Raymond Lubrano knows a thing or two about Italian wine. Ask him for a nice Chianti and you’ll get a 10-minute conversation and probably buy a jewel you’ve never seen before. It could be a $15 Salice Salentino or it could be a $75 Gavi.

Gavi for $75?

“It’s for me,” he shrugged. Or anyone with the moxy to buy one.

We weren’t about to buy a $75 wine for summer sipping, but we thought this would be the place to go to find what white wines Italians drink in warmer weather.

A native of Naples, Italy, Raymond came to the United States in 1971 and quickly established himself in the local restaurant scene. But it’s his passion for wine that drives him every day. Ask him for a recommendation and most likely you’ll get a tour of his vast collection of Italian wines. Like most Europeans, Italians favor whatever grapes are grown in their area. In Trentino, it’s pinot grigio; in Raymond’s hometown in the Campania grape region, it’s falanghina. Say what? “Falanghina or greco di tufo. Maybe avellino,” he said of his favorite selections.

Like most Italians, Raymond grew up with grapes growing in his backyard.
“We had so many grapes in our yard, my parents would just mix them up when they made wine,” he said. Was it any good?

“It was fantastic.”

Italian wines tend to be lighter and sometimes nondescript, but it’s their simplicity that makes them great sippers or easy matches to fish and fowl. But don’t assume they are all simple, as our tasting showed.

Raymond said wine is Italy’s culture.

“I can drive 10 miles away from my house and people talk differently, eat different foods and drink different wines. You love every minute of it,” he said.

He said Italy is unique because there are more than 200 different grape varieties grown there.

“I can’t even tell you all their names,” he added.

Walking around the Italian Market is a tour of Italy with some of those 200 grape varieties you probably haven’t heard of. The wines are discounted below the prices we quote below:

Picco de Sole Falanghina 2007 ($15). An old grape traced to Roman times, falanghina is similar to pinot grigio with apple and citrus noses, lively acidity and a touch of almonds. It was our favorite white wine in the group. Not surprisingly, it’s one of Raymond’s favorites, too - no wonder, it is made in Campania near his hometown of Naples.

La Carraia Fiano 2007 ($15). From the island of Sicily, this simple wine has pit fruit flavors and a hint of almonds. Crisp acidity makes it a refreshing drink for warm days

Dinari del Duca Grillo 2007 ($24).

Soft, lemon and pear notes with a hint of mineral.

La Carraia Algianico 2007 ($17).

We loved the generous, simple fruit in this red wine from Sicily. Berry aromas with a hint of anise and forward black berry fruit in a medium body.
Barbi Orvieto Classico Arche 2006 ($25). Some other white grapes like chardonnay and grechetto are blended into this intriguing white wine from Umbria. Generous aromas with complex, ripe fruit and toasty oak. An elegant wine for the dinner table.

La Scolca Gavi Biano Secco 2006 ($75). OK, you’re not really going to pay this kind of money for a Gavi, are you? Raymond hopes not - he gets so little of this. Hmm, maybe the reason for the discouraging price is he wants it for himself.

La Guardiense Greco di Tufo 2006 ($19). Through the years, we have developed a taste for this ancient grape variety grown in Campania. It’s aroma can be off-putting, but the flavors are just something you haven’t tasted before. You search for a comparison and can’t find it. It’s a simple wine with good acidity to make it a match to fish.

Other Italian wines
Rocca di Monte Massi Vermentino 2007 ($15). Floral nose, citrus notes and crisp acidity. Delicious apertif.

Vincent Sant Helena Pinot Grigio 2006. Dark golden color, intense grapefruit flavors. Fruity and delicious.

Tenuta Ca’Bolani Pinot Grigio ($15).

This estate is Italy’s largest single vineyard for pinot grigio. Located in Friuli, it produces grape for a wine that is still crisp but not overly so. Green apples and pears with a touch of spice dominate the flavor profile.

Cecchi Val delle Rose Morellino di Scansano Riserva 2004 ($22). We really loved this Italian wine for its lively Tuscan fruit. Made from mostly sangiovese grapes, it has an aromatic berry nose with plum flavors and a hint of spice. Great pasta wine.

