Share on Messenger Harry Kane’s slick hat-trick smooths Tottenham’s path past Apoel Nicosia Shakhtar Donetsk Raheem Sterling scores in injury time to seal victory for the home side. Photograph: Oldham/BPI/Rex/Shutterstock Read more Guardiola has never been very good at hiding his displeasure and the City manager looked slightly nonplussed during those moments, running his fingers down his face as if bewildered by what he was seeing.That does not mean City were playing badly, more that their opponents were operating at a level to cause anxiety. Taison, Fred, Bernard and Marlos all showed the familiar Brazilian traits of quick, incisive, soft-touch football. Ismaily, the team’s left-back, was another who caught the eye. Guardiola described the Ukrainian champions afterwards as a “machine” and an “amazing team” and there was a measure of relief to his post‑match comments.“I said to the players: ‘You have to be proud because you have beaten one of the best teams at the way they play,’” the City manager said. Manchester City Pinterest match reports As brilliant as he is, Agüero’s record from the penalty spot jars with the rest of his scoring achievements. This one was saved by Andriy Pyatov and City will just be glad that Shakhtar Donetsk, the better side in the opening half, ran out of puff after that point, with an assortment of visiting players needing treatment for cramp.Instead, the game was settled by the late goal from Raheem Sterling, a substitute, to add to the latest piece of brilliance in Kevin De Bruyne’s portfolio. Agüero looked forlorn when he was substituted late on, with his penalty rather uncharitably being replayed on the giant screen, but it ended up being a splendid result for City.Donetsk were a fine team and ought to have been awarded a penalty for John Stones’s handball before Sterling soothed the crowd’s nerves, just as the fourth official was about to hold up the electronic board announcing four minutes of stoppage time.As is his way, Sterling had already missed an even more glaring chance and, overall, City created enough opportunities in the second half to feel like they warranted the victory, their seventh on the bounce in all competitions. Yet it was a difficult night at times and Guardiola must have been startled by the way City’s opponents controlled the opening 45 minutes. It is not often that a team visit this stadium and attempt to outpass the home team but Donetsk’s Brazilian contingent, with four of their front five originating from South America, elegantly set about the first half. Reuse this content The game swung in City’s favour three minutes after the restart and here was another demonstration of De Bruyne’s brilliance, even on a night when the Belgian did not always exert his usual influence. Marlos was the Donetsk player who put his team in trouble with a loose pass. De Bruyne intercepted the ball and David Silva carried the possession on before squaring the ball back to his team‑mate. De Bruyne was just over 20 yards out, in a central position, and whipped a curling, powerfully struck shot into the top right-hand corner of Pyatov’s goal.As well as his penalty, Agüero might also reflect on the moment 10 minutes into the second half when Silva clipped a lovely ball over the top for the Argentinian. Agüero struck his volleyed shot well enough but it went straight at Pyatov and, that apart, most of City’s chances fell to their midfielders.Leroy Sané’s penetrative running was another feature, leading to Ivan Ordets clipping the German to give away the penalty, and Silva grew into the game after a strangely subdued start.Fabian Delph’s performance as an experimental left-back must also have encouraged Guardiola – “exceptional” was the word City’s manager applied – at a time when Benjamin Mendy is facing a long lay-off because of the knee injury he sustained in the 5-0 win against Crystal Palace on Saturday.Mendy watched this match on crutches, with his knee in a protective brace, and is to fly to Barcelona to ascertain whether he has ligament damage. Guardiola’s assessment was that he did not expect good news, acknowledging that the £50m signing would be missing for a number of months. Facebook Champions League Share via Email Share on Pinterest For Sergio Agüero, it was a bittersweet evening. The most important detail is that his team won and have put themselves in a position of strength in their qualifying group. Yet this was also a night when Agüero missed the opportunity