Taste: The Triangle's Ultimate Food Guide, 2014

taste THE TRIANGLE’S ULTIMATE FOOD GUIDE

2014

Presented by

durham & C H A P E L H I L L magazine

M A G A Z I N E

Specialty Marketplace, Cooking School, Restaurant and Patio

A FOOD LOVER’S PARADISE

201 SOUTH ESTES DRIVE | UNIVERSITY MALL | 919-929-7133 | SOUTHERNSEASON.COM

DurhamTaste_020114.indd 1

1/16/14 12:23 PM

taste “ What sta nds out most to you a bout the Tria ngle’s food scene?”

“ Being a foodie is not a n exclusive clu b in our commu nities. It’s just part of who we are a nd our culture. We wa nt good food, cooked by artisa ns, grown locally – a nd we get it.” “ I like how much local restaura nts have contributed to downtown Durha m’s resurgence.

There are new places popping up all the time.

And I like that the food scene is a tight-knit commu nity. They show support by using each others’ services a nd products.”

VP, PUBLISHING Rory Kelly Gillis rory@durhammag.com MANAGING EDITOR EDITORS

CREATIVE DIRECTOR

VP, CONTENT Andrea Griffith Cash andrea@chapelhillmagazine.com Jessie Ammons Kelsie Allen Matt Dees Amanda MacLaren Kevin Brown

ASSISTANT ART DIRECTOR

Farhin Dorothi

GRAPHIC DESIGNER

Christy Wright

ADVERTISING

Kem Johnson Ellen Farber Melissa Crane Carol Windsor

SALES ASSISTANT

“As a newcomer to a world full of foodies, the Tria ngle is the ideal place of culinary growth.

Each turn I make opens up my palate to a world of u nique a nd exciting cuisine.”

CORPORATE PRESIDENT/CEO VICE PRESIDENT

DIRECTOR OF TASTE THE EVENT BUSINESS MANAGER CIRCULATION MANAGER

“ Nobody does elevated rustic quite like the Tria ngle. Acme’s daily cornbread special (in a n individual-sized skillet!) is what drea ms are made of – my alltime favorites include smoked oyster-bacon in the winter a nd tomato-basil in the su mmer. ”

“ I recently relocated from NY C, a nd I don’t miss the food at all! My new hometown is now my restaura nt mecca.”

Hannah Earnhardt hannah@durhammag.com

Dan Shannon danshannon@durhammag.com Ellen Shannon Beverly Carr Amy Bell Chuck Morton

TASTE is published

by Shannon Media Inc., the parent company of Chapel Hill Magazine and Durham Magazine.

190 Finley Golf Course Rd., Chapel Hill, NC 27517 919.933.1551 www.durhammag.com www.chapelhillmagazine.com www.tastetheevent.com

“ I love that when it comes to food, there are no bou ndaries here. As a Chapel Hill resident, I never hesitate to drive to Durha m to dine or to buy some fa bulous baked goods, a nd I know that ma ny Durha m residents eagerly make the reverse commute for a meal in Chapel Hill or Carrboro.”

R

ooted in Durham, North Carolina, Watts Grocery is a favorite dining hub for locals.

With 20 years of culinary experience, Amy Tornquist was inspired by her childhood home to develop a restaurant that would be an intimate part of the Durham community. Tornquist’s along with Sous Chef Justin Anderson offer a menu of classic dishes and distinctive North Carolina cuisine that use the freshest locally and seasonally grown ingredients. Watts Grocery is a place you can go day or night for a fantastic meal.

Do not miss an opportunity to enjoy lunch and dinner every day (except Monday), brunch on Sundays and a late night menu Thursday through Sunday.

Seasonal menus with nightly specials Signature cocktails | NC draught beers

1116 BROAD STREET DURHAM

www.wattsgrocery. com

C

O

N

T

R

I

B

U

T

O

R

S

’

B

I

O

S

MEET OUR PHOTOGRAPHERS Tierney Farrell is a photographer and fine artist based in Raleigh. She specializes in commercial and portrait photography with a special interest in international projects. In 2013, she traveled on assignment to remote parts of Kenya, Israel and Palestine and has other upcoming international assignments in 2014. One of her photographs of a Kenyan warrior was selected by the editors at National Geographic as a finalist in the worldwide 2013 Travel Photo Contest. Tierney has been a portrait artist for nearly 10 years, which has inspired her passion of working with people behind the camera. Her work can be seen at www. tierneyfarrell.com.

For taste, Tierney photographed: Ai Fuji | Elaine’s on Franklin | Ed Mitchell’s Que | Chapel Hill Toffee Elements | Oakleaf | Parizade | Piedmont | Saltbox Seafood Joint | Spartacus Watts Grocery | Durham Farmers’ Market | Takeout Central Durham Catering/Rise | Mixed Casual Korean Bistro | Durham Spirits Co.

Heba Salama is a lifestyle and wedding portrait photographer who was born and raised in Chapel Hill. She began her love affair with photography as a child, with a Canon film camera, continued with dark room at Chapel Hill High School and began Heba Salama Photography after a successful stint on reality TV and working in corporate America. Her work has appeared in Weddings Magazine and Runner’s World.

She photographed the Charleston Wine + Food Festival in 2012 and is most proud of winning the “Best of Chapel Hill” award from Chapel Hill Magazine in 2012. She photographs families, weddings and local businesses. Heba lives in Chapel Hill with her husband, Ed, brand new daughter Blum and beagle, Sammy. See more of her work at www.hebasalama.com.

For taste, Heba photographed: Acme | Bleu Olive | Blue Sky Oil & Vinegar | Carolina Inn Chapel Hill Restaurant Group | Foster’s Market | Il Palio Shiki Sushi | Washington Duke Inn

Briana Brough is the staff photographer for Chapel Hill Magazine and Durham Magazine. A North Carolina native, she worked as a newspaper photojournalist for five years before joining the magazines. She accepts private portraiture and wedding commissions and produces commercial work for local businesses as well as editorial content for regional and national publications such as The Local Palate and The New York Times. When she’s not busy being a photographer, Briana enjoys hanging out with her family, cooking and thinking about working out.

Though she grew up just down the road in Chapel Hill, she now lives in Durham with her husband, son and their huge chocolate lab, Red. See more of her work at www.brianabrough.com.

For taste, Briana photographed: Crook’s Corner | Maple View Farm | Glasshalfull | Talulla’s

Sophisticated farm to table dining in Pittsboro’s renovated, historic Chatham Mills

Artisan Wines. Craft Cocktails. Casually Elegant.

480 Hillsboro St. Pittsboro, NC

919.533.6303 www.oakleafnc.com Lunch

✣

Dinner

✣

Saturday Brunch

✣

Bar

PHOTO BY MACKENZIE BROUGH

Grilled pork tenderloin over creamy polenta, chard and tomato at Pop’s on Durham’s West Main Street.

I

N

T

R

O

D

U

C

T

I

O

N

A FOODIE PARADISE

GETTING TO KNOW OUR FARMERS, EATING SEASONALLY AND JUST APPRECIATING A REALLY SOLID MEAL – IT’S THE TRIANGLE WAY

By Andrea Griffith Cash VP, Content Durham Magazine and Chapel Hill Magazine

A chef obsession with local ingredients is projected to be a national restaurant trend for 2014, but in the Triangle, there’s nothing new or trendy about it.

It’s just our way of life.

Here, chefs have their favorite farmer on speed dial. The farmer – more rock star than invisible supplier – brings a boxed-up surprise to a chef’s kitchen door, and the contents inspire an outsideof-the-box nightly special by sundown four hours later. Cooking with food grown near home – or as we just call it around these parts, cooking – is a given. Chefs go to great lengths to credit the farms of origin when they write up their nightly menus (some chefs are even growing their own produce), although it would certainly be easier for them to

single out the rare ingredient they are using that is not local.

But the relationship would mean nothing without the consumer. Just as the Triangle is comprised of the three cities of Raleigh, Durham and Chapel Hill, our food culture was created because of the unique relationships among three groups – chefs, farmers and diners. This area’s educated and sophisticated population demands a stellar experience delivered to them by the food industry’s finest. Triangle diners have a favorite restaurant, a favorite chef, a favorite bartender, a favorite host, a favorite server – and yes – a favorite farmer and farmers’ market.

Each player inside the trifecta is equally important. A beautiful, ripe tomato would not exist without the farmer and his operation. It would be squandered were it not for the appreciative chef to treat it with its deserved respect, creating a dish in which the flavors emerge bright and

N

T

R

O

D

U

C

T

I

O

N

PHOTOGRAPHY BY BRIANA BROUGH

I

Chef Colin Bedford of the AAA Five Diamond Fearrington House in Pittsboro; beers from the Carolina Brewery, Mystery Brewing Co., Triangle Brewing Co., Fullsteam Brewery and Bull City Burger and Brewery; Katie Coleman’s home doubles as a learning lab for students of Durham Spirits Co.

clean. And without a discerning diner – one educated on seasonality and open-minded about cooking methods who is willing to pay extra for the satisfaction of biting into a tomato that hasn’t been traveling across the country in the back of truck for a number of days – those plated efforts would be in vain.

It’s sometimes easy to take our food scene for granted or to even wonder if it’s overly praised.

How much can we wax poetic, after all, about a perfectly cooked shrimp or an innovative play on pork and beans? At the end of the day, it’s just food. Man has been eating since the beginning. A meal on a table – no matter how exceptional – is not a miracle.

And then – then we find ourselves on the interstate, traveling through nearby wastelands of chain restaurants – Cracker Barrels, Ruby Tuesdays, IHOPs and the like on every corner. We think: “Oh, how I love the Triangle, where even my neighborhood burger joint shops the farmers’ market and changes the menu daily.”

We hurry home, anxious to make a dinner reservation in our first hours back, but overwhelmed

– in a good way – by the many tremendous options.

Is it the kind of night that calls for Crook’s Corner’s comforting shrimp and grits, even though we’ve probably had that dish four dozen times in the past five years? Or is a more adventurous evening, trying out the area’s newest Ramen spot, in store?

It all can be found here. Fried seafood cooked by a CIA graduate in a 200-square-foot shack.

Barbecue made by the same man who was smoking pig when our parents were just infants. Flaky biscuits fresh from the oven, served by someone who looks an awful lot like our grandma. Cuisine from the future served on a white tablecloth, prepared by disciplined chefs who have trained with the big guns in New York and Napa Valley.

Ethnic restaurants so authentic that they transport us thousands of miles, no passport required. Eateries that should be reserved for special occasions like birthdays, graduations and anniversaries; and, others, meant to be enjoyed twice a week, even if we do always order the same thing.

Our food is progressive but unassuming, cerebral but simple, well executed but effortless. 

www.ilpalio.com www.sienahotel.com 1505 East Franklin Street Chapel Hill 919 918 2545

Il Palio enjoys the honor of being designated as North Carolina’s only AAA Four Diamond Italian Restaurant, though the true gems are revealed in a warm greeting, a gracious table setting, an attentive and well-informed waiter, and most importantly, an experienced culinary team who are pleased to cook for you.

Our seasonal menus showcase the freshness, excellence and diversity that North Carolina’s local farmers and artisan producers offer.

A passion for highlighting an ingredient’s natural properties and attributes is evident in Italian influenced, sublimely delicious and artfully plated dishes. The intimate bar and outdoor seating area offers ideal spots for a casual meal or drink with friends.

Il Palio’s impressive wine list features a wide range of bottles from Old World, New World and, naturally, Italy.

N

T

R

O

D

U

C

T

I

O

N

PHOTOGRAPHY BY BRIANA BROUGH

I

Elise Margoles of Elysian Fields Farm in Cedar Grove; delectable desserts from Chef Amy Tornquist’s Hummingbird Bakery on Durham’s Broad Street; Joe Kwon, cellist for The Avett Brothers and a Durham resident, writes a food blog and is a frequent customer of Rose’s Meat Market and Sweet Shop. The Gregson Street business is owned by Katie and Justin Meddis.

