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After Hours this Thursday! Jazz & More! Brunch Free Tai Chi Celebration of Local Food NC Wine Tour |
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| We're Making Pizza It's almost time for another bread bakery Open House. This month we'll be focusing on pizza. On the odd chance that someone out there is not already interested in pizza, here is some pizza history to get you going: As early as the sixth century B.C., pizza was being made—Persian soldiers, on the move and without a kitchen, would bake flat bread on their shields, covering it with cheese and dates. The first history of Rome, written in the third century B.C. includes this description of pizza: "flat round of dough dressed with olive oil, herbs, and honey baked on stones." In Virgil's "The Aeneid" there is a description of the hero eating off of a flat cake of bread, and then devouring "the plates on which we fed." In the ruins of Pompeii, buried in ashes by the eruption of Mount Vesuvius in 79 A.D., was found flat flour cakes and a shop resembling a pizzeria. More... |
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| Cruiser Tuesday! WSM Closing Early NC Wine Tastings Bread Bakery Open House |
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Totally Local Dinner |
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| Weekly Produce Specials Recipe: Pizza Sauces |
Raffaldini Vineyards and Winery Fabulous Local Pizza Toppings |
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In 1522 tomatoes were brought to Europe from Peru. At first they were thought to be poisonous. Poorer people in Naples started adding the tomatoes to their bread, along with olive oil, cheese, and herbs, thus creating pizza as we know it—the Neapolitan. In 1889, the king of Italy and his wife, Margherita di Savoia, were in Naples on holiday and sampled different kinds of pizza. The queen's favorite was topped with mozzerella, tomatoes, and basil, in the colors of the Italian flag. The pizza chef who had served the king and queen named the pizza in honor of her, the Pizza Margherita.
| Weekly Produce Specials | |||||||||||||
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Bio-dynamic "Cognac" Seedless Grapes | $1.99/lb. | Save 2.00 lb! | ||||||||||
| Bio-dynamic "Snack Pack" Raisins | 2/$5.00 | Reg. $2.99 each| Bio-dynamic 15oz. Canister Raisins |
$4.49 each |
save $1.00! |
Read more about other Weaver Street Market Specials. |
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| Recipe: Pizza Sauces |
By Anne Everitt, cooking instructor and pastry chef. Anne specializes in at-your-home dinner party cooking classes featuring menus in a variety of cuisines including Italian, Asian, vegetarian, or whatever you like. She will arrive at your house with all the ingredients and you and your friends will prepare the meal and sit down and enjoy it together. The cost is around $40-45 per person. Anne also creates decadent desserts for weddings and other special occasions. Call 967-1513.Red Pizza Sauce For one large pizza or two small 2-3 Tablespoons Olive oil 1/4 of a large red onion, chopped small 1 small carrot grated 1/4 cup fresh parsley, finely chopped 1 (15oz) can crushed tomatoes (Like Muir Glen Organic Fire roasted- Yummy!) 1 small can of tomato paste Cooking wine (red or white) or water Salt and pepper to taste Fresh oregano or basil (optional) Heat the oil in the bottom of a medium saucepan over medium low heat. Add onions, parsley and carrot. Cook stirring occasionally until the onions have become translucent. Add the tomatoes and stir and raise the heat to medium. Mix 2-3 tablespoons of the tomato paste with one tablespoon of wine/water until it is smooth. Add this to the sauce. Check taste for salt and pepper. If you like a thicker sauce, add more paste and or cook down until it is thicker. If you like it thinner add more wine or water. Let cool slightly before using. White Pizza Sauce (With Vegan adaptation) For 1 large pizza or two small ones 2 Tablespoons of butter or margarine 1/3 cup flour 3/4 teaspoon salt Pepper to taste 1-2 garlic cloves, minced 2 cups milk (whole is preferred), heated until warm (For vegans, try Silk instead) Heat milk over medium heat until warm, keep warm until needed. Melt the butter in the bottom of a wide saucepan over medium low heat. Add garlic and cook until garlic is slightly softened. Add the flour, salt and pepper, whisking quickly to dissolve any lumps. Continue to cook for a few minutes but do not let the mixture start to brown. Raise heat to medium and add the milk 1/4 cup at a time whisking after each addition. Continue until all milk is added and stir constantly until the mixture thickens. Taste for salt and pepper and let cool slightly off the heat and use as you would any pizza sauce. If the sauce thickens too much, just heat slightly and whisk until it thins down. Add more milk if needed. Sauce can be made a day in advance and refrigerated. Heat over medium low heat whisking constantly until warm. |
| Local Producer: Raffaldini Vineyards and Winery, Yadkinville, NC |
The Raffaldini Family has a six hundred and fifty year history in Italy. They wanted to branch out to the new world and share their experience with others in this country, so they searched for the perfect piece of land and found it in the Yadkin Valley. The land they chose is rich in minerals, which impart a distinctive flavor to the wine. Even though they are a relatively new vineyard, they are growing and producing a full range of wines: Sangiovese, Syrah, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Grigio, Chardonnay, Viognier, and more. This is one of the wineries the Weaver Street Market Wine Tour will be visiting this Friday. If you would like to catch the bus, stop by the customer service desk in Carrboro to get a ticket. They're going fast.