to sugarcoat a slightly dishevelled performance with the goal that would have established him as Manchester City’s joint all-time record scorer.The damage is only superficial and Agüero’s time to equal Eric Brook’s 177‑goal target, a record that has stood since 1939, will inevitably come, perhaps even against Chelsea on Saturday. Yet City will have to hope that his inability to finish off a 71st-minute penalty is not a sign of the anxiety that sometimes grips a player when they are on the cusp of these personal milestones. Twitter Share on Twitter Liverpool left to rue missed chances as Spartak Moscow hold on for draw Read more Topics Share on WhatsApp Share on LinkedIn Share on Facebook
Twitter/@derekjstevensCollege basketball fans will tell you to never bet against Tom Izzo in March. One Las Vegas casino owner, Derek Stevens, placed a $20,000 bet on Michigan State to win the title back after the team’s 79-78 overtime loss to Notre Dame on December 3. The 5-3 Spartans were at 50-1 to win it all at the time, giving Stevens a potential payout of $1 million.I’ll be @theDlasvegas #LONGBAR to #SpartyOn THX @GoldenNuggetLV & @Gollumlv for giving me the shot @darrenrovell pic.twitter.com/GjK1ueQfin— Derek Stevens (@DerekJStevens) March 31, 2015In an article by ESPN’s Darren Rovell, sportsbook director Tony Miller admits that this is a big risk for the casino.…Miller accepted Stevens’ $20,000 bet, never thinking he’d be sweating the possibility that the Spartans could pull it off. “In my nine years at this sportsbook, I never accepted a bet that could result in us paying $1 million,” Miller said. “The most I’ve ever seen won here was a $100,000 parlay.”…Miller and Stevens have become good friends over the years, which makes the fact that the Spartans have two games to win it all a bit awkward.“This would be a massive loss for us,” Miller said. “I see days where we lose $10,000 to $30,000, but nothing close to $1 million.”Michigan State is a five point underdog against Duke on Saturday, and would play either Kentucky or Wisconsin for the title on Monday night. Stevens still has a long way to go to cash in, but it is definitely impressive that his bet is still alive.[ESPN]
Four of the 10 students presenting at Art2Wear work on their garments for the upcoming show. from left: Sydney Smith (senior), Sara Clark (junior), Gillian Paige (senior), and Sarah Cannon (senior).by Justin LeBlancphotographs by Benjamin ScottApril is crunch time at the N.C. State College of Design and College of Textiles. Student designers, models, and event planners are working overtime to prepare for our 13th annual Art2Wear Runway Show on April 25.Art2Wear is very special to me. The event contributed to a career-changing decision, when, as a student nearing graduation, I transitioned from architecture to fashion. Art2Wear gave me the opportunity to fulfill my passion for functional art, becoming an important stepping stone in my career. It led to my appearance on Season 12 of Project Runway and to my Spring 2014 collection presentation at Mercedes Benz Fashion Week in New York.This year’s Art2Wear will give a new group of students their chance at a once-in-a-lifetime opportunity: To have control of a stage where they can make their own dreams a reality. It’s a showcase for the best of the best and provides a perfect opportunity for the audience to meet top-notch designers in their transformative years.Art2Wear is also an educational event for the students, where they learn just what it takes to put on a major runway fashion event. With their imaginations running at full throttle, students have the chance to showcase their diverse interpretations of style, all centered on the event’s theme: Accelerated Evolution: Speed.I must tell you, there is no shortage of imagination. The energy has been buzzing for the past several months leading up to the event. Last year’s runway show, Hypernatural, drew more than 4,000 attendees. The atmosphere and mood were electric.We can only speculate, but the theme of this year’s show conjures up many possibilities: motion, change, technology, time, and transformation. I get goose bumps just imagining it.There will be 10 new collections featured at this year’s event designed by students from diverse disciplines ranging from Art and Design to Industrial Design.Will it be art? Will it push boundaries? Will it tell a story?I believe Art2Wear will be all of that and more – a celebration of style, art, and talent.