Melini Chianti Classico “Isassi” 2006 ($17). Founded in 1705, Melini turns out a dependable, consistent Chianti. Aged a year in Limousin oak, it sports violent aromas and dark berry, raspberry flavor with easy tannins.

Tom Marquardt and Patrick Darr, The Wine Guys, have been writing a wine column for various newspapers for 20 years and have traveled to the West Coast and Europe to meet countless wine luminaries. Do you have a question for the Wine Guys? E-mail them at marq@atlanticbb.net.

Making whisky on Scotland’s Isle of Arran is not a new activity. Scotland’s purest water from the Loch na Davie, and the moderating influence of the Gulf Stream that speeds maturation of the barreled whisky, have created an environment that favors the production of high-quality single malt scotch.

But the opening of the Arran distillery in 1995 marked the first time since 1837 that the whisky produced on the island was legal - and with the full approval of the local government.

The Arran Malt is a small, craft distiller of about 150,000 liters per year and conforms to the three rules of producing single malt scotch: use only Scottish malted barley, distill twice in copper pot stills and in one distillery, and age the whisky in oak casks in Scotland for three years. Unlike some other single malt scotch producers, Arran doesn’t dry the malted barley over a peat fire but instead uses heated dry air. The result is a nonsmoky tasting spirit that is clean and fruity on the palate.

We recently met with Euan Mitchell, managing director of The Arran Malt, and learned firsthand about the colorful legal and illegal history of distilling on the Island of Arran, and had a chance to taste their efforts. Euan shared with us that Arran does not add any caramel color to their whisky and also doesn’t chill-filter their product in the belief that, like fine wine, filtering can strip some of the flavor from the beverage.

We also learned an invaluable tip for tasting single malt scotch, especially those in the 90-plus proof categories. Mix chilled pure water with the whisky in a brandy snifter-style glass at about a 10-to-1 ratio of whisky to water. Don’t use ice cubes since they will chill the scotch to a point where some of the flavors and nose are muted.

We found the small addition of a bit of water took the alcoholic fire out of the nose and smoothed out the whisky in the mouth, without diluting the bouquet or flavors.

Tasting the whisky, we were impressed with the clean, fruity flavors and complex impression on the senses. The Arran Malt 10-yearold 46 percent alcohol (92 proof, $49) is aged in used American oak bourbon barrels and exhibited a lovely fruity rich round nose with a hint of grain. Creamy and fruity in the mouth, this whisky is a good introduction to the Arran single malts.

We also tasted two premium single cask-aged, single malts that were delightful. The Arran Malt Single Bourbon Cask 50.5 percent alcohol (101 proof, $79) was selected for bottling from as single cask with the date of distillation and cask number printed on the individual bottle. It’s a terrific single malt with a wonderful fruity nose and hints of vanilla and almonds in the mouth.

The Arran Malt Single Sherry Cask 58.5 percent alcohol (117 proof, $79) definitely needs the water treatment to calm it down. Once diluted, a hint of sherry nuttiness and richness develops with some chocolate and citrus notes. Delicious!

Recommendations
Hess Allomi Vineyard Cabernet Sauvignon 2006 ($25). Beautiful full-bodied cabernet with oodles of cherry and plum flavors and nice nuances of cassis and mocha. Delicious.

Wild Horse Central Coast Pinot Noir 2007 ($24). Rich, black cherry flavors with a hint of cinnamon. Very rich in the mouth and has a long finish. Good value.

St. Francis Sonoma County Merlot 2005 ($24). Fat, generous cherry fruit, rich texture, hint of chocolate and silky finish.

Dancing Bull Chardonnay 2007 ($12).

Blended with pinot gris, sauvignon blanc, riesling, viognier and symphony grapes, it doesn’t fit the classic chardonnay profile. But the object was obviously a good drink. Juicy peach and pineapple flavors with a touch of coconut.

Joseph Phelps Insignia 205 ($200).

