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The Galley with Lynn and Glenn |

The Mediterranean Pasta at Black-Eye'd Pea includes grilled chicken and feta cheese served over thin spaghetti with fresh spinach, sundried tomatoes, artichoke hearts and capers sautéed in garlic and olive oil.

by Lynn Roberson photography by Glenn Roberson

Running their Dream

Carleen and John Savvides make everything at Mooresville’s Black-Eye’d Pea

The coconut cream pie is made fresh every day.

Lake Norman Currents | February 2012

42

T

he Black-Eye’d Pea Family Restaurant and Grill in Mooresville serves a tasty selection of American dishes — just don’t expect to find black-eyed peas on the menu. “My grandmother made the best blackeyed peas,” says Carleen Savvides, who owns the restaurant on East Statesville Avenue with her husband, John. Yet, until she can perfect her own recipe, she will not offer black-eyed peas.

This sums up their approach to the food on the menu. The Black-Eye’d Pea only features selections that the couple is confident meet their high standards and that they would serve to friends and family in their own home. "Our food is homemade," John says. “The food quality is very important to us. We do not open a can of anything. My potatoes are made from scratch.”

www.LNCurrents.com

Lake Norman Currents 0212  

Lake Norman's premier lifestyle magazine

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