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Strands of Food: The Ties of Help One Now + CurEat

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We recently discovered that almost every member of Help One Now downloaded CurEat and created profiles. When we make discoveries like this, we want to learn more! We asked Help One Now’s Chief Operating Officer Brigid O’Boyle why their office decided to use CurEat and what food means to the team! Here’s what she said:

While our work is international, we’re headquartered in Raleigh, North Carolina; with staff also in AR, TX, and AL. Our favorite moments are when we get to engage our local communities and form relationships with one another. We love when we are the common thread between people, or even groups of people – people who would otherwise not interact or develop friendships. The best way to do this is sitting down at the table, where everyone has a seat to enjoy good food and conversation, and where relationships are born. The power of sharing a meal is never lost on us, and we love the way food can bring us all together.

In the rare times we are able to have our entire team together, it usually centers around food. Whether at some of our favorite Raleigh spots or in the homes of our friends and supporters, we cherish the time to join around the table and share life together.

Seeing that the Help One Now team is comprised of individuals who have lived in different parts of the country, we know they all have good lists! We encourage you to open CurEat, find them and follow. We’ll even help you out! 

To follow:

Brigid O’Boyle 

Brennon Bloemendaal

Payton Junkin 

Izabel Rader 

Madeline Robless

Austin Collins

Help One Now is a non-profit organization that strives to end extreme poverty, care for orphans, rescue slaves, empower families, and see communities transformed through our international partners.

 

 

 

Bookmark, Pin and Discover Restaurants and Lists

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It’s Friday and you’re scrolling through the screenshots in the album on your phone. You’re looking for the pictures of restaurants, bars and coffee shops to plan your weekend brunch, lunch and dinner excursions. In all honesty, you most likely deleted them because your phone’s storage space was running low. So, we are going to take this moment to tell you about two CurEat features that will not only change your life, but they will also decrease the amount of screenshots you have on your phone: bookmarking and pinning. (We’re always here for you.)
How to Bookmark

Did you know that you can bookmark the restaurants you want to remember for future trips, date nights or Sunday brunches? (This would be the perfect place to insert a happy dance gif.) Open your CurEat app, browse through some of your favorite CurEaters and friends, find a restaurant you want to try in the future and simply click bookmark. Yep, it’s that easy. After bookmarking your restaurant of choice, just head to your profile and click the bookmark tab. Underneath, you’ll discover restaurants you’ve bookmarked.

How to Pin

If you discover CurEat lists that have multiple restaurants you would like to try, you can pin the entire list. Think about it like Pinterest. All CurEat lists are different and you might want to reference CurEater Jenny Bonchak’s “Coffee – Austin” list and CurEater Sam Jones’ “Austin” list. Simply hit the “pin” button on each list so you’ll remember to check them out. Like the “Bookmarks” section on your profile, there is a “Pinned” section where you can find the lists you pinned!

Now that you know how to swing a little more on the CurEat ropes, we challenge you to bookmark and pin as many restaurants and lists as you can. Happy listing!

CurEater Jason Alley: A Pioneer in the Richmond Food Scene

“We got into the Southern food game early, when people were realizing it was a vibrant and important cuisine.”

CurEater Jason Alley, of Comfort, Flora, and Saison in Richmond, Virginia proves that restaurants are more than a delicious meal (though he has that covered, too). His first restaurant, Comfort, uses reinvented southern classics, putting Richmond on the map as a culinary destination. After years of serving acclaimed classics and drinks (like their Dolly Parton themed drink menu), Alley decided to give back. As of March of 2018, Alley and his team started donating all profits from Comfort to FeedMore a Virginia food security charity.

“After being an active part of the Richmond Community for the last 15 years, we have decided that now it is time that we give back in a more permanent and meaningful way.” he wrote on Facebook, “We will donate our all of our net profits from the restaurant to fight food insecurity in and around Richmond.”

RECIPE: Jason Alley’s Red, White, and Blue Potato Salad

After the success of Comfort, Alley opened Pasture, a southern small plate restaurant with an emphasis on local ingredients. Like Comfort, Pasture earned accolades and gained a loyal following. For his next venture, Flora, Alley looked a little further south. The Oaxacan-inspired cuisine from chef Sergio Gomez features classics like shark tacos alongside bar food, which comes in handy if you’re catching a show — Flora is also a music venue. Chef Alley will soon add to his empire with a gastropub-arcade called Bingo in Richmond’s Scott’s Addition neighborhood.

