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Showing posts with label events. Show all posts
Showing posts with label events. Show all posts

Tuesday, July 28, 2026

Meal No. 4155: Cheeseburgers for Game Night

Dateline: Fri 18 July. Summertime rolls around, which includes the happy stretch of days with my brother-in-law visiting, and the crew must assemble for supper and game night. That was our collective endeavor Friday a week ago, as our hotter July held sway and it seemed best to keep the heat out of the kitchen. So: cheeseburgers to the rescue, fresh from the grill, with chips of choice and lots of homemade special sauce.

With plates cleared away, it was time to bring out our homemade version of Cards Against Humanity, based on the Dark Shadows gothic soap opera from the late 1960s. With answer options that would color the cheeks of the prim and proper among us, it’s prudent to keep the contents on the DL…but we sure get a lot of groans, gasps, and hearty laughs from the gathered souls.


Adapted from "Grilled Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003 [Updated Online 03 February 2011], p. 52-53.

"Beef & Cheddar Melts Sauce," a Roediger House creation.

Saturday, July 18, 2026

Meal No. 4146: Nashville Hot Chicken Sandwiches

Dateline: Sat 04 July 2026. It was a casual gathering of seven on the occasion of the nation's 250th anniversary, a hot day very nearly for the record books. Figuring out how to put supper on the table without unnecessarily heating up the kitchen with the oven was a challenge, and I didn't think I liked the idea of grilling in the direct sunshine with that kind of heat and humidity about. All that indecision and imprecision resulted in quite a remarkable menu, though, with the inaugural attempt (and with happy success!) of Nashville hot chicken sandwiches.

Yep: all breaded and fried and spiced and seasoned, these boneless skinless chicken thighs were amazing. In turning these into sandwiches, folks could choose between standard Duke's mayo or spicy ranch, and for those so inclined pickle chips could be added.

There was macaroni salad befitting the hot summer day. I'd also made tasty appetizer items, like southwestern dip and pimento cheese.

And lordy, for the first time in about three-and-a-half years: my dear friend Barbara's take on creamy stuffed eggs.

And in his usual spot under that table, close at hand to all these folks he loves, there was Sumner laid out happy and safe:


Nashville Hot Chicken Sandwiches based on:

Macaroni Salad based on "Classic Macaroni Salad," by Jaclyn Bell of CookingClassy.com [Published 15 April 2017 / Updated 23 June 2025]

"Southwestern Dip," in Betty Crocker Monthly Recipes, December 2001.

"South Carolina-Style Pimento Cheese." Recipe worked out by me, based on Sharon's Palmetto Pimento Cheese. [Published 23 October 2009]

"Creamy Stuffed Eggs," a recipe shared with me by Barbara Huneycutt of Crozet, VA.

Guidance for Hard-Boiled Eggs from "Instant Pot Hard Boiled Eggs," by Jill Winger of the Prairie Homestead [Published April 2016 / Updated 26 May 2020]; and from "Instant Pot Recipes Everyone Should Know," by Alina Bradford from c|net.com. [Published 17 May 2018]

Saturday, May 23, 2026

No Doubt: Thomases Hit the RoHo!

You'd have to harken back to those halcyon glory days of college life at Carolina to trace the roots of my friendship with Tim Thomas. We next found ourselves laboring a decade later towards our respective PhDs at the University of Virginia, and we enjoyed many a visit once he had the generous foresight to invite me to offer training when he was an administrator in Shenandoah County. He and his wife Laura and their younger daughter CeCe stopped here last Saturday morning on their way to the North Carolina mountains, and the timing could not have been better, given that Ebbie and Donna were here for their regular Camel City pilgimage.

Such a terrific visit for the whole crew of us, which had to be captured in the usual picture-taking spot in the front foyer. And it seemed like we ought to have a breakfast-y sweet treat to support our gathering at the table for visiting and conversation (even though Donna and Ebbie had already brought great goodies!) but then too did the Thomases arrive with additional treats from their stop at Camino Bakery just up the street. From my own oven I brought out a lemon loaf with a sweet lemon glaze, which generally has proven to be a hit here when I've been smart enough to do exactly what the recipe tells me. As Mondays go, this one was for the record books, all around.


