In support of our immigrant team members, community members, family members, and guests who were participating in the national protest, A Day Without Immigrants, we pledged to donate 25% of yesterday’s sales at all ACR properties to the Immigrant and Refugee Rights Project with the NC Justice Center. We remain grateful for the enriching diversity of our community, and were so inspired by the many people who came out to dine with us yesterday in support of this cause. We are humbled to announce that, thanks to you all, we are donating $5,487.39 to the NC Justice Center. Thanks for standing together with us, Raleigh.
Oyster and Turnip Pan Roast
Total Time: 35 minutes Serves: 4
Ready in about half an hour, this creamy oyster stew is a perfect foil against cold winter nights. Turnips add a kick to create balance. This recipe appeared in the Wall Street Journal in a four-part series in the "Slow Food Fast" column. Read the full story here.
- ¼ cup extra-virgin olive oil
- 1 yellow onion, dice
- 2 garlic cloves, minced
- 2 turnip bulbs, peeled and cut and ¾-inch dice
- 1 cup dry white wine
- 2 tablespoons Dijon mustard
- 3 cups heavy cream
- 24 freshly shucked oysters, juices reserved
- ¼ cup unsalted butter, melted
- 3 cups thinly sliced turnip greens and/or arugula
- 16 saltines
- Fine sea salt and freshly ground black pepper
1. Preheat oven to 375 degrees. Set a medium pot over medium heat and swirl in olive oil. Stir in onions, garlic and turnips, and cook until onions are translucent, 7-9 minutes.
2. Add wine and bring liquid to a simmer. Cook, stirring occasionally, until turnips begin to soften, 3-5 minutes. Stir in mustard, cream and reserved oyster juices. Bring to a simmer, then stir in turnip greens and simmer until greens wilt, about 2 minutes. Add oysters and immediately remove pan from heat. Let oysters poach until plump and heated through, 3-5 minutes.
3. Meanwhile, brush saltines with butter and arrange in a single layer on a baking sheet. Toast until golden, about 5 minutes. Season oyster pan roast with salt and pepper to taste and serve immediately with warm saltines.
January is the time when we all strive to lighten up after the indulgence of the holiday season. In this take on spaghetti carbonara, Ashley swaps roasted spaghetti squash for noodles, which keeps the dish gluten free and lighter than the traditional version. This recipe appeared in the Wall Street Journal in a four-part series in the "Slow Food Fast" column. Read the full story here.
Spaghetti Squash Carbonara
Total time: 30 minutes Serves: 4
- 1 medium spaghetti squash
- Kosher salt and freshly ground black pepper
- 10 ounces thick-cut bacon, cut into ½-inch dice
- 5 egg yolks
- 1½ cups grated Parmesan, plus more to taste
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Halve squash lengthwise and scoop out seeds. Season squash generously with salt and pepper, then place, cut-side down, on lined baking sheet. Roast squash until fork tender, 25-30 minutes.
2. Meanwhile, set a medium skillet over medium-low heat. Add bacon and cook, stirring occasionally, until fat renders and bacon crisps, 10-15 minutes. Fill a medium pot with 3 inches of water and bring to a gentle simmer.
3. In a medium heatproof bowl, whisk together yolks and Parmesan. Mixture should be as thick as glue; add more cheese if needed. Run the tines of a fork through the cooked squash so flesh separates into spaghetti-like strands. Carefully transfer strands to pan with bacon and gently stir to combine.
4. Transfer squash-bacon mixture to bowl with eggs and gently toss to combine, taking care to keep strands intact. Set bowl over pot of simmering water and gently toss squash until sauce thickens and coats strands, about 1 minute. Season with salt and pepper, and add more cheese to taste. Serve immediately.
The clock is ticking and there are only a few more chances left to get your copy of the Poole's cookbook signed by chef Ashley Christensen. Please join us at one of the following local book signings.
December 10, 10 am to 2pm: Bridge Club Holiday Market, Bridge Club, Raleigh Join us at Bridge Club, AC Restaurants' private events space, for a special Holiday Market featuring some of our favorite local vendors. Chef Ashley Christensen and our executive pastry chef, Andrew Ullom, will each be giving cooking demos, and we’ll be selling signed copies of the Poole’s cookbook, as well as gift certificates to all the AC Restaurants properties. Come grab a mimosa and get your holiday shopping done! Participating vendors include: HAAND Ceramics, Peppertrain Beads, Farmer's Daughter, Videri Chocolate, o2 Fitness, and Short Stack Editions. Free to attend, RSVP here.
December 11, 2pm: Book signing with Short Stack Editions, Quail Ridge Books, Raleigh Get your copy of the Poole's cookbook signed by Ashley at this meet and greet event. Free to attend.
December 13, 5 to 7:30 pm: Book signing at Poole's Diner, Raleigh In honor of the Poole's 9-year anniversary, we'll be tipping back some champagne and signing some books at the counter where it all began.
December 17, 2 to 3:30pm: Book signing, Page 158, Wake Forest Get your copy of the Poole's cookbook signed by Ashley at this meet and greet event. Free to attend.
December 17, 6 to 8pm: Book signing, Whisk, Cary Get your copy of the Poole's cookbook signed by Ashley at this meet and greet event. Free to attend.
Join us on December 10th at Bridge Club, AC Restaurants' private events space, for a special Holiday Market featuring some of our favorite local vendors. Chef Ashley Christensen and our executive pastry chef, Andrew Ullom, will each be giving cooking demos, and we’ll be selling signed copies of the Poole’s cookbook, as well as gift certificates to all the AC Restaurants properties. Brunch drinks and snacks will be available for purchase. Come grab a mimosa and get your holiday shopping done! Participating vendors include:
-HAAND Ceramics
-Peppertrain Beads By Hand
-Farmer's Daughter
-Videri Chocolate
-o2 Fitness
-Short Stack Editions
(and more to come!)
Attendance is free, but requires RSVP here.