AT DUKE UNIVERSITY
BEST OF COFFEE SHOPS PLUS
YAMAZUSHI
next-level Japanese cuisine
DIGITAL BYTES
our must-visit food websites and apps
GRODY’S GRUB
peer into this professor’s kitchen VOLUME 1 \ ISSUE 2 \ APRIL 2014
@DUKEBITE 1
Volume 1 \ Issue 2 \ April 2014
TAKE ANOTHER BITE. TO BE COMPLETELY HONEST, I was never the biggest fan of the Marketplace. I am a self-proclaimed picky eater, and after just a few short weeks of 5:00pm dinner swipes, I was hungry for a change. Literally. To my parent’s dismay, this meant that I wasted a few food points. But luckily for you, it meant that I started exploring the Durham food scene almost 4 years ago. Since day one, my best friend Lara has been by my side. With our grumbling stomachs leading the way, we have tasted our way through our beloved Bull City. These pages are filled with our favorite food memories, documenting recipes, tips, and tricks we’ve picked up along the way. We hope you enjoy following our edible adventure as much as we have enjoyed sharing it with you. Stay hungry and stay happy, Catey and Lara 2 THE BITE SPRING 2014
OUR FAVO LATE RITE NIGH BITES T
Co- Founder, Editor in Chief Catey Appel Creative Director, Executive Editor Lara Rojas twice-cooked fries with garlic and parsley from the Federal
Photo Director Brooke Altman Social Media Director Harli Grant Writers Catey Appel, Lara Rojas, Gracie Dulik, Harli Grant, Elena Kim, Gregory LaHood, Haley Bohart, Lauren Henschel
Xochitl tortilla chips with peach mango salsa
scrambled eggs topped with avocado
Photographers Brooke Altman, Lara Rojas, Lauren Henschel, Elena Kim, Kari McWalters Layout Assistants Lauren Henschel, Clay Pinckney, Brooke Altman, Sophie Corwin, Elena Kim
Annie’s white cheddar mac and cheese with truffle oil
Graphic Design Lara Rojas Printed by DPR Publishing Funded by the Undergraduate Publications Board and The Bassett Fund of Duke University
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@DUKEBITE 3
CONTENTS
5 FRESHEN YOUR FRIDGE know your shelf life 6 IN SEASON artichokes & grapefruit 8 SAY WHAT? SAY THIS commonly mispronounced foods 9 OUR FAVORITE DIGITAL BYTES food-related apps and websites 10 GRODY’S GRUB Duke’s professor turned chef 12 YAMAZUSHI family-owned Japanese cuisine
16 GLUTEN-FREE is it just a fad? 17 GUILTY PLEASURES pitchfork edition 18 DEVIL’S FOOD restaurant quality food at home
14 HEATMAP local spots heating up our radar
32 OREO milk’s favorite cookie in 4 ways
22 HOW TO quick and helpful kitchen tricks 24 LOMO MARKET Durham’s mobile market 26 BEST OF coffeeshops
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FRESHEN YOUR FRIDGE BY LARA ROJAS
Do you ever wonder if those eggs that have sat in your fridge for a month are still okay? How about that ketchup from last year? Here’s a handy guide for knowing exactly when food is freshest in your fridge. SHUT THE DOOR! LEAVING IT OPEN FOR LONG CAN RUIN YOUR FOOD
CONDIMENTS ARE BEST KEPT IN THE SIDE DOOR OF YOUR REFRIGERATOR
KEEP DAIRY LIKE CHEESE, EGGS, AND MILK ON THE TOP SHELF 2-4 mo.
6-8 mo.
2-3 mo.
6-8 mo.
5-7 dy.
3-4 wk.
MAYO
JAM
DON’T KEEP BUTTER IN THE DOOR COMPARTMENT, IT’S TOO WARM 4-6 wk.
KEEP COOKED FOOD, TAKEOUT, AND DELI MEATS IN THE MIDDLE 3-5 dy.
3-5 dy.
1-2 wk.
SALSA
2-3 mo.
PICKLES
6-8 mo. PEANUT BUTTER
MAKE SURE TO COOL DOWN COOKED FOOD BEFORE REFRIGERATING IT
KEEP RAW MEAT, POULTRY, AND FISH BELOW 3-5 dy.