Angela Salamancaco-owner, CentroAt home, Angela Salamanca’s eating habits are all about healthy, fresh ingredients. In warmer months, she’s a regular at the downtown farmers market, supplementing with stops at Whole Foods, Trader Joe’s and International Foods. Her dedication to fresh produce informs her pared-down cooking approach. “I keep things simple because my time is limited and fresh quality ingredients don’t need much to be amazing.”When she’s cooking for her two daughters, Sara and Ana, breakfast is mandatory, and ranges from a fresh fruit smoothie to hot chocolate with cheese and arepas, or Colombian corn cakes. But when Salamanca has guests over, she reverts to a favorite dish from her childhood: ajiaco. This traditional chicken-and-potato stew from Colombia is all about the garnishes; guests can doctor their bowls with sour cream, capers and aji, a cilantro-based sauce.“I consider myself a cook rather than a chef,” says Salamanca. “I was never trained in the kitchen, but my love of food and comfort led me to this career – and I’m still grateful every day to be cooking.”Angela’s Black Bean Salad1 can black beans, drained and rinsed2 cups of roasted yellow corn (or frozen corn, sautéed with 1 tablespoon coconut oil)½ avocado, diced¼ cup thinly sliced red onionOlive oilCider vinegarKosher saltFresh ground Szechuan pepperIn a large bowl, add the beans, corn, avocado and onion. Drizzle with 1 tablespoon oil and 1 teaspoon vinegar, and season with salt and pepper. Toss gently and taste; adjust the seasoning by adding more oil, vinegar, salt or pepper as desired.Charlotte Coman and Sunny Gerhartchefs, AC RestaurantsWhen both members of the household are chefs within AshleyChristensen’s AC Restaurants empire, the propensity for delicious food – and full schedules – is high. In reality, Poole’s Diner sous chef Charlotte Coman and Joule Coffee chef Sunny Gerhart don’t do much cooking at home. “When we get off late after cooking all day, the last thing we want to do is cook more,” Coman admits. “There’s a lot of pizza delivered to our house.”The infrequency only makes the home-cooked meal more special. “We make a project out of it,” Coman says. “We’ll spend a whole day making something, often different forms of ethnic food.” These monthly cooking projects are a way to learn about cuisines that the couple is less familiar with – most recently Greek, Mexican and Thai, generally with the help of different cookbooks.On most days, the kitchen is stocked with a few limited essentials: coffee and fixings for sandwiches. “I’ve perfected the art of the late-night sandwich,” says Charlotte.Charlotte’s Mediterranean Salad4 cups cooked barley, warm2 ounces feta cheese, crumbled1 bunch (about 8) radishes, trimmed and thinly sliced2 stalks celery, trimmed and diced1 small cucumber, thinly sliced2 tablespoons chopped dill½ red onion, diced2 tablespoons chopped mintRed wine vinaigrette made with olive oilLemon juiceSalt and freshly ground black pepper to tasteIn a large bowl, combine the barley, feta, radishes, celery, cucumber, dill, onion and mint. Dress with vinaigrette and lemon juice, a tablespoon at a time, tasting as you go to achieve desired flavor. Season to taste with salt and pepper, and serve alongside hummus.Coleen Speakschef and owner, Posh Nosh Catering“These days, my cooking is completely dictated by my kids,” admits Coleen Speaks, professional caterer. “It’s really a complete gamble.” While she doesn’t relish packing lunches each morning, adjusting to her children’s ever-changing palates has led to some surprising and delicious discoveries.Most recently, it’s Indian food. “Both of my kids – even the picky one – really like Indian flavors, so I’ve been doing a lot of shopping at the Patel Brothers market” in Cary. Speaks has been experimenting with classic Indian dishes, from butter chicken to green beans with coconut, to change up the home rotation. She always makes more than enough, in anticipation of unexpected guests. “I have a habit of inviting anyone I meet over for dinner; we always have drop-in guests.”If dinner is a time for experimentation, weekend breakfasts in the Speaks household hew closer to tradition. “We always start with some sort of baked thing, like muffins; while they’re baking we’ll make another dish, usually eggs of some kind.”Since she cooks at home quite frequently, Speaks keeps her refrigerator full, relying on a heavy collection of condiments. “I make a point to shop for home whenever I’m shopping for work; I try to kill two birds with one stone,” she says. Frozen chicken stock is a constant, too, and Speaks keeps homemade and store-bought versions on hand to make quick soups and stews.Coleen’s New Orleans BBQ Shrimp1 