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May 2008

Issue 154

what'sinstore

demo hours
mon-sat, 11am-6pm
sun, 12pm-5pm

Good tastes
from around the world
and around the corner;
only at your locally-owned
hometown destination!

 

Mother’s Day is May 11th!

Joan Asplin of the Gift Department 
with our 
Purple Power Gift Tower

Sending them some well-deserved spring cheer is a real breeze this time of year. Three purple dotted boxes chase away winter blues with Zesty Cheddar Thins, Berry Good Snack Mix, crunchy Chocolate Chip Cookies, our famous North Carolina Honey Roasted Peanuts, and an assortment of individually-wrapped Italian Fruit Hard Candies with juicy Grape, Red Raspberry, tangy Lime, Strawberry and Lemon flavors. It’s sure to be one springtime gift they will really warm up to this season.

5% day
Tuesday, May 20th

5% of all in-store sales will benefits the SECU Family House. They provide a home-away-from-home for families with an adult patient being treated for a critical illness or injury at UNC hospital or its affiliated clinics.

3 Sat 8-noon
South Estes Farmers’ Market Grand opening

3 & 4 Sat & Sun
Tea forté
Iced tea, an innovative twist on a Southern favorite.

Orange Cat Art
Jill Davis, local photographer, presents her line of note cards and art of North Carolina scenes.

Los Chileros
Chiles, rubs & spices from 
New Mexico

4 Sun
Pepper Dog Salsa
Locally produced salsas & rubs

10 Sat
Republic of Tea
Todd Rubin presents the “Super Fruits” line! Enjoy great taste and good health. 

10 & 11 Sat & Sun
Chapel Hill & NC China
Meet creator Donna Sue Chesborough and discover the perfect collection for everyone on your spring gift list — moms, brides, grads, and dads.

Local Watercolors
Beverly Dyer, Chapel Hill artist, shares her whimsical watercolors of pets and favorite local scenes. 

Durham Bulls BBQ Sauce 
A home run for some spring grillin’. 

16 Fri
Sampson’s Sauce
Martha Boren, of Greensboro, has been making “everything” sauce for 20 years.

17 Sat
Old South BBQ Sauces
More homemade sauces from the Carolina cooks we love!

Caring for Orchids
Bob Davidson, a local orchid grower, demonstrates how to transplant these delicate beauties.

17 & 18 Sat & Sun
Virginia Chutney Company

New to our shelves! From Hot Peach to Rhubarb, these fruit chutney’s are the perfect accompaniment with cheese, meats, fish, and desserts.

24 & 25 Sat & Sun
Chips & Dips

24 Sat 1-3pm 
Craft Beer Sampling
Courtenay Milburn from Tryon Distributing samples delicious micro-brews.

Side Dish
A Southern Season is on the radio!
Enjoy 30 minutes of tasty talk on
WCHL 1360AM,
Sundays at 11:00am, repeating Saturdays at 11:00am.

Side Dish on Demand
Click for the latest edition and past show archives!

Email Deborah & Jay:
sidedish@wchl1360.com 

Your hosts Deborah Miller and Jay White will help you explore 
and discover the fascinating world of food and wine from a local perspective.

A Southern Season and the Farmers of Orange
announce the Grand Opening of the 
South Estes Farmers’ Market, 
Saturday, May 3rd, 8am-noon. 
South Estes Farmers’ Market will be held every Saturday, 8am-noon, in the University Mall parking lot directly in front of A Southern Season. 

sharinggoodtaste


Contributed by Phoebe Lawless (right) 
owner of Scratch Artisan Baking, 
is one of the 25 vendors who will be at the 
Market. Stop by and meet them all.

Spinach and Ricotta Crostata with Spiced Walnuts
Serves 6-8


Scratch Artisan Baking enables me to combine cooking and baking: that way I never tire of either. Building my menus on what is available locally creates a bond to this incredible community and its farmers and artisans, I feel really lucky to be able to contribute to such a vibrant and amazing food scene.

For the pastry:
2 c unbleached all-purpose flour
½ tsp salt
½ Tbsp sugar
5 oz unsalted butter, 
cubed and chilled
3 oz cold water
additional flour for rolling out finished dough
egg wash

For the filling:
1 lb spinach, 
cleaned and stemmed
¾ c good quality full fat 
ricotta cheese, drained
2 Tbsp olive oil
¼ tsp cinnamon
zest of one lemon
juice of half of one lemon
salt and pepper to taste
For the walnuts:
1 ½ c walnuts,
toasted and skinned *
½ Tbsp olive oil
1 ½ tsp total ground spices of your choice (cinnamon, nutmeg, smoked paprika, cumin, etc.)
1 Tbsp brown sugar
½ tsp salt

To prepare the pastry:
Put dry ingredients in the bowl of a food processor, add cubed butter and pulse until butter is the size of peppercorns. Remove and pour butter mix into large bowl

Add cold water by the tablespoon to butter mix while stirring with a fork until mix no longer looks dusty. Pour crumbly dough onto work surface and bring together to one mass, divide into two balls: freeze one for later use; refrigerate other for at least an hour.

