P RESEN TED BY
THE TRIANGLE’S ULTIMATE FOOD GUIDE
2019
JOHNSON LEXUS
JOHNSON LEXUS
5839 Capital Blvd. Raleigh, NC 27616 (919) 877 - 1800 JohnsonLexusRaleigh.com
1013 Southpoint Autopark Blvd. Durham, NC 27713 (919) 433 - 8800 JohnsonLexusDurham.com
OF RALEIGH
OF DURHAM
DURHAM 604 Fernway Ave. 919-907-2656 RALEIGH 7713-39 Leadmine Rd. 919-846-5478 RALEIGH 2100 Hillsborough St. 919-268-8965 WAKE FOREST 1849 S Main St. 919-205-2500 CARY 525 New Waverly Pl. 919-653-7310
gonzatacosytequila.com
@Gonza_Tacos @gonzatacosytequila gonzatacosytequila
2019
THE TRIANGLE’S ULTIMATE FOOD GUIDE
What’s a dish you could eat for a week straight?
Vegan entrée from Goorsha will easily satisfy me for a week. The savory flavors are perfect for soaking a spongy injera. I have a soft spot for Ethiopian food.”
EDITOR Jessica Stringer CREATIVE DIRECTOR Kevin Brown
ADVERTISING Chris Elkins chris@chathammagazinenc.com
Kem Johnson kem@durhammag.com
SENIOR ART DIRECTOR Jean Carlos Rosario-Montalvo
Lauren Phillips
SENIOR GRAPHIC DESIGNER Keith Warther
Melissa Crane
Gobi Sukka from Viceroy because it is the perfect combination of crunch, comfort and spice.”
PHOTOGRAPHER Beth Mann AD TRAFFIC Lizzie Jones
EXECUTIVE MANAGING EDITOR Amanda MacLaren MANAGING EDITOR /BUSINESS EDITOR Michael McElroy
lauren@durhammag.com melissa@chapelhillmagazine.com
CORPORATE COO Rory Kelly Gillis CHAIRMAN Dan Shannon
Kale salad from Pizzeria Toro, Cobb salad from The Original Q Shack, pancakes from Guglhupf, miso soup from M Sushi and a Durham Distillery Conniption gin martini with a NanaSteak bluecheese-and-bacon-stuffed olive.”
VICE PRESIDENT OF PLANNING & DEVELOPMENT Ellen Shannon
EXECUTIVE EDITOR, CHATHAM MAGAZINE Matt White
VICE PRESIDENT OF FINANCE AND ADMINISTRATION Amy Bell
EDITORIAL ASSISTANT Hannah Lee
ADMINISTRATIVE AND EVENT ASSISTANT Caroline Kornegay
INTERNS Adam Phan, Cara Siliakus, Ellie Glass, James Dupree, Madison Nance, Parrish Alto
TASTE THE EVENT PRODUCER Joni Falvey
CONTRIBUTORS James Stefiuk
I could eat Brussels sprouts every day. They are my new french fries. I love the ones at Acme tossed in pepper jelly and the ones at Haw River Grill with a reduced balsamic glaze.”
SPECIAL PROJECTS MANAGER Wendy Smith DISTRIBUTION Elitegroup
A lot of my favorites I wouldn’t want to eat days in a row because they might lose their specialness. So that said, I think a dish I could eat over and over again would be Elmo’s “gluten-less” version of their Santa Fe Breakfast Bowl. It’s such a perfect combination of flavors that I literally order it for breakfast, lunch and dinner.”
Taste is published by Shannon Media Inc., the parent company of Chapel Hill Magazine, Durham Magazine and Chatham Magazine. 1777 Fordham Blvd., Suite 105, Chapel Hill, NC 27514 tel 919.933.1551 fax 919.933.1557 tastetheevent.com chapelhillmagazine.com durhammag.com chathammagazinenc.com
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Sophisticated farm to table dining in Downtown Carrboro, East Main Square
Lunch • Dinner • Brunch Patio • Wine • Cocktails
310 East Main St. Suite 140 Carrboro, NC
984.234.0054 oakleafnc.com
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Ricky Moore’s Seaweed Butter can be used to baste grilled fish and shellfish.
TASTE 2019 6
EDITOR’S LETTER
34
EAT, DRINK AND BE MERRY! Cooking classes, food halls, breweries and distilleries not to miss
CHEFS FEATURED IN THIS ISSUE
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KIDS IN THE KITCHEN A new local cookbook makes baking easy and fun
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FOOD HISTORY OF DURHAM The Museum of Durham History presents an extensive timeline on the growth of Durham’s food scene
FARM TO FOLKS Where to find an abundance of local produce
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SAVOR THE DATE Don’t miss these annual chances to eat and drink
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TRIED-AND-TRUE RECIPES Recipes for family gatherings, quick weeknight meals and special occasions
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LOCAL LOVE Chefs give a nod to some of their favorite items made here
345 Blackwell Street next to dPac on tHe american toBacco camPuS Closed Monday / Tues-Thurs 5-10pM / Fri & saT 5-11 pM sunday: BrunCh 10:30aM-2pM/dinner 4-9pM (919) 282-1183 or to book a reservation online & view our menu: www.nanasteak.com
STEAK, SEAFOOD, HOMEMADE PASTA & MORE teak, Seafood, Homemade PaSta & more SSTEAK , SEAFOOD, HOMEMADE PASTA & MORE
MATER MATTERS
T
he worst thing about being born in July was never getting to share cupcakes with my class in school. But years later, I wouldn’t trade my summer birthday, with its abundant sunshine and good weather, for anything. Another constant is it always falls around the Acme Tomato Festival, a weekend the restaurant once called, an “annual deep-fried, wide-eyed, rarified, belly-flop into summer in Carrboro.” I’ve spent one or two birthdays eating from the special tomato-centric menu, and I always order the tomato plate. Even if you don’t have a reason to celebrate, go for the hell of it. For our sixth annual Taste publication, we knew we wanted an eye-catching cover. We also wanted to parallel Taste the Event’s move to June this year and the abundance of prime summer produce available. We didn’t have to look too far before landing on that ode to the season: Acme’s tomato plate. Photographer Beth Mann captured it two ways: deconstructed (shown here) and the finished, final plate. And if tomatoes aren’t your jam, we have plenty more savory and sweet fare to devour in the stories and recipes on the following pages. Enjoy!
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JESSICA STRINGER EDITOR
The Cover Deconstructed Tomato Plate at Acme PHOTOGRAPHY BY BETH MANN
LIVE LIFE
unscripted
Discover Creative Cocktails & Comfort Food
With a focus on local and seasonal fare, Unscripted’s dining and restaurants offer our guests the best of the best in a comfortable, socially fluid environment. Soak up the sun poolside on The Patio with shareable finger foods and fun seasonal cocktails such as Unscripted’s delicious Frosé and oversized Moscow Mules.
A relaxed space with comfortable seating serving excellent coffee, craft cocktails and small plates that transforms from daytime café to late-night bar & lounge with live DJ.
202 CORCORAN ST. DURHAM, NC 27701
|
UNSCRIPTEDHOTELS.COM
2019
JEREMY BLANKENSHIP Crossroads Chapel Hill
RICKY MOORE Saltbox Seafood Joint
TYLER VANDERZEE NanaSteak
KEVIN CALLAGHAN Acme
MICK CARROLL Radius Pizzeria & Pub
ANNETTE COUNCIL Mama Dip’s
MICHAEL CHUONG elements
JOSÉ MIGUEL Gonza Tacos y Tequila
TAYLOR HALLEY ShackLife Hospitality
MICHAEL YATES Burger Bach
ANDY WILSON Squid’s
VINCENZO MARRONE Italian Pizzeria III
C. VARTAK Viceroy
ROB KINNEEN The Boot
ELIANE LOPES Flair Restaurant & Wine Bar and Tarantini Italian Restaurant
JASON CUNNINGHAM Washington Duke Inn & Golf Club
JAMES HUFF Babalu Tapas & Tacos
BRENDAN COX Sadie’s Southern and Oakleaf
OSCAR GNAPI Unscripted Hotel
SAM PAPANIKAS Bleu Olive
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Indian Cuisine & British Pub in Downtown Durham
335 WEST MAIN ST • DURHAM NC VICEROYDURHAM.COM
919.797.0413
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BROUGHT TO YOU BY
2 Grand Taste Experiences
BEER GARDEN | WEDNESDAY, JUNE 26 WINE GARDEN | THURSDAY, JUNE 27 6:00 PM VIP | 6:30 PM GENERAL ADMISSION AT THE DURHAM ARMORY New for 2019 Due to popular demand, “the culinary experience of the year,” as one guest described Grand Taste Experience, is expanding to a two-night, back-to-back celebration. In addition to 30+ dishes from the area’s best chefs and food artisans — the Wednesday Experience will emphasize craft beer while the Thursday Experience will highlight wine. Both nights will pack the Durham Armory with food, spirits, sweets, and live DJ entertainment. New for 2019 Upgrade your experience with a VIP ticket! Limited VIP tickets are available and grant early entry to the event as well as a VIP commemorative glass and a specialty pour. Grand Taste Experience is a sell-out every year, so make sure you get your tickets while they are still available.
THANK YOU TO OUR SPONSORS
TICKETS ON SALE NOW! GO TO TASTETHEEVENT.COM
5 Premium Culinary Events | June 26-30 TO BENEFIT
TICKETS ON SALE NOW! GO TO TASTETHEEVENT.COM
5 Events Over 5 Days | June 26-30 THANK YOU TO OUR SPONSORS
BROUGHT TO YOU BY
Speakeasy Nightclub
FRIDAY, JUNE 28 AT A SECRET LOCATION
Sneak into this speakeasy and sip on cocktails, snack on ‘20s-era hors d’oeuvres and dance the night away to a jazz band. Dressing up in your tails and flapper dresses is encouraged! You’ll be notified of the secret location and password 48 hours before the event by email. Shhh.
Southern Feast
SATURDAY, JUNE 29 AT WASHINGTON DUKE INN
Take your tastebuds on an edible exploration of Southern food heritage. Expect a multi-course ethnic menu from our favorite southern chefs, feasting tables, cocktails and wine, a historic overview and entertainment that will make this an evening to remember.
Boozy Brunch
SUNDAY, JUNE 30 AT CLOUDS BREWING
Your favorite meal of the weekend just got better! Brunch features sweet and savory food stations by five local chefs. And, to put the boozy in Boozy Brunch, expect an over-the-top Bloody Mary Bar with other daytime-cocktail options and locally crafted beer selections from Cloud’s Brewing.
TO BENEFIT
KIDS IN THE KITCHEN
A new local cookbook makes baking easy and fun
W
BY JESSICA STRINGER | PHOTOGRAPHY BY EVI ABELER PHOTOGRAPHY
riting a cookbook is no small feat, with countless revisions and tinkering with ingredient amounts until a recipe is perfect. Thankfully Hillsboroughbased blogger Charity Mathews had a recipe tester who was up for the task – her 9-yearold daughter, Phoebe. Charity says Phoebe personally made almost all of the recipes from her new book, “Super Simple Baking for Kids: Learn to Bake with over 55 Easy Recipes for Cookies, Muffins, Cupcakes & More!” “She’s quite an experienced baker for someone who’s 9, so she really likes it,” Charity says. Her younger kids – Estelle, 8, George, 6, and Violet, 4 – were helpful as well. “Sometimes George and Estelle did some of the testing,” Charity says. “Violet ate everything, but she didn’t really cook much because it’s out of her age range.” Her book is geared for kids ages 6 to 12. “Most 6-year-olds probably can’t read
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a recipe, so they would have some parental supervision, but the 12-year-olds could certainly just do it on their own,” Charity says. Charity, who spent a long career in publishing in New York City, also runs a food blog, Foodlets, featuring recipes tested on, not by, her kids. While Foodlets is “for busy families who care about having healthy eaters,” her book has a baking focus and includes some of her favorite recipes simplified for kids, from lemon bars to savory breads and snacks. “We really tried hard to whittle down the number of steps,” she says. “Even the ingredients – most things have less than 10 ingredients. There’s nothing you would need to get from mail order or a specialty food shop.” One byproduct of the book is equipping kids with the skills they need to cook in the future. Her book breaks down the methods with handy step-by-step photos for techniques such as leveling off a cup of flour. “Every parent just wants to feel like they’re doing a
The recipes are from “Super Simple Baking for Kids,” by Charity Mathews, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved.
LEMON AND BLUEBERRY PUFF PASTRY TART SERVES 8 PREP TIME 25 minutes BAKE TIME 1 hour TOOLS/EQUIPMENT Baking sheet Parchment paper or silicone baking mat Rolling pin Fork Dried beans or pie weights Large mixing bowl Whisk INGREDIENTS 1 sheet of puff pastry ¼ cup granulated sugar 1 large egg ¼ cup heavy cream Zest and juice of 1 lemon 1 pint blueberries 1 Heat the oven to 400 F. Line the baking sheet with parchment paper or a silicone mat.
good job, and if you can start teaching some of these life skills to kids early on, it actually works out great because they could be handy faster than you think,” she says. She’s seen dozens of kids master one of the more difficult cookbook recipes, Oreo Cupcakes, and post pictures of the finished product online. Phoebe even regularly prepares pancakes, waffles or scrambled eggs for her family. “She just makes breakfast every weekend because she wants to,” Charity says. “It ends up being a win-win once they kind of build up that sense of confidence.”