When it comes to making classic California cabernet with big-time complexity, few do it better than Phelps. A bit of merlot and petite verdot is blended in this Napa Valley perennial star. Made in a Bordeaux style, it has concentrated flora and black cherry notes with a bit of mineral and anise, good acidity and lingering finish.

Sauvignon Republic Sauvignon Blanc Potter Valley 2007 ($18). We have recommended this wine in past years and this is another winner. Made from organic grapes, this wine exhibits an orange, lemon and lime nose and flavors with good acidity, and a wonderful creamy finish. Drink this delightful wine with chicken and fish dishes.

MacCrostie Pinot Noir Wildcat Mountain Sonoma Coast 2005 ($45). A very bold and assertive pinot noir style. Spicy black cherry and cola nose. In the mouth, firm tannins with black cherry, and spice flavors as well as a hint of mint. Try now but should mature and evolve during the next three to five years. Delicious.

Eating healthy doesn’t have to cost more.

When it comes to grocery shopping, there are some tips all of us could use to cut costs, without sacrificing nutritional value. Clipping coupons may seem time-consuming, but your mom was right - it does make a difference and can save you up to 15 percent on your grocery bill, according to the Southeast United Dairy Association, Inc.

Buying in bulk is another way to save. If you belong to one of those warehouse clubs, buy meats in bulk and freeze them for later use. Some fruits, like bananas and grapes, can be frozen for summer snacks. However, some vegetables may not be practical, given they have a shorter shelf life. Look for items that won’t spoil like cereals and whole grain snacks.

Thumb through the newspaper. Planning meals by what’s on sale and what you have coupons for can save your family a lot of money.

The Southeast United Dairy Industry Association offered up some nutrition (and cost-saving) tips all of us could follow in these tough economic times:

Step 1: Fill your cart with nutrient-rich foods. Look for a rainbow of colors - the brighter color means more vitamins and minerals. Look for whole grains and fiber-rich fortified breads, low-fat and fat-free milk, cheese and yogurt. Do you know that an 8-ounce glass of milk is only 25 cents? A study published in the Journal of the American Dietetic Association named milk as one of the least expensive calcium sources. When choosing meats, pick lean beef, skinless poultry, fish, eggs, dairy, beans and nuts. A lot of grocery stores are featuring “buy one, get one free” items. Buy one for now and freeze the other for later.

Step 2: Plan meals ahead. Make out a “menu” for the next week. Include a list of items to purchase at the grocery store.

Step 3: Clip coupons. Using coupons can save you up to 15 percent on your grocery bill. Some stores offer double and triple coupons; make your big shopping trips on these days. A lot of stores also offer loyalty points for buying store brands. If you shop at a certain store for most of your meal needs, take advantage of ongoing specials and offers.

Step 4: Use a shopping list and avoid those impulse buys.
Americans spend $2 for every minute spent in the supermarket, according to the Food Marketing Institute. Prior planning can save you time and money.

Other tips to consider:
Buy store brands. You can save 30 to 40 percent this way. “Although some people swear by their name brands, most items taste the same, whether it’s a store or name brand,” said Laura Buxenbaum, nutrition communications program manager for the Southeast United Dairy Industry Association.

Try breakfast for dinner at least one night a week. A carton of eggs is cost-efficient and you can dress them up or down by including them in omelets, frittatas and casseroles or just serving them the way you like them.

Make meals fun. Try “Meatless Mondays,” where you serve up vegetarian-style meals. “Beans are so inexpensive. You can buy a whole bag for $1. It’s a great way to cut costs.”

Fresh is best. Debates rage on whether you should purchase frozen or canned fruits and vegetables. But when it comes down to it, fresh fruits and vegetables pack great nutritional value. If you have a patch of land, grow your own vegetables. If not, farmers markets are a great source of nutrient-rich, affordable foods. Consult our guide on page C2.

Recession-proof foods. Basic foods like milk, cheese, carrots, ground beef, potatoes and rice saw Americans through the Great Depression, according to Adam Drewnowski, director of Nutrition Sciences at the University of Washington. For more shopping tips and nutrient-rich meal ideas, visit the Southeast Dairy Association’s Web site at www. southeastdairy.org.

