Well you gotta love the Charlotte “winters”, one week it’s freezing the next it 65 degrees out. Today looks like it’s going to be beautiful and we’ve put some new dishes on the menu for you to try.
Last week we taught our Curing Meats & Sausage making class and Food Baby Today decided to do a great write-up on the cooking class with pictures and a detailed account of the class. Check out her article: http://foodbabytoday.blogspot.com/2013/01/the-roots-sausage-class.html. We have 4 more cooking classes scheduled for February with Pasta Making and Last Minute Desserts being new. Send us an email if you are interested in signing up.
Eat. love. drink
Menu: Trust Us
Location: Need to know basis
Availability: Very Limited
Innamorato(in love): an evening away from the commercial pace of Valentine’s Day. Enjoy a multi course, wine-paired meal from the hands and minds of Chef Craig Barbour from Roots and Chef Susan Dillingham of The Tiny Chef
Cost: $195 per couple
Fried NC Oyster Po’ Boy
Cornmeal and herb crusted NC Oyster fried fresh to order with local field greens, lemon aioli, and
$9 (Expensive but worth it, it is rare we get local seafood)
Roasted Chicken Arepas
Warm Handmade Arepa, Stuffed with Chili and Garlic Rubbed Roasted Chicken, Cilantro and Turnip Cress Salad, and Finished with a Local Cheese Blend
Arepas are a traditional Venezuelan street food, they are basically hand formed cornmeal rolls that are baked and/or cooked on a griddle to achieve a crispy outside texture and warm moist inside.
Roasted Pumpkin Veggie Burger
Roasted Local Organic Cinderella Pumpkin, Local Yellow Eyed Field Peas, Fresh Herbs and Chopped Walnuts, topped with marinated julienne of kale, and sea salt and Aleppo pepper aioli
Beet and Goat Cheese Salad
Roasted Local Beets, Field Greens, Shaved Turnip, Sliced Cucumber, and Black Pepper Goat Cheese Dressing
See you at the Cart!