DECODING PACKAGE EXPIRATION DATES
1-2 dy.
USE BY AND BEST BEFORE: This date is
recommended by the manufacturer as the last time to eat the food product. You still can eat it after this date, but it might not taste as well as it should.
IF YOU GET VACUUM-PACKED MEATS AND FISH THEY’LL LAST LONGER
STORE VEGGIES AND 4-5 wk.
1-2 wk.
FRUIT SEPARATELY 1-2 mo.
1-2 wk.
SELL BY: This label is usually on perishable food like EXPIRES
meats and dairy. This date is a guide mainly for grocery stores so they know how long to display the product. Just as long as you follow the guidelines above to properly store your food, you can eat the product beyond this date.
EXPIRES SELL-B ON:Y: This is the strictest of the guidelines and DON’T STORE BANANAS, POTATOES, ONIONS, OR GARLIC IN THE FRIDGE
regulated by the government. You should not eat any food beyond the expiry date.
@DUKEBITE 5
IN season BY HARLI GRANT
ARTICHOKES Artichokes are native to the Mediterranean, with Italy, France, and Spain being the world’s largest producers. Here in the United States, California produces almost 100% of our artichokes. They are in peak season from March to May, making this the perfect time to steam some fresh artichokes. WHY THEY’RE GREAT: Ranking number 7 on the USDA’s top antioxidant-rich foods list, artichokes are a great source of nutritional rewards. This veggie is loaded with antioxidants and is also a good source of dietary fiber and vitamins C and K. 6 THE BITE SPRING 2014
FUN FACT: Artichokes have been shown to help with digestion, hepatic and gallbladder function, and reduce cholesterol levels, which decreases the risk for heart disease. TIME TO EAT: Artichokes can be eaten in many ways, all of which are better than the next. They can be stuffed, baked, or braised. Better yet, artichokes can be added to soups, stews and salads. And what’s a spinach dip without artichoke?
GRAPEFRUIT
Grapefruits were first bred in 18th-century Barbados as FUN FACT: The United States is the world’s number a hybrid between the pomelo and the sweet orange. one producer of grapefruits. From January to June, this sour yet sweet citrus fruit can be enjoyed with any meal. TIME TO EAT: If you are a sucker for sour, grapefruits can be sliced down the middle and eaten as is. If you WHY THEY’RE GREAT: Grapefruits are a great like something a little more sweet, sprinkle some source of vitamin C, fiber, pectin, and antioxidants. sugar on top and dig in (they even make special Grapefruits have been shown to lower cholesterol grapefruit spoons to ease your experience). They and have even been suggested to help the body’s are great in salads and juices, and are the perfect metabolism burn fat and curb appetite. They are even ingredient for a summer cocktail. said to hold elements that fight cancer! @DUKEBITE 7
SAY WHAT? SAY THIS BY LARA ROJAS
GIVE IT A GO...
Practice your pronunciations downtown at French hotspot, Rue Cler, and order their famous beignets. Or try 604 at West Village’s take on grilled bruschetta. We also love Pops’ chicken cooked under a brick with gnocchi.
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Food52 is a great place for finding recipes from amateur cooks and genius chefs. It has helpful videos that take audiences step-by-step through various cooking methods. They also have ridiculously good looking food photos. You’ll want to give every recipe a go! (food52.com)
FOR MORE UPDATES ON THE BITE, LIKE US ON FACEBOOK
We’ve loved foodspotting since day one. It’s like Instagram for discovering food around you. A gallery of userposted photos creates a visual menu for restaurants nearby. Everytime we eat out, we make sure to check foodspotting before ordering. (foodspotting.com)
FEED YOUR APP-ETITE OUR FAVORITE DIGITAL BYTES
Eater is the best website for restaurant news and food events across the nation. There is an Eater national page, as well as 27 individual city pages. The website even features a heatmap with the best restaurants and bars in the Triangle area. (eater.com).
Serious Eats is our go-to for quick and easy recipes, taste tests, and restaurant reviews. It has specific pages for local cuisine in big cities such as New York, Los Angeles, and Chicago. Serious Eats also reviews America’s favorite nationwide brands and chains. (seriouseats.com).
