Varmint

Looks like our esteemed DC Forum Host will be making the trek from our nation's capital! Get a DC caravan organized -- it'll be worth it!!

This is actually a good discussion, and one upon which I'd like to expand a bit. Let's not focus on the sociological stereotypes of the South, but on the gastro-cultural (is there such a word) importance of this region. Even I get slightly tired of discussions that focus on barbecue and meat & 3 joints, but the South's culinary heritage is worthy of celebrating. Where else is there so much energy focused on regional food. The Southern Foodways Alliance alone has over 500 members who are committed to studying and discussing all that is great about Southern food. Is there a New England Foodways Alliance, or a Californian version? I don't think so. Unfortunately, the food of the South is inexhorably connected with its people: the fishermen, the farmworkers, the African slaves. But these traditions, as Robyn has pointed out, are evolving, as the South grows with individuals from other parts of the country and the world. What I'm asking is that we're free to discuss the South and its people as long as some connection is made with our culinary history. One person's experience may be dramatically different from another's, and don't assume that you know more about a region than someone else. All of us in the South have unique experiences to share, so let's share them in a genteel manner, just as we were taught to do.

Kathi Purvis of the Charlotte Observer chimes in. (registration may be required)

Today's Raleigh News & Observer has a story about the publicity Vin is receiving.

I wanted to re-post this important piece of news, for those who hadn't seen it: FYI, the October edition of Food and Wine has an article about Vin, Ashley Christensen, and Chrish Peel. Way to go!!!

I'll ask the first question: What can you tell us about Beausoleil oysters, and where do you get them?

Before I add my comments about the menu, let me provide a few more details about the logistics. When you make reservations, you will be buying tickets to the event, and you will be charged for the meal, tax, and tip. It's my understanding that the total per person cost will be approximately $97.20. Remember, the food alone is worth that, and with the Burgundies provided by Chrish and Carolina Wine Company, this is a killer deal. Also, although Ashley and her crew may be able to make some reasonable accomodations to individuals with dietary restrictions, Vin cannot make any price adjustments for individuals who will not be drinking. Because the wines are provided at well below cost (and, in some instances, at no cost), a fixed price applicable to all is necessary. Finally, Ashley has indicated that she'd check in on this thread from time to time to respond to questions y'all might have about the dinner, the menu, and the restaurant. Thanks, y'all!

I've always been able to find Celebrity Dairy cheese at the Whole Foods on Wade Ave. They will be expanding their cheese selection once they move their health and body selections next door (and they'll be offering dry aged beef, too!). There are a handful of goat cheese producers near the Triangle, including one just outside of Chapel Hill (the name of which I can't recall). We need to get Maple View Dairy to start making cheese, too! Many of your other cheese questions are not unique to the South, so I suggest asking those in the General Food forum.

Don't bet too much, GG! First, you might want to read this silly article I wrote some time ago about my hatred of children's menus. The reason I'm not the best person to ask is that I generally shy away from taking my kids to restaurants where the prices are above the mean -- I'm too cheap to take chances. Now as far as best places for kids, I strongly suggest going to places where the chefs have small children. Heath Holloman, chef/owner of Bistro 607 and EVOO, has two young children, and I'd be sure he'd accomodate children. The Q-Shack is a good way to introduce kids to various types of barbecue, as they have smaller sized portions at lower prices. The beans may be a bit too spicy for some kids, however. I'd think that an Indian buffet would work well, too, as you could at least introduce children to the wonders of Indian bread and mango chutney! VaNC, I'm surprised you didn't mention Vin, simply because they have small plates. That's something that Nana's Chophouse also offers. Any sort of tapas place would work. My favorite tapas place for kids is actually in DC -- Jaleo, Jose Andres' Spanish joint near the MCI Center was an unqualified hit with my two older children. Share your sampler from Neomonde with your kids and introduce them to middle eastern food. And, of course, you'd be doing your children a grave misservice if you didn't get them a burger from Char Grill.

I wouldn't try that in Greensboro, zchef2k!