tablespoon olive oilSmall shallot, minced4 cloves garlic, minced3 – 4 bay leaves1 teaspoon cayenne (more or less to taste)A couple dashes hot sauce2 tablespoons Worcestershire sauce1 medium lemon, zested, juiced, and halves flattened and julienned1 cup dry white wine5 tablespoons butter, cut into cubes2 pounds large shrimp, still in their shells (heads on is best)1 handful parsley, choppedSalt and pepper to taste1 baguette of crusty breadSaute shallot, garlic, bay leaves, and cayenne in olive oil over medium heat for a couple of minutes. Add Worcestershire, hot sauce, lemon zest, juice, julienned lemon rind, and white wine. Cook until reduced by half. Reduce heat to low and stir in butter. Add shrimp and cook, stirring often, until shrimp just turn pink. Stir in parsley and adjust seasoning. Serve straight from the pan with bread to sop up the sauce. Remember to put a bowl on the table for the shrimp shells.Vansana Nolinthaowner, Bida MandaBida Manda, downtown Raleigh’s hugely popular Laotian restaurant,recently celebrated its first birthday. Co-owner Vansana Nolintha still spends most of his days within the restaurant’s walls. As a result, he only cooks at home for himself a few nights a week. But that hasn’t prevented him from creating certain ritual around his cooking routine.It starts with rice: “I’m really particular about my rice and how it’s cooked, so I always use a rice cooker. I make a big batch at once, and leave it on the ‘warm’ setting all day. There is always warm rice at my house,” he says. There’s also always garlic, ginger, Thai chiles, lots of fresh vegetables, and hot sauce that Van has his relatives ship from Laos.But Van’s favorite dish to make at home, noodle soup, requires a bit more time. On his days off, generally Sundays, Van will make a three-pound batch of rice-flour noodles from scratch. “It’s very labor intensive, so I only get to do it once a week,” he says. When going to all of that trouble, Van invites a few friends over for dinner, filling bowls high with his noodles, broth and plenty of fresh herbs from his garden.The rest of the week, he admits to indulging a late-night eating habit: “I generally don’t get home before midnight, so I eat really late, around 1 a.m. Often my meal is made up of leftovers and a glass of wine,” he says.Van’s Pork Larb1 tablespoon vegetable oil1 pound ground porkSalt¼ cup chopped garlic¼ cup chopped fresh Thai chile¼ cup chopped lemongrass stalks¼ cup kaffir lime leaf (the hourglass-shaped leaves of the kaffir lime tree are available at specialty stores like Grand Asia Market at 1253 Buck Jones Rd. in Raleigh)¼ cup chopped galangal (similar to ginger, and available at specialty stores like Grand Asia Market)1/3 cup chopped cilantro1/3 cup mint leaves1/3 cup chopped scallion, white and green parts3 to 4 tablespoons fish sauce1/3 cup fresh lime juiceLettuce leaves, for servingJasmine or sticky rice, for servingIn a large skillet over medium-high heat, add the oil, ground pork and a pinch of salt. Cook the pork, breaking it up with the back of a wooden spoon, until it is well browned, about 10 to 12 minutes. Drain the juices and transfer the pork to a medium bowl. Let cool to room temperature.When the pork has cooled, add the garlic, chile, lemongrass, kaffir lime leaf, galangal, cilantro, mint, scallion, fish sauce and lime juice. Toss gently, and taste for seasoning.Serve the larb inside lettuce leaves or over rice. by Kaitlyn Goalenphotographs by Geoff WoodWhen it comes to cooking, even the most passionate and enthusiastic home cooks fall victim to overcooked steaks, school lunch ennui, spilled bottles of olive oil, and an embarrassing reliance on the delivery guy.In these moments of weakness, it’s hard to imagine our favorite chefs and restaurateurs ever having to endure such cooking tedium. Rather, we picture them and their home kitchens as culinary oases, free of blunders and full of delicious dinners.Just consider the fictional paradise for a moment: a gargantuan set of perfectly polished French copper pots; a sink that has never seen a dirty dish; weekday breakfasts of eggs Benedict and afternoon snacks of mile-high soufflés. Their kids never turn up their noses at a school lunch packed with asparagus gribiche or homemade headcheese. And that distinct aroma of burnt food never dares perfume the air.Before such fantasies lead you to throw up your arms and walk away from your cooking aspirations forever, read on. Five Raleigh restaurant professionals invited us to explore their kitchens and cooking habits, and in doing so, breached the gap between their reality and our fantasy. It turns out, even the most successful cook is subject to dirty dishes, and their home cooking routines are