VIDEO: Flora brings Mexican flair to the Fan District

For more from Jason Alley, follow him on Twitter, Facebook, and Instagram. Also worth reading: Jason’s moving essay about sobriety in an industry that can make it tough. To find out how Alley navigates Richmond’s burgeoning culinary wonderland, follow him on CurEat.

CurEater Carrie Morey: Founder of Callie’s Biscuits & Callie’s Hot Little Biscuit

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“The buttermilk biscuit is the purest and most simplest form of bread perfection. All my biscuit recipes start out as a buttermilk — it’s like a blank canvas.”

Carrie Morey knows a thing or two about biscuits. After all, she is the founder of Callie’s Biscuits and Callie’s Hot Little Biscuit, and ships the South’s favorite bread all over the country. She also serves those biscuits at her Hot Little Biscuit grab-and-go stores in Atlanta and Charleston. Callie’s Biscuits have been highlighted by Oprah, Martha Stewart, The Today Show, and many, many more.

VIDEO: Places We Love – Callie’s Hot Little Biscuit

The accolades are well earned. Carrie and her team mix each batch of Callie’s Biscuits by hand–no mixers. It’s a classic technique, one that Morey’s mother, Callie White, passed down. Callie’s Biscuits were first made famous through White’s celebrated Charleston catering business. Morey combined her passion for business with her inherited recipe and brought the biscuits to hungry fans from coast to coast–all while raising a family of her own.

VIDEO: Around Carolina–Callie’s Charleston Biscuits

The success of Callie’s Biscuits has led to a tantalizing family of products. From classics like pimento cheese and ham biscuits to cinnamon biscuits and cocoa and cream cookies, Callie’s currently offers a wide variety of gourmet treats with a distinctly Southern accent.

VIDEO: Goldbely Makes Biscuits With Callie’s Charleston Biscuits’ Carrie Morey

Follow Carrie Morey on Instagram, or find Callie’s Biscuits on Facebook or Twitter. For more of Morey’s Lowcountry expertise check out her cookbook. Finally to find out what restaurants butter her biscuits, check her out on CurEat.

Also, because we love Callie’s, we are partnering with Carrie to give away a month’s worth of biscuits! Here’s how: Create a profile on the CurEat App and follow Carrie Morey. (She has great lists of where to eat and drink in Charleston and throughout the U.S.). Then comment “complete” on our biscuits post and you’re all set.

CurEater Sean Lilly Wilson: Chief Executive Optimist of Fullsteam Brewery

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“(We’re) moving ‘full steam ahead,’ but we’re looking backwards to our agricultural traditions and our beer making traditions in the south.”

Sean Lilly Wilson is the owner and the self-styled Chief Executive Optimist at Fullsteam Brewery in Durham, NC. Fullsteam, under Wilson’s direction, brews foraged beers with ingredients they source from North Carolina farms. Wilson got his start in beer, by changing laws. After starting the movement to raise the ABV limits in North Carolina, Wilson decided to create a distinctly Southern beer. Fullsteam, “A Beer From The Beautiful South” was born.

VIDEO: to cure: Presents – Sean Lilly Wilson of Fullsteam Brewery

Wilson’s beautiful beer has won plenty of awards. Wilson himself has been lauded, too, including three nominations by the James Beard Foundation for Outstanding Wine, Spirits, or Beer Professional. While others celebrate his work, Wilson makes to celebrate the work of others, including his support of North Carolina’s beer month.

VIDEO: Our State: Fullsteam Brewery Beers Showcase Plow-to-Pint Ethos

Fullsteam’s beers change with the seasons. When it’s hot, we like their Southern Basil. When the cold weather rolls through, we grab a First Frost.  The brewery’s “plow to pint” philosophy means they have a strong connection to farmers and growers. The brewery also focuses on the community, cultivating close relationships with makers and artists.

For more on Fullsteam check out their website or find them on Facebook. For more from Wilson, follow him on Instagram or Twitter. Finally if you want to see where he grabs a pint and a bite to eat, follow him on CurEat.

6 CurEaters Who Are Here for You on National Pizza Day

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It’s not a secret. We’re in love with pizza. If you follow us on social media, then you know we recently embarked on our inaugural “I Wish You Were Pizza” tour — inspired by CurEater Mattie Beason and Felicia Trujillo. While you may think we’re “pizza’d” out, we’re absolutely not. In fact, some of us eat pizza more than twice a week, which means we’ll definitely be eating a slice (actually slices) for National Pizza Day. If you want to follow suit, we found 6 lists to give you some inspiration.

