Taste 2018 by Triangle Media Partners

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THE TRIANGLEâ&#x20AC;&#x2122;S ULTIMATE FOOD GUIDE

INTRODUCING THE FIRST-EVER LS 500.

DURHAM 604 Fernway Ave. 919-907-2656 RALEIGH 7713-39 Leadmine Rd. 919-846-5478 RALEIGH 2100 Hillsborough St. 919-268-8965 WAKE FOREST 1849 S Main St. 919-205-2500 CARY 525 New Waverly Pl. 919-653-7310

gonzatacosytequila.com

 @Gonza_Tacos  @gonzatacosytequila  gonzatacosytequila

THE TRIANGLE’S ULTIMATE FOOD GUIDE

What’s your favorite dessert around town? P U B L IS H E R Ellen Shannon C H I E F V IS UA L O F F I C E R & D I R E CTO R O F P H OTO G R A P H Y Briana Brough

My favorite dessert is the Chocolate Dream cake from Whole Foods Market.

E X E C U T I V E E D I TO R Jessica Stringer C R E AT I V E D I R E CTO R Kevin Brown A RT D I R E CTO RS Jean Carlos Rosario-Montalvo, Jennifer Hill

Buttermilk French vanilla cupcakes at Sugarland, particularly when they’re decorated with Carolina blue icing. ACME’s cast-iron skillet cornbread with butter and Steen’s Open Kettle Cane Syrup. It’s insanely listed as an appetizer, but it’s a sweet, gooey mess of a dish.

ASS O C I AT E E D I TO R Holly West E X E C U T I V E E D I TO R , D U R H A M M AGA Z I N E Amanda MacLaren E X E C U T I V E E D I TO R , C H AT H A M M AGA Z I N E Matt White AD TRAFFIC Lizzie Jones I N T E R NS Ashley Cruz, Kethan Fadale, Sarah Jeffries, Kyndal Lemelin, Mattias Miller, Kristi Piechnik, Anna Pogarcic, Savannah Shaney and Molly Weybright

A DV E RT IS I N G Melissa Crane melissa@chapelhillmagazine.com Kem Johnson kem@durhammag.com Leslie Land leslie@durhammag.com

Anything at ACME.

Chris Elkins chris@chathammagazinenc.com CO R P O R AT E Dan Shannon President/CEO Ellen Shannon COO Rory Kelly Gillis Senior Vice President/Managing Partner Amy Bell Vice President/Administration Joni Falvey TASTE The Event Producer Caroline Kornegay Administrative and Production Assistant

I don't usually eat dessert, but when I do, I love the chocolate mousse at Venable.

Elitegroup Distribution

CO N T R I B U TO RS Julia Baker, James Stefiuk

Taste is published by Shannon Media Inc., the parent company of Chapel Hill Magazine, Durham Magazine and Chatham Magazine. 1777 Fordham Blvd., Suite 105, Chapel Hill, NC 27514 tel 919.933.1551 fax 919.933.1557 tastetheevent.com durhammag.com chapelhillmagazine.com chathammagazinenc.com

2 taste 2018

GOOD IS GOOD, Y’ALL! REAL LOCAL • REAL FRESH • REAL GOOD

919.914.6694 708 Market St., Southern Village Chapel Hill Mon-Sat 11am-9pm

919.904.7659 516 W. Franklin St., Chapel Hill Mon-Sat 11am-9pm

ALSBURGERSHACK.COM   

BEST

BURGER FRIES SANDWICH

creative comfort food for any occasion

Look for scratch-made soups, sandwiches, salads, sides and entrees that change daily based on what’s in season or what Mel feels inspired to prepare.

109 W. Main St., Carrboro • 919.240.7700 • melscarrboro.com

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Table of Contents

6 Recipe Index

8 Chefs Featured in This Issue

12 Think Global, Drink Local Carrboro Coffee Roastersâ&#x20AC;&#x2122; Scott Conary takes a worldly approach to his coffee brewed closer to home 16 Shake It Up Be your own bartender with these three cocktails made with local spirits 22 A Slice of the Scene Take a bite out of what the area has to offer

30 Cook Like a Chef Recipes from the advertisers featured in this issue 66 Culinary Calendar Donâ&#x20AC;&#x2122;t miss these annual food- and drink-centric events 74 Brews, Bites and Spirits Check out these foodie experiences, tours and markets 88

Shelf Life The spices, sauces and secret ingredients chefs always have in their pantry or fridge.

The Cover

Down East Clam Bake at Saltbox Seafood Joint PHOTOGRAPHY BY BRIANA BROUGH

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T H E N A N A’ S FA M I LY BAR

VIRGILE MAIN & MANGUM

105 S. Mangum St • Durham 919-973-3000 Monday-Wednesday 4pm to 12am Thursday-Saturday 4pm to 2am A unique bar with artfully crafted food & drinks in downtown Durham

N A N A STE A K 345 Blackwell Street • Durham 919-282-1183 • nanasteak.com Tuesday-Thursday 5pm-10pm Friday & Saturday 5pm-11pm Sunday 4pm-9pm Brunch Sat. and Sun. 10:30am-2pm Durham’s Premier Steakhouse!

2514 University Rd • Durham reservations: 919-493-8545 Monday-Thursday 5pm to 9pm Friday & Saturday 5pm to 10pm Proudly serving dinner to Durham for over 23 years

2512 University Rd • Durham 919-489-TACO(8226) Tues-Thurs, Sun. 11am to 9pm Now open until 10pm Fridays & Saturdays Durham’s Dirty Meats Call us for your next Catering!

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RECIPE INDEX

Vegetarian V Quick and Easy E Party Perfect P

Mains, Sides and Salads MEAT

Al Pastor-Style Shredded Pork, pg. 48 E P Avocado Corn Salad with Bacon, pg. 48 E P Cast-iron Skirt Steak and Roasted Vegetables, pg. 44 P Ginger-Soy Grilled London Broil, pg. 58 E P Iron Skillet Country Gratin with Potatoes, Chicken and Bacon, pg. 54 P

PASTA/PIZZA

Bolognese, pg. 56 P Linguine con le Vongole (Linguine with White Clam Sauce), pg. 52 E P Potato Gnocchi with Bacon-Parmesan Cream Sauce, pg. 36 P Rosemary Chicken with Whole-Wheat Fettuccine and Garlic Cream Sauce, pg. 46 P Smoked Gouda Pasta, pg. 56 E P

POULTRY

Breakfast for Dinner Chicken and Waffles, pg. 42 P Chicken Tortilla Soup, pg. 50 P Chicken Yorkshire, pg. 44 P Lemon and Herb Chicken, pg. 42 P

SEAFOOD

Crab Benedict, pg. 38 E P Walnut Prawns, pg. 52 E P

VEGETARIAN

Arepa de Choclo (Sweet Corn Pancake), pg. 52 V E P Corn Pudding, pg. 34 V E P Dolmades, pg. 31 V E P Garlic Mashed Potatoes, pg. 32 V E P Jicama Red Cabbage Salad with Spicy Thai Peanut Dressing, pg. 30 V E P Lentil “Meat” Tacos, pg. 58 V E P Pimiento-Beer Cheese Spread, pg. 34 V E P Poblano Pepper Maque Choux, pg. 32 V E P Roasted Sweet Potatoes, pg. 31 V E P Stone Fruit, Blue Cheese and Nut Salad, pg. 33 V E P Zephyr Squash Casserole Recipe, pg. 40 V P

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Desserts and Bread

Beverages

Banana Pudding, pg. 62 V E P Chocolate Drops, pg. 64 V E P “Mimi’s” Sugar Cookies & Icing, pg. 64 V E P Nana’s Skillet Cornbread, pg. 32 E P Southern Tea Cakes, pg. 62 V E P

Betelgeuse, pg. 16 V E P Ethiopian Sunrise, pg. 60 V E P Gravity’s Pull, pg. 18 V E P Local ’75, pg. 20 V E P Southside Cocktail, pg. 60 V E P

“Come see why life’s better at the Bach!” • New Zealand pasture-raised beef and lamb • • Mid-Atlantic raw bar • Roasted oysters • PEI mussels • • Sautéed seafood • Organic cage-free chicken • • Black bean patties • Fresh-cut fries • Small plates • • Salads • Southern Hemisphere wines • • Seasonal cocktails • 30 Craft beers on tap • • 16 Bach-made dipping sauces •

(919) 973-4416 THEBURGERBACH.COM THE SHOPS AT ERWIN MILL - 737 NINTH STREET, DURHAM  Burger Bach - Durham  @BurgerBach  #BurgerBach

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Durham Convention Center

James Archer

Sam Papanikas

Bleu Olive Mediterranean Bistro

Kyle Amandolia Burger Bach

Primal Food & Spirits/ blu seafood and bar

Ricky Moore

Ryan Hicks US Foods

John Cappelletti Capp’s Pizzeria

Mildred Council

Jose Garcia Campos

Jason Cunningham

Kevin Callaghan

Olio & Aceto Cafe

Saltbox Seafood Joint

Gonza Tacos y Tequila

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Washington Duke Inn & Golf Club

Acme Food & Beverage Co.

Tim Lyons

Mama Dip’s

Suzie Keenan

Vincenzo Marrone Italian Pizzeria III

Scott Howell

Nana’s, NanaTaco, NanaSteak & Bar Virgile

Jermaine Penny

Carolina 1663 at the Sheraton Chapel Hill

CHEFS FEATURED IN THIS ISSUE

Michael Chuong elements

Raymond Lee Fusion Fish

Thomas Card

Counting House at 21c Museum Hotel Durham

James Huff

Babalu Tapas & Tacos

Melody Bowers

Tyler Franczak

Rob Kinneen

Jeremy Blankenship

Mel’s Commissary & Catering

The Boot and Happy Cardinal Catering

The Art Institute of Raleigh-Durham

Nick Tzompanakis Stoney River Steakhouse and Grill

The Carolina Inn’s Crossroads Chapel Hill

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THINK GLOBAL, DRINK LOCAL

Carrboro Coffee Roasters’ Scott Conary takes a worldly approach to his coffee brewed closer to home BY MATT WHITE

PHOTOGRAPHY BY BRIANA BROUGH

ne of Chapel Hill’s best known culinary challenges has long been the simple geographic puzzle of finding Caffe Driade. The boxy coffee haven stands just a few yards off one of the town’s busiest roads, East Franklin Street, but it’s along the route’s steepest pitch, above Estes Drive, a few hundred yards past Sunrise Biscuit Kitchen and behind a thick stand of vines and hedges. There’s a modest wooden sign, a flash of a driveway and then you have passed it. Still, as Driade enters its 23rd year, fans of specialty coffee and bohemian atmosphere have managed to keep returning. A lesser known, but perhaps even more difficult task, is finding Driade’s owner, Scott Conary. On a recent afternoon, a handyman was pulling plywood off the cafe’s rear wall, repairing damage from a recent snow. Driade sits atop a steep hillside that Scott has terraced with stairs and patios overlooking a woodsy bend in the Bolin Creek Trail. The forest, cliffs and hidden structure give Driade an almost tree house feel, a place where the outdoors follow you inside – and perhaps where pulling plywood down from walls might not be terribly uncommon. But Scott was nowhere to be found. “I think he’s in New Orleans,” the worker says between hammer swings. “He’s always somewhere.”

