It was a tremendous afternoon on Sunday Nov 6 in Charlotte! It was the first time I attended an Order/fire screening, but I can assure you it won’t be my last.
The Web series, done in an exceptionally well thought out, casual documentary style, of sorts, is a series of filmed interviews of Charlotte area chefs and farmers and is the brain child of Charlotte’s own videographer and award winning photographer, Peter Taylor and chef and on screen host Marc Jacksina.
The screening this day was an afternoon of new and old friends all from and in support of Charlotte’s culinary community – chefs, farmers, media and more attended the Order/fire screening of Episode 3 of the series’ second season, featuring chef and owners of The Yolk in Rock Hill and @Dawn in Charlotte, chef Greg Collier and his wife Subrina.
Both places are wonderful breakfast joints with lunch and sometimes dinner options. I personally love that menus at The Yolk and @Dawn are always changing. Greg is an exceptional chef and always has something new and different up his sleeve that he is anxious to try out on his regulars. The wait for a table at The Yolk, the first and more established of the Collier’s two restaurants is sometimes long, but always worth it. Both places should be on your Must- Go-To-Soon list #TellThemHeidiSentYou
This Sunday, the afternoon family friendly event in Greg and Subrina’s honor, an O/f viewing party and benefit chicken dinner took place at Free Range Brewing in NODA.
Free Range brewing is a great place with something for everyone. Have to admit it – I am not a beer lover at all – seems I am missing the beer-loving gene altogether, but I am thrilled that Free Range had other local options in addition to their line of lovely local brews.
And its thanks to Free Range Brewing that I am now officially obsessed with farmer Jamie Swofford‘s seasonal Old North brand shrubs on the menu.
A shrub is an artisanal drinking vinegar often flavored with other ingredients. For Swofford that, of course, means local ingredients, often directly from his farm.The shrub is concentrated and may be used in cocktails or thinned with carbonated water for a good-for-you thirst quenching beverage. The non alcoholic, fresh and fizzy muscadine and rose hips shrub is on tap NOW at Free Range and is simply delicious! Two others, in the concentrated form, are available in bottles at Free Range Brewing. (You’ll be hearing more from me on these delicious drinkables these soon.)
The A Bao Time food truck in the parking lot on Sundays was a great addition as well. Note: you can learn more about all the events that take place at Free Range Brewing and all of their local brews here; follow A Boa Time via the truck’s social media and learn more about Jamie Swofford , “The Chef’s Farmer” on his website and in his own Order/fire documentary on the O/f website.
For the Nov 6 event, chefs Geoff Bragg, Marc Jacksina, Greg Collier and others hosted a Chicken Pickin’ for guests to enjoy.
Whole chickens were rubbed with Collier’s own Tennessee Rub, then smoked and served in quarters with a nap of Alabama white sauce – Wow. Sides of Mac and cheese, vinegar based slaw, baked beans and rolls were prepared by the talented faculty and students team from the Community Culinary School of Charlotte – a real Charlotte treasure! Stop by the school to taste for yourself for breakfast or lunch or hire their team at Encore Catering to help with your next event!
Yummy sugar glazed Pumpkin Chocolate Chip cookies from 300 East made for a sweet finish to a delightful afternoon. Chickens for the event were graciously donated by Springer Mountain Farms so that the proceeds from the event could all go to benefit the programs at the Community Culinary School of Charlotte.
Not sure when the next screening for Order/fire will be, but follow this blog and my social media and I’ll be sure you hear all about it. Meanwhile catch up on other episodes from this season and last online at http://orderfireclt.com/ #TellThemHeidiSentYou