"The Best Lemon Loaf (Better-Than-Starbucks Copycat)," from Averie Sunshine of AverieCooks.com. [Published 15 March 2019 / Updated 16 May 2023]

Saturday, April 11, 2026

UNCSA Brings "Under Review" to the RoHo

When film students from the University of North Carolina School of the Arts tell you your house is perfect as the setting for a story involving a creepy instructor/teacher/professor, one might have mixed feelings about it.

But the truth is: I’m always going to celebrate the opportunity to watch these amazing creatives engage in their craft, and it will always seem like a bold stroke of good fortune if a crew determines that the Roediger House is suitable to their clever designs.

Over Easter weekend, starting at 8 am both days, the homestead once more throbbed with the vibrant machinations of a film crew, this time a Second Year production called “Under Review.”

Unlike some of the previous projects that filmed here, this story took place all over the house, including the cellar, and with it came all the excitement and delight that these endeavors consistently entail.

The story crafted by the marvelous writer-director Zaire Cornick could have been developed with the house very much in mind (again: mixed feelings!). His even-keeled style is that of an accomplished director who knows his vision has to pass through and ride well upon an actor’s own talent. He demonstrated an adeptness in guiding the players with well-chosen prompts and a genius for when enough has been said to evoke the performance he was aiming for.

It all was boosted by the production designer’s vision for how to maximize staging and setting—Cookie Perini did an incredible job. The million brilliant touches she conjured, large and small, were a chef’s kiss to this gifted director’s grander schemes.

In between takes, I was only sort of kidding when I accused the guys of having broken in to scope out the house while the script was in development.

Take, if you will, that the eerie ambiance of the cellar was itself a role it seemed written to play.

Even the very junked-up room that someday I intend to make my study was suited to the story.

Ethan Droze brought his exceptional talent as director of photography, a gorgeous melding of technical skill and artistic prowess. Ethan and his partner-in-purpled-orange crime Finn were the dynamic cinematographic duo, clever and creative and proceeding on uplifted wings of videotastic smarts, and often suspected of sneaking a variety of unslated/unmarked insert shots when other responsible key leaders let them escape from more careful supervision.

The calm in the creative storm was Producer Autumn Cooper (wearing multiple hats, including editor extraordinaire and location manager), who provided a steady hand on the rudder, quick with a pdf form to be signed and excellent at communicating...and firm in tone if the outer borders of the endeavor required wrangling or restoring.

Vitoria Rezende was both an exceptional 1st AD as well as a master maker of morning pancakes.

I always worry about naming names, because there is a whole roster of other remarkable UNCSA students who were on hand and doing the work with good spirits and enthusiasm. They are, to a one, a credit to themselves and to UNCSA.

As I have chronicled past UNCSA projects that have filmed here (some in whole, and others in part), I remain so very impressed by these future film professionals.

They know and embrace their roles and duties, they work efficiently and with care, they support and bolster one another, and they problem-solve and resolve and maintain uplifted spirits and camaraderie.

And the amount of preparation and planning they do before the location shoot begins is a wonder to behold.

When they are on set or behind the scenes, their dedication to tasks and functions is unfailingly professional and expertly executed. They celebrate one another and eagerly step in where needed just because they were asked.

When there is downtime between takes, small reminders that they are yet college students might manifest, when they talk about which professors are slack with assignments or deadlines and how their roommates annoy them.

Might there also be animated arguments about Star Wars prequels and issues of character development, and might certain famous Hollywood directors earn impassioned stinging umbrage-laden rebukes in spite of how universal is their acclaim from the Academy and/or box office receipts? It’s film school, dude. Of course.

Could a precious moment of camera resetting be more perfectly programmed than to a soundtrack of "Wonderwall" from Oasis? Cast and crew eased into their own moments of joyous groove, a sway or a corralled dance and a smattering of lip-sync.