2 Bake the puff pastry. Remove puff pastry from the package and let it thaw on the counter for 15 minutes, just until soft. Using a rolling pin, flatten out any creases. Transfer the pastry to the prepared baking sheet. Fold over 1 inch of each edge to make a border (this will be the crust). Using the fork, poke the pastry all over, about 10 times. Place a second piece of parchment paper over the pastry and cover the center square with the dried beans or pie weights (don’t cover the edges). This will help the pastry stay flat during baking. Transfer the pan to the oven. Bake the pastry for 20 minutes. Remove the pan from the oven and let cool for 10 minutes. Keep the oven on.
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KIDS IN THE KITCHEN
3 Prepare the filling. In the large bowl, whisk together the sugar, egg, cream and lemon zest and juice until smooth. 4 Fill the tart. When cool, remove the dried beans or pie weights from the pastry. (Don’t throw them away. You can reuse them next time!) Pour the prepared filling into the empty crust. 5 Bake. Reduce the oven temperature to 300 F. Place the pan back into the oven. Bake the tart for 35-40 minutes, until the filling is set. 6 Add the blueberries. Remove the pan from the oven and let cool for 5 minutes. When cooled slightly, arrange the blueberries on top of the filling. 7 Let cool. Allow the tart to cool for 20 minutes before serving. This tart will keep in the refrigerator for up to 3 hours.
RAINBOW SPRINKLES WHOOPIE PIES MAKES 11 whoopie pies PREP TIME 20 Minutes BAKE TIME 10 Minutes
TOOLS/EQUIPMENT Stand mixer fitted with paddle attachment or mixing bowl and electric mixer Measuring cups and spoons Rubber spatula 2 baking sheets Parchment paper or silicone baking mats Cookie scoop or large spoon Spatula Wire racks 3 small bowls
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COME FOR THE ART STAY FOR LUNCH
Photo by @cheatdayeats 111 N Corcoran Street, Durham 919.956.6760 | CountingHouseNC.com Located at
DURHAM
KIDS IN THE KITCHEN
FOR THE COOKIES 1 cup (2 sticks) salted butter, very soft 1 cup granulated sugar 2 large eggs 2 tsp. vanilla extract ½ tsp. almond extract 3 cups all-purpose flour 1 ½ tsp. cornstarch 1 tsp. baking powder 1 tsp. baking soda ¾ cup candy sprinkles FOR THE FROSTING ½ cup (1 stick) salted butter, very soft 8 oz. (1 stick) cream cheese, at room temperature ½ cup powered sugar 1 tsp. vanilla extract Food coloring (your choice of 3 colors) 1 Cream the butter and sugar. In the mixing bowl, combine the butter and sugar. Beat on medium speed until light and fluffy, about 2 minutes, stopping to scrape down the sides of the mixing bowl with a rubber spatula if needed. 2 Add the wet ingredients. Add the eggs and the vanilla and almond extracts. Beat again until combined, about 1 minute. 3 Add the dry ingredients. Add the flour, cornstarch, baking powder and baking soda. Mix on low speed until the flour is completely incorporated, about 30 seconds. Using your hands, mix the sprinkles into the dough. 4 Chill the dough. Cover the bowl of dough with plastic wrap and refrigerate for at least 20 minutes. 5 Heat the oven to 350 F. Line the baking sheets with parchment paper or silicone mats. 6 Shape the cookies. Using a cookie scoop or large spoon, measure out 2 tablespoons of dough. Using the palms of your hands, roll the dough into a ball and place on the prepared baking sheet. Repeat with the remaining dough to make 22 total balls, spacing each ball about 2 inches apart. 7 Bake. Place the pans in the oven. Bake the cookies for
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8-10 minutes, until they look fluffy. Switch the position of the pans halfway through (move the top pan to the bottom, and vice versa; also rotate the pans back to front). TIP: ASK AN ADULT to help you rotate the pans in the hot oven. 8 Let cool. Remove the pans from the oven. Let the cookies cool on the baking sheets for 3-5 minutes. Using a spatula, transfer the cookies to the wire racks to cool completely. 9 Make the frosting. In a clean mixing bowl, whisk together the butter, cream cheese, powered sugar and vanilla. Divide the frosting into three bowls. Add 1 to 2 drops of your choice of food coloring to each bowl. Stir well. 10 Assemble whoopie pies. Spread the flat bottom of a cooled cookie with about 2 tablespoons of frosting. Cover with a second cookie to make a sandwich. Repeat with remaining cookies. Whoopie pies will keep in an airtight container at room temperature for up to 1 week in the refrigerator.
OLD-FASHIONED CHOCOLATE CAKE SERVES 10 PREP TIME 10 Minutes BAKE TIME 35 Minutes
TOOLS/EQUIPMENT 2 (9-inch) round cake pans Measuring cups and spoons Stand mixer fitted with paddle attachment or mixing bowl and electric mixer Wooden spoon Rubber spatula Microwave-safe bowl Wire rack INGREDIENTS 2 Tbsp. salted butter 1 ¾ cups flour, plus 2 tsp. for dusting the pans 2 cups granulated sugar 1 cup unsweetened cocoa powder 1 ½ tsp. baking powder 1 ½ tsp. baking soda 1 tsp. salt
KIDS IN THE KITCHEN
2 large eggs 1 cup buttermilk ½ cup vegetable oil 2 tsp. vanilla extract 1 cup hot water Yellow food coloring FOR THE FROSTING 1 cup chocolate chips (semi-sweet or milk chocolate) 1 cup full-fat Greek yogurt 1 Heat the oven to 350 F. Grease the inside of the cake pans with the butter. Sprinkle 1 teaspoon of flour into each pan and shake until the pan is completely coated with flour. Discard any excess flour. 2 Add the dry ingredients. In the mixing bowl, combine the sugar, 1 ¾ cups of flour, cocoa, baking powder, baking soda and salt. 3 Add the wet ingredients. Add the eggs, buttermilk, oil and vanilla. Beat the mixture for 2 minutes, until smooth. 4 Finish mixing. Add the hot water. Using a wooden spoon, stir until the water is just incorporated, about 5 times. 5 Bake. With a rubber spatula, divide the batter evenly into the prepared pans. Transfer the pans to the oven. Bake the cakes for 30-35 minutes (rotating the pans halfway through), until a toothpick inserted into the center comes out clean. 6 Let cool. Remove the pans from the oven. Let the cakes cool in the pans for about 10 minutes. To remove the cakes from the pans, gently run a butter knife around the outer edge of each cake. One at a
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time, carefully invert each layer onto the cooling rack and let cool completely, about 1 hour. 7 Make the frosting. While the cake is cooling, make the frosting. Pour the chocolate chips into the microwavesafe bowl. Heat in the microwave for 30 seconds. Pause for a few seconds and then heat for another 30 seconds. Using the spatula, stir well. If needed, heat for an additional 15 seconds, until the chocolate is completely melted. Set aside to cool slightly, about 5 minutes. Mix in the yogurt until the frosting is smooth and evenly colored. 8 Decorate. Transfer one of your cooled cakes to a cake stand or platter. Using a knife, cover the top with about ½ cup of the frosting. Then carefully place the remaining cake on top. Use the remaining frosting to cover the top and sides of the cake. This cake will keep in an airtight container in the refrigerator for up to 1 week.
“Come see why life’s better at the Bach!” • New Zealand pasture-raised beef and lamb • • Mid-Atlantic raw bar • Roasted oysters • PEI mussels • • Sautéed seafood • Organic cage-free chicken • • Black bean patties • Fresh-cut fries • Small plates • • Salads • Southern Hemisphere wines • • Seasonal cocktails • 30 Craft beers on tap • • 16 Bach-made dipping sauces •
(919) 973-4416 THEBURGERBACH.COM THE SHOPS AT ERWIN MILL - 737 NINTH STREET, DURHAM Burger Bach - Durham @BurgerBach #BurgerBach
MUSEUM OF DURHAM HISTORY PRESENTS
FOOD HISTORY OF DURHAM 1849
1886
Dr. Bartlett Durham provided land for a railroad station. Local farmers sold crops at Durham’s Station.
The Durham City Market was located beside City Hall. White and African American vendors rented market stalls to sell meat and other agricultural goods.
NEW DURHAM FLAVORS
By the 1920s the makeup of Durham was beginning to change. Construction began on Duke University and Hospital in 1928, and newcomers came from all over for jobs building and operating the new campus. This included a small but growing international community; the 1930 census listed that 361 out of 45,000 Durham residents were born outside of the United States.
Immigrants brought new flavors and food traditions to Durham. A 1927 article in the Durham Morning Herald reported that 75 of the 80 Greeks living in Durham were engaged in the restaurant business. Early international restaurateurs also had to take into account enduring Southern tastes. The Oriental restaurant, established in 1938 and operated by Der Wo, served Chinese and American food.
1930s
1950s
Home demonstration agents and the Durham Women’s Advisory Board started the Curb Market at the Farmers’ Exchange building.
In an act later referred to as “vertical integration,” Evans’ United department store removed the seats and raised the lunch counter to avoid the requirement to have segregated seating.
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FOOD HISTORY
1956
1957
The Brinkleys opened King’s Red and White at N. Roxboro and Club Blvd. In 2015, King’s is Durham’s oldest locally owned grocery. Others include La Superior and Los Primos.
On June 23, seven African Americans led by Reverend Douglas E. Moore challenged segregation by entering the Royal Ice Cream Parlor instead of using the outside window.
GREENS
For enslaved African Americans in North Carolina, greens supplemented rationed food. Enslaved men and women foraged for wild greens or grew them in their own gardens during very limited free time. Some enslaved gardeners sold greens to their neighbors.
CORNBREAD
Maize, or corn, has been grown in North Carolina for thousands of years. Native Americans baked bread by open fires and shared this method with European settlers and enslaved African Americans. Enslaved people were given cornmeal as a regular ration. Cornbread and hush puppies have remained a constant on dinner tables across the South, providing sustenance in lean times.
TACOS & PUPUSAS
In the mid-1990s, Durham’s Hispanic population was about 2,000 people. Since then, the population has grown to more than 38,000, about 14 percent of the city’s population. The growth of the Hispanic population has changed Durham economically, culturally and socially. Today there are dozens of Hispanic restaurants, groceries, bakeries and food trucks serving diverse Durham customers. Latinos in Durham come from many places in Central and South America and bring many different food traditions to their new home.
1960
1963
After several days of Durham restaurant sit-ins, Dr. Martin Luther King Jr. made his speech to “fill up the jails” at White Rock Baptist Church on February 16.
Over 4,000 demonstrators converged on Howard Johnson’s restaurant. Protests, community effort and political leadership from the newly elected mayor, Wense Grabarek, led to the integration of more than 50 restaurants and businesses.
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GOOD IS GOOD, Y’ALL! Al’s Burger Shack Named 2018 Best Burger Joint in America by TripAdvisor
Shacklife Hospitality Restaurants & Bars
516 W. Franklin St. / 708 Market St. Chapel Hill / Southern Village 919.904.7659 / 919.914.6694
109 W. Main St., Carrboro 919.240.7700
50050 Governors Dr. Chapel Hill 919.240.7700
FOOD HISTORY
1971
1986
A group of 50 Duke students founded The People’s Intergalactic Food Conspiracy. It became the Durham Co-op Grocery, which closed in 2009. In 2015 the Durham Co-op Market opened on West Chapel Hill Street.
Ben and Karen Barker opened Magnolia Grill and went on to become the first Durham chefs to win James Beard awards. Other gourmet food restaurants in Durham followed, many relying on ingredients from local farmers.
BARBECUE
For hundreds of years, people in North Carolina have roasted pigs over coals. Native peoples in North America and the Caribbean used the method and Spanish colonists named it “barbacoa.” Before the Civil War, Southerners ate an average of five pounds of pork for every pound of beef. Pigs were low-maintenance, convenient food sources. This was especially important in North Carolina, which was poorer than neighboring Virginia and South Carolina.
1998 Durham’s Farmers Market began in the gravel parking lot of the old Durham Bulls stadium on Morris Street. The South Durham Farmers Market opened in 2012 on the corner of Highway 55 and Sedwick Road.
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Barbecue was too much trouble for everyday home cooking, but it was a mainstay at political rallies and social celebrations. Pitmasters for these social events opened their own stands after World War I. As cars became affordable, barbecue joints multiplied along roads and developed into the restaurants we know today. Two styles of North Carolina barbecue are common in Durham. Eastern-style dates back to colonial days: whole-hog and flavored with red and black peppers. Lexington-style evolved later, around the late 1800s, in the western part of the state. Followers of this style only roast the shoulders of the pig and include tomato in the sauce.
