Welcome to WFAEats - a fun adventure where we explore all things tasty and interesting in the Charlotte food scene. We want to share stories, recipes and culinary escapades and hear about yours!

Second Helping

The fried green tomato casserole alone would be reason enough to go.

Second Helping opened the doors to its carry-out shop on Central Avenue on Monday. I was going to explain how the program employs formerly incarcerated women who have difficulty finding jobs when they leave prison.

But then I sampled the coconut cake.

I was going to tell you how its parent organization, Changed Choices, helps those who are “Building new lives beyond prison walls.”

bookgrl / flickr

Fish square on bun, tartar sauce, buttered corn, Jell-O cubes. Bread, butter, milk.

Welcome to school lunch, any Friday in 1963.

Menus, published every week in the Shelbyville, Illinois, newspaper, gave a heads up on what was for lunch at the school cafeteria. Teachers would know when to ditch the lunch line. Children, if they were able to read a newspaper, would know when to bring a sack lunch from home.

My brother and I would read menus as if divining the future for a particular week.

ndanger / flickr

Autumn began on the Fourth of July – if you believe the retailers who are already selling fall and winter goods.

Even if you disagree, you might be ready for summer to hurry up and end already, especially if you’ve got a stockpile of produce quickly passing its prime.

Here are some recipes from fellow foodies who can help.

Erin Keever

This morning on Charlotte Talks, local food writers joined host Mike Collins to give us the latest news in Charlotte’s restaurant scene. Our discussion covered everything from favorite local beer and cocktail joints to ethnic eateries and old standbys to the just-announced new location of Asheville favorite Tupelo Honey Café. We’ve compiled a list of restaurants mentioned by our panelists Helen Schwab, Tricia Childress and Heidi Billotto, and you can revisit their discussion here.

jenlrile / flickr

The dog days of summer are upon us so maybe it's time to switch up your routine with a new food find around town. We gather our regular panel of Charlotte food writers and critics to fill us in on the latest and greatest in chowing down and dining out around the Queen City. What's new, what's closing, who has the best outdoor patios, the best summer cocktails, best barbecue and are things looking up for Charlotte eateries as we crawl out of the recession? We'll tackle those topics, the latest food trends and changes at some of the city's favorite eateries and more, all when Charlotte Talks. List of restaurants mentioned on today's show. 

James Willamor / flickr

Have dinner with WFAE. We’ll be at Food Truck Friday and the South End Gallery Crawl on Fri., Aug. 2, 5-9 pm. You can register for a guided gallery walking tour at 5 pm or 7:15 pm. Food and art – a great way to spend time with your friends at WFAE. Details. 


Quick: What’s the difference between a Sidecar and a Sazerac? If you don’t know, you’re not alone. We’re living in a world where a Martini can contain chocolate and a Bloody Mary might be spiked with bacon.

Never fear. Kevin and Heather Gavagan will explain it all – and show you a spirited time this Friday, July 26, when they host Haunt, a “pop-up” cocktail event at Letty’s on Shamrock restaurant from 9:00 till midnight.

Too Much Zucchini

Jul 18, 2013

It’s that time of year again. Summer is peaking and so is the annual zucchini crop. Stuff it or sauté it, fritter it or fry it, grill it or bake it – keeping ahead of it is nearly impossible. Those long, green summer squash just keep multiplying, it seems.

jbloom / flickr

By Parth Shah

In May, the USDA enacted a controversial set of rules for meat labeling, requiring retailers to provide information on where the meat was born, bred and slaughtered.

Though the new measures have been met with criticism from the meat industry, consumers have shown strong support for the more specific labeling.

bengarland / Flickr

If you have friends who garden or have access to too much produce, you may be the recipient of their gleanings. Co-workers, acquaintances, neighbors come bearing bags from their bounty.

Thanks to so much rain the bounty is higher than average. The current “drop” involves summer squash. This game works something like tag. The dropper tags you with veggies and you, the dropee, are “it.”

Sometimes the veggies turn up unannounced on your door step. Sometimes they come with a warning on the phone: I’m bringing some squash by.