there were some very exciting new foodstuffs delivered to downtown wine and gourmet today…
including the realization of a special request from a very pregnant woman desperate for a grown-up alternative to cranberry gingerale:
(we’re hosting one for Friendly City Co-Op in Feb…)
so, i was particularly keen on this:
sounds a hell of a lot better than cuchi guidos to me…
Filed under: -of eats, -of harrisonburg, -of jhumphrey, -of localism, -of upcoming
you’ve probably heard the news by now:
The future site of the Friendly City Food Coop will be 150 E. Wolfe St, between the downtown Harrisonburg Post Office and Kline’s Dairy Bar!
The old Mick or’ Mack store? That’s right – it will be so great to have a grocery store there again!
this concrete development is pretty exciting, especially since much of the frustration we’ve heard in the community centers around the previous ambiguity of the co-op project.
hopefully, the community can help the co-op break the tradition of frequently-rotated, bizarre businesses that have occupied this building (anyone remember the era where gimpy limos would drop folks off at harrisonburg’s “dance club” located at 150 E. Wolfe? or the tanning salon? or, most recently, the scary gym?)
now, those folks who said they would gladly roll up their sleeve and volunteer time and resources towards getting a site location ready for opening have opportunity staring them in the face.
but. before any painting or cleaning, a party is apparently in order.
You’re Invited to the Friendly City Food Coop “Carpe Diem” Party-in-the-Parking-Lot!
Nov. 14, 4-7pm in the parking lot of the FUTURE STORE!
here’s a big list of ways to help celebrate:
Help Before the party:
1. Join Deb on Thursday or Friday, any time between 8am and 5pm, to help clean the building, set up, prepare goodie bags, etc..
Help At the party:
** The FCFC has a budget for this event. If you can provide the food needed but would like to be reimbursed for the expense we are happy to do so! Please provide an estimate of cost and bring receipts or an invoice to the party.
2. Provide soup for 50 people (4 volunteers needed).
3. Provide beverage for 100 people (4 volunteers needed).
4. Grill. Bring a portable grill and cook up some great smells and tasty food for 25 people (4 volunteers needed).
5. Provide finger desserts for 25 people (3 volunteers needed).
6. Bring several extension cords, splitters, and tape, and run power to a mic and lights.
7. Bring a boom box and provide music.
8. Decorate! Lights, balloons – whatever inspires you (2-4 volunteers needed).
9. Provide bubbles.
10. Provide frisbees, nerf football, other outdoor fun.
11. Provide face-painting.
12. Play music! We will have an open bandstand, but it would be really great to know that there are a few folks lined up and planning to play (1-10 songs each).
so, there you go! have at it…
make this co-op a success.
starting next saturday.
i’m on the verge of hopefulness.
is there actually a voodoo doughnuts in charlottesville?
(josh insinuated that i was missing something huge in my donut review.)
am i insanely ignorant? (here’s to hoping…)
and this famous mainstay features things such as:
and, most infamous:
do creations such as these exist just over the mountain?
please say it’s so.
Filed under: - of restaurant review, -of eats, -of harrisonburg, -of jhumphrey
our family is wild about donuts.
there are entire, multi-generational traditions built around donuts.
i once took a chunk out of a charlottesville krispy kreme (r.i.p.) driveway in an attempt to obey the command of the “hot donuts” sign.
we made sure to be best friends with people who lived next door to top pot in seattle.
we go to mennonite relief sales expressly for the homemade fried dough.
in short, we have a long-term serious commitment.
we’ve written about this passion before on the state. i’ve griped about how, around here, gas station donuts are as good as it gets.
and then there’s carpe donut.
granted, it’s not in harrisonburg. but the drive to charlottesville is a small price to pay for a good donut.
and hardly noticeable when you are journeying to this:
Tender and steamy on the inside…slightly crisped on the outside…..dusted with crunchy melty cinnamon sugar…..and infused with the mellow sweetness of apple cider.
and making the whole deal even sweeter:
We start with organic flour, organic eggs, local apple cider, and organic spices. Add pure sugar and non-aluminated baking powder and now you know all the ingredients. We cook all our donuts in 100% pure soybean oil. No hydrogenation, no trans-fats, no shortening. We always advise our customers to refrigerate the donuts if they are not going to eat them within a couple hours. They won’t last on the shelf for a week like those “things with holes” at the grocery store…Finally, all oils used to fry the donuts are being converted to environmentally friendly biofuel at the end of their frying life.
ummm. yes please.
others recognize the power of the donut.
the blue moon diner in c’ville does up a nice little dessert with carpe donuts. it involves ice cream and chocolate and whipped cream. and grilled donuts. otherwise known as the grillswith:
(this photo is from a fabulous and newly discovered blog devoted to donuts. check it out.)
now. carpe donuts represents the cute, trendy, organic, environmentally-friendly delicious donut. classic they are not.
for a real potato flour classic, served to you as well as a number of grizzled regulars, you must go here:
adored by all, this is spudnuts.
as per the cvillian:
Spudnuts has been around for a long time. And by long time, I mean when velociraptors used to hunt small wild pigs and T-Rex’s ruled the United States. In other words, Spudnuts has been open since 1969 at 309 Avon Street. It has kicked so much ass in the last 40 years or so, in fact, that both Krispy Kreme and Dunkin’ Doughnuts left town.
The doughnut has a distinct feel to it. Maybe it’s the off white glow of the lighting, the smooth colors of the furniture and decor, or maybe it’s just the people. Spudnuts feels eternal, in a good way. The menu, with its giant Pepsi logo reminds you that this place is about doughnuts, no more, no less.
anyone in harrisonburg want to open a sweet little donut bus? i would be first in line…
i’ll let jill write in defense of cookie,
but i’m really depressed about gourmet.
conde nast publications pulled the plugs on these two, along with two bridal magazines (so they’re not complete morons!). & i just wanted to lament a magazine that inspires interactions with others (thank you gourmet for really tasty bits of several dinner parties) and a healthy relationship to tasty, local (often), cared-for food.
anyway, get it before it’s gone.
and a personal favorite:
one can’t go wrong with cinnamon rolls in the fall.
even if the house baker can’t get it together in time for breakfast, brunch, lunch, or even dinner.
cinnamon rolls make excellent midnight snacks.
first, the dough bowl:
and the properly buttered pans. (with a little help from small hands):
and the pecan chop:
next, the knead:
and the pre-baked product:
and i didn’t even have time for another photo before this happened:
i used an excellent, simple, recipe from molly wizenberg of orangette.
it was originally in bon appetit.
you can also find it here.