Indeed, Scott is always somewhere, traveling six months a year – he hit five continents in 2017 – in search of better coffee and better ways to produce it for the growing coffee brand he’s built over the past two decades. It’s a schedule that’s made Scott a sort of celebrity in the specialty coffee world, but it isn’t great news for an interview scheduled for right now. Soon, though, Scott arrives, apologizing and almost immediately launching into the philosophy behind his coffee enterprise. Scott owns Driade, Open Eye Cafe in Carrboro and Carrboro Coffee Roasters, which produces 70,000 pounds of roasted coffee beans each year for retail and area restaurants, with plans to expand. “I look at the whole chain and we’re basically involved in every step,” he says, waving toward Franklin Street. “We try to promote alternate transportation. The bus comes right here, and people along the creek trail can walk to us. This is us talking about that final handoff of ownership of what we’ve tried to take care of all the way back to the farmer.” In recent years, Scott has traveled more often to China, which has grown a large, internal coffee industry, modeled on centuries of tea production, though it hasn’t quite broken through on international-level quality. “Huge potential,” he says. “The place is humongous and they know agriculture really well.” In Africa, longtime taste 2018 13

THINK GLOBAL, DRINK LOCAL

farmers have begun to break through to global markets while many Pacific Rim countries, with less coffee history, have made rapid strides. Myanmar, Scott says, has emerged in just the last two years. Scott's longest running partners are in Honduras, Guatemala and El Salvador. There, farmers are adopting technology in new ways. “It’s often due to necessity, such as climate irregularity and pests [or] disease attacking plants,” Scott says. “But the positive side of it is when it leads to the need for more control in the process, and then gains in quality and unique products.” In all, Carrboro Coffee sources coffee from about 20 farmers in close to 15 countries, all of which Scott visits each year. Scott also judges coffee competitions around the world where he meets new farmers. “Sometimes I’ll meet a coffee first, sometimes I’ll meet a farmer first,” he says. “Ideally I’ll meet them at the same time.” As we’re discussing his travels, two coffees appear between us. My order is a simple latte and it arrives in a bowl-like mug – no handle – and across the surface of the drink is a perfectly sculpted image of a leaf made up of dozens of intricate arms laid out in the milk. It was prepared by David Ruiz, a Driade barista for the last six years. Scott mentions that he often teaches barista skills to his farmers so they can open their own local Driade-style cafes and I ask how long it would take him to teach me to make such an image. “I could teach you the basics, like a heart or a circle, in an afternoon,” he says. But nothing like David’s leaf. “That kind of intricate feathering is definitely a skill.” David’s presentation, says Scott, is an example of the “final mile” approach he preaches in the coffee business. “The farmer spent a year growing and harvesting and processing that coffee, and now it’s in our hands,” he says. “It’s important for us to honor that work. We have to take really good care of it to make sure we’re roasting it properly so all that work wasn’t wasted.” It’s also why Scott is reserved about what businesses – restaurants or otherwise – he sells Carrboro beans to. “The last thing we want is someone has our coffee, it doesn’t get prepared very well, a bad connection gets made and the customer says, ‘Oh, that Carrboro coffee, I don’t want that,” he says. 14 taste 2018

One such place is d b sutton & co salon on Franklin Street, where owner David Sutton – who calls himself a “coffee nerd” – serves their coffee as a French press to customers while they wait for appointments. “We do a French press because we like the oiliness in the coffee,” says David. “I don’t need a coffee that competes with food. I need a coffee that’s mild enough to serve to our customers while they wait.” David says he worked with Scott to create an exclusive blend that he serves and sells in the salon as a d b suttonbranded coffee. “It’s bagged up with a label specific to us,” he says. “They can drink it [at home] and think, ‘Oh, I need to go in and get my haircut.’ And they see Carrboro Coffee and have that association of local businesses supporting each other.” As Scott says, “They are as successful with our coffee as most restaurants we work with. We’re not selling a commodity even though it’s still viewed that way in many places. We’re selling a specialty coffee and that’s a hurdle we are still trying to get past.” After 23 years, Scott knows Carrboro Coffee is no longer just a small cafe business. “We’re maybe approaching medium-size for specialty coffee. Maybe,” says Scott. “We’re in our 14th year as a wholesale roastery and normally someone whose been around that long would be much bigger than we are. The whole goal of this was not to be the next big thing but to do something correctly to affect change. Our growth has been continuous but slow.” While Carrboro Coffee shipped about 70,000 pounds three years ago, says Scott, they nearly hit 100,000 pounds in 2017. “The last three years we’ve been bulging,” says Scott. “If we had our way we would have moved two to three years ago. I feel like we could double what we’re doing and still be in complete control.” One issue with expansion is simply finding affordable real estate in or near Carrboro. Though land is cheaper elsewhere, Scott says the company’s ties to the town are at the heart of its mission, and they don’t want to be far from their roots. “We named ourselves after a town,” says Scott. “We wanted to show we were dedicated and embedded in that community.”

TKTK

LOCAL FLAVORS S AT U R DAY a n d S U N DAY B R U N C H

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

Restaurant & Oyster Bar

C H R G

C AT E R I N G

919-323-2748 Catering Private Dining

Catering Menu at ChapelHillRestaurantGroup.com

MEZ CONTvvvEMPORARY MEXICAN

LOCAL Favorites S Q U I D â&#x20AC;&#x2122; S OY S T E R H Ataste P P Y 2018 H O U15R 4 - 6

SHAKE IT UP

Be your own bartender with these three cocktails made with local spirits BY LAURA ZOLMAN KIRK | PHOTOGRAPHY BY BRIANA BROUGH

COUNTING HOUSE + THE BROTHERS VILGALYS SPIRITS COMPANY

Betelgeuse 1.5 oz. pisco brandy 0.75 oz. Brothers Vilgalys Spirits’ Zaphod liqueur 0.5 oz. lime juice 0.5 oz. passion fruit puree 0.3 oz. honeydew syrup (1:2 ratio of honeydew juice and simple syrup) 2 dashes Crude Rizzo rosemary-grapefruit-peppercorn bitters Shake ingredients together, strain, then serve in a coupe glass.

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ARTISAN COCKTAILS

THE DURHAM HOTEL + BULL CITY CIDERWORKS

Gravity's Pull 1.5 oz. Bull City Ciderworks’ Rhize Up ginger cider 1 oz. Yzaguirre’s Blanco Reserva vermouth 0.5 oz. Domaine De Canton ginger liqueur 3 dashes Regans’ orange bitters Lemon peel for garnish Combine cider, vermouth, liqueur and bitters in a large mixing glass filled with ice. Stir until glass is very cold, about 1 minute. Strain into a chilled Nick and Nora glass and garnish with a lemon twist.

STILL NEED TO STOCK THE BAR AT HOME? Join some of the area’s best craft cocktail makers (including Durham Distillery, NanaSteak and Bedlam Vodka) and some of the area’s outstanding restaurants (including Herons at The Umstead, The Counting House Restaurant Bar/21c Museum Hotel, The Lakewood and Mandolin for an evening of sipping, sampling and live entertainment on Sunday, April 22. Visit tastetheevent.com for more details and to get your tickets.

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ARTISAN COCKTAILS

BAR VIRGILE + HONEYGIRL MEADERY

Local ‘75 1 oz. Durham Distillery’s Conniption Navy Strength gin 0.75 oz. fresh lemon juice 0.5 oz. mead simple syrup (Bring equal parts Honeygirl Meadery’s orange blossom mead and sugar to a boil, reduce heat, stir and chill.) Honeygirl Meadery’s orange blossom mead (about 1.5 oz. per glass) Combine gin, lemon juice and simple syrup in a shaker with a full measure of ice. Quickly shake, and then strain mixture into a glass over crushed ice. Finish by filling the remainder of the glass with Honeygirl Meadery’s orange blossom mead, about 1.5 oz. Enjoy.

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University Place 201 S. Estes Drive, Chapel Hill 919.914.6688 stoneyriver.com â&#x2014;&#x2020;

SLICE OF THE SCENE

A SLICE OF THE SCENE Take a bite out of what the area has to offer PHOTOGRAPHY BY BRIANA BROUGH

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SLICE OF THE SCENE

Rise and Shine Breakfast is the most important meal of the day – start yours off right with a favorite southern staple at one of Rise Biscuits and Donuts’ Durham locations. Tom Struckmeyer enjoys a Righteous Chicken biscuit while his son, Asa, 3, scarfs down a traditional yeast doughnut with house-made chocolate icing.

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SLICE OF THE SCENE

Enjoy the outdoors Grab some local sandwich fixin’s (Pictured here, bread and pretzels from Guglhupf, cheese from Chapel Hill Creamery, Big Spoon Roasters nut butter and The Blakemere Company jam) and head to Sarah P. Duke Gardens for a perfect picnic, complete with cider from Bull City Cider. Or, check out one of the numerous food and beverage festivals and events that make Durham a great food town. This low country boil (right) was prepared by Al Bowers of Al’s Burger Shack to celebrate the one-year anniversary of Starpoint Brewing/Beer Study’s Durham location.

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SLICE OF THE SCENE

Lunch at Saltbox! You can’t go wrong with one of chef Ricky Moore’s staples, like a perfectly cooked rockfish platter with slaw and hush honeys, or break outside the box and try a special, like this down-east clam bake made with sweet potatoes, littleneck clams, pork belly, fish, pickled veggies and of course, a chicken leg. And if it’s Saturday, don't miss the crab grits!

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SLICE OF THE SCENE

Afternoon Tea at the Washington Duke Inn Tracey Hawkins and Sheena Mathews of Durham chat over tea

PHOTO BY LAURA HUNTER CREATIVE

sandwiches, a selections of scones and sweets, hot tea and mimosas during afternoon tea in The Washington Duke Inn and Golf Club’s Fairview Dining Room. Traditional afternoon tea is served Wednesday through Sunday from 2:30-4:30pm.

Dinner on the Farm Check out Elodie Farms’ farm dinners, where you’ll tour the milking parlor and cheese studio, meet the goats and enjoy a full sit-down dinner created by chef and owner Ted Domville. These events are BYOB so don’t forget to swing by Wine Authorities for a nice farm-friendly bottle. 26 taste 2018

SLICE OF THE SCENE

Drinks at Nanasteak Head back to the city for a nightcap at one of the many bars and restaurants downtown, like NanaSteak where Kalee Bond and Jacob Oliver recently celebrated their engagement.

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The Triangleâ&#x20AC;&#x2122;s Annual Food & Drink Festival! April 18â&#x20AC;&#x201C;22, 2018 Buy tickets at

tastetheevent.com

Thanks to our sponsors

PRESENTED BY

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COOK LIKE A CHEF

Recipes for family gatherings, quick weeknight meals and special occasions PHOTOGRAPHY BY JAMES STEFIUK

JICAMA RED CABBAGE SALAD WITH SPICY THAI PEANUT DRESSING BY TYLER FRANCZAK OF THE ART INSTITUTE OF RALEIGH-DURHAM’S THE DISTRICT AT 410

“My family actually does get together every weekend! This is a meal that is highly adaptable to many flavor variations. I went with a nutty/spice/citrus twist because it’s near the end of winter. I figured the warmth from the spice and the nuts would sit well on a cold belly while the citrus invites hope for the warm months to come.” TO TOSS 3 cups red cabbage, thinly shredded 1 tsp. kosher salt ½ tsp. black pepper, freshly ground ¼ cup honey ¼ cup pecans 1 cup jicama, peeled and ½-inch julienned* ¼ cup carrot, peeled and ¼-inch julienned* 1 grapefruit, peeled and segmented ¼ cup fresh mint, half julienned and half whole small leaves Peanuts for optional garnish

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*Can be julienned with a knife or a julienne handheld slicer or mandoline.

FOR DRESSING 3 Tbsp. Thai peanut sauce, spicy 2 tsp. mirin 2 tsp. rice vinegar 2 tsp. light soy sauce Honey to taste Wash red cabbage head and remove tough outer leaves. Shred it. Always shred red cabbage thinly for raw salads. Add salt and pepper, gently toss. Pour honey into a small sauté pan with pecans, toss to coat and cook on medium heat for 8 minutes. Combine all dressing ingredients. In a large bowl, toss the cabbage, jicama, carrot, half of grapefruit segments and julienned mint with the dressing. Portion salad on 4 plates and arrange the rest of the grapefruit segments, mint leaves and peanuts on top.

DOLMADES

ROASTED SWEET POTATOES

BY SAM PAPANIKAS OF BLEU OLIVE BISTRO

BY KYLE AMANDOLIA OF BURGER BACH

“Dolmades remind me of times I would visit my family in Greece. My aunts would have a tall plate stacked in the middle of the table fresh out of the pot with aromas of dill and mint. The delicious tsatsiki is a great refreshing accompaniment to remind me that it’s summertime!” 1 small bottle grape leaves, soaked in brine 2 Tbsp. olive oil 1 medium yellow onion, minced 1 large leek, washed and minced ¼ cup white wine 1 lb. Arborio rice ¾ cup vegetable stock Salt and pepper to taste Juice of 4 lemons, divided 2 Tbsp. fresh dill, chopped 2 tsp. dried mint ¼ cup pine nuts, toasted and chopped 1 cup water Remove grape leaves from bottle and rinse. Simmer in boiling water for 30 minutes or until tender. Remove and chill. In a medium pot on medium-high heat, add olive oil, onions and leeks and sauté until soft. Deglaze with wine. Add rice, vegetable stock, salt and pepper, and reduce heat to medium-low. Once rice has absorbed liquid, mix in juice of 3 lemons, fresh dill, mint and pine nuts. Remove from heat, transfer to a shallow pan and chill. On a large working area, lay out grape leaves with smooth side down. Place 1 ½ Tbsp. rice mixture on one leaf, fold in sides and roll into a small cigar shape. Repeat process until rice is consumed. In a stockpot, place some loose grape leaves on bottom of pan, place all rolls in pan and add remaining juice of 1 lemon and 1 cup water. Cover with lid. Place on stove on medium-low heat for 25-30 minutes or until tender. Let cool and serve with tsatsiki (recipe below). FOR TSATSIKI 2 cups thick Greek yogurt 1 tsp. minced garlic 1 cucumber, peeled, grated and water squeezed out 2 Tbsp. olive oil 2 tsp. red wine vinegar 1 Tbsp. fresh dill 1 tsp. dried mint Salt and white pepper to taste Mix all ingredients in a bowl. Season with salt and pepper.

