making with The Fresh Market

17 Oct


Hey Strangers! I’m back after a crazy couple of days putting on the Pop Up Dinner downtown at Crafted and hosting my Off Mendenhall Pasta Making Class at the Edible Schoolyard! It was exhausting but extremely fun and fulfilling to meet and eat with so many new friends.

On Tuesday night, I worked with a small group of chefs inside the teaching kitchen at the Greensboro Children’s Museum Edible Schoolyard. We cranked out tons of homemade pasta dough and then enjoyed a big meal of salad, pasta with two ragu sauces and tiramisu under the barn with the views of Downtown Greensboro. Their barn is one of the most magical places in downtown. I couldn’t have pulled the event off without the help of my great sponsor, The Fresh Market! They are an amazingly supportive team for all things culinary in Greensboro. We are so lucky that they call Greensboro home.

Here is the recipe we used for our homemade pasta. I’ll follow up with more photos from class and the recipes we enjoyed! Stay tuned!

Homemade Pasta 

  • 3 1/2 cups unbleached all-purpose flour
  • 4 extra-large eggs
  • water

Add flour and eggs into a food processor and pulse under combined. Add water slowly while pulsing until the dough makes a ball.

Mound the dough on a clean kitchen counter or cutting board. Knead the dough with your hands – add more flour if the dough is too sticky.

The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta


Fresh Market & Mod Meals Cooking Class at the Edible Schoolyard!

29 Sep


My Favorite Party of the Year: Ticket Giveaway!

19 Sep

** laiken you won! Contact me ASAP!

My favorite party of the year is coming up – Elsewhere’s Annual Fundraising Extravaganza! This year the theme is TOMORROW! and it’s on the evening of Saturday, September 28th in Downtown Greensboro. You really don’t want to miss this.

I have an extra ticket and I’m giving it away to ONE LUCKY WINNER! Comment on this post and I’ll choose the winner on Tuesday, September 24th by 5pm!

For more information about TOMORROW, visit

Here are some photos from past Elsewhere fundraising extravaganzas!




If  I’m unable to contact a potential prize winner within five (5) days of the initial attempt to contact his/her prize will be forfeited, and an alternate prize winner shall be selected. 

Keurig Brewer Give-Away!

26 Aug


** The winner of the giveaway is Jane Hughs! Jane, shoot me an email! 

Coffee is a really big part of my days and my kitchen is full of coffee apparatuses. We are lucky because the folks at Keurig are rolling into the greater Greensboro area to promote their coffee machines! Keurig is the nations leading single cup brewing system. They offer over 250 coffee, teas and hot chocolates varieties in their K-Cups. They brew in less than 60 seconds with zero clean up! I love using this system because of the speed and small portions. I use them for my single cup in the morning and when entertaining (who wants to brew an entire pot of decaf for just one person!).

Since coffee and breakfast go together – here are some of my favorite breakfast entertaining recipes. Check them out and plan your next breakfast or brunch celebration – Labor Day is coming up!

Also, check out the local Keurig events below and comment on this post with your favorite morning routine and enter to win a FREE Keurig Machine! 

To increase awareness and sales in the Triad area, Keurig will host a series of sampling and brewer exchange events from August 22 – September 27. Here are the event details and the Downtown Greensboro locations! 

“Trade Up to a Keurig Brewer” events: Experience the convenience of Keurig by dropping off your old drip coffee machine and exchanging it for a brand new, free Keurig single cup brewer. Events are open to participants 18 years of age or older with proof of North Carolina residence. Only non-Keurig, used, electric brewers are eligible for tradein while supplies last.

  • Tuesday, Aug. 27, 8 a.m. – TBD at Center City Park in downtown Greensboro
  • Thursday, Sept. 12, 10 a.m. – TBD at Center City Park in downtown Greensboro
  • Tuesday, Sept. 17, 11 a.m. – TBD at Center City Park in downtown Greensboro

Sampling events: Test out the Keurig brewing system firsthand with a free sample of your favorite beverage. Mobile and stationary sampling events are open to the public, and Keurig pledges to give away nearly 75,000 free cups of premium beverages to event participants over the course of a month.

  • Wednesday, Aug. 28, 6 – 10 p.m. at Greensboro Grasshoppers baseball game at NewBridge Bank Park
  • Thursday, Aug. 29, 6 – 10 p.m. at Greensboro Grasshoppers baseball game at NewBridge Bank Park

For more information about sampling event dates and locations, visit

Comment on this post with your favorite morning routine and enter to win a FREE Keurig Machine! I’ll announce the winner on Friday, August 30th!

If  I’m unable to contact a potential prize winner within five (5) days of the initial attempt to contact his/her prize will be forfeited, and an alternate prize winner shall be selected. 

Warm Mushroom and Steak Salad Over Power Greens

7 Jan


This January, I’m trying to do less and relax more. But, that also includes a healthy dose of time at the gym and hearty, healthy and homemade meals by the fire. With NY Strip Steaks on sale every Saturday at The Fresh Market, I can’t help but take advantage of the deal and make a variety of salads that fit the bill for January and also satisfy me on weeknights after the gym! This is the first of three salads for the season – stay tuned!

You can add or subtract anything from this salad – but I love the hearty addition on French green beans, red onion, sauteed mushrooms over hearty power greens (tender baby spinach, baby red and green chards, and baby kales!). Plus a hearty – but healthy – warm vinaigrette!

Warm vinaigrettes are easy to make and mix up your regular cold salad. I made mine with a mix of champagne and sherry vinegar.

