SEE THE SIZZLE!
7110 Wrightsville Avenue
Wilmington, NC 28403
Open for lunch and dinner
910-509-1988
eatbraziliansteak.com
“I just really
prefer pie
over cake.”
12
WBM july 2012
jokes. “It’s an intense mouthful of cherry flavor
— that is why I like this pie so much, because it
doesn’t taste like anything else.”
Across the deep red cherry filling Smith
weaves a traditional lattice crust made from
fragile butter pastry brushed with cream and
granulated sugar.
John Palmer of Great Harvest Bread
Company says he goes easy on the sugar, and the crust
he typically uses in his pies is a traditional recipe to accom-pany
the myriad of fresh fruit combinations that he selects from what is in season.
Although Palmer says his crust may be the same one your grandmother may make,
he chooses to use about half of the sugar that most traditional recipes call for.
“My pies are totally traditional, but I want the fruit to be the main taste,” he says.
The fresh peaches Palmer picks up from vendors at area farmers’ markets are
indeed the focal point in his lush peach pie. Palmer says he started making peach pies
when he came to North Carolina 18 years ago.
For longer than that, about 28 years, his hot apple pie has been stuffed full with
Gala apple chunks.
“I just really prefer pie over cake,” Palmer says.
Thinking outside the pie, 22 North’s Brent Poteat is a trained chef who has been
cultivating his pastry palate for the last seven years. Poteat says chopping pecans and
making runs to the grocery store for Karo syrup for his great grandmother’s pecan
pies are his earliest food memories. Poteat has carried the influences and experiences
he gained from cooking with his great grandmother and grandmother into his own
pies, while also looking for ways to add variations to classics.
In the heat of the summer, Poteat loves to use fresh blueberries from Lewis Farms
for a light and fruity summer dessert indulgence. With an eye to the cousin of the pie