BE SURE TO LOOK OUT FOR THE BITE’S BLOG, COMING OUT SOON
BY LARA ROJAS
Roaming Hunger is just what you need when you’re craving a food truck. Don’t know where a truck’s going to be today? Roaming Hunger has your back. Check out Durham’s amazing food truck scene with this website and app. (roaminghunger.com)
With goldbely, you will never feel homesick again! Goldbely finds your favorite hometown foods from across the country, and delivers them right to your door. Cookies, cakes, soups, or steaks, whatever you want, they have it. It’s perfect for gifts too! (goldbely.com).
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10 THE BITE SPRING 2014
GRODY’S GRUB BY GRACIE DULIK
AN INVITATION to any dinner party would usually make my week. But a dinner party where the main event was to be meat cooked on a device a food-nerd like myself had never even heard of? It would be an understatement to say I was excited. Markets and Management Studies professor George Grody recently invited a few Bite staffers over for a special dinner, hinting that the meal would feature meat cooked on his prized piece of Swiss equipment. For those who don’t know him, Grody worked in marketing for Proctor & Gamble for 26 years after graduating from Duke, most of that time spent traveling the world and living in countries as far-flung as Taiwan and Romania. During his years in Geneva, Grody frequently dined at a restaurant whose specialty was this particular meal. Having never encountered anything similar in his travels, when he moved away the restaurant bequeathed him a contraption of his very own. Grody now pulls it out on special occasions, since it creates an
THE MAN, THE MEAT, THE LEGEND impressive dining experience. The device is called la potence, which means gallows in French. This name is due to its uncanny resemblance to a victim hanging from a noose. In this case, however, the victim happens to be small cubes of meat poked onto the cylinder’s jutting metal prongs. The process to cook the meal is as follows: Grody heats the spiked cylinder in the oven, while quickly pan-searing the cubes of meat that have been marinated in herbs and olive oil. Any cut of beef (or type of meat for that matter) can be used, but Grody prefers filet mignon. He pulls the device out of the oven and sticks a piece of filet onto each protruding spike.
The grand finale is the flambé. Pouring spiced rum into a heated saucepan, he holds the pan just below the hanging cylinder and waits for flames to spring up, engulfing the cubes of meat. After a few moments, the fire dies down and the meat is ready for consumption. Rice pilaf sits in a bowl below the hanging meat, soaking up the post-flambé drippings. Small bowls of homemade dipping sauces surround the rice, including garlic butter, a red curry paste, and a black bean puree. We dig into the meal, our appetites thoroughly wetted by the production. The meat is cooked to a perfect medium rare; the crisp, seared outer crust gives way to a juicy pink center. The dipping sauces allow us to choose our own adventures, constantly adjusting the level of spice and flavor palate, while the slightly rummy and herby meat still shines through in each bite. We stagger out of Grody’s house stuffed, satisfied, and eager to return for another dalliance with the potence. All in all, a unique and delicious meal made possible by one very special professor. @DUKEBITE 11
YAMAZUSHI BY ELENA KIM
Demure yet exquisite, this high-quality Japanese Kaiseki-style restaurant is nestled in the Woodcroft Shopping Center, just 10 minutes from West Campus. Run solely by George Yamazawa and his wife, Mayumi, Yamazushi serves eight intricate Japanese dishes that won’t fail to inspire your palate. 12 THE BITE SPRING 2014
HASSUN MEDLEY OF STARTERS
SEAFOOD YOSE-NABE SEAFOOD HOT POT WITH SHRIMP & NORTH CAROLINA FLUKE
HAKO ZUSHI SMOKED EEL WITH WARM EEL SAUCE
SAIKYO YAKI NORTH CAROLINA FLUKE MARINATED WITH WHITE MISO
YAWARI KANI OKAKI AGE DEEP-FRIED NORTH CAROLINA SOFT SHELL CRAB
DESSERT GREEN TEA ICE CREAM WITH SWEET AZUKI BEANS
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Durham Heatmap BY LARA ROJAS
2.THE PARLOUR- Although we featured this incredible downtown ice cream shop last issue, we can’t get enough of their original and delectable flavors. If you’re bored of your standard frozen yogurt, head to this sweet spot to find our favorite flavors, like salted butter caramel, Vietnamese coffee, or even olive oil and mint (we swear by it!). The Parlour also keeps a rotating menu of vegan varieties for those who are dairy-free or lactose-intolerant.
