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SUSHI CHEF

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Melissa Howsam for TriangleToday

ou legit have not had sushi — real, delicious, sent-fromheaven (or the most palatable exquisite seabed… same diff) — until you have had chef/owner Mike Lee’s M Sushi. A lifelong dream realized, M concentrates solely on providing the true omakase-style dining experience, with a small, purposeful menu chock-full of fresh, delectable sushi and sashimi courses, plus tiradito- and ceviche-inspired dishes, served up with only the best seafood received directly from Japan, Korea and the U.S. Seoul-native Lee brings equally fine fare (and flair!) to proximal M Kokko (which I affectionately call M Chicken, as kokko is Korean slang for chicken). This can’t-miss ramen, rice bowl, wings and more spot

Photo by Juli Leonard

serves up the best fried chicken in town (no, really… did you know “the best fried chicken in Durham is Korean,” so says “Bon Appetit” mag, and every primed palate privy to it).

With two very successful sup spots under his belt and two on the 2018 new-resto menu — M Kogi (meaning “meat” in Korean) will offer a tapas-style combo of Korean barbecue and Japanese robatayaki, plus kimchee, fermented veggies and more; and an adjacent M Taco (no translation needed, but expect both traditional and Korean influences) with long-researched, adjusted and tested perfecto housemade tortillas — we had to know how this devoted dad and husband manages it all.

Follow Mike through a day in his life at triangletoday.com.

INTRODUCING

My Choice Plan A flexible cell phone plan that's right for you

17 East Martin Street, Raleigh | www.republicwireless.com

It’s your choice. It’s that simple.

weekend planner

recipe

You’ll laugh, you’ll cry

Winter Minestrone Soup

JOE ROGAN

Ingredients Good olive oil 4 ounces pancetta or bacon, cut into ½-inch cubes 1 ½ cups chopped yellow onions 3 carrots, peeled and diced 3 stalks celery, diced 2 ½ cups diced peeled butternut squash 1 ½ tablespoons minced garlic, about 4 cloves 2 teaspoons chopped fresh thyme leaves 28 ounces canned diced tomatoes 6 to 8 cups chicken stock or broth 1 bay leaf Kosher salt and freshly ground black pepper 1 (15-ounce) can cannellini beans, drained and rinsed 2 cups cooked small pasta, such as tubetti, orzo, riso or farfalline 8 to 10 ounces fresh baby spinach leaves ½ cup good dry white wine 2 tablespoons store-bought pesto Garlic bruschetta, for serving Freshly grated Parmesan cheese, for serving

Saturday, Jan. 27 Durham Performing Arts Center 123 Vivian St. | Durham Joe Rogan was the host of the reality show, ‘Fear Factor,’ for six seasons on NBC. Prior to ‘Fear Factor,’ Rogan played Joe Garrelli, the resident electrician on the hit NBC comedy series ‘NewsRadio. In 2000 he released his debut comedy album, ‘I’m Gonna Be Dead Someday,’ then in April 2007 he released a follow-up CD, ‘Shiny Happy Jihad.’

Author Ina Garten serves this soup with garlic bruschetta, which is easy to make. Toast thin slices of French bread, brushed with olive oil, in a 425-degree oven for 6 minutes. Rub each piece of toast with a peeled garlic clove. Adapted from “Barefoot Contessa Foolproof” by Ina Garten (Clarkson Potter, 2012).

Yield: 8-10 servings

LES MISERABLES: NATIONAL TOUR

Jan. 30 - Feb. 4 Durham Performing Arts Center 123 Vivian St. | Durham Cameron Mackintosh presents the new production of Alain Boublil and Claude-Michel Schönberg’s Tony Award-winning musical phenomenon, “Les Misérables,” direct from an acclaimed two-and-a-half-year return to Broadway. This beloved musical by Alain Boublil and Claude-Michel Schonberg is based on Hugo’s famous novel of 19th-century France.

Find more events at triangletoday.com

Ina Garten serves her winter minestrone with garlic bruschetta.

Juli Leonard

Instructions HEAT 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add onions, carrots, celery, squash, garlic and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until vegetables begin to soften.

ADD tomatoes, 6 cups of chicken stock or broth, bay leaf, 1 ½ teaspoons salt and 1 teaspoon black pepper to the pot.

Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

REMOVE bay leaf and discard. Add beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick add more chicken stock. Just before serving, reheat soup, add spinach, and toss with 2 big spoons, like tossing a salad. Cook just until leaves are wilted. Stir in white wine and pesto. Add salt to taste, if needed. Serve with bruschetta and sprinkled with parmesan cheese, if desired.

food truckin’ FLATTZ FLATBREADS

The Kung Wow is a chili rubbed grilled chicken flatbread with roasted lime cashews, red peppers, scallions, cilantro and Hoison sauce.

BRING YOUR

‘A’ GAME

Prices: Flatbread sandwiches $9-$10 Website: flattzfoodtruck.com

Go to triangletoday.com for the full review by Greg Cox. Photo by Juli Leonard

community connectors Local business uses food to connect people

Experience the excitement of the NFL Playoffs at the 5th anniversary of the Holt Brothers Playoff Party + Ultimate Tailgate Presented by PNC on Sunday, January 21, from 2 to 6 pm at Reynolds Coliseum at NC State

Laura Pittman for Triangle Today

• Watch the game on the Jumbotron and TVs throughout the Coliseum.

Started in 2009 in Raleigh, Durham and Chapel Hill, Taste Carolina now leads tours for as many as 8,000 people per year in nine North Carolina cities.

R

estaurateur and TV personality Guy Fieri said it well — “Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together.”

Lesley Stracks-Mullem, owner of Taste Carolina Gourmet Food Tours, started out doing food tours for friends and family. She found it great fun and realized there was an opportunity to expand her passion to a successful business.

Making personal connections between the visitors and restaurants, her business is “all about community,” Lesley says. Chefs are happy to come out of the kitchen to meet the tour participants, which is in line with Taste Carolina’s mission to connect people and restaurants on a personal level.

Watch the Taste Carolina video at triangletoday.com.

• Catch appearances by former and current NFL players, including Torry Holt, a Pro Football Hall of Fame nominee, and Terrence Holt, an All-American.

• Enjoy ice-cold beverages, tailgate-style foods, music, and games, and hang out with NFL cheerleaders and team mascots.

• Win raffle prizes like tickets to Super Bowl LII on February 4 in Minneapolis.

Proceeds benefit the Holt Brothers Foundation, which supports children who have a parent with cancer.

Tickets available at holtbrothersfoundation.com.

Buy yours today!