Greetings from Carrboro,
By now I’ve figured it out. But it took me a hot minute; my ego is not, um, the fastest learner. The trick goes like this: 1) We serve a dish – let’s say rutabagas – at a dinner with a fixed, multi-course menu. 2) A very kind guest tells me how especially delicious the rutabaga course was. 3) Said guest implores me to put the dish on the menu. 4) My ego preens in agreement and it goes on the menu. 5) Forthwith, not a soul orders it. Lather. Rinse. Repeat. Oy.
Now, 20 years on, I kindly nod to the well-meaning guest but internally demur, fully aware that rutabagas don’t light a lusty fire in, well, anyone. (If they do light that fire in you, it’s probably not something to really share too much.) Basically I get the simple fact that deep down rutabagas just don’t have the allure of soft shell crabs – at all – much as an obscure orange wine does not share the same salivating siren call of a peach daiquiri. As if anything could. Especially in July.
You know, it’s really simple. Ripe, local peaches with rum and lime and a little paper umbrella. Summer vacation in a glass. Yum. And, yes, to scratch that itch we’re serving as many as we can this weekend at Acme. Now, let me assure you that whereas perfect rutabagas will not give someone the intrepid fortitude to brave the heat & humidity to venture forth into the world, a peach daiquiri most certainly will. And, who knows, you may even see Ryan Reynolds at dinner. Well, I guess that probably only happens after you’ve had that second daiquiri.
And to continue our libations theme, Sunday, July 23rd, continues our monthly wine classes at our sister bar, Atlas. This week’s class will continue the general theme of helping you figure out what you like and why. And how that will help you make better decisions when buying wine for your home or when you’re at a restaurant. This week’s class will dive into the differences between wines from the old world and those from the new world. It’s a crucial topic to get your head around in the complex world of wine. The always amazing Debra Lewis from Team Vino will lead the class with snacks provided by Acme. There are only a few seats left as the class size is limited. It kicks off at 4pm. I hope you can join us.
This weekend @ Acme: the Acme tomato plate. Pan-seared mahi-mahi. Wedge salad. Shrimp & scallop risotto. Chili-rubbed NY strip steaks. Tuna ceviche. Pan-seared pork tomahawk. Watermelon sangria. Acme tomato pie. Pecan-crusted fried chicken. Summertime okra gumbo. Fried shishito peppers. Blackened salmon. Hummingbird cake. Shooting Point oysters on the half shell. Flash fried flounder. Crab & artichoke dip. Tomato & watermelon salad. Overnight beef short ribs with succotash. Did I mention peach daiquiris?
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
The Staff at Acme