servings of cheese grits Rinse shrimp. Pat dry. Preparation: Dice bacon and fry lightly in a large skillet until brown, but not too crisp. Drain bacon on paper towels. Add enough oil to skillet to make a thin layer. When fat is hot, add shrimp and cook until they begin to color. Add mushrooms and sauté, stirring about four minutes. Sprinkle with bacon and scallions. Add garlic, lemon juice, wine, Tabasco, parsley, salt & pepper. Spoon over cheese grits. Sunday brunch. The menu includes soups, salads, sandwiches, entrees, and daily specials.
announce their new Chef Brian Adornetto Cooking Class Series offered at the Downtowner Magazine office in Oakwood. Classes are just 75 per person and include cooking class, dinner and wine. One participant from each class will win the chance to accompany Brian and Downtowner publisher Crash Gregg on a restaurant review for an upcoming issue. Call or email for more information, class dates or
Downtowner Magazine Food Editor, Brian Adornetto Chef Brian Adornetto graduated from the Institute of Culinary Education in New York City and has over 15 years of professional cooking experience. He is a member of the International Association of Culinary Professionals, Spoons Across America and the American Personal Chefs Association. He has over eight years of teaching experience, is on the culinary faculty at Wake Tech and is a regular guest chef at A Southern Season in Chapel Hill. In addition to being the food editor for the Raleigh Downtowner Magazine, Chef Brian also runs his own personal chef business, Love At First Bite. Chef Brian and the Downtowner Magazine are proud to
NOFO’s Famous Shrimp & grits
(Based on Bill Neal’s Recipe) Serves 1 pound shrimp, shelled 6 slices of bacon Blended oil 2 cups white mushrooms, sliced 1 cup scallions, sliced 1 large clove garlic, crushed 1 shallot, minced 2 tsp lemon juice 2 tsp white wine Dash of Tabasco Salt & pepper to taste
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Everyone Loved Lucy!
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Raleigh DOWNTOWNeR MagaziNe
| Downtown raleigH’s PreMier MontHlY | VoluMe 6, issue 10
Published on Oct 18, 2010
Fall Food & Fashion is our feature article for this issue of the Raleigh Downtowner along with some of our regular columns, including Downto...