February 08, 2017 by Beer Girl

Beer Pairings for the Week of February 6th, 2017

When you read three courses, the typical response is to do a pairing for each course. Sure you can do that. However, there is a different tact-- the opportunity to try one beer with three different foods. For this meal of a cheese plate, steak, and chocolate cake, we need a beer that can stand up to the challenges. We choose the Baltic Porter for this task with the malt bill of a porter but lagered with bottom feeding yeast. This combination produces a beer with chocolate and coffee notes that drinks amazingly clean. That cleanliness will make the cheese stand out while the coffee and chocolate flavors will pair nicely with the steak and chocolate cake proving beer is a versatile meal companion.

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February 08, 2017 by Melanie Aleman

Ingredient Spotlight: Paprika

Paprika is also packed with antioxidants and nutrients that have several health benefits. Even small amounts of paprika can provide you with a healthy dose of vitamins A, E, B-6, iron and capsaicin. Just one teaspoon has 37 percent of the daily recommended intake of vitamin A! These vitamins are crucial in preventing cellular damage and keeping your body functioning as it should. Capsaicin is the active ingredient in chili peppers that cause them to be spicy, and it has been shown to relax blood vessels and lower blood pressure. Capsaicin also has antibacterial and anti-inflammatory properties which makes it an ingredient often included in topical creams used for pain relief.

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February 08, 2017 by Beer Girl

Beer Pairings for the Week of February 13th, 2017

When you read three courses, the typical response is to do a pairing for each course. Sure you can do that. However, there is a different tact-- the opportunity to try one beer with three different foods. For this meal of a cheese plate, steak, and chocolate cake, we need a beer that can stand up to the challenges. We choose the Baltic Porter for this task with the malt bill of a porter but lagered with bottom feeding yeast. This combination produces a beer with chocolate and coffee notes that drinks amazingly clean. That cleanliness will make the cheese stand out while the coffee and chocolate flavors will pair nicely with the steak and chocolate cake proving beer is a versatile meal companion.

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January 25, 2017 by Beer Girl

Beer Pairings for the Week of January 23rd, 2017

Pizza and beer--a combination almost as famous as peanut butter and jelly. Normally one would think of a classic American macro adjunct lager; well, not us. This dish with the addition of arugula as a topping reminds us of eating pizza in Berlin. It was the first place we encountered salad on top of a pizza and I remember enjoying it with a hefeweizen. For this dish, we will recommend pairing it with an actual German hefe.

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January 11, 2017 by Beer Girl

Beer Pairings for the Week of January 9th, 2017

There are those who tell you the only beer to enjoy with a big game is American adjunct lager. Really, a beer brewed with corn to cut cost? If the game is important, we can do better than watery and sweet with a vague beer flavor. For this meal of wings, meatballs, chili, and cookies, you need a real crowd-pleasing beer. We humbly suggest the pilsner as a game day beer that can stand up to a variety of flavors and palates.

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January 03, 2017 by Beer Girl

Beer Pairings for the Week of January 2nd, 2017

There are those who tell you the only beer to enjoy with a big game is an American adjunct lager. Really, a beer brewed with corn to cut cost? If the game is important, we can do better than watery sweet with a vague beer flavor. For this meal of wings, meatballs, chili, and cookies, you need a real crowd-pleasing beer. We humbly suggest the pilsner as a game day beer that can stand up to a variety of flavors and palates.

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January 03, 2017 by Katie Kriner

Supplier Spotlight: Apex Food Company

Apex Food Company was cofounded in Apex, NC by two stay-at-home moms, Neha Avasthi and Anupama Singh, who followed their common passion- They both were foodies, and they both loved to entertain people by making unique meals. They were driven by “healthy eating”and “healthy cooking". Based on hundreds of years old recipes and honestly-picked ingredients, they created food that everyone loved, food that left people of every age group and ethnicity demanding more. The challenge to create unique, addictive foods while keeping “goodness at its peak” was met... And the Apex Food Company was founded.

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December 28, 2016 by Beer Girl

Beer Pairings for the Week of December 26th, 2016

A holiday meal with a hunk of beef? Well, sign us up. Big indulgent beef is perfect for a big indulgent Quadrupel. If you're going to drink a Quadrupel, there’s no better meal than Christmas dinner. Quads, as the cool kids call them, are sweet malty beers made even sweeter with the addition of caramelized beet sugar. The sugar helps the beer get even darker and, as a bonus, higher in alcohol content. A Quad will pair beautifully with the beef and the lovely sides that accompany this meal.

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December 21, 2016 by Katie Kriner

Menu Countdown: The Top Ten of 2016

We offer eight menus every week that showcase the freshest produce and highest quality meat with recipes designed to create exciting flavors and wholesome dinners, and while we stand behind each one, there are those that shine much brighter than others. Your feedback is welcomed and your voices have been heard! We now present to you: the top ten menus that recieved the highest accolades from our subscribers in 2016.