NORTH CAROLINA
LIGHT TOMATO
VINEGAR & PEPPER
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FARM TO FOLKS Where to find an abundance of local produce PHOTOGRAPHY BY BETH MANN
OUR FARMERS MARKETS ORANGE COUNTY CARRBORO FARMERS MARKET
301 W. Main St., Carrboro; Saturdays, 7 a.m.-noon (April-Oct.), 9 a.m.-noon (Nov.-March); Wednesdays, 3-6 p.m. (mid-AprilOct.); carrborofarmersmarket.com
CHAPEL HILL FARMERS MARKET
201 S. Estes Dr., Chapel Hill; Saturdays, 8 a.m.-noon (April-Nov.), 9 a.m.-noon (Dec.-March); Tuesdays, 3-6 p.m. (April-Nov.); thechapelhillfarmersmarket.com
SOUTHERN VILLAGE FARMERS MARKET
Southern Village Green, Aberdeen Dr., Chapel Hill; Thursdays, 4-7 p.m. (May 3, 2019 until seasonal weather allows); southernvillage.com
CHATHAM COUNTY
ENO RIVER FARMERS MARKET
CHATHAM MILLS FARMERS MARKET
144 E. Margaret Ln., Hillsborough; Saturdays, 8 a.m.-noon (April-Nov.), 10 a.m.-noon (Dec.-March); enoriverfarmersmarket.com
480 Hillsboro St., Pittsboro; Saturdays, 8 a.m.-noon (April-Oct.), 10 a.m.-1 p.m. (Nov.-Jan.); chathammillsfarmersmarket.com
HILLSBOROUGH FARMERS MARKET
FEARRINGTON FARMERS MARKET
430 Waterstone Dr., UNC Hospitals Hillsborough Campus; Saturdays, 8 a.m.noon (April-Oct.), 10 a.m.-noon (Nov.-March); hillsboroughfarmersmarket.org
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East Camden, Fearrington Village; Tuesdays, 4-6 p.m. (April-Thanksgiving); fearringtonfarmersmarket.com
Angelina Koulizakis-Battiste buys all the ingredients herself from local farms and markets to make her Greek and Southwest-inspired creations at Angelina’s Kitchen in Pittsboro.
PITTSBORO FARMERS MARKET
Main Street Station, 287 East St., Pittsboro; Thursdays, 3-6 p.m. (yearround); pittsborofarmersmarket.org
DURHAM COUNTY DUKE FARMERS MARKET
Duke Medicine Pavilion Greenway, outside of the Trent Semans Center for Health Education; Fridays, 11 a.m.-2 p.m. (April 26-Sept. 27); hr.duke.edu/wellness/farmers-market
DURHAM FARMERS MARKET
Durham Central Park, 501 Foster St.; Saturdays, 8 a.m.-noon (AprilNov.), 10 a.m.-noon (Dec.-March); Wednesdays, 3-6 p.m. (mid-Aprilmid-Oct.); durhamfarmersmarket.com
DURHAM ROOTS FARMERS MARKET
Brightleaf Square, 905 W. Main St.; Saturdays, 9 a.m.-noon (April-Nov.); durhamroots.org
SARAH P. DUKE GARDENS MOBILE MARKET & CSA DROP-OFF
Duke Gardens upper parking lot, 420 Anderson St.; Tuesdays, 4-6 p.m. (April-Oct.); hr.duke.edu/wellness/farmers-market
Rachel and Stella Goolsby shop for flowers at the Fearrington Farmers Market.
SOUTH DURHAM FARMERS MARKET Greenwood Commons Shopping Center, 5410 Highway 55; Saturdays, 8 a.m.-noon (April-Oct.), 9 a.m.-noon (Nov.-March); southdurhamfarmersmarket.org
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ON THE FARM
If you can’t make it to one of our local markets and still want that fresh, local produce on your dinner table, there are several farms and businesses here that have started CSAs (community supported agriculture) and produce boxes, some with missions that extend beyond just helping the customer and the farmer. Here are just a few:
CROPS BY KIDS
Each Ungraded Produce box is about 30-50% cheaper than grocery store prices, and there is no upfront cost to join. You just pay box by box. “Because we buy and sell this produce that would otherwise go unsold, we can help the average American household save $250 per year on their produce,” Courtney says. Ungraded Produce also donates its surplus produce each week to local food pantries like the Durham Tech Community College pantry. “We typically donate a couple hundred pounds of produce each week and will continue to increase our donation amount as our company grows,” Courtney says. Find more information at ungradedproduce.com.
Join a CSA that supports Durham Public Schools (DPS) students. The Hub Farm has a studentrun model that recruited four volunteer student interns last summer from Northern High School to run the CSA alongside Hub Farm staff. LITTLE FARM, BIG DREAMS “We are there to teach and guide, but the Born-and-raised Durhamite Dave Henderson had students complete all the tasks,” says Ashley farmed for about 10 years, Meredith, program first at Four Leaf Farm coordinator at the farm. in Rougemont and then “Each week they rotate managing a small-scale through four leadership PIEDMONT FARM TOUR urban farm in Chicago roles – animal care, Every April that focused on specialty sanitation, harvesting carolinafarmstewards.org/pft crops for high-end local and packing/recording restaurants and a weekly – working together to Load up a car with your friends farmers market. He and complete the CSA before and family this Earth Day his wife, Caitlin Law, lunchtime. In the afternoon, weekend and tour 41 local, decided to return to North they have the opportunity sustainable farms to discover Carolina to start their own to try their hand at other the delicious meat, dairy, fruits farm, and Red’s Quality farm responsibilities, and veggies produced right Acre came into existence including added-value here in the Piedmont. in 2015. “Dave went to products (this is led by Chicago with the goal of Peter Brodksy, head of learning as much as he the culinary department could, [and then] return at Northern, helping home and grow for his community,” Caitlin says. students make pesto and pickles and the like for They grew on one acre that first season and CSA customers) and even beekeeping. They also have grown to two acres of production, utilizing have the opportunity to participate in the weekly all organic and sustainable practices, having farmstand – a hands-on way to learn about been Certified Naturally Grown (a peer-reviewed entrepreneurship, marketing and agribusiness.” certification process for small farmers) – for the past two seasons. Apart from their CSA, they UGLY DELICIOUS also sell wholesale to Weaver Street Market and Ungraded Produce is on a mission. To get Durham restaurants. “ugly” produce – atypically sized, shaped or Red’s CSA is comprised of about 50-60 colored, but still high-quality – into the hands members a season (April-October) with a variety of consumers in order to fight food waste and of share options in order to make it sustainable, improve food access in our area. The subscriptionaccessible and enjoyable for members. This year, based produce delivery service bridges the gap Red’s has drop-off locations in Watts-Hillandale between this under-appreciated produce and and at the farm, off Mount Sinai Road on the people who need it. “Every year, 20% of the fruits border of Durham and Orange County. “We [also] and vegetables grown in the U.S. go unpicked do a bi-weekly drop off at Big Spoon Roasters for or unsold due to being ‘ugly,’” says founder their staff, who receive an annual CSA stipend, Courtney Bell. “From there, this produce rots and as well as a bi-weekly CSA at Carolina Friends generates greenhouse gases. Meanwhile, millions School for the staff and families,” Caitlin says. of Americans lack access to a convenient and affordable source of fresh produce.”
30 taste — 2019
ON THE FARM
A FEW OF OUR FAVORITE FARMS 1870 FARM
M&M ALPACA FARM
CEDAR GROVE BLUEBERRY FARM
MAPLE VIEW AGRICULTURAL EDUCATIONAL CENTER
An educational farm offering classes, summer camp, birthday parties, fishing and farm tours, as well as the Farmstand, which sells fresh eggs and seasonal produce. 1224 Old Lystra Rd., Chapel Hill; 1870farm.com Pick fresh organic blueberries, fish in the pond and enjoy a picnic. 105 Persimmon Hill Ln., Cedar Grove; cedargroveblueberry.com
CELEBRITY DAIRY
Stay at the 300-acre farm’s bed-and-breakfast inn, explore bird-watching walking trails, tour the Goat Hilton, which houses the farm’s goats, and taste the delicious goat cheese. 144 Celebrity Dairy Way, Siler City; celebritydairy.com
ELODIE FARMS
The tobacco-turned-goat dairy farm boasts more than 17 acres of pasture, including tobacco barns, a lake and a small herd of dairy goats. 9522 Hampton Rd., Rougemont; elodiefarms.com
FEATHER VILLAGE FARM
The 10-acre family-run business specializes in growing fresh fruit and herbs, and as the name suggests, is also a popular bird hangout. 1433 Major Hill Rd., Snow Camp; feathervillagefarm.com
HERNDON HILLS FARM
Pick your own blueberries, blackberries and muscadine grapes fresh from the vine. 7110 Massey Chapel Rd., Durham; herndonhillsfarm.com
THE HUB FARM
A 30-acre farm, forest and outdoor aquatic learning center that features hands-on activities for children, workshops, tours and volunteer experiences. 117 Milton Rd., Durham; thehubfarm.org
HUX FAMILY FARM
Relax with goat yoga and meditation classes, enroll your children in goat reading therapy and bond with the horses through horsemanship lessons at the 4-acre farm. 1923 Shaw Rd., Durham; huxfamilyfarm.com
LAVENDER OAKS FARM
Walk through fields of lavender where you can pick and learn how to grow it, picnic under the outdoor covered Pavilion Barn and shop the farm’s handmade lavender products. 3833 Millard Whitley Rd., Chapel Hill; lavenderoaks.farm
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Watch and learn about alpacas on a farm tour, take classes in the studio and shop from a wide display of products. 7084 U.S. Highway 64 W., Pittsboro; mmalpacafarmofnc.openherd.com
Learn about sustainable agricultural life through interactive classes on topics such as the milking process, soil composition and water filtration, insect anatomy and more. Center also offers hayrides and guided barnyard tours. 3501 Dairyland Rd., Hillsborough; mapleviewagcenter.com
PERKINS ORCHARD
Durham’s largest and oldest fruit stand boasts a vast selection of seasonal produce and dairy products for sale, in addition to Christmas trees and fruit edibles. 5749 Barbee Road, Durham; perkinsorchard.com
PRODIGAL FARM
Meet the goats, learn about the cheese-making process and sample the cheese through open house days and goat festivals. Field trips and group tours are available. 4720 Bahama Rd., Rougemont; prodigalfarm.com
SMITH’S FAMILY FUN FARM
Pick pumpkins from the vine, ride a tractor around the farm and shop for Christmas trees. Activities, such as storytime with Santa, vary depending on the season. 1715 St. Marys Rd., Hillsborough; 919-619-2145
STROUDS CREEK FARM
Explore the creek, play with the animals and learn how to ride a horse. Also offers summer camp, after-school childcare, birthday parties and horse boarding. 1600 Friendship Ln., Hillsborough; stroudscreekfarm.com
WALLER FAMILY FARM
Pick fresh strawberries and visit the farm animals. Vegetables and flowers also available for purchase. 5030 Kerley Rd., Durham; wallerfamilyfarm.com
WOODCREST FARM
Tour the family farm, shop for fresh meat and produce, and take classes in cheesemaking, blacksmithing and more. 5604 Dairyland Rd., Hillsborough; woodcrestfarmnc.com – compiled by Adam Phan
EAT, DRINK AND BE MERRY! Cooking classes, food halls and breweries and distilleries not to miss BLUE DOGWOOD PUBLIC MARKET
Located just off Franklin Street, this indoor market features permanent food vendors and other rotating pop-up vendors from Chocolatay Confections to Pizzelle Bakery to Vegan Flava Cafe. 306 W. Franklin St., Chapel Hill; 919-717-0404; bluedogwood.com
THE BUZZ CAFE AT THE CHATHAM MARKETPLACE
As you wander the aisle of Pittsboro’s co-op grocery store, stop by the cafe in back for unique dishes with ingredients sourced from the store’s fresh and local offerings. Don’t miss the occasional ramen night specials! 480 Hillsboro St., Pittsboro; 919-542-2643; chathammarketplace. coop
C’EST SI BON! COOKING SCHOOL
Cooking classes, baking classes and culinary travel for adults, families and kids both in Chapel Hill and in Europe. 1002 Brace Ln., Chapel Hill; 919-302-5715; cestsibon.net
Coco Bean Vegan Market, the Triangle’s first all-vegan market, opened in early 2019. PHOTO BY ANNA-RHESA VERSOLA FOR TAMARA LACKEY PHOTOGRAPHY
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2019 — taste 35
FOOD EXPERIENCES Olivia Jooste and Sydney Simon use cookie cutters and rolling pins to make ornaments out of a mixture of applesauce and cinnamon at a Southern Season cooking class. PHOTO BY BETH MANN
DURHAM CENTRAL PARK
Signature events include food truck rodeos and Meals from the Market. 501 Foster St., Durham; durhamcentralpark.org
DURHAM SPIRITS COMPANY