This salad will warm you up on any winter night coming up! Hunker down and give it a try! Oh and, stick to those resolutions!

Warm Mushroom and Steak Salad Over Power Greens, serves 2 hungry eaters

  • 1, NY Strip Steak, room temperature
  • 2 tablespoons, olive oil
  • 1 pint, cremini mushrooms, quartered
  • salt & pepper
  • 1/2 pint, grape tomatoes
  • 2 small handfuls, French green beans
  • 2 large handfuls, Power Greens! (Earthbound Organic Farm or a local mix of tender baby spinach, baby red and green chards, and baby kales)
  • 1/2, small Red Onion

Warm Dressing: 

  • 1 garlic clove, minced
  • 1 small shallot, minced
  • 2 tablespoons, olive oil
  • 1 tablespoon, sherry vinegar
  • 1 tablespoon, champagne vinegar
  • 1/2 teapspoon salt
  • pepper, to taste
  • 1/2 teaspoon, sugar

In a saucepan, heat olive oil to medium-high. Add cremini mushrooms and saute until brown (don’t stir too often – let them caramelize!). Meanwhile, steam or boil the green bean until tender but still crisp (I actually cheated and microwaved mine for a minute!). Set both green beans and mushrooms aside.

Heat a cast iron skillet to high heat. Season steak generously with salt and pepper. Once the pan is hot, cook the steak on both sides until brown. Depending on the thickness of the steak and your preference, it could be anywhere between 2 and 5 minutes per side. Set steak aside to rest.

In the same saute pan from the mushrooms, add 2 tablespoon olive oil and turn heat to low. Add minced garlic and shallots. Allow to cook until fragrant – about 2 minutes. Add vinegars, salt, pepper and sugar. Taste for seasoning – at this point you can add more vinegar (acid) or olive oil (to reduce acidity).

Slice steak thinly. Arrange power greens on two large plates. Top with steamed green beans, tomatoes and red onion. Add a nice portion of sauteed mushrooms and thinly sliced steak. Drizzle with warm vinaigrette and enjoy.

Six Dollar Steaks on Saturdays!

3 Jan


If you are looking to save a buck this January, my friends at The Fresh Market are selling really quality Hereford NY Strip Steaks for just $6 each – every Saturday (and only on Saturdays!) this month! And, don’t think steaks only go with potatoes – I’ll be preparing them for some delicious, hearty and healthy salad recipes to share with you. Stay tuned for the recipes. In the meantime, feel free to dig into the savings this weekend!

Happy Thanksgiving! Fresh Market Pumpkin Gelato!

20 Nov

Last month, New York Magazine said, “Pumpkin the New Bacon.” And while I beg to differ (we are, however, in hog country), I have found myself sneaking in a couple trendy pumpkin flavored treats this Fall. For instance, The Fresh Market’s new line of gelato that includes flavors including “Pumpkin Spice and Everything Nice.” It tastes like a pumpkin pie and would be the perfect sneaky cheat if you’re looking to skip baking a homemade pumpkin pie this Thanksgiving.

Tomorrow my family will start rolling into Greensboro for Thanksgiving on Mendenhall Street. We’ll be preparing our traditional “un-turkey” celebration with my Grandfather and his wife, Donna. Hopefully they will be satisfied with Massey Creek Farm lamb shanks instead of a traditional turkey. With cheesy polenta, citrus glazed carrots, brussels sprouts and homemade desserts – I think they will be just fine. Cause homemade pumpkin pie or store-bought Pumpkin Spice gelato, turkey or local lamb – thanksgiving is about the folks around the table. I can’t wait to share photos, recipes and new found family traditions after the holiday. Ya’ll have a great Thanksgiving!

Pomegranate Pork Chops

19 Nov

When on a budget, pork chops are my favorite substitute for red meat. And, they are also delicious and an added surprise to guests who might be expecting another chicken breast. The Fresh Market is a great place to buy them because they will cut them thick — or even thicker to your taste! At only 4.99 a pound, these are much more reasonable for a crowd.

Pork rib chops are cut from the loin, or the back of the pig. They have a thin layer of fat around the outside which makes them perfect for pan cooking or grilling. They are typically cut thick too!

Pomegranate is a perfect garnish and fresh crunch to the holidays. I add the seeds to salads, side dishes and use them for a garnish. Last night, I purchased a whole pomegranate, seeded the entire thing and saved the seeds to use throughout the week. It’s worth the time and energy – you’ll be so excited to remember they are waiting in the fridge.

Use this recipe as a substitute for turkey or a holiday meal this season!

Pomegranate Pork Chops


  • 4 to 6, thick cut pork rib chops
  • olive oil
  • salt and pepper
  • 8 ounces, chicken stock
  • 1 cup, dry red wine
  • 1/4 cup pomegranate molasses
  • 1/2 fresh pomegranate, seeded for garnish

In a cast iron skillet, heat about 2 or 3 tablespoons olive oil. Meanwhile, pat pork chops until dry and season heavily with salt and pepper. Once olive oil is heated to medium-high, brown the pork chops on both sides. It will table about 4 minutes each side – and don’t crowd the pan! I browned mine 3 at a time – you don’t want them to touch!

Once all the pork chops are brown and crispy, set them aside. Add chicken stock and red wine to the skillet and deglaze. Bring to a boil and reduce to half. Add pomegranate molasses and whisk together. Taste for seasoning.

Add pork chops back into the sauce. Knock the pomegranate seeds out with the back of  spoon (beware of flying red stains!). Garnish and serve.



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