We're all rooting for you and the others in the western part of our fair state. We know how tough it's been for you, and we're really hoping Ivan isn't so terrible. Oh, and welcome to eGullet!

Flights are pretty damn cheap right now!

As posted elsewhere, the October edition of Food and Wine has an article about Vin, Ashley Christensen, and Chrish Peel. Way to go!!!

The name is the same one of the diner that inhabited that space before Vertigo opened 10 years ago. I just can't remember the name, but it's a diner.

I fixed the photos on the first post of this thread, so have fun!

You have taken the first steps in pigcookery, Grasshopper. With these baby steps, you have learned the basics and can consider now yourself a member of an exclusive club. Your training, Grasshopper, is only just beginning. You will learn about true wood-based pigcookery. You will learn that temperatures closer to 200 are better than those closer to 250. You will learn not to flip the pig until it's nearly cooked through. You will learn to pick the pig without the help of a knife. Yes, you have crossed a most important threshold, Grasshopper, but the journey has just begun. Strong work.

Mrs. Varmint doesn't eat red meat -- i.e., any flesh that came from an animal with fur. Thus, I don't eat red meat at home very often. However, tonight, I was a bachelor as the family was on the road. So what do I cook for myself on that ultra-rare occasion when I have the house to myself??? GIANT HUNKS O' BEEF!!! Actually, I had the classic steak house meal: a big, thick strip steak with lots of black pepper seared in an ultra-hot cast iron skillet and finished in the oven -- bloody rare steak it was. I also had a huge baked potato with butter, sour cream and fresh chives. With lots of pepper, of course. And creamed spinach, with plenty of pepper (if you haven't caught on, Mrs. V isn't a fan of pepper, either). I drank a bottle of Rioja to go with this, as I needed to offset the near full stick of butter that went into this meal. I'll pay for it tomorrow, but damn, that was a fine, simple meal. What do you cook for yourself when you get that rare opportunity?

Thanks for the restaurant info. Now I need to find some local produce. Any ideas?

I'm glad to see that someone else truly understands NC barbecue around here! Brent is spot on in his description of the sauces.

The dinner is set: October 3. Go here for the details.

Hey, I just did a Google search on this, and a review in the New Yorker also bitched and moaned about their bathrooms: http://www.newyorker.com/goingson/tables/?...ota_GOAT_tables The reviewer stated that finding the bathroom was .

It happened again the other night: I'm sitting at the dinner table when someone came back to the table commenting on the restaurant's WC. In this case, the person mentioned how close the three urinals were (and they were very close together!). Before someone throws me a potshot line about how eGullet has gone down the toilet, I want to tell you why I brought up this thread in the first place. My nomination for most frustrating restroom is the one at WD-50 in New York. You walk down a set of stairs and start looking. There's no signs. You look into a short hall, and there are some very nice sinks and a lovely, light-colored wood wall. You continue your quest. You open doors, to find a storage area. I get frustrated, and my bladder is starting to scream. I then look closely at that wood wall. Yes, there are tiny cracks. You push on the wall, and voila!, the wall moves. Yes, there are actually 3 doors -- without knobs or noticeable hinges -- that open to the facilities. I still shake my head today about those lavoratories. So, where are your memorable restaurant restrooms, good or bad?

That may explain the casual barbecuers, but not the professional ones. If the logic of that article held true, then women pitmasters would rule the world, because of their efficiency!

Without reviving Al_Dente's quasi-misogynistic thread about women and grilling (all done tongue in cheek, of course), I did pose a question there about the lack of women pitmasters in barbecue restaurants. The only time I've seen a woman cooking barbecue was at the tiny Hendrix Barbecue in Fork, NC. They cooked shoulders there. Why are there so few woman pitmasters? And where can you find them?

I'm going to a function at the University of the South over Labor Day weekend, and we've rented a house in Monteagle. We'll go out to eat one night and will cook dinner for about 16 folks another night. I need suggestions of where to shop and then where to eat. Can anyone help?