NEWS HIGHLIGHTS:
SIGNS OF LATE SUMMER: Pink Snapper with Leeks and Sweet Peppers; Hanger Steaks with Wine Merchant Butter; the last few weeks for big plates of Ribs. Side dishes of wonderful Fried Okra; Grilled Corn on the Cob; or a Late Summer Salad with the last of the Yellow Tomatoes alongside delicious Roasted Beets. And for dessert: Scuppernong Grape Sorbet or Watermelon Sorbet.
JAMES BEARD NEWS: This year Bill Smith made it to the final-finals for Best Chef Southeast at the 2010 awards held at Lincoln Center. And Crook's was for the first year a nominee for Outstanding Restaurant in the US. Tuesday, June 15th, Bill Smith cooked a sold-out dinner at the James Beard House in West Village, NYC.
GRAVY: Read Bill Smith's piece in Gravy, the Southern Foodway's Alliances newsletter.
Reservations Accepted, Walk-Ins Welcome.
All dining areas at Crook's are now smoke-free.
Gourmet named Crook's one of “ America’s Best Farm-to-Table Restaurants.”
And, Chef Bill Smith has been bloggin'. Read his Chef's Eye on Franklin Street and beyond.
Classic Cocktails: Among them are the Frozen Mint Julep, made with Bill Smith's Mint Sorbet and a shot of Rebel Yell.
On The Walls: For September,
GIFTS: We have signed copies of Holy Smoke! (the NC BBQ book) and the Food & Wine best book, Seasoned in the South by Bill Smith. Also Bill & Moreton Neal's cookbooks; gift certificates; T-shirts (including, I HEART Cheese Pork); grits; and tote bags.
Kathleen Purvis, Food Editor for the Charlotte Observer wrote a wonderful article on Chef Bill Smith.
FOR A GREAT LUNCH: Matt and Sheila Neal have opened Neal's Deli in downtown Carrboro. Check 'em out for some delicious sammies.