1.ROSE’S MEAT MARKET AND SWEET SHOP- The unlikely combination of butchering and baking finds its home at Rose’s. You’ll find scrumptious cakes, macarons, and cookies, as well as amazing cuts of meat to cook. They even have daily sandwich specials. Don’t skip out on their homemade ice cream either!
3.DAISYCAKES- This downtown hotspot not only bakes some of the best cupcakes in Durham, but it also has an outstanding breakfast and lunch menu. With soups, salads, and plenty of egg specials, you’ll be heading back time and time again. Make sure to try the DC Breakfast Wrap with egg whites, roasted veggies, and goat cheese, and check out their afternoon tea on weekdays. They even have a curried tofu scramble for vegans!
BE SURE TO CHECK OUT OTHER CLASSIC HOTSPOTS, LIKE MATEO, MONUTS, AND THE UNDERRATED RUE CLER!
4. PARTS AND LABORThe bar and music hall at Motorco recently added a kitchen, offering unique bar bites that will leave your taste buds wanting more. Your mouth will water with their Buttermilk Fried Chicken in a Waffle Cone, the Sesame Udon Salad, and the Churrasco Sliders. The bites are ideal for sharing, and their outdoor seating is perfect if you’re looking for a laidback vibe. 14 THE BITE SPRING 2014
5. SALTBOX- Open for over a year, this candy-colored seafood shack serves fresh fish either fried in a sandwich with slaw, or on a plate with crispy fried potatoes. A rotating chalkboard menu features the daily catch, which is sure to have a perfectly crispy outer layer, and an inside that is still juicy and warm. For those who aren’t fried fanatics, the fish can be sauteed as well.
6. AI FUJI- Durham has its fair share of hibachistyle and Asian fusion restaurants, but Ai Fuji stands out from the rest. Right near Southpoint Mall, this hidden gem offers massive portions of tasty hibachi food for an amazingly low price. The best part is their addictive Yum Yum sauce that you’ll want to drink up. Don’t miss their extensive selection of sushi rolls that rivals Sushi Love’s.
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7. STRAW VALLEY CAFEThis oasis hidden off the 15-501 is sure to be your new escape. The cafe, with a beautiful outdoor garden, offers freshly-pressed juices, coffee, and even juice-based cocktails. They have an incredible selection of farmto-table bites for lunch and dinner. Straw Valley is perfect for finding a quiet sanctuary to eat, drink, work, or just chill out. You’ll probably need your Google Maps for directions, so plan ahead.
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8. RISE BISCUITS AND DONUTS- Move over Monuts, there’s a new breakfast sandwich in town. Serving the fluffiest biscuits, Rise is worth the drive to Southpoint for that hangover cure. Daily specials, like the huevos rancheros biscuit, will take your breakfast to a new level. Their donuts are not to be missed. Check out their version of the Cronut too (get there early before they run out).
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Gluten-Free THE SMARTER CHOICE? BY HAYLEY BOHART
I n recent years, the trend of the gluten-free diet has hit the culinary
world. With supermarkets, cookbooks, and even restaurants devoted entirely to gluten-free options, one may think that eliminating the G-word from their diet will put them on a fast track to healthy eating. However, is this really the case? Gluten is a protein found in wheat, barley, and rye products. It is what gives pizza crust and breads that doughy, spongy texture and many soups and sauces their thick, creamy consistency. Of course, if one has Celiac disease, consuming gluten can have serious health risks and therefore should be avoided. However, for those of us that are not allergic to the protein, should we too avoid it? Is gluten-free always the healthier choice? The answer is complicated. Some experts believe that there is no need to eliminate gluten if one tests negative for Celiac disease. Although they contain gluten, whole grains, such as whole wheat breads, oats, and barley are all nutritious unprocessed grains that provide high levels of fiber and protein. On the other hand, some health professionals point out that Celiac disease tests do not detect gluten sensitivities. Therefore, many individuals, while not allergic to the protein, may have a hard time digesting it. For these individuals, a gluten-free diet has been shown to lead to improved digestion, brain function, mood, and reduced inflammation. 16 THE BITE SPRING 2014
The other aspect to the debate is whether or not a gluten-free diet can assist in weight loss. By eliminating gluten, one is cutting back on carbohydrates, since gluten is present in breads, pastas, crackers, and other wheat products. If one avoids these products, they will be limiting their intake of carbohydrates. However, if one replaces these products with the gluten-free alternatives, then they won’t be altering their intake, as these products often contain the same amount of carbohydrates as their gluten counterparts. In addition, without gluten as a binding agent in foods, manufacturers often use more sugar and fat to make the product more flavorful. Thus, gluten-free products are often just replacements for wheat products, and in some cases can actually have less nutritional value. Many popular gluten-free brands, including Udi’s and Glutino, have been successful in marketing their products as healthier alternatives. However, this may not be the case. If you have Celiac disease or notice that eliminating gluten improves your overall well being, then a gluten-free diet is recommended. However, don’t completely buy into this trendy diet fad: gluten-free may not always be the smarter choice!