“Some of our employees made this recipe for their Thanksgiving dinners. Most people are used to their sweet potatoes being covered in marshmallows and brown sugar. Still sweet, but much more savory.” 6 oz. sweet potato chunks (prepped, see below) ½ cup + 1 Tbsp. pomace oil 1 tsp. garlic, minced 1 Tbsp. butter 1 Tbsp. rosemary leaves FOR THE SWEET POTATO PREP Peel and dice sweet potatoes into roughly ½-inch squares. Toss in ½ cup oil and salt and roast on a sheet tray until fork tender, but not mushy. Will need to maintain body and shape for reheating in sauté pan. FOR THE SWEET POTATO DISH Heat 1 Tbsp. oil and garlic in a saute pan. Add the sweet potato chunks and toss until hot throughout. Finish with butter and rosemary leaves. Toss until butter is melted.

STARTERS

RECIPES

NANA’S SKILLET CORNBREAD BY SCOTT HOWELL OF NANA’S RESTAURANT 1 ¼ cups coarse stone-ground yellow cornmeal ¾ cup all-purpose flour 2 Tbsp. sugar 2 tsp. baking powder ¼ tsp. baking soda 1 ¼ tsp. salt 2 large eggs, lightly beaten cup milk cup buttermilk 1 Tbsp. unsalted butter, melted 2 Tbsp. rendered bacon fat Preheat the oven to 425 degrees. Heat a 9-inch castiron skillet in the oven for 5 minutes. Meanwhile, in a medium bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda and salt. Stir in eggs, milk and buttermilk until blended; then stir in melted butter. Pour bacon fat into the hot skillet and swirl it around until the skillet is evenly greased. Pour the batter into the skillet and bake for 20 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Let cool in the skillet for 5 minutes, then turn the cornbread out on a cutting board. Cut into wedges and serve warm.

POBLANO PEPPER MAQUE CHOUX BY JEREMY BLANKENSHIP OF THE CAROLINA INN

“Here’s a summertime favorite that might just take the place of creamed corn or corn-on-the-cob on your table.”

GARLIC MASHED POTATOES BY MILDRED COUNCIL OF MAMA DIP’S KITCHEN, INC.

“Potatoes were a staple in our home. These potatoes were a hit at dinner growing up since green vegetables were not.” SERVES 6 2 lbs. baking potatoes 8 Tbsp. butter 1 tsp. garlic salt ½ cup sour cream ½ cup milk Peel and cut potatoes in half and rinse. Place potatoes in a pot and cover with water. Let cook until done. Drain potatoes and mash with all other ingredients.

32 taste 2018

YIELDS 4 CUPS 6 large ripe ears of corn 2 Tbsp. bacon fat or butter or vegetable oil ½ yellow onion, small dice 2 celery ribs, small dice 1 fresh poblano pepper, seeded, small dice Over a hot grill, cook the ears in their husks for 12 minutes (3 minutes each on 4 sides). Remove from grill and let cool slightly. Meanwhile, heat a sauté pan over a medium flame. Add the fat, and sweat the onion, celery and pepper for 15 minutes, lowering the flame to medium-low and stirring often. Shuck the corn and remove the silk. With a sharp knife or mandoline, cut the kernels off and place them in a mixing bowl. Season to taste with salt. Pour in the contents of the sauté pan, mix well and serve.

RECIPES

STONE FRUIT, BLUE CHEESE AND NUT SALAD BY KATE CARROLL OF RADIUS

“I love this salad because it’s incredibly versatile, easy and quick and it looks beautiful. It has a lot of ‘wow factor’ and people think you’ve really pulled out the stops. Don’t tell them how easy it is!  You can bulk it up with wild rice, Israeli couscous or brown rice if you like. It also pairs well with roast pork, chicken or beef. The ume plum vinegar gives the dressing a very distinctive taste but I have used red wine vinegar plenty of times and it’s delicious! You can make the dressing ahead of time — it’ll keep a week in the fridge covered.” MAKES 8 SERVINGS 2 black plums, halved, pitted and chopped (if you don’t have access to plums, I’ve used 2 cups of frozen peaches)   ½ cup extra-virgin olive oil   4 tsp. ume plum vinegar or red wine vinegar (you can source ume from LiMing’s Global Market in Durham and probably many other large Asian markets)   Kosher salt Freshly ground black pepper

12 cups of loose arugula   4 nectarines, peaches or pears halved, pitted and cored, cut into eighths   8 oz. firm blue cheese, sliced   ½ cup almonds, lightly toasted (Marcona are great but I’ve used slivered almonds from any grocery store produce department) Bring the plums (or your substitute) and ¾ cup water to a boil in a small saucepan. Reduce heat to medium-high and simmer, stirring occasionally and mashing the fruit with the back of a spoon or a fork, until plums have completely broken down, about 15 minutes.   Pour plum mixture through a fine mesh sieve set over a small glass bowl. Press on the solid fruit to get out as much liquid and puree as possible. Toss the solids left in the sieve and let the liquid/puree cool. Once cool, add the oil, vinegar and 2 Tbsp. water to the fruit puree and whisk it up. Add salt and pepper to taste.   You can plate this individually or you can put it all on one large serving platter – it makes a beautiful presentation on a big, open platter. Put down your bed of arugula, scatter the fruit you’ve chosen and add the blue cheese and almonds. If you’re adding any grain, now’s the time. Drizzle with dressing and season with salt and pepper. If you’re adding any protein, slice the meat in ¼-inch slices and add to the top.

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RECIPES

CORN PUDDING BY JAMES ARCHER OF DURHAM CONVENTION CENTER

“The corn pudding I make is very similar to the pudding our family has made since I was very young. I have changed it since becoming a better cook. It was always a summertime favorite and growing up in Kentucky, corn was very plentiful. My father worked in a steel mill and his co-workers always had a large garden in the summer. We got to reap the benefits of it, especially Silver Queen [corn]. Grilling in the summer is just a pastime for all of us, so I grill the corn on the hot coals and turn it until the husks are very charred. I let it cool enough to the touch, shuck it and cut it off the cob. Scrape the cob with the back of your knife and save the juice from it.”

4 cups whole corn 2 cups puree corn 4 eggs 1 egg yolk 2 cups half-and-half or heavy cream ¼ chives, snipped ¼ tsp. nutmeg ¼ tsp. cayenne pepper Salt and pepper to taste ½ to ¾ cup good Parmesan 2 Tbsp. butter Preheat oven to 350 degrees. Roast corn or grill and cut off cob. Puree half or to get the ratio you need. Make your custard base by mixing egg and cream together. Season the mixture with chives, nutmeg, cayenne pepper, salt and pepper and incorporate the corn mixture and cheese. Place in well-buttered dish. Bake for 30-35 minutes or until browned and firm in the middle.

PIMIENTO-BEER CHEESE SPREAD BY ROB KINNEEN OF THE BOOT AND HAPPY CARDINAL CATERING

“What could be better than pimiento cheese? Pimiento cheese with local beer! I am in love with the rich, malty flavor of Ponysaurus Scottish Ale. If you are more of an IPA type, I think the sharpness would cut through the rich cheese real well. At the restaurant and on caterings we make our own crackers with local spent grain. I suggest buying a nice sturdy cracker that will hold a big heap of this goodness. If you wanna fancy it up, buy some Scratch Bakery crackers from Wine Authority.”

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1 Ponysaurus Scottish Ale 1 lb. cheddar cheese, shredded ¼ cup small diced roasted red peppers (or can of diced pimientos) ½ cup Duke’s mayonnaise Salt and pepper to taste Take cup of Scottish ale and reduce by half. Let cool. (Note: this leaves the rest of the pint to drink.) When cool, add cheddar cheese, peppers and mayonnaise. Mix thoroughly. Season with salt and pepper. For best results let sit overnight.

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RECIPES

MAINS POTATO GNOCCHI WITH BACONPARMESAN CREAM SAUCE BY THOMAS CARD OF 21C MUSEUM HOTEL/ COUNTING HOUSE

“I like this recipe because it is so comforting and delicious. While eating it, you feel as if you are getting a big, warm hug. Double-smoked slab bacon paired with Parmesan is one of my favorite combinations. Adding fluffy potato gnocchi to the party makes it one of my go-to home-cooked meals. Plus, you can freeze the gnocchi to use in a quick meal later on.” FOR THE POTATO GNOCCHI 6 large potatoes 2 tsp. salt 2 cups flour 6 egg yolks To start the process of making potato gnocchi, rinse the potatoes under cold water to remove any extra dirt off of the skin. After washed, place the potatoes on a sheet pan with a thin layer of salt on the bottom of the pan. Then pour salt over the potatoes to coat the top of each potato. (The potatoes should still be

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wet from rinsing, allowing the salt to adhere to the potatoes.) Place the potatoes in a 350-degree oven for about an hour, or until fully cooked. In the meantime, measure out the rest of the ingredients in separate dishes to be added when it is time to mix the dough together. Once the potatoes are fully cooked, remove from the oven and let them cool for 10 minutes. It is important to keep the potatoes warm throughout the process for nice fluffy gnocchi, as this helps to keep the starches from getting too gummy. Brush the additional salt off the top of the potatoes and cut a slit down the middle to release some of the steam, then use a fork to scrape out the insides of the potatoes into a large kitchen bowl and toss out the skins. After all of the potatoes are processed, use a potato ricer to get all of the potatoes into a uniform size and texture, then weigh out the potatoes to 2 pounds and set the leftovers aside. In a large bowl, place the 2 pounds of potatoes on the bottom and make a well at the top of the potatoes and add all of the flour to the well, then the egg yolks on top of the flour and the salt on top of the eggs. Using your hands, fold the potatoes from the bottom of the bowl to the top of the potato well until the dough is completely combined. Take the dough ball and place it on the countertop with a light dusting of flour underneath to reduce sticking and cover with the mixing bowl to keep the dough as warm as possible. 

RECIPES

To roll out the gnocchi, dust a large portion of countertop space with flour to reduce sticking and cut ¼ of the gnocchi dough ball off using a bench knife or any blunt knife you may have. (Keep the remaining dough ball covered to keep warm.) Take the ¼ portion of the dough ball and use your hands to lightly roll it into a long snake-like shape, trying to keep it even by moving your hands from center to the ends and back to the center. Roll the shape into quarter diameters, then using a knife cut every 1 inch down the gnocchi roll to make pillow-like dumplings. Once cut, place the gnocchi on to a sheet pan with a piece of parchment on it, continuing this process with the remaining ¾ of the dough. FOR THE BACON-PARMESAN CREAM ½ lb. double-smoked slab bacon 2 cups heavy cream 1 cup shredded Parmesan ⅛ tsp. nutmeg ⅛ tsp. fresh cracked black pepper ½ tsp. fresh lemon juice 1 Tbsp. salt Start by dicing the bacon into half-inch cubes and measure out the remaining ingredients into separate dishes. Place a large sauté pan on a burner set to high and add the bacon, render the bacon until it is slightly crisp and drain off half of the rendered fat. You want to keep a little bit of the fat because that’s where a lot of the flavor is. Add heavy cream and bring to a boil. Let the cream reduce a little and then stir in the Parmesan. At this point the sauce should be a nice thick consistency. Remove the sauce from the heat and add the rest of the ingredients. TO BRING IT ALL TOGETHER Portion out 8 to 12 gnocchi per person and freeze the remainder for a quick meal later on. You will need a large blanching pot on the stove with heavily salted water at a rolling boil. At that point, add the gnocchi to the pot and let cook until they start to float. Once floating, they are fully cooked. Strain them out being careful not to damage them as they are extremely soft. Let them dry for 1 minute and get a large sauté pan hot on a burner. Add a little bit of olive oil to the pan and add the gnocchi. (Be careful: the oil might spit out at this point so if you are using an open flame, it’s a good idea to turn the burner off right before you add the gnocchi to the pan to prevent any flare-ups.) Once the gnocchi are added to the pan, give them a shake right away to get them covered with the oil and then let them sear on one side until golden brown. This will not take too long so keep an eye on them. After the gnocchi are seared, add the baconParmesan cream sauce to the pan and toss the gnocchi in it until completely covered. Choose your bowl of choice and serve.