It all has one thing in common: The quality is top notch, thanks to our winning formula.

Incredible farmers plus hugely talented chefs with a real sense of place plus a judicious, refined population of restaurant goers to sustain the industry equals a winning foodie environment.

It’s why we’re drawing the attention of national publications on the regular.

As good as it already is, Triangle food just keeps getting better. We’ve come so far: Let’s not forget to humbly acknowledge that our zip codes were, just a few decades ago, the lands of greasy spoons and subpar pizza joints before pioneers like Bill Neal and Ben and Karen Barker intervened. But the future is looking even brighter as the interest in food grows, and as students of cuisine are becoming the ubiquitous masters of it. More people want to farm.

More people want to make craft beer, wine and liquor. More people want to bake breads, cupcakes and pies. More people want to butcher grass-fed beef. More people are launching food product lines – from toffee and coffee to peanut butter – all made right here in culinary incubators before being shipped around the world.

And driving the entire movement is the fact that more of us want to eat well, whether we define that as organic or biodynamic, rustic or upscale, calorieconscious or gut-busting. It’s not just the farmers and chefs having a moment – the foodie is in his prime as throngs are joining the cause every day.

Each cocktail party’s conversation revolves around food. “Have you tried out Durham’s latest bakery?”

“Where should I take my LA friend to eat – I want to blow his mind – when he visits next week?” “Are you for or against food trucks?” “Have you ever gone vegan?” “What’s your favorite local beer?” We discuss food the way we used to chew on the topics of real estate, sports, politics.

Sometimes, we have to pinch ourselves: How did this happen? How do we deserve this? We have the gastronomical opportunities of a big city without the insane traffic, exorbitant cost of living, unfriendly population.

But brief, unnecessary moments of guilt quickly subside. When we bite into that next perfect morsel – it’s never far away – we are overcome with a single thought: Food this good deserves to be appreciated.

Don’t overthink it. Just enjoy it. taste

taste

the event

presented by

&

APRIL 23 – 27, 2014

CELEBRATE DURHAM & CHAPEL HILL’S VIBRANT FOOD SCENE

Buy Tickets:

BRAND NEW FOR YOU! VISIT OUR NEWLY REMODELED KITCHEN AND BATH SHOWROOM

www.TASTETHEEVENT.com sponsored by University florist&gifts

2724 Edmund Street Durham, NC 919-286-7702 Wilkinsonsupplyco.com

taste

the event

APRIL 23 – 27, 2014 participants

PRIMAL FOOD & SPIRITS

MATTHEW’S CHOCOLATE

presented by

&

ENJOY 5 DAYS OF EVENTS WEDS, APRIL 23

OPENING NIGHT RECEPTION AT TOPO DISTILLERY ENJOY HORS D’OEUVRES & LIBATIONS IN THE COMPANY OF LOCAL COOKBOOK AUTHORS.

THURS, APRIL 24

GRAND TASTE EXPERIENCE AT DPAC TASTE SAMPLES FROM 40 CHEFS & BEVERAGE PROFESSIONALS, WHILE SOCIALIZING WITH FELLOW FOODIES.

FRI, APRIL 25

FIVE COURSE TASTE OF ITALY WINE DINNER AT IL PALIO RISTORANTE TRAVEL THROUGH ITALY VIA 5 REGIONS’ UNIQUE OLIVE OILS & WINES.

SAT, APRIL 26

FARMERS’ MARKET SHOP, COOK & TASTE AT DURHAM SPIRITS COMPANY SHOP WITH 2 CHEFS AT THE DURHAM FARMERS’ MARKET, THEN PROCEED TO THIS TEACHING KITCHEN TO PREPARE & EAT LUNCH WITH BEER & WINE.

SAT, APRIL 26

MASTER VS. MASTER WINE DINNER AT STRAW VALLEY CAFÉ TWO WINE MASTERS COMPETE FOR YOUR VOTES, AS THEY EACH PAIR A WINE WITH EVERY COURSE IN A 4-COURSE DINNER.

SUN, APRIL 27

GOSPEL BRUNCH AT CAROLINA CROSSROADS RESTAURANT AT THE CAROLINA INN BRING THE FAMILY FOR A SUMPTUOUS BUFFET BRUNCH ACCOMPANIED BY LIVE & LIVELY GOSPEL MUSIC.

ADDITIONAL EVENTS TO BE ANNOUNCED.

Buy Tickets:

www.TASTETHEEVENT.com

PROUDLY SUPPORTING THE FOOD BANK

GRAND

taste EXPERIENCE AT DPAC

March 11-16, 2014

On sale Sept. 13 at noon.

SINGLE TIC

6-9pm, THURSDAY, APRIL 24

September 5-8, 2013

TASTE SAMPLES FROM 40 CHEFS & BEVERAGE PROFESSIONALS IN DPAC’S AIRY ATRIUM WITH FELLOW FOODIES Durham Performing Arts Center | www.DPACnc.com

BUY TICKETS AT

www.TASTETHEEVENT.com PROUDLY SUPPORTING THE FOOD BANK

Octo

ww

taste I N

C H E F S F E A T U R E D T H I S I S S U E

Bill Smith Crook’s Corner

Amy Tornquist Watts Grocery

Ryan Payne Southern Season’s Weathervane

Brendan Cox Oakleaf

Jason Cunningham Washington Duke Inn and Golf Club’s Fairview Dining Room

Nondas Kalfas Spartacus

Troy Waugh Another Broken Egg Cafe

Yurum Nam Mixed Casual Korean Bistro

Charlie Deal Dos Perros/Jujube

Aligul Sevil Talulla’s

Kevin Callaghan Acme Food & Beverage Co.