Sign up for cooking and mixology classes like “Cooking with Herbs” and “Southern Pie.” 3222 Old Chapel Hill Rd., Durham; 425-463-5430; durhamspiritscompany.com
FEARRINGTON VILLAGE
Eateries include sophisticated cuisine at The Fearrington House Restaurant; wine, coffee, baked goods and sandwiches at The Belted Goat; and pizza at the seasonal Roost Beer Garden. Foodies will especially love the wine classes and Cooks & Books series, which has attracted big name cookbook authors. 2000 Fearrington Village Center, Pittsboro; 919-542-2121; fearrington.com
MIDWAY COMMUNITY KITCHEN CHATHAM BEVERAGE DISTRICT
On the refurbished grounds of an old industrial plant, stroll under strings of bistro lights between tasting rooms of three Chatham small-batch producers. Try the Flying Pepper Vodka and Apple Brandy at Fair Game Beverage Co., a Highway 64 Barrel-Aged brew at Chatham Cider Works and the warmth of a Honeyed Blackberry at Starrlight Mead. 220 Lorax Lane #15, Pittsboro; chathambeveragedistrict.com
COCO BEAN VEGAN MARKET
Tucked into the back of Coco Bean Coffee Shop & Cafe, this market includes a wide selection of pantry items, refrigerated and frozen foods and hard-to-find gourmet vegan products, plus some gluten-free and allergy-friendly foods and plantbased cookbooks. 1114 Environ Way, Chapel Hill; 919-883-9003; cocobeancoffeeshop.com
DURHAM FOOD HALL
This open food hall concept offers a collection of two bars and ten mini eateries that range in cuisine, but all have an overarching dedication to sustainability and local food sourcing. 530 Foster St., Ste. 1, Durham; durhamfoodhall.com
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This community/commercial kitchen offers cooking classes and hosts pop-up markets and community dinners. 505 W. Rosemary St., Chapel Hill; midwaycommunitykitchen.com
OASIS FRESH MARKET AND DELI
A new addition to downtown Siler City, Oasis features a market with local, farm-fresh products, from produce to poultry, a kitchen serving daily specials and even an outdoor beer garden. 117 S. Chatham Ave., Siler City; 919-395-2080; oasisfreshmarket.com
SNAP PEA UNDERGROUND & CATERING
Themed dinner events (featuring multiple creative courses) sourced from seasonal produce that are presented in unique settings around the Triangle. The locations are kept secret until just days before the event, and tickets usually sell out within hours of their release. 919-619-3618; snappeacatering.com
SOUTHERN SEASON
A destination for finding specialty food items, the gourmet retailer also has a restaurant (Weathervane Restaurant & Patio) and a cooking school. University Place, 201 S. Estes Dr., Chapel Hill; 919-929-7133; southernseason.com
FOOD EXPERIENCES
Botanist & Barrel is Orange County’s first winery and cidery. PHOTO BY BETH MANN
TROLLEY PUB
Explore Durham on a BYOB, pedal-powered, eco-friendly, pub-crawling trolley, stopping at downtown breweries, pubs and restaurants on the way. 919-300-7111; trolleypub.com/durham
BREWERIES & DISTILLERIES BOTANIST & BARREL
TASTE CAROLINA GOURMET FOOD TOURS
Go behind the scenes to chat with chefs and artisans and enjoy delicious food during these culinary walking tours hosted in Chapel Hill/ Carrboro and Hillsborough, plus cities and towns across North Carolina such as Raleigh, Durham, Greensboro, Winston-Salem and Wilmington. 919-237-2254; tastecarolina.net
TOBACCO ROAD TOURS
In addition to various pub crawls and bar walks in Durham and Raleigh (including a haunted option), the company offers culinary and culture walking tours in both locations, as well as a Raleigh craft cocktail tour. 300 Fayetteville St., Ste. 1918, Raleigh; 919-371-2653; tobaccoroadtours.com
TRIANGLE FOOD TOUR
A casual-yet-educational way to sample food from a cross section of locally owned restaurants throughout Chapel Hill, as well as Durham, Raleigh and Cary. 919-623-4873; trianglefoodtours.com
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Just up the road from downtown Hillsborough is Orange County’s first winery and cidery. Botanist & Barrel crafts a variety of ciders, sours and dry fruit wines using techniques from wine-making, brewing and mixology. Visitors can spend the day picking blueberries (season runs June to August) or tasting cider, wine, local craft beer and prepared foods, all in a scenic farm setting. 105 Persimmon Hill Ln., Cedar Grove; 919-644-7777; botanistandbarrel.com
BARREL CULTURE BREWING AND BLENDING
This brewery produces 100% oak-fermented, rustic fruit-driven ales like Pink Starburst and Pineapple Island Punch. 4913 S. Alston Ave., Durham; 919-908-9659
THE BROTHERS VILGALYS SPIRITS COMPANY
Offerings include Krupnikas, a traditional Lithuanian style of spiced honey liqueur, plus four liqueurs called Zaphod, Beebop, Beatnik and Jabberwock, all flavored with whole botanicals, herbs and spices. 803 Ramseur St., Ste. D Durham; 919-617-1746; brothersvilgalys.com
SEASONAL SEAFOOD FRESHLY COOKED GOOD FISH
THAT’S THE HOOK
2 DURHAM LOCATIONS
2637 DURHAM-CHAPEL HILL BLVD. 919.237.3499 | 608 NORTH MANGUM ST. 919.908.8970 SALTBOXSEAFOODJOINT.COM
FOOD EXPERIENCES
BULL CITY BURGER AND BREWERY
Creators of many different styles of ales and lagers, you can usually find the Parrish Street Pale Ale or the Bryant Bridge Gateway Golden Ale on tap, but check in at different points in the seasons for special variations of IPAs, stouts, pilsners and more. And try the Durhamer Ale! 107 E. Parrish St., Ste. 105, Durham; 919-680-2333; bullcityburgerandbrewery.com
CAROLINA BREWERY
Boasting the slogan “first in flavor,” this Chapel Hill mainstay has been brewing beer since 1995 and has expanded their distribution across North Carolina and two other states. Their Sky Blue Kolsch Ale, Oatmeal Porter, Flagship IPA and Copperline Amber Ale are all Great American Beer Festival award-winners and are amongst five beers that they serve year round. They also have a made-from-scratch kitchen featuring North Carolina-focused foods like local burgers, house-smoked barbecue, seafood and more. 120 Lowes Dr., Ste. 100, Pittsboro and 460 W. Franklin St., Chapel Hill; 919-545-2330 (Pittsboro), 919-9421800 (Chapel Hill); carolinabrewery.com You might not imagine that exercising and alcohol go hand in hand, but the trend of grabbing a drink post-workout can be found across Durham – like here, at Bull City Ciderworks with yoga instructor Jessica Collette. PHOTO BY BETH MANN
CHATHAM CIDER WORKS
This Pittsboro-based small-batch hard cider company uses North Carolina apples and works with local growers to make its Highway 64, Backyard Blend and First Flight ciders. Find them in bottles and kegs throughout the Triangle, or schedule a tour at the cidery itself. 192 Lorax Ln., Pittsboro; lashleyroad@yahoo.com; chathamciderworks.com
BULL CITY CIDERWORKS
Six cider year-round mainstays include the Off Main, Sweet Carolina (made with local honey), Cherry Tart (Montmorency cherries), Smooth Hoperator (dry hopped), Rhize Up! (fresh ginger) and Orange You a Hippie (sweet orange peel and hibiscus flowers), plus seasonal varieties that include ingredients like cranberries, habanero peppers and cinnamon. 305 S. Roxboro St., Durham; 919-237-2357; bullcityciderworks.com
BULL DURHAM BEER CO.
In 2015, the brewery began pouring at its location on the ballpark’s main concourse. It was the first beer company located at a minor league baseball stadium. Though recently sold to Raleigh’s R&D Brewing, the beer will still be brewed and served in the stadium. 409 Blackwell St., Durham; 919-744-3568; bulldurhambeer.com
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CLOUDS BREWING
Hailing from Raleigh, this American-style restaurant and brewery with a German flair opened in Durham in fall 2016. It’s home to 40+ rotating taps with local and craft beer, including its own German-inspired brews – plus bar bites every day and brunch on the weekends. 905 W. Main St.; 919-251-8096; cloudsbrewing.com
DURHAM DISTILLERY
Specializing in gins – under the flagship name, Conniption, they have an American Dry and a Navy Strength – plus a line of liqueurs: a chocolate made with Videri chocolate, a coffee made with Slingshot coffee and a mocha that combines the two. In 2017, they also launched a cold-distilled cucumber vodka, which they canned in a vodka and soda form alongside a canned gin and tonic in 2018, the same year they were named the No. 1 Best Craft Gin Distillery in the U.S. by USA TODAY. 711 Washington St., Durham; 919-937-2121; durhamdistillery.com
C H E F - D R I V E N , LO C A L FA R E I N D U R H A M , N C
a unique neighborhood eatery offering chef-driven cuisine with over 80% of our foods sourced from local farms, ranches and fishmongers
8 1 2 8 R E NA I S S A N C E P K W Y # 1 1 4
1 8 r e s t a u ra nt g ro u p . c o m
DURHAM, NC
Please visit our additional restaurants
919.316.1818
ď‚‚ ď…
FOOD EXPERIENCES Ariyah Chambers April, Chanel Chambers, J. Lee Ariansen Teixeira and Alex Teixeira catch up over a pint in The Glass Jug Beer Lab’s beer garden. PHOTO BY BRIANA BROUGH
GLASS JUG BEER LAB
This craft beer and wine store has been around for close to five years, but an expansion in 2018 brought with it a nanobrewery and outdoor beer garden. The store boasts more than 20 taps, with a few dedicated to their own small-batch, experimental beers. While the draft list is always changing, you simply have to try one of their own unconventional beers, like the Tomatillo and Lemon Basil Pi Gose with tomatillo, lemon basil and sea salt. 5410 Highway 55, Ste. V, Durham; 919-813-0135; glass-jug.com
GRAYBEARD DISTILLERY
DURTY BULL BREWING CO.
Barrel-aged, sour and hoppy brews like their imperial rice IPA, brewed using 300 pounds of rice in the mash. Chosen by Beer Advocate as one of the 34 Best New Breweries in the U.S. in 2016. 206 Broadway St., Ste. 104, Durham; 919-688-2337; durtybull.com
FAIR GAME BEVERAGE CO.
Fair Game’s small-batch rums, brandies and vodka make for true Southern craft spirits. As a winery and a distillery, they offer a selection of North Carolina wines at their on-site tasting room. Fair Game’s spirits are available at ABC stores across the state. 220 Lorax Ln., Ste. 15, Pittsboro; 919-245-5434; fairgamebeverage.com
FULLSTEAM BREWERY
The frontrunner of the “plow-to-pint” movement, brewing both traditional and experimental beers that incorporate locally farmed goods, heirloom grains and seasonal botanicals. Also offers small plates, sandwiches and bar snacks. All three beers Fullsteam submitted for the 2018 Good Food Awards were chosen as finalists, making it the only North Carolina brewery finalist and the only brewery nationwide to receive three finalist nods. 726 Rigsbee Ave., Durham; 919-682-2337; fullsteam.ag
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The largest grain-to-glass distiller in North Carolina, Graybeard uses a process perfected by the owner’s Irish ancestors over the past seven centuries to create Bedlam Vodka, their flagship spirit, with a unique sweet floral nose and notes of vanilla. They recently opened their doors to tours and were named one of the 10 best vodka brands in the world by Liquorista in 2018. Bedlam also was awarded Double Gold status and named one of the Fifty Best Domestic Vodkas by The Fifty Best publication. 4625 Industry Ln., Durham; 919-622-3238; bedlamvodka.com
HI-WIRE BREWING CO.
This new taproom is Hi-Wire’s first outside of Asheville. It consists of 8,844 square feet of interior space, as well as a 1,678-square-foot outdoor covered patio and beer garden. There are full-sized shuffleboard courts, soccer pool, table tennis and more. The bar’s 24 taps feature the brewery’s full lineup of beers, including yearround, seasonal, specialty, sours and one-offs, as well as wine, local cider and guest taps from neighboring breweries. 800 Taylor St., Ste. 9-150, Durham; 828-738-2448; hiwirebrewing.com
HONEYGIRL MEADERY
Hand-crafted meads – wines made with honey using botanicals and flowers – ranging in flavors from blueberry and strawberry to orange blossom, lavender and ginger. They offer tastings in their tasting room and at the Durham Farmers Market. 105 Hood St., Ste. 6, Durham; 919-399-3056; honeygirlmeadery.com
The Place to Be!
CHAPEL HILL FAVORITE FOR 39 YEARS BEST PHILLY CHEESE STEAK IN THE TRIANGLE!