And then the call for the next shot comes and they might as well be on the Warner Brothers lot or working as Broadway professionals, given how they once again perfectly fulfill their responsibilities.

As students have brought their film ideas to reality here, I’ve always tried to hang nearby, not only because it’s fun to watch the process, but also in case something is needed. And with this latest production, the keys kidded me by suggesting I might get a “junior sparky” mention in the closing credits for using the Alexa app to make adjustments to some of the house smart bulbs in some scenes.

But I also have a propensity to eavesdrop to catch the excellent manner in which crew members communicate with and support one another. As each filming day follows its shooting schedule, I get to hear samplings of their conversations:

  • “What would be best for you guys?”
  • “That take was fire, dude.”
  • “It’s cool having a team backing you.”
  • “I trust your judgment.”
  • “How about if we…?”
  • “Let my crew take care of that!”
  • “You’re making this better and easier for all of us.”
  • “These guys deserve gold stars—none of this happens without them.”
  • “My analogies and metaphors go downhill as we get late in the day.”
  • “This house is SO bougie.”
  • “I can’t find my phone.”

It might be a bit gauche to keep count and yet it really does feel like an honor that this is now the 11th UNCSA endeavor to utilize the Roediger House: ten films and a photo essay. I still hope it’s just the beginning.

Previous UNCSA Production: "Jack and Norma"

Monday, March 30, 2026

Jack & Norma Are in the House

Grammatically, it might have been just as well to title this post: "Jack & Norma Is in the House." That's because it is actually a film title as well as the name of the two characters who took up their well-plotted positions and marks in one of the upstairs guest bedrooms the weekend before last.

This was the latest student production to film here, masterfully managed and crafted and produced and executed by aspiring filmmakers from the University of North Carolina School of the Arts. It's a dialogue between John F. Kennedy, Jr., and Norma Jeane Mortenson, who of course is better known as Marilyn Monroe.

From 6 am to 6 pm that Saturday and Sunday, the Roediger House came to brilliant life while abuzz with the determined activity of these remarkable artists. Each time we get to serve as a location, I get swept up by how special it is to witness all that they manage to make happen, and the way that they go about it, while also quickly depleting my preferred list of adverbs and adjectives to somehow convey it out to you lovely readers and interested others.

Given that the UNCSA campus is just over a mile from here, but also because the house can pretty easily accommodate their needs, it makes me all the more grateful that the Roediger House was discovered by the first crew that shot here in November 2024. I've loved seeing their finished products for over 20 years, as they are presented each spring at the conclusion of the academic year...and now, to be so intimately present while they work their creative magic: it's exceedingly awesome and rewarding.

There are stolen moments I bear witness to, as I drift around the periphery of these creative endeavors. Like an intense flash of brotherly unity and quiet respect as the director and 1st AD wrapped up a quick sidebar conference down at the bottom of the stairs, before heading back up for the next set-up and take; or the deeply-felt joy at the remarkably perfect gift the crew gave the director once filming wrapped. There is a lot of joy and respect and thanksgiving ferried on the backs of two simple words: “You guys…”

And darn it: these guys just keep being the nicest, most professional, most considerate guests while they work. With each successive production and its associated crew members, I've no doubt that throwing wide the front doors for a good film location time will become my permanent state.

Reckon that's why another film will be shot here this coming weekend!

And it does not always play out to where I can make a sweet treat happen, but this time things fell into place, so Sunday there were some fresh cinnamon-chai oatmeal cookies ready for them once the lunch break wrapped up.

Previous UNCSA Production: "The Dog House"

Next UNCSA Production: “Under Review


Based on: "Caramel-Chai Oatmeal Cookies," in Cuisine at Home, September/October 2013, p. 47.

Friday, March 13, 2026

Quanto Basta and Unneighborlyness

Oh, Quanto Basta: our longtime across-the-street Italian restaurant! Over the years, we have gotten to know not only the fine folks who work there but also plenty of the regular customers who park in front of the house and are warmly greeted by the pooches.

