It’s still discovering what sites, soils, grape varieties, and vinification techniques best suit the terroir.. Blaufränkisch has taken off as a standout red variety, which has delivered refreshing yet full-bodied wines with a spicy touch.
I was more than up for the task since I love pickled shrimp, and since Ben and I have been friends for more than 40 years.. Ben and I first met when he and Karen and I all worked in the kitchen of La Residence in Chapel Hill in the early '80s.They moved on, first to The Fearrington House Inn out in Chatham County, and then to open Magnolia Grill in 1986.
Magnolia Grill was among the first restaurants in North Carolina to embrace using local produce and cooking with the seasons.Ben’s stellar cooking there put him on the map, and got him noticed by F&W — he’s a member of the 1993 class of... Ben Barker's Pork Chops on Creamy Hominy.
Magnolia Grill was also one of the first places where I saw an open kitchen.This baffled me since it meant that you had to watch your language and couldn’t put ice down the back of each other’s pants while you worked.
But I was behind the times.
Their restaurant became famous for too many dishes to name and was much loved in its community..Spoon half of the beets into a small bowl.. Add the rice to the casserole and cook, stirring, for 2 minutes.
Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed.Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes.
Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds.Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.