Mattie Beason // “I Wish You Were Pizza” List 

CurEater Mattie Beason influenced the name of our pizza tour with his t-shirt and the name of his pizza list. To say Mattie really loves pizza is an understatement. If you are feeling really adventurous and you live in the Triangle, you can take your own pizza tour this week (maybe Valentine’s Day) with Mattie’s “I Wish You Were Pizza” list. And if you’re in Baltimore, you can check out Hersh’s Pizza.

Vivian Howard // “Inspiration for Benny’s Big Time” List 

CurEater Vivian Howard recently opened Benny’s Big Time Pizzeria in Wilmington, NC. (We’re already planning a road trip to the Big Time.) We were overjoyed when she created a list of pizzerias that inspired her. Vivian’s taste doesn’t lie, so we know that each place on her list definitely hits the pizza mark. From NYC to Phoenix, you’ll 100% find a spot to fall in love with pizza all over again.

Robert Alexander // “Pizza” List 

CurEater Robert Alexander is the Master Baker at H&F Bread Co. in Atlanta, so we know his pizza list is top notch. For all you Atlanta natives and those traveling to ATL, you now have 4 solid pizzerias to choose from to celebrate the National Pizza Day today and everyday.

Bob Peters // “My Favorite Pizza Places” List

Bob Peters is a cocktail artisan and the Creative Director of Bar Operations of The Punch Room at The Ritz-Carlton in Charlotte, NC. When Bob Peters creates a cocktail, we know we are about to sip something that will change our lives. Literally. He knows how to make a solid cocktail. Seeing that we trust him to blow our minds with a creative cocktail, we trust he knows good pizza. He did create a list for his favorite pizzerias in Charlotte, after all.

Amber Faulisi // “Fav Pizza spots in the USA” List 

Pizzeria Faulisi in Cary, NC was the first stop on our “I Wish You Were Pizza” tour. We hearted everything about it, especially the interior. When it comes to finding the best pizza in the U.S., you can 100% count on Amber Faulisi to know the right spots. She has places listed from New York, Pennsylvania, Arizona, and Oregon. Thank you, Amber, for making all our pizza dreams come true on National Pizza Day.

Kevin Getzewich // “Pizza N Breakfast or Lunch” List

CurEater Kevin Getzewich, Executive Chef at One Broad Street, gives you two pizzeria options in Charleston. Sometimes it’s better to have just a few options that you know for a fact will be amazing. We’ve wanted to try Luke’s Craft Pizza for a while now, and we plan on doing so when we are in Charleston for the Charleston Wine and Food Festival. We’re coming for ya, Luke!

CurEater F. Griffin Bufkin: Soul of the South

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“We keep it real. We stay with the wood and stay with our hearts and the craft of smoking.”

St. Simons Island is a barrier island along the coast of Georgia. About halfway between Savannah and Jacksonville, it is in a great locale known for good eating from red rice to she-crabs, and now thanks to F. Griffin Bufkin classic, soulful barbeque. Bufkin is a third generation islander and a true polymath having worked as photographer, designer, and club operator before settling in to the low and slow life of a barbeque man.

VIDEO: BBQ Feeds the Soul on St. Simons

Along with Co-owner Harrison Sapp, Griffin Bufkin opened Southern Soul Barbeque in 2007. Acclaim followed, including an appearance on Diners, Drive-Ins, and Dives. Just when the rest of the country was starting to notice what was smoking on St. Simons, Southern Soul suffered a serious fire. But, they rebuilt and were quickly back in the saddle. They also got back in the habit of picking up awards like Southern Living’s 2017 award for The South’s Best BBQ. Their menu has garnered acclaim for its blend of traditional soul food sides and classic, wood smoked pork, brisket, sausage, and poultry. They also have created a line of retail products including rubs, sauces, and a particularly epic bologna.

RECIPE: Southern Soul’s Brunswick Stew

Bufkin isn’t just a student of BBQ. He also cares deeply about the cultural of soul food from coastal Georgia and beyond. He’s active in the Southern Foodways Alliance, and Southern Soul’s website provides a list of supplier, organizations, and other restaurants that share SFA’s philosophy. Bufkin’s Instagram is another great source–he frequently posts dynamic images of chefs, restaurants, and meals from his region and beyond.

For more of F. Griffin Bufkin favorites follow him on CurEat.