all the better for it.Walter Royalexecutive chef, Angus BarnThe sheer volume of food prepared in the kitchen of the Angus Barn is something epic. And the man overseeing it all is Walter Royal, who has been at the helm of the restaurant’s menu for nearly two decades. After dishing up scores of steaks and sides each night, Royal still has energy to cook for himself and his 87-year-old neighbor, Harold, when he’s back at home.Post-shift, he opts for a tuna sandwich, but if he’s preparing dinner on a free night, Royal sticks to his favorite comfort food dishes, like roast chicken or a pot of grits. “I always keep eggs and bacon in my refrigerator, and grits in my pantry,” he reports. His garden supplies fresh herbs and tomatoes in the summer, and he rounds out his sundries at King’s Red & White in Durham and the State Farmers Market.One of Royal’s favorite dishes to cook at home is a classic macaroni and cheese, for which he uses a blend of cheddar and Gruyere. Royal rounds out the meal with greens from his garden.Walter’s Macaroni & CheeseSalt2 pounds elbow macaroni1 pound white sharp cheddar, shredded1 pound regular cheddar, shredded½ cup shredded Gruyere6 tablespoons unsalted butter4 tablespoons all-purpose flour2 cups heavy cream1 cup half & half1 cup milkGrated nutmeg1 teaspoon chopped garlicPinch dried basilDirections:Fill a large saucepan full of salted water to a boil. Add the macaroni and cook according to the package instructions. Drain and set aside. In a separate bowl, mix the cheddars and Gruyere together, and reserve.Preheat oven to 350 degrees. In a large skillet over medium heat, melt the butter, then add the flour and stir constantly until the mixture thickens and turns a very light brown, about four minutes. Add the heavy cream, half & half, milk and a pinch of nutmeg and keep stirring until the mixture thickens into a velvety sauce. Add ¾ of the reserved cheese, the garlic and basil, and stir until the cheese has fully melted.In a large bowl, mix the cheese sauce with the macaroni until the noodles are well coated. Transfer the mixture to a buttered ceramic baking dish and sprinkle the remaining cheese over the surface. Transfer to the oven and bake for 20 minutes, until gooey and melty.
by Kaitlyn Goalenphotographs by Jillian ClarkFolks, we’ve turned pumpkins into the Miley Cyrus of autumn eating. Once upon a time, pumpkins were cherished totems of the season, embraced with fervor by children in costumes. And while vestiges of that innocence still exist, popping up each Halloween like a Hannah Montana rerun, it’s been all but swallowed up by a new image: “pumpkin spice.” Like Miley’s wagging tongue, pumpkin spice follows us from latte to doughnut to beer. The flavor is ubiquitous and over-the-top, and tastes nothing like the ingredient for which it’s named. And that’s the shame of it, because actual pumpkins and their winter squash ilk (all part of the Cucurbitaceae family), should be the centerpiece of your cooking this month. No need to wait until Thanksgiving: make a pumpkin pie this weekend (and give it a twist by using coconut milk instead of the stalwart evaporated milk, or by throwing sorghum into the filling instead of granulated sugar). Swap out the butternut squash in your favorite soup recipe for an heirloom like red kuri squash or Jarrahdale pumpkin.Or do as I do: Let the natural vessel-like nature of pumpkins and squash work to your advantage by stuffing them full of your favorite things and roasting them whole. I like to mix stale bread with whatever is left in my fridge (the ends of a cheese plate, for example, or the last of a package of bacon), stuff the mixture into a pumpkin (or, for individual portions, acorn squash), top the mixture with cream, and bake until the squash is tender and practically melting into a cheesy, molten center.My comparison ends here: Miley, under all the pageantry and gyrating, has a killer voice. Pumpkin spice, likewise, harkens back to a vegetable worth honoring. Let’s get back to the source.Stuffed Acorn SquashServes 4This recipe is very much a template that can be customized to your taste. Swap the cheese (blue cheese would be delicious), swap spinach for kale, or bacon for sausage. You could even swap the bread for partially cooked rice; it’ll resemble a gorgeous risotto after being roasted.2 small pumpkins or 4 acorn squashSea salt and freshly ground black pepper2 tablespoons olive oil1 shallot, minced4 garlic cloves, minced8 ounces button mushrooms, thinly sliced3 sprigs fresh thyme2 cups cubed day-old bread (such as sourdough or country loaf)1 ounce sharp cheddar, cut into small cubes1 ounce Gruyere, cut into small cubes1 ounce Fontina, cut into small cubes3 slices bacon, cut into ½-inch pieces and cooked until crispy (optional)1 cup spinach leaves, torn into bite-size pieces (optional)½ cup heavy creamPreheat the oven to 350°.Using a sharp knife, make a circular cut around the stems of each acorn squash (as if you were carving the top of a jack-o’-lantern). Remove the tops, and use a spoon to hollow out the squash, discarding the seeds and stringy fibers. Season the insides of the squash with salt and pepper, and set the squash inside a 13-by-9-inch rimmed baking pan.In a large skillet over medium heat, add the olive oil. When it shimmers, add the shallot and garlic. Cook until the garlic is fragrant, about 2 minutes, and add the mushrooms and thyme. Cook, stirring, until the mushrooms have shrunk in size and are cooked through, about 8 minutes. Season to taste with salt and pepper. Set aside.In a large bowl, combine the bread, cheese, bacon (if using), spinach (if using), and reserved mushrooms. Season lightly with salt and pepper. Spoon the bread mixture into the squash cavities, pressing down gently to pack. Divide the cream between the four squash, pouring it slowly into the cavity, then replace the squash tops.Bake for 90 minutes to 2 hours, until the squash is tender when pierced with a knife. Let cool for 10 minutes before serving.
Firestarter (R)Friday, Feb. 13Featured speaker: Jennifer Bunch, photo double for Drew Barrymore Ricky Bobby’s No. 26 Wonder Bread race car from the 2006 movie Talladega Nights: TheBallad of Ricky Bobby. The 2006 Chevrolet, currently on view in the museum lobby, is on loan from International Motorsports Hall of Fame in Talladega, Ala., and from Shell Oil.In August 2012, North Carolina Museum of History curator and film buff Katie Edwards had an idea. She knew that major movies and TV shows are often filmed in the Tar Heel State. “We’d all heard about Bull Durham, The Hunger Games, Dawson’s Creek, and others,” she says. But she knew there were many, many more, and suspected that the history of filmmaking here could make for an interesting exhibit.The film clips, stories, history, and memorabilia she and her team uncovered amazed them all. Covering 3,000 films over the last 100 years, their work took two and a half years to complete and resulted in Starring North Carolina!, which opened Nov. 15 and runs until Sept. 6.The show charts the state’s emergence as one of the nation’s top film and television production locations – from silent pictures shot in western North Carolina in the early 1900s, to the birth of Wilimington as a movie-making hub in the ’80s, and on to recent blockbusters like Iron Man 3 and the successful Sleepy Hollow series.There are three main reasons why moviemakers flock here, Edwards and her colleague Camille Hunt say. The first is geography. With mountains, beaches, and everything in between, there’s no terrain we don’t have. The second is talent. As in any other industry, good work attracts it, and North Carolina is now home to thousands of professional crew members who make these productions happen. One of the many places they ply their trade is Wilmington’s EUE/Screen Gems Studios, the largest film studio outside California. The third is economics. North Carolina remains a far less expensive place to make movies than the West coast or many other places.Movie lovers won’t be surprised to see Bull Durham featured in the show – Kevin Costner’s bomber jacket is on display. But you might not know that 1986 cult classic Blue Velvet was primarily shot in Wilmington. The museum has not only Isabella Rossellini’s blue velvet robe but also the “severed ear” that figured prominently in the film. Other highlights include Ricky Bobby’s No. 26 Wonder Bread race car from 2006’s Talladega Nights: The Ballad of Ricky Bobby; a costume worn by Jennifer Lawrence in The Hunger Games; several items from Dawson’s Creek; and Daniel Day-Lewis’s fringed suede get-up from Last of the Mohicans.The exhibit will play host to the inaugural Longleaf Film Festival, which will feature narrative and documentary movies, on May 2, 2015. The museum will also run a monthly film series on the second Friday of each month in coordination with the exhibit. (See box below.)Starring North Carolina! Film SeriesIron Man 3 (PG-13)Friday, Dec. 12Featured speaker: Bryan Simmons, memorabilia collector. Dirty Dancing (PG-13)Friday, March 13Featured speaker: Dr. Marsha Gordon, associate professor, film studies, N.C. State Brainstorm (PG)Friday, Jan. 9, 2015Featured speaker: Ira David Wood III, actor, author, singer, director, playwright(see story, following page.) All films begin at 6 p.m. Tickets are $5 and can be purchased in the museum’s shop. For a complete list of films through Sept. 2015, go to NCMOH-starring.com.
