Greetings from Carrboro,
Fringe is probably the wrong word. And aficionado feels entirely too erudite. But most of us really and truly dig something that distinctly lacks that Taylor-Swift-ian mass appeal. Low budget 70s horror movies. Japanese hip hop. Carnivorous plants. Choose your poison. Some people go so far as to wear T-shirts that say, “Ask Me About Marsupials!” that, ironically, actually keeps that conversation at bay. A friend of mine collects 19th century dimes with rather unquenchable zest. I honestly can’t see that trend going viral anytime soon. But who knows? TikTok certainly changes all the rules.
I most definitely fall down that rabbit hole of fandom with food. Sort of on a regular and recurring basis. But with an awkward loyalty and optimism usually reserved for failed talent scouts. You know, that kind of perpetual this-is-the-year naivete woven into the hearts of NC State basketball fans. Every August – every single August – I’m convinced that okra is going to have a breakout year. Some kind of avocado toast moment that moves okra into the national conversation. Like that is ever going to happen. Can you imagine a McOkra?
And almost simultaneously I have that same feeling about figs – well, brown turkey figs – with their ephemeral and elusive deliciousness. I greedily buy way too many pints – reminiscent of those people who frantically horde loaves of grocery store bread whenever snow is mentioned. I stand in our walk-in refrigerator and feel almost giddy with the abundance. Sometimes I wonder if I need help. I have a feeling that my accountant agrees.
Oh well. The whole midstream-horse thing comes to mind. So if you see pickled okra in your bloody mary this fall or served alongside your pimento cheese, don’t be surprised. Or if there’s fig & black pepper jam served with seared duck you’ll understand. My impulsive optimism – though somewhat misguided – does have an upside. As long as I don’t eat it all myself.
This weekend @ Acme: The Acme Surf & Turf extravaganza (menu below). Brown turkey fig handpies with mascarpone cream. Fried Okra. Gumbo. Acme tomato plate. Pecan-crusted fried chicken. Smoked fish dip. Martha’s chili relleno. Hummingbird cake. Acme smashburgers. Shooting Point Oysters on the half-shell. Grilled Caesar salad. Blackened salmon. Summertime cocktails. Fried oyster po’ boy sliders. Southern tomato pie. Banana Splits. Overnight beef short ribs. Shrimp cocktail. Warm crab & artichoke spread. And don’t forget about brunch.
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
The Staff at Acme