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DRAM & DRAUGHT’S NEW WINTER COCKTAIL MENU IS HERE Melissa Howsam for TriangleToday
Post-holiday winter blues? Nothing a lil dram can’t sate. We’re looking at you, Dram & Draught. The popular DTR neighborhood bar unveiled its latest Winter Cocktail menu casting lots o’ local love . So treat yo’self.
CHEERS! JME Photography Photo by Juli Leonard
INTRODUCING
Our pick? The Mischief Managed ($10) – and not just for the name, but who doesn’t want this sweet taste of winter on a farm? Warming up the coldest of days is the perf blend of Laird’s Straight Applejack 85 apple brandy (made in neighboring VA!), maple syrup, fresh lemon juice, sage tincture, Pierre Larousse sparkling wine and sage leaf. Want something a little oak-ier? How ’bout the Marsellus Wallace ($10), with McClelland’s Lowland single-malt scotch, Oak City amaretto (hey, Oak City!) and — wait for it — local Escazu cocoa nib infused bar cream. Nom nom. Or the Chock Full o’ Nuts ($10, and, yes, I just wanted to type the name) … but, really — Ezra Brooks bourbon (think: sweet hints of honey and vanilla accented with citrus notes), Bonal, honey and local Larry’s cold brew coffee with Regan’s orange bitters No. 6 and lemons zest. Just yes.
Find more photos and suggested cocktails triangletoday.com
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recipe
Marinated chickpea sandwich
Night Kitchen Bakehouse and Cafe owner Helen Pfann said several components of this sandwich require preparations several days in advance. It’s the curse of restaurant recipes, she says. She has given thorough instructions for how to do each of the sandwich components, though. Pfann suggests a few variations: Make with white beans such as cannellini, or add mint or chives to the parsley. Recipe tester’s note: If you want to cheat a little or not have to wait six days to be able to eat this sandwich, you can buy roasted red peppers and preserved lemons.
PUT YOUR MIND TO THE TEST WITH MAZES & BRAIN GAMES
Through September 3 Monday-Saturday: 10 a.m.-4 p.m. Sunday: noon-5 p.m. (last entry at 4 p.m.) NC Museum of Natural Sciences Mazes winds its way over 8,000 square feet with over 60 puzzling experiences that inspire exuberant exploration and ingenuity. Test your perceptions and laugh your way through the maze of illusions, a feast of visual trickery. Run a marathon with your fingers on the Finger Mazes, or become a “webmaster” by climbing through an intricate web of ropes without getting tangled in the Web Maze. Conquer puzzling challenges and discover new ways of problemsolving around every corner.
PUMP UP YOUR FRIDAY WITH FREE ESPRESSO
Every Friday Jubala Village Coffee 8450 Honeycutt Rd #104, Raleigh Each week Jubala Village Coffee treats its customers to “Free Espresso Fridays.” In our books, free espresso is great any day of the week, but on a Friday?! That’s a dream come true. Every Friday they buy 10 lbs of a guest espresso and serve shots until they’re out. We suggest getting there early.
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Sunday, Feb. 11, 3 p.m. A star-studded roster will have fans on the edge of their seats to experience the ball handling wizardry, basketball artistry and one-of-a-kind family entertainment that thrills fans of all ages. Prepare to be amazed as the Globetrotters showcase basketball’s first 4-point line, located 30 feet from the basket — 6 feet, 3 inches beyond the top of the NBA’s current 3-point line.
Adapted from “Wichcraft: Craft a Sandwich into a Meal – And a Meal into a Sandwich,” by Tom Colicchio (Clarkson Potter, 2009).