MEET THE PITCHFORKS What guilty-pleasure foods feed their vocal cords?
BEN ALLEN
JAY KENNEDY
NEIL KRISHNAN
KYLE ALDERDICE
snickerdoodles
sour gummies
MAX DUNCAN
brown sugar bacon with blueberry pancakes
WILL WANT
English sausage
juice and wine
chocolate croissants
ALLEN JONES
Waffle House cheese eggs with raisin toast, hash browns scattered, covered, diced, and capped, and a side of bacon
EVAN MURRAY
chocolate cupcakes with pink frosting
ETHAN DUNN
Cookout burger tray with hush puppies, onion rings, and a Reese’s milkshake
JUDNER ATTYS fast food
Back row (left to right): Josh Kalejaye, Jay Attys, Tyler Pease, Max Duncan, Will Want, Allen Jones, Nicholas Wetherbee, Jay Kennedy. Front row: Alex Brunson, Ethan Dunn, Martavius Parrish, Kyle Alderdice, Adam Abelson, Evan Murray, Ben Allen. @DUKEBITE 17
DEVIL’S
Whether you’re sick, it’s raining, or your spot on the couch is just calling your name, we’ve all had one those “I haven’t seen sunlight in 24 hours” kinds of days. But staying in shouldn’t mean that you have to sacrifice eating something delicious. Bring Duke and Durham favorites into your home with these recipes inspired by our favorite local eateries.
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FOOD
@DUKEBITE 19
VIN ROUGE MACARONI AND CHEESE SERVES 4
45 MINUTES
4 tablespoons of butter 2 ½ cups of milk ¼ cup of flour 4 slices of bacon, chopped (optional) 2 teaspoons of salt 1 teaspoon of black pepper ¼ teaspoon of nutmeg 3 cups of gruyere cheese ½ pound of pasta
While cooking pasta, melt butter over medium heat. When butter bubbles, add flour, whisking constantly. Slowly pour in hot milk. Stir in nutmeg, salt and, black pepper. Add cooked pasta to sauce, and fold in bacon. Sprinkle cheese on top and place under the broiler for 5 minutes, or until macaroni has a brown crust.
BRING DURHAM FAVORITES... NASHER QUINOA SERVES 4
15 MINUTES
2 scallions, chopped ½ of a red pepper, chopped ½ of a cucumber, chopped 2 tablespoons of olive oil 1 teaspoon of salt 1 teaspoon of pepper
Boil water. Add quinoa. Simmer until quinoa is fully cooked and water is absobed. Stir in scallions, pepper, cucumber, cilantro, and oil.
SALADELIA PUMPKIN BREAD SERVES 6
1.5 HOURS
4 tablespoons of unsalted butter, softened 1 ¾ cups of all-purpose flour ½ teaspoon of salt 1 teaspoon of baking soda ½ teaspoon of baking powder 1 teaspoon of ground cinnamon ½ teaspoon of freshly grated nutmeg ¼ teaspoon of ground allspice ¼ teaspoon of ground cloves 1 ½ cups of sugar ¼ cup of vegetable oil 1 cup of canned pumpkin puree 2 large eggs
Preheat oven to 350°F. Butter a 9-inch loaf pan. Whisk together dry ingredients in a bowl. Beat butter, sugar, and oil on high speed until light and fluffy. Add pumpkin puree and mix until combined. Add eggs, one at a time, and mix until incorporated. Mixing on low speed, slowly add flour mixture and 2/3 cup water, and mix until combined. Spread batter into buttered pan and untilSPRING a toothpick 20 bake THE BITE 2014 inserted into the center comes out clean, at least 1 hour. Let cool completely.