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| Read more about Raffaldini Vineyards here. |
| Fabulous Local Pizza Toppings |
Admit it, you love pizza and so do your kids. Given the choice I think most Americans would eat pizza everyday, so why not make it fresh and fun? Start with your own fresh dough (learn how in our Bread Bakery Open house) or pick up several frozen rounds of Weaver Street Market pizza dough. Once your dough is made or thawed out, press it into 8" rounds or squares. Use a little olive oil on your fingers to keep it from sticking. Top with one of Anne Everitt's red or white pizza sauces and any of the local toppings below. Bake at 500 degrees until the crust is golden.
Fabulous local toppings: Ken Dawson's Sun Gold Tomatoes D'Rouco Chorizo - a smoky, spicy sausage found in the cheese department Giacomo's Italian Salami Grady's Good Morning Pork Sausage - comes ready to brown and sprinkle Providence Farm Fresh Paneer Cheese Chapel Hill Creamery Fresh Mozzarella - once you taste the real stuff you won't go back Celebrity Dairy Goat Cheese Latta's Eggs or Fickle Creek Farm Eggs - eggs you say? Breakfast Pizza, I say. Whip the eggs and ladle on with other breakfast items: Cheese, sausage, onions and mushrooms - yum! |
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| After Hours this Thursday from 6-8 pm |
After Hours has grown to be one of the "best of the best" nights in Carrboro. It's old-fashioned fun with free music by local bands and the chance to relax on a blanket and picnic with your family on fresh grilled food by local charities. Kids of all ages can dance the night away or catch-up with friends.Weaver Street Market loves to see people enjoying our lawn and connecting with their community. To keep this event a safe and fun place, we ask that you only bring friendly, well-behaved dogs on leashes and please clean up after them. We want the children who attend our event to have a safe and happy time too, so we ask that they not be allowed to climb the trees or the Crepe Myrtles. Lastly, please enjoy the fountain from its perimeter. Thank you for your help in making this event safe and fun for everyone. August 25 - Tristeza - Bossa Nova September 1 - Armand & Bluesology - house rockin' music After Hours & the ALE Regulations We know how much fun it is to sit on the lawn and drink some beers, but unfortunately North Carolina law forbids Weaver Street Market from selling six packs for consumption outside. You can buy beer by the glass outside at the tasting table, singles, or half-gallon Growlers from Carolina Brewery, but please—be kind to our cashiers and don't buy a six pack to take outside. FOCAS and the Orange County Animal Shelter Cooking at After Hours this Week The Orange County Animal Shelter is a municipal government agency, run by Orange County. They are a not-for-profit agency that can accept tax free and charitable donations. Their mission is to promote the welfare of the Orange County animals through sheltering, humane education, and service to the community. Their primary responsibility is to provide shelter for the stray and homeless animals of Orange County. The Orange County Animal Shelter strives to increase adoptions, reunite lost or found pets with their loved ones and to help put a stop to animal overpopulation in Orange County. FOCAS is a not-for-profit, volunteer organization, independent of Orange County government. FOCAS works to support and enhance the general operation of the Orange County Animal Shelter, by raising much needed funding and working with Dubey's Pet World to increase the adoptions at the Orange County Animal Shelter. |
| Find out about all of the Weaver Street Market Events here. Learn more about the Orange County Animal Shelter here. |
| Jazz & More! Brunch, 2005. Sundays from 11am until 1pm |
Our popular Sunday music series is in full swing! Bring a chair or a blanket to enjoy an eclectic mix of music and feast on fresh breakfast fare from our hot bar and pastry case - eggs, pancakes, home fries, muffins, croissants, and loads of fresh, hot coffee!August 28 - The Richard Tazewell Quartet - progressive jazz and Caribbean September 4 - Mosadi Music - hip hop soul |
| Find out about all of the Weaver Street Market Events here. |
| Free Tai Chi |