“If you’re strategic in your shopping, eating healthy doesn’t have to cost more money,” Buxenbaum added. “You can alter the effect the economy has on your wallet and your waistline.”

The Wine Guys

By Tom Marquardt and Patrick Darr
Hometown Content

There are lots of small wineries in California you probably haven’t heard about. Called “artisan,” these wineries have small productions, which usually make them difficult for the consumer to find. As long as the winemakers don’t get carried away, they can easily sell a meager 5,000 cases of wine among friends and cult followers who covet insider knowledge.

That may be the case with Tandem, a small California winery whose winemaker, Greg La Follette, has a knack for making some of the best chardonnay and pinot noir we’ve tasted in a long time. We warn you that after we tell you about these wines, you’ll have to make an effort to find them.

La Follette studied burgundian winemaking while attending University of California at Davis and developed an understanding of mouthfeel. He used that knowledge to resurrect pinot noir programs at La Crema, DeLoach and Flowers Winery, and traveled to Australia and South Africa to consult for wineries there. Then he launched Tandem Winery in 2001 with the idea of making the best chardonnay and pinot noir from grapes grown in the Russian River Valley and Sonoma Coast. Just recently, the winery was bought by Pete Kight, owner of Quivira Vineyards, but La Follette remains as winemaker.

With the aid of a wife and six kids who pitch in to help at the winery, La Follette is one of those “aw shucks” guys who is more comfortable in a vineyard than an Annapolis restaurant talking to wine writers. But taste one of his chardonnays or pinot noirs, and you can taste what his passion contributes to wine. While many winemakers give up on thinskinned, challenging pinot noir grapes, La Follette can’t seem to fail.

“When I thought of making pinot noir, I said no way in hell at first. But I kept getting dragged into it and just surrendered. I finally said, ‘pinot noir, take me, I’m yours,’ ” he said.

Just as he intended, the mouthfeel of his wines is very silky. None of them are fined or filtered, so you get authentic, copious fruit flavors. We were stunned by their grace, intensity and finish. They are very burgundian.

Here are the ones we really liked:

Tandem Winery Porter-Bass Vineyard Chardonnay 2005 ($42). Benefiting from the cooling fog in the Russian River Valley, this vineyard produces great fruit. La Follette believes that biodynamic farming has a lot to do with the quality of the fruit. Citrus notes dominate the aromas, followed by rich lemon and creme Brule flavors. Slightly tart, it has balanced acidity to make for a good food match.

Tandem Winery Kent Ritchie Vineyard Chardonnay 2005 ($45). Located in the Russian River Valley, the grapes are from three clones of Wente, Robert Young and See. Sporting even more texture, the chardonnay exhibits tropical fruit flavors and crisp acidity. Wine Spectator judged this the “best of the best” five straight years.

Tandem Winery Sangiacomo Vineyard Chardonnay 2006 ($42). Our favorite chardonnay, it has what La Follette calls “feral” or gamey aromas. On the palate is an incredibly lush array of guava, passionfruit and pineapple flavors. Very long finish, this drinks like a Batard-Montrachet.

Tandem Winery Sangiacomo Vineyard Pinot Noir 2006 ($45). Forward plum and blackberry notes with good mouthfeel.

Tandem Winery Van der Kamp Vineyard Pinot Noir 2006 ($45). Our favorite pinot noir, this had a burgundian feel with earthy, meaty and coffee aromas followed by intense berry fruit and a long finish. Brown around the edges. Good tannins give it great potential for cellaring.

Wine picks
Guardian Peak Frontier 2005 ($15).

This was a pleasant discovery the other day. From South Africa, the Frontier is is a blend of cabernet sauvignon, shiraz and merlot. As you would expect, it is fruit forward with lots of bright berry fruit and spice.

R Collection Monterey Chardonnay 2007 ($13). Pineapple and citrus flavors with a touch of oak and almonds. Smooth mouthfeel makes it a pleasant wine to drink.

