This month in @gardenandgun: my love language, explained…. Sort of? 🥴 Hit the link in bio to read or listen to the whole thing.
I loved preaching the blueberry bbq gospel to the @tryguys. Thanks for stopping by @dineatlenoir! Check out the episode on @discoveryplus and in my stories for more sneak peeks.
We had a few technical difficulties with our Emerald Isle machine yesterday, so we called in our chief engineer @chefandthef to get her up n running today. Celebratory dance necessary.
MAY THE FRIDGE BE WITH YOU. It’s menu change time @vivs_fridge and we’ve got some good good stuff in time to treat mom to breakfast in bed. Listen up! @wineauthorities @taylorswineshop @galleystores @winemerchantcary @chefandthefarmer
I am definitely the last one.
I am definitely the last one.
I am definitely the last one.
I am definitely the last one.
I am definitely the last one.
I am definitely the last one.
I am definitely the last one.
#nationaldogday with my @tinatootinturnip
If your garden runneth over with tomatoes, here’s your sign to make my Red Weapons this weekend. It’s so easy it’s almost silly. #thiswillmakeittastegood
Emerald Isle: we’re finally open! Come see us 24/7 in front of Emerald Isle Wine Market (9101 Coast Guard Road) for next level heat and eat meals from the @chefandthefarmer kitchen.
If @emmalaperruque is taking a page out of my playbook, maybe you should, too. 🙃 Thanks, @bonappetitmag! Watching #thiswillmakeittastegood find its people is such a joy to see. I couldn’t be more proud of it.
If @emmalaperruque is taking a page out of my playbook, maybe you should, too. 🙃 Thanks, @bonappetitmag! Watching #thiswillmakeittastegood find its people is such a joy to see. I couldn’t be more proud of it.
#WallabyPartner You know, I think okra is such an underused ingredient AND it crosses over between the food of the American South and south Indian/Asian cuisine. The use of @WallabyYogurt in these okra tacos makes so much sense here – its creaminess is ideal for dips and spreads of all kinds and its flavor adds the right amount of tang without overwhelming a savory dish. Charred Okra Tacos Recipe ½ cup Wallaby Organic Plain Whole Milk Greek Yogurt Juice of two limes 3 garlic cloves, grated on a microplane ½ tsp salt, divided 1 tsp honey ¼ cup olive oil, divided 8oz whole okra, cut into quarters lengthwise 1 can chickpeas, drained and rinsed 2 tsps za’atar Corn tortillas ⅓ cup pomegranate seeds First, make the yogurt sauce and marinade. In a small bowl, combine the yogurt, half the lime juice, the grated garlic, ¼ teaspoon salt, honey, and 3 tablespoons olive oil. Toss 2 tablespoons of that dressing with the okra and marinate while you prepare the rest of the ingredients. Preheat your oven to 350°F. Take your chickpeas and toss them with the remaining 1 tablespoon of olive oil, za’atar, and remaining ¼ teaspoon salt. Roast on a silpat or parchment covered baking sheet until golden and crispy (10-12 minutes). Remove the chickpeas from the oven and raise the temperature to 425°F. Using the same baking sheet, remove the chickpeas and add the marinated okra. Roast for 10-12 minutes, turning once, until brown and crispy in spots. Warm your tortillas on the eye of your stove or in the microwave. Smear a bit of the yogurt sauce on the bottom of the tortillas, mound the charred okra on top, sprinkle with pomegranate seeds and crispy chickpeas, and a squeeze of lime to finish. #WallabyOrganic
#WallabyPartner You know, I think okra is such an underused ingredient AND it crosses over between the food of the American South and south Indian/Asian cuisine. The use of @WallabyYogurt in these okra tacos makes so much sense here – its creaminess is ideal for dips and spreads of all kinds and its flavor adds the right amount of tang without overwhelming a savory dish. Charred Okra Tacos Recipe ½ cup Wallaby Organic Plain Whole Milk Greek Yogurt Juice of two limes 3 garlic cloves, grated on a microplane ½ tsp salt, divided 1 tsp honey ¼ cup olive oil, divided 8oz whole okra, cut into quarters lengthwise 1 can chickpeas, drained and rinsed 2 tsps za’atar Corn tortillas ⅓ cup pomegranate seeds First, make the yogurt sauce and marinade. In a small bowl, combine the yogurt, half the lime juice, the grated garlic, ¼ teaspoon salt, honey, and 3 tablespoons olive oil. Toss 2 tablespoons of that dressing with the okra and marinate while you prepare the rest of the ingredients. Preheat your oven to 350°F. Take your chickpeas and toss them with the remaining 1 tablespoon of olive oil, za’atar, and remaining ¼ teaspoon salt. Roast on a silpat or parchment covered baking sheet until golden and crispy (10-12 minutes). Remove the chickpeas from the oven and raise the temperature to 425°F. Using the same baking sheet, remove the chickpeas and add the marinated okra. Roast for 10-12 minutes, turning once, until brown and crispy in spots. Warm your tortillas on the eye of your stove or in the microwave. Smear a bit of the yogurt sauce on the bottom of the tortillas, mound the charred okra on top, sprinkle with pomegranate seeds and crispy chickpeas, and a squeeze of lime to finish. #WallabyOrganic