Ingredients 1 head garlic Olive oil 2 red bell peppers 3 lemons, divided 2 teaspoons salt 1 teaspoon minced shallots ⅔ cup diced red onion ⅓ cup red wine vinegar 3 cups canned chickpeas, drained 2 teaspoons roasted garlic puree ¼ teaspoon cayenne pepper ⅓ cup extra virgin olive oil ⅓ cup chopped parsley Salt and pepper, to taste Sliced bread, such as nine-grain, sourdough, whole wheat or ciabatta 1 to 2 tablespoons minced Kalamata olives 1 to 2 tablespoons minced preserved lemon Lettuce leavesFreshly grated Parmesan cheese, for serving
Instructions Make garlic puree: Heat oven to 350 to 375 degrees. Place head of garlic (or more if you want to make extra) in a small metal baking pan and cover with oil “up to their shoulders.” Cover with foil. Cook for 45 minutes to 1 hour until a paring knife slides easily into the garlic. Remove from oven and allow to cool. Strain off oil; save that, you’ll find other uses for it as well. Pop the cloves of garlic out of their jackets and buzz in a food processor. The puree will keep in the refrigerator for a few weeks.
Yield: 2-3 sandwiches
Let sit for three days, then flip the whole batch into a second container of the same size and again press plastic wrap down. Let sit two more days, then unpack the slices, picking out any seeds and the bits of shallots. Pack the lemon slices up in a container and pour olive oil to cover.
Make roasted red peppers: Cut peppers in half, remove seeds and rub skins with oil. Place cut side down on a rimmed baking sheet and roast in a 400-degree oven or broil for 20 to 30 minutes until the skins are blistered and dark. Allow pepper to cool, then peel skins off, and chop peppers. The peppers will keep about a week refrigerated. Make preserved lemons: Wash the lemons with soap and dry. Thinly slice two lemons, using a mandoline if you have one. Lay lemon slices one by one in a shallow plastic container, sprinkling each layer with minced shallots and a big pinch of salt. When layers are complete, press plastic wrap on top and set in the refrigerator.
Combine red onion and red wine vinegar in a small bowl; set aside for 5 minutes. Roughly chop the chickpeas in a food processor. Combine chickpeas, onions, vinegar, garlic puree, cayenne pepper, zest and juice of remaining lemon and parsley. Stir together and season to taste with salt and pepper. Smear the chickpea over two slices of crusty bread and sprinkle with Kalamata olives and preserved lemon. Layer with roasted Ashley Christensen discusses thered peppers, lettuce and a few extra sprigs of parsley.
local restaurant community in a The marinated chickpea sandwich, combines a marinated video at triangletoday.com. chickpea spread, roasted red peppers, diced Kalamata olives and preserved lemons, has not left the menu since Night Kitchen Bakehouse and Cafe opened in 2014.Juli Leonard
ONE DAYONE DA UNIVER UNIVERSITY ONE DAY UNIVERSITY ONE DAY UNIVERSITY Year’ s Resolutions. ..
WINES AND CIDERS FROM BOTANIST AND BARREL NOW IN THE TRIANGLE Jill Warren Lucas for Triangle Today
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Kether Smith knows what most people think when they hear of fruit wine and cider. They expect a cloying sweetness, or, at best, an effervescence more suggestive of sugary soda than fruit.
TRIANGLE TODAY’S
PRESENTS
PRESENTS
“We meet people all the time at the farmers markets who say, ‘No, thanks, I don’t like sweet wines,’ ” says Smith, who operates Botanist and Barrel in a converted warehouse on the family-owned Cedar Grove Blueberry Farm in Orange County. “Once we get them to try it, they love the crisp, clean flavors.” WHERE TO FIND BOTANIST AND BARREL Botanist and Barrel’s tasting room is at 105 Persimmon Hill Lane, Cedar Grove. For information, go to botanistandbarrel.com or follow on Facebook, Twitter or Instagram. Products are available at Triangle bottle shops and the Eno River, South Durham and Chapel Hill farmers markets. They will be among the North Carolina beers and wines featured in the Our State Public House at the N.C. State Fair. Read more on triangletoday.com under EAT + DRINK, I HEART WINE
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