ITALIAN PIZZERIA III
FOR CATERING OF ANY OCCASION, PLEASE GIVE US A CALL! 508 WEST FRANKLIN STREET, CHAPEL HILL
919 968 4671 • italianpizzeria3.com
FOOD EXPERIENCES
MYSTIC FARM & DISTILLERY
Reserve a tour time or a class to witness the production of Mystic Bourbon Liqueur, Heart of Mystic Bourbon Whiskey and their newest offering: Mystic 57 Navy Strength Gin. 1212 N. Mineral Springs Rd., Durham; whatismystic.com
PONYSAURUS BREWING
Specializes in putting a new twist on traditional recipes of various styles of beer including IPAs, Scottish ale and imperial stouts. Grab some of your favorite salty and sweet snacks for just $1, or even order some food to use on one of the outdoor grills you can reserve. 219 Hood St., Durham; 844-369-7669; ponysaurusbrewing.com
STARPOINT BREWING
Explores premium malts and time-honored brewing techniques to craft lagers and ales for beer lovers. Their seven-barrel facility is a colocated space with Beer Study. Here they serve these local brews for visitors to enjoy in their lounge area, complete with arcade games. 2501 University Dr., Durham; starpointbrewing.com
STARRLIGHT MEAD
Join them for tastings of award-winning meads like Honeyed Blackberry and free tours. Mead Day is celebrated the first Saturday in August. 130 Lorax Ln, Pittsboro; 919-533-6314; starrlightmead.com
STEEL STRING BREWERY
Inspired by the agricultural bounty of the North Carolina Piedmont and the funky, free-spirited vibes of Carrboro, Steel String brews popular offerings such as the No Quarter Coffee Stout and Atlantic Beach Pie Gose. 106A S. Greensboro St., Carrboro; 919-240-7215; steelstringbrewery.com
TOP OF THE HILL BREWERY
FOR THE WINE LOVERS CHAPEL HILL WINE COMPANY
Offers a wide variety of rare and unique wine and features new bottles during weekly tastings. 2809 Homestead Rd., Chapel Hill; 919-968-1884; chapelhillwinecompany.com
GLASSHALFULL
The attached wine shop features nearly 300 wines from small producers in France, Italy, Spain, Austria and other areas with exceptional Old World-style wines. 106 South Greensboro St., Carrboro; 919-967-9784; glasshalfull.net
HILLSBOROUGH WINE COMPANY
Located in downtown Hillsborough, this store features a bottle shop and a wine station that holds 12 bottles of wine, keeping them at the perfect temperature and preserved with Argon gas so every sip is just as fresh as a newly opened bottle. 118 S. Churton St., Hillsborough; 919-7324343; chapelhillwinecompany.com
HOPE VALLEY WINE & BEVERAGE Community-driven, neighborhood wine, beer and mixology store. 4711 Hope Valley Rd., Ste. 4E, Durham; 919-403-5200; hopevalleywineandbeverage.com
WINE AUTHORITIES
21st-century wine shop focused on small, familyowned estate wineries. Limited selection of fewer than 500 wines, all less than $50. 2501 University Dr., Durham; 919-489-2884; wineauthorities.com
TOPO’s brewery, established in 1996, is the first establishment in the South to have a full-time, cask-conditioned ale program on-site. Their award-winning brews included the UNC-themed Frank Graham Porter, Kenan Lager and Old Well White. 100 E. Franklin St., 3rd Floor, Chapel Hill; 919-929-8676; thetopofthehill.com
THE WINE CELLAR
TOP OF THE HILL DISTILLERY
Wine store and wine bar offering flights, small plates and more. 307 S. Roxboro St., Durham; 919-748-4115; thewinefeed.com
The first organic distillery in the deep South, TOPO Distillery makes award-winning vodka, gin, whiskey and rum right on Franklin Street. Tours available most Fridays and Saturdays. 505 W. Franklin St., Chapel Hill; 919-699-8703; topodistillery.com
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South Durham wine shop in Sutton Station offering wine specials, a calendar of events and more. 5850 Fayetteville Rd., Ste. 102, Durham; 919-806-3111; winecellarnc.com
THE WINE FEED
TOTAL WINE
3615 Witherspoon Blvd., Durham; 919-489-5082; totalwine.com
SAVOR THE DATE Don’t miss these annual chances to eat and drink
TRIANGLE RESTAURANT WEEK
SCIENCE OF WINE
Every January & June trirestaurantweek.com
Usually held in February lifeandscience.org
Twice a year, this weeklong celebration of culinary excellence has participating restaurants offering special three-course menu options and fixed pricing, creating a great opportunity for both residents and visitors to indulge in the finest cuisine in the area. In 2019, the June dates are June 3-9.
Learn from the experts how soil and sun affect the color and flavor of wine or just enjoy samples during this wine, cheese and chocolate-filled evening at Durham’s Museum of Life and Science.
TRIANGLE WINE EXPERIENCE Usually held in February trianglewineexperience.org For more than 25 years, this event has been thrilling vino enthusiasts with a grand gala, an auction in Raleigh and dinners that pair Triangle restaurants with some of the world’s finest wines.
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BULL CITY FOOD & BEER EXPERIENCE Usually held in March bullcityexperience.com Held at the Durham Performing Arts Center, the event features food samples from more than 30 of Durham’s finest restaurants and beer tastings from 30 breweries. Attendants also have access to the DPAC stage featuring live music and additional samples.
TASTE 2019 June 26-30, 2019 tastetheevent.com Presented by Johnson Lexus and created by Chapel Hill Magazine, Durham Magazine and Chatham Magazine, this celebration of food and drink kicks off with the Grand Taste Experience & Beer Garden on Wednesday (June 26) at the Durham Armory. It’s “the culinary experience of the year,” as one guest described the night of tastings from the best local chefs, artisans and beverage purveyors. On Thursday (June 27), guests can attend a second night of the Grand Taste Experience – more of what you’d expect plus a wine garden tent. Sneak into the speakeasy – secret location to be announced – on Friday (June 28) to sip on cocktails and snack on Roaring ’20s hors d’oeuvres. On Saturday (June 29) at the Washington Duke Inn & Golf Club, guests will take their tastebuds on an edible exploration of Southern food heritage with a multi-course meal from our favorite southern chefs. The weekend winds down on Sunday (June 30) with a Boozy Brunch at Clouds Brewing and sweet and savory food stations by five local chefs and a bloody mary bar.
PHOTO BY BRIANA BROUGH
RODEO ON ROSEMARY
SPACE CAMP
Usually held in March downtownchapelhill.com
April 25, 2019 lifeandscience.org
Enjoy the spring weather with offerings from more than a dozen food trucks in downtown Chapel Hill on East Rosemary Street between Henderson and North Columbia streets.
Learn all about space and space travel from local NASA and JPL ambassadors, enjoy themed cocktails from local bars and distilleries, launch a rocket, challenge your friends in trivia and even ride a real-life gyroscope at the Museum of Life and Science.
BEER & BACON FEST Usually in April beerandbacon.com “Bottoms up, bacon down” with 75 craft beer options and bacon from across the country, plus 15 restaurants offering tastes at the Booth Amphitheater in Cary.
DURHAM BLUES & BREWS May 18, 2019 durhambluesandbrewsfestival.com North Carolina’s best craft breweries offer 12-oz. pours as nationally-known musicians and on-site food trucks come together to support local charities and programs in the Exchange Club of Greater Durham’s annual festival.
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FOOD EVENTS
WORLD BEER FESTIVAL RALEIGH
ADULT SUMMER CAMP
SUMMER 2019 worldbeerfestival.com
June 13 and July 25, 2019 lifeandscience.org
This event features plenty of samples, plus beer appreciation, explorations of brewing methods and information on selecting beers to enhance a culinary experience.
Journey back to your childhood summer camp experience with friendship bracelets, archery, climbing walls and s’mores, all while enjoying your favorite adult beverage. Hideaway Woods, Farmyard, Butterfly House, and Train will be open for the event at the Museum of Life and Science.
KITCHEN’S ANNIVERSARY Late May through June 24, 2019 kitchenchapelhill.com
PICKLEFEST
The French bistro in Chapel Hill celebrates its anniversary each June with events culminating in their annual anniversary multi-course wine dinner, this year on June 24. The monthlong series includes lobster rolls with sparkling wine each Tuesday, special wines by the glass each week, and “random acts of Kitchen” where the staff gives customers free food, drinks or even T-shirts.
June 23, 2019 rickhousedurham.com
FARM TO FORK PICNIC
TOMATO FESTIVAL
June 2 and Sept. 5, 2019 farmtoforknc.com
July 11-14, 2019 acmecarrboro.com
Farmers pair up with restaurants and beverage purveyors to create unique, farm-to-table samples during the annual picnic at Fearrington Village. The fall date features a guest speaker and discussion.
Acme goes through a few hundred pounds of tomatoes during its eighteenth year of showcasing some of the Carrboro Farmers Market’s best produce.
The fifth annual pickle-packed tasting event and marketplace will showcase North Carolinamade products from pickle vendors near and far, including locally crafted kombucha and kimchi. Sample some of the Triangle area restaurants’ unique pickle dishes as well as pickle-flavored beers at The Rickhouse.
Chefs turn out spectacular bites when they pair up with farmers at Farm to Fork Picnic in June. PHOTO BY BECCI AMES
48 taste — 2019
DAMN GOOD FOOD
919.929.2263 ACMECARRBORO.COM
FOOD EVENTS
PORK, PICKLES AND PEANUTS July 20, 2019 dukehomestead.org Celebrate North Carolina food culture and history with this extremely tasty event including barbecue and pie contests. Venture back in time at the Duke House where costumed interpreters will demonstrate historical cooking methods.
BEER, BOURBON & BBQ FESTIVAL August 2-3, 2019 beerandbourbon.com Beer, bourbon, music, cigars and barbecue. Admission includes a sampling glass for “all-youcare-to-taste” beer and bourbon at this Cary fest.
Keyana Bourne and Aniya Bourne of Crumbs produce vegan pastries and desserts. PHOTO BY DANIEL TURBERT | THE SENTIENT PROJECT
TRIANGLE VEGFEST August 17-18, 2019 trianglevegfest.com Triangle Vegfest is a two-day event that includes a lineup of presenters discussing the benefits of a plant-based lifestyle at the Durham Arts Council, followed by a host of vendors at the Durham Armory the following day.
THROWBACK THURSDAY September 5, 2019 lifeandscience.org Dance the night away with hits from the ‘70s, ‘80s, ‘90s and early 2000s at the Museum of Life and Science. Sample food and drinks from local establishments while enjoying crafting, Harry Potter and Star Wars viewings, and themed games.
PEPPER FESTIVAL September 22, 2019 pepperfestnc.org Pair barbecue with beer and bourbon at this annual festival in Cary. PHOTO BY KELLEY BENNETT
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Taste an abundance of pepper-themed dishes and drinks at this annual downtown Pittsboro event celebrating sustainable agriculture. Festival goers enjoy live music, DIY workshops, kids’ activities and the crowning of the Pepper Fest King & Queen.
FOOD EVENTS
A TASTEFUL AFFAIR October 6, 2019 rmhch.org Eat, drink and give at the 29th annual foodie event featuring over two dozen of the finest dining and beverage establishments from around the Triangle. Held at the Blue Zone at Kenan Stadium on UNC’s campus, this evening of tastes and sips benefits the Ronald McDonald House of Chapel Hill.
FILM FEST 919 October 9-13, 2019 filmfest919.com Get an early look at some of the most anticipated films of awards season and meet the artists behind them while celebrating the best in local cuisine and fun. 2019’s film lineup to be announced in the fall.
WORLD BEER FESTIVAL DURHAM Usually held in October worldbeerfestival.com Sample beer from more than 80 breweries in downtown Durham at the 24th annual festival, plus beer appreciation, explorations of brewing methods and information on selecting beers to enhance a culinary experience.
TERRAVITA October 16-19, 2019 terravitaevent.com Sustainable food and drink is the focus of this multiday festival held in Chapel Hill. There will be a classroom series, a grand tasting and multiple dinners showcasing award-winning chefs, farmers and producers from across the Southeast.
Drink up the view – and beer samples – at World Beer Festival Durham each fall. PHOTO BY HANNAH LEE
SCIENCE OF BEER October 17, 2019 lifeandscience.org Your favorite North Carolina brewers will serve up samples while scientists school you on the how’s and why’s of beer making and drinking. In addition to exploring 65,000 square feet of indoor hands-on exhibits at the Museum of Life and Science in Durham, you’ll get to enjoy Gateway Park, Magic Wings Butterfly House and the Dinosaur Trail outside.
2019 — taste 51
FOOD EVENTS
BULL CITY RACE FEST & FOOD TRUCK RODEO October 20, 2019 bullcityracefest.com Enjoy the fall weather at the seventh annual world-class running event for one mile, five miles or a half-marathon. Then, restore your energy with delicious eats from a food truck rodeo and beer garden downtown.
NC FRESH CATCH DURHAM Usually held in late fall ncfreshcatch.com Durham’s leg of this statewide concert series held at Durham Central Park in the fall features all things fresh – seafood, music and beer – in celebration of the richness of North Carolina’s natural and creative resources.
SKJAJA BEACH SHACK BOIL Usually held in November skjajafund.org SKJAJA Fund’s annual Beach Shack Boil combines a delicious low-country boil with live music and a silent auction.
CHESTNUT FESTIVAL November 2, 2019 stroudscreekfarm.com Come out for some family fun at Strouds Creek Farm with hayrides, pony rides, a bounce house, jump-rope making, face painting, animals, food and drink vendors and more. Roasted chestnuts will be available for purchase as well as raw chestnuts by the pound.
SIP & SAVOR November 3, 2019 sipandsavornc.com Sip wine from 30 wineries across the globe and savor food from 30 restaurants around the Triangle during this journey through the NC foodie scene at the Durham Performing Arts Center.
PHOTO BY BRIANA BROUGH
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PHOTO BY BETH MANN
FOOD EVENTS
Acme’s chef Kevin Callaghan preps a pig during Salt & Smoke. PHOTO BY ZOË DEHMER
SALT & SMOKE November 9, 2019 acmecarrboro.com Load up on southern eats with whole heritage hog barbecue, raw oysters, local booze and live music during Acme’s seventh annual event. This event brings together the best local farmers, musicians, brewers, fishermen, cooks and craftsmen for an afternoon outdoors at Rock Quarry Farm.