Courtesy Jason CraigheadJason Craighead has long had a leading role in the Raleigh art scene as an an artist, as a member of the City of Raleigh Arts Commission, as a collaborative studio founder, and as a former gallerist. Now his reputation as a contemporary artist has grown beyond North Carolina. This fall, Craighead’s work made a splash with Beyond Myth, a solo show at the prestigious Cheryl Hazan Contemporary Art gallery in New York, and next month, he’ll have another solo show at Tinney Contemporary in Nashville, Tenn.Lately, Craighead says, his work has been influenced by myths of heroes and adventurers, those who “answer the calling within and venture down a path that is filled with challenges.” Bending Time (above), from his most recent body of work, reflects some of those ideas. “When we choose to seek our very own personal adventure and find our very own personal voice,” he says, “… our hearts have room to rise.”Jason Craighead’s work is represented locally by Flanders Gallery, 505 S. Blount St., flandersartgallery.com.His Nashville, Tenn. show opens Dec. 5 at Tinney Contemporary, 237 5th Ave. North, Nashville, Tenn.;tinneycontemporary.com. Read more about Craighead at jasoncraighead.com.
Nicole Wilder/Bravoby Mimi MontgomeryAfter serving as executive chef at The Umstead’s Herons restaurant, Scott Crawford opened Standard Foods last fall with business partner John Holmes. The space is a hybrid restaurant, grocery, and butcher shop, featuring a variety of ingredients and goods from local purveyors and growers. Crawford places an emphasis on clean simplicity when it comes to his menu, incorporating healthy ingredients into Southern-inspired cuisine.Now the three-time James Beard award semifinalist’s creations will reach a much wider audience: Crawford will be a contestant on the new Bravo culinary competition series Recipe for Deception, which premiered last month. The show pits four chefs against one other in three elimination rounds where each is challenged to create a dish showcasing one main ingredient. The catch? The chefs have no idea what that main ingredient is. Each competitor is allowed to ask another three yes-or-no questions to determine the secret addition, but two of the answers will be truthful and one a lie.It’s a culinary twist on the old Two Truths and a Lie game, and Crawford will appear on the February 11 episode. Following the broadcast, he’ll offer the mystery dish he created on the show at Standard Foods throughout the month. Of course, since he’s bringing his creation home to Raleigh, he’ll put his own local spin on it: Ingredients will be sourced from North Carolina and most will be available in the grocery section of his business. No lie.Catch Crawford on Bravo’s Recipe for Deception February 11 at 10 p.m. Visit Standard Foods at 205 E. Franklin St.; standard-foods.com
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Green Tomato-Mozzarella AranciniThese are best eaten hot, straight from the fryer. After all, I’ve never been one for patience.1½ cups Arborio riceKosher salt4 green tomatoes, cored and cut into quarters2 tablespoons unsalted butter2 cups plus 2 tablespoons all-purpose flour, divided1 cup whole milk1 cup finely grated Parmigiano-Reggiano1 teaspoon chopped oregano2 garlic cloves, finely minced3 eggs, divided12 ounces whole milk mozzarella, cut into ½-inch cubes2 cups fresh breadcrumbsCanola oil, for fryingIn a medium saucepan, bring 6 cups salted water to a boil. Add the rice, lower to a simmer, and cook until al dente, about 8 minutes. Drain the rice and spread on a baking sheet in an even layer to cool. Place the tomato quarters and 1 teaspoon salt in a food processor and pulse until chopped, but not completely pureed. Transfer the tomatoes to a fine-mesh sieve to drain; let drain for at least 20 minutes. Then, press down on the tomato mixture to drain any more excess juices. Meanwhile, make the roux: In a skillet over