Feeling lucky, Charlotte?

Here's a quick contest for you. See that number in the picture? It was a little dark, so I'll repeat it: 1158499.

Where did I shoot the picture and what does the number mean?

I have a copy of "Mad Hungry Cravings," by Lucinda Scala Quinn, for the first person who emails me at kpurvis@charlotteobserver.com with the correct answer. Ready, set . . .

UPDATE: Well, that took 11 minutes. The winner is Adam Robertson, who sent the correct answer at 11:28 a.m. That's the number of pizzas made by Luisa's Brick Oven Pizza on Abbey Place since it opened in 1991.

Apparently, owner Jeff Russell started keeping count when they were nearing the millionth pizza two years ago. Customers enjoyed it so much that he has kept it up, updating the number every Saturday night. He has a formula that lets him account for the number of pizzas they put out on the buffet, too.

Season's eatings in Charlotte, Tupelo Honey and more

You know it's the week after Thanksgiving when you can go to a holiday food event every night. Here were just three I fit in last week:

Community Culinary School of Charlotte is good causes rolled in good causes: The culinary program takes people who've had employment problems for various reasons and trains them for jobs in food service. And as part of their training, they do catering and make the meals for Friendship Trays.

Tuesday night's fund-raising holiday party pulled in an enthusiastic crowd (left) with a silent auction, food samples including a pasta bar, and a culinary competition featuring instructors and alumni vs. the most current class, No. 47. That's program administrator Lakesha Lamons, above, in the chef's jacket and Santa hat. She's also a graduate herself, of Class 41.

In my column last week, I wrote about the career of Jeff LaBarge, chef-instructor and director of the culinary program at Central Piedmont Community College. Wednesday night's party for LaBarge was supposed to be a surprise (oops, no one told me), and it still was: His wife, former chef Nell LaBarge, hid the paper and even unplugged the computer so he couldn't go to The Observer online.

The party was a dinner featuring food by the advanced garde manger (cold-food prep) class. But here's one last thing that says a lot about the effect a single teacher can have: Two of the guests were LaBarge's former students, Chicago chef Gene Kato (center) and Ilios Noche chef James Jermyn (right), who stepped away from very busy restaurants just to be there for their former teacher.


And finally, Friday night brought the very packed preview party at Tupelo Honey, the hugely popular Asheville restaurant that opens today in the former Pewter Rose spot at 1820 South Boulevard. If the popularity of the original in Asheville is any indication, if you get in line today, you might get a spot for brunch next Sunday.

There are a lot of funny touches in the new space, including a big crown-shaped light fixture at the front desk. And if you've ever schlepped up those stairs, you'll be happy to see the first welcome touch when you arrive: A new elevator (left).

Executive chef Brian Sonoskus was there and thrilled: He has lived and worked in Charlotte several times in the late '80s and early '90s, including at Talley's Green Grocery, for Fran Scibelli at Metropolitan and at Bayou Kitchen. So he knows Charlotte. ("I've seen every show the Grateful Dead ever played in Charlotte since 1981." Yeah, he's right in home in Asheville.)

The food included the very popular pork chops with Zippy sauce, a kind of smoky/chunky barbecue sauce, huge scallops in a roasted garlic beurre blanc, and crab cakes that were falling-apart tender. My favorite thing was the Honey Pickled Beet Salad. Seriously, even if you don't like beets . . . It will be on the menu, but the recipe also is in the Tupelo Honey Cafe Cookbook, written by Sonoskus and former Southern Foodways president Elizabeth Sims. I'll put it below. You need a mandoline or a some kind of really sharp slicer, like a food processor with a slicing blade, to make it.


My favorite touch at Tupelo Honey proves that Sonoskus and his pals do know our humble city. In the bar, there's a painting featuring a bottle of Cheerwine and the most important of all stock cars, No. 3. Next to it, in a tiny frame, there's the perfect quote about Charlotte, by artist Amy Evans:

"Charlotte likes her drinks sweet, her cars fast and her pockets full."

Yep, that's us.


Tupelo Honey Pickled Beet Salad

2 pounds beets (you can use a variety of colors)
1 large Vidalia onion
2 cloves garlic
3/4 cup olive oil
1 cup cider vinegar
1/2 cup honey (Tupelo preferred, but non-pedigree honey will do)
2 teaspoons coarse sea salt
1 teaspoon ground white pepper

Peel and trim the beets and onion. Slice very thinly using a mandoline or slicing blade on a food processor. Crush the garlic with the flat side of a knife and add whole to the mix. In a separate bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the sliced beets and onions. Mix well, cover and refrigerate overnight before serving.

YIELD: 8 to 10 servings.

One Great . . . shrimp stew

With rainy, chilly weather expected to set in over the weekend, a good bowl of stew may be just what you need.

Susan Arelt-Pohlman of Weddington answered my call for good recipes for the One Great feature, since my kitchen is currently the housing equivalent of a dust bowl. My. that dry wall does make a mess?