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CRAB BENEDICT BY RAYMOND LEE OF FUSION FISH cup panko (Japanese breadcrumbs), divided 1 Tbsp. minced fresh flat-leaf parsley 2 Tbsp. finely chopped green onions 2 Tbsp. canola mayonnaise 1 tsp. lemon juice 1 tsp. Dijon mustard ½ tsp. Old Bay seasoning ½ tsp. Worcestershire sauce ⅛ tsp. kosher salt ⅛ tsp. ground red pepper 1 large egg, lightly beaten 8 oz. lump crabmeat, shell pieces removed 1 Tbsp. olive oil 1 lemon, quartered 4 English muffins Arugula Poached eggs 4 thinly sliced tomatoes Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges. FOR HOLLANDAISE SAUCE 4 egg yolks 1 Tbsp. freshly squeezed lemon juice ½ cup unsalted butter, melted (1 stick) Pinch of cayenne Pinch of salt Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler) – the water should not touch the bottom of the bowl. Continue to whisk rapidly. Don’t let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving. Place arugula on English muffin, then tomato, crabcake, poached eggs and ladle hollandaise sauce over both, garnish with parsley.

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Located at Veranda at Briar Chapel 79 Falling Springs Drive Chapel Hill, NC 27516

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RECIPES

ZEPHYR SQUASH CASSEROLE RECIPE BY KEVIN CALLAGHAN OF ACME FOOD & BEVERAGE CO.

“Some version of this casserole is center stage for a good part of the year at my house. With sliced, fresh tomatoes and a salad for a light dinner. Or with fried chicken or grilled fish if I’ve got company in town. And it doesn’t suck cold.” 8-10 cups Zephyr squash, sliced 2 Tbsp. canola oil (or enough to keep from sticking in pan) 2 sweet yellow onions, sliced 6 Tbsp. butter + 2 Tbsp. butter 2 garlic cloves, minced ½ tsp. red pepper flakes ½ cup flour ½ cup fresh basil leaves 2 cups sour cream 1 cup grated sharp cheddar cheese ½ cup grated Parmesan 1 ½ cups breadcrumbs or saltine cracker crumbs Salt and pepper to taste

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Sauté squash in canola oil for 3-4 minutes. Add 1 cup of water and let simmer for 20 minutes or until squash just begins to break down. Line colander with cheesecloth and place on draining board. Pour hot squash into colander and let drain. Sauté onions in 6 Tbsp. butter and cook until translucent and very aromatic, salting as necessary. Add minced garlic, red pepper flakes and flour. Using wooden spatula, stir to make roux and let cook, stirring constantly, for 3-4 minutes. Take off heat. Combine onion mixture with squash in a large mixing bowl. Puree basil into sour cream and then add sour cream and both cheeses, stirring to combine thoroughly. Pour squash mixture into a buttered glass casserole dish. Sprinkle top with freshly ground black pepper and breadcrumbs. Bake at 350 degrees for 30 minutes. Variation: Onions can be grilled before being added to the butter.

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RECIPES

BREAKFAST FOR DINNER CHICKEN AND WAFFLES BY JAMES HUFF OF BABALU TAPAS & TACOS

“Breakfast for dinner is a staple at the Huff household, and this dish is a crowd-pleaser with the kids. They enjoy the balance of the sweet and spicy honey and the savory chicken and waffles. Considering the way my 5-year-old eats pickles, we are sure to always have a jar of them in the refrigerator for the pickle brine.” SPECIAL TOOLS Large cast-iron pan Waffle maker Instant read thermometer Wire rack 1½ to 2 lb. high-quality chicken breast cutlets, chicken tenders or boneless skinless thighs Pickle brine (see recipe) Canola oil for frying Chicken breader (I like Buffaloe Milling Company) Savory waffle batter (see recipe) Unsalted butter Chili-infused mountain honey (see recipe) Powdered sugar FOR THE PICKLE BRINE 2 cups buttermilk 2 large eggs 2 Tbsp. hot sauce 1 cup pickle juice 1 tsp. ground black pepper 2 Tbsp. kosher salt Mix all ingredients together. Add chicken and marinate in a large Ziploc bag or casserole dish for 2-3 hours or overnight. FOR THE SAVORY WAFFLE BATTER 2 oz. unsalted butter 2 oz. bacon fat 1 cup all-purpose flour 1 cup cake flour 2 tsp. baking powder 2 tsp. salt 2 cups buttermilk 2 large eggs 2 cups shredded cheddar cheese ½ cup sliced green onion Melt butter and bacon fat together. Set aside. Sift dry ingredients together. Set aside. Whisk buttermilk and eggs together in a mixing bowl, slowly adding bacon fat-butter mixture. Gently whisk in reserved dry ingredients and fold in cheese and green onions.

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FOR CHILI-INFUSED MOUNTAIN HONEY 2 sliced Fresno or Thai chili peppers 4 chopped dried chipotles or other dried chili pepper 2 cups Mountain honey (or any honey) ½ tsp. salt Combine ingredients in a medium saucepot. Simmer for 20-30 minutes, keeping temperature below 180 degrees. Strain through a fine mesh strainer into a jar. Serve warm and store and remaining honey chilled for up to 3 months. FOR THE CHICKEN AND WAFFLES Fill the cast-iron pan halfway with canola oil and slowly heat until it reaches 135 degrees. When ready, take the chicken straight from the brine and coat generously in the chicken breader. Shake off excess chicken breader and begin frying in the skillet, turning once, until the internal temperature reaches 155 degrees. Once finished, let chicken drain on a wire rack. While the chicken is cooking, prepare the waffles in the waffle iron until they are a nice golden brown. You can hold them in a 200-degree oven, if necessary. Cut the waffles in quarters and transfer them onto a platter. Top each waffle piece with a pat of butter and arrange the chicken on top. Generously drizzle with honey and dust with powdered sugar. *You may need to adjust the temperature on the stovetop as you add more chicken to the skillet to maintain the 325-degree temperature of the oil.

LEMON AND HERB CHICKEN BY JULIE STEINHAUER OF BULL CITY OLIVE OIL

“Roast chicken is one of our family favorites because it’s so simple, yet so flavorful. You can change the flavor profile just by using different olive oils or herbs and seasonings. We love to use this recipe on the grill in summer as well. Just pat dry after marinating.” 1 - 3 lb. chicken, cut into 8 pieces ½ cup extra-virgin olive oil (we recommend the Milanese Gremolata Infused Olive Oil) ½ cup fresh rosemary, thyme, Italian parsley, combined ¼ cup fresh lemon juice 10 cloves garlic, thinly minced 1 lemon (peel zested, pulp chopped) Kosher salt and freshly ground black pepper Pat chicken dry. Place in 9x13 glass baking dish. Place all ingredients in bowl and mix well. Pour over chicken and marinate 1 hour. Heat oven to 475 degrees. Place chicken in oven and roast, flipping once, until cooked through (approximately 30-40 minutes)

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RECIPES

CAST-IRON SKIRT STEAK AND ROASTED VEGETABLES BY TIM LYONS OF BLU SEAFOOD AND PRIMAL

CHICKEN YORKSHIRE

“This dish is clean, flavorful, healthy, quick and achieved with one cast-iron skillet. The key is to cut the vegetables small enough and all the same size for proper, quick roasting. Easily switch out the protein for chicken, pork or fish.”

BY JOHN CAPPELLETTI OF CAPP’S PIZZERIA

“One of the most comforting meals around our dinner table as a kid was my mom’s Chicken Yorkshire. The smell of the sage and roast chicken wafting through the air in our house was intoxicating. It’s not terribly difficult and the reward is pure heaven.” FOR THE CHICKEN ¼ cup all-purpose flour 2 tsp. salt ½ tsp. pepper 1 tsp. dried sage 4 chicken breasts, bone-in (local and free-range is best) Butter or olive oil Combine flour, salt, pepper and sage and dredge chicken in the flour mixture. Heat a cast-iron pan over medium heat and brown chicken in butter or olive oil. The goal is to develop a good brown crust here, not to cook the chicken - that will come later. Remove chicken from pan and let rest. FOR THE YORKSHIRE Sift together: 1 cup all-purpose flour 1 tsp. baking powder 1 tsp. salt Combine with: 3 eggs 1 ½ cups milk ¼ cup melted butter ½ cup parsley 6 fresh sage leaves, torn into pieces Arrange chicken in 13x9 glass dish, pour Yorkshire batter around chicken and bake for 60 minutes at 350 degrees.

SERVES 2 16 oz. skirt steak 1 Tbsp. kosher salt, divided 1 Tbsp. chopped thyme Black pepper 2 tsp. olive oil, divided 1 cup sweet potato, diced into ½-inch cubes ¼ cup red onion, diced into ½-inch cubes ¾ cup fennel, diced into ½-inch cubes ¾ cup asparagus, cut in 2-inch long pieces 3 whole cloves garlic, smashed 1 tsp. unsalted butter Preheat oven to 375 degrees. Heat cast-iron skillet until hot. Don’t put oil in the pan while heating. Coat the steak evenly on both sides with ¾ tsp. of salt. Sprinkle 1 tsp. of thyme on each side of steak. Crack pepper from pepper mill on both sides of steak. Set aside at room temperature. Once pan is hot, add 1 tsp. olive oil, then add vegetables. Season vegetables with remaining salt, thyme and a turn or two of pepper mill. Cook on stovetop for 2 minutes or until vegetables have slightly colored. Place vegetables and cast-iron in oven for 20 minutes or until vegetables are golden brown. Take vegetables out of skillet. Set aside. Wipe the hot skillet, place on stovetop until smoking hot. Add steaks to dry pan for one minute. Don’t move steaks once in pan. Add 1 tsp. olive oil and 1 tsp. butter. Let the steaks form a nice crust. Cook on first side for 4 minutes or until crisp. Flip steaks. Cook for an additional minute to achieve medium rare. Put in oven before adding the cooked vegetables back to the pan. Add vegetable mix back to the skillet to warm up. Slice steak, serve over vegetables and enjoy!

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DAMN GOOD FOOD

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RECIPES

ROSEMARY CHICKEN WITH WHOLE-WHEAT FETTUCCINE AND GARLIC CREAM SAUCE BY GREG OVERBECK OF CHAPEL HILL RESTAURANT GROUP ¼ cup vegetable oil 1 lb. fresh chicken breast, sliced 2 cups fresh mushrooms, sliced 6 oz. sweet Marsala wine 3 ½ cups garlic cream sauce (see recipe) 3 Tbsp. rosemary butter (see recipe) Whole-wheat fettuccine, cooked 1 cup (or to taste) Parmesan cheese, freshly grated Heat oil in saute pan and saute chicken. Add mushrooms and saute briefly. Deglaze with Marsala, and reduce until wine is almost evaporated and somewhat syrupy. Add garlic cream sauce and rosemary butter and heat through. Add cooked fettuccini and quickly toss. Turn onto warm plate and top with cheese.

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FOR GARLIC CREAM SAUCE 2 Tbsp. oil 1 Tbsp. garlic, fresh chopped 1 tsp. salt ½ tsp. pepper 2 tsp. apple cider vinegar ¼ tsp. Tabasco sauce 1 cup dry white wine 1 cup chicken stock 6 cups heavy cream Heat oil in small saucepan and saute garlic briefly. Add salt, pepper, vinegar, Tabasco, wine and chicken stock. Reduce by half. Add heavy cream and reduce by half. FOR ROSEMARY BUTTER ¼ lb. butter 1 Tbsp. fresh rosemary, finely chopped ½ tsp. salt ¼ tsp. pepper Add all ingredients to food processor or mixer, and process or mix until all ingredients are well combined.

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RECIPES

AVOCADO CORN SALAD BY SUZIE KEENAN OF OLIO & ACETO CAFE

Pair them together

“This crowd-pleaser is one of my go-to comfort meals. It is simple and full of flavor.” FOR THE DRESSING ½ cup mayonnaise 1 cup sour cream 1 Tbsp. champagne vinegar from Blue Sky Oil & Vinegar 2 limes, juiced 1 Tbsp. chipotle chili oil from Blue Sky Oil & Vinegar 2 Tbsp. water 1 tsp. garlic powder 1 tsp. onion powder ¼ tsp. smoked paprika Cholula to taste Salt to taste Mix all of the ingredients together and store in cooler. FOR THE SALAD ½ lb. bacon, diced 1 Tbsp. cayenne oil from Blue Sky Oil & Vinegar 2 poblanos, medium dice 1 - 24 oz. bag frozen corn 2 garlic cloves, minced 2 avocados, small dice 2 Tbsp. green onion, divided 1 cup queso fresco Saute bacon on low heat to render out all of the fat. Pull out crispy bacon and set aside. Add the cayenne oil to the bacon fat and saute the poblanos until tender, about 5 minutes. Add the corn and sauté for 5 minutes. Add in the garlic and sauté for 2 to 3 minutes. Transfer to a bowl and let cool. Dice avocado and green onions and set aside. Add the dressing to the corn mixture. Fold in avocado, half the green onions, ¾ of the crumbled queso fresco and ¾ of the bacon crumbles. Salt to taste. Garnish with remaining queso fresco, green onions and bacon crumbles.