Weaver Street Market, Plum Spring Clinic, StudiO2, and Southern Village Center are pleased to co-sponsor:Free Summer T'ai Chi Classes taught by Alavaro de le Iglesia. Saturday Mornings at 7:30am until September 3, on the green across from the Lumina. T'ai Chi, a 2000 year old martial art, is a sequence of choreographed movement that releases the energy known as Chi and moves it through the body to allow healing effects. The many benefits of T'ai Chi include development of coordination and balance, regulation of blood pressure, strengthening of joints, and improved mental focus and calm. For more information, please contact the Plum Spring Clinic at 945-0300. Alvaro de la Iglesia, aka Al, has been involved in athletics and martial arts for 17 years. The last 10 years he has dedicated to Hatha Yoga and Tai Chi Chuan. His study of yoga included an internship in the TriYoga Teachers Training Program under the instruction of Joy Anandi. Teaching was a natural progression for him, and helping people to improve their health is very rewarding for him. Al currently also teaches at the Duke University Faculty Club. |
| View the Plum Spring Clinic summer schedule. |
| Celebration of Local Food & Wine |
Join Weaver Street Market as we celebrate the abundance of fabulous local producers in North Carolina. We'll have in-store tastings of food and wine all month long at our Carrboro location and our Southern Village location. Don't miss the special opportunity on our first ever Wine Tour.View the wine tour schedule here. Sampling Schedule: Carrboro Tuesday August 23: Extrusions Fresh Pasta, 12-2 pm Saturday August 27: Giacomo's Italian Salami & Suki Roth Herbal Teas & Honey, 1-4 pm Tuesday August 30: Little Red Wagon Granola, 12-2 pm Southern Village Sunday August 28: Giancomo's Italian Salami, 3-6 pm |
| View the full sampling schedule here. |
| North Carolina Wine Tour |
Join us on a chartered bus to enjoy a day packed with winery tours, beautiful vistas, great people and, best of all - great North Carolina wines! Peg Conway, Weaver Street's Wine Buyer has hand-picked each winery, and will personally guide you through our daylong tour.
Wineries to visit: 1. Raffaldini Vineyards, Ronda, NC 2. Stony Knoll Vineyards, Dobson, NC 3. RagApple Lassie Vineyards, Boonville, NC 4. Hanover Park Vineyard, Yadkinville, NC Tickets must be purchased in advance. Tickets are $75 per person and include the following: chartered bus, breakfast, lunch, heavy snacks, all winery tasting fees and souvenir tasting glasses. Check in time at WSM is 6:30am. Departure is 7:00am sharp. Approximate return 7:30pm. Full itinerary is available at time of ticket purchase. Tickets available at the Customer Service Desk in our Carrboro store. |
| View Wine Tour schedule here. |
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| Totally Local Dinner Wednesday August 31 | |
Every summer Panzanella sharpens our focus on local abundance with a menu created to showcase the fabulous products grown or produced within 250 miles of Carrboro. So what's so important about LOCAL? Enjoying what's freshest right here right now means great taste and better nutrition. But you are also helping to support a local business, farming, that needs your support. North Carolina is losing hundreds of farms every year and that means we are bringing in more food from out of state that has been in transit how long and how much fuel did it burn to get it here? Shouldn't we be enjoying the goodness that can grow in our farmers' fields, putting money back into our community? It's all about becoming a more self sufficient community that preserves the natural rural countryside around us and appreciating the ability our farmers have to bring these foods to our table. This dinner not only supports local farmers and producers by using their products for this menu but a portion of the profits go directly to the Sustainable Farming Program at Central Carolina Community College in Pittsboro.
So come out and celebrate our summer harvest on Wednesday August 31 at the Totally Local Dinner at Panzanella Restaurant in Carrboro. They will be serving up a delicious menu that is thousands of miles fresher and just around the corner. Dinner is served from 5:30-9:00 pm. Call for reservations for parties of six or more, 929-6626. | |
| Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch). Learn more about the Sustainable Farming Program here. |