Sayre Weir

By SAYRE WEIR

Growing up in a household of bargain-hunters taught me how to get the most bang for my buck on our bi-weekly trips to the grocery store. When I tagged along with my dad, he insisted I pack a pencil and scrap paper, and each trip turned into a Saturday math class. By age six, I traded the pencil and paper for a calculator, increasing the time efficiency in addition to the cost efficiency of our trip.

My brothers and I competed to find the bag of frozen potatoes with the least price per spud, and the winner was awarded with his or her choice of dessert. One Saturday I was the first to find the cheapest bag of frozen potatoes, but little did I know that my prize-winning taters were produced in Idaho, while the Davidson Farmers’ Market had a stand of slightly more expensive but locally grown potatoes right across the street. Read the full story

By DAVID BORAKS
DavidsonNews.net

The ownership group has shifted at Davidson’s Flatiron Kitchen + Taphouse, with a founding partner leaving, and new partner joining the business. The restaurant in downtown Davidson also is introducing four new menus this fall. Also below, news about a food truck rally coming up at Community School of Davidson, a new olive oil shop at Birkdale Village, and another hands-on cooking class at Wooden Stone in Davidson. Read the full story

Baked apples served with a syrup made of boiled-down cider.

It started with a cocktail. We were up in Maine last month for a wedding on North Haven Island. We stayed at the lovely Nebo Lodge and one evening, before heading out, I had a bourbon-cider drink that was autumn in a glass. Crisp, yet still warming, it made me think of going back to school, Saturday football games, and changing leaves.

Last week, getting ready for dinner with friends, I searched for a drink recipe that would imitate what I had enjoyed in Maine. In my search, I stumbled across this recipe for Ciderhouse Whiskey on the Saveur online site. It featured an ingredient called cider syrup (aka boiled cider) which is apple cider that is boiled down to a thick, sticky syrup that sings with spice and tangy tartness. A little of this syrup, mixed with bourbon and garnished with a lemon peel, makes a serious and stocky drink that demands to be sipped. Read the full story

Il Bosco Ristorante & Bar in Davidson has renovated its kitchen and added morning coffee and pastries. David Batty has a report. Also below: an anniversary special coming up at area Melting Pots, and results of the Ada Jenkins Center’s Fire BBQ competition. Also, new dinner menu at Flatiron Kitchen. Read the full story

(Davidson Farmer’s Market photo)

Davidson Farmer’s Market will be offering a “Taste of the Market”  during sales this Saturday morning, Sept. 29.  All vendors and farmers will be offering samples, including fresh shrimp, roasted sweet potatoes, mushroom soup, quiche, hot dogs, sausages, goat cheese, breads, empanadas, confections, jams, honey and more.

The market runs 8 a.m. to noon off Main Street, behind Summit Coffee (128 S. Main St.) and next to Town Hall. Read the full story

Nighttime flashlight mazes resume this weekend at Rural Hill’s Amazing Maize Maze – and the historic site is celebrating with a Friday night Fall Food Truck Rally, accompanied by N.C. wines and craft brews. On Saturday, the restaurants in Birkdale Village will join in “A Taste of Birkdale With a Twist of Fashion,” a fundraiser for Hospice and Palliative Care of Lake Norman. Meanwhile, restaurant and club news this week includes word that Alton’s Kitchen and Cocktails in Cornelius is adding lunch beginning Monday,Hot Stone Grill at Kenton Place is opening soon, and Piano Man dueling piano bar opens this weekend. Read the full story