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December 21, 2016 by Sarah Pierre

Wine Pairings for the Week of December 19th, 2016

Australian Semillon/Sauvignon Blanc - Fish, mirepoix, and dill in a chowdah: may I have a glass of white wine please? Semillon, which tends to have a nice waxy texture, is going to provide the body and richness needed for the cream based soup and the Sauvignon Blanc will be the zesty palate cleansing counterpart. If you’re unable to find an Australian Semillon/Sauvignon Blanc, look for the same blend from France known as White Bordeaux. Suggestion: Cape Mentelle Wallcliffe Sauvignon Blanc Semillon, Margaret River, Australia

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December 21, 2016 by Hadi Irvani

Supplier Spotlight: Camellia Brand

Camellia is a trusted, family-owned New Orleans company that’s been offering the highest-quality beans since 1923. Their great-grandfather, Lucius Hamilton Hayward, founded the company to sell red beans in the old French Quarter Market in New Orleans, and since then they’ve expanded to offer beans, peas, and lentils to the world. Camellia's legumes are non-GMO, gluten-free, and meet the “Hayward Standard” – the name their growers gave their bean quality standard – which exceeds the top USDA requirements. New Orleanians are famous for their Red Beans & Rice, and they consistently reach for Camellia's beans to make them – as does Pableaux Johnson, the food lover behind our Red Beans & Rice meal kit containing Camellia Red Kidney Beans.

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December 21, 2016 by Beer Girl

Beer Pairings for the Week of December 19th, 2016

A holiday meal with a hunk of beef? Well, sign us up. Big indulgent beef is perfect for a big indulgent Quadrupel. If you're going to drink a Quadrupel, there’s no better meal than Christmas dinner. Quads, as the cool kids call them, are sweet malty beers made even sweeter with the addition of caramelized beet sugar. The sugar helps the beer get even darker and, as a bonus, higher in alcohol content. A Quad will pair beautifully with the beef and the lovely sides that accompany this meal.

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November 30, 2016 by Beer Girl

Beer Pairings for the Week of November 28th, 2016

Wheat beer has long served as a conveyance for flavors. How did wheat beer get this reputation? Well, the answer comes from Germany where, after the wheat beer started to spoil, they would add a squeeze of lemon to make the beer taste better. Today that tradition continues, even though the beer isn't spoiled, by adding spices and other fruit flavors. For this dish of middle eastern flavors, let's pair it with a beer spiced with lemongrass.

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November 28, 2016 by Wyatt Williams

PeachDish Magazine: Authenticity

John Fleer is in a good mood. It is Tuesday, which means both of Fleer’s Asheville restaurants, Rhubarb and the Rhu, are closed, but this isn’t a day off. He’s got checks to write, produce to pick up, errands to run. On top of that, Hurricane Matthew has just sent thousands of coastal Carolinians into town. Rhubarb’s kitchen didn’t plan its orders for such a busy week, and the restaurant rushes have become unpredictable for servers, thronging the bar at odd hours or packing out every table right before closing time.

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November 22, 2016 by Katie Kriner

Charlene's Banana Pudding

We had the pleasure of having Charlene, the vibrant mother of our visual storyteller Kate Blohm, in our test kitchen this week to showcase her famous banana pudding recipe- and to give us a lesson in how good food, family and tradition are the foundations to a classic southern holiday season. This recipe is only made easier and more fun when there are two sets of hands aiding in the process, and the rewards? Sweet homemade goodness only begins to describe the first delectable bite- but don't take our word for it... the proof is in the puddin'!

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November 22, 2016 by Beer Girl

Beer Pairings: Thanksgiving Edition

Many accounts of the first Thanksgiving mention oysters as part of the feast, so it seems fitting to recommend an oyster stout. Brewers have long used the calcium carbonate found in oyster shells as a clarifying agent to produce clearer beers. However, oyster stouts include actual oyster meat, giving a briny taste to the beer. In my family, oyster dressing is a tradition for the holidays. A malty beer with a briny taste will help make a memorable Thanksgiving--and make the meal more historically accurate.

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November 21, 2016 by Hadi Irvani

Dixie's Cranberry Relish

We recently had a very special visitor at our test kitchen. Dixie Winfrey, mother of PeachDish President Judith Winfrey, gave us a lesson on how to prepare her famous Cranberry Relish. This dish is a Thanksgiving classic, and many families, like the Winfrey clan, have their own version. Enjoy Dixie's recipe below- it requires few ingredients and produces outstanding results. Best of all? This recipe is manageable- as Dixie says, "It's not cooking, it's fixin'." We could not have said it better ourselves...

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November 10, 2016 by Katie Kriner

Nuts for Butternut!

Squash, squash everywhere! It’s that time of year when you’d be hard-pressed not to see those oblong beauties overflowing in farmer’s market booths and piling high in grocery store produce bins. Butternut squash, in particular, is one of the sweeter, more versatile varieties, and its culinary uses seem as endless as their storage life (which is up to six months if stored in the right conditions, by the way!). Lucky for us, this squash can be prepared in a plethora of ways for breakfast, lunch, and dinner- snacks and desserts, too! Here’s some culinary inspiration for the next time a butternut mountain accumulates on your kitchen counter.

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November 08, 2016 by Katie Kriner

Supplier Spotlight: 5ive Oaks

This small business located in Birmingham, Alabama thrives on two simple concepts: the paramountcy of family tradition and the striking power of Grandmother's pepper jelly recipe. Although owners Timothy and Heather Murphy recently formed the business in the last year, pepper jelly and canning has been a strong family tradition for generations, and it was through community response and canning lessons from grandmother Carolyn Oyler that the Murphy's decided to take the leap at owning a business. Here's more about the 5ive Oaks adventure:

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November 02, 2016 by Sarah Pierre

Wine Pairings for the Week of October 31st, 2016

Viognier - A true southern fall dish packed with big flavor will need a wine to hold up to the complexity as well as the fruity and sweet flavors. Suggestion: Cambria Viognier, Santa Maria Valley, CA Grenache - Pair this PeachDish with a red wine that is a delicate, soft, fruit-forward red wine with minimal tannins and moderate acid. A grenache from the Southern Rhone would do the trick! Suggestion: Andre Brunel Grenache, Rhone, France

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