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October
2008
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Issue
159
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what'sinstore demo
hours
mon-sat, 11am-6pm
sun, 12pm-5pm
Good tastes
from around the world
and around the corner;
only at your locally-owned
hometown destination!
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| booksignings |
18 Sat 11–2
Artist/Creator Mandy Bagwell
is here to sign and personalize her unique and collectible holiday tabletop creations.
25 Sat Noon–3
Jean Anderson,
Chapel Hill resident and author, signs her James Beard
Award-winning cookbook, A Love Affair with Southern Cooking.
*Books must be purchased at A Southern Season. |
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CELEBRATE
OUR NC FOOD & WINE FESTIVAL IN OCTOBER
3 Fri
Chapel Hill Toffee *
Karen and Mark Graves present a Southern twist on an English treat.
4 Sat
KaraMia
Gourmet Wine Jellies
4 & 5 Sat & Sun
Rishi Tea
Todd Nixdorf samples Rishi’s premium organic and fair trade teas;
many of which were World Tea Expo winners this year.
10 Fri
William’s Pork *
British-style bacon, bangers, and sausage from pasture-raised pork
produced in Lumberton.
11 Sat
Kozy Kandles *
Beeswax and soy wax candles with natural fragrances and longer
burning times from Pittsboro.
11 Sat
Lee’s Bees Honey *
Jeff Lee has almost a million worker bees just down the road in
Mebane. He’ll bring a few with him when he comes to visit.
11 & 12 Sat & Sun
Sierra Terra Cotta Pottery *
Chapel Hill potter Stan Cherin handcrafts unique pieces for
home and garden.
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18 Sat 11am-5pm
3rd Annual Taste of the State
Over 20 North Carolina food, beverage, and craft vendors under one
tent in our parking lot along with a pig pickin’ and music! |
18 Sat
Escazu Chocolate *
North Carolina’s only premium chocolate bar maker hails
from Raleigh.
24 Fri
Orange Cat Art *
Photographer Jill Davis captures the beauty of NC for
her line of note cards, posters, and calendars.
25 & 26 Sat & Sun
WMF
WMF Pressure Cookers are safe, an incredibly fast way to cook, and
are a big favorite of the chefs here.
26 Sun
Coolest Gadgets Open House in CLASS, Cooking School Staff
The cooking school staff demonstrates their favorites along with
“can’t-live-withouts.”
31 Fri
Happy Halloween!
Get caught up in Spider Web Brownies.
* denotes a NC Company
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what's on
side dish anyway?
Sunday,
10/5
- Andrea Weigl - N&O food writer
Suncay,
10/12 - Kelly Alexander - Chapel Hillian and author of Hometown
Appetites: The Story of Clementine Paddleford, the
Forgotten Food Writer
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Side Dish
A Southern Season is on the radio!
Enjoy 30 minutes of tasty talk on
WCHL 1360AM,
Sundays at 11:00am
Miss it on Sunday?
Catch it again the following Saturday at 11:00am.
Side
Dish on Demand
Click for the latest edition and past show
archives!
Email
Deborah & Jay:
sidedish@wchl1360.com
Your hosts Deborah Miller and
Jay White will help you explore
and discover the fascinating
world of food and wine from a local perspective. |
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A Southern Season and the Farmers of Orange
Saturdays, 8am-noon.
in the
University Mall parking lot directly in front of
A Southern Season.
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sharing
good taste
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Chris Holloway,
Executive Chef
A Southern Season
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Over the years as my family has grown, getting all of us—parents,
siblings, children, and spouses—together on Thanksgiving Day has become a logistical nightmare. Several years ago my parents proposed
a simple solution. Rather than trying to get us all together on Thanksgiving, we would wait until the following Saturday, and start a
new tradition.
Now, early Saturday morning my brother and I arrive at my parents’ house and set up a gas burner and a 60 quart pot in the backyard. It
is around this pot that my family will spend the next several hours taking turns stirring 35 quarts of Brunswick Stew with a wooden paddle.
There is some serious prep to be done the day before, but Saturday is for relaxing with our family and of course, listening to the Duke/Carolina football game on the radio. Once my mother decides the stew
is done, it’s time to eat.
The day ends with a table full of portioned quarts cooling in the November night air.
Contributed by Chris Holloway, Executive Chef
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Brunswick Stew
24 c tomatoes 24 c tomatoes *
10 c butter beans, cooked
10 c corn (fresh or frozen)
8 c onions, ¼ inch chopped
8 lbs potatoes, diced ½ inch
2 large hens or 9 breasts & 10 thighs
5 lbs pork (boston butt or shoulder)
5 lbs beef (bottom round)
1½ Tbsp red pepper
¼ c black pepper *
¾ lb butter *
12 oz Worcestershire sauce *
¼ c salt *
½ c cider vinegar *
½ c brown sugar *
Day before:
Cover beef and pork with foil and roast fat side up at 350 °F for 3 hours or until browned and meat begins to fall apart. Put chicken in
pot and cover with water. Bring to low boil and cook until meat falls
off the bones (about 2 hours). Remove chicken. Stock can be frozen for future use. Let chicken, beef, and pork reach room temperature.
Then ‘pull’ the meat and store in refrigerator overnight. Boil
potatoes until done. Mash half. Mash half of the butter beans.
Day of:
Put everything in the pot and cook it over low heat until it reaches a deep orange color (approximately 6 hours). Brunswick stew is not
red! Stir. Drink beer. Stir. Enjoy!
This recipe makes 17.5 quarts or roughly 4.5 gallons. There is plenty, so send everybody home with some or freeze it. It’s a great
meal for the winter with nothing more than saltines.
* available in our store
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whatsinclass |
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There's
always something cooking
in our kitchen!
