Rutherford Weekly - Shelby NC
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Page 10 - Rutherford Weekly 828-248-1408 www.rutherfordweekly.com Wednesday, November 22-November 29, 2023 2400 Oakland Rd, Forest City 828-429-3129 Monday-Friday 8am-5pm NON CLIMATE CONTROL AVAILABLE WELL WELL LIGHTED LIGHTED with with 24/7 24/7 SECURITY SECURITY OFFERING OFFERING BOAT BOAT & CAMPER CAMPER Storage Storage See What's Brewing Nothing goes better with your morning coffee than your local weekly paper. 157 West Main St., Forest City 157 West Main St., Forest City 828-248-1408 828-248-1408 www.rutherfordweekly.com www.rutherfordweekly.com WEEKLY RUTHERFORD Rutherford Town Rising (RTR) celebrated award winners from businesses across town with the inaugural Rutherford Town Rising Awards. Awards nominated by the RTR Board that were voted on by the board and the public: • Brick and Mortar Rehabilitation: Matt Daigle's Club Car, Main Street Market Rutherfordton, Maples on Main, Mackin GO Cowork Spaces and Mill Hill General Store • Window Warrior: Impulse Art Shop, Infi nity Games And Toys • Community Partnership: Rutherfordton Food Art & Brew • Community Impact (Business): Main Street Market • NonProfi t: Blue Ridge Hope • Gold Standard Award: Night Owl Iron Works • Volunteer of the Year: Christy Freeman Houser • Legacy on Main: Carrier Houses Bed and Breakfast • Rutherford Town Rising Award: Magnolia Long Now shown are representatives from Infi nity Games and Toys and Blue Ridge Hope. Article Provided By: Jean Gordon Rutherford Town Rising awards presented to businesses Nick and Kristen Sottile of Chimney Rock Village have the bragging rights to have been selected for Miracle on Main Street, an over the top holiday decorated restaurant with detailed holiday cocktails. The Christmas Cocktail Bar is a holiday event all over the country but one must be selected to be a part of the location, Nick said. The event opens Friday, Nov. 24 and continues through Dec. 31. The couple came to the area in 2020 when they purchased the Broad River Inn and last year they purchased the former Medina's and opened the Chimney Rock Smokehouse. According to Nick, the Miracle on Main Street promises to provide a holiday experience unlike any other as the restaurant will offer a menu of professionally developed cheerful libations, fl oor- to-ceiling holiday décor, ranging from nostalgic to contemporary and everything in between. Décor is going to be so over- the-top that even the Grinch would have a hard time not smiling, the Smokehouse website reads. The experience will feature weekly events such as ugly sweater parties, live music bingo, caroling, holiday trivia, and more. Santa may even stop by to see who is giving his elves a run for their money. The Miracle event dates back to 2014, when Greg Boehm, owner of Mace in New York, transformed his cocktail bar into a holiday destination with "over the top" decorations in the weeks between Thanksgiving and Christmas. The following year, Miracle expanded to four locations, and it's now a global concept, with pop- ups all over the US and in Canada, Europe, Asia, and Central America. Guests can also buy the Miracle-themed glassware used for specialty cocktails, with the percentage of proceeds going to the Seva Foundation, a nonprofi t eye care charity, making them the perfect holiday gift that keeps on giving. The Sottiles are on the Community Development Association's Christmas Decorating Committee. The Village Christmas tree arrived in town on Saturday and is decorated and has been lighted for the season. Article Provided By: Jean Gordon Miracle on Main Street comes to Village Sweet potatoes may be stars; cornbread dressing a contender. Dinner rolls are divine and green bean casserole a go-to. But Thanksgiving dinner isn't complete without turkey. Even in households that don't eat meat, plant-based turkey alternatives fi nd their way onto the dinner table in a nod to Thanksgiving tradition. Given the emphasis placed on the main course each Thanksgiving, cooking a turkey can be intimidating. These turkey-cooking tips can calm anyone's nerves and result in a mouth-watering main course. • Allow ample time for thawing. Some people may not be able to buy a fresh turkey, and millions of individuals purchase frozen turkeys each year. The Food Network says it can take 24 hours per every fi ve pounds to thaw a turkey. Therefore, if you have a 15-pounder, allow for three days for thawing. Always thaw a turkey in a refrigerator. • Get the right size bird. The general rule of thumb is 1 pound (uncooked) to 11⁄2 pounds of turkey per person if you're buying a whole turkey. Rather than purchasing the largest turkey you can fi nd for a large crowd, consider two smaller turkeys or one turkey and one breast to make cooking more even. Smaller birds are more tender as well. • Adjust the temperature. The food and cooking resource TheKitchn advises preheating an oven to 450 F, then dropping the temperature to 350 F after putting the turkey into the oven. Cook, on average, 13 minutes per each pound of turkey. The turkey is done when it registers a minimum temperature of 165 F in the thickest part of the thigh. • To brine or not to brine? Many food fanatics swear by brining turkey to achieve more moist and fl avorful meat. However, a wet brine may not lead to the crispiest skin possible. Good Housekeeping suggests trying a dry brine instead. This involves rubbing salt all over the raw turkey, placing the bird into a large plastic bag, and refrigerating overnight or up to two days before cooking; otherwise, purchase a kosher turkey, which already has been salted from the inside out. • Avoid stuffi ng the bird. Rather than stuffi ng the turkey and cooking everything en masse, prepare the stuffi ng mixture separate from the turkey. This reduces the risk of contamination from the turkey's raw juices and helps to achieve a crispy coating on the stuffi ng guests will enjoy. • Make an aromatic roasting rack. Turkeys typically are placed on a metal rack for cooking so the juices do not cause the turkey to stick to the pan. However, you also can cut onions and lay them with a bed of whole celery stalks and carrots to elevate the roast. This creates extra fl avor in the bird and the vegetables also can be served or mixed into the stuffi ng. These tips can help make turkey terrific Some turkey-roasting techniques can ensure a moist and fl avorful main course this Thanksgiving. small town friendly BIG time results