Greetings from Carrboro,
Boxes of oysters were wheeled into the kitchen on a red hand truck. Real beauties. Tom Gallivan’s Shooting Point Salts from the Eastern Shore of Virginia. Opening the top box, I could smell the ocean. On the stove, the last of the year’s peaches were cooked for chutney. Figs were sliced for winter preserves. A few of John Soehner’s pumpkins sat on the produce sink to be washed. Then a few yellow leaves from the mulberry tree drifted in through the back door that someone had propped open with a broom. And, just like that, it’s fall in Carrboro.
At summer’s end, I can always feel the collective sigh of relief in the kitchen. Like a storm weathered, or a test passed. The walk-in refrigerator becomes less of a refuge for all of the cooks and the grill less of an inferno. This time of year is the just reward for summer’s lengthy trial. For all of you, too. It’s the perfect time of year to sit outside for dinner. Or brunch. It really is beautiful out there. And no matter what the time of year, every seat outside is always first come, first served. Always. No reservation? No problem.
So, take a deep breath; you’ve made it. I think a platter of oysters may be in order. Fall is a good thing.
There are 6 seats left for our Failla Wine Dinner next Wednesday, 9/28 with Darren Palace. I have a feeling that the seats will go rather quickly; these California wines are spectacular (www.faillawines.com). Price is $75 for the four-course meal. Reservations by phone only (919 929 2263). Menu is below. We’ll get started at 6:30. I hope that you can join us.
This weekend at Acme: Shooting Point Oysters on the half-shell. Curried pumpkin with local eggplant. White chocolate bread pudding. Mills Family Farm filet mignon. Pecan-crusted fried chicken. Pan-seared sheepshead drum. Wild salmon. Overnight smoked beef ribs. Local melon with rosemary and feta. Watermelon sangria. Flash fried flounder. Apple cobbler with blueberry ice cream. Crab cakes. Forever roasted pig. Housemade spaghetti. Peregrine Farm Chile Relleno. Don’t tell me you’re not hungry.
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
Cheers,
The Staff at Acme
Reservations 919 929 2263
Failla Wine Dinner
1st
Pan-seared coriander crusted sea scallop
curried butternut squash, raita, almond crumble
2014 Failla Sonoma Coast Chardonnay
2nd
Green gumbo
rabbit boudin, October shrimp
2013 Failla Hudson Chardonnay
3rd
Smoked Carolina chicken
corn pudding, wild mushroom
2014 Failla Sonoma Coast Pinot Noir
4th
Pan-seared duck breast
wild pear chutney, cauliflower
2013 Failla Occidental Ridge Pinot Noir