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AL PASTOR-STYLE SHREDDED PORK FOR STEP ONE 3 lbs. boneless pork butt/shoulder, large dice 1 cup pineapple, medium dice 6 guajillo chiles, reconstituted and minced 2 Tbsp. minced garlic 1 medium white onion, small dice 1 tsp. cumin ¼ tsp. clove 1 Tbsp. kosher salt 1 Tbsp. dried oregano 1 Tbsp. chipotle oil from Blue Sky Oil & Vinegar 1 Tbsp. cayenne oil from Blue Sky Oil & Vinegar FOR STEP TWO ½ cup orange juice ½ cup chicken stock 2 Tbsp. pineapple white balsamic from Blue Sky Oil & Vinegar 2 Tbsp. apple cider vinegar Mix the first set of the ingredients together and let marinate for 4 hours. Add the final 4 ingredients. Cook in an oven covered in tinfoil at 275 degrees for 4 hours or in a crockpot on high heat for 8 hours. Remove meat from the liquid and shred. Reduce the liquid and add back to the meat. This can be served in a tortilla with fresh pineapple, cilantro and onion or on a pretzel roll with pineapple and sliced cabbage.

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RECIPES

CHICKEN TORTILLA SOUP BY ERICK KIRKS OF JOHNSON LEXUS OF DURHAM

“We love cooking this when we are having friends over – everyone loves it and can spice it up a little more to their liking. It also makes great leftovers.” *Note: this recipe is for a large serving. You can half the recipe to make a smaller amount.

3 ½ lbs. organic chicken breasts 15 oz. organic tomato sauce 1 Tbsp. Grill Mates Sweet & Smoky Rub with cinnamon and chipotle 1 tsp. McCormick Chipotle Chili Pepper 32 oz. organic free-range chicken broth 2 - 15 oz. cans of Eden Organic Black Beans (low fat, no salt added), drained and rinsed 2 jars of Amy’s Mild Salsa made with organic tomatoes 1 - 12 oz. bag of frozen super sweet corn, steamed 5 La Banderita Ricas corn tortillas

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TOPPINGS Shredded Colby cheese, shredded Monterey pepper jack cheese, sour cream, tortilla chips and avocado Place the chicken, tomato sauce, rub and chili pepper in 13x9 dish, cover and cook for about an hour or until done. In a large pot combine chicken broth, beans, salsa and corn. When chicken is done, cut or shred chicken while in the pan. Then pour all, including sauce, into large pot. Bring to a boil. Slice the tortillas into fine, small squares and add to the pot once boiling. Stir until they dissolve into the soup. Serve with shredded cheese, sour cream, tortilla chips and avocado on top.

ici

U ni

OLIO & ACETO ir e d

Si m

ply

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919.903.8958

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blueskyoilandvinegar.com

919.933.9916

RECIPES

LINGUINE CON LE VONGOLE (LINGUINE WITH WHITE CLAM SAUCE) BY VINCENZO MARRONE OF ITALIAN PIZZERIA III

“This is [a favorite of] Angelo’s wife, Samantha Marrone! This is a very authentic Neapolitan dish. In Italy, everyone makes it at least once a week, including the Marrone family. Delicious, easy to prepare and affordable, it is an impressive dish to serve for family and friends. Seafood fans will love it!” SERVES 4-5 1 ½ lbs linguine ½ tsp. salt + 1 tsp. salt A sprinkle of olive oil + 3 oz. olive oil 3 large cloves of garlic, chopped 32 oz. fresh clams in shell 2 oz. white wine ½ tsp. black pepper 2 oz. parsley, chopped Dash of crushed red pepper 5 oz. water Chopped fresh parsley for garnish FOR THE LINGUINE In medium-large pot, add ½ tsp. salt and a sprinkle of olive oil to water. Bring water to boil. Cook pasta 6-7 minutes. Drain linguine, put back in its pot and set aside. FOR WHITE CLAM SAUCE In large cast-iron pan over medium heat, sauté garlic in olive oil, until oil is hot and garlic lightly browns. Add clams in shell and cook 2 minutes. Shells will begin to open. Add white wine, 1 tsp. salt and pepper, chopped parsley and a dash of crushed red pepper. Stir gently. Allow the clam mixture to cook 2 more minutes. All shells will open. Add water, stir and cook 3 more minutes. Set aside clam mixture in the pan. Take the linguine in its pot and pour clam juice liquid from the clam mixture into the linguine. Stir gently and cook approximately 3 minutes over low-medium heat, until the clam juice liquid thickens and becomes creamy. Pour linguine on plate and add clams in shell. Garnish with chopped fresh parsley. Enjoy!

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AREPA DE CHOCLO / SWEET CORN PANCAKE BY JOSE GARCIA CAMPOS OF GONZA TACOS Y TEQUILA YIELD: 6 PANCAKES 1 cup corn, frozen 1 cup masa arepa (can be sub with cornmeal) ¼ cup flour cup sugar ¼ tsp. salt 1 cup cheese (Monterey Jack or mozzarella) 1 ½ cup milk 1 oz. butter, melted Butter or oil for cooking as needed In the food processor or a blender, combine all the dry ingredients and pulse until they are all crumbled and mixed together. With the food processor on, add the milk gradually and then the melted butter. Let the batter rest for 5-10 minutes. Heat a nonstick pan, grease it with butter or oil and pour ½ cup of batter. Cook for a few minutes and flip it, just like cooking a regular pancake. Serve with queso fresco or syrup.

WALNUT PRAWNS BY MICHAEL CHUONG OF ELEMENTS 1 cup mayonnaise 1 oz. Dijon mustard 2 oz. honey Sriracha, to taste Salt and pepper, to taste Vegetable oil, for frying 24 shrimp, peeled and deveined Cornstarch Walnuts, for garnish Jasmine rice (follow directions on bag/box) Combine mayonnaise, mustard, honey, Sriracha, and salt and pepper in a mixing bowl. Mix well. Heat oil, lightly dust shrimp in cornstarch and fry until golden brown. In a separate bowl, toss shrimp in honey glaze until coated. Top with walnuts (toast them for more flavor). Serve with rice.

RECIPES

IRON SKILLET COUNTRY GRATIN WITH POTATOES, CHICKEN AND BACON BY RICKY MOORE OF SALTBOX SEAFOOD JOINT

“I served this dish with a green salad, a bright vinaigrette and a piece of warm crusty bread. This dish can also be served slightly chilled or at room temperature, making it great for picnics and road trips. This particular dish is a Moore family favorite for Sunday supper. Every so often I make a gravy flavored with chicken livers that I serve on the side – [it’s] next level!” SERVES 8 LINING THE PAN 10 oz. bacon, thick sliced 1 Tbsp. rosemary, minced 1 Tbsp. thyme, minced LAYERING THE PAN 2 lbs. potatoes, peeled and thinly sliced 1 cup Gruyere cheese, shaved, divided 1 ½ cups shredded, cooked chicken Salt and freshly ground pepper

54 taste 2018

1 cup leeks, thinly sliced washed and dried 1 Tbsp. garlic, minced Preheat oven to 450 degrees. Line an 8-inch cast-iron skillet with bacon, covering the bottom and the sides while leaving a third of each strip hanging over the sides. Sprinkle with rosemary and thyme. Layer half the potatoes onto bacon and herbs, covering the entire surface. Sprinkle ¼ cup Gruyere and a layer of chicken over the potatoes; season with salt and pepper. Continue layering with leeks, garlic, remaining potato slices, salt, pepper and remaining Gruyere. Fold hanging pieces of bacon strips to the center of skillet, covering entire top. Transfer skillet to stovetop and cook over medium heat, about 10 minutes. Cover skillet with foil, transfer to oven and roast 30 minutes. Remove foil and roast until bacon is crisp and potatoes are fork-tender, about 30 minutes more. Let dish rest 10 minutes, then drain dripping and loosen edges to serve.

RECIPES

BOLOGNESE

SMOKED GOUDA PASTA

BY KATE IRVING JARRELL OF NORTHWOOD RAVIN

BY NICK TZOMPANAKIS OF STONEY RIVER STEAKHOUSE AND GRILL

“This recipe is one of the first my husband ever made for me when we were dating. It’s the ultimate comfort food on a cold or rainy day and saves well for leftovers or a quick freezer meal during a busy week!” Note: Sauce makes 8 servings so freeze half

1 lb. ground chuck ½ lb. ground lamb ½ lb. ground pork 2 tsp. salt Cooking oil 1 large sweet onion, diced into ¼-inch pieces* 1 cup baby carrots, cut into lengthwise quarters, then diced into ¼-inch pieces* 4 celery stalks, sliced down middle lengthwise, then diced into ¼-inch pieces* 1 tsp. dried thyme or 1 Tbsp. fresh, chopped 1 - 12 oz. small can crushed tomatoes 1 cup red wine 2 cups of stock or broth 1 lb. dried pasta, boiled (great with little radiators, cavatappi, macaroni) Reserve 1/4 cup pasta water *Some grocery stores sell this mix already cut and put into containers labelled “mirepoix.” It may cost a little extra, but will certainly save you time. Preheat oven to 325 degrees. Mix the meats in a bowl, add salt. Heat enamel cast-iron or heavy-bottomed pot and add oil to cover the bottom. Brown meat, stirring only to loosen meat from bottom (you want to really get dark color here). After the meat is browned, remove with a slotted spoon. Add onion, carrots and celery, cook, stirring occasionally for 12-15 minutes. Add thyme to cooked vegetables. Add tomatoes, then wine and reduce by half. Add meat back into pot, cover with stock. Put lid on, slightly cracked, and into oven for 3 to 3 ½ hours, or until the texture is velvety. Cook pasta according to directions and reserve ¼ cup pasta water. Freeze half the sauce. Combine other half of sauce with reserved pasta water, handful of good Parmigiano-Reggiano cheese or sharp provolone, stir on medium-high until it thickens and sauce holds onto pasta. Serve sautéed spinach on the side or add into the pasta. (The kids will never know!)

56 taste 2018

“I like to call this dish my “forgive me” pasta especially when I was supposed to be home the night before at 6 p.m. and my dishwasher called in sick and I came home at 10 p.m!” COOKING PASTA 2 quarts of water ½ cup kosher salt 1 lb. Barilla Campanelle pasta In a medium size pot, bring water and salt to a boil then cook pasta until al dente. Reserve ½ cup pasta water for rest of the recipe. ½ lb. sliced bacon diced ½ in. x ½ in. 10 each 16/20 shrimp, medium size 1 Tbsp. Paul Prudhomme’s Seafood Magic (I like this for the balance of salt and spice) 1 cup sliced mushrooms ¼ cup minced shallot 1 Tbsp. minced garlic ½ cup white cooking wine 1 quart heavy cream 2 cups blanched broccoli florets ½ cup julienned sun-dried tomatoes 1 lb. shredded smoked Gouda ¼ lb. imported Parmesan Pinch chopped parsley 1 loaf of the best French bread you can find (Our favorite is La Farm in Cary.) In a large saucepan, sauté bacon until crisp. Remove bacon and leave fat in pan. Season shrimp with blackening spice in a small bowl. If you like it spicy, add more. Cook shrimp on each side for a minute just to get a good sear. Remove shrimp. Add mushrooms and shallots; cook until shallots have no crunch left. They will get sweet as they cook. Add garlic and cook for 1 minute. Do not burn. Add white wine and reduce until pan is dry. Add heavy cream and bring to a simmer. Add bacon, blanched broccoli, sun-dried tomatoes and shrimp into sauce. Add ½ cup of the water once your pasta is cooked. This will help thicken the sauce from the starch in the water. Add smoked Gouda and melt. Add cooked pasta and mix together. Top with Parmesan and parsley. Serve, enjoy and soak up that delicious sauce with the bread.