1 pound of potatoes, peeled and chopped Place potatoes and onions in heavy large WASHINGTON 2 onions, chopped Dutch oven. Pour water over. Bring to boil. 4 cups of water Reduce heat, and simmer until potatoes DUKE INN 1 17-ounce can of creamed corn about 20 minutes. Stir in both SHRIMP AND CORN 1 17-ounce can of whole kernel corn, drained arecanstender, of corn, cream and milk. Season with 1 cup of whipping cream salt and pepper. Simmer 20 minutes. Add CHOWDER 1 cup of milk shrimp and cook until opaque, about 8
SERVES 8
45 MINUTES
½ pound of shrimp, peeled and deveined Fresh chives, chopped Bacon, crumbled
minutes. Garnish soup with chives.
...INTO YOUR KITCHEN HUMMINGBIRD BAKERY BUTTERSCOTCH CUSTARD SERVES 4
6 HOURS
3 tablespoons of unsalted butter ¾ cup of lightly packed dark brown sugar 1 ½ cups of heavy cream ¾ cup of whole milk 5 large egg yolks, lightly beaten 1 teaspoon of pure vanilla extract 1 tablespoon of whiskey ¼ teaspoon of kosher salt
Melt butter over low heat. Add brown sugar. Stir in cream until the mixture is slightly thickened. Add milk. Whisking constantly, pour the egg yolks into the hot cream mixture. Stir in the vanilla, whisky, and salt. Pour custard into ramekins and place in a baking pan. Pour hot water into the pan to reach halfway up the sides of the ramekins. Bake until the custards are set, but jiggle slightly when shaken.@DUKEBITE 21
HOW TO... creative food hacks that will change the way you cook BY SOPHIE CORWIN
SEPARATE EGG WHITES FROM EGG YOLKS
Have you ever struggled to separate an egg? It can be tricky. Before you know it, there’s some yellow in your white, and you’ve never been more disappointed! After reading this, you’ll no longer have to fear the culinary arena when the recipe calls for 8 egg whites. Just follow these 5 easy steps, and you’ll be an egg-separating master in no time.
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Crack the egg(s) into a shallow bowl--just be careful not to get any shell in there! Grab a used water bottle from your recycling bin and give it a thorough wash Gently squeeze the bottle as you place its opening against the egg yolk Release your hold on the bottle as it remains in contact with the yolk The yolk will shoot right up the bottle with no mess!
CHILL YOUR WINE (AND LOOK SUPER CHIC) As college students, we’re not always afforded the luxury of having perfectly chilled wine. Most bottles are best served at a temperature between 45 and 60 degrees Fahrenheit, but that can take over an hour to achieve in the fridge! Instead, why not try this speedy, sophisticated, and simple way to cool down each individual glass.
1
Wash, dry, and de-stem some grapes. Red and green are both great, but as you would expect, red grapes go better with red wine, and white grapes go better with white wine.
2 3
Place the grapes in a Ziploc freezer bag or sealed bowl, and freeze. Whenever you’re ready to drink, just pop a few into your glass of choice. It’ll cool down in no time!
DON’T THROW AWAY THOSE LEFTOVER GRAPES, THEY ARE A GREAT SNACK AFTER A LONG NIGHT!
