Taste2016 issuu

Featuring Recipes from 40+Local Chefs!

The Triangle’s Ultimate Food Guide

2016

Presented by

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

M A G A Z I N E

ALL-NEW

2016

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1013 Southpoint Autopark Blvd.

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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

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“ I would walk down the block from my house, gra b a slice of avocado toast — plus a n apple cider doughnut — from Monuts Donuts, a nd still ma ke bru nch at Watts Grocery for hu evos ra ncheros a nd a bloody ma ry. Toast for lu nch with a three-cheese pa nini a nd cup of butternut squ ash pu ree (if it’s in season)! Then rou nd it out with a half-pou nd of Heavenly Buffaloes zesty ga rlic pa rmesa n wings while sipping on a Scottish Ale a nd watching a Ca rolina basketball ga me at Ponysa u rus Brewing Co.”

What local dishes a nd drinks would you r perfect day include?

S E N I O R V P, P U B L I S H I N G Rory Kelly Gillis rory@chapelhillmagazine.com V P, C O N T E N T Andrea Griffith Cash andrea@chapelhillmagazine.com C R E AT I V E D I R E C TO R Kevin Brown S E N I O R A S S O C I AT E E D I TO R Amanda MacLaren PROJECT EDITOR Jessica Stringer

“ There a re so ma ny great resta u ra nts I love in Du rha m a nd Chapel Hill, but some days, a perfect meal is at the end of a very short walk. Every once in a while my husba nd a nd I will head down to Acme, sit at the ba r a nd sha re a bu rger a nd a salad.

Along with a couple of K entu cky Sweet Teas (their hopefully perma nent specialty cocktail of bou rbon, lime juice a nd mint tea), it’s ha rd to beat.”

ART DIRECTOR Sarah Arneson A S S I S TA N T E D I T O R Laura Zolman Kirk PHOTOGRAPHER Briana Brough GRAPHIC DESIGNER Christy Wright

ADVERTISING Melissa Crane melissa@chapelhillmagazine.com Ellen Farber ellenfarber@chapelhillmagazine.com Kem Johnson kem@chapelhillmagazine.com Stacie Luders stacie@chapelhillmagazine.com CO R P O R AT E Dan Shannon President/CEO danshannon@chapelhillmagazine.com

“ I could fill a score of days with great daylong culina ry adventu res.

Here’s one: Sta rt at Guglhupf – the best ba kery ever, a nd it’s in Du rha m – for coffee a nd a Berliner. At lu nch, for $7, I’ ll get two veggie ta cos with rice, pork pintos a nd a la rge glass of sweet tea at Na nata co. For dinner, I’d have appetizers at Juju a nd cross the street to blu seafood a nd ba r for a dozen oysters on the half shell a nd a salmon entree.”

Ellen Shannon Vice President ellenshannon@chapelhillmagazine.com Amy Bell Business Manager Jenny Hunt Online Editor/Marketing Associate Caroline Kornegay Administrative and Operations Assistant Grace Beason Events Coordinator Match du Toit Distribution

“A perfect day for my husba nd a nd I would definitely have to include French toast at The Root Cella r a nd dinner at Mateo — with a siesta in between!”

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

1777 Fordham Blvd., Suite 105, Chapel Hill, NC 27514 tel 919.933.1551 fax 919.933.1557 tastetheevent.com durhammag.com chapelhillmagazine.com

The best icein cream town 7 days a week 1 1 7 M A R K E T S T. , D U R H A M 2 TASTE 2016

T H E PA R LO U R . C O



24

100 51

104

TABLE OF CONTENTS

6

Chefs Featured in This Issue

10

All for One Go beyond the front-of-the-house with our local restaurateurs, and you’ll find supportive friends rather than fierce competitors.

20

Tall Drink of Local Eight beverages we love.

24

Farm to Table We follow one crate of golden beets from Lil’ Farm to Nana’s.

40

Kitchen Aid Six experts spill their best culinary advice.

51

Ready, Set, Cook Recipes from our advertisers, and for the home cook.

96

A Full Plate Delicious reasons to sip, savor and socialize.

100

Eat It Up Our roundup of culinary-centric experiences and entertainment.

104

Food, Trending Follow some of our favorite foodie Instagram accounts.

THE COVER

Photo by Briana Brough

4 TASTE 2016

T H E N A N A’ S FA M I LY

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

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C H E F S F E A T U R E D I N T H I S I S S U E Tim Lyons Primal Food & Spirits/ blu seafood and bar

Al Bowers Al’s Burger Shack

TJ Donovan Donovan’s Dish

Scott Howell Nana’s, NanaTaco, NanaSteak & Bar Virgile

Teddy Diggs The Siena Hotel’s Il Palio

Brian Bottger OnlyBurger

Daniel Mohar Juju

Miguel Gordillo Jujube

Jamil Kadoura Mediterranean Deli, Bakery and Catering

Andy Wilson Squid’s

Vanessa Mazuz The Parlour

Ricky Moore Saltbox Seafood Joint

Yurum KP Nam Mixed Casual Korean Bistro

Marshall Smith Glasshalfull

Jill Santa Lucia Catering Works

Leslie Eckert The Art Institute of Raleigh-Durham

Michael Yates Burger Bach

6 TASTE 2016

Josh Munchel Counting House at 21c Museum Hotel Durham

Brendan Cox Oakleaf

Spencer Carter Southern Season’s Weathervane

James Clark The Carolina Inn’s Crossroads Chapel Hill

Katie Coleman Durham Spirits Co.

Toshio Sakamaki Basan

Kevin Callaghan Acme Food & Beverage Co.

Sam Papanikas Bleu Olive Mediterranean Bistro

Alex Cordova Kanki Japanese House of Steaks & Sushi

Trey Cleveland Top of the Hill

Maynard Mckoy Trilogy at Silverspot Cinema

Betty Redwood Durham Technical Community College

Ryan Hicks US Foods

David Wimmers Saladelia Cafe

Lee David Whitsel The Mad Hatter’s Bakeshop & Cafe

Ricky Yofre Makus Empanadas

J. “David” Peraza-Arce Gonza Tacos y Tequila

Brian Murphy Croasdaile Country Club

Bill Smith Crook’s Corner

Jermaine Penny Carolina 1663 at the Sheraton Chapel Hill

Jason Smith 18 Seaboard, Cantina 18 and Harvest 18

TASTE 2016 7

DELICIOUSLY LUCKY The Shops at Erwin Mill #210 737 Ninth Street, Durham

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WELCOME ESSAY

MONDAY NIGHT MEET-UP A group of industry friends – and collaborators – hang out in the back of Durham’s Ponysaurus Brewing Co. Standing, from left: Billy Cotter of Toast and Dashi; Becky Hacker of Pie Pushers; Kelli Cotter of Toast and Dashi; David Baldwin of Ponysaurus; Sean Sullivan of Luna Rotisserie & Empanadas; Jonathan Richelson of Sympathy for the Deli; and Rochelle Johnson of The Cookery, Ponysaurus and Dashi.

Above, on stairs: Mike Hacker of Pie Pushers; Keil Jansen of Ponysaurus; and Nick Hawthorne-Johnson of The Cookery, Ponysaurus and Dashi.

10 TASTE 2016

WELCOME ESSAY

All for One

Go beyond the front-of-house with our restaurateurs, and you’ll find supportive friends rather than fierce competitors

TT

BY J I L L WA R R E N L U C A S P H OTO G R A P H Y BY BRIANA BROUGH

he phrase “a rising tide lifts all boats” often is attributed to President Kennedy, who borrowed it from a regional chamber of commerce to describe a good economic outcome that benefits all.

It fits well with the landlocked Triangle food community, where everyone from chefs and cookbook writers to farmers and food advocates to brewers and distillers have been known to set aside a spirit

TASTE 2016 11

WELCOME ESSAY

Chrish Peel of Westgate Wine in Raleigh

Behind the scenes at Watts Grocery with Amy Tornquist (far right) and team.

of healthy competition for an even healthier one of collaboration and goodwill.

Amy Tornquist of Durham’s Watts Grocery feels like she’s hit the jackpot with the close relationships she’s developed in the food community. Caring colleagues have lifted her up several times in recent years, including when she was hospitalized and unable to work last summer. They also stepped in when her mother died unexpectedly in January.

“It felt like the whole town came to my rescue,” Amy says. “Jennings Brody of Parker & Otis made tons of food for the visitation. My cousin

12 TASTE 2016

brought wine. My cousin Elizabeth Basnight and her partner, Eliza MacLean from Cane Creek Farm in Saxapahaw, brought such delicious treats from Left Bank Butchery. Theresa Norris, our chef de cuisine at Watts, made pimento cheese sandwiches and collards for the funeral lunch in Williamston, and my staff did all sorts of work that wasn’t their job.

“On top of that, so many former staff [members] came back to pay their respects, and I have hundreds of texts and emails,” she says. “It has been tremendous. It truly lightens the load.”

When Durham’s Pizzeria Toro shut down after a fire in 2013, Rochelle Johnson and her husband, Nick Hawthorne-Johnson, of The Cookery, partnered with Toro chef Gray Brooks to host a series of themed dinner events. Proceeds went to various nonprofits, including ones addressing hunger relief.

“The Triangle restaurant community definitely has a win-win mentality as opposed to a competitive one,” says Rochelle, who partners with Billy and Kelli Cotter at the ramen hot spot Dashi.

“We all are constantly swapping advice on various vendors and back-of-house systems, and even popping over to each other’s kitchens to ‘borrow a cup of sugar.’ During the snow in January, Dashi was getting low on chicken broth for our ramen bowls, and Luna Rotisserie & Empanadas spotted us chicken bones to make it through dinner service!”

Colleen Minton of TerraVita Food & Drink Festival credits Scott Maitland of Chapel Hill’s Top of the Hill Restaurant and Brewery and

Where SOUTHERN hospitality

celebrates SEASONAL ingredients.

8128 Renaissance Pkwy. #114

DURHAM 919.316.1818

18 Seaboard Ave. #100

RALEIGH 919.861.4318

433 Daniels St.

RALEIGH 919.835.9911

1 8 R E S TA U R A N T G R O U P. C O M

Bill Smith – renowned chef and author, and a champion for marriage equality and immigration rights.

Giving Back

Some of the area’s top culinary contributors are legendary for their activism. Bill Smith of Crook’s Corner carefully scheduled a 2014 Moral Monday protest at the Statehouse to ensure that he had enough time to be arrested without inconveniencing diners. He has since raised funds and awareness for marriage equality and immigration rights, the latter largely on behalf of the Mexican cooks who have prepared meals for countless guests in his crowded Chapel Hill kitchen.

Likewise, down the block at Vimala’s Curryblossom Cafe, Vimala Rajendran has a long-standing policy of welcoming customers who are unable to pay. A community jar sits on the counter, where regulars drop in loose change or large bills to support her mission to provide healthful meals to neighbors in need.

Ricky Moore of Durham’s Saltbox Seafood Joint takes a similar position. “I believe, as chefs and restaurateurs, we should adopt any segment of our communities where there are food deserts and feed our neighbors – physically, mentally and spiritually,” he says. “I feed a lot of individuals who walk the neighborhood who quite possibly have not had a good meal all day.”

Ricky also likes to surprise other customers on occasion by refusing to let them pay. “It’s just a way to show my appreciation,” he says. “It’s sort of Saltbox’s meal lottery.”

Fullsteam participates in the We CAN

14 TASTE 2016

Build It campaign with four other Durham brewers – Bull City Burger and Brewery, Bull Durham Beer Co., Ponysaurus Brewing Co. and Triangle Brewing Company. Donate $75 to Habitat for Humanity of Durham, and you’ll get a special 32-ounce can of beer from each brewer, plus a pint glass from Habitat. New sets are offered quarterly.

While he’s only lived there a few years, Ryan Butler of Green Button Farm has taken steps to ensure that his 38-acre parcel in Bahama remains undeveloped as Durham’s growth begins to encroach on rural neighbors. He recently entered into a conservation agreement with Triangle Land Conservancy, carving out just his home and barn.

“Eventually, I think this will be an urban farm,” says Ryan, who pasture-raises heritage pigs for Picnic, a new barbecue restaurant he runs with partners Wyatt Dickson and Ben Adams. “Pig farms get a bad rap, often times deservedly so.

But we’re trying to do it right.”

Ryan and his wife, Alicia, plan to commit more land over time. “We want people of the Triangle to come out and enjoy this place a hundred years after we’ve passed,” he says. “If our kids, or their kids, choose not to farm, it still will remain beautiful and open.”

Andrea Reusing of The Restaurant at The Durham Hotel and Lantern directs some of her philanthropic energy to Chapel Hill youth through Kitchen Patrol, an after-school program. Once a week for a semester, a group of children enrolled in the UNC Communiversity Youth Program gather to learn about nutrition, farming and how to make a few simple meals to share with their families.

“A bunch of people at Lantern are involved, but on a day-to-day basis, it’s run by Vera Fabian,” Andrea says of her longtime friend, a UNC grad who was a lead gardener at Edible Schoolyard programs in Berkeley and Brooklyn.