Download
our current CLASS
schedule at
www.southernseason.com |
Willard & Marilyn's
Biscuit Class
Sells out every time!
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Our class schedule is available online or you can pick up a
copy in our store.
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Brought
to you by A Southern Season and sponsored by
 
Visiting
chefs enjoy the Southern hospitality of The Carolina Inn.
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upcomingwineevents
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fridays
uncorked
october
10.03 Domestic Bliss $14
10.10 Fall Reds $11
10.17 The Southern Hemisphere $13
10.24 Bordeaux $18
10.31 Fear of the Unknown - Blind Tasting $11
Every
Friday 5-8pm
NOTE:
Please purchase your tickets in
advance to assure a space in the room!!
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saturday wine nights
october
10.04 NC Food and Wine Night $21
10.11 Wine and Charcuterie $23
10.18 Eclectic American Whites $13
10.25 Vines Get Better With Age $22
Every
Saturday 6-8pm
NOTE:
Please purchase your tickets in
advance to assure a space in the room!!
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Editors
Note:
For all you wine aficionados out there,
please forgive us for not always including all the special
characters in our missives that are emailed. With all the different browsers,
computers and programs out there, the characters often
create havoc with the content.
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weathervane
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October NC Beer Dinner
Wednesday, October 15th, 7pm
The month of October is a North Carolina celebration at A Southern
Season. We want to show off some of the great microbrews being
produced here in our own home state. Come and enjoy a hearty meal
prepared by Executive Chef Patrick Cowden, paired perfectly with
selections from our extensive beer collection.
Tickets are $45 per person
(does not include tax and gratuity).
Call ahead for reservations. 919-929-9466
See
our current Weathervane
menus.
Wi-Fi
Weathervane is wireless!
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monthlyspecials
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coffee &
tea
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Moka Java, 1-lb
$9.50 reg/ $6.99
sale
Decaf Moka Java, 1-lb
$11.50 reg/ $8.99 sale
Cappuccino, 1-lb
$10.50 reg/ $7.99 sale
Hatteras Blend, 1-lb
$12.95 reg/ $9.99 sale
prices
good on full pounds only
Please
specify either whole bean (wb)
or all-purpose grind (ad) when ordering.
Call
800.253.3663 to order
or click
here to order online.
NOTE:
All coffee special orders must
be shipped immediately. Because the
specials change, they cannot be
held to ship for a later date.
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Discover
the world of tea with our new monthly tea specials.
Each month we will feature a specially select group of teas to try.
Carolina Breakfast
Tea
2-oz $2.75 reg/ $2.20
sale
4-oz $5.50 reg/ $4.40 sale
Honyama Sencha Green Tea, 1-oz
$5.50 reg/ $4.40 sale
Call
800.253.3663 to order
or click
here to order online.
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candy |
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Halloween Lantern w/ Butter Cookies $8.95 BOGO*
Munchie Medley Tin, 7.5-oz $9.95 BOGO*
Perugina Baci Bar, 4.37-oz $4.25 reg/ $3.25 sale |
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grocery |
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Thomas Sauce Bloody Mary Mix, 32-oz
$5.50 reg/ $4.13
sale
Honest Tea, 16-oz
$1.89 reg/ $1.39 sale
Kind Bars, 1.4-oz
$2.25 reg/ $1.69 sale |
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house&home |
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Vera Bradley Dinnerware 30% off
Thymes Lavender Toiletries 20% off
WMF Flatware 20% off |
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deli |
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Country Apple Pie, 10”
$14.99 reg/ $9.99
sale
10 Year Aged Wisconsin Cheddar, 1-lb
$12.99 reg/ $9.99 sale
Potato Scallion Bread
$3.99 reg/ $2.99 sale |
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winespecial |
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Biltmore Estate Cardinal Crest Red
$13.99 reg/ $10.99
sale
Biltmore Estate Chenin Blanc
$11.99 reg/ $10.50 sale |
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While supplies last, prices good through October 31, 2008.
* Buy one, get one free. |
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| weathervanewinespecials |
| Come in out of the heat and enjoy our $4 a glass wine specials 7 days
a week. |
| White |
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Red |
| Vieux Clocher Grenache Blanc |
Sun |
Bodegas Leceranas Garnacha |
| Château Clément Termes Mauzac Blend |
Mon |
Zintry Zinfandel |
| Bidoli Pinot Grigio |
Tues |
Valle Escondido Malbec |
| Moltès Pinot Blanc |
Wed |
Castle Rock Pinot Noir |
| Nugan Chardonnay |
Thurs |
Saint Christophe Syrah blend |
| Haras Sauvignon Blanc |
Fri |
Domaine Régusse de Pinot Noir |
| Steininger Grüner Blend |
Sat |
Marziano Abbona Dolcetto |
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octoberpiggybank
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this months donation goes to:
This month’s donations go to Orange County Literacy Council. 12% of
Orange County adults have significant literacy needs, the Council
provides free one-on-one tutoring, small group classes for adult
learners, family reading workshops, creative writing in local men’s
and women’s shelters, and tutoring within the Orange Correctional
Center.
Make your spare change count!
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Demos
and Sampling Hours 
11am-5pm, Monday-Saturday
12pm-5pm, Sunday
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Store Hours
10am-9pm, Monday-Saturday
11am-6pm, Sunday
919.929.7133 |
Weathervane Hours
7am-9pm, Monday-Thursday
7am-10pm, Friday & Saturday
10am-6pm, Sunday
919.929.9466
Our coffee bar opens at 7am |
Catalog
Order Hours
24 hours
7 days a week
800.253.3663 |
A
Southern
Season
University Mall
Hwy 15-501 @ Estes Drive
Chapel Hill, NC 27514
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