Marshall Smith Glasshalfull

Teddy Diggs The Siena Hotel’s Il Palio

John Akhile Shiki Sushi

Alex Cordova Kanki

Scott Crawford The Umstead Hotel and Spa’s Herons

Michael Chuong Elements

Ricky Moore Saltbox Seafood Joint

Robert Adams Parizade

Bret Jennings Elaine’s on Franklin

Brian Wiles Rise Biscuits and Donuts

Lucas Doty Foster’s Market Chapel Hill

Yulius Langi Ai Fuji

Aaron Stumb Mez Contemporary Mexican

Ed Mitchell Que

Katie Coleman Durham Spirits Co.

Sam Papanikas Bleu Olive Mediterranean Bistro

David Alworth Guglhupf

James Clark The Carolina Inn’s Carolina Crossroads

Ben Adams Piedmont

LOCAL FAVORITES

FOR a chapel hill landmark since 1978

101 E. Franklin St Chapel Hill

spankys restaurant.com

35 YEARS

6 time recipient best italian in the triangle

6 time recipient best seafood in the triangle

411 W. Franklin St Chapel Hill

15-501 at Elliott Rd Chapel Hill

411west.com

518 W. Jones St Raleigh 518west.com

squids restaurant.com

north , carolina s first leed designed restaurant

5410 Page Rd Durham (Exit 282 off I-40)

mezdurham.com

MODERN SOUTHERN FLAVORS IN THE HEART OF RTP

5419 Page Rd Durham (Exit 282 off I-40) pageroad grill.com

C H A P E L H I L L R E S T A U R A N T G R O U P . C O M

THE TRIANGLE’S

TOP DESTINATION. WHATEVER THE OCCASION.

Creative American cuisine

S

Delightful golf-view terrace

Seasonally inspired, Southern hospitality and an unmistakable ambiance. Executive Chef Jason Cunningham artfully develops contemporary American cuisine by seeking out and utilizing locally grown foods from Carolina farmers and artisan partners. The pairing of these delicacies with the finest products from around the world tantalizes the most critical of taste buds. The Fairview Dining Room consecutively wins the AAA Four Diamond Award along with the Wine Spectator magazine Award of

Excellence; they recently won the Forbes Travel Guide 2014 Four-Star Rating. The exceptional service, extensive wine list and the vistas of the Robert Trent Jones-designed Duke University Golf Club all play a significant role in its success. In addition to serving lunch and dinner, the Fairview Dining Room also serves afternoon tea, Wednesdays through Sundays, and hosts special wine and beer dinners throughout the year. The Fairview Dining Room is far more than a restaurant, it’s an unforgettable experience.

Lunch • Dinner • Afternoon Tea Saturday & Sunday Brunch • Reservations: 919 490 0999

3001 CAMERON BLVD DURHAM NC

WASHINGTONDUKEINN.COM

Having the Saltbox Seafood Joint in the heart of Durham is like having the North Carolina coast in your backyard. The small, chefcrafted seafood stand is inspired by classic American fish houses and waterside seafood shacks seen up and down the coast. With over 20 years of awe-inspiring culinary experience, chef and owner Ricky Moore offers local and fresh seafood with a bang.

One encounter with Chef Ricky’s Hush-Honeys or spice-griddled trout will have your inner foodie exclaiming in delight.

The ever-changing menu will never disappoint, but make sure you go early or risk being hungry, because it will sell out fast.

LOCAL SEAFOOD

FRESHLY COOKED

608 N Mangum St. Durham 919.908.8970 www.saltboxseafoodjoint.com

GOOD FISH THAT'S THE HOOK

Karen’s homemade toffee was always a special treat for her sons growing up in Chapel Hill, North Carolina. After years of perfecting her recipe, her favorite hobby grew into a family business. Her son Mark joined her in the kitchen and today, their traditional English toffee is still lovingly coated with a secret blend of dark chocolates and finished with the sprinkling of pecans that gives Chapel Hill Toffee its distinctive southern twist!

Visit

www.chapelhilltoffee.com to find your local retailer

H IB AC H I TAP PAN YAK I

After opening in November 2012, Ai Fuji Japanese Steakhouse has already set a precedent of being an exciting, fun and family-friendly dining experience for its local customers. Whether it’s performing a show at the teppanyaki grill, cooking in the kitchen, or creating one of their signature bento boxes, rest assured the chefs at Ai Fuji take great care in their dishes.

Ai Fuji’s team takes pleasure in providing its customers with monthly specials, such as dining for two or daily drink specials.

Do not hesitate to make Ai Fuji a staple in your frequented restaurants and take advantage of their BUY ONE GET ONE FREE sushi for dining in or taking out.

2 0 2 N C W. H W Y 54 , S U I T E 50 6 D U R H AM 919 998 3988 WWW. A I F UJI S T E A K HOUS E . COM B U Y O N E G E T O N E F R E E S US HI DI NE I N OR TA K E OUT

Delicious

Inventive

Exotic

Refined

ujube’s “Almost Asian” cuisine is one part tradition, one part whimsy, and one part locally inspired, all resulting in a warm and inviting menu that is sure to excite. Our innovative but delicious cocktails and eclectic selection of beers and wines are carefully selected to compliment the cuisine. Come enjoy our inviting garden patio in the warmer months.

1201 Raleigh Rd Chapel Hill 919 960 0555 jujuberestaurant.com Lunch Mon-Fri Dinner Mon-Sat

C L A S S I C E L E V A T E D I N N O V A T I V E

Dos Perros offers delicious Mexican cuisine, hand-made cocktails, and a well-chosen selection of craft beers in an elevated and vibrant setting. Located a short walk from the DPAC in the heart of downtown Durham, Dos Perros can also host your event, either in our private dining room or off-site. We look forward to seeing you soon.

200 N. MANGUM STREET DURHAM ✣ DOSPERROSRESTAURANT.COM ✣ 919 956 2750

Ed Mitchell’s

L

Legendary Pitmaster Ed Mitchell’s passion for barbecue goes back to his childhood in Wilson, N.C. Ed shares that spirit and a 150-year-old family recipe in every ounce of “Que” he serves.“Que” is about eastern NC barbecue, family, and a legacy Ed and his son look to carry on for generations to come. His passion for cooking with local and sustainable vegetables and animals

promotes the small farmer and a much healthier product.

