Emiene Wright

Nov 27, 2024 | charlotteobserver.com | Emiene Wright

Tastebuds getting bored? Take them on safari to Serengeti Kitchen, Charlotte's first sit-down Tanzanian restaurant. Chef Ammalu Saleh opened up shop Monday at The Market at 7th Street. It happened on short notice, but the new eatery is receiving no shortage of attention.

Nov 25, 2024 | ourstate.com | Emiene Wright |Jill Lucas |Leah King |Jo Grey

The foyer of Margo Scurry’s home in northeast Charlotte is a portal into a kid’s Christmas dream. Four-foot-tall nutcrackers stand at the entrance to the living room, just the right height to look a child straight in the eye. A glowing tree twinkles nearby. And the entire room, anchored by a two-story brick wall, is festooned with hundreds of Santas — caroling, golfing, riding scooters. She even has a huggable, life-size Santa.

Nov 4, 2024 | charlotteobserver.com | Emiene Wright

There's no taste like home, but for a region as vast as West Africa, dishes can vary widely. Luckily Tima, a newcomer to Charlotte's restaurant scene, has a bit of something for everyone. Malian smoked lamb, called dibi; thieboudienne, Senegal's famous fish meal; attieke, riced yucca from Burkina Faso; and Liberian potato greens are a few of the choices. "My restaurant is West African," owner Fousseini Sacko told CharlotteFive.

Apr 11, 2024 | charlotteobserver.com | Emiene Wright

Chances are, there's at least one dish that can pull you right back into a particular space and time. You grew up eating it, have passed it at weddings and funeral feasts, hotly debated whether this or that ingredient belongs in it, and your assessment of a cook's ability may rest on this one dish. It's more than nostalgia - it's a building block of your identity. Think of its colors, its texture. Can you taste it? Now, imagine it vanishing from the table. It's already happening in many communities.

Apr 11, 2024 | yahoo.com | Emiene Wright

Chances are, there’s at least one dish that can pull you right back into a particular space and time. You grew up eating it, have passed it at weddings and funeral feasts, hotly debated whether this or that ingredient belongs in it, and your assessment of a cook’s ability may rest on this one dish. It’s more than nostalgia — it’s a building block of your identity. Think of its colors, its texture. Can you taste it? Now, imagine it vanishing from the table. It’s already happening in many communities.