SAUSAGEFEST Usually held in November Meat lovers are invited to taste and stock their fridge with locally crafted sausages from their favorite restaurants and butcher shops. The event held at The Rickhouse benefits Durham’s atrisk youth via nonprofit organization, LIFE Skills Foundation.
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THE CAROLINA INN HOLIDAY MARKET December 8, 15 and 22, 2019 carolinainn.com Come for the donuts and caramel apples and leave with some wonderful gifts, including chocolates, at this Sunday afternoon market at The Carolina Inn.
DURHAM VILLAGE HOLIDAY MARKET December 15-17, 2019 At this second annual event at The Rickhouse, sample independent food, beverage and craft producers while you complete your shopping list. Each night will have a bar and a different food truck vendors for you to enjoy.
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TRIED-AND -TRUE Chefs share recipes that have never let them down PHOTOGRAPHY BY JAMES STEFIUK
LOWCOUNTRY RED RICE
By Jeremy Blankenship of Crossroads Chapel Hill
This is a side dish that is very popular along the coastal region of North Carolina and South Carolina. I learned to make it while living in Charleston 20 years ago and still make it all the time. It’s a great side dish for pork and fish, or you can be like me and just eat it on its own!” MAKES 4 QUARTS 10 bacon slices cut into small ribbons 1 yellow onion, diced 1 large green bell pepper, diced 4 celery stalks, diced 1 Tbsp. chopped garlic 1 Tbsp. Tabasco 1 pint Alta Cucina tomatoes, chopped 1 qt. tomato juice from canned tomatoes 1 qt. water or chicken stock 1 qt. parboiled rice Salt to taste Render the bacon until crispy and add in the vegetables and garlic. Cook until tender. Add the Tabasco, chopped tomatoes, tomato juice and stock. Bring to a simmer, add rice and stir.
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Bring back to a simmer and cover on low heat for 20 minutes. Take off heat and let it steam for 5 minutes. Fluff rice with a fork into a pan and season with salt.
SEAWEED BUTTER
By Ricky Moore of Saltbox Seafood Joint In the spirit of a classic compound butter, this is my go-to condiment that is easy to make, and it can be stored in the freezer. This highly seasoned butter can be used to baste grilled fish and shellfish as well as tossed in a hot bowl of noodles and vegetables to fortify the broth.” MAKES 2 CUPS ¼ cup white miso 2 sticks unsalted butter, softened 1 Tbsp. furikake (Japanese rice seasoning) 1 Tbsp. lemon zest 2 Tbsp. ground nori 2 tsp. green Tabasco 2 tsp. Asian hot mustard Stir all ingredients in a bowl until combined.
D
RECIPES
SWEET CORN SPOONBREAD By Tyler Vanderzee of NanaSteak
Originally from Nebraska (the Cornhusker State), I have seen corn prepared many different ways. When I moved to North Carolina in 2008, I was introduced to southern spoonbread. Every time I had it though, it only seemed like a moister cornbread. After many tries, I came up with a recipe that was light and fluffy, more like a corn soufflé. In the summer, I like to get my corn from Brinkley Farms at the Durham Farmers’ Market. Take advantage of the season to stock up. You can easily clean the corn off the cob, saving the cob to make stock and freezing both for use over the rest of the year.” 3 cups chicken or vegetable stock (corn stock is best) 2 Tbsp. rendered bacon fat (substitute butter if desired) 2 Tbsp. butter 1 tsp. fresh thyme, picked and chopped ¼ tsp. cayenne pepper 2 tsp. salt
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¼ tsp. ground pepper 2 cups polenta or Brinkley Farms grits (Available at Durham Farmers’ Market) 3 cups sweet corn, frozen or fresh 2 cups milk 2 cups all-purpose flour 1 Tbsp. baking powder 2 eggs, separated tsp. cream of tartar Heat oven to 375 F. In a 4-quart pan, combine stock, fat, butter, thyme, cayenne, salt and pepper. Bring ingredients to a boil and add polenta slowly while constantly whisking. Reduce to a simmer, stirring occasionally for 3-5 minutes. Remove polenta from heat to cool while you combine the corn, milk, flour, egg yolks and baking powder in a large mixing bowl. In a separate bowl, whip egg whites and cream of tartar to soft peaks. Mix polenta with corn and milk mixture then gently fold in whipped egg whites a third at a time. Place mixture in buttered 9x13 pan, cover with foil and bake for 40 minutes. Spoonbread is ready when toothpick inserted into center comes out clean.
bleu
live
Mediterranean
Bistro
1821 Hillandale Road, Durham
919.383.8502 • bleuolivebistro.com 1/2 price bottles of wine every Thursday bleuolivebistro @bleuolivebistro Private Dining Room Now Open for Dinner • Outdoor Seating
RECIPES
1 sweet Vidalia onion, minced 2 Tbsp. cider vinegar ¼ cup sugar, plus 2 tsp., divided 1 ¾ cup Duke’s mayonnaise ¼ cup yellow mustard 1 Tbsp. Dijon mustard cup sweet or dill relish, drained (I like dill relish with hamburgers and sweet relish with fish) 1 ½ cup celery, thinly sliced 8 hard-boiled eggs 5 lb. farmers market potatoes (Yukon Gold potatoes will do) Salt, pepper and hot sauce to taste Optional: Paprika or hot, chopped bacon All best if made ahead. DRESSING Place minced Vidalia onion into a shallow, nonreactive bowl. Add vinegar and 2 teaspoons sugar and mix well. Set aside for 15 minutes. In a glass bowl, mix Duke’s, mustards, relish and sugar. Set aside. Stir together onion-vinegar mixture with celery and rest of dressing. EGGS
BLUE RIBBON POTATO SALAD
Bring a pot of water to a boil and cook eggs for 12 minutes. Remove from water and place in an ice bath to stop the cooking process. Once cool, peel and chop eggs using an egg slicer. Cover and refrigerate.
By Kevin Callaghan of Acme
POTATOES
It’s so nice to have dynamite potato salad in the refrigerator, especially in the spring and summer. It makes dinner so easy and so good. Add a quickly grilled pork chop, some sliced summer tomatoes and chilled, sliced cucumber and onions in vinegar, and you are set. Simple and delicious.”
Heat oven to 300 F. Cut potatoes into uniformly sized cubes. Bring a large pot of water to a boil. Season liberally with salt (the water should taste like the sea). This is crucial. Then add potatoes all at once and cook until done. This should take about 15-20 minutes (size of cubes will determine cook time). But checking occasionally is smart as overcooked potatoes are the downfall of most potato salads. When ready, remove from water and drain in a colander. Then spread potatoes evenly on a sheet pan and place in oven for 10-15 minutes. The point is to dry the potatoes and give them better texture
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Bringing Chapel Hill Tradition to your table
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RECIPES
in the salad. Check at 10 minutes to see if the potatoes are ready. Remove potatoes from the oven and let cool for 10 minutes.
then scooping it back with your fingers, kneading it together. You can’t overwork this type of dough so don’t stress it. If not using a food processor, put the flour and salt in a medium-size bowl. Put a well in the center ASSEMBLY of the flour mixture. Crack the egg into the well, drizzle olive oil in and use a fork to mix it together. In a large bowl, fold potatoes, dressing and When the ingredients are just coming together, chopped eggs together. Do not overmix and move the dough onto your lightly floured surface tragically mash the potatoes. You want good bites and start kneading it as described above. of potato in the salad. Season with salt, pepper Heat the oil in a 10-inch pan on medium-high and hot sauce to taste. Refrigerate covered for heat. When it’s shimmering, add the tomatoes, several hours or until cool. onions and garlic. Cook, stirring regularly until the Garnish with paprika or hot, chopped bacon. onions soften. Add the zucchini and let it cook, stirring regularly, for about 2-3 minutes or until the zucchini is softened. You can add any other FAST FRESH PASTA & SAUCE veggies you like at this By Mick Carroll of Radius point and add salt and Pizzeria & Pub pepper to taste. Add the basil at the very end and 1 cup 00 flour or bread I started making let it cook for about 1 flour this recipe a lot minute. Turn off the heat 2 large eggs (the fresher when I first met Kate and set aside. the better!) and then when we had Bring water to a boil 1 Tbsp. extra-virgin cold our twin boys. Every time in a large pot; you can pressed olive oil (the we make it, the whole family comes add salt to the water if highest quality you together for a good meal that's easy to you like. have) make. It's versatile – you can add any When your dough Pinch of kosher salt leftovers you have in the fridge into forms a smooth ball, 3 Tbsp. extra-virgin olive your sauce; especially any leftover roast add a little more flour to oil chicken, pork tenderloin or shrimp. Our your surface and your 1 qt. cherry tomatoes, cut boys love making this pasta too – and rolling pin. Begin rolling in half because the dough is very forgiving, the dough out evenly 1 small onion, finely diced in all directions until it’s little kids can make it or you can step 1-2 Tbsp. minced garlic approximately ⅛-inch away from it and it's grand.” 1 small or medium thick or less. The thicker zucchini, diced the dough, the longer it Assorted diced takes to cook. Once your vegetables such as dough is very thin, fold mushrooms or the dough in half, then again in half twice more. broccoli if desired Roll the dough out very thin again. If you only roll 1 tsp. salt (or more to taste) it out once, that’s fine. Then roll the dough up into ¼ tsp. pepper one long roll, like you’re rolling up a poster. Cut ½ cup fresh basil torn or sliced into ribbons the dough to the desired size widths of ⅛-inch to ½ cup shredded Parmesan ¼-inch thick, giving you long strips. Separate your strips with floured hands and when your water If using a food processor, combine the flour, eggs, is at a rolling boil, add pasta. If you used bread olive oil and salt together into the processor’s flour, your pasta will cook in 3-4 minutes. If you container using the blade attachment. Pulse used 00 flour, it can cook in 45-90 seconds. Strain for 10-15 seconds or until the ingredients are pasta from the water, put in the skillet with the incorporated. If the dough is still wet, add 1 sauce and toss. Add Parmesan and serve. teaspoon of flour at a time until it’s a drier (not wet) consistency. Take the dough out of the container and knead it with your hands on a lightly floured surface. Using the heel of your hands to push it down,
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The Triangle’s Premier Bar and Restaurant Builder Durham Food Hall The Oak House M Pocha Ilili Hospitality Lemonshark Poke Bulldega Pokeworks Mad Hatter Quickly Tea House Fount Coffee DeeLuxe Chicken Captain Cookie County Fare Rocky Top Caterinig Dean’s Kitchen Only Burger Sam’s Quik Stop Eastcut Sandwich Bar
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919-797-2527 gatewaybuildco.com
RECIPES
SAUSAGE CASSEROLE
By Annette “Neecy” Council of Mama Dip’s Breakfast has always been a favorite meal of mine, especially on the weekend when there is time to prepare and enjoy a delicious breakfast casserole.” SERVES 8 2 cups breadcrumbs 1 lb. bulk sausage, browned and crumbled 1 lb. sharp cheddar cheese, grated 6 eggs, beaten 2 cups milk Heat oven to 350 F. In a 9x13 baking dish, layer the breadcrumbs and sausage and top with cheese. In a bowl, combine eggs and milk. Pour mixture over the layers in the baking dish. Bake for 30-40 minutes until firm.
AHI TUNA TOSTADA
By José Miguel of Gonza Tacos y Tequila
This Ahi Tuna Tostada is the right combination of fresh and tangy flavors. It’s a light meal but a mouthful for your senses.” 1 lb. ahi tuna (diced to ½-inch pieces) 1 pinch of salt Juice from 1 lime 4 oz. ponzu sauce 1 tsp. red pepper flakes 4 scallions, divided 4 oz. mayonnaise 3 oz. Sriracha 1 tsp. sesame seed oil (optional) 12 taco tortillas (fried or you can buy the tostadas) 1 avocado, diced ¼ cup green part of scallions, chopped 1 Tbsp. sesame seeds, toasted In a bowl combine tuna, salt, lime juice, ponzu sauce, red pepper flakes and white part of the scallions and mix well. Let mixture marinate for 2-3 minutes. Prepare the spicy mayo by mixing mayonnaise, Sriracha and sesame seed oil. Build the tostadas by putting marinated tuna on top followed by the avocado. Drizzle some of the spicy mayo and garnish with the green part of the scallions and toasted sesame seeds.