medium heat, melt the butter. Add 2 tablespoons flour and cook, whisking constantly, until the mixture begins to turn golden in color. Whisk in the milk, whisking until completely smooth. Cook, whisking, until the sauce begins to bubble gently (it will be quite thick). Remove from heat. In a large bowl, combine the rice, sauce, reserved green tomatoes, Parmigiano, oregano, garlic, 1 egg, and 2 teaspoons salt. Mix well. To form the mixture into balls, place about 2 tablespoons of the rice batter in the palm of your hand and flatten into an even layer. Place 1 cube of the mozzarella in the center, then cup the rice batter around the cheese so that it’s completely covered and mold it into a golf-ball size round. Place on a baking sheet and repeat with the remaining batter and cheese. (You should have about 24 balls.) Place the remaining 2 cups flour in a shallow dish and season with 1 teaspoon salt. Beat the remaining 2 eggs in another shallow dish. In a third shallow dish, combine the breadcrumbs and 1 teaspoon salt. Working one at a time, roll a rice ball in the flour, shaking off any excess, then roll it in the egg, letting any excess drip off. Finally, roll it in the breadcrumbs, making sure to get an even crust. Set the ball on a baking sheet and repeat with the remaining rice batter. (You can make the balls up to this point and freeze them. Place them on a baking sheet in an even layer in the freezer for 1 hour, then transfer to a resealable plastic bag and freeze for up to 6 months. Do not thaw when ready to fry; just increase the frying time by 3 minutes or so.) In a large, heavy-bottomed pot or Dutch oven, heat 3 inches of oil until it reaches 330 degrees F on a deep-fry thermometer. Add the rice balls in batches, taking care not to overcrowd the pan, and fry for 3 to 4 minutes, flipping the balls with tongs throughout, until they are deep golden brown on all sides. Transfer the rice balls to a paper-towel-lined plate and sprinkle with a bit of sea salt. Serve hot. by Kaitlyn Goalenphotographs by Jillian ClarkThey say patience is a virtue, but it’s never been one that I can claim. Nowhere is my shortcoming more apparent than in the kitchen. I’m always going to be one of those cooks that paces in front of the stove while something is cooking, daring to take a peek before it’s done. I’m always going to dread the wait between spring and summer, when the weather is warm but my favorite produce is still unripe on the vine. Thankfully, it’s become something of a trend to cook with unripe, or “green” produce. It might seem like a head-scratcher: What, from a culinary perspective, would make unripe fruit attractive? It turns out that its tart flavor, when harnessed intentionally, can be a delicious boon to a cook. Unripe ingredients also have less moisture, which is ideal for things like pies or pickles. Unripe strawberries are a good example: They make excellent pickles, a fact which well-known chefs across the country have taken advantage of. Of course here in the South, we’ve been ahead of the game as far as cooking with unripe fruit goes. Green tomatoes have long been a staple, even an icon, of Southern cuisine. While I can’t be sure, I like to think that fried green tomatoes are a holdover from our agrarian roots, a farmer’s way to use the tomatoes that fell from his vines too early. I like fried green tomatoes as much as the next person, but green tomatoes have endless potential that deserves to be explored beyond that familiar dish. Green tomato pies are another old-school use for the fruit, and I’ve also experimented with green tomatoes as a base of a green gazpacho, capitalizing on their tart vegetal flavor. But I’m particularly enamored with using them to stud Sicilian-style arancini, a type of cheesy, deep-fried rice ball that makes an amazing snack. It capitalizes on the green tomatoes’ adeptness for being fried, and pairs it with plenty of gooey mozzarella.