To prepare the filling:
Steam spinach until wilted. Once cool, squeeze out liquid completely. Run knife through for a medium chop.
In a bowl, combine spinach with remaining ingredients and season as needed. Reserve.

To prepare the walnuts:
In a small sauté pan, heat the olive oil over medium heat. Add spices, sugar and salt and cook until it sizzles.  Add nuts, toss lightly to distribute spices and remove from heat. Reserve.

To assemble and bake crostata:
Preheat oven to 375°
Using a couple of teaspoons of flour, roll pastry out evenly to about 10-12 inches. Don’t worry if it has craggy or uneven edges: it’s supposed to look rustic. Place on a parchment lined sheet pan and chill for 15 minutes. 

Once chilled, spread spinach filling evenly, leaving a two inch border of pastry beyond the filling. Scatter a small handful of nuts on filling (you will have some left over for snacking) and fold one side of the crostata in, making a corner; repeat until you have five ‘points’.

Brush pastry edges with egg wash and bake until golden, about 25 minutes. Cool slightly before cutting.

* Spread walnuts on baking sheet and place in preheated 325°F oven. Toast until the nuts just begin to change color, 5-10 minutes. Rub the warm nuts in a kitchen towel to remove the thin, papery skins.

whatsinclass

There's always something cooking
in our kitchen!

More Details

Download our current CLASS
schedule at
www.southernseason.com


Willard & Marilyn's Biscuit Class
Sells out every time!

Our class schedule is available online or you can pick up a copy in our store.

Brought to you by A Southern Season and sponsored by
The Carolina Inn
Visiting chefs enjoy the Southern hospitality of The Carolina Inn.

upcomingwineevents

fridays uncorked

may
5/2 Our Five Favorite Beaujolais $13
5/9 River Series Part One: The Loire $12
5/16 Carignane Revealed $11
5/23 Rosé Returns $13
5/30 River Series Part Two: The Rhine $13

Every Friday 5-8pm

More Details

NOTE: Please purchase your tickets in
advance to assure a space in the room!!

saturday wine nights

may
5/3 New Zealand Wines $23
5/10 Zinfandel at the Table $24
5/17 Wine with Vegetarian Cuisine $21
5/24 Oregon Wines $25
5/31 Flavors of Argentina $23 

Every Saturday 6-8pm

More Details

NOTE: Please purchase your tickets in
advance to assure a space in the room!!

Editors Note: For all you wine aficionados out there, please forgive us for not always including all the special characters in our missives that are emailed. With all the different browsers, computers and programs out there, the characters often create havoc with the content.

weathervane

The Weathervane

German Wine Dinner
May 21st 7pm
$55 per person*

Join us for dinner with 
Claus Burmeister
of Weingut Burg Ravensburg, 
one of Baden’s top wineries. This estate has been owned by the Counts of the Goler family since the 10th century, and has a winemaking history that spans 700 years. We’ll serve a range of Burg Ravensburg’s aromatic and elegant reds and whites along with fresh, flavorful cuisine prepared by Weathervane Executive Chef Patrick Cowden.

Tickets are $55 per person 
(*does not include tax and gratuity).

Call ahead for reservations. 919•929•9466

monthlyspecials

coffee & tea

Tar Heel 
$8.95 reg / $6.99 sale
Decaf Tar Heel
$11.50 reg / $8.99 sale
English Caramel Cream
$11.50 reg / $7.99 sale
Weathervane Blend
$12.50 reg / $9.99 sale

prices good on full pounds only

Please specify either whole bean (wb)
or all-purpose grind (ad) when ordering.

Call 800.253.3663 to order
or click here to order online.

NOTE: All coffee special orders must
be shipped immediately. Because the
specials change, they cannot be
held to ship for a later date.


Discover the world of tea with our new monthly tea specials.
Each month we will feature a specially select group of teas to try.

Carolina Iced Tea 
2-oz $2.50 reg / $2.00 sale
4-oz $5.00 reg / $4.00 sale
Organic Wild Tree Maiden Pu-Erh 
1-oz $3.75 reg / $3.00  sale

Call 800.253.3663 to order
or click here to order online.

candy
Santander 65% Cacao Chocolate Bar 
$2.99 reg / $1.99 sale

maypiggybank

this months donation goes to:

This month’s donations will go to the Spanish Honor Society, a national organization that honors high achieving students in advanced Spanish classes. East Chapel Hill High School’s chapter is an active service club, whose focus has been to support the Sister Community of San Ramón, Nicaragua.

Make your spare change count!

Demos and Sampling Hours The patio at The Weathervane Cafe 11am-5pm, Monday-Saturday The patio at The Weathervane Cafe 12pm-5pm, Sunday

Store Hours
10am-9pm, Monday-Saturday
11am-6pm, Sunday
919.929.7133
Weathervane Hours
7am-9pm, Monday-Thursday
7am-10pm, Friday & Saturday
10am-6pm, Sunday
919.929.9466
Our coffee bar opens at 7am
Catalog Order Hours
24 hours
7 days a week
800.253.3663
A Southern Season
University Mall
Hwy 15-501 @ Estes Drive
Chapel Hill, NC 27514

 

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