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FARM FRESH GOODS MADE EASY BY GREGORY LAHOOD
OVER THE PAST FEW YEARS, the farm-to-table movement has stormed the nation. This movement, which stresses the importance of locally sourced food, originated in the kitchens of specialty restaurants and environmentally conscious households. Now, however, it has expanded from large scale dining operations to average consumers. Farm-to-table cuisine has historically been perceived as a hassle because getting your hands on locally sourced ingredients is not always easy, especially in nationallyrun grocery chains. However, many strides have been taken to improve the availability of farm24 THE BITE SPRING 2014
fresh ingredients across the nation. Durham’s very own LoMo Market is at the forefront of bringing local North Carolina produce to consumer’s doorsteps. LoMo market is a mobile market that travels through the
Triangle Area. Launched in May 2012 by current CEO Guenevere Abernathy, LoMo Market operates three markets in various locations throughout Raleigh, Durham and Chapel Hill. Their mission is to “connect local food lovers with
LOMO MARKET local food producers,” making shopping convenient, quick, and environmentally friendly. By bringing local foods right to busy consumers’ neighborhoods, rather than expecting them to commit themselves to the rigid schedule and location of farmers markets, LoMo minimizes much of the hassle of farm-to-table cooking. In an interview, Abernathy explained that shopping in any of LoMo Market’s locations is “a retail experience in which the customer can pick what they want from within the mobile market, and then move outside to pick out flowers and enjoy tastings of various products while paying
for their goods.” The markets are all fully stocked with local and seasonal meat, seafood, produce, and flowers. So, you won’t find strawberries or tomatoes for sale in the middle of December. However, the locality of their merchandise increases its freshness, and lessens the operation’s carbon footprint relative to traditional supermarkets such as Kroger or Whole Foods. This is because goods do not need to be shipped around the country or even around the world. As a result, Abernathy proclaims with confidence that LoMo Market is “good for your health, good for the environment, and good for the local economy.” LoMo Market prides itself on providing customers with
information about where things are grown, by whom they are grown, and whether or not they are certifiably organic. Their prices are comparable to those that can be found at permanent farmers markets, and the selection is often more unique than those available at the larger retailers. They also offer a number of vegan and gluten-free products such as “Imagine That Gluten Free” breads and glutenfree dumplings. For those low on cash, LoMo Market locations accept all major credit cards. Their stops include, the St. Mary’s School in Raleigh from 3:30-5:00 pm on Wednesdays, The Preserve in Chapel Hill from 6:00-7:30 pm on Tuesdays, and Trinity Park in Durham from 5:30-7:30 pm on Mondays and Thursdays. Links to their blog, Facebook page, Twitter handle, and Pinterest profile can be found on their website at http:// lomomarket.com/.
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BEST OF COFFEE SHOPS
BY CATEY APPEL 26 THE BITE SPRING 2014and LARA ROJAS
@DUKEBITE 27
FEWDuke students can survive finals week without their caffeine
fix. When Joe van Gogh and Au Bon Pain’s selections just won’t cut it, and there are no seats left in Von der Heyden, venture out to Durham’s best coffee shops to find sweet relief. These hotspots from East Campus to Downtown will satisfy any coffee cravings and even ease your weekend hangover. Check out our list of the best local coffee shops, and find your new favorite pick-me-up before that 1:25 class.
HUMMINGBIRD BAKERY Did you know that there’s an amazing bakery right off East Campus that isn’t Mad Hatters? Let us introduce you to Hummingbird Bakery, Durham’s newest hidden gem. Opened by the owners of beloved brunch spot Watts Grocery, this casual coffee shop offers breakfast burritos, chai tea lattes, and warm, melty cinnamon buns. Their creative sandwiches will soon become your new alternative 28 THE BITE SPRING 2014
to Marketplace lunch hour. We especially love their velvety hot chocolate with homemade marshmallows; it’s the perfect indulgence after a long day of class. While you’re there, make sure to try the chocolate meringue pie, and the glutenfree brownies that would satisfy even the most devout chocoholics.
RESPITE Just a block beyond Brightleaf Square, this charming sidestreet shop provides delicious
coffee specials and a great environment for an afternoon study session. Respite has an elaborate tea selection from local, organic, and fair-trade growers. One of our favorites is the Organic Tibetan Wild Lavender tea, sure to calm any pre-test anxiety. Take a seat on one of their plushy couches, and grab a cup. They also carry some of Durham’s most tasty and undiscovered goods from the popcorn extraordinaire The Mad Popper, and gluten-free and vegan bakery Zen Cat.
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“hands down the best egg sandwich Durham has to offer” SCRATCH BAKERY This nationally awarded pie paradise serves our favorite slice of heaven in Durham. Featured in The New York Times, Bon Appetit, and on the Food Network, this coffee shop and bakery is a bit hard to find, but it’s worth the downtown adventure. Every pie is bound to rock your world, but don’t 30 THE BITE SPRING 2014
neglect their weekend brunch menu that features inventive twists on biscuit sandwiches and runny egg yolks. The Fried Duck Egg Sandwich provides an innovative combination of bacon jam, tomato mayo, and pickled onions. It is hands down the best egg sandwich Durham has to offer. This is a great alternative to Monuts Donuts. So, dare to venture
outside of your comfort zone, and try Scratch Bakery.