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VIET FRESH SUMMER ROLLS By Michael Chuong of elements
The Viet Rolls are a very traditional, classic fresh dish. However traditional, it is very versatile in that you can make it accommodate any type of food preference. Vietnamese people will fill the rice paper with any types of proteins and vegetables, herbs such as mint or Thai basil that really bring out the freshness. The rice paper rolls are a beautiful, easy preparation to make for guests to enjoy. Be sure to use fresh and colorful ingredients to make your presentation pop!” SERVES 8 4 oz. peanut butter 4 tsp. red curry paste 4 oz. hoisin sauce 2 grilled chicken breasts, sliced in long strips 1 tsp. lemongrass, finely chopped Salt and pepper to taste Vegetable oil 8 sheets of rice paper Medium bowl of warm water 8 bibb lettuce leaves 8 pieces cucumber sticks 1 cup bean sprouts 8 cooked shrimp, split in halves FOR PEANUT SAUCE Add peanut butter, red curry paste and hoisin sauce to a small saucepan and let simmer on medium heat. Add water for desired consistency. Set on low to keep warm. This can be made in advance and reheated for serving. ASSEMBLY Marinate chicken in lemongrass, salt, pepper and a little oil. Grill until cooked through. Dip rice paper in warm water, and set flat on clean space. Lay bibb lettuce, cucumber stick, bean sprouts, chicken and 2 slices of shrimp on rice paper. Fold bottom corner over ingredients, fold in both sides, then continue rolling through. Serve with warm peanut sauce.
Local Favorites, Local Flavors C H A P E L H I L L R E S TA U R A N T G R O U P
Restaurant & Oyster Bar
C H R G
C AT E R I N G
MEZ CONTEMPORARY MEXICAN
CHRG Catering Menu at ChapelHillRestaurantGroup.com 919-941-1630 | events@chapelhillrestaurantgroup.com
RECIPES
PUB SHACK MAC
By Taylor Halley of ShackLife Hospitality
I grew up eating mac and cheese. I always thought if you didn’t love Kraft, then you didn’t love mac and cheese. So when I started to cook, I thought ‘Why not perfect my own?’ After many years, many cheeses, many preparations and major influence from my wife, here you go!” 1 whole yellow onion 8 cloves 4 bay leaves 1 qt. heavy cream 1 qt. whole milk ½ cup butter 1 cup all-purpose flour 1 lb. shredded smoked Gouda 1 lb. shredded Muenster
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6-8 drops Tabasco 1 Tbsp. black pepper Salt to taste 1 lb. macaroni pasta Cut onion in half perpendicular to the stem and stud 4 cloves and 2 bay leaves in each half (known as onion pique). Add studded onion, heavy cream and whole milk to pot and steep on low heat for 30 minutes. In a separate pan melt butter, add flour and cook for about 3-5 minutes and set aside (do closer to end of steeping of onion/milk mixture). Remove onion, bay leaves and cloves. Bring mixture slowly to boil and carefully whisk in roux (flour mixture), constantly stirring until mixture comes back to a boil. Turn to low heat and whisk in cheese about a cup at a time (each time making sure cheese is melted) until mixture is smooth and remove from heat. Season with black pepper, Tabasco and salt. Cook pasta (about 5 minutes) and add to cheese mixture. Taste and season if needed. Serve and enjoy!
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JENNY BARBER
RealtorÂŽ, Broker
919-624-9532 JennyBarber.com
RECIPES
SPICY SHRIMP
By Michael Yates of Burger Bach After almost six years with Burger Bach, when asked what my favorite dish is, I always say the Spicy Shrimp. With burger in the name, most people are thrown off until they taste the dish. The sauce is so simple yet delivers big flavors. I will even make just the sauce to use on eggs or pasta at home when entertaining and it always exceeds my guests’ expectations. Reduce the sauce a bit more than how we serve it at the restaurant, and it is a great pairing for shrimp and grits.”
In medium-large pot, add 2 tablespoons salt and a sprinkle of olive oil to water. Bring water to boil. Add pasta and cook 8-9 minutes or until al dente. Drain pasta and set aside. In medium-large sauté pan over medium heat, saute garlic in olive oil until lightly brown. Add tomatoes, tomato sauce, basil and water. Add salt and pepper to taste. Cook and stir over medium heat until tomatoes are soft and sauce is reduced. Take wooden spoon or spatula and gently mash the tomatoes. Stir. Stir penne into the freshly made tomato sauce and serve. Garnish with fresh basil.
2 Tbsp. olive oil 2 tsp. minced shallots 2 tsp. minced garlic 6 sliced jalapeño rings 1 ½ pureed chipotle peppers in adobo sauce 6 wild-caught shrimp 4 oz. heavy whipping cream ¼ tsp. black pepper ¼ tsp. kosher salt 1 Tbsp. finely chopped cilantro
OYSTERS ROCKEFELLER CASSEROLE
In a saute pan over medium heat, warm up oil, shallots, garlic, jalapeños and chipotle peppers. Cook until fragrant. Add in the shrimp and sear on one side. Flip the shrimp in the pan and add the heavy cream. Cook and reduce the cream slightly. Season with salt and pepper. Once the cream has reduced, add in the cilantro. Toss to combine.
SERVES 12
PENNE VESUVIO
By Vincenzo Marrone of Italian Pizzeria III
This is a popular, 'tried-and-true' dish at Italian Pizzeria III. In Italy, Penne Vesuvio is served several times a week – it’s delicious, has fresh ingredients and easy to prepare. Buon Appetito!” SERVES 4-5 3 Tbsp. salt, divided 4 Tbsp. olive oil, plus a sprinkle for pasta water 1 ¼ lb. penne pasta 3 garlic cloves, chopped 15 Roma tomatoes, cut into quarter pieces 1 cup tomato sauce 7 basil leaves, thinly sliced, plus more to garnish 5 oz. water 1 tsp. black pepper, to taste
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By Andy Wilson of Squid’s
This delicious Rockefeller dish is great for parties when you don’t have individual oyster shells on hand or prefer a different presentation.”
½ cup white wine 1 ½ pints freshly shucked oysters, reserving liquor (the oyster’s juice) 1 tsp. Worcestershire sauce 1 cup heavy cream 2 star anise seeds 1 lb. frozen chopped spinach, strain excess water 3 garlic cloves, diced 6 green onions, chopped (plus some for serving) ¼ cup Parmesan ¼ cup fresh parsley 4 Tbsp. unsalted butter, melted Salt and pepper to taste 1 pinch cayenne pepper 1 cup fresh breadcrumbs, divided Heat oven to 425 F. In a saucepan, reduce white wine, oyster liquor, Worcestershire sauce, cream and star anise by 70%, to a thicker consistency. Remove star anise seeds. Let mixture cool and add spinach, garlic, green onion, Parmesan, parsley and melted butter. Season with salt, pepper and cayenne, then add half the breadcrumbs and mix well. In a 9x12 casserole dish, put spinach mixture in the bottom evenly with the oysters on top, then top with remaining breadcrumbs. Bake for 20 minutes, or until center is hot and crumbs are golden brown. Serve with green onions.
restaurant · wine bar
Contemporary New American Cuisine
EAST 54, 2110 ENVIRON WAY, CHAPEL HILL | MINUTES FROM UNC AND I-40 ELEMENTSOFCHAPELHILL.COM | 919.537.8780
RECIPES
PIMIENTO-BEER CHEESE SPREAD By Rob Kinneen of The Boot and Happy Cardinal Catering
SARSON KA SAAG By C. Vartak of Viceroy
This was a recipe that was given to me by my friends’ mother, of which she inherited from her mother. One of the reasons why I liked this dish and recipe was its earthy notes of the spinach, mustard and kale mixed with onion and garlic. It’s a great dish on its own for those veggie lovers, but feel free to add proteins like lamb, shrimp, chicken or even paneer as well!” SERVES 8-10 1 lb. fresh spinach 1 lb. fresh mustard greens ½ lb. fresh broccoli ½ lb. fresh kale 2 Tbsp. whole coriander seeds 8 Tbsp. olive oil, divided 1 whole chopped yellow onion 4 chopped cloves of garlic 1 Tbsp. chopped ginger 2 diced Roma tomatoes 4 pieces dried red chilies ½ cup chickpea flour 1 Tbsp. garam masala 1 tsp. coarse salt Take a medium to large pot over the stove and heat to medium/medium-high. Add the fresh spinach, mustard greens, kale, coriander seeds and 4 Tbsp. of olive oil. Cover and stew for 20-30 min, stirring every 5 minutes and adding the broccoli halfway through. (Add 1/2 cup of water if the mix seems dry up, although fresh greens should release some moisture.) Remove from heat once broken down. Take a separate saute pan, add 2 Tbsp. of olive oil and onion. Caramelize the onions to a golden brown. Once onions are brown, add garlic, ginger, tomatoes, dried chilies and garam masala and mix into a paste-like texture. Once the texture is achieved, take off the stove and set aside. Get another saute pan, add the remaining 2 Tbsp. of olive oil and chickpea flour. Stir until thickened and make sure there are no lumps, as you will experience a floury taste. Combine 2 saute pans into the spinach mix well to get the texture desired. Salt to taste and serve with basmati rice, rotis or even some delicious naan.
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What could be better than pimiento cheese? Pimiento cheese with local beer! I am in love with the rich, malty flavor of Ponysaurus Scottish Ale. I suggest buying a nice sturdy cracker that will hold a big heap of this goodness.” 1 Ponysaurus Scottish Ale 1 lb. cheddar cheese, shredded ¼ cup small diced roasted red peppers (or can of diced pimientos) ½ cup Duke’s mayonnaise Salt and pepper to taste Take cup of Scottish ale and reduce by half. Let cool. (Note: this leaves the rest of the pint to drink.) When cool, add cheddar cheese, peppers and mayonnaise. Mix thoroughly. Season with salt and pepper. For best results let sit overnight.
BRAZILIAN COCONUT SHRIMP
By Eliane Lopes of Flair Restaurant & Wine Bar and Tarantini Italian Restaurant This is one of my favorite dishes from back home. It reminds me of Brazil. I also always cook this dish when I go to my parents’ house in Brazil, and it always brings me good memories.” ½ lb. jasmine rice 6 Tbsp. olive oil 1 yellow onion, chopped 1 Tbsp. garlic, finely chopped 1 lb. fresh shrimp, clean and washed 1 red pepper, chopped 1 green pepper, chopped 2 cans coconut milk 2 Tbsp. dende oil 1 Tbsp. parsley, finely chopped 1 tsp. salt ½ tsp. pepper 2 Tbsp. cilantro, finely chopped Cook the rice in a separate pan. Set aside. In medium-large pot, add olive oil and onions, frying until gold. Add garlic and stir. Add shrimp and let it fry. Add peppers and keep stirring. Add coconut milk and dende oil and cook for 5 minutes, always stirring gently. Add salt, pepper and cilantro to finish the sauce and serve over hot rice. Finish with chopped cilantro to taste.
PREMIER KITCHEN DESIGN AND REMODELING FIRM SERVING THE TRIANGLE FOR 30 YEARS
3407 UNIVERSITY DRIVE | DURHAM 919.490.4922 | THEKITCHENSPECIALIST.COM
RECIPES
HERB ROASTED STRIPED BASS
By Jason Cunningham of Washington Duke Inn & Golf Club/Fairview Dining Room
The recipe was inspired by a fishing tournament on Martha’s Vineyard. At the end of the day, we came to the docks for weigh-in. The local tackle shop had a big portable grill – really it was a pig cooker – and they were roasting whole striped bass on it. Pulling the meat off of those fish was one of the greatest meals I’ve ever had.” SERVES 4 8 sprigs fresh thyme 1 bunch Italian parsley, roughly chopped 3 garlic cloves, thinly sliced 1 shallot, thinly sliced 1 lemon, sliced Kosher salt and fresh ground black pepper to taste ¼ cup extra-virgin olive oil, divided 2 wild striped bass fillet, skin intact (or four 8 oz. fillets) 1 Tbsp. Spanish smoked paprika Light your grill. Fold aluminum foil to create a bed with raised edges large enough to hold the fish. Place the herbs, garlic, shallot and a few slices of lemon on the foil and sprinkle liberally with salt and pepper. Drizzle half of the olive oil over the herbs. Score the skin of the fish and season liberally with salt, pepper and paprika on both sides. Place the fish skin side up on top of the bed of herbs and drizzle with more of the olive oil. Fold the foil upward around the edges of the fish to contain the aromatics and prevent any juices from draining out. Place the fish in foil on charcoal grill and cook with the lid closed at 250-300 F for 8-10 minutes. Rotate the fish and continue to cook with the lid closed about 8-10 more minutes or until fish is firm and cooked through. Remove the fish from the foil and serve. Strain the liquid from the foil pan and reserve. Squeeze the juice from the remaining lemon slices into the liquid, mix thoroughly and serve with the fish. Use the same technique to cook the fish in a conventional or convection oven. Just heat your oven to 325 F.
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250 Blue Violet Way, Durham SOLD $3,800,000
YOUR LEADER IN LUXURY IN THE TRIANGLE AND AROUND THE GLOBE We have access to over 28 media sites, with unrivaled exclusive placements in some of the world’s leading publications.
250 Blue Violet Way, Durham SOLD $3,800
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ccess to over 28 media sites, with unrivaled exclusive placements in some of the world’s leading publicati OVER 50 YEARS REPRESENTING DISTINCTIVE PROPERTIES, WITH AN AVERAGE SALE PRICE 67% HIGHER THAN THE MLS AVERAGE. (EXCLUSIVE)
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483 Rosemont, Durham SOLD $6,350,000
117 New Castle Drive, Chapel Hill SOLD $1,900,000
1400 Alpine Creek Drive, Raleigh SOLD $3,500,000
RS REPRESENTING DISTINCTIVE PROPERTIES, WITH AN AVERAGE SALE Chapel PRICE Hill 67%| HIGHER THAN THE MLS AVE 919.876.7411 | Raleigh hodgekittrellsir.com 919.800.0799 © MMXVII Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty Affiliates LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Office is Independently Owned and Operated. Sotheby’s International Realty and the Sotheby’s International Realty logo are registered (or unregistered) service marks licensed to Sotheby’s International Realty Affiliates LLC.
