by JAY PIERCE LOCAVORE’S DELIGHT: The Series #30. Follow us as we explore the bounty of our region’s farms through the eyes and palate of our own Chef Jay Pierce. I never knew, or even thought of, asparagus as a … Continue reading
LOCAVORE’S DELIGHT: The Series #28. Follow us as we explore the bounty of our region’s farms through the eyes and palate of our own Chef Jay Pierce. Strawberries, dandelion greens, asparagus, and rhubarb are all indicative of spring, but strawberries … Continue reading
by JAY PIERCE Greetings, salutations and craft beer libations to you and yours as we christen April – North Carolina Beer Month. The Old North State has tapped this month as the first annual event, toasting craft brews across the … Continue reading
by JAY PIERCE @l32sk Ask anyone who’s met them, and you’ll hear, “I just love the Lee brothers. Those boys are so sweet!” They are at the populist forefront of this new southern food movement that we find ourselves in; with … Continue reading
by JAY PIERCE St. Patrick’s Day is the one day of the year that people celebrate Scots-Irish history here — and they do it rather superficially. We like to dig a little deeper and say that we don’t do an … Continue reading
We asked our favorite farmers for the best tips on prepping the spring garden in February. From the state’s Extension Agent Karen Neill to our own resident farmer Mark Schicker, all were happy to share their best tips with you. … Continue reading
by JAY PIERCE - I think Collard Greens and Cognac are a match made in heaven. But it’s Valentines Day. Everybody tries to dine out on the day, February 14. Some people try to dine out the day before and after … Continue reading
by JAY PIERCE Four or five years ago, sliders were everywhere. At the time, I said I’ll never do sliders as long as they’re on the menu at Burger King. When it’s ubiquitous, you’ve gotta have a really good reason to … Continue reading
by JAY PIERCE In the South, we believe there are two things that matter more than any other on New Year’s Day—what you eat and who you eat with. Hoppin’ John, Collard Greens, and Cornbread have long been essential components … Continue reading
by JAY PIERCE Dennis Quaintance (L32 founder and all-around guru) likes to say that everybody’s got a different recipe for stew, but they all have one thing in common: time. And I said, “I love thyme, dude! That’s very French.” And … Continue reading