Ed has made a name for himself by serving up authentic slow-cooked pork barbecue for longer than many of us have been alive. Having been featured in the likes of Southern Living, Bon Appetit, The New York Times and The Food Network, Ed has certainly made a name for himself. JOIN US! Ed Mitchell’s Que.

359 Blackwell Street Durham NC | Find Us on Facebook at The Pitmaster Ed Mitchell | www.thepitmasteredmitchell.com

Durham, North Carolina 27713 (919) 484-4108

Shiki Sushi is more than a meal; it’s an allinclusive experience. Known for sushi, this globally infused restaurant offers dishes for all palates. Along with cuisine, Shiki Sushi provides top-notch catering and event space for any budget. Owner Tham Nguyen and Chef John Akhile have worked hard to create an environment where guests can expect a great experience in Durham and throughout the Triangle. Check out Shiki Sushi and Tasu locations for lunch, dinner or a signature cocktail any day of the week.

Voted Best Sushi Durham Magazine GOLD

IBEST OF DURHAM 2013

207 W NC Hwy 54 Durham SILVER 919 484 4108 shikinc.com

IBEST OF DURHAM 2013

BRONZE

IBEST OF DURHAM 2013

TASU ASIAN BISTRO SUSHI & BAR

8919 Brier Creek Pkwy Raleigh 2007 Walnut St Cary

Diners’ Choice Winner Best Food|Best in Durham

artisan bakery cafe & restaurant Guglhupf is the perfect venue for a casual, yet unique evening whether you are with friends, family, or on a special night out.

• seasonal menus with a southern German twist • eclectic, architecturally striking setting • artisan breads & delectable desserts

breakfast|brunch|lunch|dinner www.guglhupf.com 919.401.2600 2706 durham chapel hill blvd|durham 1-29-14 FINAL.indd 1

1/29/14 9:22 PM

CONTEMPORARY NEW AMERICAN CUISINE Elements offers simple yet luxurious dishes inspired by Asian and European techniques with flavors stemming from local and sustainable ingredients. Local farms and food producers, such as Coon Rock Farm, Brinkley Farms and Goat Lady Dairy, contribute to the ever-changing menu by providing the freshest and most seasonal fare. Don’t forget to pair your meal with one of Elements’ in-house specialty cocktails, or select from an extensive wine list. From fork to mouth, Elements promises to deliver a unique and exquisite dining experience.

EAST 54, 2110 ENVIRON WAY CHAPEL HILL MINUTES FROM UNC AND I-40 WWW.ELEMENTSOFCHAPELHILL.COM 919.537.8780

B

leu Olive is a chic and newly renovated bistro that specializes in upscale Greek and Mediterranean cuisine in a casual and contemporary bistro atmosphere.

Formerly Papas Grille, the Papanikas family has owned and operated the business for 20 years.

You can sit at the intimate bar and enjoy snacks and an inventive cocktail, or meet friends or family in the dining room to enjoy a sumptuous feast. Dishes are always made from the freshest and highest quality ingredients, many of which

are locally sourced. Plus, there are gluten-free, vegetarian and possible vegan options, which makes this restaurant the perfect choice for just about everyone. Also, don’t forget to enjoy a glass – or bottle – of wine from the extensive wine list. Cozy outdoor dining is available as well.

A private dining room is available for special events and business meetings. Bleu Olive offers lunch, dinner and Sunday brunch. With many great events, like frequent wine socials, there are even more reasons to check out Bleu Olive!

1821 Hillandale Road Durham 919.383.8502 www.BLEUOLIVEBISTRO.com

CONTEMPORARY GREEK

V

Voted best Greek

restaurant year after year in Durham, Spartacus has something for everyone. The Drury and Kalfas families have been dedicated to serving top-notch homemade Mediterranean and Greek dishes for 20 years, and plan on doing so for the next 20 years. The restaurant is centrally located in South Square, which makes it a prime location for both local and out of town guests alike. Even though Spartacus has been around for 20 years, they still maintain a contemporary, clean, and casual look with superior customer

LUNCH / DINNER

service. Spartacus is the perfect location for a laid-back dinner with the family, a professional business meeting, a private party, or a girls’ night out on the town at the bar.

Planning your catered event with Spartacus will always be handled with ease and satisfaction. The catering director will take the time to sit down with you in order to ensure all of your desires and goals are met with peace of mind. Not only can the healthy and heavenly platters be enjoyed for dinner, but for lunch and Sunday buffet as well. Do not miss out on the opportunity to make your dining experience first-rate.

7 DAYS A WEEK MAKE YOUR NEXT CATERING MEMORABLE! Text ‘Durham’ to 919-439-2310 to join our VIP Club

4139 Durham-Chapel Hill Blvd Durham

(919)489-2848

www.spartacusrestaurant.com

Take a field trip with your friends to

BLUE SKY Over 40 varieties of flavored and unflavored Extra Virgin Olive Oils and Balsamic Vinegars White and Black Truffle Oils from France in addition to other specialty oils Salt bar with Ghost Pepper salt, Spicy Curry salt, Sriracha salt and 17 other flavors

D U RHA M

Hope Valley Commons (next to Smoothie King) 1115 NC Hwy 54, Ste 805

919.401.4008

Come in and taste our amazing and delicious Balsamic Vinegars and the freshest Extra Virgin Olive Oils available from the northern and southern hemispheres!

C HA P E L HI L L

Galleria Shopping Center (next to Phydeaux) 400 South Elliot Rd.

919.933.9916

Variety of sandwiches, small plates and fun bites featuring the products from Blue Sky Oil & Vinegar Follow us on Facebook and Twitter

O L I O A N D A N D A C E T O F O O D T R U C K . C O M B L U E S K Y O I L A N D V I N E G A R . C O M

Good, Local Food 12 Months a Year!

