Fabian’s Local Foods Dinner

July 28, 2007

I’m sorry that I’ve taken so long to write about the Local Foods Dinner at Fabian’s that Slow Food Piedmont Triad members enjoyed on July 16.   The fact is, I just don’t feel like I can do it justice in writing.  It was an incredible meal in a warm, intimate setting.  Many of my photos did not come out well, but I posted the photos that did on the Slow Food Piedmont Triad Flickr group website.

Slow Food Piedmont Triad and the foodies of Winston Salem are thrilled that Fabian’s has reopened! Thank you, Fabian, for a fabulous food experience.

Here are some of the local farmers who contributed to the meal:

Goat Lady Dairy
Hank Lane (chantrelle mushrooms!)
Hilltop Ostrich Farm
J & S Farm (rabbit)
Minglewood Farms

~ Laurie O’Neill


Slow Food News Items

June 1, 2006

Slow Food/Local Food has made it in print and on the pavement during the last two days.

The Wednesday, May 31, GSO News and Record featured Laurie O’Neill in “Close to Home”, an account of Laurie’s month in the Eat Local Challenge wherein she almost exclusively ate food within 100 miles of Greensboro. As she recounts, some foods were hard to give up, ie. cocao beans for chocolate are not grown here, but on the whole the experience was fun, pretty easy, and delicious.

She grows some of her own food and gets most of the rest from the local farmer’s market on Yanceyville and Lindsay. Creativity in the kitchen plus home grown herbs plus fresh produce and free-range meats made the task of cooking an enjoyable one. Laurie is already thoughtful about local food, but this past month heightened her awareness of food, our farmers and herself. That’s pretty much what Slow Food is about.

Sarah Jones, another Slow Food advocate, wrote in her bi-weekly column, “Local food offers extra helpings.” She pointed out that eating locally is not only about eating fresh and delicious food; it affects the world. 1) Local food is better for the environment; it’s transported just a few miles and it’s usually freer of chemicals; 2) local food supports the local economy by returning more money to the farmer/grower; and 3) local food preserves endangered varieties of vegetables whether its kale, tomatoes or apples, and endangered varieties of animals. Added to this is the social conviviality of the marketplace: friends, tastings, chatter.

If that’s not enough, Masoud has reopened Zaytoon as a Mediterranean Cafe: Local, Natural, Organic. It is located in downtown Greensboro at 301 N. Elm Street on the ground floor of a modern office building. One of two entrances is off of a lovely urban plaza so there is outside seating. The hours are M-F, 7:30am-6:00pm. Phone in orders at 336-373-0211.

Debby and I ate there on opening day June 1 and there was a steady stream of customers…satisfied customers. We had the baba ghanouj platter and the falafel wrap. The baba ghanouj was light on the tahini so you could taste the delicately seasoned eggplant. The falafel was crunchy yet moist with cucumber accompanying it. Its internal color was a lime green and we wondered if it contained mashed fava beans along with the chickpeas. Real authenticity and our bill came to $10.68!

The rooms are bright and spacious with local watercolors by known artists on the walls. Feel free to linger too over some baklava and turkish coffee.

We are happy you are back, Masoud and Annah.

Charlie Headington

Local Seasonal Lunch at Bistro Sofia May 21

May 10, 2006

May 21
Begins at Noon
$25.00 + gratuity
Reserve 336-855-1313

Join food lovers and food growers at Greensboro’s acclaimed Bistro Sofia for a four-course lunch, with wine, of local seasonal food. Yes, the farmers will be our guests as we enjoy the fruit of their labors.

The menu to date (there could be some changes):

1st Course:
Uwharrie Farms tomato herb mousse, Bettini Farms salad greens, Sweet tomato vinaigrette
2nd Course:
Local rabbit and fava bean stew, rabbit thyme jus, herb baked polenta (Old Mill of Guilford cornmeal)
3rd course:
Bettini Farms mulberry parfait, crème chantilly (Homeland Creamery Heavy Cream)
4th Course:
Goat Lady Dairy Tallegio

Bistro Sofia is located at 616 Dolley Madison Road, Greensboro, NC, just off Friendly Avenue, near Guilford College.

Web sites:
Bistro Sofia
Bettini Farms
Goat Lady Dairy
Homeland Creamery
Old Mill at Guilford
Round Peak Vineyards
Uwharrie Farm

Terra Madre Benefit Dinners in the Triangle Area

February 25, 2006

From Slow Food Research Triangle:

February 28, 2006
Eat Out Tuesday-Terra Madre Benefit Dinners
Triangle Area Restaurants, North Carolina

On Tuesday, February 28th, select Triangle restaurants in the Chapel Hill, Raleigh and Durham area of North Carolina that are committed to using local, seasonal foods, will donate 10% of their proceeds from that evening’s sales to Slow Food’s Triangle Convivium. Money raised will help send a small delegation of local farmers to Turin, Italy next October 2006 for Slow Food International’s Terra Madre. Additionally, each participating Triangle restaurant will highlight special local offerings on their menus that evening. Participating restaurants include: Acme, Bin 54, Crook’s Corner, Elaine’s, Enoteca Vin, Four Square, Frazier’s, Lantern, Magnolia Grill, Nana’s, Nasher Museum Café, Panzanella, Pop’s, Starlu, Zely & Ritz and 411 West. To learn more about Terra Madre, visit http://www.slowfoodusa.org

Eat Beat article on Niman pork

June 16, 2005

Hello Everyone,
I had a wonderful dinner at Green Valley Grill last night with my wife Debby and Ann Matthews. I ordered pork chops and was astounded by their texture and taste. They were from the Niman ranches and thus organic, free-range meat. That makes a big difference.

Ann sent me this article and I pass it onto you. It shows what can be done and what people are demanding.


There also are vendors of free-range meat at our local farmer’s market; I know this is true of Greensboro’s curb market and the Triad Market. You can buy chicken and pork, and possibly beef and lamb.

When Slow Food published a Local Food Guide this Fall, 2005, you will have a better directory of sources for good food. Until then, please share on this list-serve, your favorite sources of good meat.

Charlie Headington