#WallabyPartner You know, I think okra is such an underused ingredient AND it crosses over between the food of the American South and south Indian/Asian cuisine. The use of @WallabyYogurt in these okra tacos makes so much sense here – its creaminess is ideal for dips and spreads of all kinds and its flavor adds the right amount of tang without overwhelming a savory dish. Charred Okra Tacos Recipe ½ cup Wallaby Organic Plain Whole Milk Greek Yogurt Juice of two limes 3 garlic cloves, grated on a microplane ½ tsp salt, divided 1 tsp honey ¼ cup olive oil, divided 8oz whole okra, cut into quarters lengthwise 1 can chickpeas, drained and rinsed 2 tsps za’atar Corn tortillas ⅓ cup pomegranate seeds First, make the yogurt sauce and marinade. In a small bowl, combine the yogurt, half the lime juice, the grated garlic, ¼ teaspoon salt, honey, and 3 tablespoons olive oil. Toss 2 tablespoons of that dressing with the okra and marinate while you prepare the rest of the ingredients. Preheat your oven to 350°F. Take your chickpeas and toss them with the remaining 1 tablespoon of olive oil, za’atar, and remaining ¼ teaspoon salt. Roast on a silpat or parchment covered baking sheet until golden and crispy (10-12 minutes). Remove the chickpeas from the oven and raise the temperature to 425°F. Using the same baking sheet, remove the chickpeas and add the marinated okra. Roast for 10-12 minutes, turning once, until brown and crispy in spots. Warm your tortillas on the eye of your stove or in the microwave. Smear a bit of the yogurt sauce on the bottom of the tortillas, mound the charred okra on top, sprinkle with pomegranate seeds and crispy chickpeas, and a squeeze of lime to finish. #WallabyOrganic
If you’ve been wanting a copy of Deep Run Roots on your @amazonkindle, now’s the time. Snag it through July for just $4.99.
ATTENTION: We’re looking for some part time help for our @vivs_fridges on Bald Head Island. The ideal person would have a flexible schedule and be available on a part-time basis to help transport our team and check in on the fridge when needed. This is a paid gig, of course. Please share around with folks who might be interested — this need could be filled by one or a few folks. To learn more, DM @vivs_fridge. Thanks!
ATTENTION: We’re looking for some part time help for our @vivs_fridges on Bald Head Island. The ideal person would have a flexible schedule and be available on a part-time basis to help transport our team and check in on the fridge when needed. This is a paid gig, of course. Please share around with folks who might be interested — this need could be filled by one or a few folks. To learn more, DM @vivs_fridge. Thanks!
Real ones might remember when Samantha Bee had me on her show to talk about using leftovers (we called it “deja food” 😉) to make your kitchen work better for you. Well, here’s the truth: the whole time I couldn’t stop thinking about how much better the conversation would be if @foodwastefeast was there too. And now, we’re doing it! Tomorrow at 2pm! At @dineatlenoir! We still have a few tix left so hop over to our @resy page and reserve your seat for the conversation, beverages and snacks. This is gonna be fun. @buxtonbooks_chs
If you’ve dined with us, then you know storytelling, food writing and cookbooks are a big part of our story. Books from @chefandthef’s own collection have lined the bar since we opened, and now we’re excited to launch a new monthly salon-style series. Join @chefandthef in conversation with friends and colleagues who are writers and authors from across genres and disciplines. We’ll begin each evening with a cocktail and following the conversation, we’ll have an author book signing and meet-and-greet with food and beverage inspired by the book. First up: @inezribustello on September 11. Stay tuned to learn more about our friend, Inez. Space is extremely limited so grab a ticket in our @resy profile.