Last year, on a summer afternoon, while we were enjoying a pleasant sit under the huge Bradford pear tree in the side yard, I saw a couple walking past your back kitchen door where the washpit is. The gentleman liked the look of your mop left drying there from the weekend cleanup and decided to take it with him.

Just as I thought I might step out and confront him, I remembered when the amazing film students from the UNC School of the Arts asked to use your empty parking lot across from the house, while they were filming here on a Sunday and Monday. You know: days that the restaurant is closed. And you hard-heartedly said: “Nope!”

You were the only nearby property owners who were unwilling to help these film students out. So I thought to myself, as the gentleman with your mop exchanged glances with me: “Enjoy your fine new mop, sir!”

It’s a neighborhood. Either we are in this together, Quanto Basta...or we are not.

Sunday, January 25, 2026

Meal No. 4026: The 2026 Chili Cook-Off

When I was on faculty at Wake Forest University, I built into the calendar each year a series of events that were simply reasons to gather: a dessert and decaf in May, a brunch in the run-up to Easter, and each January a chili cook-off gathering. The most consistent continuation of those, albeit with an evolving or shifting guest list because of different directions that life takes us, has been the January chili affair. These troubled times are the very reason we must stay connected, so last Sunday night the chili cook-off came back to life at the Roediger House.

The pandemic put a true kink in the ritual, and the only year since that I made an effort to at least time a chili gathering to its usual spot around Martin Luther King, Jr., Holiday Weekend was in 2022. Deviled by a nostalgic impulse here in 2026, I wanted this to be a bigger deal: that meant a guest list and an invitation card to be mailed, adapted from the graphic I'd used back in 2010. The weather worried us a bit that day: we were in the mid-30s with precip moving through and a promise of a frozen mix. But for the hearty souls who turned out, it was a great night with a delicious variety of chili to sample.

With it being the first attempt at resurrecting this event for a few years, I didn't have a good measure of how available folks on the invite list might be. Still: better to be prepared, right? So I made a couple of appetizer options for us, including my version of South Carolina-style pimento cheese (above) and my own divination of Virginia-style Mexican restaurant white dipping sauce:

Of course, there had to be a pan of Granny Wilson's honey wheat cornbread. Since this delicious variation makes a full sheet pan's worth of sweet cornbread, the chili cookoff was perfect for bringing it out. I must've missed something in its preparation, though: it wasn't quite as on target as I'm accustomed to. No pictures are available, which is probably for the best.

Let's not leave out the dessert options for that chili winter's night, starting with Ina Garten's marvelous lemon bars on shortbread cookie crust. Well-glucosed and super lemony, these bars are marvelous to the max, each and every time.

Before we no longer had the recent holidays out of sight in the rear view mirror, I also wanted another go at eggnog tres leches cake. Alas, the version I've been most dependent on makes a thicker sponge cake than seems prudent—it can end up with unmilked dry portions that I find problematic. So I skimmed down the cake layer with some clever mathing, but kept the milks and topping amounts constant.


"Simple Beef Chili with Kidney Beans," from Cook's Illustrated, Number Sixty-One [March-April 2003], p. 10-11.

"Vegetarian Chili," from All About Vegetarian Cooking. By the editors of Joy of Cooking: Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (2000), p. 82-83. Cookbook was a gift from former student Alison Pomeroy.

"Granny Wilson's Cornbread," a recipe shared with me by Linda B. Dunlap.

"South Carolina-Style Pimento Cheese." Recipe worked out by me, based on Sharon's Palmetto Pimento Cheese. [Published 23 October 2009]

"Mexican Restaurant White Dipping Sauce," a recipe worked out by me, sampled by Spring Street, and approved of by all.

"Lemon Bars," by Ina Garten, the Barefoot Contessa. Published in Barefoot Contessa Parties!, Clarkson Potter Publishers, 2001.

Modified from "Eggnog Tres Leches Cake," from Michele Feuerborn of FlavorMosaic.com. [Published 13 December 2015]