MARKET STREET COFFEE Walking distance from East Campus, this Ninth Street coffee hub is a classic go-to. You can often find our staff sipping a morning cup of joe in Market Street’s downstairs workspace.
When all of the cubicles are taken in Lilly Library, and Mad Hatters is way too loud, this shop, formerly known as Bean Traders, has a quiet nook for you. Make sure to snag a cappuccino and a pumpkin gingerbread cookie before hunkering down to study. Or, just grab-and-go from this convenient location with Durham’s friendliest baristas.
COCOA CINNAMON Downtown Durham’s new coffee spot, Cocoa Cinnamon, highlights coffees, hot chocolates, and teas from around the world, each with a cultural history. Drinks incorporate coffee beans from Iran, chocolate from Venezuela, and tea from Morocco, just to name a few. One of our favorite summer drinks is the Toon Up,
an iced coffee beverage made with sweetened condensed milk and topped with raw cane sugar. It’s sure to hit the spot on a warm Durham day. With wi-fi and plenty of seating, we could hang here all day. So get your hipster on by visiting this former gas-station and garage, where you can appreciate Downtown Durham’s beauty in this open-air shop.
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OREO 4 WAYS BY: HARLI GRANT
There are very few cookies I would choose over an Oreo. There’s something about their crisp chocolate outside and wonderfully creamy inside that I just can’t deny. Their romance with milk is an epic love story anyone can attest to(even those that are lactose intolerant like myself). The only thing better than a lone Oreo is a dessert that utilizes the cookie to improve its greatness. Check out these awesome Oreo-inspired recipes and expand your dessert horizons. They are super easy, aesthetically pleasing, and inspirational to the taste.
RECIPE 1: OREO TRUFFLES SERVES 48
1.5 HOURS
1 package of Oreos, crushed 1 8-oz package of cream cheese, softened 16 oz of Baker’s semi-sweet chocolate Mix together cream cheese and ¾ of cookie crumbs until fully combined. Shape mix into approximately 1-inch balls. Melt chocolate and dip in each truffle until fully covered. Place on a wax paper-covered baking sheet. Sprinkle rest of cookie crumbs on top and refrigerate truffles for 1 hour.
RECIPE 2: OREO BARK SERVES 14
20 MINUTES
1 package of Oreos 16-oz package of white chocolate chips Line a cookie sheet with wax paper. Melt chocolate chips. Let melted chocolate cool for about 5 minutes. Break 15 Oreos into small pieces, and add them to chocolate. Stir to combine, and pour mixture onto cookie sheet. Chop another 5 Oreos and sprinkle on top. Chill bark for 10 minutes or until chocolate becomes hard. Peel bark off the wax paper and break into pieces.
32 THE BITE SPRING 2014
RECIPE 3: OREO BROWNIES SERVES 16
1 HOUR
1 package of Oreos 1 box of brownie mix 4 large eggs ½ cup of water 1 ½ cup of vegetable oil Preheat oven to 375º F. Make brownie mix as directed on the box. Pour half the brownie mix into a pan. Place Oreos on top of the brownie mix, filling entire pan with Oreos. Pour second half of brownie mix on top. Smash extra Oreos and sprinkle around. Bake for 40 minutes. Take Oreo Brownies out, and celebrate the friendship of brownies and Oreos.
TIP: IF YOU DON’T HAVE POPSICLE MOLDS, JUST USE SHOT GLASSES AND MAKE MINI POPSICLES
RECIPE 4: COOKIES AND CREAM POPSICLES SERVES 8
4.5 HOURS
½ cup of light whipping cream ½ cup of whole milk 2 tablespoons of plain yogurt 2 tablespoons of honey 12 Oreos Combine light whipping cream, whole milk, plain yogurt, and honey into a bowl, and stir until combined. Break Oreos into chunks and sprinkle among the popsicle molds. Pour liquid mixture into the popsicle molds. Put popsicles in the freezer overnight. If using shot glasses, freeze for 20 or 30 minutes to wait for mixture to set, and place popsicle sticks into shot glasses.
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34 THE BITE SPRING 2014