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Unpretentious Palate


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July 12, 2024

Unpretentious Cooking: Olive Oil Washed Gin

Use this flavorful infusion to make a more savory bloody mary

June 13, 2024

Unpretentious Cooking: Bavette Steak

Appreciate the lesser known cuts of beef

June 6, 2024

Unpretentious Cooking: Salt-roasted beets salad with grilled peaches and arugula salsa verde

Make this appetizer next time you fire up the grill

May 17, 2024

Roasted Strawberry and Chocolate Hazelnut Fudge No-Churn Ice Cream

Beat the heat with this seasonal scoop

May 14, 2024

Behind the Stick: Matt Marenna – Elizabeth Parlour Room at Hooligans FC

Self-described “lifer” enjoys the craft and the people he meets doing it

April 29, 2024

Unpretentious Cooking: Rice grits with ramp top pesto

Make this spring side dish during ramp season

April 17, 2024

Behind the Stick: Yolanda Gregg – Mariposa

USBG national champion will compete in Portugal this fall

April 12, 2024

Unpretentious Cooking: Grilled asparagus with hen of the woods mushrooms

A taste of spring with a little kick

March 8, 2024

Behind the Stick: Roger Kongkham – Supperland

Charlotte-born mixologist is inspired by his travel and pursuit of balance

December 4, 2023

Behind the Stick: Ashley Sarkis – Yunta Nikkei

Well-traveled, award-winning bartender loves working best in Charlotte