Susan explains: "I cannot claim credit for this recipe, which I found through Fine Cooking's website (Pam Anderson is the author). I appreciate that it is easy to prepare (minmal prep, one bowl, one Dutch oven), is festive and has fantastic flavor."

I see that Susan and I are both Fine Cooking, Pam Anderson - and coconut milk. The combination of shrimp and coconut milk is particularly wonderful. I'll save this to make as soon as I have a stove again.

Shrimp Stew With Coconut Milk, Tomatoes and Cilantro

3 pounds jumbo (21- to 25-count) shrimp, peeled and deveined
Kosher salt
2 tablespoons extra-virgin olive oil
1 large red bell pepper, sliced into very thin, 1 1/2 inch strips
4 green onions, thinly sliced (keep the white and green parts separate)
1/2 cup chopped fresh cilantro, divided
4 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 (14.5-ounce) can petite-diced tomatoes, drained
1 (13.5- to 14-ounce) can coconut milk
2 tablespoons fresh lime juice

PLACE the shrimp in a large bowl, sprinkle with 1 teaspoon salt, toss to coat and set aside.

HEAT the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the bell pepper and cook, stirring, until almost tender, about 4 minutes. Add the green onion whites, 1/4 cup of the cilantro, the garlic and the pepper flakes. Continue to cook, stirring, until fragrant, 30 to 60 seconds.

ADD the tomatoes and coconut milk and bring to a simmer. Reduce the heat to medium and simmer to blend the flavors and thicken the sauce slightly, about 5 minutes.

ADD the shrimp and continue to cook, partially covered and stirring occasionally, until the shrimp are just cooked through, about 5 minutes longer. Add the lime juice and season to taste with salt. Serve sprinkled with the green onion tops and remaining cilantro.

YIELD: 6 to 8 servings.

Friday farmers market roundup

Now that Thanksgiving is over, winter market hours have kicked in at many markets. Here are a few I know about. If you have more or want to know the status of a particular market, post a comment or email me directly, kpurvis@charlotteobserver.com, and I'll check on it for you.

The Matthews Community Market, 208 N. Trade St. in Matthews, has switched hours to 8-10 a.m. every Saturday. That's rain or shine, so even if it's sleeting, expect that anyone with freshly grown, local food will be there, huddled under the tents. www.matthewsfarmersmarket.com.

The Davidson Farmers Market is closed this week, but will be open next Saturday, Dec. 14, from 9 a.m. to noon. That market is open every other week until next spring. The market is next to Town Hall between Main and Jackson streets. www.davidsonfarmersmarket.org/

The Charlotte Regional Farmers Market, 1801 Yorkmont Road, is open 8 a.m.-5 p.m. Tuesday-Saturday through March. On Saturdays, there are still a number of local growers filling both the open-air and the indoor sheds. And if you're shopping for crafts, remember that the Crafts Barn is open 8 a.m.-2 p.m. through December. The market now has an active Facebook: www.facebook.com/CharlotteRegionalFarmersMarket

The Atherton Mill and Market, 2104 South Blvd., will hold its First Friday Holiday Arts Market tonight (as in Friday night), and will be open as usual on Saturday. The best way to keep up with that market also is Facebook: www.facebook.com/athertonmillandmarket

Southern books, local teaching and more

Click over to www.charlotteobserver.com/food today (or heck, go old school and open a print newspaper) and you'll find:

The Southern cookbook roundup. There are so many great food books this year that we didn't know where to begin. So my Raleigh counterpart Andrea Weigl and I picked through the stack of 2013 Southern cookbooks to highlight our favorites, including Ed Lee's "Smoke & Pickles" and John Currence's "Pickles, Pigs & Whiskey." And this morning, I got one more in the mail that you should consider: "Essentials of Southern Cooking," by Damon Lee Fowler (Lyons Press, $35). On the first flip through it, I spotted a dozen dishes I want to read more about. 

In my column, I talk about the influence and impact of CPCC culinary instructor Jeff LaBarge, who is retiring. You probably encounter LaBarge's teaching every time you sit down in a Charlotte restaurant. 

I know a lot of fans of Betty's Pimento Cheese at Harper's, as sassy as Betty Sasser herself. In You Asked For It, Robin Domeier scores the recipe, and shares a bunch of ideas for putting it to work in your holiday entertaining. 

Bread fans in Raleigh will already know about La Farm Bakery and chef Lionel Valinet. Andrea Weigl shares a little of Valinet's story and you can meet the man himself (and get samples of his bread) at a book signing at 2 p.m. Sunday at Park Road Books. 

In this week's Q&A, I try to sort through some of the fears about nonstick cookware. 

Finally, in One Great, I shared an easy ham and potato soup - and issued my own plea for recipe help. With my kitchen undergoing a complete overhaul, I have no place to try out One Great recipes for the next six weeks. If you have a recipe that fits the column -- short, easy to do and interesting -- send it on and I'll run it. 

Also in food:

A gingerbread that is both gluten-free and vegan.

A coconut version of dulche de leche. 

