October 26th, 2018

Greetings from Carrboro,

Perched on the couch I always think it’s silly. Someone is handed an Oscar or Emmy and then tries to thank a million different people before the get-the-hell-off-the-stage music starts. Can’t they just thank everyone succinctly and generically? Come on, does their middle-school drama teacher really need a shout-out?

But here I am. No statuette in hand. And assuredly no designer tuxedo rented for the occasion. But similarly overwhelmed with gratitude. You see, Salt & Smoke VI is just over a week away or in 195 hours, 33 minutes – but I mean, really, who’s counting? (If Salt & Smoke doesn’t ring a bell, check out the video from last year’s festival here.) So, when I stop my work and worry and look at the list of people and organizations that make it possible, I become that person on the stage – a little stunned staring out at the crowd.

Professionally, I’m supposed to call them partners. But really they’re friends. People who share my love for this place. Miles and Camille Andrews at Rock Quarry Farm. Esteban McMahan and Scott Maitland at Topo Organic Spirits. Jennifer Curtis and Tina Prevatte Levy at Firsthand Foods. Tom Gallivan from Shooting Point Oyster Co. Scott Mizerak and Shawn Densmore from Foothills Brewing. Andre Tamers, Cindy Cuomo, and all the great people at De Maison Selections. Honestly, this celebration really wouldn’t be possible without their hard work and dedication and generosity.

And, of course, all of you – the invisible strings that weave this community together. Because the magician and music, the bonfire and beer, the cornbread and cornhole are nothing without you. Without the laughter and dancing, the conversation and community. That’s the real magic. I get so excited just thinking about it. And for those of you who haven’t purchased tickets, we do have some left. But only so many. Because at some point Salt & Smoke will sell out. Then, well, it will be an entire year until the next “best party of the year.”

This weekend @ Acme: soft-shell crabs. Pan-seared wild striped bass. Apple cobbler á la mode. Pecan-crusted fried chicken. Chili rellenos. Acme pumpkin cornbread. Grilled 22 oz. bone-in ribeye steaks. Blackened salmon. Shooting Point oysters on the half-shell. Street corn “ribs.” Low-Low-Country boil. Cheeseburgers. Pecan pie. Manhattans. Pan-seared duck breast. Fried Oysters and waffles. And Acme To-Go if the World Series demands your full and complete attention.

Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.

Cheers,

The Staff at Acme and Salt & Smoke

Reservations: 919 929 2263 or online
Salt & Smoke tickets: online