“We want them to learn practical skills but also have fun. When they talk about realizing how much work it takes to get food on the table, or they try – and enjoy – foods they’ve never [had] before, we feel we’ve accomplished something.”

WELCOME ESSAY

TOPO Distillery for significant investments in the

local food community. “He donates to many different causes, many of which are food inspired,” she says. “He donates not only his beverages, but also his spaces – when he could, in many cases, rent [them] for thousands ...”

Sean Lilly Wilson of Fullsteam Brewery likewise has created opportunities for nonprofits and budding entrepreneurs by allowing them – actually, encouraging them – to set up tables inside his Durham bar.

“It really helps to have a free, low-risk space to test out an entrepreneurial venture,” says Sean, who has given a boost to numerous local startups, including Barley Labs dog treats, Monuts Donuts, Cocoa Cinnamon and the new Growers & Cooks fresh stock. “Some businesses have started out with

16 TASTE 2016

a table and a demo, or a food truck, and found much greater opportunity. Others have given an idea a go and [then] decided not to pursue their venture, which is arguably even more valuable.”

Such moments help many in the local food community stay motivated and do their share – in effect, to keep everyone’s boat afloat.

“A friend of mine commented that Pizzeria Mercato’s first days in February felt like church,” says Rochelle. “Fellow restaurant owners came to Carrboro to eat and show their excitement and support, so it essentially turned into a Triangle food-family reunion.

“I think a lot of us recognize that not all food communities have such a supportive environment,” she adds. “I, for one, feel so grateful to be a part of it.” 

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Features performance claims are created exclusively by applicable governmental agencies, third party suppliers, rating services, utility companies, and/or certified auditors, and are based on U.S. Department of Energy methodology (where applicable) and average usage and scores. See, for example, http://www.resnet.us/hers-index, with respect to HERS savings when compared to the average existing home,http:// www.energystar.gov/ia/new_homes/features/Appliances_062906.pdf, with respect to ENERGY STAR®, http://www.epa.gov/iaq/pubs/airclean.html andhttp://www1.eere.energy.gov/buildings/residential/hvac. html, with respect to clean air management, and http://epb.apogee.net/res/reevair.asp, http://web.ornl.gov/info/reports/1993/3445605888000.pdf, and http://www.sprayfoam.org/ with respect to spray foam insulation,. Actual performance of any home or any of its features may vary widely depending upon a variety of factors, and Meritage does not guaranty the features performance claims or actual performance of any specific home. All URLs valid as of January 20, 2016, when last accessed, but subject to change without notice or obligation. Features, specifications, materials, and availability of homes and/or communities are subject to change, and homes to prior sale, at any time without notice or obligation. Features may not be applicable or available in, and energy claims and estimates may exclude, attached product communities, communities in Tennessee, communities acquired in connection with Meritage’s acquisition of certain assets of Legendary Communities in the Charlotte, North Carolina and York County, South Carolina markets, and homes in certain existing communities in Georgia, and Greenville and Spartanburg, South Carolina. Pictures and other promotional materials a rerepresentative and may depict or contain floor plans, square footages, elevations, options, upgrades, landscaping, pool/spa, furnishings, appliances, and designer/decorator features and amenities that are not included as part of the home and/or may not be available in all communities. Home, pricing and community information is subject to change, and homes to prior sales, at any time without notice or obligation. Not an offer or solicitation to sell real property. Offers to sell real property may only be made and accepted at the sales center for individual Meritage Homes communities. See sales associate for complete details. ©2016 Meritage Homes Corporation. All rights reserved.





Tall Drink of Local  

 

8 beverages we love PHOTO BY BRIANA BROUGH, SHOT ON LOCATION AT CHET MILLER



20 TASTE 2016



C H R G

C AT E R I N G Chapel Hill Restaurant Group Catering

Dependable | Affordable | Local

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Restaurant & Oyster Bar

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Pleasing Palates in the Triangle for more than 35 years

Catering Menu at ChapelHillRestaurantGroup.com 919-941-1630 events@chapelhillrestaurantgroup.com

LOCAL BEVERAGES

 MATI Energy

What started as founder Tatiana Birgisson’s habit of brewing teas with high caffeine levels in her dorm room at Duke University has morphed into a best-selling energy drink.

Citrus is the original flavor of the line that also includes cherry and tropical options, and it contains the caffeine equivalent of 1½ cups of coffee, the antioxidant level of 3 cups of green tea, the vitamin C of an orange quarter and the potassium of half a banana.

 Fahsyrah’s Lemonade

An ideal summertime drink, it strikes a perfect balance – not too sweet and not too tart – and is made through old-fashioned hand squeezing.

 Bull City Ciderworks

The Off Main is a traditional flagship cider, but not mainstream in any way. It’s very light, semi-sweet, refreshing and easy to drink, and is the first cider to be offered in 22-ounce bottles at the cidery!

 TOPO Distillery

The certified organic distillery – the first of its kind in the region – began producing grain-toglass vodka in 2012 and has since added Piedmont Gin, Carolina Moonshine Whiskey and, most recently, the Eight Oak Carolina Whiskey.

Find these products and other local goods at Weaver Street Market, Whole Foods, Durham Co-op Market, Parker & Otis, The Root Cellar, Foster’s Market and Southern Season.

22 TASTE 2016

 Maple View Farm

Hillsborough’s Maple View Farm, which has been in operation since 1963, has roughly 130 milking cows that produce more than two million pounds of milk every year. You can find this hormone- and antibiotic-free whole milk, low-fat milk, skim milk, chocolate milk and buttermilk at more than 90 locations in North Carolina.

 Joe Van Gogh

The coffee shop roasts its beans in Hillsborough but operates three Bull City storefronts in Woodcroft, on Broad Street and on Duke’s campus in addition to their Chapel Hill location on Weaver Dairy Road. The recipe they use for iced coffee is one part Honduras Finca Mogola Natural Process coffee concentrate to one part water, served over ice.

 Fullsteam

The Durham brewery’s collaboration with Chapel Hill-based Cackalacky produced this hoppy Ginger Pale Ale – Fullsteam’s first canned beer – which is infused with ginger from a nearby farm and is a perfect complement to spicy food.

 Brood Soda

Seven flavors – including sweet, spicy, sour and smoky – in addition to limited editions and seasonal batches make up this Durham-based soda brand that utilizes quality ingredients to create “quality beyond corn syrup.” Brood also creates sodas specifically inspired by the Tobacco Road schools: Duke, UNC and N.C. State. 

its Brothers Vilgalys Sppniirkas ey , a traditional Lithuanian style of Spice Hon was started in 2012 to bring Kru a delicious and complex flavor has kas pni Kru Our t. rke ma can eri Am Liqueur, to the ooth enough to sip on its own, starting out sm is It r. ueu liq or rit spi er oth any ike unl warm spicy finish. with sweet honey flavors that build to a

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READERS’ FAVORITE

GOLD WINNER

IBEST OF DURHAM 2015

PHOTO ESSAY

24 TASTE 2016

PHOTO ESSAY

Farm to Table

It’s one of the trendiest journeys in the culinary world. To find out who makes it happen here, and how, we followed one crate of local golden beets.

BY V I RG I N I A RO B I N S O N P H OTO G R A P H Y BY B R I A N A B RO U G H

PATCH WORK Just north of the Durham-Person county line, in one of three hoop houses at Lil’ Farm, farmer George O’Neal (right) and his assistant Ron Quattlebaum coax golden beets from a small plot of soil that George has cultivated over the years, layering organic matter atop the useless clay left in this region after decades of tobacco growing and overgrazing. The revitalization is starting to pay off. “We’re just hitting a stride,” George says. “It gets better every year.”

TASTE 2016 25

PHOTO ESSAY

STARTER SET

The seeds of Touchstone Gold and Boldor beets,

the two golden beet varieties planted at Lil’ Farm, aren’t actually individual seeds but clusters of five or six. From the time the seeds go in the ground to the time the plants go to market, George and his team have invested 10 hours of care in the crop.

26 TASTE 2016

SNOW DAYS

Even in the Piedmont, the menace of winter is real. But inside the hoop houses, it can be up to 20 degrees warmer than outside. Though, with the shorter days, what plants really need is light. The season’s biggest threat? Snow. Just three inches can collapse an entire hoop house. There is, however, a silver lining: A snowstorm is one of the few weather events that can put necessary nitrogen into the soil, something rain can’t do.

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

Chef Teddy Diggs, recently named one of 16 Chefs to Watch in 2016 by Restaurant Hospitality, crafts seasonal menus that celebrate North Carolina’s fresh and diverse bounty. His dishes marry the traditional flavors of Italy with a casual elegance that showcases the roots of rustic Italian cooking.

While Il Palio enjoys the honor of being North Carolina’s only AAA Four Diamond Italian restaurant, our true gems are revealed in simple moments: a warm greeting, an attentive and well-informed waiter, and most importantly, an experienced culinary team that’s delighted to cook for you.

The intimate bar and outdoor seating areas offer ideal spots for a casual meal or drink with friends.

Thoughtfully prepared.

Simply served.

Deeply connected.

“One of the area’s premiere fine dining destinations.” The News & Observer “An unforgettable dining experience.” The Culture Trip “Cuisine that goes far beyond what you’ll find at most Italian restaurants in the Triangle.” NC Triangle Dining

@Il_palio

PHOTO ESSAY

28 TASTE 2016

VEGGIE ECONOMICS PHOTO ESSAY After seedlings are planted in the hoop house, only 60% of the beets will thrive, and those in today’s harvest have taken three times longer to grow just half the size of their summer brethren. At the market the next day, George will sell the bunches at a loss, in the hope that they will catch the eye of customers who will then stock up on other vegetables, like kale, that earn the farm more money. „

TASTE 2016 29

MARKET SHARE Nana’s chef/owner Scott Howell (left) arrives at the Durham Farmers’ Market on a Saturday in February to check out George’s inventory. What excites Scott most about the beets? “I’m thrilled I can get them right now in Durham,” he beams, a testament to the symbiotic relationship local chefs and farmers have developed over the years. Not only will Scott take this crate, but he asks for all of the golden beets that will be harvested at Lil’ Farm in the coming weeks.

30 TASTE 2016

TASTE 2016 31

PHOTO ESSAY

32 TASTE 2016

PHOTO ESSAY BRAISING ‘EM RIGHT Back in the kitchen at Nana’s, Scott hatches a plan: “When you’ve got beets this nice, less is better. A lot of people don’t understand that. So we’ll just do a beet dish. We’ll take the small leaves, and we’ll clean them, braise them and saute them really quick. We’ll take some of the beets and roast them. We’re certainly going to slice some and just serve them raw. And we’re going to put Chapel Hill Creamery’s Calvander over top of [them].” Here, he braises the leaves with shallots, doing so in several small batches to help “sear in” the leaves’ moisture.

TASTE 2016 33

PHOTO ESSAY

TIME (AND THYME)

Roasting requires patience, but Scott keeps the prep

simple. “I’m going to leave the roots on and everything,” he says. “One of the reasons I like to keep it intact is that once you open a beet up – the skin’s protecting it, the skin is holding the nutrients in, and it’s holding the flavor in. Whenever you talk about nutrients, you have to talk about flavor. So why would I want to take the skin off so that flavor can just go out of it?”

34 TASTE 2016

IN A PICKLE

As he riffs on ways to prep the beets, Scott decides a quick pickling is in order. He combines white wine vinegar, salt, pepper and thyme, but soon realizes that “quick” may be pushing it: The beet chips are so dense that they take longer than expected to absorb the pickling liquid. Thirty minutes later, Scott has the tart, crunchy result he wants.

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PHOTO ESSAY BEETS, SIX WAYS Exactly 24 hours after harvest and just 22 miles away from the farm where they grew, the beets are plated, some dramatically transformed by roasting or braising while others are kept nearly as nature made them. On the Nana’s menu for the evening: a salad that’s local, fresh, green and – best of all – golden. 

36 TASTE 2016

KITCHEN TIPS

Kitchen Aid

We asked six experts for their best culinary advice I L L U S T R AT I O N S BY B R O N W Y N G R U E T

How do you get kids to try new foods?

“I want my two girls, Keira and Lenah, to enjoy the same enthusiasm for food as I do, and that means going beyond just the taste. When I introduce a new item to them, I always share something distinctive about the dish or about an ingredient to pique their interest. Kids are curious about everything! Tap into their natural wonder by sharing the origins of a dish or the health benefits of a particular ingredient before they see the plate. Even if they don’t like the flavors, they will be so excited to experience this new food that they will be engaged and enthusiastic at the table. For example, my daughters were initially leery about the idea of crabcakes since they know crabs as dangerous, pinching creatures. But when I explained that crabcakes were normally reserved for fancy or regal occasions, the girls became excited to dine ‘like a queen’ and later described this fancy food as ‘delectable.’”