Merryvale Carneros Pinot Noir 2007 ($35). Pinot noir is getting pretty pricey nowadays and $35 has become a reasonable cost for a decent one. We like this pinot noir for its showy black cherry and strawberry flavors. Hints of tea and chocolate.

Tom Marquardt and Patrick Darr, The Wine Guys, have been writing a wine column for newspapers for 20 years and have traveled to the West Coast and Europe to meet countless wine luminaries. Do you have a question for the Wine Guys? E-mail them at marq@atlanticbb.net.

By Tom Marquardt and Patrick Darr
Hometown Content

We first met Georg Riedel about 20 years ago when he was introducing the United States to the concept that glassware for wine can be as important as the wine selection. Accustomed to suspicious claims by wine gadget salespeople, we were initially skeptical of Riedel’s claims that his varietalspecific glasses would enhance the wine through the shape and design of his stemware.

However, we were convinced of the validity of his thesis after comparing a few sips of two different wines from a standard commercial/restaurant wine glass and Riedel’s product.

Georg was back in the area recently to demonstrate his new line of Vitus machine-made lead crystal glasses that retail for about $70 per stem. Introducing himself to a wine seminar group he said he was there to “complicate your wine life” and then explained that the “complexity of wine is wasted in the wrong glass.”

Most wine consumers routinely use a generic wine-shaped glass to drink wine. Using the Riedel glasses correctly - matching the grape variety to the appropriate glass - was an eye-opening experience for those in attendance. Georg explained the design elements of “size, rim diameter and shape” come together to create Riedel glassware.

Georg first tasted the group with the Vitus #403/15 glass, which is designed to serve sauvignon blanc. The 2007 Mount Nelson Sauvignon Blanc Marlborough ($18) was exquisite in the Riedel glass with all of the classic harmonious New Zealand sauvignon blanc elements of green grass, gooseberry and a dry finish you should expect. Tasted out of a generic glass the nose disappeared, and the fruit turned flabby and cloying.

We then tried the Vitus #403/97 with the 2006 Clos Pegase Chardonnay Mitsuko Vineyard Carneros ($25). The Riedel glass highlighted the fruit, yeast and toasty oak in the nose and creamy baked apple pie flavors. Poured into the sauvignon blanc glass, the toasted oak disappeared and the fruit and complexity waned. Georg commented that the very expensive French oak barrels used to age this wine had been wasted in the wrong glassware.

The 2006 Ponzi Pinot Noir Willamette Valley ($38) was served in Vitus #403/7. The Ponzi was delightful in the Riedel glass with a very balanced cherry fruit flavor and a nice mild tannic finish to complement food. Tried in the chardonnay glass the fruit was gone, and the tannins dominated in an unpleasant manner.

The final Riedel glass of the evening was the Vitus #403/0 designed to showcase cabernet sauvignon. A Silverado Cabernet Sauvignon Stags Leap Vineyard Napa Valley ($90) exhibited wonderful fruit, eucalyptus and chocolate in the nose with delicious chocolate, cherry flavors in the mouth. This was a very complex harmonious and pleasing wine that you would expect from this prestigious vineyard, and producer. Tasted in the pinot noir glass, the nose was muted and the tannins came out in an off-putting manner.

Once again, experiencing the Riedel difference in glassware, reaffirmed that premium wines deserve the opportunity to express themselves in the best possible manner, and that Georg’s stemware is the best friend that a wine can have, aside from an appreciative taster.
The web site is www.riedel.com.

Patz & Hall
We recently had the opportunity to try some of Patz and Hall’s new offering and were especially impressed with the following:

Patz and Hall Chardonnay Carneros Hudson Vineyard 2007 ($55). From an especially cool section of Carneros, the grapes develop complex flavors without losing acidity. Features 100 percent malo-lactic fermentation in barrel, and aged in 40 percent French new oak barrels, and it gives this fine wine a lovely pear nose and flavors, with a hint of citrus and spice. Reminds us of a good quality Meursault from Burgundy. Drink now or hold for five to seven years for a more complex aged experience.

