In case you missed it, around ATL "march to the sea" generally refers to Gen. William Tecumseh Sherman's experiment in total warfare, what with the incinerating stuff and all. While we're at it "The South has risen" is problematic, in that the "it" in "The South's Gonna Do It Again" is not "provide porky treats to NYC food writers." It's nice to see this festival get some love, but let's hope Rach finds Ozersky a new editor before he samples the culinary delights of Nanking. Play us off, Charlie Daniels!
FOC TWM passed along news of a new BBQ joint coming to TLOTB&TC, called The Bearded Pig. For when you get tired of the bean and the cod, BBQ is a nice change of pace, but in Greater Boston, they still talk about long-departed Jake & Earl's like they talk about Gretzky in Edmonton. (Redbones is fine, but let's be real here.) As mentioned previously, Somerville struggles with swine, the jury is out (place has not opened for eat-in yet) but there are some reasons for concern. The menu offers eight meats and five sauces, which is at least six more meats and three more sauces than one would like to see. More alarming are the sides, as in "all our sides are vegetarian, except for Brunswick Stew." I asked, and yes, the baked beans and the collards are somehow, mysterously, prepared without meat. I hope this place does well -- it's a good location, and a great name, and I hope they have the best pulled pork north of Lexington, NC. However, lapses like these w/ the sides are why it remains difficult for people to take northeast BBQ seriously.
So, the Globe, like a million other outfits, (see esp Southern food and drunks) has its own NCAA tournament knockoff, Munch Madness in this case. It's exactly as compelling as a battle of the bands in the gym your sophomore year, except that Tony Maws, Beard awards and all, REALLY wants to win:
Thanks to you, Craigie has made it to the finals of The Globe's "Munch Madness" Competition. Of course, I want us to win. Who wouldn't appreciate such a vote of confidence?
We've tooted our own horn a fair amount over the last few days - thank you for reading and voting for us - and, yes, I'm asking for your vote again. We know it's "just a contest", but I hope that winning can be so much more than bragging rights. I hope it will focus more attention on our nose-to-tail, stem-to-root, fin-to-gills approach to cooking and how it enables us, in our small but consistent way, to spread the word about sustainability.
A vote for Craigie is really a vote for our suppliers too. I am just a cook; they are the ones who produce the beautiful product that I am honored to work (and play) with. They do this through rain, sleet, and snow. I'd love to win it for them too.
Most of all, I would like to win for the proud committed people who work here at Craigie: Sous Chef Matt Foley, Pastry Chef Jessica Scott, and the entire kitchen staff; Our Managers: Carl York, Karin Brudvig, Ted Gallagher, and Mark Grande, and our front of house staff. No way could we do what we do without them. THEY deserve the recognition.
No matter what happens in "Munch Madness, we'll all be here the very next day fixing the plumbing, harassing suppliers, and finding new ways to honor our 100% commitment to both sustainability and yumminess.
I am humbled and proud to have our family-run restaurant make it to the "Munch Madness" finals. No matter what, I'll be excited to cook for you the next time we see you at Craigie.
G&G hearts small batch grits.* So does the Cod. More of a Daniel Boone partisan myself, but with each new variety, we get closer to the Cod's fantasy of a restaurant that has no menu, only a grits flight.
*Still have a hard time believing that it's ok to say "geechie."
Via the unstoppable Princess Jinx, you can file brand new Late nite BYOB sammich restaurants under things the Cod is definitely not mad at This one's in Charleston, called Butcher & Bee. They give zero indication of effing around. And they are doing a little bit of pickling too. From the looks of the space, expect a room that feels like a mix of Cochon Butcher, the Helsinki airport, and Snake & Jake's. There they are on the Twitters, where you can track the schedule for opeining.
Generally speaking, the Cod hearts Garden & Gun. Pretty to look at, good to read, and one of the grasshoppers is holding down a gig there. And with Pimento Cheese Awareness Month on the horizon, G&G is one of the only major media outlets that takes pimento cheese seriously. And they did a nice thing on the Cod's fugumminy brother. And a good deal of the stuff in the new G&G store* the Cod would be happy to have, if a little on the pricy side. A mighty handsome apron, for instance.
But there's a but. One of the other things is a Le Creuset Dutch oven in an exclusive color. (Is it me, or does it seem like just about everyone from Sur La Table to Jeff Gordon has an exclusive color of Le Creuset?) For G&G, in keeping with their matte and zooted out aesthetic, their exclusive color is gunmetal gray. It looks nice, and exactly the kind of thing that someone who buys ten thousand dollar custom shotguns would like. It costs $300, which is pretty much the same thing as giggling and holding down the covers in my book. However, the gunmetal color also means that it looks like a regular cast iron dutch oven, the which the good folks at Lodge will let you have for roughly one sixth the cost. Sure, the Le Creuset has the fancy knob, but if you can get along without, you could get yourself a whole leg of proscuitto from Caw Caw Creek, with money left over for a decent bottle of rye.
*I wish G&G every success, but the new G&G store suggests that the future of magazines might not be selling magazines but rather to provide a lifestyle branding umbrella.
Via G&G, the Bang Candy Company. The Cod is not mad at what they do. Why does Brooklyn + cupcakes = annoying, while Nashville + marshmallows is fine? It may due to differences between cupcakes and marshmallows*, as well as differences between the respective cities, and that the logo has some Hatch Show things going on.
And they also make syrups, the which they have the heroic restraint not to call sizzurp. And then someone went and did this:
Custom cocktails for midnight screenings of legendary concert films? Cod approves. What goes in the beverage for The Decline of Western Civilization? What about the Stop Making Sense cocktail? cinetrix? Bueller? Anyway, the cocktail seems like a good fit:
*For one thing, you can go to a show and not see anyone with a marshmallow tattoo.