 

Lists for the Slopes: Find the Best Places to Eat at the Top Ski Destinations

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Let’s face it, the best part of skiing is the après. We will put our fear aside and take on a black diamond if we know there’s an exceptional dish and libation waiting at the end of the run. If you’re packing your bags for a few more winter hurrahs on some of the top slopes before beach season, we’re 120% here to help you find the best places to eat and drink. These three CurEaters have lists in some of the most popular ski destinations in the country.
Jenn Rice // Where to get a drink in park city 
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Image via Firewood

This list is it. Aside from some of the best spots to grab an after-the-mountain drink, it’s also got some pretty good eats. Whether you want a glass of wine, burger and fries, cocktail, or elk loin, you’ll find a place for each on this list. Jenn Rice definitely has her finger on the top bites in one of the top ski destinations.

Kenny Gilbert // Telluride 
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Image via Smuggler’s Brewpub

CurEater and Chef Kenny Gilbert lists his favorite restaurants in Telluride, and they’re all extremely different. Looking for the pub vibe where you can sip a brewski and eat a burger to recover from a day on the mountain? Try Smuggler’s Brewpub. If you have a hankering for authentic Thai cuisine, check out Siam. Maybe you just want a classic cheese pizza that makes you feel right at home. Well, Brown Dog Pizza has you covered on that one. You never know what you’ll crave once you conquer some of the most difficult slopes. Clearly, Chef Gilbert’s cravings differ, so you’re in luck.

Carrie Morey // Jackson Hole 

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Image via Hatch Taqueria and Tequila
With 12 spots on this list, it will be hard to pick your favorite. We would definitely start our day at Persephone Bakery because their milk toast caught our eye. We’d absolutely find our way to Hatch Taqueria and Tequilas for, yep, tacos and tequila. There really is something for everyone in Jackson Hole, so let Carrie’s list act as your field guide.

CurEater Ashley Boyd: The Art of the Pastry

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“I come at the plate thinking of how to combine flavors and what are the different ways I can get them on the plate. It’s sort of painting with flavors in a way.”
VIDEO: Order/fire: Ashley Boyd

If it seems like Ashley Boyd is at home in the kitchen of Charlotte’s 300 East, it’s because she is. Her mother founded the restaurant, and Chef Boyd started working there at age 13. Her love for pastries came after she graduated from art school while working at a Brazilian steakhouse in Chicago. After living and cooking in Detroit, Atlanta and San Francisco, she moved back to Charlotte. In addition to her role at 300 East, Boyd joined Heritage in 2015 to put her unique spin on their desserts.

VIDEO: Ashley Boyd makes cheesecake and talks about her process

If you follow Boyd on Instagram you will see the influence of that fine art degree. She creates some of the most visually delicious desserts you’ll ever see. But they don’t just look good, they taste good too. Good enough, in fact, that Boyd was part of a team invited to prepare a dinner to honor Charlotte at the James Beard House. Boyd’s desserts are visually stunning combinations of the familiar and new. For example, Food & Wine recently highlighted her tres leches cake made with classic Southern ingredients like pawpaw and buttermilk.

VIDEO: Ashley Boyd makes the perfect Chocolate Chip Cookie

Follow Ashley Boyd on Instagram, and 300 East on Facebook. Discover where Ashley Boyd likes to dine on CurEat.

CurEater Tom Gray: Executive Chef and Owner of Moxie Kitchen + Cocktails

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“When an item is grown locally and sustainably, fresh-picked and served within a few hours or days of being harvested, the flavor, color, texture, vibrancy, freshness and nutrient content are all at their peak.”

Tom Gray gets it. He knows that a great meal isn’t complete without a great drink (or two). If you can source that meal and those drinks close to home, he believes they’re even better. If you want to cook with local, Florida produce, you will use a lot of seafood and citrus. The flavors of Northern Florida influence Gray’s cuisine. Think traditional Southern fare with a blend of Caribbean flavors.  Gray also makes an occasional nod to the West Coast, seeing that he worked in California early in his career. Gray wanted to bring a fun, locally-focused restaurant to his hometown and opened Moxie in 2013.

VIDEO: Make a perfect negroni with Tom Gray

Creating a locally-focused menu requires an expansive knowledge of seasonality, agriculture, and region. For example, Jacksonville’s sandy soil makes some traditional farming practices a challenge. So in the fall, Gray leans heavily on greens and shallow root veggies. “The biggest difference between us and other restaurants in Jacksonville is that we deliver local cuisine,” says Gray. “My advice for any season, any year, is to ‘support local’ and ‘ask questions.’ If you are interested in having a variety of cool, unique places to shop or eat, you have to make a decision to support them,” he told Void.

VIDEO: Moxie Kitchen + Cocktails

If you want to put Gray’s knowledge to work, follow him on Twitter or Facebook. If you want to explore Chef Gray’s Jacksonville or find some incredible tips for West Coast dining find him here on CurEat.