T E D D Y D I G G S , E X E C U T I V E C H E F, I L PA L I O A T T H E S I E N A H O T E L 40 TASTE 2016

KITCHEN TIPS

How do you roast vegetables so they don’t turn out soggy?

“The perfect roasted vegetables require using the right ones, ideally vegetables that are firm and in the root family. [Pick those] that will not become too soft from the extended period in the oven at a higher temperature. I recommend beets, peppers, asparagus, eggplant, Brussels sprouts, cauliflower, any type of onion or shallot, garlic, mushrooms and zucchini. The key is to keep them in relatively large pieces so they don’t burn. With garlic, I roast it whole [in cloves, peeled]. If you chop it, it burns. And of course, sweet and new potatoes are perfect for roasting. I also tell students to use a large enough pan that they aren’t crowded together and to heat the oven to 400 degrees. Sprinkle lightly with good olive oil, salt and pepper, and use fresh chopped herbs such as thyme or rosemary. The baking sheet should have a rim and is known as a half-sheet pan in the food business. I use leftovers in salads, on a sandwich or in soups for an added hit of flavor. And, of course, they are good on their own as a side dish, either room temperature or slightly reheated.”

AMANDA CUSHMAN,

P R I VAT E C U L I N A RY

INSTRUCTOR, AMANDACOOKS.COM

What’s the best way to stay on schedule while cooking multiple dishes?

“Each week [at Hope Valley Country Club], we have a BEO (Banquet Event Order) meeting, where we go over the details of all the upcoming events. This helps both the kitchen staff and the banquet staff prepare and make sure that all details are covered. For large events with multiple food items or courses, we always have a very thorough timeline of exactly when we are going to start preparing each item, many of which can begin a day or two in advance. This is definitely something that home cooks can do when preparing for a party. Another thing that is very important when planning out preparation of recipes is the serving dish that will be used – this is something we always go over in our BEO meetings so the banquet staff knows how to set up room for food presentation.”

JARED ARNOLD,

E X E C U T I V E C H E F,

H O P E VA L L E Y CO U N T RY C L U B

TASTE 2016 41

KITCHEN TIPS

How do I prepare the perfect pork chop?

“Take a 1-inch-thick pork chop [or two] out of cooler and let it sit on your counter until it comes to room temperature (45 minutes to 1 hour). Place a heavy-bottomed saute pan just big enough to fit a pork chop or two over high heat. Wait until you think your pan is hot enough, then wait another minute. Add 1/2 teaspoon of cooking oil and swish it around your pan. Then let sit for 10 seconds.

Place your chop in your pan and set a timer for 1 minute. After 1 minute, lower heat to medium and partially cover your pan.

Then reset your timer for 2 minutes. After 2 minutes, lower the temperature to medium/low and reset timer for 5 minutes. After 5 minutes, crank the heat back to high and reset the timer for 1 minute.

After 1 minute, flip your chop and reset the timer for 1 minute. After 1 minute, lower the heat to medium and reset the timer for 2 minutes. After 2 minutes, turn off the heat, place the chop on a plate and let it sit for 2 or 3 minutes before eating.� „ S A M S U C H O F F,

42 TASTE 2016

OWNER, THE PIG

Where Kitchen Design Is A Fine Ar t

The Kitchen Specialist

Fine Design and Cabinetry

3407 University Drive • Durham, NC 27707 9 1 9 - 4 9 0 - 4 9 2 2 • w w w. t h e k i t c h e n s p e c i a l i s t . c o m

KITCHEN TIPS

How can I gift a good bottle of wine?

What’s the secret to making flaky pastries?

“Temperature, temperature, temperature. At Loaf, we make pastry dough both large and small, on the benchtop and on a dedicated sheeter. But we always strive to maintain cold temperature.

For flaky tart dough, toss cubed butter with the flour and salt in your bowl and chill for a couple hours or overnight before mixing. And add only enough (cold!) water to barely bring the dough together. A rough, shaggy dough, once rested, will come together on your work surface with only a few quick strokes with a rolling pin. Happy baking!”

R O N G R A F F,

44 TASTE 2016

OWNER, LOAF

“If you’re not certain what type of wine the person would like, try to pick something that might have some personal meaning for them. Did they take their honeymoon in Tuscany?

Maybe a Brunello di Montalcino. Are they getting ready for a trip to the Pacific Northwest? Then maybe an Oregon pinot noir. And, of course, if the gift is to celebrate an occasion, sparkling wine is always perfect. You don’t have to shell out the big bucks for Champagne. There are more and more excellent sparklers from other regions becoming available in the market all the time, especially from the Loire Valley. If you do decide to spend for Champagne, ask about smaller, ‘grower’ producers who farm their own vines. These tend to be better values than the big names and higher in overall quality. If all else fails, gift a bottle that you like yourself!”

NOEL SHERR,

M A N A G I N G PA R T N E R A N D

W I N E D I R E C T O R , C A V E TA U R E A U W I N E S 

WHISKEY THAT KNOWS WHERE IT COMES FROM.

WWW.TOPODISTILLERY.COM 50 TASTE 2016

Ready, Set, Cook

Home recipes from the advertisers featured in this issue P H OTO G R A P H Y BY J A M E S ST E F I U K

Soups, Salads and Sides Chilled Beet and Goat Cheese Soup with Beet, Fennel and Pistachio Relish

BY BLEU OLIVE MEDITERRANEAN BISTRO’S SAM PAPANIKAS 7 red beets, cleaned and trimmed 1 yellow onion, chopped 1 leek, washed and chopped 2 carrots, peeled and chopped ½ bunch celery, chopped 8 garlic cloves 1 tsp. fresh thyme leaves 4 cups vegetable stock 1 fennel bulb split, half chopped and half minced 6 oz. goat cheese, divided 5 Tbsp. olive oil, divided 5 Tbsp. red wine vinegar, divided Kosher salt and black pepper to taste 1 small shallot, minced 2 Tbsp. pistachios, chopped

In a stockpot, add beets, onion, leek, carrots, celery, garlic, thyme, vegetable stock and the chopped half of the fennel bulb.

Bring to a boil and cook until beets are tender. Turn off heat and remove beets to cool. Peel beets, chop 6 beets and return to stockpot, reserving 1 beet for relish. Ladle half of the soup mixture in blender. Add 3 oz. goat cheese, 2 Tbsp. olive oil, 2 Tbsp. red wine vinegar, salt and black pepper to taste. Blend until smooth. Pour into a deep pan able to fit in refrigerator.

Repeat with remaining soup mix, goat cheese, 2 Tbsp. oil, 2 Tbsp. vinegar, salt and pepper. Pour remaining soup into deep pan and chill in refrigerator.

While soup chills, mince remaining beet. Place in bowl with minced fennel, shallot and pistachio. Add 1 Tbsp. olive oil, 1 Tbsp. red wine vinegar, salt and pepper to taste and mix well.

Ladle soup into 4 bowls, and garnish with relish.

TASTE 2016 51

RECIPES

Butternut Squash Soup

Melody’s Chicken Salad

6 qts. butternut squash, diced 2 qts. sweet potato, diced 1 ¼ cups maple syrup 2 cups spiced apple cider 1 tsp. cinnamon Salt to taste 2 qts. heavy cream 1 cup sour cream 1 Tbsp. five-spice powder Shichimi Togarashi (Japanese Seven-Spice Powder) Pickled ginger (recipe below)

8 cups cooked chicken, chopped 1 cup celery, diced ½ cup green onion, chopped 1 ¼ cups mayonnaise 1 tsp. sugar 1 tsp. salt Black pepper, to taste

BY JUJUBE’S MIGUEL GORDILLO

In a large pot, combine ingredients through salt with 2 gallons of water. Cook for 45 minutes, until squash becomes very tender. Blend soup in batches until smooth. Then add heavy cream and stir until combined. Pour soup into bowls and divide up sour cream, five-spice powder, Shichimi Togarashi and pickled ginger as garnish.

For pickled ginger

150 grams ginger, peeled and thinly sliced (use a mandoline if you have one) ½ tsp. kosher salt ¾ cup mirin ¾ cup rice wine vinegar 4 Tbsp. sugar Mix together and let sit for 15 minutes before incorporating.

Smoky Pimento Cheese

BY WEATHERVANE AT SOUTHERN SEASON’S SPENCER CARTER

4 oz. sharp white cheddar 4 oz. smoked Gouda 4 oz. goat cheese 1 Tbsp. fresh chives 1 4-oz. jar of pimento peppers ½ tsp. fresh ground black pepper ¼ tsp. kosher salt ¼ tsp. smoked paprika Use hand grater to shred both the white cheddar and smoked Gouda. Place in large bowl with the goat cheese and set aside. Drain the pimento peppers, give them a rough chop along with the fresh chives, and add to the mixing bowl with all remaining ingredients. Use a spoon (or clean hands) to thoroughly mix. Let set for 30 minutes before eating.

52 TASTE 2016

BY AL’S BURGER SHACK’S AL BOWERS

Combine chicken, celery and onions. Combine remaining ingredients, stir well and add to chicken mixture. Stir well. Cover and chill. Makes 10 to 12 servings.

Famous Brussels Sprouts

BY JUJU’S DANIEL MOHAR

A note from Daniel

“The Brussels sprouts at Juju is one of our most popular dishes.

We also offer them as a side dish for our crispy chicken at Jujube.

At the restaurant, we steam them and then fry them, but you can get similar results by roasting them in a hot oven.” ¼ cup fish sauce ¼ cup apricot white balsamic vinegar (available at Blue Sky Oil and Vinegar in Chapel Hill and Durham) 2 tsp. tangerine vinegar (also from Blue Sky) 1 tsp. ginger oil ⅓ cup sugar 1 Tbsp. sambal oelek 1 tsp. minced ginger 2 tsp. mint, chopped 1 ½ tsp. curry powder 1 ½ lbs. Brussels sprouts, cleaned and cut in half 3 Tbsp. cooking oil ¼ cup dried apricots, slivered ¼ cup pickled onions (recipe below) Preheat oven to 400 degrees. In a large pot, combine all ingredients through curry powder with ¼ cup water for sauce and heat on stovetop until sugar dissolves. Toss Brussels sprouts in oil and roast on baking pan for 20-30 minutes until browned and tender.

Remove from oven. Toss with sauce, apricots and pickled onions.

For pickled onions

¼ cup vinegar 1 Tbsp. salt 1 large red onion, peeled and cut into half moons Heat 1 cup water, and add vinegar and salt until it boils. Pour over onion pieces.

RECIPES

SEASONAL SEAFOOD FRESHLY COOKED GOOD FISH

THAT’S THE HOOK

READERS’ FAVORITE

PLATINUM WINNER

IBEST OF DURHAM 2015

608 NORTH MANGUM STREET, DURHAM

919.908.8970 SALTBOXSEAFOODJOINT.COM

TASTE  2016  53

RECIPES

Heirloom Tomato Gazpacho with Pickled Shrimp

BY US FOODS’ RYAN HICKS

For gazpacho

For pickled shrimp

Dice the tomatoes, cucumbers, bread, bell peppers, garlic, basil and shallot and put into large mixing bowl. Add olive oil, sherry vinegar, salt and pepper and toss. Cover and refrigerate overnight. To finish, blend until smooth, adjusting thickness with cold water if necessary. Adjust seasonings and keep cold until ready to serve.

Cook shrimp in 4 quarts of boiling water with Old Bay seasoning until shrimp are slightly pink, about 2 minutes. Immediately cool shrimp in an ice water bath. Once completely cool, place shrimp in a sealable container, layering the onions with the shrimp. In a mixing bowl, mix the remaining ingredients. Pour mixture over shrimp and onions, cover and refrigerate overnight.

To serve, ladle the cold soup into chilled bowls and top with 5-7 shrimp and a drizzle of extra-virgin olive oil.

6 heirloom tomatoes, cored 2 English cucumbers, peeled and seeded 1 cup day-old bread, crust removed 3 red bell peppers, seeded 2 garlic cloves ¼ cup fresh basil leaves 1 shallot ½ cup extra-virgin olive oil ¼ cup sherry vinegar 1 Tbsp. kosher salt 1 Tbsp. black pepper

1 lb. (26–30 count) medium shrimp, peeled and deveined 2 Tbsp. Old Bay seasoning ½ medium yellow onion ½ tsp. celery seeds 1 cup extra-virgin olive oil ⅓ cup fresh lemon juice 1 Tbsp. kosher salt ½ tsp. crushed red pepper 2 garlic cloves, finely chopped 4 dried bay leaves

Farmhouse Vegetable Hash

Magic Mushrooms

1 lb. locally grown marble potatoes 2 cups asparagus, cut 2 cups button mushrooms, quartered 2 Tbsp. butter ¼ cup olive oil 1 Tbsp. garlic, minced 1 cup garbanzo beans ½ cup sun-dried tomatoes 1 cup green peas 1 cup tomato juice or V8 1 Tbsp. parsley, chopped 1 tsp. thyme, chopped Salt and pepper, to taste

4 lbs. button mushrooms 1 lb. butter 1 qt. Burgundy wine 1 ½ Tbsp. Worcestershire sauce 1 tsp. black pepper 1 Tbsp. dill weed 4 tsp. low-sodium beef bouillon 4 tsp. low-sodium chicken bouillon 1 tsp. crushed garlic

BY CAROLINA 1663 AT SHERATON CHAPEL HILL HOTEL’S JERMAINE PENNY

Blanch marble potatoes in boiling salted water for about 8-10 minutes.

Place in ice to cool. Blanch asparagus in boiling salted water for about 3 minutes. Place in ice to cool.

Saute mushrooms in butter until slightly golden. Set aside along with potatoes and asparagus until ready to cook.

In a large saute pan, heat olive oil. Add garlic and allow to sizzle. Once flavor of garlic is released (you’ll smell the aroma), add potatoes, asparagus, mushrooms, garbanzo beans, sun-dried tomatoes and green peas. Stir well.

Add tomato juice and ¼ cup water, and bring to a boil. Turn heat down, and simmer for about 5 minutes. Add parsley and thyme, and season with salt and pepper before serving.

54 TASTE 2016

BY THE KITCHEN SPECIALIST’S MARY LIEBHOLD

Clean and trim mushrooms. Add all ingredients to large stockpot with 2 cups water.

Bring to slow boil over medium heat. Cover and reduce to slow simmer. Simmer for 3-5 hours.

Remove cover and continue simmer for 3-5 more hours. (Time can be interrupted with refrigeration between.) Serve in chafing dish with enough broth to remain moist.

Leftover broth and/or mushrooms can be frozen and used to accent a variety of dishes.

RECIPES

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

Lunch • Dinner Wine • Cocktails 480 Hillsboro St., Pittsboro, NC 919.533.6303 • oakleafnc.com

Coming Early Fall Briar Chapel

TASTE 2016 alberellonc.com

55

RECIPES

Red-Eye Gravy-Braised Collard Greens

BY CROSSROADS CHAPEL HILL’S JAMES CLARK

2 Vidalia onions, julienned ½ cup canola oil 2 thick slices of country ham 2 heads collard greens ribbed, washed and torn 1 qt. brewed coffee 3 Tbsp. Texas Pete hot sauce Salt and pepper

Heat a heavy bottom pot and combine onions and oil. Saute until onions are lightly browned. Add country ham and cook until brown and rendered. Add collard greens and saute, stirring frequently until collards are no longer firm. Add coffee and allow it to cook slowly. Add hot sauce, and then season to taste with salt and pepper. Serve with rice.

Kung Pao Calamari

BY TRILOGY AT SILVERSPOT CINEMA’S MAYNARD MCKOY

2 qts. canola oil 2 cups sliced calamari tubes ¼ cup cornstarch ¼ cup roasted peanuts, chopped 1 tsp. black sesame seeds 1 tsp. cilantro, chopped ¼ tsp. kosher salt Sauce (recipe at right) Heat oil to 350 degrees. If you have a deep fryer, set temperature to 350 degrees. In a medium bowl, toss calamari tubes in cornstarch.

Gently drop tubes into hot oil and fry for approximately 3 minutes until crispy and slightly golden. Drain oil, and in another bowl toss fried tubes with peanuts, black sesame seeds, cilantro and kosher salt. Transfer to serving bowl and top with sauce.

56 TASTE 2016

For sauce

½ tsp. chili powder ½ tsp. paprika ½ tsp. ground coriander 1 Tbsp. extra-virgin olive oil 4 cups Thai sweet chili sauce 1 cup honey 1 tsp. black sesame seeds 1 Tbsp. sesame oil 1 tsp. lime juice 1 Tbsp. chopped cilantro Combine all ingredients in a blender and puree until smooth.

Store for future use. Recipe yields approximately 15 portions.

bleu

live

Mediterranean

RECIPES

Bistro

READERS’ FAVORITE

PLATINUM WINNER

IBEST OF DURHAM 2015

Private Dining Room  Outdoor Seating 1821 Hillandale Road, Durham

919.383.8502  bleuolivebistro.com bleuolivebistro

@bleuolivebistro

TASTE 2016 57 Pictured: Chef /Owner Sam Papanikas

RECIPES

Nana’s Skillet Cornbread

BY NANA’S RESTAURANT’S SCOTT HOWELL

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 ⅔ cup milk ⅔ 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.

“Ceviche de Callos de Hacha”

BY GONZA TACOS Y TEQUILA’S J. “DAVID” PERAZA-ARCE

1 ½ lb. bay scallops Poaching liquid (recipe at right) 4 to 6 limes, freshly squeezed 1 grapefruit, divided into segments 1 orange, divided into segments Juice of 1 grapefruit Juice of 1 orange Juice of 5 to 6 lemons 1 English cucumber, diced in medium cubes 3 green onions, sliced with a bias cut 2 Tbsp. chives, cut fine 1 Tbsp. cilantro, chopped 1 red bell pepper, diced 1 green bell pepper, diced 1 to 2 serrano peppers, diced Agave syrup to taste Salt and pepper to taste

58 TASTE 2016

For poaching liquid

6 Tbsp. salt 2 oranges, each cut in half and squeezed 2 lemons, each cut in half and squeezed 2 limes, each cut in half and squeezed Bring 1 gallon of water and salt to a boil. Add in fruit, take pot off of the burner and dunk scallops in poaching liquid for 3 minutes. Drain liquid and discard fruit. Place scallops in cooler and cool down. Mix remaining ingredients and serve chilled.

RECIPES

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

2015

516 WEST FRANKLIN STREET IN CHAPEL HILL, NC OPEN MONDAY - SATURDAY, 11 AM - 10 PM

919.904.7659 • ALSBURGERSHACK.COM

TASTE 2016 59

RECIPES

Root Vegetable Gratin

Summer Squash Pickles

1 lb. russet potatoes, peeled 1 lb. parsnips, peeled 1 lb. celery root, peeled 1 large yellow onion, peeled 2 cups heavy cream 2 garlic cloves, crushed 2 bay leaves 2 rosemary sprigs 2 thyme sprigs Pinch of cayenne Pinch of nutmeg Salt and pepper, to taste ¼ cup flour (or substitute ½ cup rice flour for a gluten-free option) 8 oz. Gruyere, shredded and divided ¼ cup parsley, chopped

1 gal. summer squash, sliced in half moons, but not too thin 6 cups sweet onion, finely sliced ⅓ cup kosher salt 1 gal. apple cider vinegar 1 gal. sugar 2 cups pickling spice (recipe below)

BY GLASSHALFULL’S MARSHALL SMITH

Preheat the oven to 300 degrees. Slice the potatoes, parsnips, celery root and onion ⅛-inch thick or thinner if possible. A mandoline slicer works best, but a good sharp knife works as well. Combine all in a large mixing bowl and set aside.

In a 2-quart pot, add the heavy cream, garlic, bay leaves, rosemary and thyme, and bring to low simmer on medium heat. Simmer on low for about 5 minutes. Season with a small pinch of cayenne, nutmeg, and salt and pepper to taste.

In a large bowl, season the vegetables lightly with salt and pepper. Sprinkle the flour, half of the Gruyere and chopped parsley on the vegetables, and toss gently to coat. Pour the cream mixture through a mesh strainer over the vegetables to remove the garlic, bay leaves, thyme and rosemary, and discard. Toss the vegetable and cream mixture gently to evenly distribute the ingredients. Cover with plastic and let stand about 10 minutes.

In a lightly greased 9-by-13 baking dish, layer the vegetables evenly and pack them tightly to remove any air bubbles.

Distribute the remaining half of the Gruyere evenly over the top of the vegetables and pour any remaining cream in the bowl over the top of the cheese. Cover lightly with foil and bake at 300 degrees for about an hour. The vegetables should be mostly fork-tender. Remove the foil and bake an additional 15-20 minutes or until golden brown and the vegetables are fully cooked. Remove from the oven and let stand 15-20 minutes before serving.

BY ACME FOOD & BEVERAGE CO.’S KEVIN CALLAGHAN

Mix sliced squash and onions in a large bowl, sprinkle with kosher salt and toss. Place onions and squash in a large colander, and cover in ice (this helps keep the pickles crisp). Place where it can drain.

After icing the squash, put remaining ingredients and 1 quart of water into a large non-reactive pot and bring to a simmer. Let aromatics simmer for 30 minutes or so to flavor the vinegar.

Strain vinegar mixture and clean pot of any of the pickling spice that may be stuck to the sides. Discard used spices.

Put squash mixture into the non-reactive pot. Add vinegar mixture. There may be more squash than vinegar, but don’t worry. The squash will release water as it cooks. Stirring occasionally, bring back to a simmer and cook briefly. Squash must not be raw, but also should not be stewed. Tasting is the only way to know.

Adjust salt if necessary.

For us, these are refrigerator pickles. But they can be put up like traditional pickles to enjoy year-round.

For pickling spice

(Store-bought is fine and probably cheaper for the home cook.

But you will need to add turmeric to intensify the color of the pickles and possibly crushed red pepper to give intensity.)

3 Tbsp. allspice berries 3 Tbsp. black peppercorns 3 Tbsp. coriander seeds 2 Tbsp. crushed red pepper 3 Tbsp. mustard seeds 1 Tbsp. ground nutmeg 2 cinnamon sticks, broken 2 Tbsp. whole cloves ½ cup bay leaves, crumbled ¼ cup fresh ginger, minced 2 Tbsp. turmeric A note from Kevin

“If you’re going to make pickles, you might as well make enough.

There’s probably five minutes difference between making a pint and a gallon. And once summer squash is available at the farmers’ market, boy is it available. But, if you wish, you’re welcome to reduce the recipe proportionally.”

60 TASTE 2016

RECIPES

DINE DISCOVER EXECUTIVE CHEF JOSH MUNCHEL

919.956.6760 CountingHouseNC.com Open Days A Week 111 N Corcoran Street, Durham, NC Located at

DURHAM

@CountingHouseNC TASTE 2016 61

RECIPES

Shrimp Fat Chicken Wings with Spicy Caramel

BY SALTBOX SEAFOOD JOINT’S RICKY MOORE

½ cup fish sauce ½ tsp. crushed red pepper 1 ½ cups sugar ¼ cup shrimp paste About 10 cups peanut or vegetable oil, for frying 1 cup all-purpose flour 1 tsp. baking powder 1 ½ cups cornstarch, divided ½ cup vodka 2 lbs. chicken wings, tips removed, flats and drumettes separated Kosher salt and freshly ground pepper ¼ cup salted, roasted peanuts, chopped Fresh cilantro leaves with tender stems Bring fish sauce and crushed red pepper to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes. Stir in sugar, and fit saucepan with thermometer. Cook until thermometer registers 230 degrees (mixture will become thick and dark).

Whisk in shrimp paste and 1 Tbsp. water until smooth.

62 TASTE 2016

Reduce heat to low, and keep warm until ready to dip wings.

Fit a large pot with clean thermometer and pour in oil to measure 2 inches. Heat over medium-high heat until thermometer registers 350 degrees.

Meanwhile, whisk flour, baking powder and 1 cup cornstarch in a medium bowl. Whisking constantly, gradually add vodka and 1 ¾ cups water, adding more water if batter is too thick (it should be slightly thinner than cream but thicker than milk).

Place remaining ½ cup cornstarch in a shallow dish. Season chicken with salt and pepper and dredge in cornstarch, shaking off excess.

Working in 3 batches and returning oil to 350 degrees between batches, coat chicken in batter, letting excess drip back into bowl, and fry until skin is golden and chicken is crisp and cooked through, about 5 minutes. Transfer to a wire rack set inside a baking sheet to drain. Using tongs, add hot wings to warm caramel, turn to coat and then transfer wings to a platter. Serve wings topped with peanuts and cilantro. Makes 4 servings.

WOOD-FIRED • LOCAL • GLUTEN-FREE RECIPES

202 NC Hwy 54 Suite 107, Durham

919 248 3000 primalfoodandspirits.com

PRIMAL FOOD & SPIRITS

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GOLD WINNER

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2002 Hillsborough Rd Old West Durham

919 286 9777 bluseafoodandbar.com TASTE 2016 63

RECIPES

Maple-Almond Granola

BY BULL CITY FOOD’S LEANN JOCIUS (WIFE OF GREAT BIG CANVAS’ GAVIN JOCIUS)

¾ cup brown sugar, divided ½ cup pure maple syrup 2 large egg whites 1 Tbsp. vanilla extract 1 ½ tsp. ground cinnamon 1 tsp. ground allspice 3 cups old-fashioned oats 1 cup almonds, chopped or slivered 1 cup dried cranberries

Preheat the oven to 325 degrees. In a small saucepan, combine ½ cup brown sugar and maple syrup over low heat. Stir until sugar is dissolved.

In a large bowl, mix egg whites, vanilla extract, cinnamon and allspice.

When maple syrup cools, add to the bowl with the extra ¼ cup brown sugar (if desired), stirring to combine. Stir in oats and almonds. Spray a large cookie sheet with nonstick spray. Spread the mixture in one even layer onto the cookie sheet and bake for 30 minutes. Turn the granola over to brown the other side. Add cranberries to cookie sheet and cook for another 10 minutes or until top begins to brown and cranberries dry out.

Cool the granola on the pan and then break up into small chunks.

Carrot Latkes with Ginger and Spicy Apple Salsa

BY CATERING WORKS’ JILL SANTA LUCIA

5 cups carrots, shredded 6 oz. parsnips, grated 6 Tbsp. all-purpose flour 1 ½ tsp. iodized salt ¾ tsp. baking powder ½ tsp. cracked black pepper 1 Tbsp. fresh ginger, grated 3 eggs, beaten 4 oz. vegetable oil Place carrots and parsnips in a large strainer and press with paper towels to squeeze out any moisture. In another bowl, whisk the flour, salt, baking powder and pepper to blend. Mix in the carrots, parsnips and grated ginger, and then the eggs. Mix well.

Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop carrot-parsnip mixture by ¼ cupfuls into the skillet and spread each to 3½-inch rounds. Fry until golden, about 5 minutes per side.

Transfer latkes to a rimmed baking sheet. The latkes can be made up to 6 hours ahead. Let them stand at room temperature and then rewarm in oven until crisp.

Serve topped with Spicy Apple Salsa (recipe below).

Spicy Apple Salsa

1 ½ lb. Granny Smith apples, peeled, halved and cored 2 Tbsp. jalapeño, minced ½ cup green onions, minced ½ cup lemon juice 1 Tbsp. lemon zest 2 Tbsp. honey Combine the apples, jalapeño and green onions. Next add the lemon juice, lemon zest and honey, and mix well. Set aside in the refrigerator until ready to use.

64 TASTE 2016

RECIPES

TASTE 2016 65

RECIPES

Caribbean Chicken and Citrus Salad

Mujaddara

For chicken

1 ½ cups green lentils 1 cup oil blend 4 cups yellow onion, chopped ½ cup basmati rice 2 tsp. kosher salt

BY DURHAM TECH’S BETTY REDWOOD

3 lbs. chicken tenderloins 1 cup bottled Caribbean jerk marinade In shallow dish or container, place chicken and cover with jerk marinade.

Cover and marinate in refrigerator for 1 hour or more, or overnight.

For salad

2 lbs. salad spring mix (about 8 cups) 1 cup mint leaves, torn 4 nectarines, sliced 4 pink grapefruit, peel and pith removed, segmented 4 navel oranges, peel and pith removed, segmented 2 mangos, sliced 1 cup red onion, diced very finely In large bowl, combine greens, mint, nectarines, grapefruit, oranges, mango and onion.

For dressing

4 tsp. ginger 4 tsp. tarragon ¹/₆ cup rice vinegar 4 tsp. Dijon mustard 4 Tbsp. orange juice ¹/₈ tsp. hot sauce 2 lemons, zested 1 tsp. salt ¹/₁₆ cup extra-virgin olive oil ¹/₈ cup canola oil Make dressing by combining ginger, tarragon, rice vinegar, mustard, orange juice, hot sauce, lemon zest and salt in food processor or blender. Blend, slowly adding oils until dressing is emulsified.

Assembly

Drain chicken and discard marinade. In a large, nonstick skillet over medium-high heat, place chicken and cook, turning, until golden brown and done throughout, about 8-10 minutes.

Remove chicken from heat and cool slightly.

Add half of dressing on and toss to combine. Add cooled chicken; toss salad again. Pass extra dressing on the side, if desired. Makes 4-6 servings.

66 TASTE 2016

BY SALADELIA CAFE’S DAVID WIMMERS

Precook lentils in ¾ quart of water for 15 minutes. Strain and reserve liquid. Add oil to a braising pan and caramelize the onions until dark brown (about 10 minutes). Add lentils with the reserved liquid and ½ quart of water to pan, add salt, and bring to boil. Cover for 10 minutes. Add the rice, reduce heat, and simmer for 15 minutes, or until the rice and lentils are tender. Check the taste and adjust seasoning as needed.

Peruvian-Style Snapper Ceviche

BY BLU SEAFOOD AND BAR AND PRIMAL FOOD & SPIRITS’ TIM LYONS

8 oz. fresh snapper, diced ½ cup, plus 1 tsp. lime juice, divided ¼ cup lemon juice ¼ cup sour orange juice ½ cup sweet potato, peeled and diced 1 tsp. olive oil Salt and pepper 1 Tbsp. small red onion, diced ½ amarillo chile, diced ¾ avocado, diced Sea salt to taste ¼ cup maiz chulpe, toasted 1 Tbsp. chopped cilantro In a medium bowl, marinate the fish in the lemon, ½ cup lime and sour orange juices. Refrigerate for at least 4-5 hours.

You can leave it in overnight as well.

Preheat oven to 375 degrees. Toss sweet potato with olive oil, and season with salt and pepper. Roast for about 25-30 minutes until soft and the potatoes have some color. Let cool.

Take the fish out of the marinade and place in a new bowl. Add the remaining 1 tsp. of lime juice, red onion, chiles and sweet potato. Toss together. Add avocado and salt and gently toss.

Divide ceviche among four small bowls. Top with toasted maiz chulpe and cilantro.

RECIPES

Basan’s Volcano Roll: a flavor eruption for your tastebuds. One of many fresh + delicious rolls created by Head Chef Toshio Sakamaki

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359 Blackwell St. Durham NC | BasanRestaurant.com | 919.797.9728

Palestinian Orange Salad

BY MEDITERRANEAN DELI’S JAMIL KADOURA

2 oz. rose water ½ cup lemon juice 1 cup sugar 1 Tbsp. salt 2 Tbsp. cinnamon 10 large oranges 1 cup slivered almonds, toasted 1 cup dates Mix the rose water, lemon juice, sugar, salt and cinnamon together and set aside. Peel the oranges and separate the slices. In a large bowl, add the orange slices, almonds and dates, then pour the mixture on top and mix well.

Heirloom Tomato and Melon Tartare with Crushed Pistachio Sauce

BY OAKLEAF’S BRENDAN COX

1 large heirloom tomato, diced 1 cup watermelon, diced 1 bunch chives, cut small Salt, to taste ¼ tsp. fennel pollen ⅛ tsp. Piment d’Espelette pepper 2 Tbsp. pistachio sauce (recipe below) Combine tomato, melon, chives, salt and spices together.

Top with pistachio sauce.

For pistachio sauce

⅔ cup shelled, unsalted pistachios 3-4 medium garlic cloves, coarsely chopped ¼ tsp. salt 6-8 Tbsp. olive oil 1 Tbsp. kirsch, eau de vie, or brandy 1 orange or tangerine, zested Preheat oven to 300 degrees and toast pistachios for 3-4 minutes to release the aromatics. Place the nuts, garlic, salt, olive oil, alcohol and zest into a food processor with 3 Tbsp. water and pulse until a chunky sauce consistency is reached. Do not puree until smooth. Let this sauce mellow in the fridge for about two hours or overnight if so desired.

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RECIPES

Start a new chapter PREPARE FOR A CREATIVE CAREER YOU’LL LOVE

We offer programs in

Design Media Arts Fashion Culinary

For a complete list of programs, visit us online at: ArtsInstitutes.edu/Durham Call us to get started: 888.245.9593 See aiprograms.info for program duration, tuition, fees and other costs, median debt, federal salary data, alumni success and other important info.

Programs, credential levels, technology, and scheduling options are subject to change. The Art Institute of Raleigh-Durham, a campus of South University, 410 Blackwell Street, Suite 200, Durham, NC 27701. Š2015 The Art Institutes.

Our email address is csprogramadmin@edmc.edu.

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RECIPES

Sweet Potato Fritters with Duck Confit

BY DURHAM SPIRITS CO.’S KATIE COLEMAN

Fry oil 1 cup sweet potato, roasted, peeled and mashed 6 oz. duck confit, shredded ¼ cup green onions, minced Kosher salt and freshly cracked pepper ½ cup self-rising flour

Heat about 3 inches of oil in a deep, heavy pot fitted with a deep-fry thermometer to 365 degrees. In a large bowl, combine the potatoes, duck confit, green onions and salt and pepper to taste until smooth. Fold in the flour, a little at a time, until just combined.

Working in batches to avoid crowding the pot, drop heaping teaspoons of the batter into the hot oil. Fry until golden brown, turning as needed to brown evenly, about 1-2 minutes.

Drain on paper towels and season with a pinch of salt. Arrange them on a serving dish and serve with your favorite pepper jelly. Makes 18-24 fritters.

Southern Ratatouille

BY DONOVAN’S DISH’S TJ DONOVAN

3 zucchini, diced into 1-inch pieces 1 large eggplant, diced into 1-inch pieces Salt and pepper, to taste 2 Tbsp. olive oil 1 sweet onion, diced 3 garlic cloves, minced 3 red peppers, diced 2 celery ribs, diced Dash of Tabasco sauce 8 oz. canned diced tomatoes 2 green tomatoes, diced ½ cup fresh basil, thyme and parsley, chopped Preheat oven to 350 degrees. Combine zucchini and eggplant in a colander, and season with salt and pepper. Let sit for about 30 minutes. Toss the mixture in a little olive oil and roast for 10 minutes, hold in reserve.

Heat remaining olive oil in a heavy-bottomed pot. Add the onion, garlic, peppers, celery and hot sauce (recipe calls for a dash, but we tend to have a heavy hand). Cook until just tender, about 10 minutes. Stir in zucchini, eggplant, tomatoes and herbs. Season with salt and pepper, serve with rice and garnish with more fresh, chopped parsley. Serves 4.

Entrees Japchae

BY MIXED CASUAL KOREAN BISTRO’S YURUM KP NAM

2 cups glass noodles 1 Tbsp. vegetable oil 3 oz. beef chuck, sliced 1 tsp. garlic, chopped 1 oz. carrot, sliced 1 oz. peppers, sliced 1 oz. onion, sliced 1 oz. mushroom, sliced 3 oz. soy sauce 2 Tbsp. sugar ½ tsp. sesame oil Pinch of green onion, sliced Salt and pepper, to taste

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Soak the glass noodles in cold water for an hour. Drain the water and cut the noodles in half. Heat up a pan on high heat. Add a little bit of vegetable oil and start sauteing the garlic and beef. Add carrot, pepper, onion and mushroom to the pan. Add soy sauce and sugar and stir so that ingredients get seasoned properly. Add glass noodles and saute until the noodles get tender. The noodles should turn slightly brown as they absorb the soy sauce. Add sesame oil and green onion.

Mix everything together. Season with salt and pepper to your liking.

RECIPES

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RECIPES

Rosemary Chicken with Whole-Wheat Fettuccini and Garlic Cream Sauce

BY CHAPEL HILL RESTAURANT GROUP’S GREG OVERBECK

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 (recipe at right) 3 Tbsp. rosemary butter (recipe at right) Whole-wheat fettuccini, 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.

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

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TAKEOUT ORDERS: 919.390.7525

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RECIPES

Weathervane at Southern Season reflects our vision for Southern cuisine and our commitment to service and hospitality. For more than 20 years, Weathervane’s devoted staff and special setting have helped propel the restaurant to its acclaimed status. Winner of numerous awards for weekend brunches and famed for afternoon teas and creative seasonal dinner menus, it is an integral partner of the distinctive marketplace that has become a Chapel Hill tradition.

Join us at Weathervane for our quarterly home-grown dining series and discover more about the importance of our local producers.

Please call (919) 929-9466 or visit southernseason.com for more details.

74 TASTE 2016

201 South Estes Drive, Chapel Hill | University Place | (919) 929-9466 | southernseason.com

RECIPES

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PHOTO BY SARAH ARNESON

RECIPES

Heritage Cheshire Pork Belly-Collard Wrap with Collard Stem Slaw, Chowchow and Pomegranate Reduction

BY HARVEST 18, CANTINA 18 AND 18 SEABOARD’S JASON SMITH

Collard leaf Roasted pork belly rub (recipe below) Collard stem slaw (recipe below) Chowchow (recipe at right) Pomegranate reduction (recipe at right) Alfalfa sprouts Goat cheese

2 Tbsp. mayonnaise 1 tsp. apple cider vinegar 2 tsp. Togarashi 1 pinch of sugar Salt and pepper to taste

For roasted pork belly rub

For chowchow

¼ cup coriander, toasted ¼ cup fennel seeds, toasted 5 bay leaves, toasted 2 Tbsp. mustard seeds, toasted ½ cup black peppercorns, toasted 1 cup garlic cloves ½ cup brown sugar ¼ cup salt ½ cup blended oil 1 pork belly, scored with diagonal hatches on fat side Salt and pepper 3 lemons Blend all of the ingredients through the oil in a blender until smooth. Rub the non-fat side of the pork belly with the rub. Flip over and season the fat side aggressively with salt and pepper. Roast at 425 degrees with the fan on for 30 minutes. Squeeze lemon juice over the top. Reduce heat to 300 degrees and cook for 3 hours.

For collard stem slaw

1 cup blanched collard stems, thinly sliced ¼ cup pumpkin seeds ¼ cup red onion, diced

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Mix and season.

2 cups apple cider vinegar 1 ½ cups sugar 1 tsp. turmeric 2 ½ tsp. ground ginger 2 tsp. celery seeds 2 tsp. mustard seeds 1 qt. cabbage ¼ cup yellow onion ¼ cup red pepper, roasted Bring the first 7 ingredients to a boil. Thinly shred the cabbage and onions together in a sealable container. Dice the peppers and add to vegetables. Pour the boiling liquid into the container and cover immediately. Store in cooler.

For pomegranate reduction

24 oz. pomegranate juice reduced to a thick syrup Assembly

Blanch a collard leaf for 30 seconds and shock in ice water until cold. Lay the collard leaf out and cut into 4 pieces. Combine pork belly, collard stem slaw, alfalfa sprouts and goat cheese into leaf and roll tightly. Top with chowchow and finish with the pomegranate reduction.

RECIPES

6900 Rocky Ridge Rd., Hillsborough 919.960.5535 mapleviewfarm.com TASTE 2016 77 Tours: 919-942-6122 mapleviewagcenter.com

i

j

RECIPES

Seared Tuna Tacos with Avocado-Rosemary Aioli

BY KANKI JAPANESE HOUSE OF STEAKS & SUSHI’S ALEX CORDOVA

3 gyoza wrappers ½ oz. pickled seaweed salad (can be purchased at local Asian grocery stores) Seared tuna (recipe below) 3 tsp. pico de gallo (recipe below) 3 tsp. avocado-rosemary aioli (recipe at right) A pinch of cilantro

Chop vegetables and combine with a dash of orange and lemon juices. Season with salt and pepper.

For avocado-rosemary aioli

3 slices rare tuna Shichimi Togarashi (Japanese Seven-Spice Powder) Soybean oil

2 ½ oz. mayonnaise ¼ tsp. Sriracha sauce ½ tsp. vinegar Pinch of scallions, finely chopped Pinch of rosemary 1 tsp. salt 1 avocado, chopped 3 oz. half-and-half

Sprinkle the tuna with Shichimi Togarashi or seasoning of your choosing. Heat oil in a pan and drop in tuna. Sear for 5 seconds on each side. Once finished, put aside to cool.

In a mixing bowl, combine mayonnaise with Sriracha, vinegar, scallions, rosemary and salt. Set aside. In a blender, combine avocado with half-and-half. Add to mayonnaise-Sriracha mixture.

For pico de gallo

Assembly

For seared tuna

Vegetables of your choosing (we use tomatoes, onions, cilantro, jalapeños and an avocado) Orange and lemon juice Salt and pepper

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Using fry oil, fry each gyoza wrapper into a U-shaped “taco.”

When cooled, put the seaweed salad into the gyoza wrappers.

Then layer the sliced seared tuna, pico de gallo and avocado-rosemary aioli. Top with the pinch of cilantro.

RECIPES

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RECIPES

Shrimp ‘N’ Grits

BY THE MAD HATTER’S BAKESHOP & CAFE’S LEE DAVID WHITSEL

For the grits

1 cup Atkinson Milling Co. stone-ground grits 1 ¼ tsp. salt 4 Tbsp. (½ stick) unsalted butter, at room temperature and divided ⅔ cup medium-sharp cheddar cheese, shredded Freshly ground pepper, to taste In a saucier or Dutch oven over medium heat, combine the grits, salt, 2 Tbsp. butter with 4 ½ cups of water and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until tender, 45-60 minutes. If the grits become too thick, add more water. Remove from the heat and stir in the remaining 2 Tbsp. butter, cheddar cheese and pepper.

For the shrimp

1 ½ lbs. N.C. shrimp, peeled and deveined Salt and freshly ground pepper, to taste 2 Tbsp. all-purpose flour 6 oz. applewood-smoked bacon slices, cooked until crispy, cut into ½-inch pieces and fat reserved ⅓ lb. white button mushrooms, sliced ⅓ cup red bell pepper, diced 2 garlic cloves, minced ⅓ cup green onions, sliced 1 cup cherry tomatoes, diced ⅓ cup chicken stock 4 tsp. fresh lemon juice 1 ½ tsp. Tabasco sauce Pat the shrimp dry with paper towels. Put the shrimp in a shallow bowl, season with salt and pepper and toss with the flour to coat evenly.

In a fry pan over medium-high heat, warm 2 Tbsp. of the bacon fat. Working in batches, brown the shrimp until almost cooked through, about 2 minutes. Transfer to a plate.

Return the pan to medium-high heat and warm 2 Tbsp. of the bacon fat. Add the mushrooms, bell pepper, garlic, salt and pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Add the shrimp and accumulated juices, the bacon, green onions, tomatoes, stock, lemon juice and Tabasco. Cook, stirring frequently, until the shrimp are opaque throughout and the vegetables are heated through, about 2-3 minutes.

Divide the grits among 6 bowls and top with the shrimp mixture. Serve immediately. Serves 6.

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The Tiki Turkey Burger

BY ONLYBURGER’S BRIAN BOTTGER

1 lb. ground turkey 4 slices pepper jack cheese 8 slices cooked bacon Pineapple salsa (recipe below) Guacamole (recipe below) For pineapple salsa

½ red bell pepper, chopped Juice from ½ a lime Pinch of salt Dash of pepper 1 tsp. honey 1 Tbsp. cilantro, chopped Pinch of cayenne pepper ¼ pineapple, sliced and grilled, then chopped In a medium bowl, combine.

For guacamole

2 avocados ½ jalapeño, finely chopped ¼ cup red onion, finely chopped 1 garlic clove, finely chopped 1 Tbsp. cilantro, finely chopped Pinch of salt Dash of black pepper Lime juice to taste In a medium bowl, combine.

Assembly

Divide the turkey into 4 patties. Grill or cook on stove for 8 minutes until well done (internal temperature of 165 degrees).

Put a spoonful of the guacamole on both the top and bottom of bun. Next, place turkey burger on the bun, adding a slice of pepper jack cheese and two slices of bacon on each one. Put a generous amount of the pineapple salsa on the turkey burger.

RECIPES

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RECIPES

Sauteed Pork with Ginger Sauce

BY BASAN’S TOSHIO SAKAMAKI

1 pork loin (8-12 oz.)

Salt and pepper 2 tsp. cornstarch 2 tsp. soy sauce 1 tsp. sake 2 tsp. mirin (sweet rice wine) or substitute 1 tsp. sugar and 2 tsp. water 2 tsp. grated ginger ½ tsp. grated garlic 2 tsp. vegetable oil ¼ yellow onion, sliced 2 tsp. green onion, chopped Lightly season the pork loin with salt and black pepper, and then coat it with cornstarch.

In a separate bowl, create your ginger sauce by mixing the soy sauce, sake, mirin, ginger and garlic.

Preheat a saute pan with vegetable oil, and then cook the pork loin on both sides until nicely browned.

Remove pork loin from pan, and set it on a plate.

Put yellow onion and a little more oil into the saute pan. Add the ginger sauce to pan, reducing it a little.

Remove and pour over your pork loin. Sprinkle with chopped green onion.

Herbed Sea Bass with Fennel and Leek Ragout

BY CROASDAILE COUNTRY CLUB’S BRIAN MURPHY

4 leeks, diced 2 fennel bulbs, diced 2 Tbsp. butter 2 cups Chardonnay 1 cup heavy cream Salt and pepper, to taste 4 (8 oz.) sea bass fillets 1 oz. fresh tarragon, chopped 1 oz. fresh chives, chopped 1 oz. fresh parsley, chopped Carrot nage (recipe at right) Slowly sweat the vegetables in butter in a saute pan. After 10 minutes, add the Chardonnay and reduce by half. Add the cream and reduce further. When the sauce has reached the desired consistency, season with salt and pepper. Remove from heat.

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Season the fish with salt and pepper. Coat with the freshly chopped herbs. Sear the fish over high heat and finish in the oven. Heat the ragout and place a small amount in the center of a serving plate. Place the fish on top of the ragout and ladle a small amount of carrot nage around the plate.

For carrot nage

32 oz. carrot juice 16 oz. orange juice 4 oz. heavy cream 2 lbs. unsalted butter Salt and pepper, to taste Reduce the carrot and orange juice almost to a syrup, being careful not to scorch the mixture. Add the cream and reduce until the mixture coats the back of a spoon. Add butter, a little at a time, until blended. Strain and keep warm until ready to use.

RECIPES

READERS’ FAVORITE

BRONZE WINNER

IBEST OF DURHAM 2015

Our specialty is gourmet burgers New Zealand grass-fed beef and lamb Raw oysters • Sauteed seafood Fresh-cut fries • Small plates • Salads Southern Hemisphere wines Specialty cocktails • 30 Craft beers on tap

(919) 973-4416 THEBURGERBACH.COM THE SHOPS AT ERWIN MILL 737 NINTH STREET, DURHAM

Burger Bach - Durham

@Burger_Bach

#BurgerBach

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RECIPES

Roast Chicken

Spinach Empanadas

Brine (recipe below) 1 whole chicken Rub (recipe below) 13 inches of butcher’s twine

For dough

For brine

Heat butter and 180 milliliters of water in a saucepan over medium heat until the butter melts. Mix the flour and salt in a large mixing bowl, and make a well in the center of the flour.

Pour a little of the hot liquid (water and butter) in the well and mix. Pour the remaining liquid over the dough and mix well.

Wrap the dough in film and cool in the fridge for an hour.

BY COUNTING HOUSE AT 21C MUSEUM HOTEL DURHAM’S JOSH MUNCHEL

½ cup salt ½ cup sugar 2 garlic cloves 4 Tbsp. cumin, toasted 4 Tbsp. coriander, toasted

BY MAKUS EMPANADAS’ RICKY YOFRE & SANTIAGO MOYANO 3 ½ oz. butter 17 oz. all-purpose flour ½ oz. salt

Place all ingredients in a pot, bring to a boil and chill.

For rub

1½ cups extra-virgin olive oil 1 cup Aji pepper paste (found at South American specialty groceries or on Amazon) 3 garlic cloves ½ cup cumin, toasted ½ cup coriander, toasted ⅓ cup sweet paprika 1 cup packed cilantro Salt to taste In a blender, add the olive oil and Aji paste. Then add the garlic and spices, and puree until smooth. Add the cilantro and pulse in blender, leaving some specks of the herbs. Remove from blender and reserve for later use.

Once the brine is cold, submerge the chicken in the brine for 24 hours. After 24 hours, remove the chicken from the brine and pat dry with a towel. Preheat oven to 165 degrees.

Liberally spread the rub all over the chicken making sure to save one-third of the rub for later use. Truss the chicken with the butcher’s twine. Place the chicken (breast up) on the middle rack of the oven. Make sure to place a baking pan or sheet pan on the rack underneath to catch any drippings.

Cook until the chicken has reached a temperature of 145 degrees. Remove chicken from oven and let rest. Set oven to 550 degrees. Spread the remaining rub onto chicken. Once the oven has reached temperature, place chicken back in the oven to crisp skin, and bring to an internal temperature of 160 degrees. Remove chicken and let rest for at least two minutes, carve and serve.

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For filling

Pinch of ground nutmeg Pinch of freshly ground black pepper ¼ tsp. salt 5 ½ oz. onions 4 oz. fresh spinach leaves, washed 5 oz. mozzarella cheese, shredded ⅔ oz. Parmesan cheese, shredded Combine the nutmeg, fresh ground black pepper and salt in a small mixing bowl. Dice the onions, put them in a stockpot and cook for 5 minutes, until the onions are almost transparent. Chill the onions in the fridge for an hour. Cut the spinach and put it in a bowl. Add the onions, mozzarella and Parmesan cheese with the condiments and mix altogether.

Place the mixture in the fridge for about 2 hours.

Assembly

Remove the dough from the refrigerator and place on a lightly floured surface. Roll the dough with a rolling pin to approximately ¹/₈ -inch thick. Use a small saucer as a guide, and cut the dough into as many 5- to 6-inch circles as possible. Gather the scraps of dough together and knead lightly to reform the dough into a disk. Roll out as before and again cut as many rounds as possible. You should get around 15 rounds.

Divide the spinach filling evenly among the dough circles.

Use your fingers to lightly moisten the edges with a little water.

After that, fold 1 side over so that the edges meet, and pinch them together firmly to seal them. Then crimp the edges decoratively. Repeat until all of the empanadas are assembled.

Preheat the oven to 450 degrees. Bake uncovered until golden, 10-12 minutes.

RECIPES

Defining the Mediterranean Diet Leading the Way to a Gluten-Free Life

BEST OF INDY 2010 - 2014 CONSISTENTLY RANKED TOP CATERER IN THE TRIANGLE VOTED BEST CATERER IN CHAPEL HILL 2011 - 2014 VOTED BEST CATERER BY CHAPEL HILL MAGAZINE 2011 - 2014 919.967.2666

410 West Franklin Street, Chapel Hill

mediterraneandeli.com

MEDITERRANEAN MARKET NOW OPEN!!

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RECIPES

Weeknight Green Chile Chicken Enchiladas

BY CHAPEL HILL TOFFEE’S CHRISTY GRAVES

For the sauce

1 10 oz. can green enchilada sauce 2 4.5 oz. cans chopped green chiles 4 oz. taco sauce, medium-heat level 4 oz. sour cream 1 or 2 Tbsp. jarred, diced jalapeños, to taste Combine enchilada sauce, green chiles, taco sauce, sour cream and jalapeños.

For the enchiladas

2 Tbsp. butter 1 white onion, diced 1 rotisserie chicken, meat removed and shredded 2 cups shredded Mexican cheese, divided 6 8-inch flour tortillas Melt butter in pan over medium heat. Add onion and saute until just translucent. In a large mixing bowl, combine sauteed onion, shredded chicken, one-half of the prepared enchilada sauce and 1 cup cheese.

Assembly

Preheat oven to 350 degrees. Line 9-by-13 baking dish with foil. Spread a bit of the prepared enchilada sauce in bottom of dish to prevent sticking.

Fill tortillas with chicken mixture, fold over and place seam-side down in baking dish. Pour remaining sauce over enchiladas. Bake for 25 minutes.

Top with remaining 1 cup cheese and bake for 5 more minutes until cheese is melted and bubbly.

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Spicy Mussels

BY BURGER BACH’S MICHAEL YATES

2 Tbsp. olive oil 1 Tbsp. minced garlic 1 Tbsp. minced shallots 6 slices of jalapeño 1 chipotle pepper in adobo sauce, plus 1 Tbsp. of adobo sauce 12-15 Prince Edward Island (P.E.I.) mussels ½ cup heavy cream Salt and pepper to taste 1 tsp. chopped cilantro Heat oil in saute pan over medium heat. Add garlic, shallots, jalapeño and chipotle pepper with sauce. Cook for two minutes. Add mussels and cook until mussels begin to open. Add cream, toss to combine and cook until cream is reduced and desired thickness is achieved. Season with salt and pepper, pour into bowl and sprinkle cilantro on top as garnish. Serve with toasted baguette.

RECIPES

Great food delivered from the best local restaurants like...

IP3 (ITALIAN PIZZERIA III) Authentic Italian

SANDWHICH Sandwiches and Burgers

SPICY 9 Asian Fusion

www.TakeoutCentral.com TASTE 2016 87

RECIPES

Wood-Grilled Octopus with Passata Di Ceci

BY IL PALIO AT THE SIENA HOTEL’S TEDDY DIGGS 2-3 small octopi 2 Tbsp. extra-virgin olive oil 8 garlic cloves, crushed 6 sprigs thyme 2 tsp. crushed red pepper Herb battuto (recipe at right) Passata di ceci (recipe at right) If you’re uncomfortable cleaning the octopus, ask your fishmonger to clean. To clean at home, hold the octopus head under running water and remove the ink sac, stomach and eyes. Use a sharp knife to cut out the beak, which is located at the bottom of the head.

In a large Dutch oven, heat the olive oil over high heat until almost smoking. Add the garlic, thyme and crushed red pepper.

Cook over medium-high heat for 1-2 minutes. Add the octopi to the pan and rotate it periodically over a 5-minute period, cooking it on all sides. The meat will change color and will begin to release its liquid. Cover the pan with a lid or tight-fitting aluminum foil and reduce the heat to low. Simmer for 1 hour or until the meat is soft. Cool to room temperature in the cooking liquid.

Carefully separate the tentacles from the head. Cut the tentacles into 3-inch pieces and cut the head in half.

While the octopi are cooking, prepare the herb battuto and passata di ceci. To serve, char the octopi over a hot grill until warmed. Spoon the passata di ceci onto a plate, add the octopi and drizzle with the herb battuto.

Garnish with the crushed red pepper as desired and a fresh squeeze of lemon.

For herb battuto

¼ cup shallots, minced 2 sprigs rosemary, stem removed 2 sprigs thyme, stem removed 4 sage leaves, minced 2 sprigs oregano, stem removed 2 cloves garlic, minced 1 cup extra-virgin olive oil 2 ½ tsp. salt Add the shallots, herbs, garlic, olive oil and salt in a small pot and simmer on very low heat. Allow this herb mixture to cook, stirring occasionally, for 30-45 minutes.

For passata di ceci

8 oz. dried chickpeas 1 fresh bay leaf 2 Tbsp. salt 8 oz. extra-virgin olive oil In a pot, combine the chickpeas, bay leaf, salt and enough water to cover the beans. Simmer on medium heat until the beans are tender. Drain the beans and reserve the cooking liquid. Discard the bay leaf. In a blender, puree the beans with enough of the liquid to make a smooth puree. Slowly drizzle in the extra-virgin olive oil and keep warm until ready to use.

Desserts The Parlour’s Magical Hot Fudge Sauce

Strawberry Crunch Dump Cake

1 ½ cups heavy cream (we use Homeland Creamery) ½ cup brown sugar, light or dark ½ cup cocoa powder, sifted to remove lumps 1 cup corn syrup, cane syrup or golden syrup 12 oz. bittersweet chocolate, chopped 2 Tbsp. butter 1 tsp. vanilla extract Pinch of salt

1-2 cans pie filling mix (strawberry, cherry or blueberry) 1 can crushed pineapples 1 box dry cake mix (white, yellow or French vanilla) 1 ½ -2 sticks butter Coconut and pecans to taste (optional)

BY THE PARLOUR’S VANESSA MAZUZ

Mix the cream, brown sugar, cocoa and corn syrup in a saucepan and bring to a boil. Cook, stirring frequently, for 30 seconds, then remove from heat and add the chocolate, butter, vanilla and salt.

Whisk until smooth. This sauce will keep for two weeks refrigerated in an airtight container, but it probably won’t last that long!

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BY CITY OF DURHAM’S BEVERLY THOMPSON

Preheat oven to 350 degrees. Pour pie filling mix into casserole dish. (Use 1 or 2 cans depending on size of casserole dish.) Pour crushed pineapples on top of pie filling mix and then pour dry cake mix on top. Melt butter and pour on top. Sprinkle coconut and pecans on top, if desired. Bake at 350 degrees for about 50-55 minutes or until browned.

Serve with a scoop of vanilla ice cream if desired.

RECIPES

Now serving

KOREAN BBQ!

We are excited to introduce table service dinner, with an expanded menu! Join us for popular Korean dishes, including Korean BBQ and stews.

We cater! Between our food truck and popular customizable Bibimbap buffet, we have the perfect food for your next event.

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RECIPES

Butterscotch Pudding

BY CROOK’S CORNER’S BILL SMITH 4 cups half-and-half, divided 1 vanilla bean (or 1 tsp. vanilla extract) ½ cup cornstarch 5 egg yolks ½ stick butter 1½ cups light brown sugar ¹/₈ tsp. salt 2 Tbsp. molasses ½ tsp. butterscotch extract (optional)

Scald 3 cups of the half-and-half with the vanilla bean. Thoroughly dissolve the cornstarch into the fourth cup of cold half-and-half. (Cold is important.) Then beat in the egg yolks completely.

Whisk some of the hot milk into the cold, then combine them both in a heavy-bottomed pot over medium-high heat. Stir constantly until the pudding is very thick. Stir in the butter until it is completely absorbed, and then do the same with the sugar and salt. Lastly, add the molasses and if you have it, the butterscotch extract. Serve hot or cold with fresh whipped cream. Butterscotch extract is hard to find, but this recipe will work fine without it. Makes 5-6 servings.

Farmer’s Delight Ice Cream Pie

BY MAPLE VIEW FARM’S BOB NUTTER AND ALLISON H. NICHOLS-CLAPPER

2 cups chocolate cookie crumbs (about 40 cookies) ¼ cup Maple View Farm salted butter, melted and cooled 2 pints Maple View Farm Vanilla Ice Cream, divided 1 ¾ cups caramel sauce, divided 1 ½ cups pecans, chopped, toasted and divided 1 pint Maple View Farm Chocolate Ice Cream, softened 1 cup chocolate chips Homemade whipped cream (recipe at right)

almost firm. Repeat procedure with chocolate ice cream, ⅓ cup caramel sauce and remaining pecans; freeze until almost firm.

Top with remaining vanilla ice cream and ⅓ cup caramel sauce.

Sprinkle with chocolate chips. Cover and freeze for 6 hours or up to 2 weeks in advance.

Before serving, remove sides and bottom of pan; transfer pie to a serving platter. Top with sweetened whipped cream. Place ¾ cup caramel sauce in a microwave-safe bowl. Microwave on high for 1 minute or until warm. Drizzle 1 Tbsp. sauce over each serving.

Preheat oven to 325 degrees. Combine crumbs and melted butter in a small mixing bowl and stir well. Press crumbs in bottom of a 9-by-3 springform pan. Bake for 10 minutes. Cool completely.

Spoon 1 pint vanilla ice cream into cooled crust, and spread evenly. Drizzle ⅓ cup caramel sauce over ice cream, and sprinkle with ¾ cup pecans. Freeze for 15 minutes or until ice cream is

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, top pie with whipped cream.

90 TASTE 2016

For homemade whipped cream

4 Tbsp. sugar 1 pint heavy whipping cream

RECIPES

and Great Community CREATING GREAT FOOD, GREAT DRINKS

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

3222 Old Chapel Hill Road, Durham

425 463 5430 www.durhamspiritscompany.com TASTE 2016 91

RECIPES

3 IN 4 PEOPLE AGREE*

DURHAM IS A GREAT PLACE TO

LIVE, WORK & PLAY

AND WE THINK

EAT, TOO! DURHAMNC.GOV  92 TASTE 2016 *2015 RESIDENT SATISFACTION SURVEY

RECIPES

• US Foods is an innovative food company and leading distributor with a passion for food at the heart of who we are and everything we do.

• We are creating more innovative products, exclusive brands and expert services to help make you more successful.

• Whether your operation is large or small, we can help you: • Food & Supply Costs • Labor & Operational Efficiency • Operating Reporting • Menu Development • Quality Service Process • Ordering & Reporting

For more information, visit usfoods.com or contact your local US Foods representative.

TASTE 2016 93

RECIPES

Dark Chocolate Salted Pecan Tart

BY THE ART INSTITUTE OF RALEIGH-DURHAM’S LESLIE ECKERT

1 ¾ cups pecans, chopped and divided 1 tsp. kosher salt, divided 1 ¼ cups all-purpose flour ¼ cup unsweetened cocoa powder ½ cup unsalted butter, room temperature ¼ cup sugar 2 large egg yolks 8 oz. semisweet chocolate, chopped ¾ cup heavy cream Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and toast, tossing once or twice, until fragrant, about 6-8 minutes. Let cool completely. Set aside. In a medium bowl, blend together ½ tsp. of kosher salt, flour and cocoa powder. Set aside.

Using an electric mixer, beat the butter and sugar on medium-high speed until creamy, about 2-3 minutes. Beat in the yolks and then scrape the sides of the bowl. Reduce the mixer speed to low and gradually add the flour mixture. Mix until combined but still crumbly.

Press the dough into the bottom and up the sides of a greased 4-by-14 pan or 9-inch round tart pan. Line with a large piece of parchment paper, leaving an overhang on all sides, and fill with dried beans or pie weights.

Chill for 30 minutes.

Place the pan on a rimmed baking sheet and bake until the edges of the crust are dry, about 20-22 minutes.

Remove the parchment paper and beans and bake until dry and set, about 10-12 minutes more. Let cool completely.

Meanwhile, place the chopped chocolate in a large bowl. In a small saucepan, bring the cream to a simmer and pour over the chocolate and let stand 1 minute. Stir gently until the mixture is smooth. Stir in 1 ½ cups of the pecans. Pour the mixture into the cooled tart shell and sprinkle with the remaining pecans and kosher salt.

Refrigerate until set, at least 1 hour.

Drinks Siciliano Coffee Cocktail

BY JOE VAN GOGH COFFEE’S ROBBIE ROBERTS

2 oz. Joe Van Gogh cold brew coffee concentrate 2 oz. sweet vermouth 1 ½ oz. amaro (preferably Averna) 1 oz. simple syrup 1 oz. club soda Orange wheel (for garnish) Mix coffee, vermouth, amaro and simple syrup in a tumbler. Add ice to fill and top off with club soda. Garnish with orange wheel.

Cranberry Angel

BY TOPO ORGANIC SPIRITS’ ESTEBAN MCMAHAN

1 ½ oz. TOPO Organic Vodka 1 oz. cranberry-ginger simple syrup (recipe below) ½ oz. fresh lime Bitter lemon Combine all ingredients in a shaker with ice and shake well.

Pour into a rocks glass, and top off with a splash of bitter lemon.

For cranberry-ginger simple syrup

Beebop Boulevardier

BY THE BROTHERS VILGALYS SPIRITS COMPANY’S RIM VILGALYS

1 oz. Beebop liqueur 1 oz. rye whiskey ½ oz. sweet vermouth Twist of orange Mix ingredients in a cocktail shaker with ice, and stir for 20 seconds.

Make a small orange twist and rub around the rim of a chilled coupe or martini glass, strain into glass and garnish.

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Bring 2 cups of sugar, 2 cups of water, 2 bags of cranberries and a 4-inch piece of thinly sliced fresh ginger to a boil. Reduce heat and simmer for 10-15 minutes.

Strain.

Seeking a CAREER in the growing RESTAURANT or HOSPITALITY field?

RECIPES

Get the SKILLS YOU NEED at D U R H A M T E C H !

More and more frequently, restaurants and hotels are hiring trained staff who already possess the training and certifications needed to excel in the industry.

Financial assistance and/or scholarships may be available to those who qualify.

FOR MORE INFORMATION: Jacequeline I. Mitchell, M.B.A., CPP Director, Certification & Career Training mitchelj@durhamtech.edu 919.536.7222 x4013

Culinary Arts Career Training Program

This entry-level classroom and hands-on culinary program provides industry-related training recommended by food service professionals for a successful career in culinary arts. Students learn culinary techniques, ingredients, and theories, and have a chance to test their creativity with food.

START Careers in Hotel & Lodging

(Skills, Tasks, and Results Training) The only training curriculum endorsed by the American Hotel & Lodging Educational Institute, the START program provides students with real-world knowledge and skills needed to a successful career in all divisions of a lodging operation. Students may graduate with up to six industryrecognized professional certifications. Students may qualify for a 40 hour externship within the industry.

Durham Tech’s Continuing Education department also offers courses in ServSafe (Food Safety Training) for experienced food service employees and managers, as well as Bartending/Mixology.

http://www.durhamtech.edu/noncredit/culinaryfaq.htm

Do great things.

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durhamtech.edu / 919-536-7200

PHOTO BY EMILY TOTH

A Full Plate

You won’t want to miss these delicious reasons to sip, savor and socialize 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 residents and visitors alike to indulge in the finest cuisine in the area.

TRIANGLE WINE EXPERIENCE USUALLY HELD IN FEBRUARY trianglewineexperience.org

Events include a grand gala and auction in Raleigh and dinners that pair the hottest Triangle restaurants with some of the world’s finest wines.

COMPETITION DINING SERIES USUALLY HELD IN APRIL & JULY competitiondining.com

Each evening, restaurants battle it out in a single elimination, blind dinner format. Ticket holders 96 TASTE 2016

This year’s Grand TASTE Experience at the Durham Armory will feature delicious eats from restaurants like Gocciolina and Mateo.

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

PIEDMONT FARM TOUR USUALLY HELD IN APRIL carolinafarmstewards.org/pft

Load up a car with your friends and family, choose the farms you’d like to visit and get out in the countryside for another year of self-guided tours.

WORLD BEER FESTIVAL RALEIGH APRIL 2, 2016 worldbeerfestival.com

Plenty of samples in downtown Raleigh, plus beer appreciation, explorations of the use of certain ingredients and brewing methods, and information on selecting beers to enhance a culinary experience.

FOOD EVENTS

BULL CITY FOOD & BEER EXPERIENCE APRIL 10, 2016 bullcityexperience.com

a celebration of food & drink

TASTE 2016 APRIL 21-23, 2016 tastetheevent.com

Presented by Chapel Hill Magazine, Durham Magazine and Johnson Lexus, this three-day festival kicks off its third year with the Grand TASTE Experience at the Durham Armory with food and drink samples from some of the best restaurants and local artisans. Friday’s dinner celebrates the legacy of renowned Durham chef Scott Howell and his iconic restaurant, Nana’s.

And Saturday, families will head to Maple View Farm for an educational and fun afternoon featuring ice cream, a cookout, live music and face painting. A portion of the proceeds support the Food Bank of Central & Eastern North Carolina.

Stay updated with our events and food news by following us on Twitter – @tastetheevent!

BEER & BACON FEST APRIL 9, 2016 beerandbacon.com

Enjoy 75+ of your favorite international beers and wines paired with bacon dishes, plus a whole hog butchering class and live music. More than two tons of gourmet bacon from all over the country will be griddled on-site at Cary’s Booth Amphitheatre.

At the Durham Performing Arts Center, sample food from 30 Durham restaurants and beer from 30 premier breweries.

FARM TO FORK PICNIC JUNE 3-5, 2016 farmtoforknc.com

Don’t miss special dinners and events before the weekend culminates on Sunday with chefs and farmers partnering to create outstanding food pairings under a tent at the W.C. Breeze Family Farm in Orange County.

BEER, BOURBON & BBQ FESTIVAL AUGUST 5-6, 2016 beerandbourbon.com

Friday features a whole hog pig pickin’ and Saturday means sixty beers, 40 bourbons and a lot of BBQ to sample at the Booth Amphitheatre in Cary.

PEPPER FESTIVAL OCT. 2, 2016 pepperfestnc.org

Taste an abundance of pepper-themed dishes and drinks at Briar Chapel. Festivalgoers will also enjoy live music, DIY workshops and the crowning of the PepperFest King and Queen.

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

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FOOD EVENTS

WORLD BEER FESTIVAL DURHAM USUALLY HELD IN OCTOBER worldbeerfestival.com

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

BULL CITY RACE FEST & FOOD TRUCK RODEO USUALLY HELD IN OCTOBER bullcityracefest.com

Run one mile, five miles or a half-marathon – then restore your energy with the downtown food truck rodeo and beer garden.

TERRAVITA

A TASTEFUL AFFAIR

USUALLY HELD IN OCTOBER terravitaevent.com

USUALLY HELD IN OCTOBER OR NOVEMBER rmh-chapelhill.org

Sustainable food and drink is the focus of this multi-day event. There will be a classroom series, a grand tasting, and multiple dinners showcasing chefs, beverage producers and food artisans from across the Southeast.

Held at the Blue Zone at Kenan Stadium and benefitting the Ronald McDonald House of Chapel Hill, this food and beverage tasting event showcases plenty of local restaurants and food artisans and features a celebrity judging component. 

BE A PART OF OUR

THRIVING FOOD SCENE

20+ Reasons We Love Durham

durham

magazine

98 TASTE 2016

Sign up for the Durham Magazine and Chapel Hill Magazine newsletters and get the latest recipes and food news every week.

CHAPELHILL

M A G A Z I N E

DURHAMMAG.COM/SUBSCRIBE CHAPELHILLMAGAZINE.COM/SUBSCRIBE

Karen’s homemade toffee was always a special treat

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

Visit www.chapelhilltoffee.com to find your local retailer.

PHOTO BY KARLA TOWLE

Jacob Boehm and his team prep the next course during a Snap Pea Underground dinner at Peaceful River Farm. Customers commit to the events with unknown menus in locations kept secret until a couple days before the first course is served.

Eat It Up

Our roundup of culinary-centric experiences and entertainment

BIKER BAR NC

DURHAM SPIRITS COMPANY

This 14-person bicycle uses its riders, who can bring along wine or beer, for power while a bike captain steers. Tours begin and end at Bull City Burger and Brewery. bikerbarnc.com

Sign up for cooking and mixology classes like “Grilling 101” and “Spring Cocktail Party.” durhamspiritscompany.com

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

Foodies will especially love the Cooks & Books series, which has attracted superstar cookbook authors such as Sean Brock and Edward Lee. fearrington.com

THE COOKERY

LOMO MARKET

A state-of-the-art commercial food production facility that’s also an event space known for food-themed fundraisers. durhamcookery.com

More of a mobile market than a food truck, it sells local produce, meats and culinary goodies throughout the Triangle. lomomarket.com

DURHAM CENTRAL PARK

MIDWAY COMMUNITY KITCHEN

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

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

100 TASTE 2016

FEARRINGTON VILLAGE

FOOD EXPERIENCES

SNAP PEA UNDERGROUND

CHAPEL HILL FARMERS’ MARKET

Themed dinner events (nine or more courses) are presented in unique settings around the Triangle. snappeacatering.com

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

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

TASTE CAROLINA GOURMET FOOD TOURS Go behind the scenes to chat with chefs and artisans and enjoy delicious food during this culinary walking tour. tastecarolina.net

TOBACCO ROAD TOURS In addition to various Haunted Pub Crawls in Durham, the company offers a Raleigh culinary and culture walking tour, and 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

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

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

HILLSBOROUGH FARMERS’ MARKET Home Depot parking lot, Hampton Point Blvd. & N.C. 86, Hillsborough Saturdays, 8am-noon (April-Oct.), 10am-1pm (Nov.-March); 919-618-6069; hillsboroughfarmersmarket.org

SOUTHERN VILLAGE FARMERS’ MARKET Southern Village Green, Chapel Hill Thursdays, 3:30-6:30pm (May-Sept.); svfarmersmarket.com CHATHAM COUNTY

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

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

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

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FOOD EXPERIENCES

DURHAM COUNTY

CAROLINA BREWERY

DURHAM FARMERS’ MARKET

120 Lowes Dr., Ste. 100, Pittsboro Saturdays, 2pm; 919-545-2330; carolinabrewery.com

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

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

DURHAM DISTILLERY 711 Washington St., Durham Fridays: 6pm, 6:30pm, 7pm, 7:30pm; Saturdays: 4pm, 4:30pm, 5pm, 5:30pm, 6pm, 6:30pm 919-937-2121; durhamdistillery.com

FAIR GAME BEVERAGE CO. 220 Lorax Ln., Ste. 15, Pittsboro Fridays, 6pm and 6:30pm; Saturdays, 1:30pm and 2:30pm; 919-245-5434; fairgamebeverage.com

MYSTERY BREWING CO.

Brew & Spirit Tours

437 Dimmocks Mill Rd., Ste. 41, Hillsborough Saturdays, 1pm and 3pm; 919-697-8379; mysterybrewing.com

(Durham tour includes Bull City Burger and Brewery, Triangle Brewing Co. and Fullsteam. Also offers Raleigh tours.) Saturdays, 11:15am; 919-285-1228; beltlinebrewtours.com

PONYSAURUS BREWING CO.

BELTLINE BREW TOUR

BROTHERS VILGALYS SPIRITS CO. 803 D. Ramseur St., Durham Wednesdays, 4-7pm; Saturdays, 2-5pm; brothersvilgalys.com

BULL CITY BURGER & BREWERY 107 E. Parrish St., Durham Saturdays, 4pm; 919-680-2333; bullcityburgerandbrewery.com

BULL DURHAM BEER CO. 409 Blackwell St., Durham Open during Durham Bulls baseball season; bulldurhambeer.com

102 TASTE 2016

219 Hood St., Durham Tuesdays and Wednesdays, 5:30pm and 6pm 978-482-7701; ponysaurusbrewing.com

TOP OF THE HILL DISTILLERY 505 W. Franklin St., Chapel Hill Thursdays, 6:30pm; Fridays, 6pm and 7:30pm; most Saturdays, 4pm and 5:30pm; 919-699-8703; topodistillery.com

TRIANGLE BREWING CO. 918 Pearl St., Durham First and third Saturdays, 1:30pm; 919-683-2337; trianglebrewery.com 

Delivering Starts with Us!

7 Triangle Locations to Serve You! For a complete listing of banking offices throughout the Carolinas and Virginia, please visit our website.

NASDAQ:BNCN

bankofnc.com

SQUARE MEALS

Food, Trending

Follow some of our favorite Instagram accounts to get a glimpse of edible – and artful – creations “These purple top turnips make a great snack or side

when you simply slice them really thinly and saute

with oil, salt and pepper. Pick some up this Saturday!”

For what’s in season: Durham Farmers’ Market, @durhamfarmersmarket

“RAGÙ | Four pounds of stew beef dissolved into a

beautiful, delicious tangle of meat and tomatoes.

Spooned over some @melinaspasta linguine and showered with grated Parmesan, it was the perfect end to a dreary, drizzly, dreadful day.”

For inspired homecooked meals and the latest hot spots in town: Matt Lardie, @eatwritego

“Super excited about this new #pickle on the block!

Made with @fourleaffarm Korean radish, this slightly sweet & spicy fermented pickle is lighter and brighter than kimchi and has us eagerly anticipating spring / grilling on the back porch.”

For pickles & preserves: April McGreger, @preservingthesouth 

104 TASTE 2016

“It’s backkkk!! #ButternutSquashSoup #AllDayEveryday”

For info on cooking classes and what’s new in the store: Southern Season, @southernseason

ART FOR ANY TASTE Locally operated, GreatBIGCanvas.com offers a vast selection of art, ranging from stunning photography to beautiful abstracts, and even classic masterpieces. With over 500,000 images to choose from- including tools to create your own personalized artwork- we’re confident you’ll find something to complement your home or business.

A CRAFTED DINING

EXPERIENCE

Where Southern soul and Carolina spirit meet on every plate.

211 Pittsboro Street, Chapel Hill, NC 27516 • 919.918.2777 at The Carolina Inn • free parking • crossroadscuisine.com