Patz and Hall Pinot Noir Sonoma Coast Jenkins Ranch 2007 ($55). From a very low yield vineyard of about 1.5 tons per acre. Also given 100 percent malolactic fermentation in barrel, and aged in 40 percent French new oak barrels. This is already a very expressive wine with abundant creamy black cherry flavors and nice spice notes. Nice now, but will age and mature for at least four to six years.

Wine picks
Columbia Crest Reserve Merlot 2005 ($25). This is one of the best merlots you will find at this price. Blended with a bit of cabernet franc, it shows off great dark berry aromas and blackberry flavors with a touch of pepper.

Cline Cellars Ancient Vines Mourvedre 2007 ($16). We always have loved this wine, but the 2007 exceeds all expectations. Using Contra Costa grapes from low-yielding vines, Cline creates a delicious, plum-accented wine with chocolate and soft tannins.

Columbia Crest Grand Estates Cabernet Sauvignon 2006 ($11). There aren’t many good cabernets selling at such a low price. This one is blended with cabernet franc, merlot and syrah just to give it some dimension. Lots of luscious cherry flavors and a dose of chocolate on the finish.

Tom Marquardt and Patrick Darr, The Wine Guys, have been writing a wine column for various newspapers for 20 years and have traveled to the West Coast and Europe to meet countless wine luminaries. Do you have a question for the Wine Guys? E-mail them at marq@atlanticbb.net.

Alamance County has a variety of wine tasting options. We’ve included information on area wineries, in case you’d like to take a tour:

– Benjamin Vineyards & Winery, 6516 Whitney Road, Saxapahaw. Hours are noon to 5 p.m. Thursdays through Sundays. (336) 376-1080 or www.benjaminvineyards.com

– GlenMarie Vineyards & Winery, 1838 Johnson Road, Burlington. Hours are noon to 6 p.m. Thursdays through Sundays. (336) 578-3938 or www.glenmariewinery.com

– Grove Winery, 7360 Brooks Bridge Road, Gibsonville. Hours are noon to 5 p.m. Mondays through Saturdays and 1 p.m. to 5 p.m. Sundays. (336) 584-4060 or www.grovewinery.com

– The Winery At Iron Gate Farm, 2540 Lynch Store Road, Mebane. Hours are 10 a.m. to 7 p.m. Mondays through Fridays, 10 a.m. to 6 p.m. Saturdays and 1 p.m. to 6 p.m. Sundays. (919) 304-9463 or www.irongatevineyards.com

– Wolfe Wines, 8973 Old Plank Road, Snow Camp. Hours are 1 p.m. to 6 p.m. Thursdays, Fridays and Sundays and 11:30 a.m. to 6 p.m. Saturdays. (336) 376-1401

Here it is two days before Thanksgiving and I can’t help but think about the delicious holiday meals we will all be enjoying from here on out.

With the holiday season comes lots of eating. Large meals, turkey, ham, vegetables, desserts, it’s all part of the game. But what do we like the best? I can’t speak for everyone, but here’s what I go for:

Thanksgiving …

Turkey obviously, but for vegetables I enjoy corn, green beans and mashed potatoes. Squash, cranberry sauce and sweet potatoes have always been on the table, but I usually keep my plate stalked with turkey and skip out on the rest. Oh, and don’t forget the stuffing.

I always flood my plate with gravy too and soak up the leftovers with dinner rolls. Mmmmm good.

For dessert we’ve got to have Pumpkin and Apple pie. Pecan Pie is usually on the table too, but I don’t care for it too much. There’s plenty of other desserts I’d rather have. With the apple pie is vanilla ice cream, the two go together so well. We usually have cheesecake, gingerbread and plenty of cookies to pick from too.

Then after pigging out all afternoon nap time is definitely in order.

Every family serves different food on Thanksgiving but there’s just a little taste of mine.

A new chain restaurant opened in Burlington this week and it has me excited.

Buffalo Wild Wings officially opened its doors Thursday in its new Alamance Crossing location next to the also new Red Bowl Asian Bistro.

