Kathleen Purvis

2 weeks ago | ourstate.com | Kathleen Purvis

When chefs talk about what inspires their cooking and who steered them into working in a kitchen for a living, they almost all have stories about their families and cooking with their mothers and grandmothers. That influence is evident for three North Carolina chefs who share their stories — and recipes — for dishes that are homages to their families’ matriarchs.

2 weeks ago | ourstate.com | Kathleen Purvis

The NuWray Hotel stretches out beside Burnsville’s town square like a graceful dowager awakening from her afternoon nap, a Southern vision of rocking chairs, porch, and balcony. As the oldest continuously operating hotel in the state, The NuWray is finally rising from a 30-year slumber that saw the once-stately property slide into a steep decline. “This should have been condemned,” admits James Keith, who now runs the circa-1833 hotel with his wife, Amanda.

Jan 20, 2025 | charlottemagazine.com | Kathleen Purvis

Albertine has a lot of reasons to attract attention. There’s the luxe dining room, the Rorschach test swirls in the massive stone slab behind the bar, the Mideast-meets-Carolinas playfulness of the menu. Then there’s the curiosity behind owners Joe and Katy Kindred’s decision to make their first foray into the city center. They opened their bistro, Kindred, in Davidson in 2015, followed by Hello, Sailor on Lake Norman and several locations of the fast-casual eatery Milkbread.

Dec 2, 2024 | charlottemagazine.com | Kathleen Purvis

The she-crab soup at Eddie’s is in the claws of one man What keeps me going back to Eddie’s Place on Sharon Amity Road for one more cup of that she-crab soup? It’s not just the generous flecks of blue crab dredged up with every spoonful. It’s not the ritual of shaking a few drops of sherry on the top from the little cruet that comes with every order, so the nuttiness of the sherry balances the sweetness of the crab. What makes it is the velvety, creamy consistency.

Nov 29, 2024 | southparkmagazine.com | Kathleen Purvis

Serving for good Cuisine Giving November 29, 2024 Food businesses find their mission in working with challenged populations. by Kathleen PurvisIt’s in your cupcake from Cakeable Charlotte’s bakery, spread on your turkey and ham on rye at Community Matters Café, and chopped into your pecan chicken salad at Cherubs Café in downtown Belmont. It’s even stirred into the soup of the day at the Community Culinary School of Charlotte.