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RECIPES

LENTIL “MEAT” TACOS BY GENESIS DEFILIPPI OF WHOLE FOODS MARKET

“My love for beans and legumes started at an early age. Being a plant-based chef has also inspired me to turn these beautiful little legumes into a ‘meaty’ substitute for all kinds of dishes. I make these lentils for salads, lentil burgers and my ultimate favorite – lentil ‘meat’ tacos. Inexpensive, easy to cook and delightfully nutritious.” 1 Tbsp. coconut butter 1 large yellow onion, cut in half and thinly sliced (for caramelizing) FOR CARAMELIZING ONIONS In a medium pan, melt coconut butter over medium heat. Add yellow onion slices, tossing to coat. Cook onion slices over medium-low heat, stirring occasionally for 15 minutes or until onions begin to caramelize. Set aside. 2 garlic cloves, minced 1 white onion, finely diced 1 Tbsp. coconut oil Spice mix (see below) 3 cups + 1-2 Tbsp. vegetable broth 1 cup dry green lentils FOR COOKING LENTILS Cook garlic, white onion and oil in a saucepan with spice mixture for 1-2 minutes, stirring frequently. Add 3 cups vegetable broth and dry lentils. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. When done, gently mash the lentils until they start to look like ground meat. If the lentils start to dry out, add another tablespoon or two of vegetable broth. Place a heaping spoonful or two into the taco shell and add caramelized onions and your other favorite taco toppings! FOR SPICE MIX 1 Tbsp. chili powder ¼ tsp. garlic powder ¼ tsp. onion powder ¼ tsp. crushed red pepper flakes ¼ tsp. dried oregano 1 tsp. smoked paprika 1½ tsp. ground cumin 1 tsp. sea salt 1 tsp. black pepper

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GINGER-SOY GRILLED LONDON BROIL BY JASON CUNNINGHAM OF WASHINGTON DUKE INN & GOLF CLUB

“I prepare this recipe frequently during the warmer months when I fire up the charcoal, and it’s just as good under the broiler in my kitchen when it’s cold outside. The marinade also works well for chicken or pork. The London broil is nice because it’s great sliced and served family style. The ginger adds a little spice and the sugars in the soy help caramelize the outside of the meat adding sweet and salty notes.” 2 lb. grass-fed London broil FOR THE MARINADE* – MAKES APPROXIMATELY 3 CUPS ½ cup soy sauce ½ cup Mae Ploy Thai Sweet Chilli Sauce 2 Tbsp. lime juice, fresh squeezed 2 Tbsp. fresh ginger root, peeled and minced or grated 2 Tbsp. orange juice, fresh squeezed ½ Tbsp. smoked paprika 1 Tbsp. fresh ground black pepper Using a large fork, pierce the meat all over on both sides to help tenderize. Combine all marinade ingredients and mix thoroughly. Place beef in a nonreactive dish or Ziploc bag. Add enough marinade to coat the meat completely plus a little extra. Marinate meat overnight or at least 6-8 hours under refrigeration, turning 2-3 times. Grill slowly over medium heat to desired doneness. Charcoal is recommended and depending on the size of the cut of meat cooking times will vary but count on 5-10 minutes per side, turning 4 times from start to finish. Allow meat to rest a minimum of 10 minutes before slicing thinly across the grain of the meat. *Add sliced jalapeño for a little heat or fresh chopped garlic if desired.

SEASONAL FRESHLY GOOD SEAFOOD.

COOKED.

FISH.

THAT’S THE HOOK!

2 DURHAM LOCATIONS

2637 DURHAM-CHAPEL HILL BLVD. 919.237.3499 608 NORTH MANGUM ST. 919.908.8970

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RECIPES

SOUTHSIDE COCKTAIL BY LEE KATRINCIC OF DURHAM DISTILLERY

“This drink recipe takes the casual, porch-sipping nature of a rum mojito and ‘classes it up’ for a Sunday dinner. Thus, you have the Southside cocktail, a gin mojito. The fresh, floral and citrus notes from our Conniption American Dry Gin make this perfect as a springtime pre-Sunday dinner treat.” 2 oz. Conniption American Dry Gin 1 oz. lime juice 1 oz. simple syrup 2 mint leaves (and a third for garnish) Add all ingredients to shaker with ice. Shake vigorously (to help release mint oils). Strain into martini glass. Garnish with mint leaf (smacked to release oils).

DRINKS & DESSERTS

ETHIOPIAN SUNRISE

BY SCOTT CONARY OF CARRBORO COFFEE ROASTERS, OPEN EYE CAFE AND CAFFE DRIADE

“This drink, which can be made with our brewed Yergz coffee too, if you don't have an espresso machine handy; this was meant to take the complex drinks being made in barista competitions and make them easier to manage in the home. Named after the coffee's origin and meant to highlight its particularly delicious flavors, this drink can easily be made "adult" for evening sipping by adding a nice vodka! Garnish with a lemon peel twist and enjoy the flavors of the Yirgacheffe region of Ethiopia!” 60 taste 2018

Pinch of black pepper 3 drops of fresh-squeezed lemon juice Yergz espresso 1 tsp. sweetened vanilla 2.5 oz. Yergz iced pour over 1 egg white 4 oz. ice In glass, add black pepper and lemon juice. In shaker, pull a double shot (2.5 oz.) of fresh Yergz espresso. Add sweetened vanilla. Add Yergz Iced Pour Over to add coffee volume and then add egg white. Add ice and shake vigorously. Pour into glass and serve with garnish.

The Place to Be!

CHAPEL HILL FAVORITE FOR 38 YEARS BEST PHILLY CHEESE STEAK IN THE TRIANGLE!

ITALIAN PIZZERIA III

FOR CATERING OF ANY OCCASION, PLEASE GIVE US A CALL! 508 WEST FRANKLIN STREET, CHAPEL HILL

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RECIPES

BANANA PUDDING

SOUTHERN TEA CAKES

BY JERMAINE PENNY OF CAROLINA 1663

BY ALLISON H. NICHOLS OF MAPLE VIEW FARM ICE CREAM

“This is my grandmother’s recipe that everyone loved. Every time I taste it, it brings back wonderful memories of spending time with her in the kitchen.” FOR PUDDING 2 Tbsp. cornstarch 1 cup sugar 6 egg yolks, beaten 3 cups milk 2 Tbsp. vanilla 1 tsp. salt Mix cornstarch and sugar together, breaking up starch. Add eggs, milk, vanilla and salt. Carefully bring to a boil, stirring constantly. Cook until it just starts to thicken. Remove from heat, let cool. FOR ASSEMBLY 2 oz. pudding 3 sliced bananas 1 Tbsp. crushed wafers ¼ cup whipped cream Layer above and repeat.

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“This is a recipe from my great-grandmother, Hope Durham. When you would visit my great-grandmother, you had to eat. Mama Durham’s tea cakes were always available when you stopped by to visit. She always kept these on hand, freshly made to serve company. The delicious and simple cookie always pairs well with socializing, sweet tea and front porch sitting.” 4 cups all-purpose flour plus more for rolling 1 tsp. baking soda 2 tsp. baking powder 2 cups sugar 2 eggs ½ cup buttermilk 2 sticks of butter, softened 1 tsp. vanilla Preheat oven to 350 degrees. In a large bowl, sift flour, baking soda and baking powder together. Add remaining ingredients and blend well. The dough will be soft and moist. On a floured surface, shape the dough into a disk, cover with plastic wrap and refrigerate for 1 hour. Flour surface again and roll dough out until approximately ¼-inch thick. Cut dough into desired shapes and bake on a lightly greased sheet pan for 10-12 minutes.

Palladian Place

Trinity Commons

Carraway Village

Chapel Hill North

Wherever “home” is, we have a place for you. Bradford

Cosgrove Hill

Van Alen

Chapel Watch Village

See the full collection at NWRLiving.com

CHAPEL HILL | DURHAM | CARY

Carolina Square

RECIPES

“MIMI’S” SUGAR COOKIES & ICING BY RYAN HICKS OF US FOODS

“Growing up, my mother didn’t really cook, but she has always loved to bake. Over the years, she has worked on various recipes here and there, but nothing has ever come close to her sugar cookie recipe. So simple, so amazing! They’re requested by friends and family at every major holiday, especially at Christmas. And now that I have a son, one of his favorite things to do at Christmas is decorate cookies with his Mimi.” FOR THE COOKIE DOUGH 3 cups all-purpose flour, sifted 1 ½ tsp. baking powder 1 cup granulated sugar ½ tsp. salt 1 cup unsalted butter, softened at room temperature 1 egg, lightly beaten, room temperature 2 tsp. vanilla extract 3 Tbsp. half-and-half Preheat oven to 400 degrees. In a large mixing bowl, sift together all-purpose flour, baking powder, sugar and salt. Cut in butter and fold until mixture becomes crumbly. With a fork, stir in lightly beaten egg, vanilla and half-and-half. With your hands, mix and fold until dough is formed. Wrap tightly and chill for 1 hour. Once dough is chilled, roll out on a flour surface to ¼ inch thick. Cut into shapes of choice. Place cookies on baking sheet with parchment or wax paper and bake for 6-7 minutes or until lightly golden brown. Let cookies cool completely before applying icing.

CHOCOLATE DROPS

FOR THE ICING

BY MELODY BOWERS OF MEL’S COMMISSARY & CATERING

2 cups powdered sugar 1 ½ Tbsp. whole milk 1 ½ Tbsp. light corn syrup ¼ tsp. almond extract or flavoring ½ tsp. vanilla extract

“When our daughters were growing up, this was the cookie that Santa requested to be left by the fireplace every Christmas.” 1 box of devil's food cake mix 1 - 8 oz. container of Cool Whip, thawed 1 egg 1 box of 10x powdered sugar Preheat oven to 350 degrees. Mix the first three ingredients together until blended. Drop the dough by rounded tablespoons into a bowl of powdered sugar and roll the dough around until completely covered. Place the dough on a greased cookie sheet about 2 inches apart. Bake in 350 degree oven for 8-10 minutes. Enjoy!

64 taste 2018

Mix all ingredients together, adding more milk if needed to achieve desired consistency.

restaurant Â· wine bar

Contemporary New American Cuisine

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

CULINARY CALENDAR

Don’t miss these annual food and drink-centric events

Triangle Restaurant Week EVERY JANUARY & JUNE trirestaurantweek.com

Twice a year, this weeklong celebration of culinary excellence has participating restaurants offering special three-course menu options and fixed pricing, creating a great opportunity for both residents and visitors to indulge in the finest cuisine in the area. In 2018, the June dates are June 4-10.

Science of Wine

Triangle Wine Experience

Bull City Food & Beer Experience

USUALLY HELD IN FEBRUARY trianglewineexperience.org

For more than 25 years, this event has been thrilling vino enthusiasts with a grand gala, auction in Raleigh and dinners that pair Triangle restaurants with some of the world’s finest wines. 66 taste 2018

USUALLY HELD IN FEBRUARY lifeandscience.org

Learn from the experts how soil and sun affect the color and flavor of wine or just enjoy samples during this wine, cheese and chocolate-filled evening at Durham’s Museum of Life and Science. USUALLY HELD IN FEBRUARY OR MARCH bullcityexperience.com

Held at the Durham Performing Arts Center, the event features food samples from more than 30 of Durham’s finest restaurants and beer tastings from 30 breweries.

TASTE 2018 APRIL 18-22, 2018 tastetheevent.com

Presented by Chapel Hill Magazine, Durham Magazine, Chatham Magazine, Johnson Lexus and Meals on Wheels, this celebration of food and drink kicks off its fifth year with TASTE’s Ultimate Gluten-Free Dinner (complete with wine pairings!) at Primal. Everyone will be “Thanksgiving-full” at the Grand TASTE Experience at the Durham Armory, with tastings from the best local chefs, artisans and beverage purveyors on Thursday (April 19). The rest of the weekend is filled with delicious events like the Artisan Cocktail Dinner (Sunday, April 22) and Brews & Barbecue Bus Tour (Saturday, April 21). A portion of the proceeds support the local branches of Meals on Wheels. Stay updated with events and food news by following on Twitter & Instagram – @tastetheevent!

PHOTOGRAPHY BY BRIANA BROUGH

Piedmont Farm Tour APRIL 28-29, 2018 carolinafarmstewards.org/pft

Load up a car with your friends and family this Earth Day weekend and tour local, sustainable farms to discover the delicious meat, dairy, fruits and veggies produced right here in the Piedmont.

Celebremos! La Comida, Las Artes, y El Ambiente de Latinoamérica APRIL 29, 2018 lifeandscience.org

Come celebrate the science and history behind the food and drink of Latin America! Experience special hands-on activities offered by bilingual scientists and sample authentic flavors from local vendors.

Beer & Bacon Fest MAY 19, 2018 beerandbacon.com

“Bottoms up, bacon down” with 75 craft beer options and 10 bacons from across the country, plus 15 restaurants offering tastes at the Booth Amphitheater in Cary.

Durham Blues & Brews MAY 19, 2018 durhambluesandbrewsfestival.com

North Carolina’s best craft breweries offer 12-oz. pours as nationally known musicians and on-site food trucks come together to support the Exchange Family Center in this Durham tradition. taste 2018 67

PHOTOGRAPHY BY BRIANA BROUGH

FOOD EVENTS

Dynamic Duos: Eat & Drink

World Beer Festival Raleigh

MAY 31, 2018 lifeandscience.org

SUMMER 2018 worldbeerfestival.com

Experience food and beverage pairings from your favorite restaurants, breweries, wineries and more across the Triangle at the Museum of Life and Science. Learn why certain things make good pairs and try some you haven’t thought of before.

