Proud Partner Week: Pure Pizza

Posted by Sarah Young on September 22, 2013 0 Comments

Sunday, September 22, 2013

Charlotte is the Benjamin Button of all cities. The older it gets the younger, the trendier, and the tastier this little-big town becomes. Back in the early 90’s, Charlotte wasn’t flaunting much. With banking as its main attraction, there was little room for creative expression in the culinary arts. But then something happened – an epiphany of sorts. Around 2005, we Charlotteans realized something…we like to eat. And not only do we like to eat, we like to be amazed by great cooks. The so called “Culinary Renaissance” in Charlotte has been speedily increasing with pop-up farmers markets like Atherton Mill in the Historic South End district, Common Grounds Farm Stand in Myers Park, and the 7th Street Market in Uptown Charlotte. These delightful greeneries have allowed people to open their eyes (and mouths) to healthier recipes, fresher foods, and newer ingredients.

If you have a free Saturday this fall, take a trip to 7th Street Market for lunch. Come hungry but if you’re in the mood for a regular ol’ pizza – turn around. The pizza at Pure Pizza is: out of this world amazing, magazine quality, and a five-star experience – all in one. Try the “Pure Country” pizza…it’s exactly what it says it is. Country. But not like your cornbread, BBQ ribs, and green beans country. This pizza pie combines Bianco-DiNapoli organic tomato sauce, fresh sliced mozzarella, caramelized garlic, AB Vannoy Farms prosciutto and hydroponic basil – straight from the earth, country. It’s pretty amazing stuff, and don’t forget your Cloister Honey dipping sauce on the side, you’ll want that for your crust later.

Visit Pure Pizza at their location:

7th Street Market

224 East 7th Street, Charlotte, NC

Check them out online, with full menus, pictures, and information:

Stuffed Pancetta Burgers, Balsamic Fig Marmalade, and Chipotle Infused Honey

Posted by Sarah Young on September 01, 2013 0 Comments

I can’t believe it’s already Labor Day weekend! Before we know it, stores will be riddled with festive Halloween costumes flung through the aisles. You’ll start to see sparkly stockings here and neon wigs there. But, besides Halloween, there are more costumes that the season of fall is best known for. Many of these jovial outfits are complete with colorful face paint, beer-soaked football jerseys, a foam finger, and of course, sweet and smoky barbecue sauce! There must be something about fall and the wintertime that makes dressing up so much more acceptable than any other time of the year. So while you’re kicking back in your recliner, sipping coffee from your company mug, and “sticking it to the man” in the most acceptable way possible, enjoy this Labor Day weekend with this modern barbecue slider recipe from that’ll be perfect to pair with any other holiday this fall!

Yield: 6 burgers

Balsamic Fig Marmalade

  • 2 tablespoons butter
  • 1 red onion, diced
  • 1 clove garlic, minced
  • 5 peppadew peppers, diced
  • 4 figs, diced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons peppadew juice (from jar)
  • 2 tablespoons Cloister Honey Chipotle Infused Honey
  • ¼ tsp. salt
  • ¼ tsp. course ground black pepper

Stuffed Pancetta Burgers

  • 3 ozs. sliced pancetta
  • 1 lb. ground beef
  • 1 tablespoon soy sauce
  • 1 tsp. kosher salt
  • 1 tsp. course ground black pepper
  • ½ tsp. garlic powder
  • 3 ozs. blue cheese or goat cheese
  • 6 King’s Hawaiian Sweet Rolls
  • Butter

Instructions: Balsamic Fig Marmalade

Melt 1 tablespoon butter in a sauce pot over medium-high heat. Add the red onion and garlic and sauté for 8 minutes. Add another tablespoon of butter and the remaining ingredients and cook down for about 4 minutes. Reduce heat to low and simmer for about 20 minutes while you prepare the burgers.

Stuffed Pancetta Burgers

Heat the grill to medium-high. Dice the pancetta slices and mix in a large bowl with the beef, soy sauce, salt, pepper and garlic powder. Form into six equal size balls. Using your thumbs, press an indention in the center of each ball. Add a spoonful of blue cheese or goat cheese into the center. Carefully form the meat around the ball and smash into a patty. Grill over medium-high heat for 6 minutes. Flip and grill another 6 minutes. Remove from grill and let rest while you prepare the buns. Cut the rolls in half and butter each side. Grill over low heat, until golden brown. Place a patty on the bottom of each roll. Top with a spoonful of marmalade. Add the top bun and serve.

For more information about this recipe and great photos please visit: