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Go local, go fancy

Kannapolis Farmers Market seeking vendors

KANNAPOLIS – The Kannapolis Farmers Market is looking for vendors.

If you are a farmer, crafter or baker, the city would love for you to participate in the market. The market is looking for people who offer a wide variety of fresh, local produce, as well as cheese, ice cream, honey, baked goods, spices, jewelry, soaps, candies, crafts and more.

The market is open May through September and operates every Thursday from 4-7 p.m. at the corner of Vance Avenue and Dale Earnhardt Boulevard. 

If you are interested please contact Irene Sacks at isacks@kannapolisnc.gov or 704-920-4326. 

Pinehurst Chef & Maker Series

Pinehurst Resort is launching a new culinary series to celebrate North Carolina’s best culinarians and creatives. 

The Chef & Maker Series features three award-winning North Carolina chefs showcasing their talents alongside a variety of artisan makers. The first weekend, May 12-14, features acclaimed Charlotte chef Clark Barlowe (Heirloom Restaurant), then July 7-9,  James Beard Award-winning chef Ashley Christensen (Death and Taxes, Poole’s Diner, etc.) of Raleigh, and finally James Beard-nominated Asheville chef Katie Button (Nightbell and Curate) Sept. 15-17. 

Packages start at $399 per person and include two nights’ accommodations at one of the resort’s historic hotels, including The Carolina Hotel and The Holly Inn. 

The weekends each kick off with the Pinehurst culinary team hosting dinners inspired by the cuisine of the featured chef. Events will include a pig pickin’, comfort food or Spanish tapas. The Friday night events will be open to the general public and tickets are available for $70 per person at Pinehurst.com/events

Each Chef & Maker weekend offers its own schedule, including interactive demonstrations, workshops, chef dinners and more. Christensen and Button will also be signing their recently released cookbooks: “Poole’s Diner” (Ten Speed Press) and “Curate” (Flatiron Books) for guests. 

For more information about the series, including chef bios, complete weekend itineraries and Chef & Maker package details, visit Pinehurst.com/ChefMaker or call 888-832-5890.

New flavor

BRENHAM, Texas — Do you like your ice cream in a cone or a bowl? Now, you can skip the bowl and eat your ice cream cone straight from the carton. The newest flavor from Blue Bell, Ice Cream Cone, makes it that easy.

Ice Cream Cone is a vanilla ice cream loaded with dark chocolate-coated cone pieces, chopped roasted peanuts and surrounded by a rich chocolate sundae sauce swirl.

“We may have solved one of the biggest dilemmas for ice cream fans, cone versus bowl,” said Ricky Dickson, Blue Bell president. “Ice Cream Cone is a great combination of everything you would expect, vanilla ice cream, chocolate and cone pieces. And a cone always needs a topping, so we added in the chopped roasted peanuts. Ice Cream Cone is about as close to perfection as you can get.”

Ice Cream Cone will be available for a limited time in the half gallon and pint sizes.

“This is our first brand new flavor of the year, and you can expect a few more in the coming months,” Dickson said.

Also, look for these returning favorites already in stores, Chocolate Almond Marshmallow Ice Cream, Coconut Fudge Ice Cream and Sea Salt Caramel Ice Cream.

For more information about Blue Bell and for a complete list of flavors now available in stores visit www.bluebell.com.

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