Food and Dining 

Time for a cold drink: The Caipirinha

The Caipirinha

The Caipirinha

Nikki Sawyer Moore bug 2013I know Moscow Mules are all the rage and that at the very least, since this week is Cinco de Mayo, I should have margaritas on the mind, but it’s the Caipirinha that’s become my cocktail of choice this spring.

What is a caipirinha? It’s Brazil’s most well-known alcoholic beverage and a refreshing cocktail perfect for warmer days. Thinly cut lime slices are muddled together with granulated sugar to release the lime’s oils and its fresh citrus taste. You then add crushed ice and the Brazilian liquor cachaça to the mix and shake to combine. Pour it into a glass and you have a caipirinha. Continue Reading

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A cheesy puff for you: Pão de Queijo Mineiro

Pao de quiejo

Pao de Queijo

Nikki Sawyer Moore bug 2013It’s the texture, not the taste, that will give you pause with this bread. Hot from the oven, when you break these small golden brown puffs open you’ll find a stretchy filling that is more tender than chewy and packed with cheesy goodness. What, you might ask yourself, is this?

It’s bread made from yuca flour. This, in turn, raises another question. What is yuca? Whether you refer to it as yuca, cassava, or manioc, this gnarly root vegetable is native to South America and a popular staple there as well as in Africa. Yuca, which can grow up to 15-inches long, and resembles a long sweet potato in shape, comes in two main varieties: sweet and bitter. Both varieties have a hard brown skin that encloses a white, bland-tasting flesh; both also contain a poisonous compound which requires yuca to be cooked before eating (never consume yuca raw). Continue Reading

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Still a newcomer, but Kindred makes a national list

Chef Joe Kindred at Kindred restaurant on N. Main St., Davidson. (David Boraks/DavidsonNews.net)

Chef Joe Kindred at Kindred restaurant on N. Main St., Davidson. (David Boraks/DavidsonNews.net)

dining news bug

Kindred Restaurant on North Main Street in Davidson is still a newcomer on the Lake Norman restaurant scene, offering a comfortable setting in a historic building, with  a menu that favors local foods and small producers. But even as it builds its local clientele, the restaurant this week landed a bit of national attention: a mention as an up-and-coming eatery in the national trade pub Restaurant Hospitality. Continue Reading

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Llapingachos: a treat from Ecuador

Llapingachos con Salsa de Mani (Nikki Sawyer Moore photo)

Llapingachos con Salsa de Mani (Nikki Sawyer Moore photo)

Nikki Sawyer Moore bug 2013From 2003 to 2004, I lived in Ecuador. I spent the majority of that year teaching English as a Second Language in the coastal town of Manta, but my first month in the country I lived with a host family while I attended teacher training in Quito.

It was during that month that my host family took me north of Quito to the small town of Otavalo. Known for its busy markets and vibrant textiles, Otavalo is a quick day trip from Quito and a popular tourist destination for travelers looking to explore a bit more of the Andes and pick up gifts for everyone back home. It was also the location of a traditional Ecuadorian restaurant owned by a relative of my host family. Continue Reading

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Restaurants join Autism Aware Fare Tuesday

041515AutismAwareFarefund raisers bugHere’s a chance to dine out – for a good cause. The Autism Society of North Carolina and its Mecklenburg County chapter will host the 14th Annual Autism Aware Fare on Tuesday, April 21, at restaurants throughout Mecklenburg County. All these eateries (see the list below) have agreed to donate a portion of their day’s sales to the society. Continue Reading

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Slow-Roasted Salmon with a Dill-Yogurt Sauce

Slow-roasted salmon with cucumber dill sauce (Nikki Sawyer Moore photo)

Slow-roasted salmon with dill sauce (Nikki Sawyer Moore photo)

Nikki Sawyer Moore bug 2013I stumbled on the inspiration for this dish a couple of weeks ago on the Eat Drink Garden blog by Valerie Rice. I was in search of a good salmon recipe for a buffet dinner that could be made ahead, served cold or at room temperature, and that didn’t require poaching. This recipe, originally credited to Suzanne Goin and published in “Sunday Suppers at Lucques,” was a winner on all counts. Continue Reading

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