BW3’s as it’s often referred to serves up some of the tastiest wings I’ve enjoyed and offers a sports bar atmosphere that in this area can’t be matched.

I attended a VIP opening with a group of four and the night was set up for the staff to get a night of work under their belts before officially opening the doors. The food was free and the drinks were cheap. It was a well run event.

The dining room is split in two with the main area boxed in with large flat screen TVs lining the walls. The other half is the bar area which offers tons of seating and it too is loaded with flat screen TVs.

Wherever you sit at Buffalo Wild Wings you can see at least five TVs. But in case you’re not there for sports, you can pass the time while waiting for your food with a trivia game or some poker.

Waiters hand out electronic gaming boards which are hooked up to several of the TVs in the building and display trivia and poker. You watch the TVs for the questions or to see the game of Texas Hold’em. Our table played trivia and had a great time.

Now for the food. Since “wings” is in the restaurant’s name, obviously that’s their specialty and they do it well. Fifteen flavors of sauces give you all sorts of tastes from Teriyaki to Honey Barbeque, Parmesan Garlic, Asian Zing, Mango Habenero, Hot and Blazin’ to name a few.

Wings come in servings of six, 12, 18, 24 or 50. Our table ordered hot barbeque and a southwestern kind of sauce. Both were great, but I preferred the southwestern.

They’ve got all sorts of appetizers, but what caught my eye were the Cheeseburger and Pulled-pork Slammers. These mini sandwiches looked like the real thing just smaller. The Cheeseburger Slammer comes with fries and the Pulled-Parked Slammer is served in whatever sauce you choose.

We ordered the Crispy Southwest Dippers which were filled with fajita-spiced chicken, Pepper Jack cheese, tomatoes, onions, jalapeños and black beans. They were served with Southwestern Ranch dressing.

Other items on the menu include wraps, burgers, ribs and more. Someone at our table ordered a Ribs and Wings combo which looked really tasty. The ribs of course come with your choice of sauce. They also have tons of sandwiches to choose from.

The prices were reasonable and the wings were actually cheaper than some other local wing places.

Buffalo Wild Wings is a great place to watch a big sports game or to go on Saturday and Sunday to watch football.

I like nothing better than to enjoy some delicious wings and a cold beer while watching football and this is the place to be for that. Also, look for promotions highlighting specials on drinks and wings. Most Buffalo Wild Wings locations offer special nights with discounted prices and deals.

I’d been meaning to check out Shane’s Rib Shack over in Alamance Crossing, but it just kept slipping my mind.

After seeing the new Batman movie over there a few weeks ago I made sure not to forget to go back for some tasty ribs.

Tasty is exactly what I got.

Shane’s Rib Shack isn’t a traditional sit down restaurant and it’s not fast food either. When you walk in you place your order at the counter, you’re given a number and then you have a seat.

The menu is packed with lots of barbecue items including ribs, wings, pulled pork and chicken. They have sandwiches, appetizers and combination meals too. Check out the complete menu here.

The service behind the counter was extremely friendly too and made the experience even more enjoyable. In the seating area they have flat screen TVs with the news and ESPN playing.

We ordered a combo to split for two people. In it we got ribs, chicken tenders covered in spicy barbecue sauce and pulled pork. It also came with two sides, Mac and cheese and greens beans for us, and a piece of Texas toast.

When ordering you can choose from a variety of barbecue sauces. We chose spicy. They also have sauces available in the condiment section incase you want more which I almost always do. I’m a sucker for barbecue sauce.

It only took about 10 minutes or so for our food to arrive and I was pretty hungry. Everything was delicious, especially the green beans. I wasn’t expecting much from the sides, especially something as simple as green beans, but they were great.

My only complaint was that compared to the portions of chicken and barbecue we got, we should have had more ribs. Our entire meal was surely filling enough though.

As we left I saw a waitress delivering a pulled pork sandwich and I decided that I need to go back for lunch because it looked so good.

If you’re looking for a quick bite and some delicious food, I’d head to Shane’s Rib Shack. It’s a great place to go before or after the movies with its convenient location in front of the new theatre.