This event features plenty of samples, plus beer appreciation, explorations of brewing methods and information on selecting beers to enhance a culinary experience.

World Beer Festival Durham

JUNE 3, 2018 farmtoforknc.com

USUALLY HELD IN MAY worldbeerfestival.com

Enjoy plenty of samples in downtown Durham at the 23rd annual festival, plus beer appreciation, explorations of brewing methods and information on selecting beers to enhance a culinary experience.

NC Fresh Catch Raleigh USUALLY HELD IN MAY ncfreshcatch.com

Raleigh’s leg of this statewide concert series is held in May and features all things fresh – seafood, music and beer – in celebration of the richness of North Carolina’s natural and creative resources.

68 taste 2018

Farm to Fork Picnic Farmers pair up with restaurants and beverage purveyors to create unique, farm-to-table samples during the annual picnic at Fearrington Village.

PickleFest JULY 15, 2018 rickhousedurham.com

The fourth annual pickle-packed tasting event and marketplace will showcase North Carolinamade products from pickle vendors near and far, including locally crafted kombucha and kimchi. Sample some of the Triangle area restaurants’ unique pickle dishes as well as pickle-flavored beers at The Rickhouse.

Bringing Chapel Hill Tradition to your table

WINNER

Thank You for Voting Us the Best of Chapel Hill for Comfort Food and Southern Food!

BEST OF CHAPEL HILL M AG AZ IN E

Meats • Chicken • BBQ/Ribs • Chicken & Dumplings Vegetables • Casserole • Brunswick Stew Gumbo

Hours M-Sat 8am-9pm • Sun 8am-9pm

Breakfast items include Pork Chops • Chicken & Gravy • Catfish Chicken & Waffles • Fried Green Tomatoes Sweet Potato Pancakes & Biscuits

Country breakfast served daily M-F till 11am • Sun till 1pm Sat & Sun Brunch 11am - 2pm Follow Us on   

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FOOD EVENTS

Science of Beer SEPTEMBER 13, 2018 lifeandscience.org

PHOTOGRAPHY BY MORIAH LEFEBVRE

Your favorite North Carolina brewers will serve up samples while scientists school you on the how’s and why’s of beer making and drinking. In addition to exploring 65,000 square feet of indoor hands-on exhibits at the Museum of Life and Science in Durham, you’ll get to enjoy Gateway Park, Magic Wings Butterfly House and the Dinosaur Trail outside.

Pork, Pickles and Peanuts JULY 14, 2018 dukehomestead.org

Celebrate North Carolina food culture and history with this extremely tasty event including barbecue and pie contests. Venture back in time at the Duke House where costumed interpreters will demonstrate historical cooking methods.

Beer, Bourbon & BBQ Festival JULY 27-28, 2018 beerandbourbon.com

Pepper Festival USUALLY HELD IN SEPTEMBER pepperfestnc.org

Taste an abundance of pepper-themed dishes and drinks at this annual Briar Chapel event celebrating sustainable agriculture. Festivalgoers enjoy live music, DIY workshops, kids’ activities and the crowning of the Pepper Fest King & Queen.

NC Fresh Catch Durham USUALLY HELD IN SEPTEMBER ncfreshcatch.com

Durham’s leg of this statewide concert series held at Durham Central Park in September features all things fresh – seafood, music and beer – in celebration of the richness of North Carolina’s natural and creative resources.

Film Fest 919 OCTOBER 3-7, 2018 filmfest919.com

Beer, bourbon, music, cigars and barbecue. Admission includes a sampling glass for “all-youcare-to-taste” beer and bourbon at this Cary fest.

Celebrate the best in independent cinema and cuisine at the inaugural Film Fest 919, showcasing award-winning feature films from festivals around the world.

Triangle Vegfest

Sip & Savor

AUGUST 18-19, 2018 trianglevegfest.com

OCTOBER 14, 2018 sipandsavornc.com

Triangle Vegfest is a two-day event at the Durham Armory that includes a lineup of presenters discussing the benefits of a plant-based lifestyle, followed by a host of vendors.

Sip wine from 30 wineries across the globe and savor food from 30 restaurants around the Triangle during this journey through the NC foodie scene at the Durham Performing Arts Center.

70 taste 2018

COME FOR THE ART. STAY FOR LUNCH.

Photo by @cheatdayeats 111 N Corcoran Street, Durham 919.956.6760 | CountingHouseNC.com Located at

DURHAM

PHOTOGRAPHY BY SARAH ARNESON

FOOD EVENTS

TerraVita USUALLY HELD IN OCTOBER terravitaevent.com

SausageFest NOVEMBER 4

Sustainable food and drink is the focus of this multiday festival held in Chapel Hill. There will be a classroom series, a grand tasting and multiple dinners showcasing award-winning chefs, farmers and producers from across the Southeast.

Meat lovers are invited to taste and stock their fridge with locally crafted sausages from their favorite restaurants and butcher shops. The event held at The Rickhouse benefits Durham’s at-risk youth via nonprofit organization, LIFE Skills Foundation.

Bull City Race Fest & Food Truck Rodeo

Much Ado About Cheese

OCTOBER 21, 2018 bullcityracefest.com

Enjoy a world-class running experience for one mile, five miles or a half-marathon, then restore your energy with a world-class dining experience with a downtown Durham food truck rodeo and beer garden.

A Tasteful Affair USUALLY HELD IN OCTOBER rmhch.org

Eat, drink and give at the 28th annual foodie event featuring over two dozen of the finest dining and beverage establishments from around the Triangle. Held at the Blue Zone at Kenan Stadium on UNC’s campus, this evening of tastes and sips benefits the Ronald McDonald House of Chapel Hill. 72 taste 2018

NOVEMBER 11, 2018

You’re guaranteed a “gouda” time at The Rickhouse at this event hosted by American Meltdown food truck featuring samples galore from local and regional farmers and creameries.

TxotxFest USUALLY HELD IN NOVEMBER blacktwigciderhouse.com/txotxfest

Put on by Black Twig Cider House in Durham, the Southeast’s first cider festival returns for its third year. Attendees will enjoy a five-course meal with cider pairings from North Carolina, the East Coast and Europe.

Fusion Fish is inspired by the mission of cultivating

excellence: culinary excellence and providing hospitality that entertains, nurtures the soul & leaves our guests feeling that they are our truest purpose. Our executive Chefs come from catering backgrounds- traditionally, a business model that is built on meeting people in person, arranging good repertoire, cooking to personal preference and events, maintaining relationships that carry into business arrangements. We look forward to providing our passion and services to this lovely Chapel Hill Community. brunch • lunch • dinner • sushi class • private chefs 100 Meadowmont Village Circle, Chapel Hill restaurant: 919.903.8416 catering: 919.302.6988

fusionfishcuisine.com yungnaycatering.com  instagram.com/fusionfish/ instagram.com/yungnaycatering  facebook.com/fusionfish

74 taste 2018

BREWS, BITES AND SPIRITS

check out these foodie experiences, tours and markets BELTLINE BREW TOURS

Join a brewery tour through Durham. Starting at Bull City Burger and Brewery for a quick beer 101 class and tasting, stops include Ponysaurus Brewing Company and Fullsteam. Raleigh tours also available. Saturdays, 11:11am; 919-285-1228; beltlinebrewtours.com

BIKER BAR NC This 14-person bicycle uses its riders, who can bring along wine or beer, for power while a bike captain steers. Perfect for team building, birthdays or bachelor/ bachelorette parties. Tours begin and end at Bull City Burger and Brewery. bikerbarnc.com

C’EST SI BON! COOKING SCHOOL Cooking classes, baking classes and culinary travel for individuals, families and kids both in Chapel Hill and in France. cestsibon.net

THE COOKERY A state-of-the-art commercial food production facility that’s also an event space known for hosting everything from weddings to Duke vs. UNC basketball watch parties to seated dinner parties. New expansion includes private cobblestoned garden and bridal suite. durhamcookery.com 

Fullsteam Flight

PHOTOGRAPHY BY BRIANA BROUGH

taste 2018 75

FOOD EXPERIENCES

DURHAM CENTRAL PARK Signature events include food truck rodeos and Meals from the Market. durhamcentralpark.org

DURHAM SPIRITS COMPANY Sign up for cooking and mixology classes like “Cooking with Herbs” and “Kentucky Derby Party.” durhamspiritscompany.com

FEARRINGTON VILLAGE Eateries include sophisticated cuisine at the Fearrington House; wine, coffee, baked goods and sandwiches at The Belted Goat; and the seasonal Roost Beer Garden. Foodies will especially love the Cooks & Books series, which has attracted cookbook authors such as Adrian Miller. fearrington.com

MIDWAY COMMUNITY KITCHEN This community/commercial kitchen offers cooking classes and hosts pop-up markets and community dinners. midwaycommunitykitchen.com

SNAP PEA UNDERGROUND & CATERING Themed dinner events (featuring multiple creative courses) sourced from seasonal produce that are presented in unique settings around the Triangle. The locations are kept secret until just days before the event, and tickets usually sell out within hours of their release. snappeacatering.com

SOUTHERN SEASON A destination for finding specialty food items, the gourmet retailer also has a restaurant (The Weathervane) and a cooking school. southernseason.com

TAP THE TRIANGLE Hop on the bus for unique tour offerings including Pints & Paninis, Durham Beer Brunch and Baseball & Brews. tapthetriangle.com

TASTE CAROLINA GOURMET FOOD TOURS  Go behind the scenes to chat with chefs and artisans and enjoy delicious food during these culinary walking tours hosted in cities and towns across North Carolina: Raleigh, Durham, Chapel Hill/Carrboro, Hillsborough, Greensboro, Winston-Salem and Wilmington. tastecarolina.net TOBACCO ROAD TOURS In addition to various pub crawls and bar walks in Durham and Raleigh (including a haunted option), the company offers culinary and culture walking tours in both locations, as well as a Raleigh craft cocktail tour. tobaccoroadtours.com

TRIANGLE FOOD TOUR A casual-yet-educational way to sample food from a cross-section of locally owned restaurants throughout Chapel Hill and Durham as well as Raleigh and Cary. trianglefoodtour.com

76 taste 2018

The Spring Collection is in. #Salad #MakesMeWhole @WholeFoodsTriangle

FOOD EXPERIENCES

Our Farmers Markets ORANGE COUNTY

CARRBORO FARMERS’ MARKET 301 W. Main St., Carrboro Saturdays, 7am-noon (April-Oct.), 9am-noon (Nov.-March); Wednesdays, 3-6pm (April-Nov.); 919-280-3326; carrborofarmersmarket.com

CHAPEL HILL FARMERS’ MARKET 201 S. Estes Dr., Chapel Hill Saturdays, 8am-noon (April-Nov.), 9am-noon (Dec.-March); Tuesdays, 3-6pm (April-Nov.); 919-533-9496; thechapelhillfarmersmarket.com

ENO RIVER FARMERS’ MARKET 144 E. Margaret Ln., Hillsborough Saturdays, 8am-noon (April-Oct.), 10am-noon (Nov.-March); enoriverfarmersmarket.com

HILLSBOROUGH FARMERS’ MARKET 430 Waterstone Dr., UNC Health Care Hillsborough Saturdays, 8am-noon (April-Oct.), 10am-1pm (Nov.-March); 919-618-6069; hillsboroughfarmersmarket.org

SOUTHERN VILLAGE FARMERS’ MARKET Southern Village Green, Aberdeen Dr., Chapel Hill Thursdays, 5-8pm (May 3, 2018 until seasonal weather allows); southernvillage.com CHATHAM COUNTY

CHATHAM MILLS FARMERS’ MARKET 480 Hillsboro St., Pittsboro Saturdays, 8am-noon (April-Oct.), 10am-1pm (Nov.-Jan.); chathammillsfarmersmarket.com

FEARRINGTON FARMERS’ MARKET  2000 Fearrington Village Center, Pittsboro Tuesdays, 4-6pm (April-Thanksgiving); 919-923-6262; fearringtonfarmersmarket.com

78 taste 2018

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FOOD EXPERIENCES

PITTSBORO FARMERS’ MARKET Main Street Station, 287 East St., Pittsboro Thursdays, 3-6pm (April-Nov.); pittsborofarmersmarket.org DURHAM COUNTY

PHOTOGRAPHY BY ZOË DEHMER

DUKE FARMERS’ MARKET Duke Medicine Pavilion Greenway, outside of the Trent Semans Center for Health Education Fridays, 11am-2pm (April-Sept.) Duke Regional Hospital, Employee Entrance Tuesdays, 3-6pm (May-Sept.); hr.duke.edu/wellness/farmers-market