November 2017, Hodge & Kittrell Sotheby’s International Realty sold 483 Rosemont Drive in Durham, rth Carolina for $6.35 million, setting the record for the highest priced sale in the Triangle MLS. We’re oud to be a leader in the industry, connecting buyers with sellers through our powerful marketing pro-
RECIPES
PERFECT ROASTED CHICKEN (Adapted from Zuni Café)
By James Huff of Babalu Tapas & Tacos
Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10SERVES 2-4 inch seasoned cast-iron skillet. Heat the pan over 1 small 2 ¾ to 3 ½ lb. local chicken medium heat. Wipe the chicken dry and set it (I use Old Milburnie Farm) breast-side up in the pan. It should sizzle. Place in 4 tender sprigs of fresh thyme, marjoram, the center of the oven and listen and watch for it rosemary or sage, about 1/2-inch long to start sizzling and browning within 20 minutes. 4 generous knobs of butter If it doesn't, raise the temperature progressively Kosher salt until it does. The skin should blister, but if the ¼ tsp. freshly cracked black pepper chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After Season the chicken 1 to 3 days before serving; about 30 minutes, turn the bird over (drying the for 3 1/4- to 3 1/2-pound chickens, at least 2 days bird and preheating the pan should keep the skin before. Remove and discard the lump of fat from sticking). Roast for another 10-20 minutes, inside the chicken. Rinse the chicken and pat very depending on size, then flip back over to recrisp dry inside and out. Be the breast skin, another thorough – a wet chicken 5-10 minutes. Total will spend too much time oven time will be 45-60 steaming before it begins minutes. to turn golden brown. Remove the chicken There are few Approaching from the from the oven and greater things in edge of the cavity, slide turn off the heat. Lift life than a perfect a finger under the skin the chicken from the roasted chicken, and this of each of the breasts, roasting pan and set on tried-and-true recipe making 2 little pockets. a plate. Carefully pour certainly fits the bill. This is great any Now use the tip of your the clear fat from the time of year for Sunday supper, served finger to gently loosen roasting pan, leaving the with any of your favorite sides. I a pocket of skin on the lean drippings behind. especially enjoy it in the warmer outside of the thickest Add about a tablespoon months paired with a glass of Grillo.” section of each thigh. of water to the hot pan Using your finger, shove and swirl it around. an herb sprig and knob Slash the stretched skin of butter into each of the 4 pockets. The butter between the thighs and breasts of the chicken, helps baste the meat during cooking, keeping and then tilt the bird and plate over the roasting it moist and a little more forgiving. Season the pan to drain the juice into the drippings. Set the chicken liberally all over with salt and pepper (1 to chicken in a warm spot and leave to rest for 5 1 ½ teaspoons salt per pound of chicken). Season minutes. The meat will become more tender and the thick sections a little more heavily than the uniformly succulent as it reposes. skinny ankles and wings. Sprinkle a little of the Set a platter in the oven to warm for a minute salt just inside the cavity, on the backbone, but or two. Tilt the roasting pan and skim the last of don't otherwise worry about seasoning the inside. the fat. Place over medium-low heat, add any juice Cover loosely and refrigerate until ready to cook. that has collected under the chicken, and bring Heat the oven to 475 F. Depending on the size, to a simmer. Stir and scrape to soften any hard efficiency, and accuracy of your oven, and the golden drippings. size of your bird, you may need to adjust the heat Cut the chicken into pieces and spread on the to as high as 500 F or as low as 450 F during the warm platter and serve with the reserved pan jus course of roasting the chicken to get it to brown and favorite sides. properly. If you have a convection fan option, use it for the first 30 minutes; it will enhance browning and may reduce overall cooking time by 5-10 minutes.
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American Tobacco Restaurants FOOD AND FUN FOR THE WHOLE FAMILY! Whether you’re heading to the Ballpark or DPAC, American Tobacco’s restaurants offer a wide variety of dining options for both grown-ups and kids. From filet mignon to chicken tenders, there’s something for everyone!
AmericanTobaccoCampus.com #ATCGoodEats
RECIPES
THE LAST CRAB DIP RECIPE YOU'LL EVER NEED By Brendan Cox of Sadie’s Southern and Oakleaf
Brendan is from Maryland, and good crab (and dishes made with crab) are ridiculously important to him – kind of like how ridiculously important the Heels are to us! There's really nothing more disappointing than going somewhere and ordering crab dip only to be served some pureed mush of crab and who knows what. Real crab dip should showcase the crab – there should be actual lumps of crabmeat in it, and you should be able to pile up the dip on a piece of buttered toast or a crostini. We don't entertain a lot (because we are always at work), but when we do, this crab dip always plays a starring role. There have even been times when we've eaten this (and only this) for dinner! Brendan's been making this dip for the 20 years I've known him – he adapted it from a recipe used at the very first restaurant he worked at back when he was just 20 and in college – Spinnakers in St. Mary's, Maryland. Spins is sadly no longer around, but that crab dip is worth keeping around forever,” says Leslie Cox, co-owner and Brendan’s wife. 1 Tbsp. butter 2 shallots, minced 2 celery ribs, minced 2 cups white wine ½ cup dry sherry 1 lb. cream cheese Old Bay Seasoning to taste Salt and pepper to taste ½ lemon 1 lb. fresh jumbo lump crabmeat, cleaned of shells, but picked gently. (You can use a black light to see all the shells so you don't destroy the crabmeat. Or you can be willy- nilly with the picking and ruin everything.) 2 Tbsp. minced chives 1 cup breadcrumbs (can be omitted to make the recipe gluten-free) Heat oven to 350 F. In a medium pan heat butter and cook the shallots and celery without coloring, until they are tender. Deglaze with white wine and sherry. Reduce liquid by 75%. Remove from heat and add cream cheese. Gently heat until softened. Add Old Bay to taste, then add salt and pepper. Squeeze lemon juice in and fold in crabmeat and chives. Re-season. Serve as is, or place in
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a heatproof vessel, top with breadcrumbs and bake until bubbly. Served with crusty baguette, Ritz crackers, celery sticks or pour on top of hamburgers. (If this seems like a lot of work, you can call Sadie's Southern and we can do it for you.)
CROQUE MONSIEUR
By Oscar Gnapi of Unscripted Hotel SERVES TWO 2 sticks unsalted butter, divided ¼ cup flour 2 cups milk, divided 2 pinches salt 4 slices brioche bread 4 slices Gruyere cheese 4 slices ham 2 cup shredded Gruyere cheese Heat oven to 350 F. Make béchamel sauce. In a pan, melt one stick of unsalted butter on medium heat. When butter is melted, add flour and whisk until incorporated. Add a third of the milk to the pan and continue to whisk until it thickens (about a minute). While continually whisking, add the rest of the milk and 1 pinch of salt. Taste and add more salt if necessary. Continue whisking for about a minute while the mixture thickens. Careful not to leave it too long or it will get oily. Put sauce in a bowl on the side to cool down. Once cool, béchamel can be stored in the fridge. Sauce will be thicken like peanut butter and can be spread cold on future sandwiches; it will heat up during baking. To build the sandwiches, soften remaining butter and lay slices of bread in a square on cutting board. Each sandwich uses two slices. On each slice of bread, spread softened butter. On the slices further away from you, put a slice of Gruyere over the butter. On the slices closest to you, spread some béchamel sauce over the butter, then a slice of Gruyere. Lastly, add two slices of ham on top, each folded in half for texture. Place the slices further away from you cheese-side down on the nearer slices, so that the cheese is touching the ham. (All the butter is on the inside of the sandwich.) Spread the tops of the sandwiches with more béchamel and top with shredded Gruyere so that it covers the entire surface of the bread. Place sandwiches on a baking tray lined with parchment paper and bake for 13-15 minutes until the cheese is melted and starts to get color. Remove from the oven, let cool and cut in quarters.
Durham Prosthodontics
specialists in aesthetic oral restoration Geoffrey R. Cunningham, DDS, MS, FACP R. Kyle Gazdeck, DDS, MS, FACP
Only the best for your dental care. 1 BOARD-CERTIFIED
Dr. Geoffrey Cunningham and Dr. Kyle Gazdeck are the only board-certified Prosthodontists in private practice in the Durham-Chapel Hill area. This achievment makes them two of approximately 1,200 board-certified Prosthodontists in the world! In addition, this accomplishment makes Durham Prosthodontics one of the only practices in the United States with two board-certified Prosthodontists.
2 PRESTIGIOUS AWARD
Dr. Geoffrey Cunningham was awarded the 2018 Prosthodontist Private Practice Award by the American College of Prosthodontists. This honor, given to only five practices in the United States, recognizes his commitment to the specialty, as well as his role in advancing the quality of life for patients in our community.
3 RARE SPECIALIST
Dr. Kyle Gazdeck completed a fellowship in maxillofacial prosthetics at the prestigious Memorial Sloan Kettering Cancer Center in NYC. This additional training is uncommon, and allows him to treat complex cases involving head and neck cancers or trauma.
4 5-STAR GOOGLE RATING
We have achieved a 5-star Google rating with 90+ 5-star reviews. This directly reflects the excellent service our patients receive. We encourage you to see what our patients are saying about us!
American Tobacco Campus in Durham, NC
Call Us Today! 919-489-8661 3709 University Drive Durham, NC mydurhamdentist.com
RECIPES
GOAT CHEESE PANNA COTTA By Sam Papanikas of Bleu Olive
I think goat cheese and figs are a great match in flavors but you can definitely substitute another fruit, some fresh berries perhaps.” SERVES 9 FOR THE PANNA COTTA 1 cup milk ½ cup sugar 1 envelope powdered gelatin bloomed in 3 Tbsp. water 8 oz. goat cheese (at room temperature) 3 cups heavy cream Pinch of salt In a small sauce pot, bring milk and sugar to a simmer and add the bloomed gelatin. Remove from heat and stir until gelatin is dissolved. Add goat cheese and heavy cream to a blender and puree to a smooth consistency. Strain into sugar mixture. Pour into prepared molds, ramekins or custard cups and let chill for at least 6 hours. FOR THE PORT WINE FIG COMPOTE 2 cups dried figs, stemmed Peel of 1 orange ½ cup sugar 3 star anise ½ tsp. ground cinnamon 1 cup port wine
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Place everything in a small saucepot and stir. Simmer until it reduces by half. Remove from heat and let cool slightly. Remove orange peel and star anise and discard. Place mixture in a food processor and puree into a smooth consistency. Set aside. FOR THE CANDIED MACADAMIA NUTS Oil 2 Tbsp. sugar tsp. ground clove 1 Tbsp. agave nectar 1 cup macadamia nuts Heat oven to 300 F. Lightly oil a baking sheet. Mix sugar and clove until blended. Coat nuts with agave nectar and toss with sugar mixture until covered evenly. Spread on the baking sheet and bake for 10 minutes. Stir the nuts on the baking sheet to bake evenly and bake for another 10 minutes. ASSEMBLY Place a dollop of the fig compote in the center of the panna cotta and top with a few macadamia nuts. Garnish with fresh mint, if desired, and serve.
RADIUS
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Chefs give a nod to some of their favorite items made here BY JESSICA STRINGER | ILLUSTRATIONS BY KEITH WARTHER
I really enjoy Loaf for my morning pastries. The service is friendly, welcoming and genuine. The daily offerings are nicely curated and produced with care.” –Ricky Moore, Saltbox Seafood Joint
There are two local products that I absolutely love to have. The first is a Maple View Farm milkshake. They are super rich, creamy and flavorful. Plus it’s hard to beat the view of the animals that produced the ingredients for it right across the street. The other thing I love that my friend Erin McMullen introduced me to is Durham Distillery vodka & soda in a can.” –Jeremy Blankenship, Crossroads Chapel Hill
Right now, I’m obsessed with Chapel Hill Creamery’s Hickory Grove cheese. It’s so damn good. The older I get, the more I’m drawn to food and flavors that have soul. And Hickory Grove has lots of soul.” –Kevin Callaghan, Acme
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Durham Distillery’s Navy Strength Gin is potent, yes, but the aromatics are intact through the last sip. I’m a classic gin and tonic drinker so no real frills required, but the Alley Twenty Six Tonic doesn’t have that “quinine” aftertaste that can diminish the overall quality of the gin. Instead it enhances. Perfect. Summer. Cocktail.” –Jason Cunningham, Washington Duke Inn & Golf Club
JOIN OUR JOURNEY
Every dish we serve at Crossroads represents the end of a beautiful journey. The product of long years of experience and partnerships with local growers to bring new ingredients to our hands and a commitment to take incredible steps to make these ingredients shine. Located within the iconic Carolina Inn. 211 Pittsboro Street | Chapel Hill, NC 27516 Reservations - 919.918.2777 crossroadscuisine.com