Those satisfying yet envy-inducing pictures of food you know you’ll never be able to actually make plastered all over Instagram? These are the people behind the ones out of Charlotte.
Who: Elizabeth Plybon, Cookie Decorator at Suaréz Bakery
Followers: 525+
Taste the rainbow
A photo posted by Elizabeth Plybon (@bibethplybon) on Aug 29, 2016 at 2:45pm PDT
Happy Fall y’all!
A photo posted by Elizabeth Plybon (@bibethplybon) on Sep 22, 2016 at 2:08pm PDT
Who: Sarah, registered dietician and Agenda writer
Followers: 2,090+
Who: Chrissie Beth, Assistant Public Defender, food blogger and Agenda writer
Followers: 1,200+
A photo posted by Chrissie | Off the Eaten Path (@chrissie_beth) on Sep 17, 2016 at 8:46am PDT
Who: April Smith, founder of Social Ape Marketing
Followers: 10,500+
Who: A group of foodies setting out to “find and share unique dishes in the Charlotte area.”
Followers: 16,700+
Wild Caught Shrimp with Romenesco, Short Grain Rice, and Heirloom Tomatoes from Heirloom Restaurant. Join us for the ultimate locally sourced Adventure Dinner at a Charlotte restaurant named one of the best 100 restaurants in America by Open Table. On October 25th at 7pm we are hosting a six course dinner at Heirloom. _ Tickets include 6 course and a glass of house wine for just $44.99 at www.cltfoodies.com _
1st course: Lucky Clay’s Butter Lettuce
Bosky Acres Cream Cheese, Against the Grain Farm Jimmy Nardello Peppers, Ann Marie’s Dutch Salt Crust Croutons, Boyle Farm Red Onion _
2nd course: “The Chef’s Farmer’s” Butternut Squash Bisque
Spiced Squash Seeds, Wicking Bed Lemon Balm Oil _
3rd course: Harmony Ridge Egg Yolk Pasta Rustico
Dover Farm Heirloom Tomato Sauce, Dunnie Smith’s NC Wild Shrimp, Ma Cha’s Thai Chili, Barbee Farm Confit Garlic, Wicking Bed Arugula, UAV Mozzarella _
4th course: Harmony Ridge Duck Breast
Against the Grain Farm Magic Molly Potatoes, Paul Brewington’s Kale, Duck Jus _
5th course: Cackleberry Yogurt
Ann Marie’s Caramelized Spent Grain & Chef Foraged White Walnut Granola, Rooftop Honey, Renfrow Hardware Wonderful Pomegranate 6th Course: S’more
Renfrow Hardware Fire Roasted Chestnuts, Graham Cake, French Broad Chocolate Sauce, Mallow _ #clt #cltfoodie #704 #cltfood #cltnoms #charlotte #charlottefood #queencity #eatworkplayclt #charlottesgotalot #feedmecharlotte #cltfood #eatupclt #cltfoodies #charlottenc #cltfoodieadventures #ncfood #ncfoodfinds #queencitycharlotte #nc #eatlocal #food #instafood #instayum #foodporn #foodie #eat #eats #eeeeeats #ilovefood
A photo posted by Charlotte Food Adventures (@cltfoodadventures) on Oct 7, 2016 at 6:28am PDT
Followers: 15,800+
Who: Lejla, a food blogger who focuses on eating healthy without spending a fortune
Followers: 920+
Who: Foster, founder of O’Brien Lifestyle Media and food blogger
Followers: 299+
Who: Gabby Jones
Followers: 345+
Who: Ashley Abelson, Adam Williams, Liz Wohlrab, Dave Tschirhart
Followers: 6,090+
+ #restauranttraffic
A photo posted by Restaurant Traffic (@restauranttraffic) on Aug 29, 2016 at 4:07pm PDT
Who: Jessica Bentley, home chef and local food writer
Followers: 1,140+
Who: Sam Ward, Pastry Chef at The Fig Tree
Followers: 665+
Who: Michelle, food blogger
Followers: 2,060+
Who: Asharae Koll, food photographer and blogger
Followers: 280+
Who: Shaun Vowman, vegan food writer
Followers: 11,500+
• Deviled Potatoes { baked & halved Yukon potatoes | filled with a blend of chickpeas, Dijon mustard, lemon, + spices | sprinkled with paprika & green onion } • original recipe by @isachandra of #PostPunkKitchen • : @dingus_falcon • Made these #eggfree #deviledpotatoes for a mini #veganpotluck hosted by Maya & Emre of @thedreamyleaf. Enjoyed some amazing food, including yummy enchiladas by @leah_dor, and unparalleled company. I had seen this #vegan rendition of #deviledeggs floating around for some time and wanted to give it a try. These #fauxeggs were made using a recipe from the #PPK. I’ve been using their #veganrecipes for years, a highly recommended #vegancooking resource! Sub-ed #chickpeas for the soaked cashews (time constraints), but next time I want to give the true recipe a try. A silly, tasty, conversation-starting hors d’oeuvre for summer parties!
A photo posted by Shaun Bowman (@vegan_appeal) on Apr 5, 2016 at 11:24am PDT
Feature photo courtesy of Babalu