DURHAM FARMERS’ MARKET Carrboro Farmers’ Market

Durham Central Park, 501 Foster St., Durham Saturdays, 8am-noon (April-Nov.), 10am-noon, (Dec.-March); Wednesdays, 3:30-6:30pm (mid-April-mid-Oct.); 919-667-3099; durhamfarmersmarket.com

DURHAM ROOTS FARMERS’ MARKET Northgate Mall, 1058 W. Club Blvd., Durham Saturdays, 8am-noon (April-Nov.) 919-451-6688; durhamroots.org

SOUTH DURHAM FARMERS’ MARKET  Greenwood Commons Shopping Center, 5410 N.C. 55, Durham Saturdays, 8am-noon (April-Oct.), 9am-noon (Nov.-March); 919-219-3844; southdurhamfarmersmarket.org

Breweries & Distilleries BARREL CULTURE Opened in September 2017, this brewery produces 100% oak-fermented, rustic fruit-driven ales like Pink Starburst and Pineapple Island Punch. 4913 S. Alston Ave., Durham; 919-908-9659

BEDLAM VODKA Graybeard Distillery introduced Bedlam Vodka – a drinkable spirit – in 2017 with the promise that it is smooth and drinkable. They didn’t disappoint. The rice-distilled vodka won top honors in the 2017 Wine & Spirits 80 taste 2018

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FOOD EXPERIENCES

Carolina Brewery

PHOTOGRAPHY BY SARAH ARNESON

Wholesalers of Americaâ&#x20AC;&#x2122;s Convention & Exposition and is available in ABC stores across North Carolina. 4625 Industry Ln., Durham; bedlamvodka.com

THE BROTHERS VILGALYS SPIRITS COMPANY Offerings include Krupnikas, a traditional Lithuanian style of spiced honey liqueur, plus four new liqueurs called Zaphod, Beebop, Beatnik and Jabberwock, all flavored with whole botanicals, herbs and spices. Tours ThursdaysFridays, 6pm; Saturdays, 2-5pm. 803 D. Ramseur St., Durham; 919-617-1746; brothersvilgalys.com

BULL CITY BURGER AND BREWERY Creators of many different styles of ales and lagers, you can usually find the Parrish Street Pale Ale or the Bryant Bridge Gateway Golden Ale on tap but check in at different points in the seasons for special variations of IPAs, stouts, pilsners and more. And try the Durhamer Ale! Attend a weekly brewery tour and taste local beers on tap. Tours are sometimes presented through slide show presentations for big groups. Saturdays, 4pm. 107 E. Parrish St., Durham; 919-680-2333; bullcityburgerandbrewery.com

BULL CITY CIDERWORKS Six cider year-round mainstays include the Off Main, Sweet Carolina (made with local honey), Cherry Tart (Montmorency cherries), Smooth Hoperator (dry hopped), Rhize Up! (fresh ginger) and Orange You a Hippie (sweet orange peel and hibiscus flowers), plus seasonal varieties that include ingredients like cranberries, Habanero peppers and cinnamon. 305 S. Roxboro St., Durham; 919-237-2357; bullcityciderworks.com

BULL DURHAM BEER CO. In 2015, the brewery began pouring at its location on the ballparkâ&#x20AC;&#x2122;s main concourse. It is the only beer company located at a Minor League Baseball stadium. You can also find the beer next door to the stadium at The Bullpen (359 Blackwell St.) 409 Blackwell St., Durham; 919-744-3568; bulldurhambeer.com

CAROLINA BREWERY Boasting the slogan "first in flavor," Carolina Brewery has been brewing beer since 1995 and is now a Chapel Hill staple. They have also expanded their distribution across North Carolina and two other states. Their Sky Blue Golden Ale, Oatmeal Porter and Flagship IPA are all Great American Beer Festival award-winners and are amongst five beers that they serve year-round at the brewery. Receive tastings of a wide range of thirst-quenching beers during tours Saturdays, 2pm. 120 Lowes Dr., Ste. 100, Pittsboro and 460 W. Franklin St., Chapel Hill; 919-545-2330 (Pittsboro), 919-942-1800 (Chapel Hill); carolinabrewery.com

CHATHAM CIDER WORKS This Pittsboro-based small-batch hard cider company uses North Carolina apples and works with local growers to make its Highway 64, Backyard Blend and First Flight ciders. Find them in bottles and kegs throughout the 82 taste 2018

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For a complete list of programs, visit us online at: ArtInstitutes.edu/Raleigh-Durham Call us to get started: 888.245.9593 The Art Institute of Raleigh-Durham, a branch of Miami International University of Art & Design is one of The Art Institutes, a system of schools throughout North America. Programs, credential levels, technology, and scheduling options vary by school and are subject to change. Not all online programs are available to residents of all U.S. states. Several institutions included in The Art Institutes system are campuses of Argosy University. The Art Institute of Raleigh-Durham, a branch of Miami International University of Art & Design ÂŠ 2017 The Art Institutes. All rights reserved. Our email address is materialsreview@aii.edu. See http://aiprograms.info/ for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info

FOOD EXPERIENCES

Durham Distillery’s Melissa Katrincic PHOTOGRAPHY BY BRIANA BROUGH

Triangle, or schedule a tour at the cidery itself. 192 Lorax Lane, Pittsboro; lashleyroad@yahoo.com; chathamciderworks.com

CLOUDS BREWING Clouds began brewing in 2016 with a focus on European lagers and ales. Their taproom has 9+ taps and is open Thursday through Saturday. There are two Cloud Brewery restaurants located in Raleigh and Durham and Clouds is the home of The Downpour Wall, which showcases over 10 beers from a different brewery each week. Raleigh locations: 126 N. West St, Raleigh and 1233 Front St., Raleigh; 919-307-8335 and 919-747-4863. Durham location: 905 W. Main St., Durham; 919-251-8096; cloudsbrewing.com

DURHAM DISTILLERY Specializing in gins – under the flagship name, Conniption, they have an American Dry and a Navy Strength – plus a line of liqueurs: a chocolate made with Videri chocolate, a coffee made with Slingshot coffee and a mocha that combines the two. Last year, they also launched a cold-distilled cucumber vodka. Get educated about the science and art of gins and liqueurs while enjoying a flight tasting. Behind-the-scenes tours; Saturday and Friday evenings; Quick tours; Fridays, 6-9pm and Saturdays, 2-7pm. 711 Washington St., Durham; 919-937-2121; durhamdistillery.com

DURTY BULL BREWING CO. Barrel-aged, sour and hoppy brews like their imperial rice IPA, brewed using 300 pounds of rice in the mash. Chosen by Beer Advocate as one of the 34 Best New Breweries in the U.S. in 2016. 206 Broadway St., Ste. 104, Durham; 919-688-2337; durtybull.com

FAIR GAME BEVERAGE CO. Fair Game’s small-batch rums, brandies and vodka make for true Southern craft spirits, and its Carolina wines are sourced from Haw River Valley grapes, North Carolina mountain apples, regional peaches and Virginia blackberries. Visit the on-site tasting room or find products at dozens of retailers statewide. 220 Lorax Ln., Ste. 15, Pittsboro; 919-245-5434; fairgamebeverage.com

FULLSTEAM BREWERY The frontrunner of the “plow-to-pint” movement, brewing both traditional and experimental beers that incorporate local farmed goods, heirloom grains and seasonal botanicals. All three beers Fullsteam Brewery submitted for the 2018 Good Food Awards were chosen as winners, making it the only North Carolina brewery finalist and the only brewery nationwide to win three awards in a single year. Also added a kitchen with small plates, sandwiches and bar snacks last summer. Tours Saturdays, 2:30pm. 726 Rigsbee Ave., Durham; 919-682-2337; fullsteam.ag 84 taste 2018

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FOOD EXPERIENCES

HONEYGIRL MEADERY Hand-crafted meads – wines made with honey using botanicals and flowers – ranging in flavors from blueberry and strawberry to orange blossom, lavender and ginger. They offer tastings in their tasting room and at the Durham Farmers Market. 105 Hood Street, Ste. 6; Durham; 919-399-3056; honeygirlmeadery.com

MYSTERY BREWING CO. Seasonal, handmade artisanal ales and lagers that are unfiltered, unpasteurized and free of preservatives. The pub boasts seasonal meals made with farmers market finds that pair well with what’s on tap. Enjoy a glass and free samples as you learn the science and art of beer at this Hillsborough brewery. Tours, Saturdays, 3pm. Brewery: 437 Dimmocks Mill Rd., Ste. 41, Hillsborough; 919-697-8379. Pub: 230 S. Nash St., Hillsborough; 919-245-1325; mysterybrewing.com

MYSTIC FARM & DISTILLERY Reserve a tour time or a class to witness the production of Mystic Bourbon Liqueur, Heart of Mystic Bourbon Whiskey and their newest offering: Mystic 57 Navy Strength Gin. See firsthand how handmade bourbon is created and taste the finished aging spirits during tours Saturdays, 2pm & 4pm. 1212 N. Mineral Springs Rd., Durham; whatismystic.com

PONYSAURUS BREWING Come for the amazing patio and deck and stay for the beers. They specialize in putting a new twist on traditional recipes of various styles of beer including IPAs, Scottish ale and imperial stouts. Tours Saturdays; 1pm. 219 Hood St., Durham; 844-369-7669; ponysaurusbrewing.com

STARPOINT BREWING Uses whole cone hops, premium malts and time-honored brewing techniques to craft beers with names like “Hipster or Hobo?,” “Instant Karma” and “Surfin’ Buddha.” It shares a space with Beer Study and includes an in-house arcade. 2501 University Dr., Ste. 9, Durham; 984-219-7538; starpointbrewing.com

STEEL STRING BREWERY Inspired by the agricultural bounty of the North Carolina Piedmont and the funky, free-spirited vibes of Carrboro, Steel String adapts modern American brewing styles and techniques into a unique North Carolina vernacular. 106A S. Greensboro St., Carrboro; 919-240-7215; steelstringbrewery.com

TOP OF THE HILL BREWERY TOPO's brewery, established in 1996, is the eighth oldest surviving brewery in North Carolina and the first establishment in the South to have a full-time cask-conditioned ale program on-site. Its local minded, awardwinning brews included the Carolina-themed Frank Graham Porter, Kenan Lager and Old Well White. Also check out its famed restaurant, Back Bar and The Great Room. 100 E. Franklin St., 3rd Floor, Chapel Hill; 919-699-8703; thetopofthehill.com

TOP OF THE HILL DISTILLERY The first organic distillery in the deep South, TOPO Distillery has been recognized by the NC Department of Agriculture for helping create the local organic wheat market in NC. Tours available on most Fridays at 7pm and at various times on Saturdays. 505 W. Franklin St., Chapel Hill; 919-699-8703; topodistillery.com 86 taste 2018

6900 Rocky Ridge Rd., Hillsborough 919.960.5535 mapleviewfarm.com Tours: 919-942-6122 mapleviewagcenter.com

SHELFLIFE

These are the spices, sauces and secret ingredients chefs always have in their pantry or fridge BY JESSICA STRINGER | PHOTOGRAPHY BY JAMES STEFIUK

“Salt, ground pepper, bay leaf, cider vinegar, crushed red pepper flakes and a full can of bacon grease.” –Ricky Moore, Saltbox Seafood

“Smoked Spanish paprika – it’s smokiness is subtle but unmistakable and its sweetness is special. I use it in everything.” –Jason Cunningham, Washington Duke Inn & Golf Club

“Duke’s Mayonnaise. My body has got to be at least 23% Duke’s.” –Kevin Callaghan, Acme

“Good organic salsa! We often throw together tacos or quesadillas with leftovers. We [put] chicken, a jar of salsa and taco seasoning in the slow-cooker on Sundays to eat off the whole week – over salads, sandwiches, tacos, etc.” –Erick Kirks, Johnson Lexus of Durham

“Anchovies!” –John Cappelletti, Capp’s Pizzeria

“Rice, all types of pasta, cream of chicken or mushroom soup, granulated garlic and Lawry's Seasoned Salt.” –Jermaine Penny, Carolina 1663

88 taste 2018

“I always keep Kikkoman Less Sodium Soy Sauce in the pantry to kick things up a notch when needed!” –Sam Papanikas, Bleu Olive Bistro

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919.956.9404 301 W. Morgan Street, Durham www.DurhamConventionCenter.com

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EXPERIENCE

A satisfying blend of local traditions and delightful innovations. 211 Pittsboro Street, Chapel Hill, North Carolina, 27516 • 919.918.2777 at The Carolina Inn • free parking • crossroadscuisine.com