Local

ly

Grown

501 Foster Street

in Durham Central Park SATURDAY MORNINGS Open Year Round 8am-Noon, April-November 10am-Noon Dec-March

WEDNESDAY AFTERNOONS 3:30-6:30pm Mid-April-Mid October

DurhamFarmersMarket.com

MEDITERRANEAN IN DURHAM THE ART OF DISCOVERING

PARIZADE is far more than a restaurant; it’s an enchanting dining experience guaranteed to delight and ignite your taste buds. For over two decades, General Manager Igor Gacina and Executive Chef Robert Adams have run the operation, welcoming visitors to the area and local friends alike.

Chef Adams draws from old-world Mediterranean recipes and prepares flavorful meats, fresh fish, classic pastas and exotic salads exuding flair and stellar attention to detail.

Parizade takes pride in serving its guests the highest-quality, locallysourced ingredients and the freshest seafood available. Throughout the restaurant, massive paintings by Fantazos cover the walls and ceiling with the vibrant color and energy of Mediterranean markets. Harmony radiates throughout the main and

private dining rooms and into the outdoor water garden where guests may relax al fresco. Inside, diners can see into the kitchen, where cooking flames dance and pots and pans fly as the chefs whirl about preparing their outstanding dishes.

“Parizade was created as a place to visit often, a marriage of seasonal Mediterranean cuisine and service,” owner Giorgios Bakatsias says.

“Over the years it has become a theatrical community of special occasions, corporate events and everyday guests.”

Parizade is a timeless celebration of food, wine and love that can only be found within this one-of-a-kind atmosphere.

“One taste of Parizade started an enduring love affair many years ago,” Bakatsias says. “Each bite ignites another.”

restaurant bar private dining catering weddings 2200 W. Main St. Durham

919 286 9712

parizadedurham.com

SALADS

SANDWICHES

PIZZAS

DESSERTS

FRESH EVERY DAY It’s been our motto for 15 years, and it’s a guarantee to our customers that when we say “scratch-made,” we mean it. Just taste the difference in our homemade soups and salads, our savory sandwiches and wraps and our woodfired oven pizzas. Seven days a week, Foster’s delivers deliciousness in every bite!

Hosting an event? Our catering team can deliver all of your Foster favorites straight to your door! From party platters to box lunches to three-course meals, we’ll prepare a spread all of your guests will love.

Serving breakfast, lunch and dinner.

LOCALLY-ROASTED COFFEE

Open daily 7:30am – 8pm 750 Martin Luther King Jr. Blvd Chapel Hill

www.fostersmarket.com

919 967 3663

Foster’s is also the place to shop for North Carolina-made BBQ sauces, salsas crackers, cookies and jams!

Inspiring Eggs & Excellence

When it comes to breakfast, brunch, or lunch‌.We offer a totally egg-ceptional experience.

919 381 5172

Great Food Affordable Prices Warm & Inviting Atmosphere 2608 Erwin Road, Suite 120, Durham

anotherbrokenegg.com

Where

Kitchen

Design

Is

A

Fine

Art

3407 University Drive • Durham, NC 27707 • 919-490-4922 • www.thekitchenspecialist.com

The Kitchen Specialist

Fine Design and Cabinetry

Maple View Farm

located in the southern countryside of Hillsborough, North Carolina, has served thousands of people since opening its doors in 2001. Beginning with twelve flavors on opening day, our product line has now expanded to hundreds of delicious and unique ice cream creations. Twelve permanent flavors are accompanied by a plethora of seasonal delicacies and distinctive flavors that offer something for everyone. Autumn yields our famous NC Sweet Potato, Pumpkin Spice, Maple, Brown Sugar Bourbon and Black Walnut ice cream flavors and our candied bacon maple butter. In the winter, treat yourself to Maple View Farm Eggnog, Cinnamon, Fruit Cake, Chocolate Peppermint, Party Peppermint and Candy Cane Swirl ice cream flavors. Spring and summer welcome Banana Puddin’, Sweet Tea, Pistachio, Key Lime, Irish Cream, Coconut Lime, Peach, Strawberry Shortcake, Blueberry and Raspberry Ruffle ice creams, and there are so many more!

6900 Rocky Ridge Rd Hillsborough

919.960.5535 www.mapleviewfarm.com

Tours: 919.942.6122 | www.mapleviewagcenter.com

Master Chef Master Master Chef Chef Master Chef

RESTAURANT WINE BAR WINE SHOP

Welcome to Glasshalfull, downtown Carrboro’s own optimistic restaurant, wine bar and wine shop. Here’s your invitation to gather your friends for a festive exploration of our delicious contemporary American cooking and intriguing selection of wines from around the world.

ENJOY THE BEST OF PATIO DINING IN THE PARIS OF THE PIEDMONT 106 S. Greensboro St., Carrboro 919.967.9784

www.glasshalfullcarrboro.com

Finding inspiration in the produce,

farms and ranches of the Piedmont region of North Carolina...

Open for Dinner Monday thru Saturday, 5:30pm-10:00pm Sunday, 5:30pm-9:00pm Open for Brunch Saturday-Sunday 10:30am-2pm

401-B2 Foster Street | Durham | 919.683.1213 |

piedmontrestaurant.com

CREATING GREAT FOOD, GREAT DRINKS

AND GREAT COMMUNITY Whether you want to learn how to cook or create delicious cocktails, Durham Spirits Co. is here to educate you on everything food and drink. We offer a wide variety of hands-on cooking and mixology classes. Our class calendar has something for everyone, whether you are a seasoned cook or want to learn how to boil water. By the end of our classes, you will be ready to take on the exciting worlds of cooking and mixology, and leave with a newfound knowledge and enthusiasm for eating and drinking well. We also offer private classes and team buildings!

311 East Trinity Avenue DURHAM 425 463 5430 www.durhamspiritscompany.com

O

U

R

A W A

R

D

-

W

I

N

N

I

N

G

C

H

E

F

S

PHOTO BY MACKENZIE BROUGH

In 2011, Andrea Reusing (right) of Lantern won a James Beard for Best Chef: Southeast. That same year, her Chapel Hill neighbor, Crook’s Corner, was honored with the America’s Classics award. Gene Hamer (left) owns Crook’s, and Bill Smith is the restaurant’s chef.

