Root beer & N.C. “Italian” wine at Fire on the Dock
The sweet potato and root beer was a just-right match, balanced by the scallop's caramelization and the gremolata's garlic and lemon zest. A tablemate suggested root beer in pumpkin pie or pecan pie as...
View ArticleFood touring in Carrboro with Taste Carolina
As I often say, "I'm eat up with it," and Taste Carolina Gourmet Food Tours fed my obsession quite well this past weekend.
View ArticleSouthern Collards should be the new kale
Will collards be the new kale, darling of diners seeking farm-to-table fare? If the 2014 Fire on the Dock chef competition is any indication, maybe.
View ArticleCooking lessons learned at 2014 Fire on the Dock
As the contest moves into its final battle tonight, I'm thinking back to the ideas I got during the 2014 tournament, part of the statewide Competition Dining Series that ultimately crowns an overall...
View ArticleChocolate, ice cream and N.C. root beer!
In my favorite round, Battle Uncle Scott's Root Beer, Merrell, who runs the tapas restaurant and "cocktaileria" Circa 81 restaurant in Morehead City, prepared one heck of a riff on a Black Cow, that...
View ArticleOyster ice cream: A surprising scoop of American food history
“People actually ate this...It was once a big deal in America.”
View ArticleJust a few of Liz’s favorite 2013 food pictures!
Deliciousness from the more than 3,000 shots I took this year!
View ArticleGirls! Girls! Girls! Female chefs at Fire on the Dock
Women are among Wilmington's best chefs, three of whom will be in the mix of eight competitors when the annual cooking contest Fire on the Dock returns this month
View ArticleImpromptu Wilmington Wine Trail Part 1
On my Culinary Adventures with Liz Biro food and cocktail tours, I often tell guests that they can find a free wine tasting in and around Wilmington just about every night of the week. Rx took the idea...
View ArticleImpromptu Wilmington Wine Trail Part 2
The Fortunate Glass event featured four top-shelf wines matched with thoughtful dishes, starting with chef Fenix Nelson's colorful take on classic caviar and blini.
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