A roundup of good holiday cocktails. 

A ham and cheese panini. 

A homemade version of Duke's mayonnaise. 

Mississippi honey-battered fried chicken.

Chicken and country ham pho.

One Great . . . easy soup

Each week in One Great, I feature a simple but unusual recipe. It might be a shortcut appetizer, a quick way to try a new vegetable, or an easy dish to add to your weeknight repertoire.

For the next month, though, One Great needs your help. As you may have seen in this blog, my kitchen is undergoing a massive renovation. While I've set up a field kitchen under the drop clothes, and I have many friends who have offered me the use of their stoves, my ability to cook will be a bit truncated for the next month or so.

So I'm turning to you guys: Do you have a great, short recipe to share? It can be something from any category, from holiday favorites to easy weeknight entrees or side dishes. It just has to be fairly short, easy to understand -- and tested. Email them to me at kpurvis@charlotteobserver.com, and please include your contact information so I can get back in touch in case I have questions.

In the meantime, here's one more quick one. I found it in the new Allrecipes magazine, a selection of favorites from the website allrecipes.com.

Ham & Potato Soup

From Allrecipes magazine and the editors of allrecipes.com. (If you don't have -- or use -- chicken bouillon granules, you could swap the water for chicken stock.)

3 1/2 cups peeled and diced potatoes (1 3/4 pounds)
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cup water
2 tablespoons chicken bouillon granules (see note above)
1/2 teaspoon salt (optional)
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

COMBINE potatoes, celery, onion, ham and water (or stock) in a stockpot. Bring to a boil, then reduce heat to medium and cook until potatoes are tender, about 10 to 15 minutes.

STIR in the chicken bouillon (if using) and pepper. Taste and add salt if needed.

MELT butter in a small saucepan over medium-low heat. Whisk in the flour with a fork and cooking, stirring constantly, until thick, about 1 minute. Slowly stir in milk and continue cooking, stirring constantly, over medium-low heat until thick, 4 to 5 minutes.

STIR milk mixture into stockpot and cook soup until heated through. Serve immediately.

YIELD: 8 servings. PER 1-CUP SERVING: 195 calories, 11g fat (6g saturated); 6g protein; 20g carbohydrates; 2g fiber; 394mg sodium; 30mg cholesterol.

Kitchen mission: Demolition

Have I mentioned the kitchen problem?

It started in mid-September, when we innocently walked into our kitchen one day and felt a little bump. In front of the dishwasher. Under the vinyl flooring.

Such a little bump. Cute, really. Until there was a second one the next day. Then the first one got bigger. By the third day, we knew we were in trouble. We called our contractor friend and got the bad news: That's a leak, probably from under the dishwasher, but maybe from under the sink. They wouldn't know until they pulled everything off the wall. And since that would mean destroying the tile-and-grout counter and backsplash, we'd probably have to destroy the matching counter on the other side of the room, and that would lead to the cabinets and . . .

He seemed surprisingly cheerful. Happens all the time, apparently. I wasn't cheerful. Weeping was heard.

It's not that I loved my kitchen. It was a minimal, 1950s-era kitchen. Lots of tall cabinets, two nice windows. A broom closet I turned into a pantry. My collection of 1950s kitchen kitsch looked right at home, with cheery cherry-themed accents. My husband dressed it up with a really nifty red-and-gray paint theme.

But there were only two drawers in the whole dang room, the broom closet was too deep and narrow to be efficient, the floor plan left major "dead corners" in two cabinets, and because the cabinets were so low, I couldn't have a gas stove. The only refrigerator that would fit in the 1950s floor plan was a dreadful side-by-side with a freezer so narrow, you couldn't put a frozen pizza in it. No task lighting. Limited counter space.

Nope, I didn't love it. But replace it? How do you even begin?

Still, after getting the bad news from the contractor, my husband put his arm around me and said one of the nicest thing he's ever said to me: "You've done 20 years of food writing and two cookbooks in minimal kitchens. It's time you had something better. So let's do it. Let's gut the whole thing."

It wasn't the time I would have picked, and I certainly would have liked more time to think about it. But the little spot in front of the dishwasher was growing fast, into a big bump with a frighteningly bouncy feel to it. Bouncy is never a good thing in a floor.

For six weeks -- through a book tour and trips to New Orleans, New York, Nashville, Mississippi, New York and Memphis -- I've been in overdrive, meeting with an architect and cabinet designers, obsessively clicking through www.houzz.com,  studying every Consumer Reports appliance review I could find, and looking at dollar amounts that are truly staggering.

Last week, in the middle of packing to take Thanksgiving dinner on the road, we also packed our kitchen and dining room. (I looked on the back of a china cabinet one morning and discovered my husband had sketched a word in chalk: "Heisenberg." I'll leave that there for Breaking Bad fans. He also laid down blue tape, like a crime scene, so I could see where the architect is moving the kitchen island.)

Last night, we set up a field kitchen in an empty bedroom and moved the dog's bowl to a bathroom.

And this morning . . . it began.