C

OUR JAMES BEARD AWARD WINNERS Covering all players of the industry – chefs, restaurateurs, cookbook authors, food journalists, restaurant designers, architects and more – the James Beard Awards are the highest honor for food and beverage professionals working in North America. One North Carolina restaurant and three North Carolina chefs have

claimed one of these awards – likened to the Oscars of the culinary world – since they were

established in 1990. All call the Triangle home: Ben and Karen Barker of the legendary but now closed Magnolia Grill in Durham won in two categories – Ben for Best Chef: Southeast in 2000, and Karen for Outstanding Pastry Chef in 2003. The Barkers are now enjoying retirement.

Andrea Reusing of Lantern in Chapel Hill won in 2011 for Best Chef: Southeast. Lantern marries Asian flavors and ingredients sourced mainly from local farms and fisheries.

The same year Reusing was in New York City receiving her award, her neighbor, Crook’s Corner of Chapel Hill, was honored with James Beard’s America’s Classics award, given to restaurants “distinguished by their timeless appeal,” serving quality food that reflects the character of their communities.

O

U

R

A W A

R

D

-

W

I

N

N

I

N

G

C

H

E

F

In addition to these winners, the following Triangle chefs and restaurants were nominated by the James Beard Foundation in 2014: Best Chef: Southeast

Colin Bedford, The Fearrington House Restaurant, Pittsboro Ashley Christensen, Poole’s Downtown Diner, Raleigh Scott Crawford, Herons at the Umstead Hotel and Spa, Cary Scott Howell, Nana’s, Durham Matt Kelly, Mateo, Durham Aaron Vandemark, Panciuto, Hillsborough

PHOTO BY BRIANA BROUGH

Outstanding Restaurateur

Giorgios Bakatsias, Giorgios Hospitality Group (Kipos, Parizäde, Vin Rouge, Village Burgers, City Kitchen, The Nasher Museum of Art Café, Bin Fifty-Four, Georges, Local 22, Gatehouse Tavern and Girasole Trattoria)

Outstanding Restaurant

The Fearrington House Restaurant, Pittsboro

Outstanding Pastry Chef

Phoebe Lawless, Scratch, Durham

HIGH PRAISE

THE TRIANGLE IS A CULINARY DELIGHT, BUT DON’T JUST TAKE OUR WORD FOR IT. HERE ARE SOME OF OUR FOOD SCENE’S RECENT, MOST PROMINENT HONORS:

TASTIEST TOWN IN THE SOUTH (DURHAM) Southern Living, 2013

ONE OF THE FIVE BEST FOOD TOWNS IN AMERICA (CHAPEL HILL)

AMERICA’S FOODIEST SMALL TOWN (DURHAMCHAPEL HILL)

TOP 10 TASTIEST TOWNS IN THE SOUTH (RALEIGH)

TOP 10 FOODIE CITIES: A SECOND HELPING (CHAPEL HILL)

10 BEST US CITIES FOR LOCAL FOOD (CHAPEL HILL)

Bon Appetit, 2008

livability.com, 2013

Saveur, 2008

Southern Living, January 2012

10 BEST BEER CITIES (RALEIGH-DURHAM -CARY) ID Cocktails blog, January 2012

Huffington Post, August 2009

S

EMBARK ON A CULINARY ADVENTURE TO

where centuries-old Ottoman recipes are prepared from scratch every day.

E

nter the shadowed glass doors on West Franklin Street, and you’ll feel as though you’ve journeyed to another time and place.

The Gurbuzer family has created an alluring Middle East ambience that is both romantic and relaxing. Plush seating areas draped with fabric for privacy are adorned with cushions, while the window booths offer a view of downtown. Antique Persian rugs cover the walls, handcrafted suspended lighting accents give off a warm glow, and the dark hardwood floors complete the exotic look of the place.

Once seated, you'll embark

on a culinary journey with recipes – including Kuzu Pirzola (lamb chops), Tavuk Sis (hormone-free chicken kabobs) and Balik Boregi (wild-caught tilapia wrapped in film pastry) – dating back to the 15th century. From selections of hot and cold mezzes to a delectable array of grilled lamb entrees, the enticing flavors of Turkish dishes delight the senses with the authentic preparations by Executive Chef Aligul Sevil and his culinary team. Healthy, Mediterranean style meals, shared with family and friends over the past 500 years while using organic vegetables and hormone-free meats, make guests feel like Sultans.

Classic turkish and ottoman Cuisine Mezze pidde bar & lounge

456 West Franklin Street Chapel Hill, NC

919.933.1177

www.talullas.com

F

O

O

D

E

V

E

N

T

S

PHOTO BY KARLA TOWLE

Peppers are in plentiful supply at the Pepper Festival, held every fall in the Briar Chapel neighborhood, just south of Chapel Hill.

SAVOR THE DATE IF YOU’RE A FOODIE, YOU WON’T WANT TO MISS THESE MAGNIFICENT EXCUSES TO SIP, SAVOR AND SOCIALIZE TRIANGLE RESTAURANT WEEK Every January & June www.trirestaurantweek.com During this weeklong celebration of culinary excellence, participating restaurants offer special three-course menu options and fixed pricing, creating a great opportunity for residents and visitors alike to indulge in the area’s finest cuisine.

TRIANGLE WINE EXPERIENCE Every February www.trianglewineexperience.org Events include a grand gala and auction in Raleigh and dinners that pair the hottest Triangle restaurants with some of the world’s finest wines.

BULL CITY FOOD & BEER EXPERIENCE March 9, 2014 www.bullcityexperience.com At the Durham Performing Arts Center, sample food from 30 Durham restaurants, each paired with a premier brewery. This year’s event will also feature music by Mipso and a North Carolina craft beer panel.

BEER & BACON FEST March 29, 2014 www.beerandbacon.com Enjoy more than 75 of your favorite international beers and wines paired with delicious bacon dishes. (More than two tons of gourmet bacons from all over the country will be griddled on site at Cary’s Koka Booth Amphitheatre.)

WE’VE GOT YOU COVERED Visit www.durhammag.com and www.chapelhillmagazine.com early and often for more detailed event information via our online calendars, roundups of weekend happenings and daily blog posts.

WORLD BEER FESTIVAL RALEIGH April 5, 2014 www.worldbeerfestival.com Plenty of samples in downtown Raleigh, plus beer appreciation, explorations of the use of certain ingredients and brewing methods, and information on selecting beers to enhance a culinary experience.

PIEDMONT FARM TOUR April 26-27, 2014 www.carolinafarmstewards.org/pft Load up a car with your friends and family, choose the farms you’d like to visit and get out in the countryside for self-guided tours.

DOWNTOWN RALEIGH FOOD TRUCK RODEOS www.downtownraleigh foodtruckrodeo.com Look for massive food truck rodeos – with more than 50 trucks around the capitol building serving thousands of people – in May, June, August and October.

THE DOUGHMAN May 24, 2014 www.doughman.org Looking for Memorial Day weekend plans? Form a relay team of four people, then run, bike, swim and eat your way through Durham.

F

O

O

D

E

V

E

N

T

S

taste – THE EVENT April 23-27, 2014

www.tastetheevent.com Durham Magazine and Chapel Hill Magazine – the creators of this publication – bring you five days of food and wine programming this spring that will double as a fundraiser for the Food Bank of Central and Eastern North Carolina. Experience Durham and Chapel Hill’s vibrant food scene with events like the Grand Taste Experience at DPAC on April 24, a gospel brunch at The Carolina Inn on April 27, and a five-course dinner at Il Palio on April 25. For more information, see our four-page promotion toward the front of this issue.

Tickets are on sale via our website now. We’ll see you there – come hungry!

FARM TO FORK PICNIC June 8, 2014 www.farmtoforknc.com Chefs and farms partner to create exclusively local food pairings under a tent at the W.C. Breeze Family Farm in Orange County.

BULL CITY CHILI CHALLENGE Usually held mid-June www.durhamcentralpark.org/ event/bull-city-chili-challenge Champions of chili face off at Durham Central Park. This is the only cookoff in the Triangle sanctioned by the Chili Appreciation Society International. The “best pot of red” is chosen in four divisions: Texas style, freestyle, restaurant and junior.

FIRE IN THE TRIANGLE July through August www.competitiondining.com Each evening, two restaurants battle it out side by side in a single elimination, blind dinner format.

Ticket holders get to savor a sixcourse menu (three courses from each chef without knowing whose food you’re tasting) created around a “mystery” North Carolina ingredient that is revealed to the chefs on the day of their battle. Diners vote to determine who moves on to the next round of competition.

BEER, BOURBON & BBQ FESTIVAL Aug. 1-2, 2014 www.beerandbourbon.com Sixty beers, 40 bourbons and lots of barbecue to sample at the Koka Booth Amphiteathre in Cary.

PEPPER FESTIVAL Usually held early October www.abundancefoundation.org At Briar Chapel – a neighborhood south of Chapel Hill – taste an abundance of pepper-themed dishes and drinks.

WORLD BEER FESTIVAL DURHAM Usually held early October www.worldbeerfestival.com Plenty of samples in downtown

Durham, plus beer appreciation, explorations of the use of certain ingredients and brewing methods, and information on selecting beers to enhance a culinary experience.

TERRAVITA Usually held mid-October www.terravitaevent.com Celebrate sustainability during this multi-day event with a classroom series, a grand tasting in Chapel Hill’s Southern Village and a dinner that showcases three chefs – one from the eastern part of the state, one from the Triangle and one from the mountains.

A TASTEFUL AFFAIR Usually held mid-October www.rmh-chapelhill.org Held at the Blue Zone at Kenan Stadium and benefitting the Ronald McDonald House of Chapel Hill, this food and beverage tasting event showcases plenty of local restaurants and food artisans and features a celebrity judging component.

BULL CITY RACE FEST AND FOOD TRUCK RODEO Oct. 19, 2014 www.bullcityracefest.com Run one mile, five miles or a half marathon – then restore your energy with the downtown food truck rodeo and beer garden.

HUNGRY FOR MORE?

For food-centric entertainment anytime, check out the following venues and organizations Southern Season www.southernseason.com A destination for shoppers seeking specialty food and gifts, the Chapel Hill retailer is also known for its restaurant (The Weathervane), cooking school, demonstrations, book signings and wine tastings.

Durham Spirits Company www.durhamspiritscompany.com Sign up for cooking and mixology classes like “An Evening in Paris” and “Summer Cocktails.”

CHOP – Culinary Historians of the Piedmont www.chopnc.com The Chapel Hill-based organization centers around people with an interest in food and its history.

The group meets on the third Wednesday night of every month at Flyleaf Books.

Triangle Food Tours www.trianglefoodtour.com A fun, casual yet educational way to sample the sights, sounds and flavors from a cross-section of

locally-owned and enthusiasticallyoperated restaurants.

Taste Carolina Gourmet Food Tours www.tastecarolina.net Go behind the scenes to chat with chefs and artisans, and enjoy their delicious food.

The Cookery www.durhamcookery.com Known for pop-up dinners and food-themed fundraisers.

Durham Central Park www.durhamcentralpark.org Signature events include food truck rodeos and Meals at the Market.

Local Farmers’ Markets www.ncfarmfresh.com The Triangle is home to some of the best farmers’ markets in the country.

They’re not only great for buying beautiful and fresh produce, though: Look to them for demonstrations, festivals, chef competitions and fundraising dinners.

T:7” S:6”

Bird Hat Ad Logo

just a short trip away. three thousand miles from ordinary.

CAROLINA

866.877.4141

T:9.5”

S:8.5”

W W W. T H E U M S T E A D. C O M C A R Y, N O R T H

www.TASTETHEEVENT.com